Mechanosensitive channels MscL and MscS as potential targets for foodborne Pseudomonas fluorescens control with assistance of ultrasound [0.03%]
借助超声波辅助操控致病荧光假单胞菌的新靶点MscL和MscS通道蛋白质的研究
Mengru Wang,Huanhuan Li,Meng Chen et al.
Mengru Wang et al.
Ultrasound is an emerging technology for cleaning produce and surface sterilization in the food industry; however, inappropriate intensity of ultrasound treatment may induce stress responses in food spoilage bacteria and enhance their stres...
Survival of Salmonella Montevideo on red chili (Capsicum annuum L.) during microwave drying as influenced by temperature dynamics [0.03%]
微波干燥过程中温度变化对红辣椒(Salmonella Montevideo)表面存活率的影响
Natoavina T Faliarizao,Teresa M Bergholz,Kirk D Dolan
Natoavina T Faliarizao
Dried chilies, although widely used as food ingredients such as paprika, present food safety risks across the production chain due to bacterial contamination, including Salmonella. This study assesses the fate of Salmonella Montevideo on re...
Salmonella Agona inside and outside the French borders: phylogenomic diversity, plasmidome, resistome and virulome [0.03%]
法国境内和境外的肠炎沙门氏菌阿戈纳亚型：泛基因组多样性、质粒、抗性基因和毒力岛
Claire Yvon,Pierre-Emmanuel Douarre,Delphine Fert et al.
Claire Yvon et al.
Salmonella enterica serotype Agona (S. Agona) is a globally distributed foodborne pathogen associated with diverse hosts, environments, and foodborne outbreaks. We investigated its population structure, global dissemination, and the genetic...
Revisiting microbial resilience and ecological cooperation in ready-to-eat food processing environments: Beyond the persistence of Listeria monocytogenes [0.03%]
revisit微生物在即食食品加工环境中的恢复力和生态合作：超越单核细胞增生李斯特菌的持久性
Krizzel Domingo Calaramo
Krizzel Domingo Calaramo
Mechanistic insights into acid-induced viable but non-culturable state formation regulated by asr in Escherichia coli O157:H7: roles of intracellular protein aggregation [0.03%]
酸诱导的大肠杆菌O157:H7可培养但非cultivable状态形成的机制见解：Asr调节的细胞内蛋白质聚集的作用
Xinyu Ma,Yanan Wu,Jiajing Zhang et al.
Xinyu Ma et al.
Food processing exposes bacteria to multiple stresses that trigger the formation of viable but non-culturable (VBNC) state, posing food safety risks. High-pressure carbon dioxide (HPCD), a non-thermal technology, induces VBNC formation in E...
Improvement of myrtle wine quality by proline under tannic acid stress: Combined E-nose and HS-SPME-GC-MS analysis [0.03%]
脯氨酸改善单宁酸胁迫下迷迭香酒质量的综合分析-E鼻和HS-SPME-GC-MS法
Mengxiang Li,Yin Wan,Yanru Chen et al.
Mengxiang Li et al.
Tannic acid can inhibit Saccharomyces cerevisiae metabolism and cellular integrity during myrtle wine fermentation. Proline has been shown to significantly mitigate the stress effects of tannic acid on the S. cerevisiae. This study aimed to...
Metabolomics-driven insights into the multi-target antibacterial mechanisms of 2-methoxycinnamaldehyde against Bacillus cereus and its application in pork preservation [0.03%]
基于代谢组学的2-甲氧基肉桂醛多靶标抑菌机理及在猪肉保鲜中应用研究
Xinrui Li,Renjin Xiang,Yuhan Tan et al.
Xinrui Li et al.
Bacillus cereus is a major foodborne pathogen characterized by robust biofilm formation and increasing antimicrobial resistance. This study identified 2-Methoxycinnamaldehyde (MCA) from Toona sinensis as the principal antibacterial compound...
Rapid and sensitive detection of Yersinia pseudotuberculosis in pork using recombinase polymerase amplification-based lateral flow strip and real-time fluorescence assays [0.03%]
基于重组酶聚合酶扩增的侧流条和实时荧光测定法快速灵敏地检测猪肉中的耶尔森氏假结核杆菌
Xuehua Zhang,Nida Ashraf,Qiaoqin Fu et al.
Xuehua Zhang et al.
Recombinase polymerase amplification (RPA) is a promising technology for amplifying nucleic acids at a constant temperature; its simple procedure, minimal equipment requirements, and fast detection times make it highly suitable for food saf...
Construction of a safe and efficient synthetic microbial community for standardized fermentation of traditional Chinese Jiangshui [0.03%]
传统中药姜水标准化发酵的安全高效合成微生物群体构建
Zhen Sun,Ke Hu,Haifang Ma et al.
Zhen Sun et al.
Jiangshui, a traditional fermented vegetable food in Northwest China, suffers from unstable quality and difficulty in industrialization due to undefined natural fermentation. To address this, a synthetic microbial community (SynCom) via man...
Sweet cherry pomace polyphenols disrupt Salmonella enteritidis colonization on chicken skin [0.03%]
甜樱桃果酒残渣中的多酚可通过破坏鸡皮肤上的沙门氏菌来预防家禽传播人类疾病
Nada Ahmed,Mohamed El-Fateh,Xianhua Yin et al.
Nada Ahmed et al.
Salmonella Enteritidis (S. Enteritidis) is a persistent challenge within the poultry industry. The silent colonization allows S. Enteritidis establish themselves in the gut and reproductive tract, leading to persist, spread, and contaminate...