The Swiss Society of Microbiology: Small Bugs, Big Questions and Cool Answers

Greub, Gilbert; Holliger, Christof; Sanglard, Dominique; Schrenzel, Jacques; Thiel, Volker; Viollier, Patrick H.

doi:10.2533/chimia.2016.874

Cited by 2 publications

(2 citation statements)

References 24 publications

(25 reference statements)

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“…The escalating demand for food necessitates increased production, potentially compromising rigorous safety protocols. In this context, the need for an expedited food production to meet the requirements of a growing population may lead to reduced focus on safety of the end product [1][2][3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Characterizing Lactic Acid Bacteria and Thermotolerant Coliforms in Spoiled Dairy Products from Bosnia and Herzegovina

Muhović,

Islam,

M. Tambuwala

et al. 2023

JoMMID

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Introduction:The rising foodborne disease outbreaks poses significant challenges to key objectives in food microbiology. This trend is primarily attributed to global population growth and intensified food production. A thorough microbiological assessment of end products is therefore crucial. Methods: We evaluated the bacterial presence and abundance in various dairy products (sour cream, cottage cheese, buttercream, cream cheese, pasteurized milk, protein-rich milk, and yogurt) sourced from a local supermarket in Bosnia and Herzegovina. Two enumeration methods (pour plating and most probable number) were employed alongside morphological, biochemical, and molecular analyses (Gram staining, oxidase test, catalase test, indole test, lipolytic activity assay, and RT-qPCR). Our focus was on spoilage-causing lactic acid bacteria (LAB), hygiene indicator thermotolerant coliforms (TC), and the foodborne pathogen Salmonella spp. Results: Six out of seven dairy products harbored high levels of LAB, suggesting potential spoilage, with the exception of cottage cheese. Additionally, both TC and Escherichia coli exceeded acceptable microbial limits, particularly in pasteurized milk. Furthermore, initial tests detected presumptive Salmonella spp. in cream cheese, protein-rich milk, and yogurt. Conclusion: These results highlight the need for stringent sanitary practices during dairy production to extend product shelf-life and prevent premature spoilage from unwanted bacterial presence. Moreover, eliminating pathogen contamination during manufacturing is crucial to mitigate serious food safety risks, including potential food poisoning.

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Section: Introductionmentioning

confidence: 99%

Characterizing Lactic Acid Bacteria and Thermotolerant Coliforms in Spoiled Dairy Products from Bosnia and Herzegovina

Muhović,

Islam,

M. Tambuwala

et al. 2023

JoMMID

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“…A large number of research data show that lactic acid bacteria can promote animal growth, regulate the normal flora of gastrointestinal tract, maintain micro ecological balance, thereby improving gastrointestinal function, improving food digestibility and biological titer, reducing serum cholesterol, controlling endotoxin, inhibiting the growth of intestinal putrefactive bacteria, and improving the immunity of the body ( Teusink and Molenaar, 2017 ). Lactic acid bacteria have been widely used in food industry and poultry husbandry, and also have important academic value in genetic engineering ( Greub et al, 2016 ), biochemistry ( Kadomatsu, 2022 ), genetics ( Sung Won et al, 2020 ) and molecular biology ( Saibil, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

LABAMPsGCN: A framework for identifying lactic acid bacteria antimicrobial peptides based on graph convolutional neural network

Sun

Bu²,

Yan³

et al. 2022

Front. Genet.

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Lactic acid bacteria antimicrobial peptides (LABAMPs) are a class of active polypeptide produced during the metabolic process of lactic acid bacteria, which can inhibit or kill pathogenic bacteria or spoilage bacteria in food. LABAMPs have broad application in important practical fields closely related to human beings, such as food production, efficient agricultural planting, and so on. However, screening for antimicrobial peptides by biological experiment researchers is time-consuming and laborious. Therefore, it is urgent to develop a model to predict LABAMPs. In this work, we design a graph convolutional neural network framework for identifying of LABAMPs. We build heterogeneous graph based on amino acids, tripeptide and their relationships and learn weights of a graph convolutional network (GCN). Our GCN iteratively completes the learning of embedded words and sequence weights in the graph under the supervision of inputting sequence labels. We applied 10-fold cross-validation experiment to two training datasets and acquired accuracy of 0.9163 and 0.9379 respectively. They are higher that of other machine learning and GNN algorithms. In an independent test dataset, accuracy of two datasets is 0.9130 and 0.9291, which are 1.08% and 1.57% higher than the best methods of other online webservers.

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The Swiss Society of Microbiology: Small Bugs, Big Questions and Cool Answers

Cited by 2 publications

References 24 publications

Characterizing Lactic Acid Bacteria and Thermotolerant Coliforms in Spoiled Dairy Products from Bosnia and Herzegovina

Characterizing Lactic Acid Bacteria and Thermotolerant Coliforms in Spoiled Dairy Products from Bosnia and Herzegovina

LABAMPsGCN: A framework for identifying lactic acid bacteria antimicrobial peptides based on graph convolutional neural network

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