Article
Fisheries
Shreesha Rao, Mei-Yun Chen, Chiranan Sudpraseart, Peiry Lin, Terutoyo Yoshida, Pei-Chi Wang, Shih-Chu Chen
Summary: In this study, the population structure of L. garvieae was analyzed using the PFGE method, and genetic heterogeneity was observed. Additionally, electron microscopic results confirmed the absence of the capsular gene cluster in the Taiwanese vaccine strain. The findings highlight the importance of analyzing the morphological and genetic diversity of L. garvieae for vaccine strain selection and epidemiological studies.
JOURNAL OF FISH DISEASES
(2022)
Article
Fisheries
Chiranan Sudpraseart, Pei-Chi Wang, Shih-Chu Chen
Summary: Isolates of Streptococcus agalactiae from cultured tilapia in Taiwan displayed high phenotypic and genotypic consistency, primarily belonging to serotype Ia. Despite regional differences in some aspects, the distribution of virulence genes and antimicrobial resistance genes was generally uniform across all isolates.
JOURNAL OF FISH DISEASES
(2021)
Article
Immunology
Nassima Illikoud, Marine Mantel, Malvyne Rolli-Derkinderen, Valerie Gagnaire, Gwenael Jan
Summary: The gut microbiota plays a crucial role in regulating mucosal immunity and intestinal barrier function. Dysbiosis is associated with inflammatory intestinal diseases. The impact of fermented dairy products on mucosal immunity and inflammation is not well-known.
IMMUNOLOGY LETTERS
(2022)
Article
Food Science & Technology
Begona Redruello, Yasmine Saidi, Lorena Sampedro, Victor Ladero, Beatriz del Rio, Miguel A. Alvarez
Summary: This study isolated six GABA-producing Lactococcus lactis strains from camel's milk for the first time and confirmed their potential as starter cultures for producing GABA-enriched cheeses. Experimental cheeses made with these strains accumulated GABA at concentrations of up to 457 mg/kg, suggesting they could offer health benefits to consumers.
Article
Food Science & Technology
Peng Yu, Yu Zhao, Yang Jiang, Yu Yang, Xiaoming Liu, Heping Zhang, Jianxin Zhao, Yuan -kun Lee, Hao Zhang, Wei Chen
Summary: Few studies have focused on the capacity of lactic acid bacteria in utilizing soybean carbohydrates. This study reveals that Leuconostoc mesenteroides, Lactococcus lactis, and Streptococcus thermophilus can utilize sucrose and raffinose-family oligosaccharides in soybeans, providing insights for suitable strain selection in soybean fermentation.
Article
Physiology
Mylissa A. Stover, Brenda Tinoco-Bravo, Crystal A. Shults, Sydney Marouk, Ratnakar Deole, Jacob R. Manjarrez
Summary: The study investigates the effects of Lactococcus lactis and Leuconostoc mesenteroides on stress and longevity in Caenorhabditis elegans and finds their potential in probiotic therapy. Fluorescent reporters and health span measurements are used to analyze the impact of these strains on the morphology, locomotor behavior, reproduction, and stress responses of the worms, revealing unique characteristics and stress response patterns for each group of microbes.
FRONTIERS IN PHYSIOLOGY
(2023)
Article
Microbiology
Roberta Torres de Melo, Taciano dos Reis Cardoso, Phelipe Augusto Borba Martins Peres, Raquelline Figueiredo Braz, Guilherme Paz Monteiro, Daise Aparecida Rossi
Summary: The study analyzed virulence genes, phylogenetic relationships, biofilm formation index, and ultrastructure in S. Minnesota at different temperatures, as well as evaluated its resistance to biocidal agents. Results indicate S. Minnesota has the potential to cause disease in humans and adapt to adverse conditions, especially showing resistance to sodium hypochlorite. Cross-contamination and spread among strains suggest a connection to biofilm formation.
Article
Food Science & Technology
Federica Cardinali, Roberta Foligni, Ilario Ferrocino, Joanna Harasym, Agnieszka Orkusz, Vesna Milanovic, Irene Franciosa, Cristiana Garofalo, Cinzia Mannozzi, Massimo Mozzon, Luca Cocolin, Lucia Aquilanti, Andrea Osimani
Summary: By analyzing the bacterial communities and chemical characteristics of Nisa PDO cheese samples, lactococci and enterococci were found to be the predominant bacteria present. The composition of volatile organic compounds (VOCs) in the cheese samples was also identified. Research on the characteristics of Nisa PDO cheese can contribute to the understanding of the interactions between raw materials, environment, and microorganisms, ultimately leading to the preservation of biodiversity and tradition.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agriculture, Dairy & Animal Science
Md Ashrafudoulla, Kyung Won Na, Kye-Hwan Byun, Duk Hyun Kim, Jang Won Yoon, Md Furkanur Rahaman Mizan, Iksoon Kang, Sang-do Ha
Summary: This study isolated and identified 26 S. Enteritidis isolates from a chicken processing facility using PCR and PFGE, all of which were genetically identical and had potential impacts on human health and economic revenue. Continuous monitoring of the molecular and biofilm characteristics of S. Enteritidis is necessary to enhance food safety.
Article
Biotechnology & Applied Microbiology
Ibai Nafarrate, Estibaliz Mateo, Katherine Miranda-Cadena, Amaia Lasagabaster
Summary: This study reported the isolation and characterization of 304 Campylobacter specific bacteriophage isolates from broiler and swine sources. The most promising 59 campylophage candidates were selected based on their lytic activity, and RAPD-PCR technique was found to be effective only for Group II campylophages. Bacteriophage isolates within the same genotype displayed different host ranges, leading to the differentiation of 13 campylophages from Group II and 8 from Group III.
Article
Fisheries
Phuong Nguyen, Sandra Celenia Nazareth, Mei-Yun Chen, Pei-Chi Wang, Shih-Chu Chen
Summary: This study investigated the epidemiological relationship among N. seriolae isolates in Taiwan by examining their genotype and enzymatic activities. High genotypic diversity was observed among the isolates, with A8 and RI being the predominant pulsotypes. Most isolates displayed high leucine arylamidase, beta-glucosidase, and alpha-glucosidase activities but were negative for other enzymatic activities. This study provides valuable epidemiological data for fish farming activities and prevention methods.
JOURNAL OF FISH DISEASES
(2023)
Article
Dermatology
Weilong Zhong, Linghan Hu, Xu Cao, Jiahui Zhao, Xianning Zhang, Mingyang Lee, Huijun Wang, Jie Zhang, Quan Chen, Cheng Feng, Lina Duo, Xiuli Wang, Li Tang, Zhimiao Lin, Yong Yang
Summary: The study identified new and recurrent variations in the TRPV3 gene in patients with Olmsted syndrome, finding that variations in specific regions of the gene significantly enhance channel function and lead to severe phenotypes, while other variations have milder effects.
JOURNAL OF INVESTIGATIVE DERMATOLOGY
(2021)
Article
Fisheries
Sandip Neupane, Shreesha Rao, Wei-Xiao Yan, Pei-Chi Wang, Shih-Chu Chen
Summary: Lactococcosis caused by Lactococcus garvieae is an acute hemorrhagic septicemia in fish, and it was observed in marine and freshwater aquaculture during the summer months. In this study, the causative agent was confirmed as L. garvieae using phenotypic and biochemical tests, PCR with specific primers, and genetic analysis. Experimental infection of healthy Pompano with L. garvieae strains resulted in a high mortality rate, highlighting the importance of improved monitoring and control procedures in aquaculture settings.
JOURNAL OF FISH DISEASES
(2023)
Article
Physics, Multidisciplinary
Pablo Catalan, Juan Antonio Garcia-Martin, Jacobo Aguirre, Jose A. Cuesta, Susanna Manrubia
Summary: Not all phenotypes are equally accessible to evolving populations. Larger phenotypes resulting from a variety of genotypes are more common and easily maintained. Genotypes that map to these phenotypes form connected networks, allowing access to numerous alternative phenotypes. The reproductive ability and topology of the genotype network impact the fitness of a phenotype, and a fraction of phenotypes is unattainable.
JOURNAL OF PHYSICS A-MATHEMATICAL AND THEORETICAL
(2023)
Article
Chemistry, Multidisciplinary
Agnieszka Olejnik-Schmidt, Bernadeta Pietrzak, Iwona Kawacka, Klaudia Malak, Weronika Wawrzyniak, Marcin Schmidt
Summary: The dairy industry heavily relies on fermentation processes driven by Lactococcus lactis, which can be perturbed by bacteriophage activity. Monitoring phage diversity allows implementing protective measures. Curd cheeses made from non-pasteurized milk have higher phage diversity distinct from those found in dairy plants, as revealed through Sanger sequencing of metagenome DNA.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
L. Blasco, M. Kahala, H. Jatila, V. Joutsjoki
INTERNATIONAL DAIRY JOURNAL
(2015)
Article
Multidisciplinary Sciences
Ilma Tapio, Daniel Fischer, Lucia Blasco, Miika Tapio, R. John Wallace, Ali R. Bayat, Laura Ventto, Minna Kahala, Enyew Negussie, Kevin J. Shingfield, Johanna Vilkki
Article
Microbiology
Lucia Blasco, Minna Kahala, Elina Tampio, Satu Ervasti, Teija Paavola, Jukka Rintala, Vesa Joutsjoki
Article
Microbiology
Lucia Blasco, Minna Kahala, Tuomo Tupasela, Vesa Joutsjoki
FEMS MICROBIOLOGY LETTERS
(2011)
Article
Agronomy
Elina A. Tampio, Lucia Blasco, Markku M. Vainio, Minna M. Kahala, Saija E. Rasi
GLOBAL CHANGE BIOLOGY BIOENERGY
(2019)
Article
Biotechnology & Applied Microbiology
Minna Kahala, Lucia Blasco, Vesa Joutsjoki
JOURNAL OF FOOD PROTECTION
(2012)
Article
Biotechnology & Applied Microbiology
Elina Makimattila, Minna Kahala, Vesa Joutsjoki
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2011)
Article
Microbiology
Lucia Blasco, Minna Kahala, Elina Tampio, Markku Vainio, Satu Ervasti, Saija Rasi
Article
Agriculture, Dairy & Animal Science
Marketta Rinne, Milla M. Leppa, Kaisa Kuoppala, Erja Koivunen, Minna Kahala, Taina Jalava, Juha-Pekka Salminen, Katariina Manni
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Oskar Laaksonen, Minna Kahala, Alexis Marsol-Vall, Lucia Blasco, Eila Jarvenpaa, Sirli Rosenvald, Mika Virtanen, Marko Tarvainen, Baoru Yang
Summary: This research investigated the impact of fermentation with five starters of lactic acid bacteria on the sensory quality and flavor of dairy analogues prepared from sweet lupine. Fermentation increased sourness and 'vinegar' odor while reducing 'beany' odor, and unpleasantness of flavor. The formation of volatiles during fermentation depended on the starters.
Article
Environmental Sciences
S. Rasi, M. Vainio, L. Blasco, M. Kahala, H. Leskinen, E. Tampio
Summary: This study assessed the quality and potential of food waste from the hospitality sector to produce volatile fatty acids. The results showed that high concentrations of VFAs can be achieved under suitable process conditions. Food waste plays an important role in modulating microbial composition.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2022)
Article
Agricultural Engineering
Lucia Blasco, Minna Kahala, Satu Ervasti, Elina Tampio
Summary: This study investigated the effects of co-feedstock changes on the performance and evolution of microbial consortia in anaerobic digestion of cow slurry. Despite drastic changes in co-feedstock composition, stable and flexible anaerobic digestion can be achieved with cautious operation of the process.
BIORESOURCE TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Sari Ramo, Minna Kahala, Vesa Joutsjoki
Summary: This study shows that certain starter lactic acid bacteria have the potential to reduce background mycotoxin risks and improve food safety. Lactic acid fermentation can mitigate aflatoxin risk in plant-based foods. The use of selected strains of lactic acid bacteria as starters in fermentation can enhance the availability of safer and nutritious food, particularly in low-income countries.
APPLIED SCIENCES-BASEL
(2022)
Article
Agriculture, Multidisciplinary
Marketta Rinne, Marcia Franco, Taina Jalava, Eila Jarvenpaa, Minna Kahala, Lucia Blasco, Hilkka Siljander-Rani, Kaisa Kuoppala
AGRICULTURAL AND FOOD SCIENCE
(2019)