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    Identification and Characterization of 33 Bacillus cereus sensu lato Isolates from Agricultural Fields from Eleven Widely Distributed Countries by Whole Genome Sequencing
    (Mdpi, 2020) Zervas, Athanasios; Aggerbeck, Marie Ronne; Allaga, Henrietta; Guzel, Mustafa; Hendriks, Marc; Jonuskiene, IIona; Hendriksen, Niels Bohse
    The phylogeny, identification, and characterization of 33 B. cereus sensu lato isolates originating from 17 agricultural soils from 11 countries were analyzed on the basis of whole genome sequencing. Phylogenetic analyses revealed all isolates are divided into six groups, which follows the generally accepted phylogenetic division of B. cereus sensu lato isolates. Four different identification methods resulted in a variation in the identity of the isolates, as none of the isolates were identified as the same species by all four methods-only the recent identification method proposed directly reflected the phylogeny of the isolates. This points to the importance of describing the basis and method used for the identification. The presence and percent identity of the protein product of 19 genes potentially involved in pathogenicity divided the 33 isolates into groups corresponding to phylogenetic division of the isolates. This suggests that different pathotypes exist and that it is possible to differentiate between them by comparing the percent identity of proteins potentially involved in pathogenicity. This also reveals that a basic link between phylogeny and pathogenicity is likely to exist. The geographical distribution of the isolates is not random: they are distributed in relation to their division into the six phylogenetic groups, which again relates to different ecotypes with different temperature growth ranges. This means that we find it easier to analyze and understand the results obtained from the 33 B. cereus sensu lato isolates in a phylogenetic, patho-type and ecotype-oriented context, than in a context based on uncertain identification at the species level.
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    Microbial Control of Milk and Milk Products
    (Springer, 2017) Guzel, Mustafa; Soyer, Yesim
    Milk has been the one of the main nutrient sources of human diet for centuries. Microbial studies on milk date back to the seventeenth century, when Kircher used a microscope, and observed the minute worms in milk. Two centuries later, in the1850s, Pasteur proved that the spoilage of milk resulting the sour taste was caused by microorganisms. Pasteur's discoveries on the effect of heat on undesirable microorganisms in beer and wine opened a new era in food science. Therefore, the process was named pasteurization. In the following years of his invention, pasteurization was conducted in Germany and the U.S.A. (Jay, Modern food microbiology. Aspen Publishing, Gaithersburg, MD, 2000). Another breakthrough in milk safety was refrigeration, which became popular after the 1950s. With the advances in heat treatment and low temperature storage, shelf life of pasteurized milk had been increased significantly. Today, pasteurization, partial sterilization, refrigeration, dehydration, and fermentation are commonly used to increase the shelf life of milk and dairy products. Besides these traditional methods, there are also novel methods used to prevent dairy products from spoilage and pathogen contamination such as high pressure processing an UV light.