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[PMID]:29300157
[Au] Autor:Yuki M; Sakamoto M; Nishimura Y; Ohkuma M
[Ad] Endereço:1​Biomass Research Platform Team, Biomass Engineering Program Cooperation Division, RIKEN Center for Sustainable Resource Science, Tsukuba, Ibaraki 305-0074, Japan.
[Ti] Título:Lactococcus reticulitermitis sp. nov., isolated from the gut of the subterranean termite Reticulitermes speratus.
[So] Source:Int J Syst Evol Microbiol;68(2):596-601, 2018 Feb.
[Is] ISSN:1466-5034
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Strain Rs-Y01 was isolated from the gut of the wood-feeding subterranean termite Reticulitermes speratus. Phylogenetic analysis based on 16S rRNA gene sequence indicated that the strain Rs-Y01 belonged to the genus Lactococcus and was most closely related to Lactococcus raffinolactis JCM 5706 with 98.1 % similarity in the 16S rRNA gene, followed by Lactococcus piscium JCM 16647 (97.2 %). Genomic comparisons of strain Rs-Y01 with L. raffinolactis JCM 5706 were made using the Genome-to-Genome Distance Calculator and average nucleotide identity analysis (values indicated 29.2 and 84.6 %, respectively). Strain Rs-Y01 was a Gram-stain-positive, facultatively anaerobic, non-motile coco-bacilli and formed l-lactic acid. The sugar fermentation and enzyme reactions of strain Rs-Y01 differed from those of other species of the genus Lactococcus. The major cellular fatty acids were summed feature 8 (C18 : 1ω7c/C18 : 1ω6c; 32.0 %), C16 : 0 (29.7 %) and C14 : 0 (18.1 %). Based on these characteristics, strain Rs-Y01 represents a novel species of the genus Lactococcus, for which the name Lactococcusreticulitermitis sp. nov. is proposed. The type strain is Rs-Y01 (=JCM 32106 =DSM 105715 ).
[Mh] Termos MeSH primário: Trato Gastrointestinal/microbiologia
Isópteros/microbiologia
Lactococcus/classificação
Filogenia
[Mh] Termos MeSH secundário: Animais
Técnicas de Tipagem Bacteriana
Composição de Bases
DNA Bacteriano/genética
Ácidos Graxos/química
Lactococcus/genética
Lactococcus/isolamento & purificação
RNA Ribossômico 16S/genética
Análise de Sequência de DNA
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (DNA, Bacterial); 0 (Fatty Acids); 0 (RNA, Ribosomal, 16S)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180212
[Lr] Data última revisão:
180212
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180105
[St] Status:MEDLINE
[do] DOI:10.1099/ijsem.0.002549


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[PMID]:28359947
[Au] Autor:Marisa Halim A; Lee PP; Chang ZW; Chang CC
[Ad] Endereço:Department of Aquaculture, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan, ROC; Faculty of Fisheries and Marine Science, University of Brawijaya, Malang, East Java 65145, Indonesia.
[Ti] Título:The hot-water extract of leaves of noni, Morinda citrifolia, promotes the immunocompetence of giant freshwater prawn, Macrobrachium rosenbergii.
[So] Source:Fish Shellfish Immunol;64:457-468, 2017 May.
[Is] ISSN:1095-9947
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The hot-water Morinda citrifolia leaf extract (HMLE) was prepared for in vitro assessment on phenoloxidase (PO) activity, respiratory bursts (RBs), and phagocytic activity (PA). Furthermore, the HMLE was administrated in the diet at 0.6, 3, and 6 g (kg diet) for Macrobrachium rosenbergii, and the potential effects on the immunocompetence of prawns were evaluated. PO activity, RBs, and PA in hemocytes incubated with the HMLE at 140, 20, 20, and 140 mg l significantly increased. The immune parameters of the total hemocyte count (THC), differential hemocyte count (DHC), RBs, PO activity, superoxide dismutase (SOD) activity, PA, transglutaminase (TG) activity and hemolymph clotting time were evaluated before and after 1, 3, 5, 7, and 9 weeks of the feeding trial. During 9 weeks of the feeding trial, higher THCs, DHCs, RBs, PO, and TG as well as accelerated clotting times were observed in prawns fed HMLE-containing diets at 0.6 g kg . The mRNA expressions of prophenoloxidase, TG, crustin, and lysozyme of prawns fed HMLE-containing diets at 0.6 g kg for 9 weeks of the feeding trial significantly increased. The susceptibility of prawns fed the HMLE at 0.6 g kg to Lactococcus garvieae infection significantly decreased, and the relative survival percentage was 23.1%. We therefore found that HMLE administrated through the diet at 0.6 g kg was capable of enhancing the immunity and resistance against L. garvieae in M. rosenbergii.
[Mh] Termos MeSH primário: Imunocompetência
Lactococcus/fisiologia
Morinda/química
Palaemonidae/efeitos dos fármacos
[Mh] Termos MeSH secundário: Animais
Expressão Gênica/efeitos dos fármacos
Palaemonidae/genética
Palaemonidae/imunologia
Palaemonidae/microbiologia
Extratos Vegetais/farmacologia
Folhas de Planta/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Plant Extracts)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170628
[Lr] Data última revisão:
170628
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170401
[St] Status:MEDLINE


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[PMID]:28300778
[Au] Autor:Mahony J; Moscarelli A; Kelleher P; Lugli GA; Ventura M; Settanni L; van Sinderen D
[Ad] Endereço:School of Microbiology, University College Cork, T12 YT20 Cork, Ireland. j.mahony@ucc.ie.
[Ti] Título:Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process.
[So] Source:Viruses;9(3), 2017 Mar 16.
[Is] ISSN:1999-4915
[Cp] País de publicação:Switzerland
[La] Idioma:eng
[Ab] Resumo:Dairy fermentations constitute a perfect "breeding ground" for bacteriophages infecting starter cultures, particularly strains of In modern fermentations, these phages typically belong to one of three groups, i.e., the 936, P335, and c2 phage groups. Traditional production methods present fewer chemical and physical barriers to phage proliferation compared to modern production systems, while the starter cultures used are typically complex, variable, and undefined. In the current study, a variety of cheese whey, animal-derived rennet, and vat swab samples from artisanal cheeses produced in Sicily were analysed for the presence of lactococcal phages to assess phage diversity in such environments. The complete genomes of 18 representative phage isolates were sequenced, allowing the identification of 10 lactococcal 949 group phages, six P087 group phages, and two members of the 936 group phages. The genetic diversity of these isolates was examined using phylogenetic analysis as well as a focused analysis of the receptor binding proteins, which dictate specific interactions with the host-encoded receptor. Thermal treatments at 63 °C and 83 °C indicate that the 949 phages are particularly sensitive to thermal treatments, followed by the P087 and 936 isolates, which were shown to be much less sensitive to such treatments. This difference may explain the relatively low frequency of isolation of the so-called "rare" 949 and P087 group phages in modern fermentations.
[Mh] Termos MeSH primário: Bacteriófagos/classificação
Bacteriófagos/isolamento & purificação
Biodiversidade
Queijo/virologia
Lactococcus/virologia
Soro do Leite/virologia
[Mh] Termos MeSH secundário: Animais
Bacteriófagos/genética
Bacteriófagos/ultraestrutura
Fermentação
Variação Genética
Genoma Bacteriano
Temperatura Alta
Viabilidade Microbiana/efeitos da radiação
Filogenia
Análise de Sequência de DNA
Sicília
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170926
[Lr] Data última revisão:
170926
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170317
[St] Status:MEDLINE


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[PMID]:28271852
[Au] Autor:Zhang Y; Li D; Lv J; Li Q; Kong C; Luo Y
[Ad] Endereço:Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
[Ti] Título:Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage.
[So] Source:Int J Food Microbiol;249:1-8, 2017 May 16.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:The present study investigated the effect of cinnamon essential oil on the quality of vacuum-packaged common carp (Cyprinus carpio) fillets stored at 4±1°C in terms of sensory scores, physicochemical characteristics (total volatile basic nitrogen (TVB-N), biogenic amines, and color), and presence of spoilage microbiota. A total of 290,753 bacterial sequences and 162 different genera belonging to 14 phyla were observed by a high-throughput sequencing technique targeting the V3-V4 region of 16S rDNA, which showed a more comprehensive estimate of microbial diversity in carp samples compared with microbial enumeration. Before storage, Macrococcus and Aeromonas were the prevalent populations in the control samples, but cinnamon essential oil decreased the relative abundance of Macrococcus in the treated samples. Variability in the predominant microbiota in different samples during chilled storage was observed. Aeromonas followed by Lactococcus were the major contaminants in the spoiled control samples. Microbial enumeration also observed relatively higher counts of Aeromonas than other spoilage microorganisms. Compared with the control samples, cinnamon essential oil inhibited the growth of Aeromonas and Lactococcus were the predominant components in the treated samples on day 10; plate counts also revealed a relatively high level of lactic acid bacteria during refrigerated storage. However, there were no significant differences (P>0.05) in the composition of dominant microbiota between these two treatments at the end of the shelf-life. Furthermore, cinnamon essential oil treatment was more effective in inhibiting the increase of TVB-N and the accumulation of biogenic amines (especially for putrescine and cadaverine levels). Based primarily on sensory analysis, the use of cinnamon essential oil extended the shelf-life of vacuum-packaged common carp fillets by about 2days.
[Mh] Termos MeSH primário: Cadaverina/farmacologia
Conservação de Alimentos/métodos
Armazenamento de Alimentos/métodos
Óleos Voláteis/farmacologia
Putrescina/farmacologia
Alimentos Marinhos/microbiologia
[Mh] Termos MeSH secundário: Aeromonas/efeitos dos fármacos
Aeromonas/isolamento & purificação
Animais
Carpas
Cinnamomum zeylanicum/metabolismo
Microbiologia de Alimentos
Embalagem de Alimentos/métodos
Seres Humanos
Lactococcus/efeitos dos fármacos
Lactococcus/isolamento & purificação
Microbiota/efeitos dos fármacos
Tipagem Molecular
Nitrogênio/análise
RNA Ribossômico 16S/genética
Refrigeração
Staphylococcaceae/efeitos dos fármacos
Staphylococcaceae/isolamento & purificação
Vácuo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Oils, Volatile); 0 (RNA, Ribosomal, 16S); L90BEN6OLL (Cadaverine); N762921K75 (Nitrogen); V10TVZ52E4 (Putrescine)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170915
[Lr] Data última revisão:
170915
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170309
[St] Status:MEDLINE


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[PMID]:28261897
[Au] Autor:Langa S; Arqués JL; Medina M; Landete JM
[Ad] Endereço:Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Madrid, Spain.
[Ti] Título:Coproduction of colicin V and lactic acid bacteria bacteriocins in lactococci and enterococci strains of biotechnological interest.
[So] Source:J Appl Microbiol;122(5):1159-1167, 2017 May.
[Is] ISSN:1365-2672
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:AIMS: The aim of this study was the coproduction in a single strain of the Gram-negative bacteriocin colicin V with other bacteriocins from lactic acid bacteria (LAB). METHODS AND RESULTS: Colicin V was expressed in Lactococcus and Enterococcus strains by replacing the colicin V leader peptide by the leader peptide and promoter of d-alanyl-d-alanine carboxypeptidase from Lactobacillus reuteri CECT925 in pNZ8048 (pNZ:LR-colV). The antimicrobial activity of colicin V against the indicator organism Escherichia coli DH5α in transformed strains was checked by agar diffusion assay and SDS-PAGE analysis. CONCLUSIONS: Lactococcus and Enterococcus transformed with pNZ:LR-colV were able to coproduce colicin V at high levels together with other LAB bacteriocins such as nisin A, nisin Z, lacticin 481 or enterocins A and B, obtaining broad-spectrum activity strains with large potential applications. SIGNIFICANCE AND IMPACT OF THE STUDY: The construction showed in this work could be used for the heterologous expression of other bacteriocins active against Gram-negative bacteria or wide-spectrum bacteriocins from LAB.
[Mh] Termos MeSH primário: Antibacterianos/metabolismo
Colicinas/biossíntese
Enterococcus/metabolismo
Ácido Láctico/metabolismo
Lactococcus/metabolismo
[Mh] Termos MeSH secundário: Antibacterianos/química
Antibacterianos/farmacologia
Colicinas/química
Colicinas/farmacologia
Enterococcus/química
Escherichia coli/efeitos dos fármacos
Microbiologia Industrial
Lactococcus/química
Sinais Direcionadores de Proteínas
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anti-Bacterial Agents); 0 (Colicins); 0 (Protein Sorting Signals); 33X04XA5AT (Lactic Acid)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170703
[Lr] Data última revisão:
170703
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170307
[St] Status:MEDLINE
[do] DOI:10.1111/jam.13439


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[PMID]:28177294
[Au] Autor:Meyburgh CM; Bragg RR; Boucher CE
[Ad] Endereço:Department of Microbial, Biochemical & Food Biotechnology, University of the Free State, Bloemfontein, South Africa.
[Ti] Título:Lactococcus garvieae: an emerging bacterial pathogen of fish.
[So] Source:Dis Aquat Organ;123(1):67-79, 2017 02 08.
[Is] ISSN:0177-5103
[Cp] País de publicação:Germany
[La] Idioma:eng
[Ab] Resumo:Lactococcus garvieae is the causative agent of lactococcosis, a hyperacute, haemorrhagic septicaemia of fish. This bacterium is also considered an emerging zoonotic pathogen, as reports of human infection are increasing. Significant economic loss in aquaculture is suffered as a result of lactococcosis, as numerous freshwater and marine species of commercial interest are affected. Development of antibiotic resistance in L. garvieae to several chemotherapeutic agents complicates and restricts treatment options. Effective, sustainable treatment and prevention options are thus needed, but progress is impeded by the lack of knowledge concerning several aspects of the disease and the pathogen. This review aims to present the latest research on L. garvieae, with specific focus on pathogenesis, virulence factors, risks associated with chemotherapeutic administration and possible control options.
[Mh] Termos MeSH primário: Doenças Transmissíveis Emergentes/veterinária
Doenças dos Peixes/microbiologia
Infecções por Bactérias Gram-Positivas/veterinária
Lactococcus/classificação
[Mh] Termos MeSH secundário: Animais
Doenças Transmissíveis Emergentes/microbiologia
Peixes
Infecções por Bactérias Gram-Positivas/microbiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, N.I.H., EXTRAMURAL; REVIEW
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170615
[Lr] Data última revisão:
170615
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170209
[St] Status:MEDLINE
[do] DOI:10.3354/dao03083


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[PMID]:28040172
[Au] Autor:Pérez-Díaz IM; Hayes J; Medina E; Anekella K; Daughtry K; Dieck S; Levi M; Price R; Butz N; Lu Z; Azcarate-Peril MA
[Ad] Endereço:USDA-Agriculture Research Service, SAA, Food Science Research Unit, 322 Schaub Hall-NCSU, Raleigh, NC, 27695, USA. Electronic address: Ilenys.Perez-Diaz@ars.usda.gov.
[Ti] Título:Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance.
[So] Source:Food Microbiol;63:217-227, 2017 May.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:A compositional re-assessment of the microbiota present in commercial cucumber fermentation using culture independent and dependent methods was conducted, with emphasis on lactic acid bacteria (LAB). Two commercial cucumber fermentation tanks were monitored by measuring pH, dissolved oxygen and temperature, and used as sources of samples for microbial plating, genomic DNA extraction and measurement of organic acids and carbohydrates by HPLC. Six additional commercial tanks were included to identify the dominant microorganisms using molecular methods. A comparative analysis of the publically available genome sequences corresponding to the LAB found in cucumber fermentations was completed to gain an understanding of genomic features possibly enabling dominance. Analyses of the microbiota suggest Lactobacillales prevail in cucumber fermentations, including in order of prevalence Lactobacillus pentosus, Lb. plantarum, Lb. brevis, Weissella spp., Pediococcus ethanolidurans, Leuconostoc spp. and Lactococcus spp. It was observed that Lb. pentosus and Lb. plantarum have comparatively larger genomes, higher gene counts, uniquely distribute the ribosomal clusters across the genome as opposed to close to the origin of replication, and possess more predicted amino acids prototrophies and selected biosynthesis related genes. It is theorized that Lb. pentosus and Lb. plantarum dominance in cucumber fermentations is the result of their genetic make-up.
[Mh] Termos MeSH primário: Cucumis sativus/microbiologia
Fermentação
Microbiologia de Alimentos
Lactobacillales/genética
Lactobacillales/fisiologia
[Mh] Termos MeSH secundário: DNA Bacteriano
Genômica
Microbiologia Industrial
Lactobacillales/classificação
Lactobacillales/isolamento & purificação
Lactococcus/genética
Lactococcus/isolamento & purificação
Lactococcus/fisiologia
Leuconostoc/genética
Leuconostoc/isolamento & purificação
Leuconostoc/fisiologia
Microbiota/genética
Microbiota/fisiologia
Pediococcus/genética
Pediococcus/isolamento & purificação
Pediococcus/fisiologia
Reação em Cadeia da Polimerase
Análise de Sequência de DNA
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (DNA, Bacterial)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170902
[Lr] Data última revisão:
170902
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170102
[St] Status:MEDLINE


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[PMID]:27889141
[Au] Autor:Säde E; Penttinen K; Björkroth J; Hultman J
[Ad] Endereço:Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Finland. Electronic address: elina.sade@helsinki.fi.
[Ti] Título:Exploring lot-to-lot variation in spoilage bacterial communities on commercial modified atmosphere packaged beef.
[So] Source:Food Microbiol;62:147-152, 2017 Apr.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Understanding the factors influencing meat bacterial communities is important as these communities are largely responsible for meat spoilage. The composition and structure of a bacterial community on a high-O modified-atmosphere packaged beef product were examined after packaging, on the use-by date and two days after, to determine whether the communities at each stage were similar to those in samples taken from different production lots. Furthermore, we examined whether the taxa associated with product spoilage were distributed across production lots. Results from 16S rRNA amplicon sequencing showed that while the early samples harbored distinct bacterial communities, after 8-12 days storage at 6 °C the communities were similar to those in samples from different lots, comprising mainly of common meat spoilage bacteria Carnobacterium spp., Brochothrix spp., Leuconostoc spp. and Lactococcus spp. Interestingly, abundant operational taxonomic units associated with product spoilage were shared between the production lots, suggesting that the bacteria enable to spoil the product were constant contaminants in the production chain. A characteristic succession pattern and the distribution of common spoilage bacteria between lots suggest that both the packaging type and the initial community structure influenced the development of the spoilage bacterial community.
[Mh] Termos MeSH primário: Embalagem de Alimentos
Armazenamento de Alimentos/normas
Microbiota
Carne Vermelha/microbiologia
[Mh] Termos MeSH secundário: Animais
Carga Bacteriana
Brochothrix/genética
Brochothrix/isolamento & purificação
Carnobacterium/genética
Carnobacterium/isolamento & purificação
Bovinos
DNA Bacteriano
Microbiologia de Alimentos
Lactococcus/genética
Lactococcus/isolamento & purificação
Leuconostoc/genética
Leuconostoc/isolamento & purificação
Microbiota/genética
Microbiota/fisiologia
RNA Ribossômico 16S/genética
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (DNA, Bacterial); 0 (RNA, Ribosomal, 16S)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170828
[Lr] Data última revisão:
170828
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161128
[St] Status:MEDLINE


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[PMID]:27817942
[Au] Autor:Ceugniez A; Taminiau B; Coucheney F; Jacques P; Delcenserie V; Daube G; Drider D
[Ad] Endereço:Univ. Lille, INRA, ISA, Univ. Artois, Univ. Littoral Côte d'Opale, EA 7394 - ICV - Institut Charles Viollette, F-59000 Lille, France.
[Ti] Título:Use of a metagenetic approach to monitor the bacterial microbiota of "Tomme d'Orchies" cheese during the ripening process.
[So] Source:Int J Food Microbiol;247:65-69, 2017 Apr 17.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:The study of microbial ecosystems in artisanal foodstuffs is important to complete in order to unveil its diversity. The number of studies performed on dairy products has increased during the last decade, particularly those performed on milk and cheese derivative products. In this work, we investigated the bacterial content of "Tomme d'Orchies" cheese, an artisanal pressed and uncooked French cheese. To this end, a metagenetic analysis, using Illumina technology, was utilized on samples taken from the surface and core of the cheese at 0, 1, 3, 14 and 21days of ripening process. In addition to the classical microbiota found in cheese, various strains likely from environmental origin were identified. A large difference between the surface and the core content was observed within samples withdrawn during the ripening process. The main species encountered in the core of the cheese were Lactococcus spp. and Streptococcus spp., with an inversion of this ratio during the ripening process. Less than 2.5% of the whole population was composed of strains issued from environmental origin, as Lactobacillales, Corynebacterium and Brevibacterium. In the core, about 85% of the microbiota was attributed to the starters used for the cheese making. In turn, the microbiota of the surface contained less than 30% of these starters and interestingly displayed more diversity. The predominant genus was Corynebacterium sp., likely originating from the environment. The less abundant microbiota of the surface was composed of Bifidobacteria, Brevibacterium and Micrococcales. To summarize, the "Tomme d'Orchies" cheese displayed a high diversity of bacterial species, especially on the surface, and this diversity is assumed to arise from the production environment and subsequent ripening process.
[Mh] Termos MeSH primário: Bactérias/isolamento & purificação
Queijo/microbiologia
Microbiota
Leite/microbiologia
[Mh] Termos MeSH secundário: Animais
Bactérias/classificação
Bactérias/genética
Bovinos
Manipulação de Alimentos
Lactococcus/metabolismo
Metagenômica
Streptococcus/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170626
[Lr] Data última revisão:
170626
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161108
[St] Status:MEDLINE


  10 / 677 MEDLINE  
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[PMID]:27760400
[Au] Autor:Saraoui T; Cornet J; Guillouet E; Pilet MF; Chevalier F; Joffraud JJ; Leroi F
[Ad] Endereço:Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM(3)B), Ifremer, Rue de l'Ile d'Yeu, 44311 Nantes Cedex 03, France; LUNAM Université, Oniris, UMR 1014 Secalim, Site de la Chantrerie, F-44307 Nantes, France; INRA, F-44307 Nantes, France. Electronic address: taous.sa
[Ti] Título:Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria.
[So] Source:Int J Food Microbiol;241:69-77, 2017 Jan 16.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Tropical shrimp is of considerable economic importance in the world but is highly perishable due to microbial and chemical degradation. Biopreservation is a food preservation technology based on the addition of "positive" bacteria able to kill or prevent the growth of undesirable microorganisms. Two strains of lactic acid bacteria (LAB) have previously been selected for a biopreservation strategy: Lactococcus piscium CNCM I-4031, for its ability to prevent the sensory deterioration of seafood and Carnobacterium divergens V41, which inhibits growth of Listeria monocytogenes. The objective was to test the association of the two strains to improve both the quality and safety of shrimp. In a first trial, the two LAB were inoculated alone or in a cocktail in cooked and peeled shrimp (CPS) Penaeus vannamei at 5×10 CFU/g. Chemical, sensory and microbiological analyses by culture-dependent and -independent methods were performed during storage under modified atmosphere packaging (MAP) at 8°C. The results were compared to a non-inoculated batch. In a second trial, the same experiments were repeated in the presence of 10 CFU/g of L. monocytogenes RF191. The microbiota of CPS was composed of LAB, Shewanella spp. and Enterobacteriaceae. Brochothrix thermosphacta was not detected. L. piscium and C. divergens reached 10 and 10 CFU/g, respectively, in 7days and did not inhibit each other when co-inoculated. L. piscium reduced L. monocytogenes by 1Log (CFU/g) for 28days. C. divergens had an immediate listericidal effect lasting 7days. A regrowth of L. monocytogenes was then observed but the count was always 2 to 5Log (CFU/g) lower than in the control. No additional or synergic effect between protective strains was observed and the cocktail had the same inhibitory effect as C. divergens alone. C. divergens was very effective at preventing the sensory deterioration of CPS. This may be related to the inhibition of Shewanella and Enterobacteriaceae. However, the panelists could detect the presence of C. divergens during the first 10days of storage, with slight unpleasant odors and flavors. L. piscium improved the sensory quality of CPS for 14days only. In co-culture, L. piscium eliminated the off-odors and flavors released by C. divergens in the early stage of storage and the co-culture allowed maintaining a good quality of CPS throughout the storage. Therefore, the use of a cocktail of L. piscium CNCM I-4031 and C. divergens V41 is recommended in a strategy of biopreservation of shrimp.
[Mh] Termos MeSH primário: Brochothrix/metabolismo
Carnobacterium
Microbiologia de Alimentos
Conservação de Alimentos/métodos
Lactobacillaceae
Frutos do Mar/microbiologia
[Mh] Termos MeSH secundário: Animais
Técnicas de Cocultura
Contagem de Colônia Microbiana
Culinária
Crustáceos
Embalagem de Alimentos/métodos
Concentração de Íons de Hidrogênio
Lactococcus
Listeria monocytogenes/crescimento & desenvolvimento
Segurança
Temperatura Ambiente
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170917
[Lr] Data última revisão:
170917
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161021
[St] Status:MEDLINE



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