Abstract：
:The microflora of must and wine consists of yeasts, acetic acid bacteria and lactic acid bacteria (LAB). The latter group plays an important role for wine quality. The malolactic fermentation carried out by LAB leads to deacidification and stabilisation of wines. Nevertheless, LAB are often associated with wine spoilage. They are mainly responsible for the formation of biogenic amines. Furthermore, some strains produce exopolysaccharide slimes, acetic acid, diacetyl and other off-flavours. In this context a better monitoring of the vinification process is crucial to improve wine quality. Moreover, a lot of biodiversity studies would also profit from a fast and reliable identification method. In this study, we propose a species-specific multiplex PCR system for a rapid and simultaneous detection of 13 LAB species, frequently occurring in must or wine: Lactobacillus brevis, Lb. buchneri, Lb. curvatus, Lb. hilgardii, Lb. plantarum, Leuconostoc mesenteroides, Oenococcus oeni, Pediococcus acidilactici, P. damnosus, P. inopinatus, P. parvulus, P. pentosaceus and Weissella paramesenteroides.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Petri A,Pfannebecker J,Fröhlich J,König Hdoi
10.1016/j.fm.2012.08.011subject
Has Abstractpub_date
2013-02-01 00:00:00pages
48-54issue
1eissn
0740-0020issn
1095-9998pii
S0740-0020(12)00176-1journal_volume
33pub_type
杂志文章abstract：:A total of 39 Salmonella enterica serovar Saintpaul strains from imported seafood, pepper and from environmental and clinical samples were analyzed for the presence of virulence genes, antibiotic resistance, plasmid and plasmid replicon types. Pulsed-field gel electrophoresis (PFGE) fingerprinting using the XbaI restr...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.03.003
更新日期：2011-09-01 00:00:00
abstract：:Fourier transform infrared spectroscopy (FT-IR) can discriminate Escherichia coli O157:H7 ATCC 35150 from other bacteria: E. coli ATCC 25522, Bacillus cereus ATCC 10876, and Listeria innocua ATCC 51742 inoculated in to apple juice. Spectra of bacterial suspensions (ca. 10(9) cfu/ml in 0.9% NaCl) on Anodisc (aluminum o...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.01.017
更新日期：2006-04-01 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
abstract：:Enhancement of nutritional or vitamin content of foods is commonly touted as a major benefit of probiotics. In this paper, we examined the ability of three probiotic bacteria either alone or in combination to enhance nutritional content. Pure and mixed cultures of Streptococcus thermophilus ST5 and Lactobacillus helve...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.06.003
更新日期：2010-10-01 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
abstract：:As a consequence of developing antimicrobial resistance to disinfectants, copper, which exhibits antimicrobial activity, has been studied as a possible alternative to the use of stainless steel surfaces. The aim was to evaluate the antimicrobial activity of copper surfaces in preventing biofilm formation by Salmonella...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103645
更新日期：2021-04-01 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 technological advancement of molecular epidemiological analysis using next-generation sequencing (NGS) for foodborne pathogens has a groundbreaking impact over the past three years. In particular, the emergence of cg (core genome) multilocus sequence typing(MLST) has a significant impact. This is because this tech...
journal_title：Food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.fm.2017.09.003
更新日期：2018-10-01 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：:The effect of carbon dioxide, temperature, and pH on growth of Listeria monocytogenes and Pseudomonas fluorescens was studied, following a protocol to monitor microbial growth under a constant gas composition. In this way, the CO2 dissolution didn't modify the partial pressures in the gas phase. Growth curves were acq...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.07.003
更新日期：2017-12-01 00:00:00
abstract：:Gallic acid has been suggested as a potential antimicrobial for the control of Campylobacter but its effectiveness is poorly studied. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of gallic acid against Campylobacter jejuni (n = 8) and Campylobacter coli (n = 4) strains was de...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.08.002
更新日期：2015-04-01 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
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：:Melatonin is an indole amine that interacts with some proteins in mammals, such as calreticulin, calmodulin or sirtuins. In yeast, melatonin is synthetized and interacts with glycolytic proteins during alcoholic fermentation in Saccharomyces cerevisiae. Due to its importance as an antioxidant molecule in both Saccharo...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103398
更新日期：2020-05-01 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：:The surface mycobiota of three types of Slovenian dry-cured meat products were isolated from a total of 75 items of product that were sampled periodically during the drying/ripening stage of processing. The predominant filamentous fungal genus isolated was Penicillium. Eurotium spp., Aspergillus versicolor and Cladosp...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.09.007
更新日期：2011-05-01 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：:Bacterial communities composition using 16S Next Generation Sequencing (NGS) and Volatile Organic Compounds (VOCs) profile of whole blue crabs (Callinectes sapidus) stored at 4 and 10 °C (proper and abuse temperature) simulating real storage conditions were performed. Conventional microbiological and chemical analyses...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.03.011
更新日期：2019-09-01 00:00:00
abstract：:Production of leafy vegetables for the "Ready-to-eat"-market has vastly increased the last 20 years, and consumption of these minimally processed vegetables has led to outbreaks of food-borne diseases. Contamination of leafy vegetables can occur throughout the production chain, and therefore washing of the produce has...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103667
更新日期：2021-04-01 00:00:00
abstract：:Kimchi is a traditional Korean fermented food. Since it ferments continuously during distribution and storage, the extension of shelf life by preventing over-acidification is a major concern in the kimchi industry. One of the most frequently attempted ways to delay fermentation is to add naturally occurring antimicrob...
journal_title：Food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.fm.2012.05.007
更新日期：2012-10-01 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：: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：:The objective of this study was to determine the growth and survival of Salmonella enterica in the presence of high and low concentrations (375 μg/ml and 15 μg/ml) of catfish mucus extract at 10 °C and 22 °C for 63 days. The second objective of this study was to investigate the biofilm formation of Salmonella enterica...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.03.013
更新日期：2018-09-01 00:00:00
abstract：:The use of UV-C radiation treatments to inhibit the microbial growth and extend the shelf-life of minimally processed 'Red Oak Leaf' lettuce was investigated. Initially, UV-C resistance of 20 bacterial strains from different genera often associated with fresh produce (Enterobacter, Erwinia, Escherichia, Leuconostoc, P...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.04.009
更新日期：2006-05-01 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：: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：: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：:The objectives of this study were to develop a method for concentrating rotavirus, to assess the detection rate, and to characterize the genotype of naturally occurring rotavirus in bivalve shellfish species; including oysters (Saccostrea forskali), cockles (Anadara nodifera), and mussels (Perna viridis). The results ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.07.020
更新日期：2015-04-01 00:00:00
abstract：:Lettuce (Lactuca sativa), one of the most consumed leafy vegetables in the world, is frequently implicated with foodborne disease (FBD) outbreaks, with Salmonella spp. and Escherichia coli O157:H7 being the most common bacteria to cause this illness. Estimates of prevalence and levels of these pathogens on lettuce are...
journal_title：Food microbiology
pub_type： 杂志文章,meta分析
doi：10.1016/j.fm.2019.05.001
更新日期：2019-12-01 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
