Abstract:
:The aim of this study was to target three genes of Staphylococcus aureus-fmhA (coding for a factor of unknown function), catalase and femA (coding for a factor essential for methicillin resistance) to establish and validate a PCR assay for the detection of this pathogen. Two pairs of primers were designed for fmhA and one pair each for catalase and femA genes. The PCR assays were standardized and found to give specific amplicons under similar reaction parameters. Target specificity of the primers was confirmed by DNA sequencing of the amplicons. While the initial inclusivity and exclusivity test reactions were in agreement in case of three of the primer pairs, one pair based on fmhA gene produced a non-specific product with a template DNA used in exclusivity test reactions. Forty-five strains of S. aureus were subjected to these PCR assays for their evaluation. Three among the four pairs of primers, one against each gene detected all the 45 strains precisely whereas one of the PCR assays using primers targeting the fmhA gene did not generate the specific amplicon with several of the strains. Seven unidentified strains of Gram-positive cocci subjected to these PCR assays produced negative results for each culture. Six of the strains were identified as Staphylococcus haemolyticus and one strain as Staphylococcus arlettae by 16S ribosomal gene analyses. All the three assay systems showed a detection limit of 100 cells per 20mul reaction assay. For validation of these assay systems, 80 coded samples of 11% skimmed milk spiked with different pathogens were received from NICED (National Institute of Cholera and Enteric Diseases), Kolkata and subjected to these PCR assays. All the three assays could detect S. aureus correctly in two of the samples. Amongst 150 raw milk samples, 36 (24%) were found positive for S. aureus. We conclude that fmhA, catalase and femA genes are conserved in S. aureus and, therefore, could be used as specific targets for its detection and identification by PCR. The protocols developed herein could be used for rapid and specific detection of this pathogen in food, clinical and environmental samples, especially milk.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Riyaz-Ul-Hassan S,Verma V,Qazi GNdoi
10.1016/j.fm.2008.01.010subject
Has Abstractpub_date
2008-05-01 00:00:00pages
452-9issue
3eissn
0740-0020issn
1095-9998pii
S0740-0020(08)00026-9journal_volume
25pub_type
杂志文章abstract::The presence of verotoxin-producing Escherichia coli (VTEC) on bovine (n = 330) and pig (n = 120) carcasses in Poland was investigated using the ISO/TS 13136 standard. A total of 115 (34.8%) and 37 (30.8%) cattle and pig samples were positive in real-time PCR, respectively. Isolation of the bacteria revealed that from...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103587
更新日期:2020-12-01 00:00:00
abstract::This study examined the effect of mixed fermentation of non-Saccharomyces (Torulaspora delbrueckii ZYMAFLORE Alpha(TD n. Sacch) and Metschnikowia pulcherrima JS22) and Saccharomyces cerevisiae yeasts (D254 and EC1118) on the production of cherry wines, in comparison with commonly used mono-culture. Results obtained du...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.05.007
更新日期:2014-12-01 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::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::Rotting caused by grey mould (Botrytis cinerea) is a concerning disease for numerous crops both pre- and postharvest stages. Application of antagonistic yeasts is a promising strategy for controlling grey mould incidence which could mitigate undesirable consequences of using synthetic fungicides. In this work, a scree...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103556
更新日期:2020-12-01 00:00:00
abstract::The presence and enumeration of halophilic and alkaliphilic bacteria in Spanish-style table-olive fermentations was studied. Twenty 10-tonne fermenters at two large manufacturing companies in Spain, previously studied through both culture dependent and independent (PCR-DGGE) methodologies, were selected. Virtually all...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.09.006
更新日期:2016-02-01 00:00:00
abstract::The increasing demand for high quality gluten-free (GF) bread, clean labels and natural products is raising the need for new approaches in GF bread-making. Sourdough is the foremost fermentation used for baking purposes and it has been proven to be ideal for improving the texture, palatability, aroma, shelf life and n...
journal_title:Food microbiology
pub_type: 杂志文章,评审
doi:10.1016/j.fm.2009.07.001
更新日期:2009-10-01 00:00:00
abstract::The Traditional Mountain Malga (TMM) cheese is made from raw cow's milk by spontaneously fermentation in small farms called "Malga" located in Trentino region. This study was designed to characterize the lactic acid bacteria (LAB) growing on MRS medium, of TMM-cheese at the end of the ripening. Ninety-five LAB were is...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.12.003
更新日期:2015-06-01 00:00:00
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::Essential oils of clove (Syzygium aromaticum L.), fennel (Foeniculum vulgare Miller), cypress (Cupressus sempervirens L.), lavender (Lavandula angustifolia), thyme (Thymus vulgaris L.), herb-of-the-cross (Verbena officinalis L.), pine (Pinus sylvestris) and rosemary (Rosmarinus officinalis) were tested for their antim...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.05.012
更新日期:2010-10-01 00:00:00
abstract::Commercial nisin was encapsulated in nanovesicles (mean diameter 140 nm) prepared from partially purified soy lecithin. Nisin-loaded liposomes and unencapsulated (free) nisin were initially tested in BHI medium and skim milk inoculated with Listeria monocytogenes and incubated for 48 h at 30 degrees C. At such abuse t...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.09.013
更新日期:2010-02-01 00:00:00
abstract::Fifty-two tetracycline-resistant Citrobacter spp. strains were isolated from farm-raised catfish. Morphological and biochemical characteristics indicated that 38 of the 52 citrobacters were Citrobacter freundii, 7 were C. amalonaticus and 7 were C. braakii. All isolates were resistant to multiple antibiotics. Polymera...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2007.07.008
更新日期:2008-02-01 00:00:00
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::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::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::The microbial biodiversity and dynamics of king scallops meat and coral during cold storage (cold chain rupture: 1/3 storage time at 4 °C followed by 2/3 at 8 °C), was assessed by combining culture-dependant and -independent methods. Products were packaged as follows: aerobic, vacuum packed and 3 different CO2/N2 modi...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2013.02.011
更新日期:2013-09-01 00:00:00
abstract::Six strains of non-starter lactic acid bacteria (NSLAB) were used to extend the shelf-life of the fresh cheese Tosèla manufactured with pasteurised cows' milk. The acidification kinetics of three Lactobacillus paracasei, one Lactobacillus rhamnosus and two Streptococcus macedonicus were studied in synthetic milk mediu...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.12.003
更新日期:2011-08-01 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 objectives of this study were to develop a method for concentrating rotavirus, to assess the detection rate, and to characterize the genotype of naturally occurring rotavirus in bivalve shellfish species; including oysters (Saccostrea forskali), cockles (Anadara nodifera), and mussels (Perna viridis). The results ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.07.020
更新日期:2015-04-01 00:00:00
abstract::The microflora of Tibetan kefir grains was investigated by culture- independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria and 26S rRNA for yeasts, followed by sequencing of the most intense bands, showed that the dominant microorganisms were Pseudomonas sp., L...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.04.009
更新日期:2009-12-01 00:00:00
abstract::Ready-to-eat (RTE) sliced emulsion type sausages are sensitive to recontamination with Listeria (L.) monocytogenes during processing and packaging steps. Since Listeria spp. are able to grow on those products under cold storage conditions, taking steps to reduce the recontamination risk and implementing antibacterial ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103673
更新日期:2021-04-01 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::This study investigated the effectiveness of three thermal treatments; hot air (HA), hot water immersion (HWI), and hot water spraying (HWS); alone and in combination with radio frequency (RF) on the inactivation of Salmonella Typhimurium in shell eggs. In addition, the physical quality of the treated eggs and their f...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103281
更新日期:2020-02-01 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::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 effect of gaseous ozone and hot water, alone or in combination, on the sensory and microbial quality of cantaloupe melon was investigated. Escherichia coli O157:H7 transmission from the rind to edible melon flesh during cutting practices was also investigated. Four different treatments consisting of hot water (75 ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2007.06.003
更新日期:2008-02-01 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::Enterobacteriaceae comprise food spoilage organisms as well as food-borne pathogens including Escherichia coli. Heat resistance in E. coli was attributed to a genomic island called the locus of heat resistance (LHR). This genomic island is also present in several other genera of Enterobacteriaceae, but its function in...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2016.12.018
更新日期:2017-06-01 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::This study determined the ultraviolet-C (UV-C) dose necessary to reduce 90% population (DUV-C) of 17 spoilage yeasts and their composited inoculum in orange juice (pH 3.71, 11.60 °Brix, 0.55% citric acid, 2.46% w/v insoluble solids). Growth parameters of all test yeasts were first established to standardize the growth...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2018.10.003
更新日期:2019-04-01 00:00:00