Abstract：
:The direct viable count (DVC), a microscopic method for the enumeration of viable bacteria, was modified by replacing nalidixic acid with ciprofloxacin. This modification made it possible to apply this method to a variety of Gram-negative and Gram-positive bacteria which was not previously possible. Of the four antibiotics tested (nalidixic acid, novobiocin, ciprofloxacin and mitomycin C), ciprofloxacin and mitomycin C were the only ones effective for use in the DVC with all of the bacteria tested. In addition, ciprofloxacin could be used at a single concentration (1 microgram/ml) while adjustments were necessary with the other antibiotics when examining bacteria from different genera and, in some instances, from different species. The use of ciprofloxacin in the DVC resulted in viable cells that had elongated by 5-11 times their original length. We conclude that the modified DVC will be useful in growth and survival studies of bacterial pathogens and spoilage organisms in milk and other foods.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Buchrieser C,Kaspar CWdoi
10.1016/0168-1605(93)90167-fsubject
Has Abstractpub_date
1993-12-01 00:00:00pages
227-37issue
4eissn
0168-1605issn
1879-3460pii
0168-1605(93)90167-Fjournal_volume
20pub_type
杂志文章abstract：:Since food spoilage by yeasts causes high economic losses, fast and accurate identifications of yeasts associated with food and food-related products are important for the food industry. In this study the efficiency of the matrix assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) to i...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.11.016
更新日期：2018-02-02 00:00:00
abstract：:Respiration of sugars by non-Saccharomyces yeasts has been recently proposed for lowering alcohol levels in wine. Development of industrial fermentation processes based on such an approach requires, amongst other steps, the identification of yeast strains which are able to grow and respire under the relatively harsh c...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.04.024
更新日期：2014-07-02 00:00:00
abstract：:It was the objective of this work to evaluate the effect of high pressure homogenization on the activity of antimicrobial enzymes such as lysozyme and lactoperoxidase against a selected group of Gram positive and Gram negative species inoculated in skim milk. Lactobacillus helveticus, Lactobacillus plantarum and Liste...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.01.005
更新日期：2004-07-15 00:00:00
abstract：:In this work, psychrotrophs known to cause food spoilage were isolated from commercial food products. Further, temperature sensitivities and volatile organic compounds of the representative strains were characterized to evaluate the population heterogeneity. A total of 490 isolates belonging to 38 genera of 20 familie...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.09.026
更新日期：2019-02-02 00:00:00
abstract：:Fava bean flour is regarded as a potential plant-based protein source, but the addition of it at high concentration is restricted by its poor texture-improving ability and by anti-nutritional factors (ANF). Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) are regarded as good texture modifiers. In this ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.02.012
更新日期：2017-05-02 00:00:00
abstract：:A year-long survey of two Northern Ireland milk processing plants for Listeria monocytogenes was carried out. Sample sites included the milk processing environment (walls, floors, drains, and steps), processing equipment, raw and pasteurised milk. The FDA listeria-selective enrichment procedure was used to process sam...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/S0168-1605(03)00378-7
更新日期：2004-03-01 00:00:00
abstract：:The field of Systems Biology is a rapidly evolving area of research. It follows on from the previous experimental and theoretical 'omics' revolution in biology. Now that we have through the use of these tools many 'indices' of biological systems available the next step is to actually start composing the systems that t...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.ijfoodmicro.2008.04.029
更新日期：2008-11-30 00:00:00
abstract：:Listeria monocytogenes is a food-borne pathogen that can persist for years in food processing plants. It has been hypothesized that this could be due to the development of tolerance or resistance to the disinfectants used. The purpose of the present study was to determine whether biocide resistance or tolerance would ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.09.009
更新日期：2012-11-01 00:00:00
abstract：:A total of 128 samples of seafood on the Icelandic market were tested for the presence of Listeria monocytogenes and other Listeria species. The samples included raw, smoked and dried fish, frozen shellfish and shrimps as well as several fish salads. These products are generally consumed without heating. Listeria spp....
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(91)90069-2
更新日期：1991-02-01 00:00:00
abstract：:Synthetic preservatives can have harmful effects on the body, so plant essential oils appear to be an attractive natural alternative. However, the use of essential oils is limited due to the low stability and possible negative effects on the sensory properties of food. Oil encapsulation was suggested as a way to overc...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2020.108696
更新日期：2020-10-02 00:00:00
abstract：:A culture-independent method for the direct detection in food of Yersinia spp. was developed in this study. It is based on the amplification of a 359 bp PCR product from the RNA polymerase beta-subunit gene (rpoB) and subsequent analysis by denaturing gradient gel electrophoresis (DGGE). Direct detection of Yersinia s...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2005.05.006
更新日期：2005-11-15 00:00:00
abstract：:The Danish regulatory policy on Listeria monocytogenes in foods is based on the principles of HACCP and was developed using a health risk assessment approach. The Danish policy focuses examinations and criteria for L. monocytogenes in ready-to-eat foods and is based on a combination of inspection and product-testing. ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(99)00157-9
更新日期：1999-12-15 00:00:00
abstract：:The aims of this study were (i) to evaluate the specificity and sensitivity of three previously described PCR assays for the detection of Escherichia coli O157 and, (ii) to compare PCR, culture, and two visual immunoassays (VIAs), BioSign and Path-Stik, for detecting E. coli O157 after enrichment culture and immunomag...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(01)00464-0
更新日期：2001-08-15 00:00:00
abstract：:Biphasic isothermal inactivation constitutes a special case of non-linear mortality kinetics. It can be modeled with a primary model that contains an 'If' statement and three temperature dependent survival parameters: the first and second logarithmic inactivation rate constants and the time of the transition from one ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2007.02.004
更新日期：2007-05-30 00:00:00
abstract：:The main factors influencing the microbial stability of chilled prepared food products for which there is an increased consumer interest-are temperature, pH, and water activity. Unlike the pH and the water activity, the temperature may vary extensively throughout the complete production and distribution chain. The she...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(94)00140-2
更新日期：1995-05-01 00:00:00
abstract：:The effect of three alternating temperatures cycles (20/30, 20/37 and 25/42 degrees C) and photoperiod on growth and Ochratoxin A (OTA) production of six isolates of Aspergillus carbonarius on synthetic nutrient medium were investigated. The different temperature regimes affected significantly both the mycelial growth...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.02.003
更新日期：2010-05-15 00:00:00
abstract：:The aim of the work was to study the survival of Lactobacillus plantarum NCIMB 8826 in model solutions and develop a mathematical model describing its dependence on pH, citric acid and ascorbic acid. A Central Composite Design (CCD) was developed studying each of the three factors at five levels within the following r...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.01.040
更新日期：2011-03-30 00:00:00
abstract：:Genetically modified microorganisms (GMMs) are involved in the production of a variety of food and feed. The release and consumption of these products can raise questions about health and environmental safety. Therefore, the European Union has different legislative instruments in place in order to ensure the safety of...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.03.013
更新日期：2013-10-01 00:00:00
abstract：:Prophages account for most of the genetic diversity among strains of a given bacterial species, and represent a latent source for the generation of virulent phages. In this work, a set of 30 commercial, collection and dairy-isolated Lactobacillus casei group strains were used. A species-specific PCR assay allowed a re...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.11.009
更新日期：2011-01-05 00:00:00
abstract：:Cultures and culture filtrates of 129 Listeria innocua strains were examined for inhibitory activity against 18 strains of Listeria monocytogenes. Of the strains examined, 114 (88.4%) cultures and 126 (97.7%) culture filtrates had an inhibitory activity against strains of L. monocytogenes and most filtrates were sensi...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(98)00017-8
更新日期：1998-03-03 00:00:00
abstract：:Escherichia coli O157:H7 associated with food has caused many serious public health problems in recent years. However, only viable cells of this pathogen can cause infections, and false-positive detection caused by dead cells can lead to unnecessary product recalls. The objective of this study was to develop and optim...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.10.026
更新日期：2014-01-17 00:00:00
abstract：:To reduce the use of fungicides, biological control with yeasts has been proposed in postharvest pears. Most studies of antagonists selection have been carried out at room temperature. However, in regions like North Patagonia where fruits are stored at -1/0 °C during 5-7 months the selection of potential antagonist ag...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.04.007
更新日期：2011-06-30 00:00:00
abstract：:Listeria monocytogenes contamination of delicatessen slicer blades can lead to cross-contamination of luncheon meats. A cocktail of 3 strong or 3 weak biofilm-forming strains of L. monocytogenes suspended in turkey slurry was used to inoculate stainless steel delicatessen slicer blades at a level of 6 log CFU/blade. T...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.07.021
更新日期：2008-10-31 00:00:00
abstract：:Dutch broiler flocks are routinely tested for the presence of thermotolerant Campylobacter spp. using a standard cultural procedure for fecal and cecal samples. The objective of this study was to estimate the sensitivity and specificity of fecal and cecal culture for detection of Campylobacter colonization in broiler ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2007.11.011
更新日期：2008-02-10 00:00:00
abstract：:The inactivation of Escherichia coli by high hydrostatic pressure treatment at up to 550 MPa and 20 degrees C was studied in potassium phosphate buffer containing high concentrations of sucrose. E. coli strain MG1655 was pressure-sensitive in the absence of sucrose, but became highly pressure resistant in the presence...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(03)00070-9
更新日期：2003-11-15 00:00:00
abstract：:Listeria monocytogenes and Escherichia coli O111 have been implicated in several outbreaks of food-borne disease linked to smallgoods products. Traditional meat starter cultures, containing a mixture of lactic acid bacteria (LAB) and staphylococci, are used to maintain safety and sensory properties of Hungarian salami...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(02)00002-8
更新日期：2002-06-05 00:00:00
abstract：:Aspergillus niger "aggregate" is an informal taxonomic rank that represents a group of species from the section Nigri. Among A. niger "aggregate" species Aspergillus niger sensu stricto and its cryptic species Aspergillus welwitschiae (=Aspergillus awamori sensu Perrone) are proven as ochratoxin A and fumonisin B2 pro...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.01.010
更新日期：2016-03-16 00:00:00
abstract：:In this work we report on the main bacterial microflora typical for fermentation and ripening of traditional Istrian cheese. Samples from milk as well as Istrian cheese were analyzed during the ripening process by using culture independent molecular fingerprinting methods as well as culture based approaches. Our resul...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.05.008
更新日期：2010-08-15 00:00:00
abstract：:Spontaneous fermented sourdoughs prepared from five amaranth flours were investigated for the presence of lactic acid bacteria predominating the autochthonous microbiota and thus may be suitable as starter cultures. The doughs were fermented with daily back-slopping on a laboratory scale at 30 degrees C for 10 days. E...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2009.09.006
更新日期：2009-11-30 00:00:00
abstract：:Bacterial foodborne disease is increasing in industrialized as well as developing countries. For Canada and the United States many millions of cases are believed to occur each year, based on extrapolations of survey data, human enteric isolations and reported foodborne disease cases. The economic impact of such a larg...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/0168-1605(89)90099-8
更新日期：1989-12-01 00:00:00
