Abstract：
:The purpose of this study was to compare methods for the identification of Listeria species. Three hundred and fifty cultures representing the six species of Listeria were tested using conventional sugar fermentation and haemolytic reactions, as well as the hydrolysis of the DL-alanine beta-naphthylamide (DLABN), and the API Listeria identification test kit. Using conventional tests, 99% of cultures were correctly identified: four L. monocytogenes were misidentified as L. innocua. The DLABN hydrolysis test distinguished L. monocytogenes from the remainder of the genus for 98% of the cultures: 6 out of 14 L. ivanovii isolates gave atypical results. There was correct identification for 97% of the cultures using the API Listeria test kit and no misidentifications were obtained: nine cultures (six L. monocytogenes and three L. innocua) gave equivocal profiles which were not ascribed to any species.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
McLauchlin Jdoi
10.1016/s0168-1605(97)00086-xsubject
Has Abstractpub_date
1997-08-19 00:00:00pages
77-81issue
1eissn
0168-1605issn
1879-3460pii
S0168-1605(97)00086-Xjournal_volume
38pub_type
杂志文章abstract：:Cells from an exponential Oenococcus oeni m1 culture in a grape juice medium were inoculated into a synthetic wine medium (SW) supplemented with a protein and polypeptide fraction (PPF) of high molecular weight (higher than 12,400 Da) obtained from four varietals of Cafayate Argentinean wines. O. oeni maintains viabil...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.02.003
更新日期：2013-05-15 00:00:00
abstract：:Improved methods to detect microorganisms and their toxins introduced during the last decade involve among others recombinant DNA techniques and various immuno-assays such as the enzyme-linked immunosorbent assay and the latex agglutination. Immuno-assays are based on a quantitative reaction of an antigen (bacterial m...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/0168-1605(91)90050-y
更新日期：1991-01-01 00:00:00
abstract：:A real-time PCR assay for quantitative detection of Mycobacterium avium paratuberculosis has been developed. It targets and amplifies sequences from the IS900 insertion element which is specific for this bacterium, and includes an internal amplification control. The assay was tested against 18 isolates of M. avium par...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.09.005
更新日期：2005-05-01 00:00:00
abstract：:The heavy use or abuse of antimicrobials in food animals has caused an increase in antimicrobial resistance in enterococci of animal origin, which could get transmitted to those of human origin via the food chain. Since duck meat consumption has been on the rise in Korea, we conducted this study to provide information...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2019.01.002
更新日期：2019-03-16 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：:The formation of B-vitamins (nicotinic acid and nicotinamide, thiamine, vitamin B6 and vitamin B12) during the soaking of soybeans by bacteria, isolated from tempe, was investigated. Among the isolates examined no vitamin B6 producer was found. After inoculation of the soaking soybeans with Citrobacter freundii, Klebs...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(94)90004-3
更新日期：1994-04-01 00:00:00
abstract：:Antifungal activity and minimal fungicidal concentration (MFC) of extracts of garlic, bakeri garlic, Chinese leek, Chinese chive, scallion, onion bulb and shallot bulb against Aspergillus niger, A. flavus and A. fumigatus were examined. These Allium plants possessed antifungal activity, with garlic showing the lowest ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(99)00061-6
更新日期：1999-08-01 00:00:00
abstract：:The aim of this study was to determine the putative modes of action of 59 viticultural yeasts (31 Saccharomyces and 28 non-Saccharomyces) that inhibited fungi isolated from sour and grey rot in grapes. Inhibition of fungal mycelial growth by metabolites, enzyme activities (laminarinases, chitinases), antifungal volati...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.03.024
更新日期：2015-07-02 00:00:00
abstract：:Cell-to-cell communications in bacteria mediated by small diffusible molecules termed as autoinducers (AI) are known to influence gene expression and pathogenicity. Oligopeptides and N-acylhomoserine lactones (AHL) are major AI molecules involved in intra-specific communication in gram-positive and gram-negative bacte...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.03.028
更新日期：2008-07-15 00:00:00
abstract：:Little is known of the microbiology of processed insect products. The present survey analysed a total of n=38 samples of deep-fried and spiced (Acheta domesticus, Locusta migratoria, and Omphisa fuscidentalis), cooked in soy sauce ("tsukudani"; Oxya yezoensis, Vespula flaviceps, and Bombyx mori), dried (A. domesticus,...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.11.005
更新日期：2017-02-21 00:00:00
abstract：:Population data and apparent prevalence data from the Salmonella surveillance and control program in pigs (NSSCP) from 1998 and 1999 were used in a simulation model to evaluate the efficacy of the program. The model consists of three parts: modelling of individual prevalence at the abattoir (abattoir part), modelling ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(01)00675-4
更新日期：2002-01-30 00:00:00
abstract：:Cereals are staple foods in most African countries, and many African cereal-based foods are spontaneously fermented. The nutritional quality of cereal products can be enhanced through fermentation, and traditional cereal-based fermented foods (CBFFs) are possible sources of lactic acid bacteria (LAB) with useful nutri...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.12.020
更新日期：2017-03-06 00:00:00
abstract：:Despite recent norovirus (NoV) foodborne outbreaks related to consumption of ready-to-eat (RTE) foods, a standardized assay to detect NoV in these foods is not available yet. Therefore, the robustness of a methodology for NoV detection in RTE foods was evaluated. The NoV detection methodology consisted of direct RNA e...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.01.013
更新日期：2011-02-28 00:00:00
abstract：:Physiological aspects of the response of Listeria monocytogenes to acidic conditions and effect of glucose availability were studied by fluorescence ratio-imaging microscopy (FRIM) as compared with traditional viable counts. Three types of experiments were conducted: (i) static with measurements of intracellular pH (p...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(01)00740-1
更新日期：2002-05-05 00:00:00
abstract：:Yeasts involved in the spontaneous fermentation of traditional beverages like chicha (indigenous Andean beer) may have the potential to be used as starter cultures to improve the quality and microbiological safety of these products, but also as non-conventional alternatives to other food alcoholic fermentations. In th...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2019.108462
更新日期：2020-03-16 00:00:00
abstract：:Although the number of reported cases of Cronobacter infection in Canada is low, Health Canada has been actively studying this organism since 1991. After reviewing the situation at the national level and due to health concerns with powdered formulae and its international trade, in 2003, Health Canada raised this issue...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.ijfoodmicro.2009.05.010
更新日期：2009-12-31 00:00:00
abstract：:Kudoa septempunctata is a newly identified myxosporean parasite that infects the trunk muscles of olive flounder (Paralichthys olivaceus) and a causative agent of the increasing number of foodborne gastroenteritis outbreaks with unknown etiology which have occurred in Japan over the last few years. Here, we developed ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.03.018
更新日期：2012-05-15 00:00:00
abstract：:Aseptic ultra-high-temperature (UHT)-type processed food products (e.g., milk or soup) are ready to eat products which are consumed extensively globally due to a combination of their comparative high quality and long shelf life, with no cold chain or other preservation requirements. Due to the inherent microbial vulne...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.01.021
更新日期：2013-04-01 00:00:00
abstract：:Refrigerated storage is an important step in the preparation of foods and inadequate storage is one of the main causes of food poisoning outbreaks of Clostridium perfringens. Therefore, growth and germination characteristics of C. perfringens in a temperature range of 3-42 degrees C were determined in fluid thioglycol...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.03.030
更新日期：2004-12-01 00:00:00
abstract：:The combined effects of water activity (aw), storage temperature, headspace oxygen and carbon dioxide concentrations on the growth of, and aflatoxin production by Aspergillus flavus on sterile peanuts were examined using a process optimization technique termed response surface methodology (RSM). Regression analysis of...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(94)90140-6
更新日期：1994-05-01 00:00:00
abstract：:The ability of 55 strains from different Lactobacillus species to produce folate was investigated. In order to evaluate folic acid productivity, lactobacilli were cultivated in the folate-free culture medium (FACM). Most of the tested strains needed folate for growth. The production and the extent of vitamin accumulat...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.08.031
更新日期：2014-11-17 00:00:00
abstract：:Aseptically prepared cold drinks based on tea have become popular worldwide. Contamination of these drinks with harmful microbes is a potential health problem because such drinks are kept free from preservatives to maximize aroma and flavour. Heat-tolerant conidia and ascospores of fungi can survive pasteurization, an...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.01.012
更新日期：2011-01-31 00:00:00
abstract：:A new bacteriophage (phage ggg) and its host, Leuconostoc gelidum LRC-BD, were isolated from vacuum-packaged pork loins. Homogenates of pork loin tissue were enriched with L. gelidum LRC-BD to isolate phages. Cultural, biochemical and genetic methods were used to compare L. gelidum LRC-BD and the type strain, L. gelid...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.09.021
更新日期：2007-03-20 00:00:00
abstract：:This study was carried out to ascertain the behavior and fermentation performance of mixed yeasts in mango juices of three varieties. Saccharomyces cerevisiae MERIT.ferm and Williopsis saturnus var. mrakii NCYC500 at a ratio of 1:1000 were simultaneously inoculated into juices of three mango (Mangifera indica L.) vari...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.06.015
更新日期：2012-08-01 00:00:00
abstract：:An oligonucleotide probe that becomes fluorescent upon hybridization to the target DNA (molecular beacon; MB) was evaluated in a real-time polymerase chain reaction (PCR) assay to detect the presence of Salmonella species. As few as 1-4 colony-forming units (CFU) per PCR reaction could be detected. The capability of t...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.02.013
更新日期：2004-09-01 00:00:00
abstract：:Norovirus (NoV) detection in food and water is mainly carried out by quantitative RT-PCR (RT-qPCR). The inability to differentiate between infectious and inactivated viruses and the resulting overestimation of viral targets is considered a major disadvantage of RT-qPCR. Initially, conventional photoactivatable dyes (i...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.04.010
更新日期：2016-07-16 00:00:00
abstract：:The genus Arcobacter is an emerging pathogen associated with several clinical symptoms. This genus is widely distributed and has been isolated from environmental, animal, food and human samples, where poultry is considered the major source. In this study, forty three Arcobacter butzleri strains isolated from poultry a...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.01.003
更新日期：2013-03-01 00:00:00
abstract：:Vibrio parahaemolyticus is a major cause of foodborne illness and related with the consumption of raw contaminated seafood, especially oysters. To evaluate the effectiveness of various applications of a bacteriophage (phage), pVp-1, against a multiple-antibiotic-resistant V. parahaemolyticus pandemic strain (CRS 09-17...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.07.007
更新日期：2014-10-01 00:00:00
abstract：:Enterococci are common constituents of dairy products such as cheese, in which it is believed that they contribute to the development of some of their organoleptic properties. This is particularly true in the Mediterranean region, where farmhouse cheeses are generally made from raw milk, which tends to harbour enteroc...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2009.03.010
更新日期：2009-06-01 00:00:00
abstract：:The production of fermented meats, such as fermented sausage, relies on the metabolic activities of lactic acid bacteria and catalase-positive cocci, in particular the group of coagulase-negative staphylococci (CNS). Conventional use of CNS as meat starter cultures usually leads to an appropriate cured colour developm...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.ijfoodmicro.2016.05.021
更新日期：2017-04-17 00:00:00
