Abstract：
:The effect of temperature on the maximal specific growth rate was studied in Bacillus cereus between 5 and 40 degrees C cultivated in courgette broth and rich medium (J broth). B. cereus grown from 5 to 38 degrees C in rich medium. No growth was observed in courgette broth below 10 degrees C. The Arrhenius plot was fitted from experimental data of B. cereus grown in rich medium and at regulated pH, oxygen and temperature. Two domains which are separated by a critical temperature around 13 degrees C can be distinguished with regard to temperature dependence of maximal specific growth rate. Over the cold domain from 5 to 13 degrees C, the temperature characteristic was 2.6 fold higher than over the sub-optimal domain from 13 to 38 degrees C suggesting that the growth temperature regulates several metabolic pathways.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Choma C,Clavel H,Dominguez H,Razafindramboa N,Soumille H,Nguyen-the C,Schmitt Pdoi
10.1016/s0168-1605(00)00197-5subject
Has Abstractpub_date
2000-04-10 00:00:00pages
73-7issue
1-3eissn
0168-1605issn
1879-3460pii
S0168-1605(00)00197-5journal_volume
55pub_type
杂志文章abstract：:Fava bean flour is regarded as a potential plant-based protein source, but the addition of it at high concentration is restricted by its poor texture-improving ability and by anti-nutritional factors (ANF). Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) are regarded as good texture modifiers. In this ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.02.012
更新日期：2017-05-02 00:00:00
abstract：:Some lactic acid bacteria can induce viscosity in wine, beer and cider by production of exopolysaccharides (EPS). A polymerase chain reaction (PCR) assay was previously described for the detection of ropy Pediococcus damnosus strains in wine [J. Appl. Microbiol. 90 (2001) 535]. The primers used in that study, PF5 and ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.05.016
更新日期：2005-01-15 00:00:00
abstract：:Stationary growth phase cells of Escherichiacoli were more pulsed electric fields (PEF) resistant in citrate-phosphate McIlvaine buffer at pH 4.0 than at pH 7.0. The greater PEF resistance was also confirmed in fruit juices of similar acid pH. In this work we studied whether the higher PEF resistance of E. coli at aci...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2009.10.023
更新日期：2010-01-01 00:00:00
abstract：:Q fever is a bacterial zoonosis caused by Coxiella burnetii whose main reservoir are small ruminants. Infected animals shed the bacteria into the environment through the products of abortion as well as through feces, urine, and milk. Susceptible people are mainly infected by the inhalation of contaminated aerosols, wh...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2019.05.010
更新日期：2019-08-16 00:00:00
abstract：:Elimination of contaminating spores on packaging materials and food-contact surfaces remains a challenge to the food industry. Hydrogen peroxide and chlorine are the most commonly used sanitizers to eliminate these contaminants, and ozone was recommended recently as an alternative. Hence, we compared the sporicidal ac...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(01)00561-x
更新日期：2001-12-30 00:00:00
abstract：:In this study, widely consumed fresh seafood products were examined for the presence of Vibrio spp. Thirteen percent of the samples examined were found to be contaminated with halophilic vibrios belonging to the species V. alginolyticus (81.48%), V. parahaemolyticus (14.8%) and V. cholerae non 0:1 (3.7%). A greater is...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(99)00189-0
更新日期：2000-03-10 00:00:00
abstract：:A pentaplex PCR assay for the rapid, selective and simultaneous detection of Lactobacillus helveticus, L. delbrueckii subsp. lactis, L. delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and L. fermentum, was developed. The target sequences were a group of genes coding for beta-galactosidase production (S. the...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.02.016
更新日期：2011-03-30 00:00:00
abstract：:Irradiation penetrates food tissues and effectively reduces the number of food microorganisms in fresh produce, but the efficacy of the process against internalized bacteria is unknown. The objective of this study was to understand the mechanisms of pathogen colonization of plants relative to lettuce leaf structures s...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2009.08.026
更新日期：2009-11-15 00:00:00
abstract：:Samples of smoked salmon of different hygienic quality were inoculated with low (6 cfu/g) and high (600 cfu/g) levels of a mixture of three strains of Listeria monocytogenes, after which they were vacuum-packed and stored at 4 degrees C for up to 5 weeks. L. monocytogenes grew well during storage in all the inoculated...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(91)90097-9
更新日期：1991-11-01 00:00:00
abstract：:Cattle are a reservoir for enterohemorrhagic Escherichia coli (EHEC), and ground beef is a major vehicle for human infection with EHEC. Heat resistance of E. coli, including EHEC, is impacted by NaCl and other additives. This study aimed to evaluate the effect of NaCl and other additives on the heat resistance of E. c...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2019.108308
更新日期：2019-11-02 00:00:00
abstract：:This study was undertaken to investigate the prevalence, serotype distribution and antimicrobial resistance in Salmonella isolated from retail meat in Southern China, and to characterize the major mechanisms that mediate the ciprofloxacin resistance of isolates. High levels of Salmonella contamination were detected in...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2021.109055
更新日期：2021-01-12 00:00:00
abstract：:During bread-making processes, yeast cells are exposed to baking-associated stresses such as freeze-thaw, air-drying, and high-sucrose concentrations. Previously, we reported that self-cloning diploid baker's yeast strains that accumulate proline retained higher-level fermentation abilities in both frozen and sweet do...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.09.015
更新日期：2016-12-05 00:00:00
abstract：:This study was conducted to examine the antimicrobial resistance (AMR) of Salmonella spp. isolated from commercial caged layer flocks in New South Wales and South Australia. All Salmonella isolates (n=145) were subjected to phenotypic and genotypic characterisation of AMR and carriage of integrons. The majority of Sal...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.02.025
更新日期：2015-06-16 00:00:00
abstract：:Diarrheagenic E. coli (DEC) isolates were recovered from local retail markets and the Osaka Municipal Central Wholesale Market in Japan. Retail food samples were collected for analysis in Osaka Japan from 2005 to 2008 and consisted of 32 beef, 28 pork, 20 poultry, 136 fish, 66 fruits and vegetables and 51 ready-to-eat...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.03.003
更新日期：2017-05-16 00:00:00
abstract：:Listeria monocytogenes and Escherichia coli O111 have been implicated in several outbreaks of food-borne disease linked to smallgoods products. Traditional meat starter cultures, containing a mixture of lactic acid bacteria (LAB) and staphylococci, are used to maintain safety and sensory properties of Hungarian salami...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(02)00002-8
更新日期：2002-06-05 00:00:00
abstract：:Several model types have already been developed to describe the boundary between growth and no growth conditions. In this article two types were thoroughly studied and compared, namely (i) the ordinary (linear) logistic regression model, i.e., with a polynomial on the right-hand side of the model equation (type I) and...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.09.026
更新日期：2007-03-20 00:00:00
abstract：:Two new species of Aspergillus (A. aculeatinus, A. sclerotiicarbonarius) were previously isolated from coffee in Thailand. The objective of this study was to examine the effect of interacting environmental factors of water availability (water activity, aw) and temperature on lag phases prior to growth, growth and pote...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.07.025
更新日期：2014-10-01 00:00:00
abstract：:A total of 100 water samples collected from piped public supplies, wells with and without motor pumps, springs and commercially bottled spring waters were microbiologically examined. In order to determine microbiological quality, aerobic bacterial and coliform counts were estimated and the presence of Escherichia coli...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(91)90138-f
更新日期：1991-05-01 00:00:00
abstract：:The diversity of the mycobiota community occurring on the surface of fermented dry sausages and in the environment of the processing plants was studied. The manufacturing plants (five in total) were located in three different areas of southern Buenos Aires province (Argentina). Samples were collected from two types of...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.06.016
更新日期：2010-08-15 00:00:00
abstract：:The effect of packaging of fresh sea bream fillets under different modified atmospheres (high levels of CO2 combined with N2) on the behaviour of Listeria monocytogenes and Salmonella Enteritidis was studied. Two different strains of each pathogen were spread over the sea bream fillets stored at either 0 °C or 4 °C fo...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.01.015
更新日期：2013-04-01 00:00:00
abstract：:Extended spectrum β-lactamase (ESBL) producing Escherichia coli have emerged as a contaminant on modified charcoal cefoperazone deoxycholate agar (mCCDA) when attempting to selectively isolate Campylobacter spp. from poultry. E. coli are particularly problematic given their ability to grow under microaerophilic condit...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.06.014
更新日期：2015-10-01 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：: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：:To date, there has been no study to establish the genotypic or subgenotypic identities of Cryptosporidium and Giardia in edible shellfish. Here, we explored the genetic composition of these protists in Mytilus galloprovincialis (Mediterranean mussel) purchased from three markets in the city of Foggia, Italy, from May ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.11.022
更新日期：2014-02-03 00:00:00
abstract：:Isolates of Aspergillus flavus obtained from a new growing peanut region in Argentina (Formosa province) were examined for aflatoxin types B and G and cyclopiazonic acid (CPA) production. Sclerotia diameters and the number of sclerotia produced per square centimetre were also determined for each isolate. They were tes...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2003.10.007
更新日期：2004-05-15 00:00:00
abstract：:Efficient modelling of the microbial growth rate can be performed by combining the effects of individual conditions in a multiplicative way, known as the gamma concept. However, several studies have illustrated that interactions between different effects should be taken into account at stressing environmental conditio...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.06.011
更新日期：2017-01-02 00:00:00
abstract：:The natural contamination of foods with a bacterial pathogen frequently consists of a mixture of strains with their own characteristics of survival, growth potential and virulence. Quantitative Microbial Risk Assessment (QMRA) must account for this genetic diversity to reflect the variability of the pathogen risk and ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.07.028
更新日期：2008-11-30 00:00:00
abstract：:This study evaluated the ability of the essential oil from Mentha arvensis L. (MAEO) and M. piperita L. (MPEO) to induce ≥5-log reductions in counts (CFU/mL) of E. coli, L. monocytogenes, and Salmonella enterica serovar Enteritidis in Brain-Heart Infusion broth (BHIB) and cashew, guava, mango, and pineapple juices dur...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.09.005
更新日期：2016-12-05 00:00:00
abstract：:Shiga toxin (Stx)-producing Escherichia coli (STEC) are amongst major causes of food-borne infectious diseases and outbreaks. A new quantitative PCR (qPCR) assay was designed to detect all known stx gene subtypes in a single reaction, including the most distant variant stx2f. Performance of this assay was evaluated in...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.07.039
更新日期：2011-11-15 00:00:00
abstract：:Alfalfa and other seed sprouts have been implicated in several Escherichia coli O157:H7 and Salmonella spp. human illness outbreaks in the U.S. Continuing food safety issues with alfalfa seeds necessitate the need for discovery and use of novel and effective antimicrobials. The potential use of caprylic acid (CA) and ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.09.011
更新日期：2010-11-15 00:00:00
