Article
Food Science & Technology
Yangyang Yu, Yujuan Xu, Lu Li, Sui Chen, Kejing An, Yuanshan Yu, Zhen-Lin Xu
Summary: This study aimed to isolate lactic acid bacteria (LAB) from Chinese pickle and assess their effects on fermentation. Three LAB strains, L. fermentum FM 8, L. sp FM 10, and L. plantarum FM 17, were selected and inoculated in pickles. Pickles inoculated with L. fermentum FM 8 or L. plantarum FM 17 fermented faster and had lower nitrite levels. Sensory evaluation showed that pickles inoculated with L. plantarum FM 17 had the highest overall acceptability scores.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Stefano Castellana, Angelica Bianco, Loredana Capozzi, Laura Del Sambro, Domenico Simone, Marco Iammarino, Valeria Nardelli, Annamaria Caffo, Carmelinda Trisolini, Antonella Castellana, Elisabetta Catalano, Angelica Milano, Giulia Schino, Roldano Sottili, Antonio Parisi
Summary: This study investigated the microbial communities in four artisanal dairy factories in Apulia, Italy, using 16S metagenomics. Lactobacillus was found to be the main acidifying component, while contaminant bacteria were present in certain products. Additionally, the microbial diversity of mozzarella seemed to be positively correlated with its lactic acid content.
FERMENTATION-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Veronika Lehotova, Veronika Antalkova, Alzbeta Medved'ova, L'ubomir Valik
Summary: Microbiological analysis during stretched cheese production revealed significant increases in microbial populations during critical steps, followed by reductions in viable counts during steaming/stretching process. Yeasts and molds showed the best indicatory function during storage of vacuum-packaged cheeses at 6 degrees C.
APPLIED SCIENCES-BASEL
(2021)
Article
Microbiology
Konstantinos Papadimitriou, Rania Anastasiou, Marina Georgalaki, Rimi Bounenni, Argiro Paximadaki, Christina Charmpi, Voula Alexandraki, Maria Kazou, Effie Tsakalidou
Summary: This study investigated the microbiome of artisanal homemade and industrial Feta cheese samples from different regions of Greece using 16S rDNA and ITS amplicon sequencing, as well as shotgun metagenomics. The results showed differences in microbial composition and abundance between homemade and industrial samples. Comparing the 16S rDNA, ITS, and shotgun metagenomics data provided an in-depth profile of the microbiome of artisanal homemade Feta cheese.
Article
Food Science & Technology
Sarhan Mohammed, Ahmet Hilmi Con
Summary: A total of 25 traditionally procured white cheese from the Samsun region in Turkey were analyzed for physicochemical and microbiological characteristics, revealing significant differences between samples. Twelve lactic acid bacterial isolates with high antimicrobial activity were selected and further characterized, showing potential novel probiotic strains in the food industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Anderson Carlos Camargo, Edite Andrade Costa, Andressa Fusieger, Rosangela de Freitas, Luis Augusto Nero, Antonio Fernandes de Carvalho
Summary: Minas Gerais is a Brazilian state known for being the largest cheese producer in Brazil, with Entre Serras region experiencing a resurgence in artisanal cheese production. The predominant bacterial species in Entre Serras MAC was found to be Lactococcus lactis, with some farms showing high levels of contamination, possibly due to poor hygiene practices.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agriculture, Dairy & Animal Science
Doaa E. ElHadedy, Chyer Kim, Adnan B. Yousuf, Zhenping Wang, Eunice N. Ndegwa
Summary: Understanding the diversity and dynamics of gut lactic acid bacteria (LAB) in healthy goats is essential for selecting appropriate probiotic species. A study of thirty-seven newborn goats over a ten-month period revealed varied LAB species and their prevalence with age. The genotypic diversity of the most common isolate, Limosilactobacillus reuteri, was influenced by age. These findings have implications for the selection of age-specific probiotics in goats and highlight the importance of considering age when selecting probiotic bacteria for other animal hosts.
Article
Food Science & Technology
Binbin Li, Shuji Liu, Xiaoting Chen, Yongchang Su, Nan Pan, Dengyuan Liao, Kun Qiao, Yihui Chen, Zhiyu Liu
Summary: This study used 16S rDNA high-throughput sequencing technology to investigate the quality changes, dynamic changes in microbial composition, and diversity changes in large yellow croaker during 4 degrees C refrigeration. The results showed that the total viable count, total volatile basic nitrogen, and thiobarbituric acid-reactive substances levels increased over time. The species richness and diversity also declined as the storage time increased. Pseudomonas was identified as the dominant spoilage bacteria, and three strains of Pseudomonas were ranked for their spoilage-causing ability.
Article
Microbiology
Aikaterini Nelli, Brigkita Venardou, Ioannis Skoufos, Chrysoula (Chrysa) Voidarou, Ilias Lagkouvardos, Athina Tzora
Summary: This study aimed to explore the microbial composition of artisanal-type and industrial-type Gidotyri cheeses and assess the impact of cheese-making practices on their composition. The microbiota of artisanal_Gidotyri cheeses with commercial starters (Artisanal_CS), artisanal_Gidotyri cheeses with in-house starters (Artisanal_IHS), and industrial Gidotyri cheeses (Ind.) were analyzed using a targeted metagenomic approach. The results showed that the microbiota of industrial Gidotyri cheeses were less complex compared to artisanal Gidotyri cheeses and were dominated by the Streptococcaceae family. Artisanal cheeses had a higher compositional diversity, with specific bacterial species being prevalent in each subtype.
Article
Food Science & Technology
J. M. Drewnowska, I Swiecicka
Summary: The study evaluated the bacterial composition of cold-pressed oils in retail stores in Poland, finding bacteria in almost half of the samples from three different producers. Despite a low number of culturable bacteria associated with plant and soil origin, differences in the microbiome patterns between oils were observed, likely resulting from the specific microbial composition of particular plant seeds. Further research in oil microbiology is needed to better understand the impact of the pressing process on bacterial presence in these oils.
Article
Food Science & Technology
Luis Augusto Nero, Milimani Andretta, Thaiza T. Almeida, Leticia R. Ferreira, Anderson C. Camargo, Ricardo S. Yamatogi, Antonio F. Carvalho, Douglas R. Call
Summary: The study characterized the lactic microbiota of Minas artisanal cheese produced in the Serro region using both culture-dependent and -independent methods. The predominant species identified in all samples was Lactococcus lactis, with core microbiota including L. lactis, Streptococcus salivarius, S. thermophilus, and Acinetobacter johnsonii. The study showed that lactobacilli and L. lactis are the dominant lactic groups and species in the Serro MAC, supporting the establishment of a typical microbial signature for this cheese.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Nimalan Jeyagowri, Chaminda Senaka Ranadheera, Mohd Yazid Manap, Ashoka Gamage, Othmane Merah, Terrence Madhujith
Summary: The study identified and characterized lactic acid bacteria (LAB) from fermented rice varieties. Five species of LAB were isolated with potential probiotic characteristics. The isolated LAB exhibited beneficial physiological and biochemical properties, indicating their potential applications in the food industry. Further studies are recommended to confirm their probiotic properties and health benefits.
FERMENTATION-BASEL
(2023)
Article
Nutrition & Dietetics
Inna Burakova, Yuliya Smirnova, Mariya Gryaznova, Mikhail Syromyatnikov, Pavel Chizhkov, Evgeny Popov, Vasily Popov
Summary: Obesity is causing many concomitant diseases, and new strategies for treatment and prevention are being developed using probiotics to modulate the gut microbiota. A study found an increase in Actinobacteriota and a decrease in Bacteroidota in obese patients taking lactic acid bacteria. Beneficial groups like Bifidobacterium and Lactococcus increased, while harmful groups like Faecalibacterium and Clostridium decreased. Modulating the gut microbiota with lactic acid bacteria may be a way to treat obesity.
Article
Veterinary Sciences
Huan Chen, Han Yan, Yan Xiu, Linlin Jiang, Jianlong Zhang, Guozhong Chen, Xin Yu, Hongwei Zhu, Xiaoyu Zhao, Youzhi Li, Wenli Tang, Xingxiao Zhang
Summary: The study found that the concentration of bacterial aerosols in the broiler house varied significantly in different seasons, with the highest concentration in summer and the lowest in winter. The composition of bacterial species also varied by season, with a higher proportion of Gram-negative bacteria in autumn. Additionally, the structure of potential pathogenic bacterial genera differed by season.
FRONTIERS IN VETERINARY SCIENCE
(2022)
Article
Ecology
Vladimir Saraba, Jelena Milovanovic, Jasmina Nikodinovic-Runic, Clemence Budin, Tjalf de Boer, Milica Ciric
Summary: In this study, brackish groundwater samples from the Inner Dinarides and Serbian crystalline core regions of western Serbia were analyzed to isolate and identify bacteria capable of degrading plastic and lignocellulose. The genetic types of the examined occurrences were HCO3-Na + K and HCO3-Ca, Mg, belonging to the cold and warm groundwater with various pH levels. Through next-generation 16S sequencing, the most abundant genera identified were Aeromonas and Exiguobacterium. The presence of plastic-degrading bacteria in the investigated groundwater suggests potential applications in bioremediation of polluted groundwater resources.
Article
Microbiology
Katarina Novovic, Milka Malesevic, Lazar Gardijan, Milan Kojic, Branko Jovcic
Summary: The rapid and appropriate response of Pseudomonas spp. to environmental fluctuations is facilitated by various signal transduction regulatory systems. In this study, a novel activator of the intI1 transcription, sensor kinase RclS, was discovered in Pseudomonas putida WCS358. The regulatory mechanism is limited to the stationary growth phase and appears to be indirect, possibly through the regulation of rpoS expression. The RclSAR regulatory system seems to be part of a complex intI1 regulatory network that includes major stress response regulons.
RESEARCH IN MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Lazar Gardijan, Marija Miljkovic, Mina Obradovic, Branka Borovic, Goran Vukotic, Goran Jovanovic, Milan Kojic
Summary: The aim of this study is to construct an improved pMAL expression vector for the efficient purification of small native peptides. By introducing a His(6) tag and an enterokinase cleavage site, the purification strategy was optimized, and successfully applied in the purification of active native small peptides.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Dusan Usjak, Katarina Novovic, Brankica Filipic, Milan Kojic, Nenad Filipovic, Magdalena M. Stevanovic, Marina T. Milenkovic
Summary: This study aimed to investigate the synergistic activity of colistin and selenium nanoparticles against pandrug-resistant Ac. baumannii. The results showed an exceptionally strong synergistic activity between colistin and SeNPs. This combination could be a new option to fight pandrug-resistant Ac. baumannii.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Food Science & Technology
Branko Jovcic, Milka Malesevic, Milan Kojic, Natasa Galic, Dalibor Todorovic, Dejan Vidanovic, Maja Velhner
Summary: A genomic comparison of multidrug-resistant Salmonella Kentucky isolates from Serbia revealed the genetic proximity between isolates from human patients and turkey meat, indicating a possible meat-to-human transmission. Further surveillance is needed to diminish the risk of spreading of resistant clones.
FOODBORNE PATHOGENS AND DISEASE
(2022)
Article
Nutrition & Dietetics
Milos Mitrovic, Verica Stankovic-Popovic, Maja Tolinacki, Natasa Golic, Svetlana Sokovic Bajic, Katarina Veljovic, Branislav Nastasijevic, Ivan Soldatovic, Petar Svorcan, Nada Dimkovic
Summary: This study aimed to assess the efficacy and safety of altering dysbiotic gut flora through synbiotic supplementation in reducing gut-derived uremic toxins and inflammation. The results showed that synbiotic treatment significantly modified the gut microbiome, reduced serum levels of indoxyl sulfate, improved estimated glomerular filtration rate, and decreased high-sensitivity C-reactive protein levels in treated patients. The treatment was found to be safe and effective.
JOURNAL OF RENAL NUTRITION
(2023)
Article
Biotechnology & Applied Microbiology
Brankica Filipic, Milka Malesevic, Zorica Vasiljevic, Katarina Novovic, Milan Kojic, Branko Jovcic
Summary: This study found that 33 out of 98 Achromobacter spp. isolates from pediatric patients were resistant to SXT, and among these, 10 resistant isolates were found to carry the intI1 gene. Genome sequencing revealed a deletion of 86 amino acids in the IntI1S protein compared to canonical IntI1 protein. The results suggest that IntI1S isolates are derived from clinical settings and that cystic fibrosis patients may serve as potential reservoirs for healthcare-associated infections in non-cystic fibrosis patients.
FOLIA MICROBIOLOGICA
(2023)
Article
Ecology
Milka Malesevic, Nemanja Stanisavljevic, Danka Matijasevic, Jovana Curcic, Vukasin Tasic, Srdjan Tasic, Milan Kojic
Summary: This study conducted a comprehensive analysis of microbial diversity in the Vranjska Banja hot spring using culture-independent and culture-dependent methods. Novel taxa were discovered, and their genomic characteristics were analyzed. These microbes have the potential to produce thermostable enzymes and antimicrobial molecules, which can be of great importance for various industrial, agricultural, and biotechnological applications.
Article
Virology
Mina Obradovic, Milka Malesevic, Mariagrazia Di Luca, Dusan Kekic, Ina Gajic, Olivia McAuliffe, Horst Neve, Nemanja Stanisavljevic, Goran Vukotic, Milan Kojic
Summary: Klebsiella pneumoniae is a global health threat and phages LASTA and SJM3 show potential in combating pandrug-resistant K. pneumoniae infections. The two phages have narrow host ranges and long latent periods, but are not lysogenic. Genome analysis reveals they belong to the new genus Lastavirus. In tests, both phages demonstrate significant bacterial reduction, with SJM3 performing slightly better.
Article
Microbiology
Katarina Novovic, Snezana Kuzmanovic Nedeljkovic, Mirjana Poledica, Gordana Nikolic, Bojana Grujic, Branko Jovcic, Milan Kojic, Brankica Filipic
Summary: Since the declaration of the COVID-19 pandemic, the disease has overwhelmed the health system, leading to an increase in ICU admissions. This study examines the antibiotic resistance and virulence potential of A. baumannii isolates recovered from COVID-19 patients requiring mechanical ventilation. The results reveal the presence of multidrug-resistant A. baumannii strains with varying levels of antibiotic resistance and virulence potential.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Integrative & Complementary Medicine
Katarina Veljovic, Vele Tesevic, Hristina Mitrovic, Marija Stankovic
Summary: This study analyzed the chemical composition of wild oregano essential oil (WOEO) and found that it has anti-inflammatory, antioxidative, and antimicrobial properties. WOEO can be used as a simple and local treatment for various chronic lung diseases.
JOURNAL OF HERBAL MEDICINE
(2023)
Article
Biochemistry & Molecular Biology
Marinela Sokarda Slavic, Milan Kojic, Aleksandra Margetic, Nemanja Stanisavljevic, Lazar Gardijan, Natasa Bozic, Zoran Vujcic
Summary: Amylase from thermophilic bacterial strain Anoxybacillus vranjensis ST4 was cloned, expressed, and purified successfully. The enzyme showed maximum activity at 60-80°C and was active and stable over a wide pH range (4.0-9.0). It efficiently hydrolyzed starch granules, releasing maltose, maltotriose, and maltopentaose as the main products. These findings indicate that this highly stable and versatile enzyme has great potential for industrial applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Marinela Sokarda Slavic, Milan Kojic, Aleksandra Margetic, Marina Ristovic, Marija Pavlovic, Stefan Nikolic, Zoran Vujcic
Summary: The study focused on the impact of the enzyme endo-beta-1,3-1,4-glucanase from Bacillus subtilis 168 on improving the nutritional and bioactive properties of barley beta-glucan. A new procedure for isolating pure beta-glucan from barley flour was developed, enabling it to be free from starch contamination. The cloned enzyme showed high efficiency in degrading beta-glucan and increasing its antioxidant capacities, suggesting potential applications in functional foods.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Entomology
Nemanja Stanisavljevic, Milka Malesevic, Sladan Rasic, Goran Vukotic, Lazar Gardijan, Mina Obradovic, Milan Kojic
Summary: In this study, honey bees were fed with a diet supplemented with spores of Brevibacillus laterosporus BGSP11. The short-term effects on their micro- and mycobiota were analyzed using Illumina MiSeq sequencing. The results show that this treatment does not harm the bacterial microbiome of the bees, but slightly affects the composition of core microbiota. The treatment leads to an increase in beneficial bacteria species and a reduction in potential pathogens. However, it has a more profound effect on the mycobiota, reducing phytopathogenic fungi that can affect the quality of honey.
JOURNAL OF APICULTURAL RESEARCH
(2023)
Article
Agriculture, Dairy & Animal Science
Miroslav Dinic, Stefan Jakovljevic, Nikola Popovic, Dusan Radojevic, Katarina Veljovic, Natasa Golic, Amarela Terzic-Vidojevic
Summary: This study investigated the probiotic features of two strains (S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21) isolated from artisanal sour milk and yogurt, and demonstrated their ability to upregulate autophagy-related genes and immune defense genes in Caenorhabditis elegans. The study also revealed that yogurt prepared with these strains is rich in vitamin B2 and dominant amino acids known for their pro-longevity properties. These findings highlight the potential of these starter cultures and yogurt as fermented foods with added-value properties.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Milka Malesevic, Lazar Gardijan, Marija Miljkovic, Paula M. O'Connor, Nemanja Mirkovic, Branko Jovcic, Paul D. Cotter, Goran Jovanovic, Milan Kojic
Summary: The lactic acid bacterium Lactococcus lactis BGBU1-4 produces a bacteriocin called lactolisterin BU (LBU) which has potent antibacterial activity against Gram-positive pathogens. Additionally, it produces an unknown antibacterial product. It was discovered that LBU breaks down to form a truncated version consisting of 31 amino acids, called LBU1-31, which has 12.5% the antibacterial activity of the full-length LBU. The study also revealed that the N-terminal 24 amino acids of LBU are responsible for antibacterial activity.
LETTERS IN APPLIED MICROBIOLOGY
(2023)
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.
