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Journal articles on the topic 'Bacteria, Spore-forming. Heat'

Author: Grafiati

Published: 4 June 2021

Last updated: 13 February 2022

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1

Ito, Hitoshi. "Change of Heat Resistance on Spore Forming Bacteria After Irradiation." FOOD IRRADIATION, JAPAN 36, no. 1-2 (2001): 1–7. http://dx.doi.org/10.5986/jrafi.36.1.

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2

Kiskó, G., N. Hladicekova, A. Taczmann-Brückner, and Cs Mohácsi-Farkas. "Studies on the heat and disinfectant resistance of a spore-forming spoilage bacterium." Acta Universitatis Sapientiae, Alimentaria 12, no. 1 (2019): 94–103. http://dx.doi.org/10.2478/ausal-2019-0007.

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Abstract Heat resistant thermophilic spore-forming bacteria, such as Aeribacillus (A.) pallidus, may contaminate the surfaces in food facilities resulting food spoilage of the products. The aim of this work was to determine the heat and disinfectant resistance of an A. pallidus strain that was isolated from a canning factory environment. Compared to other heat-resistant spore-forming bacteria, it did not prove to be very resistant to heat with a D10-values of A. pallidus from 12.2 min to 2.4 min (at 102 °C and at 110 °C), with a calculated z-value of 11.6 °C. Not only spores but vegetative cel

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3

Mahovic, Michael J., Rajya Shukla, Renée M. Goodrich-Schneider, Michael V. Wood, Jeffrey K. Brecht, and Keith R. Schneider. "Bacillus atrophaeus Spore Survival on Netted Muskmelon Surfaces after Moist Heat Treatment." HortTechnology 18, no. 1 (2008): 53–58. http://dx.doi.org/10.21273/horttech.18.1.53.

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It has been reported that netted muskmelons (Cucumis melo var. cantalupensis) treated with moist heat (steam or hot-water immersion) have reduced populations of vegetative surface organisms that may be responsible for spoilage, or that may be pathogenic to consumers. It is unknown, however, what affect a similar heat treatment may have on infesting bacterial endospores (which are dormant, nonreproductive structures that are resistant to environmental stress). Also, any heat treatment used must be effective without exceeding the treated melon's thermal damage threshold. In this study, natural m

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Tsukiyama, Ryo-Ichi, Harumi Katsura, Nozomu Tokuriki, and Makio Kobayashi. "Antibacterial Activity of Licochalcone A against Spore-Forming Bacteria." Antimicrobial Agents and Chemotherapy 46, no. 5 (2002): 1226–30. http://dx.doi.org/10.1128/aac.46.5.1226-1230.2002.

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ABSTRACT Licochalcone A was isolated from the roots of licorice, Glycyrrhiza inflata, which has various uses in the food and pharmaceutical industries; isolation was followed by extraction with ethanol and column chromatography with silica gel. In this study, the activities of licochalcone A against some food contaminant microorganisms were evaluated in vitro. The vegetative cell growth of Bacillus subtilis was inhibited in a licochalcone A concentration-dependent manner and was completely prevented by 3 μg of licochalcone A/ml. Licochalcone A showed a high level of resistance to heating at 80

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Létouraeau, L., J. G. Bisaillon, F. Lépine, and R. Beaudet. "Spore-forming bacteria that carboxylate phenol to benzoic acid under anaerobic conditions." Canadian Journal of Microbiology 41, no. 3 (1995): 266–72. http://dx.doi.org/10.1139/m95-036.

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A methanogenic consortium transforming phenol to benzoic acid was submitted to different treatments to characterize the carboxylating microorganisms and eventually to facilitate their isolation. Under aerobic conditions, phenol was not transformed by the consortium and no growth was observed on solid medium. The consortium from an inoculum that was treated with heat, or heat and ethanol, retained the ability to carboxylate phenol under strictly anaerobic conditions. Electron microscopic observations of the consortium from an inoculum that was heated for 15 min at 80 °C revealed only Gram-posit

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6

Louie, Arnold, Brian D. VanScoy, David L. Brown, Robert W. Kulawy, Henry S. Heine, and George L. Drusano. "Impact of Spores on the Comparative Efficacies of Five Antibiotics for Treatment of Bacillus anthracis in anIn VitroHollow Fiber Pharmacodynamic Model." Antimicrobial Agents and Chemotherapy 56, no. 3 (2011): 1229–39. http://dx.doi.org/10.1128/aac.01109-10.

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ABSTRACTBacillus anthracis, the bacterium that causes anthrax, is an agent of bioterrorism. The most effective antimicrobial therapy forB. anthracisinfections is unknown. Anin vitropharmacodynamic model ofB. anthraciswas used to compare the efficacies of simulated clinically prescribed regimens of moxifloxacin, linezolid, and meropenem with the “gold standards,” doxycycline and ciprofloxacin. Treatment outcomes for isogenic spore-forming and non-spore-forming strains ofB. anthraciswere compared. Against spore-formingB. anthracis, ciprofloxacin, moxifloxacin, linezolid, and meropenem reduced th

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Ribeiro Júnior, José Carlos, Ronaldo Tamanini, André Luís Martinez de Oliveira, Juliane Ribeiro, and Vanerli Beloti. "Spoilage potential of spore-forming bacteria from refrigerated raw milk." Semina: Ciências Agrárias 39, no. 5 (2018): 2049. http://dx.doi.org/10.5433/1679-0359.2018v39n5p2049.

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Aerobic bacterial spores are an important group of microorganisms in raw milk. These microbes are thermoduric, whereas the vegetative forms are thermophilic, thermoduric and psychrotrophic and reduce the shelf life of pasteurized milk. In Brazil, there are a lack of studies on the load of aerobic spores in raw milk; thus, little is known about the spoilage activity of these organisms. The aim the present study was to quantify the aerobic spores in Brazilian refrigerated raw milk of dairy region of Castro, Paraná state, assess the potential proteolytic and/or lipolytic isolates and identify the

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8

Bell, Emma, Angela Sherry, Giovanni Pilloni, et al. "Sediment cooling triggers germination and sulfate reduction by heat‐resistant thermophilic spore‐forming bacteria." Environmental Microbiology 22, no. 1 (2019): 456–65. http://dx.doi.org/10.1111/1462-2920.14866.

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9

De Bellis, Palmira, Fiorenza Minervini, Mariaelena Di Biase, Francesca Valerio, Paola Lavermicocca, and Angelo Sisto. "Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients." International Journal of Food Microbiology 197 (March 2015): 30–39. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.12.017.

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10

Scheldeman, Patsy, Annelies Pil, Lieve Herman, Paul De Vos, and Marc Heyndrickx. "Incidence and Diversity of Potentially Highly Heat-Resistant Spores Isolated at Dairy Farms." Applied and Environmental Microbiology 71, no. 3 (2005): 1480–94. http://dx.doi.org/10.1128/aem.71.3.1480-1494.2005.

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ABSTRACT The presence of highly heat-resistant spores of Bacillus sporothermodurans in ultrahigh-temperature or sterilized consumer milk has emerged as an important item in the dairy industry. Their presence is considered undesirable since they hamper the achievement of commercial sterility requirements. By using a selective 30-min heat treatment at 100°C, 17 Belgian dairy farms were screened to evaluate the presence, sources, and nature of potentially highly heat-resistant spores in raw milk. High numbers of these spores were detected in the filter cloth of the milking equipment and in green

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11

EIJLANDER, ROBYN T., FRANZISKA BREITENWIESER, ROSANNE de GROOT, et al. "Enumeration and Identification of Bacterial Spores in Cocoa Powders." Journal of Food Protection 83, no. 9 (2020): 1530–39. http://dx.doi.org/10.4315/jfp-20-071.

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ABSTRACT The presence of bacterial spores in cocoa powders is inevitable due to the cocoa bean fermentation process, during which members of the genera Bacillus and Geobacillus are typically present. Spores are a concern in heat-treated foods when they survive heat treatments and the finished product supports germination, growth, and potentially toxin production. In this study, available methods for the enumeration of total mesophilic and thermophilic spores (TMS and TTS, respectively) were evaluated, leading to the recommendation of one global method specifically for cocoa powders. The propos

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Sadiq, Faizan A., Steve Flint, and GuoQing He. "Microbiota of milk powders and the heat resistance and spoilage potential of aerobic spore-forming bacteria." International Dairy Journal 85 (October 2018): 159–68. http://dx.doi.org/10.1016/j.idairyj.2018.06.003.

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Ziane, Mohammed, Noémie Desriac, Patrick Le Chevalier, Olivier Couvert, Boumediene Moussa-Boudjemaa, and Ivan Leguerinel. "Identification, heat resistance and growth potential of mesophilic spore-forming bacteria isolated from Algerian retail packaged couscous." Food Control 45 (November 2014): 16–21. http://dx.doi.org/10.1016/j.foodcont.2014.04.003.

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14

Zhao, Yu, Martien P. M. Caspers, Karin I. Metselaar, et al. "Abiotic and Microbiotic Factors Controlling Biofilm Formation by Thermophilic Sporeformers." Applied and Environmental Microbiology 79, no. 18 (2013): 5652–60. http://dx.doi.org/10.1128/aem.00949-13.

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ABSTRACTOne of the major concerns in the production of dairy concentrates is the risk of contamination by heat-resistant spores from thermophilic bacteria. In order to acquire more insight in the composition of microbial communities occurring in the dairy concentrate industry, a bar-coded 16S amplicon sequencing analysis was carried out on milk, final products, and fouling samples taken from dairy concentrate production lines. The analysis of these samples revealed the presence of DNA from a broad range of bacterial taxa, including a majority of mesophiles and a minority of (thermophilic) spor

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Mailia, Reny, Bara Yudhistira, Yudi Pranoto, Saiful Rochdyanto, and Endang Sutriswati Rahayu. "KETAHANAN PANAS CEMARAN Escherichia coli, Staphylococcus aureus, Bacillus cereus dan BAKTERI PEMBENTUK SPORA YANG DIISOLASI DARI PROSES PEMBUATAN TAHU DI SUDAGARAN YOGYAKARTA." Jurnal Agritech 35, no. 03 (2015): 300. http://dx.doi.org/10.22146/agritech.9341.

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Characteristics of tofu with higher a (0.89 to 0.90) and protein levels of 8% or more, made tofu to be a suitable medium for bacterial growth. This leads to out to be very easy to damage due to bacterial contamination. Contamination of bacteria is commonly found in the tofu because of contamination in the process making of tofu. Source of contamination can come out from the raw material, during the process of making tofu and hygienic sanitation level during processing. Generally, this study aimed to determine the level of contamination of Escherichia coli, Staphylococcus aureus, Bacillus cereu

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Scheldeman, Patsy, Marina Rodríguez-Díaz, Johan Goris, et al. "Bacillus farraginis sp. nov., Bacillus fortis sp. nov. and Bacillus fordii sp. nov., isolated at dairy farms." International Journal of Systematic and Evolutionary Microbiology 54, no. 4 (2004): 1355–64. http://dx.doi.org/10.1099/ijs.0.63095-0.

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Forty-eight bacterial strains were isolated at dairy farms from raw milk, the milking apparatus, green fodder or feed concentrate after a heat treatment of 30 min at 100 °C. In this way, spore-forming bacteria with a very high intrinsic heat resistance were selected for. The aerobic spore-forming isolates were subjected to a polyphasic taxonomical study, including repetitive element sequence-based PCR typing, whole-cell protein profiling, 16S rDNA sequence analysis, DNA–DNA hybridizations, DNA base composition, fatty acid analysis, and morphological and biochemical characteristics. A compariso

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17

Fang, Zhiguo, Weijun Guo, Junwen Zhang, and Xiuqin Lou. "Influence of Heat Events on the Composition of Airborne Bacterial Communities in Urban Ecosystems." International Journal of Environmental Research and Public Health 15, no. 10 (2018): 2295. http://dx.doi.org/10.3390/ijerph15102295.

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Airborne bacteria are significantly affected by meteorological and environmental conditions. However, there is little quantitative data available on the effects of these factors on airborne bacteria in urban ecosystems. In the present study, we analyzed weather-dependent changes in the composition of airborne bacterial communities using high throughput sequencing. Samples were collected before and after a period of constant hot weather at four selected sampling sites (YRBS, ZJGUSJC, TJCR, and BLQG) in Hangzhou. Our results show that the average amount of bacterial 16S rRNA gene copy numbers pe

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18

Majcher, Miles R., Kathryn A. Bernard, and Syed A. Sattar. "Identification by Quantitative Carrier Test of Surrogate Spore-Forming Bacteria To Assess Sporicidal Chemicals for Use against Bacillus anthracis." Applied and Environmental Microbiology 74, no. 3 (2007): 676–81. http://dx.doi.org/10.1128/aem.01715-07.

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ABSTRACT The spores of six strains of Bacillus anthracis (four virulent and two avirulent) were compared with those of four other types of spore-forming bacteria for their resistance to four liquid chemical sporicides (sodium hypochlorite at 5,000 ppm available chlorine, 70,000 ppm accelerated H2O2, 1,000 ppm chlorine dioxide, and 3,000 ppm peracetic acid). All test bacteria were grown in a 1:10 dilution of Columbia broth (with manganese) incubated at 37°C for 72 h. The spore suspensions, heat treated at 80°C for 10 min to rid them of any viable vegetative cells, contained 1 × 108 to 3 × 108 C

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19

Sadiq, Faizan A., Yun Li, TongJie Liu, et al. "The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders." International Journal of Food Microbiology 238 (December 2016): 193–201. http://dx.doi.org/10.1016/j.ijfoodmicro.2016.09.009.

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20

Scheldeman, Patsy, Karen Goossens, Marina Rodriguez-Diaz, et al. "Paenibacillus lactis sp. nov., isolated from raw and heat-treated milk." International Journal of Systematic and Evolutionary Microbiology 54, no. 3 (2004): 885–91. http://dx.doi.org/10.1099/ijs.0.02822-0.

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Endospore-forming bacteria were recovered from individual packages from different processing lines in a dairy plant during a tenacious periodical contamination of their UHT-milk production. Two colony types were seen, one of which was identified as Bacillus sporothermodurans. Analysis of the 16S rRNA gene of the second colony type placed these isolates within the genus Paenibacillus, with Paenibacillus lautus as the closest known relative. Moreover, over 99 % similarity was observed to the 16S rDNA sequence of MB 2035, a strain isolated previously from raw milk during a survey at dairy farms f

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Panessa-Warren, B. J., G. T. Tortora, and J. B. Warren. "Role of the exosporial membrane in attachment and germination of C. sporogenes." Proceedings, annual meeting, Electron Microscopy Society of America 51 (August 1, 1993): 38–39. http://dx.doi.org/10.1017/s0424820100146035.

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Some bacteria are capable of forming highly resistant spores when environmental conditions are not adequate for growth. Depending on the genus and species of the bacterium, these endospores are resistant in varying degrees to heat, cold, pressure, enzymatic degradation, ionizing radiation, chemical sterilants,physical trauma and organic solvents. The genus Clostridium, responsible for botulism poisoning, tetanus, gas gangrene and diarrhea in man, produces endospores which are highly resistant. Although some sporocides can kill Clostridial spores, the spores require extended contact with a spor

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22

André, S., F. Zuber, and F. Remize. "Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey." International Journal of Food Microbiology 165, no. 2 (2013): 134–43. http://dx.doi.org/10.1016/j.ijfoodmicro.2013.04.019.

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23

THOMAS, LINDA V., RICHARD E. INGRAM, HELEN E. BEVIS, E. ALISON DAVIES, CATHERINE F. MILNE, and JOSS DELVES-BROUGHTON. "Effective Use of Nisin To Control Bacillus and Clostridium Spoilage of a Pasteurized Mashed Potato Product." Journal of Food Protection 65, no. 10 (2002): 1580–85. http://dx.doi.org/10.4315/0362-028x-65.10.1580.

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Heat-resistant spore-forming bacteria such as Bacillus and Clostridium can survive and grow in cooked potato products. This situation represents both a public health problem and an economic problem. The natural food preservative nisin is used in heat-treated foods to prevent the growth of such bacteria. A cocktail of Clostridium sporogenes and Clostridium tyrobutyricum spores was inoculated into cooked mashed potatoes, which were vacuum packed, pasteurized, and incubated at 8 and 25°C. The shelf life of the mashed potatoes at 25°C was extended by at least 58 days with the addition 6.25 μg of n

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MEMBRÉ, J. M., A. AMÉZQUITA, J. BASSETT, P. GIAVEDONI, C. de W. BLACKBURN, and L. G. M. GORRIS. "A Probabilistic Modeling Approach in Thermal Inactivation: Estimation of Postprocess Bacillus cereus Spore Prevalence and Concentration." Journal of Food Protection 69, no. 1 (2006): 118–29. http://dx.doi.org/10.4315/0362-028x-69.1.118.

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The survival of spore-forming bacteria is linked to the safety and stability of refrigerated processed foods of extended durability (REPFEDs). A probabilistic modeling approach was used to assess the prevalence and concentration of Bacillus cereus spores surviving heat treatment for a semiliquid chilled food product. This product received heat treatment to inactivate nonproteolytic Clostridium botulinum during manufacture and was designed to be kept at refrigerator temperature postmanufacture. As key inputs for the modeling, the assessment took into consideration the following factors: (i) con

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Ranieri, Matthew L., Reid A. Ivy, W. Robert Mitchell, et al. "Real-Time PCR Detection of Paenibacillus spp. in Raw Milk To Predict Shelf Life Performance of Pasteurized Fluid Milk Products." Applied and Environmental Microbiology 78, no. 16 (2012): 5855–63. http://dx.doi.org/10.1128/aem.01361-12.

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ABSTRACTPsychrotolerant sporeformers, specificallyPaenibacillusspp., are important spoilage bacteria for pasteurized, refrigerated foods such as fluid milk. WhilePaenibacillusspp. have been isolated from farm environments, raw milk, processing plant environments, and pasteurized fluid milk, no information on the number ofPaenibacillusspp. that need to be present in raw milk to cause pasteurized milk spoilage was available. A real-time PCR assay targeting the 16S rRNA gene was designed to detectPaenibacillusspp. in fluid milk and to discriminate betweenPaenibacillusand other closely related spo

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Sikin, Adi Md, Markus Walkling-Ribeiro, and Syed S. H. Rizvi. "Synergistic Processing of Skim Milk with High Pressure Nitrous Oxide, Heat, Nisin, and Lysozyme to Inactivate Vegetative and Spore-Forming Bacteria." Food and Bioprocess Technology 10, no. 12 (2017): 2132–45. http://dx.doi.org/10.1007/s11947-017-1982-4.

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Kmiha, S., C. Aouadhi, A. Klibi, et al. "Seasonal and regional occurrence of heat-resistant spore-forming bacteria in the course of ultra-high temperature milk production in Tunisia." Journal of Dairy Science 100, no. 8 (2017): 6090–99. http://dx.doi.org/10.3168/jds.2016-11616.

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La Duc, Myron T., Anne Dekas, Shariff Osman, Christine Moissl, David Newcombe, and Kasthuri Venkateswaran. "Isolation and Characterization of Bacteria Capable of Tolerating the Extreme Conditions of Clean Room Environments." Applied and Environmental Microbiology 73, no. 8 (2007): 2600–2611. http://dx.doi.org/10.1128/aem.03007-06.

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ABSTRACT In assessing the bacterial populations present in spacecraft assembly, spacecraft test, and launch preparation facilities, extremophilic bacteria (requiring severe conditions for growth) and extremotolerant bacteria (tolerant to extreme conditions) were isolated. Several cultivation approaches were employed to select for and identify bacteria that not only survive the nutrient-limiting conditions of clean room environments but can also withstand even more inhospitable environmental stresses. Due to their proximity to spacefaring objects, these bacteria pose a considerable risk for for

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EJECHI, BERNARD O., JULIANA A. SOUZEY, and D. E. AKPOMEDAYE. "Microbial Stability of Mango (Mangifera indica L.) Juice Preserved by Combined Application of Mild Heat and Extracts of Two Tropical Spices." Journal of Food Protection 61, no. 6 (1998): 725–27. http://dx.doi.org/10.4315/0362-028x-61.6.725.

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The microbial stability of mango (Mangifera indica L.) juice (pH 4.9) supplemented with extracts of ginger (Zingiber officinale) and nutmeg (Myristica fragrans) was investigated during 3 months of ambient-temperature storage. Heating at 55°C for 15 min markedly reduced the levels of non-spore-forming bacteria and produced a product with acceptable taste. Supplementing mango juice with an agueous extract of ginger (15%, vol/vol) or nutmeg (20%, vol/vol) inhibited the growth of challenge microorganisms, but produced a product with unacceptable taste. Heating the mango juice at 55 °C for 15 min a

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Condón-Abanto, S., C. Arroyo, I. Álvarez, S. Condón, and J. G. Lyng. "Application of ultrasound in combination with heat and pressure for the inactivation of spore forming bacteria isolated from edible crab (Cancer pagurus)." International Journal of Food Microbiology 223 (April 2016): 9–16. http://dx.doi.org/10.1016/j.ijfoodmicro.2016.02.001.

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Xue, Junfeng, and Birgitte K. Ahring. "Enhancing Isoprene Production by Genetic Modification of the 1-Deoxy-d-Xylulose-5-Phosphate Pathway inBacillus subtilis." Applied and Environmental Microbiology 77, no. 7 (2011): 2399–405. http://dx.doi.org/10.1128/aem.02341-10.

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ABSTRACTTo enhance the production of isoprene, a volatile 5-carbon hydrocarbon, in the Gram-positive spore-forming rod-shaped bacteriumBacillus subtilis, 1-deoxy-d-xylulose-5-phosphate synthase (Dxs) and 1-deoxy-d-xylulose-5-phosphate reductoisomerase (Dxr) were overexpressed inB. subtilisDSM 10. For the strain that overexpresses Dxs, the yield of isoprene was increased 40% over that by the wild-type strain. In the Dxr overexpression strain, the level of isoprene production was unchanged. Overexpression of Dxr together with Dxs showed an isoprene production level similar to that of the Dxs ove

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WIRJANTORO, T. I., M. J. LEWIS, A. S. GRANDISON, G. C. WILLIAMS, and J. DELVES-BROUGHTON. "The Effect of Nisin on the Keeping Quality of Reduced Heat-Treated Milks." Journal of Food Protection 64, no. 2 (2001): 213–19. http://dx.doi.org/10.4315/0362-028x-64.2.213.

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Milk was subjected to a combination process involving reduced heat treatment (RHT) of 117°C for 2 s and nisin (75 and 150 IU ml−1). The microbial activity and other quality aspects were compared with a RHT control (without nisin) and with a ultrahigh temperature (UHT) milk processed at 142°C for 2 s. Nisin was found to inhibit microbial growth for products stored without refrigeration, and RHT-nisin samples stored at 30°C showed very low spoilage rates during 150 days, although not low enough to satisfy requirements for commercial sterility. RHT-nisin samples could be distinguished from and we

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Aras, Sadiye, Niamul Kabir, Sabrina Wadood, Jyothi George, Shahid Chowdhury, and Aliyar Cyrus Fouladkhah. "Synergistic Effects of Nisin, Lysozyme, Lactic Acid, and CitricidalTM for Enhancing Pressure-Based Inactivation of Bacillus amyloliquefaciens, Geobacillus stearothermophilus, and Bacillus atrophaeus Endospores." Microorganisms 9, no. 3 (2021): 653. http://dx.doi.org/10.3390/microorganisms9030653.

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The inactivation of bacterial endospores continues to be the main curtailment for further adoption of high-pressure processing in intrastate, interstate, and global food commerce. The current study investigated the effects of elevated hydrostatic pressure for the inactivation of endospore suspension of three indicator spore-forming bacteria of concern to the food industry. Additionally, the effects of four bacteriocin/bactericidal compounds were studied for augmenting the decontamination efficacy of the treatment. Elevated hydrostatic pressure at 650 MPa and at 50 °C was applied for 0 min (unt

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Leneveu-Jenvrin, Charlène, Baptiste Quentin, Sophie Assemat, and Fabienne Remize. "Maintaining Physicochemical, Microbiological, and Sensory Quality of Pineapple Juice (Ananas comosus, Var. ‘Queen Victoria’) through Mild Heat Treatment." Processes 8, no. 9 (2020): 1186. http://dx.doi.org/10.3390/pr8091186.

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Shelf life of freshly prepared pineapple juice is short and requires refrigerated conditions of storage. Mild heat treatment remains the easiest way to prolong juice shelf life for small companies. This study was constructed to assess pineapple cv. Queen Victoria juice shelf life from a broad examination of its quality and to propose the most appropriate thermal treatment to increase shelf life without any perceptible decrease in quality. From 25 independent batches of pineapple, collected in different areas and seasons from Reunion Island, the variability of juice physicochemical and microbio

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Yusuf, Moshood Al-Haji, and Tengku Haziyamin Tengku Abdul Hamid. "Isolation of coagulase negative Enterococcous sp. strains from non-broiler chicken producing bacteriocin active against Staphylococcus aureus." Journal of Agrobiology 30, no. 1 (2013): 33–42. http://dx.doi.org/10.2478/agro-2013-0004.

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Abstract Lactic acid bacteria (LAB) were isolated from the bile, gizzard, intestine and caecum of the Malaysian domestic non-broiler chicken. Of the 56 isolates grown on MRS agar plates, 7 - namely, B3L3, B4L4, G5L5, B5L6, B10L7, I1L8, and C4L10 - showed inhibition against the methicillin resistant Staphylococcus aureus (MRSA). These isolates were all Gram positive cocci, non-spore forming, and catalase negative. The purified fraction from the three phase partitioning (TPP) method, employing t-butanol and ammonium sulfate, produced inhibitory zones of 8 to 18 mm in diameter on the indicator or

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Rodriguez-Palacios, Alexander, Sanja Ilic, and Jeffrey T. LeJeune. "Subboiling Moist Heat Favors the Selection of Enteric PathogenClostridium difficilePCR Ribotype 078 Spores in Food." Canadian Journal of Infectious Diseases and Medical Microbiology 2016 (2016): 1–8. http://dx.doi.org/10.1155/2016/1462405.

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Emerging enteric pathogens could have not only more antibiotic resistance or virulence traits; they could also have increased resistance to heat. We quantified the effects of minimum recommended cooking and higher temperatures, individually on a collection ofC. difficileisolates and on the survival probability of a mixture of emergingC. difficilestrains. While minimum recommended cooking time/temperature combinations (63–71°C) allowed concurrently tested strains to survive, higher subboiling temperatures reproducibly favored the selection of newly emergingC. difficilePCR ribotype 078. Survival

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Juteau, P., R. Beaudet, G. McSween, F. Lépine, and J. G. Bisaillon. "Study of the reductive dechlorination of pentachlorophenol by a methanogenic consortium." Canadian Journal of Microbiology 41, no. 10 (1995): 862–68. http://dx.doi.org/10.1139/m95-119.

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Pentachlorophenol (PCP) dechlorination by a methanogenic consortium was observed when glucose, formate, lactate, or yeast extract was present in the mineral medium as a secondary carbon source. Acetate was not a good substrate to sustain dechlorination. The consortium was able to dechlorinate the different monochlorophenols, although the chlorine in position ortho and meta was removed more readily than in para position. Dechlorination was most efficient at 37 °C. At 45 °C, the first PCP dechlorination steps were very rapid, but 3,5-dichlorophenol (3,5-DCP) was not further dechlorinated. At 15

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Rutala, William, Maria Gergen, Emily Sickbert-Bennett, and David Jay Weber. "Comparative Evaluation of the Microbicidal Activity of Low-Temperature Sterilization Technologies to Steam Sterilization." Infection Control & Hospital Epidemiology 41, S1 (2020): s176—s177. http://dx.doi.org/10.1017/ice.2020.707.

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Background: Most medical and surgical devices used in healthcare facilities are made of materials that are sterilized by heat (ie, heat stable), primarily steam sterilization. Low-temperature sterilization methods developed for heat and moisture sensitive devices include ethylene oxide gas (ETO), hydrogen peroxide gas plasma (HPGP), vaporized hydrogen peroxide (VHP), and hydrogen peroxide plus ozone. This study is the first to evaluate the microbicidal activity of the FDA-cleared VHP sterilizer and other methods (Table 1) in the presence of salt and serum (10% FCS). Methods: Brushed stainless

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HOUBEN, JACQUES H., and FRITS ECKENHAUSEN. "Surface Pasteurization of Vacuum-Sealed Precooked Ready-to-Eat Meat Products." Journal of Food Protection 69, no. 2 (2006): 459–68. http://dx.doi.org/10.4315/0362-028x-69.2.459.

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Pathogens may contaminate ready-to-eat meat products after cooking but before packaging. Listeria monocytogenes is a formidable contaminant in the food processing environment and is relatively heat resistant compared with other non–spore-forming pathogens. As a consequence, this microorganism is commonly chosen for evaluation in postpackage pasteurization studies. The aim of this study was to review information on the thermal surface pasteurization of vacuum-sealed precooked ready-to-eat meat products, bearing in mind the conditions of commercial production lines, and to formulate a guideline

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SCHUMAN, JAMES D., BRIAN W. SHELDON, and PEGGY M. FOEGEDING. "Thermal Resistance of Aeromonas hydrophila in Liquid Whole Egg†." Journal of Food Protection 60, no. 3 (1997): 231–36. http://dx.doi.org/10.4315/0362-028x-60.3.231.

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Aeromonas hydrophila (AH) is a psychrotrophic spoilage bacterium and potential pathogen which has been isolated from a variety of refrigerated foods of animal origin, including raw milk, red meat, poultry, and commercially broken raw liquid whole egg (LWE). Decimal reduction times (D values) of 4 strains of AH (1 egg isolate, 2 egg processing plant isolates, 1 ATCC type strain) were determined in LWE using an immersed sealed capillary tube (ISCT) procedure. Initial populations (7.0 to 8.3 log CFU/tube in 0.05 ml LWE) were heated at 48, 51, 54, 57, and 60°C, and survivors were plated onto starc

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Barbosa, Teresa M., Cláudia R. Serra, Roberto M. La Ragione, Martin J. Woodward, and Adriano O. Henriques. "Screening for Bacillus Isolates in the Broiler Gastrointestinal Tract." Applied and Environmental Microbiology 71, no. 2 (2005): 968–78. http://dx.doi.org/10.1128/aem.71.2.968-978.2005.

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ABSTRACT Spores from a number of different Bacillus species are currently being used as human and animal probiotics, although their mechanisms of action remain poorly understood. Here we describe the isolation of 237 presumptive gut-associated Bacillus spp. isolates that were obtained by heat and ethanol treatment of fecal material from organically reared broilers followed by aerobic plating. Thirty-one representative isolates were characterized according to their morphological, physiological, and biochemical properties as well as partial 16S rRNA gene sequences and screening for the presence

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Donnelly, M. Lauren, Kelly A. Fimlaid, and Aimee Shen. "Characterization of Clostridium difficile Spores Lacking Either SpoVAC or Dipicolinic Acid Synthetase." Journal of Bacteriology 198, no. 11 (2016): 1694–707. http://dx.doi.org/10.1128/jb.00986-15.

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ABSTRACTThe spore-forming obligate anaerobeClostridium difficileis a leading cause of antibiotic-associated diarrhea around the world. In order forC. difficileto cause infection, its metabolically dormant spores must germinate in the gastrointestinal tract. During germination, spores degrade their protective cortex peptidoglycan layers, release dipicolinic acid (DPA), and hydrate their cores. InC. difficile, cortex hydrolysis is necessary for DPA release, whereas inBacillus subtilis, DPA release is necessary for cortex hydrolysis. Given this difference, we tested whether DPA synthesis and/or r

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Tu, Zhiwei, Peter Setlow, Stanley Brul, and Gertjan Kramer. "Molecular Physiological Characterization of a High Heat Resistant Spore Forming Bacillus subtilis Food Isolate." Microorganisms 9, no. 3 (2021): 667. http://dx.doi.org/10.3390/microorganisms9030667.

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Bacterial endospores (spores) are among the most resistant living forms on earth. Spores of Bacillus subtilis A163 show extremely high resistance to wet heat compared to spores of laboratory strains. In this study, we found that spores of B. subtilis A163 were indeed very wet heat resistant and released dipicolinic acid (DPA) very slowly during heat treatment. We also determined the proteome of vegetative cells and spores of B. subtilis A163 and the differences in these proteomes from those of the laboratory strain PY79, spores of which are much less heat resistant. This proteomic characteriza

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Veening, Jan-Willem, Oscar P. Kuipers, Stanley Brul, Klaas J. Hellingwerf, and Remco Kort. "Effects of Phosphorelay Perturbations on Architecture, Sporulation, and Spore Resistance in Biofilms of Bacillus subtilis." Journal of Bacteriology 188, no. 8 (2006): 3099–109. http://dx.doi.org/10.1128/jb.188.8.3099-3109.2006.

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ABSTRACT The spore-forming bacterium Bacillus subtilis is able to form highly organized multicellular communities called biofilms. This coordinated bacterial behavior is often lost in domesticated or laboratory strains as a result of planktonic growth in rich media for many generations. However, we show here that the laboratory strain B. subtilis 168 is still capable of forming spatially organized multicellular communities on minimal medium agar plates, exemplified by colonies with vein-like structures formed by elevated bundles of cells. In line with the current model for biofilm formation, w

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Luong, Tran Thi, Ngo Thi Huong, Bui Thi Viet Ha, et al. "Carotenoid producing Bacillus aquimaris found in chicken gastrointestinal tracts." Vietnam Journal of Biotechnology 14, no. 4 (2018): 761–68. http://dx.doi.org/10.15625/1811-4989/14/4/12311.

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Pigmented spore-forming bacterial strains were isolated from the gastrointestinal tracts of chickens for screening for heat-stable carotenoid-producing strains that could be applied as feed supplements. Of the seven heat-stable pigmented isolates screened, only two, yellow Sporosarcina saromensis CH1 and red-orange Bacillus aquimaris CH9, produced pigments with typical carotenoid absorbance peaks (400–500 nm). The CH9 carotenoids exhibited higher scavenging activity (73.2%) of DPPH free radicals than the CH1 carotenoids (35.9%) and carotenoids of the reference B. indicus HU36 strain (78.4%), i

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Grutsch, Alyssa A., Pierre S. Nimmer, Rachel H. Pittsley, Katherine G. Kornilow, and John L. McKillip. "Molecular Pathogenesis of Bacillus spp., with Emphasis on the Dairy Industry." Fine Focus 4, no. 2 (2018): 203–22. http://dx.doi.org/10.33043/ff.4.2.203-222.

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The bacterial species Bacillus cereus accounts for 1.4-12% of foodborne illness outbreaks worldwide, a statistic that is certainly an underestimate. This bacterial genus is capable of contaminating a wide range of food products, including rice, chicken, vegetables, spices, and dairy products. B. cereus endospores are partially resistant to pasteurization, dehydration, gamma radiation, and other physical stresses used in food processing, and their adhesive characteristics promote biofilm-forming capability on a variety of substrates in dairy operations. B. cereus and other closely-related speci

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Emerson, Jenny E., Richard A. Stabler, Brendan W. Wren, and Neil F. Fairweather. "Microarray analysis of the transcriptional responses of Clostridium difficile to environmental and antibiotic stress." Journal of Medical Microbiology 57, no. 6 (2008): 757–64. http://dx.doi.org/10.1099/jmm.0.47657-0.

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Clostridium difficile is a spore-forming anaerobic bacterium that is an emerging nosocomial threat; incidence of infection in hospitals is increasing, both in frequency and severity, resulting in considerable morbidity and mortality. In order to adapt to the intestinal environment, C. difficile must react to the many stresses involved with colonization, including exposure to antibiotics, which represents the most frequent precipitating agent of C. difficile infection. The responses of C. difficile to environmental shocks (heat, pH and oxidative shock) and to growth in the presence of subinhibi

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Cole, Leah E., Kari Ann Shirey, Eileen Barry, et al. "Toll-Like Receptor 2-Mediated Signaling Requirements for Francisella tularensis Live Vaccine Strain Infection of Murine Macrophages." Infection and Immunity 75, no. 8 (2007): 4127–37. http://dx.doi.org/10.1128/iai.01868-06.

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ABSTRACT Francisella tularensis, an aerobic, non-spore-forming, gram-negative coccobacillus, is the causative agent of tularemia. We reported previously that F. tularensis live vaccine strain (LVS) elicited strong, dose-dependent NF-κB reporter activity in Toll-like receptor 2 (TLR2)-expressing HEK293T cells and proinflammatory gene expression in primary murine macrophages. Herein, we report that F. tularensis LVS-induced murine macrophage proinflammatory cytokine gene and protein expression are overwhelmingly TLR2 dependent, as evidenced by the abrogated responses of TLR2−/− macrophages. F. t

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Oliveira, Renato Ventresqui, Lívio da Silva Amaral, Cristiane Aparecida Milagres, Celso Tadeu Barbosa Santos, Afonso Pelli, and Aline Dias Paiva. "Assessment of temperature and acid tolerance of Bacillus subtilis isolated from a Brazilian fruit juice-added soy beverage." Interação 21, no. 2 (2021): 38–48. http://dx.doi.org/10.53660/inter-105-s103-p38-48.

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Bacillus subtilis is a spore-forming bacterium and an important food contaminant. The aim of this study was to analyze the ability of B. subtilis spores to survive under conditions of low pH and high temperature. The package was purchased at a local supermarket, in Uberaba, Minas Gerais. A sample was collected, diluted and plated on Brain-Heart-Infusion agar (BHI). After incubation, suspected colonies of B. subtilis were transferred to BHI agar. Cell morphology, the presence of spores and Gram stain were examined, and the isolate was identified by 16S rRNA gene sequencing . The microscope eval

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Sawada, Hiroyuki, Takashi Fujikawa, and Harukuni Horita. "Pseudomonas brassicae sp. nov., a pathogen causing head rot of broccoli in Japan." International Journal of Systematic and Evolutionary Microbiology 70, no. 10 (2020): 5319–29. http://dx.doi.org/10.1099/ijsem.0.004412.

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Phytopathogenic bacteria, MAFF 212426, MAFF 212427T, MAFF 212428 and MAFF 212429, were isolated from head rot lesions of broccoli (Brassica oleracea L. var. italica Plenck) in Hokkaido, Japan, and subjected to polyphasic taxonomic characterization. The cells were Gram-reaction-negative, aerobic, non-spore-forming, motile with one or two polar flagella, rod-shaped and formed pale yellow colonies. Results of 16S rRNA gene sequence analysis showed that they belong to the genus Pseudomonas with the highest similarity to ‘Pseudomonas qingdaonensis’ JJ3T (99.86 %), Pseudomonas laurentiana GSL-010T (

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