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Guo Y, Cao Z, Weng K, Zhang Y, Zhang Y, Chen G, Xu Q. Effect of chilled storage period on the volatile organic compounds and bacterial community in goose meat. Food Chem X 2024; 23:101685. [PMID: 39220418 PMCID: PMC11365293 DOI: 10.1016/j.fochx.2024.101685] [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: 04/10/2024] [Revised: 06/30/2024] [Accepted: 07/20/2024] [Indexed: 09/04/2024] Open
Abstract
Storage time is considered to be one of the most important factors affecting the obnoxious odor and microbial spoilage of fresh meat. In this study, volatile organic compounds (VOCs) and bacterial community structure of chilled goose meat during storage were investigated. The results showed that numerous VOCs were produced during the fresh goose meat storage, including aldehydes (nonanal, (E)-2-octenal, hexanal, tetradecanal), alcohol (1-octen-3-ol), furan (2-pentylfuran), and carboxylic acids (methyl diethyldithiocarbamate), which might be a breakdown product during spoilage. In addition, there were slight fluctuations in fatty acid profiles and amino acid contents. Furthermore, bacterial community diversity decreased with prolonged storage. Also, Pseudomonas and Acinetobacter were the dominant spoilage bacteria contributing to nonanal and methyl diethyldithiocarbamate generation. Taken together, these data provide insights into the characterization of VOCs and the bacterial community of chilled goose meat, which will help to further control the microbial quality of chilled meat.
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Affiliation(s)
- Yujiao Guo
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - Zhengfeng Cao
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - Kaiqi Weng
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - Yang Zhang
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - Yu Zhang
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - Guohong Chen
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - Qi Xu
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
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2
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Oh H, Lee J. Psychrotrophic Bacteria Threatening the Safety of Animal-Derived Foods: Characteristics, Contamination, and Control Strategies. Food Sci Anim Resour 2024; 44:1011-1027. [PMID: 39246535 PMCID: PMC11377203 DOI: 10.5851/kosfa.2024.e70] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2024] [Revised: 07/26/2024] [Accepted: 07/26/2024] [Indexed: 09/10/2024] Open
Abstract
Animal-derived foods, such as meat and dairy products, are prone to spoilage by psychrotrophic bacteria due to their high-water activity and nutritional value. These bacteria can grow at refrigerated temperatures, posing significant concerns for food safety and quality. Psychrotrophic bacteria, including Pseudomonas, Listeria, and Yersinia, not only spoil food but can also produce heat-resistant enzymes and toxins, posing health risks. This review examines the characteristics and species composition of psychrotrophic bacteria in animal-derived foods, their impact on food spoilage and safety, and contamination patterns in various products. It explores several nonthermal techniques to combat bacterial contamination as alternatives to conventional thermal methods, which can affect food quality. This review highlights the importance of developing nonthermal technologies to control psychrotrophic bacteria that threaten the cold storage of animal-derived foods. By adopting these technologies, the food industry can better ensure the safety and quality of animal-derived foods for consumers.
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Affiliation(s)
- Hyemin Oh
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Jeeyeon Lee
- Department of Food & Nutrition, Dong-eui University, Busan 47340, Korea
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3
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Vacca M, Celano G, Serale N, Costantino G, Calabrese FM, Calasso M, De Angelis M. Dynamic microbial and metabolic changes during Apulian Caciocavallo cheesemaking and ripening produced according to a standardized protocol. J Dairy Sci 2024; 107:6541-6557. [PMID: 38642657 DOI: 10.3168/jds.2023-24049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Accepted: 03/12/2024] [Indexed: 04/22/2024]
Abstract
The microbiota of a cheese play a critical role in influencing its sensory and physicochemical properties. In this study, traditional Apulian Caciocavallo cheeses coming from 4 different dairies in the same area and produced following standardized procedures were examined, as well as the different bulk milks and natural whey starter (NWS) cultures used. Moreover, considering the cheese wheels as the blocks of Caciocavallo cheeses as whole, these were characterized at different layers (i.e., core, under-rind, and rind) of the block using a multi-omics approach. In addition to physical-chemical characterization, culturomics, quantitative PCR, metagenomics, and metabolomics analysis were carried out after salting and throughout the ripening time (2 mo) to investigate major shifts in the succession of the microbiota and flavor development. Culture-dependent and 16S rRNA metataxonomics results clearly clustered samples based on microbiota biodiversity related to the production dairy plant as a result of the use of different NWS or the intrinsic conditions of each production site. At the beginning of the ripening, cheeses were dominated by Lactobacillus, and in 2 dairies (Art and SdC), Streptococcus genera were associated with the NWS. The analysis allowed us to show that although the diversity of identified genera did not change significantly between the rind, under-rind, and core fractions of the same samples, there was an evolution in the relative abundance and absolute quantification, modifying and differentiating profiles during ripening. The real-time PCR, also known as quantitative or qPCR, mainly differentiated the temporal adaptation of those species originating from bulk milks and those provided by NWS. The primary starters detected in NWS and cheeses contributed to the high relative concentration of 1-butanol, 2-butanol, 2-heptanol, 2-butanone, acetoin, delta-dodecalactone, hexanoic acid ethyl ester, octanoic acid ethyl ester, and volatile free fatty acids during ripening, whereas cheeses displaying low abundances of Streptococcus and Lactococcus (dairy Del) had a lower total concentration of acetoin compared with Art and SdC. However, the subdominant strains and nonstarter lactic acid bacteria present in cheeses are responsible for the production of secondary metabolites belonging to the chemical classes of ketones, alcohols, and organic acids, reaffirming the importance and relevance of autochthonous strains of each dairy plant although only considering a delimited production area.
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Affiliation(s)
- Mirco Vacca
- Department of Soil, Plant and Food Science (DiSSPA), University of Bari Aldo Moro, via G. Amendola 165/A, 70126, Bari, Italy
| | - Giuseppe Celano
- Department of Soil, Plant and Food Science (DiSSPA), University of Bari Aldo Moro, via G. Amendola 165/A, 70126, Bari, Italy.
| | - Nadia Serale
- Department of Soil, Plant and Food Science (DiSSPA), University of Bari Aldo Moro, via G. Amendola 165/A, 70126, Bari, Italy
| | - Giuseppe Costantino
- Department of Soil, Plant and Food Science (DiSSPA), University of Bari Aldo Moro, via G. Amendola 165/A, 70126, Bari, Italy
| | - Francesco Maria Calabrese
- Department of Soil, Plant and Food Science (DiSSPA), University of Bari Aldo Moro, via G. Amendola 165/A, 70126, Bari, Italy
| | - Maria Calasso
- Department of Soil, Plant and Food Science (DiSSPA), University of Bari Aldo Moro, via G. Amendola 165/A, 70126, Bari, Italy.
| | - Maria De Angelis
- Department of Soil, Plant and Food Science (DiSSPA), University of Bari Aldo Moro, via G. Amendola 165/A, 70126, Bari, Italy
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4
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Corea P, Reyes GA, Pinto G, Peterson B, Prescott MP, Dolan K, Stasiewicz MJ. Milk Spoilage Model Predicts that Share Tables Would Not Meaningfully Increase Spoilage and Improved Storage Systems Can Reduce Spoilage. J Dairy Sci 2024:S0022-0302(24)01069-5. [PMID: 39154718 DOI: 10.3168/jds.2024-25189] [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: 05/18/2024] [Accepted: 07/24/2024] [Indexed: 08/20/2024]
Abstract
School share tables offer opportunities for food recovery and increased access to healthy foods by allowing students to donate or consume unopened items, such as cartons of milk. However, stakeholders have concerns about temperature abuse potentially causing premature milk spoilage. While previous research showed short ambient temperature abuse of milk (under conditions representing share tables) does not meaningfully impact microbial milk quality, differences across school cafeterias (e.g., ambient temperatures, storage systems, bell schedules, refrigeration temperature) may limit the generalizability of this conclusion. To address this, the overnight refrigeration temperature and the milk's initial contamination were predicted to be the main drivers for milk spoilage. Share tables were predicted to only cause inconsequential microbial quality changes (4 spoiled milk per million served, which would be ≤2 milk cartons spoiled per school year) under short and medium bell schedules (≤125 min of total service), even without temperature control during the lunch period. Under long (221 min) and very long (266 min) bell schedules, share tables with ambient temperature storage were predicted to have higher milk spoilage (19 and 42 spoiled milk cartons per million served, respectively), and adding storage systems was predicted to reduce the decline in milk quality (12 and 24 spoiled milk cartons per million served, respectively). These results provide a resource to support science-based decision-making for the inclusion of milk in school cafeteria share tables, ultimately working to reduce food waste and address food insecurity.
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Affiliation(s)
- Paola Corea
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Gustavo A Reyes
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Gabriella Pinto
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Ben Peterson
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Melissa Pflugh Prescott
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Kirk Dolan
- Department of Food Science & Human Nutrition, Michigan State University, East Lansing, Michigan, MI, USA
| | - Matthew J Stasiewicz
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA..
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5
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Chang G, Li Q, Wang T, Zhang B, Wu W, Lv C, Sun T, Zhou T, Zheng W, Wang Y, Wang X. Characterization of Pseudomonas spp. contamination and in situ spoilage potential in pasteurized milk production process. Food Res Int 2024; 188:114463. [PMID: 38823831 DOI: 10.1016/j.foodres.2024.114463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 04/27/2024] [Accepted: 05/01/2024] [Indexed: 06/03/2024]
Abstract
To investigate the prevalence of Pseudomonas in the pasteurized milk production process and its effect on milk quality, 106 strains of Pseudomonas were isolated from the pasteurized milk production process of a milk production plant in Shaanxi Province, China. The protease, lipase and biofilm-producing capacities of the 106 Pseudomonas strains were evaluated, and the spoilage enzyme activities of their metabolites were assessed by simulating temperature incubation in the refrigerated (7 °C) and transport environment (25 °C) segments and thermal treatments of pasteurization (75 °C, 5 min) and ultra-high temperature sterilization (121 °C, 15 s). A phylogenetic tree was drawn based on 16S rDNA gene sequencing and the top 5 strains were selected as representative strains to identify their in situ spoilage potential by examining their growth potential and ability to hydrolyze proteins and lipids in milk using growth curves, pH, whiteness, Zeta-potential, lipid oxidation, SDS-PAGE and volatile flavor compounds. The results showed that half and more of the isolated Pseudomonas had spoilage enzyme production and biofilm capacity, and the spoilage enzyme activity of metabolites was affected by the culture temperature and sterilization method, but ultra-high temperature sterilization could not completely eliminate the enzyme activity. The growth of Pseudomonas lundensis and Pseudomonas qingdaonensis was less affected by temperature and time, and the hydrolytic capacity of extracellular protease and lipase secreted by Pseudomonas lurida was the strongest, which had the greatest effect on milk quality. Therefore, it is crucial to identify the key contamination links of Pseudomonas, the main bacteria responsible for milk spoilage, and the influence of environmental factors on its deterioration.
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Affiliation(s)
- Guanhong Chang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Qianhong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ting Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Bozheng Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Wendi Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chunyang Lv
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Tongzhuo Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ting Zhou
- College of Veterinary Medicine, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Wanxiang Zheng
- Department of Urology, Xijing Hospital, Fourth Military Medical University, 127 Changle West Road, Xi'an, Shaanxi, China
| | - Yeru Wang
- National Center for Food Safety Risk Assessment, Beijing, China.
| | - Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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6
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Tayyarcan EK, Evran E, Guven K, Ekiz E, Acar Soykut E, Boyaci IH. Evaluating the efficacy of a phage cocktail against Pseudomonas fluorescens group strains in raw milk: microbiological, physical, and chemical analyses. Arch Microbiol 2024; 206:283. [PMID: 38806864 DOI: 10.1007/s00203-024-04008-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 05/02/2024] [Accepted: 05/16/2024] [Indexed: 05/30/2024]
Abstract
The objective of this study was to investigate the effectiveness of a phage cocktail against Pseudomonas fluorescens group and its effect on the microbial, physical and chemical properties of raw milk during different storage conditions. A phage cocktail consisting of Pseudomonas fluorescens, Pseudomonas tolaasii, and Pseudomonas libanensis phages was prepared. As a result, reductions in fluorescent Pseudomonas counts of up to 3.44 log units for the storage at 4 °C and 2.38 log units for the storage at 25 °C were achieved. Following the phage application, it is found that there was no significant difference in the total mesophilic aerobic bacteria and Enterobacteriaceae counts. However, it was observed that the number of lactic acid bacteria was higher in phage-treated groups. The results also showed that pH values in the phage added groups were lower than the others and the highest titratable acidity was obtained only in the bacteria-inoculated group. As a future perspective, this study suggests that, while keeping the number of target microorganisms under control in the milk with the use of phages during storage, the microbiota and accordingly the quality parameters of the milk can be affected. This work contributes to the development of effective strategies for maintaining the quality and extending the shelf life of milk and dairy products.
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Affiliation(s)
| | - Eylul Evran
- Food Engineering Department, Hacettepe University, Beytepe, Ankara, Turkey
| | - Kubra Guven
- Food Engineering Department, Hacettepe University, Beytepe, Ankara, Turkey
| | - Esra Ekiz
- Food Engineering Department, Hacettepe University, Beytepe, Ankara, Turkey
| | - Esra Acar Soykut
- Food Engineering Department, Bolu Abant Izzet Baysal University, Bolu, Turkey
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7
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Azhar M, Yousaf M, Maher S, Fatmi MQ. Discovering Potential Bacteriocins Against Pseudomonas fragi: a Subtractive Proteomics and Molecular Dynamic Simulation Study for Food Preservation. Appl Biochem Biotechnol 2024; 196:2851-2868. [PMID: 37103735 DOI: 10.1007/s12010-023-04509-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/11/2023] [Indexed: 04/28/2023]
Abstract
Food preservation is a schematic and scientific procedure employed for the maintenance and improvement of food's quality, shelf life, and nutritional value. Although, on one hand, ancient conventional methods such as freezing, pasteurization, canning, and chemical methods have the potential to lengthen the shelf life of edible substances, but on the other hand, they can deteriorate its nutritional value as well. Present research focuses on the identification of promising bacteriocins against Pseudomonas fragi via subtractive proteomics pipeline as an alternative approach for food preservation. Bacteriocins are small peptides produced by certain microbes to naturally defend themselves by destroying other closely related bacteria residing in their neighborhood. P. fragi lies among the most notable microbes responsible for the elicitation of food spoilage. Due to increasing emergence and prevalence of multidrug resistance bacteria, there is a need to unravel novel drug targets, crucially involved in food decay process. Based on subtractive scrutinization, UDP-N-acetylglucosamine O-acyltransferase (LpxA) was chosen as promising therapeutic protein target that could play a significant role in progression of food spoilage. Subtilosin A, thuricin-CD, and mutacin B-NY266 were found as the most robust inhibitors of LpxA according to the molecular docking assay results. Molecular dynamic simulations and binding energy calculations via MM/PBSA method of LpxA and three top hit docked complexes, i.e., LpxA-subtilosin A, LpxA-thuricin-CD, and LpxA-mutacin B-NY266, revealed stability throughout simulations and ensured that shortlisted bacteriocins had strong affinity for LpxA.
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Affiliation(s)
- Maria Azhar
- Department of Biosciences, COMSATS University Islamabad, Islamabad, 45550, Pakistan
| | - Maha Yousaf
- Department of Biosciences, COMSATS University Islamabad, Islamabad, 45550, Pakistan
| | - Saima Maher
- Department of Chemistry, Sardar Bahadur Khan Women's University, Quetta, Pakistan
| | - M Qaiser Fatmi
- Department of Biosciences, COMSATS University Islamabad, Islamabad, 45550, Pakistan.
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8
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Mahmoud M, Richter P, Lebert M, Burkovski A. Photodynamic Activity of Chlorophyllin and Polyethylenimine on Pseudomonas aeruginosa Planktonic, Biofilm and Persister Cells. Int J Mol Sci 2023; 24:12098. [PMID: 37569471 PMCID: PMC10419130 DOI: 10.3390/ijms241512098] [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: 06/26/2023] [Revised: 07/24/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Antimicrobial photodynamic inactivation is considered a promising antimicrobial approach that may not develop resistance in the near future. Here, we investigate the influence of the photosensitizer chlorophyllin (CHL) and the cationic permeabilizer polyethylenimine (PEI), exposed to a red light-emitting diode, on the human pathogen Pseudomonas aeruginosa free-living planktonic cells, the sessile biofilm and persister cells. The broth microdilution checkerboard method was used to test antimicrobial susceptibility. As a substrate for biofilms, the Calgary biofilm device was used, and the quantification of the biofilm biomass was carried out using a crystal violet assay. Serine hydroxamate was used for the induction of persisters. Our findings reveal that PEI ameliorates the antimicrobial activity of CHL against P. aeruginosa planktonic and biofilm states, and the concentration required to eradicate the bacteria in the biofilm is more than fourfold that is required to eradicate planktonic cells. Interestingly, the persister cells are more susceptible to CHL/PEI (31.25/100 µg mL-1) than the growing cells by 1.7 ± 0.12 and 0.4 ± 0.1 log10 reduction, respectively, after 15 min of illumination. These data demonstrate that CHL excited with red light together with PEI is promising for the eradication of P. aeruginosa, and the susceptibility of P. aeruginosa to CHL/PEI is influenced by the concentrations and the exposure time.
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Affiliation(s)
- Mona Mahmoud
- Department of Biology, Microbiology Division, Friedrich-Alexander-Universität Erlangen-Nürnberg, 91058 Erlangen, Germany; (M.M.); (A.B.)
- Dairy Department, National Research Centre, Dokki, Giza 12622, Egypt
| | - Peter Richter
- Gravitational Biology Group, Department of Biology, Cell Biology Division, Friedrich-Alexander-Universität Erlangen-Nürnberg, 91058 Erlangen, Germany;
| | - Michael Lebert
- Gravitational Biology Group, Department of Biology, Cell Biology Division, Friedrich-Alexander-Universität Erlangen-Nürnberg, 91058 Erlangen, Germany;
- Space Biology Unlimited S.A.S., 33000 Bordeaux, France
| | - Andreas Burkovski
- Department of Biology, Microbiology Division, Friedrich-Alexander-Universität Erlangen-Nürnberg, 91058 Erlangen, Germany; (M.M.); (A.B.)
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Planý M, Sitarčík J, Pavlović J, Budiš J, Koreňová J, Kuchta T, Pangallo D. Evaluation of bacterial consortia associated with dairy fermentation by ribosomal RNA (rrn) operon metabarcoding strategy using MinION device. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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10
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Anti-virulence activity of dihydrocuminyl aldehyde and nisin against spoilage bacterium Pseudomonas aeruginosa XZ01. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
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11
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Alzaben F, Fat’hi S, Elbehiry A, Alsugair M, Marzouk E, Abalkhail A, Almuzaini AM, Rawway M, Ibrahem M, Sindi W, Alshehri T, Hamada M. Laboratory Diagnostic Methods and Antibiotic Resistance Patterns of Staphylococcus aureus and Escherichia coli Strains: An Evolving Human Health Challenge. Diagnostics (Basel) 2022; 12:2645. [PMID: 36359489 PMCID: PMC9689540 DOI: 10.3390/diagnostics12112645] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 10/19/2022] [Accepted: 10/28/2022] [Indexed: 09/10/2023] Open
Abstract
Raw ground meat is known as a transmission vehicle for biological agents that may be harmful to human health. The objective of the present study was to assess microbiological quality of the ground meats. A total of 280 samples of local and imported chilled meats were randomly collected from retail shops in Buraydah City, Saudi Arabia. The meat samples were microbiologically analyzed using standard methods, peptide mass fingerprinting (PMF) technique, MicroScan Walkaway System (MicroScan) and qPCR System. The imported meat was more bacterially contaminated than local meat, with variable contamination degrees of Staphylococcus aureus (40.33%), Escherichia coli (36.13%), Hafnia alvei (7.56%), Pseudomonas spp. (6.72%), Salmonella spp. (5.88%) and Aeromonas spp. (3.36%). PMF verified all the isolated bacteria by 100%, compared to 75-95% achieved by MicroScan. The gene encoding flagellin (fliC) was recognized in 67.44% of E. coli strains, while the thermonuclease (nuc) and methicillin resistance (mecA) genes were detected in 100% S. aureus and 39.6% of methicillin-resistant S. aureus (MRSA) strains, respectively. The S. aureus and E. coli strains were highly resistant to multiple antibiotics (e.g., ampicillin, amoxicillin-clavulanic acid and cephalothin). For identifying various foodborne pathogens, PMF has been recognized as a powerful and precise analytical method. In light of the increasing use of PMF to detect multidrug-resistant bacteria, this study emphasizes the need for improved ways of treating and preventing pathogens, as well as setting up monitoring systems to guarantee hygiene and safety in meat production.
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Affiliation(s)
- Feras Alzaben
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 52571, Saudi Arabia
- Department of Preventive Medicine, King Fahad Armed Forces Hospital, Jeddah 23311, Saudi Arabia
| | - Shawkat Fat’hi
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 52571, Saudi Arabia
- Department of Food Hygiene, Faculty of Veterinary Medicine, Assiut University, Assiut 71515, Egypt
| | - Ayman Elbehiry
- Department of Public Health, College of Public Health and Health Informatics, Qassim University, Al Bukayriyah 52741, Saudi Arabia
- Department of Bacteriology, Mycology and Immunology, Faculty of Veterinary Medicine, University of Sadat City, Sadat City 32511, Egypt
| | - Maha Alsugair
- Department of Preventive Medicine, King Fahad Armed Forces Hospital, Jeddah 23311, Saudi Arabia
| | - Eman Marzouk
- Department of Public Health, College of Public Health and Health Informatics, Qassim University, Al Bukayriyah 52741, Saudi Arabia
| | - Adil Abalkhail
- Department of Public Health, College of Public Health and Health Informatics, Qassim University, Al Bukayriyah 52741, Saudi Arabia
| | - Abdulaziz M. Almuzaini
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 52571, Saudi Arabia
| | - Mohammed Rawway
- Biology Department, College of Science, Jouf University, Sakaka 42421, Saudi Arabia
- Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Assiut 71524, Egypt
| | - Mai Ibrahem
- Department of Public Health, College of Applied Medical Science, King Khalid University, Abha 61421, Saudi Arabia
- Department of Aquatic Animal Medicine and Management, Faculty of Veterinary Medicine, Cairo University, Cairo 12211, Egypt
| | - Wael Sindi
- Department of Preventive Medicine, King Fahad Armed Forces Hospital, Jeddah 23311, Saudi Arabia
| | - Turki Alshehri
- Dental Department, Alhada Armed Forces Hospital, Taif City 26792, Saudi Arabia
| | - Mohamed Hamada
- Department of Food Hygiene & Control, Faculty of Veterinary Medicine, Sadat City University, Sadat City 32511, Egypt
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12
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Wang Y, Zhou H, Zhou K, Han Q, Wang Z, Xu B. Study on the roles of microorganisms and endogenous enzymes in the evolution of metabolic characteristics of lean portion during traditional Chinese bacon processing. Food Res Int 2022; 162:112087. [DOI: 10.1016/j.foodres.2022.112087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 09/11/2022] [Accepted: 10/24/2022] [Indexed: 11/25/2022]
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13
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Kamilari E, Tsaltas D, Stanton C, Ross RP. Metataxonomic Mapping of the Microbial Diversity of Irish and Eastern Mediterranean Cheeses. Foods 2022; 11:2483. [PMID: 36010485 PMCID: PMC9407514 DOI: 10.3390/foods11162483] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 07/29/2022] [Accepted: 08/03/2022] [Indexed: 11/17/2022] Open
Abstract
The distinct sensorial characteristics of local cheeses influence consumer preferences, and make an essential contribution to the local economy. Microbial diversity in cheese is among the fundamental contributors to sensorial and qualitative characteristics. However, knowledge regarding the existence of microbial patterns associated with regional production practices in ripened cheeses remains limited. The present research was conducted to test the hypothesis that the background metagenome of cheeses could be used as a marker of their origin. We compared Irish versus Eastern Mediterranean cheeses-namely Greek and Cypriot-using High Throughput Sequencing (HTS). The study identified a significantly distinct separation among cheeses originating from the three different countries, in terms of the total microbial community composition. The use of machine learning and biomarkers discovery algorithms defined key microbes that differentiate each geographic region. Finally, the development of interaction networks revealed that the key species developed mostly negative interactions with the other members of the communities, highlighting their dominance in the community. The findings of the present research demonstrate that metagenome could indeed be used as a biological marker of the origin of mature cheeses, and could provide further insight into the dynamics of microbial community composition in ripened cheeses.
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Affiliation(s)
- Eleni Kamilari
- APC Microbiome Ireland, University College Cork, T12 YT20 Cork, Ireland or
- School of Microbiology, University College Cork, T12 K8AF Cork, Ireland
| | - Dimitrios Tsaltas
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos 3036, Cyprus
| | - Catherine Stanton
- APC Microbiome Ireland, University College Cork, T12 YT20 Cork, Ireland or
- School of Microbiology, University College Cork, T12 K8AF Cork, Ireland
- Department of Biosciences, Teagasc Food Research Centre, Moorepark, Fermoy, Co., P61 C996 Cork, Ireland
| | - R. Paul Ross
- APC Microbiome Ireland, University College Cork, T12 YT20 Cork, Ireland or
- School of Microbiology, University College Cork, T12 K8AF Cork, Ireland
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14
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Antibacterial efficacy and possible mechanism of action of 2-hydroxyisocaproic acid (HICA). PLoS One 2022; 17:e0266406. [PMID: 35363830 PMCID: PMC8975099 DOI: 10.1371/journal.pone.0266406] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Accepted: 03/18/2022] [Indexed: 12/15/2022] Open
Abstract
The exploitation of natural antimicrobial compounds that can be used in food preservation has been fast tracked by the development of antimicrobial resistance to existing antimicrobials and the increasing consumer demand for natural food preservatives. 2-hydroxyisocaproic acid (HICA) is a natural compound produced through the leucine degradation pathway and is produced in humans and by certain microorganisms such as lactic acid bacteria and Clostridium species. The present study investigated the antibacterial efficacy of HICA against some important bacteria associated with food quality and safety and provided some insights into its possible antimicrobial mechanisms against bacteria. The results revealed that HICA was effective in inhibiting the growth of tested Gram-positive and Gram-negative bacteria including a multi-drug resistant P. aeruginosa strain in this study. The underlying mechanism was investigated by measuring the cell membrane integrity, membrane permeability, membrane depolarisation, and morphological and ultrastructural changes after HICA treatment in bacterial cells. The evidence supports that HICA exerts its activity via penetration of the bacterial cell membranes, thereby causing depolarisation, rupture of membranes, subsequent leakage of cellular contents and cell death. The current study suggests that HICA has potential to be used as an antibacterial agent against food spoilage and food-borne pathogenic bacteria, targeting the bacterial cell envelope.
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15
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Influence of Cynara cardunculus L. Phenolic Compounds on Pseudomonas putida Isolated from the Dairy Industry: Growth and Melanin Bioproduction. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cynara cardunculus L. inflorescence infusion has been used for several centuries as curd in traditional cheese making, such as some highly prized Portuguese cheeses. To promote the sustainable use of all C. cardunculus plants, C. cardunculus extract leaves decoction (CL), inflorescence decoction (CI), chlorogenic acid (CA) (a compound in the plant leaves), and rosmarinic acid (RA) (a similar phenolic compound) solutions were tested for antimicrobial activity against bacteria that may appear on the cheese rind. The antimicrobial activity was evaluated by 15 bacterial strains using two different methodologies: solid and liquid. The influence of these extracts and the phenolic compounds on melanin bioproduction by Pseudomonas putida ESACB 191 was also studied. CA and RA (1 mg/mL) showed antimicrobial activity. CL and CA reduced P. putida ESACB 191 growth in the liquid assay and melanin bioproduction by 6.20 Log CFU/mL and 50%, respectively. Cynarin, CA, and its derivates were identified as the main phenolic compounds (52%) of CL, which may justify its inhibitory action on bacterial growth and melanin bioproduction. Thus, future perspectives include the application of CL extracts with antimicrobial activity in edible films and/or coatings to applied in cheese rind to increase the shelf time.
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16
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Zhang Y, Huang HH, Duc HM, Masuda Y, Honjoh KI, Miyamoto T. Application of endolysin LysSTG2 as a potential biocontrol agent against planktonic and biofilm cells of Pseudomonas on various food and food contact surfaces. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108460] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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17
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Sun R, Vermeulen A, Wieme AD, Vandamme P, Devlieghere F. Identification and characterization of acid-tolerant spore-forming spoilage bacteria from acidified and low-acid pasteurized sauces. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112378] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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18
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Saini RV, Vaid P, Saini NK, Siwal SS, Gupta VK, Thakur VK, Saini AK. Recent Advancements in the Technologies Detecting Food Spoiling Agents. J Funct Biomater 2021; 12:67. [PMID: 34940546 PMCID: PMC8709279 DOI: 10.3390/jfb12040067] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/08/2021] [Accepted: 11/22/2021] [Indexed: 12/12/2022] Open
Abstract
To match the current life-style, there is a huge demand and market for the processed food whose manufacturing requires multiple steps. The mounting demand increases the pressure on the producers and the regulatory bodies to provide sensitive, facile, and cost-effective methods to safeguard consumers' health. In the multistep process of food processing, there are several chances that the food-spoiling microbes or contaminants could enter the supply chain. In this contest, there is a dire necessity to comprehend, implement, and monitor the levels of contaminants by utilizing various available methods, such as single-cell droplet microfluidic system, DNA biosensor, nanobiosensor, smartphone-based biosensor, aptasensor, and DNA microarray-based methods. The current review focuses on the advancements in these methods for the detection of food-borne contaminants and pathogens.
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Affiliation(s)
- Reena V. Saini
- Department of Biotechnology, MMEC, Maharishi Markandeshwar (Deemed to be University), Mullana, Ambala 133207, India;
| | - Prachi Vaid
- Department of Biotechnology, School of Sciences, AP Goyal Shimla University, Shimla 171009, India;
| | - Neeraj K. Saini
- School of Biotechnology, Jawaharlal Nehru University, New Delhi 110067, India;
| | - Samarjeet Singh Siwal
- Department of Chemistry, MMEC, Maharishi Markandeshwar (Deemed to be University), Mullana, Ambala 133207, India;
| | - Vijai Kumar Gupta
- Biorefining and Advanced Materials Research Center, Scotland’s Rural College (SRUC), Kings Buildings, Edinburgh EH9 3JG, UK;
| | - Vijay Kumar Thakur
- Biorefining and Advanced Materials Research Center, Scotland’s Rural College (SRUC), Kings Buildings, Edinburgh EH9 3JG, UK;
- School of Engineering, University of Petroleum & Energy Studies (UPES), Dehradun 248007, India
| | - Adesh K. Saini
- Department of Biotechnology, School of Sciences, AP Goyal Shimla University, Shimla 171009, India;
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Ferraz AR, Pacheco R, Vaz PD, Pintado CS, Ascensão L, Serralheiro ML. Melanin: Production from Cheese Bacteria, Chemical Characterization, and Biological Activities. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph182010562. [PMID: 34682308 PMCID: PMC8535951 DOI: 10.3390/ijerph182010562] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 09/23/2021] [Accepted: 09/27/2021] [Indexed: 12/22/2022]
Abstract
Pigments are compounds of importance to several industries, for instance, the food industry, where they can be used as additives, color intensifiers, and antioxidants. As the current trend around the world is shifting to the use of eco-friendly commodities, demand for natural dyes is increasing. Melanins are pigments that are produced by several microorganisms. Pseudomonas putida ESACB 191, isolated from goat cheese rind, was described as a brown pigment producer. This strain produces a brown pigment via the synthetic Müeller-Hinton Broth. This brown compound was extracted, purified, analyzed by FTIR and mass spectrometry, and identified as eumelanin. The maximum productivity was 1.57 mg/L/h. The bioactivity of eumelanin was evaluated as the capacity for scavenging free radicals (antioxidant activity), EC50 74.0 ± 0.2 μg/mL, and as an acetylcholinesterase inhibitor, with IC50 575 ± 4 μg/mL. This bacterial eumelanin did not show cytotoxicity towards A375, HeLa Kyoto, HepG2, or Caco2 cell lines. The effect of melanin on cholesterol absorption and drug interaction was evaluated in order to understand the interaction of melanin present in the cheese rind when ingested by consumers. However, it had no effect either on cholesterol absorption through an intestinal simulated barrier formed by the Caco2 cell line or with the drug ezetimibe.
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Affiliation(s)
- Ana Rita Ferraz
- BioISI—Instituto de Biossistemas e Ciências Integrativas, Faculdade de Ciências, Universidade de Lisboa, Campo Grande 016, 1749-016 Lisboa, Portugal; (A.R.F.); (R.P.)
| | - Rita Pacheco
- BioISI—Instituto de Biossistemas e Ciências Integrativas, Faculdade de Ciências, Universidade de Lisboa, Campo Grande 016, 1749-016 Lisboa, Portugal; (A.R.F.); (R.P.)
- Área Departamental de Engenharia Química, Instituto Superior de Engenharia de Lisboa, Instituto Politécnico de Lisboa, Av. Conselheiro Emídio Navarro, 1959-007 Lisboa, Portugal
| | - Pedro D. Vaz
- Fundação Champalimaud, Av. Brasília, 1400-038 Lisboa, Portugal;
| | - Cristina S. Pintado
- Escola Superior Agrária (ESA), Instituto Politécnico de Castelo Branco (IPCB), Quinta da Sra. de Mércoles, Apartado 119, 6001-909 Castelo Branco, Portugal;
- CERNAS/IPCB, Centro de Recursos Naturais, Ambiente e Sociedade/Instituto Politécnico de Castelo Branco, Av. Pedro Álvares Cabral 12, 6000-084 Castelo Branco, Portugal
| | - Lia Ascensão
- Centro para o Estudo do Ambiente e do Mar (CESAM), Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal;
| | - Maria Luisa Serralheiro
- BioISI—Instituto de Biossistemas e Ciências Integrativas, Faculdade de Ciências, Universidade de Lisboa, Campo Grande 016, 1749-016 Lisboa, Portugal; (A.R.F.); (R.P.)
- Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal
- Correspondence: ; Tel.: +351-21-7500935
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Pahalagedara ASNW, Jauregui R, Maclean P, Altermann E, Flint S, Palmer J, Brightwell G, Gupta TB. Culture and genome-based analysis of four soil Clostridium isolates reveal their potential for antimicrobial production. BMC Genomics 2021; 22:686. [PMID: 34548019 PMCID: PMC8456703 DOI: 10.1186/s12864-021-08005-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Accepted: 09/13/2021] [Indexed: 11/30/2022] Open
Abstract
BACKGROUND Soil bacteria are a major source of specialized metabolites including antimicrobial compounds. Yet, one of the most diverse genera of bacteria ubiquitously present in soil, Clostridium, has been largely overlooked in bioactive compound discovery. As Clostridium spp. thrive in extreme environments with their metabolic mechanisms adapted to the harsh conditions, they are likely to synthesize molecules with unknown structures, properties, and functions. Therefore, their potential to synthesize small molecules with biological activities should be of great interest in the search for novel antimicrobial compounds. The current study focused on investigating the antimicrobial potential of four soil Clostridium isolates, FS01, FS2.2 FS03, and FS04, using a genome-led approach, validated by culture-based methods. RESULTS Conditioned/spent media from all four Clostridium isolates showed varying levels of antimicrobial activity against indicator microorganism; all four isolates significantly inhibited the growth of Pseudomonas aeruginosa. FS01, FS2.2, and FS04 were active against Bacillus mycoides and FS03 reduced the growth of Bacillus cereus. Phylogenetic analysis together with DNA-DNA hybridization (dDDH), average nucleotide identity (ANI), and functional genome distribution (FGD) analyses confirmed that FS01, FS2.2, and FS04 belong to the species Paraclostridium bifermentans, Clostridium cadaveris, and Clostridium senegalense respectively, while FS03 may represent a novel species of the genus Clostridium. Bioinformatics analysis using antiSMASH 5.0 predicted the presence of eight biosynthetic gene clusters (BGCs) encoding for the synthesis of ribosomally synthesized post-translationally modified peptides (RiPPs) and non-ribosomal peptides (NRPs) in four genomes. All predicted BGCs showed no similarity with any known BGCs suggesting novelty of the molecules from those predicted gene clusters. In addition, the analysis of genomes for putative virulence factors revealed the presence of four putative Clostridium toxin related genes in FS01 and FS2.2 genomes. No genes associated with the main Clostridium toxins were identified in the FS03 and FS04 genomes. CONCLUSIONS The presence of BGCs encoding for uncharacterized RiPPs and NRPSs in the genomes of antagonistic Clostridium spp. isolated from farm soil indicated their potential to produce novel secondary metabolites. This study serves as a basis for the identification and characterization of potent antimicrobials from these soil Clostridium spp. and expands the current knowledge base, encouraging future research into bioactive compound production in members of the genus Clostridium.
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Affiliation(s)
- Amila S N W Pahalagedara
- Food System Integrity team, Hopkirk Research Institute, AgResearch Ltd, Massey University, 4474, Palmerston North, New Zealand
- School of Food and Advanced Technology, Massey University, 4442, Palmerston North, New Zealand
- Data Science team, Grasslands Research Centre, AgResearch Ltd, Palmerston North, New Zealand
| | - Ruy Jauregui
- Data Science team, Grasslands Research Centre, AgResearch Ltd, Palmerston North, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Paul Maclean
- Data Science team, Grasslands Research Centre, AgResearch Ltd, Palmerston North, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Eric Altermann
- Food System Integrity team, Hopkirk Research Institute, AgResearch Ltd, Massey University, 4474, Palmerston North, New Zealand
- School of Food and Advanced Technology, Massey University, 4442, Palmerston North, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Steve Flint
- School of Food and Advanced Technology, Massey University, 4442, Palmerston North, New Zealand
- Data Science team, Grasslands Research Centre, AgResearch Ltd, Palmerston North, New Zealand
| | - Jon Palmer
- School of Food and Advanced Technology, Massey University, 4442, Palmerston North, New Zealand
- Data Science team, Grasslands Research Centre, AgResearch Ltd, Palmerston North, New Zealand
| | - Gale Brightwell
- Food System Integrity team, Hopkirk Research Institute, AgResearch Ltd, Massey University, 4474, Palmerston North, New Zealand
- School of Food and Advanced Technology, Massey University, 4442, Palmerston North, New Zealand
- New Zealand Food Safety Science and Research Centre, Massey University, Palmerston North, New Zealand
| | - Tanushree Barua Gupta
- Food System Integrity team, Hopkirk Research Institute, AgResearch Ltd, Massey University, 4474, Palmerston North, New Zealand.
- School of Food and Advanced Technology, Massey University, 4442, Palmerston North, New Zealand.
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21
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Potential application of ginger, clove and thyme essential oils to improve soft cheese microbial safety and sensory characteristics. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101177] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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22
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Sadiq FA, Flint S. Dairy strains of Anoxybacillus flavithermus inhibit lipase production by Geobacillus stearothermophilus. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104996] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Microbial inhibitory properties of maltodextrin fatty acid esters against food-related microorganisms. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111664] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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24
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Parlindungan E, Lugli GA, Ventura M, van Sinderen D, Mahony J. Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats. Foods 2021; 10:1519. [PMID: 34359389 PMCID: PMC8305854 DOI: 10.3390/foods10071519] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/24/2021] [Accepted: 06/28/2021] [Indexed: 12/28/2022] Open
Abstract
Probiotics are defined as live microorganisms which confer health benefits to the host when administered in adequate amounts. Many lactic acid bacteria (LAB) strains have been classified as probiotics and fermented foods are an excellent source of such LAB. In this study, novel probiotic candidates from two fermented meats (pancetta and prosciutto) were isolated and characterized. LAB populations present in pancetta and prosciutto were evaluated and Lactiplantibacillus plantarum was found to be the dominant species. The antagonistic ability of selected isolates against LAB and non-LAB strains was investigated, in particular, the ability to produce anti-microbial compounds including organic acids and bacteriocins. Probiotic characteristics including antibiotic susceptibility, hydrophobicity and autoaggregation capacity; and ability to withstand simulated gastric juice, bile salt, phenol and NaCl were assessed. Among the characterized strains, L. plantarum 41G isolated from prosciutto was identified as the most robust probiotic candidate compared. Results from this study demonstrate that artisanal fermented meat is a rich source of novel strains with probiotic potential.
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Affiliation(s)
- Elvina Parlindungan
- School of Microbiology & APC Microbiome Ireland, University College Cork, Western Road, T12 YT20 Cork, Ireland;
| | - Gabriele A. Lugli
- Laboratory of Probiogenomics, Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, 43121 Parma, Italy; (G.A.L.); (M.V.)
| | - Marco Ventura
- Laboratory of Probiogenomics, Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, 43121 Parma, Italy; (G.A.L.); (M.V.)
| | - Douwe van Sinderen
- School of Microbiology & APC Microbiome Ireland, University College Cork, Western Road, T12 YT20 Cork, Ireland;
| | - Jennifer Mahony
- School of Microbiology & APC Microbiome Ireland, University College Cork, Western Road, T12 YT20 Cork, Ireland;
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25
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Flachs A, Orkin JD. On pickles: biological and sociocultural links between fermented foods and the human gut microbiome. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2021; 17:39. [PMID: 34107988 PMCID: PMC8188661 DOI: 10.1186/s13002-021-00458-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Accepted: 04/15/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The composition of the human microbiome varies considerably in diversity and density across communities as a function of the foods we eat and the places we live. While all foods contain microbes, humans directly shape this microbial ecology through fermentation. Fermented foods are produced from microbial reactions that depend on local environmental conditions, fermentation practices, and the manner in which foods are prepared and consumed. These interactions are of special interest to ethnobiologists because they link investigations of how people shape and know the world around them to local knowledge, food traditions, local flora, and microbial taxa. METHODS In this manuscript, we report on data collected at a fermentation revivalist workshop in Tennessee. To ask how fermentation traditions are learned and influence macro and micro ecologies, we conducted interviews with eleven people and participated in a four-day craft fermentation workshop. We also collected 46 fermented food products and 46 stool samples from workshop participants eating those fermented foods. RESULTS We identified ten major themes comprised of 29 sub-themes drawn from 326 marked codes in the transcripts. In combination, this analysis allowed us to summarize key experiences with fermentation, particularly those related to a sense of authenticity, place, health, and the discovery of tactile work. From the 605 amplicon sequence variants (ASVs) shared between food and fecal samples, we identified 25 candidate ASVs that are suspected to have been transmitted from fermented food samples to the gut microbiomes of the workshop participants. Our results indicate that many of the foods prepared and consumed during the workshop were rich sources of probiotic microbes. CONCLUSIONS By combining these qualitative social and quantitative microbiological data, we suggest that variation in culturally informed fermentation practices introduces variation in bacterial flora even among very similar foods, and that these food products can influence gut microbial ecology.
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Affiliation(s)
- Andrew Flachs
- Department of Anthropology, Purdue University, West Lafayette, IN, USA.
| | - Joseph D Orkin
- Institut de Biologia Evolutiva, Universitat Pompeu Fabra-CSIC, Barcelona, Spain.
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Cruz-O'Byrne R, Piraneque-Gambasica N, Aguirre-Forero S. Microbial diversity associated with spontaneous coffee bean fermentation process and specialty coffee production in northern Colombia. Int J Food Microbiol 2021; 354:109282. [PMID: 34140187 DOI: 10.1016/j.ijfoodmicro.2021.109282] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 05/15/2021] [Accepted: 05/30/2021] [Indexed: 01/16/2023]
Abstract
Coffee fermentation involves the action of microorganisms, whose metabolism has a significant influence on the composition of the beans and, consequently, on the beverage's sensory characteristics. In this study, the microbial diversity during the wet fermentation of Coffea arabica L. in the Sierra Nevada of Santa Marta (SNSM) in Colombia was explored by high-throughput sequencing and the resulting cup quality through the standards of the Specialty Coffee Association. The taxonomic assignment of sequence reads showed a high microbial diversity comprised of 695 bacterial and 156 fungal genera. The microbial community was dominated by the Lactic Acid Bacteria (LAB) Leuconostoc, the yeast Kazachstania, and the Acetic Acid Bacteria (AAB) Acetobacter. Co-occurrence relationships suggested synergistic patterns between populations of LAB-AAB, yeasts-AAB, Leuconostoc-Prevotella, LAB-ABB-Selenomonas, and yeasts-fungi-nonLAB-nonAAB, which may result in the production of metabolites that positively impact the sensory attributes of coffee. The beverages produced were classified as specialty coffees, and their score was positively influenced by the fungal richness and the abundance of unclassified Lactobacillales, Pichia, and Pseudomonas. The findings show the richness and microbial diversity of the SNSM and serve as input for future research such as the analysis of microbial-derived metabolites and the establishment of starter cultures in coffee processing that guarantee the generation of high-quality beverages, the standardization of processes, the reduction of economic losses, and the production of value-added products that allow taking advantage of specialty coffee market.
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27
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Rodrigues RDS, Machado SG, Carvalho AFD, Nero LA. Pseudomonas sp. as the causative agent of anomalous blue discoloration in Brazilian fresh soft cheese (Minas Frescal). Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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Bellassi P, Rocchetti G, Morelli L, Senizza B, Lucini L, Cappa F. A Milk Foodomics Investigation into the Effect of Pseudomonas fluorescens Growth under Cold Chain Conditions. Foods 2021; 10:foods10061173. [PMID: 34073686 PMCID: PMC8225104 DOI: 10.3390/foods10061173] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 05/19/2021] [Accepted: 05/20/2021] [Indexed: 12/18/2022] Open
Abstract
Pseudomonas fluorescens is a psychrotrophic species associated with milk spoilage because of its lipolytic and proteolytic activities. Consequently, monitoring P. fluorescens or its antecedent activity in milk is critical to preventing quality defects of the product and minimizing food waste. Therefore, in this study, untargeted metabolomics and peptidomics were used to identify the changes in milk related to P. fluorescens activity by simulating the low-temperature conditions usually found in milk during the cold chain. Both unsupervised and supervised multivariate statistical approaches showed a clear effect caused by the P. fluorescens inoculation on milk samples. Our results showed that the levels of phosphatidylglycerophosphates and glycerophospholipids were directly related to the level of contamination. In addition, our metabolomic approach allowed us to detect lipid and protein degradation products that were directly correlated with the degradative metabolism of P. fluorescens. Peptidomics corroborated the proteolytic propensity of P. fluorescens-contaminated milk, but with lower sensitivity. The results obtained from this study provide insights into the alterations related to P. fluorescens 39 contamination, both pre and post heat treatment. This approach could represent a potential tool to retrospectively understand the actual quality of milk under cold chain storage conditions, either before or after heat treatments.
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29
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Pseudomonas spp.: Are Food Grade Organic Acids Efficient against These Spoilage Microorganisms in Fresh Cheeses? Foods 2021; 10:foods10040891. [PMID: 33921594 PMCID: PMC8074068 DOI: 10.3390/foods10040891] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 04/01/2021] [Accepted: 04/15/2021] [Indexed: 11/16/2022] Open
Abstract
Psychrotolerant Pseudomonas spp. are among the most common spoilage agents in fresh, soft and semi-soft cheeses; therefore, hurdles inhibiting their growth are in strong demand by producers. This study aimed to establish Minimal Inhibiting Concentrations (MICs) of lactic and acetic acid towards P. fluorescens and to evaluate the efficacy of a cheese surface treatment with these two organic acids. MICs were determined in Brain Heart Infusion broth at 30 °C: the inhibition was achieved at a concentration of 49.96 mM and 44.40 mM of acetic and lactic acid, respectively. Two series of inhibition tests were performed on fresh “Primo sale” cheese, inoculated with P. brenneri MGM3, then dipped into different acid solutions (acetic acid: 49.96, 99.92 and 149.88 mM; lactic acid: 44.40, 88.80 and 133.20 mM) and stored at 6 °C. P. brenneri MGM3 were enumerated, including a control series. A significantly lower growth was revealed at the highest concentrations tested, both for acetic (p < 0.01) and lactic acid (p < 0.05) if compared to control samples. A conditioning of “Primo sale” surface with organic acid solutions could be a useful hurdle for Pseudomonas inhibition and shelf-life extension; it should be applied in combination with other mild interventions to fight spoilage and maintain the original product characteristics.
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de Paula A, Medeiros JD, Fernandes G, da Silva V, Diniz CG. Microbiome of industrialized Minas Frescal Cheese reveals high prevalence of putative bacteria: A concern in the One Health context. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110791] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Antibiotic Resistance and Phylogeny of Pseudomonas spp. Isolated over Three Decades from Chicken Meat in the Norwegian Food Chain. Microorganisms 2021; 9:microorganisms9020207. [PMID: 33498315 PMCID: PMC7909287 DOI: 10.3390/microorganisms9020207] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Revised: 01/13/2021] [Accepted: 01/18/2021] [Indexed: 12/29/2022] Open
Abstract
Pseudomonas is ubiquitous in nature and a predominant genus in many foods and food processing environments, where it primarily represents major food spoilage organisms. The food chain has also been reported to be a potential reservoir of antibiotic-resistant Pseudomonas. The purpose of the current study was to determine the occurrence of antibiotic resistance in psychrotrophic Pseudomonas spp. collected over a time span of 26 years from retail chicken in Norway and characterize their genetic diversity, phylogenetic distribution and resistance genes through whole-genome sequence analyses. Among the 325 confirmed Pseudomonas spp. isolates by 16S rRNA gene sequencing, antibiotic susceptibility profiles of 175 isolates to 12 antibiotics were determined. A subset of 31 isolates being resistant to ≥3 antibiotics were whole-genome sequenced. The isolates were dominated by species of the P. fluorescens lineage. Isolates susceptible to all antibiotics or resistant to ≥3 antibiotics comprised 20.6% and 24.1%, respectively. The most common resistance was to aztreonam (72.6%), colistin (30.2%), imipenem (25.6%) and meropenem (12.6%). Resistance properties appeared relatively stable over the 26-year study period but with taxa-specific differences. Whole-genome sequencing showed high genome variability, where isolates resistant to ≥3 antibiotics belonged to seven species. A single metallo-betalactmase gene (cphA) was detected, though intrinsic resistance determinants dominated, including resistance–nodulation (RND), ATP-binding cassette (ABC) and small multidrug resistance (Smr) efflux pumps. This study provides further knowledge on the distribution of psychrotrophic Pseudomonas spp. in chicken meat and their antibiotic resistance properties. Further monitoring should be encouraged to determine food as a source of antibiotic resistance and maintain the overall favorable situation with regard to antibiotic resistance in the Norwegian food chain.
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Microbiological quality and safety of Brazilian artisanal cheeses. Braz J Microbiol 2021; 52:393-409. [PMID: 33394458 DOI: 10.1007/s42770-020-00416-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Accepted: 12/18/2020] [Indexed: 10/22/2022] Open
Abstract
The establishment of norms that regulates the production and trade of Brazilian Artisanal Cheeses (BAC) has been stimulating many small farmers for this activity. The predominance of lactic acid bacteria (LAB) is a typical characteristic of BAC, which confers desirable attributes to artisanal cheeses. However, these products can be contaminated by other microbial groups, including those that indicate hygienic failures during production and may cause spoilage, or even microorganisms that pose risks to consumers' health. A systematic review of the literature published from January 1996 to November 2020 was carried out to identify scientific data about production characteristics and microbiological aspects of BAC, with a major focus on quality and safety status of these traditional products. Studies that fulfilled the inclusion criteria indicated that artisanal chesses produced in Brazil still do not satisfactorily meet the microbiological criteria established by the national laws, mainly due to the high counts of coagulase-positive Staphylococcus and coliforms. Despite low prevalence, pathogens such as Salmonella and Listeria monocytogenes were isolated in some BAC. This review contributed to better understanding microbiological aspects of BAC, the data compiled by the authors highlight the need to improve hygiene practices along the production chain of these traditional cheeses.
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Biofilm Production and Antimicrobial Resistance of Clinical and Food Isolates of Pseudomonas spp. Curr Microbiol 2020; 77:4045-4052. [PMID: 33057751 DOI: 10.1007/s00284-020-02236-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Accepted: 10/01/2020] [Indexed: 10/23/2022]
Abstract
Due to its ubiquity, ability to form biofilms, and acquire resistance mechanisms, Pseudomonas spp. become one of the major challenge for healthcare settings and food industry. The aims of this study were to assess the biofilm production of Pseudomonas spp. recovered from clinical and food specimens and to evaluate their antimicrobial resistance. A total of 108 isolates of Pseudomonas spp. were included in the study, 48 being clinical isolates recovered from patients admitted to four tertiary care hospitals throughout Serbia and 60 were isolated from the bulk tank milk samples and meat carcasses. Biofilm production was analyzed by microtiter plate assay. Antimicrobial susceptibility was evaluated by disk diffusion method according to the CLSI guidelines, while class A and B β-lactamases encoding genes were screened by PCR. A total of 98 (90.7%) strains were biofilm producers (moderate producer: 68, 69.4%; strong producer: 8, 8.2%). Although a slightly higher percentage of clinical isolates were biofilm producers (91.7%) compared to food isolates (90%), statistical significance was not observed (P > 0.05). The proportion of carbapenem-resistant Pseudomonas aeruginosa (CRPA) isolates was significantly higher among clinical (42%) isolates compared to food (1.7%) Pseudomonads (P < 0.05). The blaPER and blaNDM genes were found in ESBL (seven isolates) and MBL (two isolates) production, respectively. In the present study, we confirmed that biofilm formation was highly present in both clinical and food Pseudomonas spp. irrespective of the prior existence of resistance genes. Additionally, clinical settings pose a major reservoir of MDR Pseudomonas spp. and especially CRPA isolates.
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Zhu Y, Sang X, Li X, Zhang Y, Hao H, Bi J, Zhang G, Hou H. Effect of quorum sensing and quorum sensing inhibitors on the expression of serine protease gene in Hafnia alvei H4. Appl Microbiol Biotechnol 2020; 104:7457-7465. [PMID: 32676711 DOI: 10.1007/s00253-020-10730-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 05/31/2020] [Accepted: 06/07/2020] [Indexed: 12/01/2022]
Abstract
The serp gene codes for a protease that is considered to be an important factor associated with quorum sensing (QS)-based food spoilage caused by microorganisms. In this study, we evaluated the effect of temperature (4-37 °C) and QS inhibitors on the production of N-acyl-L-homoserine lactones (AHLs) and relative expression of the luxR/I, as well as serp in Hafnia alvei H4. Production of AHLs and expression of luxR/I were found to reach maximum levels at 10 °C, suggesting that the QS system of H. alvei H4 might have higher activity at low temperatures; similar result was also obtained for serp expression. Mutants of H. alvei H4 deficient in QS were used to identify the regulation of QS on serp expression. Significant reduction (P < 0.05) in serp expression was found in the mutants ∆luxR, ∆luxI, and ∆luxR/I, with ∆luxI and ∆luxR/I showing greater reduction than ∆luxR. Minimum inhibition concentrations (MIC) of Benzyl isothiocyanate and 3-Methylthiopropyl isothiocyanate for H. alvei H4 were determined to be 7.813 and 15.625 mM, respectively. Furthermore, the expression of serp, as well as that of luxR and luxI, was significantly repressed (P < 0.05) by the two QS inhibitors at 1/8 MIC and 1/16 MIC, indicating that these inhibitors might repress serp expression through affecting luxR and luxI expression in H. alvei H4. The findings of this study, therefore, suggested that food spoilage caused by H. alvei could be controlled through the application of QS inhibitors.
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Affiliation(s)
- Yaolei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, No.1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning, People's Republic of China.,Liaoning Key Lab for Aquatic Processing Quality and Safety, No.1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning, People's Republic of China
| | - Xue Sang
- School of Food Science and Technology, Dalian Polytechnic University, No.1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning, People's Republic of China.,Liaoning Key Lab for Aquatic Processing Quality and Safety, No.1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning, People's Republic of China
| | - Xue Li
- School of Food Science and Technology, Dalian Polytechnic University, No.1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning, People's Republic of China.,Liaoning Key Lab for Aquatic Processing Quality and Safety, No.1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning, People's Republic of China
| | - Yanan Zhang
- School of Food Science and Technology, Dalian Polytechnic University, No.1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning, People's Republic of China.,Liaoning Key Lab for Aquatic Processing Quality and Safety, No.1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning, People's Republic of China
| | - Hongshun Hao
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No.1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning, People's Republic of China
| | - Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, No.1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning, People's Republic of China.,Liaoning Key Lab for Aquatic Processing Quality and Safety, No.1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning, People's Republic of China
| | - Gongliang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, No.1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning, People's Republic of China.,Liaoning Key Lab for Aquatic Processing Quality and Safety, No.1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning, People's Republic of China
| | - Hongman Hou
- School of Food Science and Technology, Dalian Polytechnic University, No.1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning, People's Republic of China. .,Liaoning Key Lab for Aquatic Processing Quality and Safety, No.1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning, People's Republic of China.
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Genomic Analysis of Three Cheese-Borne Pseudomonas lactis with Biofilm and Spoilage-Associated Behavior. Microorganisms 2020; 8:microorganisms8081208. [PMID: 32784363 PMCID: PMC7464908 DOI: 10.3390/microorganisms8081208] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 08/03/2020] [Accepted: 08/05/2020] [Indexed: 12/22/2022] Open
Abstract
Psychrotrophic pseudomonads cause spoilage of cold fresh cheeses and their shelf-life reduction. Three cheese-borne Pseudomonas sp., ITEM 17295, ITEM 17298, and ITEM 17299 strains, previously isolated from mozzarella cheese, revealed distinctive spoilage traits based on molecular determinants requiring further investigations. Genomic indexes (ANI, isDDH), MLST-based phylogeny of four housekeeping genes (16S rRNA, gyrB, rpoB and rpoD) and genome-based phylogeny reclassified them as Pseudomonas lactis. Each strain showed distinctive phenotypic traits at 15 and 30 °C: ITEM 17298 was the highest biofilm producer at both temperatures, whilst ITEM 17295 and ITEM 17299 showed the strongest proteolytic activity at 30 °C. A wider pattern of pigments was found for ITEM 17298, while ITEM 17295 colonies were not pigmented. Although the high genomic similarity, some relevant molecular differences supported this phenotypic diversity: ITEM 17295, producing low biofilm amount, missed the pel operon involved in EPS synthesis and the biofilm-related Toxin-Antitoxin systems (mqsR/mqsA, chpB/chpS); pvdS, required for the pyoverdine synthesis, was a truncated gene in ITEM 17295, harboring, instead, a second aprA involved in milk proteolysis. This work provided new insight into the food spoiler microbiota by identifying these mozzarella cheese spoilers as P. lactis; molecular targets to be exploited in the development of novel preservative strategies were also revealed.
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Cell-free supernatant of Streptococcus salivarius M18 impairs the pathogenic properties of Pseudomonas aeruginosa and Klebsiella pneumonia. Arch Microbiol 2020; 202:2825-2840. [PMID: 32747998 DOI: 10.1007/s00203-020-02005-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 07/15/2020] [Accepted: 07/24/2020] [Indexed: 12/17/2022]
Abstract
M18 strain of Streptococcus salivarius is a bacterial replacement probiotic that has been suggested for use in the oral cavity. Here, we have shown that S. salivarius M18 cell-free supernatant reduced the growth of the two most common human pathogens Pseudomonas aeruginosa and Klebsiella pneumonia and sensitized the pathogenic bacteria to antibiotic. Besides, the supernatant inhibited biofilm formation of P. aeruginosa drastically. For pinpointing the biomolecular changes that occurred in P. aeruginosa incubated with the probiotic supernatant, attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy was used. Unsupervised learning algorithms, principal component analysis (PCA) and hierarchical cluster analysis (HCA), and intensity analyses of individual spectral bands exhibited comprehensive alterations in the polysaccharide and lipid contents and compositions of P. aeruginosa cultivated with S. salivarius M18 cell-free supernatant. These results indicate that S. salivarius M18 has the potential for the prevention or alleviation of different pathogen-induced infections along with the infections of oral pathogens.
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Meng L, Liu H, Lan T, Dong L, Hu H, Zhao S, Zhang Y, Zheng N, Wang J. Antibiotic Resistance Patterns of Pseudomonas spp. Isolated From Raw Milk Revealed by Whole Genome Sequencing. Front Microbiol 2020; 11:1005. [PMID: 32655503 PMCID: PMC7326020 DOI: 10.3389/fmicb.2020.01005] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Accepted: 04/24/2020] [Indexed: 12/11/2022] Open
Abstract
Psychrotrophic bacteria in raw milk are most well known for their spoilage potential and the economic losses they cause to the dairy industry. Food-related psychrotrophic bacteria are increasingly reported to have antibiotic resistance features. The aim of this study was to evaluate the resistance patterns of Pseudomonas spp. isolated from bulk-tank milk. In total, we investigated the antibiotic susceptibility profiles of 86 Pseudomonas spp. isolates from raw milk. All strains were tested against 15 antimicrobial agents. Pseudomonas isolates were most highly resistant to imipenem (95.3%), followed by trimethoprim-sulfamethoxazole (69.8%), aztreonam (60.5%), chloramphenicol (45.3%), and meropenem (27.9%). Their multiple antibiotic resistance (MAR) index values ranged from 0.0 to 0.8. Whole-genome sequencing revealed the presence of intrinsic resistance determinants, such as BcI, ampC-09, blaCTX-M, oprD, sul1, dfrE, catA1, catB3, catI, floR, and cmlV. Moreover, resistance-nodulation-cell division (RND) and ATP-binding cassette (ABC) antibiotic efflux pumps were also found. This study provides further knowledge of the antibiotic resistance patterns of Pseudomonas spp. in milk, which may advance our understanding of resistance in Pseudomonas and suggests that antibiotic resistance of Pseudomonas spp. in raw milk should be a concern.
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Affiliation(s)
- Lu Meng
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Huimin Liu
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Tu Lan
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Lei Dong
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Haiyan Hu
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,College of Animal Science and Technology, Anhui Agricultural University, Hefei, China
| | - Shengguo Zhao
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yangdong Zhang
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Nan Zheng
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jiaqi Wang
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
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Quintieri L, Fanelli F, Caputo L. Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategies. Foods 2019; 8:E372. [PMID: 31480507 PMCID: PMC6769999 DOI: 10.3390/foods8090372] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 08/22/2019] [Accepted: 08/23/2019] [Indexed: 01/14/2023] Open
Abstract
Microbial multidrug resistance (MDR) is a growing threat to public health mostly because it makes the fight against microorganisms that cause lethal infections ever less effective. Thus, the surveillance on MDR microorganisms has recently been strengthened, taking into account the control of antibiotic abuse as well as the mechanisms underlying the transfer of antibiotic genes (ARGs) among microbiota naturally occurring in the environment. Indeed, ARGs are not only confined to pathogenic bacteria, whose diffusion in the clinical field has aroused serious concerns, but are widespread in saprophytic bacterial communities such as those dominating the food industry. In particular, fresh dairy products can be considered a reservoir of Pseudomonas spp. resistome, potentially transmittable to consumers. Milk and fresh dairy cheeses products represent one of a few "hubs" where commensal or opportunistic pseudomonads frequently cohabit together with food microbiota and hazard pathogens even across their manufacturing processes. Pseudomonas spp., widely studied for food spoilage effects, are instead underestimated for their possible impact on human health. Recent evidences have highlighted that non-pathogenic pseudomonads strains (P. fluorescens, P. putida) are associated with some human diseases, but are still poorly considered in comparison to the pathogen P. aeruginosa. In addition, the presence of ARGs, that can be acquired and transmitted by horizontal genetic transfer, further increases their risk and the need to be deeper investigated. Therefore, this review, starting from the general aspects related to the physiological traits of these spoilage microorganisms from fresh dairy products, aims to shed light on the resistome of cheese-related pseudomonads and their genomic background, current methods and advances in the prediction tools for MDR detection based on genomic sequences, possible implications for human health, and the affordable strategies to counteract MDR spread.
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Affiliation(s)
- Laura Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Francesca Fanelli
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
| | - Leonardo Caputo
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
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Mann BC, Bezuidenhout JJ, Bezuidenhout CC. Biocide resistant and antibiotic cross-resistant potential pathogens from sewage and river water from a wastewater treatment facility in the North-West, Potchefstroom, South Africa. WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2019; 80:551-562. [PMID: 31596266 DOI: 10.2166/wst.2019.300] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Exposure to antibiotics, biocides, chemical preservatives, and heavy metals in different settings such as wastewater treatment plants (WWTPs) may apply selective pressure resulting in the enrichment of multiple resistant, co- and cross-resistant strains of bacteria. The purpose of this study was to identify and characterize potentially pathogenic triclosan (TCS) - and/or, chloroxylenol (PCMX) tolerant bacteria from sewage and river water in the North-West, Potchefstroom, South Africa. Several potential pathogens were identified, with Aeromonas isolates being most abundant. Clonal relationships between Aeromonas isolates found at various sampling points were elucidated using ERIC-PCR. Selected isolates were characterized for their minimum inhibitory concentrations against the biocides, as well as antibiotic resistance profiles, followed by an evaluation of synergistic and antagonistic interactions between various antimicrobials. Isolates were also screened for the presence of extracellular enzymes associated with virulence. High-performance liquid chromatography revealed the presence of both biocides in the wastewater, but fingerprinting methods did not reveal whether the WWTP is the source from which these organisms enter the environment. Isolates exhibited various levels of resistance to antimicrobials as well as several occurrences of synergy and antagonisms between the biocides and select antibiotics. Several isolates had a very high potential for virulence but further study is required to identify the specific virulence and resistance genes associated with the isolates in question.
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Affiliation(s)
- B C Mann
- Unit for Environmental Science and Management: Microbiology, North-West University, Potchefstroom Campus, Potchefstroom, South Africa E-mail:
| | - J J Bezuidenhout
- Unit for Environmental Science and Management: Microbiology, North-West University, Potchefstroom Campus, Potchefstroom, South Africa E-mail:
| | - C C Bezuidenhout
- Unit for Environmental Science and Management: Microbiology, North-West University, Potchefstroom Campus, Potchefstroom, South Africa E-mail:
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40
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Lauer Cruz K, de Souza da Motta A. Characterization of biofilm production by Pseudomonas fluorescens isolated from refrigerated raw buffalo milk. Journal of Food Science and Technology 2019; 56:4595-4604. [PMID: 31686691 DOI: 10.1007/s13197-019-03924-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/28/2019] [Accepted: 07/03/2019] [Indexed: 12/13/2022]
Abstract
Pseudomonas fluorescens can often be isolated from refrigerated raw milk. Two strains of P. fluorescens PL5.4 and PL7.1, isolated from raw buffalo milk, were evaluated for their proteolytic capacity, exopolysaccharide production and biofilm production. Proteolytic activity was observed in both strains. The P. fluorescens PL5.4 strain presented fluorescence in the presence of calcofluor, indicating exopolysaccharide production. Both strains were able to produce biofilm at 7 °C for 72 h. For the biofilm production test on stainless steel, adherent cell counts of up to 7.1, 7.3 and 8.8 log CFU/cm2 at 7, 23 and 30 °C were obtained. Through scanning electron microscopy, it was possible to observe the biofilm produced by the P. fluorescens PL5.4 strain. Proper cleaning and disinfection practices in order are important to reduce bacterial contamination and extend the useful life of raw material and its derivatives.
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Affiliation(s)
- Karine Lauer Cruz
- Instituto de Ciências Básicas da Saúde, Microbiology Department, Immunology and Parasitology, Federal University of Rio Grande do Sul, Rua Sarmento Leite 500, Sala 216, Porto Alegre, 90050-170 Brazil
| | - Amanda de Souza da Motta
- Instituto de Ciências Básicas da Saúde, Microbiology Department, Immunology and Parasitology, Federal University of Rio Grande do Sul, Rua Sarmento Leite 500, Sala 216, Porto Alegre, 90050-170 Brazil
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41
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Safety assessment of Gram-negative bacteria associated with traditional French cheeses. Food Microbiol 2019; 79:1-10. [DOI: 10.1016/j.fm.2018.11.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2018] [Revised: 09/25/2018] [Accepted: 11/03/2018] [Indexed: 12/21/2022]
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42
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Xiang Q, Kang C, Niu L, Zhao D, Li K, Bai Y. Antibacterial activity and a membrane damage mechanism of plasma-activated water against Pseudomonas deceptionensis CM2. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.059] [Citation(s) in RCA: 91] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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43
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Chen P, Li S, Li QX. Pseudomonas tianjinensis sp. nov., isolated from domestic sewage. Int J Syst Evol Microbiol 2018; 68:2760-2769. [DOI: 10.1099/ijsem.0.002799] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Affiliation(s)
- Peizhen Chen
- 1Agro-Environmental Protection Institute (AEPI) of Ministry of Agriculture and Rural Affairs, Key Laboratory of Original Agro-Environmental Pollution Prevention and Control, Ministry of Agriculture/Tianjin Key Laboratory of Agro-Environment and Safe-Product, Tianjin, 300191, PR China
| | - Shaopeng Li
- 1Agro-Environmental Protection Institute (AEPI) of Ministry of Agriculture and Rural Affairs, Key Laboratory of Original Agro-Environmental Pollution Prevention and Control, Ministry of Agriculture/Tianjin Key Laboratory of Agro-Environment and Safe-Product, Tianjin, 300191, PR China
- 2College of Agronomy & Resources and Environment, Tianjin Agricultural University, Tianjin, 300384, PR China
| | - Qing X. Li
- 3Department of Molecular Biosciences and Bioengineering, University of Hawaii at Manoa, Honolulu, HI 96822, USA
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Oussaid S, Madani K, Houali K, Rendueles M, Diaz M. Optimized microwave-assisted extraction of phenolic compounds from Scirpus holoschoenus and its antipseudomonal efficacy, alone or in combination with Thymus fontanesii essential oil and lactic acid. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.04.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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45
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Enterococci and pseudomonads as quality indicators in industrial production and storage of mozzarella cheese from raw cow milk. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.02.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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46
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Schlusselhuber M, Godard J, Sebban M, Bernay B, Garon D, Seguin V, Oulyadi H, Desmasures N. Characterization of Milkisin, a Novel Lipopeptide With Antimicrobial Properties Produced By Pseudomonas sp. UCMA 17988 Isolated From Bovine Raw Milk. Front Microbiol 2018; 9:1030. [PMID: 29892273 PMCID: PMC5985324 DOI: 10.3389/fmicb.2018.01030] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Accepted: 05/01/2018] [Indexed: 11/13/2022] Open
Abstract
Biosurfactants such as lipopeptides are amphiphilic compounds produced by microorganisms such as bacteria of the genera of Pseudomonas and Bacillus. Some of these molecules proved to have interesting antimicrobial, antiviral, insecticide, and/or tensioactive properties that are potentially useful for the agricultural, chemical, food, and pharmaceutical industries. Raw milk provides a physicochemical environment that is favorable to the multiplication of a broad spectrum of microorganisms. Among them, psychrotrophic bacterial species, especially members of the genus Pseudomonas, are predominant and colonize milk during cold storage and/or processing. We isolated the strain Pseudomonas sp. UCMA 17988 from raw cow milk, with antagonistic activity against Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica Newport. Antimicrobial molecules involved in the antagonistic activity of this strain were characterized. A mass spectrometry analysis highlighted the presence of four lipopeptides isoforms. The major isoform (1409 m/z), composed of 10 carbons in the lipidic chain, was named milkisin C. The three other isoforms detected at 1381, 1395, and 1423 m/z, that are concomitantly produced, were named milkisin A, B, and D, respectively. The structure of milkisin, as confirmed by nuclear magnetic resonance analyses, is closely related to amphisin family. Indeed, the peptidic chain was composed of 11 amino acids, 6 of which are conserved among the family. In conclusion, Pseudomonas sp. UCMA 17988 produces new members of the amphisin family which are responsible for the antagonistic activity of this strain.
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Affiliation(s)
| | - Justine Godard
- UNICAEN, UNIROUEN, ABTE, Normandie Université, Caen, France
| | - Muriel Sebban
- UNIROUEN, INSA Rouen, CNRS, COBRA, Normandie Université, Rouen, France
| | - Benoit Bernay
- UNICAEN, SF ICORE 4206, Normandie Université, Caen, France
| | - David Garon
- UNICAEN, UNIROUEN, ABTE, Normandie Université, Caen, France
| | | | - Hassan Oulyadi
- UNIROUEN, INSA Rouen, CNRS, COBRA, Normandie Université, Rouen, France
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47
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del Olmo A, Calzada J, Nuñez M. The blue discoloration of fresh cheeses: A worldwide defect associated to specific contamination by Pseudomonas fluorescens. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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48
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Meng L, Liu H, Dong L, Zheng N, Xing M, Zhang Y, Zhao S, Wang J. Identification and proteolytic activity quantification of Pseudomonas spp. isolated from different raw milks at storage temperatures. J Dairy Sci 2018; 101:2897-2905. [DOI: 10.3168/jds.2017-13617] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Accepted: 09/16/2017] [Indexed: 12/16/2022]
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Sharma K, Pagedar Singh A. Antibiofilm Effect of DNase against Single and Mixed Species Biofilm. Foods 2018; 7:E42. [PMID: 29562719 PMCID: PMC5867557 DOI: 10.3390/foods7030042] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 03/14/2018] [Accepted: 03/15/2018] [Indexed: 01/12/2023] Open
Abstract
Biofilms are aggregates of microorganisms that coexist in socially coordinated micro-niche in a self-produced polymeric matrix on pre-conditioned surfaces. The biofilm matrix reduces the efficacy of antibiofilm strategies. DNase degrades the extracellular DNA (e-DNA) present in the matrix, rendering the matrix weak and susceptible to antimicrobials. In the current study, the effect of DNase I was evaluated during biofilm formation (pre-treatment), on preformed biofilms (post-treatment) and both (dual treatment). The DNase I pre-treatment was optimized for P. aeruginosa PAO1 (model biofilm organism) at 10 µg/mL and post-treatment at 10 µg/mL with 15 min of contact duration. Inclusion of Mg2+ alongside DNase I post-treatment resulted in 90% reduction in biofilm within only 5 min of contact time (irrespective of age of biofilm). On extension of these findings, DNase I was found to be less effective against mixed species biofilm than individual biofilms. DNase I can be used as potent antibiofilm agent and with further optimization can be effectively used for biofilm prevention and reduction in situ.
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Affiliation(s)
- Komal Sharma
- Ashok & Rita Patel Institute of Integrated Study and Research in Biotechnology and Allied Sciences, New Vallabh Vidya Nagar, Anand 388121, Gujarat, India.
| | - Ankita Pagedar Singh
- Department of Food Processing Technology, AD Patel Institute of Technology, New Vallabh Vidya Nagar, Anand 388121, Gujarat, India.
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50
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Silbande A, Cornet J, Cardinal M, Chevalier F, Rochefort K, Smith-Ravin J, Adenet S, Leroi F. Characterization of the spoilage potential of pure and mixed cultures of bacterial species isolated from tropical yellowfin tuna (Thunnus albacares). J Appl Microbiol 2018; 124:559-571. [DOI: 10.1111/jam.13663] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Revised: 11/16/2017] [Accepted: 12/01/2017] [Indexed: 11/28/2022]
Affiliation(s)
- A. Silbande
- Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B); Ifremer; Nantes France
- Pôle Agroalimentaire Régional de Martinique (PARM); Ifremer; Lamentin Martinique
- Département Scientifique Inter facultaire (DSI); EA929 AIHP-GEODE (groupe BIOSPHERES); Université des Antilles; Schœlcher Martinique
| | - J. Cornet
- Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B); Ifremer; Nantes France
| | - M. Cardinal
- Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B); Ifremer; Nantes France
| | - F. Chevalier
- Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B); Ifremer; Nantes France
| | - K. Rochefort
- Pôle Agroalimentaire Régional de Martinique (PARM); Ifremer; Lamentin Martinique
| | - J. Smith-Ravin
- Département Scientifique Inter facultaire (DSI); EA929 AIHP-GEODE (groupe BIOSPHERES); Université des Antilles; Schœlcher Martinique
| | - S. Adenet
- Pôle Agroalimentaire Régional de Martinique (PARM); Ifremer; Lamentin Martinique
| | - F. Leroi
- Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B); Ifremer; Nantes France
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