Episode #2 – From Brains to Beer

This month in Food Micro Minutes, Sophia Harrand and Jeffrey Tokman talk about how Listeria gets into the brain, E. coli survival in dry biofilms, the probiotic power of E. coli, and  yeast engineered hop flavor in beer.

Papers discussed in this month’s episode:

Ghosh, P., Halvorsen, E. M., Ammendolia, D. A., Mor-Vaknin, N., O’Riordan, M. X. D., Brumell, J. H., . . . Higgins, D. E. (2018). Invasion of the Brain by Listeria monocytogenes Is Mediated by InlF and Host Cell Vimentin. MBio, 9(1). doi:10.1128/mBio.00160-18

Adator, E. H., Cheng, M., Holley, R., McAllister, T., & Narvaez-Bravo, C. (2018). Ability of Shiga toxigenic Escherichia coli to survive within dry-surface biofilms and transfer to fresh lettuce. Int J Food Microbiol, 269, 52-59. doi:10.1016/j.ijfoodmicro.2018.01.014

Fang, K., Jin, X., & Hong, S. H. (2018). Probiotic Escherichia coli inhibits biofilm formation of pathogenic E. coli via extracellular activity of DegP. Sci Rep, 8(1), 4939. doi:10.1038/s41598-018-23180-1

Denby, C. M., Li, R. A., Vu, V. T., Costello, Z., Lin, W., Chan, L. J. G., . . . Keasling, J. D. (2018). Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer. Nat Commun, 9(1), 965. doi:10.1038/s41467-018-03293-x

Additional links:

More about the EcN E. coli strain


Download: Episode #2 – From Brains to Beer


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