Article
Immunology
Juliana Gonzalez, Jimena Soledad Cadona, Claudio Marcelo Zotta, Silvina Lavayen, Roberto Vidal, Nora Lia Padola, Andrea Mariel Sanso, Ana Victoria Bustamante
Summary: This study aimed to compare the genetic diversity of VTEC O157:H7 strains isolated from human disease cases in Argentina and Chile. The results showed that these strains mainly belonged to lineage I/II, associated with hypervirulent strains, and were categorized into the phylogroup E. Additionally, genetic diversity was observed among Argentinean and Chilean strains, particularly in relation to putative virulence determinants and nle profiles.
MICROBES AND INFECTION
(2022)
Letter
Immunology
Cong Shen, Lan-Lan Zhong, Zhijuan Zhong, Yohei Doi, Jianzhong Shen, Yang Wang, Furong Ma, Mohamed Abd El-Gawad El-Sayed Ahmed, Guili Zhang, Yong Xia, Cha Chen, Guo-Bao Tian
Summary: China banned the use of colistin in livestock fodders in response to the spread of the colistin resistance gene mcr-1. A time-series analysis of inpatient colonization data from 2011-2019 accurately revealed fluctuations in mcr-1 among inpatients in response to the ban.
EMERGING INFECTIOUS DISEASES
(2021)
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
Chemistry, Medicinal
Miroslava Strmiskova, Jason D. Josephson, Caroline Toudic, John Paul Pezacki
Summary: According to Canada's Food Report Card 2016, there are 4 million foodborne illnesses each year in Canada. The main causes are pathogenic bacteria such as STEC/VTEC and Listeria monocytogenes. Current detection methods are limited in their validity as they cannot detect metabolically active organisms accurately. Our lab has developed a BONCAT method that allows for the labeling of translationally active pathogenic bacteria, paving the way for future biomarker development.
ACS INFECTIOUS DISEASES
(2023)
Article
Multidisciplinary Sciences
Habiba Tariq, Zobia Noreen, Aftab Ahmad, Laraib Khan, Mashhood Ali, Muhammad Malik, Aneela Javed, Faisal Rasheed, Alina Fatima, Tanil Kocagoz, Ugur Sezerman, Habib Bokhari
Summary: This study investigated the genetic diversity of pathogenic E. coli strains associated with colorectal cancer (CRC). It found that 43.47% of the cancer-associated isolates belonged to phylogroup B2, showed resistance to multiple antibiotics, and exhibited cytotoxic activity that may contribute to the progression of CRC.
Article
Biotechnology & Applied Microbiology
Manita Guragain, Dayna M. Brichta-Harhay, James L. Bono, Joseph M. Bosilevac
Summary: This study identified high prevalence of extreme heat resistance (XHR) and locus of heat resistance (LHR) among E. coli isolates from meat animals, with 10.3% and 11.4%, respectively. Finished meat products showed the highest LHR prevalence at 24.3%. Whole-genome sequencing identified nine horizontally acquired LHRs contributing to heat resistance in bacteria.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Multidisciplinary Sciences
Justin E. Silpe, Joel W. H. Wong, Sian Owen, Michael Baym, Emily P. Balskus
Summary: Colibactin is a chemically unstable small-molecule genotoxin produced by various bacteria, and it induces bacterial cell death by targeting bacteria containing prophages. Exogenous DNA or expression of Colibactin resistance protein can protect bacteria from the toxic effects of Colibactin. This study reveals the potential impact of Colibactin production on microbiomes and highlights the role of microbial natural products in influencing population-level events.
Article
Multidisciplinary Sciences
Junior Bernardo Molina-Hernandez, Antonio Aceto, Tonino Bucciarelli, Domenico Paludi, Luca Valbonetti, Katiuscia Zilli, Luca Scotti, Clemencia Chaves-Lopez
Summary: This study demonstrates that hand-made synthesized silver ultra nanoclusters are highly effective bactericides and anti-biofilm agents, eradicating biofilms at low concentrations. The researchers suggest that disrupting the chemical constitution of crosslinks may be a key mechanism in the antibacterial effects of the nanoparticles.
SCIENTIFIC REPORTS
(2021)
Article
Ecology
Fabienne Benz, Jana S. Huisman, Erik Bakkeren, Joana A. Herter, Tanja Stadler, Martin Ackermann, Mederic Diard, Adrian Egli, Alex R. Hall, Wolf-Dietrich Hardt, Sebastian Bonhoeffer
Summary: This study found that clinical Escherichia coli strains associated with ESBL-producing plasmids could conjugate with other E. coli and Salmonella strains in the absence of antibiotics, with transconjugant frequencies influenced by plasmid properties, donor and recipient strains, as well as the presence of transfer genes on ESBL-plasmids and plasmid incompatibility. The results suggest that plasmid spread in the complex gut environment of animals and humans can be predicted based on in vitro testing and genetic data.
Article
Microbiology
Steven Dunn, Laura Carrilero, Michael Brockhurst, Alan McNally
Summary: The study found that different E. coli strains vary in their ability to acquire and maintain MDR plasmids, with highly strain-specific transcriptional responses observed following plasmid acquisition. However, the subtle transcriptional responses consistent across all strains suggest that fitness costs arising from transcriptional disruption are unlikely to act as a barrier to dissemination of this MDR plasmid in E. coli.
Article
Microbiology
Alexis M. Carey, Sarah F. Capik, Sarah Giebel, Colette Nickodem, Juan M. Pineiro, Harvey Morgan Scott, Javier Vinasco, Keri N. Norman
Summary: This study investigated the presence of fluoroquinolone and macrolide resistance genes in ESBL-producing E. coli isolated from dairy calves. The results suggest that ESBL-producing E. coli may be associated with additional qnrB or mph(A) resistance genes, and these bacteria are more abundant in younger calves.
Article
Biotechnology & Applied Microbiology
J. Dwiyanto, M. A. L. Huet, M. H. Hussain, T. T. Su, J. B. L. Tan, K. Y. Toh, J. W. J. Lee, S. Rahman, C. W. Chong
Summary: This study investigated the gut resistome of 200 individuals in Malaysia and found significant associations between the resistome and various environmental factors, including hygiene habits and intestinal colonization. The presence of yeast was associated with the suppression of antibiotic-resistance genes. Escherichia coli was identified as a key hub in the resistome network and correlated with multiple antibiotic-resistance genes.
NPJ BIOFILMS AND MICROBIOMES
(2023)
Article
Immunology
Patricia J. Simner, Heba H. Mostafa, Yehudit Bergman, Michael Ante, Tsigereda Tekle, Ayomikun Adebayo, Stephan Beisken, Kathryn Dzintars, Pranita D. Tamma
Summary: This study revealed the mechanisms by which New Delhi metallo-β-lactamase-producing Escherichia coli isolate developed relatively rapid resistance to cefiderocol through increased copy numbers of bla(NDM) genes. The findings highlight the importance of investigating increased bla(NDM-5) expression frequency in contributing to cefiderocol resistance.
CLINICAL INFECTIOUS DISEASES
(2022)
Article
Microbiology
Timothy J. Dallman, Saskia Neuert, Cristina Fernandez Turienzo, Michelle Berin, Emily Richardson, Pablo Fuentes-Utrilla, Nicholas Loman, Saheer Gharbia, Claire Jenkins, Ron H. Behrens, Gauri Godbole, Michael Brown
Summary: International travel is a risk factor for acquisition of resistant organisms, as shown by increased abundance and diversity of antibiotic resistance genes in fecal samples post-travel. Resistance genes for macrolides, third-generation cephalosporins, aminoglycosides, and sulfonamides were particularly increased. The study also found a significant association between diarrhea or antibiotic use and increased resistome abundance.
MICROBIOLOGY SPECTRUM
(2023)
Article
Microbiology
Saleh Afsharikhah, Reza Ghanbarpour, Parvin Mohseni, Nasrin Adib, Mahboube Bagheri, Maziar Jajarmi
Summary: This study aimed to assess the prevalence of common beta-lactam resistance genes and phenotypic resistance in urinary tract infections caused by Escherichia coli isolates. The results showed high prevalence of antibiotic resistance to beta-lactams and fluoroquinolones, suggesting the need for changes in drug resistance diagnosis and antibiotic therapy strategies.
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
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)
Review
Microbiology
Zhaohui S. Xu, Tingting Ju, Xianqin Yang, Michael Ganzle
Summary: Microbial spoilage is a major cause of food waste. This study re-analyzed data from 39 studies on various food processing facilities and identified a core surface-associated microbiome across all food commodities. The nutrient level on food environment surfaces impacted the composition of the bacterial community, especially when comparing high-nutrient food contact surfaces to floors with an unknown nutrient level. These findings contribute to a better understanding of the microbial ecology of food processing environments and the development of targeted antimicrobial interventions.
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)
Article
Biotechnology & Applied Microbiology
Gemechu G. Abdi, Yetenayet B. Tola, Chala G. Kuyu
Summary: This study evaluated the quality of honey in the supply chain in southwest Ethiopia and found significant differences in physicochemical and microbial quality among different actors. The study also developed a predictive model to detect adulteration, which showed good linearity and predictive capacity.
JOURNAL OF FOOD PROTECTION
(2024)
Article
Biotechnology & Applied Microbiology
Kathleen A. Glass, Jie Yin Lim, Quinn L. Singer
Summary: Commercial cheese brines can be a reservoir for salt-tolerant pathogens. This study found that the addition of hydrogen peroxide can effectively reduce the population of L. monocytogenes in cheese brines, especially at higher temperatures and salt concentrations. The presence of indigenous microorganisms may neutralize the effect of hydrogen peroxide.
JOURNAL OF FOOD PROTECTION
(2024)