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 from pecorino cheese sampled in ten different Italian regions. All isolates were identified as D. hansenii on the basis of conventional and molecular taxonomic analysis. The D1/D2 domain sequences of the 26S-rDNA did not show any variation, confirming the extreme homogeneity of this species. PCR-duplex-RAPD banding patterns analyzed with PCoA showed interesting clustering related to the geographic areas of isolation, although some overlapping between strains derived from different districts could be observed. A FTIR (Fourier Transform Infrared Spectroscopy) metabolomic fingerprint produced groupings weakly related to those observed with RAPD and less associated with the isolation locales. The discriminatory power of metabolomic fingerprint was able to discriminate strains otherwise considered identical. This preliminary study showed that, in spite of the homogeneity at the 26S-rDNA level, the D. hansenii strains exhibit high molecular and metabolomic variability somehow linked to the places of isolation. Further studies will be necessary to better investigate on the link between terroir and strain variability, as well as on the relation between genotypic and metabolomic fingerprints.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Del Bove M,Lattanzi M,Rellini P,Pelliccia C,Fatichenti F,Cardinali Gdoi
10.1016/j.fm.2009.03.009subject
Has Abstractpub_date
2009-08-01 00:00:00pages
453-9issue
5eissn
0740-0020issn
1095-9998pii
S0740-0020(09)00063-Xjournal_volume
26pub_type
杂志文章,评审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::We investigated the effects of factors such as relative humidity (RH) and temperature on pathogen survival on apples with different surface conditions. Apples with different surface conditions (unblemished, bruised, or cut) were inoculated with three pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, and Sta...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2013.02.004
更新日期:2013-08-01 00:00:00
abstract::Pathogenic Cronobacter species are responsible for life-threatening illness in neonates. A ten-year comprehensive survey was conducted to examine the population structure and antimicrobial resistant patterns of Cronobacter isolates from food (n = 78) and clinical (n = 12) sources in Wenzhou, China. A total of 90 (4.4%...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103432
更新日期:2020-08-01 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::Daqu is a traditional fermentation starter for the production of baijiu and vinegar. It is an important saccharifying and fermenting agent associated with alcoholic fermentation and also a determining factor for the flavour development of these products. Bacterial and yeast isolates from a traditional fermentation sta...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2018.03.015
更新日期:2018-12-01 00:00:00
abstract::Lactic acid bacteria (LAB) antimicrobial peptides typically exhibit antibacterial activity against food-borne pathogens, as well as spoilage bacteria. Therefore, they have attracted the greatest attention as tools for food biopreservation. In some countries LAB are already extensively used as probiotics in food proces...
journal_title:Food microbiology
pub_type: 杂志文章,评审
doi:10.1016/j.fm.2013.05.010
更新日期:2013-12-01 00:00:00
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::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::The purpose of this study was to analyze the presence of different yeasts in the facilities of four wineries from the D.O.Ca. Rioja region in Spain. The study was conducted through the identification of the yeasts via the PCR-RFLP technique of the ITS region of rDNA. The diversity of non-Saccharomyces yeasts found in ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.06.012
更新日期:2010-12-01 00:00:00
abstract::The objective of this study was to compare the effect of current (10 °C for 10 h followed by 0 °C with a low fan speed) versus four alternative beef carcass chilling regimes, ranging from -6 °C to 0 °C and wind speeds between 1.5 and 6 m/s on the microbiology of beef carcasses. The temperature and relative humidity (R...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103717
更新日期:2021-05-01 00:00:00
abstract::The objective of this study was to determine if the adaptation at planktonic stage to subinhibitory concentrations (SIC) of sodium hypochlorite (NaOCl) could modulate the biofilm forming ability of five Listeria monocytogenes strains V7, Scott A, FSL-N1-227, FSL F6-154 and ATCC 19116 representing serotypes 1/2a, 4b an...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103714
更新日期:2021-06-01 00:00:00
abstract::Hong Qu, which mainly contains Monascus sp. and other microorganisms, as well as numerous microbial metabolites, is used as the fermentation starter of Hong Qu glutinous rice wine, a traditional alcoholic beverage. Two widely-used types of Hong Qu, namely Wuyi Qu (WYQ) and Gutian Qu (GTQ), were thoroughly compared for...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.07.019
更新日期:2018-02-01 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::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::We have previously shown a relationship between the virulence level of Listeria monocytogenes strains and their detection on PALCAM medium. To account for the fact that only 40% of low-virulence field strains of L. monocytogenes were detected on PALCAM medium compared to 92% on ALOA medium, the detection of virulent a...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2008.08.001
更新日期:2009-02-01 00:00:00
abstract::The fermented milk matsoni is a traditional, national food product of both Georgia and Armenia. Little is known about the effects of biogeography and milk type on the microbial biodiversity of matsoni or the fungal composition of matsoni fermentations. High-throughput marker-gene sequencing was used to survey the bact...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.01.018
更新日期:2015-09-01 00:00:00
abstract::The microflora of must and wine consists of yeasts, acetic acid bacteria and lactic acid bacteria (LAB). The latter group plays an important role for wine quality. The malolactic fermentation carried out by LAB leads to deacidification and stabilisation of wines. Nevertheless, LAB are often associated with wine spoila...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2012.08.011
更新日期:2013-02-01 00:00:00
abstract::Growth of Lactococcus lactis IL1403 in solid agar gels and liquid cultures at different glucose concentrations of 2, 10 and 20 g/L and different inoculation rates from 10(0) to 10(6) cfu/mL with the 10-fold increment was studied using thermal activity monitor TAM III. In parallel to calorimetric measurements the chang...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2011.08.018
更新日期:2012-02-01 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::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::Building secondary models that describe the growth rate as a function of multiple environmental conditions is often very labour intensive and costly. As such, the current research aims to assist in decreasing the required experimental effort by studying the efficacy of both design of experiments (DOE) and optimal expe...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2018.05.010
更新日期:2018-12-01 00:00:00
abstract::Cyanobacteria are a threat to the safety of water sources for drinking, recreation, and food production, because some cyanobacteria, such as Microcystis, produce cyanotoxins. However, the colonization of plants by Microcystis and the fate of their toxin, microcystins (MCs), in agricultural environments have not been t...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103655
更新日期:2021-04-01 00:00:00
abstract::As filter-feeding bivalves, oysters can accumulate microorganisms into their gills, causing spoilage and potential safety issues. This study aims to investigate the changes in the gill microbiota of oysters packed under air and modified atmospheres (MAs, 50% CO2: 50% N2, 70% CO2: 30% O2, and 50% CO2: 50% O2) during st...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2016.08.006
更新日期:2017-02-01 00:00:00
abstract::Microbial subtyping is the most common approach for Salmonella source attribution. Typically, attributions are computed using frequency-matching models like the Dutch and Danish models based on phenotyping data (serotyping, phage-typing, and antimicrobial resistance profiling). Herewith, we critically review three maj...
journal_title:Food microbiology
pub_type: 杂志文章,评审
doi:10.1016/j.fm.2017.03.002
更新日期:2018-05-01 00:00:00
abstract::This work evaluated the effect of lysozyme on lactobacilli isolated from Port wine. Bacterial growth experiments were conducted in MRS/TJ medium and inactivation studies were performed in phosphate buffer (KH2PO4), distilled water and wine supplemented with different concentrations of lysozyme. The response of bacteri...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.01.007
更新日期:2015-08-01 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::It is recognised that inoculum size affects the rate and extent of bacterial spore germination. It has been proposed that this is due to spores interacting: molecules released from germinated spores trigger germination of dormant neighbours. This study investigated whether changes to the total number of spores in a sy...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2012.04.015
更新日期:2012-10-01 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
更新日期:2011-08-01 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