Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Examining the efficiency of porcine gastric mucin-coated magnetic beads in extraction of noroviruses from frozen berries
Food Microbiol. 2024 Jun;120:104461. doi: 10.1016/j.fm.2023.104461. Epub 2023 Dec 29.ABSTRACTHuman norovirus is the leading cause of foodborne gastroenteritis worldwide. Due to the low infectious dose of noroviruses, sensitive methodologies are required to detect and characterize small numbers of viral particles that are found in contaminated foods. The ISO 15216 method, which is internationally recognized for detection of foodborne viruses from high-risk food commodities, is based on viral precipitation, followed by RNA extraction and identification of the viral genome by RT-PCR. Although the ISO 15216 method is efficient...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Daniel Plante Julio Alexander Bran Barrera Maude Lord Jennifer Harlow Ir ène Iugovaz Neda Nasheri Source Type: research
Screening of core microorganisms in healthy and diseased peaches and effect evaluation of biocontrol bacteria (Burkholderia sp.)
Food Microbiol. 2024 Jun;120:104465. doi: 10.1016/j.fm.2024.104465. Epub 2024 Jan 10.ABSTRACTBiological antagonists serve as the most important green alternatives to chemical fungicides, a class of microorganism that inhibits the growth of pathogenic fungi to reduce fruit incidence. In this paper, healthy and diseased peach fruit was selected for amplicon sequencing of the epiphytic microbiota on their surface to obtain a comprehensive understanding. Community structure, diversity and LefSe analysis were performed to screen Acetobacter, Muribaculaceae and Burkholderia as the core bacteria, Mycosphaerella, Penicillium and A...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Renyu Zheng Di Wang Xue Li Miao Yang Qingjun Kong Xueyan Ren Source Type: research
Pseudomonas weihenstephanensis through the iron metabolism pathway promotes in situ spoilage capacity of prepared beef steaks during cold storage
In this study, we evaluated the histomorphology, reactive oxygen species (ROS), protein degradation, and iron metabolism characteristics and differential expression analysis of genes for siderophores synthesis and protease secretion in prepared beef steaks inoculated alone or co-inoculated with P. weihenstephanensis, B. thermotrichothrix and M. caseolyticus at 4 °C for 12 days. The results showed that the P. weihenstephanensis was the key bacteria that degraded protein in the process of prepared beef steaks spoilage, which led to protein oxidation by promoting ferritin degradation to release free iron and inducing ROS acc...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Wendi Zhang Yongsheng Ni Yunhao Ma Yong Xie Xiao Min Li Lijun Tan Jinsong Zhao Cong Li Baocai Xu Source Type: research
The luxS deletion reduces the spoilage ability of Shewanella putrefaciens: An analysis focusing on quorum sensing and activated methyl cycle
Food Microbiol. 2024 Jun;120:104467. doi: 10.1016/j.fm.2024.104467. Epub 2024 Jan 9.ABSTRACTThe luxS mutant strains of Shewanella putrefaciens (SHP) were constructed to investigate the regulations of gene luxS in spoilage ability. The potential regulations of AI-2 quorum sensing (QS) system and activated methyl cycle (AMC) were studied by analyzing the supplementation roles of key circulating substances mediated via luxS, including S-adenosylmethionine (SAM), S-adenosylhomocysteine (SAH), methionine (Met), homocysteine (Hcy) and 4,5-dihydroxy-2,3-pentanedione (DPD). Growth experiments revealed that the luxS deletion led to...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Zhiheng Hu Yaoxian Chin Chunhong Yuan Yingliang Ge Yuyu Hang Dongxue Wang Qian Yao Yaqin Hu Source Type: research
Bioprospecting of sourdough microbial species from artisan bakeries in the city of Valencia
Food Microbiol. 2024 Jun;120:104474. doi: 10.1016/j.fm.2024.104474. Epub 2024 Jan 10.ABSTRACTThis work describes the characterization of an artisanal sourdough set of bakeries located in the city of Valencia. Culture-dependent and -independent analyses detected Fructilactobacillus sanfranciscensis, Saccharomyces cerevisiae and Kazachstania humilis as dominant species. Nevertheless, specific technological parameters, including backslopping temperature, dough yield, or the addition of salt affected microbial counting, LAB/Yeast ratio, and gassing performance, favouring the appearance of several species of Lactobacillus sp., ...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Gemma Sanmart ín Isabel E S ánchez-Adriá Jose A Prieto Francisco Estruch Francisca Randez-Gil Source Type: research
Pyrococcus furiosus argonaute based Alicyclobacillus acidoterrestrsis detection in fruit juice
In this study, Pyrococcus furiosus Argonaute (PfAgo), a novel endonuclease with precise DNA cleavage activity, was used for A. acidoterrestrisdetection, termed as PAD. The partially amplified 16 S rRNA gene of A. acidoterrestris can be cleaved by PfAgo activated by a short 5'-phosphorylated single strand DNA, producing a new guide DNA (gDNA). Then, PfAgo was activated by the new gDNA to cut a molecular beacon (MB) with fluorophore-quencher reporter, resulting in the recovery of fluorescence. The fluorescent intensity is positively related with the concentration of A. acidoterrestris. The PAD assay showed excellent specific...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Yiheng Shi Zishan Tan Di Wu Yongning Wu Guoliang Li Source Type: research
Antimicrobial resistance profiles of Pseudomonas aeruginosa, Escherichia coli and Klebsiella pneumoniae strains isolated from broiler chickens
Food Microbiol. 2024 Jun;120:104476. doi: 10.1016/j.fm.2024.104476. Epub 2024 Jan 10.ABSTRACTGlobally, the spread of multidrug-resistant Pseudomonas aeruginosa, Escherichia coli, and Klebsiella pneumoniae from food to humans poses a severe threat to public health. The aim of this study was to assess the co-occurrence of colistin and β-lactamase resistance genes in E. coli, K. pneumoniae, and P. aeruginosa strains isolated from faeces of abattoir broiler chickens. The E. coli, P. aeruginosa and K. pneumoniae isolates were successfully detected from faecal samples by polymerase chain reaction (PCR) at infection rates of 60....
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Tsepo Ramatla Prudent Mokgokong Kgaugelo Lekota Oriel Thekisoe Source Type: research
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research
An international inter-laboratory study to compare digital PCR with ISO standardized qPCR assays for the detection of norovirus GI and GII in oyster tissue
Food Microbiol. 2024 Jun;120:104478. doi: 10.1016/j.fm.2024.104478. Epub 2024 Jan 12.ABSTRACTAn optimized digital RT-PCR (RT-dPCR) assay for the detection of human norovirus GI and GII RNA was compared with ISO 15216-conform quantitative real-time RT-PCR (RT-qPCR) assays in an interlaboratory study (ILS) among eight laboratories. A duplex GI/GII RT-dPCR assay, based on the ISO 15216-oligonucleotides, was used on a Bio-Rad QX200 platform by six laboratories. Adapted assays for Qiagen Qiacuity or ThermoFisher QuantStudio 3D were used by one laboratory each. The ILS comprised quantification of norovirus RNA in the absence of ...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Ingeborg L A Boxman Ramia Molin Sofia Persson Anna Jur éus Claudia C C Jansen Nils P Sosef Soizick F Le Guyader Joanna Ollivier Maija Summa Maria Hautaniemi Elisabetta Suffredini Simona Di Pasquale Mette Myrmel Mamata Khatri Urska Jamnikar-Ciglenecki Dar Source Type: research
Assess different fermentation characteristics of 54 lager yeasts based on group classification
In this study, we analyzed the different fermentation characteristics of 54 yeast strains used for lager brewing in normal and very high gravity brewing based on group classification. The difference between Group Ⅰ and Group Ⅱ lager yeasts were more striking in very high gravity brewing. However, during our research progress, we realized that some yeasts used in this study were actually hybrids of S. cerevisiae and Saccharomyces kudriavzevii. Features of these hybrids could be beneficial to very high gravity brewing. We further discussed about the mechanism behind their outstanding characteristics and the reason why gr...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Yu Guan Qi Li Chunfeng Liu Jinjing Wang Source Type: research
Effect of abiotic and biotic factors on Brettanomyces bruxellensis bioadhesion properties
In this study, the effect of different biotic and abiotic factors on the bioadhesion and biofilm formation capacities of B. bruxellensis was analyzed. Ethanol concentration and pH had negligible effect on yeast surface properties, pseudohyphal cell formation or bioadhesion, while the strain and genetic group factors strongly modulated the phenotypes studied. From a biotic point of view, the presence of two different strains of B. bruxellensis did not lead to a synergistic effect. A competition between the strains was rather observed during biofilm formation which seemed to be driven by the strain with the highest bioadhesi...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Paul Le Montagner Yacine Bakhtiar Cecile Miot-Sertier Morgan Guilbaud Warren Albertin Virginie Moine Marguerite Dols-Lafargue Isabelle Masneuf-Pomar ède Source Type: research
Possibility of transfer and activation of 'silent' tetracycline resistance genes among Enterococcus faecalis under high-pressure processing
In this study, the tetracycline resistance of Enterococcus faecalis strains isolated from food was determined and molecular analyses of the resistance background were performed by determining the frequency of selected tetracycline resistance genes. In addition, the effect of high-pressure stress (400 and 500 MPa) on the expression of selected genes encoding tetracycline resistance was determined, as well as changes in the frequency of transfer of these genes in isolates showing sensitivity to tetracyclines. In our study, we observed an increase in the expression of genes encoding tetracyclines, especially the tet(L) gene, ...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Patryk Wi śniewski Arkadiusz Zakrzewski Wioleta Chaj ęcka-Wierzchowska Anna Zadernowska Source Type: research
Population dynamics and bidirectional transfer of Listeria monocytogenes and Shiga toxin-producing Escherichia coli during cheese production in wooden vats
Food Microbiol. 2024 Jun;120:104483. doi: 10.1016/j.fm.2024.104483. Epub 2024 Jan 30.ABSTRACTWooden vats are used in the production of some traditional cheeses as the biofilms on wooden vat surfaces are known to transfer large quantities of microbes to cheese. However, the safety of using wooden vats for cheese production remains controversial as the porous structure of wood provides an irregular surface that may protect any attached pathogen cells from cleaning and sanitation processes. On the other hand, the absence of pathogens in wooden vats has been reported in multiple studies and wooden materials have not been assoc...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Lang Sun Dennis J D'Amico Source Type: research
ROS mediated by TrPLD3 of Trichothecium roseum participated cell membrane integrity of apple fruit by influencing phosphatidic acid metabolism
In this study, the knockout mutant and complement strain of TrPLD3 were constructed through homologous recombination, TrPLD3 was tested for its effect on the colony growth and pathogenicity of T. roseum. The experimental results showed that the knockout of TrPLD3 inhibited the colony growth of T. roseum, altered the mycelial morphology, completely inhibited the sporulation, and reduced the accumulation of T-2 toxin. Moreover, the knockout of TrPLD3 significantly decreased pathogenicity of T. roseum on apple fruit. Compared to inoculated apple fruit with the wide type (WT), the production of ROS in apple infected with ΔTrP...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Qianqian Zhang Qili Liu Huali Xue Yang Bi Xiao Li Xiaobin Xu Zhiguang Liu Dov Prusky Source Type: research
