New insights in thermal resistance of staphylococcal strains belonging to the species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus

Montanari, Chiara; Serrazanetti, Diana Isabella; Felis, Giovanna E.; Torriani, Sandra; Tabanelli, Giulia; Lanciotti, Rosalba; Gardini, Fausto

doi:10.1016/j.foodcont.2014.09.039

Cited by 25 publications

(13 citation statements)

References 45 publications

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“…Susceptibility to heat stress impairs bacterial growth, permeability, and can render cells vulnerable to other stress conditions [ 29 – 31 ]. S. aureus, S. epidermidis, and S. lugdunensis all demonstrate high thermotolerance having been isolated from food treated at 80°C [ 32 ]. To maintain cellular homeostasis in extreme heat stress, staphylococci employ heat-shock proteins (Hsps) whose role in cellular metabolism is to protect against protein damage—misfolding and aggregation—and promote their refolding and proper assembly and movement across membranes [ 31 ].…”

Section: Cell Envelope Modificationsmentioning

confidence: 99%

Adaptive Metabolism in Staphylococci: Survival and Persistence in Environmental and Clinical Settings

Onyango

Alreshidi

2018

Journal of Pathogens

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Staphylococci are highly successful at colonizing a variety of dynamic environments, both nonpathogenic and those of clinical importance, and comprise the list of pathogens of global public health significance. Their remarkable survival and persistence can be attributed to a host of strategies, one of which is metabolic versatility—their ability to rapidly alter their metabolism in the presence of transient or long-term bacteriostatic and bactericidal conditions and facilitate cellular homeostasis. These attributes contribute to their widespread dissemination and challenging eradication particularly from clinical settings. The study of microbial behaviour at the metabolite level provides insight into mechanisms of survival and persistence under defined environmental and clinical conditions. This paper reviews the range of metabolic modulations that facilitate staphylococcal acclimatization and persistence in varying terrestrial and host conditions, and their public health ramifications in these settings.

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Section: Cell Envelope Modificationsmentioning

confidence: 99%

Adaptive Metabolism in Staphylococci: Survival and Persistence in Environmental and Clinical Settings

Onyango

Alreshidi

2018

Journal of Pathogens

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“…Some species belonging to Lamiaceae family, such as Thymus vulgaris L., Ziziphora tenuior L. and Mentha piperita, are well-known as aromatic and medicinal herbs. Moreover, the antimicrobial effects of Lamiaceae EOs and their main components (such as carvacrol and thymol) have been reported against a huge variety of Gram-positive (among which food-borne pathogens such as Staphylococcus aureus) and Gram-negative bacteria, yeasts and moulds (38)(39)(40)(41)(42)(43)(44)(45)(46). The antimicrobial activity of these EOs is promising also in dairy products (47)(48)(49)(50)(51).…”

Section: Introductionmentioning

confidence: 99%

Antibacterial activity of some Lamiaceae species against Staphylococcus aureus in yoghurt-based drink (Doogh)

Abdolshahi

Naybandi-Atashi

Heydari‐Majd

et al. 2018

Cell Mol Biol (Noisy-le-grand)

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Doogh is a dairy drinkable fermented product, whose shelf-life and quality is mostly affected by bacteria such as Staphylococcus spp.. This study investigated the antibacterial activity of essential oils (EOs) from Thymus vulgaris L., Mentha piperita L. and Ziziphora tenuior L., alone or in combination, against Staphylococcus aureus in industrial doogh. A three-level and three-variable face centered central composite design experiment was used. Results showed that EOs significantly inhibited S. aureus growth after 1 and 7 days of storage. According to the model, the maximum inhibition was obtained in the presence of 0.2% of EO, independently of the type, and no synergistic or additive effects were observed. Slightly lower S. aureus survivals were observed at the maximum concentration of Z. tenuior EO. In spite of the antimicrobial activity of these EOs, further research is needed to assess their performance in food matrix and, in particular, in dairy product.

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“…Similarities of the profiles were calculated using the Pearson product moment correlation coefficient and dendrograms were obtained by means of the unpaired group method with arithmetic average (UPGMA) clustering algorithm. The partial 16S rRNA gene sequence was amplified using primers LpigF/LpigR (5′‐TACGGGAGGCAGCAGTAG‐3′ and 5′‐CATGGTGTGACGGGCGGT‐3′; Eurofins MWG Operon, Germany) following the protocol reported by Montanari and others (). In particular, PCR amplification was performed with the Taq DNA Polymerase Kit from Fisher Scientific (Italy).…”

Section: Methodsmentioning

confidence: 99%

Fermented Nut‐Based Vegan Food: Characterization of a Home made Product and Scale‐Up to an Industrial Pilot‐Scale Production

Tabanelli

Pasini

Riciputi

et al. 2018

Journal of Food Science

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Because of the impossibility to consume food of animal origin, vegan consumers are looking for substitutes that could enrich their diet. Among many substitutes, fermented nut products are made from different nut types and obtained after soaking, grinding, and fermentation. Although other fermented vegetable products have been deeply investigated, there are few data about the fermentative processes of nut-based products and the microbial consortia able to colonize these products are not yet studied. This study characterized a hand-made vegan product obtained from cashew nut. Lactic acid bacteria responsible for fermentation were identified, revealing a succession of hetero-and homo-fermentative species during process. Successively, some lactic acid bacteria isolates from the home-made vegan product were used for a pilot-scale fermentation. The products obtained were characterized and showed features similar to the home-made one, although the microbiological hazards have been prevented through proper and rapid acidification, enhancing their safety features.Practical Application: Spontaneous fermented products are valuable sources of microorganisms that can be used in many food processes as starter cultures. The lactic acid bacteria isolated in this research can be exploited by industries to develop new foods and therefore to enter new markets. The use of selected starter cultures guarantees good organoleptic characteristics and food safety (no growth of pathogens).

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New insights in thermal resistance of staphylococcal strains belonging to the species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus

Cited by 25 publications

References 45 publications

Adaptive Metabolism in Staphylococci: Survival and Persistence in Environmental and Clinical Settings

Adaptive Metabolism in Staphylococci: Survival and Persistence in Environmental and Clinical Settings

Antibacterial activity of some Lamiaceae species against Staphylococcus aureus in yoghurt-based drink (Doogh)

Fermented Nut‐Based Vegan Food: Characterization of a Home made Product and Scale‐Up to an Industrial Pilot‐Scale Production

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