Abstract:
:Two Salmonella bacteriophages (SSP5 and SSP6) were isolated and characterized based on their morphology and host range, and evaluated for their potential to control Salmonella Oranienburg in vitro and on experimentally contaminated alfalfa seeds. Phages SSP5 and SSP6 were classified as members of the Myoviridae and Siphoviridae families, respectively. Both phages had a broad host range of over 65% of the 41 Salmonella strains tested. During in vitro trials, the phages resulted in incomplete lysis of Salmonella cultures, in spite of high levels of phage remaining in the system. Phage SSP5 was more effective in reducing Salmonella populations. Addition of phage SSP6 to alfalfa seeds previously contaminated with S. Oranienburg caused an approximately 1 log(10) CFU g(-1) reduction of viable Salmonella, which was achieved 3 h after phage application. Thereafter the phage had no inhibitory effect on Salmonella population growth. A second addition of the same (SSP6) or different (SSP5) phage to a Salmonella culture treated with phage SSP6, did not affect Salmonella populations. It was further shown that development of Salmonella permanently resistant to phage was not evident in either seed or in vitro challenge trials, suggesting the existence of a temporary, acquired, non-specific phage resistance phenomenon. These factors may complicate the use of phages for biocontrol.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Kocharunchitt C,Ross T,McNeil DLdoi
10.1016/j.ijfoodmicro.2008.10.014subject
Has Abstractpub_date
2009-01-15 00:00:00pages
453-9issue
3eissn
0168-1605issn
1879-3460pii
S0168-1605(08)00548-5journal_volume
128pub_type
杂志文章abstract::Adhesion and colonisation properties of three probiotic strains namely, Lactobacillus rhamnosus DR20, L. acidophilus HN017, and Bifidobacterium lactis DR10, were determined in vitro using the differentiated human intestinal cell-lines including HT-29, Caco-2, and HT29-MTX, and compared with properties of L. acidophilu...
journal_title:International journal of food microbiology
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abstract::Lactobacillus plantarum N8 and N4 strains isolated from orange degraded L-arginine to citrulline, ornithine and ammonia. Citrulline and ornithine were consumed. Lactobacillus plantarum N4 utilized arginine and ornithine to a higher extent than Lactobacillus plantarum N8. Urea was not detected during arginine degradati...
journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
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更新日期:2001-04-11 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
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2005.05.010
更新日期:2006-01-15 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
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更新日期:2018-09-02 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2017.07.017
更新日期:2017-10-16 00:00:00
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
更新日期:2013-10-01 00:00:00
abstract::Hepatitis E infection is regarded as an emerging public-health concern. The disease is normally self-limiting (mortality rate 1%), but chronic infections have recently been observed in transplanted patients. The etiological agent HEV is a small RNA virus infecting both humans and animals. In humans, the disease may be...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2014.10.005
更新日期:2015-01-16 00:00:00
abstract:BACKGROUND:Antimicrobial resistance in Salmonella enterica is often plasmid encoded. A key resistance plasmid group is the incompatibility group (Inc) A/C plasmids that often carry multiple resistance determinants. Previous studies showed that IncA/C plasmids were often co-located with other plasmids. The current study...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2018.01.018
更新日期:2018-04-20 00:00:00
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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
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(00)00197-5
更新日期:2000-04-10 00:00:00
abstract::Lactobacillus buchneri is a Gram-positive, obligate heterofermentative, facultative anaerobe commonly affiliated with spoilage of food products. Notably, L. buchneri is able to metabolize lactic acid into acetic acid and 1,2-propanediol. Although beneficial to the silage industry, this metabolic capability is detrimen...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2018.04.044
更新日期:2018-09-02 00:00:00
abstract::The essential oil extracted from the fruits of Cicuta virosa L. var. latisecta Celak was tested in vitro and in vivo against four foodborne fungi, Aspergillus flavus, Aspergillus oryzae, Aspergillus niger, and Alternaria alternata. Forty-five different components accounting for 98.4% of the total oil composition were ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2011.01.023
更新日期:2011-02-28 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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更新日期:2013-06-17 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.03.043
更新日期:2008-07-15 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.06.015
更新日期:2012-08-01 00:00:00
abstract::Essential oil extracted from the leaves of Chenopodium ambrosioides Linn. (Chenopodiaceae) was tested against the aflatoxigenic strain of test fungus Aspergillus flavus Link. The oil completely inhibited the mycelial growth at 100 microg/ml. The oil exhibited broad fungitoxic spectrum against Aspergillus niger, Asperg...
journal_title:International journal of food microbiology
pub_type: 杂志文章
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更新日期:2007-04-10 00:00:00
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journal_title:International journal of food microbiology
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doi:10.1016/j.ijfoodmicro.2018.03.009
更新日期:2018-05-20 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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更新日期:1998-11-24 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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更新日期:2003-11-15 00:00:00
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journal_title:International journal of food microbiology
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更新日期:1993-10-01 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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更新日期:1995-05-01 00:00:00
abstract::This paper investigates the in vitro antimicrobial potential of 15 grape phenolic compounds of various chemical classes (phenolic acids, stilbenes and flavonoids) using the broth microdilution method against yeasts and acetic acid bacteria frequently occurring in deteriorated wine. Pterostilbene (MICs=32-128 μg/mL), r...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.12.018
更新日期:2013-02-15 00:00:00
abstract::The aim of this study was to compare the sequence of the astA gene found in 8 Korean and 11 Japanese Escherichia coli isolates. Conventional PCR was used to amplify the astA gene from the chromosomal and plasmid DNA preparation samples of each isolate using commercial DNA extraction kits. Cloning of the PCR products, ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.11.017
更新日期:2017-02-21 00:00:00