A5060238395- Probiotics and Fermented Foods
- Identification and Quantification in Food
- Polyamine Metabolism and Applications
- Genomics and Phylogenetic Studies
- Gut microbiota and health
- Bacteriophages and microbial interactions
- Healthcare and Venom Research
- Bacterial Identification and Susceptibility Testing
- Proteins in Food Systems
- Pharmacological Effects of Natural Compounds
- Enterobacteriaceae and Cronobacter Research
- Postharvest Quality and Shelf Life Management
- Traditional Chinese Medicine Studies
- Fermentation and Sensory Analysis
- Plant Pathogens and Fungal Diseases
- Fungal and yeast genetics research
- Essential Oils and Antimicrobial Activity
- Bee Products Chemical Analysis
- Microbial infections and disease research
- Meat and Animal Product Quality
- Salmonella and Campylobacter epidemiology
- Microbial Metabolism and Applications
- Antimicrobial agents and applications
Federal Office for Agriculture
2012-2024
Agroscope
2012-2024
In the fight against spread of antibiotic resistance, authorities usually require that strains "intentionally added into food chain" be tested for their susceptibility. This applies to used in starter or adjunct cultures production fermented foods, such as many Pediococcus pentosaceus. The European Food Safety Authority recommends testing susceptibility based on both genomic and phenotypic approaches. Furthermore, it proposes a set antibiotics assess well list microbiological cutoffs (MCs),...
The bacterium Morganella morganii can produce the biogenic amines (BA) cadaverine, putrescine, and histamine in vitro is responsible for high concentrations fish products. These BA have toxic effects upon ingestion are undesired food. purpose of this study was to characterize phenotype genotype 11 M. isolated from cheese regard formation. In addition, we investigated phylogeny, trehalose fermentation ability, antibiotic resistance isolates. To do so, sequenced their genomes using both long...
Clostridium tyrobutyricum is well known as one of the main causative agents severe cheese spoilage. The metabolism this anaerobic bacterium during ripening leads to textural and sensory defects in consequential loss product value. potential induce spoilage, however, may vary among different strains same species. Therefore, a better understanding intra-species diversity C. be practical relevance for dairy industry. In present study, we compared ability three typing techniques differentiate 95...
The influence of Morganella morganii isolated from cheese on the formation biogenic amines was studied in raclette-type cheeses. Three variants were produced. One variant containing a cadaverine- and histamine-forming strain, one with putrescine- without M. morganii. After 130 d ripening, live found outer layers but no longer inside cheese. cheeses cadaverine-forming strain exhibited decreasing cadaverine gradient outside (on average 310 mg kg−1) to (160 kg−1). Putrescine present...
Clostridium tyrobutyricum is the main microorganism responsible for late blowing defect in cheeses. Here, we present draft genome sequences of two C. strains isolated from a Swiss semihard red-smear cheese. The genomes comprise 3.05 and 3.08 Mbp contain 3,030 3,089 putative coding sequences, respectively.
Clostridium tyrobutyricum is the main microorganism responsible for late blowing defect in hard and semi-hard cheeses, causing considerable economic losses to cheese industry. Deeper knowledge of metabolic requirements this can lead development more effective control approaches. In work, amino acids B vitamins essential sustaining growth C. were investigated using a genomic approach. As first step, genomes four strains analyzed presence genes putatively involved biosynthesis vitamins....
High incidences of the foodborne pathogen