Abstract：
:In the wine industry, off-odors occurring during fermentation and bottling caused by hydrogen sulfide (H2S) produced by Saccharomyces cerevisiae are still a major problem. Here, two native S. cerevisiae isolates possessing extreme H2S production capacities were isolated from 166 strains in Chinese vineyards. Significant differences were observed in RNA sequencing analyses between the two strains. The results showed that sulfur metabolism was highly repressed and genes involved in the NADPH-dependent thioredoxin and glutaredoxin oxidoreduction systems were highly expressed in the non-H2S producer; pathways associated with S-adenosyl methionine, and thiamine syntheses, which were related to oxidative stress resistance in yeast, were upregulated in the high H2S producer. Oxidative stress tolerance experiment confirmed that the high H2S producer possessed better oxidative stress tolerance, suggesting a potential connection between H2S production and cellular stress resistance. Our findings provide insights into the differences in molecular and metabolic mechanisms between non- and high H2S producers, highlighting the relationships between H2S production and maintenance of the balance of oxidation potential in S. cerevisiae under wine fermentation conditions.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Li Y,Zhang Y,Liu M,Qin Y,Liu Ydoi
10.1016/j.fm.2018.10.021subject
Has Abstractpub_date
2019-06-01 00:00:00pages
147-155eissn
0740-0020issn
1095-9998pii
S0740-0020(18)30359-9journal_volume
79pub_type
杂志文章abstract：:Kumis is a traditional fermented cow milk produced and consumed in South West Colombia. The main objective of this research was to studied the enterococcal population, present in 13 kumis samples traditionally manufactured, for their role as beneficial organisms or opportunistic pathogens. The molecular identification...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.02.006
更新日期：2011-08-01 00:00:00
abstract：:Shiga toxin-producing Escherichia coli (STEC) are regularly implicated in foodborne illness outbreaks and recalls of ground beef. In this study we determined the High Pressure Processing (HPP) D10 value (the processing conditions needed to reduce the microbial population by 1 log) of 39 STEC isolates, including the "b...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.07.001
更新日期：2015-12-01 00:00:00
abstract：:Shiga toxin producing E. coli are a problem for food producers. STEC's require a combination of virulence factors to cause disease, so ideally detection techniques should detect the presence of multiple virulence factors in a single cell directly from food. Droplet Digital PCR (ddPCR) is commonly used to quantify the ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103466
更新日期：2020-09-01 00:00:00
abstract：:Ready-to-eat (RTE) sliced emulsion type sausages are sensitive to recontamination with Listeria (L.) monocytogenes during processing and packaging steps. Since Listeria spp. are able to grow on those products under cold storage conditions, taking steps to reduce the recontamination risk and implementing antibacterial ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103673
更新日期：2021-04-01 00:00:00
abstract：:Simultaneous brine thawing/salting process was applied as an alternative to traditional pile salting process using 51 frozen Iberian hams. The effect of this type of salting process on endogenous enzyme activity and sensory quality of Iberian dry-cured hams was analysed. The frozen hams were simultaneously thawed and ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.06.011
更新日期：2012-04-01 00:00:00
abstract：:Quality of fermented sausages is affected by acidifying lactic acid bacteria (LAB) and colour- and flavour-promoting coagulase-negative staphylococci (CNS), whether or not used as starter culture. Artisan fermented sausages are often perceived as superior to industrial variants, partially because of the specific micro...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.07.005
更新日期：2012-04-01 00:00:00
abstract：:This study evaluated the effect of both gaseous and dissolved oxygen (O2) concentration (0 - 21%) on the growth of six heat-resistant moulds (HRMs) (Neosartorya and Byssochlamys spp.) previously isolated from high-acid fruit products. The study was performed in acidified potato dextrose agar (aPDA) with all six HRMs a...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103243
更新日期：2019-12-01 00:00:00
abstract：:Lactic acid bacteria (LAB) antimicrobial peptides typically exhibit antibacterial activity against food-borne pathogens, as well as spoilage bacteria. Therefore, they have attracted the greatest attention as tools for food biopreservation. In some countries LAB are already extensively used as probiotics in food proces...
journal_title：Food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.fm.2013.05.010
更新日期：2013-12-01 00:00:00
abstract：:Gray mold caused by Botrytis cinerea led to severe postharvest losses for strawberry industry. In recent years, some studies have shown that postharvest diseases of strawberry can be controlled by using bacterial, fungal and yeast strains. The yeast strain Hanseniaspora uvarum was shown as an effective antagonist agai...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.11.005
更新日期：2017-05-01 00:00:00
abstract：:Although sporulation environmental factors are known to impact on Bacillus spore heat resistance, they are not integrated into predictive models used to calculate the efficiency of heating processes. This work reports the influence of temperature and pH encountered during sporulation on heat resistance of Bacillus wei...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.09.017
更新日期：2012-05-01 00:00:00
abstract：:Occasionally, melissopalynological analysis reveals the presence of baker's yeast (Saccharomyces cerevisiae) in honey sediments. A field experiment reproducing a common spring bee feeding practice, using sugar paste containing baker's yeast, was performed to understand how S. cerevisiae are introduced into honey. Apar...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.10.025
更新日期：2017-04-01 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：:Enhancement of nutritional or vitamin content of foods is commonly touted as a major benefit of probiotics. In this paper, we examined the ability of three probiotic bacteria either alone or in combination to enhance nutritional content. Pure and mixed cultures of Streptococcus thermophilus ST5 and Lactobacillus helve...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.06.003
更新日期：2010-10-01 00:00:00
abstract：:Growth of Lactococcus lactis IL1403 in solid agar gels and liquid cultures at different glucose concentrations of 2, 10 and 20 g/L and different inoculation rates from 10(0) to 10(6) cfu/mL with the 10-fold increment was studied using thermal activity monitor TAM III. In parallel to calorimetric measurements the chang...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.08.018
更新日期：2012-02-01 00:00:00
abstract：:Several recent outbreaks associated with oysters have heightened safety concerns of raw shellfish consumptions, with the majority being attributed to Vibrio spp. The objective of this study was to determine the effect of high-hydrostatic pressure (HHP) followed by mild heating on the inactivation of Vibrio parahaemoly...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.05.009
更新日期：2012-10-01 00:00:00
abstract：:Campylobacter spp. have been the most commonly reported gastrointestinal bacterial pathogen in many countries. Consumption of improperly prepared poultry meat has been the main transmission route of Campylobacter spp. Although Brazil is the largest exporter of poultry meat in the world, campylobacteriosis has been a n...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.02.014
更新日期：2018-08-01 00:00:00
abstract：:Cotija cheese is a Mexican handcrafted product made from raw cow milk whose ripening process occurs spontaneously and, presumably, it is influenced by environmental conditions. Its sensory characteristics and safety are probably the result of the balance between microbial populations and their metabolic capacity. In t...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.02.004
更新日期：2016-08-01 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：:Fourier transform infrared spectroscopy (FT-IR) can discriminate Escherichia coli O157:H7 ATCC 35150 from other bacteria: E. coli ATCC 25522, Bacillus cereus ATCC 10876, and Listeria innocua ATCC 51742 inoculated in to apple juice. Spectra of bacterial suspensions (ca. 10(9) cfu/ml in 0.9% NaCl) on Anodisc (aluminum o...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.01.017
更新日期：2006-04-01 00:00:00
abstract：:Understanding a pathogen's response to food environments is imperative to develop effective control strategies as well as to elucidate the impact of foods on virulence potential. The purpose of this study was to assess transcriptional response of Listeria monocytogenes after growth in cantaloupe, as well as its impact...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.09.012
更新日期：2019-02-01 00:00:00
abstract：:Lactic acid bacteria (LAB) are an important group of bacteria in beer and wine fermentations both as beneficial organisms and as spoilage agents. However, sensitive, rapid, culture-independent methods for identification and community analyses of LAB in mixed-culture fermentations are limited. We developed a terminal r...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.02.007
更新日期：2012-08-01 00:00:00
abstract：:The combination of salt and acid is commonly used in the production of many foods, including pickles and fermented foods. However, in our previous studies, the addition of salt significantly reduced the inhibitory effect of acetic acid on Escherichia coli O157:H7 in laboratory media and pickled cucumbers. Therefore, t...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.10.021
更新日期：2016-05-01 00:00:00
abstract：:Microbial cross-contamination either at home or production site is one of the major factors of causing contamination of foods and leading to the foodborne illness. The knowledge regarding Escherichia coli O157:H7 surface transfer on ready-to-eat (RTE) deli meat and the slicer used for slicing different RTE products ar...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.07.016
更新日期：2010-02-01 00:00:00
abstract：:A modular process risk model has been constructed that describes the manufacture of dairy dessert products and hazards that arise from non-proteolytic Clostridium botulinum. The model describes batch manufacture and consumer storage of a family size generic dairy dessert but includes a realistic quantification that co...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.04.004
更新日期：2011-04-01 00:00:00
abstract：:The anti-listerial activity of microfloras from the surface of various smear-ripened cheeses was evaluated using four methods that were then compared. Method A measured the anti-listerial potential of supernatants from short-time liquid cultures, whereas in Method B, a model cheese was co-inoculated with the microflor...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.11.009
更新日期：2010-04-01 00:00:00
abstract：:In this study, the susceptibility of Vibrio parahaemolyticus in different growth phases after exposure to lethal stresses including 47 degrees C and 8% ethanol was first investigated. The effect of a culture's growth phase on both the heat and ethanol shock response of V. parahaemolyticus was then examined. It was fou...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.01.005
更新日期：2009-06-01 00:00:00
abstract：:It is important to inactivate spore-forming bacteria in foods because their spores are highly resistant to various stresses. Although thermal treatment is an effective inactivation method, the associated high temperatures can cause changes in food quality. Intense pulsed light (IPL) is a nonthermal technique that can ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.03.013
更新日期：2019-09-01 00:00:00
abstract：:Pigs represent an important source of food in many countries, and undercooked pork containing tissue cysts is one of the most common sources of Toxoplasma gondii infection for humans. A magnetic capture method for the isolation of T. gondii DNA and quantitative real-time PCR targeting the 529 bp TOXO repeat element we...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.08.011
更新日期：2014-04-01 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：: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
