Abstract：
:Kumis is a traditional fermented cow milk produced and consumed in South West Colombia. The main objective of this research was to studied the enterococcal population, present in 13 kumis samples traditionally manufactured, for their role as beneficial organisms or opportunistic pathogens. The molecular identification of 72 isolates evidenced that Enterococcus faecalis and E. faecium were the dominant species. The genes gelE, esp, asa1, cyl and hyl, all associated with virulence factors in enterococci, were detected in 30 isolates, while 42 were free of virulence determinants. Skim milk media were fermented by all the different isolates and further tested for proteolysis (free NH(3) groups), Angiotensin-I Converting Enzyme (ACE) inhibitory activity and biogenic amines production. Nine E. faecalis and two E. faecium strains produced fermented milk with ACE-inhibitory activity values ranging from 39.7% to 84.35% .The digestion of fermented milk samples by pepsin and pancreatin evidenced an increase in ACE inhibitory activity, with E. faecalis KE09 as the best producer (IC50 = 14.25 μg ml(-1)). Moreover, the strains showed a very low tyrosine decarboxylase activity and did not produce histamine during 48 h fermentation in milk. This study underlines the that Colombian kumis is a good source of not virulent enterococci able to produce fermented milks with ACE-inhibitory activity.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Chaves-López C,Serio A,Martuscelli M,Paparella A,Osorio-Cadavid E,Suzzi Gdoi
10.1016/j.fm.2011.02.006subject
Has Abstractpub_date
2011-08-01 00:00:00pages
1041-7issue
5eissn
0740-0020issn
1095-9998pii
S0740-0020(11)00048-7journal_volume
28pub_type
杂志文章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：: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：:Cross-protection represents a considerable challenge in the food industry where hurdled interventions are often employed to reduce Salmonella contamination. The heat resistance of Salmonella strains from five serotypes (i.e., Typhimurium, Enteritidis, Tennessee, Thompson and Hartford) at 70 °C was determined by measur...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.04.004
更新日期：2016-09-01 00:00:00
abstract：:Sesame seed products have recently been associated with a number of Salmonella outbreaks in the UK and elsewhere. Aside from sesame seeds, there is little published information on the prevalence of Salmonella spp. in edible seeds. A study of 3735 samples of retail edible dried seeds in the UK was therefore carried out...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.05.007
更新日期：2009-12-01 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：:The natural microflora of cold-smoked fish at the end of shelf-life are lactic acid bacteria (LAB). Some of these display a capacity to inhibit spoilage as well as several strains of pathogenic micro-organisms, e.g. Listeria monocytogenes which is isolated frequently from cold-smoked salmon (CSS). Eight batches of sli...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.05.004
更新日期：2006-06-01 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：:Kinetics of alcoholic fermentation by Saccharomyces cerevisiae wine strains in a synthetic medium with high sugar content were established for different nitrogen initial content and are presented for four strains. The composition of the medium was close to grape must except that the nitrogen source consisted mainly in...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2006.04.002
更新日期：2007-02-01 00:00:00
abstract：:The main topic of this paper was to study the effect of ultrasound-attenuation (US) on the surface properties of propionibacteria (Acidipropionibacterium jensenii DSM 20535 and Propionibacterium freudenreichii DSM 20271). A preliminary screening was done by using different power levels (40 and 60%) and treatment times...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.10.010
更新日期：2019-04-01 00:00:00
abstract：:This study determined the ultraviolet-C (UV-C) dose necessary to reduce 90% population (DUV-C) of 17 spoilage yeasts and their composited inoculum in orange juice (pH 3.71, 11.60 °Brix, 0.55% citric acid, 2.46% w/v insoluble solids). Growth parameters of all test yeasts were first established to standardize the growth...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.10.003
更新日期：2019-04-01 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：:The current ISO standard method for detection of Enterobacteriaceae (21528-1:2004) includes enrichment in EE broth which has been shown to be inhibitory to some members of this family, notably Cronobacter spp. A shortened procedure omitting the EE broth has been proposed, however competition from Gram-positive flora m...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.03.010
更新日期：2009-09-01 00:00:00
abstract：:Simultaneous brine thawing/salting process was applied as an alternative to traditional pile salting process using 51 frozen Iberian hams. The effect of this type of salting process on endogenous enzyme activity and sensory quality of Iberian dry-cured hams was analysed. The frozen hams were simultaneously thawed and ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.06.011
更新日期：2012-04-01 00:00:00
abstract：:The paper presents a new approach, covering wood with silica-based material in order to protect it from spoilage due to microbial colonisation and avoiding the loss of the natural features of the wood. Wood specimens derived from wine barrels were treated with methyltriethoxysilane in gas phase, leading to the deposit...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.12.002
更新日期：2015-02-01 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 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：:Clostridium perfringens is a spore-forming bacterium and a major cause of bacterial food-borne illness. In this study, we evaluated the inhibitory effects of chitosan against spore germination, spore outgrowth and vegetative growth of C. perfringens food poisoning (FP) isolates. Chitosan of differing molecular weights...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.11.019
更新日期：2017-06-01 00:00:00
abstract：:Alkaline solutions are used to clean food production environments but the role of alkaline resistance in persistent food factory contamination by Listeria monocytogenes is unknown. We used shotgun proteomics to characterise alkaline adapted L. monocytogenes recovered as persistent and transient food factory contaminan...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.10.004
更新日期：2012-05-01 00:00:00
abstract：:The production of aflatoxin (AF) B1 and B2 was determined during malting of wheat grains artificially contaminated with a toxigenic A. flavus strain (CCDCA 11553) isolated from craft beer raw material. Malting was performed in three steps (steeping, germination and kilning) following standard Central European Commissi...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103456
更新日期：2020-08-01 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：: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：:Streptococcus infantarius subsp. infantarius belongs to the Streptococcus bovis/Streptococcus equinus complex (SBSEC) commonly associated with human and animal infections. We elucidated the lactose metabolism of S. infantarius subsp. infantarius predominant in African fermented milk products. S. infantarius subsp. inf...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.02.001
更新日期：2012-08-01 00:00:00
abstract：:To overcome the deleterious effects of hydrogen peroxide, Lactobacillus plantarum elicits an adaptive response to oxidative stress. In this study, global transcriptomic analysis revealed that L. plantarum CAUH2 expanded its carbon source utilizing profile and enhanced glycolysis to produce more ATP to confront with H2...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103389
更新日期：2020-05-01 00:00:00
abstract：:Microbial contamination of fresh produce is a major public health concern, with the number of associated disease outbreaks increasing in recent years. The consumption of sprouted beans and seeds is of particular concern, as these foodstuffs are generally consumed raw, and are produced in conditions favourable for the ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103708
更新日期：2021-06-01 00:00:00
abstract：:Bacillus spp. cause ropy bread spoilage of bread, which is characterized by a rotten fruity odor, followed by discoloration and degradation of the crumb. Bacillus spp. are wheat grain endophytes and form heat resistant endospores, therefore, process hygiene and heating during baking do not prevent ropy spoilage. This ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103507
更新日期：2020-10-01 00:00:00
abstract：:Occasionally, melissopalynological analysis reveals the presence of baker's yeast (Saccharomyces cerevisiae) in honey sediments. A field experiment reproducing a common spring bee feeding practice, using sugar paste containing baker's yeast, was performed to understand how S. cerevisiae are introduced into honey. Apar...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.10.025
更新日期：2017-04-01 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：:Smoked salmon is a highly appreciated delicatessen product. Nevertheless, this ready-to-eat (RTE) product is considered at risk for Listeria monocytogenes, due to both the prevalence and growth potential of this bacteria on the product. Biopreservation may be considered a mild and natural effective strategy for minimi...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.04.011
更新日期：2019-10-01 00:00:00
abstract：:A central composite design was implemented to study the effect of three factors on HHP-induced L. monocytogenes inactivation in Spanish chorizo sausage, in order to increase its effectiveness: product aw (0.79-0.92), pressure intensities (349-600 MPa, at 18 °C) and holding time (0-12.53 min). Response surface methodol...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.07.012
更新日期：2018-02-01 00:00:00
abstract：:Methicillin-resistant Staphylococcus aureus (MRSA) is a pathogen emerging in hospitals as well as community and livestock. MRSA is a significant and costly public health concern because it may enter the human food chain and contaminate milk and dairy products causing foodborne illness. This study aimed to determine th...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.10.020
更新日期：2017-04-01 00:00:00
