Article
Food Science & Technology
Ana Rosa Gutierrez, Pilar Santamaria, Lucia Gonzalez-Arenzana, Patrocinio Garijo, Carmen Olarte, Susana Sanz
Summary: Carbonic maceration (CM) vinification is a traditional method for producing high-quality wines with energy-saving benefits, but it also poses a higher risk of microbial alteration. This study examines the evolution of bacterial population during CM wine production with and without yeast inoculation. Different inoculation strategies using pied de cuve and Active Dry Yeasts (ADY) seed were studied. The results show that non-inoculated CM wines exhibited a significant increase in bacterial population and higher volatile acidity levels, while the inoculated vinifications had controlled bacterial growth and lower volatile acidity. Therefore, controlling the yeast population through inoculation methods is an effective way to prevent bacterial alterations in CM vinifications.
Article
Biochemical Research Methods
Louise Bartle, James G. Mitchell, James S. Paterson
Summary: Flow cytometry is a useful tool for determining microbial abundance, with reliable results for Saccharomyces cerevisiae in wine samples. However, challenges arise when using flow cytometry for the enumeration of chain-forming bacteria like Oenococcus oeni, which is small and may exhibit complex morphologies.
Article
Biochemistry & Molecular Biology
Domenico De Bellis, Alessio Di Stefano, Pasquale Simeone, Giulia Catitti, Simone Vespa, Antonia Patruno, Marco Marchisio, Eleonora Mari, Lisa Granchi, Carlo Viti, Piero Chiacchiaretta, Angelo Cichelli, Rosanna Tofalo, Paola Lanuti
Summary: A flow cytometry kit for the rapid detection of B. bruxellensis in wine has been developed, which allows for the rapid detection of B. bruxellensis in simple and complex mixtures, indicating its potential for reducing wine spoilage.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Review
Biochemical Research Methods
Julian N. Rosenberg, Nathaniel C. Cady
Summary: This review discusses novel approaches to discerning the metabolic, morphological, and mechanistic hallmarks of living systems, including the use of fluorescent probes, viability PCR, and label-free biosensors in the field of cell viability.
CURRENT OPINION IN BIOTECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Saverio Monica, Elena Bancalari, Vincenzo Castellone, Jos Rijkx, Sarah Wirth, Anika Jahns, Benedetta Bottari
Summary: The study aimed to detect bacteria and yeasts in wines rapidly using a bioluminescence assay protocol. The developed protocol successfully discriminated the presence of yeasts and bacteria in different types of wines within 24 hours, down to approximately 50 CFU/L of yeasts and 1000 CFU/L of bacteria. Industries would benefit from this early detection and discrimination of microbial contaminants for decision-making processes.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Lorena Lopez-Enriquez, Josefina Vila-Crespo, Jose Manuel Rodriguez-Nogales, Encarnacion Fernandez-Fernandez, Violeta Ruiperez
Summary: This study characterized non-Saccharomyces yeasts isolated from organic Verdejo grapes during spontaneous fermentations. The results showed a significant diversity of yeast populations, with Wickerhamomyces anomalus being widely distributed. Several strains exhibited enzymatic activities relevant to the production of aromatic Verdejo wine. Maintaining microbial diversity is crucial for producing wines with unique regional characteristics.
Article
Environmental Sciences
Guannan Mao, Yingying Wang, Frederik Hammes
Summary: The efficiency of chlorine in bacterial inactivation varies with organisms and environmental conditions. A novel 96-well plate FCM method was tested to monitor the effects of different chlorine concentrations and exposure times on bacterial communities and pure cultures, enabling efficient comparison of data under the same experimental conditions. Higher chlorine concentration with shorter contact time was found to be more effective in inactivating bacteria.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
(2021)
Review
Microbiology
Raquel Marcos-Fernandez, Borja Sanchez, Lorena Ruiz, Abelardo Margolles
Summary: Flow cytometry is a powerful tool for analyzing cell populations, and in recent years, it has emerged as an important technique in microbiology for studying microbes and their interactions with host cells.
CRITICAL REVIEWS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Wendy Franco, Sergio Benavides, Pedro Valencia, Cristian Ramirez, Alejandra Urtubia
Summary: This study characterized the yeast and LAB in seven grape cultivars cultivated in Chile, revealing a diversity of non-Saccharomyces yeasts in different grape varieties. The fermentation process also showed that some yeast species have a high tolerance to environments rich in ethanol.
Article
Biotechnology & Applied Microbiology
Adriana Nunes de Lima, Rui Magalhaes, Francisco Manuel Campos, Jose Antonio Couto
Summary: The research aimed to evaluate the survival and metabolism of Dekkera bruxellensis in monovarietal wines, showing differences in survival capacity in different wines.
Review
Food Science & Technology
Ana Mencher, Pilar Morales, Jordi Tronchoni, Ramon Gonzalez
Summary: The development of non-Saccharomyces starter cultures in oenology has led to increasing interest in the interactions between microorganisms during the transformation of grape must into wine. Interspecific interactions between wine yeasts involve various levels of competition and metabolic exchange, with indications of specific recognition in some cases. This article discusses the communication mechanisms between wine yeasts during alcoholic fermentation.
Article
Multidisciplinary Sciences
Paolo Bellassi, Alessandra Fontana, Lorenzo Morelli
Summary: Natural whey starter cultures are undefined microbial communities mainly consisting of thermophilic lactic acid bacteria. Flow cytometry has been found to be an alternative method for evaluating the quantity and viability of natural whey starter cultures and assessing the health status of thermophilic acidifying bacteria in the cheesemaking process. It can provide consistent results with traditional plate counting methods and evaluate the physiological state of the cells.
Article
Marine & Freshwater Biology
Vanessa Ochi Agostini, Leticia Terres Rodrigues, Alexandre Jose Macedo, Erik Muxagata
Summary: This study aimed to establish a technique for analysing free-living and biofilm prokaryotic cells through laboratory assays, focusing on the efficiency of ultrasound for biofilm disruption and stain treatment in flow cytometry. The results showed that FC reliably quantified marine plankton and biofilm prokaryotes, with FC being faster and more precise compared to SEM.
Review
Microbiology
Nunzio A. Fazio, Nunziatina Russo, Paola Foti, Alessandra Pino, Cinzia Caggia, Cinzia L. Randazzo
Summary: Microbial interactions greatly impact the quality of wine. While there have been studies on optimizing microbial approaches for enhancing quality and food safety, there is a lack of research on using different yeasts to obtain wines with new traits. With changing consumer demands, selecting yeasts from conventional and unconventional sources presents opportunities for wine production.
Article
Pathology
Ludovic Lhermitte, Sylvain Barreau, Daniela Morf, Paula Fernandez, Georgiana Grigore, Susana Barrena, Maaike de Bie, Juan Flores-Montero, Monika Brueggemann, Ester Mejstrikova, Stefan Nierkens, Leire Burgos, Joana Caetano, Giuseppe Gaipa, Chiara Buracchi, Elaine Sobral da Costa, Lukasz Sedek, Tomasz Szczepanski, Carmen-Mariana Aanei, Alita van der Sluijs-Gelling, Alejandro Hernandez Delgado, Rafael Fluxa, Quentin Lecrevisse, Carlos E. Pedreira, Jacques J. M. van Dongen, Alberto Orfao, Vincent H. J. van der Velden, J. J. M. van Dongen, W. M. Bitter, B. R. Lubbers, C. I. Teodosio, M. Zlei, A. J. van der Sluijs-gelling, S. de Bruin-Versteeg, M. van der Burg, M. W. Schilham, V. H. J. van der Velden, A. W. Langerak, J. te Marvelde, A. E. Bras, J. Schilperoord-Vermeulen, R. Jugooa, K. C. Heezen, A. Orfao, J. Almeida, M. B. Vidriales, J. Flores-Montero, M. Perez-Andres, S. Matarraz, L. Martin, Q. Lecrevisse, J. J. Perez-Moran, N. Puig, A. Medina Almeida, M. Gomes da Silva, T. Faria, M. Ritgen, M. Szczepanowski, S. Kohlscheen, A. Laqua, E. Harbst, J. Finke, V. Asnafi, L. Lhermitte, E. Duroyon, J. Trka, O. Hrusak, T. Kalina, E. Mejstrikova, M. Novakova, D. Thurner, V. Kanderova, T. Szczepanski, L. Sedek, J. Bulsa, L. Slota, J. Kulis, C. E. Pedreira, E. Sobral da Costa, S. Nierkens, A. de Jong, A. de Koning, M. Lima, A. H. Santos, S. Boettcher, S. Lange, R. Engelmann, D. Paape, C. Machka, G. Gaipa, C. Burracchi, C. Bugarin, E. Lopez-Granados, L. del Pino Molina, L. Campos-Guyotat, C. Aanei, J. F. San Miguel, B. Paiva, L. Burgos, N. Villamor-Casas, L. Magnano, J. Philippe, C. Bonroy, B. Denys, A. Willems, P. Breughe, J. de Wolf, A. E. Sousa, S. L. Silva, P. Fernandez, D. Morf
Summary: The study developed an automated gating and identification tool to categorize cell subsets within acute leukemia samples, using a reference database of normal samples to differentiate normal cells. The tool showed high correlation and concordance in classifying leukemic cells compared to manual analysis, demonstrating its potential to improve immunophenotyping quality in laboratories.
Article
Food Science & Technology
Manon Lebleux, Hany Abdo, Christian Coelho, Louise Basmaciyan, Warren Albertin, Julie Maupeu, Julie Laurent, Chloe Roullier-Gall, Herve Alexandre, Michele Guilloux-Benatier, Stephanie Weidmann, Sandrine Rousseaux
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2020)
Article
Multidisciplinary Sciences
C. Roullier-Gall, V. David, D. Hemmler, P. Schmitt-Kopplin, H. Alexandre
SCIENTIFIC REPORTS
(2020)
Article
Multidisciplinary Sciences
Hany Abdo, Claudia Rita Catacchio, Mario Ventura, Pietro D'Addabbo, Herve Alexandre, Michele Guilloux-Benatier, Sandrine Rousseaux
SCIENTIFIC REPORTS
(2020)
Article
Microbiology
Herve Alexandre
Review
Microbiology
Fanny Bordet, Alexis Joran, Geraldine Klein, Chloe Roullier-Gall, Herve Alexandre
Review
Food Science & Technology
Thierry Tran, Cosette Grandvalet, Francois Verdier, Antoine Martin, Herve Alexandre, Raphaelle Tourdot-Marechal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2020)
Article
Microbiology
Scott Simonin, Chloe Roullier-Gall, Jordi Ballester, Philippe Schmitt-Kopplin, Beatriz Quintanilla-Casas, Stefania Vichi, Dominique Peyron, Herve Alexandre, Raphaelle Tourdot-Marechal
FRONTIERS IN MICROBIOLOGY
(2020)
Article
Food Science & Technology
Thierry Tran, Cosette Grandvalet, Francois Verdier, Antoine Martin, Herve Alexandre, Raphaelle Tourdot-Marechal
Article
Agricultural Engineering
Emilie Francois, Christine Dumas, Regis D. Gougeon, Herve Alexandre, Stephane Vuilleumier, Barbara Ernst
Summary: The study found that endogenous microflora in grape must residues can degrade sugars in the biomass to produce hydrogen without any nutrient addition, with similar efficiency to external microbial inoculum. Clostridium spp. were identified as the major hydrogen-producing bacteria, offering new possibilities for utilizing winery by-products.
BIORESOURCE TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Matteo Velenosi, Pasquale Crupi, Rocco Perniola, Antonio Domenico Marsico, Antonella Salerno, Herve Alexandre, Nicoletta Archidiacono, Mario Ventura, Maria Francesca Cardone
Summary: The study demonstrated that the mixed fermentation of Starmerella bacillaris and Saccharomyces cerevisiae can enhance the chromatic profile and stability of red wines, thereby improving their organoleptic quality.
Review
Food Science & Technology
Marie Sarah Evers, Chloe Roullier-Gall, Christophe Morge, Celine Sparrow, Antoine Gobert, Herve Alexandre
Summary: Vitamins play a crucial role in yeast metabolism and the fermentation process in winemaking, impacting the sensory characteristics of wine. Studies have focused on their influence on grape must fermentation and wine production, but precise control of the role of vitamins in winemaking processes is essential for product characteristics.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Editorial Material
Microbiology
Herve Alexandre
Article
Microbiology
Thierry Tran, Cosette Grandvalet, Pascale Winckler, Francois Verdier, Antoine Martin, Herve Alexandre, Raphaelle Tourdot-Marechal
Summary: Kombucha pellicles, produced by acetic acid bacteria and yeasts, show a layered structure where yeast cells act as scaffolding for bacterial cellulose accumulation. The sublayer rich in biomass is crucial for cellulose production and optimizing yeast-AAB metabolic interactions. Yeasts significantly impact the structure and properties of kombucha pellicles compared to those grown from pure AAB cultures.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Microbiology
Manon Lebleux, Emmanuel Denimal, Deborah De Oliveira, Ambroise Marin, Nicolas Desroche, Herve Alexandre, Stephanie Weidmann, Sandrine Rousseaux
Summary: In this study, a Random Amplified Polymorphic DNA (RAPD) adapted PCR method successfully discriminated 74 different B. bruxellensis isolates, offering a faster and cheaper alternative to previous microsatellite analysis. By using deep learning to analyze optical microscopy images, a Convolutional Neural Network (CNN) was trained to predict the genetic group of B. bruxellensis isolates with 96.6% accuracy, making intraspecific discrimination faster, simpler, and less costly. These methods show promising new perspectives in oenology for the study of microbial ecosystems.
Article
Food Science & Technology
Hany Abdo, Claudia R. Catacchio, Mario Ventura, Pietro D'Addabbo, Francesco Maria Calabrese, Julie Laurent, Vanessa David-Vaizant, Herve Alexandre, Michele Guilloux-Benatier, Sandrine Rousseaux
Article
Biotechnology & Applied Microbiology
Lihan Huang, Nurul Hawa Ahmad, Vijay Juneja, Erika Stapp-Kamotani, Jose Gabiola, Udit Minocha, Robert Phillips, Marie Hooker, Isabel Walls, Kim Cook, James Lindsay
Summary: This study investigated the growth kinetics of foodborne pathogen B. cereus during the commercial production of liquid egg yolk using PLA(2) treatment. The results showed that B. cytotoxicus NVH391-98 can grow prolifically at 50 degrees C, with estimated minimum, optimum, and maximum temperatures of 16.7-18.5, 47.8-48.1, and 52.1-52.4 degrees C, respectively. The dynamic model was validated with isothermal curves and it was found that holding the temperature below 15 degrees C or above 55 degrees C can effectively prevent the growth of B. cytotoxicus in egg yolk.
Article
Biotechnology & Applied Microbiology
Giacomo Mantegazza, Robin Duncan, Nicolo Telesca, Giorgio Gargari, Susanna Perotti, Patrizia Riso, Simone Guglielmetti
Summary: This study investigates whether salad-associated LAB can survive the gastrointestinal transit (GIT) and contribute to the gut microbiota. The results suggest that salad-associated LAB can survive in the gastrointestinal tract, but their quantity does not significantly alter the composition of the gut microbiota.
Article
Biotechnology & Applied Microbiology
Itsaso Baztarrika, Adrian Salazar-Sanchez, Lorena Laorden, Ilargi Martinez-Ballesteros, Rodrigo Alonso, Irati Martinez-Malaxetxebarria
Summary: The infection mechanisms of Arcobacter are still uncertain. This study found that Arcobacter isolates from food and water sources were able to adhere and invade Caco-2 cells, and carried at least two virulence markers. A. butzleri showed higher virulent activity compared to A. cryaerophilus, while A. lanthieri, A. skirrowii, and A. vitoriensis exhibited even higher adhesion and invasion values. Sewage isolates were more adherent and invasive, and had a higher gene content. The association between cadF and hecA with high adhesion capability was identified for the first time.
Article
Biotechnology & Applied Microbiology
Balaji Sundararaman, Karen Shapiro, Andrea Packham, Lauren E. Camp, Rachel S. Meyer, Beth Shapiro, Richard E. Green
Summary: Pathogenic bacteria, viruses, fungi, and protozoa can cause food and waterborne diseases, and surveillance methods are needed. In this study, CNER method was used to prepare enrichment baits for difficult-to-grow pathogens. This method allows direct sequencing of pathogens from samples.
Article
Biotechnology & Applied Microbiology
Guanghui Zhou, Pengcheng Dong, Xin Luo, Lixian Zhu, Yanwei Mao, Yunge Liu, Yimin Zhang
Summary: Interactions between bacterial species in the formation of dual-species biofilms in the food industry are affected by environmental stresses, such as temperature and pH. This study found that the combination of cold and acid stresses significantly increased biofilm formation, and different temperatures resulted in variations in the presence of specific bacterial species and the secretion of extracellular substances. The findings provide valuable insights for addressing mixed biofilms in food processing under diverse stressful conditions.
Article
Biotechnology & Applied Microbiology
Carmen Sanchez, Sonia Garde, Jose Maria Landete, Javier Calzada, Dave J. Baker, Rhiannon Evans, Arjan Narbad, Melinda J. Mayer, Marta Avila
Summary: This study sequenced and compared the genomes of bacteriophages active against C. tyrobutyricum, identifying novel species and phage proteins. A phage showed high lytic activity against C. tyrobutyricum cells and remained stable under different environmental conditions. Additionally, engineered strains successfully delivered endolysin and fluorescent protein to dairy products without affecting their technological properties.
Article
Biotechnology & Applied Microbiology
Danai Etter, Michael Biggel, Mariella Greutmann, Nicole Cernela, Sophia Johler
Summary: Bacillus cytotoxicus is a thermotolerant bacterium that is linked to rare but sometimes fatal cases of diarrheal disease. It is mostly found in dehydrated foods containing potato starch or insects and may be missed in routine screening.
Article
Biotechnology & Applied Microbiology
Tong Jin, Xiangjun Zhan, Liuxin Pang, Bo Peng, Xinpeng Zhang, Wenxiu Zhu, Baowei Yang, Xiaodong Xia
Summary: The study found that CpxAR TCS is an important regulatory mechanism for the virulence of C. sakazakii. Mutants showed weakened adhesion, invasion, and survival ability, and exhibited attenuated virulence in animal models. In addition, CpxAR TCS is involved in regulating the expression of genes associated with bacterial virulence and cellular invasion.
Article
Biotechnology & Applied Microbiology
Soo-Hwan Kim, Sang-Hyun Park, Jun-Bae Ahn, Dong-Hyun Kang
Summary: In this study, a semi continuous SHS system was developed to inactivate foodborne pathogens on radish seed surfaces and enhance the seeds' salinity tolerance. The results showed that higher temperature and more treatments led to a significant reduction in microbial count on the seed surface.
Article
Biotechnology & Applied Microbiology
Yujun Zhai, Weina Tian, Kewei Chen, Linshu Lan, Jianquan Kan, Hui Shi
Summary: This research investigates the role of flagella-related genes in the adhesion of E. coli O157:H7 and the effects of certain cations on bacterial adhesion and motility. The results demonstrate that flagellar-mediated motility is critical in the early stage of adhesion, and the presence of Fe2+, Ca2+, and Mn2+ affects the adhesion and motility of wildtype strains but not flagellar function-impaired strains. These findings provide new insights into the mechanisms of bacterial adhesion and have implications for the development of anti-adhesion agents.
Article
Biotechnology & Applied Microbiology
Mariana Marggraf, Andrea Barac, Jens Andre Hammerl, Stefan Hertwig
Summary: Isolating Yersinia enterocolitica from food is challenging due to overgrowth by other microflora and the lack of a selective medium. The authors improved the standard isolation procedure, resulting in a more sensitive method, reduced background bacteria, and time savings.
Article
Biotechnology & Applied Microbiology
Rafael D. Chaves, Samuel H. Kumazawa, Amin Mousavi Khaneghah, Veronica O. Alvarenga, Humberto M. Hungaro, Anderson S. Sant'Ana
Summary: This study investigated the susceptibility to sanitizers and biofilm-forming ability of 43 Salmonella enterica and Listeria monocytogenes strains on stainless steel surfaces. The results showed variations in susceptibility to sanitizers and biofilm resistance among different strains of the pathogens, with chlorine compounds being more effective in inactivating planktonic cells and biofilms.
Article
Biotechnology & Applied Microbiology
So Yeong Mun, Wooje Lee, Soo-Young Lee, Ji Yoon Chang, Hae Choon Chang
Summary: This study reveals that lactobacilli with a strong defense system dominate the final stage of kimchi fermentation and proposes a model for the succession mechanism of kimchi lactobacilli.