Abstract：
:The stability of the Yersinia enterocolitica virulence plasmid (pYV) under different NaCl concentrations and under acidic pH conditions was investigated. Exposure of five strains representing five serotypes of pYV-bearing virulent Y. enterocolitica to 0.5, 2 and 5% NaCl and under conditions of pH 4, 5, and 6 for 24 h at 28 °C in the stationary phase did not lead to the loss of the virulent pYV from the surviving cells. At pH 3.0, the cells did not survive. Virulence assays using crystal violet binding, low-calcium response, Congo red-uptake, hydrophobicity by latex particle agglutination, and autoagglutination, as well as PCR assay to determine the presence of pYV indicated that the surviving cells were still virulent.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Bhaduri Sdoi
10.1016/j.fm.2010.10.001subject
Has Abstractpub_date
2011-02-01 00:00:00pages
171-3issue
1eissn
0740-0020issn
1095-9998pii
S0740-0020(10)00250-9journal_volume
28pub_type
杂志文章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：: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...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.02.006
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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：: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
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doi：10.1016/j.fm.2017.01.019
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abstract：:The growth of spoiling yeasts in beverages results in reduced quality, economic and image losses. Therefore, biochemical and DNA-based identification methods have been developed but are mostly time-consuming and laborious. Matrix-Assisted-Laser-Desorption/Ionization-Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) coul...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.07.004
更新日期：2013-12-01 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：:This study investigated the degree of cross-contamination between deli foods and slicers by Listeria monocytogenes, Salmonella, and Escherichia coli O157:H7, and their inactivation by levulinic acid (LA) plus sodium dodecyl sulfate (SDS) on slicers. The transfer rate of pathogens at 5 locations on the contaminated sli...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.10.004
更新日期：2014-04-01 00:00:00
abstract：:The effect of high hydrostatic pressure (HHP) on the survival of 14 strains of Listeria monocytogenes from food or clinical origins, selected to represent different pheno and genotypes, was evaluated. Stationary phase cells were submitted to 300, 400 and 500 MPa at 10 °C, for 5 min. A high variability in the resistanc...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.01.011
更新日期：2017-06-01 00:00:00
abstract：:This work aimed to determine the effects of partial substitution of NaCl with 0% (control), 30%, 50%, and 70% of KCl on the bacterial communities, proteolysis and lipid oxidation of Chinese bacon during processing. The proportion of genus Lactobacillus increased from 22.45% (fresh meat) to 72.78%, 81.64%, 76.53% and 8...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103605
更新日期：2021-02-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.10.016
更新日期：2019-04-01 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 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：: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：:Salmonella Typhimurium and Cronobacter sakazakii are two foodborne pathogens involved in neonatal infections from milk powder and infant formula. Their ability to survive in low-moisture food and during processing from the decontamination to the dried state is a major issue in food protection. In this work, we studied...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.10.005
更新日期：2017-04-01 00:00:00
abstract：:The objective of this work was to study the growth and development of fortuitous flora and food pathogens in fresh goat meat packaged under modified atmospheres containing two different concentrations of CO2. Meat samples were stored at 10 °C under two different modified-atmosphere packing (MAP) conditions: treatment ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.01.023
更新日期：2017-08-01 00:00:00
abstract：:Shiga toxin-producing Escherichia coli (STEC) are regularly implicated in foodborne illness outbreaks and recalls of ground beef. In this study we determined the High Pressure Processing (HPP) D10 value (the processing conditions needed to reduce the microbial population by 1 log) of 39 STEC isolates, including the "b...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.07.001
更新日期：2015-12-01 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：:Preventing food spoilage is a challenge for the food industry, especially when applying mild preservation methods and when avoiding the use of preservatives. Therefore, it is essential to explore the boundaries of preservation by better understanding the causative microbes, their phenotypic behaviour and their genetic...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.03.013
更新日期：2015-02-01 00:00:00
abstract：:Prebiotics are non-digestible substrates that stimulate the growth of beneficial microbial populations in the intestine, especially Bifidobacterium species. Among them, fructo- and galacto-oligosaccharides are commonly used in the food industry, especially as a supplement for infant formulas. Mechanistic details on th...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.10.003
更新日期：2013-04-01 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：: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：:The non-thermal technologies High Intensity Light Pulses (HILP) and Thermosonication (TS) were applied alone and in combination to study their effect on Escherichia coli inactivation in orange juice. Two different energy settings were chosen in the current study, 'Low' (L) and 'High' (H), being the combinations applie...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.04.005
更新日期：2011-09-01 00:00:00
abstract：:Lactobacilli are Gram-positive and catalase negative rods commonly found in lactic acid fermented foods and in the gastrointestinal tract of mammals and birds. Few studies have described lactobacilli in freshwater fish. We analysed the presence of lactobacilli in the intestines of young and adult freshwater fish inhab...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.06.001
更新日期：2006-08-01 00:00:00
abstract：:Malolactic fermentation (MLF) in Valtellina Superiore DOCG red wine was monitored in 4 cellars and the final products were analysed to determine the content of melatonin (MEL) and other tryptophan (TRP) derivatives, including tryptophan ethyl ester (TEE) and MEL isomers (MISs), and to isolate predominant O. oeni strai...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103265
更新日期：2020-04-01 00:00:00
abstract：:The time to detection (TTD) for Pichia anomala IG02 was defined, for inoculum sizes lower than 6 log(10)cfu/ml, as the time elapsed from inoculation to the moment at which an OD of 0.12 was reached. In other cases, TTD can be estimated by interpolation within the time elapsed from the previous readings below OD=0.12 a...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.05.011
更新日期：2006-06-01 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：:It is important to inactivate spore-forming bacteria in foods because their spores are highly resistant to various stresses. Although thermal treatment is an effective inactivation method, the associated high temperatures can cause changes in food quality. Intense pulsed light (IPL) is a nonthermal technique that can ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.03.013
更新日期：2019-09-01 00:00:00
abstract：:Beyond simply providing a barrier between food and external contaminants, active packaging technologies aim to inhibit pathogen survival and growth within the packaged environment. Bacteriophages have a proven track record as targeted antimicrobials but have yet to be successfully integrated in active packaging withou...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.04.015
更新日期：2017-09-01 00:00:00
abstract：:This paper aimed at setting up a protocol for the manufacture of a defined multi-species semi-liquid ready-to-use sourdough starter consisting of lactic acid bacteria (LAB) selected on the basis of their capacity of rapid acidification and adaptation to several technological factors. Preliminarily, 56 strains of sourd...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2006.04.003
更新日期：2007-02-01 00:00:00
abstract：:Antibiotic susceptibility was evaluated for 182 Enterococcus spp. isolated from Alheira, Chouriça de Vinhais and Salpicão de Vinhais, fermented meat products produced in the North of Portugal. Previously, a choice was made from a group of 1060 isolates, using phenotypic and genotypic tests. From these, 76 were previou...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.03.005
更新日期：2009-08-01 00:00:00
