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 min before thermal inactivation the early stationary phase cells were added in Brain Heart Infusion broth with a specific pH value, achieved with addition of either acetic (50% (v/v)), lactic (50% (v/v)) or hydrochloric acid (30% (v/v)), and inactivation experiments took place at 54 °C and 58 °C. The inactivation dynamics are analysed using the inactivation model of Geeraerd et al. (2000). This enables to define the induced thermotolerance of E. coli as a prolongation of the shoulder and/or a reduction of the inactivation rate. Generally, addition of acids increased the heat resistance of E. coli. The induced resistance depends on the type of acid and on the quantity added, i.e. different levels of acidification lead to a different level of heat resistance. This work provides additional knowledge on the reaction of bacterial cultures to heat after acid treatment -before and during heat treatment- and, therefore, it contributes to an improved understanding of the effect of acid exposure on the bacterial heat resistance.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Velliou EG,Van Derlinden E,Cappuyns AM,Nikolaidou E,Geeraerd AH,Devlieghere F,Van Impe JFdoi
10.1016/j.fm.2010.06.007subject
Has Abstractpub_date
2011-06-01 00:00:00pages
702-11issue
4eissn
0740-0020issn
1095-9998pii
S0740-0020(10)00167-Xjournal_volume
28pub_type
杂志文章abstract：:This work reports the survival (challenge tests) of foodborne pathogen species (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica) in Aloreña de Málaga table olive brines. The inhibitions were fit using a log-linear model with tail implemented in GInaFIT excel software. The olive...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.05.017
更新日期：2016-10-01 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：: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 th...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.09.008
更新日期：2013-02-01 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 the effect of both gaseous and dissolved oxygen (O2) concentration (0 - 21%) on the growth of six heat-resistant moulds (HRMs) (Neosartorya and Byssochlamys spp.) previously isolated from high-acid fruit products. The study was performed in acidified potato dextrose agar (aPDA) with all six HRMs a...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103243
更新日期：2019-12-01 00:00:00
abstract：:There is conflicting data regarding whether commercial chilling has any effect on persistence of Salmonella serovars, including antibiotic resistant variants, on chicken carcasses. A total of 309 Salmonella Typhimurium and Salmonella Kentucky isolates recovered from pre- and post-chill whole broiler carcasses were cha...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.08.002
更新日期：2014-04-01 00:00:00
abstract：:Enteric viruses are important agents of foodborne diseases. Due to their low infectious doses and low concentrations in food samples, an efficient and rapid virus concentration method is required for routine control. Because of the absence of a reliable cell culture method for most of the enteric viruses involved in o...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.03.007
更新日期：2012-09-01 00:00:00
abstract：:Brettanomyces bruxellensis is a yeast species found in many fermented matrices. A high level of genetic diversity prevails in this species and was recently connected with tolerance to sulfur dioxide, the main preservative used in wine. We therefore examine other phenotypes that may modulate the ability of the species ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103379
更新日期：2020-05-01 00:00:00
abstract：:In the wine industry, off-odors occurring during fermentation and bottling caused by hydrogen sulfide (H2S) produced by Saccharomyces cerevisiae are still a major problem. Here, two native S. cerevisiae isolates possessing extreme H2S production capacities were isolated from 166 strains in Chinese vineyards. Significa...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.10.021
更新日期：2019-06-01 00:00:00
abstract：:Characterization of the microflora during malting is an essential step towards process management and optimization. Up till now, however, microbial characterization in the malting process has mostly been done using culture-dependent methods, probably leading to biased estimates of microbial diversity. The aim of this ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.10.010
更新日期：2014-05-01 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：:Nowadays grape marc represents one of the main by-product of winemaking. Many South Europe countries valorize this ligno-cellulosic waste through fermentation and distillation for industrial alcoholic beverage production. The storage of marcs is a crucial phase in the distillation process, due to the physicochemical t...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.10.001
更新日期：2015-04-01 00:00:00
abstract：:The effect of high hydrostatic pressure (HHP) treatments in combination with the lactoperoxidase system (LPOS) or activated lactoferrin (ALF) on Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Enteritidis and Escherichia coli O157:H7 was investigated in cured beef carpaccio stored at 8 °C or 22 °C ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.01.010
更新日期：2014-08-01 00:00:00
abstract：:In the context of a demand for "preservative-free" food products, biopreservation appears as a promising alternative to either replace or reduce the use of chemical preservatives. The purpose of this study was to evaluate the antifungal activity of a collection of lactic acid bacteria (n = 194), and then to evaluate t...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.01.020
更新日期：2019-09-01 00:00:00
abstract：:Forty-one strains of Geotrichum candidum isolated from Armada cheese, Sobado variety, were screened for their enzymatic activities, including proteolytic and lipolytic activities and aminopeptidase activity. The highest extracellular proteolytic activity was detected for 8 strains with values ranging between 2.086 and...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.10.003
更新日期：2012-05-01 00:00:00
abstract：:The growth of Listeria monocytogenes during the pathogen specific enrichment of food samples can be limited by the presence of additional microorganisms that are resistant to the selective conditions being applied. If growth is severely limited and minimum post-enrichment threshold levels are not met then the presence...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.05.004
更新日期：2014-12-01 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：:Clostridium perfringens type A isolates carrying a chromosomal enterotoxin (cpe) gene (C-cpe) are generally linked to food poisoning, while isolates carrying cpe on a plasmid (P-cpe) are associated with non-food-borne gastrointestinal diseases. Both C-cpe and P-cpe isolates can form metabolically dormant spores, which...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.06.020
更新日期：2018-02-01 00:00:00
abstract：:Vibrio parahaemolyticus is recognized as the leading cause of human gastroenteritis associated with the consumption of seafood. The objective of this study was to model the growth kinetics of pathogenic and nonpathogenic V. parahaemolyticus in broth and oyster slurry. Primary growth models of V. parahaemolyticus in br...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.04.007
更新日期：2008-08-01 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：: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 th...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.03.006
更新日期：2012-09-01 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：:The anti-listerial activity of microfloras from the surface of various smear-ripened cheeses was evaluated using four methods that were then compared. Method A measured the anti-listerial potential of supernatants from short-time liquid cultures, whereas in Method B, a model cheese was co-inoculated with the microflor...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.11.009
更新日期：2010-04-01 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：:Starting from one undefined cheese smear consortium exhibiting anti-listerial activity (signal) at 15 °C, 50 yeasts and 39 bacteria were identified by partial rDNA sequencing. Construction of microbial communities was done either by addition or by erosion approach with the aim to obtain minimal communities having simi...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.07.016
更新日期：2010-12-01 00:00:00
abstract：:Ayran is a traditional Turkish milk drink which is fermented and salted. Inadequate production and storage conditions contribute to its variable organoleptic quality and stability during shelf-life. A thorough physico-chemical, nutritional and microbial characterization of artisanal Ayran was carried out in order to s...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.07.001
更新日期：2016-12-01 00:00:00
abstract：:In this study, growth and/or inactivation of Listeria monocytogenes 4032 at different inoculum levels in a vegetable smoothie with purple colour, (previously heat stabilised at 95 °C for 3 min) was evaluated. Growth/inactivation was compared with acidified TSB medium at the same pH level with HCl. Samples were stored ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.11.005
更新日期：2018-06-01 00:00:00
abstract：:Total aerobic mesophilic microflora (on SPC agar), lactic acid bacteria (on MRS agar) and lactobacilli (on Rogosa agar) were enumerated in samples from the surface and the interior of the pieces throughout the manufacture of six batches of lacón. Three of the batches were made without additives and three with additive...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.10.003
更新日期：2010-04-01 00:00:00
abstract：:Pecorino refers to Italian cheeses made exclusively from raw or pasteurized ewes' milk, characterized by a high content of fat matter and it is mainly produced in the Middle and South of Italy by traditional procedures. The autochthonous microbiota plays an important role in the organoleptic traits of Pecorino cheese ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.11.022
更新日期：2013-05-01 00:00:00
abstract：:Fresh produce causes most foodborne outbreaks in the USA, and it is also considered a hazardous food product in other areas of the world such as Europe. The outbreaks attributed to fresh produce increase the focus of producers on hygiene to minimize exposure to food hazards. The fresh produce industry has the urgent n...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103271
更新日期：2019-12-01 00:00:00
