Abstract:
:Variations in cell wall composition of lactobacilli complicate attempts to standardize plasmid detection on the basis of enzymatic lysing procedures. Mechanical disruption of cell walls by a horizontal mixer-mill proved to be more effective, rapid and reproducible. In order to judge the risk of damaging plasmid deoxyribonucleic acids (DNA) in this way, plasmid profiles obtained after enzymatic lysing and mechanical disruption of cell walls were compared. As no differences were detected the mechanical procedure was accepted as a suitable method for routine analysis of plasmid profiles.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Reinkemeier M,Röcken W,Leitzmann Cdoi
10.1016/0168-1605(94)00168-5subject
Has Abstractpub_date
1996-02-01 00:00:00pages
93-104issue
1eissn
0168-1605issn
1879-3460pii
0168160594001685journal_volume
29pub_type
杂志文章abstract::The ability of the ropy slime-producing lactic acid bacteria to form ropy colonies aerobically and anaerobically on APT, MRS, MRS-S and Rogosa SL agars at 15, 20 and 30 degrees C was tested. Wide variation was observed in the proportion of ropy colonies produced with different culture methods and different test period...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(92)90010-z
更新日期:1992-06-01 00:00:00
abstract::Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence of spray-drying on the survival and aroma production of two strains o...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2017.05.014
更新日期:2017-08-16 00:00:00
abstract::The objective of this work was to characterize the hydrolysis of esters by staphylococci in order to understand if they could contribute to the release of free fatty acids in sausage. Cell-free extracts and extracellular concentrates of staphylococci were examined for esterase activities against p-nitrophenyl esters a...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(97)00042-1
更新日期:1997-05-20 00:00:00
abstract::Realistic prediction of microbial inactivation in food requires quantitative information on variability introduced by the microorganisms. Bacillus subtilis forms heat resistant spores and in this study the impact of strain variability on spore heat resistance was quantified using 20 strains. In addition, experimental ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2017.04.014
更新日期:2017-07-17 00:00:00
abstract::Unpasteurized fruit juice and cider have been implicated in outbreaks of Escherichia coli O157:H7 and Salmonella infections, yet various processes used to clean and sanitize fruits before producing juice have not been thoroughly studied for their effectiveness in removing pathogens. The objective of this study was to ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00716-4
更新日期:2002-03-25 00:00:00
abstract::Samples of smoked salmon of different hygienic quality were inoculated with low (6 cfu/g) and high (600 cfu/g) levels of a mixture of three strains of Listeria monocytogenes, after which they were vacuum-packed and stored at 4 degrees C for up to 5 weeks. L. monocytogenes grew well during storage in all the inoculated...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(91)90097-9
更新日期:1991-11-01 00:00:00
abstract::The antifungal activity of Matricaria chamomilla L. flower essential oil was evaluated against Aspergillus niger with the emphasis on the plant's mode of action at the electron microscopy level. A total of 21 compounds were identified in the plant oil using gas chromatography/mass spectrometry (GC/MS) accounting for 9...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2010.03.032
更新日期:2010-05-15 00:00:00
abstract::The aim of the current study was to improve the antifungal activity of eight lactic acid bacterial (LAB) strains by the addition of phenylpyruvic acid (PPA), a precursor of the antifungal compound phenyllactic acid (PLA), to a defined growth medium (DM). The effect of PPA addition on the LABs antifungal activity relat...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.01.011
更新日期:2016-04-02 00:00:00
abstract::Cyanogenic food crops abound in nature with important crops like cassava forming the staple food for over half a billion people. Detoxification by hydrolysis of cassava cyanogenic glycosides often involves acid fermentation, and in some of these processes Bacillus species are encountered. Forty Bacillus spp. (20 Bacil...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.11.019
更新日期:2013-01-15 00:00:00
abstract::Essential oil extracted from the leaves of Chenopodium ambrosioides Linn. (Chenopodiaceae) was tested against the aflatoxigenic strain of test fungus Aspergillus flavus Link. The oil completely inhibited the mycelial growth at 100 microg/ml. The oil exhibited broad fungitoxic spectrum against Aspergillus niger, Asperg...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2006.10.017
更新日期:2007-04-10 00:00:00
abstract::36 semi-industrial fermentations were carried out with 6 different yeast strains in order to assess differences in the wines' chemical and volatile profile. Two of the tested strains (Y3 and Y6) showed the fastest fermentation rates throughout 3 harvests and on 2 grape varieties. The wines fermented by three of the te...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.02.023
更新日期:2008-05-10 00:00:00
abstract::Sulfur dioxide is extensively used during industrial fermentations and contributes to determine the harsh conditions of winemaking together with low pH, high sugar content and increasing ethanol concentration. Therefore the presence of sulfite has to be considered in yeast gene expression studies to properly understan...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2015.08.012
更新日期:2015-12-23 00:00:00
abstract::This study aimed to evaluate the effect of soft (Triticum aestivum) and durum (Triticum durum) wheat flours at different extraction rate (type 00, 0, 1 and 2) and wholemeal flours on the microbial composition and functionality of type I sourdough. Enterobacteriaceae constituted the main component of the microbiome of ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2018.08.009
更新日期:2019-08-02 00:00:00
abstract::Kits designed to detect ochratoxin A (OA) and T-2 toxin by a membrane-based flow-through enzyme immunoassay were studied collaboratively by screening cereals (wheat, rye, maize and barley) for the presence of these mycotoxins. Sample preparation and test procedure were clearly described in the instruction leaflets inc...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00749-8
更新日期:2002-05-05 00:00:00
abstract::Different fungi, including the genera Aspergillus (Neosartorya), Paecilomyces (Byssochlamys) and Talaromyces, produce (asco)spores that survive pasteurization treatments and are regarded as the most stress-resistant eukaryotic cells. The sensitivity of the ascospores to treatments with industrial sanitizers containing...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2018.06.018
更新日期:2018-11-20 00:00:00
abstract::The composition of the initial bacterial flora of pork and the development of the flora after storage at +4 degrees C for 4 days were analysed by amplification, cloning and sequencing of 16S rDNA. A total of 122 clones were obtained, with lengths of > or =400 nucleotides and > or =95% similarity to database sequences....
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(02)00372-0
更新日期:2003-06-25 00:00:00
abstract::A novel and facile method is developed for rapid estimation of lactic acid bacterial concentration in fermented milk. Growth of bacteria in a liquid changes physicochemical property of the medium and its behavior at solid-liquid interface. Wettability determines characteristic of solid-liquid interface. Nano-rod, heli...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2019.05.015
更新日期:2019-09-02 00:00:00
abstract::We have investigated the bacteria and yeast ecology of the typical Italian Ciauscolo salami that is produced in Central Italy using a polyphasic approach based on culture-dependent and -independent methods. The physico-chemical analyses showed a progressive drop in pH and water activity (aw) during ripening. The viabl...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2007.06.010
更新日期:2007-11-30 00:00:00
abstract::Fino is the most popular sherry wine produced in southern Spain. Fino is matured by biological aging under a yeast biofilm constituted of Saccharomyces cerevisiae yeasts. Although different S. cerevisiae strains can be identified in such biofilms, their diversity and contribution to wine character have been poorly stu...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.12.019
更新日期:2017-03-06 00:00:00
abstract::The aim of this study was to determine the effects of water activity (a(w)) (0.92-0.98), temperature (5-45 °C) and incubation time (5-60 days) on growth and ochratoxin A (OTA) production by Aspergillus niger and Aspergillus carbonarius on maize kernels using a simple method. Colony diameters of both strains at 0.92 a(...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2011.03.005
更新日期:2011-05-14 00:00:00
abstract::The aims of this investigation were to enumerate coliforms in fresh mangoes, puree, cheeks, and cheeks-in-puree in order to determine the source of these organisms in the processed products, to determine methods for their control, and to identify coliforms isolated from cheeks-in-puree to determine whether they have a...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(94)00083-i
更新日期:1995-03-01 00:00:00
abstract::In the wake of recent outbreaks associated with Listeria monocytogenes in ready-to-eat foods and an increasing desire for minimally processed foods, there has been a burgeoning interest in the use of natural antimicrobials by the food industry to control this pathogen. The minimum inhibitory concentrations (MICs) of n...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.02.001
更新日期:2008-04-30 00:00:00
abstract::Lactic acid bacteria belonging to the genus Lactobacillus are known to convert glycerol into 3-hydroxypropionaldehyde (3-HPA) during anaerobic glycerol fermentation. Wine quality can be gravely compromised by the accumulation of 3-HPA, due to its spontaneous conversion to acrolein under wine making conditions. Acrolei...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2009.10.012
更新日期:2010-01-31 00:00:00
abstract::Surface-enhanced Raman spectroscopy (SERS) has been used in a variety of biological applications due to its high sensitivity and specificity. Here, we report a SERS-based aptasensor approach for quantitative detection of pathogenic bacteria. A SERS substrate bearing Au@Ag core/shell nanoparticles (NPs) is functionaliz...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2015.11.006
更新日期:2016-02-02 00:00:00
abstract::Biological activity and presence of DNA sequences related to virulence genes were studied in 21 strains of the Bacillus cereus group. The activity of spent culture supernatants and the effect of infection by vegetative bacterial cells were assessed on cultured human enterocytes (Caco-2 cells). The effect of extracellu...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2006.12.013
更新日期:2007-05-10 00:00:00
abstract::The influence of the electric field strength, the treatment time, the total specific energy and the conductivity of the treatment medium on the Listeria monocytogenes inactivation by pulsed electric fields (PEF) has been investigated. L. monocytogenes inactivation increased with the field strength, treatment time and ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(03)00056-4
更新日期:2003-10-15 00:00:00
abstract::Growth of Penicillium chrysogenum, Aspergillus flavus, Cladosporium cladosporioides and Alternaria alternata at their respective optimum temperatures was studied in Potato Dextrose Agar (PDA) medium at different water activities (a(w)) adjusted with glycerol. The growth rate (mu) was expressed as the increase in colon...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00471-8
更新日期:2001-07-20 00:00:00
abstract::The growth of Penicillium expansum and Aspergillus niger, isolated from yogurt production environment, was investigated on malt extract agar with pH=4.2 and a(w)=0.997, simulating yogurt, at isothermal conditions ranging from -1.3 to 35 degrees C and from 5 to 42.3 degrees C, respectively. The growth rate (mu) and (ap...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2010.03.021
更新日期:2010-06-15 00:00:00
abstract::A risk assessment of Vibrio parahaemolyticus associated with raw oysters produced and consumed in São Paulo State was developed. The model was built according to the United States Food and Drug Administration framework for risk assessment. The outcome of the exposure assessment estimated the prevalence and density of ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2014.04.008
更新日期:2014-06-16 00:00:00
abstract::The influence of fermentation temperature (from 15 to 35 degrees C) on a mixed strain population was studied. Mitochondrial DNA analysis was used to differentiate Saccharomyces cerevisiae strains and the frequency of each strain during the alcoholic fermentation was determined. The chemical analyses of resulting wines...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(02)00144-7
更新日期:2003-01-15 00:00:00