Article
Ecology
Vartika Mathur, Dana Ulanova
Summary: The chemical interactions between plants and their associated microorganisms play a crucial role in the health and development of the hosts. These interactions can range from negative to beneficial and are influenced by environmental changes. Symbiotic microbes synchronize their metabolism with the hosts, leading to potential coevolution. Metabolites synthesized from plants and microbes supplement existing metabolites, promoting plant growth and countering stress factors. However, environmental changes can significantly impact plant-associated microbial communities and their interactions with hosts.
Review
Food Science & Technology
Norma Angelica Santiesteban-Lopez, Julian Andres Gomez-Salazar, Eva M. Santos, Paulo C. B. Campagnol, Alfredo Teixeira, Jose M. Lorenzo, Maria Elena Sosa-Morales, Ruben Dominguez
Summary: Meat, as a nutrient-rich food, provides an environment for both spoilage and pathogenic microorganisms to thrive. The demand for healthier and more nutritious meat products has led to the use of natural compounds instead of synthetic preservatives. However, reducing the content of important ingredients compromises the stability and safety of meat products. To prevent microbial growth, researchers are investigating various antimicrobial compounds.
Article
Microbiology
Shuan Tao, Dongdong Zhou, Huimin Chen, Na Li, Lin Zheng, Yewei Fang, Yao Xu, Qi Jiang, Wei Liang
Summary: This study analyzed the gene structure and function of the CRISPR system in the Enterococcus genome, particularly in relation to drug resistance. Bioinformatics methods were used to analyze the genome information of 110 enterococci and identify the distribution and structure of the CRISPR-Cas system. It was found that the presence of CRISPR loci reduces the horizontal transfer of some drug resistance genes.
FRONTIERS IN MICROBIOLOGY
(2023)
Review
Food Science & Technology
Fatemeh Barzegar, Samaneh Nabizadeh, Marzieh Kamankesh, Jahan B. Ghasemi, Abdorreza Mohammadi
Summary: The increase in chronic diseases worldwide is a cause for concern, largely due to synthetic additives in processed foods. These additives pose health risks and there is a demand for environmentally friendly, natural-based food additives that promote overall health. Nanoemulsion technology can enhance the solubility, stability, and bioavailability of these natural-based additives, making them potential next-generation food additives. This study provides an overview of the production and effects of natural-based food additives using nanotechnology approaches.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Entomology
Jose Enrique Mendoza, Virginia Balanza, Dina Cifuentes, Pablo Bielza
Summary: The study conducted genetic improvement on Orius laevigatus to enhance its fitness on suboptimal food, comparing the selected strains with unselected strains on rich and suboptimal diets. The selected lines showed significantly improved values for various traits, indicating that genetic gain played a critical role in enhancing their performance on suboptimal food. The improved lines have the potential for augmentative biocontrol and artificial rearing.
JOURNAL OF PEST SCIENCE
(2021)
Article
Engineering, Environmental
Shengnan Li, Brim Stevy Ondon, Shih-Hsin Ho, Qixing Zhou, Fengxiang Li
Summary: The widespread use of antibiotics has led to the rapid increase in antibiotic-resistant bacteria (ARB) and their associated antibiotics resistance genes (ARGs). This poses a significant environmental challenge and health risks to the global population. Drinking water sources (DWSs) are vulnerable to contamination by manure-contaminated soil, antibiotic containing wastewater, and urban and hospital sewage, resulting in the presence of various ARGs and pathogens. Effluents from wastewater treatment plants (WWTPs) that contain untreated antibiotics, ARB, and ARGs are directly released into lakes, rivers, and groundwater sources used as DWSs. The formation and accumulation of biofilms in DWSs play a role in the dissemination of ARB and ARGs through horizontal gene transfer (HGT).
JOURNAL OF WATER PROCESS ENGINEERING
(2023)
Article
Biochemistry & Molecular Biology
Jordi Merino, Hassan S. Dashti, Douglas E. Levy, Magdalena Del Rocio Sevilla-Gonzalez, Marie-France Hivert, Bianca C. Porneala, Richa Saxena, Anne N. Thorndike
Summary: This study investigates the impact of genetic variants on macronutrient preference and long-term food choices. The results show that an increase in the polygenic score for carbohydrate preference is associated with more monthly food purchases and a higher number of purchases with green-labeled food. However, there is no evidence of associations between fat and protein polygenic scores and food purchases.
MOLECULAR PSYCHIATRY
(2023)
Review
Food Science & Technology
Adriano Brandelli, Nathalie Almeida Lopes, Cristian Mauricio Barreto Pinilla
Summary: In the food sector, the dairy industry is an important economic activity that faces challenges in meeting consumer demand for natural and high quality products. To address these challenges, the application of innovative technologies, such as nanotechnology, can improve the quality and safety of dairy products. This review provides examples and promising results of using nanotechnology in dairy product preservation, including the use of nanoparticles and nanofilms. Despite the high cost and scale-up difficulties, these technologies have generated interest in the dairy industry.
Review
Biotechnology & Applied Microbiology
Xueqin Lv, Yang Li, Xiang Xiu, Chao Liao, Yameng Xu, Yanfeng Liu, Jianghua Li, Guocheng Du, Long Liu
Summary: Production of food-related products using microorganisms in an environmentally friendly manner is crucial for addressing global food safety and environmental pollution issues. This review summarizes recent advances in gene editing and metabolic regulation toolkits based on the CRISPR-Cas system, including single-site gene editing, multi-site gene editing, and genome-scale gene editing. It also introduces CRISPR interference, CRISPR activation, and logic circuit toolkits for metabolic network regulation. Furthermore, the challenges and future prospects of developing CRISPR genetic toolkits are discussed.
BIOTECHNOLOGY ADVANCES
(2023)
Review
Agronomy
Nadia Raboanatahiry, Huaixin Li, Longjiang Yu, Maoteng Li
Summary: Brassica napus L. is a versatile vegetable oil crop that can be used for oil extraction, protein production, medicinal purposes, energy source, and industrial applications. Every part of rapeseed is useful, contributing to reducing waste and promoting sustainability.
Review
Biochemical Research Methods
Huiyan Wang, Hao Guo, Ning Wang, Yi-Xin Huo
Summary: Plant natural products (PNPs) have wide applications in various fields and researchers have been exploring the unknown biosynthetic pathways of PNPs for large-scale production, utilizing omics data and advanced technologies to identify candidate genes and characterize putative genes in heterologous hosts.
ACS SYNTHETIC BIOLOGY
(2021)
Review
Plant Sciences
Lu Shi, Jing Su, Myeong-Je Cho, Hao Song, Xiaoou Dong, Ying Liang, Zhiyong Zhang
Summary: Gene expression plays a crucial role in crop plant regulation. Genome editing of plant promoters offers the potential to modify gene expression patterns and create favorable traits. This can be done by precise generation of nucleotide sequences or by generating random mutations in the promoter region to select elite alleles based on phenotypic effects.
JOURNAL OF EXPERIMENTAL BOTANY
(2023)
Article
Microbiology
Giarla Cunha da Silva, Osiel Silva Goncalves, Jessica Nogueira Rosa, Kiara Campos Franca, Janine Therese Bosse, Mateus Ferreira Santana, Paul Richard Langford, Denise Mara Soares Bazzolli
Summary: This study investigated the resistome-associated mobilome in the genomes of Pasteurellaceae, a family of Gram-negative bacteria. The findings revealed the widespread distribution and co-occurrence of mobile genetic elements (MGEs) across species, contributing to gene transfer and the family's ecology. MGEs were also found to play a crucial role in the acquisition and transmission of antimicrobial resistance (AMR) genes.
FRONTIERS IN MICROBIOLOGY
(2022)
Review
Biotechnology & Applied Microbiology
Jiapeng Wu, Yongping Xin, Jian Kong, Tingting Guo
Summary: Lactic acid bacteria are a diverse group capable of converting soluble carbohydrates into lactic acid, with applications in fermented foods and potential use as biotherapeutic vehicles. They are natural inhabitants of the human intestinal tract, providing beneficial effects on health. Advancements in genome manipulation techniques can enhance probiotic characteristics and therapeutic functionalities of LAB, maximizing their value in biotechnology.
MICROBIAL CELL FACTORIES
(2021)
Article
Plant Sciences
David Navarro-Paya, Antonio Santiago, Luis Orduna, Chen Zhang, Alessandra Amato, Erica D'Inca, Chiara Fattorini, Mario Pezzotti, Giovanni Battista Tornielli, Sara Zenoni, Camille Rustenholz, Jose Tomas Matus
Summary: This article presents the development of the first grape gene reference catalogue, along with a validation-level scheme and a visualization tool, to aid researchers in advancing the study and application of grape genes.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
R. L. Binati, W. J. F. Lemos Junior, S. Torriani
Summary: The study showed that inoculating certain non-Saccharomyces yeasts in wine can significantly increase GSH concentration, especially Metschnikowia spp. This strategy can serve as an alternative to pure GSH or inactivated dry yeasts, and help reduce the need for sulfur dioxide in wine production.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2021)
Review
Entomology
Beqe Hulaj, Izedin Goga, Armend Cana, Xhavit Merovci, Franca Rossi, Simone Crudele, Luciano Ricchiuti, Franco Mutinelli
Summary: This study confirmed the presence and distribution of American foulbrood (AFB) in honey bee colonies in the Republic of Kosovo. It also identified different genetic characteristics of the bacterial strains, providing important insights for future control strategies and training programs.
JOURNAL OF APICULTURAL RESEARCH
(2023)
Article
Microbiology
Elisa Salvetti, Ilenia Campedelli, Ilaria Larini, Giada Conedera, Sandra Torriani
Summary: In this study, in silico analyses were conducted to explore AR genes in Leuconostoc genus, revealing 131 putative AR traits across 17 type strains and identifying the lsaA gene in certain strains for the first time. The distribution and potential roles of lsaA in different Leuconostoc nontype strains were discussed, along with assessment of MIC towards CLI and QUD, suggesting implications for antibiotic resistance and reassessment of resistance thresholds in certain species.
Article
Nutrition & Dietetics
Franca Rossi, Carmela Amadoro, Maurizio Gasperi, Giampaolo Colavita
Summary: Lactobacilli, commonly found in fermented foods and used as probiotics, have been reported to cause rare infections. This survey re-assessed the pathogenic potential of lactobacilli based on infection case reports from the past three years. The study found an increase in the number of reported cases, suggesting a higher pathogenicity than previously observed. Lacticaseibacillus rhamnosus and L. paracasei were the most frequently implicated strains. The study also highlighted the importance of genetic stability assessment through whole genome sequencing to ensure non-pathogenic variants are used in vulnerable individuals.
Article
Microbiology
Franca Rossi, Carmela Amadoro, Maria Luigia Pallotta, Giampaolo Colavita
Summary: This study investigates the intra-species distribution of genetic traits favorable for survival in the gastrointestinal tract and host interaction of bacteria belonging to the Lacticaseibacillus genus. It highlights the presence of both conserved and variable genes within this genus, indicating potential probiotic effects across all strains but also factors contributing to enhanced probiotic characteristics in specific strains.
Review
Microbiology
Franca Rossi, Valerio Giaccone, Giampaolo Colavita, Carmela Amadoro, Francesco Pomilio, Paolo Catellani
Summary: This review summarizes the updated knowledge on the virulence aspects and distribution of L. ivanovii in the environment and in food. It is found that a wide variety of food products can be a source of this microorganism and that L. ivanovii can persist in the food production environment. More focused investigations are needed regarding the occurrence of L. ivanovii in the environment and in food, as well as the variability of its pathogenic potential.
Article
Food Science & Technology
Nicola Ferremi Leali, Renato L. Binati, Francesco Martelli, Veronica Gatto, Giovanni Luzzini, Andrea Salini, Davide Slaghenaufi, Salvatore Fusco, Maurizio Ugliano, Sandra Torriani, Elisa Salvetti
Summary: This study provides insights into the metabolic signatures of strains in kombucha microbial community, facilitating the standardization of kombucha production and demonstrating the roles played by different strains in the fermentation process.
Article
Chemistry, Multidisciplinary
Carmela Amadoro, Franca Rossi, Palmiro Poltronieri, Lucio Marino, Giampaolo Colavita
Summary: In this study, the occurrence, identity, and safety of coagulase-negative staphylococci (CNS) in Ventricina del Vastese, a traditional dry fermented sausage from Central Italy, were investigated. The results showed a low occurrence and diversity of antibiotic resistance (AR) transferable genes, suggesting that the use of meat from animals raised in small farms with limited antibiotic usage may contribute to these findings.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Franca Rossi, Ilaria Del Matto, Paola Manocchio, Maria Antonietta Saletti, Luciano Ricchiuti, Lucio Marino
Summary: The aim of this study was to investigate the survival of Campylobacter jejuni in dairy matrices by viability qPCR. The cheese outbreak strain, C. jejuni 11 218, showed enhanced tendency to become viable but nonculturable (VBNC) in UHT milk, as well as in raw and fermented milk and cheese. Viability qPCR also detected viable Campylobacter spp. in 40.9% of 25 mL raw milk samples that were negative on culture. The results highlight the value of viability qPCR in estimating Campylobacter risk in dairy products.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2023)
Review
Microbiology
Franca Rossi, Patrizia Tucci, Ilaria Del Matto, Lucio Marino, Carmela Amadoro, Giampaolo Colavita
Summary: Traditional dry fermented meat products, obtained artisanally in many countries, represent a gastronomic heritage distinct from industrial counterparts. While red meat is under attack due to its association with increased cancer and degenerative disease risk, traditional fermented meat products are intended for moderate consumption and gastronomic experience, and their production should continue to safeguard culture and economics. This review examines the risks associated with these products and highlights how autochthonous microbial cultures, such as lactic acid bacteria, coagulase negative staphylococci, Debaryomyces hansenii, and Penicillium nalgiovense, reduce these risks and affect safety, sensory attributes, and potential health benefits. Developing autochthonous cultures for these foods can ensure safety, stabilize sensory characteristics, and be extended to other traditional products.
Editorial Material
Microbiology
Franca Rossi
Article
Infectious Diseases
Franca Rossi, Ilaria Del Matto, Maria Antonietta Saletti, Luciano Ricchiuti, Patrizia Tucci, Lucio Marino
Summary: This study aimed to investigate the recent trends of antibiotic resistance prevalence in Staphylococcus aureus isolated from the milk of animals with clinical mastitis in Central Italy. The results showed low phenotypic resistance to non-beta-lactams but high resistance to cefoxitin, possibly related to mastitis treatment and prevention practices in the area.
Review
Microbiology
Giuseppe Aprea, Ilaria Del Matto, Patrizia Tucci, Lucio Marino, Silvia Scattolini, Franca Rossi
Summary: This literature review collected investigations on in vivo evidence for bacteria associated with fermented dairy foods behaving as probiotics with beneficial effects in disease prevention and treatment. The study considered all main bacterial groups commonly found in fermented milks or cheeses, including starter lactic acid bacteria, non-starter lactic acid bacteria, dairy propionibacteria, and other less frequently encountered species. Animal models and clinical studies demonstrated that dairy bacteria alleviate symptoms of various diseases, such as inflammatory bowel disease, mucositis, metabolic syndrome, aging and oxidative stress, cancer, bone diseases, atopic dermatitis, allergies, infections and damage caused by pollutants, mild stress, and depression. The mechanisms most frequently involved were immunomodulation and changes in the intestinal microbiota. The findings suggest that milk and dairy products are a valuable source of beneficial bacteria that can be further utilized for the improvement of human and animal health.
Article
Biotechnology & Applied Microbiology
Eleonora Troiano, Ilaria Larini, Renato L. Binati, Veronica Gatto, Sandra Torriani, Pietro Buzzini, Benedetta Turchetti, Elisa Salvetti, Giovanna E. Felis
Summary: This study identified 85 consensus single-copy orthologs from the whole-genome sequencing data and validated three of them as unsuitable phylogenetic markers. The average nucleotide identity (ANI) calculation confirmed that strain DBT012 belongs to M. pulcherrima.
FEMS YEAST RESEARCH
(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.
