Abstract：
:The induction of interferon (IFN) and interleukin-1 (IL-1) production in murine macrophages by a phosphopolysaccharide, produced by a dairy lactic acid bacteria, Lactococcus lactis ssp. cremoris, was investigated. When the phosphopolysaccharide was added into macrophage cultures at concentrations from 1 to 200 micrograms/ml, substantial IFN titers (6.2-79.2 IU/ml) were detected. Using the reverse transcription-polymerase chain reaction (RT-PCR), the expression of mRNA encoding IFN-gamma was verified in spleen macrophage cultures. Macrophages stimulated with the phosphopolysaccharide also produced IL-1 alpha at a concentration of 50 micrograms/ml. This study showed for the first time that phosphopolysaccharide derived from a dairy lactic acid bacterium can induce IFN-gamma and IL-1 alpha production in macrophages. These findings strongly suggest that the phosphopolysaccharide is a type of 'biological response modifier' and the fermented dairy foods containing Lactococcus lactis ssp. cremoris can be designated as a physiologically functional food.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Kitazawa H,Itoh T,Tomioka Y,Mizugaki M,Yamaguchi Tdoi
10.1016/0168-1605(96)00968-3subject
Has Abstractpub_date
1996-08-01 00:00:00pages
99-106issue
1-3eissn
0168-1605issn
1879-3460pii
0168-1605(96)00968-3journal_volume
31pub_type
杂志文章abstract：:Two hundred and thirteen Staphylococcus aureus and 51 other staphylococcal strains were isolated from 121 foodstuffs of current consumption and two cutaneous samples. Their ability to produce staphylococcal enterotoxins was tested and S. aureus strains were biotyped. The S. aureus strains (30.5%) produced at least one...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(96)01234-2
更新日期：1997-04-15 00:00:00
abstract：:The potential enhancement of Pichia membranifaciens by ammonium molybdate (NH(4)Mo) to control blue mould caused by Penicillium expansum on peach fruit was investigated. Combining P. membranifaciens at 1x10(8) cell/ml with 1 mM NH(4)Mo provided a more effective control of blue mould rot than applying the yeast or NH(4...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.05.009
更新日期：2010-07-15 00:00:00
abstract：:The effects of selected concentrations of antimicrobials from natural (vanillin, thymol, eugenol, carvacrol or citral) or synthetic (potassium sorbate or sodium benzoate) origin on Aspergillus flavus lag time inoculated in laboratory media formulated at water activity (a(w)) 0.99 and pH 4.5 or 3.5, were evaluated. Tim...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(01)00639-0
更新日期：2002-03-01 00:00:00
abstract：:The microbial community developing during the spontaneous fermentation of sour cassava starch was investigated by cultivation-independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rDNA followed by sequencing of the most intense bands showed that the dominant organisms were all ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(00)00502-x
更新日期：2001-04-11 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：: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：:Shigellae are among the major causes of diarrheal diseases in infants and young children in developing countries. We conducted a study to determine the effect of fermentation of corn and corn/cowpea doughs used to prepare a traditional weaning porridge on the survival and growth characteristics of acid-adapted and una...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(03)00301-5
更新日期：2004-01-15 00:00:00
abstract：:Conventional culture and a rapid phage-PCR method were used to detect Mycobacterium avium subsp. paratuberculosis (MAP) in bulk tank milk (BTM) samples. Only two of 225 samples (0.9%) were found to contain MAP by culture whereas 50 (22%) MAP-positive samples were identified using the phage-PCR assay, including both sa...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.03.023
更新日期：2013-06-03 00:00:00
abstract：:Spores of Bacillus subtilis were subjected to relatively mild heat treatments in distilled water and properties of these spores were studied. These spores had lost all or part of their dipicolinic acid (DPA) depending on the severity of the heat treatment. Even after relatively mild heat treatments these spore lost al...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.08.023
更新日期：2008-11-30 00:00:00
abstract：:Pulsed electric fields (PEF) is an emerging nonthermal processing technology used to inactivate microorganisms in liquid foods such as milk. PEF results in loss of cell membrane functionality that leads to inactivation of the microorganism. There are many processes that aid in the stability and safety of foods. The co...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(99)00069-0
更新日期：1999-10-01 00:00:00
abstract：:This paper reports the results of an extensive survey on the levels of lovastatin in Pu-erh tea samples. The microbial source of lovastatin was assessed by testing the ability of fungi with higher isolation frequency in the Pu-erh tea samples to produce lovastatin on Czapek yeast extract agar (CYA). Lovastatin was not...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.03.018
更新日期：2013-06-03 00:00:00
abstract：:The impact of temperature fluctuations in a simulated cold distribution chain, typical of commercial practice, was investigated on both the microbial and sensorial quality of equilibrium modified atmosphere (EMA) packaged minimally processed vegetables. The internal O2 concentration of the designed packages could be p...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(01)00669-9
更新日期：2002-03-01 00:00:00
abstract：:A multiplex PCR assay including sample preparation was developed to detect viable pathogenic strains of Yersinia enterocolitica in PCR-inhibitory samples, such as pork and enrichment media. The method developed was used to simultaneously detect the plasmid-borne virulence gene yadA and a Yersinia-specific region of th...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(98)00152-4
更新日期：1998-12-08 00:00:00
abstract：:The toxigenic potential of 144 Fusarium graminearum sensu stricto strains isolated from wheat in different subregions of the main production area in Argentina during 2001, 2003 and 2004 harvests was studied. The mycotoxin producing ability of the isolates was examined by Gas Chromatography with Electron Capture Detect...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2009.07.037
更新日期：2009-10-31 00:00:00
abstract：:The starter culture Penicillium roqueforti, undesired cultures Penicillium caseifulvum and Geotrichum candidum and the potential starter culture Debaryomyces hansenii were examined for their growth and interactions at environmental conditions similar to the Danish blue cheese Danablu. The combined effect of low oxygen...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(00)00263-4
更新日期：2000-06-15 00:00:00
abstract：:Strains of Candida krusei and Saccharomyces cerevisiae were grown together at 30 degrees C in MYGP broth, pH 2.5, in the presence of 106.4 mM undissociated lactic acid. The two C. krusei strains investigated grew within 48 h from initial counts of 2 x 10(4) to approximately 10(7) cells/ml whereas the two S. cerevisiae...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2003.12.019
更新日期：2004-07-01 00:00:00
abstract：:Toxin production by four strains of Aeromonas hydrophila grown at 30 and 37 degrees C in two laboratory media and prawn purée was studied. Three different cell lines were used to test for cytotoxic activity, haemolytic activity was tested against rabbit and guinea pig erythrocytes, proteolytic activity was assayed wit...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(89)90085-8
更新日期：1989-11-01 00:00:00
abstract：:Probiotics are commonly included in dairy products. These products require cold storage and transportation, which limits their use. Here, we describe the inclusion of the probiotic strain Bifidobacterium lactis Bb-12 in a dry food matrix, an oat-based cereal bar, and its detection in faeces after consumption of this p...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.03.015
更新日期：2004-08-15 00:00:00
abstract：:Listeria monocytogenes is a foodborne pathogen whose biofilm formation and desiccation tolerance may contribute to its survival in the food industry. L. monocytogenes possesses three cold-shock domain family proteins (CspA, CspB and CspD) known to be essential for adaptation against various food-relevant stress condit...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2020.108662
更新日期：2020-09-16 00:00:00
abstract：:Fructo-oligosaccharides containing a sucrose unit are reported as carbon sources necessary for trichothecene production by Fusarium graminearum. Here we demonstrate that trichothecene production is induced when at least 100μM sucrose is added to a culture medium containing 333mM glucose in a 24-well plate. When glucos...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.09.011
更新日期：2016-12-05 00:00:00
abstract：:The aim of this study was to determine survival or growth of unadapted, acid-adapted and cold-stressed Salmonella spp., and natural microbiota on fresh-cut dragon fruits at different storage temperatures. Dragon fruits were sliced and spot inoculated with five-strain cocktail of Salmonella spp. at two inoculum levels ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.11.003
更新日期：2013-01-01 00:00:00
abstract：:Microbial food-borne diseases are still frequently reported despite the implementation of microbial quality legislation to improve food safety. Among all the microbial agents, viruses are the most important causative agents of food-borne outbreaks. The development and application of a new generation of sequencing tech...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.06.001
更新日期：2017-09-18 00:00:00
abstract：:Marination of poultry meat is widely done for value addition, enhancing shelf life, and increasing consumer acceptance. This study was conducted to determine in vitro the efficacy of commercially available teriyaki and lemon pepper marinades on the survivability of multiple strains of nalidixic acid (NAL) resistant Sa...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.01.039
更新日期：2010-05-15 00:00:00
abstract：:A pentaplex PCR assay for the rapid, selective and simultaneous detection of Lactobacillus helveticus, L. delbrueckii subsp. lactis, L. delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and L. fermentum, was developed. The target sequences were a group of genes coding for beta-galactosidase production (S. the...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.02.016
更新日期：2011-03-30 00:00:00
abstract：:The psychrotrophic lactic acid bacterium (LAB) Leuconostoc gelidum subsp. gasicomitatum has emerged as one of the most prevalent specific spoilage organisms (SSOs) of packaged, cold-stored food products in Northern Europe. The whole genome sequencing of the type strain L. gelidum subsp. gasicomitatum LMG 18811(T) reve...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.01.008
更新日期：2015-04-16 00:00:00
abstract：:Solid-state fermentation is a dynamic process involved with complex microbiome. Microbial structure and succession significantly affect the yield and quality of fermentation productions. Although the importance of microbial structure was extensively studied, the significance of microbial succession rate remains unclea...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2019.108350
更新日期：2019-12-02 00:00:00
abstract：:Shiga toxin (Stx)-producing Escherichia coli (STEC) are amongst major causes of food-borne infectious diseases and outbreaks. A new quantitative PCR (qPCR) assay was designed to detect all known stx gene subtypes in a single reaction, including the most distant variant stx2f. Performance of this assay was evaluated in...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.07.039
更新日期：2011-11-15 00:00:00
abstract：:This study examined the prevalence and phenotypic and genotypic antibiotic resistance patterns of Staphylococcus aureus in sushi from 20 Danish outlets. Microbial quality of sushi products and food inspector ranking of outlets were assessed and results for thirteen of the outlets were compared with findings from a pre...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2019.108244
更新日期：2019-09-16 00:00:00
abstract：:Microbiological sampling of Norvegia cheese from three cheese factories was done during ripening. The evolution of aerobic mesophilic bacteria, lactococci, lactobacilli, enterococci, presumptive leuconostoc and pediococci was investigated after 30, 90, 180 and 270 days of ripening. Isolates (135) of non-starter lactic...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.01.012
更新日期：2004-08-01 00:00:00
abstract：:Serotyping was carried out on 80 coded strains, distribute to all laboratories taking part in the WHO L. monocytogenes multicenter subtyping study. All six laboratories used the method recommended by their coordinator. All 80 strains were typeable. There was complete agreement between the six laboratories on 49 (61.3%...
journal_title：International journal of food microbiology
pub_type： 杂志文章,多中心研究
doi：10.1016/s0168-1605(96)01142-7
更新日期：1996-10-01 00:00:00
