Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Hendrik Frentzel"'
Autor:
Annemarie Busch, Ulrich Schotte, Nadja Jeßberger, Hendrik Frentzel, Madeleine Plötz, Amir Abdulmawjood
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
The closely related members of the Bacillus cereus-group can mainly only be differentiated by whole genome sequencing. Among them, there are potentially toxin-producing bacteria. When consumed with food, these can cause vomiting or diarrhea and abdom
Externí odkaz:
https://doaj.org/article/59a7ca7ca6e3422e826ba42516f4a7cf
Publikováno v:
Toxins, Vol 13, Iss 11, p 807 (2021)
The tripartite enterotoxin Hemolysin BL (Hbl) has been widely characterized as a hemolytic and cytotoxic virulence factor involved in foodborne diarrheal illness caused by Bacillus cereus. Previous studies have described the formation of the Hbl comp
Externí odkaz:
https://doaj.org/article/9720420952e24d429823e8e18ab6ef6a
Publikováno v:
Toxins, Vol 13, Iss 807, p 807 (2021)
Toxins
Volume 13
Issue 11
Toxins
Volume 13
Issue 11
The tripartite enterotoxin Hemolysin BL (Hbl) has been widely characterized as a hemolytic and cytotoxic virulence factor involved in foodborne diarrheal illness caused by Bacillus cereus. Previous studies have described the formation of the Hbl comp
Autor:
Hendrik, Frentzel, Ylanna, Kelner-Burgos, Jennie, Fischer, Janine, Heise, André, Göhler, Heidi, Wichmann-Schauer
Publikováno v:
International Journal of Food Microbiology. 379:109860
Insects are increasingly used as alternative protein sources and ingredients of foodstuffs produced in industrial scale. Previous studies on the microbial status of insect-based foods revealed that classical foodborne pathogens such as Salmonella spp
Autor:
Nicole Heini, Matthias Filter, Hendrik Frentzel, Monika Ehling-Schulz, Roger Stephan, Sophia Johler, Carolina Plaza-Rodríguez
In contrast to Bacillus cereus, the role of Bacillus thuringiensis in foodborne illness has been controversially discussed. As B. thuringiensis-based biopesticides containing a mixture of crystal toxins and viable spores are widely used, a current Eu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21f0f45ce23a89200535f443c3dec435
https://www.zora.uzh.ch/id/eprint/200118/
https://www.zora.uzh.ch/id/eprint/200118/
Autor:
Stefan Kubick, Lena Thoring, Franziska Ramm, Hendrik Frentzel, Marlitt Stech, Anne Zemella, Srujan Kumar Dondapati, Doreen A. Wüstenhagen
Publikováno v:
Scientific Reports
Scientific Reports, Vol 10, Iss 1, Pp 1-12 (2020)
Scientific Reports, Vol 10, Iss 1, Pp 1-12 (2020)
Bacillus cereus is increasingly recognized as an opportunistic pathogen causing local and systemic infections. The causative strains typically produce three pore-forming enterotoxins. This study focusses on the tripartite non-hemolytic enterotoxin (N
Autor:
Bernd Appel, Hendrik Frentzel, Gladys Krause, Anneluise Mader, Alexandra Fetsch, Mai Dinh Thanh
Publikováno v:
Food Control. 83:75-84
Numerous studies examined the antimicrobial effects of spice and herb extracts, whereas little is known about the effects of dry condiments on the survival of microorganisms. This study investigated the impact of dried condiments on the survival of B
Autor:
Dorina Bodi, Bernd Appel, Heidi Wichmann-Schauer, Britta Kraushaar, Gladys Krause, Anneluise Mader, Hendrik Frentzel
Publikováno v:
Food Control. 83:90-98
The foodborne pathogen Bacillus (B.) cereus is a common contaminant in spices and herbs. To further characterise B. cereus and its closely related group members present in spices and herbs, we analysed presumptive B. cereus strains isolated from six
Publikováno v:
Food Control. 83:99-108
Spores of Bacillus (B.) cereus group species are frequent contaminants in foodstuffs including spices and herbs. However, the distribution of individual B. cereus group species is unknown as standard cultural methods are insufficient for differentiat
Publikováno v:
Food Control. 73:117-126
Tenacity studies are of relevance for microbial food safety risk assessment. Investigations on the survival of microorganisms in food matrices often require an artificial contamination step prior to microbial testing. Artificial contamination of low-