Rudi F. Vogel's research while affiliated with Technische Universität München and other places

Publications (508)

Article
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This study investigated the impact of Brochothrix (B.) thermosphacta and Pseudomonas (Ps.) fragi on the transcriptomes of Photobacterium (P.) phosphoreum and P. carnosum on chicken meat under modified atmosphere (MA) and air atmosphere (AA). P. phosphoreum TMW2.2103 responded to MA with a reduced transcript number related to cell division and an en...
Article
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Modified atmosphere packaging (MAP) is a common strategy to selectively prevent the growth of certain species of meat spoiling bacteria. This study aimed to determine the impact of high oxygen MAP (70% O 2 , 30% CO 2 , red and white meats) and oxygen-free MAP (70% N 2 , 30% CO 2 , also white meat and seafood) on preventing the growth of spoiling ph...
Article
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Biofilm formation of staphylococci has been an emerging field of research for many years. However, the underlying molecular mechanisms are still not fully understood, and vary widely between species and strains. The aim of this study was to identify new effectors impacting biofilm formation of two Staphylococcus (S.) xylosus strains. We identified...
Article
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Strains of the psychrotrophic bacterium Lactococcus piscium have gained increasing attention as potentially bioprotective cultures due to their assertiveness against fish and meat spoilage bacteria as well as pathogenic bacteria. Recently, we have described two novel species within the genus Lactococcus (Lc.) namely Lc. carnosus (TMW 2.1612T) and L...
Article
Latilactobacillus sakei comprises a biodiversity of strains, which display different assertiveness upon their application as starter cultures in raw sausage fermentation. While the assertiveness of winning partner strains has been referred to competitive exclusion based on genomic settings enabling occupation of multiple niches of the sausage habit...
Article
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Aims: Natural niches and transmission routes of lactic acid bacteria (LAB) are highly versatile. Proposed routes of transmission to food fermentations are from plant material via insects or vice versa. This study aimed to establish a method for the selective isolation of LAB from insects. Methods and results: Varied parameters that influence gro...
Article
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The biofilm associated protein (Bap) is recognised as the essential component for biofilm formation in Staphylococcus aureus V329 and has been predicted as important for other species as well. Although Bap orthologs are also present in most S. xylosus strains, their contribution to biofilm formation has not yet been demonstrated. In this study, dif...
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Background Tetragenococcus (T.) halophilus can be isolated from a variety of fermented foods, such as soy sauce, different soy pastes, salted fish sauce and from cheese brine or degraded sugar beet thick juice. This species contributes by the formation of short chain acids to the flavor of the product. Recently, T. halophilus has been identified as...
Article
Photobacterium (P.) is a genus widely studied in regards to its association with and ubiquitous presence in marine environments. However, certain species (P. phosphoreum, P. carnosum, P. iliopiscarium) have been recently described to colonize and spoil raw meats without a marine link. We have studied 27 strains from meat as well as 26 strains from...
Article
Fusarium verticillioides is one of the major fumonisin producers. The ingestion of this mycotoxin represents a risk for both human and animal health. The development of F. verticillioides is associated with environmental conditions, especially carbon sources. We developed a reliable and fast reverse transcription loop-mediated isothermal amplificat...
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Since the addition of fluoride to drinking water in the 1940s, there have been frequent and sometimes heated discussions regarding its benefits and risks. In a recently published review, we addressed the question if current exposure levels in Europe represent a risk to human health. This review was discussed in an editorial asking why we did not ca...
Article
Fresh meat is commonly packaged in modified atmosphere to decelerate spoilage processes. The applied gas mixture affects the growth of spoilage organisms and selectively shapes the spoilage community. In this study, we investigated the impact of O2 and CO2 on the growth of Photobacterium (P.) phosphoreum and P. carnosum strains in situ on chicken m...
Article
Fermented soy sauces are used as food seasonings in Eastern countries and all over the world. Depending on their cultural origins, their production differs in parameters such as wheat addition, temperature, and salt concen-tration. The fermentation of lupine seeds presents an alternative to the use of soybeans; however, the microbiota and influenci...
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Fructilactobacillus (F.) sanfranciscensis is a key bacterium in traditional (type 1) sourdough fermentations. It typically occurs in combination with the sourdough yeast Kazachstania (K.) humilis or the generalist Saccharomyces (S.) cerevisiae. Previous studies revealed intra-species diversity in competitiveness or dominance in sourdoughs of F. san...
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The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unan-swered questions regarding safety of foods processed using HHP. This review gives an overview on historical...
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The membrane is the major protective barrier separating the cell from the environment and is thus important for bacteria to survive environmental stress. This study investigates changes in membrane lipid compositions and membrane physiol-ogy of meat spoiling bacteria in response to high CO2 (30%) and O2 (70%) concentrations, as commonly used for mo...
Article
During storage of MAP meat, the initial microbiota grows to high cell numbers, resulting in perceptible spoilage after exceeding a specific threshold level. This study analyses, whether elevated oxygen consumption in the headspace of MA‐packages would enable a prediction method for meat spoilage. We monitored the growth of single spoiling species i...
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The ability of certain Pseudomonas (P.) species to grow or persist in anoxic habitats by either denitrification, acetate fermentation, or arginine fermentation has been described in several studies as a special property. Previously, we had isolated strains belonging to the species P. lundensis, P. weihenstephanensis, and P. fragi from anoxic modifi...
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Sourdough fermentation is a common practice spread across the globe due to quality and shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) formation, which is exploited for structural improvements of foods including baked goods, β-glucan formation, by using lactic acid bacteria (LAB), offers additional values. Th...
Article
Some lactic acid bacteria (LAB) isolated from beer or wine produce capsular β-glucans from UDP-glucose via the membrane-anchored glycosyltransferase GTF-2. This phenomenon is feared in breweries, because the viscosity of the affected liquids drastically increases due to the β-glucan and concomitant pellicle formation of these LAB. Currently it is u...
Article
Dextrans are α-(1,6)-linked glucose polymers, which are exclusively produced by lactic acid bacteria from sucrose via extracellular dextransucrases. Previous studies suggested that the environmental pH and the presence of sucrose can impact the release and activity of these enzymes. To get deeper insight into this phenomenon, the dextransucrase exp...
Article
Questionnaires on farming conditions were retrieved from 2,129 dairy farms and clustered, resulting in 106 representative raw cow`s milk samples analyzed in winter and summer. Substantiating the efficiency of our survey, some farming conditions affected the milk physicochemical composition. Culturing identified several species of lactic acid bacter...
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As part of a study investigating the microbiome of bee hives and honey, two novel strains (TMW 2.1880 T and TMW 2.1889 T ) of acetic acid bacteria were isolated and subsequently taxonomically characterized by a polyphasic approach, which revealed that they cannot be assigned to known species. The isolates are Gram-stain-negative, aerobic, pellicle-...
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The properties of the glucopolymer dextran are versatile and linked to its molecular size, structure, branching, and secondary structure. However, suited strategies to control and exploit the variable structures of dextrans are scarce. The aim of this study was to delineate structural and functional differences of dextrans, which were produced in b...
Article
Gushing describes the spontaneous excessive over-foaming of carbonated beverages leading to considerable economic losses and reputational damages to the beverage industry. Surface-active proteins produced by filamentous fungi are involved in the induction of gushing. In the current study, the role of Penicillium expansum in sparkling wine gushing w...
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The production of phagostimulant and attractive volatile organic compounds (VOCs) by yeasts can be exploited to improve the efficacy of attract-and-kill formulations against the spotted wing drosophila (SWD). This study evaluated the persistence over one week of a yeast-based formulation under greenhouse conditions. Potted grape plants were treated...
Article
Photobacterium spp. occur frequently in marine environments but have been recently also found as common spoilers on chilled meats. The environmental conditions in these ecological niches differ especially regarding salinity and ambient pressure. Linking the occurrence of photobacteria in different niches may elucidate its ecology and bring insights...
Article
The yeast mannoprotein seripauperin 5 (PAU5) from Saccharomyces cerevisiae is a negative gushing biomarker in sparkling wine with a direct gushing-reducing effect. The knowledge about the influence of the yeast strain and the fermentation conditions on the PAU5 content in the final product could reduce the gushing potential of sparkling wines and a...
Article
In this study the intraspecies diversity of Fructilactobacillus (F.) sanfranciscensis (formerly Lactobacillus sanfranciscensis) was characterized by comparative genomics supported by physiological data. Twenty-four strains of F. sanfranciscensis were analyzed and sorted into six different genomic clusters. The core genome comprised only 43,14 % of...
Article
As part of a study investigating the spoilage microbiome of modified-atmosphere packaged beef from Germany, four novel strains of lactic acid bacteria were isolated and subsequently taxonomically characterized by a polyphasic approach, which revealed that they could not be assigned to known species. The isolates were Gram-staining-positive, coccoid...
Article
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In this work the potential of comparative transcriptomics was explored of Saccharomyces (S.) cerevisiae and S. pastorianus for their discrimination. This way an alternative should be demonstrated to comparative genomics, which can be difficult as a result of their aneuoploid genomes composed of mosaics of the parental genomes. Strains were selected...
Article
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In this study, in situ-expressed metabolic routes of Brochothrix (B.) thermosphacta and Carnobacterium (C.) divergens were evaluated based on a metatranscriptomic dataset from bacteria growing on MAP chicken meat (O2/CO2; N2/CO2). Both species exhibited no (C. divergens) or minor transcription regulation (B. thermosphacta) within their main metabol...
Article
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Water kefir is a fermented beverage employing a natural microbial consortium, which harbours bifidobacteria, namely Bifidobacterium aquikefiri and Bifidobacterium tibiigranuli. However, little information is available on their metabolic properties or role in the consortium. In this study, we combined genomic and physiologic investigations to predic...
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Yeasts play an important role in the life cycle and biology of the insect pest Drosophila suzukii (Matsumura), commonly known as the spotted wing drosophila (SWD). Adult and larvae of this species are known to feed and benefit from yeast in their diet. In addition, yeasts were found to be attractive to SWD and were repeatedly found to be associated...
Article
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Sourdough is a common ingredient for baked goods as it improves their texture, shelf life and flavor. One of the dominant key species in type I sourdoughs is Fructilactobacillus sanfranciscensis (formerly Lactobacillus sanfranciscensis), which occurs with a multitude of different strains. Noticeably, this species often shares its habitat with the y...
Article
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Yeasts constitute a dietary source for the spotted wing drosophila (SWD) and produce compounds that attract these flies. The study of the chemical composition of the yeast communities associated with SWD should therefore help to understand the relationship between the biology of the insect and the yeast’s metabolism. In the present study, the lipid...
Article
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Liquorilactobacillus (L.) hordei (formerly Lactobacillus hordei) is one of the dominating lactic acid bacteria within the water kefir consortium, being highly adapted to survive in this environment, while producing high molecular weight dextrans from sucrose. In this work, we extensively studied the physiological response of L. hordei TMW 1.1822 to...
Article
While the abundance of photobacteria has previously been exclusively associated with marine environments and spoilage of seafood, several recent studies have demonstrated their status as pervasive constituents of the microbiota on packaged meats. Since their ubiquitous nature has been revealed, detection of their presence on meat, their entry route...
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Many bacteria and archaea produce the polydisperse fructose polymer levan from sucrose upon biofilm formation via extracellular levansucrases (EC 2.4.1.10). We have investigated levansucrase-release and -activities as well as molecular size of the levan formed by the acetic acid bacterium Gluconobacter albidus TMW 2.1191 at varying environmental pH...
Article
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High hydrostatic pressure (HHP) processing of food can inactivate spoilage microorganisms, while largely preserving quality characteristics like color, flavor, texture, and vitamin content. However, the composition of the food matrix can strongly affect HHP inactivation efficiency. As systematic data on the interplay of different food matrix compon...
Article
Lactobacillus (L.) curvatus and L. sakei contain strains, which are assertive in sausage fermentation. Previous work has demonstrated differences in assertiveness at strain level within one species, and revealed either exclusion of competitors by complementary partner strains or their inhibition by single strains. This work addresses interspecies d...
Article
Some beverage-spoiling lactic acid bacteria (LAB) produce capsular β-glucans from UDP-glucose, which is accompanied by cell network formation causing viscosity increases of liquids. This feature of certain LAB is feared in breweries but could be useful for structural and nutritional improvement of baked goods, provided that these LAB are suited for...
Article
Full-text available
Recently, epidemiological studies have suggested that fluoride is a human developmental neurotoxicant that reduces measures of intelligence in children, placing it into the same category as toxic metals (lead, methylmercury, arsenic) and polychlorinated biphenyls. If true, this assessment would be highly relevant considering the widespread fluorida...
Article
For the present study we collected 22 Lactobacillus helveticus strains from different dairy (n = 10) and cereal (n = 12) fermentations to investigate their biodiversity and to uncover habitat specific traits. Biodiversity was assessed by comparison of genetic fingerprints, low-molecular sub-proteomes, metabolic and enzymatic activities, growth char...
Article
Fumonisins are mycotoxins that contaminate maize and maize-based food products, and feed. They have been associated with nerve system disorders in horses, pulmonary edema in swine as well as neural tube defects and esophageal cancer in humans. The fum1 gene codes for a polyketide synthase involved in the biosynthesis of fumonisins. It is present in...
Article
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Levan is a fructan-type exopolysaccharide which is produced by many microbes from sucrose via extracellular levansucrases. The hydrocolloid properties of levan depend on its molecular weight, while it is unknown why and to what extent levan is functionally diverse depending on its size. The aim of our study was to gain deeper insight into the size-...
Article
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Besides intrinsic and extrinsic factors such as antagonism for organic substrates or temperature, the storage atmosphere of meat has a high influence on the development of its initial microbiota. Specific modified atmospheres (MAs) selectively suppress growth of aerobic and anaerobic bacteria, thus reshaping the initial microbiota. As some microorg...
Article
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The locus of heat resistance (LHR) confers extreme heat resistance in Escherichia coli. This study explored the role of the LHR in heat and pressure resistance of E. coli, as well as its relationship with protein folding and aggregation in vivo. The role of LHR was investigated in E. coli MG1655 and the pressure resistant E. coli LMM1010 expressing...
Preprint
Levan is a fructan-type exopolysaccharide, which is produced by many microbes from sucrose via extracellular levansucrases. The hydrocolloid properties of levan depend on its molecular weight, while it is unknown why and to which extent levan is functionally diverse in dependence of its size. The aim of our study was to get deeper insights into the...
Article
Two Bifidobacterium strains, TMW 2.2057T and TMW 2.1764 were isolated from two different homemade water kefirs from Germany. Both strains were oxidase- and catalase-negative and Gram-staining-positive. Cells were non-motile, irregular rods that were aerotolerant anaerobes. On basis of fructose 6-phosphate phosphoketolase activity, they were assigne...
Article
Meat spoilage is a very complex process influenced by many yet not fully characterized factors. To improve the desired characterization especially knowledge about the generation of volatile organic compounds (VOCs) is of great importance since they indicate the freshness and thus the quality of meat. To achieve this, the formation and release of VO...
Article
Lactobacillus (L.) sanfranciscensis is a competitive key species in sourdough fermentations. However, the principles involved in establishing the commonly observed phenomenon of strain dominance are unresolved. This has been studied little because the methods for fast and reliable differentiation of strains and their monitoring during fermentation...
Article
Full-text available
High oxygen modified atmosphere packaging is a commonly applied method to prolong the minimum shelf life of fresh (red) meats. Upon spoilage, changes of the initial oxygen concentration and microbiome composition can be observed. Thus, we classified the typical representative meat spoiling bacteria Brochothrix (B.) thermosphacta TMW2.2101 and the f...
Article
Microbiota analysis of blown pack spoiled salami revealed five distinguishable Lactobacillus isolates we could not assign to a known species. Two of the isolates (TMW 1.2172T and TMW 1.1920) are rod-shaped, whilst three isolates (TMW 1.2098T, TMW 1.2118 and TMW 1.2188) appear coccus shaped or as short rods. All isolates are Gram-stain positive, fac...
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Photobacteria are common psychrophilic bacteria found in marine environments. Recently, several studies revealed high numbers of Photobacterium (P.) spp. on packaged fresh meat. Their occurrence appears relevant for the spoilage of meat, since species of the genus are already known as potent fish spoilage organisms. Here we report on distribution,...
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Background: Dextransucrases are extracellular enzymes, which catalyze the formation of α-1→6-linked glucose polymers from sucrose. These enzymes are exclusively expressed by lactic acid bacteria, which commonly acidify the extracellular environment due to their physiology. Dextransucrases are thus confronted with steadily changing reaction conditi...
Article
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Acetic acid bacteria (AAB) are associated with plants and insects. Determinants for the targeting and occupation of these widely different environments are unknown. However, most of these natural habitats share plant‐derived sucrose, which can be metabolized by some AAB via polyfructose building levansucrases (LS) known to be involved in biofilm fo...
Article
Turbidity in beverages is typically achieved by addition of emulsion based cloud systems. Their intrinsic instability necessitates the widespread use of technological measures and use of food additives to prevent emulsion decay. In this work, we explored the possibility to establish a new generation of natural, stable clouding systems based on bact...
Article
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Members of the Fusarium fujikuroi species complex (FFSC) are commonly involved in devastating diseases of many economically important plants. They invade developing seeds and other plant tissues in the field causing significant annual losses. In addition, fungal spoilage can also affect human and animal health because some species in this group, es...
Article
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Staphylococcus (S.) xylosus is a coagulase-negative Staphylococcus species naturally present in food of animal origin with a previously described potential for biofilm formation. In this study we characterized biofilm formation of five selected strains isolated from raw fermented dry sausages, upon different growth conditions. Four strains exhibite...
Article
Dextransucrases are extracellular enzymes, which are exclusively expressed by lactic acid bacteria (LAB) and produce α-1→6 linked glucose polymers from sucrose. In this study, two dextransucrases derived from water kefir borne Lactobacillus hordei TMW 1.1822 and Lactobacillus nagelii TMW 1.1827 were identified and comparatively investigated. Differ...
Article
Water kefir is a fermented beverage, which is traditionally prepared from sucrose, kefir grains, dried or fresh fruits, and water. L. hordei and S. cerevisiae are isolated as predominant and stable species of lactic acid bacteria and yeasts, respectively. In this study we demonstrate that label free quantitative proteomics is useful to study microb...
Article
Strains of Lactobacillus sakei can be isolated from a variety of sources including meat, fermented sausages, sake, sourdough, sauerkraut or kimchi. Selected strains are widely used as starter cultures for sausage fermentation. Recently we have demonstrated that control about the lactic microbiota in fermenting sausages is achieved rather by pairs o...
Article
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Clustered regularly interspaced palindromic repeats (CRISPR)–Cas (CRISPR-associated) structures, known as prokaryotes ‘immune system’, have been successfully applied for genetic engineering and genotyping purposes for a variety of microorganisms. Here we investigated 50 Lactobacillus (L.) sakei genomes and found 13 of them as CRISPR–Cas positive. T...
Article
Aims This study aimed to monitor development of spoilage‐associated microbiota on high‐oxygen Modified Atmosphere Packaged (MAP) minced beef, assess diversity of Pseudomonas spp. therein employing a polyphasic approach and probe their ability to grow anaerobically in presence of carbon dioxide. Methods and Results Headspace atmosphere and TVC of M...
Article
Modified atmosphere packaging (MAP) is widely used in food industry to extend the microbiological shelf life of meat. Common CO 2 -containing gas atmospheres for poultry meat packaging are either nearly O 2 -free or high O 2 MAPs. In this work, we compared spoilage microbiota of skinless chicken breast in CO 2 /O 2 (30/70%) and CO 2 /N 2 (30/70%) M...
Data
List of enzymes involved in fatty acid biosynthesis.
Data
Overview of enzymatic activity of L. nagelii TMW 1.1827 in the complete metabolic and other pathways in presence of S. cerevisiae TMW 3.221: the nodes colored in bold red represent up-regulated, in bold blue represent down-regulated enzymes or proteins according to proteomic data, while nodes colored in thin red represent all the rest enzymes or pr...
Data
Overview of riboflavin metabolism of L. nagelii TMW 1.1827 generated in KEGG mapper. The EC numbers colored in red show up-regulated enzymes of L. nagelii in the presence of S. cerevisiae.
Data
Annotated key features of the L. nagelii TMW 1.1827 genome.
Data
Genomic atlas of L. nagelii TMW 1.1827. Forward CDS (red), reverse CDS (blue), pseudogenes on both strands (black), tRNA and rRNA (dark green), % GC plot (yellow, high GC spike and green, low GC spike), GC skew [(G - C)/(G + C)] (gray).
Data
List of annotated enzymes by NCBI and RAST involved in carbohydrate metabolism (glycolysis, pentose phosphate pathway, pyruvate metabolism, and TCA cycle).