Results 11 to 20 of about 8,972 (241)

Characterization of the Psychrotrophic Lactic Acid Bacterium Leuconostoc gelidum subsp. aenigmaticum LS4 Isolated from Kimchi Based on Comparative Analyses of Its Genomic and Phenotypic Properties

Foods, 2021
With the aim of developing a new food starter culture, twenty-three psychrotrophic lactic acid bacteria (LAB) were isolated from 16 kimchi samples. One strain, Leuconostoc gelidum subsp. aenigmaticum LS4, which had typical psychrotrophic characteristics,
So Yeong Mun, Ye Jin Seo, Hae Choon Chang   +2 more
doaj   +2 more sources

Genome Functional Analysis of the Psychrotrophic Lignin-Degrading Bacterium Arthrobacter sp. C2 and the Role of DyP in Catalyzing Lignin Degradation

Frontiers in Microbiology, 2022
In the cold regions of China, lignin-rich corn straw accumulates at high levels due to low temperatures. The application of psychrotrophic lignin-degrading bacteria should be an effective means of overcoming the low-temperature limit for lignin ...
Cheng Jiang, Cheng Jiang, Haohao Yan, Xiaohui Shen, Yuting Zhang, Yue Wang, Shanshan Sun, Hanyi Jiang, Hailian Zang, Xinyue Zhao, Ning Hou, Ziwei Li, Liwen Wang, Hanjun Wang, Chunyan Li   +14 more
doaj   +2 more sources

Effect of Thermostable Enzymes Produced by Psychrotrophic Bacteria in Raw Milk on the Quality of Ultra-High Temperature Sterilized Milk

Foods, 2023
Ultra-high temperature sterilized milk (UHT) is a popular dairy product known for its long shelf life and convenience. However, protein gel aging and fat quality defects like creaming and flavor deterioration may arise during storage.
Xue Qin, Jingqi Cheng, Xuehe Qi, Ning Guan, Qing Chen, Xiaoyan Pei, Yujun Jiang, Xinyan Yang, Chaoxin Man   +8 more
doaj   +2 more sources

Proteolytic Traits of Psychrotrophic Bacteria Potentially Causative of Sterilized Milk Instability: Genotypic, Phenotypic and Peptidomic Insight

Foods, 2021
The proteolytic traits of the psychrotrophic strains Pseudomonas poae LP5, Pseudomonas fluorescens LPF3, Chryseobacterium joostei LPR1, Pseudomonas fulva PS1, Citrobacter freundii PS37, Hafnia alvei PS46, and Serratia marcescens PS92 were initially ...
Stefano Morandi, Valentina Pica, Fabio Masotti, Stefano Cattaneo, Milena Brasca, Ivano De Noni, Tiziana Silvetti   +6 more
doaj   +2 more sources

Detection of Enterotoxigenic Psychrotrophic Presumptive Bacillus cereus and Cereulide Producers in Food Products and Ingredients

Toxins, 2022
In the last decade, foodborne outbreaks and individual cases caused by bacterial toxins showed an increasing trend. The major contributors are enterotoxins and cereulide produced by Bacillus cereus, which can cause a diarrheal and emetic form of the ...
Jelena Jovanovic, Svitlana Tretiak, Katrien Begyn, Andreja Rajkovic   +3 more
doaj   +2 more sources

Research Progress Regarding Psychrotrophic Pseudomonas in Aquatic Products: Psychrophilic Characteristics, Spoilage Mechanisms, Detection Methods, and Control Strategies

Foods
Aquatic products are an important part of the human diet, but they are easily contaminated by Pseudomonas spp., which leads to food deterioration and economic loss. In this paper, the main characteristics of psychrotrophic Pseudomonas in aquatic products
Jingjing Wang, Jing Xie, Jun Mei
doaj   +2 more sources

Transcriptomic time-series analysis of cold- and heat-shock response in psychrotrophic lactic acid bacteria [PDF]

BMC Genomics, 2020
Background Psychrotrophic lactic acid bacteria (LAB) species are the dominant species in the microbiota of cold-stored modified-atmosphere-packaged food products and are the main cause of food spoilage. Despite the importance of psychrotrophic LAB, their
Ilhan Cem Duru, Anne Ylinen, Sergei Belanov, Alan Ávila Pulido, Lars Paulín, Petri Auvinen   +5 more
openalex   +2 more sources

Characterization of the biofilm matrix composition of psychrotrophic, meat spoilage pseudomonads [PDF]

Scientific Reports, 2020
Psychrotrophic Pseudomonas species are the key spoilage bacteria of aerobically stored chilled meat. These organisms readily form biofilms on meat under refrigerated conditions leading to consumer rejection and associated economic losses.
Nirmani N. Wickramasinghe, Mya Myintzu Hlaing, Joshua T. Ravensdale, Ranil Coorey, P. Scott Chandry, Gary A. Dykes   +5 more
openalex   +2 more sources

Psychrotrophic Bacteria Threatening the Safety of Animal-Derived Foods: Characteristics, Contamination, and Control Strategies. [PDF]

Food Sci Anim Resour
Animal-derived foods, such as meat and dairy products, are prone to spoilage by psychrotrophic bacteria due to their high-water activity and nutritional value.
Oh H, Lee J.
europepmc   +2 more sources

Erwinia amylovorapsychrotrophic adaptations: evidence of pathogenic potential and survival at temperate and low environmental temperatures

PeerJ, 2017
The fire blight pathogen Erwinia amylovora can be considered a psychrotrophic bacterial species since it can grow at temperatures ranging from 4 °C to 37 °C, with an optimum of 28 °C.
Ricardo D. Santander, Elena G. Biosca
openalex   +2 more sources