Complete genome sequence of Lactococcus lactis subsp. lactis SLPE1-3, a novel lactic acid bacterium causing postharvest decay of the mushroom Pleurotus eryngii

Zhao, Yunxia; Zhu, Rong; Wāng, Ying; Song, Zhiwei; Shan, Chengjun; Qiu, Jingping; Liu, Fengquan

doi:10.1007/s42161-018-0101-3

Cited by 6 publications

(5 citation statements)

References 39 publications

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“…Instead, regarding the case of the mushroom, the latter effect (i.e., the loss in the volume which potentially produces a decline of the thermal imprint projected on the tessellatum layer) is at the base of the numerical simulation, and will be experimentally investigated by IRT in the future for comparative purposes. Despite the fact that the mushroom can be considered an inclusion of dynamic nature, it is stated that it does not influence the surrounding material for a threefold reason: a) the reactivity of pozzolanic material is strongly directed towards the binder, and slightly towards organic materials [43], b) the mushroom grew at a temperature below 10 C, then it was harvested during the winter season, put inside the sample the day after the harvesting procedure [44] and subsequently analyzed by IRT bearing in mind the consolidation process of the mosaic, and c) the blends containing pozzolanic material show a decrement of the heats of hydration (at the main hydration peak) when compared to pure cement [45]. The compact structure of the fir cone was numerically represented with a cylindrical shape, preserving both the actual volume and the position of the centroid.…”

Section: Description Of the Mosaic Samplementioning

confidence: 99%

Evaluation of the state of conservation of mosaics: Simulations and thermographic signal processing

Сфарра

Ibarra-Castanedo

Theodorakeas

et al. 2017

International Journal of Thermal Sciences

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Section: Description Of the Mosaic Samplementioning

confidence: 99%

Evaluation of the state of conservation of mosaics: Simulations and thermographic signal processing

Сфарра

Ibarra-Castanedo

Theodorakeas

et al. 2017

International Journal of Thermal Sciences

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“…ough L. lactis was generally recognized as a safe status and widely used in the food industry, it has been reported that L. lactis could be associated with the postharvest decay of mushrooms [27]. Moreover, L. lactis is a homofermentative bacteria, meaning it can produce lactic acid.…”

Section: Growth Of L Lactis and Background Microorganisms In Fvfbmentioning

confidence: 99%

Comparative Study of ɛ-Polylysine or Nisin Inhibition Kinetics of Lactococcus lactis and Spoilage Microorganisms in Fresh Flammulina velutipes Fruiting Bodies

Wei

Pan

Jia

et al. 2022

Journal of Food Quality

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Flammulina velutipes is one of the most important edible mushrooms, which quickly decays with a short shelf life. However, little is known about the effect of ɛ-polylysine (ɛ-PL) or nisin on the survival of Lactococcus lactis (L. lactis) during the storage at constant temperatures. The objective of this study was to investigate the effect of ɛ-PL or nisin on the growth of L. lactis and background (BK) microorganisms in fresh Flammulina velutipes fruiting bodies (FVFB) and develop mathematical models to predict their growth behavior. The effect of ɛ-PL (0.15 and 0.30 g/kg) or nisin (0.10 and 0.20 g/kg) on the growth of L. lactis and BK microorganisms in FVFB was analyzed at 4, 16, and 20°C. The lag phase of L. lactis was extended, and the specific growth rate was decreased by increasing concentrations of ɛ-PL or nisin and lowering the temperature. The results showed that ɛ-PL or nisin could control the growth of L. lactis in FVFB. However, the growth of BK microorganisms was not affected by ɛ-PL or nisin. The growth of L. lactis and BK microorganisms could be successfully described by the reparameterized Gompertz and no lag phase models, respectively. Additionally, ɛ-PL or nisin could maintain the quality of FVFB by preventing weight loss, color-changing, and decreasing soluble solid content in FVFB at 4°C. These results suggest that ɛ-PL or nisin in combination with low temperature may inhibit the growth of L. lactis in FVFB and prevent the decrease in the quality of FVFB.

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“…Tormo et al (2015) reported that L. lactis was the dominant species in raw goat milk. However, some studies reported that L. lactis was the causal agent of postharvest decay of mushroom (Zhao et al, 2013(Zhao et al, , 2018. Furthermore, L. lactis had a homofermentative metabolism, and it does not directly cause soft rot, but it can produce lactic acid from carbohydrates and create favorable conditions for soft rot symptoms of various vegetables (Baheyeldin and Gahan, 2010;Song et al, 2017).…”

Section: Native Microflora Composition and Diversitymentioning

confidence: 99%

Isolation and Molecular Identification of the Native Microflora on Flammulina velutipes Fruiting Bodies and Modeling the Growth of Dominant Microbiota (Lactococcus lactis)

Wei

Pan

et al. 2021

Front. Microbiol.

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The objectives of this study were to isolate and identify the dominant microorganism in Flammulina velutipes fruiting bodies (FVFB) and to develop kinetic models for describing its growth. The native microflora community on FVFB was isolated and identified using morphological examination and high-throughput sequencing analysis. FVFB presented complex microbial communities with dominant microorganisms being Lactococcus lactis. Irradiated FVFB were inoculated with the isolated strain of L. lactis and cultivated at various temperatures (4, 10, 16, 20, 25, 32, and 37°C). Three primary models, namely the Huang, Baranyi and Roberts, and reparameterized Gompertz models, and three secondary models, namely the Huang square-root, Ratkowsky square-root, and Arrhenius-type models, were developed and evaluated. With the lowest values of mean square error (MSE, 0.023–0.161) and root mean square error (RMSE, 0.152–0.401) values, the reparameterized Gompertz model was more suitable to describe the growth of L. lactis on FVFB than both Huang and Baranyi and Roberts models. The Ratkowsky square-root model provided more accurate estimation for the effect of temperature on the specific growth rate of L. lactis. The minimum growth temperature predicted by the Ratkowsky square-root model was −7.1°C. The kinetic models developed in this study could be used to evaluate the growth behavior of L. lactis on FVFB and estimate the shelf-life of FVFB.

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Complete genome sequence of Lactococcus lactis subsp. lactis SLPE1-3, a novel lactic acid bacterium causing postharvest decay of the mushroom Pleurotus eryngii

Cited by 6 publications

References 39 publications

Evaluation of the state of conservation of mosaics: Simulations and thermographic signal processing

Evaluation of the state of conservation of mosaics: Simulations and thermographic signal processing

Comparative Study of ɛ-Polylysine or Nisin Inhibition Kinetics of Lactococcus lactis and Spoilage Microorganisms in Fresh Flammulina velutipes Fruiting Bodies

Isolation and Molecular Identification of the Native Microflora on Flammulina velutipes Fruiting Bodies and Modeling the Growth of Dominant Microbiota (Lactococcus lactis)

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