Genomic Insights into the Adaptability of the Spoilage Bacterium Lactobacillus acetotolerans CN247 to the Beer Microenvironment

2021 ◽  
pp. 1-10
Author(s):  
Chunguang Luan ◽  
Weihua Cao ◽  
Na Luo ◽  
Jingxia Tu ◽  
Jianqin Hao ◽  
...  
Keyword(s):  
Spoilage Bacterium

scholarly journals A Pigment-producing Spoilage Bacterium Responsible for Violet Discoloration of Refrigerated Market Milk and Cream1

1961 ◽  
Vol 9 (4) ◽  
pp. 287-290
Author(s):  
Eugene W. Seitz ◽  
P. R. Elliker ◽  
W. E. Sandine
Keyword(s):  
Spoilage Bacterium

scholarly journals Exposure to Bacillus cereus in Water Buffalo Mozzarella Cheese

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1899
Author(s):  
Angela Michela Immacolata Montone ◽  
Federico Capuano ◽  
Andrea Mancusi ◽  
Orlandina Di Maro ◽  
Maria Francesca Peruzy ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Dairy Products ◽  
Water Buffalo ◽  
Diarrheal Disease ◽  
Food Poisoning ◽  
Mozzarella Cheese ◽  
Food Borne ◽  
Genes Encoding ◽  
Spoilage Bacterium ◽  
Hemolysin Bl

Bacillus cereus is a spoilage bacterium and is recognized as an agent of food poisoning. Two food-borne illnesses are caused by B. cereus: a diarrheal disease, associated with cytotoxin K, hemolysin BL, non-hemolytic enterotoxin and enterotoxin FM, and an emetic syndrome, associated with the cereulide toxin. Owing to the heat resistance of B. cereus and its ability to grow in milk, this organism should be considered potentially hazardous in dairy products. The present study assessed the risk of B. cereus poisoning due to the consumption of water buffalo mozzarella cheese. A total of 340 samples were analyzed to determine B. cereus counts (ISO 7932:2005); isolates underwent molecular characterization to detect the presence of genes encoding toxins. Eighty-nine (26.1%) samples harbored B. cereus strains, with values ranging from 2.2 × 102 to 2.6 × 106 CFU/g. Isolates showed eight different molecular profiles, and some displayed virulence characteristics. Bacterial counts and the toxin profiles of isolates were evaluated both separately and jointly to assess the risk of enteritis due to B. cereus following the consumption of buffalo mozzarella cheese. In conclusion, the results of the present study showed that the risk of poisoning by B. cereus following the consumption of this cheese was moderate.

Thermal Inactivation Kinetics of Sporolactobacillus nakayamae Spores, a Spoilage Bacterium Isolated from a Model Mashed Potato–Scallion Mixture

2016 ◽  
Vol 79 (9) ◽  
pp. 1482-1489
Author(s):  
HAYRIYE BOZKURT ◽  
JAIRUS R. D. DAVID ◽  
RYAN J. TALLEY ◽  
D. SCOTT LINEBACK ◽  
P. MICHAEL DAVIDSON
Keyword(s):  
Heat Resistance ◽  
Thermal Inactivation ◽  
Weibull Model ◽  
Inactivation Kinetics ◽  
Order Model ◽  
First Order ◽  
Different Temperatures ◽  
Spoilage Bacterium ◽  
D Values ◽  
Kinetics Of

ABSTRACT Sporolactobacillus species have been occasionally isolated from spoiled foods and environmental sources. Thus, food processors should be aware of their potential presence and characteristics. In this study, the heat resistance and influence of the growth and recovery media on apparent heat resistance of Sporolactobacillus nakayamae spores were studied and described mathematically. For each medium, survivor curves and thermal death curves were generated for different treatment times (0 to 25 min) at different temperatures (70, 75, and 80°C) and Weibull and first-order models were compared. Thermal inactivation data for S. nakayamae spores varied widely depending on the media formulations used, with glucose yeast peptone consistently yielding the highest D-values for the three temperatures tested. For this same medium, the D-values ranged from 25.24 ± 1.57 to 3.45 ± 0.27 min for the first-order model and from 24.18 ± 0.62 to 3.50 ± 0.24 min for the Weibull model at 70 and 80°C, respectively. The z-values determined for S. nakayamae spores were 11.91 ± 0.29°C for the Weibull model and 11.58 ± 0.43°C for the first-order model. The calculated activation energy was 200.5 ± 7.3 kJ/mol for the first-order model and 192.8 ± 22.1 kJ/mol for the Weibull model. The Weibull model consistently produced the best fit for all the survival curves. This study provides novel and precise information on thermal inactivation kinetics of S. nakayamae spores that will enable reliable thermal process calculations for eliminating this spoilage bacterium.

scholarly journals Vibrioferrin production by the food spoilage bacterium Pseudomonas fragi

2017 ◽  
Vol 365 (6) ◽  
Author(s):  
Tamsyn Stanborough ◽  
Narelle Fegan ◽  
Shane M Powell ◽  
Mark Tamplin ◽  
P Scott Chandry
Keyword(s):  
Food Spoilage ◽  
Pseudomonas Fragi ◽  
Spoilage Bacterium

scholarly journals Essential Oils from Thymus capitatus and Thymus algeriensis as Antimicrobial Agents to Control Pathogenic and Spoilage Bacteria in Ground Meat

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Asma Jayari ◽  
Ahlem Jouini ◽  
Hager Boukhris ◽  
Safa Hamrouni ◽  
Chokri Damergi ◽  
...  
Keyword(s):  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Antibacterial Effect ◽  
Contamination Level ◽  
Beef Meat ◽  
Thymus Algeriensis ◽  
Minced Beef ◽  
Spoilage Bacteria ◽  
Thymus Capitatus ◽  
Spoilage Bacterium

The antibacterial effects of essential oils (EOs) extracted from Thymus capitatus and Thymus algeriensis were assessed and evaluated against four pathogenic bacteria (Escherichia coli (ATCC 25922), Listeria monocytogenes (ATCC 19118), Staphylococcus aureus (ATCC 25923), and Salmonella typhimurium (ATCC 1402)) and one spoilage bacterium (Pseudomonas aeruginosa (ATCC 27853)). Both investigated EOs presented significant antimicrobial activities against all tested bacteria with a greater antibacterial effect of T. capitatus EO. In fact, the results indicated that the minimum inhibitory concentrations (MICs) and the minimum bactericidal concentrations (MBCs) of T. capitatus EO are in the range of 0.006–0.012% and 0.012–0.025%, respectively, while those of T. algeriensis EO ranged between 0.012 and 0.025% and 0.05%, respectively. Furthermore, the inhibitory effects of both EOs were appraised against the spoilage bacterium P. aeruginosa, inoculated in minced beef meat, at two different loads (105 and 108 CFU) mixed with different concentrations of EOs (0.01, 0.05, 1, and 3%) and stored at 4°C for 15 days. The obtained data demonstrated that the antibacterial effect of tested EOs varies significantly in regard to the levels of meat contamination and the concentrations of EOs. In fact, in the presence of 0.01 and 0.05% of oils, a decrease in bacterial growth p < 0.01 was observed; but, such an effect was more pronounced in the presence of higher concentrations of EOs (1 and 3%), regardless the level of meat contamination. Besides, at the low contamination level, both EOs exerted a rapid and a more pronounced antibacterial effect, as compared to the high contamination level. The results illustrated the efficacy of both EOs as preservatives in food against well-known pathogens of food-borne diseases and food spoilage, particularly in P. aeruginosa in beef meat. As regards sensory evaluation, the presence of T. capitatus EO proved to improve the sensory quality of minced beef meat.

scholarly journals Innovative Rough Beer Conditioning Process Free from Diatomaceous Earth and Polyvinylpolypyrrolidone

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1228
Author(s):  
Alessio Cimini ◽  
Mauro Moresi
Keyword(s):  
Colloidal Stability ◽  
Hollow Fiber Membrane ◽  
The Novel ◽  
Fiber Membrane ◽  
Industrial Control ◽  
Brewing Yeast ◽  
Log Reduction ◽  
Cartridge Filter ◽  
Beer Spoilage ◽  
Spoilage Bacterium

In large-sized breweries, rough beer clarification is still carried out using Kieselguhr filters notwithstanding their environmental and safety implications. The main aim of this work was to test an innovative rough beer clarification and stabilization process involving enzymatic treating with Brewers Clarex®, centrifuging, rough filtering across 1.4-μm ceramic hollow-fiber membrane at 30 °C, and fine filtering through 0.45-μm cartridge filter. When feeding an enzymatically-pretreated and centrifuged rough beer with permanent haze (HP) of 2 or 14 European Brewery Convention unit (EBC-U), its primary clarification under periodic CO2 backflushing yielded a permeate with turbidity of 1.0–1.5 EBC-U at a high permeation flux (2.173 ± 51 or 593 ± 100 L m−2 h−1), much greater than that typical of powder filters. The final beer was brilliant (HP = 0.57 ± 0.08 EBC-U) with almost the same colloidal stability of the industrial control and an overall log reduction value (~5.0 for the selected beer spoilage bacterium or 7.6 for the brewing yeast) in line with the microbial effectiveness of current sterilizing membranes. It was perceived as significantly different in flavor and body from the industrial control at a probability level of 10% by a triangle sensory test, as more likely related to the several lab-scale beer-racking steps used than to the novel process itself.

Effect of enterocin AS-48 in combination with high-intensity pulsed-electric field treatment against the spoilage bacterium Lactobacillus diolivorans in apple juice

2009 ◽  
Vol 26 (5) ◽  
pp. 491-496 ◽  
Author(s):  
Pilar Martínez Viedma ◽  
Hikmate Abriouel ◽  
Angel Sobrino López ◽  
Nabil Ben Omar ◽  
Rosario Lucas López ◽  
...  
Keyword(s):  
Electric Field ◽  
High Intensity ◽  
Apple Juice ◽  
Pulsed Electric Field ◽  
Spoilage Bacterium ◽  
Pulsed Electric Field Treatment ◽  
Electric Field Treatment

scholarly journals Hop Resistance in the Beer Spoilage Bacterium Lactobacillus brevis Is Mediated by the ATP-Binding Cassette Multidrug Transporter HorA

2001 ◽  
Vol 183 (18) ◽  
pp. 5371-5375 ◽  
Author(s):  
Kanta Sakamoto ◽  
Abelardo Margolles ◽  
Hendrik W. van Veen ◽  
Wil N. Konings
Keyword(s):  
Drug Transport ◽  
Expression System ◽  
Membrane Vesicles ◽  
Lactobacillus Brevis ◽  
Atp Binding ◽  
Multidrug Transporter ◽  
Transport Studies ◽  
Beer Spoilage ◽  
Spoilage Bacterium ◽  
Atp Binding Cassette

ABSTRACT Lactobacillus brevis is a major contaminant of spoiled beer. The organism can grow in beer in spite of the presence of antibacterial hop compounds that give the beer a bitter taste. The hop resistance in L. brevis is, at least in part, dependent on the expression of the horA gene. The deduced amino acid sequence of HorA is 53% identical to that of LmrA, an ATP-binding cassette multidrug transporter in Lactococcus lactis. To study the role of HorA in hop resistance, HorA was functionally expressed in L. lactis as a hexa-histidine-tagged protein using the nisin-controlled gene expression system. HorA expression increased the resistance of L. lactis to hop compounds and cytotoxic drugs. Drug transport studies with L. lactiscells and membrane vesicles and with proteoliposomes containing purified HorA protein identified HorA as a new member of the ABC family of multidrug transporters.

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