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
Persistence of hepatitis E virus (HEV) subtypes 3c and 3e: Long-term cold storage and heat treatments
Food Microbiol. 2024 Aug;121:104529. doi: 10.1016/j.fm.2024.104529. Epub 2024 Mar 30.ABSTRACTHepatitis E virus (HEV) is the causative agent of foodborne infections occurring in high income countries mainly by consumption of undercooked and raw pork products. The virus is zoonotic with pigs and wild boars as the main reservoirs. Several studies proved the presence of HEV-RNA in pork liver sausages, pâté and other pork by-products. However, the detection of HEV nucleic acids does not necessary correspond to infectious virus and information on the persistence of the virus in the food is still limited. To which extent and ho...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Marina Monini Giovanni Ianiro Luca De Sabato Marta Bivona Fabio Ostanello Ilaria Di Bartolo Source Type: research
Comprehensive identification of pathogenic microbes and antimicrobial resistance genes in food products using nanopore sequencing-based metagenomics
In conclusion, this comprehensive study offers invaluable data that can contribute to food safety assessments and serve as a basis for quality indicators.PMID:38637066 | DOI:10.1016/j.fm.2024.104493 (Source: Food Microbiology)
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Annie Wing-Tung Lee Iain Chi-Fung Ng Evelyn Yin-Kwan Wong Ivan Tak-Fai Wong Rebecca Po-Po Sze Kit-Yu Chan Tsz-Yan So Zhipeng Zhang Sharon Ka-Yee Fung Sally Choi-Ying Wong Wing-Yin Tam Hiu-Yin Lao Lam-Kwong Lee Jake Siu-Lun Leung Chloe Toi-Mei Chan Timothy Source Type: research
Effects of TrPLDs on the pathogenicity of Trichothecium roseum infected apple fruit
Food Microbiol. 2024 Aug;121:104496. doi: 10.1016/j.fm.2024.104496. Epub 2024 Feb 23.ABSTRACTPhospholipase D plays a critical regulatory role in the pathogenicity of filamentous fungi. However, the molecular mechanism of PLD regulating the pathogenicity of filamentous fungi has not been reported. In this research, the previously constructed TrPLD1 and TrPLD2 (TrPLDs) mutants were used as test strains. Firstly, the function of TrPLDs in Trichothecium roseum was studied. Then, the effects of TrPLDs on the pathogenicity of T. roseum and the quality of the inoculated apples were verified. The results suggested that the deletio...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Qili Liu Qianqian Zhang Huali Xue Yang Bi Xi Yang Yuanyuan Zong Zhiguang Liu Prusky Dov Source Type: research
Unraveling the correlations between microbial communities and metabolic profiles of strong-flavor Jinhui Daqu with different storage periods
Food Microbiol. 2024 Aug;121:104497. doi: 10.1016/j.fm.2024.104497. Epub 2024 Feb 29.ABSTRACTDaqu is a saccharification agent required for fermenting Baijiu, a popular Chinese liquor. Our objective was to investigate the relationships between physicochemical indices, microbial community diversity, and metabolite profiles of strong-flavor Jinhui Daqu during different storage periods. During different storage periods of Jinhui Daqu, we combined Illumina MiSeq sequencing and non-target sequencing techniques to analyze dynamic changes of the microbial community and metabolite composition, established a symbiotic network and ex...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Haiwei Ren Yifan Sun Yefei Yang Yunfan Li Xiaopeng Guo Bingyun Zhang Hongyuan Zhao Donglin Ma Zhiliang Zhang Source Type: research
Relationships between the inhibitory efficacy and physicochemical properties of six organic acids and monolaurin against Bacillus weihenstephanensis KBAB4 growth in liquid medium
In this study, six organic acids (acetic, lactic, propionic, phenyllactic, caprylic, and lauric acid) and monolaurin were selected based on their physicochemical properties: their molecular structure (carbon chain length), their lipophilicity (logP), and their ability to dissociate in a liquid environment (pKa). The relation between these physicochemical properties and the inhibitory efficacy against B. weihenstephanensis KBAB4 growth was evaluated. After assessing the active form of these compounds against the strain (undissociated, dissociated or both forms), their MIC values were estimated in nutrient broth at pH 6.0 an...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Agathe Dutoit Nicolas Decourcelle Anne-Gabrielle Mathot Louis Coroller Source Type: research
Enhancing extracellular monascus pigment production in submerged fermentation with engineered microbial consortia
In this study, we investigated the impact of microbial interactions on Monascus pigment (MP) production. We established diverse microbial consortia involving Monascus purpureus and Lactobacillus fermentum. The addition of Lactobacillus fermentum (4% at 48 h) to the submerged fermentation of M. purpureus resulted in a significantly higher MP production compared to that achieved using the single-fermentation system. Co-cultivation with immobilized L. fermentum led to a remarkable increase of 59.18% in extracellular MP production, while mixed fermentation with free L. fermentum caused a significant decrease of 66.93% in intra...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Song Zhang Meng Shu Zihan Gong Xinyi Liu Chenyu Zhang Ying Liang Qinlu Lin Bo Zhou Ting Guo Jun Liu Source Type: research
Malolactic fermentation in lingonberry juice and its use as a preservative
This study aimed to improve the taste of lingonberry juice by subjecting it to malolactic fermentation in order to reduce the sourness, and to investigate the benzoic acid in lingonberries as a natural preservative in juice blends by determining the microbial stability. After initial screening of lactic acid bacteria, a Lactiplantibacillus plantarum strain was used as the starter for subsequent investigations. Upon raising the pH, all malic acid was completely converted to lactic acid after seven days. The fermented juice was mixed with blackcurrant juice in different proportions. Challenge tests of the blends showed Liste...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Martina K Bergentall Jun Niimi Ingela Persson Emeline Calmet Dorine As Alexander Plovie Loredana Malafronte Petter Melin Source Type: research
Characterization of diarrheagenic Escherichia coli from different cattle production systems in Brazil
This study aimed to characterize the distribution of DEC [Shiga toxin-producing E. coli (STEC), enteroinvasive E. coli (EIEC), enteropathogenic E. coli (EPEC), enterotoxigenic E. coli (ETEC), and enteroaggregative E. coli (EAEC)] from extensive and intensive cattle production systems in Brazil. Samples (n = 919) were collected from animal feces (n = 200), carcasses (n = 600), meat cuts (n = 90), employee feces (n = 9), and slaughterhouse water (n = 20). Virulence genes were detected by PCR in 10% of animal samples (94/919), with STEC (n = 81) as the higher prevalence, followed by EIEC (n = 8), and lastly EPEC (n = 5). Anim...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Rafaela de Melo Tavares Mallu Jagnow Sereno Aryele Nunes da Cruz Encide Sampaio Juliano Gon çalves Pereira Luciano Dos Santos Bersot Ricardo Seiti Yamatogi Douglas Ruben Call Lu ís Augusto Nero Source Type: research
Germination and outgrowth of Bacillus mycoides KBAB4 spores are impacted by environmental pH, quantitatively analyzed at single cell level with sporetracker
Food Microbiol. 2024 Aug;121:104509. doi: 10.1016/j.fm.2024.104509. Epub 2024 Mar 4.ABSTRACTQuantifying spore germination and outgrowth heterogeneity is challenging. Single cell level analysis should provide supplementary knowledge regarding the impact of unfavorable conditions on germination and outgrowth dynamics. This work aimed to quantify the impact of pH on spore germination and outgrowth, investigating the behavior of individual spore crops, produced under optimal and suboptimal conditions. Bacillus mycoides (formerly B. weihenstephanensis) KBAB4 spores, produced at pH 7.4 and at pH 5.5 were incubated at different p...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: C Trunet N Vischer L Coroller S Brul Source Type: research
Rapid and simultaneous detection of five mycotoxins and their analogs with a gold nanoparticle-based multiplex immuno-strip sensor
Food Microbiol. 2024 Aug;121:104510. doi: 10.1016/j.fm.2024.104510. Epub 2024 Feb 27.ABSTRACTMycotoxins, as secondary metabolites produced by fungi, have been the focus of researchers in various countries and are considered to be one of the major risk factors in agricultural products. There is an urgent need for a rapid, simple and high-performance method to detect residues of harmful mycotoxins in agricultural foods. We have developed a gold nanoparticle-based multiplexed immunochromatographic strip biosensor that can simultaneously detect fifteen mycotoxins in cereal samples. With this optimized procedure, five represent...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Shengyang Zhou Xiaojun Zhu Shanshan Song Maozhong Sun Hua Kuang Chuanlai Xu Lingling Guo Source Type: research
Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation
Food Microbiol. 2024 Aug;121:104513. doi: 10.1016/j.fm.2024.104513. Epub 2024 Mar 5.ABSTRACTSaccharomyces cerevisiae is a major actor in winemaking that converts sugars from the grape must into ethanol and CO2 with outstanding efficiency. Primary metabolites produced during fermentation have a great importance in wine. While ethanol content contributes to the overall profile, other metabolites like glycerol, succinate, acetate or lactate also have significant impacts, even when present in lower concentrations. S. cerevisiae is known for its great genetic diversity that is related to its natural or technological environment...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Ludovic Monnin Thibault Nidelet Jessica Noble Virginie Galeote Source Type: research
Bacterial proteome adaptation during fermentation in dairy environments
Food Microbiol. 2024 Aug;121:104514. doi: 10.1016/j.fm.2024.104514. Epub 2024 Mar 2.ABSTRACTThe enzymatic repertoire of starter cultures belonging to the Lactococcus genus determines various important characteristics of fermented dairy products but might change in response to the substantial environmental changes in the manufacturing process. Assessing bacterial proteome adaptation in dairy and other food environments is challenging due to the high matrix-protein concentration and is even further complicated in particularly cheese by the high fat concentrations, the semi-solid state of that matrix, and the non-growing stat...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Berdien van Olst Avis Nugroho Sjef Boeren Jacques Vervoort Herwig Bachmann Michiel Kleerebezem Source Type: research
A meta-analysis of microbial thermal inactivation in low moisture foods
In this study, we leveraged the body of previous work on this topic to model key experimental features that determine microbial thermal inactivation in low moisture foods. We identified 27 studies which contained 782 mean D-values and developed linear mixed-effect models to assess the effect of microorganism type, matrix structure and composition, water activity, temperature, and inoculation and recovery methods on cell death kinetics. Intraclass correlation statistics (I2) and conditional R2 values of the linear mixed effects models were: E. coli (R2-0.91, I2-83%), fungi (R2-0.88, I2-85%), L. monocytogenes (R2-0.84, I2-75...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Yadwinder Singh Rana Long Chen Yang Jiao Lynn M Johnson Abigail B Snyder Source Type: research
The influence of pH on the efficacy of oxidation-reduction potential (ORP) to predict chlorine disinfection of surrogate bacteria, Escherichia coli O157:H7 and Listeria monocytogenes in oxidant demand free conditions and fresh produce wash water
Food Microbiol. 2024 Aug;121:104516. doi: 10.1016/j.fm.2024.104516. Epub 2024 Mar 14.ABSTRACTOxidation-reduction potential (ORP) is commonly used as a rapid measurement of the antimicrobial potential of free chlorine during industrial fresh produce washing. The current study tested the hypothesis that ORP can act as a "single variable" measurement of bacterial (vegetative and endospores) inactivation effectiveness with free chlorine irrespective of the water pH value. This situation has on occasion been assumed but never confirmed nor disproven. Chlorine-dosed pH 6.5 and 8.5 phosphate buffer solutions were inoculated with ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Kimberly Gongora Joris Vankerschaver Imca Sampers Sam Van Haute Source Type: research
