Food Microbiology Commons^™

Annotation Of Hypothetical Genes In Lactococcus Lactis Ssp. Il403, Jennifer A. Tangires

Student Scholar Showcase

The human gastrointestinal tract (GIT) harnesses various microbial organisms involved in almost all processes of physiological homeostasis, among these are lactic acid bacteria (LAB). These bacteria, almost all of which belong to the order Lactobacillales, are able to produce lactic acid, and play an important role in food preservation because they produce bacteriocins. Bacteriocins are antimicrobial proteins that are used to fight off related bacteria in their environment that are competing for the same resources. This study focuses on a specific LAB strain, Lactococcus lactis ssp. IL1403 where 21.9% of its predicted genes have not yet been assigned a function. …

Valorisation Of Underutilised Dairy Waste Residues: Production Of Lactic Acid Through Microbial Fermentation, Chatan Rai Surana

ORBioM (Open Research BioSciences Meeting)

Annually, approximately 190 million tonnes of liquid waste or co-products is generated by the dairy sector across the globe. These waste streams are nutrient-rich and currently underutilised which gives scope to transform them through microbial fermentation to produce economically valuable products and reduce their negative environmental impact. Such an approach can contribute to the circular bioeconomy by making food production systems more sustainable.

In this study, whey from acid casein hydrolysis (acid whey) and salty whey from Cheddar cheese manufacture were evaluated as feedstocks for production of lactic acid. A total of 466 lactic acid bacteria strains were screened on …

Growth Of Food-Borne Pathogens Listeria And Salmonella And Spore-Forming Paenibacillus And Bacillus In Commercial Plant-Based Milk Alternatives, Klaudia Bartula

ORBioM (Open Research BioSciences Meeting)

An increase in vegan diet preference, lactose intolerance, calorie concern and environmental awareness has led to a rise in the popularity of plant-based alternatives to bovine milk. However, there are still gaps in understanding how known bacterial food contaminants behave in plant-based beverages. The present study is the first to compare the growth of food-pathogens Listeria monocytogenes and Salmonella enterica, food spoilage Bacillus subtilis and an industrial milk product isolate, spore-forming Paenibacillus in commercially available ultrahigh temperature processed bovine milk and plant-based milk alternatives (coconut, almond, cashew). Beverage samples were inoculated with a strain cocktail or individual strains of either …

Genomic Diversity And Carbohydrate Utilisation In Human-Associated Bifidobacterial Isolates, Ortensia Catalano Gonzaga

ORBioM (Open Research BioSciences Meeting)

Bifidobacteria are beneficial commensals of the human gastrointestinal tract and their presence in the gut has been associated with positive health effects on the host. They account for a vast proportion of the infant gut microbiota, when the infant is fed on a milk-based diet, with their number progressively decreasing in adult and elderly. The gut microbiota and associated metabolic activities significantly impact on human health by promoting appropriate development of the infant immune system and contributing to the maintenance of the intestinal homeostasis. In recent years it has become clear that microbial colonization of the gut immediately following birth …

Investigating The Effect Of Agronomic Factors On Microbiome Of Horticulture Produce, Maryada Bohra

ORBioM (Open Research BioSciences Meeting)

The ranged microbiome in fruits and vegetables contributes substantially to the health of vegetation which, in effect, benefits human health. These microorganisms undertake an extensive variety of responsibilities including flavour creation, ripening and health preservation via the production of second-generation metabolites. There is limited information however on the influence of agronomic practices such as crop ripening stage at harvest, storage, packing material and how they impact the microbiome of the crop itself. The overall role of the crop microbiome in gut health is also not fully clear.

The Meta-Hort project will examine the effects of premature harvesting along with tray …

Growth Of Foodborne Pathogens Listeria And Salmonella And Spore-Forming Paenibacillus In Commercial Plant-Based Milk Alternatives, Klaudia Bartula

ORBioM (Open Research BioSciences Meeting)

An increase in vegan diet preference, lactose intolerance, calorie concern and environmental awareness has led to a rise in the popularity of plant-based alternatives to bovine milk. Non-dairy products are a fast-growing food industry sector; however, there are still gaps in understanding how the known bacterial food contaminants behave in plant-based beverages. The present study is the first to compare the growth of food-pathogens Listeria monocytogenes and Salmonella enterica and an industrial milk product isolate, spore-forming Paenibacillus, in commercially available ultrahigh temperature processed (UHT) bovine milk and plant-based milk alternatives (coconut, almond, cashew). Beverage samples were inoculated with a strain …

Application Of Fructans-Degrading Lachancea Fermentati Fst5.1 As An Alternative To Baker’S Yeast In The Production Of A Low-Fodmap Whole Wheat Bread., Małgorzata Borowska

ORBioM (Open Research BioSciences Meeting)

FODMAPs are a group of poorly absorbed dietary carbohydrates comprised of easily fermentable oligo-, di-, monosaccharides and polyols. When consumed, they can exert gastrointestinal symptoms of pain, flatulence, or an irregular bowel movement in individuals with irritable bowel syndrome. Whole wheat bread is an excellent source of proteins, vitamins, polyphenols, and other nutrients, but its consumption is restricted in a low-FODMAP diet due to high fructans content. Although alternatives exist, these are primarily gluten-free, often inferior in terms of quality, nutritional profile, and consumer acceptance. Bioprocessing using microbial fermentation has a proven capacity to reduce FODMAPs in cereal products, but …

Mathematical Model Describing The Behavior Of Biomass, Acidity, And Viscosity As A Function Of Temperature In The Shelf Life Of Yogurt, Manuel Alvarado, Paul A. Valle, Yolocuauhtli Salazar

Annual Symposium on Biomathematics and Ecology Education and Research

No abstract provided.

Biocontrol Of Foodborne Pathogens Using Bacteriophages, Dzhuliya Ignatova, Erion Hogan, Simone Dakare, Jean Lu

Symposium of Student Scholars

Biocontrol of Foodborne Pathogens Using Bacteriophages

Dzhuliya Ignatova, Erion Hogan, Simone Dakare, and Jean Lu

Department of Molecular and Cellular Biology

Abstract

Salmonella and Shigella are two important groups of foodborne bacterial pathogens. Salmonella cause an illness called salmonellosis while Shigella cause shigellosis (bacillary dysentery). The most common symptoms of these illnesses are abdominal cramps, diarrhea, and fever. Shigella can also cause bloody diarrhea. It was estimated that each year Salmonella cause 93.8 million cases of gastroenteritis and 155,000 deaths globally. Shigella causes 164.7 million cases and 1.1 million deaths throughout the world yearly. People get these illnesses mainly by …

Bacteriophages Infecting Enterobacter Cloacae To Reduce Bloater Damage In Fermented Cucumbers

Symposium of Student Scholars

Fermented cucumbers are one of the most important fermented vegetables consumed worldwide. During cucumber fermentations, certain undesirable changes may occur. One of such changes is known as bloater defect (hollow cavities in fermented cucumbers), which is primarily caused by gas-producing bacteria including Enterobacter cloacae. Bloater defect lowers product quality and leads to significant economic loss to the pickle industry, and effective preventative methods are needed. Bacteriophages (phages) are highly host-specific bacterial killers. Use of phages to control unwanted bacteria in foods is a promising approach because phages do not change food properties. This research was to isolate, characterize, and …

In Silico Isolation Of A Novel Phage For Food Safety Applications Against Pathogenic E. Coli, Daisy Mcgrath

Symposium of Student Scholars

With the advent of next-generation sequencing (NGS) on metagenomes, the elucidation of all genetic material from microbiomes has prompted a renewed interest towards uncultivated members of the virosphere. We describe the discovery of a novel phage from a metagenomic dataset on the West African fermented dairy product, nunu, with a custom bioinformatics workflow to potentially serve as a biocontrol agent against pathogenic E. coli. Initial dataset of ERR2014814 from NCBI was first subjected to Kraken2 to extract novel sequencing reads for further de novo assembly into contigs by MetaVelvet. Resultant contigs served as potential partial phage genomes, then searched …

Effectiveness Of Bacteriophages Against Bloater-Causing Bacteria Enterobacter Cloacae In A Model Food System, Ashley Reed, Dzhuliya Ignatova, Sandra Kopic, Unique Sardeneta

Symposium of Student Scholars

Effectiveness of bacteriophages against bloater-causing bacteria Enterobacter cloacae in a model food system

Department of Molecular and Cellular Biology

Ashley Reed, Dzhuliya Ignatova, Sandra Kopic, Unique Sardeneta, and Jean Lu

Abstract

Cucumber fermentation is one of the most important vegetable fermentations in the United States and Europe. Enterobacter cloacae and other gas-producing bacteria can cause bloater defect (the gas pockets or hollow cavities formed in fermented cucumbers) which lowers the quality and the yield of fermented cucumbers, thereby resulting in significant economic losses to the pickling industry. Cost-effective strategies to control E. cloacae and other microbiota need to be …

Bioanalytical Determination Of Glucose Concentration In Sports Drinks Using Uv/Vis Spectroscopy, Laney Hedgeman, Brianna Bond

Symposium of Student Scholars

Abstract

The purpose of our project is to indirectly monitor the enzymatic activity of glucose oxidase as it reacts with the glucose present in sports drinks through the quantitative analysis of the generated ferricyanide. As glucose oxidase catalyzes the oxidation of beta-D-glucose in the presence of oxygen, D-glucono-1,5-lactone is produced along with hydrogen peroxide. The hydrogen peroxide is used in a subsequent reaction with ferrocyanide catalyzed by horse radish peroxidase to produce water and the chromophore ferricyanide. This compound absorbs in the ultraviolet/visible spectrum at 420 nm, which can be quickly measured using Ultraviolet/Visible Spectroscopy. Since the molar ratio of …

Dynamic Between Biomass, Ph And Acid Lactic By Microorganisms In Fermentation Of Fresh Milk, Emmanuel Rodriguez, Aurelio Castillo, Paul A. Valle, Yolocuauhtli Salazar

Annual Symposium on Biomathematics and Ecology Education and Research

No abstract provided.