11. Immersion freezing of ice nucleating active protein complexesSusan Hartmann, Stefanie Augustin, Tina Clauss, Heike Wex, Tina Šantl Temkiv, Jens Voigtländer, Dennis Niedermeier, Frank Stratmann, 2013, original scientific article Keywords: Ice nucleation, INP, ice-nucleating proteins, INA bacteria Published in RUNG: 04.01.2021; Views: 2421; Downloads: 79 Full text (872,03 KB) |
12. Biogenic Sources of Ice Nucleating Particles at the High Arctic Site Villum Research StationTina Šantl Temkiv, Robert Lange, David Beddows, Urška Rauter, Stephanie Pilgaard, Manuel Dall’Osto, Nina Gunde-Cimerman, Andreas Massling, Heike Wex, 2019, original scientific article Keywords: Arctic atmosphere, Arctic climate, biogenic ice nucleating particles, airborne bacteria, bioaerosols, ice nucleating particles Published in RUNG: 04.01.2021; Views: 2571; Downloads: 0 This document has many files! More... |
13. Pig Farmers’ Homes Harbor More Diverse Airborne Bacterial Communities Than Pig Stables or Suburban HomesDitte V. Vestergaard, Gitte J. Holst, Ioannis Basinas, Grethe Elholm, Vivi Schlünssen, Allan Linneberg, Tina Šantl Temkiv, Kai Finster, Torben Sigsgaard, Ian P. G. Marshall, 2018, original scientific article Keywords: bacteria, pig stables, built environment, microbiome, airborne bacteria, 16S rRNA gene Published in RUNG: 04.01.2021; Views: 2415; Downloads: 63 Full text (1,79 MB) |
14. Effects of Ice Nucleation Protein Repeat Number and Oligomerization Level on Ice Nucleation ActivityMeilee Ling, Heike Wex, Sarah Grawe, Jonas Jakobsson, Jakob Löndahl, Susan Hartmann, Kai Finster, Thomas Boesen, Tina Šantl Temkiv, 2018, original scientific article Keywords: biological ice nucleation, ice-nucleating proteins, ice-nucleation active bacteria Published in RUNG: 04.01.2021; Views: 2348; Downloads: 62 Full text (943,44 KB) |
15. Characterization of airborne ice-nucleation-active bacteria and bacterial fragmentsTina Šantl Temkiv, Maher Sahyoun, Kai Finster, Susan Hartmann, Stefanie Augustin-Bauditz, Frank Stratmann, Heike Wex, Tina Clauss, Niels Woetman Nielsen, Jens Havskov Sørensen, Ulrik Smith Korsholm, Lukas Y. Wick, Ulrich Gosewinkel Karlson, 2015, original scientific article Keywords: INA bacteria, Ice nucleation, Airborne bacteria, Aeromicrobiology, Bioprecipitation, Outer membrane vesicles Published in RUNG: 04.01.2021; Views: 2428; Downloads: 0 This document has many files! More... |
16. Viable methanotrophic bacteria enriched from air and rain can oxidize methane at cloud-like conditionsTina Šantl Temkiv, Kai Finster, Bjarne Munk Hansen, Lejla Pašić, Ulrich Gosewinkel Karlson, 2013, original scientific article Keywords: Air microbiology, Methane, Methanotrophs, Methylocystis, Aerial dispersal, Airborne bacteria Published in RUNG: 04.01.2021; Views: 2315; Downloads: 0 This document has many files! More... |
17. The microbial diversity of a storm cloud as assessed by hailstonesTina Šantl Temkiv, Kai Finster, Bjarne Munk Hansen, Niels Woetmann Nilesen, Ulrich Gosewinkel Karlson, 2012, original scientific article Keywords: cloud-borne bacteria, bacterial diversity, species richness, species evenness, atmospheric chemistry, biogeography Published in RUNG: 04.01.2021; Views: 2475; Downloads: 0 This document has many files! More... |
18. Hailstones: A Window into the Microbial and Chemical Inventory of a Storm CloudTina Šantl Temkiv, Kai Finster, Thorsten Dittman, Bjarne Munk Hansen, Runar Thyrhaug, Niels Woetmann Nielsen, Ulrich Gosewinkel, 2013, original scientific article Keywords: atmospheric bacteria, atmospheric DOM, cloud microbiota, microbial activity Published in RUNG: 04.01.2021; Views: 2582; Downloads: 64 Full text (402,78 KB) |
19. Determination of biogenic amine-forming potential of naturally occuring lactic acid bacteria (LAB) strains isolated from the grapes of Vitis vinifera cv. Refošk grape varietyJelena Topić, Lorena Butinar, Martina Bergant Marušič, Dorota Korte, Branka Mozetič Vodopivec, 2020, published scientific conference contribution abstract Abstract: Biogenic amines are naturally occurring compounds that have been reported in variety of food, such as fish, meat, cheese, vegetables, and wines. When biogenic amines are formed by microorganisms such as lactic acid bacteria (LAB) they may have adverse effect on human health. The most common biogenic amines found in foodstuff are histamine, tyramine, putrescine and cadaverine. LAB are used as starters in the production of several foods and beverages. In wines they are used in malolactic fermentation, where the conversion of malic acid to lactic acid occurs. The aim of this work was to determine biogenic amine-forming capacity of indigenous LAB strains isolated from grapes which were PCR positive and screening medium positive for biogenic amines. Three methods for the confirmation of LAB biogenic amine-forming potential were developed and compared: HPLC-DAD and TLC methods both using derivatization agent dansyl chloride and enzymatic method using horseradish peroxidase (HRP) and diamine oxidase (DAO) enzymes. The applicability of methods was tested on the three known biogenic amine-producing LAB strains: 0006, 9809, 9906 (IOEB, France). The limit of detection (LOD) of the methods was <1 mg/L for HPLC-DAD, 5 mg/L for TLC and 25 mg/L for enzymatic method. Although the LODs between the proposed methods differed, all of the three methods confirmed BA-forming potential of the three strains. Furthermore, the proposed methods were applied for the analysis of three indigenous strains: MKBT-282 (BA+), MKBT-307 (BA-) and MKBT-325 (BA+). The positive or negative BA-forming potential was confirmed with all of the three proposed methods. Keywords: lactic acid bacteria, biogenic amines, histamine, grape Published in RUNG: 10.07.2020; Views: 3020; Downloads: 0 This document has many files! More... |
20. Occurence of biogenic amine - producing lactic acid bacteria in Refošk grape and wineJelena Topić Božič, Jan Reščič, Martina Bergant Marušič, Darja Lisjak, Branka Mozetič Vodopivec, Lorena Butinar, 2019, published scientific conference contribution abstract Abstract: Lactic acid bacteria (LAB) are naturally present in grapes, musts and wines. During malolactic fermentation, besides the beneficial conversion of L-malic to L-lactic acid, LAB can form also other compounds like biogenic amines (BAs). BAs are formed through decarboxylation of corresponding amino acids, through the action of enzymes. Consumption of food containing BAs can lead to food poisoning such as histamine poisoning. Histamine, the most studied BA, is known to cause headaches, oedema, vomiting.
In the last years, BAs associated pathways have been described as strain dependent and not as species dependent. Because of the high variability of microorganisms to decarboxylase amino acids, the detection of bacteria that have the possibility to transform precursor amino acid into BAs is very important in order to estimate the risk of BAs accumulation in wines. Since in previous years during project AGROTUR I we detected the higher BA content in some wines, we decided to focus on the presence of BA-producing LAB in Refošk grapes and wines. Therefore, during AGROTUR II project LAB collection of autochthonous lactic acid bacteria was set-up by isolating LAB from Refošk grapes and wines, originated from the grape growing cross-border region Karst (Slovenia). Over 600 isolates were obtained using MRS medium with added cycloheximide and 2% tomato juice. In parallel, also selective enrichment was performed using MRS medium described above with additionally added 5% ethanol. BA-producing LAB were primarily detected in microtiter-plate format using the decarboxylase screening medium with added amino acids (histidine, lysine, ornithine or tyrosine), which enable us to identify histamine-, cadaverine-, ornithine and tyrosine-producing LAB. Selected representatives from each BA-producing LAB groups were further on confirmed with chromatographic analysis (HPLC) and molecular methods (multiplex PCR method). BA-producing LAB were in majority represented by thyramin-producers, thereafter followed cadaverine-producers, with putrescine and histamine producers being the least presented. This screening of the BA-producing LAB is also incorporated in our on-going accurate selection of LAB starters for potential production of Refošk wines. Keywords: biogenic amines, lactic acid bacteria, refošk, grape, wine Published in RUNG: 22.01.2020; Views: 3396; Downloads: 0 This document has many files! More... |