Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability

Arioli, Stefania; Montanari, Chiara; Magnani, Michael; Tabanelli, Giulia; Patrignani, Francesca; Lanciotti, Rosalba; Mora, Diego; Gardini, Fausto

doi:10.1016/j.jfoodeng.2018.07.014

Cited by 33 publications

(38 citation statements)

References 55 publications

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“…Moreover, results suggest that HPH efficiency for microbial inactivation is influenced by various factors, including not only the matrix characteristics and processing parameters, but also the physiological diversity within a microbial population (Ferragut et al, 2015), probably characterized also by different stress resistance and ability to recover. For this reason, in order to validate the effectiveness of a new treatment, the estimation of resistant cells, at the viable but not culturable (VBNC) state, within a microbial population, must be also taken into consideration (Arioli et al, 2019). In the present research, the combination of a UHPH treatment at 200 MPa for 3 cycles and the product refrigeration during storage resulted in a stable and safe organic kiwifruit juice for more than 40 days, without detrimental effects on color, viscosity, and antioxidant activity.…”

Section: Discussionmentioning

confidence: 99%

(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice

et al. 2019

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The increasing competition within the food industry sector makes the requisite of innovation in processes and products essential, leading to focus the interest on the application of new processing technologies including high pressure homogenization (HPH) and ultra high pressure homogenization (UHPH). In this context, the present research aimed at evaluating the effects of two UHPH treatments performed at 200 MPa for 2 and 3 cycles on quality and functionality of organic kiwifruit juice stored at three different temperatures, i.e., 5, 15, and 25°C. The results showed that only the treatment performed at 200 MPa for 3 cycles was able to significantly increase the shelf-life of organic kiwifruit juices when stored at refrigeration temperature, avoiding also phase separation that occurred in the sample treated at 0.1 MPa (control) after 20 days of refrigerated storage. The obtained data showed also that the highest applied pressure was able to increase some quality parameters of the juice such as viscosity and luminosity (L ∗ ) and increased the availability of total phenol content consequently enhancing the juice total antioxidant activity. The application of a treatment at 200 MPa for 3 cycles allowed to obtain a stable kiwifruit juice for more than 40 days under refrigerated storage. A challenge to implement this technology in food process as full alternative to thermal treatment could be represented by the adoption of pressure level up to 400 MPa followed by the packaging in aseptic conditions.

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Section: Discussionmentioning

confidence: 99%

(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice

et al. 2019

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“…The cell suspensions were diluted in sterile filtered (0.2 μm) water and stained with a cell-permeant SYBR green I (1X) (Sigma-Aldrich, Milan, Italy) or to a double staining using SYBR green I and propidium iodide (PI) ( Arioli et al, 2019 ). After incubation at room temperature for 15 min, the labeled cell suspensions were diluted to reach approximately 10 6 events/ml, and they were analyzed by flow cytometry.…”

Section: Methodsmentioning

confidence: 99%

“…After incubation at room temperature for 15 min, the labeled cell suspensions were diluted to reach approximately 10 6 events/ml, and they were analyzed by flow cytometry. Cell suspensions that were prepared as described above were analyzed using the flow cytometer, according to Arioli et al (2019) and the obtained data were analyzed using BD Accuri TM C6 software version 1.0 (BD Biosciences, Milan, Italy). To detect cell debris as a consequence of the autolytic phenotype, the SYBR green I stained cell suspension was subjected to DNAse I (SIGMA-Aldrich) treatment according to the manufacturer instruction.…”

Section: Methodsmentioning

confidence: 99%

Role of Temperate Bacteriophage ϕ20617 on Streptococcus thermophilus DSM 20617T Autolysis and Biology

et al. 2018

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Streptococcus thermophilus DSM 20167T showed autolytic behavior when cultured in lactose- and sucrose-limited conditions. The amount of cell lysis induced was inversely related to the energetic status of the cells, as demonstrated by exposing cells to membrane-uncoupling and glycolysis inhibitors. Genome sequence analysis of strain DSM 20617T revealed the presence of a pac-type temperate bacteriophage, designated Φ20617, whose genomic organization and structure resemble those of temperate streptococcal bacteriophages. The prophage integrated at the 3′-end of the gene encoding the glycolytic enzyme enolase (eno), between eno and the lipoteichoic acid synthase-encoding gene ltaS, affecting their transcription. Comparative experiments conducted on the wild-type strain and a phage-cured derivative strain revealed that the cell-wall integrity of the lysogenic strain was compromised even in the absence of detectable cell lysis. More importantly, adhesion to solid surfaces and heat resistance were significantly higher in the lysogenic strain than in the phage-cured derivative. The characterization of the phenotype of a lysogenic S. thermophilus and its phage-cured derivative is relevant to understanding the ecological constraints that drive the stable association between a temperate phage and its bacterial host.

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“…Flow cytometry (FCM) was used to monitor the physiological state of L. sakei Chr82 cells in each sample. Cell suspensions were analyzed with the flow cytometer Accuri C6 (BD Biosciences, Milan, Italy), using setting parameters, emission filters and thresholds according to Arioli et al [ 15 ].…”

Section: Methodsmentioning

confidence: 99%

Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars

Barbieri

Laghi

Gardini

et al. 2020

Foods

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Lactobacillus sakei is widely used as a starter culture in fermented sausages since it is well adapted to meat environments and able to maintain high viability thanks to secondary pathways activated when hexoses are depleted (i.e., metabolism of pentoses and amino acids). In this study, a commercial strain of L. sakei was inoculated in a defined medium with ribose or glucose as the carbon source, at optimal or reduced concentrations, to evaluate its different physiological and metabolic responses in relation to different growth conditions. The results obtained with different approaches (HPLC, 1H-NMR, flow cytometry) evidenced different growth performances, amino acid consumptions and physiological states of cells in relation to the carbon source as an active response to harsh conditions. As expected, higher concentrations of sugars induced higher growth performances and the accumulation of organic acids. The low sugars amount induced the presence of dead cells, while injured cells increased with ribose. Arginine was the main amino acid depleted, especially in the presence of higher ribose, and resulted in the production of ornithine. Moreover, the 1H-NMR analysis evidenced a higher consumption of serine at the optimal sugars concentration (pyruvate production). This information can be helpful to optimize the use of these species in the industrial production of fermented sausages.

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Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability

Cited by 33 publications

References 55 publications

(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice

(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice

Role of Temperate Bacteriophage ϕ20617 on Streptococcus thermophilus DSM 20617T Autolysis and Biology

Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars

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