Article
Food Science & Technology
Huixue Cai, Xiaomeng Kou, Hua Ji, Xin Wang, Haixia Wang, Yan Zhang, Shili Lu, Baokun Li, Juan Dong, Qingling Wang, Jing Zhou, Die Hu
Summary: The study revealed the presence of Staphylococcus aureus in Kazak cheese in Xinjiang, posing a potential threat to public health and highlighting the need for continuous monitoring.
Article
Biotechnology & Applied Microbiology
Huixue Cai, Sijie Pei, Yan Zhang, Rongrong Liu, Shiling Lu, Baokun Li, Juan Dong, Qingling Wang, Xinrong Zhu, Hua Ji
Summary: This study constructed two models to evaluate the safety of Kazak cheese products, focusing on composition, S. aureus inoculation amount, Aw, fermentation temperature, and growth of S. aureus. The results indicate that fermentation temperature has the greatest influence on growth rates and lag times, followed by Aw and inoculation amount. A probability model was also developed to predict SE production, showing a high level of concordance with observed probabilities. This research provides valuable insights for manufacturers in determining optimal production parameters and preventing S. aureus growth and SE production.
Article
Food Science & Technology
David Perez-Boto, Matilde D'Arrigo, Ana Garcia-Lafuente, Daniel Bravo, Aida Perez-Baltar, Pilar Gaya, Margarita Medina, Juan L. Arques
Summary: The presence of Staphylococcus aureus in dry-cured meat-processing facilities was investigated, and it was found that S. aureus was detected in 3.8% of surfaces. The occurrence of S. aureus was higher during processing (4.8%) than after cleaning and disinfection (1.4%). Various sequence types (STs) of S. aureus were identified, and enterotoxin genes and antimicrobial resistance were also observed. The study highlights the potential health risks for consumers due to the presence of S. aureus with virulence determinants and multidrug-resistant strains.
Article
Food Science & Technology
Shu Wang, Ok-Hwa Kang, Dong-Yeul Kwon
Summary: The study demonstrates that BDMC significantly inhibits the expression of exoproteins in MRSA at sub-inhibitory concentrations, decreases the expression of virulence-related genes, and effectively inhibits biofilm formation.
Article
Cell Biology
Leszek Blicharz, Maciej Zochowski, Ksenia Szymanek-Majchrzak, Joanna Czuwara, Mohamad Goldust, Krzysztof Skowronski, Grazyna Mlynarczyk, Malgorzata Olszewska, Zbigniew Samochocki, Lidia Rudnicka
Summary: This study found that Staphylococcus aureus superantigens (SAgs) are associated with the severity of atopic dermatitis. The anterior nares and nonlesional skin may serve as reservoirs of SAg-positive S. aureus. Restoring the physiological microbiome can reduce the burden of SAgs and alleviate symptoms of atopic dermatitis.
Article
Virology
Matthew Brown, Alex Hall, Henriett Zahn, Marcia Eisenberg, Stephen Erickson
Summary: This study evaluated a cocktail of luciferase bacteriophage reporters for functionality in a matrix containing human serum and Staphylococcus aureus. Serum was found to inhibit the signal and decrease sensitivity, and immunoglobulin G was identified as an inhibitory component. Recombinant protein A improved the signal significantly.
Article
Food Science & Technology
Fermin Mejia, Nohelia Castro-del Campo, Arleny Garcia, Katerine Rodriguez, Humberto Cornejo, Sara Ahumada-Ruiz, Marcela Soto-Beltran, Maricela Castillo, Jordi Querol-Audi, Cristobal Chaidez-Quiroz, Alex O. Martinez-Torres
Summary: This study evaluated the microbiological quality of pasteurized white cheese commercialized in Panama City, revealing significant contamination of Staphylococcus aureus with antibiotic resistance. Most cheese brands analyzed presented risk of food poisoning, with multiple resistant phenotypes found in the strains. Further research is needed to reduce bacterial contamination and minimize the risk of food poisoning from pasteurized cheese consumption.
JOURNAL OF FOOD QUALITY
(2021)
Article
Agriculture, Dairy & Animal Science
M. Klempt, C. M. A. P. Franz, P. Hammer
Summary: This study highlights the potential presence of harmful bacteria in cheese, carrying antibiotic resistance genes and posing food safety concerns that warrant further evaluation.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Biotechnology & Applied Microbiology
Rohini Krishna Kota, Harish Babu Kolla, Prakash Narayana Reddy, Naveen Kumar Kalagatur, Siva Kumar Samudrala
Summary: A novel multi-antigen subunit vaccine was designed, incorporating three protective antigens and validated through immunoinformatics analysis and computational approaches. The recombinant HAB protein (r-HAB) showed high immunogenicity in mice, inducing strong antibody responses and excellent protection against native toxins.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Chemistry, Physical
Baptiste Arbez, Marion Gardette, Christophe Gantzer, Neus Vila, Isabelle Bertrand, Sofiane El-Kirat-Chatel
Summary: This study investigates the adhesion of phage 187 on living Staphylococcus aureus cells using atomic force microscopy-based single-particle force spectroscopy. The addition of N-acetyl-D-glucosamine was found to decrease phage adhesion, suggesting its important role in phage 187 infection. The research also successfully identifies a major receptor required for phage 187 infection of S. aureus.
Article
Agriculture, Dairy & Animal Science
Mirian P. Silva, Antonio F. Carvalho, Milimani Andretta, Luis A. Nero
Summary: The physical-chemical characteristics of Minas Frescal cheese favor the growth of Staphylococcus spp. and the production of enterotoxins. Staphylococcus aureus growth in MFC samples is influenced by pH, temperature, and salt content, with the lowest growth rates observed at pH 5.80 and salt content of 1.7%, and the best temperature to prevent growth being 7.5 degrees C.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Ke Ming, Yang Hu, Meijun Zhu, Banbin Xing, Meng Mei, Zigong Wei
Summary: In this study, specific nanobodies were successfully obtained using yeast surface display technique to block the interaction between Staphylococcus enterotoxin B (SEB) and MHC-II, thereby inhibiting the inflammatory response.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Virology
Fengjuan Tian, Jing Li, Lu Li, Fei Li, Yigang Tong
Summary: This study isolated a novel temperate phage IME1354_01 from a patient with foot ulcer disease. The phage IME1354_01 has a long-tail morphology and its genome shows similarities to other temperate phages. This research enhances our understanding of the evolutionary relationship between temperate phages and their hosts.
Article
Food Science & Technology
Yanwei Ji, Lili Chen, Yingying Wang, Kaihui Zhang, Haofen Wu, Yuan Liu, Yanru Wang, Jianlong Wang
Summary: This study developed a sandwich enzyme-linked immunosorbent assay (ELISA) based on nanobodies for accurate detection of SEC in dairy products, showing high specificity and excellent recovery rate. The technique demonstrated significant potential for specific and sensitive SEC detection in dairy products.
Article
Virology
Thomas Paillet, Julien Lossouarn, Clarisse Figueroa, Cedric Midoux, Olivier Rue, Marie-Agnes Petit, Eric Dugat-Bony
Summary: This study isolated and characterized bacteriophages from the rind of a smear-ripened cheese, providing new knowledge on the viral community of cheese rind and an overview of phage distribution within a cheese factory.
Article
Food Science & Technology
Sabine Alalam, Alice Marciniak, Marie-Helene Lessard, Amelie Berube, Julien Chamberland, Yves Pouliot, Steve Labrie, Alain Doyen
Summary: The effect of RO concentration on microbial ecosystem changes and the chemical composition of white wastewaters (WW) from dairy plants was evaluated. It was found that an adapted RO treatment with specific parameters could limit the growth of problematic bacterial genera and reduce the environmental impact of WW dairy effluents.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Ecology
Martin Guillemet, Helene Chabas, Antoine Nicot, Francois Gatchich, Enrique Ortega-Abboud, Cornelia Buus, Lotte Hindhede, Genevieve M. Rousseau, Thomas Bataillon, Sylvain Moineau, Sylvain Gandon
Summary: This experimental study demonstrates how coevolution between bacteria and phages, along with competition among bacterial genotypes, leads to increased diversity of bacterial CRISPR immunity. The negative-frequency-dependent selection generated by coevolution plays a crucial role in maintaining host resistance diversity and driving the emergence of new resistance mutations. Furthermore, the asymmetries in competitive abilities among different host genotypes contribute to the evolution of hosts, allowing even the fittest genotypes to escape extinctions through the acquisition of new CRISPR immunity.
NATURE ECOLOGY & EVOLUTION
(2022)
Article
Microbiology
Annick Raymond-Fleury, Marie-Helene Lessard, Julien Chamberland, Yves Pouliot, Eric Dugat-Bony, Sylvie L. Turgeon, Daniel St-Gelais, Steve Labrie
Summary: This study compares different metabarcoding molecular targets (V3-V4 and V6-V8 regions of bacterial 16S rDNA and ITS1 and ITS2 regions of fungi) to evaluate the variability in the microbial ecosystem of Quebec specialty cheeses in Canada. The results show that changes in cheese production time and fermentation culture composition can affect the microbial composition and changes in cheese.
Article
Microbiology
K. M. Damitha Gunathilake, Denise M. Tremblay, Pier-Luc Plante, Ellen C. Jensen, Kenneth W. Nickerson, Sylvain Moineau
Summary: Phage SN1 infects Sphaerotilus natans and Pseudomonas aeruginosa strains. Its genome is similar to that of Pseudomonas phage M6 and contains similar base-modifying genes.
MICROBIOLOGY RESOURCE ANNOUNCEMENTS
(2022)
Article
Biochemistry & Molecular Biology
Tue Kjaergaard Nielsen, Laura Milena Forero-Junco, Witold Kot, Sylvain Moineau, Lars Hestbjerg Hansen, Leise Riber
Summary: RNA and DNA modifications are common in all organisms and play various roles. Recent advancements in sequencing techniques have led to increased interest in studying nucleotide modifications. The use of third generation sequencing platforms allows direct detection of modified bases. These modifications are particularly prevalent in bacteriophage genomes, where they primarily function to protect DNA from degradation.
Article
Virology
Amos Lucky Mhone, Angela Makumi, Josiah Odaba, Linda Guantai, K. M. Damitha Gunathilake, Stephanie Loignon, Caroline Wangari Ngugi, Juliah Khayeli Akhwale, Sylvain Moineau, Nicholas Svitek
Summary: This study analyzed the stability of 10 different Salmonella-enteritidis phages isolated from Kenyan poultry farms, finding that they were relatively stable within a range of pHs and temperatures. The phages showed different survival times in simulated gastric and intestinal fluids, and different water sources had varying effects on their viability. These phages may be administered to chickens through drinking water and can survive in the gastrointestinal tract to prevent salmonellosis in poultry.
Article
Microbiology
Andre da Silva Xavier, Alessandra G. de Melo, Connor G. Hendrich, Denise M. Tremblay, Genevieve M. Rousseau, Pier-Luc Plante, Katrina T. Forest, Poliane Alfenas-Zerbini, Caitilyn Allen, Sylvain Moineau
Summary: Ralstonia solanacearum is a destructive plant pathogen that causes lethal bacterial wilt disease. Phages that kill R. solanacearum could offer effective and environmentally friendly wilt disease control, but only if the bacterium cannot easily evolve resistance. Research has shown that the resistance of Ralstonia solanacearum to phages is related to its Type II Secretion System (T2SS), and the phage also affects the pathogenicity of R. solanacearum.
Article
Biotechnology & Applied Microbiology
Sherazade Fikri, Marie-Helene Lessard, Veronique Perreault, Alain Doyen, Steve Labrie
Summary: This study characterized the microbial fouling layers of UF and RO membranes from a Canadian cranberry juice processing plant. It was found that both UF and RO membranes were mainly colonized by Candida krusei, different from the bacteria found in cranberry juice. Surprisingly, RO membranes had a higher level of contamination compared to UF membranes.
Article
Ecology
Torben Solbeck Rasmussen, Anna Kirstine Koefoed, Ling Deng, Musemma K. Muhammed, Genevieve M. Rousseau, Witold Kot, Sabrina Sprotte, Horst Neve, Charles M. A. P. Franz, Axel Kornerup Hansen, Finn Kvist Vogensen, Sylvain Moineau, Dennis Sandris Nielsen
Summary: The CRISPR-Cas system of Eggerthella lenta has been shown to target and cleave foreign DNA in vitro and acquire new immunities in vivo using gnotobiotic mice. However, this system only provides partial immunity in the gut.
Article
Virology
Thanh Tung Lai, Thi Thanh Ha Pham, Marijn van Lingen, Gabrielle Desaulniers, Guy Njamen, Balazs Tolnai, Tarik Jabrane, Sylvain Moineau, Simon Barnabe
Summary: This study successfully developed a novel antimicrobial paper by incorporating Listeria phage P100 and silver nanoparticles into an alginate matrix, which effectively inhibited the growth of Listeria monocytogenes. By exploring the effects of various factors on the antimicrobial formula, the optimal alginate concentration and phage addition were determined to achieve a significant reduction in L. monocytogenes.
Article
Nanoscience & Nanotechnology
Abolfazl Alizadeh Sahraei, Barbara Mejia Bohorquez, Denise Tremblay, Sylvain Moineau, Alain Garnier, Faical Larachi, Patrick Lague
Summary: This study aimed to evaluate the interactions of peptides with quartz as potential flotation collectors, in order to find biofriendly alternatives to biohazardous chemical reagents in mining practices. The results showed that the flexibility of peptide chains directly affected their adsorption behavior. Overall, this study is of great significance for the rational design of peptide sequences for mineral processing.
ACS APPLIED MATERIALS & INTERFACES
(2023)
Review
Microbiology
Cecile Philippe, Jeffrey K. Cornuault, Alessandra G. de Melo, Rachel Morin-Pelchat, Alice P. Jolicoeur, Sylvain Moineau
Summary: Over the past few decades, there has been a growing interest in lactic acid bacteria (LAB) due to their industrial use, health benefits, and ecological importance. However, phage infection poses a significant risk to LAB production and use. This review discusses the defense systems employed by LAB against phage infections and the strategies used by phages to overcome these defenses. It also explores the impact of phage-host interactions on their evolution and highlights the potential of novel defense systems discovered in other bacteria for phage research in LAB.
FEMS MICROBIOLOGY REVIEWS
(2023)
Article
Virology
Zoe A. Campbell, Nelly Njiru, Amos Lucky Mhone, Angela Makumi, Sylvain Moineau, Nicholas Svitek
Summary: Women and men in Kenya who keep chickens want to earn income, provide healthy food for their families, and expand their businesses. This study recommends design opportunities for a veterinary product that contains bacteriophages (phages) targeting pathogenic Salmonella strains, based on qualitative research. The findings highlight the interplay between gender and chicken production systems, and suggest that phages combined with oral Newcastle disease vaccine or used as a treatment for fowl typhoid could benefit both men and women in different production systems. The study also emphasizes the need for a phage product to have both preventive and treatment capabilities to compete with antibiotics in the Kenyan market.
Article
Engineering, Electrical & Electronic
S. Nazila Hosseini, Mohammad Makhdoumi Akram, Partha Sarati Das, Vahid Khojasteh Lazarjan, Denise M. Tremblay, Sylvain Moineau, Younes Messaddeq, Benoit Gosselin
Summary: This article introduces a new biosensor prototype that uses microscale electrodes to measure impedance, pH, and temperature changes caused by bacterial growth. The prototype utilizes multiple sensor geometries to optimize sensitivity and includes custom circuits such as an integrated CMOS lock-in amplifier for multifrequency impedance measurement. The system successfully monitors bacterial growth by measuring impedance, pH, and temperature, and demonstrates precise and accurate measurements.
IEEE SENSORS JOURNAL
(2023)
Article
Biochemistry & Molecular Biology
Liang Cui, Seetharamsing Balamkundu, Chuan-Fa Liu, Hong Ye, Jacob Hourihan, Astrid Rausch, Christopher Hauss, Emelie Nilsson, Matthias Hoetzinger, Karin Holmfeldt, Weijia Zhang, Laura Martinez-Alvarez, Xu Peng, Denise Tremblay, Sylvain Moinau, Natalie Solonenko, Matthew B. Sullivan, Yan-Jiun Lee, Andrew Mulholland, Peter R. Weigele, Valerie de Crecy-Lagard, Peter C. Dedon, Geoffrey Hutinet
Summary: Bacteriophages and bacteria constantly evolve new molecular tools in their arms race, and this study identifies various modifications of 7-deazaguanines and their related enzymes.
NUCLEIC ACIDS RESEARCH
(2023)
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
