In vitro adherence properties of Lactobacillus rhamnosus DR20 and Bifidobacterium lactis DR10 strains and their antagonistic activity against an enterotoxigenic Escherichia coli.

abstract：:Aseptically prepared cold drinks based on tea have become popular worldwide. Contamination of these drinks with harmful microbes is a potential health problem because such drinks are kept free from preservatives to maximize aroma and flavour. Heat-tolerant conidia and ascospores of fungi can survive pasteurization, an...

journal_title：International journal of food microbiology

authors： Tanaka K,Yamaguchi N,Baba T,Amano N,Nasu M

更新日期：2011-01-31 00:00:00

abstract：:The effects of different temperatures on the growth and toxin production of Aeromonas hydrophila and Aeromonas sobria were studied. The results showed that these Aeromonas species are not only able to grow at low temperatures (e.g. at 4 and 10 degrees C) but may also produce cytotoxin, hemolysin and enterotoxin under ...

journal_title：International journal of food microbiology

authors： Krovacek K,Faris A,Månsson I

更新日期：1991-06-01 00:00:00

abstract：:The aim of this paper was to study the effect of both redox potential (Eh) and pasteurization of orange juice on stability of color and ascorbic acid, and growth recovery of microorganisms during storage at 15 degrees C for 7 weeks. Three conditions of Eh, +360 mV (ungassed), +240 mV (gassed with N2), and -180 mV (gas...

journal_title：International journal of food microbiology

authors： Alwazeer D,Delbeau C,Divies C,Cachon R

更新日期：2003-12-15 00:00:00

abstract：:Salmonella can survive in low-moisture foods for long periods of time. Reduced microbial inactivation during heating is believed to be due to the interaction of cells and water, and is thought to be related to water activity (a(w)). Little is known about the role of water mobility in influencing the survival of Salmon...

journal_title：International journal of food microbiology

authors： Farakos SM,Frank JF,Schaffner DW

更新日期：2013-09-02 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

authors： Khadre,Yousef AE

更新日期：2001-12-30 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

authors： Van Opstal I,Bagamboula CF,Vanmuysen SC,Wuytack EY,Michiels CW

更新日期：2004-04-15 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

authors： Oyewole OB

更新日期：2001-05-10 00:00:00

abstract：:In this study, our purpose was to molecular characterize Lactobacillus strains isolated from naturally fermented sausages, produced in three different processing plants in continental Greece, in order to investigate the differences of strains coming from different producing areas. Three-hundred and thirty eight strain...

journal_title：International journal of food microbiology

authors： Rantsiou K,Drosinos EH,Gialitaki M,Metaxopoulos I,Comi G,Cocolin L

更新日期：2006-12-01 00:00:00

abstract：:Salmonella arizonae (SA) and S. gallinarum (SG) are of economic importance to international poultry production because of their pathogenesis in young poultry during the first week after hatching. Previous studies from our laboratory have shown immune lymphokines (ILK) produced by S. enteritidis (SE)-immunized chickens...

journal_title：International journal of food microbiology

authors： Lowry VK,Tellez GI,Nisbet DJ,Garcia G,Urquiza O,Stanker LH,Kogut MH

更新日期：1999-05-01 00:00:00

abstract：:Risk profiles of pork and poultry meat were carried out using an Excel-based software program, Risk Ranger. It is a semi-quantitative risk estimator answering various questions relating to the probability of exposure to a hazard, susceptibility of the population of interest, severity of the illness caused by the hazar...

journal_title：International journal of food microbiology

authors： Mataragas M,Skandamis PN,Drosinos EH

更新日期：2008-08-15 00:00:00

abstract：:Carnobacterium piscicola LV 61 produces a bacteriocin designated piscicolin 61, that is heat resistant, active over a wide pH range and inactivated by alpha-chymotrypsin, pepsin, trypsin and papain. It is effective against strains of the genera Carnobacterium, Enterococcus and Listeria. Other lactic acid bacteria test...

journal_title：International journal of food microbiology

authors： Schillinger U,Stiles ME,Holzapfel WH

更新日期：1993-11-26 00:00:00

abstract：:Salmonellosis is a challenge to public health globally, and many infections have been principally linked to the consumption of contaminated eggs. The objective of this study is to estimate the prevalence of Salmonella in commercial eggs and susceptibilities of isolates to a panel of 14 antimicrobial agents which were ...

journal_title：International journal of food microbiology

authors： Li Y,Yang X,Zhang H,Jia H,Liu X,Yu B,Zeng Y,Zhang Y,Pei X,Yang D

更新日期：2020-07-16 00:00:00

abstract：:Hepatitis E virus (HEV) is a pathogen of increasing importance, which can be zoonotically transmitted from domestic pigs, wild boar, and deer to humans. Foodborne transmission by consumption of raw and undercooked liver, meat, or sausages prepared from infected animals has been documented. The aim of this study was to...

journal_title：International journal of food microbiology

authors： Szabo K,Trojnar E,Anheyer-Behmenburg H,Binder A,Schotte U,Ellerbroek L,Klein G,Johne R

更新日期：2015-12-23 00:00:00

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 fi...

journal_title：International journal of food microbiology

authors： Choma C,Clavel H,Dominguez H,Razafindramboa N,Soumille H,Nguyen-the C,Schmitt P

更新日期：2000-04-10 00:00:00

abstract：:The classical concept of D and z values, established for sterilisation processes, is unable to deal with the typical non-loglinear behaviour of survivor curves occurring during the mild heat treatment of sous vide or cook-chill food products. Structural model requirements are formulated, eliminating immediately some c...

journal_title：International journal of food microbiology

authors： Geeraerd AH,Herremans CH,Van Impe JF

更新日期：2000-09-10 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

authors： Leroy F,Vankrunkelsven S,De Greef J,De Vuyst L

更新日期：2003-05-25 00:00:00

abstract：:The field of Systems Biology is a rapidly evolving area of research. It follows on from the previous experimental and theoretical 'omics' revolution in biology. Now that we have through the use of these tools many 'indices' of biological systems available the next step is to actually start composing the systems that t...

journal_title：International journal of food microbiology

authors： Brul S,Mensonides FI,Hellingwerf KJ,Teixeira de Mattos MJ

更新日期：2008-11-30 00:00:00

abstract：:The methods available for the isolation of Yersinia enterocolitica from foods are generally considered to be less than optimal, and methods for estimation of numbers are lacking. Such methods are needed to understand better the significance of foodborne yersiniosis and to provide data for exposure assessment. We descr...

journal_title：International journal of food microbiology

authors： Hudson JA,King NJ,Cornelius AJ,Bigwood T,Thom K,Monson S

更新日期：2008-03-31 00:00:00

abstract：:Different physicochemical and microbiological characteristics of cheeses may affect Listeria monocytogenes potential to grow, survive, or exhibit an acid adaptive response during storage and digestion. The objectives of the present study were to assess: i) the survival or growth potential of L.monocytogenes on various...

journal_title：International journal of food microbiology

authors： Kapetanakou AE,Gkerekou MA,Vitzilaiou ES,Skandamis PN

更新日期：2017-04-04 00:00:00

abstract：:Antimicrobial resistance was investigated in 91 Salmonella enteritidis isolates from broiler carcasses, food, human and poultry-related samples originated from South of Brazil. A great proportion of resistant strains was found, 90.1% showing resistance to at least one antimicrobial drug. There was a high resistance to...

journal_title：International journal of food microbiology

authors： Dias de Oliveira S,Siqueira Flores F,dos Santos LR,Brandelli A

更新日期：2005-01-01 00:00:00

abstract：:Dry-cured sausages are colonised by moulds during the ripening process. The temperature and the salt content (which affects water activity, aw) predispose the surface to colonisation by Penicillium species, including Penicillium nordicum and Penicillium verrucosum which can lead to contamination of the sausages with o...

journal_title：International journal of food microbiology

authors： Rodríguez A,Capela D,Medina Á,Córdoba JJ,Magan N

更新日期：2015-02-02 00:00:00

abstract：:Lactobacillus casei pseudoplantarum 371 isolated from a silage inoculant was found to inhibit aflatoxins B1 and G1 biosynthesis by Aspergillus flavus subsp. parasiticus NRRI. 2999, in liquid medium. The inhibitory activity in the Lactobacillus cell-free supernatant was found to be sensitive to proteolytic enzymes such...

journal_title：International journal of food microbiology

authors： Gourama H,Bullerman LB

更新日期：1997-02-01 00:00:00

abstract：:Retail samples of 100 raw chickens and 222 U.K. and imported soft cheeses were examined for the presence of Listeria species. 60% of raw chickens (fresh and frozen) were contaminated with L. monocytogenes and 28% with other Listeria spp. including L. welshimeri, L. seeligeri and L. innocua. Six serotypes of L. monocyt...

journal_title：International journal of food microbiology

authors： Pini PN,Gilbert RJ

更新日期：1988-06-01 00:00:00

abstract：:Variations in cell wall composition of lactobacilli complicate attempts to standardize plasmid detection on the basis of enzymatic lysing procedures. Mechanical disruption of cell walls by a horizontal mixer-mill proved to be more effective, rapid and reproducible. In order to judge the risk of damaging plasmid deoxyr...

journal_title：International journal of food microbiology

authors： Reinkemeier M,Röcken W,Leitzmann C

更新日期：1996-02-01 00:00:00

abstract：:The incidence and quantity of enterotoxigenic Clostridium perfringens in beef, pork, and chicken meat were determined and compared with that of the total enterotoxigenic and nonenterotoxigenic C. perfringens. The method for the detection and quantification of enterotoxigenic C. perfringens consisted of a combination o...

journal_title：International journal of food microbiology

authors： Miwa N,Nishina T,Kubo S,Atsumi M,Honda H

更新日期：1998-07-21 00:00:00

abstract：:Pantoea agglomerans strain CPA-2 is an effective biocontrol agent (BCA) against the major postharvest pathogens present on pome and citrus fruits. Dehydration, such as freeze-drying, spray-drying and fluidized bed drying is one of the best ways to formulate BCAs. In this work, the survival of CPA-2 cells after formula...

journal_title：International journal of food microbiology

authors： Soto-Muñoz L,Torres R,Usall J,Viñas I,Solsona C,Teixidó N

更新日期：2015-10-01 00:00:00

abstract：:An incident of histamine fish poisoning (HFP) occurred due to the consumption of iwashi maruboshi (dried sardine) in Osaka, Japan in March 2002. A histamine-producing bacterial strain, YS4-7, was isolated from iwashi maruboshi that contained 1700 mg of histamine per kilogram. This strain was identified as Photobacteri...

journal_title：International journal of food microbiology

authors： Kanki M,Yoda T,Ishibashi M,Tsukamoto T

更新日期：2004-04-01 00:00:00

abstract：:The production of fermented meats, such as fermented sausage, relies on the metabolic activities of lactic acid bacteria and catalase-positive cocci, in particular the group of coagulase-negative staphylococci (CNS). Conventional use of CNS as meat starter cultures usually leads to an appropriate cured colour developm...

journal_title：International journal of food microbiology

authors： Sánchez Mainar M,Stavropoulou DA,Leroy F

更新日期：2017-04-17 00:00:00

abstract：:Lactic acid bacteria belonging to the genus Lactobacillus are known to convert glycerol into 3-hydroxypropionaldehyde (3-HPA) during anaerobic glycerol fermentation. Wine quality can be gravely compromised by the accumulation of 3-HPA, due to its spontaneous conversion to acrolein under wine making conditions. Acrolei...

journal_title：International journal of food microbiology

authors： Bauer R,du Toit M,Kossmann J

更新日期：2010-01-31 00:00:00

abstract：:Sources of contamination of vacuum-packaged vienna sausages by spoilage microorganisms were examined in a meat-processing plant. Microbial numbers present in the environment, on working surfaces and workers' hands and aprons were quantified by plate counting on selective media. Product line samples were taken at criti...

journal_title：International journal of food microbiology

authors： Dykes GA,Cloete TE,von Holy A

更新日期：1991-08-01 00:00:00