Abstract：
:The bacterium Lactobacillus plantarum PH04 was isolated from infant feces and tested positive for bile/acid tolerance and bile salt hydrolase activity. It was evaluated as a potential probiotic with cholesterol-lowering effect. Bile salt hydrolase activity was nine times greater in stationary phase than in exponential phase cells and increased when the cells were exposed to conjugated bile salts. L. plantarum PH04 was resistant to seven of nine antibiotics tested and did not produce beta-glucuronidase. L. plantarum PH04 was fed to hypercholesterolemic mice at numbers of 10(7) CFU per mouse per day for 14 days. Compared with a control group, the serum cholesterol and triglycerides were respectively 7 and 10% lower in the group fed L. plantarum PH04, and fecal lactic acid bacteria increased while no any significant differences (P<0.05) in body weight, visceral weigh index or bacteria translocation between two groups were observed. The results indicated that L. plantarum PH04 might be effective as a probiotic with cholesterol-lowering activities.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Nguyen TD,Kang JH,Lee MSdoi
10.1016/j.ijfoodmicro.2006.08.015subject
Has Abstractpub_date
2007-02-15 00:00:00pages
358-61issue
3eissn
0168-1605issn
1879-3460pii
S0168-1605(06)00538-1journal_volume
113pub_type
杂志文章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：:Loop-mediated isothermal amplification (LAMP) has emerged as a promising alternative to PCR for pathogen detection in food testing and clinical diagnostics. This study aimed to validate a Salmonella LAMP method run on both turbidimetry (LAMP I) and fluorescence (LAMP II) platforms in representative animal food commodi...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.10.020
更新日期：2018-01-02 00:00:00
abstract：:One hundred and forty-four samples of lettuce from 16 University restaurants were analyzed. The mesophilic aerobic counts of all samples ranged from 3.01 to 7.81 log10 CFU g(-1). Results of total coliforms ranged from < 0.47 to > 3.38 log10 most probable number (MPN) g(-1). Of the lettuce samples, 25.7% harbored Esche...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(00)00288-9
更新日期：2000-06-30 00:00:00
abstract：:The therapeutic potentials of twenty-two medicinal herb species traditionally used in Korea to treat gastrointestinal infections were evaluated for the treatment of salmonellosis. Candidates were primarily screened using the disk-agar method for antibacterial activity against three different Salmonella serotypes. Of t...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.06.004
更新日期：2006-10-01 00:00:00
abstract：:The emerging pathogen Arcobacter butzleri is being increasingly isolated from different animal food products but the routes of its transmission to human are not well established yet. Typing methods would be useful in gaining such knowledge. Here we report the great genetic diversity observed among A. butzleri isolates...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.09.012
更新日期：2014-11-17 00:00:00
abstract：:A total of 213 strains of lactic acid bacteria were examined in this study. Among these, 30 strains previously isolated from South African grape and wine samples remained unidentified. The identification of these isolates was performed by BLAST and phylogenetic analyses of 16S rDNA gene sequences, which indicated that...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.10.023
更新日期：2012-02-01 00:00:00
abstract：:The aim of this study was to identify a potential surrogate to describe the radiation sensitivity of the most common pathogens encountered in fruits. Three pathogens: Escherichia coli O157:H7 933, Listeria monocytogenes ATCC 51414, and Salmonella Poona, and five non-pathogens: E. coli K-12 MG1655, Listeria innocua See...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.01.041
更新日期：2006-07-15 00:00:00
abstract：:The relatively high prevalence of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica serovar Typhimurium in various food products is of great concern to the food industry. The objective of this study was to determine the pressure-inactivation of the pathogens in a representative food model as af...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.11.016
更新日期：2012-02-01 00:00:00
abstract：:The aims of this study were to investigate the serotype distribution, genetic relationships and antibiotic resistance of Salmonella from food-producing animals in Shandong province of China in 2009 and 2012. A total of 362 out of 1825 samples from chickens, 53 out of 445 samples from ducks, and 50 out of 692 samples f...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.03.030
更新日期：2014-06-16 00:00:00
abstract：:The characterisation of 24 lactic acid bacteria (LAB) isolates from Nigerian traditional fermented dairy foods, including some cow's intestine isolates, was conducted in order to select isolates for potential use as probiotics. LAB isolates were identified by partial sequencing the 16S rRNA gene as belonging to the sp...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.03.014
更新日期：2011-05-27 00:00:00
abstract：:Conventional culture and a rapid phage-PCR method were used to detect Mycobacterium avium subsp. paratuberculosis (MAP) in bulk tank milk (BTM) samples. Only two of 225 samples (0.9%) were found to contain MAP by culture whereas 50 (22%) MAP-positive samples were identified using the phage-PCR assay, including both sa...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.03.023
更新日期：2013-06-03 00:00:00
abstract：:Enzymes produced by bacteria present on the surface of smear cheeses play essential roles in flavour development during cheese ripening. In this study, strains including brevibacteria, corynebacteria, staphylococci and brachybacteria, from the surface of two smear cheese (Tilsit and Gubeen) were screened for a range o...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(02)00015-6
更新日期：2002-06-25 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：: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
更新日期：1992-06-01 00:00:00
abstract：:High levels of Fusarium mycotoxins HT-2 and T-2 have been detected in UK oats since surveys started in 2002. Fusarium langsethiae and the closely related species F. sporotrichioides have previously been associated with the contamination of cereals with type A trichothecenes HT-2 and T-2 in Nordic countries. Preliminar...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.03.020
更新日期：2012-05-15 00:00:00
abstract：:The current taxonomy of probiotic lactic acid bacteria is reviewed with special focus on the genera Lactobacillus, Bifidobacterium and Enterococcus. The physiology and taxonomic position of species and strains of these genera were investigated by phenotypic and genomic methods. In total, 176 strains, including the typ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(98)00049-x
更新日期：1998-05-26 00:00:00
abstract：:Yeasts isolated from Italian beverages and foods (wine and cheeses) were identified as Saccharomyces cerevisiae and Debaryomyces hansenii by sequencing the D1/D2 domain of the 26S rRNA gene and differentiated, at strain level, by microsatellite PCR fingerprinting and RAPD-PCR. All the strains showed antioxidant activi...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.11.009
更新日期：2012-02-15 00:00:00
abstract：:Bacteriocin-producing lactic acid bacteria may be applied as novel functional starter cultures for sausage fermentation. In this way, safer and more standardised end products may be obtained. However, it is not clear how such strains behave under sausage fermentation conditions. In this study, the combined effects of ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.10.011
更新日期：2005-04-15 00:00:00
abstract：:Little is known of the microbiology of processed insect products. The present survey analysed a total of n=38 samples of deep-fried and spiced (Acheta domesticus, Locusta migratoria, and Omphisa fuscidentalis), cooked in soy sauce ("tsukudani"; Oxya yezoensis, Vespula flaviceps, and Bombyx mori), dried (A. domesticus,...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.11.005
更新日期：2017-02-21 00:00:00
abstract：:Respiration of sugars by non-Saccharomyces yeasts has been recently proposed for lowering alcohol levels in wine. Development of industrial fermentation processes based on such an approach requires, amongst other steps, the identification of yeast strains which are able to grow and respire under the relatively harsh c...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.04.024
更新日期：2014-07-02 00:00:00
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
更新日期：2020-10-02 00:00:00
abstract：:This contribution considers predictive microbiology in the context of the Food Micro 2002 theme, "Microbial adaptation to changing environments". To provide a reference point, the state of food microbiology knowledge in the mid-1970s is selected and from that time, the impact of social and demographic changes on micro...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/s0168-1605(02)00231-3
更新日期：2002-09-15 00:00:00
abstract：:Vibrio parahaemolyticus is a major cause of foodborne illness and related with the consumption of raw contaminated seafood, especially oysters. To evaluate the effectiveness of various applications of a bacteriophage (phage), pVp-1, against a multiple-antibiotic-resistant V. parahaemolyticus pandemic strain (CRS 09-17...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.07.007
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：: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：:The strictly anaerobic brewery contaminants of the genera Pectinatus, Megasphaera, Selenomonas and Zymophilus in the class Clostridia constitute an important group of spoilage bacteria of unpasteurised, packaged beers. The aim of this study was to develop and evaluate group-specific PCR methods to detect and different...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.03.042
更新日期：2008-07-15 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
abstract：:Using mitochondrial DNA restriction endonuclease analysis, the dynamics of the natural Saccharomyces cerevisiae strains present in spontaneous wine fermentations have been studied. We observed a sequential substitution of Sacch. cerevisiae strains along fermentation agreeing with different fermentation phases. When th...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(94)90061-2
更新日期：1994-03-01 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：:The aims of this investigation were to enumerate coliforms in fresh mangoes, puree, cheeks, and cheeks-in-puree in order to determine the source of these organisms in the processed products, to determine methods for their control, and to identify coliforms isolated from cheeks-in-puree to determine whether they have a...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(94)00083-i
更新日期：1995-03-01 00:00:00
