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Yoon Y, Seo YS, Cho M. Assessment of elimination efficacy on foodborne pathogenic microbes and foulant precipitates using phytic acid and sulfamic acid. CHEMOSPHERE 2024; 362:142706. [PMID: 38936490 DOI: 10.1016/j.chemosphere.2024.142706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Revised: 06/23/2024] [Accepted: 06/24/2024] [Indexed: 06/29/2024]
Abstract
This research investigated the comparative efficacy of sulfamic acid (SA) and phytic acid (PA), both individually and in combination, for treating potential foodborne pathogens and pre-formed foulants. Pathogens studied included Listeria monocytogenes, E. coli DH5α, Salmonella typhimurium, Staphylococcus aureus, and vegetative Bacillus cereus, in suspended aqueous solutions, as well as Pseudomonas aeruginosa biofilm on quartz glass surfaces. Inactivation kinetics for Listeria monocytogenes revealed concentration-dependent rate constants (k) of 6.6(±0.2) × 10-6 M and 2.8(±0.1) × 10-8 M for single treatments of SA and PA, respectively, and ranged from 6.9(±0.3) to 50.7(±2.3) × 10-6 M for combined treatments with PA pre-treatment concentrations of 75-758 μM. Observable cellular abnormalities in Listeria monocytogenes, such as membrane vesiculation, chelation, cellular disruption, biomolecule leakage, and lipid peroxidation, were identified after exposure to PA or SA, either individually or in combination. The optimized combined treatment of PA and SA achieved significant removal (i.e., >3-log; 99.9%) of potential foodborne pathogens under simulated food-washing process conditions. Additionally, over 90% descaling efficacy was observed for pre-formed foulants such as CaCO3 precipitates and Pseudomonas aeruginosa biofilm on quartz glass surfaces with the combined treatment. These findings provide novel insights into the versatile utility of PA and SA for optimizing combinational water disinfection systems and addressing (in)organic foulant scaling on surfaces in the food processing industry.
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Affiliation(s)
- Younggun Yoon
- GwangJu Institute, 55, Jingoksandanjungang-ro, Gwangsan-gu, Gwangju, 62465, Republic of Korea; Division of Biotechnology, SELS Center, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan, Jeonbuk, 54596, Republic of Korea.
| | - Young-Seok Seo
- R&D Center, Sanigen Co, Ltd., Iksan, 54576, Republic of Korea
| | - Min Cho
- Division of Biotechnology, SELS Center, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan, Jeonbuk, 54596, Republic of Korea.
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Edo GI, Yousif E, Al-Mashhadani MH. Modified chitosan: Insight on biomedical and industrial applications. Int J Biol Macromol 2024; 275:133526. [PMID: 38960250 DOI: 10.1016/j.ijbiomac.2024.133526] [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: 04/22/2024] [Revised: 06/22/2024] [Accepted: 06/27/2024] [Indexed: 07/05/2024]
Abstract
Chitosan (CS), a by -product of chitin deacetylation can be useful in a broad range of purposes, to mention agriculture, pharmaceuticals, material science, food and nutrition, biotechnology and of recent, in gene therapy. Chitosan is a highly desired biomolecule due to the existence of many sensitive functional groups inside the molecule and also because of its net cationicity. The latter provides flexibility for creating a wide range of derivatives for particular end users across various industries. This overview aims to compile some of the most recent research on the bio-related applications that chitosan and its derivatives can be used for. However, chitosan's reactive functional groups are amendable to chemical reaction. Modifying the material to show enhanced solubility, a greater range of application options and pH-sensitive targeting and others have been a major focus of chitosan research. This review describes the modifications of chitosan that have been made to improve its water solubility, pH sensitivity, and capacity to target chitosan derivatives. Applying the by-products of chitosan as antibacterial, in targeting, extended release and as delivery systems is also covered. The by-products of chitosan will be important and potentially useful in developing new biomedical drugs in time to come.
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Affiliation(s)
- Great Iruoghene Edo
- Department of Chemistry, College of Science, Al-Nahrain University, Baghdad, Iraq.
| | - Emad Yousif
- Department of Chemistry, College of Science, Al-Nahrain University, Baghdad, Iraq
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Kuchaiyaphum P, Chotichayapong C, Kajsanthia K, Saengsuwan N. Carboxymethyl cellulose/poly (vinyl alcohol) based active film incorporated with tamarind seed coat waste extract for food packaging application. Int J Biol Macromol 2024; 255:128203. [PMID: 37979741 DOI: 10.1016/j.ijbiomac.2023.128203] [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: 07/02/2023] [Revised: 08/29/2023] [Accepted: 11/15/2023] [Indexed: 11/20/2023]
Abstract
Incorporating a bioactive food waste extract into biodegradable polymers is a promising green approach to producing active films with antioxidant and antibacterial activity for food packaging. Active packaging films from carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVA) incorporated with tamarind seed coat waste extract (TS) were prepared by solvent casting method using citric acid as a crosslinking agent. The effect of TS content on the film properties was determined by measuring the optical, morphology, mechanical, water vapor transmission rate (WVTR), antioxidant, and antimicrobial attributes. The CMC/PVA-TS films were also tested on fresh pork. The addition of TS did not significantly affect the film structure and WVTR but it improved the mechanical and UV barrier properties. The films possessed antioxidant and antimicrobial ability against bacteria (S. aureus and E. coli). Thus, CMC/PVA packaging was successfully prepared, and the incorporation of TS enhanced the antioxidant and antimicrobial properties of the film, which extended the shelf-life of fresh pork.
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Affiliation(s)
- Pusita Kuchaiyaphum
- Department of Applied Chemistry, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Nakhon Ratchasima 30000, Thailand.
| | - Chatrachatchaya Chotichayapong
- Department of Applied Chemistry, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Nakhon Ratchasima 30000, Thailand
| | - Kanlayanee Kajsanthia
- Department of Applied Chemistry, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Nakhon Ratchasima 30000, Thailand
| | - Nikorn Saengsuwan
- Department of Applied Chemistry, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Nakhon Ratchasima 30000, Thailand
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Çobo M, Charles-Vegdahl A, Kirkpatrick K, Worobo R. Survival of Foodborne Pathogens in Low and Nonalcoholic Craft Beer. J Food Prot 2023; 86:100183. [PMID: 37865164 DOI: 10.1016/j.jfp.2023.100183] [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: 07/07/2023] [Revised: 10/13/2023] [Accepted: 10/16/2023] [Indexed: 10/23/2023]
Abstract
Breweries and beverage companies have recently been interested in creating innovative beer varieties that deviate from traditional beer styles, with either low-alcohol content <2.5% alcohol by volume (ABV) or the absence of alcohol altogether (<0.5% ABV). Traditional beers (up to 10% ABV) contain numerous intrinsic and extrinsic factors preventing pathogens from proliferation or propagation. Physiochemical properties such as a low pH, presence of ethanol and hop acids, limited oxygen, and specific processing techniques, including wort boiling, pasteurization, filtration, cold storage, and handling, all contribute to microbial stability and safety. The potential change or absence in one or more of these antimicrobial hurdles can render the final product susceptible to pathogen survival and growth. In this study, the effect of pH, storage temperature, and ethanol concentration on the growth or die-off of foodborne pathogens in low and nonalcoholic beers was evaluated. pH and ethanol concentrations were adjusted from their initial values of 3.65 and <0.50% ABV to pHs 4.20, 4.60, and 4.80; and 3.20 ABV, respectively. The samples were inoculated with individual five-strain cocktails of E. coli O157:H7, S. enterica, and L. monocytogenes, then stored at two different temperatures (4 and 14°C) for 63 days. Microbial enumeration was performed using selective agar with incubation at 35°C. Results showed that nonalcoholic beers allowed for pathogen growth and survival, as opposed to the low-alcoholic ones. E. coli O157:H7 and S. enterica grew approximately 2.00 log at 14°C, but no growth was observed at 4°C. L. monocytogenes was more susceptible and fell at, or below, the detection limit rapidly in all the conditions tested. The results show that storage temperature is critical in preventing the growth of pathogens. pH did not appear to have a significant effect on the survival of pathogens (p < 0.05). This challenge study demonstrates the need for beverage manufacturers to prioritize and maintain food safety plans along with practices specific to low- and nonalcoholic beer manufacturers.
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Affiliation(s)
- Mario Çobo
- Department of Food Science, Cornell AgriTech, Geneva, NY 14456, USA
| | | | | | - Randy Worobo
- Department of Food Science, Cornell AgriTech, Geneva, NY 14456, USA
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5
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Yang Y, Zhong H, Yang N, Xu S, Yang T. Quality improvement of sweet rice wine fermented with Rhizopus delemar on key aroma compounds content, phenolic composition, and antioxidant capacity compared to Rhizopus oryzae. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2339-2350. [PMID: 35602453 PMCID: PMC9114276 DOI: 10.1007/s13197-021-05250-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/14/2021] [Accepted: 08/19/2021] [Indexed: 06/03/2023]
Abstract
The pure culture fermentation has led to less flavorful rice wine and relatively lower bioactive substance level compared to traditional mixed culture fermentation; however, a pure strain is easily controlled by industrialized producers. The purpose of the present research was to screen a species of Rhizopus for improving the flavor deficiency and antioxidant function of sweet rice wine. Seven rice wine samples fermented with isolated strains were analyzed for their total phenolics, total flavonoids, peptide and antioxidant activity using spectrophotometry, as well as ethanol, ethyl acetate, β-phenethyl alcohol, and volatile alcohol contents measured by headspace gas chromatography (HS-GC), the further principal component analysis determined Rhizopus delemar rice wine better on aroma and antioxidant capacity. A comparison of phenolics profile between R. delemar and R. oryzae rice wines was made based on the measurement data of ultrahigh-performance liquid chromatography coupled with Q-exactive orbitrap mass spectrometry (UHPLC-QE-MS) data. Thirty-two phenolics were identified in sweet rice wine. Overall, the results presented in this study showed that a strain of R. delemar is available for the improvement of flavor and antioxidant activity in sweet rice wine, which has the great potential to be applied to industrialized products. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05250-x.
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Affiliation(s)
- Yurong Yang
- National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China
| | - Haiyan Zhong
- National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China
| | - Ning Yang
- National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China
| | - Shuaizhe Xu
- National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China
| | - Tao Yang
- National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China
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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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Boro N, Narzary D. Amylolytic Fungi in the Ethnic Beer Starter “emao” and Their Beer-Producing Attributes. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.869430] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
Naturally occurring autochthonous microbes associated with ethnic beer starters are diverse and important as they play different functional roles in beer fermentations. The study on culturable microbes from the ethnic rice beer starter “emao” of the Bodo community of Assam is limited. Here we isolated and identified the culturable fungal diversity associated with emao and screened them for beer-producing capability from glucose and starch substrates. Based on morphology and molecular characterization, the species identified were Candida glabrata (Cgla_RF2), Cyberlindnera fabianii (Cfab_RF37), Hyphopichia burtonii (Hbur_RF19), Mucor circinelloides (Mcir_RF48), Mucor indicus (Mind_RF25), Penicillium citrinum (Pcit_RF32), Rhodosporidiobolus ruineniae (Rrui_RF4 & Rrui_RF43), Saccharomyces cerevisiae (Scer_RF6), Saccharomycopsis fibuligera (Sfib_RF11), and Wickerhamomyces anomalus (Wano_RF3) among which the relative abundance (RA) of W. anomalus was the highest (24%) followed by C. glabrata and H. burtonii (16% in each). Five (Hbur_RF19, Sfib_RF11, Mind_RF25, Mcir_RF48, and Pcit_RF32) of eleven isolates showed amylase positive in the starch medium. Scer_RF6 showed the highest ethanol tolerance (14% v/v) followed by Hbur_RF19 (12% v/v), Cgla_RF2 (11% v/v) and Wano_RF3 (11% v/v). The amylase-positive strains produced beer-containing ethanol in the range of 3.17–7.3 (% v/v) from rice substrate. Although the rice beer produced by amylase-positive strains showed negligible pH difference, other parameters like ethanol, ascorbic acid, total phenol, and antioxidant properties were varied from beer to beer. Antibacterial activities shown by Mcir_RF48 and Pcit_RF32 against the test bacteria were higher with a 23–35 mm zone of inhibition than the other isolates. The present findings reveal the presence of fungi with antibacterial, amylolytic, ethanol fermenting, and antioxidant producing capacity in emao which could the source for future bioprospection.
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Nemo R, Bacha K. Microbial dynamic and growth potential of selected pathogens in Ethiopian traditional fermented beverages. ANN MICROBIOL 2021. [DOI: 10.1186/s13213-021-01635-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Abstract
Purpose
The patterns of microbial succession and the associated physicochemical changes in the course of beverage fermentation determine the safety status of the final product against foodborne pathogens. In this study, the microbial dynamics during fermentation of three Ethiopian traditional fermented beverages (namely, borde, tej, and grawa) and the growth potential of selected foodborne pathogens in ready-to-consume beverages were assessed.
Methods
The raw materials used for lab-scale fermentation of the beverages were bought from open markets of Jimma and Anfilo towns. During fermentation, samples were drawn every 6 h (borde fermentation) and 12 h (grawa and tej fermentation). The dominant microbes of the fermentation phases were determined following standard microbiological methods. The growth potential of Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Candida albicans in the ready-to-consume beverages were assessed by microbial enumeration over defined storage period.
Result
Early fermentation period of all beverages was dominated by aerobic mesophilic bacteria, staphylococci, and Enterobacteriaceae with highest mean counts (Log CFU/ml) of 6.42 ± 0.10, 5.44 ± 0.08, and 5.40 ± 0.11, respectively. At the end of fermentation, yeast counts (Log CFU/ml) dominated in tej (9.41 ± 0.06) and grawa (7.88 ± 0.02) samples, while lactic acid bacteria dominated in borde sample (7.33 ± 0.07). During fermentation, pH dropped for borde (4.58 ± 0.03 to 4.22 ± 0.01), and grawa (4.18 ± 0.10 to 3.62 ± 0.02), but increased for tej (5.26 ± 0.01 to 5.50 ± 0.03) during the first 24 h, though it dropped later down to 3.81 ± 0.02 at 144th h. All reference pathogens were unable to reach infective dose in grawa and tej samples. However, borde sample supported their growth to infective dose within 24 h. Thus, grawa and tej beverages had the capability of inhibiting growth of pathogens while borde needs basic safety control measures during preparation and storage.
Conclusion
With further safety evaluation of the products, the production processes of the three beverages could be scaled up for commercial purposes using defined starter cultures originated from the same beverages. However, the safety status of borde calls for further evaluation for alternative shelf-life extension mechanisms including the introduction of organic preservatives from local products such as medicinal plants.
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Lopes SM, da Silva DC, Tondo EC. Bactericidal effect of marinades on meats against different pathogens: a review. Crit Rev Food Sci Nutr 2021; 62:7650-7658. [PMID: 33905272 DOI: 10.1080/10408398.2021.1916734] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Marinades are seasoned liquids used to improve tenderness, palatability, flavor, color and/or texture of different meats. In addition to contribute to the sensory characteristics, marinates can inactivate food microorganism as well. The purpose of this study was to assess the current state of knowledge regarding the effect of marinades on meats and important food pathogens. Using a systematic review of literature, different types of marinades were evaluated, identifying its ingredients, concentrations, temperature, marinating time and their effect on Salmonella, Escherichia coli, Listeria monocytogenes, Campylobacter and Vibrio. Findings demonstrated that the use of marinades on meats not only prevents the growth of pathogens but also inactivates food pathogens. Most marinades were able to reduce < 3 log CFU/g of pathogens, and Vibrio populations demonstrated the highest reductions (> 4 log CFU/g). The pH was the most pronounced parameter influencing the pathogens inactivation, however, ingredients and storage temperature also affected pathogen reduction in marinades.
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Affiliation(s)
- Stefani Machado Lopes
- Laboratório de Microbiologia e Controle de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (ICTA/UFRGS), Porto Alegre, RS, Brazil
| | - Danielle Carmo da Silva
- Laboratório de Microbiologia e Controle de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (ICTA/UFRGS), Porto Alegre, RS, Brazil
| | - Eduardo César Tondo
- Laboratório de Microbiologia e Controle de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (ICTA/UFRGS), Porto Alegre, RS, Brazil
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Takahashi M, Kita Y, Minakami R, Mukai N. Growth Characteristics of Bacillus cereus in Sake and during Its Manufacture. J Food Prot 2021; 84:213-219. [PMID: 32977335 DOI: 10.4315/jfp-20-196] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Accepted: 09/14/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Sake (Japanese rice wine) has been recognized as being low risk in terms of its microbiological safety. However, a confirmation of the food safety aspects of sake based on scientific evidence is important for establishing consumer confidence, in part because consumer concerns regarding food safety have increased. The presence of Bacillus cereus spores in refined rice wine has been reported, and in light of consumers' growing concern over food safety, the establishment of food and beverage safety is important for consumers' reassurance. Herein, to confirm the microbiological safety of sake, we investigated the content and growth of B. cereus. We conducted a spore addition test to determine whether B. cereus spores grow during sake production, and we observed no growth or germination of B. cereus spores during the manufacturing process. We also observed that processes such as solid-liquid separation and filtration help remove the risk posed by B. cereus. We then conducted a survey to assess the density of B. cereus in various commercial sake products. We analyzed 162 samples of commercial sake and observed that 11 of the products had ≥1 CFU of living cells in 1 mL of sake (detection rate, 6.8%). There was no product in which ≥100 CFU of living cells per 1 mL of sake was detected. Our findings confirmed that the density of these bacteria in sake is lower than that in other foods and that the probability of infection is very low. The emetic toxin produced by B. cereus was not detected in any of the sake samples. This is the first study based on experimental data demonstrating that B. cereus is not able to grow in sake or during the sake manufacturing process. We, thus, conclude that the safety risk of B. cereus in sake is negligible. Our findings indicating that B. cereus is not a significant hazard in the sake brewing process will contribute to food hygiene management based on scientific evidence in sake breweries. HIGHLIGHTS
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Affiliation(s)
- Masayuki Takahashi
- National Research Institute of Brewing (NRIB), Higashi-hiroshima 739-0046, Hiroshima, Japan
| | - Yasuko Kita
- National Research Institute of Brewing (NRIB), Higashi-hiroshima 739-0046, Hiroshima, Japan
| | - Rui Minakami
- National Research Institute of Brewing (NRIB), Higashi-hiroshima 739-0046, Hiroshima, Japan
| | - Nobuhiko Mukai
- National Research Institute of Brewing (NRIB), Higashi-hiroshima 739-0046, Hiroshima, Japan
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Kim SA, Park HJ, Cho TJ, Rhee MS. Toxic potential of Bacillus cereus isolated from fermented alcoholic beverages. Food Res Int 2020; 137:109361. [PMID: 33233064 DOI: 10.1016/j.foodres.2020.109361] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 05/16/2020] [Accepted: 05/25/2020] [Indexed: 12/13/2022]
Abstract
Pathogenicity of Bacillus cereus is associated with the production of various toxins. This study investigated the distribution of toxin genes encoding haemolysin BL (hblA, hblC, and hblD), nonhemolytic enterotoxin (nheA, nheB, and nheC), enterotoxin FM (entFM), cytotoxin K (cytK), and cereulide (ces) in 185 B. cereus strains isolated from draft beer, microbrewed beer, pasteurized beer, grape wine, other fruit wine, refined rice wine, traditional Korean pure liquor, and traditional Korean turbid rice wines. A total of 93.0% (172 isolates) of these isolates possessed at least one toxin gene. The nonhemolytic enterotoxin-encoding genes were highly prevalent in the isolates; the detection rate of enterotoxins was 91.4% for nheC, 81.6% for entFM, 62.7% for nheB, 57.3% for nheA, 53.0% for hblC, 48.6% for cytK, 36.8% for hblA, and 36.2% for hblD. Overall, 54.6% and 33.0% of strains carried the integrated Nhe-encoding gene cluster (nheA, nheB, nheC at the same time) and had the Hbl-encoding gene cluster, respectively. The cereulide synthetase gene was detected in only 2.2% of isolates. Toxin gene distribution patterns could be classified into 8 major profile clusters, and the most prevalent profile was the presence of enterotoxin genes only and no emetic toxin genes. Therefore, B. cereus in fermented alcoholic beverages was predominantly of the diarrhoeagenic type. Our results may provide important basic information when considering microbial standards and regulations for B. cereus in related products.
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Affiliation(s)
- Sun Ae Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, South Korea
| | - Hyun Jin Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea
| | - Tae Jin Cho
- Department of Food and Biotechnology, College of Science and Technology, Korea University, Sejong 30019, South Korea
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea.
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Jessberger N, Dietrich R, Granum PE, Märtlbauer E. The Bacillus cereus Food Infection as Multifactorial Process. Toxins (Basel) 2020; 12:E701. [PMID: 33167492 PMCID: PMC7694497 DOI: 10.3390/toxins12110701] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 10/30/2020] [Accepted: 11/02/2020] [Indexed: 02/06/2023] Open
Abstract
The ubiquitous soil bacterium Bacillus cereus presents major challenges to food safety. It is responsible for two types of food poisoning, the emetic form due to food intoxication and the diarrheal form emerging from food infections with enteropathogenic strains, also known as toxico-infections, which are the subject of this review. The diarrheal type of food poisoning emerges after production of enterotoxins by viable bacteria in the human intestine. Basically, the manifestation of the disease is, however, the result of a multifactorial process, including B. cereus prevalence and survival in different foods, survival of the stomach passage, spore germination, motility, adhesion, and finally enterotoxin production in the intestine. Moreover, all of these processes are influenced by the consumed foodstuffs as well as the intestinal microbiota which have, therefore, to be considered for a reliable prediction of the hazardous potential of contaminated foods. Current knowledge regarding these single aspects is summarized in this review aiming for risk-oriented diagnostics for enteropathogenic B. cereus.
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Affiliation(s)
- Nadja Jessberger
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
| | - Richard Dietrich
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
| | - Per Einar Granum
- Department of Food Safety and Infection Biology, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, P.O. Box 5003 NMBU, 1432 Ås, Norway;
| | - Erwin Märtlbauer
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
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Abstract
Traditional sour beers are produced by spontaneous fermentations involving numerous yeast and bacterial species. One of the traits that separates sour beers from ales and lagers is the high concentration of organic acids such as lactic acid and acetic acid, which results in reduced pH and increased acidic taste. Several challenges complicate the production of sour beers through traditional methods. These include poor process control, lack of consistency in product quality, and lengthy fermentation times. This review summarizes the methods for traditional sour beer production with a focus on the use of lactobacilli to generate this beverage. In addition, the review describes the use of selected pure cultures of microorganisms with desirable properties in conjunction with careful application of processing steps. Together, this facilitates the production of sour beer with a higher level of process control and more rapid fermentation compared to traditional methods.
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14
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Muhammad AI, Lv R, Liao X, Chen W, Liu D, Ye X, Chen S, Ding T. Modeling the Inactivation of Bacillus cereus in Tiger Nut Milk Treated with Cold Atmospheric Pressure Plasma. J Food Prot 2019; 82:1828-1836. [PMID: 31596617 DOI: 10.4315/0362-028x.jfp-18-586] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The impact of cold atmospheric pressure plasma treatment on the inactivation kinetics of Bacillus cereus ATCC 14579 and the resulting quality changes was investigated in tiger nut (Cyperus esculentus L.) milk (TNM). The effect of input power (39, 43, and 46 W) and treatment time (0 to 270 s) was fitted using the Weibull model to represent the microbial kinetic inactivation in the treated TNM. Inactivation efficacy increased with an increase in treatment time and input power. A 5.28-log reduction was achieved at 39 to 46 W without significant changes in titratable acidity, whereas no reduction in titratable acidity was observed in the pasteurized sample. The inactivation kinetics was adequately described by the Weibull model. Higher input power of 43 and 46 W and 120 s of treatment resulted in marked decreases in pH, flavonoid concentration, and antioxidant activity compared with those parameters in pasteurized TNM. Increases in total color difference and phenolic concentrations also were observed. The results indicate that these changes were caused by the immanent plasma reactive species. This study provides valuable inactivation kinetics information for food safety assessment studies of B. cereus vegetative cells in TNM.
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Affiliation(s)
- Aliyu Idris Muhammad
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, Zhejiang, People's Republic of China.,Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University, Kano, Nigeria (ORCID: https://orcid.org/0000-0002-1788-3482 [A.I.M.])
| | - Ruiling Lv
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, Zhejiang, People's Republic of China
| | - Xinyu Liao
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, Zhejiang, People's Republic of China
| | - Weijun Chen
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, Zhejiang, People's Republic of China
| | - Donghong Liu
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, Zhejiang, People's Republic of China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, People's Republic of China.,Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Centre for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, Zhejiang, People's Republic of China
| | - Xingqian Ye
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, Zhejiang, People's Republic of China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, People's Republic of China.,Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Centre for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, Zhejiang, People's Republic of China
| | - Shiguo Chen
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, Zhejiang, People's Republic of China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, People's Republic of China.,Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Centre for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, Zhejiang, People's Republic of China
| | - Tian Ding
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, Zhejiang, People's Republic of China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, People's Republic of China.,Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Centre for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, Zhejiang, People's Republic of China
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15
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Active packaging films as a carrier of black cumin essential oil: Development and effect on quality and shelf-life of chicken breast meat. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2018.11.002] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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16
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Cho TJ, Rhee MS. Underrecognized niche of spore-forming bacilli as a nitrite-producer isolated from the processing lines and end-products of powdered infant formula. Food Microbiol 2018; 80:50-61. [PMID: 30704596 DOI: 10.1016/j.fm.2018.12.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Revised: 11/20/2018] [Accepted: 12/21/2018] [Indexed: 01/14/2023]
Abstract
Although nitrite in powdered milk formula (PIF) is a recognized health risk for infants, the presence of nitrite in PIF has only been investigated as a chemical contaminant during the inspection of end-products. The risk posed by microbial sources of nitrite during the PIF manufacturing process has not been considered. This is the first study to report the taxonomy and physiological characteristics of nitrite-producing bacteria isolated from PIF processing environments. All isolates identified as nitrite-producers (133 out of 501 strains collected over four years) from work-in-process and end-products of PIF were spore-forming bacilli. Nitrite-producing metabolism under PIF processing conditions was found in not only thermophilic isolates (3 Bacillus, 60 Geobacillus from 63 strains; 100%) but also in mesophilic isolates (65 Bacillus, 1 Anoxybacillus from 70 strains; 65.7%). Geobacillus was the only highly heat-resistant sporeformer and vigorous nitrite-producer exhibiting dramatic increases in nitrite over short periods of incubation (a maximum value within 3 h). High conversions of nitrate to nitrite (up to 88.8%) was also observed, highlighting bacteria as a key source of nitrite in PIF processing lines. Further research into the diversity of metabolic activity observed in this study can facilitate specialized management of nitrite-producers in PIF processing lines.
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Affiliation(s)
- Tae Jin Cho
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, South Korea
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, South Korea.
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17
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Kim NH, Jun SH, Lee SH, Hwang IG, Rhee MS. Microbial diversities and potential hazards of Korean turbid rice wines (makgeolli): Multivariate analyses. Food Microbiol 2018; 76:466-472. [PMID: 30166175 DOI: 10.1016/j.fm.2018.07.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 06/24/2018] [Accepted: 07/16/2018] [Indexed: 12/01/2022]
Abstract
A number of makgeolli (Korean traditional turbid rice wine) products are commercially available in various forms. To date, there has been no comprehensive investigation of these products. Here, we collected samples of almost all of the makgeolli products that are currently commercially available (n = 167), recorded their manufacturing variables, and examined physiochemical parameters and microbial communities, using quantitative and qualitative methods. The aerobic plate count (APC) and counts of lactic acid bacteria (LAB), acetic acid bacteria (AAB), fungi, total coliforms, and Bacillus cereus were obtained, and the presence of Escherichia coli and eight foodborne pathogens was also examined. The data obtained were segmented and analyzed based on multiple variables associated with the manufacturing characteristics. Despite high ethanol contents (up to 16.0%) and high acidities (pH 3.3-4.5), the rice wine products examined here had diverse and abundant microbiotas (mean values: APC, 5.3; LAB,4.4; AAB,1.5; fungi, 3.8 log CFU/ml). In particular, LAB and fungi, which are used as co-starter cultures during rice wine manufacturing, accounted for the majority of the microbiotas. Bivariate analyses revealed significant positive correlations between the individual micro-organism counts (Pearson correlation coefficient = 0.668-0.947). Among the manufacturing variables considered in this study, only the pasteurization status had a significant effect on the microbial communities of rice wine products (p < 0.05). When examining the presence of foodborne pathogens, B. cereus was isolated from some of the rice wine products (58.1%) at low levels (<100 CFU/ml), and its detection rate was not significantly lower in the pasteurized products than the raw products. Overall, the results presented here provide a comprehensive overview of the microbiotas of commercially available turbid rice wines and their relationships to manufacturing variables. These data will help to direct future studies focusing on rice wine quality and safety control measures.
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Affiliation(s)
- Nam Hee Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, Republic of Korea
| | - Se Hui Jun
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, Republic of Korea
| | - Soon Ho Lee
- Nutrition Safety Policy Division, Ministry of Food and Drug Safety, North Chungcheong Province, 28159, Republic of Korea
| | - In Gyun Hwang
- Ulsan Institute of Health and Environment, Ulsan, 44642, Republic of Korea
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, Republic of Korea.
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18
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Thermal inactivation kinetics of Bacillus cereus in Chinese rice wine and in simulated media based on wine components. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.01.029] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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19
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Brewing Microbiology - Bacteria of the Genera Bacillus, Brevibacillus and Paenibacillus and Cultivation Methods for their Detection - Part 1. KVASNY PRUMYSL 2018. [DOI: 10.18832/kp201813] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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20
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Cho T, Kim N, Kim S, Song J, Rhee M. Survival of foodborne pathogens ( Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus , Listeria monocytogenes , and Vibrio parahaemolyticus ) in raw ready-to-eat crab marinated in soy sauce. Int J Food Microbiol 2016; 238:50-55. [DOI: 10.1016/j.ijfoodmicro.2016.08.041] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2016] [Revised: 08/22/2016] [Accepted: 08/29/2016] [Indexed: 11/15/2022]
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21
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Kim SA, Jeon SH, Kim NH, Kim HW, Lee NY, Cho TJ, Jung YM, Lee SH, Hwang IG, Rhee MS. Changes in the Microbial Composition of Microbrewed Beer during the Process in the Actual Manufacturing Line. J Food Prot 2015; 78:2233-9. [PMID: 26613919 DOI: 10.4315/0362-028x.jfp-15-261] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study investigated changes in the microbial composition of microbrewed beer during the manufacturing processes and identified potential microbial hazards, effective critical quality control points, and potential contamination routes. Comprehensive quantitative (aerobic plate count, lactic acid bacteria, fungi, acetic acid bacteria, coliforms, and Bacillus cereus) and qualitative (Escherichia coli and eight foodborne pathogens) microbiological analyses were performed using samples of raw materials (malt and manufacturing water), semiprocessed products (saccharified wort, boiled wort, and samples taken during the fermentation and maturation process), and the final product obtained from three plants. The initial aerobic plate count and lactic acid bacteria counts in malt were 5.2 and 4.3 log CFU/g, respectively. These counts were reduced to undetectable levels by boiling but were present at 2.9 and 0.9 log CFU/ml in the final product. Fungi were initially present at 3.6 log CFU/g, although again, the microbes were eliminated by boiling; however, the level in the final product was 4.6 log CFU/ml. No E. coli or foodborne pathogens (except B. cereus) were detected. B. cereus was detected at all stages, although it was not present in the water or boiled wort (total detection rate ¼ 16.4%). Results suggest that boiling of the wort is an effective microbial control measure, but careful management of raw materials and implementation of effective control measures after boiling are needed to prevent contamination of the product after the boiling step. The results of this study may constitute useful and comprehensive information regarding the microbiological quality of microbrewed beer.
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Affiliation(s)
- S A Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - S H Jeon
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - N H Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - H W Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - N Y Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - T J Cho
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Y M Jung
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - S H Lee
- Nutrition Safety Policy Division, Ministry of Food and Drug Safety, 187 Osongsaengmyeong 2-ro, Osong-eup, Heungdeok-gu Cheongju-si, Chungcheongbuk-do 28159, Republic of Korea
| | - I G Hwang
- Food Safety Risk Assessment Division, National Institute of Food and Drug Safety Evaluation, 187 Osongsaengmyeong 2-ro, Osong-eup, Heungdeok-gu Cheongju-si, Chungcheongbuk-do 28159, Republic of Korea
| | - M S Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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22
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Kim S, Rhee M. Use of caprylic acid to control pathogens (Escherichia coli
O157:H7 and Salmonella enterica
serovar Typhimurium) in apple juice at mild heat temperature. J Appl Microbiol 2015; 119:1317-23. [DOI: 10.1111/jam.12926] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2015] [Revised: 07/03/2015] [Accepted: 07/25/2015] [Indexed: 11/28/2022]
Affiliation(s)
- S.A. Kim
- Department of Biotechnology; College of Life Sciences and Biotechnology; Korea University; Seoul Korea
| | - M.S. Rhee
- Department of Biotechnology; College of Life Sciences and Biotechnology; Korea University; Seoul Korea
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23
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Diomandé SE, Nguyen-the C, Abee T, Tempelaars MH, Broussolle V, Brillard J. Involvement of the CasK/R two-component system in optimal unsaturation of the Bacillus cereus fatty acids during low-temperature growth. Int J Food Microbiol 2015; 213:110-7. [PMID: 25987542 DOI: 10.1016/j.ijfoodmicro.2015.04.043] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2014] [Revised: 04/21/2015] [Accepted: 04/25/2015] [Indexed: 11/26/2022]
Abstract
Bacillus cereus sensu lato is composed of a set of ubiquitous strains including human pathogens that can survive a range of food processing conditions, grow in refrigerated food, and sometimes cause food poisoning. We previously identified the two-component system CasK/R that plays a key role in cold adaptation. To better understand the CasK/R-controlled mechanisms that support low-temperature adaptation, we performed a transcriptomic analysis on the ATCC 14579 strain and its isogenic ∆casK/R mutant grown at 12°C. Several genes involved in fatty acid (FA) metabolism were downregulated in the mutant, including desA and desB encoding FA acyl-lipid desaturases that catalyze the formation of a double-bond on the FA chain in positions ∆5 and ∆10, respectively. A lower proportion of FAs presumably unsaturated by DesA was observed in the ΔcasK/R strain compared to the parental strain while no difference was found for FAs presumably unsaturated by DesB. Addition of phospholipids from egg yolk lecithin rich in unsaturated FAs, to growth medium, abolished the cold-growth impairment of ΔcasK/R suggesting that exogenous unsaturated FAs can support membrane-level modifications and thus compensate for the decreased production of these FAs in the B. cereus ∆casK/R mutant during growth at low temperature. Our findings indicate that CasK/R is involved in the regulation of FA metabolism, and is necessary for cold adaptation of B. cereus unless an exogenous source of unsaturated FAs is available.
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Affiliation(s)
- Sara Esther Diomandé
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France; Université d'Avignon, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France
| | - Christophe Nguyen-the
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France; Université d'Avignon, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France
| | - Tjakko Abee
- Top Institute Food and Nutrition, NieuweKanaal 9A, 6709 PA, Wageningen, The Netherlands; Food Microbiology Laboratory, Wageningen University, BornseWeilanden 9, 6708 WG, Wageningen, The Netherlands
| | - Marcel H Tempelaars
- Food Microbiology Laboratory, Wageningen University, BornseWeilanden 9, 6708 WG, Wageningen, The Netherlands
| | - Véronique Broussolle
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France; Université d'Avignon, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France
| | - Julien Brillard
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France; Université d'Avignon, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France; INRA, Université Montpellier, UMR1333 Diversité Génomes et Interactions Microorganismes-Insectes (DGIMI), Montpellier, France.
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24
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Jeon SH, Kim NH, Shim MB, Jeon YW, Ahn JH, Lee SH, Hwang IG, Rhee MS. Microbiological diversity and prevalence of spoilage and pathogenic bacteria in commercial fermented alcoholic beverages (beer, fruit wine, refined rice wine, and yakju). J Food Prot 2015; 78:812-8. [PMID: 25836410 DOI: 10.4315/0362-028x.jfp-14-431] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The present study examined 469 commercially available fermented alcoholic beverages (FABs), including beer (draft, microbrewed, and pasteurized), fruit wine (grape and others), refined rice wine, and yakju (raw and pasteurized). Samples were screened for Escherichia coli and eight foodborne pathogens (Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Yersinia enterocolitica), and the aerobic plate count, lactic acid bacteria, acetic acid bacteria, fungi, and total coliforms were also enumerated. Microbrewed beer contained the highest number of microorganisms (average aerobic plate count, 3.5; lactic acid bacteria, 2.1; acetic acid bacteria, 2.0; and fungi, 3.6 log CFU/ml), followed by draft beer and yakju (P < 0.05), whereas the other FABs contained , 25 CFU/25 ml microorganisms. Unexpectedly, neither microbial diversity nor microbial count correlated with the alcohol content (4.7 to 14.1%) or pH (3.4 to 4.2) of the product. Despite the harsh conditions, coliforms (detected in 23.8% of microbrewed beer samples) and B. cereus (detected in all FABs) were present in some products. B. cereus was detected most frequently in microbrewed beer (54.8% of samples) and nonpasteurized yakju (50.0%), followed by pasteurized yakju (28.8%), refined rice wine (25.0%), other fruit wines (12.3%), grape wine (8.6%), draft beer (5.6%), and pasteurized beer (2.2%) (P < 0.05). The finding that spore-forming B. cereus and coliform bacteria can survive the harsh conditions present in alcoholic beverages should be taken into account (alongside traditional quality indicators such as the presence of lactic acid-producing bacteria, acetic acid-producing bacteria, or both) when developing manufacturing systems and methods to prolong the shelf life of high-quality FAB products. New strategic quality management plans for various FABs are needed.
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Affiliation(s)
- Se Hui Jeon
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 136-713, Republic of Korea
| | - Nam Hee Kim
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 136-713, Republic of Korea
| | - Moon Bo Shim
- R&D Center, Hitejinro Co., Ltd., North Chungcheong Province, 363-823, Republic of Korea
| | - Young Wook Jeon
- R&D Center, Hitejinro Co., Ltd., North Chungcheong Province, 363-823, Republic of Korea
| | - Ji Hye Ahn
- R&D Center, Hitejinro Co., Ltd., North Chungcheong Province, 363-823, Republic of Korea
| | - Soon Ho Lee
- Foodborne Diseases Prevention and Surveillance Division, Ministry of Food and Drug Safety, North Chungcheong Province, 363-700, Republic of Korea
| | - In Gyun Hwang
- Food Standard Division, Ministry of Food and Drug Safety, North Chungcheong Province, 363-700, Republic of Korea
| | - Min Suk Rhee
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 136-713, Republic of Korea.
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