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 processing and preservation. LAB derived bacteriocins have been utilized as oral, topical antibiotics or disinfectants. Lactobacillus salivarius is a promising probiotic candidate commonly isolated from human, porcine, and avian gastrointestinal tracts (GIT), many of which are producers of unmodified bacteriocins of sub-classes IIa, IIb and IId. It is a well-characterized bacteriocin producer and probiotic organism. Bacteriocins may facilitate the introduction of a producer into an established niche, directly inhibit the invasion of competing strains or pathogens, or modulate the composition of the microbiota and influence the host immune system. This review gives an up-to-date overview of all L. salivarius strains, isolated from different origins, known as bacteriocin producing and/or potential probiotic.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Messaoudi S,Manai M,Kergourlay G,Prévost H,Connil N,Chobert JM,Dousset Xdoi
10.1016/j.fm.2013.05.010subject
Has Abstractpub_date
2013-12-01 00:00:00pages
296-304issue
2eissn
0740-0020issn
1095-9998pii
S0740-0020(13)00113-5journal_volume
36pub_type
杂志文章,评审abstract：:Listeria monocytogenes continues to be one of the most important foodborne pathogens worldwide, either due to its incidence and/or to its high mortality rate. In the present study, a filtration-based protocol was applied for the screening of viable bacteria. Additionally, a complete method (enrichment, filtration, DNA...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.02.004
更新日期：2018-08-01 00:00:00
abstract：:The prevalence of Campylobacter and Salmonella was assessed in 3959 raw red meats in the UK during 2003-2005. Meats were more frequently contaminated with Campylobacter (7.2%) than with Salmonella (2.4%). Lamb and other meats (e.g. mutton, rabbit) exhibited the highest contamination from Campylobacter (12.6% and 19.8%...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.01.001
更新日期：2008-05-01 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：: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：: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：: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：:To compare the spontaneous cocoa bean fermentation process carried out in different cocoa-producing regions, heap and box (one Ivorian farm) and box (two Brazilian farms) fermentations were carried out. All fermentations were studied through a multiphasic approach. In general, the temperature inside the fermenting mas...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.01.010
更新日期：2011-08-01 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：:The suitability of indirect impedance to accurately measure microbial growth in real food matrices was investigated. A variety of semi-solid and liquid food products were inoculated with Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Lactobacillus plantarum, Pseudomonas aeruginosa, Escherichia coli, S...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.02.014
更新日期：2014-09-01 00:00:00
abstract：:Daqu is a traditional fermentation starter for the production of baijiu and vinegar. It is an important saccharifying and fermenting agent associated with alcoholic fermentation and also a determining factor for the flavour development of these products. Bacterial and yeast isolates from a traditional fermentation sta...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.03.015
更新日期：2018-12-01 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：: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：: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
doi：10.1016/j.fm.2019.02.014
更新日期：2019-09-01 00:00:00
abstract：:The processing environment of broiler processing plants is a potential major source of bacterial contamination of broiler carcasses. This study investigated the effect of processing water and processing time on the microbial diversity of yellow-feathered broiler carcasses at select stages of slaughter during one comme...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.04.006
更新日期：2019-10-01 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：: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：: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：:In this study, P. kudriavzevii was isolated and identified as an effective antagonistic yeast, which could significantly inhibit the rotting rate, weight loss, and delay the color change, with no effect on total soluble solids (TSS), titratable acid (TA), or firmness during cherry tomato storage. High-throughput seque...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103404
更新日期：2020-06-01 00:00:00
abstract：:This work aimed to determine the effects of partial substitution of NaCl with 0% (control), 30%, 50%, and 70% of KCl on the bacterial communities, proteolysis and lipid oxidation of Chinese bacon during processing. The proportion of genus Lactobacillus increased from 22.45% (fresh meat) to 72.78%, 81.64%, 76.53% and 8...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103605
更新日期：2021-02-01 00:00:00
abstract：:Lactobacilli are Gram-positive and catalase negative rods commonly found in lactic acid fermented foods and in the gastrointestinal tract of mammals and birds. Few studies have described lactobacilli in freshwater fish. We analysed the presence of lactobacilli in the intestines of young and adult freshwater fish inhab...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.06.001
更新日期：2006-08-01 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
abstract：:Coenzyme Q0 (CoQ0) has demonstrated antitumor, anti-inflammatory, and anti-angiogenic activities. Cronobacter sakazakii is an opportunistic foodborne pathogen associated with high mortality in neonates. In this study, the antimicrobial activity and possible antimicrobial mechanism of CoQ0 against C. sakazakii were inv...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103337
更新日期：2020-04-01 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：:There is conflicting data regarding whether commercial chilling has any effect on persistence of Salmonella serovars, including antibiotic resistant variants, on chicken carcasses. A total of 309 Salmonella Typhimurium and Salmonella Kentucky isolates recovered from pre- and post-chill whole broiler carcasses were cha...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.08.002
更新日期：2014-04-01 00:00:00
abstract：:This study evaluated post-processing chemical solutions for their antilisterial effects on commercial smoked sausage formulated with or without 1.5% potassium lactate plus 0.05% sodium diacetate, and contaminated (approximately 3-4 log cfu/cm(2)) with 10-strain composite Listeria monocytogenes inocula prepared under v...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2006.01.008
更新日期：2006-12-01 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：: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：: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
doi：10.1016/j.fm.2020.103513
更新日期：2020-10-01 00:00:00
abstract：:Lactobacillus kefiranofaciens M1 (M1) has been shown to possess many different beneficial health effects including anti-colitis activity. The purpose of this study was to develop a novel and easily scaled-up encapsulating technique that would improve the temperature tolerance of the bacterium and reduce the sensitivit...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.09.015
更新日期：2015-04-01 00:00:00
abstract：:Minimal inhibitory concentrations (MICs) of undissociated lactic acid were determined for six different Listeria monocytogenes strains at 30 °C and in a pH range of 4.2-5.8. Small increments in pH and acid concentrations were used to accurately establish the growth/no growth limits of L. monocytogenes for these acids....
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.03.012
更新日期：2016-09-01 00:00:00
