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(metabiosis)
10 results
  • The public health policy implications of understanding metabiosis. [Comment]
    Cell Host Microbe 2014; 16(1):3-4McCullers JA
  • In this issue of Cell Host & Microbe, Siegel et al. (2014) report that colonization of Streptococcus pneumoniae is facilitated by coinfection with influenza virus through utilization of sialic acids cleaved by the viral neuraminidase. The implications of this finding for use of influenza antivirals to prevent flu-related complications are discussed.
  • Putrescine accumulation in wine: role of Oenococcus oeni. [Journal Article]
    Curr Microbiol 2005; 51(1):6-10Mangani S, Guerrini S, … Vincenzini M
  • Putrescine, the most abundant biogenic amine in wine, was proved to be produced by Oenococcus oeni strains in wine not only from ornithine but also from arginine. In this case, putrescine may originate from strains possessing the complete enzyme system to convert arginine to putrescine or by a metabiotic association, with an exchange of ornithine, between strains capable of metabolizing arginine …
  • Metabiosis of proteolytic moulds and Salmonella in raw, ripe tomatoes. [Journal Article]
    J Appl Microbiol 2003; 95(3):437-50Wade WN, Beuchat LR
  • CONCLUSIONS: Growth of proteolytic moulds in tomatoes stored at conditions simulating those commonly used in commercial postharvest storage and handling promotes the growth of Salmonella that may be an incidental contaminant.Discarding tomatoes that are infected by moulds is important in handling and minimal processing practices designed to minimize the risk of human salmonellosis.
  • Food spoilage--interactions between food spoilage bacteria. [Review]
    Int J Food Microbiol 2002; 78(1-2):79-97Gram L, Ravn L, … Givskov M
  • Food spoilage is a complex process and excessive amounts of foods are lost due to microbial spoilage even with modern day preservation techniques. Despite the heterogeneity in raw materials and processing conditions, the microflora that develops during storage and in spoiling foods can be predicted based on knowledge of the origin of the food, the substrate base and a few central preservation par…
  • The effect of biogenic amine production by single bacterial cultures and metabiosis on cold-smoked salmon. [Journal Article]
    J Appl Microbiol 2000; 89(6):920-34Jørgensen LV, Huss HH, Dalgaard P
  • CONCLUSIONS: The amounts of biogenic amines produced by single and co-cultures corresponded to those observed during spoilage of naturally-contaminated cold-smoked salmon. Photobacterium phosphoreum and Lact. curvatus were identified as the specific spoilage organisms in cold-smoked salmon.Determination of the specific spoilage organism is needed before a model can be developed for shelf-life predictions of cold-smoked salmon.
  • Evaluation of Anaerobic Growth of Bacillus licheniformis and Bacillus subtilis in Tomato Juice. [Journal Article]
    J Food Prot 1992; 55(9):672-677Rodriguez JH, Cousin MA, Nelson PE
  • Conditions responsible for growth and pH elevation by selected strains of Bacillus subtilis and Bacillus licheniformis were studied in order to assess the potential hazard of metabiosis occurring between Clostridium botulinum and mesophilic Bacillus species in aseptically packaged tomato juice. The effects of the initial tomato juice pH on the growth of these Bacillus strains were evaluated. Cult…
  • Metabiosis and pH of Moldy Fresh Tomatoes. [Journal Article]
    J Food Prot 1982; 45(9):829-832Mundt JO, Norman JM
  • Two hundred twenty eight locally grown, garden variety, moldy tomatoes were examined. The dominant molds were Alternaria , Fusarium and Cephalosporium . Geotrichum , Epicoccum and Mucor were seen in a small number of tomatoes. Seventy eight per cent of the tomatoes were infected with a single mold, and mixed infections were seen in 21% of tomatoes. The pH at the site of infection varied from 4.4 …
  • Clostridium botulinum and Acid Foods 1, 2. [Journal Article]
    J Food Prot 1978; 41(7):566-573Odlaug TE, Pflug IJ
  • Outbreaks of botulism involving acid foods are rare. Of the 722 total botulism outbreaks reported from 1899 to 1975, only 34 (4.7%) involved acid foods. Home-canned acid foods were implicated in 34 of the 35 acid food outbreaks. Clostridium botulinum cannot grow at a pH of ⩽ 4.6; therefore, for a botulism hazard to exist in an acid food, a contamination with other microorganisms due to a process …
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