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Biofilm Formation by 15G01, a Persistent Isolate from a Seafood-Processing Plant, Is Influenced by Inactivation of Multiple Genes Belonging to Different Functional Groups.
Appl Environ Microbiol
April 2021
Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand.
is a ubiquitous foodborne pathogen that results in a high rate of mortality in sensitive and immunocompromised people. Contamination of food with is thought to occur during food processing, most often as a result of the pathogen producing a biofilm that persists in the environment and acting as the source for subsequent dispersal of cells onto food. A survey of seafood-processing plants in New Zealand identified the persistent strain 15G01, which has a high capacity to form biofilms.
View Article and Find Full Text PDFEslB Is Required for Cell Wall Biosynthesis and Modification in Listeria monocytogenes.
J Bacteriol
January 2021
Section of Molecular Microbiology and Medical Research Council Centre for Molecular Bacteriology and Infection, Imperial College London, London, United Kingdom
Lysozyme is an important component of the innate immune system. It functions by hydrolyzing the peptidoglycan (PG) layer of bacteria. The human pathogen is intrinsically lysozyme resistant.
View Article and Find Full Text PDFCannabidiol is an effective helper compound in combination with bacitracin to kill Gram-positive bacteria.
Sci Rep
March 2020
Department of Biochemistry and Molecular Biology, Research Unit of Molecular Microbiology, University of Southern Denmark, Odense, Denmark.
The cannabinoid cannabidiol (CBD) is characterised in this study as a helper compound against resistant bacteria. CBD potentiates the effect of bacitracin (BAC) against Gram-positive bacteria (Staphylococcus species, Listeria monocytogenes, and Enterococcus faecalis) but appears ineffective against Gram-negative bacteria. CBD reduced the MIC value of BAC by at least 64-fold and the combination yielded an FIC index of 0.
View Article and Find Full Text PDFPotential of lactic acid bacteria from Pico cheese for starter culture development.
Food Sci Technol Int
June 2019
1 Food Technology Group, Institute of Agricultural and Environmental Research and Technology (IITA-A), University of the Azores, Pico da Urze, Angra do Heroísmo, Portugal.
Autochthonous lactic acid bacteria may provide a means of promoting the quality and safety of traditional fermented food products, in particular, artisanal cheeses. Pico cheese is an artisanal, dairy specialty of the Azores in risk of disappearing. Efforts to maintain its quality to the requirements of the modern markets are, thus, necessary.
View Article and Find Full Text PDFThe Effect of Silver Nanoparticles on PCM2191 Peptidoglycan Metabolism and Cell Permeability.
Pol J Microbiol
June 2019
Department of Bacterial Genetics, Institute of Microbiology, Faculty of Biology, University of Warsaw, Warsaw, Poland.
Listeria monocytogenes is Gram-positive bacterial pathogen, a causative agent of food poisoning and systemic disease - listeriosis. This species is still susceptible to several conventionally used antibiotics but an increase in its resistance has been reported. For this reason the search for new, alternative therapies is an urgent task.
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