Van Der Veen S.,Top Institute Food and Nutrition TIFN |
Van Der Veen S.,Wageningen University |
Van Der Veen S.,Laboratory of Food Microbiology |
Abee T.,Top Institute Food and Nutrition TIFN |
Abee T.,Wageningen University
Applied and Environmental Microbiology | Year: 2010
Listeria monocytogenes is a food-borne pathogen that is able to form biofilms in food processing facilities. Biofilms are generally more resistant to antimicrobial agents, making it difficult to eradicate them during cleanup procedures. So far, little is known about the function of stress resistance mechanisms in biofilm formation and their resistance to disinfectants. In this study, we investigated the role of sigB, which encodes a major transcriptional regulator of stress response genes, in L. monocytogenes static and continuous-flow biofilm formation and its function in the resistance of biofilm cells to the disinfectants benzalkonium chloride and peracetic acid. Quantitative real-time PCR and promoter reporter studies showed that sigB is activated in static and continuous-flow biofilms. Biofilm formation studies using an in-frame sigB deletion mutant and complementation mutant showed that the presence of SigB is required to obtain wild-type levels of both static and continuous-flow biofilms. Finally, disinfection treatments of planktonically grown cells and cells dispersed from static and continuous-flow biofilms showed that SigB is involved in the resistance of both planktonic cells and biofilms to the disinfectants benzalkonium chloride and peracetic acid. Copyright © 2010, American Society for Microbiology. Source
Kayode A.P.P.,University Abomey Calavi |
Nout M.J.R.,Laboratory of Food Microbiology |
Linnemann A.R.,Wageningen University |
Hounhouigan J.D.,University Abomey Calavi |
And 2 more authors.
Journal of Agricultural and Food Chemistry | Year: 2011
Extracts from leaf sheaths of farmers varieties of dye sorghum cultivated and used in Benin as a source of biocolorings were analyzed for their anthocyanidin and phenolic contents, as well as their antioxidant capacity. The aim was to identify and quantify the types of anthocyanin and phenolic acids. The total anthocyanin content of the leaf sheaths ranged from 13.7 to 35.5 mg of cyanidin 3-glucoside equivalent/g of dry matter (DM), with an average of 27.0 mg/g. The total anthocyanin content is 90 times higher than levels usually reported in fruits and vegetables. Anthocyanin consisted essentially of apigeninidin and luteolinidin, two 3-deoxyanthocyanidins with many applications in food, beverage, and pharmaceutical industries. The apigeninidin content of the leaf sheaths was 30 times higher than that in cereal bran and ranged from 14.7 to 45.8 mg/g, with an average of 31.3 mg/g. The amount of luteolinidin ranged from 0.4 to 2.4 mg/g, with a mean of 1.2 mg/g. The total phenolic content expressed as gallic acid equivalent averaged 95.5 mg/g. The free phenolic acids identified were benzoic acid, p-coumaric acid, and o-coumaric acid at amounts of 801.4, 681.6, and 67.9 μg/g, respectively. The leaf sheaths of dye sorghum have an antioxidant capacity [3.8-5.6 mmol of Trolox equivalent (TE)/g of DM] much higher than that reported for cereal bran and fruits and vegetables. © 2011 American Chemical Society. Source
Agency: Narcis | Branch: Project | Program: Completed | Phase: Agriculture | Award Amount: | Year: 1996
On a regular base, results are published about the effect of (natural) antimicrobial systems on pathogens and/or spoilage micro-organisms. the aim of this project is to investigate the effect of these systems on selected micro-organisms and its use as preservative in various food products. topics are: the use of the activated lactoperoxydase system (LPS) as a preservative in products such as milk-based desserts, vegetable salads and the antibacterial properties of liquid egg white.
Agency: Narcis | Branch: Project | Program: Completed | Phase: Agriculture | Award Amount: | Year: 2002
Quantitative description of the realtion between the (swallowed) dose of pathogenic microorganisms and the risk of infection and disease, in connection with the properties of the microorganism, the host and the nutrition matrix. Collaboration with the WHO and FAO, via the WHO Collaborating Center for Food Safety; Centre for Applied Microbiology & Research (CAMR), Porton Down, Salisbury, UK; Veterinary Laboratories Agency, Weybridge, UK; University of Texas, Houston, TX, USA; University of North Carolina at Chapel Hill, NC, USA.
Mebrhatu M.T.,Laboratory of Food Microbiology |
Cenens W.,Laboratory of Food Microbiology |
Aertsen A.,Laboratory of Food Microbiology
Critical Reviews in Microbiology | Year: 2014
Salmonella spp. are accountable for a large fraction of the global infectious disease burden, with most of their infections being food- or water-borne. The phenotypic features and adaptive potential of Salmonella spp. appear to be driven to a large extent by mobile or laterally acquired genetic elements. A better understanding of the conduct and diversification of these important pathogens consequently requires a more profound insight into the different mechanisms by which these pivotal elements establish themselves in the cell and affect its behavior. This review, therefore, provides an overview of the physiological impact and domestication of the Salmonella mobilome. © 2014 Informa Healthcare USA, Inc. All rights reserved: reproduction in whole or part not permitted. Source