当前位置： SCI文献检索 > INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY期刊下所有文献 > Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05.

Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05.

Abstract：

:Minas cheese is a popular dairy product in Brazil that is traditionally produced using raw or pasteurized cow milk. This study proposed an alternative production of Minas cheese using raw goat milk added of a nisin producer Lactococcus lactis subsp. lactis GLc05. An in situ investigation was carried on to evaluate the interactions between the L. lactis subsp. lactis GLc05 and the autochthonous microbiota of a Minas cheese during the ripening; production of biogenic amines (BAs) was assessed as a safety aspect. Minas cheese was produced in two treatments (A, by adding L. lactis subsp. lactis GLc05, and B, without adding this strain), in three independent repetitions (R1, R2, and R3). Culture dependent (direct plating) and independent (rep-PCR and PCR-DGGE) methods were employed to characterize the microbiota and to assess the possible interferences caused by L. lactis subsp. lactis GLc05. BA amounts were measured using HPLC. A significant decrease in coagulase-positive cocci was observed in the cheeses produced by adding L. lactis subsp. lactis GLc05 (cheese A). The rep-PCR and PCR-DGGE highlighted the differences in the microbiota of both cheeses, separating them into two different clusters. Lactococcus sp. was found as the main microorganism in both cheeses, and the microbiota of cheese A presented a higher number of species. High concentrations of tyramine were found in both cheeses and, at specific ripening times, the BA amounts in cheese B were significantly higher than in cheese A (p<0.05). The interaction of nisin producer L. lactis subsp. lactis GLc05 was demonstrated in situ, by demonstration of its influence in the complex microbiota naturally present in a raw goat milk cheese and by controlling the growth of coagulase-positive cocci. L. lactis subsp. lactis GLc05 influenced also the production of BA determining that their amounts in the cheeses were maintained at acceptable levels for human consumption.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Perin LM,Dal Bello B,Belviso S,Zeppa G,Carvalho AF,Cocolin L,Nero LA

doi

10.1016/j.ijfoodmicro.2015.08.006

subject

Has Abstract

pub_date

2015-12-02 00:00:00

pages

159-167

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(15)30093-3

journal_volume

214

pub_type

杂志文章

相关文献

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY文献大全
  • Listeria in tropical fish and fishery products.

    abstract：:Listeria monocytogenes is considered to be a ubiquitous organism occurring in both terrestrial and aquatic habitats. This organism has been isolated from fish and fishery products from different parts of the world and interestingly the incidence rate reported from tropical fish is rather low. Varying methodologies hav...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章,评审

    doi：10.1016/s0168-1605(00)00333-0

    authors： Karunasagar I,Karunasagar I

    更新日期：2000-12-20 00:00:00

  • Fusarium langsethiae sp. nov. on cereals in Europe.

    abstract：:A new species of Fusarium, Fusarium langsethiae, is described, illustrated and discussed. This species is isolated from kernels of oats, wheat and barley in several European countries. Morphologically, the species resembles Fusarium poae. It is differentiated from F. poae by slower growth, less aerial mycelium and abs...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2003.12.014

    authors： Torp M,Nirenberg HI

    更新日期：2004-09-15 00:00:00

  • Sources of enterococci in Idiazábal-type cheese.

    abstract：:Enterococci are a ubiquitous group and are natural constituents of the intestinal flora of nearly all animals and humans and can reach high levels in a variety of farmhouse cheeses. The purpose of this study was to determine the origin of the different enterococcal strains present in cheeses at different stages of rip...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2008.03.035

    authors： Ortigosa M,Irigoyen A,Urdin M,García S,Ibañez FC,Torre P

    更新日期：2008-07-15 00:00:00

  • Behavior of Clostridium perfringens at low temperatures.

    abstract：:Refrigerated storage is an important step in the preparation of foods and inadequate storage is one of the main causes of food poisoning outbreaks of Clostridium perfringens. Therefore, growth and germination characteristics of C. perfringens in a temperature range of 3-42 degrees C were determined in fluid thioglycol...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2004.03.030

    authors： de Jong AE,Rombouts FM,Beumer RR

    更新日期：2004-12-01 00:00:00

  • Antimicrobial resistance of non-typhoidal Salmonella isolates from egg layer flocks and egg shells.

    abstract：:This study was conducted to examine the antimicrobial resistance (AMR) of Salmonella spp. isolated from commercial caged layer flocks in New South Wales and South Australia. All Salmonella isolates (n=145) were subjected to phenotypic and genotypic characterisation of AMR and carriage of integrons. The majority of Sal...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2015.02.025

    authors： Pande VV,Gole VC,McWhorter AR,Abraham S,Chousalkar KK

    更新日期：2015-06-16 00:00:00

  • Modelling bacterial growth of Listeria monocytogenes as a function of water activity, pH and temperature.

    abstract：:Temperature, pH and water activity are important factors controlling the microbiological safety of foods. To describe the growth rate of Listeria monocytogenes in relation to these factors, two equations have been developed. Both equations are based upon the Ratkowsky equation for temperature and growth rate. The firs...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/0168-1605(93)90218-6

    authors： Wijtzes T,McClure PJ,Zwietering MH,Roberts TA

    更新日期：1993-04-01 00:00:00

  • Screening for Bacillus subtilis group isolates that degrade cyanogens at pH 4.5-5.0.

    abstract：:Cyanogenic food crops abound in nature with important crops like cassava forming the staple food for over half a billion people. Detoxification by hydrolysis of cassava cyanogenic glycosides often involves acid fermentation, and in some of these processes Bacillus species are encountered. Forty Bacillus spp. (20 Bacil...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2012.11.019

    authors： Abban S,Brimer L,Abdelgadir WS,Jakobsen M,Thorsen L

    更新日期：2013-01-15 00:00:00

  • Effect of sodium chloride and chitosan on the inactivation of heat resistant or Shiga-toxin producing Escherichia coli during grilling of burger patties.

    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

    authors： Hu Z,Rohde A,McMullen L,Gänzle M

    更新日期：2019-11-02 00:00:00

  • Methods and media for the isolation and cultivation of Listeria monocytogenes from various foods.

    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

    authors： Brackett RE,Beuchat LR

    更新日期：1989-06-01 00:00:00

  • Recovery of an oscillatory mode of batch yeast growth in water for a pure culture.

    abstract：:New experiments that we conducted show an oscillatory mode of batch yeast growth in water, for a pure culture of the T206 strain of Saccharomyces cerevisiae. The oscillations are damped over time, allowing the cell concentration to stabilize at the stationary equilibrium. A new proposed model that includes the complet...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(01)00618-3

    authors： Vadasz AS,Vadasz P,Abashar ME,Gupthar AS

    更新日期：2001-12-30 00:00:00

  • Comparison of four molecular typing methods for the differentiation of Salmonella spp.

    abstract：:A total of 57 strains of Salmonella spp. were differentiated by random amplification of polymorphic DNA (RAPD) fingerprinting using three different primers (OPL-03, primer 1, and primer A); by Enterobacterial Repetitive Intergenic Consensus (ERIC) fingerprinting; by ribotyping-PCR; and by Single Strand Conformation Po...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2005.03.019

    authors： Lim H,Lee KH,Hong CH,Bahk GJ,Choi WS

    更新日期：2005-12-15 00:00:00

  • Analysis of population structure of Aspergillus flavus from peanut based on vegetative compatibility, geographic origin, mycotoxin and sclerotia production.

    abstract：:Isolates of Aspergillus flavus obtained from a new growing peanut region in Argentina (Formosa province) were examined for aflatoxin types B and G and cyclopiazonic acid (CPA) production. Sclerotia diameters and the number of sclerotia produced per square centimetre were also determined for each isolate. They were tes...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2003.10.007

    authors： Pildain MB,Vaamonde G,Cabral D

    更新日期：2004-05-15 00:00:00

  • Analysing microbiological data: Tobit or not Tobit?

    abstract：:In this paper, methods used to collect microbiological data and the common statistical technique used to analyse such data are discussed. An alternative statistical approach, considered more appropriate for many microbial datasets is suggested. The effectiveness of this method is demonstrated using a simulation study ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2007.02.001

    authors： Lorimer MF,Kiermeier A

    更新日期：2007-05-30 00:00:00

  • Characterization of an unusual Salmonella phage type DT7a and report of a foodborne outbreak of salmonellosis.

    abstract：:Salmonella enterica subsp. enterica serovar 4,[5],12,i:- is a monophasic variant of Salmonella Typhimurium and its occurrence has markedly increased in several European countries in the last ten years. In June 2011, an outbreak of Salmonella 4,[5],12,i:- was reported among attendees of a wedding reception in the North...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2014.07.021

    authors： Lettini AA,Saccardin C,Ramon E,Longo A,Cortini E,Dalla Pozza MC,Barco L,Guerra B,Luzzi I,Ricci A

    更新日期：2014-10-17 00:00:00

  • Characterization of new bacteriocinogenic lactic acid bacteria isolated using a medium designed to simulate inhibition of Listeria by Lactobacillus sakei 2512 on meat.

    abstract：:Bacteriocinogenic bacteria have been proposed to protect food products from Listeria contamination as bioprotective cultures. Lactobacillus sakei 2512 was demonstrated to inhibit the growth of Listeria on sliced cooked ham by challenge test. A liquid medium simulating ham, BHI5L200, was designed in order to select bio...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2006.07.016

    authors： Héquet A,Laffitte V,Simon L,De Sousa-Caetano D,Thomas C,Fremaux C,Berjeaud JM

    更新日期：2007-01-01 00:00:00

  • The detection and prevalence of Clostridium botulinum in pig intestinal samples.

    abstract：:To determine the prevalence of Clostridium botulinum types A, B, E, and/or F in pig intestinal samples, different PCR-based methods were compared using artificially contaminated faeces. The methods included a multiplex PCR targeted to botulinum neurotoxin genes A, B, E, and F or a nested PCR targeted to toxin genes B,...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2006.04.017

    authors： Myllykoski J,Nevas M,Lindström M,Korkeala H

    更新日期：2006-07-15 00:00:00

  • Incidence of Listeria species in seafood and seafood salads.

    abstract：:A total of 128 samples of seafood on the Icelandic market were tested for the presence of Listeria monocytogenes and other Listeria species. The samples included raw, smoked and dried fish, frozen shellfish and shrimps as well as several fish salads. These products are generally consumed without heating. Listeria spp....

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/0168-1605(91)90069-2

    authors： Hartemink R,Georgsson F

    更新日期：1991-02-01 00:00:00

  • Tracing isolates from domestic human Campylobacter jejuni infections to chicken slaughter batches and swimming water using whole-genome multilocus sequence typing.

    abstract：:Campylobacter jejuni is the leading cause of bacterial gastroenteritis and chicken is considered a major reservoir and source of human campylobacteriosis. In this study, we investigated temporally related Finnish human (n=95), chicken (n=83) and swimming water (n=20) C. jejuni isolates collected during the seasonal pe...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2016.03.009

    authors： Kovanen S,Kivistö R,Llarena AK,Zhang J,Kärkkäinen UM,Tuuminen T,Uksila J,Hakkinen M,Rossi M,Hänninen ML

    更新日期：2016-06-02 00:00:00

  • Inhibitory effect of seven Allium plants upon three Aspergillus species.

    abstract：:Antifungal activity and minimal fungicidal concentration (MFC) of extracts of garlic, bakeri garlic, Chinese leek, Chinese chive, scallion, onion bulb and shallot bulb against Aspergillus niger, A. flavus and A. fumigatus were examined. These Allium plants possessed antifungal activity, with garlic showing the lowest ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(99)00061-6

    authors： Yin MC,Tsao SM

    更新日期：1999-08-01 00:00:00

  • Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review.

    abstract：:The production of fermented meats, such as fermented sausage, relies on the metabolic activities of lactic acid bacteria and catalase-positive cocci, in particular the group of coagulase-negative staphylococci (CNS). Conventional use of CNS as meat starter cultures usually leads to an appropriate cured colour developm...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章,评审

    doi：10.1016/j.ijfoodmicro.2016.05.021

    authors： Sánchez Mainar M,Stavropoulou DA,Leroy F

    更新日期：2017-04-17 00:00:00

  • Experimental effect of ozone upon the microbial flora of commercially produced dairy fermented products.

    abstract：:Ozone was used to control spoilage microorganisms during the manufacturing of dairy products. Ozone stream was applied onto the surface of freshly filled yoghurt cups just before storage for curd development in order to prevent cross contamination from spoilage airborne microorganisms. Accordingly, brine solution was ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2017.01.018

    authors： Alexopoulos A,Plessas S,Kourkoutas Y,Stefanis C,Vavias S,Voidarou C,Mantzourani I,Bezirtzoglou E

    更新日期：2017-04-04 00:00:00

  • Biological variability and exposure assessment.

    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

    authors： Delignette-Muller ML,Rosso L

    更新日期：2000-07-15 00:00:00

  • Isolation of Escherichia coli O157:H7 from foods in Greece.

    abstract：:The presence of Escherichia coli O157:H7 in various foods of animal origin was surveyed in northwestern Greece. Six hundred samples of unpasteurized cows', ewes' and goats' milk, raw minced meat, uncooked frozen beef hamburgers, sandwiches (containing ham or turkey, mixed vegetable salad with mayonnaise and lettuce), ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(02)00313-6

    authors： Dontorou C,Papadopoulou C,Filioussis G,Economou V,Apostolou I,Zakkas G,Salamoura A,Kansouzidou A,Levidiotou S

    更新日期：2003-05-15 00:00:00

  • Antifungal modes of action of Saccharomyces and other biocontrol yeasts against fungi isolated from sour and grey rots.

    abstract：:The aim of this study was to determine the putative modes of action of 59 viticultural yeasts (31 Saccharomyces and 28 non-Saccharomyces) that inhibited fungi isolated from sour and grey rot in grapes. Inhibition of fungal mycelial growth by metabolites, enzyme activities (laminarinases, chitinases), antifungal volati...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2015.03.024

    authors： Nally MC,Pesce VM,Maturano YP,Rodriguez Assaf LA,Toro ME,Castellanos de Figueroa LI,Vazquez F

    更新日期：2015-07-02 00:00:00

  • Growth of and toxin production by Aeromonas hydrophila and Aeromonas sobria at low temperatures.

    abstract：:The effects of different temperatures on the growth and toxin production of Aeromonas hydrophila and Aeromonas sobria were studied. The results showed that these Aeromonas species are not only able to grow at low temperatures (e.g. at 4 and 10 degrees C) but may also produce cytotoxin, hemolysin and enterotoxin under ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/0168-1605(91)90058-w

    authors： Krovacek K,Faris A,Månsson I

    更新日期：1991-06-01 00:00:00

  • Quantitative exposure model for the transmission of norovirus in retail food preparation.

    abstract：:It is widely recognized that the human noroviruses (HuNoV) are responsible for a large proportion of the world's foodborne disease burden. These viruses are transmitted by human fecal contamination and frequently make their way into foods because of poor personal hygiene of infected food handlers. This paper describes...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2009.04.021

    authors： Mokhtari A,Jaykus LA

    更新日期：2009-07-31 00:00:00

  • Survival of Listeria monocytogenes and Salmonella Enteritidis in sea bream (Sparus aurata) fillets packaged under enriched CO2 modified atmospheres.

    abstract：:The effect of packaging of fresh sea bream fillets under different modified atmospheres (high levels of CO2 combined with N2) on the behaviour of Listeria monocytogenes and Salmonella Enteritidis was studied. Two different strains of each pathogen were spread over the sea bream fillets stored at either 0 °C or 4 °C fo...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.01.015

    authors： Provincial L,Guillén E,Gil M,Alonso V,Roncalés P,Beltrán JA

    更新日期：2013-04-01 00:00:00

  • Impact of co-carriage of IncA/C plasmids with additional plasmids on the transfer of antimicrobial resistance in Salmonella enterica isolates.

    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

    authors： Han J,Pendleton SJ,Deck J,Singh R,Gilbert J,Johnson TJ,Sanad YM,Nayak R,Foley SL

    更新日期：2018-04-20 00:00:00

  • Mycological condition of maize products.

    abstract：:Maize and maize-related products were investigated in a collaborative study for viable moulds and antigenic extracellular polysaccharides (EPS) produced by Aspergillus and Penicillium species. In addition, the samples were tested for the presence of aflatoxin B1. All maize products, with the exception of the heat proc...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/0168-1605(92)90084-g

    authors： Kamphuis HJ,van der Horst MI,Samson RA,Rombouts FM,Notermans S

    更新日期：1992-07-01 00:00:00

  • Foodborne pathogenic bacteria in prepackaged fresh retail portions of farmed rainbow trout and salmon stored at 3 degrees C.

    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

    authors： González-Rodríguez MN,Sanz JJ,Santos JA,Otero A,García-López ML

    更新日期：2002-06-05 00:00:00