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Parente E, Ricciardi A. A Comprehensive View of Food Microbiota: Introducing FoodMicrobionet v5. Foods 2024; 13:1689. [PMID: 38890917 PMCID: PMC11171936 DOI: 10.3390/foods13111689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2024] [Revised: 05/21/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
Amplicon-targeted metagenomics is now the standard approach for the study of the composition and dynamics of food microbial communities. Hundreds of papers on this subject have been published in scientific journals and the information is dispersed in a variety of sources, while raw sequences and their metadata are available in public repositories for some, but not all, of the published studies. A limited number of web resources and databases allow scientists to access this wealth of information but their level of annotation on studies and samples varies. Here, we report on the release of FoodMicrobionet v5, a comprehensive database of metataxonomic studies on bacterial and fungal communities of foods. The current version of the database includes 251 published studies (11 focusing on fungal microbiota, 230 on bacterial microbiota, and 10 providing data for both bacterial and fungal microbiota) and 14,035 samples with data on bacteria and 1114 samples with data on fungi. The new structure of the database is compatible with interactive apps and scripts developed for previous versions and allows scientists, R&D personnel in industries and regulators to access a wealth of information on food microbial communities.
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Affiliation(s)
- Eugenio Parente
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy;
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2
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Lamba S, Mundanda Muthappa D, Fanning S, Scannell AGM. Sporulation and Biofilms as Survival Mechanisms of Bacillus Species in Low-Moisture Food Production Environments. Foodborne Pathog Dis 2022; 19:448-462. [PMID: 35819266 DOI: 10.1089/fpd.2022.0006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Low-moisture foods (LMF) have clear advantages with respect to limiting the growth of foodborne pathogens. However, the incidences of Bacillus species in LMF reported in recent years raise concerns about food quality and safety, particularly when these foods are used as ingredients in more complex higher moisture products. This literature review describes the interlinked pathways of sporulation and biofilm formation by Bacillus species and their underlying molecular mechanisms that contribute to the bacteriums' persistence in LMF production environments. The long-standing challenges of food safety and quality in the LMF industry are also discussed with a focus on the bakery industry.
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Affiliation(s)
- Sakshi Lamba
- UCD Institute of Food and Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Agriculture and Food Science, and Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Dechamma Mundanda Muthappa
- UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Agriculture and Food Science, and Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Séamus Fanning
- UCD Institute of Food and Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Public Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Amalia G M Scannell
- UCD Institute of Food and Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Agriculture and Food Science, and Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
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3
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Sporicidal mechanism of the combination of ortho-phthalaldehyde and benzyldimethyldodecylammonium chloride as a disinfectant against the Bacillus subtilis spores. Braz J Microbiol 2022; 53:547-556. [PMID: 35143017 PMCID: PMC9151947 DOI: 10.1007/s42770-022-00695-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Accepted: 02/01/2022] [Indexed: 02/01/2023] Open
Abstract
Previous studies have shown that the combination disinfectant, Ortho-phthalaldehyde and benzyldimethyldodecylammonium chloride (ODB), can effectively kill a variety of microorganisms, such as Escherichia coli, Staphylococcus aureus, and Candida albicans. To observe the sporicidal ability and mechanism of ODB for spores, Bacillus subtilis spores were used as the research object in this experiment. TEM images revealed that ODB destroyed the integrity of the coat, cortex, and inner membrane of the spores after 0.5-h treatment, and the nuclear material was also broken and exuded after 4-h treatment. The broken structure led to the release of dipicolinic acid (DPA) in large amount. The results show that B. subtilis spores can be effetely killed by ODB through destroying the structure of the spores.
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Olugu SV, Nyegue MA, Lazar I, Stamate M, Raducanu D, Rati IV, Etoa FX. Effect of Drypetes gossweileri essential oil and irradiation treatments on inhibition and sensitivity of bacterial spores. FOOD SCI TECHNOL INT 2019; 26:65-77. [PMID: 31403830 DOI: 10.1177/1082013219865659] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
This work assesses the effect of Drypetes gossweileri essential oil on germination of Bacillus spores inoculated in orange juice and milk. We also report the capacity of the essential oil at 0.25, 0.5 and 1 µg/mL to induce sensitivity of spores to some irradiation treatments. The concentrations of essential oil were chosen after sensory analysis. The results show that the essential oil inhibited spores germination with minimal inhibitory concentrations inhibiting spore germination (MICg) of 10 µg/mL in the orange juice. In milk, the spores appeared to be less sensitive with MICg varying from 20 to 40 µg/mL. The sensory analysis revealed 2.5 µg/mL as the acceptable concentration of essential oil in orange juice. The essential oil at 1 µg/mL induced the sensitivity of spore of three Bacillus to alpha radiation of 101.4 Gy. Ultraviolet-C and microwave treatments in the presence of essential oil in general led to higher inactivation of spores up to 100% in some cases.
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Affiliation(s)
- Steve Voundi Olugu
- University Institute of Technology, University of Douala, Douala, Cameroon
| | | | - Iuliana Lazar
- Department of Food and Chemical Engineering, Vasile Alecsandri University of Bacau, Bacau, Romania.,University of Bucharest, Faculty of Psychology and Educational Sciences, Bucharest, Romania
| | - Marius Stamate
- Department of Mechanical and Environmental Engineering, Vasile Alecsandri University of Bacau, Bacau, Romania
| | - Dumitra Raducanu
- Department of Biology, Ecology and Environment Protection, Vasile Alecsandri University of Bacau, Bacau, Romania
| | - Ioan Viorel Rati
- Department of Biology, Ecology and Environment Protection, Vasile Alecsandri University of Bacau, Bacau, Romania
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5
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Zhang Y, Mathys A. Superdormant Spores as a Hurdle for Gentle Germination-Inactivation Based Spore Control Strategies. Front Microbiol 2019; 9:3163. [PMID: 30662433 PMCID: PMC6328458 DOI: 10.3389/fmicb.2018.03163] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Accepted: 12/06/2018] [Indexed: 02/04/2023] Open
Abstract
Bacterial spore control strategies based on the germination-inactivation principle can lower the thermal load needed to inactivate bacterial spores and thus preserve food quality better. However, the success of this strategy highly depends on the germination of spores, and a subpopulation of spores that fail to germinate or germinate extremely slowly hinders the application of this strategy. This subpopulation of spores is termed 'superdormant (SD) spores.' Depending on the source of the germination stimulus, SD spores are categorized as nutrient-SD spores, Ca2+-dipicolinic acid SD spores, dodecylamine-SD spores, and high pressure SD spores. In recent decades, research has been done to isolate these different groups of SD spores and unravel the cause of their germination deficiency as well as their germination capacities. This review summarizes the challenges caused by SD spores, their isolation and characterization, the underlying mechanisms of their germination deficiency, and the future research directions needed to tackle this topic in further depth.
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Affiliation(s)
| | - Alexander Mathys
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zurich, Zurich, Switzerland
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6
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Trunet C, Mtimet N, Mathot AG, Postollec F, Leguérinel I, Couvert O, Carlin F, Coroller L. Effect of incubation temperature and pH on the recovery of Bacillus weihenstephanensis spores after exposure to a peracetic acid-based disinfectant or to pulsed light. Int J Food Microbiol 2018; 278:81-87. [DOI: 10.1016/j.ijfoodmicro.2018.04.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Revised: 02/16/2018] [Accepted: 04/10/2018] [Indexed: 12/01/2022]
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7
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Deeth H. Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk. Foods 2017; 6:E102. [PMID: 29156617 PMCID: PMC5704146 DOI: 10.3390/foods6110102] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Accepted: 11/16/2017] [Indexed: 11/16/2022] Open
Abstract
Extended shelf-life (ESL) or ultra-pasteurized milk is produced by thermal processing using conditions between those used for traditional high-temperature, short-time (HTST) pasteurization and those used for ultra-high-temperature (UHT) sterilization. It should have a refrigerated shelf-life of more than 30 days. To achieve this, the thermal processing has to be quite intense. The challenge is to produce a product that has high bacteriological quality and safety but also very good organoleptic characteristics. Hence the two major aims in producing ESL milk are to inactivate all vegetative bacteria and spores of psychrotrophic bacteria, and to cause minimal chemical change that can result in cooked flavor development. The first aim is focused on inactivation of spores of psychrotrophic bacteria, especially Bacillus cereus because some strains of this organism are pathogenic, some can grow at ≤7 °C and cause spoilage of milk, and the spores of some strains are very heat-resistant. The second aim is minimizing denaturation of β-lactoglobulin (β-Lg) as the extent of denaturation is strongly correlated with the production of volatile sulfur compounds that cause cooked flavor. It is proposed that the heating should have a bactericidal effect, B* (inactivation of thermophilic spores), of >0.3 and cause ≤50% denaturation of β-Lg. This can be best achieved by heating at high temperature for a short holding time using direct heating, and aseptically packaging the product.
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Affiliation(s)
- Hilton Deeth
- School of Agriculture and Food Sciences, University of Queensland, Brisbane 4072, Australia.
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8
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Transcriptome analysis of Bacillus thuringiensis spore life, germination and cell outgrowth in a vegetable-based food model. Food Microbiol 2016; 55:73-85. [DOI: 10.1016/j.fm.2015.11.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2015] [Revised: 11/03/2015] [Accepted: 11/10/2015] [Indexed: 11/19/2022]
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9
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Wells-Bennik MH, Eijlander RT, den Besten HM, Berendsen EM, Warda AK, Krawczyk AO, Nierop Groot MN, Xiao Y, Zwietering MH, Kuipers OP, Abee T. Bacterial Spores in Food: Survival, Emergence, and Outgrowth. Annu Rev Food Sci Technol 2016; 7:457-82. [DOI: 10.1146/annurev-food-041715-033144] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Marjon H.J. Wells-Bennik
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- NIZO Food Research, 6718 ZB Ede, The Netherlands;
| | - Robyn T. Eijlander
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- NIZO Food Research, 6718 ZB Ede, The Netherlands;
| | - Heidy M.W. den Besten
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
| | - Erwin M. Berendsen
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- NIZO Food Research, 6718 ZB Ede, The Netherlands;
- Molecular Genetics Department, University of Groningen, 9700 AB Groningen, The Netherlands
| | - Alicja K. Warda
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
- Wageningen UR Food & Biobased Research, 6700 AA Wageningen, The Netherlands
| | - Antonina O. Krawczyk
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Molecular Genetics Department, University of Groningen, 9700 AB Groningen, The Netherlands
| | - Masja N. Nierop Groot
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Wageningen UR Food & Biobased Research, 6700 AA Wageningen, The Netherlands
| | - Yinghua Xiao
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
| | - Marcel H. Zwietering
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
| | - Oscar P. Kuipers
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Molecular Genetics Department, University of Groningen, 9700 AB Groningen, The Netherlands
| | - Tjakko Abee
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
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10
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Artíguez ML, Martínez de Marañón I. Inactivation of Bacillus subtilis spores by combined pulsed light and thermal treatments. Int J Food Microbiol 2015. [DOI: 10.1016/j.ijfoodmicro.2015.07.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Diomandé SE, Nguyen-the C, Abee T, Tempelaars MH, Broussolle V, Brillard J. Involvement of the CasK/R two-component system in optimal unsaturation of the Bacillus cereus fatty acids during low-temperature growth. Int J Food Microbiol 2015; 213:110-7. [PMID: 25987542 DOI: 10.1016/j.ijfoodmicro.2015.04.043] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2014] [Revised: 04/21/2015] [Accepted: 04/25/2015] [Indexed: 11/26/2022]
Abstract
Bacillus cereus sensu lato is composed of a set of ubiquitous strains including human pathogens that can survive a range of food processing conditions, grow in refrigerated food, and sometimes cause food poisoning. We previously identified the two-component system CasK/R that plays a key role in cold adaptation. To better understand the CasK/R-controlled mechanisms that support low-temperature adaptation, we performed a transcriptomic analysis on the ATCC 14579 strain and its isogenic ∆casK/R mutant grown at 12°C. Several genes involved in fatty acid (FA) metabolism were downregulated in the mutant, including desA and desB encoding FA acyl-lipid desaturases that catalyze the formation of a double-bond on the FA chain in positions ∆5 and ∆10, respectively. A lower proportion of FAs presumably unsaturated by DesA was observed in the ΔcasK/R strain compared to the parental strain while no difference was found for FAs presumably unsaturated by DesB. Addition of phospholipids from egg yolk lecithin rich in unsaturated FAs, to growth medium, abolished the cold-growth impairment of ΔcasK/R suggesting that exogenous unsaturated FAs can support membrane-level modifications and thus compensate for the decreased production of these FAs in the B. cereus ∆casK/R mutant during growth at low temperature. Our findings indicate that CasK/R is involved in the regulation of FA metabolism, and is necessary for cold adaptation of B. cereus unless an exogenous source of unsaturated FAs is available.
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Affiliation(s)
- Sara Esther Diomandé
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France; Université d'Avignon, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France
| | - Christophe Nguyen-the
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France; Université d'Avignon, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France
| | - Tjakko Abee
- Top Institute Food and Nutrition, NieuweKanaal 9A, 6709 PA, Wageningen, The Netherlands; Food Microbiology Laboratory, Wageningen University, BornseWeilanden 9, 6708 WG, Wageningen, The Netherlands
| | - Marcel H Tempelaars
- Food Microbiology Laboratory, Wageningen University, BornseWeilanden 9, 6708 WG, Wageningen, The Netherlands
| | - Véronique Broussolle
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France; Université d'Avignon, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France
| | - Julien Brillard
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France; Université d'Avignon, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France; INRA, Université Montpellier, UMR1333 Diversité Génomes et Interactions Microorganismes-Insectes (DGIMI), Montpellier, France.
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12
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Stelder SK, Mahmud SA, Dekker HL, de Koning LJ, Brul S, de Koster CG. Temperature Dependence of the Proteome Profile of the Psychrotolerant Pathogenic Food Spoiler Bacillus weihenstephanensis Type Strain WSBC 10204. J Proteome Res 2015; 14:2169-76. [DOI: 10.1021/pr501307t] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sacha K. Stelder
- Molecular Biology & Microbial Food Safety, ‡Mass Spectrometry of Biomacromolecules, Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH, Amsterdam, The Netherlands
| | - Siraje A. Mahmud
- Molecular Biology & Microbial Food Safety, ‡Mass Spectrometry of Biomacromolecules, Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH, Amsterdam, The Netherlands
| | - Henk L. Dekker
- Molecular Biology & Microbial Food Safety, ‡Mass Spectrometry of Biomacromolecules, Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH, Amsterdam, The Netherlands
| | - Leo J. de Koning
- Molecular Biology & Microbial Food Safety, ‡Mass Spectrometry of Biomacromolecules, Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH, Amsterdam, The Netherlands
| | - Stanley Brul
- Molecular Biology & Microbial Food Safety, ‡Mass Spectrometry of Biomacromolecules, Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH, Amsterdam, The Netherlands
| | - Chris G. de Koster
- Molecular Biology & Microbial Food Safety, ‡Mass Spectrometry of Biomacromolecules, Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH, Amsterdam, The Netherlands
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13
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Lenz CA, Vogel RF. Differential effects of sporulation temperature on the high pressure resistance of Clostridium botulinum type E spores and the interconnection with sporulation medium cation contents. Food Microbiol 2015; 46:434-442. [DOI: 10.1016/j.fm.2014.09.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2014] [Revised: 08/09/2014] [Accepted: 09/10/2014] [Indexed: 10/24/2022]
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14
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Munsch-Alatossava P, Alatossava T. Nitrogen gas flushing can be bactericidal: the temperature-dependent destiny of Bacillus weihenstephanensis KBAB4 under a pure N2 atmosphere. Front Microbiol 2014; 5:619. [PMID: 25452751 PMCID: PMC4231974 DOI: 10.3389/fmicb.2014.00619] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2014] [Accepted: 10/30/2014] [Indexed: 11/16/2022] Open
Abstract
Gram-negative Pseudomonas and Gram-positive Bacillus are the most common spoilage bacteria in raw and pasteurized milk, respectively. In previous studies, nitrogen (N2) gas flushing treatments of raw and pasteurized milk at cold chain-temperatures inhibited bacterial spoilage and highlighted different susceptibilities to the N2 treatment with the exclusion of certain bacterial types. Here, we investigated the effects of pure N2 gas flushing on representative strains of these genera grown in mono- or co-cultures at 15 and 25°C. Bacillus weihenstephanensis, a frequent inhabitant of fluid dairy products, is represented by the genome-sequenced KBAB4 strain. Among Pseudomonas, P. tolaasii LMG 2342(T) and strain C1, a raw milk psychrotroph, were selected. The N2 gas flushing treatment revealed: (1) temperature-dependent responses; (2) inhibition of the growth of both pseudomonads; (3) emergence of small colony variants (SCVs) for B. weihenstephanensis strain KBAB4 at 15°C induced by the N2 treatment or when grown in co-culture with Pseudomonas strains; (4) N2 gas flushing modulates (suppressed or stimulated) bacterial antagonistic reactions in co-cultures; (5) most importantly, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) analyses revealed that at 25°C the majority of the KBAB4 cells were killed by pure N2 gas flushing. This observation constitutes the first evidence that N2 gas flushing has bactericidal effects.
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Affiliation(s)
- Patricia Munsch-Alatossava
- Division of Food Technology, Department of Food and Environmental Sciences, University of HelsinkiHelsinki, Finland
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15
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Jonkuvienė D, Šalomskienė J, Zaborskienė G. Fatty Acid Profiling for Assessment of Diarrheal-Type Enterotoxin Producing and Nonproducing B
acillus cereus
Origin from Foods Getting into Lithuanian Market. J Food Saf 2014. [DOI: 10.1111/jfs.12136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- D. Jonkuvienė
- Food Institute; Kaunas University of Technology; Taikos pr. 92 Kaunas LT-51180 Lithuania
| | - J. Šalomskienė
- Food Institute; Kaunas University of Technology; Taikos pr. 92 Kaunas LT-51180 Lithuania
| | - G. Zaborskienė
- Food Institute; Kaunas University of Technology; Taikos pr. 92 Kaunas LT-51180 Lithuania
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16
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Charnot-Katsikas A, Tesic V, Boonlayangoor S, Bethel C, Frank KM. Prospective evaluation of the VITEK MS for the routine identification of bacteria and yeast in the clinical microbiology laboratory: assessment of accuracy of identification and turnaround time. J Med Microbiol 2013; 63:235-241. [PMID: 24227878 DOI: 10.1099/jmm.0.063636-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study assessed the accuracy of bacterial and yeast identification using the VITEK MS, and the time to reporting of isolates before and after its implementation in routine clinical practice. Three hundred and sixty-two isolates of bacteria and yeast, consisting of a variety of clinical isolates and American Type Culture Collection strains, were tested. Results were compared with reference identifications from the VITEK 2 system and with 16S rRNA sequence analysis. The VITEK MS provided an acceptable identification to species level for 283 (78 %) isolates. Considering organisms for which genus-level identification is acceptable for routine clinical care, 315 isolates (87 %) had an acceptable identification. Six isolates (2 %) were identified incorrectly, five of which were Shigella species. Finally, the time for reporting the identifications was decreased significantly after implementation of the VITEK MS for a total mean reduction in time of 10.52 h (P<0.0001). Overall, accuracy of the VITEK MS was comparable or superior to that from the VITEK 2. The findings were also comparable to other studies examining the accuracy of the VITEK MS, although differences exist, depending on the diversity of species represented as well as on the versions of the databases used. The VITEK MS can be incorporated effectively into routine use in a clinical microbiology laboratory and future expansion of the database should provide improved accuracy for the identification of micro-organisms.
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Affiliation(s)
- Angella Charnot-Katsikas
- Department of Pathology, University of Chicago Medicine, 5841 S. Maryland Avenue, Chicago, IL 60637, USA
| | - Vera Tesic
- Department of Pathology, University of Chicago Medicine, 5841 S. Maryland Avenue, Chicago, IL 60637, USA
| | - Sue Boonlayangoor
- Department of Pathology, University of Chicago Medicine, 5841 S. Maryland Avenue, Chicago, IL 60637, USA
| | - Cindy Bethel
- Department of Pathology, University of Chicago Medicine, 5841 S. Maryland Avenue, Chicago, IL 60637, USA
| | - Karen M Frank
- Department of Pathology, University of Chicago Medicine, 5841 S. Maryland Avenue, Chicago, IL 60637, USA
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