Abstract:
:The group known as the 'flavobacteria' has previously been regarded as synonymous with the genus Flavobacterium. Today, however, flavobacteria refers to the family Flavobacteriaceae comprising 10 genera. This review deals with the rapid changes in the taxonomy of these bacteria, especially over the last decade. It also briefly reviews the ecology of the genera in this family and describes the media that have been utilized in the general and selective cultivation of these organisms.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Jooste PJ,Hugo CJdoi
10.1016/s0168-1605(99)00162-2subject
Has Abstractpub_date
1999-12-15 00:00:00pages
81-94issue
2-3eissn
0168-1605issn
1879-3460pii
S0168-1605(99)00162-2journal_volume
53pub_type
杂志文章,评审abstract::The objective of this work was to characterize the hydrolysis of esters by staphylococci in order to understand if they could contribute to the release of free fatty acids in sausage. Cell-free extracts and extracellular concentrates of staphylococci were examined for esterase activities against p-nitrophenyl esters a...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(97)00042-1
更新日期:1997-05-20 00:00:00
abstract::Fermentation of rye dough is often accompanied with an increase in folate content. In this study, three sourdough yeasts, Candida milleri CBS 8195, Saccharomyces cerevisiae TS 146, and Torulaspora delbrueckii TS 207; a control, baker's yeast S. cerevisiae ALKO 743; and four Lactobacillus spp., L. acidophilus TSB 262, ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2005.06.013
更新日期:2006-02-01 00:00:00
abstract::Gluten-free beer-like beverages from malted buckwheat and quinoa are somehow close to their commercial production, but rather high expenses are expected due to the relatively high price of grain, some technological adaptations of process and the need for external enzyme supplementation during mashing. One of the commo...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2014.05.023
更新日期:2014-08-18 00:00:00
abstract::Numbers of Escherichia coli O157 in food may be low and sensitive techniques are therefore needed for its detection. The objectives of this study were to use carcass meat samples artificially inoculated with various strains of E. coli O157 to compare the sensitivity of enrichment in three different media and to compar...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(03)00074-6
更新日期:2003-11-01 00:00:00
abstract::A strain of marine Bacillus megaterium isolated from the Yellow Sea of East China was evaluated for its activity in reducing postharvest decay of peanut kernels caused by Aspergillus flavus in in vitro and in vivo tests. The results showed that the concentrations of antagonist had a significant effect on biocontrol ef...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2010.01.036
更新日期:2010-04-30 00:00:00
abstract::Fusarium spp. are ubiquitous field pathogens, which are known to affect quality characteristics of cereals. Infections with Fusarium pathogens in brewing cereals are problematic and augur for a poor malt quality. The negative effects of Fusarium infections are various. Besides causing agronomic losses, kernel discolor...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2018.12.026
更新日期:2019-03-16 00:00:00
abstract::This study evaluated survival/growth of acid-adapted or nonadapted Escherichia coli O157:H7 inoculated (4 log CFU/wound) in wounds (10 mm deepx6 mm diameter) of apples. Wounds were inoculated with a green fluorescent protein (GFP)-expressing derivative of a rifampicin-resistant strain of E. coli O157:H7 ATCC 43895 and...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(03)00171-5
更新日期:2004-01-01 00:00:00
abstract::The purpose of this study was to determine the incidence of Alicyclobacillus spp. in fruit/vegetable juices (concentrated pulps and clarified and non-clarified juices) marketed in Argentina between 1996 and 2009. The presence of Alicyclobacillus was determined in a total of 8556 samples of fruit and vegetable juices (...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2011.09.004
更新日期:2011-12-02 00:00:00
abstract::Salmonella enterica subsp. enterica serovar 4,[5],12,i:- is a monophasic variant of Salmonella Typhimurium and its occurrence has markedly increased in several European countries in the last ten years. In June 2011, an outbreak of Salmonella 4,[5],12,i:- was reported among attendees of a wedding reception in the North...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2014.07.021
更新日期:2014-10-17 00:00:00
abstract::Macrolides are regarded as drugs of choice for treatment of human campylobacteriosis. The use of antimicrobials for this purpose as well as in food animal production could result in macrolide resistance in Campylobacter species. Campylobacter isolates exhibit two different phenotypes with regard to erythromycin resist...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2007.03.012
更新日期:2007-11-30 00:00:00
abstract::Bacteriocin production by Enterococcus faecium RZS C5 occurs in a growth-associated way but is generally switched off in the very early growth phase. The influence of environmental stress on the bacteriocin production kinetics by E. faecium RZS C5 was analysed at a controlled temperature of 35 degrees C and constant p...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(02)00316-1
更新日期:2003-05-25 00:00:00
abstract::Outgrowth heterogeneity of bacterial spore populations complicates both prediction and efficient control of spore outgrowth. In this study, the impact of mild preservation stresses on outgrowth of Bacillus cereus ATCC 14579 spores was quantified during the first stages of outgrowth. Heterogeneity in outgrowth of heat-...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2014.02.015
更新日期:2014-05-02 00:00:00
abstract::Indigenous lactic acid fermented foods may have potential as probiotic treatment for diarrhoea, due to high levels of lactic acid bacteria. In this study the effect of a millet drink, spontaneously fermented by lactic acid bacteria, as a therapeutic agent among Ghanaian children with diarrhoea, was assessed. Children ...
journal_title:International journal of food microbiology
pub_type: 杂志文章,随机对照试验
doi:10.1016/j.ijfoodmicro.2006.04.022
更新日期:2006-08-01 00:00:00
abstract::Aflatoxin production of Aspergillus flavus is affected by abiotic factors such as temperature, water activity, oxidative stress, etc. These factors likely affect different metabolic pathways and result in altered aflatoxin production. Aflatoxin was determined in liquid media at 28 °C, solid media at 28 °C and solid me...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2019.108313
更新日期:2019-11-16 00:00:00
abstract::A total of 248 strains of predominant lactobacilli isolated during the manufacture and ripening of artisanal Manchego cheeses obtained from two dairies were obtained and the genetic diversity of 197 investigated using random amplified polymorphic DNA (RAPD-PCR). 51 isolates could not be lysed and were therefore not ge...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2005.10.023
更新日期:2006-04-01 00:00:00
abstract::Toxin production by four strains of Aeromonas hydrophila grown at 30 and 37 degrees C in two laboratory media and prawn purée was studied. Three different cell lines were used to test for cytotoxic activity, haemolytic activity was tested against rabbit and guinea pig erythrocytes, proteolytic activity was assayed wit...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(89)90085-8
更新日期:1989-11-01 00:00:00
abstract::A survey of the natural occurrence of deoxynivalenol (DON) in barley harvested in Uruguay from 1996 to 2002 was conducted. A total of 292 samples were analyzed for DON by an immunochemical method using inmunoaffinity columns and fluorimetric detection. Between 26 and 100% of the samples were positive for DON while mea...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2006.08.006
更新日期:2007-03-10 00:00:00
abstract::In the wake of recent outbreaks associated with Listeria monocytogenes in ready-to-eat foods and an increasing desire for minimally processed foods, there has been a burgeoning interest in the use of natural antimicrobials by the food industry to control this pathogen. The minimum inhibitory concentrations (MICs) of n...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.02.001
更新日期:2008-04-30 00:00:00
abstract::Unsliced beef pastrami, reformulated ham and bologna held at 6 degrees C were sliced 21, 17, 12 or 7 days before or at the assigned manufacturer's best before date and vacuum packaged. Packages of sliced meats were held at 6 degrees C for another 7, 12, 17 or 21 days, opened and analyses made for total bacteria, lacti...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(95)00048-8
更新日期:1996-04-01 00:00:00
abstract::Bifidobacterium breve is a noted inhabitant and one of the first colonizers of the human gastro intestinal tract (GIT). The ability of this bacterium to persist in the GIT is reflected by the abundance of carbohydrate-active enzymes that are encoded by its genome. One such family of enzymes is represented by the α-glu...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.02.014
更新日期:2016-05-02 00:00:00
abstract::The appearance of a brown surface discoloration on Portuguese ewes' cheese has never previously been reported on. The regular occurrence of this defect over the past few years has caused serious financial losses to producers, which has led to growing interest in its study. This paper describes a preliminary approach t...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(98)00054-3
更新日期:1998-06-16 00:00:00
abstract::Cereals are staple foods in most African countries, and many African cereal-based foods are spontaneously fermented. The nutritional quality of cereal products can be enhanced through fermentation, and traditional cereal-based fermented foods (CBFFs) are possible sources of lactic acid bacteria (LAB) with useful nutri...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.12.020
更新日期:2017-03-06 00:00:00
abstract::Microbiological sampling of Norvegia cheese from three cheese factories was done during ripening. The evolution of aerobic mesophilic bacteria, lactococci, lactobacilli, enterococci, presumptive leuconostoc and pediococci was investigated after 30, 90, 180 and 270 days of ripening. Isolates (135) of non-starter lactic...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2004.01.012
更新日期:2004-08-01 00:00:00
abstract::The formation of B-vitamins (nicotinic acid and nicotinamide, thiamine, vitamin B6 and vitamin B12) during the soaking of soybeans by bacteria, isolated from tempe, was investigated. Among the isolates examined no vitamin B6 producer was found. After inoculation of the soaking soybeans with Citrobacter freundii, Klebs...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(94)90004-3
更新日期:1994-04-01 00:00:00
abstract::International trade in food products has expanded rapidly in recent years. This paper presents economic approaches for analyzing the effects on trade in food products of the food safety requirements of governments and private buyers. Important economic incentives for companies to provide improved food safety arise fro...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/s0168-1605(00)00346-9
更新日期:2000-12-20 00:00:00
abstract::A year-long survey of two Northern Ireland milk processing plants for Listeria monocytogenes was carried out. Sample sites included the milk processing environment (walls, floors, drains, and steps), processing equipment, raw and pasteurised milk. The FDA listeria-selective enrichment procedure was used to process sam...
journal_title:International journal of food microbiology
pub_type: 杂志文章
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更新日期:2004-03-01 00:00:00
abstract::In this investigation, the resistance of enterotoxigenic Staphylococcus aureus to short-wave ultraviolet light (UV-C) and to combined UV C-heat (UV-H) treatments in buffers and in liquid foods with different physicochemical characteristics was studied. Microbial resistance to UV-C varied slightly among the S. aureus s...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2013.12.003
更新日期:2014-02-17 00:00:00
abstract::Six different strains of yeast, namely Candida krusei, C. tropicalis, Pichia saitoi, Saccharomyces cerevisiae, P. anomala and Zygosaccharomyces bailii were found present in cassava-fermenting water in the early part of the fermentation. The latter part of the fermentation was dominated in all cases by three strains of...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00431-7
更新日期:2001-05-10 00:00:00
abstract::The bacteriocinogenic Enterococcus casseliflavus IM 416K1 (Bac+) isolated from Italian sausages or its bacteriocin Enterocin 416K1, with strong anti-listerial activity, were used in trials to evaluate the effect on Listeria monocytogenes NCTC 10888 in artificially inoculated Italian sausages ("cacciatore"). In trials ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(03)00043-6
更新日期:2003-10-15 00:00:00
abstract::Samples (n = 340) of Irish meat and meat products were examined to determine the incidence and initial numbers of Yersinia spp. present. In cases where no typical Yersinia colonies were observed, samples were cold enriched up to 21 days at 4 degrees C and streaked out on CIN agar with and without post-enrichment alkal...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(96)01164-6
更新日期:1996-12-01 00:00:00