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

Prevalence, toxin-genotype distribution, and transmission of Clostridium perfringens from the breeding and milking process of dairy farms
In conclusion, raw milk could serve as a medium for the transmission of C. perfringens, which could result in human food poisoning. Monitoring and controlling several points of cross-contamination during the milking process are essential as is implementing stringent hygiene measures to prevent further spread and reduce the risk of C. perfringens infection.PMID:38431330 | DOI:10.1016/j.fm.2024.104485 (Source: Food Microbiology)
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Yanfen Jiang Yifan Pan Jingyi Yin Source Type: research

Synchronous reducing anti-nutritional factors and enhancing biological activity of soybean by the fermentation of edible fungus Auricularia auricula
Food Microbiol. 2024 Jun;120:104486. doi: 10.1016/j.fm.2024.104486. Epub 2024 Feb 5.ABSTRACTAuricularia auricula fermentation was performed to reduce anti-nutritional factors, improve nutritional components, and enhance biological activity of soybean. Results showed that the contents of raffinose, stachyose, and trypsin inhibitor were significantly decreased from initial 1.65 g L-1, 1.60 g L-1, and 284.67 μg g-1 to 0.14 g L-1, 0.35 g L-1, and 4.52 μg g-1 after 144 h of fermentation, respectively. Simultaneously, the contents of polysaccharide, total phenolics, and total flavonoids were increased, and melanin was secreted...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Gonglin Cai Xiaotong Yi Zhichao Wu Huabin Zhou Hailong Yang Source Type: research

Inhibition mechanism of crude lipopeptide from Bacillus subtilis against Aeromonas veronii growth, biofilm formation, and spoilage of channel catfish flesh
Food Microbiol. 2024 Jun;120:104489. doi: 10.1016/j.fm.2024.104489. Epub 2024 Feb 12.ABSTRACTAeromonas veronii is associated with food spoilage and some human diseases, such as diarrhea, gastroenteritis, hemorrhagic septicemia or asymptomatic and even death. This research investigated the mechanism of the growth, biofilm formation, virulence, stress resistance, and spoilage potential of Bacillus subtilis lipopeptide against Aeromonas veronii. Lipopeptides suppressed the transmembrane transport of Aeromonas veronii by changing the cell membrane's permeability, the structure of membrane proteins, and Na+/K+-ATPase. Lipopepti...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Yali Li Tianqi Wangjiang Zhida Sun Liu Shi Sheng Chen Lang Chen Xiaojia Guo Wenjin Wu Guangquan Xiong Lan Wang Source Type: research

Counts of mesophilic aerobic, mesophilic anaerobic, thermophilic aerobic sporeforming bacteria and persistence of Bacillus cereus spores throughout cocoa powder processing chain
Food Microbiol. 2024 Jun;120:104490. doi: 10.1016/j.fm.2024.104490. Epub 2024 Feb 17.ABSTRACTSporeforming bacteria are a concern in some food raw materials, such as cocoa powder. Samples (n = 618) were collected on two farms and at several stages during cocoa powder manufacture in three commercial processing lines to determine the impact of each stage on bacterial spore populations. Mesophilic aerobic, mesophilic anaerobic, thermophilic aerobic, and Bacillus cereus spore populations were enumerated in all the samples. Genetic diversity in B. cereus strains (n = 110) isolated from the samples was examined by M13 sequence-ba...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Ana Paula Maciel Pereira St éphanie Oriol Marie-H élène Guinebretière Fr édéric Carlin Dionisio Pedro Amorim-Neto Anderson S Sant'Ana Source Type: research

Biodiversity and antibiotic resistance profile provide new evidence for a different origin of enterococci in bovine raw milk and feces
Food Microbiol. 2024 Jun;120:104492. doi: 10.1016/j.fm.2024.104492. Epub 2024 Feb 18.ABSTRACTEnterococci are widely distributed in dairy sector. They are commensals of the gastrointestinal tract of animals, thus, via fecal contamination, could reach raw milk and dairy products. The aims of this study were: 1) to investigate the enterococcal diversity in cow feces and milk samples and 2) to evaluate the antibiotic resistance (AR) of dairy-related enterococci and their ability to transfer resistance genes. E. faecalis (59.9%), E. faecium (18.6%) and E. lactis (12.4%) were prevalent in milk, while E. faecium (84.2%) and E. hi...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Stefano Morandi Tiziana Silvetti Vincenzo Lopreiato Fiorenzo Piccioli-Cappelli Erminio Trevisi Milena Brasca Source Type: research

Airborne signals of Pseudomonas fluorescens modulate swimming motility and biofilm formation of Listeria monocytogenes in a contactless coculture system
The objective of this study was to explore the motility and biofilm formation characteristics of L. monocytogenes under the impact of Pseudomonas BVCs. It was revealed that BVCs of P. fluorescens, P. lundensis, and P. fragi significantly promoted swimming motility of L. monocytogenes (P < 0.05). As evidenced by crystal violet staining, the L. monocytogenes biofilms reached a maximum OD570 value of approximately 3.78 at 4 d, which was 0.65 units markedly higher than that of the control group (P < 0.05). Despite a decrease in adherent cells of L. monocytogenes biofilms among the BVCs groups, there was a remarkable incr...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Guanghui Zhou Yunge Liu Pengcheng Dong Yanwei Mao Lixian Zhu Xin Luo Yimin Zhang Source Type: research

Exploring the characteristics of Burkholderia gladioli pathovar cocovenenans: Growth, bongkrekic acid production, and potential risks of food contamination in wet rice noodles and vermicelli
Food Microbiol. 2024 Jun;120:104449. doi: 10.1016/j.fm.2023.104449. Epub 2023 Dec 15.ABSTRACTThis research investigated the presence of Burkholderia gladioli pathovar cocovenenans (BGC) in wet rice and starch products, Tremella, and Auricularia auricula in Guangzhou, China. It examined BGC growth and bongkrekic acid (BA) production in wet rice noodles and vermicelli with varying rice flour, edible starch ratios, and oil concentrations. A qualitative analysis of 482 samples revealed a detection rate of 0.62%, with three positive for BGC. Rice flour-based wet rice noodles had BA concentrations of 13.67 ± 0.64 mg/kg, 2.92 ti...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Yueting Yao Xianwu Zhong Yong Zhou Hongfeng Zhang Dan Zhao Weiwei Zhang Yufei Liu Jianxiong Xu Chaojun Xie Chao Yu Yanyan Wang Zihui Chen Kuncai Chen Jun Yuan Source Type: research

Targeted < sup > 1- < /sup > H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus
This study aimed to explore the non-volatile metabolomic variability of a large panel of strains (44) belonging to the Saccharomyces cerevisiae and Saccharomyces uvarum species in the context of the wine alcoholic fermentation. For the S. cerevisiae strains flor, fruit and wine strains isolated from different anthropic niches were compared. This phenotypic survey was achieved with a special focus on acidity management by using natural grape juices showing opposite level of acidity. A 1H NMR based metabolomics approach was developed for quantifying fifteen wine metabolites that showed important quantitative variability with...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Charlotte Vion Ines Le Mao Nadine Yeramian Ma ïtena Muro Margaux Bernard Gr égory Da Costa Tristan Richard Philippe Marullo Source Type: research

Antimicrobial effect of garlic against foodborne pathogens in ground mutton
Food Microbiol. 2024 Jun;120:104462. doi: 10.1016/j.fm.2023.104462. Epub 2024 Jan 8.ABSTRACTThe antimicrobial effect of fresh garlic (20, 30, and 50 g/kg) and the equivalent concentrations of garlic oil (80, 120, and 200 mg/kg) was investigated in ground mutton during storage at 4 °C. By day 6 and thereafter, mutton meatballs treated with 50 g/kg of fresh garlic and 200 mg/kg garlic oil exhibited a significant decline in psychrotrophic and Pseudomonas counts in comparison with control. Fresh garlic added at a concentration of 50 g/kg exhibited the highest antimicrobial effect, followed by garlic oil at 200 mg/kg, fresh ga...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Khalid Ibrahim Sallam Mona Talaat Raslan Rana Fahmi Sabala Samir Mohammed Abd-Elghany Mahmoud Ahmed Mahros Hend Ali Elshebrawy Source Type: research

Biofilm formation of the food spoiler Brochothrix thermosphacta on different industrial surface materials using a biofilm reactor
This study evaluates biofilm formation by B. thermosphacta CD337(2) - a strong biofilm producer strain - on three food industry materials (polycarbonate (PC), polystyrene (PS), and stainless steel (SS)). Biofilms were continuously grown under flow at 25 °C in BHI broth in a modified CDC biofilm reactor. Bacterial cells were enumerated by plate counting, and biofilm spatial organization was deciphered by combining confocal laser scanning microscopy and image analysis. The biofilms had the same growth kinetics on all three materials and reach 8log CFU/cm2 as maximal concentration. Highly structured biofilms were observed on...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antoine Gaillac Claire Gourin Laurence Dubreil Romain Briandet Herv é Prévost Emmanuel Jaffr ès Source Type: research

Prevalence and characterization of non-typhoidal Salmonella in egg from grading and packing plants in Korea
This study investigated the prevalence and characterization of non-typhoidal Salmonella in eggs after washing at GP plants. In total, 16,800 eggs were collected from 60 egg GP plants located inside commercial layer farms, and 840 pooled eggshell and egg contents were tested for Salmonella, respectively. Of the 60 GP plants tested, 11 (18.3%) and 12 (20.0%) plants were positive for Salmonella spp. In the eggshells and egg contents, respectively. In particular, High Salmonella prevalence in the eggshells and egg contents occurred most often in farms with laying hens older than 80 weeks (33.3% and 40.0%, respectively). Howeve...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Hye-Ri Jung Young Ju Lee Source Type: research