Coevolution of the broad-host-range bacteriophage EscoHU1 and host bacteria: Enhanced suppression of Escherichia coli O157:H7 and Salmonella enterica through adaptation of EscoHU1 to host bacteria [0.03%]
宿主范围广的噬菌体EscoHU1及其宿主细菌的协同进化：通过将EscoHU1适应宿主细菌增强对大肠杆菌O157:H7和沙门氏菌的抑制作用
Tsubasa Kitafuji,Hina Hayashi,Koji Yamazaki et al.
Tsubasa Kitafuji et al.
Shiga toxin-producing Escherichia coli and Salmonella enterica are major foodborne pathogens worldwide. In this study, we co-cultured the broad-host-range bacteriophage (phage) EscoHU1 with its bacterial hosts (E. coli O157:H7 and S. enteri...
Prevalence, genomic diversity, and invasion potential of Listeria monocytogenes in ready-to-eat seafood products distributed in Japan [0.03%]
日本即食海鲜产品中单核细胞增生李斯特菌的流行率、基因组多样性及侵入潜力
Ayaka Nakamura,Kaori Komori,Yuna Kono et al.
Ayaka Nakamura et al.
Listeria monocytogenes is a major foodborne pathogen capable of persisting and growing under refrigerated storage, raising food safety concerns for ready-to-eat (RTE) foods. This study investigated the occurrence, genetic and invasion chara...
Substrate-driven pre-adaptation during propagation shapes the metabolic behavior of Leuconostoc mesenteroides GSL1 [0.03%]
底物驱动的预适应在增殖过程中塑造了Leuconostoc mesenteroides GSL1的代谢行为
Chiara Viretto,Gabriela Samaniego,Ali Zein Alabiden Tlais et al.
Chiara Viretto et al.
Leuconostoc mesenteroides GSL1 was propagated for three consecutive cycles in faba bean- and yellow pea-based media to mimic pulse-derived environments, while modified MRS broth (mMRS) was used as a control medium. Whole-genome sequencing o...
Suppression of Escherichia coli O157:H7 by Pseudomonas fluorescens A506 on romaine lettuce leaves is independent of iron competition [0.03%]
荧光假单胞菌A506抑制小松 lettuce叶面上的大肠杆菌O157:H7并不依赖于铁离子的竞争作用
Tongzhou Xu,Mehmet Dogan,David Mann et al.
Tongzhou Xu et al.
Contamination of romaine lettuce with Escherichia coli O157:H7 (EcO157) remains a persistent food safety concern due to the pathogen's ability to survive on leaf surfaces. Although Pseudomonas fluorescens A506 is well studied as a biocontro...
Metagenomics to assess authenticity and traceability of Asturian Gamonéu PDO cheese: A multi-omic study [0.03%]
基于多组学研究的元基因组评估卡斯蒂利亚-莱昂Gamonéu PDO奶酪的真实性与溯源性
Carlos Sabater,Inés Calvete-Torre,Xenia Vázquez et al.
Carlos Sabater et al.
Cheese is one of the most widely consumed fermented foods in Europe. The Principality of Asturias (northern Spain) has a broad tradition in cheese making including four cheeses under Protected Designation of Origin (PDO) status (Cabrales, G...
Application of QPS- and GRAS-status microorganisms and bacteriocins for sustainable food preservation [0.03%]
QPS和GRAS状态微生物及细菌素在可持续食品保藏中的应用研究进展
Eleni Kamilari,Catherine Stanton,Colin Hill et al.
Eleni Kamilari et al.
Food quality deterioration due to microbial contamination and consequent spoilage represents a major challenge for the food industry. This growing concern creates the need for sustainable, effective, and consumer-safe solutions. The increas...
Aspergillus-Enterobacteriaceae dynamics and branched-chain amino acid metabolism in fermented fish sauce [0.03%]
曲霉肠杆菌科动力学和发酵鱼露支链氨基酸代谢
Baifeng Fu,Jinxiu Xu,Xin Zhang et al.
Baifeng Fu et al.
Fish sauce is a traditional fermented aquatic condiment valued for its unique umami and complex flavor. Its flavor formation involves intricate microbial interactions and metabolic pathways that remain not fully clarified. This study aimed ...
Mitochondrial dysfunction via oxidative stress and calcium imbalance mediates antifungal activity of calcium propionate against Trichothecium roseum [0.03%]
氧化应激和钙失衡介导的线粒体功能障碍介导了丙酸钙对玫瑰黑穗醋菌的抗真菌作用
Haijiao Chai,Qili Liu,Xiaobin Xu et al.
Haijiao Chai et al.
Trichothecium roseum is an important postharvest pathogenic fungus, which can cause postharvest disease of diverse fruit. In addition to causing decay and quality deterioration, T. roseum infection can also metabolize trichothecenes that po...
Gas-producing spoilage bacteria in compound seasoning sauce: Identification, characterization and its control [0.03%]
复方酱料胀袋腐败菌的鉴定、特征及控制研究
Qiqi Xiao,Yanshun Xu,Zhiwen Shen et al.
Qiqi Xiao et al.
Compound seasoning sauce is susceptible to microbial spoilage during storage, which can lead to package swelling, thereby posing a serious threat to both product shelf life and food safety. High-throughput sequencing, traditional culture is...
Validation of a predictive model for growth of gas-producing Leuconostoc spp. in MA-packed deli-meat [0.03%]
低酸熟肉在.modified.atmosphere包装中产生气体的.leuconostoc菌生长预测模型的验证研究
Jonas Steenholdt Sparvath,Jeppe Seidelin Dam,Nanna Bygvraa Svenningsen et al.
Jonas Steenholdt Sparvath et al.
Microbial gas formation by heterofermentative Leuconostoc spp. is a major cause of package bulging and food waste in modified-atmosphere (MA) packed deli-meats. This study identified the specific spoilage organisms associated with bulging i...