Abstract：
:The bacterial community in the surface of withered grapes, which are partially dehydrated in the post-harvest period to produce Italian passito wine, has been seldom investigated. Fifty epiphytic bacterial strains isolated from withered berries were identified and characterized. Genera such as Bacillus, Brevibacillus, Curtobacterium, Micrococcus, Pseudomonas and Staphylococcus have been identified by comparative sequence and phylogenetic analyses of 16S rRNA gene sequences. Bacillus was predominant and several taxa within this genus have been recognized. All isolates were characterized by PCR fingerprinting and assayed for osmotic tolerance, motility and antifungal activity. Several Bacillus strains displayed antagonistic effects on grape-rotting fungi such as Botrytis cinerea, Penicillium expansum and Aspergillus uvarum. The other strains were weakly or non-antagonistic on these fungi. Assay on antagonistic interactions among bacteria was also carried out. Bacillus strains, which exhibit swimming and swarming motility, have the potential to colonize the grape surface and to compete with their neighbours for space and resources. The occurrence of these isolates could reduce the contamination of fungal pathogens during grape withering. Epiphytic antagonistic bacteria could potentially be of interest for fungal biocontrol in the post-harvest processing of fruit and vegetables.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Lorenzini M,Zapparoli Gdoi
10.1016/j.ijfoodmicro.2019.108505subject
Has Abstractpub_date
2020-04-16 00:00:00pages
108505eissn
0168-1605issn
1879-3460pii
S0168-1605(19)30436-2journal_volume
319pub_type
杂志文章abstract：:The aims of this study were (i) to evaluate the specificity and sensitivity of three previously described PCR assays for the detection of Escherichia coli O157 and, (ii) to compare PCR, culture, and two visual immunoassays (VIAs), BioSign and Path-Stik, for detecting E. coli O157 after enrichment culture and immunomag...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(01)00464-0
更新日期：2001-08-15 00:00:00
abstract：:The aim of this study was to determine the effects of water activity (a(w)) (0.92-0.98), temperature (5-45 °C) and incubation time (5-60 days) on growth and ochratoxin A (OTA) production by Aspergillus niger and Aspergillus carbonarius on maize kernels using a simple method. Colony diameters of both strains at 0.92 a(...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.03.005
更新日期：2011-05-14 00:00:00
abstract：:Sulfur dioxide is extensively used during industrial fermentations and contributes to determine the harsh conditions of winemaking together with low pH, high sugar content and increasing ethanol concentration. Therefore the presence of sulfite has to be considered in yeast gene expression studies to properly understan...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.08.012
更新日期：2015-12-23 00:00:00
abstract：:The bacteriocinogenic Enterococcus casseliflavus IM 416K1 (Bac+) isolated from Italian sausages or its bacteriocin Enterocin 416K1, with strong anti-listerial activity, were used in trials to evaluate the effect on Listeria monocytogenes NCTC 10888 in artificially inoculated Italian sausages ("cacciatore"). In trials ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(03)00043-6
更新日期：2003-10-15 00:00:00
abstract：:Salmonella is a well-documented pathogen known to occur in a wide range of foods, especially poultry products. The most frequently reported food-sources of human infection are eggs and egg products. In this study, in order to describe Salmonella contamination of egg products, 144 liquid egg samples were collected from...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.11.021
更新日期：2009-02-15 00:00:00
abstract：:This study was conducted to investigate the efficacy of radio-frequency (RF) heating to reduce Salmonella enterica serovars Enteritidis, Typhimurium, and Senftenberg in raw shelled almonds compared to conventional convective heating, and the effect of RF heating on quality by measuring changes in the color and degree ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.04.007
更新日期：2017-08-02 00:00:00
abstract：:The influence of pH, aw, L-alanine, and fat concentration of milk on the initiation of germination and inactivation by high hydrostatic pressure (HHP) (250 mPa at 25 degrees C for 15 min and 690 mPa at 40 degrees C for 2 min) of Bacillus cereus sporulated at 20, 30 and 37 degrees C was investigated. B. cereus sporulat...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(98)00130-5
更新日期：1998-10-20 00:00:00
abstract：:The aim of this study was to compare the sequence of the astA gene found in 8 Korean and 11 Japanese Escherichia coli isolates. Conventional PCR was used to amplify the astA gene from the chromosomal and plasmid DNA preparation samples of each isolate using commercial DNA extraction kits. Cloning of the PCR products, ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.11.017
更新日期：2017-02-21 00:00:00
abstract：:Alfalfa and other seed sprouts have been implicated in several Escherichia coli O157:H7 and Salmonella spp. human illness outbreaks in the U.S. Continuing food safety issues with alfalfa seeds necessitate the need for discovery and use of novel and effective antimicrobials. The potential use of caprylic acid (CA) and ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.09.011
更新日期：2010-11-15 00:00:00
abstract：:The impact of salt and fat intake on human health drives the consumer's attention towards dairy food with reduced salt and fat contents. How changes in salt and fat content modulate dairy LAB population and the associated proteolytic activities have been poorly studied. Here, non-starter LAB populations from 12 Parmig...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2020.108688
更新日期：2020-10-02 00:00:00
abstract：:Predictive models are now commonly used for exposure assessment, with growth parameters defined for each microbial species. In this study, we tried to take into account microbial growth variability among strains of a single species. Bacillus cereus in pasteurized milk was chosen to illustrate the influence of the biol...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(00)00274-9
更新日期：2000-07-15 00:00:00
abstract：:Clostridium perfringens type A food poisoning is one of the more common in the industrialised world. This bacterium is also responsible for the rare but severe food borne necrotic enteritis. C. perfringens enterotoxin (CPE) has been shown to be the virulence factor responsible for causing the symptoms of C. perfringen...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/s0168-1605(01)00680-8
更新日期：2002-04-05 00:00:00
abstract：:Helicobacter pylori is a Gram-negative microaerophilic bacterium that has colonized the human gastric mucosa. This infection is very common and affects more than half of the human population. The prevalence is however unbalanced between rural developing areas (more than 80%) and urban developed areas (less than 40%). ...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.ijfoodmicro.2010.01.016
更新日期：2010-03-31 00:00:00
abstract：:Production of ochratoxin on media by eight isolates of Aspergillus ochraceus from coffee or its processing environment in India, Indonesia, Kenya, and Brazil, and seven Brazilian isolates from other commodities, has been compared with yields in shaken fermentation on shredded wheat and coffee (Coffea arabica). Shredde...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(00)00278-6
更新日期：2000-05-25 00:00:00
abstract：:Listeria monocytogenes is a foodborne pathogen whose biofilm formation and desiccation tolerance may contribute to its survival in the food industry. L. monocytogenes possesses three cold-shock domain family proteins (CspA, CspB and CspD) known to be essential for adaptation against various food-relevant stress condit...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2020.108662
更新日期：2020-09-16 00:00:00
abstract：:A new bacteriophage (phage ggg) and its host, Leuconostoc gelidum LRC-BD, were isolated from vacuum-packaged pork loins. Homogenates of pork loin tissue were enriched with L. gelidum LRC-BD to isolate phages. Cultural, biochemical and genetic methods were used to compare L. gelidum LRC-BD and the type strain, L. gelid...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.09.021
更新日期：2007-03-20 00:00:00
abstract：:Despite recent norovirus (NoV) foodborne outbreaks related to consumption of ready-to-eat (RTE) foods, a standardized assay to detect NoV in these foods is not available yet. Therefore, the robustness of a methodology for NoV detection in RTE foods was evaluated. The NoV detection methodology consisted of direct RNA e...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.01.013
更新日期：2011-02-28 00:00:00
abstract：:In order to get accurate information about the preincubation time needed for viscous aseptic products, the growth characteristics of three food poisoning organisms Staphylococcus aureus, Clostridium perfringens and Bacillus cereus in pea soup, and one spoilage organism, Lactobacillus plantarum, in tomato soup, were fo...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(89)90090-1
更新日期：1989-11-01 00:00:00
abstract：:The effects of selected concentrations of antimicrobials from natural (vanillin, thymol, eugenol, carvacrol or citral) or synthetic (potassium sorbate or sodium benzoate) origin on Aspergillus flavus lag time inoculated in laboratory media formulated at water activity (a(w)) 0.99 and pH 4.5 or 3.5, were evaluated. Tim...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(01)00639-0
更新日期：2002-03-01 00:00:00
abstract：:The ability of the ropy slime-producing lactic acid bacteria to form ropy colonies aerobically and anaerobically on APT, MRS, MRS-S and Rogosa SL agars at 15, 20 and 30 degrees C was tested. Wide variation was observed in the proportion of ropy colonies produced with different culture methods and different test period...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(92)90010-z
更新日期：1992-06-01 00:00:00
abstract：:A dynamic growth model under variable temperature conditions was implemented and calibrated using raw data for microbial growth of Pseudomonas spp. in poultry under aerobic conditions. The primary model was implemented using measurement data under a set of fixed temperatures. The two primary models used for predicting...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.07.022
更新日期：2008-10-31 00:00:00
abstract：:Putative mechanisms of action associated with the biocontrol capacity of four yeast strains (Cryptoccocus albidus NPCC 1248, Pichia membranifaciens NPCC 1250, Cryptoccocus victoriae NPCC 1263 and NPCC 1259) against Penicillium expansum and Botrytis cinerea were studied by means of in vitro and in situ assays. C. albid...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.04.005
更新日期：2013-06-17 00:00:00
abstract：:Most of the commercial probiotic products are dairy-based, and the development of non-dairy probiotic products could be an alternative for new functional products. The peanut-soy milk (PSM(1)) was inoculated with six different lactic acid bacteria (LAB), including probiotic strains and yeasts and fermentation was acco...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.06.011
更新日期：2014-09-01 00:00:00
abstract：:Lactoferrin (LF), an 80 kDa iron binding glycoprotein, was effective in the control of gray mould caused by Botrytis cinerea on tomato. LF strongly inhibited spore germination and germ tube elongation of B. cinerea in vitro, especially at 100 mg/L. When viewed by fluorescence microscopy following staining with propidi...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.11.025
更新日期：2013-02-15 00:00:00
abstract：:Integrated hygiene and food safety management systems in food production can give rise to exceptional improvements in food safety performance, but require high level commitment and full functional involvement. A new approach, named hygieneomics, has been developed to assist management in their introduction of hygiene ...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/s0168-1605(99)00073-2
更新日期：1999-09-15 00:00:00
abstract：:Two Salmonella bacteriophages (SSP5 and SSP6) were isolated and characterized based on their morphology and host range, and evaluated for their potential to control Salmonella Oranienburg in vitro and on experimentally contaminated alfalfa seeds. Phages SSP5 and SSP6 were classified as members of the Myoviridae and Si...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.10.014
更新日期：2009-01-15 00:00:00
abstract：:Irradiation experiments were carried out with pre-packaged sliced cooked meat products with different initial counts of Enterobacteriaceae and mesophilic aerobic bacteria. In low-sodium meat products Enterobacteriaceae could effectively be inactivated in refrigerated or frozen products by irradiation with a dose of 1 ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(90)90004-o
更新日期：1990-01-01 00:00:00
abstract：:Shiga toxin (Stx)-producing Escherichia coli (STEC) are amongst major causes of food-borne infectious diseases and outbreaks. A new quantitative PCR (qPCR) assay was designed to detect all known stx gene subtypes in a single reaction, including the most distant variant stx2f. Performance of this assay was evaluated in...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.07.039
更新日期：2011-11-15 00:00:00
abstract：:Sulfur dioxide SO₂ is the key additive for the preservation of wines. Carbonyl and keto compounds in wine can bind to SO₂ and decrease its efficacy, resulting in higher total SO₂ requirements. Increased consumer demand for low sulfite and organic wines pose production challenges if SO₂ binders have not been properly m...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.01.025
更新日期：2012-04-16 00:00:00
abstract：:An antigen related to the Enterotoxin E from Staphylococcus aureus was produced by ten of 187 coagulase-negative staphylococci (CNS) isolated from goats' milk, whey and cheese in quantities ranging from 10 to 90 ng/ml supernatant. The enterotoxin-producing strains were identified at the species level as S. simulans, S...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(96)00952-x
更新日期：1996-07-01 00:00:00
