Abstract:
:Enterococcus faecalis and Enterococcus faecium isolated from various traditional fermented foods of both animal and vegetable origins have shown multidrug resistance to several antibiotics and tolerance to biocides. Reduced susceptibility was intra and inter-species dependent and was due to specific and unspecific mechanisms such as efflux pumps. EfrAB, a heterodimeric ABC transporter efflux pump, was detected in 100% of multidrug resistant (MDR) E. faecalis strains and only in 12% of MDR E. faecium strains. EfrAB expression was induced by half of minimum inhibitory concentration (MIC) of gentamicin, streptomycin and chloramphenicol. However, expression of efrA and efrB genes was highly dependent on the strain tested and on the antimicrobial used. Our results indicated that 3 mM EDTA highly reduced the MICs of almost all drugs tested. Nevertheless, the higher reductions (>8 folds) were obtained with gentamicin, streptomycin, chlorhexidine and triclosan. Reductions of MICs were correlated with down-regulation of EfrAB expression (10-140 folds) in all three MDR enterococci strains. This is the first report describing the role of EfrAB in the efflux of antibiotics and biocides which reflect also the importance of EfrAB in multidrug resistance in enterococci. EDTA used at low concentration as food preservative could be one of the best choices to prevent spread of multidrug resistant enterococci throughout food chain by decreasing EfrAB expression. EfrAB could be an attractive target not only in enterococci present in food matrix but also those causing infections as well by using EDTA as therapeutic agent in combination with low doses of antibiotics.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Lavilla Lerma L,Benomar N,Valenzuela AS,Casado Muñoz Mdel C,Gálvez A,Abriouel Hdoi
10.1016/j.fm.2014.06.009subject
Has Abstractpub_date
2014-12-01 00:00:00pages
249-57eissn
0740-0020issn
1095-9998pii
S0740-0020(14)00146-4journal_volume
44pub_type
杂志文章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
doi:10.1016/j.fm.2017.07.012
更新日期:2018-02-01 00:00:00
abstract::Obligate anaerobic bacteria from the genus Pectinatus have been known to cause beer spoilage for over 40 years. Whole genome sequencing was performed on eleven beer spoilage strains (nine Pectinatus frisingensis, one Pectinatus cerevisiiphilus and one Pectinatus haikarae isolate), as well as two pickle spoilage specie...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103462
更新日期:2020-09-01 00:00:00
abstract::Alkaline solutions are used to clean food production environments but the role of alkaline resistance in persistent food factory contamination by Listeria monocytogenes is unknown. We used shotgun proteomics to characterise alkaline adapted L. monocytogenes recovered as persistent and transient food factory contaminan...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2011.10.004
更新日期:2012-05-01 00:00:00
abstract::Total aerobic mesophilic microflora (on SPC agar), lactic acid bacteria (on MRS agar) and lactobacilli (on Rogosa agar) were enumerated in samples from the surface and the interior of the pieces throughout the manufacture of six batches of lacón. Three of the batches were made without additives and three with additive...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.10.003
更新日期:2010-04-01 00:00:00
abstract::The objective of this study was the development of DNA and RNA real-time PCR methods for detection of food-borne Salmonella sp. as rapid alternatives to the traditional cultural method (ISO 6579, 2004) in fresh meat carcasses and processed meat samples. These PCR methods were based on the hilA sequence, with primers a...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.10.012
更新日期:2011-05-01 00:00:00
abstract::Ayran is a traditional Turkish milk drink which is fermented and salted. Inadequate production and storage conditions contribute to its variable organoleptic quality and stability during shelf-life. A thorough physico-chemical, nutritional and microbial characterization of artisanal Ayran was carried out in order to s...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2016.07.001
更新日期:2016-12-01 00:00:00
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::The effect of high hydrostatic pressure (HHP) treatments in combination with the lactoperoxidase system (LPOS) or activated lactoferrin (ALF) on Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Enteritidis and Escherichia coli O157:H7 was investigated in cured beef carpaccio stored at 8 °C or 22 °C ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.01.010
更新日期:2014-08-01 00:00:00
abstract::Enterobacteriaceae comprise food spoilage organisms as well as food-borne pathogens including Escherichia coli. Heat resistance in E. coli was attributed to a genomic island called the locus of heat resistance (LHR). This genomic island is also present in several other genera of Enterobacteriaceae, but its function in...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2016.12.018
更新日期:2017-06-01 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::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 an...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103714
更新日期:2021-06-01 00:00:00
abstract::Alcoholic fermentation (AF) and malolactic fermentation (MLF) both have significant influence on the production of black raspberry wine. In this study, three microbes associated with AF and MLF including S. cerevisiae, T. delbrueckii and O. oeni were used to investigate their combined effect on basic compositional, vo...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103551
更新日期:2020-10-01 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::"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 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
doi:10.1016/j.fm.2008.07.001
更新日期:2008-12-01 00:00:00
abstract::Pecorino refers to Italian cheeses made exclusively from raw or pasteurized ewes' milk, characterized by a high content of fat matter and it is mainly produced in the Middle and South of Italy by traditional procedures. The autochthonous microbiota plays an important role in the organoleptic traits of Pecorino cheese ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2012.11.022
更新日期:2013-05-01 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::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::The aim of this work was to evaluate restriction fragment melting curve analyses (RFMCA) as a novel approach for rapid classification of bacteria during food production. RFMCA was evaluated for bacteria isolated from sous vide food products, and raw materials used for sous vide production. We identified four major bac...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2006.09.006
更新日期:2007-08-01 00:00:00
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
doi:10.1016/j.fm.2012.12.008
更新日期:2013-06-01 00:00:00
abstract::Statistical modelling techniques were used in the present study to assess the individual effects of temperature and NaCl concentration on the growth of 10 lactic acid bacteria and 6 yeast strains mostly isolated from different forms of table olive processing and belonging to the species Lactobacillus pentosus, Lactoba...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2012.09.015
更新日期:2013-04-01 00:00:00
abstract::In this study, inhibitory psychrotrophic lactic acid bacteria were isolated and investigated for future use in biopreservation of seafood products. Screening of 5575 colonies isolated from various seafood products resulted in the selection of 132 colonies presenting inhibitory properties. Among them, 52 isolates had c...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.04.011
更新日期:2009-09-01 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::The growth of Listeria monocytogenes during the pathogen specific enrichment of food samples can be limited by the presence of additional microorganisms that are resistant to the selective conditions being applied. If growth is severely limited and minimum post-enrichment threshold levels are not met then the presence...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.05.004
更新日期:2014-12-01 00:00:00
abstract::Plant polyphenols have shown antiviral activity against several human pathogens, but their physicochemical interactions are not well-understood. The objectives of this study were to compare the antiviral activity between monomeric catechin and dimeric procyanidin B2 (PB2) using cultivable human norovirus surrogates (f...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2018.06.009
更新日期:2018-12-01 00:00:00
abstract::Cooked rice with pork floss (CRPF) wrapped in dried seaweed is one of the most popular ready-to-eat (RTE) foods in many Asian countries, particularly in Taiwan. The products are susceptible to Staphylococcus aureus contamination and temperature abuse during manufacturing, distribution, and storage. The objective of th...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103374
更新日期:2020-08-01 00:00:00
abstract::Toxoplasma gondii, Cryptosporidium spp. and Giardia intestinalis are emerging pathogen parasites in the food domain. However, without standardized methods for their detection in food matrices, parasitic foodborne outbreaks remain neglected. In this study, a new immunomagnetic separation assay (IMS Toxo) targeting the ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2016.01.002
更新日期:2016-08-01 00:00:00
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
doi:10.1016/j.fm.2013.01.005
更新日期:2013-06-01 00:00:00
abstract::The aim of this study was the microbiological characterisation of a typical Italian cheese "Robiola di Roccaverano" with Protected Designation of Origin (PDO). Fresh and ripened robiola samples were collected from four artisanal and one industrial producer. Artisanal producers used raw goat's milk and natural fermenta...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2008.04.013
更新日期:2008-09-01 00:00:00
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
doi:10.1016/j.fm.2020.103655
更新日期:2021-04-01 00:00:00