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Icen H, Corbo MR, Sinigaglia M, Korkmaz BIO, Bevilacqua A. Using Microbial Responses Viewer and a Regression Approach to Assess the Effect of pH, Activity of Water and Temperature on the Survival of Campylobacter spp. Foods 2022; 11:foods11050637. [PMID: 35267270 PMCID: PMC8909359 DOI: 10.3390/foods11050637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/13/2022] [Accepted: 02/17/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed at developing a model for evaluating the survival of various Campylobacter jejuni strains under different conditions in culture media and poultry data from ComBase. Campylobacter data of culture media (116) and poultry (19) were collected from Microbial Responses Viewer, an additional tool of ComBase. The Weibull equation was selected as a suitable model for the analysis of survival data because of the nonlinearity of survival curves. Then, the fitting parameters (first reduction time and shape parameter) were analysed through a Kruskall–Wallis test and box-whisker plots, thus pointing out the existence of two classes of temperature (0–12 °C and 15–25 °C) and pH (4–6.5 and 7–7.5) acting on the viability of C. jejuni. Finally, a general regression model was used to build a comprehensive function; all factors were significant, but temperature was the most significant variable, followed by pH and water activity. In addition, desirability and prediction profiles highlighted a negative correlation of the first reduction time with temperature and a positive correlation with pH and water activity.
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Affiliation(s)
- Hayrunisa Icen
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Marmara University, Maltepe, Istanbul 34854, Turkey;
| | - Maria Rosaria Corbo
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (M.R.C.); (M.S.)
| | - Milena Sinigaglia
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (M.R.C.); (M.S.)
| | - Burcu Irem Omurtag Korkmaz
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Marmara University, Maltepe, Istanbul 34854, Turkey;
- Correspondence: (B.I.O.K.); (A.B.)
| | - Antonio Bevilacqua
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (M.R.C.); (M.S.)
- Correspondence: (B.I.O.K.); (A.B.)
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Speranza B, Campaniello D, Monacis N, Bevilacqua A, Sinigaglia M, Corbo MR. Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebiotics. Food Microbiol 2018; 72:16-22. [DOI: 10.1016/j.fm.2017.11.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 10/26/2017] [Accepted: 11/01/2017] [Indexed: 01/23/2023]
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Bevilacqua A, Costabile A, Bergillos-Meca T, Gonzalez I, Landriscina L, Ciuffreda E, D’Agnello P, Corbo MR, Sinigaglia M, Lamacchia C. Impact of Gluten-Friendly Bread on the Metabolism and Function of In Vitro Gut Microbiota in Healthy Human and Coeliac Subjects. PLoS One 2016; 11:e0162770. [PMID: 27632361 PMCID: PMC5025162 DOI: 10.1371/journal.pone.0162770] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2016] [Accepted: 08/23/2016] [Indexed: 12/27/2022] Open
Abstract
The main aim of this paper was to assess the in vitro response of healthy and coeliac human faecal microbiota to gluten-friendly bread (GFB). Thus, GFB and control bread (CB) were fermented with faecal microbiota in pH-controlled batch cultures. The effects on the major groups of microbiota were monitored over 48 h incubations by fluorescence in situ hybridisation. Short-chain fatty acids (SCFAs) were measured by high-performance liquid chromatography (HPLC). Furthermore, the death kinetics of Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis, Staphylococcus aureus, and Salmonella Typhimurium in a saline solution supplemented with GFB or CB were also assessed. The experiments in saline solution pinpointed that GFB prolonged the survival of L. acidophilus and exerted an antibacterial effect towards S. aureus and S. Typhimurium. Moreover, GFB modulated the intestinal microbiota in vitro, promoting changes in lactobacilli and bifidobacteria members in coeliac subjects. A final multivariate approach combining both viable counts and metabolites suggested that GFB could beneficially modulate the coeliac gut microbiome; however, human studies are needed to prove its efficacy.
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Affiliation(s)
- Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Foggia, Italy
| | - Adele Costabile
- Department of Food and Nutritional Sciences, The University of Reading, Reading, United Kingdom
| | - Triana Bergillos-Meca
- Department of Food and Nutritional Sciences, The University of Reading, Reading, United Kingdom
| | - Isidro Gonzalez
- Department of Food and Nutritional Sciences, The University of Reading, Reading, United Kingdom
| | - Loretta Landriscina
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Foggia, Italy
| | - Emanuela Ciuffreda
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Foggia, Italy
| | - Paola D’Agnello
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Foggia, Italy
| | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Foggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Foggia, Italy
| | - Carmela Lamacchia
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Foggia, Italy
- * E-mail:
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Bevilacqua A, Corbo MR, Sinigaglia M, Speranza B, Campaniello D, Altieri C. Effects of inulin, fructooligosaccharides/glucose and pH on the shape of the death kinetic ofLactobacillus reuteriDSM 20016. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13205] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Antonio Bevilacqua
- Department of the Science of Agriculture; Food and Environment; University of Foggia; Via Napoli 25 71122 Foggia Italy
| | - Maria Rosaria Corbo
- Department of the Science of Agriculture; Food and Environment; University of Foggia; Via Napoli 25 71122 Foggia Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture; Food and Environment; University of Foggia; Via Napoli 25 71122 Foggia Italy
| | - Barbara Speranza
- Department of the Science of Agriculture; Food and Environment; University of Foggia; Via Napoli 25 71122 Foggia Italy
| | - Daniela Campaniello
- Department of the Science of Agriculture; Food and Environment; University of Foggia; Via Napoli 25 71122 Foggia Italy
| | - Clelia Altieri
- Department of the Science of Agriculture; Food and Environment; University of Foggia; Via Napoli 25 71122 Foggia Italy
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