Survival of O157 and non-O157 shiga toxin-producing Escherichia coli in Korean style kimchi
Food Microbiol. 2024 Aug;121:104526. doi: 10.1016/j.fm.2024.104526. Epub 2024 Mar 30.ABSTRACTKorean style kimchi contaminated with Shiga toxin-producing Escherichia coli (STEC) O157:H7 was the cause of an outbreak in Canada from December 2021 to January 2022. To determine if this STEC O157:H7 has greater potential for survival in kimchi than other STEC, the outbreak strain and six other STEC strains (O26:H11, O91:H21, O103:H2, O121:H19, and two O157:H7) were inoculated individually at 6 to 6.5 log CFU/g into commercially sourced kimchi and incubation at 4 °C. At intervals of seven days inoculated and control kimchi was pl...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Alexander Gill Tanis McMahon Christina Ferrato Linda Chui Source Type: research
Stress response and adaptation mechanisms in Kluyveromyces marxianus
Adv Appl Microbiol. 2024;126:27-62. doi: 10.1016/bs.aambs.2024.02.003. Epub 2024 Mar 12.ABSTRACTKluyveromyces marxianus is a non-Saccharomyces yeast that has gained importance due to its great potential to be used in the food and biotechnology industries. In general, K. marxianus is a known yeast for its ability to assimilate hexoses and pentoses; even this yeast can grow in disaccharides such as sucrose and lactose and polysaccharides such as agave fructans. Otherwise, K. marxianus is an excellent microorganism to produce metabolites of biotechnological interest, such as enzymes, ethanol, aroma compounds, organic acids, a...
Source: Advances in Applied Microbiology - April 18, 2024 Category: Microbiology Authors: G Flores-Cos ío J A Garc ía-Béjar D Sandoval-Nu ñez L Amaya-Delgado Source Type: research
Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus
Food Microbiol. 2024 Aug;121:104487. doi: 10.1016/j.fm.2024.104487. Epub 2024 Feb 12.ABSTRACTStreptococcus thermophilus is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here, we determine the effect of the 5 sugars that S. thermophilus is able to use, at different concentration ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: C Gasser J M Faurie F Rul Source Type: research
Survival of O157 and non-O157 shiga toxin-producing Escherichia coli in Korean style kimchi
Food Microbiol. 2024 Aug;121:104526. doi: 10.1016/j.fm.2024.104526. Epub 2024 Mar 30.ABSTRACTKorean style kimchi contaminated with Shiga toxin-producing Escherichia coli (STEC) O157:H7 was the cause of an outbreak in Canada from December 2021 to January 2022. To determine if this STEC O157:H7 has greater potential for survival in kimchi than other STEC, the outbreak strain and six other STEC strains (O26:H11, O91:H21, O103:H2, O121:H19, and two O157:H7) were inoculated individually at 6 to 6.5 log CFU/g into commercially sourced kimchi and incubation at 4 °C. At intervals of seven days inoculated and control kimchi was pl...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Alexander Gill Tanis McMahon Christina Ferrato Linda Chui Source Type: research
Stress response and adaptation mechanisms in Kluyveromyces marxianus
Adv Appl Microbiol. 2024;126:27-62. doi: 10.1016/bs.aambs.2024.02.003. Epub 2024 Mar 12.ABSTRACTKluyveromyces marxianus is a non-Saccharomyces yeast that has gained importance due to its great potential to be used in the food and biotechnology industries. In general, K. marxianus is a known yeast for its ability to assimilate hexoses and pentoses; even this yeast can grow in disaccharides such as sucrose and lactose and polysaccharides such as agave fructans. Otherwise, K. marxianus is an excellent microorganism to produce metabolites of biotechnological interest, such as enzymes, ethanol, aroma compounds, organic acids, a...
Source: Advances in Applied Microbiology - April 18, 2024 Category: Microbiology Authors: G Flores-Cos ío J A Garc ía-Béjar D Sandoval-Nu ñez L Amaya-Delgado Source Type: research
Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus
Food Microbiol. 2024 Aug;121:104487. doi: 10.1016/j.fm.2024.104487. Epub 2024 Feb 12.ABSTRACTStreptococcus thermophilus is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here, we determine the effect of the 5 sugars that S. thermophilus is able to use, at different concentration ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: C Gasser J M Faurie F Rul Source Type: research
Survival of O157 and non-O157 shiga toxin-producing Escherichia coli in Korean style kimchi
Food Microbiol. 2024 Aug;121:104526. doi: 10.1016/j.fm.2024.104526. Epub 2024 Mar 30.ABSTRACTKorean style kimchi contaminated with Shiga toxin-producing Escherichia coli (STEC) O157:H7 was the cause of an outbreak in Canada from December 2021 to January 2022. To determine if this STEC O157:H7 has greater potential for survival in kimchi than other STEC, the outbreak strain and six other STEC strains (O26:H11, O91:H21, O103:H2, O121:H19, and two O157:H7) were inoculated individually at 6 to 6.5 log CFU/g into commercially sourced kimchi and incubation at 4 °C. At intervals of seven days inoculated and control kimchi was pl...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Alexander Gill Tanis McMahon Christina Ferrato Linda Chui Source Type: research
Stress response and adaptation mechanisms in Kluyveromyces marxianus
Adv Appl Microbiol. 2024;126:27-62. doi: 10.1016/bs.aambs.2024.02.003. Epub 2024 Mar 12.ABSTRACTKluyveromyces marxianus is a non-Saccharomyces yeast that has gained importance due to its great potential to be used in the food and biotechnology industries. In general, K. marxianus is a known yeast for its ability to assimilate hexoses and pentoses; even this yeast can grow in disaccharides such as sucrose and lactose and polysaccharides such as agave fructans. Otherwise, K. marxianus is an excellent microorganism to produce metabolites of biotechnological interest, such as enzymes, ethanol, aroma compounds, organic acids, a...
Source: Advances in Applied Microbiology - April 18, 2024 Category: Microbiology Authors: G Flores-Cos ío J A Garc ía-Béjar D Sandoval-Nu ñez L Amaya-Delgado Source Type: research
Survival of O157 and non-O157 shiga toxin-producing Escherichia coli in Korean style kimchi
Food Microbiol. 2024 Aug;121:104526. doi: 10.1016/j.fm.2024.104526. Epub 2024 Mar 30.ABSTRACTKorean style kimchi contaminated with Shiga toxin-producing Escherichia coli (STEC) O157:H7 was the cause of an outbreak in Canada from December 2021 to January 2022. To determine if this STEC O157:H7 has greater potential for survival in kimchi than other STEC, the outbreak strain and six other STEC strains (O26:H11, O91:H21, O103:H2, O121:H19, and two O157:H7) were inoculated individually at 6 to 6.5 log CFU/g into commercially sourced kimchi and incubation at 4 °C. At intervals of seven days inoculated and control kimchi was pl...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Alexander Gill Tanis McMahon Christina Ferrato Linda Chui Source Type: research
Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus
Food Microbiol. 2024 Aug;121:104487. doi: 10.1016/j.fm.2024.104487. Epub 2024 Feb 12.ABSTRACTStreptococcus thermophilus is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here, we determine the effect of the 5 sugars that S. thermophilus is able to use, at different concentration ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: C Gasser J M Faurie F Rul Source Type: research
Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus
Food Microbiol. 2024 Aug;121:104487. doi: 10.1016/j.fm.2024.104487. Epub 2024 Feb 12.ABSTRACTStreptococcus thermophilus is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here, we determine the effect of the 5 sugars that S. thermophilus is able to use, at different concentration ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: C Gasser J M Faurie F Rul Source Type: research
Survival of O157 and non-O157 shiga toxin-producing Escherichia coli in Korean style kimchi
Food Microbiol. 2024 Aug;121:104526. doi: 10.1016/j.fm.2024.104526. Epub 2024 Mar 30.ABSTRACTKorean style kimchi contaminated with Shiga toxin-producing Escherichia coli (STEC) O157:H7 was the cause of an outbreak in Canada from December 2021 to January 2022. To determine if this STEC O157:H7 has greater potential for survival in kimchi than other STEC, the outbreak strain and six other STEC strains (O26:H11, O91:H21, O103:H2, O121:H19, and two O157:H7) were inoculated individually at 6 to 6.5 log CFU/g into commercially sourced kimchi and incubation at 4 °C. At intervals of seven days inoculated and control kimchi was pl...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Alexander Gill Tanis McMahon Christina Ferrato Linda Chui Source Type: research
Stress response and adaptation mechanisms in Kluyveromyces marxianus
Adv Appl Microbiol. 2024;126:27-62. doi: 10.1016/bs.aambs.2024.02.003. Epub 2024 Mar 12.ABSTRACTKluyveromyces marxianus is a non-Saccharomyces yeast that has gained importance due to its great potential to be used in the food and biotechnology industries. In general, K. marxianus is a known yeast for its ability to assimilate hexoses and pentoses; even this yeast can grow in disaccharides such as sucrose and lactose and polysaccharides such as agave fructans. Otherwise, K. marxianus is an excellent microorganism to produce metabolites of biotechnological interest, such as enzymes, ethanol, aroma compounds, organic acids, a...
Source: Advances in Applied Microbiology - April 18, 2024 Category: Microbiology Authors: G Flores-Cos ío J A Garc ía-Béjar D Sandoval-Nu ñez L Amaya-Delgado Source Type: research
Controllable detection threshold achieved through the toehold switch system in a mercury ion whole-cell biosensor
This study confirms the feasibility and performance of biosensor with controllable detection threshold, providing a new detection method and new ideas for expanding the detection range of biosensors while ensuring rapid and convenient measurements without compromising sensitivity.PMID:38608495 | DOI:10.1016/j.bios.2024.116283 (Source: Biosensors and Bioelectronics)
Source: Biosensors and Bioelectronics - April 12, 2024 Category: Biotechnology Authors: Qinglong Zhang Zixiang Wei Xiaoqiang Jia Source Type: research
Controllable detection threshold achieved through the toehold switch system in a mercury ion whole-cell biosensor
This study confirms the feasibility and performance of biosensor with controllable detection threshold, providing a new detection method and new ideas for expanding the detection range of biosensors while ensuring rapid and convenient measurements without compromising sensitivity.PMID:38608495 | DOI:10.1016/j.bios.2024.116283 (Source: Biosensors and Bioelectronics)
Source: Biosensors and Bioelectronics - April 12, 2024 Category: Biotechnology Authors: Qinglong Zhang Zixiang Wei Xiaoqiang Jia Source Type: research
