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 (Apulia, Italy). These strains were selected from 95 isolates, collected during spontaneous malolactic fermentation, according to the results of an Amplified Fragment Length Polymorphism (AFLP) analysis. A total of 16 genes were screened, most (11) of which had never previously been assayed on O. oeni. All strains possessed 10 genes encoding enzymes such as malolactic enzyme (mleA), esterase (estA), citrate lyase (citD, citE and citF), citrate transporter (maeP), α-acetolactate decarboxylase (alsD), α- acetolactate synthase (alsS), S-adenosylmethionine synthase (metK) and cystathionine β-lyase (metC) and resulted negative in the detection of genes encoding cystathionine γ-lyase (metB), ornithine transcarbamylase (arcB) and carbamate kinase (arcC). The sequence of PCR fragments of 11 genes of a representative strain (ITEM 15929) was compared to those of three reference O. oeni strains. The indigenous strain was phylogenetically more similar to PSU-1 and ATCC BAA1163 than AWRI B429. This study describes new genetic markers useful for detecting the genetic potential of O. oeni strains to contribute to aroma production and for investigating the population structure of the species.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Cappello MS,De Domenico S,Logrieco A,Zapparoli Gdoi
10.1016/j.fm.2014.02.004subject
Has Abstractpub_date
2014-09-01 00:00:00pages
142-8eissn
0740-0020issn
1095-9998pii
S0740-0020(14)00029-Xjournal_volume
42pub_type
杂志文章abstract：:Microwave-powered cold plasma treatment (CPT) was evaluated as a means to improve the microbiological safety of fresh vegetables and dried fruits. The CPT at 900 W, conducted for 10 min using nitrogen as a plasma-forming gas, inactivated Salmonella Typhimurium inoculated on cabbage and lettuce by approximately 1.5 log...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.05.004
更新日期：2015-10-01 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：:When developing quantitative risk assessment models, a fundamental consideration for risk assessors is to decide whether to evaluate changes in bacterial levels in terms of concentrations or in terms of bacterial numbers. Although modeling bacteria in terms of integer numbers may be regarded as a more intuitive and ri...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.05.008
更新日期：2015-02-01 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：:Fermentation of sugars into CO2, ethanol and secondary metabolites by baker's yeast (Saccharomyces cerevisiae) during bread making leads to leavening of dough and changes in dough rheology. The aim of this study was to increase our understanding of the impact of yeast on dough related aspects by investigating the effe...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.11.013
更新日期：2014-05-01 00:00:00
abstract：:The shelf life of fresh eel in various packaging conditions of atmospheric air, vacuum and modified atmosphere packaging (MAP) (40% CO(2), 30% N(2) and 30% O(2)) at 0 degrees C was investigated. All raw eel samples received acceptable sensory scores during the first 11+/-1 days of storage in atmospheric air, 11+/-1 da...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2007.03.008
更新日期：2007-10-01 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：: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：:Outbreaks of food-borne disease associated with the consumption of fresh and minimally processed fruits and vegetables have increased dramatically over the last few years. Traditional chemical sanitizers are unable to completely eradicate or kill the microorganisms on fresh produce. These conditions have stimulated re...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.11.008
更新日期：2015-05-01 00:00:00
abstract：:Escherichia coli O157:H7 risk associated with the consumption of fresh cut-cos lettuce during Australian industrial practices was assessed. A probabilistic risk assessment model was developed and implemented in the @Risk software by using the Monte Carlo simulation technique with 1,000,000 iterations. Australian preha...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103691
更新日期：2021-05-01 00:00:00
abstract：:A novel Podoviridae lactic acid bacteria (LAB) phage from Nham, a Thai fermented pork sausage, is reported. From a total of 36 samples, 41 isolates of LAB were obtained and employed as hosts for the isolation of phages. From these LAB, only one phage, designated Φ 22, was isolated. The lactic acid bacterial isolate na...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.10.011
更新日期：2011-05-01 00:00:00
abstract：:This study aimed at using grape marc for the growth of lactic acid bacteria and bifidobacteria with the perspective of producing a functional ingredient having antioxidant activity. Lactobacillus plantarum 12A and PU1, Lactobacillus paracasei 14A, and Bifidobacterium breve 15A showed the ability to grow on grape marc ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.01.019
更新日期：2017-08-01 00:00:00
abstract：:Virgin olive oil contains a biotic fraction represented by rich microbiota, including yeasts. The aim of this study was to investigate some physiological properties and the in vitro probiotic potential of yeast strains previously isolated from Italian virgin olive oil. Eleven yeast strains belonging to the species Can...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.10.016
更新日期：2019-04-01 00:00:00
abstract：:Fresh produce causes most foodborne outbreaks in the USA, and it is also considered a hazardous food product in other areas of the world such as Europe. The outbreaks attributed to fresh produce increase the focus of producers on hygiene to minimize exposure to food hazards. The fresh produce industry has the urgent n...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103271
更新日期：2019-12-01 00:00:00
abstract：:This work reports the survival (challenge tests) of foodborne pathogen species (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica) in Aloreña de Málaga table olive brines. The inhibitions were fit using a log-linear model with tail implemented in GInaFIT excel software. The olive...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.05.017
更新日期：2016-10-01 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：: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：:This study offers insight into the dynamics of bacterial populations in fresh cuts of suckling lamb under four different atmospheric conditions: air (A), and three Modified Atmosphere Packaging (MAP) environments, 15%O2/30%CO2/55%N2 (C, commercial), 70%O2/30%CO2 (O), and 15%O2/85%CO2 (H) for 18 days. Microbial analyse...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.05.005
更新日期：2013-12-01 00:00:00
abstract：:The growth of spoiling yeasts in beverages results in reduced quality, economic and image losses. Therefore, biochemical and DNA-based identification methods have been developed but are mostly time-consuming and laborious. Matrix-Assisted-Laser-Desorption/Ionization-Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) coul...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.07.004
更新日期：2013-12-01 00:00:00
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
doi：10.1016/j.fm.2015.01.007
更新日期：2015-08-01 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：:Lactic acid bacteria (LAB) isolated throughout the fermentation process of Aloreña table olives were found to be resistant at least to three antibiotics (Casado Muñoz et al., 2014); however, most were sensitive to the biocides tested in this study (with minimum inhibitory concentrations [MIC] below the epidemiological...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.06.013
更新日期：2016-12-01 00:00:00
abstract：:We investigated the effects of factors such as relative humidity (RH) and temperature on pathogen survival on apples with different surface conditions. Apples with different surface conditions (unblemished, bruised, or cut) were inoculated with three pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, and Sta...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.02.004
更新日期：2013-08-01 00:00:00
abstract：:This study investigated the effects of gamma radiation (3-10 kGy) upon the inactivation of murine norovirus-1 (MNV-1), a human norovirus (NoV) surrogate. The edible green and brown algae, fulvescens (Capsosiphon fulvescens) and fusiforme (Hizikia fusiforme), respectively, were experimentally contaminated with 5-6 log1...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.12.006
更新日期：2016-06-01 00:00:00
abstract：:Sesame seed products have recently been associated with a number of Salmonella outbreaks in the UK and elsewhere. Aside from sesame seeds, there is little published information on the prevalence of Salmonella spp. in edible seeds. A study of 3735 samples of retail edible dried seeds in the UK was therefore carried out...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.05.007
更新日期：2009-12-01 00:00:00
abstract：:Methicillin-resistant Staphylococcus aureus (MRSA) is a pathogen emerging in hospitals as well as community and livestock. MRSA is a significant and costly public health concern because it may enter the human food chain and contaminate milk and dairy products causing foodborne illness. This study aimed to determine th...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.10.020
更新日期：2017-04-01 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：:The current study reports a) the in situ transcriptional profiles of Listeria monocytogenes in response to fermented sausage stress and b) an approach in which in situ RT-qPCR data have been combined with advanced statistical techniques to discover potential stress resistance or cell viability biomarkers. Gene express...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.09.003
更新日期：2015-04-01 00:00:00
abstract：:The aim of this study was to evaluate the use of yeasts as starter cultures in coffee semi-dry processing. Arabica coffee was inoculated with one of the following starter cultures: Saccharomyces cerevisiae UFLA YCN727, S. cerevisiae UFLA YCN724, Candida parapsilosis UFLA YCN448 and Pichia guilliermondii UFLA YCN731. T...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.05.013
更新日期：2014-12-01 00:00:00
abstract：:Listeria monocytogenes, the causative agent of listeriosis in humans, is a Gram-positive bacterium that is contracted via the ingestion of contaminated foods. Two of the largest outbreaks of listeriosis occurred following consumption of tainted cantaloupe and packaged salads. Molecular methods and immuno-based techniq...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.05.009
更新日期：2019-12-01 00:00:00
