Article
Food Science & Technology
Ines Martinez Bernie, Paula Mussio, Santiago Jorcin, Mikaela Rajchman, Tomas Lopez-Pedemonte
Summary: This study evaluated the resistance of STEC strains in raw ground beef patties to high hydrostatic pressure (HHP) treatments, showing that HHP can effectively reduce bacterial counts and have differential impacts on different strains. The research also indicated that HHP treatments can achieve the elimination of STEC in compliance with regulatory limits, making it a valid non-thermal processing technology for achieving bacterial reductions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yu Tong Lu, Yvonne Ma, Catherine W. Y. Wong, Siyun Wang
Summary: This study explored the host ranges, genome compositions, and efficacy of bacteriophages against Shiga-toxin-producing Escherichia coli (STEC), and identified phages suitable for the food industry, contributing to the development of future biocontrol methods. The research found that the phages showed stability at different pH and temperature levels, and effectively reduced the populations of STEC in liquid culture and on fresh Romaine lettuce.
Article
Plant Sciences
Nataliia Shcherbak, Heike Prochaska, Kateryna Lystvan, Yelizaveta Prokhorova, Anatoli Giritch, Mykola Kuchuk
Summary: In this study, genetically modified lettuce and mizuna were developed to express the antimicrobial protein ColM. Extracts from these transgenic plants showed significant antibacterial activity against various pathogenic E. coli strains, including antibiotic-resistant ones. The antibacterial activity remained stable in subsequent generations of transgenic plants, and dried biomass of the plants also maintained stable activity for at least three months.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Food Science & Technology
Martin B. Koeppel, Jana Glaser, Tobias Baumgartner, Stefanie Spriewald, Roman G. Gerlach, Benedikt von Armansperg, John M. Leong, Baerbel Stecher
Summary: This study established a set of chromosomal stx2 reporter assays to investigate the expression and regulation of Stx2 in the gut, utilizing two systems based on sfGFP and gluc for detection at single-cell level or in culture supernatant. This new reporter tools are envisioned to be highly useful in analyzing the impact of environmental and host factors on Stx2 release and identifying risk factors and new therapies in Stx-mediated pathologies.
Article
Food Science & Technology
Maria de los Angeles Rey, Anabel Rodriguez Racca, Luma Rossi Ribeiro, Fabiano Dos Santos Cruz, Mariana Cap, Marina Valeria Mozgovoj, Marcelo Cristianini, Sergio Ramon Vaudagna
Summary: This study evaluated the lethality of different pressure levels on Escherichia coli O157 strains in beef burgers and assessed the effect on microbial counts and physiochemical parameters during storage. The treatment at 600 MPa for 5 min was the most lethal and no E. coli O157 or native microbiota were recovered during refrigerated and frozen storage. High pressure processing affected cooking weight loss, pH, chromatic parameters, and texture.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Agriculture, Dairy & Animal Science
Aiswariya Deliephan, Janak Dhakal, Bhadriraju Subramanyam, Charles G. Aldrich
Summary: This study evaluated the effectiveness of two types of organic acid mixtures as coatings on pet food kibbles to mitigate pathogenic bacteria and molds in the pet food industry. The results showed that these organic acid mixtures significantly reduced the growth of targeted pathogens in kibbles and are safe for consumption by animals. They also provide some gut health benefits.
Article
Food Science & Technology
Sabine Delannoy, Mai-Lan Tran, Patrick Fach
Summary: Current methods for screening EHEC in raw milk products often produce false positive results. This study tested new EHEC markers and found that they improved the accuracy of screening and reduced the need for further confirmation. The analysis also revealed differences in the STEC flora among different animal species and suggested the possible presence of a new EHEC serogroup in cow's raw milk cheeses.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Jingyi Hao, Yuqing Lei, Zhilin Gan, Wanbin Zhao, Junyan Shi, Chengli Jia, Aidong Sun
Summary: The study revealed that the combination of protocatechuic acid (PCA) and high hydrostatic pressure (HHP) had significant synergetic bactericidal effects on Escherichia coli O157:H7. This effect resulted in damage to cell membrane, inhibition of enzyme activities, and changes in DNA structure.
Article
Food Science & Technology
Amparo Eccona Sota, Mariana Cap, Anabel Rodriguez, Natalia Szerman, Francisco Speroni, Sergio R. Vaudagna
Summary: This study demonstrated that the salt content and pressure levels in beef patty formulations have an impact on the inactivation of STEC. Beef patties with 1% salt content showed higher reductions in STEC, whereas patties with 10% and 20% fat content had similar STEC inactivation effects. After HPP treatment, the spoilage microbiota counts were below detection limit, regardless of the formulation.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Food Science & Technology
Dan Yang, Rui Zhu, Hai-Xia Xu, Qing-Feng Zhang
Summary: This study investigated the antibacterial activity and mechanism of taxifolin on two foodborne bacteria, Escherichia coli and Staphylococcus aureus, and evaluated its application in milk preservation. It was found that taxifolin exhibited strong synergistic antibacterial activity and worked by damaging bacterial cell walls and inhibiting biofilm formation.
Article
Food Science & Technology
Sami Bulut, Kimon A. G. Karatzas
Summary: The synergistic action of high hydrostatic pressure and freezing was found to effectively reduce the number of Escherichia coli in phosphate buffered saline, with the main mechanism of inactivation in frozen samples being cell rupture observed by scanning electron microscopy. Testing on orange juice confirmed the enhanced microbial inactivation by freezing before high pressure treatment.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Khulud Alotaibi, Ashraf A. Khan
Summary: This study analyzed the virulence factors, antibiotic resistance, and plasmid profiles of 46 STEC strains isolated from clinical and food sources. The results showed diverse clonal populations of STEC strains with resistance to multiple antibiotics. The strains carried different virulence genes and plasmids, indicating their potential pathogenicity. Therefore, surveillance and characterization of STEC strains are important for understanding their prevalence in food and clinical sources as well as their threat to public health.
Article
Genetics & Heredity
Zahra Asadi, Reza Ghanbarpour, Davood Kalantar-Neyestanaki, Hesam Alizade
Summary: The study found different pathotypes of E. coli in southeast Iran, with a considerable proportion showing antibiotic resistance. Further monitoring and research are needed to reduce the spread of antibiotic-resistant E. coli in the region.
Article
Infectious Diseases
Angelina A. Kislichkina, Nikolay N. Kartsev, Yury P. Skryabin, Angelika A. Sizova, Maria E. Kanashenko, Marat G. Teymurazov, Ekaterina S. Kuzina, Alexander G. Bogun, Nadezhda K. Fursova, Edward A. Svetoch, Ivan A. Dyatlov
Summary: Hybrid diarrheagenic E. coli strains with genetic markers from different pathotypes have emerged as a public health concern. The most well-known hybrid strain, E. coli O104:H4, caused a serious outbreak of acute gastroenteritis and hemolytic uremic syndrome (HUS) in Germany in 2011. A recent case of HUS intestinal infection was reported in St. Petersburg, Russia, with the E. coli strain SCPM-O-B-9427, which shares similarities with other related strains.
Review
Food Science & Technology
Susan M. Withenshaw, Richard P. Smith, Rob Davies, Alice E. O. Smith, Elizabeth Gray, John Rodgers
Summary: Human infection with Shiga toxin-producing Escherichia coli (STEC) causes millions of cases of acute illness worldwide each year. While O157 is the most commonly diagnosed STEC, cases linked to non-O157 STEC have increased recently. Cattle are an important reservoir for these pathogens, so reducing their occurrence in cattle could mitigate human infection risk. However, more research is needed to identify specific risk factors for non-O157 STEC in primary cattle production due to variations in study designs and laboratory detection methods.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Elisa Gayan, Zhiying Wang, Maika Salvador, Michael G. Ganzle, Abram Aertsen
Summary: High hydrostatic pressure (HHP) treatment is widely used in non-thermal food processing, but the development of resistance in bacteria may jeopardize the safety and stability of HHP-treated foods. This study investigated the routes and mechanisms through which HHP resistance develops in foodborne bacteria. The results showed that mutations in cAMP/CRP activity and TnaA variants can emerge in E. coli populations with reduced RpoS, and these mutants can compete with each other due to their differential HHP resistance and growth rates. Additionally, other independent routes of HHP resistance development were identified based on the downregulation of YegW or RppH activity.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Vi D. Pham, Douglas R. Korver, Michael G. Ganzle
Summary: Canola meal is commonly used in poultry feeds. Fermentation with lactobacilli can alter the phenolic composition of canola meal and increase its antimicrobial activity against pathogens.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Gautam Gaur, Michael G. Ganzle
Summary: Lactobacillaceae are important fermentation organisms in food fermentations. The metabolism of (poly)phenolic compounds by lactobacilli involves separate enzymes and pathways, including esterases, decarboxylases, reductases, and glycosidases. The metabolism of phenolic compounds in food fermentations differs from in vitro metabolism, possibly due to the diversity of phenolic compounds and unknown stimuli that induce gene expression.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Zhaohui S. Xu, Tongbo Zhu, Zhiying Wang, Xianqin Yang, Michael G. Ganzle
Summary: This study investigated the genetic mechanisms and gene regulation of Escherichia coli in the formation of pellicles in different environments. The research revealed gene differences and expression level changes related to pellicle formation, providing important insights into the mechanisms of pellicle formation in E. coli and related organisms.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Jieting Lin, Jin Xie, Lixin Luo, Michael Ganzle
Summary: The study characterized GshAB from Tetragenococcus halophilus, which serves as part of the oxidative stress response. GshAB showed optimal activity at pH 8.0 and 25 degrees C, and exhibited high specificity for Cys as the acceptor.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)
Article
Biology
Fuyong Li, Xudong Li, Christopher C. Cheng, Dalimil Bujdos, Stephanie Tollenaar, David J. Simpson, Guergana Tasseva, Maria Elisa Perez-Munoz, Steven Frese, Michael G. Ganzle, Jens Walter, Jinshui Zheng
Summary: This study investigates the evolutionary relationship between different strains of Limosilactobacillus reuteri and their vertebrate hosts. It finds that there is a stable and long-term relationship between certain strains of L. reuteri and rodents and birds, while their relationship with other host species is more dynamic and transient. These findings contribute to our understanding of the role of gut microbes in hosts and have implications for microbial-based therapeutics.
Article
Biotechnology & Applied Microbiology
Gautam Gaur, Sandra Damm, Maike Passon, Hiu Kwan Lo, Andreas Schieber, Michael G. Gaenzle
Summary: The conversion of phenolic compounds by lactobacilli in food fermentations contributes to food quality. However, specific enzymes involved in this process remain poorly understood. This study aimed to address this gap by disrupting genes coding for certain enzymes in Furfurilactobacillus milii FUA3583 and studying their contribution in sorghum fermentations. The results showed that Par1 played a major role in converting hydroxycinnamic acids, while mutants lacking par1 produced vinylphenols. Pad was responsible for the formation of pyrano-3-deoxyanthocyanidins, and disruption of this gene abolished their formation. The study suggests that understanding the functionality of these genes can help improve the quality of fermented cereal products.
Article
Biotechnology & Applied Microbiology
Zhen Li, Kleinberg X. Fernandez, John C. Vederas, Michael G. Ganzle
Summary: This study aims to investigate the interaction between Bacillus species and fungi in daqu models. It was found that B. velezensis FUA2155 displayed strong antifungal activity in the daqu model and was the only strain that produced multiple iturin A congeners in situ.
Article
Food Science & Technology
Rami M. Althnaibat, Heather L. Bruce, Michael G. Ganzle
Summary: The inhibition of starch digestion activities by peptides derived from camel milk proteins was investigated. The charge and hydrophobicity of the peptides were found to have an effect on their inhibitory activity. Peptides derived from whey proteins showed higher inhibition than those from casein. Peptide fractions enriched with positively charged peptides containing hydrophobic amino acids displayed the strongest inhibition of starch digestion, with a rate of 33-36%.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Biochemistry & Molecular Biology
Yuqi Shao, Weilan Wang, Ying Hu, Michael G. Ganzle
Summary: This study aimed to characterize GlgB enzyme cloned from a swine intestinal metagenome and investigate its role in the formation of alpha-(1 -> 4,6)-branched alpha-glucans from starch. The results showed that GlgB reduced the amylose content of different starches and amylose, indicating its potential role in starch degradation in the large intestine. The study also demonstrated that GlgB affected starch digestibility and could be used to produce food products with reduced digestibility and improved quality.
Article
Food Science & Technology
Zhen Li, Mengzhuo Zheng, Jinshui Zheng, Michael G. Ganzle
Summary: Fermented foods are globally consumed and contribute significantly to food security. Bacillus species play a key role in many fermented products, producing enzymes, polysaccharides, polypeptides, and antimicrobial lipopeptides that affect food quality and safety. Bacillus metabolic traits can also be utilized in non-traditional food fermentations.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Benjamin C. T. Bourrie, Natalie Diether, Ryan P. Dias, Seo Lin Nam, A. Paulina de la Mata, Andrew J. Forgie, Gautam Gaur, James J. Harynuk, Michael Ganzle, Paul D. Cotter, Benjamin P. Willing
Summary: Kefir fermentation using kefir grains and commercial fermentation with planktonic cultures produce kefir with different metabolite compositions. The presence of lactobacilli in the fermentation greatly impacts the production of organic acids, while the absence of yeast has minimal effect. This study highlights the importance of microbial composition in kefir fermentation.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Ali Akbari, Michael G. Ganzle, Jianping Wu
Summary: Encapsulation using cruciferin/alginate capsules can improve the stability and survival of probiotics during processing, storage, and gastrointestinal transit. The capsules protect the probiotics against harsh conditions and enhance their resistance to heat, low pH, and enzymes. The encapsulated probiotics also have a longer shelf life compared to unencapsulated ones.
FOOD HYDROCOLLOIDS FOR HEALTH
(2023)
Article
Agriculture, Multidisciplinary
Qianwan Guo, Bo Cui, Chao Yuan, Li Guo, Zhao Li, Qingqing Chai, Na Wang, Michael Ganzle, Meng Zhao
Summary: Microcapsules with S/O/W emulsion structure were successfully prepared to enhance the resistance of probiotics to harsh conditions, while reducing the harmful effects of antioxidants on probiotics. The dry S/O/W microcapsules significantly protected probiotics and could be used in the encapsulation of other bioactive ingredients.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Chandre van de Merwe, Michael G. Ganzle, Lynn M. Mcmullen
Summary: This study investigated the effect of fat content on the pressure resistance of E. coli in beef and yogurt model system. It was found that increased fat content decreased the pressure resistance of E. coli. Additionally, temperature trajectory during processing and food matrix also affected the pressure resistance.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
