We report here the closed genome of Clostridium pasteurianum ATCC 6013, a saccharolytic, nitrogen-fixing, and spore-forming Gram-positive obligate anaerobe. The organism is of biotechnological interest due to the production of solvents (butanol and 1,3-propanediol) but can be associated with food spoilage. The genome comprises a total of 4,351,223 bp.

Lactobacillus plantarum strain 16 restricts the growth of various food spoilage fungi and has the potential to be used as a biopreservative to improve the shelf life of foods. The complete genome sequence contains 3,044,678 bp with a G+C content of 44.74% and harbors the largest plasmid complement reported for this species to date.

Novel concepts and methodologies are emerging that hold great promise for the directed improvement of food-related bacteria, specifically lactic acid bacteria. Also, the battle against food spoilage and pathogenic bacteria can now be fought more effectively. Here we describe recent advances in microbial physiology and genomic research of these organisms that enable novel strategies for obtainin...

In this study, we present the draft genome sequence for Lactobacillus curvatus FLEC03. This strain was isolated from beef carpaccio packaged in a modified atmosphere. The draft genome will contribute to understanding the role of L. curvatus strains in food products (fermentation, biopreservation, or spoilage) through comparative genomics with other strains.

Clostridium sporogenes is a food contaminating anaerobic bacteria causes late bowing effect in cheeses and spoilages in other dairy products. A total of 150 samples were studied for the presence of Clostridium sporogenes in raw milk, curd and cheese samples. Out of 150 sample 11(22%) Clostridium sporogenes was found in raw milk, 7(14%) in curd and 2(4%) in cheese samples. The study shows the ex...

The term food preservation refers to any one of a number of techniques used to prevent food from spoiling. The following are the general methods of food preservation:  application of heat, such as canning and preserving, pasteurization, evaporation, sun-drying, dehydration and smoking,  application of cold, as ill cold storage, refrigeration and freezing,  the use of chemical substances such...

The SOS response is a conserved inducible pathway in bacteria that is involved in DNA repair and restart of stalled replication forks. Activation of the SOS response can result in stress resistance and mutagenesis. In food processing facilities and during food preservation, bacteria are exposed to stresses and stimuli that potentially activate the SOS response, resulting in resistant or adapted...