Pseudomonas fluorescens: a potential food spoiler and challenges and advances in its detection

Kumar, Harsh; Franzetti, L.; Kaushal, Ankur; Kumar, Dinesh

doi:10.1007/s13213-019-01501-7

Cited by 61 publications

(42 citation statements)

References 95 publications

(97 reference statements)

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“…Pseudomonas fluorescens is a gram-negative bacterium, represented by a single-celled rod with a curved or straight long axis, one or more polar flagella, no spore formation, sheath, or stem motility ( Kumar et al, 2019 ). P. fluorescens survives well at ambient temperature, and can easily contaminate refrigerated food which affects the flavor and quality of the food and is a serious threat to the food industry ( Kumar et al, 2019 ). In addition, P. fluorescens are associated with some human diseases, such as septicemia, septic shock, and intravascular coagulation ( Quintieri et al, 2019 ; Shu et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activity and Proposed Action Mechanism of Linalool Against Pseudomonas fluorescens

et al. 2021

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In this study, linalool, one of the principal components of essential oils, was used as an antibacterial agent to investigate the antibacterial activity and mechanism of linalool against Pseudomonas fluorescens. The reduction in membrane potential (MP), leakage of alkaline phosphatase (AKP) and the release of macromolecules, including DNA, RNA and protein confirmed that damage to cell wall membrane structure and leakage of cytoplasmic contents were due to the linalool treatment. Furthermore, the decrease of enzyme activity, including the succinate dehydrogenase (SDH), malate dehydrogenase (MDH), pyruvate kinase (PK), and ATPase indicated that linalool could lead to metabolic dysfunction and inhibit energy synthesis. In addition, the activity of respiratory chain dehydrogenase and metabolic activity of respiration indicated that linalool inhibits cellular respiration. These results revealed that linalool had strong antibacterial activity against P. fluorescens via membrane damage, bacterial metabolic and oxidative respiratory perturbations, interfering in cellular functions and even causing cell death. It was suggested that linalool may be a new potential source as food antiseptics in food systems.

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Section: Introductionmentioning

confidence: 99%

Antimicrobial Activity and Proposed Action Mechanism of Linalool Against Pseudomonas fluorescens

et al. 2021

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“…Bacterial strains associated with spoilage include Pectobacterium carotovorum [ 2 , 3 ], Brochothrix thermosphacta [ 4 ], Clostridium perfringens [ 5 ], Bacillus spp. [ 6 , 7 ], Pseudomonas fragi [ 8 ], Pseudomonas fluorescens [ 9 ], Shewanella putrefaciens [ 10 ], Serratia liquefaciens [ 11 ] and Hafnia alvei [ 12 ]. Food spoilage is a primary concern for food industries due to susceptible loss of shelf life and hence the economic losses followed by a long-term impact on consumer preferences.…”

Section: Introductionmentioning

confidence: 99%

Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables

Soni

Choi

Brightwell

2021

Foods

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Plasma-activated water (PAW) is generated by treating water with cold atmospheric plasma (CAP) using controllable parameters, such as plasma-forming voltage, carrier gas, temperature, pulses, or frequency as required. PAW is reported to have lower pH, higher conductivity, and higher oxygen reduction potential when compared with untreated water due to the presence of reactive species. PAW has received significant attention from researchers over the last decade due to its non-thermal and non-toxic mode of action especially for bacterial inactivation. The objective of the current review is to develop a summary of the effect of PAW on bacterial strains in foods as well as model systems such as buffers, with a specific focus on fruit and vegetables. The review elaborated the properties of PAW, the effect of various treatment parameters on its efficiency in bacterial inactivation along with its usage as a standalone technology as well as a hurdle approach with mild thermal treatments. A section highlighting different models that can be employed to generate PAW alongside a direct comparison of the PAW characteristics on the inactivation potential and the existing research gaps are also included. The mechanism of action of PAW on the bacterial cells and any reported effects on the sensory qualities and shelf life of food has been evaluated. Based on the literature, it can be concluded that PAW offers a significant potential as a non-chemical and non-thermal intervention for bacterial inactivation, especially on food. However, the applicability and usage of PAW depend on the effect of environmental and bacterial strain-based conditions and cost-effectiveness.

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“…These ndings suggest that the presence of LAB has a negative impact on the disease-related functions, perhaps, controlling the population of those disease-causing bacteria like Staphylococcus, Bacillus and Pseudomonas, which are commonly present in contaminated raw milk and fermented milk products [41,42,43]. LAB isolated from fermented foods are known to be healthpromoting bacteria acting against many pathogenic bacteria [44,45,46]. Based on our present ndings on predictive functionality, correlation studies highly suggest the signi cance of LAB present in NFM products of India to be a good source of potential probiotic bacteria and health-promoting agents.…”

Section: Discussionmentioning

confidence: 99%

Metagenome gene prediction of naturally fermented milk products of India using PICRUSt2 and Piphillin

Tamang

Shangpliang

Rai

2020

Preprint

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Background: Naturally fermented milk (NFM) products are popular food delicacies in Indian states of Sikkim and Arunachal Pradesh. Bacterial communities in these NFM products of India were previously analysed by high-throughput sequence method. However, predictive gene functionality of NFM products of India has not been studied. In this study, raw sequences of NFM products of Sikkim and Arunachal Pradesh were accessed from NCBI database server. PICRUSt2 and Piphillin tools were applied to study microbial functional gene prediction in combination with the commonly used error-corrected denoising programs like DADA2 and Deblur.Results: Significant functional hits were observed from the Piphillin analysis which included some interesting pathways including GABAergic synapse, glutamatergic synapse and serotonergic synapse, which are known to be probiotic-related, among others that are absent in PICRUSt2 analysis. This study also showed the negative correlation of lactic acid bacteria (LAB) members (Lactococcus, Lactobacillus, Leuconostoc) with most of the disease-related functions, which were on the other hand, positively correlated with unwanted contaminants like Staphylococcus, Bacillus and Pseudomonas.Conclusion: The study explored the potential of microbial functional gene prediction using PICRUSt2 and Piphillin software, and indicated the significance of the presence of LAB in these NFM products of India. Since most LAB members are known to be potential health-promoting bacteria, their negative correlation to many of the disease-related functions also indicates their role in combatting unwanted potential contaminants.

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Pseudomonas fluorescens: a potential food spoiler and challenges and advances in its detection

Cited by 61 publications

References 95 publications

Antimicrobial Activity and Proposed Action Mechanism of Linalool Against Pseudomonas fluorescens

Antimicrobial Activity and Proposed Action Mechanism of Linalool Against Pseudomonas fluorescens

Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables

Metagenome gene prediction of naturally fermented milk products of India using PICRUSt2 and Piphillin

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