Literature DB >> 11843406

Identification of lactic acid bacteria from spoiled, vacuum-packaged 'gravad' rainbow trout using ribotyping.

Ulrike Lyhs1, Hannu Korkeala, Johanna Björkroth.   

Abstract

A total of 296 lactic acid bacteria (LAB) isolated from spoiled, vacuum-packaged 'gravad' rainbow trout stored at 3 and 8 degrees C were characterised and identified using a molecular approach. The isolates were initially grouped according to their HindIII restriction endonuclease profiles and further identified to species level using an rRNA gene restriction pattern (ribotype) identification database. Lactobacillus sakei, L. curvatus and Carnobacterium piscicola were the three main species detected. Only one isolate was identified as C. divergens. Most of the carnobacteria were found in the samples stored at 3 degrees C. The relative proportion of L. sakei was higher in the samples stored at 8 degrees C.

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Year:  2002        PMID： 11843406     DOI： 10.1016/s0168-1605(01)00634-1

Source DB:  PubMed          Journal:  Int J Food Microbiol        ISSN： 0168-1605            Impact factor:   5.277


  9 in total

1.  Direct molecular approach to monitoring bacterial colonization on vacuum-packaged beef.

Authors:  Cecilia Fontana; Pier Sandro Cocconcelli; Graciela Vignolo
Journal:  Appl Environ Microbiol       Date:  2006-08       Impact factor: 4.792

2.  Genome sequence of the bacteriocin-producing Lactobacillus curvatus strain CRL705.

Authors:  Elvira María Hebert; Lucila Saavedra; María Pía Taranto; Fernanda Mozzi; Christian Magni; María Elena F Nader; Graciela Font de Valdez; Fernando Sesma; Graciela Vignolo; Raúl R Raya
Journal:  J Bacteriol       Date:  2012-01       Impact factor: 3.490

3.  Purification and Characterization of a Novel Anti-Campylobacter Bacteriocin Produced by Lactobacillus curvatus DN317.

Authors:  Mohamed Zommiti; Hamdan Almohammed; Mounir Ferchichi
Journal:  Probiotics Antimicrob Proteins       Date:  2016-12       Impact factor: 4.609

4.  Identification, technological and safety characterization of Lactobacillus sakei and Lactobacillus curvatus isolated from Argentinean anchovies (Engraulis anchoita).

Authors:  Carolina Belfiore; Raúl R Raya; Graciela M Vignolo
Journal:  Springerplus       Date:  2013-06-07

5.  Phylogenomic Analysis of Lactobacillus curvatus Reveals Two Lineages Distinguished by Genes for Fermenting Plant-Derived Carbohydrates.

Authors:  Lucrecia C Terán; Gwendoline Coeuret; Raúl Raya; Monique Zagorec; Marie-Christine Champomier-Vergès; Stéphane Chaillou
Journal:  Genome Biol Evol       Date:  2018-06-01       Impact factor: 3.416

6.  Salmon Gravlax Biopreservation With Lactic Acid Bacteria: A Polyphasic Approach to Assessing the Impact on Organoleptic Properties, Microbial Ecosystem and Volatilome Composition.

Authors:  Norman Wiernasz; Françoise Leroi; Frédérique Chevalier; Josiane Cornet; Mireille Cardinal; Jens Rohloff; Delphine Passerini; Sigurlaug Skırnisdóttir; Marie-France Pilet
Journal:  Front Microbiol       Date:  2020-01-21       Impact factor: 5.640

7.  Retrospective Use of Whole-Genome Sequencing Expands the Multicountry Outbreak Cluster of Listeria monocytogenes ST1247.

Authors:  Mihkel Mäesaar; Rafael Mamede; Terje Elias; Mati Roasto
Journal:  Int J Genomics       Date:  2021-04-01       Impact factor: 2.326

Review 8.  Carnobacterium: positive and negative effects in the environment and in foods.

Authors:  Jørgen J Leisner; Birgit Groth Laursen; Hervé Prévost; Djamel Drider; Paw Dalgaard
Journal:  FEMS Microbiol Rev       Date:  2007-09       Impact factor: 16.408

9.  Public health risks related to food safety issues in the food market: a systematic literature review.

Authors:  Zemichael Gizaw
Journal:  Environ Health Prev Med       Date:  2019-11-30       Impact factor: 3.674
  9 in total

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