Abstract：
:Saccharomyces cerevisiae is generally considered to be a safe organism and is essential to produce many different kinds of foods as well as being widely used as a dietary supplement. However, several isolates, which are genetically related to brewing and baking yeasts, have shown virulent traits, being able to produce human infections in immunodeficient patients. Previously it has been shown that the administration of S. cerevisiae clinical isolates can lead to systemic infections, reaching several organs in murine systems. In this work, we studied S. cerevisiae clinical isolates in an in vitro intestinal epithelial barrier model, comparing their behaviour with that of several strains of the related pathogens Candida glabrata and Candida albicans. The results showed that, in contrast to C. glabrata and C. albicans, S. cerevisiae was not able to cross the intestinal barrier. We concluded that S. cerevisiae can only perform opportunistic or passive crossings when epithelial barrier integrity is previously compromised.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Pérez-Torrado R,Llopis S,Jespersen L,Fernández-Espinar T,Querol Adoi
10.1016/j.ijfoodmicro.2012.04.012subject
Has Abstractpub_date
2012-06-15 00:00:00pages
59-64issue
1eissn
0168-1605issn
1879-3460pii
S0168-1605(12)00199-7journal_volume
157pub_type
杂志文章abstract：:Salmonella enteritidis infections in poultry appear to be of major public concern. Prevalence levels in veal calves and pigs are rather low. Because of the complex of socio-psychological, welfare, economic and public health aspects great emphasis should be put on prevention and control. This paper deals with some clin...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/0168-1605(94)90206-2
更新日期：1994-01-01 00:00:00
abstract：:A real-time PCR assay for quantitative detection of Mycobacterium avium paratuberculosis has been developed. It targets and amplifies sequences from the IS900 insertion element which is specific for this bacterium, and includes an internal amplification control. The assay was tested against 18 isolates of M. avium par...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.09.005
更新日期：2005-05-01 00:00:00
abstract：:The influence of water activity (aw) and temperature on the zearalenone biosynthesis in corn has been examined. Viable corn kernels were conditioned at different values of water activity (0.90, 0.95 and 0.97), inoculated with Fusarium graminearum and incubated at different temperatures. Zearalenone was determined at s...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(88)90078-5
更新日期：1988-02-01 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：:Propionibacterium freudenreichii is used as a ripening culture in Swiss cheese manufacture. This study investigates the molecular diversity and the population structure of this bacterium via multilocus sequence typing (MLST). Internal fragments of seven genes sequenced for 113 strains of different subspecies and origi...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.11.037
更新日期：2011-01-31 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
pub_type： 杂志文章
doi：10.1016/0168-1605(93)90106-q
更新日期：1993-11-26 00:00:00
abstract：:Fura is a spontaneously fermented pearl millet product consumed in West Africa. The yeast species involved in the fermentation were identified by pheno- and genotypic methods to be Candida krusei, Kluyveromyces marxianus, Candida tropicalis, Candida rugosa, Candida fabianii, Candida norvegensis and Trichosporon asahii...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.08.016
更新日期：2012-10-01 00:00:00
abstract：:The present study evaluated the physico-chemical and microbiological features of Ventricina, considering for the first time the presence of different compartments deriving from the technology of production. In fact meat pieces (pork muscle and fat cut into cubes of about 10-20cm3), mixed with other ingredients and the...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.11.009
更新日期：2017-02-02 00:00:00
abstract：:A total of 248 strains of predominant lactobacilli isolated during the manufacture and ripening of artisanal Manchego cheeses obtained from two dairies were obtained and the genetic diversity of 197 investigated using random amplified polymorphic DNA (RAPD-PCR). 51 isolates could not be lysed and were therefore not ge...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2005.10.023
更新日期：2006-04-01 00:00:00
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
更新日期：2002-08-25 00:00:00
abstract：:Sourdoughs are produced both in artisanal and industrial size. Sourdough manufacturers deliver the baking branch either with starters for production of in-house sourdoughs or with fully fermented sourdough products. In the latter case sourdough production is separated in time and space from the bread production. A big...
journal_title：International journal of food microbiology
pub_type：
doi：10.1016/j.ijfoodmicro.2018.09.008
更新日期：2019-08-02 00:00:00
abstract：:Many methods and media currently exist for the detection and enumeration of Listeria monocytogenes. However, the suitability of any specific method or media is influenced by the purpose of the analysis and the type of food being analyzed. Food which are likely to contain high populations of contaminating microorganism...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/0168-1605(89)90016-0
更新日期：1989-06-01 00:00:00
abstract：:Critical control points (CCPs) associated with Minas Frescal cheese (a Brazilian soft white cheese, eaten fresh) processing in two dairy factories were determined using flow diagrams and microbiological tests for detection of Listeria monocytogenes and other species of Listeria. A total of 218 samples were collected a...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(02)00223-4
更新日期：2003-03-25 00:00:00
abstract：:To date most LF-ICA format for pathogen detection is based on generating color signals from gold nanoparticle (AuNP) tracers that are perceivable by naked eye but often these methods exhibit sensitivity lower than those associated with the conventional enzyme-based immunological methods or mandated by the regulatory g...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.04.032
更新日期：2015-08-03 00:00:00
abstract：:Spoilage of low-acid canned food during prolonged storage at high temperatures is caused by heat resistant thermophilic spores of strict or facultative bacteria. Here, we performed a bacterial survey over two consecutive years on the processing line of a French company manufacturing canned mixed green peas and carrots...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.02.019
更新日期：2015-06-02 00:00:00
abstract：:The reduction of NaCl in food is a public health priority; high NaCl intakes have been associated with serious health problems. However, it is reported that reducing the NaCl content of cheeses may lead to an increase in the content of biogenic amines (BAs). The present work examines the effect of NaCl on the accumula...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.05.010
更新日期：2016-09-02 00:00:00
abstract：:A comparison of the VIDAS Salmonella (SLM) assay using the manufacturer's recommended sampling method or a Moore swab sampling method demonstrated that the Moore swab method detected a greater number of positive samples (83.0% vs. 67.92%). When results using a conventional culture technique were compared to the VIDAS ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(01)00427-5
更新日期：2001-07-20 00:00:00
abstract：:Characteristics concerning diarrhoeal potential were investigated in B. cereus dairy strains. The thirty-nine strains, isolated from whipping cream, were tested for cytotoxicity after culturing at human body temperature as well as 25 degrees C and 32 degrees C. At 37 degrees C, none of the strains were highly cytotoxi...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.12.021
更新日期：2007-05-10 00:00:00
abstract：:Most of the commercial probiotic products are dairy-based, and the development of non-dairy probiotic products could be an alternative for new functional products. The peanut-soy milk (PSM(1)) was inoculated with six different lactic acid bacteria (LAB), including probiotic strains and yeasts and fermentation was acco...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.06.011
更新日期：2014-09-01 00:00:00
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：:Beauvericins and enniatins are cyclohexadepsipeptide mycotoxins that exhibit phytotoxicity and insecticidal activities. In the present study, the production of beauvericin and newly found enniatins (H, I, and MK1688) was characterized in 28 Fusarium strains isolated from potato samples in Korea. The predominant Fusari...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.01.009
更新日期：2008-03-20 00:00:00
abstract：:The bacterial community in the surface of withered grapes, which are partially dehydrated in the post-harvest period to produce Italian passito wine, has been seldom investigated. Fifty epiphytic bacterial strains isolated from withered berries were identified and characterized. Genera such as Bacillus, Brevibacillus,...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2019.108505
更新日期：2020-04-16 00:00:00
abstract：:In this study, the antimicrobial effects of both traditional and commercial pomegranate sour sauce samples on some green vegetables and also on "kısır" which is a popular and traditional appetizer in Turkey were investigated. The inhibitory effect of the pomegranate products on the naturally existing bacterial microfl...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.02.006
更新日期：2012-04-16 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
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.06.013
更新日期：2015-10-01 00:00:00
abstract：:The combination of novel, non-thermal technologies for preservation purposes is a recent trend in food processing research. In the present study, non-thermal hurdles such as ultraviolet light (UV) (5.3 J/cm²), high intensity light pulses (HILP) (3.3 J/cm²), pulsed electric fields (PEF) (34 kV/cm, 18 Hz, 93 μs) or mano...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.07.019
更新日期：2011-11-15 00:00:00
abstract：:A rapid Endospore Viability Assay (EVA), previously developed for Bacillus spores, was modified for enumeration of germinable Clostridium sporogenes spores. The EVA is based on the detection of dipicolinic acid (DPA), which is released during stage I germination and quantified by terbium (III) ion Tb-DPA luminescence....
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2009.04.024
更新日期：2009-08-15 00:00:00
abstract：:In recent years, there has been an increasing interest in identifying and characterizing the yeast flora associated with diverse types of habitat because of the many potential desirable technological properties of these microorganisms, especially in food applications. In this study, a total of 101 yeast strains were i...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.02.032
更新日期：2015-06-16 00:00:00
abstract：:The incidence of Listeria spp. in tropical fish and shellfish was studied. The isolation protocol included a pre-enrichment, followed by two selective enrichment steps and plating on three selective agars. Listeria monocytogenes could be detected in 17.2% of finfish and 12.1% of shellfish. L. innocua was the most comm...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(96)00980-4
更新日期：1996-08-01 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：:Salmonella senftenberg was detected in association with persistent contamination events in mussel processing facilities between 1998 and 2002 in Spain. A total of 110 isolates from 8 facilities were subjected to molecular typing by Pulsed-Field Gel Electrophoresis (PFGE). Additionally, a selection of epidemiologically...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2005.04.006
更新日期：2005-11-25 00:00:00
