Abstract：
:The use of Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) technique in identifying the microorganisms present in commercial probiotic yoghurts and lyophilised products was evaluated. Two reference ladders were assembled constituted by PCR-amplified V2-V3 regions of 16S rDNA from bacterial species generally used as probiotics. Identification was achieved comparing the PCR-DGGE patterns obtained from the analysed products with the ladder bands. Bands from members of the same species showed the same migration distance in denaturing gel, hence supporting the identificative value of the method. The validity of the technique was also proven confirming the PCR-DGGE identification results by sequence data analysis and by species-specific PCR. General congruence between microorganisms declared on the label and those revealed by PCR-DGGE was found for probiotic yoghurts. Conversely, some discrepancies were observed for probiotic lyophilised preparations, i.e. the incorrect identification of some Bifidobacterium and Bacillus species and the presence of not declared microorganisms. PCR-DGGE turned out to be an appropriate culture-independent approach for a rapid detection of the predominant species in mixed probiotic cultures.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Fasoli S,Marzotto M,Rizzotti L,Rossi F,Dellaglio F,Torriani Sdoi
10.1016/s0168-1605(02)00259-3subject
Has Abstractpub_date
2003-01-26 00:00:00pages
59-70issue
1eissn
0168-1605issn
1879-3460pii
S0168160502002593journal_volume
82pub_type
杂志文章abstract：:Out of 880 samples of commonly consumed meat, fish and vegetable ready-to-eat foods from eastern Nigeria examined, 552 (62%) yielded coagulase-positive Staphylococcus aureus, with 269 (48%) of the strains being enterotoxigenic. Two cowpea-based foods, akara and moin moin, whose methods of preparation and sale involve ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(91)90079-5
更新日期：1991-02-01 00:00:00
abstract：:Aqueous extracts of some plants belonging to the Lamiaceae family (Sideritis montana, Origanum dictamnus, Mentha piperita, Rosmarinus officinallis and Origanum marjorana) caused an important increase of the lag time of Yarrowia lipolytica. Especially, Origanum dictamnus and Rosmarinus officinallis extracts enhanced th...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(00)00468-2
更新日期：2001-02-28 00:00:00
abstract：:In this study we report the development and application of a Multiple-Locus Variable number of tandem repeat Analysis (MLVA) strategy for subtyping Listeria monocytogenes. Genome profiles of a collection of forty-five food-borne L. monocytogenes isolates were compared using MLVA. These isolates were obtained as part o...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.10.022
更新日期：2007-04-10 00:00:00
abstract：:The risk of resistance development to fludioxonil and the potential implications of resistance mutations to ochratoxin production in Aspergillus carbonarius were investigated. Mutants of A. carbonarius highly resistant to phenylpyrroles were isolated at a high mutation frequency after N-MNTG-mutagenesis and selection ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.05.019
更新日期：2013-08-01 00:00:00
abstract：:A new bacteriophage (phage ggg) and its host, Leuconostoc gelidum LRC-BD, were isolated from vacuum-packaged pork loins. Homogenates of pork loin tissue were enriched with L. gelidum LRC-BD to isolate phages. Cultural, biochemical and genetic methods were used to compare L. gelidum LRC-BD and the type strain, L. gelid...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.09.021
更新日期：2007-03-20 00:00:00
abstract：:Campylobacter infection is one of the most common bacterial enteric pathogens. Campylobacter jejuni and Campylobacter coli infections are mostly food- and waterborne and especially poultry is often assumed to be an important source. The heat-stable serotyping system (the 'Penner' scheme) was used to study the serotype...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(98)00194-9
更新日期：1999-02-18 00:00:00
abstract：:Laribacter hongkongensis, a recently discovered bacterium associated with community-acquired gastroenteritis, has been found in the intestines of freshwater fish. To better understand the epidemiology and ecology of the bacterium, we carried out a surveillance study to investigate possible seasonal variation in the re...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.07.017
更新日期：2007-01-01 00:00:00
abstract：:Cyanogenic food crops abound in nature with important crops like cassava forming the staple food for over half a billion people. Detoxification by hydrolysis of cassava cyanogenic glycosides often involves acid fermentation, and in some of these processes Bacillus species are encountered. Forty Bacillus spp. (20 Bacil...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.11.019
更新日期：2013-01-15 00:00:00
abstract：:The fate of Listeria monocytogenes, Salmonella Typhimurium, or Escherichia coli O157:H7 were separately monitored both in and on teewurst, a traditional raw and spreadable sausage of Germanic origin. Multi-strain cocktails of each pathogen (ca. 5.0 log CFU/g) were used to separately inoculate teewurst that was subsequ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2009.01.037
更新日期：2009-04-15 00:00:00
abstract：:Thirteen Listeria monocytogenes strains were used to grow biofilms on glass surfaces in static conditions at 37 degrees C for up to 4 days. After the initial 3-h adhesion and in subsequent 1-day intervals, cell numbers were determined using standard plate count after swabbing the cells from the glass surface. The thre...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(00)00406-2
更新日期：2000-12-05 00:00:00
abstract：:Repeated Listeria outbreaks particularly associated with Ready-To-Eat (RTE) delicatessen meat products have been reported annually at global level. The most frequent scenario that led to foodborne outbreaks was the post-thermal treatment cross-contamination of deli meat products during slicing and modified atmosphere ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.06.015
更新日期：2017-09-18 00:00:00
abstract：:In the framework of a cooperative EU research project (MILQ-QC-TOOL) a web-based modelling tool (Websim-MILQ) was developed for optimisation of thermal treatments in the dairy industry. The web-based tool enables optimisation of thermal treatments with respect to product safety, quality and costs. It can be applied to...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.07.003
更新日期：2008-11-30 00:00:00
abstract：:An interlaboratory trial was made, by three analysts in each of the 19 laboratories, of three International Standards Organisation (ISO) colony count methods for aerobic organisms (ACC), Enterobacteriaceae (ECC) and Escherichia coli (EcCC). All tests were done in duplicate and were further replicated by plating both o...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.12.037
更新日期：2007-05-01 00:00:00
abstract：:Batches of ogi were produced from maize flour slurry, dehulled maize grains and whole maize grains using Saccharomyces cerevisiae and Lactobacillus brevis as starter cultures. Fermentation over time showed that dehulled maize grains inoculated with the starter cultures and processed whole maize grains requiring steepi...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(00)00321-4
更新日期：2001-01-22 00:00:00
abstract：:The burden of diseases caused by food-borne pathogens remains largely unknown. Importantly data indicating trends in food-borne infectious intestinal disease is limited to a few industrialised countries, and even fewer pathogens. It has been predicted that the importance of diarrhoeal disease, mainly due to contaminat...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.ijfoodmicro.2010.01.021
更新日期：2010-05-30 00:00:00
abstract：:Physiological aspects of the response of Listeria monocytogenes to acidic conditions and effect of glucose availability were studied by fluorescence ratio-imaging microscopy (FRIM) as compared with traditional viable counts. Three types of experiments were conducted: (i) static with measurements of intracellular pH (p...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(01)00740-1
更新日期：2002-05-05 00:00:00
abstract：:Cultures and culture filtrates of 129 Listeria innocua strains were examined for inhibitory activity against 18 strains of Listeria monocytogenes. Of the strains examined, 114 (88.4%) cultures and 126 (97.7%) culture filtrates had an inhibitory activity against strains of L. monocytogenes and most filtrates were sensi...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(98)00017-8
更新日期：1998-03-03 00:00:00
abstract：:The aim of the work was to study the survival of Lactobacillus plantarum NCIMB 8826 in model solutions and develop a mathematical model describing its dependence on pH, citric acid and ascorbic acid. A Central Composite Design (CCD) was developed studying each of the three factors at five levels within the following r...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.01.040
更新日期：2011-03-30 00:00:00
abstract：:The effectiveness of Bifidobacterium thermacidophilum RBL 71 as a probiotic against enterohemorrhagic Escherichia coli O157:H7 infection was studied using a murine model. BALB/c mice were fed the probiotic for 7 days before or after single challenge with E. coli O157:H7. Fecal B. thermacidophilum RBL 71 and E. coli O1...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.04.041
更新日期：2006-08-15 00:00:00
abstract：:Sydney Rock Oysters, when allowed to feed in waters containing approximately 10(4) cfu of Campylobacter cells per ml, concentrated between 10(2) and 10(3) cfu of the organism per g of oyster tissue, within 1 h. When these contaminated oysters were subjected to depuration, they were effectively cleaned in 48 h. The sur...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(88)90035-9
更新日期：1988-12-01 00:00:00
abstract：:Salmonella is recognized as a significant zoonotic foodborne pathogen, and pork products are involved in one-fifth of infections. Whole genome sequencing data of Salmonella isolated from retail's pork circulating in the Chiang Mai Municipality area between April 2013 and September 2014, were used to focus on genetic d...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.05.006
更新日期：2017-08-02 00:00:00
abstract：:Mathematical models for growth, heat inactivation and histamine formation by Morganella psychrotolerans and Morganella morganii were studied to evaluate the importance of these bacteria in seafood. Curves for growth and histamine formation by M. psychrotolerans in broth and seafood were generated at constant and chang...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.08.015
更新日期：2008-12-10 00:00:00
abstract：:Unlike most other bacteria, many Listeria strains do not grow well in the minimal media described so far in the literature. Among the minimal media tested, a chemically defined medium modified from that of Premaratne and co-workers was found to support the best growth of Listeria spp. The promoting effect was due to t...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(96)01205-6
更新日期：1997-03-18 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 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
更新日期：2020-05-16 00:00:00
abstract：:In this study, the efficacy of household sanitizers application on reduction of Escherichia coli O157:H7, ascorbic acid, total phenolics, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging and overall acceptability of inoculated fresh basil leaves (Ocimum basilicum), at temperature of 40 °C was investigated. Sani...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.12.010
更新日期：2019-03-02 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：: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：:Throughout wine production yeast cells are affected by a plethora of stress conditions that compromise their ability to carry out the whole process. In recent years important knowledge about the mechanisms involved in stress response in both laboratory and wine yeast strains has been obtained. Several studies have ind...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2009.01.017
更新日期：2009-03-31 00:00:00
abstract：:Spoilage bacteria in milk are controlled by treatments such as thermization, microfiltration and addition of carbon dioxide. However, little information is known about the changes in microbial communities during subsequent cold storage of treated milk. Culture-dependent methods and a direct molecular approach combinin...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.01.008
更新日期：2010-03-31 00:00:00
