Growth of Mycobacterium tuberculosis at acidic pH depends on lipid assimilation and is accompanied by reduced GAPDH activity

A Gouzy, C Healy, KA Black… - Proceedings of the …, 2021 - National Acad Sciences
Acidic pH arrests the growth of Mycobacterium tuberculosis in vitro (pH< 5.8) and is thought
to significantly contribute to the ability of macrophages to control M. tuberculosis replication …

[HTML][HTML] Towards transparent and consistent exchange of knowledge for improved microbiological food safety

C Plaza-Rodríguez, LU Haberbeck, V Desvignes… - Current Opinion in Food …, 2018 - Elsevier
Highlights•Update on microbiological food safety databases, software and mathematical
models.•Harmonized data formats supported by software will benefit knowledge …

Insights from genome-wide approaches to identify variants associated to phenotypes at pan-genome scale: Application to L. monocytogenes' ability to grow in cold …

L Fritsch, A Felten, F Palma, JF Mariet… - International Journal of …, 2019 - Elsevier
Intraspecific variability of the behavior of most foodborne pathogens is well described and
taken into account in Quantitative Microbial Risk Assessment (QMRA), but factors (strain …

Selection of Potential Probiotic Lactobacillus with Inhibitory Activity Against Salmonella and Fecal Coliform Bacteria

M Abhisingha, J Dumnil, C Pitaksutheepong - Probiotics and antimicrobial …, 2018 - Springer
Three hundred and sixty presumptive lactic acid bacteria (LAB) isolated from pregnant sows,
newborn, suckling, and weaned piglets were preliminarily screened for anti-Salmonella …

Control of Shigatoxin-producing Escherichia coli in cheese by dairy bacterial strains

C Callon, C Arliguie, MC Montel - Food microbiology, 2016 - Elsevier
Bio-preservation could be a valuable way to control Shigatoxin-producing Escherichia coli
(STEC) in cheese. To this end, 41 strains were screened for their inhibitory potential on …

Identification of Genes Required for Growth of Escherichia coli MG1655 at Moderately Low pH

B Vivijs, A Aertsen, CW Michiels - Frontiers in microbiology, 2016 - frontiersin.org
The survival of some pathotypes of Escherichia coli in very low pH environments like highly
acidic foods and the stomach has been well documented and contributes to their success as …

Probabilistic modeling of the growth of Listeria monocytogenes: effect of nisin, temperature, and strain in the presence of potassium chloride or potassium sorbate

E Şentürk, S Buzrul, P Şanlıbaba - International Journal of Food …, 2023 - Taylor & Francis
The effects of temperature and nisin with either potassium chloride (KCl) or potassium
sorbate on growth boundaries of three different Listeria monocytogenes strains in broth were …

Cross-protection between controlled acid-adaptation and thermal inactivation for 48 Escherichia coli strains

LU Haberbeck, X Wang, C Michiels… - International journal of …, 2017 - Elsevier
Given the importance of pH reduction and thermal treatment in food processing and food
preservation strategies, the cross-protection between acid adaptation and subsequent …

Bael (Aegle marmelos) beverage pasteurization by non-isothermal heating with continuous microwave to achieve microbial safety

R Dhar, S Chakraborty - Innovative Food Science & Emerging …, 2024 - Elsevier
The efficacy of conventional thermal (batch) and continuous microwave (MW) heating to
pasteurize bael beverage was examined by inactivating Escherichia coli, Listeria …

[HTML][HTML] Modeling the Growth/No Growth Response of Non-O157 Shiga Toxin-Producing Escherichia coli to Temperature, pH and Water Activity

L Walker, S Sun, SK Lau, RK Phebus, J Subbiah… - LWT, 2024 - Elsevier
The objective of this study was to model the effect of temperature, pH and water activity (aw)
on the growth/no growth response of non-O157 Shiga toxin-producing E. coli (STEC). A …