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Mather AE, Gilmour MW, Reid SWJ, French NP. Foodborne bacterial pathogens: genome-based approaches for enduring and emerging threats in a complex and changing world. Nat Rev Microbiol 2024:10.1038/s41579-024-01051-z. [PMID: 38789668 DOI: 10.1038/s41579-024-01051-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/16/2024] [Indexed: 05/26/2024]
Abstract
Foodborne illnesses pose a substantial health and economic burden, presenting challenges in prevention due to the diverse microbial hazards that can enter and spread within food systems. Various factors, including natural, political and commercial drivers, influence food production and distribution. The risks of foodborne illness will continue to evolve in step with these drivers and with changes to food systems. For example, climate impacts on water availability for agriculture, changes in food sustainability targets and evolving customer preferences can all have an impact on the ecology of foodborne pathogens and the agrifood niches that can carry microorganisms. Whole-genome and metagenome sequencing, combined with microbial surveillance schemes and insights from the food system, can provide authorities and businesses with transformative information to address risks and implement new food safety interventions across the food chain. In this Review, we describe how genome-based approaches have advanced our understanding of the evolution and spread of enduring bacterial foodborne hazards as well as their role in identifying emerging foodborne hazards. Furthermore, foodborne hazards exist in complex microbial communities across the entire food chain, and consideration of these co-existing organisms is essential to understanding the entire ecology supporting pathogen persistence and transmission in an evolving food system.
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Affiliation(s)
- Alison E Mather
- Quadram Institute Bioscience, Norwich, UK.
- University of East Anglia, Norwich, UK.
| | - Matthew W Gilmour
- Quadram Institute Bioscience, Norwich, UK
- University of East Anglia, Norwich, UK
| | | | - Nigel P French
- Tāuwharau Ora, School of Veterinary Science, Te Kunenga Ki Pūrehuroa, Massey University, Papaioea, Palmerston North, Aotearoa New Zealand
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Freire V, Condón S, Gayán E. Impact of sporulation temperature on germination of Bacillus subtilis spores under optimal and adverse environmental conditions. Food Res Int 2024; 182:114064. [PMID: 38519157 DOI: 10.1016/j.foodres.2024.114064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 01/13/2024] [Accepted: 01/25/2024] [Indexed: 03/24/2024]
Abstract
Bacillus subtilis spores are important food spoilage agents and are occasionally involved in food poisoning. In foods that are not processed with intense heat, such bacterial spores are controlled by a combination of different hurdles, such as refrigeration, acidification, and low water activity (aw), which inhibit or delay germination and/or growth. Sporulation temperature has long been regarded as a relevant factor for the assessment of germination in chemically defined media, but little is known about its impact on food preservation environments. In this study, we compared germination dynamics of B. subtilis spores produced at optimal temperature (37 °C) with others incubated at suboptimal (20 °C) and supraoptimal (43 °C) temperatures in a variety of nutrients (rich-growth medium, L-alanine, L-valine, and AGFK) under optimal conditions as well as under food-related stresses (low aw, pH, and temperature). Spores produced at 20 °C had a lower germination rate and efficiency than those incubated at 37 °C in all the nutrients, while those sporulated at 43 °C displayed a higher germination rate and/or efficiency in response to rich-growth medium and mostly to L-alanine and AGFK under optimal environmental conditions. However, differences in germination induced by changes in sporulation temperature decreased when spores were activated by heat, mainly due to the greater benefit of heat for spores produced at 20 °C and 37 °C than at 43 °C, especially in AGFK. Non-heat-activated spores produced at 43 °C still displayed superior germination fitness under certain stresses that had considerably impaired the germination of the other two populations, such as reduced temperature and aw. Moreover, they presented lower temperature and pH boundaries for the inhibition of germination in rich-growth medium, while requiring a higher NaCl concentration threshold compared to spores obtained at optimal and suboptimal temperature. Sporulation temperature is therefore a relevant source of variability in spore germination that should be taken into account for the accurate prediction of spore behaviour under variable food preservation conditions with the aim of improving food safety and stability.
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Affiliation(s)
- Víctor Freire
- Department of Animal Production and Food Science, AgriFood Institute of Aragon (IA2), University of Zaragoza-CITA, Faculty of Veterinary, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Santiago Condón
- Department of Animal Production and Food Science, AgriFood Institute of Aragon (IA2), University of Zaragoza-CITA, Faculty of Veterinary, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Elisa Gayán
- Department of Animal Production and Food Science, AgriFood Institute of Aragon (IA2), University of Zaragoza-CITA, Faculty of Veterinary, Miguel Servet 177, 50013 Zaragoza, Spain.
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Ortiz-Cortés LY, Aréchiga-Carvajal ET, Ventura-Canseco LMC, Ruíz-Valdiviezo VM, Gutiérrez-Miceli FA, Alvarez-Gutiérrez PE. Analysis of phenotypic changes in high temperature and low pH extreme conditions of Alicyclobacillus sendaiensis PA2 related with the cell wall and sporulation genes. Arch Microbiol 2024; 206:53. [PMID: 38180563 DOI: 10.1007/s00203-023-03735-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 11/01/2023] [Accepted: 11/04/2023] [Indexed: 01/06/2024]
Abstract
The A. sendaiensis PA2 is a polyextremophile bacterium. In this study, we analyze the A. sendaiensis PA2 genome. The genome was assembled and annotated. The A. sendaiensis PA2 genome structure consists of a 2,956,928 bp long chromosome and 62.77% of G + C content. 3056 CDSs were predicted, and 2921 genes were assigned to a putative function. The ANIm and ANIb value resulted in 97.17% and 96.65%, the DDH value was 75.5%, and the value of TETRA (Z-score) was 0.98. Comparative genomic analyses indicated that three systems are enriched in A. sendaiensis PA2. This strain has phenotypic changes in cell wall during batch culture at 65 °C, pH 5.0 and without carbon and nitrogen source. The presence of unique genes of cell wall and sporulation subsystem could be related to the adaptation of A. sendaiensis PA2 to hostile conditions.
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Affiliation(s)
- Lourdes Yaret Ortiz-Cortés
- Tecnológico Nacional de México/IT de Tuxtla Gutiérrez, Carretera Panamericana Km 1080, Col. Terán, 29050, Tuxtla Gutiérrez, Chiapas, México
| | | | | | - Victor Manuel Ruíz-Valdiviezo
- Tecnológico Nacional de México/IT de Tuxtla Gutiérrez, Carretera Panamericana Km 1080, Col. Terán, 29050, Tuxtla Gutiérrez, Chiapas, México
| | - Federico Antonio Gutiérrez-Miceli
- Tecnológico Nacional de México/IT de Tuxtla Gutiérrez, Carretera Panamericana Km 1080, Col. Terán, 29050, Tuxtla Gutiérrez, Chiapas, México
| | - Peggy Elizabeth Alvarez-Gutiérrez
- Tecnológico Nacional de México/IT de Tuxtla Gutiérrez, Carretera Panamericana Km 1080, Col. Terán, 29050, Tuxtla Gutiérrez, Chiapas, México.
- CONAHCYT/IT de Tuxtla Gutiérrez, Carretera Panamericana Km 1080, Col. Terán, 29050, Tuxtla Gutiérrez, Chiapas, México.
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Delmon C, Ouk C, Casellas M, Prorot A. Evaluation of the additive effects of volatile fatty acids and moderate heat treatment for enhancing the inactivation of vegetative cells and spores of Clostridium perfringens by flow cytometry. Anaerobe 2023; 84:102802. [PMID: 38007214 DOI: 10.1016/j.anaerobe.2023.102802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 11/12/2023] [Accepted: 11/15/2023] [Indexed: 11/27/2023]
Abstract
OBJECTIVES Clostridium perfringens is a well-known spore-forming bacterium that can resist the environment. A mixture of volatile fatty acids or thermal treatments can interact with these bacteria. The aim of this study was to evaluate the effects of different volatile fatty acid concentrations and moderate heat treatment on Clostridium perfringens sporulation. METHODS A pure culture of Clostridium perfringens type A in Duncan Strong medium was treated with a mixture of volatile fatty acids at several concentrations. A thermal treatment was also tested. To evaluate the effects, a double staining method was employed, and treatments on Clostridium perfringens were analysed by flow cytometry. RESULTS Moderate heat treatment destroyed vegetative forms but had no effect on sporulating forms. Volatile fatty acids combined with moderate heat treatment inhibited Clostridium perfringens sporulation. CONCLUSIONS The use of flow cytometry as an original method for evaluating the treatment of Clostridium perfringens is of interest because of its simplicity, short time to obtain results, and the level of information provided on the microbial population (impact on metabolism). A combination of mild treatments (moderate heat treatment + volatile fatty acids) to decrease the Clostridium perfringens concentration when these bacteria sporulate is a very promising finding for inhibiting Clostridium perfringens propagation.
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Affiliation(s)
- Cedric Delmon
- E2Lim laboratory, UR 24133, University of Limoges, Limoges, France.
| | - Catherine Ouk
- UMR CNRS 7276, INSERM 1262, Faculté de Médecine, Université de Limoges, F-87025, Limoges Cedex, France.
| | - Magali Casellas
- E2Lim laboratory, UR 24133, University of Limoges, Limoges, France.
| | - Audrey Prorot
- E2Lim laboratory, UR 24133, University of Limoges, Limoges, France.
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Freire V, Del Río J, Gómara P, Salvador M, Condón S, Gayán E. Comparative study on the impact of equally stressful environmental sporulation conditions on thermal inactivation kinetics of B. subtilis spores. Int J Food Microbiol 2023; 405:110349. [PMID: 37591013 DOI: 10.1016/j.ijfoodmicro.2023.110349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 06/30/2023] [Accepted: 07/29/2023] [Indexed: 08/19/2023]
Abstract
Control of bacterial spores continues to be one of the main challenges for the food industry due to their wide dissemination and extremely high resistance to processing methods. Furthermore, the large variability in heat resistance in spores that contaminate foods makes it difficult to establish general processing conditions. Such heterogeneity not only derives from inherent differences among species and strains, but also from differences in sporulation environments that are generally ignored in spores encountered in foods. We evaluated heat inactivation kinetics and the thermodependency of resistance parameters in B. subtilis 168 spores sporulated at adverse temperatures, water activity (aw), and pH, applying an experimental approach that allowed us to quantitatively compare the impact of each condition. Reduction of incubation temperature from the optimal temperature dramatically reduced thermal resistance, and it was the most influential factor, especially at the highest treatment temperatures. These spores were also more sensitive to chemicals presumably acting in the inner membrane. Reducing sporulation aw increased heat resistance, although the magnitude of that effect depended on the solute and the treatment temperature. Thus, changes in sporulation environments varied 3D100°C values up to 10.4-fold and z values up to 1.7-fold, highlighting the relevance of taking such a source of variability into account when setting heat processing conditions. UV-C treatment and sodium hypochlorite efficiently inactivated all spore populations, including heat-resistant ones produced at low aw.
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Affiliation(s)
- Víctor Freire
- Department of Animal Production and Food Science, AgriFood Institute of Aragon (IA2), University of Zaragoza-CITA, Faculty of Veterinary, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Javier Del Río
- Department of Animal Production and Food Science, AgriFood Institute of Aragon (IA2), University of Zaragoza-CITA, Faculty of Veterinary, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Paula Gómara
- Department of Animal Production and Food Science, AgriFood Institute of Aragon (IA2), University of Zaragoza-CITA, Faculty of Veterinary, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Maika Salvador
- Department of Animal Production and Food Science, AgriFood Institute of Aragon (IA2), University of Zaragoza-CITA, Faculty of Veterinary, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Santiago Condón
- Department of Animal Production and Food Science, AgriFood Institute of Aragon (IA2), University of Zaragoza-CITA, Faculty of Veterinary, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Elisa Gayán
- Department of Animal Production and Food Science, AgriFood Institute of Aragon (IA2), University of Zaragoza-CITA, Faculty of Veterinary, Miguel Servet 177, 50013 Zaragoza, Spain.
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Xu M, Selvaraj GK, Lu H. Environmental sporobiota: Occurrence, dissemination, and risks. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 869:161809. [PMID: 36702282 DOI: 10.1016/j.scitotenv.2023.161809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 01/03/2023] [Accepted: 01/20/2023] [Indexed: 06/18/2023]
Abstract
Spore-forming bacteria known as sporobiota are widespread in diverse environments from terrestrial and aquatic habitats to industrial and healthcare systems. Studies on sporobiota have been mainly focused on food processing and clinical fields, while a large amount of sporobiota exist in natural environments. Due to their persistence and capabilities of transmitting virulence factors and antibiotic resistant genes, environmental sporobiota could pose significant health risks to humans. These risks could increase as global warming and environmental pollution has altered the life cycle of sporobiota. This review summarizes the current knowledge of environmental sporobiota, including their occurrence, characteristics, and functions. An interaction network among clinical-, food-related, and environment-related sporobiota is constructed. Recent and effective methods for detecting and disinfecting environmental sporobiota are also discussed. Key problems and future research needs for better understanding and reducing the risks of environmental sporobiota and sporobiome are proposed.
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Affiliation(s)
- Min Xu
- Key Laboratory of Environmental Remediation and Ecological Health, Ministry of Education, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou 310058, China
| | - Ganesh-Kumar Selvaraj
- Department of Microbiology, St. Peter's Institute of Higher Education and Research, Chennai 600054, Tamil Nadu, India.
| | - Huijie Lu
- Key Laboratory of Environmental Remediation and Ecological Health, Ministry of Education, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Water Pollution Control and Environmental Safety, Zhejiang, China.
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Xu J, Guo L, Zhao N, Meng X, Zhang J, Wang T, Wei X, Fan M. Response mechanisms to acid stress of acid-resistant bacteria and biotechnological applications in the food industry. Crit Rev Biotechnol 2023; 43:258-274. [PMID: 35114869 DOI: 10.1080/07388551.2021.2025335] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Acid-resistant bacteria are more and more widely used in industrial production due to their unique acid-resistant properties. In order to survive in various acidic environments, acid-resistant bacteria have developed diverse protective mechanisms such as sensing acid stress and signal transduction, maintaining intracellular pH homeostasis by controlling the flow of H+, protecting and repairing biological macromolecules, metabolic modification, and cross-protection. Acid-resistant bacteria have broad biotechnological application prospects in the food field. The production of fermented foods with high acidity and acidophilic enzymes are the main applications of this kind of bacteria in the food industry. Their acid resistance modules can also be used to construct acid-resistant recombinant engineering strains for special purposes. However, they can also cause negative effects on foods, such as spoilage and toxicity. Herein, the aim of this paper is to summarize the research progress of molecular mechanisms against acid stress of acid-resistant bacteria. Moreover, their effects on the food industry were also discussed. It is useful to lay a foundation for broadening our understanding of the physiological metabolism of acid-resistant bacteria and better serving the food industry.
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Affiliation(s)
- Junnan Xu
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Li Guo
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Ning Zhao
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Xuemei Meng
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Jie Zhang
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Tieru Wang
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Xinyuan Wei
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Mingtao Fan
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
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Cai G, Liu T, Zhang J, Song H, Jiang Q, Zhou C. Control for chlorine resistant spore forming bacteria by the coupling of pre-oxidation and coagulation sedimentation, and UV-AOPs enhanced inactivation in drinking water treatment. WATER RESEARCH 2022; 219:118540. [PMID: 35550966 DOI: 10.1016/j.watres.2022.118540] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 04/06/2022] [Accepted: 05/02/2022] [Indexed: 06/15/2023]
Abstract
Spore forming bacteria (SFB) are strongly chlorine resistant. Their presence in drinking water may cause diseases and pose threat to public health. Three SFB strains, i.e. Bacillus alvei, Bacillus cereus, and Lysinibacillus fusiformis, were isolated and identified from the finished water of a drinking water treatment plant where bacteria colonies occasionally reached the limit value. Due to their chlorine resistance, a SFB control strategy coupling pre-oxidation, coagulation sedimentation, and UV-AOPs inactivation in water treatment process was studied in lab scale. Five minutes pre-oxidation treatment by applying Cl2 and ClO2 induced remarkable spore transformation. Longer pre-oxidation exposure time didn't have apparent improvement. Cl2 and ClO2 dosages of 0.9 mg/L and 0.5 mg/L were suggested, respectively. The formed spores can be efficiently removed by the following coagulation sedimentation treatment. At a suggested dosage combination of 20 mg/L PAC and 0.08 mg/L PAM, spore removal efficiency reached about 3.15-lg. Comparing to applying sole UV irradiation, enhanced UV inactivation by adding 0.1 mM H2O2, or Cl2, or peroxymonosulfate (PMS) substantially improved the inactivation of the most chlorine resistant SFB strain, Lysinibacillus fusiformis. UV-AOPs stably achieved 2-lg inactivation rate at UV dosage of 40 mJ/cm2. UV/H2O2, UV/Cl2 and UV/PMS inactivation kinetically enhanced 1.20 times, 1.36 times and 1.91 times over sole UV irradiation. Intracellular DNA and ATP leakages were detected, and remarkable damages of Lysinibacillus fusiformis cells' surface and ultrastructure were observed. These findings evidenced cell wall and cell membrane destructions, guaranteeing substantial SFB cells inactivation. This study was carried out based on three SFB strains isolated from a finished water, and common engineering practical operations. By providing engineeringly relevant references, the outcomes obtained would be helpful for dealing with SFB outbreak risk in drinking water treatment.
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Affiliation(s)
- Guangqiang Cai
- Harbin Institute of Technology, Shenzhen, Shenzhen, 518055, China; Shenzhen Water Affairs (Group) Co., Ltd., Shenzhen, 518031, China
| | - Tongzhou Liu
- Harbin Institute of Technology, Shenzhen, Shenzhen, 518055, China.
| | - Jinsong Zhang
- Harbin Institute of Technology, Shenzhen, Shenzhen, 518055, China; Shenzhen Water Affairs (Group) Co., Ltd., Shenzhen, 518031, China
| | - Haoran Song
- Research Center for Eco-environmental Engineering, Dongguan University of Technology, Dongguan, 523808, China
| | - Qijun Jiang
- Shenzhen Shen Shui Bao An Water Affairs (Group) Co., Ltd., Shenzhen, 518133, China
| | - Chang Zhou
- School of Civil Engineering, Guangzhou University, Guangzhou, 510006, China
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Lamba S, Mundanda Muthappa D, Fanning S, Scannell AGM. Sporulation and Biofilms as Survival Mechanisms of Bacillus Species in Low-Moisture Food Production Environments. Foodborne Pathog Dis 2022; 19:448-462. [PMID: 35819266 DOI: 10.1089/fpd.2022.0006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Low-moisture foods (LMF) have clear advantages with respect to limiting the growth of foodborne pathogens. However, the incidences of Bacillus species in LMF reported in recent years raise concerns about food quality and safety, particularly when these foods are used as ingredients in more complex higher moisture products. This literature review describes the interlinked pathways of sporulation and biofilm formation by Bacillus species and their underlying molecular mechanisms that contribute to the bacteriums' persistence in LMF production environments. The long-standing challenges of food safety and quality in the LMF industry are also discussed with a focus on the bakery industry.
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Affiliation(s)
- Sakshi Lamba
- UCD Institute of Food and Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Agriculture and Food Science, and Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Dechamma Mundanda Muthappa
- UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Agriculture and Food Science, and Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Séamus Fanning
- UCD Institute of Food and Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Public Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Amalia G M Scannell
- UCD Institute of Food and Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Agriculture and Food Science, and Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
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Park KM, Kim HJ, Park KJ, Koo M. Toxigenic Potential of Mesophilic and Psychrotolerant Bacillus cereus Isolates from Chilled Tofu. Foods 2022; 11:foods11121674. [PMID: 35741876 PMCID: PMC9222640 DOI: 10.3390/foods11121674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 06/03/2022] [Accepted: 06/06/2022] [Indexed: 12/04/2022] Open
Abstract
The prevalence, toxin gene profile, antibiogram, and biofilm formation to determine the virulence potential of mesophilic and psychrotolerant Bacillus cereus (B. cereus) isolated from chilled tofu were investigated. Among 58 isolates, 21 isolates were capable of growth at 7 °C, and these isolates shared a potential hazard for food poisoning with mesophilic isolates. B. cereus harboring enterotoxin genes was more frequently found in psychrotolerant isolates than in mesophilic isolates. Thirty-seven (62.2%) mesophilic isolates and all psychrotolerant isolates carried four or more enterotoxin genes. The hemolysin BL (42.9%) and nonhemolytic enterotoxin complexes (90.5%) were found at a higher frequency in psychrotolerant isolates than in mesophilic isolates. Some B. cereus isolates showed resistance to rifampicin or clindamycin, regardless of mesophilic and psychrotolerant isolates. A total of 56% and 40% mesophilic isolates displayed the strongest biofilm formation at 40 and 42 °C, respectively. However, the biofilm formation of psychrotolerant isolates was not significantly affected by temperature. The results of this study provide new strategies for the development of bacterial control, which allows us to optimize technologies to inhibit B. cereus, including psychrotolerant isolates, in the food industry.
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Affiliation(s)
- Kyung-Min Park
- Department of Food Safety and Distribution Research Group, Korea Research Institute, Wanju-gun 55365, Korea; (K.-M.P.); (H.-J.K.); (K.-J.P.)
| | - Hyun-Jung Kim
- Department of Food Safety and Distribution Research Group, Korea Research Institute, Wanju-gun 55365, Korea; (K.-M.P.); (H.-J.K.); (K.-J.P.)
- Department of Food Biotechnology, Korea University of Science & Technology, Daejeon 34113, Korea
| | - Kee-Jai Park
- Department of Food Safety and Distribution Research Group, Korea Research Institute, Wanju-gun 55365, Korea; (K.-M.P.); (H.-J.K.); (K.-J.P.)
| | - Minseon Koo
- Department of Food Safety and Distribution Research Group, Korea Research Institute, Wanju-gun 55365, Korea; (K.-M.P.); (H.-J.K.); (K.-J.P.)
- Department of Food Biotechnology, Korea University of Science & Technology, Daejeon 34113, Korea
- Correspondence: ; Tel.: +82-63-219-9161
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11
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Rush CE, Johnson J, Burroughs S, Riesgaard B, Torres A, Meunier-Goddik L, Waite-Cusic J. Evaluating Paenibacillus odorifer for its potential to reduce shelf life in reworked high-temperature, short-time fluid milk products. JDS COMMUNICATIONS 2022; 3:91-96. [PMID: 36339734 PMCID: PMC9623621 DOI: 10.3168/jdsc.2021-0168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Accepted: 11/21/2021] [Indexed: 06/16/2023]
Abstract
Rework is a common practice used in the dairy industry as a strategy to help minimize waste from processing steps or errors that might otherwise render the product unsaleable. Dairy processors may rework their high-temperature, short-time (HTST) fluid milk products up to code date (21 d) at a typical dilution rate of ≤20% rework into ≥80% fresh raw milk. Bacterial spores present in raw milk that can survive pasteurization and grow at refrigeration temperatures are often responsible for milk spoilage. However, the potential impact of growth and thermal resistance of organisms in reworked product has not been investigated. Our objective was to characterize growth, sporulation, and thermal resistance of Paenibacillus odorifer under conditions representative of extreme storage conditions (time and temperature) of reduced fat (2%) and chocolate milk to evaluate whether product containing rework would have a reduced shelf life. Commercial UHT-pasteurized 2% milk and chocolate milk were independently inoculated with 4 strains of P. odorifer at 1 to 2 log cfu/mL and stored at 4°C and 7°C for 30 d. Changes in P. odorifer cell densities were determined by standard serial dilution with spread plating on tryptic soy agar with yeast extract and incubation at 25°C for 48 h. Spore counts were determined following thermal treatment at 80°C for 12 min. Thermal resistance of a cocktail of P. odorifer in milk was determined after treatments at 63°C for 30 min and 72°C for 15 s. Strains of P. odorifer grew rapidly at 7°C and reached a maximum cell density of ~8 log cfu/g in both 2% and chocolate milk within 12 d. All strains grew more slowly at 4°C and had not reached maximum cell density by 21 d. With extreme temperature abuse (25°C, 24 h), P. odorifer will sporulate in milk; however, thermally resistant subpopulations, including spores, did not develop in milk at 4°C until after stationary phase was achieved (>24 d). Vegetative cells of P. odorifer were verified to be sensitive to pasteurization (>7 log reduction); therefore, P. odorifer would not be expected to contribute to reduced shelf life of fluid milk products containing rework, even with extended storage before rework.
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Fekraoui F, Ferret É, Paniel N, Auvy O, Chamontin C, André S, Simonin H, Perrier-Cornet JM. Cycling versus Continuous High Pressure treatments at moderate temperatures: Effect on bacterial spores? INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Taha AE. Raw Animal Meats as Potential Sources of Clostridium difficile in Al-Jouf, Saudi Arabia. Food Sci Anim Resour 2021; 41:883-893. [PMID: 34632406 PMCID: PMC8460330 DOI: 10.5851/kosfa.2021.e44] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 08/07/2021] [Accepted: 08/10/2021] [Indexed: 12/17/2022] Open
Abstract
Clostridium difficile present in feces of food animals may
contaminate their meats and act as a potential source of C.
difficile infection (CDI) to humans. C. difficile
resistance to antibiotics, its production of toxins and spores play major roles
in the pathogenesis of CDI. This is the first study to evaluate C.
difficile prevalence in retail raw animal meats, its antibiotics
susceptibilities and toxigenic activities in Al-Jouf, Saudi Arabia. Totally, 240
meat samples were tested. C. difficile was identified by
standard microbiological and biochemical methods. Vitek-2 compact system
confirmed C. difficile isolates were 15/240 (6.3%).
Toxins A/B were not detected by Xpect C. difficile toxin A/B
tests. Although all isolates were susceptible to vancomycin and metronidazole,
variable degrees of reduced susceptibilities to moxifloxacin, clindamycin or
tetracycline antibiotics were detected by Epsilon tests. C.
difficile strains with reduced susceptibility to antibiotics should
be investigated. Variability between the worldwide reported C.
difficile contamination levels could be due to absence of a gold
standard procedure for its isolation. Establishment of a unified testing
algorithm for C. difficile detection in food products is
definitely essential to evaluate the inter-regional variation in its prevalence
on national and international levels. Proper use of antimicrobials during animal
husbandry is crucial to control the selective drug pressure on C.
difficile strains associated with food animals. Investigating the
protective or pathogenic potential of non-toxigenic C.
difficile strains and the possibility of gene transfer from certain
toxigenic/ antibiotics-resistant to non-toxigenic/antibiotics-sensitive strains,
respectively, should be worthy of attention.
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Affiliation(s)
- Ahmed E Taha
- Microbiology and Immunology Unit, Department of Pathology, College of Medicine, Jouf University, Al-Jouf, Saudi Arabia.,Medical Microbiology and Immunology Department, Faculty of Medicine, Mansoura University, Mansoura, Egypt
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14
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Plant Tolerance to Drought Stress in the Presence of Supporting Bacteria and Fungi: An Efficient Strategy in Horticulture. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7100390] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Increasing temperature leads to intensive water evaporation, contributing to global warming and consequently leading to drought stress. These events are likely to trigger modifications in plant physiology and microbial functioning due to the altered availability of nutrients. Plants exposed to drought have developed different strategies to cope with stress by morphological, physiological, anatomical, and biochemical responses. First, visible changes influence plant biomass and consequently limit the yield of crops. The presented review was undertaken to discuss the impact of climate change with respect to drought stress and its impact on the performance of plants inoculated with plant growth-promoting microorganisms (PGPM). The main challenge for optimal performance of horticultural plants is the application of selected, beneficial microorganisms which actively support plants during drought stress. The most frequently described biochemical mechanisms for plant protection against drought by microorganisms are the production of phytohormones, antioxidants and xeroprotectants, and the induction of plant resistance. Rhizospheric or plant surface-colonizing (rhizoplane) and interior (endophytic) bacteria and fungi appear to be a suitable alternative for drought-stress management. Application of various biopreparations containing PGPM seems to provide hope for a relatively cheap, easy to apply and efficient way of alleviating drought stress in plants, with implications in productivity and food condition.
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15
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Díaz-López M, Nicolás E, López-Mondéjar R, Galera L, Garrido I, Fenoll J, Bastida F. Combined ozonation and solarization for the removal of pesticides from soil: Effects on soil microbial communities. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 758:143950. [PMID: 33321367 DOI: 10.1016/j.scitotenv.2020.143950] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 11/01/2020] [Accepted: 11/13/2020] [Indexed: 06/12/2023]
Abstract
Pesticides have been used extensively in agriculture to control pests and soil-borne diseases. Most of these pesticides can persist in soil in harmful concentrations due to their intrinsic characteristics and their interactions with soil. Soil solarization has been demonstrated to enhance pesticide degradation under field conditions. Recently, ozonation has been suggested as a feasible method for reducing the pesticide load in agricultural fields. However, the effects of ozonation in the soil microbial community have not been studied so far. Here, we evaluate the combined effects of solarization and ozonation on the microbial community of a Mediterranean soil. For this purpose, soil physico-chemical characteristics and enzyme activities and the biomass (through analysis of microbial fatty acids) and diversity (through 16S rRNA and ITS amplicon sequencing) of soil microbial communities were analyzed in a 50-day greenhouse experiment. The degradation of the pesticides was increased by 20%, 28%, and 33% in solarized soil (S), solarized soil with surface ozonation (SOS), and solarized soil with deep ozonation (SOD), respectively, in comparison to control (untreated) soil. Solarization and its combination with ozonation (SOS and SOD) increased the ammonium content as well as the electrical conductivity, while enzyme activities and soil microbial biomass were negatively affected. Despite the biocidal character of ozone, several microbial populations with demonstrated pesticide-degradation capacity showed increases in their relative abundance. Overall, the combination of solarization plus ozone did not exacerbate the effects of solarization on the soil chemistry and microbial communities, but did improve pesticide degradation.
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Affiliation(s)
| | - Emilio Nicolás
- CEBAS-CSIC, P.O. Box 164, 30100 Espinardo, Murcia, Spain
| | - Rubén López-Mondéjar
- Laboratory of Environmental Microbiology, Institute of Microbiology of the CAS, Vídeňská 1083, Praha 4 14220, Czech Republic
| | - Lucas Galera
- Novagric (Novedades Agrícolas, S.A.), Bulevar de Vicar 743, 04738 Vicar, Almería, Spain
| | - Isabel Garrido
- Sustainability and Quality Group of Fruit and Vegetable Products, Murcia Institute of Agri-Food Research and Development, C/Mayor s/n, La Alberca 30150, Murcia, Spain
| | - José Fenoll
- Sustainability and Quality Group of Fruit and Vegetable Products, Murcia Institute of Agri-Food Research and Development, C/Mayor s/n, La Alberca 30150, Murcia, Spain
| | - Felipe Bastida
- CEBAS-CSIC, P.O. Box 164, 30100 Espinardo, Murcia, Spain
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16
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Gauvry E, Mathot AG, Couvert O, Leguérinel I, Coroller L. Effects of temperature, pH and water activity on the growth and the sporulation abilities of Bacillus subtilis BSB1. Int J Food Microbiol 2020; 337:108915. [PMID: 33152569 DOI: 10.1016/j.ijfoodmicro.2020.108915] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 07/15/2020] [Accepted: 10/04/2020] [Indexed: 11/27/2022]
Abstract
Spore-forming bacteria are implicated in cases of food spoilage or food poisoning. In their sporulated form, they are resistant to physical and chemical treatments applied in the food industry and can persist throughout the food chain. The sporulation leads to an increase in the concentration of resistant forms in final products or food processing equipment. In order to identify sporulation environments in the food industry, it is necessary to be able to predict bacterial sporulation according to environmental factors. As sporulation occurs after bacterial growth, a kinetic model of growth-sporulation was used to describe the evolution of vegetative cells and spores through time. The effects of temperature, pH and water activity on the growth and the sporulation abilities of Bacillus subtilis BSB1 were modelled. The values of the growth boundaries were used as inputs to predict these effects. The good description of the sporulation kinetics by growth parameters suggests that the impact of the studied environmental factors is the same on both physiological process. Suboptimal conditions for growth delay the appearance of the first spores, and spores appear more synchronously in suboptimal conditions for growth. The developed model was also applicable to describe the growth and sporulation curves in changing temperature and pH conditions over time.
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Affiliation(s)
- Emilie Gauvry
- Univ Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ALTER'IX, F-29000 Quimper, France
| | - Anne-Gabrielle Mathot
- Univ Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ALTER'IX, F-29000 Quimper, France
| | - Olivier Couvert
- Univ Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ALTER'IX, F-29000 Quimper, France
| | - Ivan Leguérinel
- Univ Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ALTER'IX, F-29000 Quimper, France
| | - Louis Coroller
- Univ Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ALTER'IX, F-29000 Quimper, France.
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17
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Martin NH, Kent DJ, Evanowski RL, Zuber Hrobuchak TJ, Wiedmann M. Bacterial spore levels in bulk tank raw milk are influenced by environmental and cow hygiene factors. J Dairy Sci 2019; 102:9689-9701. [DOI: 10.3168/jds.2019-16304] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Accepted: 06/29/2019] [Indexed: 11/19/2022]
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18
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Quorum sensing in food spoilage and natural-based strategies for its inhibition. Food Res Int 2019; 127:108754. [PMID: 31882100 DOI: 10.1016/j.foodres.2019.108754] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 09/27/2019] [Accepted: 10/13/2019] [Indexed: 10/25/2022]
Abstract
Food can harbor a variety of microorganisms including spoilage and pathogenic bacteria. Many bacterial processes, including production of degrading enzymes, virulence factors, and biofilm formation are known to depend on cell density through a process called quorum sensing (QS), in which cells communicate by synthesizing, detecting and reacting to small diffusible signaling molecules - autoinducers (AI). The disruption of QS could decisively contribute to control the expression of many harmful bacterial phenotypes. Several quorum sensing inhibitors (QSI) have been extensively studied, being many of them of natural origin. This review provides an analysis on the role of QS in food spoilage and biofilm formation within the food industry. QSI from natural sources are also reviewed towards their putative future applications to prolong shelf life of food products and decrease foodborne pathogenicity.
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19
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Murphy SI, Kent D, Martin NH, Evanowski RL, Patel K, Godden SM, Wiedmann M. Bedding and bedding management practices are associated with mesophilic and thermophilic spore levels in bulk tank raw milk. J Dairy Sci 2019; 102:6885-6900. [PMID: 31202649 DOI: 10.3168/jds.2018-16022] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Accepted: 04/24/2019] [Indexed: 11/19/2022]
Abstract
Mesophilic and thermophilic spore-forming bacteria represent a challenge to the dairy industry, as these bacteria are capable of surviving adverse conditions associated with processing and sanitation and eventually spoil dairy products. The dairy farm environment, including soil, manure, silage, and bedding, has been implicated as a source for spores in raw milk. High levels of spores have previously been isolated from bedding, and different bedding materials have been associated with spore levels in bulk tank (BT) raw milk; however, the effect of different bedding types, bedding management practices, and bedding spore levels on the variance of spore levels in BT raw milk has not been investigated. To this end, farm and bedding management surveys were administered and unused bedding, used bedding, and BT raw milk samples were collected from dairy farms (1 or 2 times per farm) across the United States over 1 yr; the final data set included 182 dairy farms in 18 states. Bedding suspensions and BT raw milk were spore pasteurized (80°C for 12 min), and mesophilic and thermophilic spores were enumerated. Piecewise structural equation modeling analysis was used to determine direct and indirect pathways of association among farm and bedding practices, levels of spores in unused and used bedding, and levels of spores in BT raw milk. Separate models were constructed for mesophilic and thermophilic spore levels. The analyses showed that bedding material had a direct influence on levels of spores in unused and used bedding as well as an indirect association with spore levels in BT raw milk through used bedding spore levels. Specific bedding and farm management practices as well as cow hygiene in the housing area were associated with mesophilic and thermophilic spore levels in unused bedding, used bedding, and BT raw milk. Notably, levels of spores in used bedding were positively related to those in unused bedding, and used bedding spore levels were positively related to those in BT raw milk. The results of this study increase the understanding of the levels and ecology of mesophilic and thermophilic spores in raw milk, emphasize the possible role of bedding as a source of spores on-farm, and present opportunities for dairy producers to reduce spore levels in BT raw milk.
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Affiliation(s)
- S I Murphy
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - D Kent
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - N H Martin
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - R L Evanowski
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - K Patel
- Department of Veterinary Population Medicine, University of Minnesota, St. Paul 55108
| | - S M Godden
- Department of Veterinary Population Medicine, University of Minnesota, St. Paul 55108
| | - M Wiedmann
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853.
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20
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Influence of feed temperature to biofouling of ultrafiltration membrane during skim milk processing. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.02.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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22
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Study of microbial dynamics during optimization of hydrogen production from food waste by using LCFA-rich agent. ACTA ACUST UNITED AC 2019. [DOI: 10.1016/j.biteb.2019.01.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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23
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Candel-Pérez C, Ros-Berruezo G, Martínez-Graciá C. A review of Clostridioides [Clostridium] difficile occurrence through the food chain. Food Microbiol 2019; 77:118-129. [DOI: 10.1016/j.fm.2018.08.012] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2018] [Revised: 08/01/2018] [Accepted: 08/21/2018] [Indexed: 12/18/2022]
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24
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Survival variability of 12 strains of Bacillus cereus yielded to spray drying of whole milk. Int J Food Microbiol 2018; 286:80-89. [DOI: 10.1016/j.ijfoodmicro.2018.07.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Revised: 07/09/2018] [Accepted: 07/16/2018] [Indexed: 11/20/2022]
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25
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Gomri MA, El Moulouk Khaldi T, Kharroub K. Analysis of the diversity of aerobic, thermophilic endospore-forming bacteria in two Algerian hot springs using cultural and non-cultural methods. ANN MICROBIOL 2018. [DOI: 10.1007/s13213-018-1401-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
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26
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Bressuire-Isoard C, Broussolle V, Carlin F. Sporulation environment influences spore properties in Bacillus: evidence and insights on underlying molecular and physiological mechanisms. FEMS Microbiol Rev 2018; 42:614-626. [DOI: 10.1093/femsre/fuy021] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2017] [Accepted: 05/16/2018] [Indexed: 02/07/2023] Open
Affiliation(s)
- Christelle Bressuire-Isoard
- UMR408 SQPOV “Sécurité et Qualité des Produits d'Origine Végétale”, INRA–Avignon Université, Centre de Recherche PACA, CS40509, Site Agroparc, 84914 Avignon Cedex 9, France
| | - Véronique Broussolle
- UMR408 SQPOV “Sécurité et Qualité des Produits d'Origine Végétale”, INRA–Avignon Université, Centre de Recherche PACA, CS40509, Site Agroparc, 84914 Avignon Cedex 9, France
| | - Frédéric Carlin
- UMR408 SQPOV “Sécurité et Qualité des Produits d'Origine Végétale”, INRA–Avignon Université, Centre de Recherche PACA, CS40509, Site Agroparc, 84914 Avignon Cedex 9, France
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27
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Broussolle V, Carlin F, Lereclus D, Nielsen-LeRoux C, Sanchis V. Beneficial and detrimental spore-formers: a world of diversity. Res Microbiol 2016; 168:307-308. [PMID: 27965152 DOI: 10.1016/j.resmic.2016.11.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Accepted: 11/29/2016] [Indexed: 12/21/2022]
Affiliation(s)
- Véronique Broussolle
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France
| | - Frédéric Carlin
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France
| | - Didier Lereclus
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France.
| | | | - Vincent Sanchis
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France
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