Journal: Food Science & Nutrition

Article Title: Influence of prior pH and thermal stresses on thermal tolerance of foodborne pathogens

doi: 10.1002/fsn3.1034

Figure Lengend Snippet: The level of Staphylococcus obtained after 24‐hr incubation in TSBYE with pH 6.0, 7.4, and 9.0 at four temperatures (15, 25, 35, and 45°C) *

Article Snippet: Four serovars of Salmonella enterica (Enteritidis (ATCC 13076), emerging infectious disease research strain; Montevideo (ATCC 8387), emerging infectious disease research strain; Newport (ATCC 6962), food poisoning isolate; and Typhimurium (ATCC 14028), chicken isolate) and four strains of Staphylococcus aureus (ATCC 6538, human lesion isolate; ATCC 29213, human wound isolate; ATCC 33862, enteric research strain; and ATCC 49444, dairy product isolate) were used.

Techniques: Incubation

Journal: Food Science & Nutrition

Article Title: Influence of prior pH and thermal stresses on thermal tolerance of foodborne pathogens

doi: 10.1002/fsn3.1034

Figure Lengend Snippet: D‐ (min) and z ‐values (°C) of Staphylococcus that incubated for 24 hr in TSBYE with pH 6.0, 7.4, and 9.0 at four temperatures (15, 25, 35, and 45°C) and subsequentially subjected to thermal treatments at 55, 60, and 65°C *

Article Snippet: Four serovars of Salmonella enterica (Enteritidis (ATCC 13076), emerging infectious disease research strain; Montevideo (ATCC 8387), emerging infectious disease research strain; Newport (ATCC 6962), food poisoning isolate; and Typhimurium (ATCC 14028), chicken isolate) and four strains of Staphylococcus aureus (ATCC 6538, human lesion isolate; ATCC 29213, human wound isolate; ATCC 33862, enteric research strain; and ATCC 49444, dairy product isolate) were used.

Techniques: Incubation

Journal: Food Science & Nutrition

Article Title: Influence of prior pH and thermal stresses on thermal tolerance of foodborne pathogens

doi: 10.1002/fsn3.1034

Figure Lengend Snippet: Summary of D‐ (min) and z ‐value s (°C) of Salmonella and Staphylococcus that incubated in TSBYE with pH 6.0, 7.4, and 9.0 at four temperatures (15, 25, 35, and 45°C) for 24 hr and subsequentially subjected to thermal treatments at 55, 60, and 65°C *

Article Snippet: Four serovars of Salmonella enterica (Enteritidis (ATCC 13076), emerging infectious disease research strain; Montevideo (ATCC 8387), emerging infectious disease research strain; Newport (ATCC 6962), food poisoning isolate; and Typhimurium (ATCC 14028), chicken isolate) and four strains of Staphylococcus aureus (ATCC 6538, human lesion isolate; ATCC 29213, human wound isolate; ATCC 33862, enteric research strain; and ATCC 49444, dairy product isolate) were used.

Techniques: Incubation, Bacteria

Journal: Frontiers in Microbiology

Article Title: Insights in the Antimicrobial Potential of the Natural Nisin Variant Nisin H

doi: 10.3389/fmicb.2020.573614

Figure Lengend Snippet: Determination of purity, yield and cleavage efficiency of the pre-nisin variants. (A) Purity of the purified nisin A and the variants nisin H and nisin H F 1 I (Marker: Precision Plus Protein Dual Xtra standards Bio-Rad). (B) Yields after purification of nisin A and their corresponding variants via cation-exchange chromatography. (C) Quantification of the cleavage efficiency of NisP. (D) Chromatogram of nisin H. (E) Chromatogram of the nisin H F 1 I variant. The pre-nisin variants before NisP cleavage were shown by blue dashed lines and after NisP cleavage by black lines. Error bars represent the standard deviation of at least three biological replicates.

Article Snippet: All bacteria used for minimum inhibitory concentration (MIC) determination of nisin variants [ Bacillus subtilis 168; S. aureus : MSSA strain ATCC 29213, MRSA/VISA strain ATCC 700699; E. faecium : ATCC 35667, ATCC 700221 (vancomycin resistant); E. faecalis : ATCC 29212, ATCC 51299 (vancomycin resistant)] were cultivated in Mueller-Hinton broth (MHB) at 37°C and shaking at 150 rpm.

Techniques: Purification, Marker, Chromatography, Variant Assay, Standard Deviation

Journal: Frontiers in Microbiology

Article Title: Insights in the Antimicrobial Potential of the Natural Nisin Variant Nisin H

doi: 10.3389/fmicb.2020.573614

Figure Lengend Snippet: Nisin mediated pore formation, visualized with the SYTOX green assay. The NZ9000Cm strain incubated with the SYTOX dye. After a stable baseline (∼200 s), one of the nisin variants (100 nM) was added (indicated with an arrow). The fluorescence signal was measured using a fluorolog (Horiba III). The rapid increase in fluorescence indicates pore formation. The black line represents the addition of nisin A, the red line nisin H, and the blue line nisin H F 1 I. As a control we added buffer shown as green line.

Article Snippet: All bacteria used for minimum inhibitory concentration (MIC) determination of nisin variants [ Bacillus subtilis 168; S. aureus : MSSA strain ATCC 29213, MRSA/VISA strain ATCC 700699; E. faecium : ATCC 35667, ATCC 700221 (vancomycin resistant); E. faecalis : ATCC 29212, ATCC 51299 (vancomycin resistant)] were cultivated in Mueller-Hinton broth (MHB) at 37°C and shaking at 150 rpm.

Techniques: Incubation, Fluorescence, Control

Journal: Frontiers in Microbiology

Article Title: Insights in the Antimicrobial Potential of the Natural Nisin Variant Nisin H

doi: 10.3389/fmicb.2020.573614

Figure Lengend Snippet: MIC values for nisin A, nisin H, and nisin H F 1 I against different pathogenic strains.

Article Snippet: All bacteria used for minimum inhibitory concentration (MIC) determination of nisin variants [ Bacillus subtilis 168; S. aureus : MSSA strain ATCC 29213, MRSA/VISA strain ATCC 700699; E. faecium : ATCC 35667, ATCC 700221 (vancomycin resistant); E. faecalis : ATCC 29212, ATCC 51299 (vancomycin resistant)] were cultivated in Mueller-Hinton broth (MHB) at 37°C and shaking at 150 rpm.

Techniques: