Abstract：
:Streptococcus macedonicus ACA-DC 198 was found to produce a second lantibiotic named macedovicin in addition to macedocin. Macedovicin was purified to homogeneity and mass spectrometric analysis identified a peptide of approximately 3.4 kDa. Partial N-terminal sequence analysis and tandem mass spectrometry revealed that macedovicin was identical to bovicin HJ50 and thermophilin 1277 produced by Streptococcus bovis and Streptococcus thermophilus, respectively. Macedovicin inhibits a broad spectrum of lactic acid bacteria, several food spoilage species (e.g. Clostridium spp.) and oral streptococci. We determined the complete biosynthetic gene cluster of macedovicin. Even though the gene clusters of macedovicin, thermophilin 1277 and bovicin HJ50 were almost identical at the nucleotide level, there were important differences in their predicted genes and proteins. Bovicin HJ50-like lantibiotics were also found to be encoded by Streptococcus suis strains SC84 and D12, Enterococcus columbae PLCH2, Clostridium perfringens JGS1721 and several Bacillus strains. All these lantibiotics contained a number of conserved amino acids that may be important for their biosynthesis and activity, while phylogenetic analysis supported their dispersion by horizontal gene transfer. In conclusion, the production of multiple bacteriocins may enhance the bio-protective potential of S. macedonicus during food fermentation.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Georgalaki M,Papadimitriou K,Anastasiou R,Pot B,Van Driessche G,Devreese B,Tsakalidou Edoi
10.1016/j.fm.2012.09.008subject
Has Abstractpub_date
2013-02-01 00:00:00pages
124-30issue
1eissn
0740-0020issn
1095-9998pii
S0740-0020(12)00200-6journal_volume
33pub_type
杂志文章abstract：:The microbial biodiversity and dynamics of king scallops meat and coral during cold storage (cold chain rupture: 1/3 storage time at 4 °C followed by 2/3 at 8 °C), was assessed by combining culture-dependant and -independent methods. Products were packaged as follows: aerobic, vacuum packed and 3 different CO2/N2 modi...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.02.011
更新日期：2013-09-01 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：:High-throughput sequencing and gas chromatography-mass spectrometry (GC-MS) were used to investigate changes in bacterial and fungal communities and volatile flavor compounds during a 32-day fermentation process of red pepper (Capsicum annuum L.). Key odorants were identified by olfactometry combined with GC-MS. Sixte...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103510
更新日期：2020-10-01 00:00:00
abstract：:The aim of this work is to investigate the effect of acid treatment -before and during heat inactivation- on the heat resistance of Escherichia coli K12 MG1655 cells at lethal temperatures. E. coli cells were grown in Brain Heart Infusion broth until they reached the stationary phase (≈10(9) cfu/mL). Approximately 30 ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.06.007
更新日期：2011-06-01 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：: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：:Acid-sensitive mutants of Pediococcus acidilactici BCC 9545, a starter culture of the Thai fermented pork sausage nham, were isolated as spontaneous neomycin resistant mutants. The mutants generally produced less acid and acidified the culture media less than the parent strain in a 72 h culturing period. Interestingly...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.08.006
更新日期：2009-02-01 00:00:00
abstract：:This study investigated the effectiveness of three thermal treatments; hot air (HA), hot water immersion (HWI), and hot water spraying (HWS); alone and in combination with radio frequency (RF) on the inactivation of Salmonella Typhimurium in shell eggs. In addition, the physical quality of the treated eggs and their f...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103281
更新日期：2020-02-01 00:00:00
abstract：:A surveillance study was carried out to determine the prevalence of Campylobacter in meat, milk and other food commodities in Pakistan. Over a period of 3 years (January 2002-December 2004), a total of 1636 food samples of meat, milk and other food commodities were procured from three big cities of Pakistan (Faisalaba...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2006.06.001
更新日期：2007-05-01 00:00:00
abstract：:The apicomplexan parasite Toxoplasma gondii is the causative agent of toxoplasmosis, a foodborne zoonosis with a global distribution and estimated to cause up to 20% of the total foodborne disease burden in Europe. Association between T. gondii infection and the consumption of unwashed raw fruits and vegetables contam...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.10.001
更新日期：2018-04-01 00:00:00
abstract：:The objective of this study was to investigate the effect of preculturing of Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis BB12 under sublethal stress conditions on their survival and metabolite formation in set-yoghurt. Prior to co-cultivation with yoghurt starters in milk, the two probiotic s...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.01.011
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：: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：: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：: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
doi：10.1016/j.fm.2010.10.001
更新日期：2011-02-01 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：:Understanding a pathogen's response to food environments is imperative to develop effective control strategies as well as to elucidate the impact of foods on virulence potential. The purpose of this study was to assess transcriptional response of Listeria monocytogenes after growth in cantaloupe, as well as its impact...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.09.012
更新日期：2019-02-01 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：:Several recent outbreaks associated with oysters have heightened safety concerns of raw shellfish consumptions, with the majority being attributed to Vibrio spp. The objective of this study was to determine the effect of high-hydrostatic pressure (HHP) followed by mild heating on the inactivation of Vibrio parahaemoly...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.05.009
更新日期：2012-10-01 00:00:00
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
doi：10.1016/j.fm.2017.12.007
更新日期：2018-06-01 00:00:00
abstract：:This study evaluated whether the pre-exposure (24, 48 and 72 h) to sublethal conditions caused by acetic acid (AA), lactic acid (LA), sodium chloride (NaCl) or potassium chloride (KCl) could induce increased cross-tolerance to the essential oils from Origanum vulgare L. (OVEO) and Rosmarinus officinalis L. (ROEO) in d...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103240
更新日期：2019-12-01 00:00:00
abstract：:The purpose of this study was to investigate the yeast population during the processing of green table olives. In the fresh olives, yeast were found at concentrations of around 3.0 log cfu/g, with Cryptococcus spp. being predominant. In the brine, the yeast concentrations were greater than 4.9 log cfu/ml, with Pichia ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2006.07.022
更新日期：2007-06-01 00:00:00
abstract：:We have previously shown a relationship between the virulence level of Listeria monocytogenes strains and their detection on PALCAM medium. To account for the fact that only 40% of low-virulence field strains of L. monocytogenes were detected on PALCAM medium compared to 92% on ALOA medium, the detection of virulent a...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.08.001
更新日期：2009-02-01 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：:United States regulations require ready-to-eat meat and poultry processors to control Listeria monocytogenes using interventions which may include antimicrobials that reduce post-processing contamination by at least 1 log-cycle; if the treatment achieves > or = 2 log reductions, the plant is subject to less frequent m...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.04.003
更新日期：2010-09-01 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 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：:During the production of sparkling wine, wine yeasts are subjected to many stress factors apart from ethanol, which lead to the need to achieve their acclimation in line with various industrial protocols. In the present work, 44 commercial wine Saccharomyces cerevisiae strains and one laboratory strain (BY4742) were f...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.12.006
更新日期：2015-06-01 00:00:00
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
doi：10.1016/j.fm.2014.02.004
更新日期：2014-09-01 00:00:00
abstract：:Sourdough fermentation is one of the oldest food biotechnologies, which has been studied and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life properties of leavened baked goods. Acidification, proteolysis and activation of a number of enzymes as well as the synthesis of micro...
journal_title：Food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.fm.2013.04.012
更新日期：2014-02-01 00:00:00
