journal
https://read.qxmd.com/read/38225058/two-component-system-liasr-negatively-regulated-the-acid-resistance-and-pathogenicity-of-listeria-monocytogenes-10403s
#1
JOURNAL ARTICLE
Xiaowei Fang, Yuying Yang, Qian Guo, Yu Zhang, Mei Yuan, Xiongyan Liang, Jing Liu, Shouguo Fang, Chun Fang
The glutamate decarboxylase (GAD) system is one of the acid-resistant systems of Listeria monocytogenes (L. monocytogenes), while the regulatory mechanism of GadT2/GadD2, which plays the major role in the GAD system for acid resistance, is not clear. The two-component system (TCS) is a signal transduction system that is also involved in regulating acid resistance in bacteria. By screening the TCSs of L. monocytogenes 10403S, we found that knocking out the TCS LisSR (encoded by lmo1021/lmo1022) led to a significant increase in the transcription and expression of the gadT2/gadD2 cluster...
May 2024: Food Microbiology
https://read.qxmd.com/read/38225057/a-mutant-gh3-family-%C3%AE-glucosidase-from-oenococcus-oeni-exhibits-superior-adaptation-to-wine-stresses-and-potential-for-improving-wine-aroma-and-phenolic-profiles
#2
JOURNAL ARTICLE
Yuzhu Zhao, Biying Zhang, Huawei Gu, Tongxin Xu, Qiling Chen, Jin Li, Penghui Zhou, Xueqiang Guan, Ling He, Yanying Liang, Kekun Zhang, Shuwen Liu, Kan Shi
In this study, we conducted a comprehensive investigation into a GH3 family β-glucosidase (BGL) from the wild-type strain of Oenococcus oeni and its mutated counterpart from the acid-tolerant mutant strain. Our analysis revealed the mutant BGL's remarkable capacity to adapt to wine-related stress conditions, including heightened tolerance to low pH, elevated ethanol concentrations, and metal ions. Additionally, the mutant BGL exhibited superior hydrolytic activity towards various substrates. Through de novo modeling, we identified specific amino acid mutations responsible for its resilience to low pH and high ethanol environments...
May 2024: Food Microbiology
https://read.qxmd.com/read/38225056/interactions-between-human-norovirus-and-intestinal-microbiota-microbes-a-scoping-review
#3
REVIEW
Yaqi Yang, Ran An, Chenang Lyu, Dapeng Wang
Human norovirus (HuNoV) is an important foodborne virus, which causes non-bacterial acute gastroenteritis and is associated with a high disease burden. Recently, researchers have focus on the interaction between HuNoV and intestinal microbiota/microbes and engaged in studies investigating the implications of this interaction on HuNoV infection. However, the interaction mechanism and the implication of this interaction on host remain obscure. Current scoping review aimed to systematically investigate the interaction between HuNoV and intestinal microbiota, as well as their implication on HuNoV or HuNoV related symptoms...
May 2024: Food Microbiology
https://read.qxmd.com/read/38225055/a-universal-mechanism-on-desiccation-tolerance-of-cronobacter-based-on-intracellular-trehalose-accumulation-regulated-by-envz-ompr
#4
JOURNAL ARTICLE
Yang Wang, Na Ling, Rui Jiao, Xiyan Zhang, Yuwei Ren, Wenhua Zhao, Hanfang Chen, Yingwang Ye
Cronobacter (seven species) can survive in dry powdered infant formula for a long time, but the thorough molecular mechanism of resistance to desiccation remains elusive. Here we examine the regulation mechanism of Cronobacter's tolerance to desiccation by the typical two-component system (TCS) EnvZ/OmpR. When exposed to desiccation conditions, Cronobacter showed higher survival than other pathogens, as well as significantly up-regulated expression of ompR and otsAB genes with markedly decreased survival of their mutants, suggesting their relationship with desiccation tolerance...
May 2024: Food Microbiology
https://read.qxmd.com/read/38225054/microflora-structure-and-functional-capacity-in-tibetan-kefir-grains-and-selenium-enriched-tibetan-kefir-grains-a-metagenomic-analysis
#5
JOURNAL ARTICLE
Ke Chen, Jinyi Yang, Xinyuan Guo, Weiyu Han, Huijuan Wang, Xuejun Zeng, Zhouli Wang, Yahong Yuan, Tianli Yue
Tibetan kefir grains (TKGs) are a complex protein-lipid-polysaccharide matrix composed of various microorganisms. Microorganisms have the benefit of being effective, secure, and controllable when used for selenium enrichment. In this study, selenium-enriched Tibetan kefir grains (Se-TKGs) were made, and the microbiology composition was analyzed through a metagenomic analysis, to explore the influence of selenium enrichment. The microbial composition of TKGs and Se-TKGs, as well as the probiotic species, quorum sensing system (QS) and functional genes were compared and evaluated...
May 2024: Food Microbiology
https://read.qxmd.com/read/38225053/comparison-of-sybr%C3%A2-green-qpcr-assay-and-plate-count-method-to-describe-growth-of-weissella-viridescens-and-leuconostoc-mesenteroides-in-pure-and-mixed-cultivation
#6
JOURNAL ARTICLE
Wiaslan Figueiredo Martins, Danielle de Sousa Severo, Daniel Angelo Longhi, Gláucia Maria Falcão de Aragão
The current study was conducted to statistically compare the SYBR® Green quantitative polymerase chain reaction (qPCR) assay and the conventional plate counting (PC) method to construct growth curves of a cocktail of Weissella viridescens in pure culture under different isothermal storage conditions (4, 8, 14, and 30 °C) and in mixed culture with Leuconostoc mesenteroides at 8 °C. The efficiency and specificity of the qPCR standard curves were confirmed, and both methods were adequate to quantify the growth kinetics of W...
May 2024: Food Microbiology
https://read.qxmd.com/read/38225052/growth-of-methicillin-resistant-staphylococcus-aureus-during-raw-milk-soft-cheese-production-and-the-inhibitory-effect-of-starter-cultures
#7
JOURNAL ARTICLE
M E Wörmann, J Pech, F Reich, B-A Tenhagen, H Wichmann-Schauer, T Lienen
The consumption of raw milk or raw milk products might be a potential risk factor for the transmission of methicillin-resistant Staphylococcus aureus (MRSA). Therefore, we studied MRSA growth during raw milk soft cheese-production. Furthermore, we investigated the inhibitory effect of four starter cultures (Lactococcus lactis, Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, Lactobacillus helveticus) on the growth of MRSA in a spot-agar-assay and in raw milk co-culture following a cheesemaking temperature profile...
May 2024: Food Microbiology
https://read.qxmd.com/read/38225051/lactic-acid-bacteria-isolated-from-traditional-and-innovative-alheiras-as-potential-biocontrol-agents
#8
JOURNAL ARTICLE
Inês Azevedo, Joana Barbosa, Helena Albano, Teresa Nogueira, Paula Teixeira
From a selection of seven traditional and 14 innovative alheiras, 491 lactic acid bacteria (LAB) were isolated and tested for their antimicrobial activity against several food-borne pathogens. Among these, six strains revealed antimicrobial activity through potential bacteriocin production against 14 Listeria monocytogenes strains, Enterococcus faecalis ATCC 29212, Clostridium sporogenes ESB050, and Clostridium perfringens ESB054. Through whole genome sequencing (WGS), these strains were identified as Lactiplantibacillus plantarum (2), Leuconostoc mesenteroides (1), and Pediococcus acidilactici (3)...
May 2024: Food Microbiology
https://read.qxmd.com/read/38225050/bacterial-microbiota-shifts-in-vacuum-packed-beef-during-storage-at-different-temperatures-impacts-on-blown-pack-spoilage
#9
JOURNAL ARTICLE
Caio Fialho de Freitas, Lara Maria Vieira Flores Carvalho, Anderson Carlos Camargo, Otávio Guilherme Gonçalves de Almeida, Rafael R de Oliveira, Elaine Pereira De Martinis, Ricardo Seiti Yamatogi, Luís Augusto Nero
We aimed to evaluate the bacterial growth and diversity in vacuum-packed beef bags stored at different temperatures and to monitor blown-pack spoilage. We used culture-based methods and high-throughput sequencing to study the development of the main bacterial groups naturally present in beef stored at 4 and 15 °C for 28 days. The growth of sulfite-reducing clostridium (SRC) was impaired in beef bags stored at 4 °C; significant differences among SRC counts were observed in beef bags stored at 4 and 15 °C on days 14, 21, and 28 (P = 0...
May 2024: Food Microbiology
https://read.qxmd.com/read/38225049/inoculation-of-yarrowia-lipolytica-promotes-the-growth-of-lactic-acid-bacteria-debaryomyces-udenii-and-the-formation-of-ethyl-esters-in-sour-meat
#10
JOURNAL ARTICLE
Bingrui Guo, Qi Wu, Cuicui Jiang, Yingxi Chen, Yiwei Dai, Chaofan Ji, Sufang Zhang, Liang Dong, Huipeng Liang, Xinping Lin
Yarrowia lipolytica N12 and A13 with high lipase activity obtained by mutagenesis were inoculated into sour meat, and their effects on physicochemical properties, microbial community succession, free amino acids, and volatile compounds of sour meat were investigated. Inoculation fermentation increased the contents of free amino acids observably, rapidly reduced pH, promoted the accumulation of total acids, decreased 2-thiobarbituric acid reactive substances (TBARS) values. In addition, the addition of Y. lipolytica might contribute to the growth of lactic acid bacteria, Candida spp...
May 2024: Food Microbiology
https://read.qxmd.com/read/38225048/quantitative-microbial-spoilage-risk-assessment-of-aspergillus-niger-in-white-bread-reveal-that-retail-storage-temperature-and-mold-contamination-during-factory-cooling-are-the-main-factors-to-influence-spoilage
#11
JOURNAL ARTICLE
Kelvin Chou, Jinxin Liu, Xiaonan Lu, Hsin-I Hsiao
The present study developed a model for effectively assessing the risk of spoilage caused by Aspergillus niger to identify key control measures employed in bakery supply chains. A white bread supply chain comprising a processing plant and two retail stores in Taiwan was selected in this study. Time-temperature profiles were collected at each processing step in summer and winter. Visual mycelium diameter predictions were validated using a time-lapse camera. Six what-if scenarios were proposed. The mean risk of A...
May 2024: Food Microbiology
https://read.qxmd.com/read/38225047/comparative-pangenome-analysis-of-aspergillus-flavus-and-aspergillus-oryzae-reveals-their-phylogenetic-genomic-and-metabolic-homogeneity
#12
JOURNAL ARTICLE
Dong Min Han, Ju Hye Baek, Dae Gyu Choi, Min-Seung Jeon, Seong-Il Eyun, Che Ok Jeon
Aspergillus flavus and Aspergillus oryzae are closely related fungal species with contrasting roles in food safety and fermentation. To comprehensively investigate their phylogenetic, genomic, and metabolic characteristics, we conducted an extensive comparative pangenome analysis using complete, dereplicated genome sets for both species. Phylogenetic analyses, employing both the entirety of the identified single-copy orthologous genes and six housekeeping genes commonly used for fungal classification, did not reveal clear differentiation between A...
May 2024: Food Microbiology
https://read.qxmd.com/read/38225046/the-small-gtpase-ypt7-of-penicillium-expansum-is-required-for-growth-patulin-biosynthesis-and-virulence
#13
JOURNAL ARTICLE
Xuemei Zhang, Yuanyuan Zong, Feng Zhang, Qili Liu, Di Gong, Yang Bi, Edward Sionov, Dov Prusky
Ypt GTPases are the largest subfamily of small GTPases involved in membrane transport. Here, a PeYpt7 gene deletion mutant of P. expansum was constructed. The ΔPeYpt7 mutant showed reduced colony growth with abnormal mycelial growth, reduced conidiation, and insufficient spore development. The mutation rendered the pathogen susceptible to osmotic stress and cell wall stressors. In addition, the absence of PeYpt7 reduced patulin production in P. expansum and significantly limited gene expression (PatG, PatH, PatI, PatD, PatF, and PatL)...
May 2024: Food Microbiology
https://read.qxmd.com/read/38225045/development-of-a-quantitative-microbiological-spoilage-risk-assessment-qmsra-model-for-cooked-ham-sliced-at-retail
#14
JOURNAL ARTICLE
Sofia Tsaloumi, Konstantinos Koutsoumanis
A quantitative microbiological spoilage risk assessment model (QMSRA) for cooked ham sliced at retail was developed based on a stochastic growth model for lactic acid bacteria (LAB), which are considered as the specific spoilage organisms (SSO), and a "spoilage-response" relationship characterizing the variability in consumer's perception of spoilage. In a simulation involving 10,000 cooked ham purchases, the QMSRA model predicted a median of zero spoilage events for up to 4.5 days of storage. After storage times of 5 and 6 days, the model predicted 1,790 and 8,570 spoilage events, respectively...
May 2024: Food Microbiology
https://read.qxmd.com/read/38225044/corrigendum-to-assessment-of-the-relationship-between-the-mlst-genetic-diversity-of-listeria-monocytogenes-and-growth-under-selective-and-non-selective-conditions-food-microbiol-114-2023-104303
#15
Carolina Rosa Rodrigues de Souza, Hélène Bergis, Patricia Ng, Laurent Guillier, Benjamin Félix, Alexandre Leclercq, Nathalie Gnanou Besse
No abstract text is available yet for this article.
May 2024: Food Microbiology
https://read.qxmd.com/read/38225043/a-comparative-study-to-investigate-the-individual-contribution-of-metabolic-and-physical-interaction-on-volatiles-formation-in-the-mixed-fermentation-of-torulaspora-delbrueckii-and-saccharomyces-cerevisiae
#16
JOURNAL ARTICLE
Boqin Zhang, Cuiying Zhang, Jin Li, Penghui Zhou, Yibin Lan, Changqing Duan, Guoliang Yan
It is well-known that the co-inoculation of Saccharomyces cerevisiae and non-Saccharomyces strains can modulate and improve the aromatic quality of wine through their multi-level interactions. However, the individual contribution of metabolic interaction (MI) and physical interaction (PI) on wine volatiles remains poorly understood. In this work, we utilized a double-compartment bioreactor to examine the aromatic effect of MI and PI by comparing the volatiles production in Torulaspora delbrueckii and Saccharomyces cerevisiae single fermentations to their mixed fermentations with or without physical separation...
May 2024: Food Microbiology
https://read.qxmd.com/read/38225042/ozone-and-photodynamic-inactivation-of-norovirus-surrogate-bacteriophage-ms2-in-fresh-brazilian-berries-and-surfaces
#17
JOURNAL ARTICLE
Maria Mayara de Souza Grilo, Donald W Schaffner, Ruthchelly Tavares da Silva, Karina Lidiane Alcântara Saraiva, Rafaela de Siqueira Ferraz Carvalho, Fernanda Bovo, Geany Targino de Souza Pedrosa, Marciane Magnani
This study assessed the efficacy of ozone (bubble diffusion in water; 6.25 ppm) and photodynamic inactivation (PDT) using curcumin (75 μM) as photosensitizer (LED emission 430-470 nm; 33.6 mW/cm2 irradiance; 16.1, 20.2, and 24.2 J/cm2 light dose) against the Norovirus surrogate bacteriophage MS2 in Brazilian berries (black mulberry and pitanga) and surfaces (glass and stainless steel). Contaminated berries and surfaces were immersed in ozonized water or exposed to PDT-curcumin for different time intervals...
May 2024: Food Microbiology
https://read.qxmd.com/read/38225041/growth-assessment-of-salmonella-enterica-multi-serovar-populations-in-poultry-rinsates-with-commonly-used-enrichment-and-plating-media
#18
JOURNAL ARTICLE
Lisa Gorski, Nikki W Shariat, Amber K Richards, Amy T Siceloff, Ashley Aviles Noriega, Dayna M Harhay
Isolation of Salmonella from enrichment cultures of food or environmental samples is a complicated process. Numerous factors including fitness in various selective enrichment media, relative starting concentrations in pre-enrichment, and competition among multi-serovar populations and associated natural microflora, come together to determine which serovars are identified from a given sample. A recently developed approach for assessing the relative abundance (RA) of multi-serovar Salmonella populations (CRISPR-SeroSeq or Deep Serotyping, DST) is providing new insight into how these factors impact the serovars observed, especially when different selective enrichment methods are used to identify Salmonella from a primary enrichment sample...
May 2024: Food Microbiology
https://read.qxmd.com/read/38225040/fates-of-attached-e-coli-o157-h7-on-intact-leaf-surfaces-revealed-leafy-green-susceptibility
#19
JOURNAL ARTICLE
Mengyi Dong, Maxwell J Holle, Michael J Miller, Pratik Banerjee, Hao Feng
Leafy greens, especially lettuce, are repeatedly linked to foodborne outbreaks. This paper studied the susceptibility of different leafy greens to human pathogens. Five commonly consumed leafy greens, including romaine lettuce, green-leaf lettuce, baby spinach, kale, and collard, were selected by their outbreak frequencies. The behavior of E. coli O157:H7 87-23 on intact leaf surfaces and in their lysates was investigated. Bacterial attachment was positively correlated with leaf surface roughness and affected by the epicuticular wax composition...
May 2024: Food Microbiology
https://read.qxmd.com/read/38225039/listeria-monocytogenes-prevalence-and-genomic-diversity-along-the-pig-and-pork-production-chain
#20
REVIEW
Jean Lagarde, Carole Feurer, Martine Denis, Pierre-Emmanuel Douarre, Pascal Piveteau, Sophie Roussel
The facultative intracellular bacterium Listeria monocytogenes (L. monocytogenes) is the causative agent of listeriosis, a severe invasive illness. This ubiquitous species is widely distributed in the environment, but infection occurs almost exclusively through ingestion of contaminated food. The pork production sector has been heavily affected by a series of L. monocytogenes-related foodborne outbreaks in the past around the world. Ready-to-eat (RTE) pork products represent one of the main food sources for strong-evidence listeriosis outbreaks...
May 2024: Food Microbiology
journal
journal
29206
1
2
Fetch more papers »
Fetching more papers... Fetching...
Remove bar
Read by QxMD icon Read
×

Save your favorite articles in one place with a free QxMD account.

×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"

We want to hear from doctors like you!

Take a second to answer a survey question.