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Nutrition: Lettuce
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Total 279 results found since Jan 2013.
LysP53 activity against Salmonella and its application in decontamination of Salmonella on fresh romaine lettuce
This study found that a newly identified Gram-negative lysin LysP53 had good activity against a wide range of Salmonella, including Salmonella Newington, Salmonella Typhimurium, and Salmonella Dublin. Without the help of an outer membrane permeabilizer, 4 μM LysP53 could reduce 97.6% of planktonic Salmonella Enteritidis and 90% of the bacteria in biofilms. Moreover, LysP53 was highly thermostable because it maintained >90% activity even after exposure to temperatures up to 95 °C. Although high concentrations of salts could reduce the activity, LysP53 was found safe for oral gavage of mice without affecting body weight...
Source: Applied Microbiology and Biotechnology - July 7, 2023 Category: Microbiology Authors: Changchang Li Raphael Nyaruaba Xiaowei Zhao Heng Xue Hang Yang Yuhong Li Hongping Wei Source Type: research
Weather factors, soil microbiome, and bacteria-fungi interactions as drivers of the epiphytic phyllosphere communities of romaine lettuce
Food Microbiol. 2023 Aug;113:104260. doi: 10.1016/j.fm.2023.104260. Epub 2023 Mar 13.ABSTRACTLettuce is associated with seasonal outbreaks of Shiga toxin-producing Escherichia coli (STEC) infections. Little is known about how various biotic and abiotic factors affect the lettuce microbiome, which in turn impacts STEC colonization. We characterized the lettuce phyllosphere and surface soil bacterial, fungal, and oomycete communities at harvest in late-spring and -fall in California using metagenomics. Harvest season and field type, but not cultivar, significantly influenced the microbiome composition of leaves and surface s...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Maria T Brandl Mark K Mammel Ivan Simko Taylor K S Richter Solomon T Gebru Susan R Leonard Source Type: research
