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 similar signal to that of the initial smear. The signal of these microbial communities was monitored in cheese microcosm for 14 days under ripening conditions. In the addition scheme, strains having significant signals were mixed step by step. Five-member communities, obtained by addition of a Gram negative bacterium to two yeasts and two Gram positive bacteria, enhanced the signal dramatically contrary to six-member communities including two Gram negative bacteria. In the erosion approach, a progressive reduction of 89 initial strains was performed. While intermediate communities (89, 44 and 22 members) exhibited a lower signal than initial smear consortium, eleven- and six-member communities gave a signal almost as efficient. It was noteworthy that the final minimal model communities obtained by erosion and addition approaches both had anti-listerial activity while consisting of different strains. In conclusion, some minimal model communities can have higher anti-listerial effectiveness than individual strains or the initial 89 micro-organisms from smear. Thus, microbial interactions are involved in the production and modulation of anti-listerial signals in cheese surface communities.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Imran M,Desmasures N,Vernoux JPdoi
10.1016/j.fm.2010.07.016subject
Has Abstractpub_date
2010-12-01 00:00:00pages
1095-103issue
8eissn
0740-0020issn
1095-9998pii
S0740-0020(10)00191-7journal_volume
27pub_type
杂志文章abstract::The purpose of this work was to study the changes of bacterial and fungal population of breba fruits such as 'Banane' and 'San Antonio' as well as 'Cuello Dama Negro', 'Cuello Dama Blanco' and 'San Antonio' fig cultivars stored in passive modified atmospheres (MAP) by the use of three different microperforated films (...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2016.10.035
更新日期:2017-05-01 00:00:00
abstract::Due to the recent changes in yeast taxonomy, a novel wine-related species Candida zemplinina as well as a "reinstated" species Saccharomyces uvarum have been accepted in addition to Candida stellata, Saccharomyces bayanus and Saccharomyces cerevisiae, and the use of the different taxon names has been inconsistent in t...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.08.011
更新日期:2011-02-01 00:00:00
abstract::Debaryomyces hansenii is one of the yeast species most frequently isolated from cheese and salty foods, however little is known about the phenotypic and molecular variability of its strains. In order to explore the possibilities of a large study on its biodiversity, some D. hansenii strains were selectively isolated f...
journal_title:Food microbiology
pub_type: 杂志文章,评审
doi:10.1016/j.fm.2009.03.009
更新日期:2009-08-01 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::Shiga toxin producing E. coli are a problem for food producers. STEC's require a combination of virulence factors to cause disease, so ideally detection techniques should detect the presence of multiple virulence factors in a single cell directly from food. Droplet Digital PCR (ddPCR) is commonly used to quantify the ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103466
更新日期:2020-09-01 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::Enterococcus faecalis and Enterococcus faecium isolated from various traditional fermented foods of both animal and vegetable origins have shown multidrug resistance to several antibiotics and tolerance to biocides. Reduced susceptibility was intra and inter-species dependent and was due to specific and unspecific mec...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.06.009
更新日期:2014-12-01 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::"Suero Costeño" (SC) is a traditional soured cream elaborated from raw milk in the Northern-Caribbean coast of Colombia. The natural microbiota that characterizes this popular Colombian fermented milk is unknown, although several culturing studies have previously been attempted. In this work, the microbiota associated...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.07.011
更新日期:2017-12-01 00:00:00
abstract::Clostridium perfringens SM101 genome encodes three serine proteases (CspA, CspB, and CspC), and genetic evidence indicates that CspB is required for processing of pro-SleC into active SleC, an enzyme essential for degradation of the peptidoglycan cortex during spore germination. In this study, the expression of cspA a...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103325
更新日期:2020-04-01 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
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::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::Contamination of fruits and vegetables with Salmonella is a serious threat to human health. In order to prevent possible contaminations of fresh produce it is necessary to identify the contributing ecological factors. In this study we investigated whether the addition of sewage sludge or the presence of plant-parasiti...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.06.011
更新日期:2018-05-01 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::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::Following the detection of methicillin-resistant Staphylococcus aureus (MRSA) ST398 in food-producing animals, both livestock and wildlife, and derived products, are considered potential sources of MRSA in humans. There is a paucity of data on MRSA in foods in Italy, and the data regarding wild animals are particularl...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.07.012
更新日期:2015-12-01 00:00:00
abstract::In this work, a new multiplex single-tube real-time PCR approach is presented for the detection of Escherichia coli O157:H7, Salmonella spp. and Staphylococcus aureus, three of the more frequent food-borne bacterial pathogens that are usually investigated in a variety of food matrices. The study includes the design an...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2008.03.002
更新日期:2008-08-01 00:00:00
abstract::Toxoplasma gondii, Cryptosporidium spp. and Giardia intestinalis are emerging pathogen parasites in the food domain. However, without standardized methods for their detection in food matrices, parasitic foodborne outbreaks remain neglected. In this study, a new immunomagnetic separation assay (IMS Toxo) targeting the ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2016.01.002
更新日期:2016-08-01 00:00:00
abstract::The objectives of this study were to evaluate the growth and survival of the model probiotic strain Lactobacillus plantarum WCFS1 in co-culture with traditional yoghurt starters and to investigate the impact of preculturing on their survival and metabolite formation in set-yoghurt. L. plantarum WCFS1 was precultured u...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2016.04.008
更新日期:2016-10-01 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::Dairy propionibacteria (PAB) are used as a ripening starter in combination with Lactic acid bacteria (LAB) for dairy products such as Swiss-type cheese. LAB and PAB have also been studied for their probiotic properties but little is still known about their individual and/or synergistic beneficial effects within dairy ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.04.002
更新日期:2016-02-01 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::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::The dominant microbiota of brown shrimp (Crangon crangon) were systematically identified during storage under different conditions. Freshly caught shrimp were processed on board the fishing vessel under the best possible hygienic conditions (IDEAL), unpeeled and manually (sterile) peeled, then stored on ice and at 7.5...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2013.04.009
更新日期:2013-12-01 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 objectives of the present study were to evaluate the spread of Salmonella Enteritidis to different cutting boards (wood, triclosan-treated plastic, glass, and stainless steel) from contaminated poultry skin (5 log CFU/g) and then to tomatoes and to analyze the effect of different protocols used to clean these surf...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2011.12.028
更新日期:2012-06-01 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::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::Failure of food preservation is frequently caused by thermostable spores of members of the Bacillaceae family, which show a wide spectrum of resistance to cleaning and preservation treatments. We constructed and validated a mixed-species genotyping array for 6 Bacillus species, including Bacillus subtilis, Bacillus li...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.03.010
更新日期:2011-04-01 00:00:00