This month, Genevieve Sullivan and Sophia Harrand explore some of the most recent and fascinating literature in Food Microbiology. As you may recall, Genevieve was last featured in Season 1’s very first episode, “From Fruit Flies to Phages” while we last heard from Sophia in our second episode “From Brains to Beer”! – This month, for our sixth episode, our returning champions not only walk us through the general outlines of these four new papers but also masterfully articulate the ways in which these findings connect to what currently is practiced within the field of Food Microbiology. Sophia and Genevieve speak of how Listeria is able to persist within food processing facilities by taking advantage of Pseudomonas’ speedy biofilm formation. They then go on to highlight advances in cold plasma treatment of foods and how proteomics can be used to further investigate HOW this treatment actually works. And to finish up, Sophia shares (not just in words) her enthusiasm for Kimchi and how viral profiling may become the next big way that foods could be regionally validated!
Ritter, A. C., L. Santi, L. Vannini, W. O. Beys-da-Silva, G. Gozzi, J. Yates, L. Ragni, and A. Brandelli. 2018. Comparative proteomic analysis of foodborne Salmonella Enteritidis SE86 subjected to cold plasma treatment. Food Microbiology. 76:310-318
Attri, P., J. Han, S. Choi, E. H. Choi, A. Bogaerts, and W. Lee. 2018. CAP modifies the structure of a model protein from thermophilic bacteria: mechanisms of CAP-mediated inactivation. Scientific Reports. 8:10218.
Jung, M.-J., M.-S. Kim, J.-H. Yun, J.-Y. Lee, P. S. Kim, H.-W. Lee, J.-H. Ha, S. W. Roh, and J.-W. Bae. 2018. Viral community predicts the geographical origin of fermented vegetable foods more precisely than bacterial community. Food Microbiology. 76:319-327
50 shades of gray milk: Evanowski, R. L., S. J. Reichler, D. J. Kent, N. H. Martin, K. J. Boor, and M. Wiedmann. 2017. Short communication: Pseudomonas azotoformans causes gray discoloration in HTST fluid milk. J Dairy Sci. 100:7906-7909
History of Kimchi: Jang, D.-J., K. R. Chung, H. J. Yang, K.-s. Kim, and D. Y. Kwon. 2015. Discussion on the origin of kimchi, representative of Korean unique fermented vegetables. Journal of Ethnic Foods. 2:126-136.
Download: Episode #6 – From Proteomics to Plasma