Publications by authors named "M Shemesh"

Article Synopsis
  • The study investigates how the structural properties of milk fat globules (MFG) influence their interaction with both harmful and beneficial bacteria, focusing on MFG from mammary gland epithelial cells (MEC) and raw milk.
  • Results show that smaller MFG promote the growth of beneficial bacteria like B.subtilis, while larger MFG encourage biofilm formation, while pathogenic bacteria like E. coli are not affected by MFG size.
  • The findings suggest that the structure of MFG is crucial for its interactions with bacteria, indicating that MFG size variations might help beneficial bacteria thrive and offer protection against harmful ones.
View Article and Find Full Text PDF

The purpose of the present study was to investigate the mechanism of action of our newly developed green sanitizer formulation comprising a natural phenolic compound, gallic acid (GA), strengthened by the Generally Recognized as Safe (GRAS) materials hydrogen peroxide (HO) and DL-lactic acid (LA). Combining 8 mM GA with 1 mM HO resulted in an abundant generation of reactive oxygen species (ROS) and a bactericidal effect towards Gram-negative (, , and ) and Gram-positive () bacteria (4 to 8 log CFU mL reduction). However, the exposure to this dual formulation (DF) caused only a modest 0.

View Article and Find Full Text PDF

Nitrogen fixation is a key process that sustains life on Earth. Nitrogenase is the sole enzyme capable of fixing nitrogen under ambient conditions. Extensive research efforts have been dedicated to elucidating the enzyme mechanism and its artificial activation through high applied voltage, photochemistry, or strong reducing agents.

View Article and Find Full Text PDF

Despite regulatory and technological measures, edible sprouts are still often involved in foodborne illness and are considered a high-risk food. The present study explored the potential of spore-forming isolates to mitigate and contamination of alfalfa sprouts. Food-derived strains were screened for antagonistic activity against serovar Typhimurium SL1344 (STm) and enteropathogenic O55:H7.

View Article and Find Full Text PDF

Pulcherrimin is an iron-binding reddish pigment produced by various bacterial and yeast species. In the soil bacterium Bacillus subtilis, this pigment is synthesized intracellularly as the colorless pulcherriminic acid by using two molecules of tRNA-charged leucine as the substrate; pulcherriminic acid molecules are then secreted and bind to ferric iron extracellularly to form the red-colored pigment pulcherrimin. The biological importance of pulcherrimin is not well understood.

View Article and Find Full Text PDF