Abstract：
:The objective of this study was to determine if the adaptation at planktonic stage to subinhibitory concentrations (SIC) of sodium hypochlorite (NaOCl) could modulate the biofilm forming ability of five Listeria monocytogenes strains V7, Scott A, FSL-N1-227, FSL F6-154 and ATCC 19116 representing serotypes 1/2a, 4b and 4c. Biofilm formation by NaOCl nonadapted and adapted L. monocytogenes planktonic cells was measured in the presence or absence of SIC of NaOCl. The biofilm formation ability of NaOCl nonadapted and adapted L. monocyotgenes planktonic cells was reduced only in the presence of NaOCl (P < 0.05). Scanning electron microscopy revealed that the continuous exposure of NaOCl induced morphological changes in the L. monocytogenes biofilm structure and reduced its attachment to polystyrene surface. The qRT-PCR results also showed that the subinhibitory NaOCl reduced biofilm formation related gene expression such as motility and quorum sensing signals (P < 0.05). These findings indicate that subinhibitory NaOCl can reduce the ability of L. monocytogenes planktonic cells to form biofilms on polystyrene surface.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Bansal M,Dhowlaghar N,Nannapaneni R,Kode D,Chang S,Sharma CS,McDaniel C,Kiess Adoi
10.1016/j.fm.2020.103714subject
Has Abstractpub_date
2021-06-01 00:00:00pages
103714eissn
0740-0020issn
1095-9998pii
S0740-0020(20)30303-8journal_volume
96pub_type
杂志文章abstract：:A total of 39 Salmonella enterica serovar Saintpaul strains from imported seafood, pepper and from environmental and clinical samples were analyzed for the presence of virulence genes, antibiotic resistance, plasmid and plasmid replicon types. Pulsed-field gel electrophoresis (PFGE) fingerprinting using the XbaI restr...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.03.003
更新日期：2011-09-01 00:00:00
abstract：:Dairy propionibacteria (PAB) are used as a ripening starter in combination with Lactic acid bacteria (LAB) for dairy products such as Swiss-type cheese. LAB and PAB have also been studied for their probiotic properties but little is still known about their individual and/or synergistic beneficial effects within dairy ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.04.002
更新日期：2016-02-01 00:00:00
abstract：:The objectives of this study were to develop a method for concentrating rotavirus, to assess the detection rate, and to characterize the genotype of naturally occurring rotavirus in bivalve shellfish species; including oysters (Saccostrea forskali), cockles (Anadara nodifera), and mussels (Perna viridis). The results ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.07.020
更新日期：2015-04-01 00:00:00
abstract：:Enteric viruses are important agents of foodborne diseases. Due to their low infectious doses and low concentrations in food samples, an efficient and rapid virus concentration method is required for routine control. Because of the absence of a reliable cell culture method for most of the enteric viruses involved in o...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.03.007
更新日期：2012-09-01 00:00:00
abstract：:Characterization of the microflora during malting is an essential step towards process management and optimization. Up till now, however, microbial characterization in the malting process has mostly been done using culture-dependent methods, probably leading to biased estimates of microbial diversity. The aim of this ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.10.010
更新日期：2014-05-01 00:00:00
abstract：:Meyerozyma guilliermondii is a yeast species widely isolated from several natural environments and from fruit; in medical microbiology it is known as the teleomorph of the opportunistic pathogen Candida guilliermondii, which causes about 2% of the human blood infections. This yeast is also promising in a variety of bi...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.12.014
更新日期：2015-06-01 00:00:00
abstract：:Oysters are important mariculture species worldwide. Because of their filter-feeding behaviors, oysters can accumulate microorganisms, including pathogens, from surrounding water and concentrate bacteria in high numbers. Rapid and suitable methods for quantification of Escherichia coli in oysters are necessary conside...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.08.015
更新日期：2019-02-01 00:00:00
abstract：:The growth of spoiling yeasts in beverages results in reduced quality, economic and image losses. Therefore, biochemical and DNA-based identification methods have been developed but are mostly time-consuming and laborious. Matrix-Assisted-Laser-Desorption/Ionization-Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) coul...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.07.004
更新日期：2013-12-01 00:00:00
abstract：:Today, edible insects represent a hot topic as an emerging and eco-friendly source of protein. The mealworm (Tenebrio molitor L.) is among the most employed insects for human consumption and feed purposes. So far Listeria monocytogenes, have never been detected either in products sold on the market or during the reari...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.05.006
更新日期：2019-10-01 00:00:00
abstract：:Fusarium Head Blight (FHB) is a major constraint to barley production that substantially reduces yield and grain quality. FHB is also a major food safety concern because FHB pathogens contaminate grain with trichothecenes and other mycotoxins. DNA sequence-based analyses and in-vitro toxin assessments were used to cha...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.07.005
更新日期：2018-12-01 00:00:00
abstract：:High Intensity Light Pulses (HILP) represent an emerging processing technology which uses short (100-400 μs) light pulses (200-1100 nm) for product decontamination. In this study, model and real foods of differing transparencies (maximum recovery diluent (MRD), apple and orange juices and milk) were exposed to HILP in...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.07.023
更新日期：2011-02-01 00:00:00
abstract：:Antibiotic susceptibility was evaluated for 182 Enterococcus spp. isolated from Alheira, Chouriça de Vinhais and Salpicão de Vinhais, fermented meat products produced in the North of Portugal. Previously, a choice was made from a group of 1060 isolates, using phenotypic and genotypic tests. From these, 76 were previou...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.03.005
更新日期：2009-08-01 00:00:00
abstract：:Kinetics of alcoholic fermentation by Saccharomyces cerevisiae wine strains in a synthetic medium with high sugar content were established for different nitrogen initial content and are presented for four strains. The composition of the medium was close to grape must except that the nitrogen source consisted mainly in...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2006.04.002
更新日期：2007-02-01 00:00:00
abstract：:DNA fragments showing promoter activity were obtained from the chromosomal DNA of Lactococcus lactis ssp. cremoris LM0230 by using a promoter-screening vector pBV5030, which contains a promoterless chloramphenicol acetyltransferase gene. Ten fragments were identified based on their ability to confer resistance against...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.01.006
更新日期：2006-02-01 00:00:00
abstract：:The production of aflatoxin (AF) B1 and B2 was determined during malting of wheat grains artificially contaminated with a toxigenic A. flavus strain (CCDCA 11553) isolated from craft beer raw material. Malting was performed in three steps (steeping, germination and kilning) following standard Central European Commissi...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103456
更新日期：2020-08-01 00:00:00
abstract：:Microwave-powered cold plasma treatment (CPT) was evaluated as a means to improve the microbiological safety of fresh vegetables and dried fruits. The CPT at 900 W, conducted for 10 min using nitrogen as a plasma-forming gas, inactivated Salmonella Typhimurium inoculated on cabbage and lettuce by approximately 1.5 log...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.05.004
更新日期：2015-10-01 00:00:00
abstract：:Following the detection of methicillin-resistant Staphylococcus aureus (MRSA) ST398 in food-producing animals, both livestock and wildlife, and derived products, are considered potential sources of MRSA in humans. There is a paucity of data on MRSA in foods in Italy, and the data regarding wild animals are particularl...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.07.012
更新日期：2015-12-01 00:00:00
abstract：:The aim of this work was to search for new candidate strains to be included in a culture for Crescenza, a rindless soft cheese, today produced mainly at industrial level using selected starter cultures composed of S. thermophilus. Performance testing was applied to 29 pre-selected strains and a scoring approach was de...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103599
更新日期：2020-12-01 00:00:00
abstract：:This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.11.010
更新日期：2016-05-01 00:00:00
abstract：:"Suero Costeño" (SC) is a traditional soured cream elaborated from raw milk in the Northern-Caribbean coast of Colombia. The natural microbiota that characterizes this popular Colombian fermented milk is unknown, although several culturing studies have previously been attempted. In this work, the microbiota associated...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.07.011
更新日期：2017-12-01 00:00:00
abstract：:Coenzyme Q0 (CoQ0) has demonstrated antitumor, anti-inflammatory, and anti-angiogenic activities. Cronobacter sakazakii is an opportunistic foodborne pathogen associated with high mortality in neonates. In this study, the antimicrobial activity and possible antimicrobial mechanism of CoQ0 against C. sakazakii were inv...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103337
更新日期：2020-04-01 00:00:00
abstract：:The objectives of this study were to evaluate the growth and survival of the model probiotic strain Lactobacillus plantarum WCFS1 in co-culture with traditional yoghurt starters and to investigate the impact of preculturing on their survival and metabolite formation in set-yoghurt. L. plantarum WCFS1 was precultured u...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.04.008
更新日期：2016-10-01 00:00:00
abstract：:As a consequence of developing antimicrobial resistance to disinfectants, copper, which exhibits antimicrobial activity, has been studied as a possible alternative to the use of stainless steel surfaces. The aim was to evaluate the antimicrobial activity of copper surfaces in preventing biofilm formation by Salmonella...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103645
更新日期：2021-04-01 00:00:00
abstract：:This investigation was carried out to identify the microbiota in a spoiled commercial food supplement consisting of a syrup suspension of a mixture of dried herbs and herb extracts. The product did not contain alkyl-p-hydroxybenzoates (parabens) as preservatives, was kept at room temperature and showed abundant gas fo...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.11.011
更新日期：2010-05-01 00:00:00
abstract：:The natural microflora of cold-smoked fish at the end of shelf-life are lactic acid bacteria (LAB). Some of these display a capacity to inhibit spoilage as well as several strains of pathogenic micro-organisms, e.g. Listeria monocytogenes which is isolated frequently from cold-smoked salmon (CSS). Eight batches of sli...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.05.004
更新日期：2006-06-01 00:00:00
abstract：:Virgin olive oil contains a biotic fraction represented by rich microbiota, including yeasts. The aim of this study was to investigate some physiological properties and the in vitro probiotic potential of yeast strains previously isolated from Italian virgin olive oil. Eleven yeast strains belonging to the species Can...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.10.016
更新日期：2019-04-01 00:00:00
abstract：:Clostridium perfringens is a spore-forming bacterium and a major cause of bacterial food-borne illness. In this study, we evaluated the inhibitory effects of chitosan against spore germination, spore outgrowth and vegetative growth of C. perfringens food poisoning (FP) isolates. Chitosan of differing molecular weights...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.11.019
更新日期：2017-06-01 00:00:00
abstract：:The aim of this study was to develop a model to predict growth of Listeria in complex food matrices as a function of pH, water activity and undissociated acetic and propionic acid concentration i.e. common food hurdles. Experimental growth curves of Listeria in food products and broth media were collected from ComBase...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.03.002
更新日期：2018-09-01 00:00:00
abstract：:In this study, we presented the first metabolome time course analysis performed among a set of S. uvarum, S. kudriavzevii and S. cerevisiae strains under winemaking conditions. Extracellular and intracellular metabolites, as well as physiological parameters of yeast cells, were monitored along the process to find evid...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103484
更新日期：2020-09-01 00:00:00
abstract：:The objective of this work was to assess the efficacy of sodium hypochlorite and peracetic acid for sanitization of Brazil nuts. To evaluate the natural microbiota of the nuts, the total bacteria and fungi as well as the Aspergillus section Flavi were counted. The moisture, water activity and the presence of aflatoxin...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103449
更新日期：2020-09-01 00:00:00
