Deciphering Resistome and Virulome Diversity in a Porcine Slaughterhouse and Pork Products Through Its Production Chain

Autor: Guillermo Campos Calero, Natacha Caballero Gómez, Nabil Benomar, Beatriz Pérez Montoro, Charles W. Knapp, Antonio Gálvez, Hikmate Abriouel

Publikováno v: Frontiers in Microbiology, Vol 9 (2018)

We aimed to better understand resistome and virulome patterns on animal and process-area surfaces through a pig slaughterhouse to track possible contamination within the food production chain. Culture-dependent methods revealed high levels of microbi

Externí odkaz: https://doaj.org/article/a630be2e5cbb46318ac4cb23f719311d

In silico genomic insights into aspects of food safety and defense mechanisms of a potentially probiotic Lactobacillus pentosus MP-10 isolated from brines of naturally fermented Aloreña green table olives.

Autor: Hikmate Abriouel, Beatriz Pérez Montoro, María Del Carmen Casado Muñoz, Charles W Knapp, Antonio Gálvez, Nabil Benomar

Publikováno v: PLoS ONE, Vol 12, Iss 6, p e0176801 (2017)

Lactobacillus pentosus MP-10, isolated from brines of naturally fermented Aloreña green table olives, exhibited high probiotic potential. The genome sequence of L. pentosus MP-10 is currently considered the largest genome among lactobacilli, highlig

Externí odkaz: https://doaj.org/article/3144a8a9a01f4e978acb7484c512d5ed

New insights into the role of plasmids from probiotic Lactobacillus pentosus MP-10 in Aloreña table olive brine fermentation

Autor: Juan José de la Fuente Ordoñez, Nabil Benomar, Leyre Lavilla Lerma, Charles W. Knapp, Hikmate Abriouel, Beatriz Pérez Montoro

Publikováno v: Scientific Reports, Vol 9, Iss 1, Pp 1-19 (2019)
Scientific Reports

In silico analysis of Lactobacillus pentosus MP-10 plasmids (pLPE-1 to pLPE-5) suggests that plasmid-borne genes mediate the persistence of lactobacilli during olive fermentation and enhance their probiotic properties and their competitiveness in sev

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac363ae6959e05ce25d3f219811933e3
http://link.springer.com/article/10.1038/s41598-019-47384-1

Proteomic analysis of Lactobacillus pentosus for the identification of potential markers involved in acid resistance and their influence on other probiotic features

Autor: Hikmate Abriouel, Saïd Ennahar, Peter Horvatovich, Nabil Benomar, Charles W. Knapp, Natacha Caballero Gómez, Beatriz Pérez Montoro, Antonio Gálvez

Publikováno v: Food Microbiology, 72(Supplement C), 31-38. ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD
Food Microbiology
Food Microbiology, Elsevier, 2018, 72, pp.31-38. ⟨10.1016/j.fm.2017.11.006⟩

Acidity often prevents the undesirable microbial colonization both in fermented foods and under gastric conditions. Thus, the acid resistance of Lactobacillus pentosus strains used as starter cultures and/or probiotics requires further understanding.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3801c8a126e20cb494bee7ca72405bd3
https://doi.org/10.1016/j.fm.2017.11.006

Deciphering resistome and virulome diversity in a porcine slaughterhouse and pork products through its production chain

Autor: Natacha Caballero Gómez, Charles W. Knapp, Nabil Benomar, Beatriz Pérez Montoro, Guillermo Campos Calero, Antonio Gálvez, Hikmate Abriouel

Publikováno v: Frontiers in Microbiology, Vol 9 (2018)

We aimed to better understand resistome and virulome patterns on animal and process-area surfaces through a pig slaughterhouse to track possible contamination within the food production chain. Culture-dependent methods revealed high levels of microbi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65a0b694a07b6acbb42763f3509e4893
https://strathprints.strath.ac.uk/65445/1/Campos_Calero_etal_FM2018_Deciphering_resistome_and_virulome_diversity_in_a_porcine.pdf