A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535.


:The main topic of this paper was to study the effect of ultrasound-attenuation (US) on the surface properties of propionibacteria (Acidipropionibacterium jensenii DSM 20535 and Propionibacterium freudenreichii DSM 20271). A preliminary screening was done by using different power levels (40 and 60%) and treatment times (4, 6, and 8 min); immediately after sonication, acidification and viable count were tested. The best combinations to avoid post-acidification after 6 h were the following: A. jensenii DSM 20535: power, 40%; time, 8 min; P. freudenreichii subsp. freudenreichii DSM 20271: power, 60%; time, 4 min. Moreover, the effect of US on the growth patterns, surface properties (biofilm formation and hydrophobicity), resistance to some selected antibiotics, and release of intracellular components was evaluated; the experiments were done immediately after the treatment. US-treatment improved the stability of biofilm after 5-7 days, caused an increase of hydrophobicity (from 15 to 27%) immediately after sonication, and determined an increase of cell permeability, as suggested by the release of intracellular components within 24 h and by the increased sensitivity to some antibiotics. This paper is the first report on US-attenuation on propionibacteria and could the background for future researches to modulate the surface properties of these microorganisms.


Food Microbiol


Food microbiology


Bevilacqua A,Racioppo A,Sinigaglia M,Speranza B,Campaniello D,Corbo MR




Has Abstract


2019-04-01 00:00:00












  • The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening.

    abstract::The influence of the wooden equipment used for the traditional cheese manufacturing from raw milk was evaluated on the variations of chemico-physical characteristics and microbial populations during the ripening of Caciocavallo Palermitano cheese. Milk from two farms (A, extensive; B, intensive) was processed in tradi...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Di Grigoli A,Francesca N,Gaglio R,Guarrasi V,Moschetti M,Scatassa ML,Settanni L,Bonanno A

    更新日期:2015-04-01 00:00:00

  • The evaluation of gamma irradiation and cold storage for the reduction of Campylobacter jejuni in chicken livers.

    abstract::Recent outbreaks of Campylobacter mediated disease attributed to undercooked chicken livers have highlighted a continuing need for methods to reduce Campylobacter numbers in these types of food products. In this study, gamma irradiation is evaluated for its effectiveness in reducing Campylobacter jejuni numbers in exp...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Gunther NW 4th,Abdul-Wakeel A,Scullen OJ,Sommers C

    更新日期:2019-09-01 00:00:00

  • Molecular characterization of Salmonella enterica serovar Saintpaul isolated from imported seafood, pepper, environmental and clinical samples.

    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


    authors: Akiyama T,Khan AA,Cheng CM,Stefanova R

    更新日期:2011-09-01 00:00:00

  • Diversity and enumeration of halophilic and alkaliphilic bacteria in Spanish-style green table-olive fermentations.

    abstract::The presence and enumeration of halophilic and alkaliphilic bacteria in Spanish-style table-olive fermentations was studied. Twenty 10-tonne fermenters at two large manufacturing companies in Spain, previously studied through both culture dependent and independent (PCR-DGGE) methodologies, were selected. Virtually all...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Lucena-Padrós H,Ruiz-Barba JL

    更新日期:2016-02-01 00:00:00

  • Gaseous antimicrobial treatments to control foodborne pathogens on almond kernels and whole black peppercorns.

    abstract::Gaseous treatments with ClO2 and O3 on low-moisture foods (LMFs) have been reported for their efficient bacterial reduction without affecting the external quality of food. However, these studies were conducted on a small scale, which limits their application to LMF industries. We aimed to evaluate the effectiveness of...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Rane B,Bridges DF,Wu VCH

    更新日期:2020-12-01 00:00:00

  • Biodiversity of spoilage lactobacilli: phenotypic characterisation.

    abstract::Preventing food spoilage is a challenge for the food industry, especially when applying mild preservation methods and when avoiding the use of preservatives. Therefore, it is essential to explore the boundaries of preservation by better understanding the causative microbes, their phenotypic behaviour and their genetic...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Sanders JW,Oomes SJ,Membré JM,Wegkamp A,Wels M

    更新日期:2015-02-01 00:00:00

  • Detection of Escherichia coli via VOC profiling using secondary electrospray ionization-mass spectrometry (SESI-MS).

    abstract::Escherichia coli O157:H7 (EC O157:H7), as well as its recently emerging non-O157 relatives, are a notorious group of pathogenic bacteria associated with foodborne outbreaks. In this study, we demonstrated that secondary electrospray ionization mass spectrometry (SESI-MS) could be a rapid and accurate detection technol...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Zhu J,Hill JE

    更新日期:2013-06-01 00:00:00

  • Evaluation of fingerprinting techniques to assess genotype variation among Zygosaccharomyces strains.

    abstract::Molecular typing techniques are key tools in surveillance of food spoilage yeasts, in investigations on intra-species population diversity, and in tracing selected starters during fermentation. Unlike previous works on strain typing of Zygosaccharomyces spoilage species, here Zygosaccharomyces mellis and the Zygosacch...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Dakal TC,Solieri L,Giudici P

    更新日期:2018-06-01 00:00:00

  • Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products.

    abstract::In the context of a demand for "preservative-free" food products, biopreservation appears as a promising alternative to either replace or reduce the use of chemical preservatives. The purpose of this study was to evaluate the antifungal activity of a collection of lactic acid bacteria (n = 194), and then to evaluate t...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Ouiddir M,Bettache G,Leyva Salas M,Pawtowski A,Donot C,Brahimi S,Mabrouk K,Coton E,Mounier J

    更新日期:2019-09-01 00:00:00

  • Bio-molecular characterisation of indigenous Oenococcus oeni strains from Negroamaro wine.

    abstract::The variation in the coding capacity within Oenococcus oeni can have a significant impact on wine quality. The detection of several genes involved in important metabolic pathways (i.e. citrate, sulphur and arginine metabolisms) was performed on 10 indigenous O. oeni strains from Negroamaro wine, a red table wine (Apul...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Cappello MS,De Domenico S,Logrieco A,Zapparoli G

    更新日期:2014-09-01 00:00:00

  • Activity of lysozyme on Lactobacillus hilgardii strains isolated from Port wine.

    abstract::This work evaluated the effect of lysozyme on lactobacilli isolated from Port wine. Bacterial growth experiments were conducted in MRS/TJ medium and inactivation studies were performed in phosphate buffer (KH2PO4), distilled water and wine supplemented with different concentrations of lysozyme. The response of bacteri...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Dias R,Vilas-Boas E,Campos FM,Hogg T,Couto JA

    更新日期:2015-08-01 00:00:00

  • Scanning electron microscopy of Salmonella biofilms on various food-contact surfaces in catfish mucus.

    abstract::The objective of this study was to determine the growth and survival of Salmonella enterica in the presence of high and low concentrations (375 μg/ml and 15 μg/ml) of catfish mucus extract at 10 °C and 22 °C for 63 days. The second objective of this study was to investigate the biofilm formation of Salmonella enterica...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Dhowlaghar N,Bansal M,Schilling MW,Nannapaneni R

    更新日期:2018-09-01 00:00:00

  • Microbiological examination of ready-to-eat foods and ready-to-bake frozen pastries from university canteens.

    abstract::During a 10-year inspection survey (2001-2010), a microbiological study of ready-to-eat (RTE) foods and ready-to-bake frozen pastries from 15 canteens of the university campus was undertaken to determine their microbiological quality. The cumulative study revealed that the aerobic colony counts for the RTE product gro...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Kotzekidou P

    更新日期:2013-06-01 00:00:00

  • Does proximity to neighbours affect germination of spores of non-proteolytic Clostridium botulinum?

    abstract::It is recognised that inoculum size affects the rate and extent of bacterial spore germination. It has been proposed that this is due to spores interacting: molecules released from germinated spores trigger germination of dormant neighbours. This study investigated whether changes to the total number of spores in a sy...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Webb MD,Stringer SC,Le Marc Y,Baranyi J,Peck MW

    更新日期:2012-10-01 00:00:00

  • Mechanistic modelling of the inhibitory effect of pH on microbial growth.

    abstract::Modelling and simulation of microbial dynamics as a function of processing, transportation and storage conditions is a useful tool to improve microbial food safety and quality. The goal of this research is to improve an existing methodology for building mechanistic predictive models based on the environmental conditio...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Akkermans S,Van Impe JF

    更新日期:2018-06-01 00:00:00

  • Effects of copper on germination, growth and sporulation of Clostridium tyrobutyricum.

    abstract::The effects of copper (Cu(2+)) on spore germination, vegetative growth and sporulation of Clostridium tyrobutyricum, which is capable to causing texture and flavour defects in Emmental cheese, were studied. Spore suspensions of three different strains were used as starting material for two experimental set-ups. The fi...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Mato Rodriguez L,Alatossava T

    更新日期:2010-05-01 00:00:00

  • Response of four types of coliphages to high hydrostatic pressure.

    abstract::Pressure inactivation of four types of coliphages, varphiX 174 (ssDNA virus), MS2 (ssRNA virus), lambda imm434 (dsDNA virus) and T4 (dsDNA virus), was studied to evaluate their potential as human enteric viral surrogates for use in validation of commercial pressure processing treatments. Phage varphiX 174 demonstrated...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Guan D,Kniel K,Calci KR,Hicks DT,Pivarnik LF,Hoover DG

    更新日期:2006-09-01 00:00:00

  • Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain cheese.

    abstract::The Traditional Mountain Malga (TMM) cheese is made from raw cow's milk by spontaneously fermentation in small farms called "Malga" located in Trentino region. This study was designed to characterize the lactic acid bacteria (LAB) growing on MRS medium, of TMM-cheese at the end of the ripening. Ninety-five LAB were is...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Carafa I,Nardin T,Larcher R,Viola R,Tuohy K,Franciosi E

    更新日期:2015-06-01 00:00:00

  • Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during room-temperature storage.

    abstract::The microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks treated with antimicrobials and antioxidants were examined during 6-week ambient storage. Five pre-smoking soaking treatments were applied: 25% NaCl and 1% ascorbic acid for 30 min or 1h, 3% sodium lactate with or without 5% rosemary e...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: da Silva LV,Prinyawiwatkul W,King JM,No HK,Bankston JD Jr,Ge B

    更新日期:2008-12-01 00:00:00

  • Efficacy of the application of a coating composed of chitosan and Origanum vulgare L. essential oil to control Rhizopus stolonifer and Aspergillus niger in grapes (Vitis labrusca L.).

    abstract::This study evaluated the efficacy of the combined application of chitosan (CHI) and Origanum vulgare L. essential oil (OV) in the inhibition of Rhizopus stolonifer URM 3728 and Aspergillus niger URM 5842 on laboratory media and on grapes (Vitis labrusca L.) and its influence on the physical, physicochemical and sensor...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: dos Santos NS,Athayde Aguiar AJ,de Oliveira CE,Veríssimo de Sales C,de Melo E Silva S,Sousa da Silva R,Stamford TC,de Souza EL

    更新日期:2012-12-01 00:00:00

  • Effect of salt and acidic pH on the stability of virulence plasmid (pYV) in Yersinia enterocolitica and expression of virulence-associated characteristics.

    abstract::The stability of the Yersinia enterocolitica virulence plasmid (pYV) under different NaCl concentrations and under acidic pH conditions was investigated. Exposure of five strains representing five serotypes of pYV-bearing virulent Y. enterocolitica to 0.5, 2 and 5% NaCl and under conditions of pH 4, 5, and 6 for 24 h ...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Bhaduri S

    更新日期:2011-02-01 00:00:00

  • Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability.

    abstract::Brettanomyces bruxellensis is a yeast species found in many fermented matrices. A high level of genetic diversity prevails in this species and was recently connected with tolerance to sulfur dioxide, the main preservative used in wine. We therefore examine other phenotypes that may modulate the ability of the species ...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Cibrario A,Miot-Sertier C,Paulin M,Bullier B,Riquier L,Perello MC,de Revel G,Albertin W,Masneuf-Pomarède I,Ballestra P,Dols-Lafargue M

    更新日期:2020-05-01 00:00:00

  • Colonization of toxic cyanobacteria on the surface and inside of leafy green: A hidden source of cyanotoxin production and exposure.

    abstract::Cyanobacteria are a threat to the safety of water sources for drinking, recreation, and food production, because some cyanobacteria, such as Microcystis, produce cyanotoxins. However, the colonization of plants by Microcystis and the fate of their toxin, microcystins (MCs), in agricultural environments have not been t...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Lee S,Kim J,Lee J

    更新日期:2021-04-01 00:00:00

  • Biodegradable gelatin-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation.

    abstract::Essential oils of clove (Syzygium aromaticum L.), fennel (Foeniculum vulgare Miller), cypress (Cupressus sempervirens L.), lavender (Lavandula angustifolia), thyme (Thymus vulgaris L.), herb-of-the-cross (Verbena officinalis L.), pine (Pinus sylvestris) and rosemary (Rosmarinus officinalis) were tested for their antim...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Gómez-Estaca J,López de Lacey A,López-Caballero ME,Gómez-Guillén MC,Montero P

    更新日期:2010-10-01 00:00:00

  • Inactivation of a diverse set of shiga toxin-producing Escherichia coli in ground beef by high pressure processing.

    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


    authors: Sheen S,Cassidy J,Scullen B,Sommers C

    更新日期:2015-12-01 00:00:00

  • Antimicrobial activity of whey protein films supplemented with Lactobacillus sakei cell-free supernatant on fresh beef.

    abstract::The aim of this work was to evaluate the antimicrobial activity of whey protein isolate (WPI) films supplemented with Lactobacillus sakei NRRL B-1917 cell-free supernatant on beef inoculated with Escherichia coli ATCC 25922 or Listeria monocytogenes Scott A; additionally, sensory evaluation was performed on wrapped be...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Beristain-Bauza SDC,Mani-López E,Palou E,López-Malo A

    更新日期:2017-04-01 00:00:00

  • Will the emergence of core genome MLST end the role of in silico MLST?

    abstract::The technological advancement of molecular epidemiological analysis using next-generation sequencing (NGS) for foodborne pathogens has a groundbreaking impact over the past three years. In particular, the emergence of cg (core genome) multilocus sequence typing(MLST) has a significant impact. This is because this tech...

    journal_title:Food microbiology

    pub_type: 杂志文章,评审


    authors: Kimura B

    更新日期:2018-10-01 00:00:00

  • Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: insights from a PCR-based approach.

    abstract::The goal of the investigation was to study the succession of major groups of lactic acid bacteria (LAB) and their antagonism in salt-fermented cucumber using PCR. In a direct detection method as well as a short enrichment process, PCR enabled detection of Leuconostoc and Lactobacillus during early hours of fermentatio...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Singh AK,Ramesh A

    更新日期:2008-04-01 00:00:00

  • Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage.

    abstract::A central composite design was implemented to study the effect of three factors on HHP-induced L. monocytogenes inactivation in Spanish chorizo sausage, in order to increase its effectiveness: product aw (0.79-0.92), pressure intensities (349-600 MPa, at 18 °C) and holding time (0-12.53 min). Response surface methodol...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Rubio B,Possas A,Rincón F,García-Gímeno RM,Martínez B

    更新日期:2018-02-01 00:00:00

  • Inactivation kinetics of beer spoilage bacteria (Lactobacillus brevis, Lactobacillus casei, and Pediococcus damnosus) during acid washing of brewing yeast.

    abstract::This work aimed to estimate the inactivation kinetic parameters of four potential beer spoilage bacteria (Lactobacillus brevis DSM 6235, Lactobacillus casei ATCC 334, Pediococcus damnosus DSM 20289 and Pediococcus damnosus ATCC 29358) inoculated in brewing yeast submitted to acid washing with purposes of yeast recycle...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Munford ARG,Chaves RD,Sant'Ana AS

    更新日期:2020-10-01 00:00:00