Article
Ecology
Huirong Chen, Junjun JIang, Fajun Jiang, Shuangfei Li, Zhangli Hu
Summary: The study examined the temporal variation of microbial community composition and culturability during the decline stage of an Akashiwo sanguinea bloom in Shenzhen, China. The dominant microbial class in the post-bloom samples was Gamma-proteobacteria, with a shift to Alpha-proteobacteria and Beta-proteobacteria on the second day. Total viable bacterial densities peaked on the third day, and Gamma-proteobacteria again dominated on the fourth day, indicating the complexity of algae-bacteria interactions during dinoflagellate blooms.
Article
Environmental Sciences
Xiang Xiao, En-Jing He, Xue-Rong Lu, Li-Jun Wu, Yang-Yang Fan, Han-Qing Yu
Summary: The study shows that silver nanoparticles possess strong antibacterial ability, leading to the majority of bacteria entering a viable but non-culturable state. Environmental factors such as Cl- and illumination can affect the solubility of nanoparticles and thereby impact the survival state of bacteria.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Article
Microbiology
Marianna Arvaniti, Panagiotis Tsakanikas, Vasiliki Papadopoulou, Artemis Giannakopoulou, Panagiotis Skandamis
Summary: The dormancy continuum hypothesis suggests cells can enter different stages of dormancy in response to stress to ensure long-term survival. This study found that exposure to PAA induced L. monocytogenes into VBNC state, potentially leading to underestimation of microbial load in food products.
MICROBIOLOGY SPECTRUM
(2021)
Article
Food Science & Technology
Samantha Bolten, Joseph Mowery, Ganyu Gu, Marina Redding, Brenda Kroft, Yaguang Luo, Xiangwu Nou
Summary: Raw carrot has antimicrobial activity against Listeria monocytogenes, with exposure resulting in a decrease in cultivability of the bacteria. The reduction in L. monocytogenes levels on fresh-cut carrot is not due to a loss of cell membrane integrity or viability. The formation of mesosome-like structures upon exposure to carrot may be associated with the loss of cultivability in L. monocytogenes.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Jane Wangprasertkul, Rinlapas Siriwattanapong, Nathdanai Harnkarnsujarit
Summary: The study demonstrated that the incorporation of 3% and 6% sodium benzoate and potassium sorbate in poly(butylene adipate-co-terephthalate) and thermoplastic starch blends can produce antimicrobial biodegradable packaging materials. Blends containing 6% PS formed homogeneous film microstructures with the highest transparency, mechanical and barrier properties, effectively delaying the growth of Aspergillus niger and Rhizopus sp. while reducing total viable count, yeast, and mold.
Article
Food Science & Technology
Erica Tirloni, Cristian Bernardi, Simone Stella
Summary: The objective of this study was to evaluate the inhibitory effect of acetic acid on the growth of L. monocytogenes in artificial brine for mozzarella storage. The results showed that acetic acid was effective in inhibiting the growth of bacteria when its concentration exceeded 24.98 mM.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Banhong Liu, Xiaolin Zhu, Ning Zhang, Hui Zhang, Hongbo Li, Yonghua Qi, Haizhen Mo, Liangbin Hu
Summary: In this study, it was discovered that L. monocytogenes entered a viable but non-culturable (VBNC) state in the presence of FeSO4 and remained virulent to Caenorhabditis elegans. Transcriptomic analysis revealed increased gene transcription in the VBNC cells compared to dormant cells, specifically related to stress response and ribosome binding. The formation of the VBNC state in L. monocytogenes was found to be dependent on intracellular Fe2+ and other cascades related to ferroptosis.
MICROBIOLOGICAL RESEARCH
(2023)
Article
Biotechnology & Applied Microbiology
Ifigeneia P. Makariti, Nikos C. Grivokostopoulos, Panagiotis N. Skandamis
Summary: The study evaluated the impact of oxygen availability and sub-optimal pH on the growth and acid resistance of immobilized L. monocytogenes. Anaerobic conditions resulted in lower bacterial population, especially at lower pH, while prolonged habituation increased acid tolerance. The combined effect of oxygen availability and suboptimal pH on acid resistance varied between strains, with anoxic cultures at pH 5.5 exhibiting the lowest tolerance towards lethal acid stress.
Article
Environmental Sciences
Sahar Daer, Emily Rehmann, Jessica Rehmann, Kaoru Ikuma
Summary: This study found that Escherichia coli developed resistance against repeated monochloramine treatment but not against repeated ferrate disinfection, suggesting ferrate as a promising disinfection agent. The cumulative number of disinfection episodes played a critical role in resistance development.
FRONTIERS IN ENVIRONMENTAL SCIENCE
(2022)
Article
Chemistry, Analytical
Hideaki Nagasaki, Takashi Asaka, Kentaro Iwami, Norihiro Umeda, Chizuko Yamamoto, Yukiko Hara, Atsushi Masuda
Summary: An optical pH sensor was developed to non-destructively measure acetic acid and its distribution in a photovoltaic module during damp heat testing. The sensor was fabricated by impregnating a pH-sensitive fluorescent dye into a fluororesin membrane filter. Fluorescence spectra were periodically recorded and converted into pH values. The sensor successfully measured pH changes during a 2000-hour damp heat test and provided information on pH distribution in the module.
Review
Microbiology
Kieu The Loan Trinh, Nae Yoon Lee
Summary: Viability assessment is crucial for evaluating bacterial pathogens, and current methods have limitations. Advances in microfluidic technology offer possibilities for improving these assessments.
Article
Chemistry, Applied
J. H. F. de Jesus, I. M. Szilagyi, G. Regdon, E. T. G. Cavalheiro
Summary: Thermal analysis of sorbic acid and its salts revealed different thermal behaviors during heating and cooling processes, such as melting, decomposition, and phase transition.
Article
Food Science & Technology
Mengxue Dong, Yusha Sun, Dandan Xiong, Qi Song, Jie Jia, Xuebo Liu, Long Sheng, Xiang Duan
Summary: In order to improve the processing properties of wheat gluten protein (WGP), three relatively novel and mainstream chemical modification methods were used. The results showed that pH-shifting treatment improved foaming capacity and emulsification property by altering the morphology of protein. Deamidation by acetic acid greatly improved solubility and foam stability of WGP, while TGase deamidation increased thermal stability. These modifications enhance the functional characters of WGP and expand its application potential in different aspects.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Microbiology
Freddy Castillo-Alfonso, Alejandro Quintana-Menendez, Gabriel Vigueras-Ramirez, Alfonso Mauricio Sales-Cruz, Luis Manuel Rosales-Colunga, Roberto Olivares-Hernandez
Summary: In this study, Bacillus subtilis was cultivated in a bioreactor to produce 3-indole acetic acid (IAA), a molecule that promotes plant growth. Propionate was found to be a more efficient carbon source for IAA production compared to glucose. Metabolic flux analysis showed that propionate uptake favors the production of precursors needed for IAA synthesis.
Article
Multidisciplinary Sciences
Yasmina M. Abd-Elhakim, Amany Behairy, Mohamed M. M. Hashem, Khaled Abo-EL-Sooud, Abeer E. El-Metwally, Bayan A. Hassan, Haytham A. Ali
Summary: This study investigates the effects of long-term exposure to five food preservatives on the liver and kidney in rats, revealing that it leads to abnormal liver and kidney functions along with oxidative stress, inflammatory reactions, and cytokine production.
SCIENTIFIC REPORTS
(2023)
Review
Microbiology
Teresa Tiensuu, Duarte N. Guerreiro, Ana H. Oliveira, Conor O'Byrne, Jorgen Johansson
Article
Microbiology
Amber L. Dorey, Bo-Hyung Lee, Bjorn Rotter, Conor P. O'Byrne
FRONTIERS IN MICROBIOLOGY
(2019)
Article
Biotechnology & Applied Microbiology
Ranju Paudyal, Conor P. O'Byrne, Kimon Andreas Karatzas
Article
Microbiology
Chih-Yu Hsu, Lynne Cairns, Laura Hobley, James Abbott, Conor O'Byrne, Nicola R. Stanley-Wall
JOURNAL OF BACTERIOLOGY
(2020)
Article
Microbiology
Duarte N. Guerreiro, Jialun Wu, Charlotte Dessaux, Ana H. Oliveira, Teresa Tiensuu, Diana Gudynaite, Catarina M. Marinho, Aoife Boyd, Francisco Garcia-del Portillo, Jorgen Johansson, Conor P. O'Byrne
JOURNAL OF BACTERIOLOGY
(2020)
Article
Food Science & Technology
Natalia Crespo Tapia, Amber L. Dorey, Cormac G. M. Gahan, Heidy M. W. den Besten, Conor P. O'Byrne, Tjakko Abee
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2020)
Article
Microbiology
Laura Cutugno, Jennifer Mc Cafferty, Jan Pane-Farre, Conor O'Byrne, Aoife Boyd
Article
Biotechnology & Applied Microbiology
Charlotte Dessaux, M. Graciela Pucciarelli, Duarte N. Guerreiro, Conor P. O'Byrne, Francisco Garcia-Del Portillo
Summary: The response to stress mediated by the alternative sigma factor SigB has been extensively studied in Listeria monocytogenes when adapting to an intracellular lifestyle. Despite the absence of the core stressosome protein RsbS, SigB activity still increases gradually inside host cells. The unique configuration of the stressosome in intracellular bacteria challenges current models and suggests a sophisticated response to environmental stress cues.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Microbiology
Ana H. Oliveira, Teresa Tiensuu, Duarte N. Guerreiro, Hasan Tukenmez, Charlotte Dessaux, Francisco Garcia-del Portillo, Conor O'Byrne, Jorgen Johansson
Summary: This study investigates the role of the RsbX protein in modulating the activity of the stressosome and regulating SigB activity. The results show that RsbX reduces SigB activation levels under nonstress conditions and is required for appropriate SigB-mediated stress adaptation.
JOURNAL OF BACTERIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Duarte N. Guerreiro, Jialun Wu, Emma McDermott, Dominique Garmyn, Peter Dockery, Aoife Boyd, Pascal Piveteau, Conor P. O'Byrne
Summary: The alternative sigma factor B (sigma(B)) contributes to the stress tolerance of the foodbome pathogen Listeria monocytogenes by upregulating the general stress response. In this study, the researchers found that sigma(B) loss-of-function mutations arise frequently in strains of L. monocytogenes, and mild stresses can favor the selection of such mutations.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Jialun Wu, Kerrie NicAogain, Olivia McAuliffe, Kieran Jordan, Conor O'Byrne
Summary: This study highlights the intraspecies heterogeneity in stress response among a collection of mainly Irish Listeria monocytogenes isolates. Through genome sequence and phenotype comparisons, three strains with impairment of the general stress response regulator SigB were identified. Two of these strains are widely used in food challenge studies for evaluating the growth potential of L. monocytogenes. Given that loss of SigB function is associated with atypical phenotypic properties, the use of these strains in food challenge studies should be re-evaluated.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Microbiology
Duarte N. Guerreiro, M. Graciela Pucciarelli, Teresa Tiensuu, Diana Gudynaite, Aoife Boyd, Jorgen Johansson, Francisco Garcia-del Portillo, Conor P. O'Byrne
Summary: The stressosome in Listeria monocytogenes plays a critical role in acid-induced activation of the general stress response, regulating invasion genes and epithelial cell invasion. Stressosome phosphorylation mediated by RsbT is required for signal transduction, and the subunit RsbR1 can function independently. These findings provide insights into the mechanisms of stress response activation and highlight the importance of the stressosome in early stages of infection.
Article
Immunology
Ana H. Oliveira, Teresa Tiensuu, Duarte Guerreiro, Hasan Tukenmez, Charlotte Dessaux, Francisco Garcia-del Portillo, Conor O'Byrne, Jorgen Johansson
Summary: Listeria monocytogenes is a bacterial pathogen that can cause severe infections and survive outside the host. It mainly activates the alternative sigma factor Sigma B through a multicomponent protein complex called the stressosome in response to different stress conditions. The absence of the protein RsbX only marginally affects the virulence factor expression and infectivity of Listeria monocytogenes.
INFECTION AND IMMUNITY
(2023)
Article
Microbiology
Jialun Wu, Olivia Mcauliffe, Conor P. O'Byrne
Summary: Stomach acid provides a significant barrier to Listeria monocytogenes, a food-borne pathogen. This study identifies a new regulator gene, gadR, that plays a critical role in acid resistance and adaptive acid tolerance response (ATR) in Listeria monocytogenes.
Review
Genetics & Heredity
Talia Arcari, Marie-Lucie Feger, Duarte N. Guerreiro, Jialun Wu, Conor P. O'Byrne
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.
