Abstract：
:Limited documentation of the cucumber fermentation microbiome has impeded the understanding of the role of microbes on the quality of finished products. We characterized the microbiome of fresh and fermented cucumber samples using culture dependent and independent techniques, with an emphasis on the non-lactic acid bacteria (non-LAB) population. Insubstantial microbiome variations were observed among fresh cucumber types with Rhizobium (31.04%), Pseudomonas (14.08%), Pantoea (9.25%), Stenotrophomonas (6.83%), and Acinetobacter (6.5%) prevailing. The relative abundance of LAB remained below 0.4% and 4.0% on fresh cucumbers and day 3 of the fermentations brined with 6% sodium chloride, respectively. Fermentation cover brine samples collected on day 1 harbored Pseudomonas, Pantoea, Stenotrophomonas, Acinetobacter, Comamonas, Wautersiella, Microbacterium, Flavobacterium, Ochrobactrum and the Enterobacteriaceae, Citrobacter, Enterobacter and Kluyvera. Plate counts for presumptive Klebsiella and Pseudomonas from fermentation cover brine samples reached 2.80 ± 0.36 and 2.78 ± 0.83 log of CFU/mL, respectively, in 30% and 60% of the nine tanks scrutinized with selective media. Both genera were found in cover brine samples with pH values at 4.04 ± 0.15. We aim at elucidating whether the low relative abundance of non-LAB in commercial cucumber fermentations, in particular Pseudomonas and Enterobacteriaceae, impacts the quality of fermented cucumbers.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Pérez-Díaz IM,Hayes JS,Medina E,Webber AM,Butz N,Dickey AN,Lu Z,Azcarate-Peril MAdoi
10.1016/j.fm.2018.08.003subject
Has Abstractpub_date
2019-02-01 00:00:00pages
10-20eissn
0740-0020issn
1095-9998pii
S0740-0020(18)30421-0journal_volume
77pub_type
杂志文章abstract：:Bacillus cereus sensu lato is widely distributed in food products, including raw and processed milk. Plasmids often determine bacterial virulence and toxicity, but their role in the evolution of B. cereus sensu lato is only partly known. Here, we observed that nearly 8% of B. cereus sensu lato isolates were positive f...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.05.009
更新日期：2017-10-01 00:00:00
abstract：:Cronobacter are opportunistic bacterial pathogens of both infants and adults. We investigated the incidence and distribution of Cronobacter in 1245 samples of cereal and related environments. 39.1% (101/258) rice-related and 46.9% (98/209) wheat-related samples tested positive for Cronobacter, and the positive rate di...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.12.004
更新日期：2019-06-01 00:00:00
abstract：:High pressure processing (HPP) is a preservation technology alternative to heat treatment that is mild for food, but effectively inactivates the spoilage microbiota and foodborne pathogens of several foods. The purpose of the current study was to evaluate the effect of HPP on Salmonella ser. Enteritidis, indigenous mi...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.08.019
更新日期：2018-04-01 00:00:00
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
doi：10.1016/j.fm.2020.103576
更新日期：2020-12-01 00:00:00
abstract：:Greenshell™ mussels are New Zealand's largest seafood export species. Some export markets require compliance with 'zero' tolerance legislation for Listeria monocytogenes in 25 g of product. Even though individually quick frozen (IQF) mussel products are labeled 'to be cooked', and are not classified as ready-to-eat, s...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.06.014
更新日期：2011-10-01 00:00:00
abstract：:Salmonella Typhimurium and Cronobacter sakazakii are two foodborne pathogens involved in neonatal infections from milk powder and infant formula. Their ability to survive in low-moisture food and during processing from the decontamination to the dried state is a major issue in food protection. In this work, we studied...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.10.005
更新日期：2017-04-01 00:00:00
abstract：:The paper presents a new approach, covering wood with silica-based material in order to protect it from spoilage due to microbial colonisation and avoiding the loss of the natural features of the wood. Wood specimens derived from wine barrels were treated with methyltriethoxysilane in gas phase, leading to the deposit...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.12.002
更新日期：2015-02-01 00:00:00
abstract：:Noroviruses (NoV) are currently the most common cause of viral foodborne diseases and RT-qPCR is widely used for their detection in food because of its sensitivity, specificity and rapidity. The ISO/TS (15216-1, 15216-2) procedures for detecting NoV and HAV in high-risk food categories such as shellfish, bottled water...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.09.001
更新日期：2017-02-01 00:00:00
abstract：:The behavior of enterotoxigenic Escherichia coli (ETEC), enteropathogenic E. coli (EPEC), enteroinvasive E. coli (EIEC) and non-O157 shiga toxin-producing E. coli (non-O157-STEC) on whole and slices of jalapeño and serrano peppers as well as in blended sauce at 25 ± 2 °C and 3 ± 2 °C was investigated. Chili peppers we...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.01.005
更新日期：2014-06-01 00:00:00
abstract：:High concentrations of ethanol, low pH, the presence of sulfur dioxide and some polyphenols have been reported to inhibit Oenococcus oeni growth, thereby negatively affecting malolactic fermentation (MLF) of wine. In order to generate superior O. oeni strains that can conduct more efficient MLF, despite these multiple...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.01.005
更新日期：2018-08-01 00:00:00
abstract：:In this study, a new and alternative method based on monoclonal antibodies (MAbs) for the rapid detection of Yersinia enterocolitica O:8 was developed. This microorganism is an emerging foodborne pathogen causing gastrointestinal disease in humans. The transmission can occur through contaminated food such as raw or un...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.01.009
更新日期：2018-08-01 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：:This study evaluated the efficacy of thermosonication combined with slightly acidic electrolyzed water (SAcEW) on the shelf life extension of fresh-cut kale during storage at 4 and 7 °C. Each kale (10 ± 0.2 g) was inoculated to contain approximately 6 log CFU/g of Listeria monocytogenes. Each inoculated or uninoculate...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.05.008
更新日期：2015-10-01 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：:Streptococcus infantarius subsp. infantarius belongs to the Streptococcus bovis/Streptococcus equinus complex (SBSEC) commonly associated with human and animal infections. We elucidated the lactose metabolism of S. infantarius subsp. infantarius predominant in African fermented milk products. S. infantarius subsp. inf...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.02.001
更新日期：2012-08-01 00:00:00
abstract：:The microflora of Tibetan kefir grains was investigated by culture- independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria and 26S rRNA for yeasts, followed by sequencing of the most intense bands, showed that the dominant microorganisms were Pseudomonas sp., L...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.04.009
更新日期：2009-12-01 00:00:00
abstract：:Microbial subtyping is the most common approach for Salmonella source attribution. Typically, attributions are computed using frequency-matching models like the Dutch and Danish models based on phenotyping data (serotyping, phage-typing, and antimicrobial resistance profiling). Herewith, we critically review three maj...
journal_title：Food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.fm.2017.03.002
更新日期：2018-05-01 00:00:00
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
doi：10.1016/j.fm.2016.10.024
更新日期：2017-04-01 00:00:00
abstract：:This paper aimed at setting up a protocol for the manufacture of a defined multi-species semi-liquid ready-to-use sourdough starter consisting of lactic acid bacteria (LAB) selected on the basis of their capacity of rapid acidification and adaptation to several technological factors. Preliminarily, 56 strains of sourd...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2006.04.003
更新日期：2007-02-01 00:00:00
abstract：:Food safety is a critical factor in the production of farmhouse cheese. In Ireland the varieties of farmhouse cheese produced reflect a much broader range than those produced commercially and some of these cheese varieties are associated with greater microbiological risk. These include cheese produced from unpasteuris...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.06.009
更新日期：2009-12-01 00:00:00
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
doi：10.1016/j.fm.2005.09.003
更新日期：2006-09-01 00:00:00
abstract：:We examined the fate of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica Thompson inoculated on freshly-harvested table grapes under standard cold storage with initial and weekly sulfur dioxide (SO2) fumigation. L. monocytogenes and S. enterica Thompson were much more sensitive to cold tempera...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.02.002
更新日期：2015-08-01 00:00:00
abstract：:Pathogenic Cronobacter species are responsible for life-threatening illness in neonates. A ten-year comprehensive survey was conducted to examine the population structure and antimicrobial resistant patterns of Cronobacter isolates from food (n = 78) and clinical (n = 12) sources in Wenzhou, China. A total of 90 (4.4%...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103432
更新日期：2020-08-01 00:00:00
abstract：:The biopreservative potential of three antimicrobial-producing lactic acid bacteria strains was evaluated on cold-smoked salmon. Lactobacillus casei, Lactobacillus plantarum and Carnobacterium piscicola were added singly or in association to cold-smoked salmon, artificially contaminated with Listeria innocua and store...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.12.002
更新日期：2006-10-01 00:00:00
abstract：:This study evaluates the adaptative response to heat (63 degrees C) and the modifications in membrane fatty acid composition of Salmonella senftenberg after its growth in an acidified medium and after its exposure to combinations of acid and cold stresses. Cells were grown in Brain Heart Infusion (BHI) buffered at pH ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.11.002
更新日期：2009-05-01 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：:Candida milleri, together with Candida humilis, is the most representative yeast species found in type I sourdough ecosystems. In this work, comparison of the ITS region and the D1/D2 domain of 26S rDNA gene partial sequences, karyotyping, mtDNA-RFLP analysis, Intron Splice Site dispersion (ISS-PCR) and (GTG)5 microsa...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.02.011
更新日期：2014-09-01 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：:The non-thermal technologies High Intensity Light Pulses (HILP) and Thermosonication (TS) were applied alone and in combination to study their effect on Escherichia coli inactivation in orange juice. Two different energy settings were chosen in the current study, 'Low' (L) and 'High' (H), being the combinations applie...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.04.005
更新日期：2011-09-01 00:00:00
abstract：:An understanding of adhesion behavior of Candida and Pichia yeast under different environmental conditions is key to the development of effective preventive measures against biofilm-associated infection. Hence in this study we investigated the impact of growth medium and temperature on Candida and Pichia adherence usi...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.02.008
更新日期：2017-08-01 00:00:00
