Abstract：
:In this study, inhibitory psychrotrophic lactic acid bacteria were isolated and investigated for future use in biopreservation of seafood products. Screening of 5575 colonies isolated from various seafood products resulted in the selection of 132 colonies presenting inhibitory properties. Among them, 52 isolates had characteristics of LAB and showed growth at 15 degrees C but not at 30 degrees C. The inhibition spectrum of these 52 isolates against 14 target strains (Gram-positive and -negative) showed inhibition of typical seafood spoiling and pathogenic bacteria and enabled the formation of seven interesting clusters. Sequencing of the 16S rRNA gene of a representative isolate from each cluster identified three Leuconostoc gelidum, two Lactococcus piscium, one Lactobacillus fuchuensis and one Carnobacterium alterfunditum. Theses strains did not produce histamine nor tyramine, and showed no particular antibiotic resistance profile. Growth rate as a function of temperature was tested for one L. piscium and one L. gelidum isolate and confirmed their psychrotrophic behavior. One out of seven isolates showed bacteriocin-like activity. The inhibition mechanisms of the other isolates are still unknown but may be due to competition for substrate. Absence of a bacteriocin-like component could be a positive point to gain rapid authorization for food application in France. This collection of LAB is now ready for testing on products.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Matamoros S,Pilet MF,Gigout F,Prévost H,Leroi Fdoi
10.1016/j.fm.2009.04.011subject
Has Abstractpub_date
2009-09-01 00:00:00pages
638-44issue
6eissn
0740-0020issn
1095-9998pii
S0740-0020(09)00104-Xjournal_volume
26pub_type
杂志文章abstract：:Identification of Cronobacter represent a major challenge for laboratories testing powdered infant formula (PIF). In the present study, two biochemical galleries and three molecular methods have been applied to confirm 276 Cronobacter spp. and non-Cronobacter isolates from different sources. Using the latest database ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.05.008
更新日期：2018-12-01 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：:Although sporulation environmental factors are known to impact on Bacillus spore heat resistance, they are not integrated into predictive models used to calculate the efficiency of heating processes. This work reports the influence of temperature and pH encountered during sporulation on heat resistance of Bacillus wei...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.09.017
更新日期：2012-05-01 00:00:00
abstract：:Food safety is a critical factor in the production of farmhouse cheese. In Ireland the varieties of farmhouse cheese produced reflect a much broader range than those produced commercially and some of these cheese varieties are associated with greater microbiological risk. These include cheese produced from unpasteuris...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.06.009
更新日期：2009-12-01 00:00:00
abstract：:The purpose of the present study was to apply a modelling approach to define the growth rate and growth/no growth interface of Byssochlamys fulva and Byssochlamys nivea on a synthetic medium as a function of temperature and water activity. Both fungal species were grown on malt extract agar at different temperatures (...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.02.005
更新日期：2010-08-01 00:00:00
abstract：:The objective of this study was the development of DNA and RNA real-time PCR methods for detection of food-borne Salmonella sp. as rapid alternatives to the traditional cultural method (ISO 6579, 2004) in fresh meat carcasses and processed meat samples. These PCR methods were based on the hilA sequence, with primers a...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.10.012
更新日期：2011-05-01 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：: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：: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：:The technological advancement of molecular epidemiological analysis using next-generation sequencing (NGS) for foodborne pathogens has a groundbreaking impact over the past three years. In particular, the emergence of cg (core genome) multilocus sequence typing(MLST) has a significant impact. This is because this tech...
journal_title：Food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.fm.2017.09.003
更新日期：2018-10-01 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：:The effect of light and temperature regimes simulating day and night in the field in the months preceding grape harvest on Aspergillus carbonarius growth and ochratoxin A (OTA) production were investigated. Twelve-hour photoperiod affected positively A. carbonarius growth with no differences between incubating the mou...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.12.007
更新日期：2006-10-01 00:00:00
abstract：:The purpose of this study was to investigate the yeast population during the processing of green table olives. In the fresh olives, yeast were found at concentrations of around 3.0 log cfu/g, with Cryptococcus spp. being predominant. In the brine, the yeast concentrations were greater than 4.9 log cfu/ml, with Pichia ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2006.07.022
更新日期：2007-06-01 00:00:00
abstract：:Alcoholic fermentation (AF) and malolactic fermentation (MLF) both have significant influence on the production of black raspberry wine. In this study, three microbes associated with AF and MLF including S. cerevisiae, T. delbrueckii and O. oeni were used to investigate their combined effect on basic compositional, vo...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103551
更新日期：2020-10-01 00:00:00
abstract：:The current study reports a) the in situ transcriptional profiles of Listeria monocytogenes in response to fermented sausage stress and b) an approach in which in situ RT-qPCR data have been combined with advanced statistical techniques to discover potential stress resistance or cell viability biomarkers. Gene express...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.09.003
更新日期：2015-04-01 00:00:00
abstract：:The aim of this study was the microbiological characterisation of a typical Italian cheese "Robiola di Roccaverano" with Protected Designation of Origin (PDO). Fresh and ripened robiola samples were collected from four artisanal and one industrial producer. Artisanal producers used raw goat's milk and natural fermenta...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.04.013
更新日期：2008-09-01 00:00:00
abstract：:The goal of the investigation was to study the succession of major groups of lactic acid bacteria (LAB) and their antagonism in salt-fermented cucumber using PCR. In a direct detection method as well as a short enrichment process, PCR enabled detection of Leuconostoc and Lactobacillus during early hours of fermentatio...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2007.10.010
更新日期：2008-04-01 00:00:00
abstract：:Mawè is a West African spontaneous fermented cereal-based dough. Different types of mawè exist varying in type of cereal and/or production condition, with fermentations lasting 24-48 h. With the aim of obtaining a comprehensive understanding of the microbial ecology of mawè processing, a microbiological characterisati...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.06.005
更新日期：2018-12-01 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：: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：:The occurrence of Listeria spp. and Listeria monocytogenes in retail RTE meat and fish products in Vancouver, British Columbia (B.C.) was investigated. To assess potential consumer health risk, recovered L. monocytogenes isolates were subjected to genotypic and phenotypic characterization. Conventional methods were us...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.12.015
更新日期：2012-06-01 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：:Bacterial communities composition using 16S Next Generation Sequencing (NGS) and Volatile Organic Compounds (VOCs) profile of whole blue crabs (Callinectes sapidus) stored at 4 and 10 °C (proper and abuse temperature) simulating real storage conditions were performed. Conventional microbiological and chemical analyses...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.03.011
更新日期：2019-09-01 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 shelf life of fresh eel in various packaging conditions of atmospheric air, vacuum and modified atmosphere packaging (MAP) (40% CO(2), 30% N(2) and 30% O(2)) at 0 degrees C was investigated. All raw eel samples received acceptable sensory scores during the first 11+/-1 days of storage in atmospheric air, 11+/-1 da...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2007.03.008
更新日期：2007-10-01 00:00:00
abstract：:Coenzyme Q0 (CoQ0) has demonstrated antitumor, anti-inflammatory, and anti-angiogenic activities. Cronobacter sakazakii is an opportunistic foodborne pathogen associated with high mortality in neonates. In this study, the antimicrobial activity and possible antimicrobial mechanism of CoQ0 against C. sakazakii were inv...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103337
更新日期：2020-04-01 00:00:00
abstract：:The effects of water activities for sporulation (a(wsp)) and germination (a(wge)) on the distributions of the growth rate of the germ tubes (mu) and the germination time (t(G)) of Penicillium chrysogenum conidia were determined by monitoring the length of the same germ tubes throughout the experiments automatically. N...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.05.007
更新日期：2008-10-01 00:00:00
abstract：:Kimchi is a traditional Korean fermented food. Since it ferments continuously during distribution and storage, the extension of shelf life by preventing over-acidification is a major concern in the kimchi industry. One of the most frequently attempted ways to delay fermentation is to add naturally occurring antimicrob...
journal_title：Food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.fm.2012.05.007
更新日期：2012-10-01 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：:Presumptive lactic acid bacterial cocci were found in six sourdoughs (out of 20) from the Abruzzo region (central Italy) and subjected to phenotypic and genotypic characterization. A total of 21 isolates, recognized as seven strains by randomly amplified polymorphic DNA (RAPD)-polymerase chain reaction (PCR) typing, w...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2007.01.002
更新日期：2007-09-01 00:00:00
