Abstract：
:The influence of pH (5.0-8.2), NaCl concentrations (0-6% w/v), and incubation time (0-24 h) on the inhibitory activity of nisin (0-100 I.U./ml) against Listeria monocytogenes (10(3) cfu/ml) was studied using the Doehlert experimental design and was confirmed by kinetic experiments. Predicted values were in agreement with experimental values. Experiments were carried out at 22 degrees C in reconstituted TSB-YE1 broth with or without NaCl. Nisin had an immediate pH-dependent bactericidal effect, which increased with decreasing pH values. In modified TSB-YE1 broth without NaCl, the bactericidal efficacy of nisin (50 I.U./ml) was maximum at pH 6.6, with no L. monocytogenes survivors until 120 h at 22 degrees C. Nisin (50 I.U./ml) action decreased in the presence of NaCl, with a minimal inhibitory effect between 2 and 4%. This partially protective effect was cancelled at higher levels of nisin.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Bouttefroy A,Mansour M,Linder M,Milliere JBdoi
10.1016/s0168-1605(99)00171-3subject
Has Abstractpub_date
2000-03-10 00:00:00pages
109-15issue
1-2eissn
0168-1605issn
1879-3460pii
S0168-1605(99)00171-3journal_volume
54pub_type
杂志文章abstract：:The heavy use or abuse of antimicrobials in food animals has caused an increase in antimicrobial resistance in enterococci of animal origin, which could get transmitted to those of human origin via the food chain. Since duck meat consumption has been on the rise in Korea, we conducted this study to provide information...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2019.01.002
更新日期：2019-03-16 00:00:00
abstract：:Knowledge of physiological behavior of indigenous tequila yeast used in fermentation process is still limited. Yeasts have significant impact on the productivity fermentation process as well as the sensorial characteristics of the alcoholic beverage. For these reasons a better knowledge of the physiological and metabo...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.08.008
更新日期：2011-11-15 00:00:00
abstract：:The kinetics of destruction of Listeria monocytogenes Scott A in semi-skim milk heated at 55, 58, 60 and 62°C without and with addition of 900, 1400 and 1800 ppm of vanillin was studied. Survival curves displayed an initial shoulder phase followed by an accelerating killing phase. Addition of vanillin to semi-skim mil...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.05.003
更新日期：2012-07-02 00:00:00
abstract：:In the recent years the consumption of natural mineral waters has risen all over the world, becoming a usual alternative for tap water and other beverages. Natural mineral waters are complex environments containing a high diversity of autochthonous microbiota. The identification and characterization of this indigenous...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.10.012
更新日期：2012-02-01 00:00:00
abstract：:The objective of this study was to develop a method that combined nanoparticle-based immunomagnetic separation (IMS) with real-time loop-mediated isothermal amplification (LAMP) for the rapid detection of Vibrio parahaemolyticus. Magnetic nanoparticles were functionalized with monoclonal antibodies that were produced ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.01.004
更新日期：2014-03-17 00:00:00
abstract：:Population diversity and the ability to adapt to changing environments allow Listeria monocytogenes to grow and survive under a wide range of environmental conditions. In this study, we aimed to evaluate the performance of a set of acid resistant L. monocytogenes variants in mixed-species biofilms with Lactobacillus p...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.04.021
更新日期：2015-11-20 00:00:00
abstract：:Escherichia coli and Listeria innocua in kiwifruit and pineapple juices were exposed to high hydrostatic pressure (HHP) at 300 MPa for 5 min. Both bacteria showed equal resistance to HHP. Using low (0 degrees C) or sub-zero (-10 degrees C) temperatures instead of room temperature (20 degrees C) during pressurization d...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.03.015
更新日期：2008-06-10 00:00:00
abstract：:The objective of this work was to study the germination and subsequent inactivation of Bacillus cereus spores in milk by mild hydrostatic pressure treatment. In an introductory experiment with strain LMG6910 treated at 40 degrees C for 30 min at 0, 100, 300 and 600 MPa, germination levels were 1.5 to 3 logs higher in ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2003.09.011
更新日期：2004-04-15 00:00:00
abstract：:The induction of interferon (IFN) and interleukin-1 (IL-1) production in murine macrophages by a phosphopolysaccharide, produced by a dairy lactic acid bacteria, Lactococcus lactis ssp. cremoris, was investigated. When the phosphopolysaccharide was added into macrophage cultures at concentrations from 1 to 200 microgr...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(96)00968-3
更新日期：1996-08-01 00:00:00
abstract：:Antagonistic yeasts were isolated from the epiphytic flora associated with grape berries cv. Negroamaro and identified at species level using molecular methods. A total of 144 yeast isolates were tested in a preliminary screening on agar to select isolates showing a killer activity against Aspergillus carbonarius and ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2005.12.004
更新日期：2006-04-25 00:00:00
abstract：:The potential impact of aromatic and pectinolytic yeasts on cocoa flavour was investigated using two defined mixed starter cultures encompassing strains of Pichia kluyveri and Kluyveromyces marxianus for inoculating cocoa beans in small scale tray fermentations. Samples for microbial and metabolite analysis were colle...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.06.024
更新日期：2013-10-01 00:00:00
abstract：:In this study, the relationship between the dynamics of the growth and lysis of lactic acid bacteria in Grana Padano cheese and the formation of the volatile flavor compounds during cheese ripening was investigated. The microbial dynamics of Grana Padano cheeses that were produced in two different dairies were followe...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.06.009
更新日期：2016-09-16 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：:The group of the small-spored Alternaria species is particularly relevant in foods due to its high frequency and wide distribution in different crops. These species are responsible for the accumulation of mycotoxins and bioactive secondary metabolites in food. The taxonomy of the genus has been recently revised with p...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.11.022
更新日期：2019-02-16 00:00:00
abstract：:Two strains of Listeria monocytogenes, Scott A (serotype 4b) and Brie 1 (serotype 1b) were characterized in terms of minimum aw requirements for growth at 4 and 30 degrees C, using NaCl, glycerol and sucrose as test solutes. Both strains grew well at 30 degrees C in glycerol-supplemented tryptic soy broth (TSB), but n...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(91)90125-9
更新日期：1991-12-01 00:00:00
abstract：:The purpose of this study was to compare methods for the identification of Listeria species. Three hundred and fifty cultures representing the six species of Listeria were tested using conventional sugar fermentation and haemolytic reactions, as well as the hydrolysis of the DL-alanine beta-naphthylamide (DLABN), and ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(97)00086-x
更新日期：1997-08-19 00:00:00
abstract：:The vast majority of eggs in Australia are washed prior to packing to remove dirt and fecal material and to reduce the microbial contamination of the egg shell. The egg contents can be an ideal growth medium for microorganisms which can result in human illness if eggs are stored improperly and eaten raw or undercooked...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.05.002
更新日期：2013-07-15 00:00:00
abstract：: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 gra...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.12.018
更新日期：2017-03-06 00:00:00
abstract：:Lemon juice, vinegar and the mixture of lemon juice and vinegar (1:1) were tested for their effectiveness in reducing the counts of inoculated Salmonella typhimurium (approximately 6 and 3 log cfu/g) on carrots. Treatment of carrot samples with lemon juice vinegar alone for different exposure times (0, 15, 30 and 60 m...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.04.010
更新日期：2004-11-15 00:00:00
abstract：:Twelve lots of fresh unskinned fillets of rainbow trout (Oncorhynchus mykiss) and 10 lots of fresh sliced salmon (Salmo salar) prepacked in trays wrapped with an oxygen-permeable film were obtained immediately after packing from two supermarkets having in-plant facilities for packaging wet fish. During storage at 3 de...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(02)00011-9
更新日期：2002-06-05 00:00:00
abstract：:Aspergillus niger "aggregate" is an informal taxonomic rank that represents a group of species from the section Nigri. Among A. niger "aggregate" species Aspergillus niger sensu stricto and its cryptic species Aspergillus welwitschiae (=Aspergillus awamori sensu Perrone) are proven as ochratoxin A and fumonisin B2 pro...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.01.010
更新日期：2016-03-16 00:00:00
abstract：:In this study, the antimicrobial effects of both traditional and commercial pomegranate sour sauce samples on some green vegetables and also on "kısır" which is a popular and traditional appetizer in Turkey were investigated. The inhibitory effect of the pomegranate products on the naturally existing bacterial microfl...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.02.006
更新日期：2012-04-16 00:00:00
abstract：:Work examines the origin of bactericidal activity in mustard flour and explores the relative contribution from starter cultures, E. coli O157:H7 itself and other sources. Bacteria can degrade naturally occurring glucosinolates in mustard and form isothiocyanates with antimicrobial activity. In the present work, 24 sta...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.11.028
更新日期：2011-01-31 00:00:00
abstract：:There is increasing interest in the application of quantitative risk analysis (QRA) in the production of microbiologically safe food products. QRA can be defined as a stepwise analysis of health risks which may be associated with a particular type of food product, resulting in an estimation of the probability of occur...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(96)00987-7
更新日期：1996-06-01 00:00:00
abstract：:The impact of temperature fluctuations in a simulated cold distribution chain, typical of commercial practice, was investigated on both the microbial and sensorial quality of equilibrium modified atmosphere (EMA) packaged minimally processed vegetables. The internal O2 concentration of the designed packages could be p...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(01)00669-9
更新日期：2002-03-01 00:00:00
abstract：:In general, the genetic characteristics, the phenotype and the microbial purity of the production brewing yeast strains are among the most important factors in maintaining a consistently good quality of products. Analysis of restriction fragment length polymorphism (RFLP) patterns of 18S rRNA-coding DNA was investigat...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(00)00356-1
更新日期：2000-12-05 00:00:00
abstract：:The use of selected probiotics, prebiotics and/or synbiotics, constitute an interesting dietary strategy for intestinal microbiota modulation in case of dysbiosis. Species of the genus Bifidobacterium are among the most currently used probiotics for human consumption since they have shown beneficial effects in the pre...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.11.011
更新日期：2017-02-02 00:00:00
abstract：:The incidence of Listeria spp. in tropical fish and shellfish was studied. The isolation protocol included a pre-enrichment, followed by two selective enrichment steps and plating on three selective agars. Listeria monocytogenes could be detected in 17.2% of finfish and 12.1% of shellfish. L. innocua was the most comm...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(96)00980-4
更新日期：1996-08-01 00:00:00
abstract：:Biphasic isothermal inactivation constitutes a special case of non-linear mortality kinetics. It can be modeled with a primary model that contains an 'If' statement and three temperature dependent survival parameters: the first and second logarithmic inactivation rate constants and the time of the transition from one ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2007.02.004
更新日期：2007-05-30 00:00:00
abstract：:The inactivation of Escherichia coli by high hydrostatic pressure treatment at up to 550 MPa and 20 degrees C was studied in potassium phosphate buffer containing high concentrations of sucrose. E. coli strain MG1655 was pressure-sensitive in the absence of sucrose, but became highly pressure resistant in the presence...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(03)00070-9
更新日期：2003-11-15 00:00:00
