Abstract:
:Pediocin PA-1 is an antimicrobial peptide produced by lactic acid bacteria (LAB) that has been sufficiently well characterised to be used in food industry as a biopreservative. Sulphur dioxide is the traditional antimicrobial agent used during the winemaking process to control bacterial growth and wine spoilage. In this study, we describe the effect of pediocin PA-1 alone and in combination with sulphur dioxide and ethanol on the growth of a collection of 53 oenological LAB, 18 acetic acid bacteria and 16 yeast strains; in addition, production of pediocin PA-1 by Pediococcus acidilactici J347-29 in presence of ethanol and grape must is also reported. Inhibitory concentrations (IC) and minimal bactericide concentrations of pediocin PA-1 were determined against LAB, and revealed a bacteriostatic effect. Oenococcus oeni resulted more sensitive to pediocin PA-1 (IC(50) = 19 ng/ml) than the other LAB species (IC(50) = 312 ng/ml). Cooperative inhibitory effects of pediocin PA-1 and either sulphur dioxide or ethanol were observed on LAB growth. Moreover, the pediocin PA-1 producing P. acidilactici strain J347-29 was able to grow and produce the bacteriocin in presence of ethanol (up to 4% ethanol in the fermentation broth) and grape must (up to 80%), which indicated that pediocin PA-1 can be considered as a potential biopreservative in winemaking.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Díez L,Rojo-Bezares B,Zarazaga M,Rodríguez JM,Torres C,Ruiz-Larrea Fdoi
10.1016/j.fm.2012.03.006subject
Has Abstractpub_date
2012-09-01 00:00:00pages
167-72issue
2eissn
0740-0020issn
1095-9998pii
S0740-0020(12)00061-5journal_volume
31pub_type
杂志文章abstract::Hong Qu, which mainly contains Monascus sp. and other microorganisms, as well as numerous microbial metabolites, is used as the fermentation starter of Hong Qu glutinous rice wine, a traditional alcoholic beverage. Two widely-used types of Hong Qu, namely Wuyi Qu (WYQ) and Gutian Qu (GTQ), were thoroughly compared for...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.07.019
更新日期:2018-02-01 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::Candida milleri, together with Candida humilis, is the most representative yeast species found in type I sourdough ecosystems. In this work, comparison of the ITS region and the D1/D2 domain of 26S rDNA gene partial sequences, karyotyping, mtDNA-RFLP analysis, Intron Splice Site dispersion (ISS-PCR) and (GTG)5 microsa...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.02.011
更新日期:2014-09-01 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::This study evaluates the adaptative response to heat (63 degrees C) and the modifications in membrane fatty acid composition of Salmonella senftenberg after its growth in an acidified medium and after its exposure to combinations of acid and cold stresses. Cells were grown in Brain Heart Infusion (BHI) buffered at pH ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2008.11.002
更新日期:2009-05-01 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 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::We used culture- and molecular-biology-based methods to investigate the diversity of lactic acid bacteria (LAB) in the ethnic chevon (goat) meat products chartayshya, jamma and arjia of the Western Himalayas. In six chartayshya, six jamma and four arjia samples, LAB were the predominant microbial component involved in...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2011.06.001
更新日期:2011-10-01 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::Maintaining effective sanitizer concentration is of critical importance for preventing pathogen survival and transference during fresh-cut produce wash operation and for ensuring the safety of finished products. However, maintaining an adequate level of sanitizer in wash water can be challenging for processors due to ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.03.004
更新日期:2015-09-01 00:00:00
abstract::The aim of this study was to target three genes of Staphylococcus aureus-fmhA (coding for a factor of unknown function), catalase and femA (coding for a factor essential for methicillin resistance) to establish and validate a PCR assay for the detection of this pathogen. Two pairs of primers were designed for fmhA and...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2008.01.010
更新日期:2008-05-01 00:00:00
abstract::The biopreservative potential of three antimicrobial-producing lactic acid bacteria strains was evaluated on cold-smoked salmon. Lactobacillus casei, Lactobacillus plantarum and Carnobacterium piscicola were added singly or in association to cold-smoked salmon, artificially contaminated with Listeria innocua and store...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2005.12.002
更新日期:2006-10-01 00:00:00
abstract::The aim of this work was to elucidate the role of the secondary metabolites produced by B. amyloliquefaciens BUZ-14 against B. cinerea, M. fructicola, M. laxa, P. digitatum, P. italicum and P. expansum both in vitro and in planta. The entire cell free supernatant (CFS) and the lipopeptide fraction (LPF) showed similar...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.01.010
更新日期:2019-09-01 00:00:00
abstract::Quality of fermented sausages is affected by acidifying lactic acid bacteria (LAB) and colour- and flavour-promoting coagulase-negative staphylococci (CNS), whether or not used as starter culture. Artisan fermented sausages are often perceived as superior to industrial variants, partially because of the specific micro...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2011.07.005
更新日期:2012-04-01 00:00:00
abstract::Food safety is a critical factor in the production of farmhouse cheese. In Ireland the varieties of farmhouse cheese produced reflect a much broader range than those produced commercially and some of these cheese varieties are associated with greater microbiological risk. These include cheese produced from unpasteuris...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.06.009
更新日期:2009-12-01 00:00:00
abstract::Most of the acute intestinal diseases are caused by foodborne pathogens with infants and elderly people being at major risk. The aim of this study was to develop a procedure to simultaneously detect 20 foodborne pathogens in complex alimentary matrices such as milk, cheese and meat. The list of targets include, among ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.04.007
更新日期:2014-10-01 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::Limited documentation of the cucumber fermentation microbiome has impeded the understanding of the role of microbes on the quality of finished products. We characterized the microbiome of fresh and fermented cucumber samples using culture dependent and independent techniques, with an emphasis on the non-lactic acid ba...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2018.08.003
更新日期:2019-02-01 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::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::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::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::We examined the fate of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica Thompson inoculated on freshly-harvested table grapes under standard cold storage with initial and weekly sulfur dioxide (SO2) fumigation. L. monocytogenes and S. enterica Thompson were much more sensitive to cold tempera...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.02.002
更新日期:2015-08-01 00:00:00
abstract::Campylobacter spp. have been the most commonly reported gastrointestinal bacterial pathogen in many countries. Consumption of improperly prepared poultry meat has been the main transmission route of Campylobacter spp. Although Brazil is the largest exporter of poultry meat in the world, campylobacteriosis has been a n...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2018.02.014
更新日期:2018-08-01 00:00:00
abstract::Lactobacillus sakei is frequently present as the dominant lactic acid bacterium in spontaneously fermented meat products, demonstrating its competitiveness in and adaptation to the meat environment. Since meat is generally low in carbohydrate content, the ability to utilize other energy sources to generate ATP, such a...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.11.016
更新日期:2011-05-01 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::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::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::Filamentous fungi are frequently involved in food spoilage and cause important food losses and substantial economic damage. Their rapid and accurate identification is a key step to better manage food safety and quality. In recent years, MALDI-TOF MS has emerged as a powerful tool to identify microorganisms and has suc...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2018.05.001
更新日期:2019-08-01 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