journal
MENU ▼
Read by QxMD icon Read
search

International Journal of Food Microbiology

journal
https://www.readbyqxmd.com/read/29150355/contribution-of-nitric-oxide-synthase-from-coagulase-negative-staphylococci-to-the-development-of-red-myoglobin-derivatives
#1
Geoffrey Ras, Xavier Bailly, Jean-Paul Chacornac, Véronique Zuliani, Patrick Derkx, Tim M Seibert, Régine Talon, Sabine Leroy
As part of the microbial community of meat or as starter cultures, coagulase-negative staphylococci (CNS) serve several essential technological purposes in meat products, such as color development through the reduction of nitrate to nitrite. As the safety of nitrite as an additive has been questioned, we explored the potential of CNS to develop red myoglobin derivatives such as oxymyoglobin and nitrosomyoglobin. Nitrosoheme was extracted to evaluate NO production. This production could be due to a nitric oxide synthase (NOS) activity...
November 13, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29150354/editorial-integration-of-omics-into-mra
#2
Luca Cocolin, Jeanne-Marie Membré, Marcel Zwietering
No abstract text is available yet for this article.
November 13, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29127809/optimisation-of-the-antifungal-potency-of-the-amidated-peptide-h-orn-orn-trp-trp-nh2-against-food-contaminants
#3
Thibaut Thery, Yvonne O'Callaghan, Nora O'Brien, Elke K Arendt
The design of novel efficient antimicrobial peptides (AMPs) faces several issues, such as cost of synthesis, proteolytic stability or cytotoxicity. The identification of key determinants involved in the activity of AMPs, such as cationicity and amphipathicity, allowed the synthesis of short peptides with optimized properties. An ultrashort peptide made of the sequence H-Orn-Orn-Trp-Trp-NH2 (O3TR) showed antifungal activity against several contaminants from food products. This peptide inhibited the growth of the filamentous fungi Fusarium culmorum, Penicillium expansum and Aspergillus niger within a range of concentration of 12...
November 8, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29132030/capture-and-detection-of-staphylococcus-aureus-with-dual-labeled-aptamers-to-cell-surface-components
#4
Shylaja Ramlal, Bhairab Mondal, Padma Sudharani Lavu, Bhavanashri N, Joseph Kingston
In the present study, a high throughput whole cell SELEX method has been applied successfully in selecting specific aptamers against whole cells of Staphylococcus aureus, a potent food poisoning bacterium. A total ten rounds of SELEX and three rounds of intermittent counter SELEX, was performed to obtain specific aptamers. Obtained oligonucleotide pool were cloned, sequenced and then grouped into different families based on their primary sequence homology and secondary structure similarity. FITC labeled sequences from different families were selected for further characterization via flow cytometry analysis...
November 7, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29127810/antimicrobial-activities-of-gaseous-essential-oils-against-listeria-monocytogenes-on-a-laboratory-medium-and-radish-sprouts
#5
Gyeongmin Lee, Yoonbin Kim, Hoikyung Kim, Larry R Beuchat, Jee-Hoon Ryu
The aim of this study was to evaluate the antimicrobial activities of gaseous essential oils (EO gases) against Listeria monocytogenes on the surfaces of a laboratory medium and radish sprouts. We determined the minimal inhibitory concentration (MIC) and minimal lethal concentration (MLC) values of EO gases from eight EOs extracted from basil leaves, carrot seed, cinnamon bark, cinnamon leaves, clove flower buds, oregano leaves, thyme flowers (linalool), and thyme leaves (thymol) against L. monocytogenes on a nutrient agar supplemented with 1% glucose and 0...
November 4, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29128733/prevalence-of-curli-genes-among-cronobacter-species-and-their-roles-in-biofilm-formation-and-cell-cell-aggregation
#6
Lan Hu
Cronobacter species are food-borne opportunistic pathogens that cause sepsis, meningitis, and necrotizing enterocolitis in neonates. Bacterial pathogens such as pathogenic Escherichia coli and Salmonella species express extracellular curli fimbriae that are involved in rugosity, biofilm formation, and host cell adherence. csgBAC operon encodes the major curli structural subunit CsgA and the nucleator protein CsgB. csgDEFG operon encodes the regulatory protein CsgD and putative assembly factors. In this study, the curli operons were analyzed in the sequences of 13 Cronobacter strains and other enteric bacterial pathogens...
October 31, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29121515/the-genetic-basis-underlying-variation-in-production-of-the-flavour-compound-diacetyl-by-lactobacillus-rhamnosus-strains-in-milk
#7
Raquel Lo, Van Thi Thuy Ho, Nidhi Bansal, Mark S Turner
Diacetyl and the closely related compound acetoin impart desirable buttery flavour and odour to many foods including cheese and are generated through the metabolism of citrate by lactic acid bacteria (LAB). To increase the levels of these compounds, adjunct cultures capable of producing them can be added to cheese fermentations. In this study, we compared the diacetyl and acetoin producing abilities of 13 Lactobacillus rhamnosus strains from cheese sources. Diacetyl and acetoin production was found to be a common feature of Lb...
October 31, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29107841/a-novel-non-dairy-beverage-from-durian-pulp-fermented-with-selected-probiotics-and-yeast
#8
Yuyun Lu, Satya Dwi Putra, Shao-Quan Liu
This study investigated the effects of sequential inoculation (Seq-I) of Bifidobacterium animalis subsp. lactis or Lactobacillus casei with yeast Williopsis saturnus on durian pulp fermentation. Seq-I of W. saturnus following B. animalis subsp. lactis did not bring about any significant differences compared to the B. animalis subsp. lactis monoculture due to the sharp early death of W. saturnus soon after inoculation. However, Seq-I of W. saturnus significantly enhanced the survival of L. casei and improved the utilization of fructose and glucose compared to L...
October 31, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29107843/a-comparison-of-bioinformatic-approaches-for-16s-rrna-gene-profiling-of-food-bacterial-microbiota
#9
Francesca De Filippis, Eugenio Parente, Teresa Zotta, Danilo Ercolini
The different pipelines that may be used in 16S rRNA gene profiling of bacterial communities are known to have a significant impact on alpha and beta diversity measures and this may prevent direct comparison of results obtained in studies using different bioinformatic approaches to analyse raw sequences. To evaluate the feasibility of meta-studies on food bacterial communities, we compared four analysis procedures, varying in OTU picking and taxonomy assignment strategies. A closed reference OTU picking resulted in the most divergent results in terms of both alpha and beta diversity, compared to open reference methods...
October 27, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29111498/transcriptomic-response-of-debaryomyces-hansenii-during-mixed-culture-in-a-liquid-model-cheese-medium-with-yarrowia-lipolytica
#10
Reine Malek, Pascal Bonnarme, Françoise Irlinger, Pascale Frey-Klett, Djamila Onésime, Julie Aubert, Valentin Loux, Jean-Marie Beckerich
Yeasts play a crucial role in cheese ripening. They contribute to the curd deacidification, the establishment of acid-sensitive bacterial communities, and flavour compounds production via proteolysis and catabolism of amino acids (AA). Negative yeast-yeast interaction was observed between the yeast Yarrowia lipolytica 1E07 (YL1E07) and the yeast Debaryomyces hansenii 1L25 (DH1L25) in a model cheese but need elucidation. YL1E07 and DH1L25 were cultivated in mono and co-cultures in a liquid synthetic medium (SM) mimicking the cheese environment and the growth inhibition of DH1L25 in the presence of YL1E07 was reproduced...
October 24, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29107842/volatile-organic-compounds-from-wickerhamomyces-anomalus-metschnikowia-pulcherrima-and-saccharomyces-cerevisiae-inhibit-growth-of-decay-causing-fungi-and-control-postharvest-diseases-of-strawberries
#11
Lucia Oro, Erica Feliziani, Maurizio Ciani, Gianfranco Romanazzi, Francesca Comitini
The effectiveness of Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae as biocontrol agents on postharvest decay of strawberry (Fragaria x ananassa, cv. 'Alba') fruit, and their inhibitory activities on some decay-causing fungi were evaluated. Volatile organic compounds from these yeasts decreased mycelial growth of Botrytis cinerea by 69%, and by less for Monilinia fructicola, Alternaria alternata, Aspergillus carbonarius, Penicillium digitatum, Cladosporium spp., and Colletotrichum spp...
October 24, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29112896/staphylococcal-food-poisoning-caused-by-staphylococcus-argenteus-harboring-staphylococcal-enterotoxin-genes
#12
Yuki Wakabayashi, Kaoru Umeda, Shinya Yonogi, Hiromi Nakamura, Kaori Yamamoto, Yuko Kumeda, Kentaro Kawatsu
Staphylococcal food poisoning (SFP) is caused by staphylococcal enterotoxins (SEs) preformed in food materials. SE genes are encoded on mobile genetic elements and are widely found across Staphylococcus species including S. argenteus, although most SFP cases are caused by S. aureus. S. argenteus, recently discriminated from S. aureus as a novel species, are non-pigmented staphylococci phenotypically related to S. aureus. In 2014 and 2015, two independent food poisoning cases occurred in Osaka, Japan, in which non-pigmented staphylococci were predominantly isolated...
October 22, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29080423/prevalence-and-characteristics-of-shiga-toxin-producing-escherichia-coli-in-finishing-pigs-implications-on-public-health
#13
Wonhee Cha, Pina M Fratamico, Leah E Ruth, Andrew S Bowman, Jacqueline M Nolting, Shannon D Manning, Julie A Funk
Shiga toxin-producing Escherichia coli (STEC) are important food-borne pathogens, which can cause serious illnesses, including hemorrhagic colitis and hemolytic uremic syndrome. To study the epidemiology of STEC in finishing pigs and examine the potential risks they pose for human STEC infections, we conducted a longitudinal cohort study in three finishing sites. Six cohorts of pigs (2 cohorts/site, 20 pigs/cohort) were randomly selected, and fecal samples (n=898) were collected every two weeks through their finishing period...
October 21, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29121500/validation-of-a-salmonella-loop-mediated-isothermal-amplification-assay-in-animal-food
#14
Kelly J Domesle, Qianru Yang, Thomas S Hammack, Beilei Ge
Loop-mediated isothermal amplification (LAMP) has emerged as a promising alternative to PCR for pathogen detection in food testing and clinical diagnostics. This study aimed to validate a Salmonella LAMP method run on both turbidimetry (LAMP I) and fluorescence (LAMP II) platforms in representative animal food commodities. The U.S. Food and Drug Administration (FDA)'s culture-based Bacteriological Analytical Manual (BAM) method was used as the reference method and a real-time quantitative PCR (qPCR) assay was also performed...
October 18, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29073460/quantification-of-lactobacillus-paracasei-viable-cells-in-probiotic-yoghurt-by-propidium-monoazide-combined-with-quantitative-pcr
#15
Mirella Crhistine Scariot, Gustavo Luiz Venturelli, Elane Schwinden Prudêncio, Ana Carolina Maisonnave Arisi
Propidium monoazide (PMA) coupled with qPCR has been successfully used for specific quantification of viable bacteria cells in diverse matrices food. The present study aimed to develop PMA-qPCR assay for quantification of Lactobacillus paracasei viable cells in probiotic yoghurt. L. paracasei grown in culture medium was submitted to heat treatment at 60°C for different periods of time and probiotic yoghurt containing L. paracasei were prepared and stored at 4°C for 30days. The viable cells were quantified using qPCR and PMA-qPCR assays targeting tuf gene and also by plate counting...
October 18, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29107195/application-of-whole-genome-sequence-data-in-analyzing-the-molecular-epidemiology-of-shiga-toxin-producing-escherichia-coli-o157-h7-h
#16
Eiji Yokoyama, Shinichiro Hirai, Taichiro Ishige, Satoshi Murakami
Seventeen clusters of Shiga toxin-producing Escherichia coli O157:H7/- (O157) strains, determined by cluster analysis of pulsed-field gel electrophoresis patterns, were analyzed using whole genome sequence (WGS) data to investigate this pathogen's molecular epidemiology. The 17 clusters included 136 strains containing strains from nine outbreaks, with each outbreak caused by a single source contaminated with the organism, as shown by epidemiological contact surveys. WGS data of these strains were used to identify single nucleotide polymorphisms (SNPs) by two methods: short read data were directly mapped to a reference genome (mapping derived SNPs) and common SNPs between the mapping derived SNPs and SNPs in assembled data of short read data (common SNPs)...
October 17, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29080422/development-of-a-rapid-immunochromatographic-assay-to-detect-contamination-of-raw-oysters-with-enteropathogenic-vibrio-parahaemolyticus
#17
Junko Sakata, Taro Yonekita, Kentaro Kawatsu
Thermostable direct hemolysin (TDH) and TDH-related hemolysin (TRH) are major virulence factors of enteropathogenic Vibrio parahaemolyticus. TDH and TRH are bacterial exotoxins, and their presence in culture medium serves as a specific marker for detecting this significant pathogen. Here, we developed and evaluated an immunochromatographic assay (TDH/TRH-ICA) to simultaneously or individually detect TDH and TRH. The TDH/TRH-ICA detected TDH in all broth cultures of 47 V. parahaemolyticus strains carrying tdh...
October 14, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29111407/application-of-reverse-transcriptase-pcr-dgge-as-a-rapid-method-for-routine-determination-of-vibrio-spp-in-foods
#18
Kanchana Chahorm, Cheunjit Prakitchaiwattana
The aim of this research was to evaluate the feasibility of PCR-DGGE and Reverse Transcriptase-PCR-DGGE techniques for rapid detection of Vibrio species in foods. Primers GC567F and 680R were initially evaluated for amplifying DNA and cDNA of ten references Vibrio species by PCR method. The GC-clamp PCR amplicons were separated according to their sequences by the DGGE using 10% (w/v) polyacrylamide gel containing 45-70% urea and formamide denaturants. Two pair of Vibrio species, which could not be differentiated on the gel, was Vibrio fluvialis - Vibrio furnissii and Vibrio parahaemolyticus - Vibrio harveyi...
October 12, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29107193/high-load-of-hepatitis-e-viral-rna-in-pork-livers-but-absence-in-pork-muscle-at-french-slaughterhouses
#19
C Feurer, A Le Roux, R Rossel, E Barnaud, M Dumarest, P Garry, N Pavio
Pork ham muscle can be contaminated with HEV via blood vessels during viremia and represents a possible source of human contamination via the consumption of dried ham. This study evaluated the prevalence of HEV RNA in pork ham muscles and pork livers at slaughterhouses. Serology was determined on the corresponding serum samples. The apparent individual seroprevalence rate in the 49 pig farms studied was 59% [55.5%-61.4%]. None of the 1134 ham muscles tested was positive for the presence of HEV. HEV prevalence in paired liver samples was 2...
October 9, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29033074/potentially-active-spoilage-bacteria-community-during-the-storage-of-vacuum-packaged-beefsteaks-treated-with-aqueous-ozone-and-electrolyzed-water
#20
Cristian Botta, Ilario Ferrocino, Maria Chiara Cavallero, Simonetta Riva, Manuela Giordano, Luca Cocolin
The microbial contamination that occurs during the slaughtering process and during handling of the meat results in a shortening of the shelf-life of meat. In this study, which has had the aim of extending the shelf life of beefsteaks, pilot-scale treatments were carried out with aqueous ozone (AO) and electrolyzed water (EW) before vacuum packaging (VP). The development of the potentially active microbiota and the associated volatilome were followed over 15days of storage under refrigerated conditions (4°C), in order to define the potential long-term effects of the treatments and storage condition on microbiota...
October 7, 2017: International Journal of Food Microbiology
journal
journal
28915
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"