当前位置： SCI文献检索 > INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY期刊下所有文献 > Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization.

Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization.

Abstract：

:The microbial community developing during the spontaneous fermentation of sour cassava starch was investigated by cultivation-independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rDNA followed by sequencing of the most intense bands showed that the dominant organisms were all lactic acid bacteria (LAB), mainly close relatives of Bifidobacterium minimum, Lactococcus lactis, Streptococcus sp., Enterococcus saccharolyticus and Lactobacillus plantarum., Close relatives of Lb. panis, Leuconostoc mesenteroides and Ln. citreum were also found. A complementary analysis using hybridization of 16S rRNA with phylogenetic probes was necessary to detect the presence of the recently discovered species Lb. manihotivorans. Although it represented up to 13% of the total lactic acid bacteria of sour cassava starch, this species could not be detected by DGGE as the PCR product migrated to the same position as Lc. lactis. In addition, it was shown that a strong pH decrease in the time course of fermentation was most probably responsible for the competitive selection of acid-resistant LAB vs. both homo and heterofermentative acid-sensitive LAB.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Ampe F,Sirvent A,Zakhia N

doi

10.1016/s0168-1605(00)00502-x

subject

Has Abstract

pub_date

2001-04-11 00:00:00

pages

45-54

issue

1-2

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(00)00502-X

journal_volume

65

pub_type

杂志文章

相关文献

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY文献大全
  • Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds.

    abstract：:The combined effects of water activity ([a(w)] 0.99 or 0.95), pH (4.5 or 3.5) and antimicrobial agent (potassium sorbate, sodium benzoate, sodium bisulfite, carvacrol, citral, eugenol, thymol, or vanillin) concentration (0, 100, 200 up to 1800 ppm) on the growth of Aspergillus flavus were evaluated in potato dextrose ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2004.08.010

    authors： López-Malo A,Maris Alzamora S,Palou E

    更新日期：2005-03-15 00:00:00

  • Survival and growth of Aspergillus carbonarius on wine grapes before harvest.

    abstract：:Aspergillus carbonarius, the primary OTA-producing species in Australia, was inoculated onto the surface of Chardonnay and Shiraz bunches at pre-bunch closure, veraison and pre-harvest during the 2002-03 and 2003-04 seasons. Mean A. carbonarius counts decreased between pre-bunch closure and veraison, and increased bet...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2006.03.005

    authors： Leong SL,Hocking AD,Scott ES

    更新日期：2006-09-01 00:00:00

  • Characterization of microbial communities and fungal metabolites on field grown strawberries from organic and conventional production.

    abstract：:The background levels of culturable indigenous microbial communities (microbiotas) on strawberries were examined in a field survey with four conventional and four organic growers with different production practise and geographic distribution. The microbiota on apparently healthy strawberries was complex including pote...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2012.11.005

    authors： Jensen B,Knudsen IM,Andersen B,Nielsen KF,Thrane U,Jensen DF,Larsen J

    更新日期：2013-01-01 00:00:00

  • Spoilage yeasts in the wine industry.

    abstract：:Yeasts play a central role in the spoilage of foods and beverages, mainly those with high acidity and reduced water activity (a(w)). A few species are capable of spoiling foods produced according to good manufacturing practices (GMPs). These can survive and grow under stress conditions where other microorganisms are n...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章,评审

    doi：10.1016/s0168-1605(03)00246-0

    authors： Loureiro V,Malfeito-Ferreira M

    更新日期：2003-09-01 00:00:00

  • Antimicrobial susceptibilities of isolates of Staphylococcus aureus, Listeria species and Salmonella serotypes associated with poultry processing.

    abstract：:The broth microdilution method was used to determine the activities of selected antimicrobial agents used in the South African poultry industry (danofloxacin, neomycin, chlortetracycline, oxytetracycline, tylosin and colistin) and vancomycin against bacterial isolates previously obtained from carcasses and selected eq...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(01)00517-7

    authors： Geornaras I,von Holy A

    更新日期：2001-10-22 00:00:00

  • Genetic characterization of Shiga toxin-producing Escherichia coli (STEC) and atypical enteropathogenic Escherichia coli (EPEC) isolates from goat's milk and goat farm environment.

    abstract：:The aim of this study was to characterize a collection of 44 Shiga toxin-producing (STEC) and enteropathogenic Escherichia coli (EPEC) isolated from goat milk and goat farm environment. Of the 19 STEC isolates, five (26.3%) carried the stx1 gene, four (21.1%) the stx2 gene and 10 (52.6%) presented both stx genes. Six ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2016.07.035

    authors： Álvarez-Suárez ME,Otero A,García-López ML,Dahbi G,Blanco M,Mora A,Blanco J,Santos JA

    更新日期：2016-11-07 00:00:00

  • Antifungal activity of food additives in vitro and as ingredients of hydroxypropyl methylcellulose-lipid edible coatings against Botrytis cinerea and Alternaria alternata on cherry tomato fruit.

    abstract：:The antifungal activity of food additives or 'generally recognized as safe' (GRAS) compounds was tested in vitro against Botrytis cinerea and Alternaria alternata. Radial mycelial growth of each pathogen was measured in PDA Petri dishes amended with food preservatives at 0.2, 1.0, or 2.0% (v/v) after 3, 5, and 7 days ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.08.001

    authors： Fagundes C,Pérez-Gago MB,Monteiro AR,Palou L

    更新日期：2013-09-16 00:00:00

  • Identification and characterization of quaternary ammonium compound resistant staphylococci from the food industry.

    abstract：:The distribution of known genes conferring resistance to quaternary ammonium compounds (QACs) among different species of staphylococci isolated from the food industry was investigated. Twenty-four isolates hosting one of the genes qacA/qacB, smr, qacG or qacH, were subjected to species identification. Species determin...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(99)00044-6

    authors： Heir E,Sundheim G,Holck AL

    更新日期：1999-06-01 00:00:00

  • Metabolite production by different Ulocladium species.

    abstract：:Ulocladium, which is phylogenetically related to Alternaria, contains species that are food spoilers and plant pathogens, but also species that have potential as enzyme producers and bio-control agents. Ulocladium spp. are often found on dead vegetation, in soil, air and dust, but also on food and feedstuffs and on wa...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2008.05.036

    authors： Andersen B,Hollensted M

    更新日期：2008-08-15 00:00:00

  • Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure.

    abstract：:The resistance of five gram-positive bacteria, Enterococcus faecalis, Staphylococcus aureus, Lactobacillus plantarum, Listeria innocua and Leuconostoc dextranicum, and six gram-negative bacteria, Salmonella enterica serovar typhimurium, Shigella flexneri, Yersinia enterocolitica, Pseudomonas fluorescens and two strain...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(02)00054-5

    authors： Wuytack EY,Diels AM,Michiels CW

    更新日期：2002-08-25 00:00:00

  • Comparison of four molecular typing methods for the differentiation of Salmonella spp.

    abstract：:A total of 57 strains of Salmonella spp. were differentiated by random amplification of polymorphic DNA (RAPD) fingerprinting using three different primers (OPL-03, primer 1, and primer A); by Enterobacterial Repetitive Intergenic Consensus (ERIC) fingerprinting; by ribotyping-PCR; and by Single Strand Conformation Po...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2005.03.019

    authors： Lim H,Lee KH,Hong CH,Bahk GJ,Choi WS

    更新日期：2005-12-15 00:00:00

  • Development of a selective enrichment broth supplemented with bacteriological charcoal and a high concentration of polymyxin B for the detection of Campylobacter jejuni and Campylobacter coli in chicken carcass rinses.

    abstract：:A new Campylobacter-selective enrichment broth supplemented with bacteriological charcoal and a high concentration of polymyxin B was developed (charcoal-cefoperazone-polymyxin B-deoxycholate broth; CCPD broth). We compared the ability of CCPD broth to detect Campylobacter jejuni and Campylobacter coli in chicken carc...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.01.018

    authors： Chon JW,Kim H,Yim JH,Park JH,Kim MS,Seo KH

    更新日期：2013-04-01 00:00:00

  • Effects of egg shell quality and washing on Salmonella Infantis penetration.

    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

    authors： Samiullah,Chousalkar KK,Roberts JR,Sexton M,May D,Kiermeier A

    更新日期：2013-07-15 00:00:00

  • Optimization of Salmonella detection in garlic, onion, cinnamon, red chili pepper powders and green tea.

    abstract：:Salmonella is the causative agent of many outbreaks related to spice consumption. However, because of the antimicrobial properties of various spices which hinders recovery and detection, Salmonella detection in spices remains a challenge. The objective of this study was to optimize an enrichment broth for Salmonella g...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2019.108440

    authors： Barrere V,Tompkins E,Armstrong M,Bird P,Bastin B,Goodridge L

    更新日期：2020-03-02 00:00:00

  • Adhesion of Salmonella typhimurium var. copenhagen in the intestines of pigeons.

    abstract：:The attachment of Salmonella typhimurium var. copenhagen to the intestinal epithelium of pigeons was studied. After experimental infection, the intestines of both young and adult pigeons were examined in vivo and in vitro. Investigations were carried out by electron and immunofluorescence microscopy. Attachment of the...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/0168-1605(92)90062-8

    authors： Grund S,Stolpe H

    更新日期：1992-03-01 00:00:00

  • In vitro fermentation of different fructo-oligosaccharides by Bifidobacterium strains for the selection of synbiotic combinations.

    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

    authors： Valdés-Varela L,Ruas-Madiedo P,Gueimonde M

    更新日期：2017-02-02 00:00:00

  • Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs.

    abstract：:This study aimed to evaluate the effect of soft (Triticum aestivum) and durum (Triticum durum) wheat flours at different extraction rate (type 00, 0, 1 and 2) and wholemeal flours on the microbial composition and functionality of type I sourdough. Enterobacteriaceae constituted the main component of the microbiome of ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2018.08.009

    authors： De Angelis M,Minervini F,Siragusa S,Rizzello CG,Gobbetti M

    更新日期：2019-08-02 00:00:00

  • Involvement of Clostridium gasigenes and C. algidicarnis in 'blown pack' spoilage of Brazilian vacuum-packed beef.

    abstract：:The objectives of this study were to isolate psychrotrophic clostridia from Brazilian vacuum-packed beef cuts (spoiled or not) and to identify the isolates by using 16S rRNA gene sequencing. Anaerobic psychrotrophic microorganisms were also enumerated and samples were collected to verify the incidence of psychrotrophi...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2011.05.016

    authors： Silva AR,Paulo EN,Sant'Ana AS,Chaves RD,Massaguer PR

    更新日期：2011-08-15 00:00:00

  • Yeasts associated with Sardinian ewe's dairy products.

    abstract：:In the present work, the occurrence of yeasts in different types of typical Sardinian ewe's cheeses (32 samples of pecorino, 32 of caciotta, 40 of feta, 56 of ricotta) was determined. For the strains isolated the following properties were studied: proteolytic and lipolytic activities, the ability to grow at different ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(01)00572-4

    authors： Cosentino S,Fadda ME,Deplano M,Mulargia AF,Palmas F

    更新日期：2001-09-19 00:00:00

  • Prevalence and pathogenic potential of Escherichia coli isolates from raw milk and raw milk cheese in Egypt.

    abstract：:The objectives of this study were to investigate prevalence and pathogenic potential of Escherichia coli contaminating raw milk and its products in Egypt. Out of 187 dairy products including 72 raw milk samples, 55 Karish cheese and 60 Ras cheese, 222 E. coli isolates including 111, 89 and 22 were obtained from 55 raw...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2016.01.009

    authors： Ombarak RA,Hinenoya A,Awasthi SP,Iguchi A,Shima A,Elbagory AM,Yamasaki S

    更新日期：2016-03-16 00:00:00

  • Tracking verocytotoxigenic Escherichia coli O157, O26, O111, O103 and O145 in Irish cattle.

    abstract：:The purpose of this study was to investigate carriage and transfer of verocytotoxigenic Escherichia coli (VTEC) O157, O26, O111, O103 and O145 from faeces and hide to dressed carcasses of Irish cattle as well as establishing the virulence potential of VTEC carried by these cattle. Individual cattle was tracked and fae...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2011.11.012

    authors： Thomas KM,McCann MS,Collery MM,Logan A,Whyte P,McDowell DA,Duffy G

    更新日期：2012-02-15 00:00:00

  • Isolation, characterisation and exploitation of lactic acid bacteria capable of efficient conversion of sugars to mannitol.

    abstract：:The demand for sugar reduction in products across the food and beverage industries has evoked the development of novel processes including the application of fermentation with lactic acid bacteria. Heterofermentative lactic acid bacteria (LAB) are diverse in their ability to utilise fermentable sugars and can also con...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2020.108546

    authors： Rice T,Sahin AW,Lynch KM,Arendt EK,Coffey A

    更新日期：2020-05-16 00:00:00

  • A RAPD-based comparison of thermophilic bacilli from milk powders.

    abstract：:The similarity of strains of thermophilic Geobacillus stearothermophilus (formerly Bacillus stearothermophilus), Anoxybacillus flavithermus (formerly Bacillus flavothermus), Bacillus licheniformis and Bacillus subtilis isolated from separate milk powder production runs from multiple factories was examined using a rand...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(02)00480-4

    authors： Ronimus RS,Parker LE,Turner N,Poudel S,Rückert A,Morgan HW

    更新日期：2003-08-15 00:00:00

  • Principles for the risk assessment of genetically modified microorganisms and their food products in the European Union.

    abstract：:Genetically modified microorganisms (GMMs) are involved in the production of a variety of food and feed. The release and consumption of these products can raise questions about health and environmental safety. Therefore, the European Union has different legislative instruments in place in order to ensure the safety of...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.03.013

    authors： Aguilera J,Gomes AR,Olaru I

    更新日期：2013-10-01 00:00:00

  • A collaborative study to validate novel field immunoassay kits for rapid mycotoxin detection.

    abstract：:Kits designed to detect ochratoxin A (OA) and T-2 toxin by a membrane-based flow-through enzyme immunoassay were studied collaboratively by screening cereals (wheat, rye, maize and barley) for the presence of these mycotoxins. Sample preparation and test procedure were clearly described in the instruction leaflets inc...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(01)00749-8

    authors： De Saeger S,Sibanda L,Desmet A,Van Peteghem C

    更新日期：2002-05-05 00:00:00

  • Proteolysis produced within biofilms of bacterial isolates from raw milk tankers.

    abstract：:In this study, six bacterial isolates that produced thermo-resistant enzymes isolated from the internal surfaces of raw milk tankers were evaluated for their ability to produce proteolysis within either single culture biofilms or co-culture biofilms. Biofilms were formed in an in vitro model system that simulated the ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2012.04.008

    authors： Teh KH,Flint S,Palmer J,Andrewes P,Bremer P,Lindsay D

    更新日期：2012-06-15 00:00:00

  • Virulence of Bacillus cereus: a multivariate analysis.

    abstract：:Biological activity and presence of DNA sequences related to virulence genes were studied in 21 strains of the Bacillus cereus group. The activity of spent culture supernatants and the effect of infection by vegetative bacterial cells were assessed on cultured human enterocytes (Caco-2 cells). The effect of extracellu...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2006.12.013

    authors： Minnaard J,Delfederico L,Vasseur V,Hollmann A,Rolny I,Semorile L,Pérez PF

    更新日期：2007-05-10 00:00:00

  • The ability of the ropy slime-producing lactic acid bacteria to form ropy colonies on different culture media and at different incubation temperatures and atmospheres.

    abstract：:The ability of the ropy slime-producing lactic acid bacteria to form ropy colonies aerobically and anaerobically on APT, MRS, MRS-S and Rogosa SL agars at 15, 20 and 30 degrees C was tested. Wide variation was observed in the proportion of ropy colonies produced with different culture methods and different test period...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/0168-1605(92)90010-z

    authors： Mäkelä PM,Korkeala HJ

    更新日期：1992-06-01 00:00:00

  • Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides.

    abstract：:The impact of salt and fat intake on human health drives the consumer's attention towards dairy food with reduced salt and fat contents. How changes in salt and fat content modulate dairy LAB population and the associated proteolytic activities have been poorly studied. Here, non-starter LAB populations from 12 Parmig...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2020.108688

    authors： Tagliazucchi D,Baldaccini A,Martini S,Bianchi A,Pizzamiglio V,Solieri L

    更新日期：2020-10-02 00:00:00

  • Role of yeast proliferation in the quality degradation of strawberries during refrigerated storage.

    abstract：:Quality changes of strawberries during storage can be caused both by microbiological and physiological processes. There is little known about the possible contribution of microbiological processes to the quality degradation of strawberries. In this study, quality of strawberries during storage was evaluated by analyti...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2005.10.017

    authors： Ragaert P,Devlieghere F,Loos S,Dewulf J,Van Langenhove H,Foubert I,Vanrolleghem PA,Debevere J

    更新日期：2006-04-15 00:00:00