Abstract:
:"Vorarlberger Bergkäse" (VB) is an Austrian artisanal hard cheese produced from raw cow's milk. The composition of its rind microbiota and the changes in the microbial communities during ripening have not previously been investigated. This study used 16S and 18S rRNA gene cloning and sequencing to characterize the bacterial and fungal communities of seven pooled cheese rind samples taken in seven different ripening cellars of three Austrian dairy facilities. A total of 408 clones for 16S and 322 clones for 18S rRNA gene libraries were used for taxonomic classification, revealing 39 bacterial and seven fungal operational taxonomic units (OTUs). Bacterial OTUs belonged to four different phyla. Most OTUs were affiliated to genera often found in cheese, including high numbers of coryneforms. The most abundant OTU from 16S rRNA gene libraries showed highest similarity to Halomonas. Young cheese rinds were dominated by Actinobacteria or Proteobacteria, particularly by Halomonas and Brevibacterium aurantiacum, while Staphyloccocus equorum was most abundant in old cheeses. The most abundant 18S rRNA OTU had highest similarity to the filamentous fungus Scopulariopsis brevicaulis. Pairwise correlation analyses revealed putative co-occurrences between a number of OTUs. It was possible to discriminate the different cheese rind microbiota at the community-level by facility affiliation and ripening time. This work provides insights into the microbial composition of VB cheese rinds and might allow the processing- and ripening conditions to be improved to enhance the quality of the product.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Schornsteiner E,Mann E,Bereuter O,Wagner M,Schmitz-Esser Sdoi
10.1016/j.ijfoodmicro.2014.04.010subject
Has Abstractpub_date
2014-06-16 00:00:00pages
88-97eissn
0168-1605issn
1879-3460pii
S0168-1605(14)00174-3journal_volume
180pub_type
杂志文章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
pub_type: 杂志文章
doi:10.1016/s0168-1605(99)00036-7
更新日期:1999-05-01 00:00:00
abstract::Fusarium spp. are ubiquitous field pathogens, which are known to affect quality characteristics of cereals. Infections with Fusarium pathogens in brewing cereals are problematic and augur for a poor malt quality. The negative effects of Fusarium infections are various. Besides causing agronomic losses, kernel discolor...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2018.12.026
更新日期:2019-03-16 00:00:00
abstract::Recent surveys have identified increased predominance of Fusarium poae causing FHB (Fusarium Head Blight) of wheat in Europe. Several studies revealed a correlation between levels of F. poae DNA and nivalenol (NIV) and enniatins (ENNs) in highly contaminated cereal grain. In this study, F. poae specific TaqMan assays ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2009.01.036
更新日期:2009-04-15 00:00:00
abstract::In this work we investigated the specific spoilage organism (SSO) of large yellow croaker (Pseudosciaena crocea) stored at 4°C and role of quorum sensing (QS) system of SSO isolated from the spoiled fish. According to microbial count and 16S rRNA gene of the isolated pure strains, Shewanella, mainly Shewanella baltica...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2015.10.020
更新日期:2016-01-18 00:00:00
abstract::Drinking water distributed without disinfection and without regrowth problems for many years may show bacterial regrowth when the residence time and/or temperature in the distribution system increases or when substrate and/or bacterial concentration in the treated water increases. An example of a regrowth event in a m...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2003.08.010
更新日期:2004-05-01 00:00:00
abstract::Predictive models are now commonly used for exposure assessment, with growth parameters defined for each microbial species. In this study, we tried to take into account microbial growth variability among strains of a single species. Bacillus cereus in pasteurized milk was chosen to illustrate the influence of the biol...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(00)00274-9
更新日期:2000-07-15 00:00:00
abstract::Plastic materials used for food packaging are clean but not sterile when the food is just packaged. Accidental wet contamination may occur at every moment between packaging and opening by the consumer: on polyethylene (PET), bacteria may adhere strongly and constitute a biofilm in less than 24 h. By rolling on themsel...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(00)00177-x
更新日期:2000-04-10 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
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2009.10.012
更新日期:2010-01-31 00:00:00
abstract::The purpose of this study was to investigate the suitability of Fourier transform infrared (FTIR) spectroscopy as rapid technique to be used to investigate the secondary structure of proteins in aqueous solution and its changes as a consequence of microbial proteolytic activity as well as to assess or identify the con...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00578-5
更新日期:2001-09-19 00:00:00
abstract::To investigate the pathogenicity of Listeria spp., chick embryos were infected by two methods. Very encouraging results were obtained with the inoculation of the chorioallantoic membrane (CAM) of 10 day old chick embryos: embryos inoculated with pathogenic strains (L. monocytogenes or L. ivanovii) died within 72 h, wh...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(89)90027-5
更新日期:1989-06-01 00:00:00
abstract::In this work we report on the main bacterial microflora typical for fermentation and ripening of traditional Istrian cheese. Samples from milk as well as Istrian cheese were analyzed during the ripening process by using culture independent molecular fingerprinting methods as well as culture based approaches. Our resul...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2010.05.008
更新日期:2010-08-15 00:00:00
abstract::Salmonella is a major cause of human foodborne illnesses worldwide; however, little is known about its occurrence and genomic characteristics in food sources in many developing countries. This study investigates the occurrence, serotypes distribution, antimicrobial resistance, and multilocus sequence types (ST) of Sal...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2018.07.007
更新日期:2018-11-02 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::Chinese strong-aroma type liquor (CSAL) is a popular distilled alcoholic beverage in China. It is produced by a complex fermentation process that is conducted in pits in the ground. Ethyl caproate is a key flavor compound in CSAL and is thought to originate from caproic acid produced by Clostridia inhabiting the ferme...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2015.07.032
更新日期:2015-12-02 00:00:00
abstract::Unfiltered vinegar samples collected from three oxidation cycles of the submerged industrial production of each, red wine and organic apple cider vinegars, were sampled in a Slovene vinegar producing company. The samples were systematically collected from the beginning to the end of an oxidation cycle and used for cul...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.02.007
更新日期:2016-04-16 00:00:00
abstract::Blood-yolk-polymyxin B-trimethoprim agar (BYPTA) was developed by the addition of egg yolk, laked horse blood, sodium pyruvate, polymyxin B, and trimethoprim, and compared with mannitol-yolk-polymyxin B agar (MYPA) for the isolation and enumeration of Bacillus cereus (B. cereus) in pure culture and various food sample...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2013.04.015
更新日期:2013-07-15 00:00:00
abstract::Although there is rapid progress in the field of chemical detection technology, little of this technology appears to have found application in estimation of the remaining shelf life of foods and early detection of spoilage. Predictive microbiology aims to summarise the probable behaviour of specific spoilage organisms...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/0168-1605(96)01138-5
更新日期:1996-11-01 00:00:00
abstract::Pecorino di Farindola is a typical cheese produced in the area surrounding the village of Farindola, located in the Abruzzo Region (central Italy), unique among Italian cheese because only raw ewe milk and pig rennet are used for its production. In the literature it is well documented that raw milk is able to support ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2020.108690
更新日期:2020-09-16 00:00:00
abstract::Detection of Escherichia coli O157:H7 by conventional cultural methods can be difficult in food matrices with a high background flora such as raw ground beef. Raw ground beef samples, artificially contaminated separately with five strains of E. coli O157:H7 at low (~0.2 cfu/g) and high (~2 cfu/g) levels, were enriched...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2011.05.005
更新日期:2011-08-02 00:00:00
abstract::Salmonella enterica serovar Weltevreden is the most common non-typhoid Salmonella found in South and Southeast Asia. It causes zoonoses worldwide through the consumption of contaminated foods and seafood, and is considered as an important food-borne pathogen in China, especially in the Southern coastal area. We compar...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2017.10.032
更新日期:2018-02-02 00:00:00
abstract::In general, the genetic characteristics, the phenotype and the microbial purity of the production brewing yeast strains are among the most important factors in maintaining a consistently good quality of products. Analysis of restriction fragment length polymorphism (RFLP) patterns of 18S rRNA-coding DNA was investigat...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(00)00356-1
更新日期:2000-12-05 00:00:00
abstract::A fully automated centrifugal spectrophotometer for turbidimetric measurements linked to a computer for data processing was used to record and analyze growth of different types of bacteria associated with spoilage of raw meat and processed meat products (sliced meat for sandwiches) in order to predict bacterial counts...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(88)90014-1
更新日期:1988-05-01 00:00:00
abstract::This study investigated accumulation of Vibrio parahaemolyticus in Zhe oyster (Crassostrea plicatula) from culture water and effectiveness of frozen and chilled storage on reducing V. parahaemolyticus in oysters. Freshly harvested oysters were placed in artificial seawater containing V. parahaemolyticus (10(4)CFU/mL) ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2009.09.012
更新日期:2009-11-30 00:00:00
abstract::The main losses in viticulture around the world are normally associated with rotten grapes affecting both the chemical composition and the grape microbiota that later might affect the alcoholic fermentation. We analyzed the population in musts obtained from sour rotten, botrytized and healthy Macabeo grapes and the po...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2018.05.016
更新日期:2018-09-20 00:00:00
abstract::The group known as the 'flavobacteria' has previously been regarded as synonymous with the genus Flavobacterium. Today, however, flavobacteria refers to the family Flavobacteriaceae comprising 10 genera. This review deals with the rapid changes in the taxonomy of these bacteria, especially over the last decade. It als...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/s0168-1605(99)00162-2
更新日期:1999-12-15 00:00:00
abstract::Reference methods, such as those published by ISO (International Standards Organisation), are often laborious, expensive, and time consuming. More convenient, cheaper and more rapid methods are therefore often preferred for daily use. However, results obtained with such methods should be accepted by official control l...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(98)00142-1
更新日期:1998-11-24 00:00:00
abstract::Hepatitis E virus (HEV) infects humans and many animal species. The rabbit HEV has been found in farmed, wild and pet rabbits as well as in human patients suggesting zoonotic transmission. Although the routes of human infection with rabbit strains are unclear a foodborne transmission is suggested especially when asymp...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2020.108507
更新日期:2020-04-16 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 antimicrobial activity of twelve natural extracts was tested against two fish spoilage bacteria (Pseudomonas fluorescens and Aeromonas hydrophila/caviae) and Listeria innocua, in order to assess their potential utilization in the preservation and safety of minimally processed fish products. After a screening of th...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.07.001
更新日期:2012-08-01 00:00:00
abstract::Ingestion of B. cereus can result in diarrhea, if these bacteria survive gastrointestinal passage and achieve growth and enterotoxin production in the small intestine. The gastrointestinal survival of vegetative cells and spores of the diarrheal food poisoning strain B. cereus NVH 1230-88 was investigated during in vi...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.02.013
更新日期:2012-04-16 00:00:00