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The potential for microbial activity to occur within the engineered barrier system (EBS) of a geological disposal facility (GDF) for radioactive waste is acknowledged by waste management organizations as it could affect many aspects of the safety functions of a GDF. Microorganisms within an EBS will be exposed to changing temperature, pH, radiation, salinity, saturation, and availability of nutrient and energy sources, which can limit microbial survival and activity. Some of the limiting conditions are incorporated into GDF designs for safety reasons, including the high pH of cementitious repositories, the limited pore space of bentonite-based repositories, or the high salinity of GDFs in evaporitic geologies. Other environmental conditions such as elevated radiation, temperature, and desiccation, arise as a result of the presence of high heat generating waste (HHGW). Here, we present a comprehensive review of how environmental conditions in the EBS may limit microbial activity, covering HHGW and lower heat generating waste (LHGW) in a range of geological environments. We present data from the literature on the currently recognized limits to life for each of the environmental conditions described above, and nutrient availability to establish the potential for life in these environments. Using examples where each variable has been modelled for a particular GDF, we outline the times and locations when that variable can be expected to limit microbial activity. Finally, we show how this information for multiple variables can be used to improve our understanding of the potential for microbial activity to occur within the EBS of a GDF and, more broadly, to understand microbial life in changing environments exposed to multiple extreme conditions. [ABSTRACT FROM AUTHOR]

Surface microbes are aerosolized into the atmosphere by wind and events such as dust storms, wildland fires, and volcano eruptions. Only microbial cells that survive the various atmospheric stressors during their transportation will deposit and colonize new environments. These stressors include desiccation, oxidative stress, solar radiation, osmotic shock, and freeze–thaw cycles. In this paper, we specifically studied the survival of representative microbial model strains isolated from the atmosphere over pristine volcanic landscapes to understand their potential to successfully disperse to novel terrestrial environments. In line with previous studies, we found that the most stringent selection factors were the freeze–thaw and osmotic shock cycles and that the strains affiliated with Proteobacteria and Ascomycota were the best to survive simulated atmospheric stresses. Specifically, isolates belonging to Paracoccus marinus, Janthinobacterium rivuli, and Sarocladium kiliense exhibited the highest levels of resistance to atmospheric stress. However, the number of strains tested in our study was limited and caution should be taken when generalizing these findings. [ABSTRACT FROM AUTHOR]

Marine deep subsurface sediment is often a microbial environment under energy-limited conditions. However, microbial life has been found to persist and even thrive in deep subsurface environments. The Mariana forearc represents an ideal location for determining how microbial life can withstand extreme conditions including pH 10–12.5 and depleted nutrients. The International Ocean Discovery Program Expedition 366 to the Mariana Convergent Margin sampled three serpentinizing seamounts located along the Mariana forearc chain with elevated concentrations of methane, hydrogen, and sulfide. Across all three seamount summits, the most abundant transcripts were for cellular maintenance such as cell wall and membrane repair, and the most abundant metabolic pathways were the Entner–Doudoroff pathway and tricarboxylic acid cycle. At flank samples, sulfur cycling involving taurine assimilation dominated the metatranscriptomes. The in situ activity of these pathways was supported by the detection of their metabolic intermediates. All samples had transcripts from all three domains of Bacteria, Archaea, and Eukarya, dominated by Burkholderiales, Deinococcales , and Pseudomonales , as well as the fungal group Opisthokonta. All samples contained transcripts for aerobic methane oxidation (pmoABC) and denitrification (nirKS). The Mariana forearc microbial communities show activity not only consistent with basic survival mechanisms, but also coupled metabolic reactions. [ABSTRACT FROM AUTHOR]

Microorganisms are exposed to a wide variety of stress factors in their natural environments. Under that stressful conditions, they move into a viable but nonculturable (VBNC) state to survive and maintain the vitality. At VBNC state, microorganisms cannot be detected by traditional laboratory methods, but they can be revived under appropriate conditions. Therefore, VBNC organisms cause serious food safety and public health problems. To date, it has been determined that more than 100 microorganism species have entered the VBNC state through many chemical and physical factors. During the last four decades, dating from the initial detection of the VBNC condition, new approaches have been developed for the induction, detection, molecular mechanisms, and resuscitation of VBNC cells. This review evaluates the current data of recent years on the inducing conditions and detection methods of the VBNC state, including with microorganisms on the VBNC state, their virulence, pathogenicity, and molecular mechanisms. [ABSTRACT FROM AUTHOR]

Human milk and commercial dairy products play a vital role in humans, as they can provide almost all essential nutrients and immune‐active components for the development of children. However, how to retain more native immune‐active components of milk during processing remains a big question for the dairy industry. Nonthermal technologies for milk processing are gaining increasing interest in both academic and industrial fields, as it is known that thermal processing may negatively affect the quality of milk products. Thermosensitive components, such as lactoferrin, immunoglobulins (Igs), growth factors, and hormones, are highly important for the healthy development of newborns. In addition to product quality, thermal processing also causes environmental problems, such as high energy consumption and greenhouse gas (GHG) emissions. This review summarizes the recent advances of UV‐C, ultrasonication (US), high‐pressure processing (HPP), and other emerging technologies for milk processing from the perspective of immune‐active components retention and microbial safety, focusing on human, bovine, goat, camel, sheep, and donkey milk. Also, the detailed application, including the instrumental design, technical parameters, and obtained results, are discussed. Finally, future prospects and current limitations of nonthermal techniques as applied in milk processing are discussed. This review thereby describes the current state‐of‐the‐art in nonthermal milk processing techniques and will inspire the development of such techniques for in‐practice applications in milk processing. [ABSTRACT FROM AUTHOR]

The occurrence of disease outbreaks involving low‐water‐activity (aw) foods has gained increased prominence due in part to the fact that reducing free water in these foods is normally a measure that controls the growth and multiplication of pathogenic microorganisms. Salmonella, one of the main bacteria involved in these outbreaks, represents a major public health problem worldwide and in Brazil, which highlights the importance of good manufacturing and handling practices for food quality. The virulence of this pathogen, associated with its high ability to persist in the environment, makes Salmonella one of the main challenges for the food industry. The objectives of this article are to present the general characteristics, virulence, thermoresistance, control, and relevance of Salmonella in foodborne diseases, and describe the so‐called low‐water‐activity foods and the salmonellosis outbreaks involving them. [ABSTRACT FROM AUTHOR]

Background and Aim: Water magnetization contributes to increased molecular ionization and fluidity, which improves biological activities. This study tests the influence of magnetic water on the viability of the Newcastle vaccine and the survival of Escherichia coli and Salmonella Typhimurium, as well as the influence of magnetic water in face of water impurities' challenges on performance, immunity, and tissue architecture in broiler chickens. Materials and Methods: An in vitro 96-micro-well plate minimal inhibitory concentration was utilized to test the influence of water, saline, and magnetic water on Newcastle vaccine viability and E. coli O157:H7 and S. Typhimurium survival. The 245 experimental 1-day-old female Ross® 308 broilers used in this study were divided into seven groups of 35 birds each. Broilers were provided with magnetic drinking water (13,200 gausses) for 6 h daily from the 5th day and were challenged on days 14, 21, 28, and 35 using sodium chloride (700 mg/L), calcium sulfate (80 mg/L), lead acetate (500 mg/L), yeast extract 5% (5 mg/L), diazinon (2.5 mL/L), and E. coli O157:H7 (1.6 × 109 CFU/mL). A total of 2040 samples (96 diluent-Newcastle virus vaccine mixes, 96 microbial-magnetic water mixes, 231 sera, 231 intestinal swabs, and 1386 organ samples) were collected. Results: An in vitro trial revealed highly significant (p

A 100-day scCO 2 -H 2 O-coal-microorganism interaction experiment was conducted in this study to explore the biogeochemical changes during the supercritical CO 2 (scCO 2) storage in deep water-bearing coal seams. Compared to a control experiment without microorganisms, the presence of microorganisms resulted in a slightly increase in pH but a marked reduction in oxidation-reduction potential (ORP). An increase in Fe2+ ions and decrease in SO 4 2− ions in the experimental group were found to be closely related to microbial mediation, potentially leading to an increase in secondary pyrite. Networked biofilms and N-acetyl-L-leucine as a leucine derivative were only appeared in the experimental group, indicating microbial growth and metabolism. Microbial activities increased the dissolved organic carbon (DOC), accelerated the accumulation of aromatic organic compounds, and diminished macromolecular organic compounds. After scCO 2 injection, microbial number and diversity exhibited a sharp decline and gradual recovery. The dominant Clostridium sensu stricto 13 (>50%), Desulfohalotomaculum (>20%) and norank Desulfallas-Sporotomaculum (>9%) may play important roles in the biogeochemical processes of Fe and S through cooperative relationships. Microbial communities resisted scCO 2 -H 2 O stress through diversified defense strategies such as spore formation, enhanced leucine metabolism level, and extracellular polymeric substances (EPS) secretion. The recovery of the number and activity of methanogens indicated potential for the biomethanation of sequestered CO 2. • Biogeochemical changes of ions and organic compounds in liquid phase are measured. • Microbial survival during supercritical CO 2 storage in coal-water is quantified. • Potential possibility of sequestered CO 2 biomethanation is explored. [ABSTRACT FROM AUTHOR]

Aims: This study evaluated the behaviour of the Salmonella enterica serotypes in osmotically stressful BHI broth (0.940 ≤ aw ≤ 0.960), assessing inoculum from two stages of the bacterial life cycle (exponential and stationary) and two temperatures (25°C and 35°C). Methods and Results: Four S. enterica serotypes (Typhimurium, Enteritidis, Heidelberg and Minnesota) were grown in stressful BHI at 25°C. A mathematical model was proposed for describing the total microbial count as the sum of two subpopulations, inactivating and surviving‐then‐growing. When submitted to aw of 0.950 and 0.960, all strains showed a decreased count, followed by a period of unchanged count and then exponential growth (Phoenix Phenomenon). Strains inoculated at aw = 0.940 and 0.945 showed inactivation kinetics only. Cells cultivated at 25°C and inoculated from the exponential phase were the most reactive to the osmotic stress, showing a higher initial population reduction and shorter adaptation period. The proposed model described the inactivation data and the Phoenix Phenomenon accurately. Conclusions: The results quantified the complex response of S. enterica to the osmotic environment in detail, depending on the inoculum characteristic and serotype evaluated. Significance and impact of study: Quantifying these differences is truly relevant to food safety and improves risk analysis. [ABSTRACT FROM AUTHOR]

Properly using controllable atmospheric containers can facilitate investigations of the survival abilities and physiological states of key and emerging-foodborne pathogens under recreated applicable food processing environmental conditions. Notably, saturated salt solutions can efficiently control relative humidity in airtight containers. This chapter describes a practical experimental setup, with necessary prerequisites for exposing foodborne pathogens to simulated and relevant food processing environmental conditions. Subsequent analyses for studying cell physiology will also be suggested., (© 2025. The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature.)

The consumption of probiotic foods is rather limited for many sectors of the population (vegans, lactose intolerant and celiacs). Therefore, it is necessary to offer functional alternatives for these sectors. Different red quinoa drinks were fermented with L. plantarum (QLPBB) and B. longum (QBLBB) at different times. Results showed that microbial concentration reached high levels (6–8 Log CFU/mL) after 6 h and probiotic viability was very high (6 Log CFU/mL) after gastrointestinal digestion (GD). However, QBLBB reached the best probiotic concentration at 24 h. From 6 h of fermentation, probiotic resistance to some antibiotics, especially B. longum, could have a great potential to restore the intestinal microbiota during and after treatment with certain antibiotics. QLPBB showed the highest levels of total polyphenols and antioxidant capacity (AOC) after GD. Therefore, these red quinoa drinks have potential as functional probiotic beverages for vegans, celiacs and allergic to milk protein and lactose-intolerant people. [ABSTRACT FROM AUTHOR]

Background and Aim: Water magnetization contributes to increased molecular ionization and fluidity, which improves biological activities. This study tests the influence of magnetic water on the viability of the Newcastle vaccine and the survival of Escherichia coli and Salmonella Typhimurium, as well as the influence of magnetic water in face of water impurities' challenges on performance, immunity, and tissue architecture in broiler chickens. Materials and Methods: An in vitro 96-micro-well plate minimal inhibitory concentration was utilized to test the influence of water, saline, and magnetic water on Newcastle vaccine viability and E. coli O157:H7 and S. Typhimurium survival. The 245 experimental 1-day-old female Ross® 308 broilers used in this study were divided into seven groups of 35 birds each. Broilers were provided with magnetic drinking water (13,200 gausses) for 6 h daily from the 5th day and were challenged on days 14, 21, 28, and 35 using sodium chloride (700 mg/L), calcium sulfate (80 mg/L), lead acetate (500 mg/L), yeast extract 5% (5 mg/L), diazinon (2.5 mL/L), and E. coli O157:H7 (1.6 × 109 CFU/mL). A total of 2040 samples (96 diluent-Newcastle virus vaccine mixes, 96 microbial-magnetic water mixes, 231 sera, 231 intestinal swabs, and 1386 organ samples) were collected. Results: An in vitro trial revealed highly significant (p<0.01) declines of 94.13%, 84.53%, and 10.31% in the Newcastle vaccine titer in water, saline, and magnetic water, respectively, and 54.91% and 39.89% in E. coli O157:H7 and S. Typhimurium survival, respectively, after 4 h. In all challenged groups, broilers exhibited highly significant (p<0.01) increases in performance, carcass/organs weight, immunoglobulin G, immunoglobulin M, and Lactobacillus counts; significant improvement in tissue architecture and biochemical parameters; and highly significant (p<0.01) reductions in cortisol, superoxide dismutase, and total bacterial and Enterobacteriaceae counts. Conclusion: Magnetic water could maintain vaccine viability and vaccination efficiency, reduce microbial survival, and minimize the negative influence of all induced challenges. [ABSTRACT FROM AUTHOR]

Amyloids have proven to be a widespread phenomenon rather than an exception. Many proteins presenting the hallmarks of this characteristic beta sheet-rich folding have been described to date. Particularly common are functional amyloids that play an important role in the promotion of survival and pathogenicity in prokaryotes. Here, we describe important developments in amyloid protein research that relate to microbe-microbe and microbe-host interactions in the plant microbiome. Starting with biofilms, which are a broad strategy for bacterial persistence that is extremely important for plant colonization. Microbes rely on amyloidbased mechanisms to adhere and create a protective coating that shelters them from external stresses and promotes cooperation. Another strategy generally carried out by amyloids is the formation of hydrophobic surface layers. Known as hydrophobins, these proteins coat the aerial hyphae and spores of plant pathogenic fungi, as well as certain bacterial biofilms. They contribute to plant virulence through promoting dissemination and infectivity. Furthermore, antimicrobial activity is an interesting outcome of the amyloid structure that has potential application in medicine and agriculture. There are many known antimicrobial amyloids released by animals and plants; however, those produced by bacteria or fungi remain still largely unknown. Finally, we discuss amyloid proteins with a more indirect mode of action in their host interactions. These include virulence-promoting harpins, signaling transduction that functions through amyloid templating, and root nodule bacteria proteins that promote plant-microbe symbiosis. In summary, amyloids are an interesting paradigm for their many functional mechanisms linked to bacterial survival in plant-associated microbial communities. [ABSTRACT FROM AUTHOR]

Nowadays, the role of nutrition in the health of gastrointestinal system is deemed as a key factor in the production of functional foods with probiotic bacteria especially in the bakery industry. Therefore, microencapsulation of probiotics and their survival during baking and gastrointestinal aggregation have positive physiology effects on consumers. The aim of the research was to study qualitative characteristics and microbial survival of probiotic bread produced with 1, 1.5 and 2% encapsulated microbial suspension along with edible starch 5% during 48 h. The results of this assessment showed that the time of storage reduced microbial population of the probiotic bread in such way that the population decline in the 1% suspension was more severe. Also, in both samples containing different microbial suspensions, the specific volume decreased while the porosity increased within 48 (P≤ 0.05), compared to the control. Whereas, hardness of probiotic bread increased after of 24 h which was less than the control sample (P≤0.05). Moreover, the analysis of variance and mean comparison of colorimetric test showed a significant effect (P≤ 0.05) on the color indexes of (L*, a* and b*) after 48 hours.

The finding of economical and practical applications for milk whey is still a challenge for dairy industries. This paper presents information about the development of a probiotic–prebiotic beverage based on Lactobacillus rhamnosus GG (LGG) and Costa Rican guava (CRG) fruit pulp with industrial potential. First, a supplemented whey media was developed for LGG growth, and the whey‐supplemented media was used for fermentation in bioreactors. LGG reached a maximum growth rate of 0.32 hr−1 after 48 hr of fermentation. The whey‐grown probiotics were then mixed with CRG pulp to produce the probiotic–prebiotic beverage. The survival kinetics of LGG in the formulated drink was not affected by the addition of CRG pulp (P > 0.05), and the shelf‐life of the inoculated beverage surpassed 40 days with a minimum population of 106 colony forming units (CFU)/mL. Properties as pH, fructose, glucose, sucrose, and proanthocyanidins (PACs) content exhibited a significant difference after storage time (P < 0.05). Finally, three different formulas of the beverage with different whey content were compared through sensory evaluation. The prototype with 50% whey content was one of the most valuable beverage formulas according to the organoleptic parameters, which remarks about the possibility of developing a probiotic whey‐based beverage containing CRG pulp. Furthermore, this is the first report about CRG beverages as a probiotic vector. Practical Application: This research focuses on the evaluation of the properties of a probiotic beverage, with a promissory industrial application using whey, as a dairy industry byproduct, combined with the pulp of the highly nutritious and subutilized Costa Rican guava (CRG) fruit. [ABSTRACT FROM AUTHOR]

The viable but nonculturable (VBNC) state has been recognized as a strategy for bacteria to cope with stressful environments; in this state, bacteria fail to grow on routine culture medium but are actually alive and can resuscitate into a culturable state under favorable conditions. The VBNC state may pose a great threat to food safety and public health. To date, more than 100 VBNC microorganism species have been proven to exist in fields of food safety, environmental application, and agricultural diseases. Most harsh conditions can induce these microorganisms into the VBNC state, including food processing and preservation methods, adverse environmental conditions, and plant‐disease controlling means. The characteristics of VBNC state cells differ from those of normally growing cells and dead cells, based on which of the various detection methods are developed, and they are of great significance for potential risk assessment. To provide molecular level insights into this state, many studies on induction and resuscitation mechanisms have emerged over the past three decades, including research on omics, specific genes, or proteins involved in VBNC state formation and the roles of promoters in resuscitation from the VBNC state. In this review, microorganism species, induction and resuscitation factors, detection methods, and formation and resuscitation mechanisms of the VBNC state are comprehensively and systematically summarized. [ABSTRACT FROM AUTHOR]

Riojano chorizo is a dry cured sausage manufactured with traditional technologies without adding starter cultures at low temperatures. Its characteristics differ from other types of chorizo since sugars and nitrites are no added and processing temperatures are low- This work evaluates the behaviour of Listeria monocytogenes during the processing of inoculated Riojano chorizo as well as the natural microflora that can play a technological role or be of interest as indicators. The sausage mixture was inoculated with a cocktail of three selected strains of L. monocytogenes (CECT 932, CECT 934 and CECT 4032) (4 log10 CFU/g) and after processed following the traditional production method. Samples were taken before inoculation, after inoculation, after stuffing (day 0) and on days 6, 13, 21 and 28 of processing. L. monocytogenes, mesophiles, Micrococcaceae, lactic acid bacteria, Enterobacteriaceae, S. aureus, sulfite-reducing clostridia and molds and yeast counts were evaluated. Furthermore, pH, water activity and humidity were determined. No growth of L mocytogenes was observed during the first 6 days, when the temperature of processing was 4 °C. The low temperature in the initial stages was a relevant hurdle to control L. monocytoegenes growth. A significant decrease (p ≤ 0.05) in L. monocytogenes counts was observed on day 13 compared to the initial counts. During drying (days 6 to 21) a reduction in this pathogen of 1.28 log CFU/g was observed. The low water activity below 0.92 on day 13 and 0.86 on day 21 seems to be critical for the reduction of L. monocytogenes.

Sliced ready-to-eat meat products packaged under modified atmospheres are often marketed since they cover consumer demands. The slicing process could be a potential risk for consumers since contamination with Listeria monocytogenes could occur during this stage. The current study evaluated the behavior of L. monocytogenes and other microorganisms in commercial sliced Riojano chorizo. This meat product was sliced and inoculated with L. monocytogenes (3.5 log CFU/g) before packaging under different atmospheres (air, vacuum, 100% N2, 20% CO2/80% N2 and 40% CO2/60% N2) and stored at 4 °C for up to 60 days. Samples were taken on days 0, 7, 21, 28 and 60 of storage. L. monocytogenes, mesophiles, Enterobacteriaceae, lactic acid bacteria, Micrococcaceae, molds and yeast counts were evaluated. Additionally, water activity, humidity and pH were determined. L. monocytogenes counts decreased in inoculated sliced chorizo during storage. Packaging conditions and day of storage influenced microbial counts. After 60 days, a significant reduction (p ≤ 0.05) in the initial Listeria contamination levels (3.5. log CFU/g) between 1.1 and 1.46 logarithmic units was achieved in the sausages packaged in modified atmosphere. The highest reductions were observed in slices packaged in 40% CO2/60% N2 after 60 days of storage at 4 °C.

Cases of salmonellosis in humans have been associated with consumption of eggs contaminated with this bacterial pathogen due to insufficient heat treatment. The most prevalent serotypes of Salmonella in Brazil include serotypes Enteritidis, Typhimurium, and Heidelberg. The first two serotypes are major causes for eggs to be withheld from sale and for recalls over Salmonella contamination concerns in both domestic and foreign markets. Eggs may be contaminated through transovarian infection (transovarial transmission) due to the presence of the microorganism in the hen’s oviduct and bacterial penetration of the eggshell. There is little data in the literature on the susceptibility of egg contamination and eggshell penetration by Brazilian serotypes of Salmonella. The present study aimed to evaluate the ability of S. Heidelberg and S. Typhimurium serotypes to penetrate through the eggshell and detect these bacteria in the albumen and yolk according to the thickness of the eggshell. SPF (specific-pathogen-free) eggs were artificially contaminated by contact with moist cotton containing Salmonella (15 x 108 CFU/ml). Eggs were divided into the following groups: negative control (not contaminated), S. Heidelberg, and S. Typhimurium. Subsequently, these eggs were incubated at 37°C, and their contents analyzed after 4 h and 24 h of incubation. The evaluation (assessment) of the contamination was performed by traditional bacteriology and confirmed by biochemical and serological tests. Treatments were compared with Fisher’s test using a SAS statistical software. For S. Heidelberg, the percentage of positivity (positive cases) was lower in both albumen and yolk at 4 h and 24 h intervals (33.33% and 3.7%, and 3.7% and 3.7%, respectively) compared to S. Typhimurium (26.63% and 7.41%, and 33.33% and 33.33%, respectively). These findings suggest that the former strain (S. Heidelberg) was unable to survive in the hostile environment of the albumen. In contrast, eggshell thickness had no significant correlation with the number of positive samples. In conclusion, the results obtained in the egg infection model show that the Salmonella strains tested were able to penetrate the eggshell and multiply in both the albumen and yolk and that S. Typhimurium proved to be the most efficient to grow within these portions of the egg.

The ability of bacteria to use natural carbon sources greatly affects their growth and survival in the environment. Bacteria have evolved versatile abilities to use environmental carbon sources, but their diversity and assimilation pathways remain largely unexplored. Trans-aconitic acid (TAA), a geometric isomer of cis-aconitic acid involved in the tricarboxylic acid cycle, has long been considered a natural carbon source metabolizable by bacteria. However, its catabolism and ecological role in linking bacterial interactions with the environment remain unclear. Here, we identify a regulatory system in Bacillus velezensis FZB42 that is capable of sensing and catabolizing TAA. The system consists of a tar operon, an adjacent positive regulatory gene tarR, and a shared promoter. After receiving the TAA signal, the TarR protein interacts directly with the promoter, initiating the expression of the membrane transporter TarB and aconitate isomerase TarA encoded by the operon, which function in importing the TAA and isomerizing it into the central intermediate cis-aconitic acid. Subsequent soil colonization experiments reveal that TAA assimilating ability can give its coding bacteria a growth and competitive advantage. Bioinformatics analyses coupled with bacterial isolation experiments further show that the assimilation system of TAA is widely distributed in the bacterial domain, and its assimilating bacteria are also extensively distributed in nature, indicating an important role of TAA metabolism in bacterial carbon acquisition. This work emphasizes the importance of metabolic adaptation to environmental carbon sources for bacterial survival and may provide inspiration for engineering microbes with enhanced environmental competitiveness., (© The Author(s) 2024. Published by Oxford University Press on behalf of the International Society for Microbial Ecology.)

The performance of the ISO method for the 'Enumeration of the Specially Thermoresistant Spores of Thermophilic Bacteria in Dried Milk' (ISO/TS27265; 2009) was compared with a more practical method. Both were tested for predictability of spoilage of UHT treated reconstituted milk. The data show that heating for 30 min at 100 °C has the same predictive value as heating for 30 min at 106 °C, provided that specifications are increased 1 log10 and the use of TSA as a cultivation medium is recommended over PCMA. Predictability of spoilage using classical plating methods is furthermore discussed in relation to variation in spore heat resistance of spores commonly present in the dairy industry. [ABSTRACT FROM AUTHOR]

A new ultrasonic reactor was used to rapidly inactivate Escherichia coli and Staphylococcus aureus in apple juice. It was found that high pulp content made ultrasound less lethal to S. aureus, while it had no significant effect on E. coli. When the pulp free apple juice was ultrasonically processed, the 5-log reduction time was 35 s for E. coli at 60 °C and 30 s for S. aureus at 62 °C. Ultrasound treatment had no significant effect on antioxidant activity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, but it significantly increased the total phenolic content. The treatment also resulted in more stable juice with higher uniformity. During 28 d of storage at 4 °C, the total plate count in apple juice ultrasonically treated at 60 °C for 35 s remained around 1.00 log CFU/mL, whereas it was nearly zero for a stronger ultrasound treatment at 62 °C for 30 s. These values were much lower than those in the untreated one, which increased from 3.65 log CFU/mL to 8.36 log CFU/mL during the storage. At the end of the storage, the control and thermally treated apple juice lost almost 70% of antioxidant activity, whereas the ultrasonically treated juice only lost 20–40%.

The study investigated the addition of essential oils (EO) of tumeric, ginger and cardamon (as sources of natural antioxidants ) to burfie, an Indian heat desiccated dairy dessert. Essential oil incorporation significantly (P < 0.05) increased antioxidant activity of the product. Samples with a combination of EOs had a higher antioxidant activity than with addition of individual EOs, but antioxidant activity was less (P < 0.05) than samples with addition of butylated hydroxyanisole (BHA). The addition of EOs had no significant (P > 0.05) effect on instrumental colour, textural attributes and composition of the burfi samples, but flavour was significantly affected. Clustering revealed the sample with added BHA had the best attributes followed by the sample with addition of a combination of all the EOs. The combination of EOs significantly (P < 0.05) delayed the growth of the native microbiota in the burfi. [ABSTRACT FROM AUTHOR]

This study investigated the effect of fortification with sodium–calcium caseinate (SCaCN), whey protein concentrate (WPC) or a blend of those ingredients on some properties of probiotic yoghurt. At the beginning of the storage, the highest angiotensin‐converting enzyme inhibitory activity (ACEI %) was obtained from yoghurts with SCaCN. However, the levels of proteolytic and ACEI activities were highest in WPC‐supplemented yoghurt after 14 and 28 days. The highest Bifidobacterium animalis subsp. lactis Bb12 viability was obtained in yoghurts with WPC or the SCaCN–WPC blend. A gradual increase in lactic acid was also obtained in the yoghurts supplemented with WPC or with the SCaCN–WPC blend; there was no increase in acetic acid. [ABSTRACT FROM AUTHOR]

In this study, 60 samples of ice cubes produced at different levels (domestic, restaurant and industrial facilities), within a restricted geographical area, were investigated for their general microbiological characteristics through the analysis of populations other than enteric bacteria. Total mesophilic bacteria were in the range 1.01 × 10-9.55 × 10, 3.12 × 10-6.31 × 10 and 1.30 × 10-3.99 × 10 CFU/100 mL of thawed ice from domestic freezer (DF), stock boxes (SB) for self-production performed with ice machines in bars and pubs, and from sales packages (SP) of industrial productions, respectively. Some DF and SP samples were negative for the presence of total psychrotrophic bacteria, showing that there are no specific microbial groups associated with ice. Pseudomonads were found in the majority of ice samples analyzed. The levels of contamination of the ice samples were significantly different among the three ice cube production levels. The samples produced at domestic level and those collected from bars and pubs were characterised by the highest cell densities. The colonies representative for the different bacterial morphologies were randomly picked up from plates, purified to homogeneity and subjected to the phenotypic and genotypic characterisation. Fifty-two strains representing 31 species of eight bacterial genera were identified, with the most numerous groups included in Pseudomonas, Staphylococcus, Bacillus and Acinetobacter. A consistent percentage of the microorganisms identified from ice are known agents of human infections, and their presence indicate an environmental contamination. In order to evaluate the effectiveness of the ice cubes to transfer pathogenic agents to consumers, a bar consumption was simulated with different drink systems added with ice cubes artificially contaminated with the strains found at dominant levels ( Acinetobacter lwoffii ICE100, Bacillus cereus ICE170, Pseudomonas putida ICE224 and Staphylococcus haemolyticus ICE182), and the results showed a consistent reduction of bacterial risk due to alcohol, CO, pH and antibacterial ingredients of vodka, whisky, Martini, peach tea, tonic water and coke. [ABSTRACT FROM AUTHOR]

This study investigated the behaviour and fate of Listeria monocytogenes at different ripening temperatures and NaCl concentrations in traditional Lighvan cheese. L. monocytogenes was added to raw sheep's milk. After producing the cheese, they were stored in 8%, 12% and 15% NaCl at 4, 9 and 14 °C. Sampling was performed for 150 days. Different temperature and NaCl concentrations had a significant effect on the survival of L. monocytogenes ( P < 0.001). The lowest growth and survival rates of L. monocytogenes were in 15% NaCl at 14 °C and 12% NaCl at 14 °C, respectively. Also, the highest growth and survival rates of the bacterium were in 8% NaCl at 4 °C. [ABSTRACT FROM AUTHOR]

Global industrialization and natural resources extraction have left cocktails of environmental pollutants. Thus, this work focuses on developing a defined actinobacteria consortium able to restore systems co-contaminated with pollutants occurring in Argentinian environments. In this context, five actinobacteria were tested in solid medium to evaluate antagonistic interactions and tolerance against lindane (LIN), Reactive Black B–V (RBV), phenanthrene (Ph) and Cr(VI). The strains showed absence of antagonism, and most of them tolerated the presence of individual pollutants and their mixtures, except Micromonospora sp. A10. Thus, a quadruple consortium constituted by Streptomyces sp. A5, M7, MC1, and Amycolatopsis tucumanensis DSM 45259T, was tested in liquid systems with individual contaminants. The best microbial growth was observed in the presence of RBV and the lowest on Cr(VI). Removals detected were 83.3%, 65.0% and 52.4% for Ph, RBV and LIN, respectively, with absence of Cr(VI) dissipation. Consequently, the consortium performance was tested against the organic mixture, and a microbial growth similar to the biotic control and a LIN removal increase (61.2%) were observed. Moreover, the four actinobacteria of the consortium survived the mixture bioremediation process. These results demonstrate the potential of the defined actinobacteria consortium as a tool to restore environments co-contaminated with organic pollutants. [ABSTRACT FROM AUTHOR]

[Display omitted] • Various food processing methods can induce the formation of sublethally injured cells. • Temperature, pH, media and additives significantly affect the repair of injured cells. • Injured cells can adapt or acquire resistance to different stresses. • The presence of sublethally injured cells poses a great threat to food safety. Sublethally injured state has been recognized as a survival strategy for microorganisms suffering from stressful environments. Injured cells fail to grow on selective media but can normally grow on nonselective media. Numerous microorganism species can form sublethal injury in various food matrices during processing and preservation with different techniques. Injury rate was commonly used to evaluate sublethal injury, but mathematical models for the quantification and interpretation of sublethally injured microbial cells still require further study. Injured cells can repair themselves and regain viability on selective media under favorable conditions when stress is removed. Conventional culture methods might underestimate microbial counts or present a false negative result due to the presence of injured cells. Although the structural and functional components may be affected, the injured cells pose a great threat to food safety. This work comprehensively reviewed the quantification, formation, detection, resuscitation and adaption of sublethally injured microbial cells. Food processing techniques, microbial species, strains and food matrix all significantly affect the formation of sublethally injured cells. Culture-based methods, molecular biological methods, fluorescent staining and infrared spectroscopy have been developed to detect the injured cells. Cell membrane is often repaired first during resuscitation of injured cells, meanwhile, temperature, pH, media and additives remarkably influence the resuscitation. The adaption of injured cells negatively affects the microbial inactivation during food processing. [ABSTRACT FROM AUTHOR]

Measurement of gases entrapped in clean ice from basal portions of the Taylor Glacier, Antarctica, revealed that CO2 ranged from 229 to 328 ppmv and O2 was near 20% of the gas volume. In contrast, vertically adjacent sections of the sediment laden basal ice contained much higher concentrations of CO2 (60,000 to 325,000 ppmv), whereas O2 represented 4 to 18% of the total gas volume. The deviation in gas composition from atmospheric values occurred concurrently with increased microbial cell concentrations in the basal ice profile, suggesting that in situ microbial processes (i.e., aerobic respiration) may have altered the entrapped gas composition. Molecular characterization of 16S rRNA genes amplified from samples of the basal ice indicated a low diversity of bacteria, and most of the sequences characterized (87%) were affiliated with the phylum, Firmicutes. The most abundant phylotypes in libraries from ice horizons with elevated CO2 and depleted O2 concentrations were related to the genus Paenisporosarcina, and 28 isolates from this genus were obtained by enrichment culturing. Metabolic experiments with Paenisporosarcina sp. TG14 revealed its capacity to conduct macromolecular synthesis when frozen in water derived from melted basal ice samples and incubated at −15 °C. The results support the hypothesis that the basal ice of glaciers and ice sheets are cryospheric habitats harboring bacteria with the physiological capacity to remain metabolically active and biogeochemically cycle elements within the subglacial environment.

The influence of binder type and process parameters on the compression properties and microbial survival in diclofenac tablet formulations were studied using a novel gum from Albizia zygia. Tablets were produced from diclofenac formulations containing corn starch, lactose and dicalcium phosphate. Formulations were analyzed using the Heckel and Kawakita plots. Determination of microbial viability in the formulations was done on the compressed tablets of both contaminated and uncontaminated tablets prepared from formulations. Direct compression imparted a higher plasticity on the materials than the wet granulation method. Tablets produced by wet granulation presented with a higher crushing strength than those produced by the direct compression method. Significantly higher microbial survival (p< 0.05) was obtained in formulations prepared by direct compression. The percent survival of Bacillus subtilis spores decreased with increase in binder concentration. The study showed that Albizia gum is capable of imparting higher plasticity on materials and exhibited a higher reduction of microbial contaminant in the formulations. The direct compression method produced tablets of reduced viability of microbial contaminant.A influência do tipo de ligante e os parâmetros do processo de propriedades de compressão e sobrevivência microbiana em comprimidos de diclofenaco foram estudados utilizando uma nova goma de Albizia zygia. Os comprimidos foram produzidos a partir de formulações de diclofenaco contendo amido de milho, lactose e fosfato bicálcico. As formulações foram analisadas usando os gráficos de Heckel e Kawakita. A determinação da viabilidade microbiana nas formulações foi feita nos comprimidos contaminados e não contaminados preparados a partir de formulações. A compressão direta confere maior plasticidade dos materiais do que o método de granulação úmida. Comprimidos produzidos por granulação úmida apresentaram maior força de esmagamento do que aqueles produzidos pelo método de compressão direta. Observou-se sobrevivência significativamente maior (p

This study was aimed at investigating the fortification of probiotic yoghurt with rice bran to increase nutritional properties of the product. The different levels of rice bran (0.3%, 0.6%, 0.9% and 1.2%) were incorporated into milk. The yoghurt samples were produced after pasteurisation, addition of starter culture and 1% Lactobacillus acidophilus suspension (6 × 108 CFU mL−1) and incubation. During sample storage in refrigerator, the viability of L. acidophilus, viscosity and physicochemical and sensory properties of product were investigated. Rice bran significantly increased the viability of L. acidophilus ( P < 0.05). In addition, all probiotic yoghurts incorporating rice bran indicated higher viscosity and acidity and lower pH and syneresis compared to plain yoghurts. Furthermore, increments in rice bran incorporation levels resulted in a reduction in consumers' sample preferences. In general, the addition of rice bran at a suitable level could increase L. acidophilus viability and improve quality attributes of yoghurt. [ABSTRACT FROM AUTHOR]

Differential equations used to describe the original and modified Geeraerd models were, respectively, simplified into an explicit equation in which the integration of the specific inactivation rate with respect to time was numerically approximated using the Simpson's rule. The explicit numerical solutions were then used to simulate microbial survival curves and fit nonisothermal survival data for identifying model parameters in Microsoft Excel. The results showed that the explicit numerical solutions provided an easy way to accurately simulate microbial survival and estimate model parameters from nonisothermal survival data using the Geeraerd models. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate bacterial survival rate on toothbrushes after brushing and the efficacy of their decontamination by spraying antimicrobial solutions. Thirty subjects were instructed to spray the solutions on toothbrush bristles after brushing. Each volunteer tested three sprays, one solution per week; the sprays were labeled spray 1 (cetylpyridinium chloride - CPC - and basic formulation), 2 (basic formulation only) and 3 (control - sterile tap water). At the end of each week, the brushes were collected and sonicated in Letheen Broth®; the suspensions were ten-fold diluted and the dilutions were plated on various culture media. Anaerobic bacteria, evaluated by colony count of black pigment producing organisms on Ask medium, were recovered from 83.3% of the samples, Streptococci from 80% and aerobic Gram-negative bacilli from 46.7% of them in the control tests. There was a significant decrease in toothbrush contamination with antimicrobial sprays 1 and 2, the first showing the greatest decrease on bacterial counts.O propósito deste estudo foi avaliar a taxa de sobrevivência bacteriana em escovas dentais após a escovação e a eficácia na sua descontaminação pelo borrifamento de soluções antimicrobianas. Trinta indivíduos foram instruídos a borrifar as soluções nas cerdas das escovas após a escovação. Cada voluntário testou três sprays, uma solução por semana; os sprays foram rotulados spray 1 (cloreto de cetilpiridínio - CCP - e formulação básica), 2 (formulação básica apenas) e 3 (controle - água de torneira esterilizada). Ao final de cada semana, as escovas eram recolhidas e introduzidas no caldo Letheen®, submetidas a ultra-som, à diluição decimal seriada e as suspensões semeadas em vários meios de cultura. As bactérias anaeróbias, avaliadas pela contagem de colônias de microrganismos produtores de pigmento negro no meio Ask, foram recuperadas em 83,3% das amostras, estreptococos em 80% e bacilos aeróbios Gram-negativos em 46,7% das amostras nos testes controle. Houve uma significante redução na contaminação das escovas dentais com os sprays antimicrobianos 1 e 2, o primeiro mostrando maior redução nas contagens de bactérias.

The active numbers of probiotics in 20 powdered formula products for infants and young children in China were assessed, 18 of which met the international and national standards. The survival rate of Bifidobacteria under various storage conditions after the product is opened was measured. Storage at 37 °C resulted in a significantly higher decay rate than at 4 °C and 25 °C for 14 and 28 days. Results suggest that the probiotic survival rate in powdered formula is negatively correlated with temperature and storage time, whereas the brand and model of the formula have little impact. [ABSTRACT FROM AUTHOR]

This study reports the different effects of two bioprotective cultures on the growth of different Listeria monocytogenes strains by a rapid assay simulating the first stage of Iberian chorizo fermentation. Ground pork with or without protective cultures was inoculated with L. monocytogenes and incubated under two different conditions simulating the traditional, slow fermentation temperature (7 °C, 1 day) and a high, fast fermentation temperature (20 °C, 1 day), followed in both cases by storage at 7 °C for 13 days. Both bioprotective cultures reduced the growth of L. monocytogenes by at least 2 log CFU g−1 at the end of both incubation periods compared with a noninoculated culture control lot. The best results were obtained with the strain Lactobacillus sakei CTC494, which exerted a bactericidal effect on L. monocytogenes under both conditions assayed, achieving a 5.4-log reduction after 14 days compared with the control when the initial temperature was 20 °C. [ABSTRACT FROM AUTHOR]

To study the potential probiotic characteristics such as decrease of pH, microbial viability, and tolerance to simulated digestive steps of fermented soy beverage ('soy yogurt') produced with lactobacilli isolated from cocoa fermentation ( Lactobacillus fermentum TcUESC01 and Lactobacillus plantarum TcUESC02) during fermentation and refrigerated storage. The sensory acceptance of the yogurts was also tested. Samples of soy yogurt produced with L. fermentum TcUESC01 or L. plantarum TcUESC02 were collected during fermentation (0, 4, 8, and 12 h) and refrigerated storage (1, 9, 18, and 27 d), and submitted to pH and bacterial viability determinations. Tolerance to simulated digestion steps was done with refrigerated storage samples at 9 °C. Simulated digestion was performed in 3 successive steps: exposure to pepsin-HCl solution, bile shock, and simulated small intestinal juice. During storage, a decrease in pH and lactobacillus viability was observed. L. fermentum TcUESC01 showed to be more resistant than L. plantarum TcUESC02 to simulated gastrointestinal digestion. All soy yogurts showed acceptable hedonic scores (greater than 5 in a 9-point hedonic scale ranging from 'like extremely' to 'dislike extremely') in sensory evaluation for flavor, aroma, color, consistency, and overall impression. L. plantarum TcUESC02 and, especially, L. fermentum TcUESC01 showed potential probiotic characteristics when considering pH, cell viability, and tolerance to simulated digestive steps and did not affect the sensory characteristics when supplemented to soy yogurt during storage. [ABSTRACT FROM AUTHOR]

Highlights: [•] We monitor changes on molecular composition over the vermicompost process. [•] The increment of hydrophobic compounds occurs with maturation. [•] Microorganisms’ persistence was related with vermicompost chemical composition. [•] Understanding chemical nature makes possible increase vermicompost value and activity. [Copyright &y& Elsevier]

Measurement of gases entrapped in clean ice from basal portions of the Taylor Glacier, Antarctica, revealed that CO2 ranged from 229 to 328 ppmv and O2 was near 20% of the gas volume. In contrast, vertically adjacent sections of the sediment laden basal ice contained much higher concentrations of CO2 (60,000 to 325,000 ppmv), whereas O2 represented 4 to 18% of the total gas volume. The deviation in gas composition from atmospheric values occurred concurrently with increased microbial cell concentrations in the basal ice profile, suggesting that in situ microbial processes (i.e., aerobic respiration) may have altered the entrapped gas composition. Molecular characterization of 16S rRNA genes amplified from samples of the basal ice indicated a low diversity of bacteria, and most of the sequences characterized (87%) were affiliated with the phylum, Firmicutes. The most abundant phylotypes in libraries from ice horizons with elevated CO2 and depleted O2 concentrations were related to the genus Paenisporosarcina, and 28 isolates from this genus were obtained by enrichment culturing. Metabolic experiments with Paenisporosarcina sp. TG14 revealed its capacity to conduct macromolecular synthesis when frozen in water derived from melted basal ice samples and incubated at -15 °C. The results support the hypothesis that the basal ice of glaciers and ice sheets are cryospheric habitats harboring bacteria with the physiological capacity to remain metabolically active and biogeochemically cycle elements within the subglacial environment. [ABSTRACT FROM AUTHOR]

A work has been done to study the effects of material properties and compression speed on microbial survival and tensile strength in diclofenac tablet formulations. Tablets were produced from three formulations containing diclofenac and different excipients (DC, DL and DDCP). Two types of machines (Hydraulic hand press and single punch press), which compress the tablets at different speeds, were used. The compression properties of the tablets were analyzed using Heckel and Kawakita equations. A 3-dimensional plot was produced to determine the relationship between the tensile strength, compression speed and percentage survival of Bacillus subtilis in the diclofenac tablets. The mode of consolidation of diclofenac was found to depends on the excipient used in the formulation. DC deformed mainly by plastic flow with the lowest P and P values. DL deformed plastically at the initial stage, followed by fragmentation at the later stage of compression, whereas DDCP deformed mainly by fragmentation with the highest P and P values. The ranking of the percentage survival of B. subtilis in the formulations was DDCP > DL > DC, whereas the ranking of the tensile strength of the tablets was DDCP > DL > DC. Tablets produced on a hydraulic hand press with a lower compression speed had a lower percentage survival of microbial contaminants than those produced on a single punch press, which compressed the tablets at a much higher speed. The mode of consolidation of the materials and the speed at which tablet compression is carried out have effects on both the tensile strength of the tablets and the extent of destruction of microbial contaminants in diclofenac tablet formulations. [ABSTRACT FROM AUTHOR]

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