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
Biofilm formation of Hafnia paralvei induced by c-di-GMP through facilitating bcsB gene expression promotes spoilage of Yellow River carp (Cyprinus carpio)
Food Microbiol. 2024 Jun;120:104482. doi: 10.1016/j.fm.2024.104482. Epub 2024 Feb 1.ABSTRACTHafnia paralvei, a Gram-negative foodborne pathogen, is found ubiquitously in various aquatic animals and seafoods, which can form biofilm as a dominant virulence factor that contributes to its pathogenesis. However, the biofilm formation mechanism of H. paralvei and its effect on food spoilage has not been fully characterized. Here we show that biofilm formation, is regulated by c-di-GMP which mediated by bcsB, can increase the spoilage ability of H. paralvei. We found that GTP was added exogenously to enhance the synthesis of c-di...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Mengyuan Qin Shuo Han Miaomiao Chen Pengju Li Yuqi Wang Wenfang Niu Chao Gao Hailei Wang Yi Li Source Type: research
Comparative study of the bacterial community of organic and conventional cow's milk
Food Microbiol. 2024 Jun;120:104488. doi: 10.1016/j.fm.2024.104488. Epub 2024 Feb 9.ABSTRACTAgricultural practises such as conventional and organic farming can potentially affect the microbial communities in milk. In the present study, the bacterial diversity of milk was investigated using high-throughput sequencing on ten organic and ten conventional farms in the Azores, a region where milk production is largely based on year-round grazing systems. The microbiota of milk from both production systems was dominated by Bacillota, Pseudomonadota, Actinomycetota and Bacteroidota. The organic milk showed greater heterogeneity b...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Nuno M L Paiva Susana C Ribeiro Henrique J D Rosa C élia C G Silva Source Type: research
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
