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International Journal of Food Microbiology

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https://www.readbyqxmd.com/read/28073082/vibrio-parahaemolyticus-o4-k8-forms-a-potential-predominant-clone-in-southern-china-as-detected-by-whole-genome-sequence-analysis
#1
Baisheng Li, Xingfen Yang, Hailing Tan, Bixia Ke, Dongmei He, Changwen Ke, Yonghui Zhang
Vibrio parahaemolyticus has been the most common food-borne pathogen in southern China, especially the O3:K6 pandemic clone and its serovariants. Recently, the serotype O4:K8 became more and more prevalent in southern China, which was different from the O3:K6 pandemic clone. Thus, the aim of the present work was to elucidate the molecular characteristics of the O4:K8. Some O3:K6 pandemic clone and its serovariants isolated in the same period were selected for comparative analysis, which were still dominant clone locally...
January 4, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28064120/source-tracking-of-prokaryotic-communities-in-fermented-grain-of-chinese-strong-flavor-liquor
#2
Xueshan Wang, Hai Du, Yan Xu
The fermentation process of Chinese strong-flavor liquor involves numerous microbes originating from Daqu and pit mud. Daqu is the starter of fermentation, and pit mud acts as another source of inoculum of microbes in the liquor-making process. However, the contribution of microbes in pit mud and Daqu to fermented grain, and the sources of microbes in fermented grain are still waiting to be defined clearly. In this study, prokaryotic communities in fermented grain, pit mud and Daqu were identified via next generation sequencing of the V4 region of 16S rRNA gene...
January 2, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28086153/sulfur-dioxide-addition-at-crush-alters-saccharomyces-cerevisiae-strain-composition-in-spontaneous-fermentations-at-two-canadian-wineries
#3
Sydney C Morgan, Chrystal M Scholl, Natasha L Benson, Morgan L Stone, Daniel M Durall
During winemaking, sulfur dioxide (SO2) is often added prior to the onset of alcoholic fermentation to prevent the growth of spoilage microorganisms and to create an environment that promotes the rapid colonization of the grape must by Saccharomyces cerevisiae. Most recent research has focused on the impacts of SO2 additions on spoilage microorganisms or on the yeast community at a species level, but less is known about the impacts that SO2 additions have on S. cerevisiae populations. We investigated whether different levels of SO2 addition at crush (0, 20, or 40mg/L SO2) have an effect upon the relative abundance and composition of S...
December 30, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28073081/antibacterial-effect-of-405%C3%A2-5nm-light-emitting-diode-illumination-against-escherichia-coli-o157-h7-listeria-monocytogenes-and-salmonella-on-the-surface-of-fresh-cut-mango-and-its-influence-on-fruit-quality
#4
Min-Jeong Kim, Chee Hwa Tang, Woo Suk Bang, Hyun-Gyun Yuk
To investigate a potential of 405±5nm light emitting diode (LED) as a novel technology for food preservation, the antibacterial effect of 405±5nm LED on Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. on the surface of fresh-cut mango and its influence on fruit quality were evaluated at different storage temperatures. LED-illumination inactivated 1.0-1.6 logCFU/cm(2) of populations at 4 and 10°C for 36-48h (total dose, 2.6-3.5kJ/cm(2)) regardless of bacterial species, while those on non-illuminated mange remained unchanged or slightly increased during storage...
December 30, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28068587/quantitative-assessment-of-viable-cells-of-lactobacillus-plantarum-strains-in-single-dual-and-multi-strain-biofilms
#5
Mónica D Fernández Ramírez, Ioannis Kostopoulos, Eddy J Smid, Masja N Nierop Groot, Tjakko Abee
Biofilms of Lactobacillus plantarum are a potential source for contamination and recontamination of food products. Although biofilms have been mostly studied using single species or even single strains, it is conceivable that in a range of environmental settings including food processing areas, biofilms are composed of multiple species with each species represented by multiple strains. In this study six spoilage related L. plantarum strains FBR1-FBR6 and the model strain L. plantarum WCFS1 were characterised in single, dual and multiple strain competition models...
December 29, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28068590/population-analysis-of-biofilm-yeasts-during-fino-sherry-wine-aging-in-the-montilla-moriles-d-o-region
#6
Miriam Marin-Menguiano, Sandra Romero-Sanchez, Ramón R Barrales, Jose I Ibeas
Fino is the most popular sherry wine produced in southern Spain. Fino is matured by biological aging under a yeast biofilm constituted of Saccharomyces cerevisiae yeasts. Although different S. cerevisiae strains can be identified in such biofilms, their diversity and contribution to wine character have been poorly studied. In this work, we analyse the flor yeast population in five different wineries from the Montilla-Moriles D.O. (Denominación de Origen) in southern Spain. Yeasts present in wines of different ages were identified using two different culture-dependent molecular techniques...
December 28, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28068589/impact-of-dry-chilling-on-the-genetic-diversity-of-escherichia-coli-on-beef-carcasses-and-on-the-survival-of-e-coli-and-e-coli-o157
#7
Jeyachchandran Visvalingam, Yang Liu, Xianqin Yang
The objective of this study was to examine the effect of dry chilling on the genetic diversity of naturally occurring Escherichia coli on beef carcasses, and to examine whether two populations of E. coli recovered from carcasses during chilling and E. coli O157 differed in their response to desiccation. Isolates of E. coli were obtained from beef carcasses during a 67h dry chilling process and were genotyped using multiple-locus variable-number tandem-repeat analysis (MLVA). Ten E. coli genotypes found only at 0h (group A) and found more than once (group B), as well as five strains of E...
December 28, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28068588/evaluation-of-muscodor-cinnamomi-as-an-egg-biofumigant-for-the-reduction-of-microorganisms-on-eggshell-surfaces-and-its-effect-on-egg-quality
#8
Nakarin Suwannarach, Chariya Kaewyana, Arpaporn Yodmeeklin, Jaturong Kumla, Kenji Matsui, Saisamorn Lumyong
The presence of microorganisms on the eggshell surface is a factor of consideration in determining egg quality. These microorganisms can contribute to egg spoilage and can infect the egg. In this study, 18 morphotypes of microorganisms were isolated from eggshells. Morphological, biochemical, physiological and molecular analyses were used to identify these morphotypes into 7 species; Bacillus drentensis, Staphylococcus arlettae, Stap. cohnii, Stap. kloosii, Stap. saprophyticus, Stap. sciuri and Stap. xylosus...
December 28, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28064121/characterization-of-fusarium-graminearum-isolates-recovered-from-wheat-samples-from-argentina-by-fourier-transform-infrared-spectroscopy-phenotypic-diversity-and-detection-of-specific-markers-of-aggressiveness
#9
Cecilia B Fígoli, Rodrigo Rojo, Laura A Gasoni, Gisele Kikot, Mariana Leguizamón, Raúl R Gamba, Alejandra Bosch, Teresa M Alconada
Fusarium graminearum is the primary causal agent of Fusarium head blight of wheat in Argentina. This disease affects crop yields and grain quality also reducing the wheat end-use, and causing mycotoxin contamination. The aim of this work was to analyze the phenotypic characteristics associated with phenotypic diversity and aggressiveness of 34 F. graminearum sensu stricto isolates recovered from Argentinean fields in the 2008 growing season using the Fourier Transform Infrared (FTIR) dried film technology. We applied this technique also to search for spectral specific markers associated with aggressiveness...
December 28, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28042969/the-response-of-growth-and-patulin-production-of-postharvest-pathogen-penicillium-expansum-to-exogenous-potassium-phosphite-treatment
#10
Tongfei Lai, Ying Wang, Yaya Fan, Yingying Zhou, Ying Bao, Ting Zhou
In this study, the effects of exogenous potassium phosphite (Phi) on growth and patulin production of postharvest pathogen Penicillium expansum were assessed. The results indicated that P. expansum under 5mmol/L Phi stress presented obvious development retardation, yield reduction of patulin and lower infectivity to apple fruit. Meanwhile, expression analysis of 15 genes related to patulin biosynthesis suggested that Phi mainly affected the early steps of patulin synthetic route at transcriptional level. Furthermore, a global view of proteome and transcriptome alteration of P...
December 28, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28063330/endolysin-lyssa97-is-synergistic-with-carvacrol-in-controlling-staphylococcus-aureus-in-foods
#11
Yoonjee Chang, Hyunjin Yoon, Dong-Hyun Kang, Pahn-Shick Chang, Sangryeol Ryu
LysSA97 is an endolysin encoded by the bacteriophage SA97, the genome sequence of which has been recently revealed. LysSA97 has lytic activity against a variety of Staphylococcus strains that cause foodborne illness. In order to improve its potential as a biocontrol agent against Staphylococcus, various types of essential oil-derived active compounds were tested in combination with LysSA97; carvacrol exhibited significant synergistic effects when combined with LysSA97. The synergistic antimicrobial activity between endolysin and carvacrol in food products, including milk and beef, were investigated...
December 27, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28061327/lowering-histamine-formation-in-a-red-ribera-del-duero-wine-spain-by-using-an-indigenous-o-oeni-strain-as-a-malolactic-starter
#12
Carmen Berbegal, Yaiza Benavent-Gil, Eva Navascués, Almudena Calvo, Clara Albors, Isabel Pardo, Sergi Ferrer
This study demonstrates for the first time that a non-commercial selected autochthonous O. oeni strain has been used to conduct malolactic fermentation (MLF) while lowering histamine formation in the same winery. Lactic acid bacteria (LAB) were isolated from 13 vats before and after spontaneous MLF at the Pago de Carraovejas winery from the Ribera del Duero region (Spain). Only O. oeni were present, typed and characterized, and both histamine producer and non-producers existed. From the non-producers, one strain was selected to become a starter according to its genetic profile, prevalence in the different wines in the winery, resistance to alcoholic degree, resistance to high polyphenolic content, inability to synthesise histamine, growth kinetics and malolactic activity...
December 26, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28073080/impact-of-environmental-factors-on-the-culturability-and-viability-of-listeria-monocytogenes-under-conditions-encountered-in-food-processing-plants
#13
Anaïs Overney, Joséphine Jacques-André-Coquin, Patricia Ng, Brigitte Carpentier, Laurent Guillier, Olivier Firmesse
The ability of Listeria monocytogenes to adhere to and persist on surfaces for months or even years may be responsible for its transmission from contaminated surfaces to food products. Hence the necessity to find effective means to prevent the establishment of L. monocytogenes in food processing environments. The aim of this study was to assess, through a fractional experimental design, the environmental factors that could affect the survival of L. monocytogenes cells on surfaces to thereby prevent the persistence of this pathogen in conditions mimicking those encountered in food processing plants: culture with smoked salmon juice or meat exudate, use of two materials with different hygiene status, biofilm of L...
December 21, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28038333/ultrasound-attenuation-of-lactobacilli-and-bifidobacteria-effect-on-some-technological-and-probiotic-properties
#14
Angela Racioppo, Maria Rosaria Corbo, Claudia Piccoli, Milena Sinigaglia, Barbara Speranza, Antonio Bevilacqua
Attenuation can be regarded as a tool to modulate the metabolism of probiotic bacteria and, consequently, a strategy to reduce the acidification of the active drinks. Attenuation can be done through chemical and physical approaches and ultrasound (US) is a possibility, previously tested to modulate the metabolism of lactic acid bacteria inoculated in a rice drink, but no data are available on the effect of this treatment of the overall profile of probiotic bacteria. Therefore, the main topic of this paper was to study the effect of US-attenuation on some properties of Lactobacillus reuteri, Lactobacillus plantarum, Bifidobacterium longum, and Bifidobacterium infantis (survival at pH2, and 2...
December 21, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28038334/a-rapid-typing-method-for-listeria-monocytogenes-based-on-high-throughput-multilocus-sequence-typing-hi-mlst
#15
Hajime Takahashi, Ai Iwakawa, Chihiro Ohshima, Daisuke Kyoui, Shiori Kumano, Takashi Kuda, Bon Kimura
Listeria monocytogenes infects humans via food products, causing listeriosis. Consequently, food companies pay meticulous attention to the risk of contamination of their products by this bacterium. While fragment analysis methods such as pulsed-field gel electrophoresis (PFGE) are used to trace the sources of contamination for this bacterium, some drawbacks have been identified, namely the complexity of the methods and the difficulty of making data comparisons. As an alternative, multilocus sequence typing (MLST) is now seeing widespread use; however, owing to its cost, time, and labor requirements, its diffusion into the food industry has been slow...
December 16, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28038335/airborne-soil-particulates-as-vehicles-for-salmonella-contamination-of-tomatoes
#16
Govindaraj Dev Kumar, Robert C Williams, Hamzeh M Al Qublan, Nammalwar Sriranganathan, Renee R Boyer, Joseph D Eifert
The presence of dust is ubiquitous in the produce growing environment and its deposition on edible crops could occur. The potential of wind-distributed soil particulate to serve as a vehicle for S. Newport transfer to tomato blossoms and consequently, to fruits, was explored. Blossoms were challenged with previously autoclaved soil containing S. Newport (9.39log CFU/g) by brushing and airborne transfer. One hundred percent of blossoms brushed with S. Newport-contaminated soil tested positive for presence of the pathogen one week after contact (P<0...
December 14, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28011300/thermal-inactivation-and-sublethal-injury-kinetics-of-salmonella-enterica-and-listeria-monocytogenes-in-broth-versus-agar-surface
#17
Xiang Wang, Frank Devlieghere, Annemie Geeraerd, Mieke Uyttendaele
The objective of the present study was to compare the thermal inactivation and sublethal injury kinetics of Salmonella enterica and Listeria monocytogenes in broth (suspended cells) and on solid surface (agar-seeded cells). A 3-strain cocktail of S. enterica or L. monocytogenes inoculated in broth or on agar was subjected to heating in a water bath at various set temperatures (55.0, 57.5 and 60.0°C for S. enterica and 60.0, 62.5 and 65°C for L. monocytogenes). The occurrence of sublethally injured cells was determined by comparing enumerations on nonselective (TSAYE) and selective (XLD or ALOA) media...
December 14, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28039742/application-of-a-222-nm-krypton-chlorine-excilamp-to-control-foodborne-pathogens-on-sliced-cheese-surfaces-and-characterization-of-the-bactericidal-mechanisms
#18
Jae-Won Ha, Jae-Ik Lee, Dong-Hyun Kang
This study was conducted to investigate the basic spectral properties of a 222-nm krypton-chlorine (KrCl) excilamp and its inactivation efficacy against major foodborne pathogens on solid media, as well as on sliced cheese compared to a conventional 254-nm low-pressure mercury (LP Hg) lamp. Selective media and sliced cheese inoculated with Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes were irradiated with a KrCl excilamp and a LP Hg lamp at the same dose. The KrCl excilamp showed full radiant intensity from the outset at a wide range of working temperatures, especially at low temperatures of around 0 to 10°C...
December 13, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27992817/rapid-detection-of-methicillin-resistant-staphylococcus-aureus-in-pork-using-a-nucleic-acid-based-lateral-flow-immunoassay
#19
Hongwei Zhang, Luyao Ma, Lina Ma, Marti Z Hua, Shuo Wang, Xiaonan Lu
Methicillin-resistant Staphylococcus aureus (MRSA) is considered as one of the leading causes of food poisonings worldwide. Due to the high prevalence and extensive challenges in clinical treatment, a rapid and accurate detection method is required to differentiate MRSA from other S. aureus isolated from foods. Since the methicillin resistance of S. aureus is due to the acquisition of the mecA gene from staphylococcal chromosome cassette, the presence of the mecA gene is interpreted as a marker for the identification of MRSA...
December 11, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27978506/a-minireview-on-the-in-vitro-and-in-vivo-experiments-with-anti-escherichia-coli-o157-h7-phages-as-potential-biocontrol-and-phage-therapy-agents
#20
REVIEW
Salehe Sabouri, Zargham Sepehrizadeh, Sahar Amirpour-Rostami, Mikael Skurnik
Phage therapy is an old method of combating bacterial pathogens that has recently been taken into consideration due to the alarming spread of antibiotic resistance. Escherichia coli O157:H7 is a foodborne pathogen that causes hemorrhagic colitis and life-threatening Hemolytic Uremic Syndrome (HUS). There are several studies on isolation of specific phages against E. coli O157:H7 and more than 60 specific phages have been published so far. Although in vitro experiments have been successful in elimination or reduction of E...
December 11, 2016: International Journal of Food Microbiology
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