| isoprenoid quinone composition as a guide to the classification of listeria, brochothrix, erysipelothrix and caryophanon. | | 1979 | 479832 |
| the cytochrome composition of the meat spoilage bacterium brochothrix thermosphacta: identification of cytochrome a3-and d-type terminal oxidases under various conditions. | brochothrix thermosphacta, grown in batch culture in a yeast-dextrose broth, at temperatures from 30 degrees c to 10 degrees c, contained diverse membrane-bound respiratory cytochromes. under conditions of moderate aeration, cytochromes of the a-, b- and d-type were detected at all growth temperatures, but the proportions changed as a function of temperature, with the spectra of cells grown at 10 or 15 degrees c being dominated by a-type cytochrome(s). cytochrome a3 was detected by its reactions ... | 1992 | 1332639 |
| the contamination of pork with spoilage bacteria during commercial dressing, chilling and cutting of pig carcasses. | swab samples from the surfaces of carcasses and cuts were obtained at various stages of the dressing, chilling and cutting operations in three pig processing plants. the aerobic microflora obtained from those swabs were enumerated and characterized. the flora on the skins of carcasses exiting the scalding tanks were dominated by gram-positive organisms, with numbers about 10(3)/cm2. after dehairing, numbers were about 10(4)/cm2 with major fractions of gram-negative organisms. flora numbers and c ... | 1992 | 1389994 |
| antimicrobial activity of essential oil from hoslundia opposita. | the essential oil from the leaves of hoslundia opposite was extracted by hydrodistillation. gc/ms analysis of the volatile oil showed that it contains largely the sesquiterpenes and sesquiterpene alcohols. the essential oil was tested against eight different bacterial species and one fungal species. the antibacterial and antifungal properties of the essential oil from hoslundia opposite were determined by using seeded agar plates with wells into which was placed the oil, and flasks of yeast extr ... | 1992 | 1477878 |
| culture media for non-sporulating gram-positive food spoilage bacteria. | the spoilage association especially of protein-rich foods can be dominated by gram-positive bacteria, notably lactic acid bacteria (lab) which affect vacuum packaged refrigerated processed meats and some dairy products. new food ecosystems are being created by novel packaging and processing technologies, resulting in spoilage associations differing from those previously reported. in addition, improvement in identification methods, allow the detection and isolation of 'novel' bacterial groups, e. ... | 1992 | 1486021 |
| differentiation of the genus listeria from other gram-positive species based on low molecular weight (lmw) rna profiles. | low molecular weight rna (lmw rna; 5s rrna and trnas) profiles of several gram-positive species were generated on 9% denaturing polyacrylamide gels. the profiles of five listeria spp. (l. innocua, l. ivanovii, l. monocytogenes, l. seeligeri and l. welshimeri) were identical when cultured in three different media (apt, bhi and tsbye), either shaken or statically, both at 30 and 37 degrees c. twenty-six strains from 15 other species representing seven different genera were also compared. each spec ... | 1991 | 1711519 |
| phylogenetic analysis of the genus listeria based on reverse transcriptase sequencing of 16s rrna. | the phylogenetic interrelationships of members of the genus listeria were investigated by using reverse transcriptase sequencing of 16s rrna. the sequence data indicate that at the intrageneric level the genus listeria consists of the following two closely related but distinct lines of descent: (i) the listeria monocytogenes group of species (including listeria innocua, listeria ivanovii, listeria seeligeri, and listeria welshimeri) and (ii) the species listeria grayi and listeria murrayi. at th ... | 1991 | 1713054 |
| use of low molecular mass rna profiles to identify lactic acid bacteria and related organisms associated with foods. | fourteen strains of lactic acid bacteria and species of brochothrix, carnobacterium, enterococcus, erysipelothrix, kurthia and listeria were examined using low molecular mass rna (5s rrna and trna) profiles. these profiles were developed on denaturing polyacrylamide gels. gel strengths between 9 and 14% were tested to improve resolution of distinct bands for densitometrical analysis. profiles generated on 12% gels proved to be the best for scanning. scans of class 2 trnas by densitometry showed ... | 1991 | 1723291 |
| purification and kinetic properties of pyruvate kinase from brochothrix thermosphacta. | pyravate kinase (atp: pyruvate 2-0 phosphotransferase e.c.2.7.1.40) was purified from brochothrix thermosphacta. the enzyme is a homotetramer of monomer mr 58,000. fructose-1,6-bisphosphate stimulates activity and promotes hyperbolic kinetics although it is not essential for enzyme activity. the positive effect of fructose-1,6-bisphosphate on activity is repressed by inorganic phosphate which enhances cooperative kinetics. unlike pyruvate kinases from other sources, the brochothrix enzyme is unc ... | 1991 | 1772447 |
| rapid confirmation of listeria monocytogenes isolated from foods by a colony blot assay using a digoxigenin-labeled synthetic oligonucleotide probe. | an oligodeoxyribonucleotide probe based on the sequence of a 321-bp internal fragment of the msp gene encoding a major secreted polypeptide of listeria monocytogenes was labeled with digoxigenin by using terminal deoxynucleotidyl transferase. the specificity of the digoxigenin-labeled probe was determined by dot blot assays. the probe reacted with all strains of l. monocytogenes tested (12 of 12 strains representing five serotypes). the probe did not react with any other listeria species or with ... | 1991 | 1908203 |
| the phylogenetic position of streptococcus and enterococcus. | streptococcus pyogenes, s. equinus, s. bovis, s. salivarius, s. sanguis, s. mutans, s. rattus, s. cricetus, s. lactis, s. raffinolactis and enterococcus faecalis have been characterized by oligonucleotide cataloguing of their 16s ribosomal rna. all the organisms form a loose but coherent group that is phylogenetically equivalent to those of lactobacilli, bacilli, the brochothrix and listeria group, and related taxa that constitute one of several sublines within the 'clostridium' branch of gram-p ... | 1985 | 2410543 |
| the place of listeria among gram-positive bacteria. | the genus listeria, containing the species listeria monocytogenes, listeria innocua, listeria seeligeri, listeria welshimeri, listeria ivanovii, listeria grayi and listeria murrayi is a well circumscribed taxon. numerical taxonomic and chemical studies indicate a very close phenetic similarity to the genus brochothrix and a more distant, but close, similarity to a number of other genera such as lactobacillus, streptococcus, lactococcus, enterococcus, staphylococcus, kurthia and bacillus. recent ... | 1988 | 2458321 |
| volatile compounds associated with microbial growth on normal and high ph beef stored at chill temperatures. | volatile compounds produced by pseudomonas fragi and mixed, natural floras on beef of normal ph (5.5-5.8; glucose greater than 1500 micrograms/g) and high ph (6.3-6.8; glucose less than 10 micrograms/g) included a range of alkyl esters and a number of sulphur-containing compounds including dimethylsulphide but not hydrogen sulphide. production of the last was a property common to the other gram-negative organisms tested viz. hafnia alvei, enterobacter agglomerans, serratia liquefaciens, alteromo ... | 1989 | 2753835 |
| regulation of the glucose phosphotransferase system in brochothrix thermosphacta by membrane energization. | uptake of 2-deoxyglucose, alpha-methylglucopyranoside, and glucose into intact cells of brochothrix thermosphacta (formerly microbacterium thermosphactum, atcc 11509) was stimulated by kcn or cccp. the glucose analogs were recovered almost totally as the sugar phosphates. membrane vesicles were isolated from protoplasts and shown to be right side out by freeze fracturing and by using atpase as a marker for the cytoplasmic membrane surface. uptake of glucose into vesicles was dependent on the pre ... | 1985 | 2995314 |
| the phosphoenolpyruvate:sugar phosphotransferase system in gram-positive bacteria: properties, mechanism, and regulation. | this review consists of three major sections. the first and largest section reviews the protein constituents and known properties of the phosphotransferase systems present in well-studied gram-positive bacteria. these bacteria include species of the following genera: (1) staphylococcus, (2) streptococcus, (3) bacillus, (4) lactobacillus, (5) clostridium, (6) arthrobacter, and (7) brochothrix. the properties of the different systems are compared. the second major section deals with the regulation ... | 1988 | 3060316 |
| taxonomic studies on brochothrix, erysipelothrix, listeria and atypical lactobacilli. | one hundred and eighty-seven strains of listeriae, atypical lactobacilli, brochothrix, erysipelothrix and related gram-positive bacteria were tested for 140 characters based on morphology, physiology and biochemistry. computer analyses of the data resulted in the recovery of 20 phenons. representative strains were examined for cytochrome content, cell wall, fatty acid and isoprenoid quinone composition and the g + c content of the dna. the results indicate that the species listeria monocytogenes ... | 1988 | 3143805 |
| numerical taxonomy of psychrotrophic lactic acid bacteria from prepacked meat and meat products. | ninety-four strains of lactic acid bacteria isolated from refrigerated, prepacked meat and meat products were together with 59 reference strains of brochothrix, lactobacillus, leuconostoc, pediococcus and streptococcus phenotypically classified, using 96 unit characters. data were examined using simple matching (ssm) or jaccard coefficient (sj), and unweighted pair group algorithm with arithmetic averages. twenty-three clusters with two or more members were defined at the 84% ssm-similarity leve ... | 1988 | 3178187 |
| morphology of brochothrix thermosphacta phages. | twenty-one brochothrix thermosphacta phages were examined by electron microscopy. they had isometric heads and contractile or long and noncontractile tails, and were grouped into three species belonging to the myoviridae (species a19) or siphoviridae (species nf5 and bl3) families of tailed phages. species a19 has highly characteristic morphological features and resembles well-known phages of bacillus, lactobacillus, staphylococcus and streptococcus, indicating phylogenetic relationships between ... | 1988 | 3237117 |
| automated turbidimetry for rapid determination of the bacteriological quality of raw meat and processed meat products. | a fully automated centrifugal spectrophotometer for turbidimetric measurements linked to a computer for data processing was used to record and analyze growth of different types of bacteria associated with spoilage of raw meat and processed meat products (sliced meat for sandwiches) in order to predict bacterial counts. media for this specific analysis were developed to enumerate total viable count, lactic acid bacteria. brochothrix thermosphacta and pseudomonas spp. correlation coefficients of - ... | 1988 | 3275300 |
| glucose, the key substrate in the microbiological changes occurring in meat and certain meat products. | the literature dealing with the role of glucose in the microbiological changes of meat and certain meat products is reviewed. discussion is centered on two aspects. first, glucose plays a part in the selection of the dominant spoilage organisms, pseudomonas fragi, ps. lundensis, and ps. fluorescens, on red meat stored aerobically under chill (2-7 degrees c) conditions. it is concluded that the pseudomonads flourish because they convert glucose to the less commonly used substrate, gluconate. the ... | 1988 | 3293613 |
| factors affecting growth and lipase production by meat lactobacilli strains and brochothrix thermosphacta. | lipolytic activity of lactobacilli strains and brochothrix thermosphacta was cell-related; no significant activity was found in the supernatant fluids. most lipase was produced during the logarithmic phase of growth and was greatly affected by growth conditions. the optimal temperatures for growth and lipase production were respectively 24 degrees c for b. thermosphacta and 30 degrees c for lactobacilli. for all strains, an initial ph of around 7.0 for the medium and low glucose concentration st ... | 1988 | 3372396 |
| a note on shelf-life extension of british fresh sausage by vacuum packing. | vacuum packing of british fresh sausage in a low oxygen permeability film (diolon) extended the product shelf-life at 6 degrees c to more than 20 d compared with 9-14 d in conventional packs. after 10 d storage, counts of key spoilage organisms such as yeasts and brochothrix thermosphacta were generally 2 log cycles lower in vacuum packs. vacuum-packed sausages also displayed a slower rate of loss of free sulphite. variations in pack permeability to so2 were not responsible for this. losses of f ... | 1987 | 3429357 |
| amines in fresh beef of normal ph and the role of bacteria in changes in concentration observed during storage in vacuum packs at chill temperatures. | the amine content of fresh and vacuum-packaged beef of normal ph stored at 1 degree c was evaluated by high performance liquid chromatography of dansyl derivatives. fresh samples contained five amines, viz. putrescine, cadaverine, histamine, spermine and spermidine. development of a natural spoilage flora during storage led to increases in concentration of putrescine and cadaverine and the production of a sixth amine, tyramine. pure culture meat inoculation experiments showed tyramine formation ... | 1987 | 3440765 |
| bacterial sources of putrescine and cadaverine in chill stored vacuum-packaged beef. | of the meat strains of streptobacteria, leuconostocs, enterobacteriaceae and brochothrix thermosphacta tested, only hafnia alvei and serratia liquefaciens showed diamine-producing potential during growth in pure culture on beef stored in vacuum packs at 1 degree c. both organisms produced cadaverine at concentrations similar to those reported previously in naturally contaminated beef stored under the same conditions. putrescine concentrations produced by the two organisms, however, were an order ... | 1986 | 3771410 |
| sulfite, an elective agent in the microbiological and chemical changes occurring in uncooked comminuted meat products. | the literature dealing with sulfite preservation of meat products is reviewed. discussion is centered on three aspects: (i) the elective action of sulfite, whereby its presence in meat products encourages the development of an association of gram-positive bacteria (brochothrix thermosphacta and homofermentative lactobacilli) and yeasts. unsulfited products tend to be dominated by pseudomonas fragi at chill, and enterobacteriaceae at ambient temperatures; (ii) the diminution of the preservative p ... | 1985 | 3902765 |
| the cytotoxic and photodynamic inactivation of micro-organisms by rose bengal. | rose bengal was cytotoxic to the following bacteria at the concentrations given in parentheses (highest concentrations of dye in mol/l at which growth occurred on nutrient medium): brochothrix thermosphacta and deinococcus radiodurans (1 x 10(-6) or less); streptococcus, micrococcus, staphylococcus, bacillus, arthrobacter and kurthia spp. (1 x 10(-5)-1 x 10(-4], and pseudomonas spp. and enterobacteriaceae (5 x 10(-3)-1 x 10(-2) or greater). these organisms were killed rapidly when suspended in i ... | 1985 | 3997691 |
| time course of volatile compound formation during refrigerated storage of naturally contaminated beef in air. | the microbial flora of naturally contaminated beef stored in air was similar to that frequently recorded for meat stored under gas permeable films. compounds produced as a result of microbial growth were acetoin, diacetyl, 3-methyl-1-butanol, 2-methyl-1-propanol, ethyl esters of acetic, propionic, butyric, isovaleric and hexanoic acids, methane thiol, dimethylsulphide, dimethyl disulphide, 1-undecene and 1,4-undecadiene. the first four compounds, which are known end-products of brochothrix therm ... | 1985 | 4066549 |
| microculture model studies on the effect of various gas atmospheres on microbial growth at different temperatures. | a microculture technique, employing 96-well tissue culture plates in plastic bags, was used to test the effect of different gas atmospheres (vacuum, air, nitrogen, and carbon dioxide) on the growth of escherichia coli, bacillus macerans, salmonella typhimurium. candida albicans, lactobacillus plantarum, pseudomonas/acinetobacter/moraxella-group, brochothrix thermosphacta and yersinia enterocolitica at 2, 6, and 20 degrees c. in general, carbon dioxide was the most effective inhibitor. the inhibi ... | 1983 | 6413475 |
| glycerol utilization by brochothrix thermosphacta. | growth of the meat spoilage organism, brochothrix thermosphacta, was supported by either glucose or glycerol with acetoin production. similar yields of bacteria were obtained at growth-limiting concentrations of either substrate. the rate of uptake of each substrate was similar but glycerol supported higher rates of respiration than glucose. these findings are discussed in relation to metabolism of glycerol and the use of glycerol for meat storage. | 1984 | 6423606 |
| growth and end-product formation in fermenter cultures of brochothrix thermosphacta atcc 11509t and two psychrotrophic lactobacillus spp. in different gaseous atmospheres. | the effects of different gaseous atmospheres were determined on the maximum specific growth rate (mumax) and end-product formation by brochothrix thermosphacta atcc 11509t, lactobacillus viridescens smricc 174 and lactobacillus sp. smricc 173 (homofermentative). the highest mumax-values for lact. viridescens (0.47/h) and broc. thermosphacta (0.49/h) were obtained in air. under anaerobic conditions mumax was reduced, an atmosphere containing co2 alone giving the greatest reduction. lactobacillus ... | 1984 | 6438042 |
| growth and end product formation of two psychrotrophic lactobacillus spp. and brochothrix thermosphacta atcc 11509t at different ph values and temperatures. | lactobacillus viridescens, lactobacillus sp. strain 173 (homofermentative), and brochothrix thermosphacta atcc 11509t were studied at different ph values and temperatures in aerobic and anaerobic batch cultures. the growth rates were higher in aerobic than in anaerobic cultures. l. viridescens grew faster at ph 5.8 than at ph 6.3, whereas the opposite was true for b. thermosphacta. lactobacillus sp. strain 173 was inhibited in air or at 8 degrees c in anaerobic culture. b. thermosphacta did not ... | 1983 | 6660874 |
| the effect of variation of thermal processing on the microbial spoilage of chub-packed luncheon meat. | process pasteurization values for reference temperature 70 degrees c (p70) were calculated from the temperature profiles of 250 g luncheon meat chubs cooked under experimental conditions. a simple equation relating process p70-value and the time and temperature of cooking was derived. with minimal cooking (p70 = 40) the surviving microflora (10(3)/g) wad dominated by species of lactobacillus, brochothrix and micrococcus. these organisms were destroyed by more intensive cooking (p70 = 105), leavi ... | 1983 | 6853398 |
| influence of sodium nitrite, temperature, and lactic acid bacteria on the growth of brochothrix thermosphacta under anaerobic conditions. | in commercial vacuum-packed bologna, growth of brochothrix thermosphacta was limited at 5 degrees c during a 4-week storage period. factors controlling the growth of this organism were associated in part with certain lactobacilli isolated from the meat. the lactic acid bacteria associated with the decline of b. thermosphacta and overall spoilage of vacuum-packed bologna were isolated and identified. the principal organisms were lactobacillus brevis, lactobacillus buchneri, lactobacillus plantaru ... | 1980 | 7237267 |
| aerobic metabolism of brochothrix thermosphacta growing on meat surfaces and in laboratory media. | | 1980 | 7410281 |
| attributes of microbial associations of meat growing as xenic batch cultures in a meat juice at 4 degrees c. | strains of gram-positive (carnobacterium piscicola, leuconostoc mesenteroides subsp. mesenteroides, brochothrix thermosphacta) and gram-negative (pseudomonas fragi and hafnia alvei) bacteria isolated from minced lamb packaged under a modified atmosphere were cultivated in a meat (lamb) juice at 4 degrees c. carbohydrates were catabolised in the order glucose > glucose 6-phosphate during the development of the population. under an atmosphere enriched with carbon dioxide the gram-negative portion ... | 1995 | 7488524 |
| specific antibody-mediated detection of brochothrix thermosphacta in situ in british fresh sausage. | a rabbit polyclonal antibody-linked probe was developed which detected 76% of 800 food isolates of the spoilage bacterium brochothrix thermosphacta when cells were bound to nitrocellulose. in slide cross-reaction tests all six environmental isolates tested were stained but the type strain was not. the antibody did not cross-react with listeria grayi, l. monocytogenes, lactobacillus plantarum, lactococcus lactis, streptococcus mutans, bacillus cereus or b. subtilis. the antibody-linked probe dete ... | 1995 | 7538105 |
| lactic acid inhibition of the growth of spoilage bacteria and cold tolerant pathogens on pork. | the antibacterial effects of a 3% solution of lactic acid at 55 degrees c were assessed, by examining aerobic bacterial growth on artificially-inoculated pork fat and lean tissue. discs of fat or lean tissues, each of 10 cm2 surface area, were aseptically excised from pork longissimus dorsi muscle and inoculated with the cold tolerant pathogens listeria monocytogenes 4b scott a no. 3, yersinia enterocolitica 0:4,32 or aeromonas hydrophila atcc 7966, or with the wild type spoilage bacteria pseudo ... | 1995 | 7547145 |
| genetic analysis of acidocin b, a novel bacteriocin produced by lactobacillus acidophilus. | the genes encoding the production of acidocin b, a bacteriocin produced by lactobacillus acidophilus strain m46 which is active against listeria monocytogenes, clostridium sporogenes, brochothrix thermosphacta, lactobacillus fermentum and lactobacillus delbrueckii subsp. bulgaricus, but inactive against most other lactobacillus species, were previously localized on a 4 kb xbai-hindiii fragment of plasmid pcv461. in the present work, dna sequence analysis revealed the presence of three consecutiv ... | 1995 | 7551031 |
| predictive microbiology in a dynamic environment: a system theory approach. | the main factors influencing the microbial stability of chilled prepared food products for which there is an increased consumer interest-are temperature, ph, and water activity. unlike the ph and the water activity, the temperature may vary extensively throughout the complete production and distribution chain. the shelf life of this kind of foods is usually limited due to spoilage by common microorganisms, and the increased risk for food pathogens. in predicting the shelf life, mathematical mode ... | 1995 | 7654510 |
| antimicrobial activity of lactobacilli: preliminary characterization and optimization of production of acidocin b, a novel bacteriocin produced by lactobacillus acidophilus m46. | approximately 1000 lactobacillus strains were isolated and screened for the production of antimicrobial activity, using a target panel of spoilage organisms and pathogens. only eight positive strains were found; two of these were studied in more detail. lactobacillus salivarius m7 produces the new broad spectrum bacteriocin salivaricin b which inhibits the growth of listeria monocytogenes, bacillus cereus, brochothrix thermosphacta, enterococcus faecalis and many lactobacilli. a new atypical bac ... | 1994 | 7961186 |
| thermostability of bacterial luciferase expressed in different microbes. | bacterial luciferase was used to investigate the relationship between the thermostability of a cytoplasmic reporter molecule and cellular heat resistance. the luciferase activity of vibrio fischeri was expressed in strains of escherichia coli, salmonella typhimurium, listeria monocytogenes and brochothrix thermosphacta following transformation with plasmid psp13 carrying the luxab genes. the thermostability of intracellular luciferase varied depending on the organism in which it was expressed, b ... | 1994 | 7961187 |
| antimicrobial activity of essential oil from schinus molle linn. | the essential oil from the fresh leaves of schinus molle isolated by hydrodistillation was tested for antibacterial activity using the hole plate diffusion method and for antifungal activity using the mycelium or single cell growth inhibition method. results obtained showed that the volatile oil exhibited significant activity against the following bacterial species: klebsiella pneumoniae, alcaligenes faecalis, pseudomonas aeruginosa, leuconostoc cremoris, enterobacter aerogenes, proteus vulgaris ... | 1993 | 8055554 |
| minimum inhibitory concentration (mic) of sodium lactate for pathogens and spoilage organisms occurring in meat products. | pathogens and spoilage organisms occurring in meat products were screened in laboratory media, according to a method of eklund (1983), in order to determine the specific inhibitory effect of lactate on growth of these microorganisms under optimum growth conditions (ph 6.5, 20 degrees c). in general, gram-positive bacteria were more sensitive towards lactate than gram-negative bacteria. it was shown especially, that strains that were able to grow at water activities of 0.95 and below in the prese ... | 1993 | 8110602 |
| storage of poultry meat under modified atmospheres or vacuum packs: possible role of microbial metabolites as indicator of spoilage. | the effect of carbon dioxide (100%), nitrogen (100%), carbon dioxide/oxygen (20%:80%) or vacuum pack at 3 and 10 degrees c was studied on the microbial flora, in skinless poultry breast fillets or thigh meat. lactic acid bacteria and brochothrix thermosphacta were the predominant organisms in samples stored in vacuum packs, carbon dioxide and nitrogen. pseudomonads grew only in oxygen/carbon dioxide packaging systems. the concentration of lactate diminished in both thigh and breast meat during s ... | 1994 | 8144418 |
| a predictive model for the combined effect of ph, sodium chloride and storage temperature on the growth of brochothrix thermosphacta. | growth of brochothrix thermosphacta was observed under ranges of ph (5.6-6.8), nacl (0.5-8.0% w/v) and incubation temperature (1-30 degrees c). in order to compare different approaches, two models were used to fit growth curves to viable count data, and to calculate parameters from those fitted curves. growth responses as a function of ph, nacl and temperature were described with a quadratic function which was then used to predict growth within the limits where growth was observed. the predictio ... | 1993 | 8217514 |
| psychrotrophic bacteria in sausage. | a total of 50 samples of frozen fresh beef sausage were collected from grocery stores at beni suef city. these samples were examined for enumeration, isolation and identification of psychrotrophic bacteria. all samples contained psychrotrophic bacteria in variable numbers. the mean counts of psychrotrophic bacteria, psychrotrophic enterobacteriaceae, pseudomonas, aeromonas, brochothrix thermosphacta and lactic acid bacteria were 2 x 10(5) +/- 10(3), 6 x 10(3) +/- 4 x 10(2), 10(3) +/- 2 x 10(2), ... | 1993 | 8259192 |
| brochocin-c, a new bacteriocin produced by brochothrix campestris. | brochotrix campestris atcc 43754 produces a bacteriocin inhibitory towards brochothrix thermosphacta, lactobacilli, listeria spp., and other gram-positive bacteria. this antimicrobial agent is heat stable, sensitive to proteases, catalase insensitive, and free of organic acids. no phage particles were detected by transmission electron microscopy. muramidase activity was not detected in the preparations. on the basis of established criteria, the antimicrobial agent was classified as a bacteriocin ... | 1993 | 8357264 |
| microbial ecology of fresh pork stored under modified atmosphere at -1, 4.4 and 10 degrees c. | the prevalent bacteria on fresh pork packaged in modified atmosphere with elevated co2 were determined by selection of representative colonies from the greatest dilution of meat samples. the pork samples were stored in two packaging films of different oxygen permeability at three storage temperatures. strains were classified and those identified as lactic acid bacteria were screened for production of inhibitory substances. the types of bacteria isolated from samples stored in the two packaging f ... | 1993 | 8466808 |
| use of the polymerase chain reaction and 16s rrna sequences for the rapid detection of brochothrix spp. in foods. | oligonucleotide primers were designed against rrna sequences to give a dna-based pcr assay for the rapid identification/detection of brochothrix spp. the pcr products could be confirmed by hybridization to an internal oligonucleotide probe. the method successfully and sensitively detected/identified these organisms in pure cultures but was of limited value as a detection method because the detection sensitivity, in relation to conventional plate counts, varied and the assay sensitivity was reduc ... | 1993 | 8468259 |
| factors affecting spoilage microflora succession on lamb carcasses at refrigeration temperatures. | three bacterial groups were detected during the shelf-life of lamb carcasses stored at refrigeration temperatures: coryneforms (mostly brochothrix thermosphacta), gram-positive cocci (staphylococci) and gram-negative bacilli (pseudomonas spp. and moraxella spp.). influence of categorical variables such as sampling day, sampling area and sampling method on their recovery was analysed by a chi-square test of independence and loglinear analysis. hierarchical loglinear modelling proved to be very us ... | 1993 | 8486559 |
| predicting growth of brochothrix thermosphacta at changing temperature. | a dynamic growth model was tested using brochothrix thermosphacta incubated in broth at changing temperatures. the model successfully predicted growth in the temperature range 5-25 degrees c when temperature increased or decreased gradually and also when temperature underwent frequent sudden changes. when the temperature profile contained step changes from 20-25 degrees c to 3 degrees c the observed growth curve deviated from that predicted by the model. | 1995 | 8527329 |
| reduction of brochothrix thermosphacta on beef surfaces following immobilization of nisin in calcium alginate gels. | lean and adipose beef carcass tissues inoculated with brochothrix thermosphacta (bt) (approx. 4.50 log10 cfu cm-2) were left untreated (u) or treated with 100 micrograms ml-1 nisin (n), calcium alginate (a) or 100 micrograms ml-1 nisin immobilized in a calcium alginate gel (an). tissue samples were refrigerated after treatments and bacterial populations and nisin activity were determined at 0, 1, 2 and 7 d. u, a and n treatments of lean and adipose tissues did not suppress bacterial growth ( > 6 ... | 1996 | 8679147 |
| influence of unsliced delicatessen meat freshness upon bacterial growth in subsequently prepared vacuum packed slices. | unsliced beef pastrami, reformulated ham and bologna held at 6 degrees c were sliced 21, 17, 12 or 7 days before or at the assigned manufacturer's best before date and vacuum packaged. packages of sliced meats were held at 6 degrees c for another 7, 12, 17 or 21 days, opened and analyses made for total bacteria, lactic acid bacteria, enterobacteriaceae and brochothrix thermosphacta. the maximum storage interval was 42 days; half this period unsliced, the remainder as repacked slices. numbers of ... | 1996 | 8796430 |
| the effect of glucose supplementation on the spoilage microflora and chemical composition of minced beef stored aerobically or under a modified atmosphere at 4 degrees c. | glucose was added to minced meat (ph 6.0) and stored under aerobic or a modified atmosphere (ma) composed of 80% o2 and 20% co2 to assess the effects of carbohydrate on the microbial association and the chemical properties of the meat. the type of packaging affected the size and the final composition of the microflora. the microbial composition of the mince without added glucose in air or ma, given in log10 cfu/g respectively, were pseudomonads (9.8 and 7.3), brochothrix thermosphacta (8.5 and 8 ... | 1996 | 8854181 |
| bacterial spoilage of meat and cured meat products. | the influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. the predominant bacteria associated with spoilage of refrigerated beef and pork, are brochothrix thermosphacta, carnobacterium spp., enterobacteriaceae, lactobacillus spp., leuconostoc spp., pseudomonas spp. and shewanella putrefaciens. the main defects in meat are off ... | 1996 | 8913812 |
| antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms. | the antibacterial activity of selected fatty acids and essential oils was examined against two gram-negative (pseudomonas fluorescens and serratia liquefaciens) and four gram-positive (brochothrix thermosphacta, carnobacterium piscicola, lactobacillus curvatus, and lactobacillus sake) bacteria involved in meat spoilage. various amounts of each preservative were added to brain heart infusion or mrs (deman, rogosa and sharpe) agars, and the minimum inhibitory concentration was determined for each ... | 1997 | 9310850 |
| spoilage microflora in fresh chicken breast stored at 4 degrees c: influence of packaging methods. | chicken breasts with skin were packaged either in air, under vacuum or in modified atmospheres of (i) 30% co2/70% n2 and (ii) 70% co2/30% n2. after 3, 7, 14 and 21 days of storage at 4 degrees c, the samples were evaluated for spoilage microbial growth, odour and overall aspect. as expected, pseudomonads grew well in air or under vacuum, but growth was suppressed in both types of modified atmosphere packaging (map). however, growth of lactobacilli, enterobacteriaceae and brochothrix thermosphact ... | 1997 | 9418022 |
| effects of avgard treatment on the microbiological flora of poultry carcases. | 1. the efficiency of the avgard (or assur-rince in the usa) trisodium phosphate poultry carcase decontamination process was evaluated during both manual and industrial trials against total aerobic mesophilic count (tamc), thermotolerant coliforms, pseudomonas, enterobacteriaceae, campylobacter, listeria monocytogenes and salmonella. 2. the tsp treatment proved to have significant effects on the bacterial decontamination of poultry neck skin, lowering the contamination by a factor of about 10 for ... | 1997 | 9510992 |
| interaction of monolaurin, eugenol and sodium citrate on growth of common meat spoilage and pathogenic organisms. | interactions of monolaurin, eugenol (phenolic compound) and sodium citrate (chelator) on the growth of six organisms including common meat spoilage (lactobacillus curvatus, lactobacillus sake, leuconostoc mesenteroides, brochothrix thermosphacta) and pathogenic (escherichia coli o157:h7 and listeria monocytogenes) organisms were investigated. the combinations of 100 to 250 ppm monolaurin with 500 and 1000 ppm eugenol, and 0.2 and 0.4% sodium citrate were more effective than each component separa ... | 1998 | 9553796 |
| studying the effect of temperature on microbial growth using multiplicative model. | the specific growth rates of brochothrix thermosphacta, listeria monocytogenes, yersinia enterocolitica, bacillus cereus, escherichia coli o157:h7, salmonella spp., staphylococcus aureus and clostridium perfringens at various temperatures were taken from the food micromodel database, and the data sets of specific growth rate versus temperature were fitted using the multiplicative model (r = a td, r = specific growth rate; t = temperature; a, d = regression parameters). the exponential d-value de ... | 1998 | 9615472 |
| predictive models as means to quantify the interactions of spoilage organisms. | the purpose of this paper is to quantify the interactions of some groups of spoilage organisms that can be usually found in refrigerated meat stored in air, such as: enterobacteriaceae, pseudomonas, acinetobacter, psychrobacter, shewanella, carnobacterium, lactobacillus, leuconostoc, brochothrix and kurthia spp. the growth of these organisms was studied in the range of temperature 2-11 degrees c and ph 5.2-6.4, which is characteristic of refrigerated meat. the main growth parameters (maximum spe ... | 1998 | 9631338 |
| evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham. | in an attempt to determine the composition and origin of the spoilage flora of refrigerated vacuum-packed cooked ham, the changes in microbial numbers and types were followed along the processing line. results revealed lactobacillus sake and leuconostoc mesenteroides ssp. mesenteroides as the major causative agents of spoilage of sliced ham stored at 4 degrees c and 12 degrees c, due to recontamination in the cutting room. on the contrary, the progressive deterioration of whole ham under the sam ... | 1998 | 9633662 |
| sensorial and microbial effects of gaseous ozone on fresh scad (trachurus trachurus). | the bactericidal activity of gaseous ozone was investigated using a commercial ozone generator. five species of fish bacteria, pseudomonas putida, shewanella putrefaciens, brochothrix thermosphacta, enterobacter sp. and lactobacillus plantarum, were inoculated on agar surfaces and exposed to different ozonation times in a gas chamber. results showed ozone in relatively low concentrations (< 0.27 x 10(-3) g l-1) was an effective bactericide of vegetative cells of the five fish bacteria. the age o ... | 1998 | 9674134 |
| recovery of foodborne microorganisms from potentially lethal radiation damage. | a two-stage recovery protocol was examined for microorganisms following gamma irradiation in phosphate buffer at 0 degrees c. in the first stage, survivors were recovered on basal yeast extract agar and held at various temperatures suboptimal for their growth for 20 h (resuscitation protocol). in the second stage the survivors were incubated for an additional 24 h, but in this case at their optimum temperature for growth. controls consisted of survivors which were not subjected to the resuscitat ... | 1998 | 9709232 |
| the comparative effects of nitrogen and oxygen on the microflora of beef steaks in carbon dioxide-containing modified atmosphere vacuum skin-packaging (ma-vsp) systems. | the effects of 80% oxygen-20% carbon dioxide (o2-co2) and 80% nitrogen-20% carbon dioxide (n2-co2) atmospheres were compared with respect to the microbial and sensory characteristics of vacuum skin-packaged grain-fed beef steaks stored at -1 and 4 degrees c. in both n2-co2 and o2-co2 atmospheres, lactobacilli were predominant over brochothrix, pseudomonads, enterobacteria and yeasts and moulds. the results of the current investigation showed that the o2-co2 atmospheres did not yield total viable ... | 1998 | 9717313 |
| incorporation of nisin into a meat binding system to inhibit bacteria on beef surfaces. | in two separate experiments, the bacteriocin, nisin, was incorporated into a commercially available meat binding system (fibrimex) and applied to meat surfaces as a way of inhibiting the meat spoilage organism, brochothrix thermosphacta during extended refrigerated storage. in experiment 1, pre-rigor lean beef carcass tissue (bct) was inoculated with b. thermosphacta, left untreated (u), treated with 10 micrograms ml-1 nisin (n), fibrimex (f) or fibrimex containing 10 micrograms ml-1 nisin (fn), ... | 1998 | 9722992 |
| minimum inhibitory concentration of smoke wood extracts against spoilage and pathogenic micro-organisms associated with foods. | antimicrobial activity of seven commercial smoke preparations (four liquid and three solid) was studied. the minimum inhibitory concentration (mic) was determined against a selection of food spoilage and pathogenic micro-organisms. the main smoke components were identified and quantified by gas chromatography/mass spectrometry. the most effective condensate was s2. all strains except salmonella enteritidis were inhibited by s2 with an mic < 0.5-1.5%. smoke extract l2 inhibited growth of vibrio v ... | 1998 | 9722997 |
| unidentified listeria-like bacteria isolated from cheese. | unidentified listeria-like bacteria, which lack only one of the phenotypic characteristics used to confirm listeria spp., were isolated from cheese during routine analysis for listeria monocytogenes. the vidas listeria assay and the listeria specific pcr or dna probe assays used did not identify these strains as listeria species. this group of bacteria was studied for its homogeneity using rep-pcr and pfge. sequence analysis of the 16s rrna gene showed a homology of 94% to established listeria s ... | 1998 | 9812394 |
| genetic characterization and heterologous expression of brochocin-c, an antibotulinal, two-peptide bacteriocin produced by brochothrix campestris atcc 43754. | brochocin-c, produced by brochothrix campestris atcc 43754, is active against many strains of the closely related meat spoilage organism brochothrix thermosphacta and a wide range of other gram-positive bacteria, including spores of clostridium botulinum. purification of the active compound and genetic characterization of brochocin-c revealed that it is a chromosomally encoded, two-peptide nonlantibiotic bacteriocin. both peptides of brochocin-c are ribosomally synthesized as prepeptides that ar ... | 1998 | 9835559 |
| [model investigations of the impedance effectiveness conerning bacterial relevant to food hygiene]. | the impedance technique mostly meets today's requirements of microbiological rapid methods. at relatively high prime cost for the equipment the advantages are marked by low personnel and material costs as well as swiftness combined with highly flexible usage. the method is applicable for both quantitative and qualitative examinations but can fail occasionally in total count determination, especially if the sample material contains heterogeneous microbes. in model investigations with 53 strains o ... | 1998 | 9852770 |
| chemical and sensory changes associated with microbial flora of mediterranean boque (boops boops) stored aerobically at 0, 3, 7, and 10 degreesc. | the development of a microbial population and changes in the physicochemical and sensorial characteristics of mediterranean boque (boops boops), called gopa in greece, stored aerobically at 0, 3, 7, and 10 degreesc were studied. pseudomonads and shewanella putrefaciens were the dominant bacteria at the end of the storage period, regardless of the temperature tested. enterobacteria and brochothrix thermosphacta also grew, but their population density was always 2 to 3 log10 cfu g-1 less than that ... | 1999 | 9925603 |
| the effectiveness of triclosan-incorporated plastic against bacteria on beef surfaces. | triclosan is a nonionic, broad-spectrum, antimicrobial agent that has been incorporated into a variety of personal hygiene products, including hand soaps, deodorants, shower gels, mouthwashes, and toothpastes. in this study, plastic containing 1,500 ppm of triclosan was evaluated in plate overlay assays and meat experiments as a means of reducing populations of bacteria. plate overlay assays indicated that the triclosan-incorporated plastic (tip) inhibited the following organisms: brochothrix th ... | 1999 | 10340667 |
| visualization and modelling of the thermal inactivation of bacteria in a model food. | a large number of incidents of food poisoning have been linked to undercooked meat products. the use of mathematical modelling to describe heat transfer within foods, combined with data describing bacterial thermal inactivation, may prove useful in developing safer food products while minimizing thermal overprocessing. to examine this approach, cylindrical agar blocks containing immobilized bacteria (salmonella typhimurium and brochothrix thermosphacta) were used as a model system in this study. ... | 1999 | 10388708 |
| the outer membrane of gram-negative bacteria inhibits antibacterial activity of brochocin-c. | brochocin-c is a two-peptide bacteriocin produced by brochothrix campestris atcc 43754 that has a broad activity spectrum comparable to that of nisin. brochocin-c has an inhibitory effect on edta-treated gram-negative bacteria, salmonella enterica serovar typhimurium lipopolysaccharide mutants, and spheroplasts of typhimurium strains lt2 and sl3600. brochocin-c treatment of cells and spheroplasts of strains of lt2 and sl3600 resulted in hydrolysis of atp. the outer membrane of gram-negative bact ... | 1999 | 10508055 |
| growth and enumeration of the meat spoilage bacterium brochothrix thermosphacta. | brochothrix thermosphacta is a common meat spoilage bacterium. the morphology of this bacterium changes from coccobacilli and short rods to chains during growth, which may give a false estimation in numbers using some enumeration techniques. methods for the quantification of this bacterium have been compared. turbidimetric readings showed good agreement with cell dry weight indicating that the former provides a good measure of the change in cell mass during growth. the turbidimetric method also ... | 1999 | 10574090 |
| microbiological changes in pressurized, prepackaged sliced cooked ham. | this was a study of the influence of high-pressure conditions (200 and 400 mpa, 5 and 20 min, 7 degrees c) on microbiological quality and water-binding properties of vacuum-prepackaged sliced cooked ham and how this affects microbiological changes during chilled storage (2 degrees c). pressurization caused a degree of microbiological inactivation, which increased with pressure level and processing time. pressurization at 400 mpa significantly reduced the total viable count and lactic acid bacter ... | 1999 | 10606145 |
| oyster preservation by high-pressure treatment. | the purpose of this study was to analyze the effect of 10-min continuous pressure and pulsed pressure in two 5-min steps (400 mpa at 7 degrees c) on the microbial flora, total volatile bases, ph, and texture of purified and unpurified oysters. high-pressure treatment reduced the number of all the target microorganisms (total viable count, h2s-producing microorganisms, lactic acid bacteria, brochothrix thermosphacta, and coliforms), in some cases by around 5-log units. the difference between the ... | 2000 | 10678424 |
| using an electronic nose for determining the spoilage of vacuum-packaged beef. | the use of an electronic nose in the quantitative determination of the degree of spoilage of vacuum-packaged beef was evaluated. beef from four different slaughterhouses was sliced, vacuum-packaged and stored at 4 degrees c for 8 weeks. samples were withdrawn for bacterial (aerobic bacteria, lactic acid bacteria, brochothrix thermosphacta, pseudomonas and enterobacteriaceae) and sensorial analyses and analysis of the volatile compounds during the storage period. a trained panel was used for the ... | 1999 | 10728613 |
| the microbial association of greek taverna sausage stored at 4 and 10 degrees c in air, vacuum or 100% carbon dioxide, and its spoilage potential. | strains of the lactobacillus sakei/curvatus group, mainly non-slime-producing lact. sakei, dominated the microbial flora of industrially manufactured taverna sausage, a traditional greek cooked meat, stored at 4 degrees c and 10 degrees c in air, vacuum and 100% co2. atypical, arginine-positive and melibiose-negative strains of this group were isolated. the isolation frequency of lact. sakei/curvatus from sausages stored anaerobically was as high as 92-96%, while other meat spoilage organisms we ... | 2000 | 10735244 |
| lactobacillus algidus sp. nov., a psychrophilic lactic acid bacterium isolated from vacuum-packaged refrigerated beef. | lactobacillus algidus sp. nov. is described on the basis of 40 strains isolated as one of the predominant bacteria from five specimens of vacuum-packaged beef collected from different meat shops and stored at 2 degrees c for 3 weeks. these strains were quite uniform in the overall characteristics examined. they are facultatively anaerobic, psychrophilic, gram-positive, non-spore-forming, non-motile, lactic acid-homofermentative rods. the cells occurred singly and in pairs on agar media and in ra ... | 2000 | 10843056 |
| the spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking. | lactobacillus sakei subsp. carnosus was predominant in the spoilage flora of sliced, vacuum-packed, smoked, oven-cooked turkey breast fillets which developed mild, sour spoilage flavors after 4 weeks storage at 4 degrees c. in contrast, leuconostoc mesenteroides subsp. mesenteroides predominated in the spoilage flora of sliced, vacuum-packed, unsmoked, boiled turkey breast fillets from the same plant which were also stored at 4 degrees c. the spoilage flora of the unsmoked breasts grew faster th ... | 2000 | 10857539 |
| applicability of an arrhenius model for the combined effect of temperature and co(2) packaging on the spoilage microflora of fish. | the temperature behavior of the natural microflora on the mediterranean fish red mullet (mullus barbatus) was examined as a case study. the growth of the spoilage bacteria pseudomonas spp., shewanella putrefaciens, brochothrix thermosphacta, and lactic acid bacteria was modeled as a function of temperature and the concentration of carbon dioxide in modified atmosphere packaging. combined models were developed and comparatively assessed based on polynomial, belehradek, and arrhenius equations. th ... | 2000 | 10919817 |
| microbial diversity during maturation and natural processing of coffee cherries of coffea arabica in brazil. | the magnitude and diversity of the microbial population associated with dry (natural) processing of coffee (coffea arabica) has been assessed during a 2-year period on 15 different farms in the sul de minas region of brazil. peptone water-washed samples were taken of maturing cherries on trees (cherries, raisins and dried cherries) and from ground fermentations. the microbial load varied from 3 x 10(4) to 2.2 x 10(9) cfu/cherry with a median value of 1.6 x 10(7) cfu/cherry. the microbial load in ... | 2000 | 11016614 |
| surface application of lysozyme, nisin, and edta to inhibit spoilage and pathogenic bacteria on ham and bologna. | a study was conducted to determine if the effectiveness of an antimicrobial treatment for cooked ham and bologna would be increased or maintained when applied in a surface coating. cooked 10-g disks of ham and bologna sausage received one of three treatments: no coating (control), coating with 0.2 g of 7% (wt/vol) gelatin gel (gel-control), or coating with 0.2 g of 7% gelatin gel containing 25.5 g/liter of lysozyme-nisin (1:3) plus 25.5 g/liter of edta (gel-treated). the samples were then inocul ... | 2000 | 11041132 |
| effect of low extraction temperatures on microbiological quality of rendered chicken fat recovered from skin. | ground or finely homogenized skin, inoculated with circa 7 log10 cfu/g of an acinetobacter sp., brochothrix thermosphacta, candida tropicalis, debaryomyces hansenii, enterobacter agglomerans, enterococcus faecalis, a lactobacillus sp., or pseudomonas fluorescens, or not inoculated, was heated to 50 or 80 c to release fat from adipocytes, and the released fat was separated by centrifugation. extraction at 80 c resulted in nearly complete inactivation of indigenous and inoculated flora, resulting ... | 2000 | 11055859 |
| behaviour of listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5 degrees c. | the effect of aerobic, modified atmosphere packaging (map; 40% co2/30% o2/30% n2) and vacuum packaging (vp) on the growth/survival of listeria monocytogenes on sterile and naturally contaminated beef meat fillets was studied in relation to film permeability and oregano essential oil. the dominant micro-organism(s) and the effect of the endogenous flora on the growth/survival of l. monocytogenes were dependent on the type of packaging film. the fact that l. monocytogenes increased whenever pseudo ... | 2000 | 11123463 |
| shelf life of ground poultry meat stored under modified atmosphere. | the shelf life of ground chicken and turkey meat packaged under a modified atmosphere containing o2 and a high level of co2 (62% co2, 8% o2, and 30% n2; gas-1), or a gas mixture without o2 (20% co2 and 80% n2; gas-2) was evaluated for 20 d at 1 c. meat packaged under gas-2 maintained a higher a* value (redness) throughout the experiment and generally had a more appealing color than the meat packaged using gas-1. microbial populations were assessed after 8, 12, and 15 d of storage. total aerobic ... | 2000 | 11194052 |
| microbial growth modelling with artificial neural networks. | there is a growing interest in modelling microbial growth as an alternative to time-consuming, traditional, microbiological enumeration techniques. several statistical models have been reported to describe the growth of different microorganisms, but there are accuracy problems. an alternate technique 'artificial neural networks' (ann) for modelling microbial growth is explained and evaluated. published data were used to build separate general regression neural network (grnn) structures for model ... | 2001 | 11294356 |
| antibacterial effect of protamine in combination with edta and refrigeration. | the antimicrobial effect of protamine (clupeine) on a range of gram-positive and gram-negative foodborne pathogens and spoilage bacteria, was evaluated using an agar dilution assay and a broth dilution assay with alamar blue as growth indicator. protamine was tested alone at concentrations from 0 to 10,000 microg/ml, and in combination with edta (0.9 mm). assays were performed at 5 degrees c, 10 degrees c, 18 degrees c and 30 degrees c to test the effect of temperature. minimum inhibitory concen ... | 2001 | 11428574 |
| characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon. | this study investigated the volatile compounds produced by bacteria belonging to nine different bacterial groups: lactobacillus sake, l. farciminis, l. alimentarius, carnobacterium piscicola, aeromonas sp., shewanella putrefaciens, brochothrix thermosphacta, photobacterium phosphoreum and enterobacteriaceae isolated from cold-smoked salmon. each bacterial group was represented by several strains. in addition, combinations of the groups were examined as well. sterile blocks of cold-smoked salmon ... | 2001 | 11428576 |
| improved antimicrobial activity of nisin-incorporated polymer films by formulation change and addition of food grade chelator. | the following polymers were developed: polyethylene (pe), a pe and polyethylene oxide (70% pe and 30% peo; pe + peo) blend, pe and nisin (pe + nisin), pe, nisin, and edta (pe + nisin + edta), and pe + peo with nisin (pe + peo + nisin). | 2001 | 11559410 |
| denaturing gradient gel electrophoresis analysis of the 16s rrna gene v1 region to monitor dynamic changes in the bacterial population during fermentation of italian sausages. | in this study, a pcr-denaturing gradient gel electrophoresis (dgge) protocol was used to monitor the dynamic changes in the microbial population during ripening of natural fermented sausages. the method was first optimized by using control strains from international collections, and a natural sausage fermentation was studied by pcr-dgge and traditional methods. total microbial dna and rna were extracted directly from the sausages and subjected to pcr and reverse transcription-pcr, and the amplic ... | 2001 | 11679334 |
| evaluation of the ability of lysozyme and nisin to control meat spoilage bacteria. | the antimicrobials lysozyme, nisin, and mixtures of the two were studied to ascertain their abilities to control the growth of the meat-borne spoilage bacteria, brochothrix thermosphacta b2 and carnobacterium sp. 845. the goal was to optimize an antimicrobial for potential use in preservation of fresh meats. their efficacies were evaluated in apt broth, in a meat juice extract and on cores of lean and fat pork tissue. both lysozyme and nisin alone as well as mixtures of the two effectively inhib ... | 2001 | 11759749 |
| control of natural microbial flora and listeria monocytogenes in vacuum-packaged trout at 4 and 10 degrees c using irradiation. | the effect of gamma irradiation on the natural microflora of whole salted vacuum-packaged trout at 4 and 10 degrees c was studied. in addition, the effectiveness of gamma irradiation in controlling listeria monocytogenes inoculated into trout was investigated. irradiation at doses of 0.5 and 2 kgy affected populations of bacteria, namely, pseudomonas spp., brochothrix thermosfacta, lactic acid bacteria, h2s-producing bacteria typical of shewanella putrefaciens, and enterobacteriaceae, at both 4 ... | 2002 | 11899050 |
| microbiological and organoleptic qualities of vacuum-packaged ground beef prepared from pasteurized manufacturing beef. | manufacturing beef was pasteurized by immersion in water of 85 degrees c for 60 s, or was not pasteurized before being coarsely ground. the coarsely ground beef was vacuum-packaged and stored at 2 degrees c for up to 6 weeks. before storage and at weekly intervals, three packs of pasteurized and three of unpasteurized beef were opened. the meat from each pack was finely ground and displayed in two overwrapped packs at 4 degrees c for 3 days after storage for up to 3 weeks, or for 2 days after lo ... | 2002 | 11929165 |
| change in the composition of the microflora on vacuum-packaged beef during chiller storage. | five fresh beefcut samples were divided into 10 pieces, respectively, vacuum-packaged and stored at 2 degrees c for up to 6 weeks. the average ph values of five pieces from five beef samples were 5.62 +/- 0.04 at the start of storage and 5.12 +/- 0.07 after 6 weeks of storage. the pieces were homogenized, diluted and cultivated at weekly intervals on glucose-blood-liver (bl), de man rogosa and sharpe (mrs) and trypticase soya (ts) agars at 7 degrees c for 10-14 days. from plates with 30-300 colo ... | 2002 | 11929174 |
| efficacy enhancement of trisodium phosphate against spoilage and pathogenic bacteria in model biofilms and on adipose tissue. | a two-step approach for enhancing the efficacy of trisodium phosphate (tsp) was evaluated using meat spoilage and pathogenic bacteria in flow cell biofilms and adipose tissue model systems. the process was based on the plasmolysis of attached bacteria (biofilms) with a hyperosmotic solution (1.5 m nacl) and the subsequent deplasmolysis of cells with a low-osmotic-strength solution containing different concentrations of tsp (0.1, 0.25, 0.5, 0.625, and 1.0 % [wt/vol]). escherichia coli, salmonella ... | 2002 | 11952211 |
| control of brochothrix thermosphacta spoilage of pork adipose tissue using bacteriophages. | adipose tissue discs were coinoculated with brochothrix thermosphacta and homologous bacteriophages (phages) to determine the effects these had on phage multiplication, bacterial growth, and off-odor development during storage at 2 degrees c or under simulated retail display at 6 degrees c. in the presence of about 10(5) bacteria/cm2 and an equivalent number of phages, there was a 3-log increase in phage numbers and a 2-log decrease in bacterial numbers, and objectionable off-odors were suppress ... | 2002 | 12030302 |
| numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level. | fifty-four packages (each one belonging to a different lot) of vacuum-packed cold-smoked salmon (30) and trout (24) produced by six spanish smokehouses were obtained at retail level after 3 weeks storage at 2+/-1 degrees c. sensorial, chemical, physicochemical and microbiological characteristics were examined. overall, ph, a(w), salt content in water phase, aerobic plate counts at 30 and 25 degrees c. levels of enterobacteriaceae, lactic acid bacteria (lab), fungi and presumptive aeromonads and ... | 2002 | 12076034 |
| combined effect of gamma irradiation, ascorbic acid, and edible coating on the improvement of microbial and biochemical characteristics of ground beef. | this study was conducted to evaluate the combined effect of gamma irradiation and the incorporation of natural antimicrobial compounds in cross-linked films on the microbiological and biochemical characteristics of ground beef. medium-fat (23% fat) ground beef patties were divided into three separate treatment groups: (i) control samples without additives, (ii) ground beef samples containing 0.5% (wt/wt) ascorbic acid, and (iii) ground beef samples containing 0.5% ascorbic acid and coated with a ... | 2002 | 12092732 |