Relationship between time-to-detection (TTD) and the biological parameters of Pichia anomala IG02; modelling of TTD as a function of temperature, NaCl concentration, and pH and quantification of their effects.

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 and the next above it. A linear relationship, which depended on the inoculum size, between lnTTD with ln lambda and ln mu(m) was found. These relationships can be used to estimate the biological parameters of cultures with low inoculum levels. In addition, TTD for P. anomala IG02 could be modelled as a function of environmental conditions. The model can also be applied to lambda and mu(m) through their relationships with TTD. The effects of temperature, NaCl content and pH were quantified by the generalized z-values. An increase of 5.97 in NaCl concentration, a decrease of 1.97 units of pH, or a decrease of 6.08 degrees C doubled the TTD or caused a 2.53-fold increase in lambda and a 2.56-fold decrease in the mu(m).

journal_name

Food Microbiol

journal_title

Food microbiology

authors

Arroyo López FN,Durán Quintana MC,Garrido Fernández A

doi

10.1016/j.fm.2005.05.011

subject

Has Abstract

pub_date

2006-06-01 00:00:00

pages

315-24

issue

4

eissn

0740-0020

issn

1095-9998

pii

S0740-0020(05)00072-9

journal_volume

23

pub_type

杂志文章
  • Response of four types of coliphages to high hydrostatic pressure.

    abstract::Pressure inactivation of four types of coliphages, varphiX 174 (ssDNA virus), MS2 (ssRNA virus), lambda imm434 (dsDNA virus) and T4 (dsDNA virus), was studied to evaluate their potential as human enteric viral surrogates for use in validation of commercial pressure processing treatments. Phage varphiX 174 demonstrated...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2005.09.003

    authors: Guan D,Kniel K,Calci KR,Hicks DT,Pivarnik LF,Hoover DG

    更新日期:2006-09-01 00:00:00

  • Comparison of three extraction methods to detect noroviruses in dairy products.

    abstract::Noroviruses (NoV) are currently the most common cause of viral foodborne diseases and RT-qPCR is widely used for their detection in food because of its sensitivity, specificity and rapidity. The ISO/TS (15216-1, 15216-2) procedures for detecting NoV and HAV in high-risk food categories such as shellfish, bottled water...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2016.09.001

    authors: Hennechart-Collette C,Martin-Latil S,Fraisse A,Perelle S

    更新日期:2017-02-01 00:00:00

  • Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population.

    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

    authors: Chaves-López C,Serio A,Martuscelli M,Paparella A,Osorio-Cadavid E,Suzzi G

    更新日期:2011-08-01 00:00:00

  • Development and application of MALDI-TOF MS for identification of food spoilage fungi.

    abstract::Filamentous fungi are frequently involved in food spoilage and cause important food losses and substantial economic damage. Their rapid and accurate identification is a key step to better manage food safety and quality. In recent years, MALDI-TOF MS has emerged as a powerful tool to identify microorganisms and has suc...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2018.05.001

    authors: Quéro L,Girard V,Pawtowski A,Tréguer S,Weill A,Arend S,Cellière B,Polsinelli S,Monnin V,van Belkum A,Vasseur V,Nodet P,Mounier J

    更新日期:2019-08-01 00:00:00

  • Evaluation of indirect impedance for measuring microbial growth in complex food matrices.

    abstract::The suitability of indirect impedance to accurately measure microbial growth in real food matrices was investigated. A variety of semi-solid and liquid food products were inoculated with Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Lactobacillus plantarum, Pseudomonas aeruginosa, Escherichia coli, S...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.02.014

    authors: Johnson N,Chang Z,Bravo Almeida C,Michel M,Iversen C,Callanan M

    更新日期:2014-09-01 00:00:00

  • Will the emergence of core genome MLST end the role of in silico MLST?

    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

    authors: Kimura B

    更新日期:2018-10-01 00:00:00

  • Prevalence and biofilm-forming ability of Listeria monocytogenes in New Zealand mussel (Perna canaliculus) processing plants.

    abstract::Greenshell™ mussels are New Zealand's largest seafood export species. Some export markets require compliance with 'zero' tolerance legislation for Listeria monocytogenes in 25 g of product. Even though individually quick frozen (IQF) mussel products are labeled 'to be cooked', and are not classified as ready-to-eat, s...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2011.06.014

    authors: Cruz CD,Fletcher GC

    更新日期:2011-10-01 00:00:00

  • Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.

    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

    authors: Corsetti A,Settanni L,Valmorri S,Mastrangelo M,Suzzi G

    更新日期:2007-09-01 00:00:00

  • A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation.

    abstract::The evaluation of gliadin hydrolysis during dough fermentation by using two lactic acid bacteria, Lactobacillus plantarum CRL 775 and Pediococcus pentosaceus CRL 792, as pooled cell suspension (LAB) or cell free extract (CFE) was undertaken. The CFE pool produced a greater (121%) increase in amino acid concentration t...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2012.06.007

    authors: Gerez CL,Dallagnol A,Rollán G,Font de Valdez G

    更新日期:2012-12-01 00:00:00

  • Detection of enterohaemorrhagic Escherichia coli in food by droplet digital PCR to detect simultaneous virulence factors in a single genome.

    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

    authors: He L,Simpson DJ,Gänzle MG

    更新日期:2020-09-01 00:00:00

  • Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in oysters by high-hydrostatic pressure and mild heat.

    abstract::Several recent outbreaks associated with oysters have heightened safety concerns of raw shellfish consumptions, with the majority being attributed to Vibrio spp. The objective of this study was to determine the effect of high-hydrostatic pressure (HHP) followed by mild heating on the inactivation of Vibrio parahaemoly...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2012.05.009

    authors: Ye M,Huang Y,Chen H

    更新日期:2012-10-01 00:00:00

  • Microcalorimetric study of the growth of bacterial colonies of Lactococcus lactis IL1403 in agar gels.

    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

    authors: Kabanova N,Stulova I,Vilu R

    更新日期:2012-02-01 00:00:00

  • Comparison of molecular detection methods for Vibrio parahaemolyticus and Vibrio vulnificus.

    abstract::Pathogenic vibrios are a global concern for seafood safety and many molecular methods have been developed for their detection. This study compares several molecular methods for detection of total and pathogenic Vibrio parahaemolyticus and Vibrio vulnificus, in MPN enrichments from oysters and fish intestine samples. T...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2011.12.011

    authors: Jones JL,Hara-Kudo Y,Krantz JA,Benner RA Jr,Smith AB,Dambaugh TR,Bowers JC,Depaola A

    更新日期:2012-05-01 00:00:00

  • Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce.

    abstract::Outbreaks of food-borne disease associated with the consumption of fresh and minimally processed fruits and vegetables have increased dramatically over the last few years. Traditional chemical sanitizers are unable to completely eradicate or kill the microorganisms on fresh produce. These conditions have stimulated re...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.11.008

    authors: Siroli L,Patrignani F,Serrazanetti DI,Tabanelli G,Montanari C,Gardini F,Lanciotti R

    更新日期:2015-05-01 00:00:00

  • Saccharomyces cerevisiae isolates with extreme hydrogen sulfide production showed different oxidative stress resistances responses during wine fermentation by RNA sequencing analysis.

    abstract::In the wine industry, off-odors occurring during fermentation and bottling caused by hydrogen sulfide (H2S) produced by Saccharomyces cerevisiae are still a major problem. Here, two native S. cerevisiae isolates possessing extreme H2S production capacities were isolated from 166 strains in Chinese vineyards. Significa...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2018.10.021

    authors: Li Y,Zhang Y,Liu M,Qin Y,Liu Y

    更新日期:2019-06-01 00:00:00

  • Relationship between membrane fatty acid composition and heat resistance of acid and cold stressed Salmonella senftenberg CECT 4384.

    abstract::This study evaluates the adaptative response to heat (63 degrees C) and the modifications in membrane fatty acid composition of Salmonella senftenberg after its growth in an acidified medium and after its exposure to combinations of acid and cold stresses. Cells were grown in Brain Heart Infusion (BHI) buffered at pH ...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2008.11.002

    authors: Alvarez-Ordóñez A,Fernández A,López M,Bernardo A

    更新日期:2009-05-01 00:00:00

  • Assessment of the microbiological safety of edible dried seeds from retail premises in the United Kingdom with a focus on Salmonella spp.

    abstract::Sesame seed products have recently been associated with a number of Salmonella outbreaks in the UK and elsewhere. Aside from sesame seeds, there is little published information on the prevalence of Salmonella spp. in edible seeds. A study of 3735 samples of retail edible dried seeds in the UK was therefore carried out...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2009.05.007

    authors: Willis C,Little CL,Sagoo S,de Pinna E,Threlfall J

    更新日期:2009-12-01 00:00:00

  • Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a 1H NMR-based metabolomics approach.

    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

    authors: Li RY,Zheng XW,Zhang X,Yan Z,Wang XY,Han BZ

    更新日期:2018-12-01 00:00:00

  • Mechanistic modelling of the inhibitory effect of pH on microbial growth.

    abstract::Modelling and simulation of microbial dynamics as a function of processing, transportation and storage conditions is a useful tool to improve microbial food safety and quality. The goal of this research is to improve an existing methodology for building mechanistic predictive models based on the environmental conditio...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2017.12.007

    authors: Akkermans S,Van Impe JF

    更新日期:2018-06-01 00:00:00

  • Modelling and predicting the simultaneous growth of Listeria monocytogenes and psychrotolerant lactic acid bacteria in processed seafood and mayonnaise-based seafood salads.

    abstract::A new combined model for Listeria monocytogenes and psychrotolerant Lactobacillus spp. was constructed and evaluated for processed seafood and mayonnaise-based seafood salads. The new model was constructed by combining existing cardinal parameter models for L. monocytogenes and Lactobacillus spp. using the classical J...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.07.005

    authors: Mejlholm O,Dalgaard P

    更新日期:2015-04-01 00:00:00

  • Survival of Penicillium spp. conidia during deep-frying and baking steps of frozen chicken nuggets processing.

    abstract::This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at ...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2015.11.010

    authors: Wigmann ÉF,Moreira RC,Alvarenga VO,Sant'Ana AS,Copetti MV

    更新日期:2016-05-01 00:00:00

  • Global transcriptomic response of Listeria monocytogenes during growth on cantaloupe slices.

    abstract::Understanding a pathogen's response to food environments is imperative to develop effective control strategies as well as to elucidate the impact of foods on virulence potential. The purpose of this study was to assess transcriptional response of Listeria monocytogenes after growth in cantaloupe, as well as its impact...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2018.09.012

    authors: Kang J,Burall L,Mammel MK,Datta AR

    更新日期:2019-02-01 00:00:00

  • Antimicrobial activity of whey protein films supplemented with Lactobacillus sakei cell-free supernatant on fresh beef.

    abstract::The aim of this work was to evaluate the antimicrobial activity of whey protein isolate (WPI) films supplemented with Lactobacillus sakei NRRL B-1917 cell-free supernatant on beef inoculated with Escherichia coli ATCC 25922 or Listeria monocytogenes Scott A; additionally, sensory evaluation was performed on wrapped be...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2016.10.024

    authors: Beristain-Bauza SDC,Mani-López E,Palou E,López-Malo A

    更新日期:2017-04-01 00:00:00

  • Identification and transcriptional profile of Lactobacillus paracasei genes involved in the response to desiccation and rehydration.

    abstract::Lactobacillus paracasei is able to persist in a variety of natural and technological environments despite physico-chemical perturbations, in particular alternations between desiccation and rehydration. However, the way in which it adapts to hydric fluctuations and the genetic determinants involved are not clearly unde...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2019.103301

    authors: Palud A,Salem K,Cavin JF,Beney L,Licandro H

    更新日期:2020-02-01 00:00:00

  • Development of 23 individual TaqMan® real-time PCR assays for identifying common foodborne pathogens using a single set of amplification conditions.

    abstract::Most of the acute intestinal diseases are caused by foodborne pathogens with infants and elderly people being at major risk. The aim of this study was to develop a procedure to simultaneously detect 20 foodborne pathogens in complex alimentary matrices such as milk, cheese and meat. The list of targets include, among ...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.04.007

    authors: Cremonesi P,Pisani LF,Lecchi C,Ceciliani F,Martino P,Bonastre AS,Karus A,Balzaretti C,Castiglioni B

    更新日期:2014-10-01 00:00:00

  • Development and application of a real-time polymerase chain reaction method for quantification of Escherichia coli in oysters (Crassostrea gigas).

    abstract::Oysters are important mariculture species worldwide. Because of their filter-feeding behaviors, oysters can accumulate microorganisms, including pathogens, from surrounding water and concentrate bacteria in high numbers. Rapid and suitable methods for quantification of Escherichia coli in oysters are necessary conside...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2018.08.015

    authors: Miotto M,Fonseca AA Júnior,Barretta C,da Silva HS,Pellizzaro T,De Dea Lindner J,Vieira CRW,Parveen S,Prudencio ES

    更新日期:2019-02-01 00:00:00

  • Bio-molecular characterisation of indigenous Oenococcus oeni strains from Negroamaro wine.

    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

    authors: Cappello MS,De Domenico S,Logrieco A,Zapparoli G

    更新日期:2014-09-01 00:00:00

  • Suitability of centrifuge water for detecting the presence of Escherichia coli versus finished fresh-cut lettuce testing.

    abstract::Fresh produce causes most foodborne outbreaks in the USA, and it is also considered a hazardous food product in other areas of the world such as Europe. The outbreaks attributed to fresh produce increase the focus of producers on hygiene to minimize exposure to food hazards. The fresh produce industry has the urgent n...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2019.103271

    authors: López-Gálvez F,Gil MI,Andújar S,Allende A

    更新日期:2019-12-01 00:00:00

  • Occurrence and characterization of Listeria spp. in ready-to-eat retail foods from Vancouver, British Columbia.

    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

    authors: Kovačević J,Mesak LR,Allen KJ

    更新日期:2012-06-01 00:00:00

  • Isolation and characterisation of a novel Podoviridae-phage infecting Weissella cibaria N 22 from Nham, a Thai fermented pork sausage.

    abstract::A novel Podoviridae lactic acid bacteria (LAB) phage from Nham, a Thai fermented pork sausage, is reported. From a total of 36 samples, 41 isolates of LAB were obtained and employed as hosts for the isolation of phages. From these LAB, only one phage, designated Φ 22, was isolated. The lactic acid bacterial isolate na...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2010.10.011

    authors: Pringsulaka O,Patarasinpaiboon N,Suwannasai N,Atthakor W,Rangsiruji A

    更新日期:2011-05-01 00:00:00