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Dos Santos Mascarenhas LR, Vivoni AM, Caetano RG, Rusak LA, Alvarenga VO, Lacerda ICA. Molecular characterization and toxigenic profiles of Bacillus cereus isolates from foodstuff and food poisoning outbreaks in Brazil. Braz J Microbiol 2024; 55:1693-1701. [PMID: 38446406 PMCID: PMC11153380 DOI: 10.1007/s42770-024-01283-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Accepted: 02/07/2024] [Indexed: 03/07/2024] Open
Abstract
Bacillus cereus sensu stricto (s.s.) is a well-known foodborne pathogen that produces a range of enterotoxins and is able to cause two different types of foodborne illnesses-the emetic and the diarrheal syndromes. In this study, 54 B. cereus s.s. strains isolated from foodstuff and foods involved in food poisoning outbreaks were characterized according to the presence of toxin-encoding genes, virulence-encoding genes, and panC typing. Most isolates were assigned to panC groups IV (61.1%) and III (25.9%), but members of groups II and V could also be found. Investigation of specific alleles revealed high numbers of isolates carrying toxin and other virulence genes including nheA (100%), nheB (100%), hblA (79.6%), hblC (79.6%), hblD (74.1%), cytK-2 (61.1%), clo (100%), pc-plc (75.9%), sph (68.5%), pi-plc (66.6%), hlyIII (62.9%), and hlyII (24.1%). All isolates were negative for ces and cytK-1. In summary, we detected various enterotoxin and other virulence factor genes associated with diarrheal syndrome in strains analyzed, implicated or not with food poisoning. Furthermore, the most isolates analyzed belong to high-risk phylogenetic groups' panC types III and IV. Our study provides a convenient molecular scheme for characterization of B. cereus s.s. strains responsible for food poisoning outbreaks in order to improve the monitoring and investigation and assess emerging clusters and diversity of strains.
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Affiliation(s)
- Luís Renato Dos Santos Mascarenhas
- Food Microbiology Laboratory, Ezequiel Dias Foundation, Belo Horizonte/MG, Brazil.
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte/MG, Brazil.
| | | | - Renata Gomes Caetano
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte/MG, Brazil
| | - Leonardo Alves Rusak
- Bacterial Physiology Laboratory, Oswaldo Cruz Foundation, Rio de Janeiro/RJ, Brazil
| | - Verônica Ortiz Alvarenga
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte/MG, Brazil
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2
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Pereira APM, Oriol S, Guinebretière MH, Carlin F, Amorim-Neto DP, Sant'Ana AS. Counts of mesophilic aerobic, mesophilic anaerobic, thermophilic aerobic sporeforming bacteria and persistence of Bacillus cereus spores throughout cocoa powder processing chain. Food Microbiol 2024; 120:104490. [PMID: 38431333 DOI: 10.1016/j.fm.2024.104490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 02/04/2024] [Accepted: 02/12/2024] [Indexed: 03/05/2024]
Abstract
Sporeforming bacteria are a concern in some food raw materials, such as cocoa powder. Samples (n = 618) were collected on two farms and at several stages during cocoa powder manufacture in three commercial processing lines to determine the impact of each stage on bacterial spore populations. Mesophilic aerobic, mesophilic anaerobic, thermophilic aerobic, and Bacillus cereus spore populations were enumerated in all the samples. Genetic diversity in B. cereus strains (n = 110) isolated from the samples was examined by M13 sequence-based PCR typing, partial sequencing of the panC gene, and the presence/absence of ces and cspA genes. The counts of different groups of sporeforming bacteria varied amongst farms and processing lines. For example, the counts of mesophilic aerobic spore-forming (MAS) populations of cocoa bean fermentation were lower than 1 log spore/g in Farm 1 but higher than 4 log spore/g in Farm 2. B. cereus isolated from cocoa powder was also recovered from cocoa beans, nibs, and samples after roasting, refining, and pressing, which indicated that B. cereus spores persist throughout cocoa processing. Phylogenetic group IV was the most frequent (73%), along with processing. Strains from phylogenetic group III (14 %) did not show the ces gene's presence.
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Affiliation(s)
- Ana Paula Maciel Pereira
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, SP, Brazil
| | | | | | | | - Dionisio Pedro Amorim-Neto
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, SP, Brazil.
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Zhao Y, Ding WJ, Xu L, Sun JQ. A comprehensive comparative genomic analysis revealed that plant growth promoting traits are ubiquitous in strains of Stenotrophomonas. Front Microbiol 2024; 15:1395477. [PMID: 38817968 PMCID: PMC11138164 DOI: 10.3389/fmicb.2024.1395477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Accepted: 04/29/2024] [Indexed: 06/01/2024] Open
Abstract
Stenotrophomonas strains, which are often described as plant growth promoting (PGP) bacteria, are ubiquitous in many environments. A total of 213 genomes of strains of Stenotrophomonas were analyzed using comparative genomics to better understand the ecological roles of these bacteria in the environment. The pan-genome of the 213 strains of Stenotrophomonas consists of 27,186 gene families, including 710 core gene families, 11,039 unique genes and 15,437 accessory genes. Nearly all strains of Stenotrophomonas harbor the genes for GH3-family cellulose degradation and GH2- and GH31-family hemicellulose hydrolase, as well as intact glycolysis and tricarboxylic acid cycle pathways. These abilities suggest that the strains of this genus can easily obtain carbon and energy from the environment. The Stenotrophomonas strains can respond to oxidative stress by synthesizing catalase, superoxide dismutase, methionine sulfoxide reductase, and disulfide isomerase, as well as managing their osmotic balance by accumulating potassium and synthesizing compatible solutes, such as betaine, trehalose, glutamate, and proline. Each Stenotrophomonas strain also contains many genes for resistance to antibiotics and heavy metals. These genes that mediate stress tolerance increase the ability of Stenotrophomonas strains to survive in extreme environments. In addition, many functional genes related to attachment and plant colonization, growth promotion and biocontrol were identified. In detail, the genes associated with flagellar assembly, motility, chemotaxis and biofilm formation enable the strains of Stenotrophomonas to effectively colonize host plants. The presence of genes for phosphate-solubilization and siderophore production and the polyamine, indole-3-acetic acid, and cytokinin biosynthetic pathways confer the ability to promote plant growth. These strains can produce antimicrobial compounds, chitinases, lipases and proteases. Each Stenotrophomonas genome contained 1-9 prophages and 17-60 genomic islands, and the genes related to antibiotic and heavy metal resistance and the biosynthesis of polyamines, indole-3-acetic acid, and cytokinin may be acquired by horizontal gene transfer. This study demonstrates that strains of Stenotrophomonas are highly adaptable for different environments and have strong potential for use as plant growth-promoting bacteria.
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Affiliation(s)
- Yang Zhao
- Lab for Microbial Resources, School of Ecology and Environment, Inner Mongolia University, Hohhot, China
| | - Wen-Jing Ding
- Lab for Microbial Resources, School of Ecology and Environment, Inner Mongolia University, Hohhot, China
| | - Lian Xu
- Jiangsu Key Lab for Organic Solid Waste Utilization, Educational Ministry Engineering Center of Resource-saving Fertilizers, Jiangsu Collaborative Innovation Center for Solid Organic Waste Resource Utilization, Nanjing Agricultural University, Nanjing, China
| | - Ji-Quan Sun
- Lab for Microbial Resources, School of Ecology and Environment, Inner Mongolia University, Hohhot, China
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Ben Akacha R, Gdoura-Ben Amor M, Sellami H, Grosset N, Jan S, Gautier M, Gdoura R. Isolation, Identification, and Characterization of Bacillus cereus Group Bacteria Isolated from the Dairy Farm Environment and Raw Milk in Tunisia. Foodborne Pathog Dis 2024. [PMID: 38502798 DOI: 10.1089/fpd.2023.0154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/21/2024] Open
Abstract
Members of the Bacillus cereus group are well-known opportunistic foodborne pathogens. In this study, the prevalence, hemolytic activity, antimicrobial resistance profile, virulence factor genes, genetic diversity by enterobacterial repetitive intergenic consensus (ERIC)-polymerase chain reaction (PCR) genotyping, and adhesion potential were investigated in isolates from a Tunisian dairy farm environment and raw milk. A total of 200 samples, including bedding, feces, feed, liquid manure, and raw bovine milk, were examined. Based on PCR test targeting sspE gene, 59 isolates were detected. The prevalence of B. cereus group isolates in bedding, feces, liquid manure, feed, and raw milk was 48%, 37.8%, 20%, 17.1%, and 12.5%, respectively. Out of the tested strains, 81.4% showed β-hemolytic on blood agar plates. An antimicrobial resistance test against 11 antibiotics showed that more than 50% of the isolates were resistant to ampicillin and novobiocin, while a high sensitivity to other antibiotics tested was observed in most isolates. The distribution of enterotoxigenic genes showed that 8.5% and 67.8% of isolates carried hblABCD and nheABC, respectively. In addition, the detection rate of cytotoxin K (cytk), enterotoxin T (bceT), and ces genes was 72.9%, 64.4%, and 5.1%, respectively. ERIC-PCR fingerprinting genotype analysis allowed discriminating 40 different profiles. The adhesion potential of B. cereus group on stainless steel showed that all isolates were able to adhere at various levels, from 1.5 ± 0.3 to 5.1 ± 0.1 log colony-forming unit (CFU)/cm2 for vegetative cells and from 2.6 ± 0.4 to 5.7 ± 0.3 log CFU/cm2 for spores. An important finding of the study is useful for updating the knowledge of the contamination status of B. cereus group in Tunisia, at the dairy farm level.
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Affiliation(s)
- Randa Ben Akacha
- Research Laboratory of Environmental Toxicology Microbiology and Health (LR17ES06), Faculty of Sciences of Sfax, University of Sfax, Sfax, Tunisia
- Equipe Microbiologie de l'Œuf et des Ovoproduits (MICOV), Agrocampus Ouest, INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, Rennes, France
| | - Maroua Gdoura-Ben Amor
- Research Laboratory of Environmental Toxicology Microbiology and Health (LR17ES06), Faculty of Sciences of Sfax, University of Sfax, Sfax, Tunisia
- Equipe Microbiologie de l'Œuf et des Ovoproduits (MICOV), Agrocampus Ouest, INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, Rennes, France
| | - Hanen Sellami
- Laboratory of Treatment and Valorization of Water Rejects, Water Research and Technologies Center (CERTE), Borj-Cedria Technopark, University of Carthage, Soliman, Tunisia
| | - Noël Grosset
- Equipe Microbiologie de l'Œuf et des Ovoproduits (MICOV), Agrocampus Ouest, INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, Rennes, France
| | - Sophie Jan
- Equipe Microbiologie de l'Œuf et des Ovoproduits (MICOV), Agrocampus Ouest, INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, Rennes, France
| | - Michel Gautier
- Equipe Microbiologie de l'Œuf et des Ovoproduits (MICOV), Agrocampus Ouest, INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, Rennes, France
| | - Radhouane Gdoura
- Research Laboratory of Environmental Toxicology Microbiology and Health (LR17ES06), Faculty of Sciences of Sfax, University of Sfax, Sfax, Tunisia
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Timofeeva AM, Galyamova MR, Sedykh SE. Plant Growth-Promoting Bacteria of Soil: Designing of Consortia Beneficial for Crop Production. Microorganisms 2023; 11:2864. [PMID: 38138008 PMCID: PMC10745983 DOI: 10.3390/microorganisms11122864] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 11/23/2023] [Accepted: 11/25/2023] [Indexed: 12/24/2023] Open
Abstract
Plant growth-promoting bacteria are commonly used in agriculture, particularly for seed inoculation. Multispecies consortia are believed to be the most promising form of these bacteria. However, designing and modeling bacterial consortia to achieve desired phenotypic outcomes in plants is challenging. This review aims to address this challenge by exploring key antimicrobial interactions. Special attention is given to approaches for developing soil plant growth-promoting bacteria consortia. Additionally, advanced omics-based methods are analyzed that allow soil microbiomes to be characterized, providing an understanding of the molecular and functional aspects of these microbial communities. A comprehensive discussion explores the utilization of bacterial preparations in biofertilizers for agricultural applications, focusing on the intricate design of synthetic bacterial consortia with these preparations. Overall, the review provides valuable insights and strategies for intentionally designing bacterial consortia to enhance plant growth and development.
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Affiliation(s)
- Anna M. Timofeeva
- SB RAS Institute of Chemical Biology and Fundamental Medicine, 630090 Novosibirsk, Russia;
- Faculty of Natural Sciences, Novosibirsk State University, 630090 Novosibirsk, Russia;
| | - Maria R. Galyamova
- Faculty of Natural Sciences, Novosibirsk State University, 630090 Novosibirsk, Russia;
| | - Sergey E. Sedykh
- SB RAS Institute of Chemical Biology and Fundamental Medicine, 630090 Novosibirsk, Russia;
- Faculty of Natural Sciences, Novosibirsk State University, 630090 Novosibirsk, Russia;
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6
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Malek F. Flow of spore-forming bacteria between suppliers of dairy powders and users in some developing countries: challenges and perspectives. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2132-2142. [PMID: 37273561 PMCID: PMC10232714 DOI: 10.1007/s13197-022-05495-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/07/2022] [Accepted: 05/19/2022] [Indexed: 06/06/2023]
Abstract
Abstract Spore-forming bacteria are common contaminants of milk powder and processing lines and a major concern for the dairy industry. This dairy-associated microflora was studied extensively and well characterized in developed countries (exporters of milk powder), compared to developing countries (importers). Thereby, the quality issues affecting dairy powders and derived products are not fully controlled in developing countries. That is the case in Algeria, where recombined or reconstituted pasteurized milk is of low quality, reduced shelf-life, and the related dairies faced recurrent contaminations due to spores and biofilms. The transfer of spore-forming bacteria from exporters of dairy powders to importers in developing countries is an interesting topic, not thoroughly investigated. In addition, milk powder-based products are growing worldwide and their attributes, processes and technologies need to be better understood and controlled. This review analyzes issues affecting milk powder quality, based on few studies from developing countries in comparison with current knowledge, and emphasis on the case in Algeria. It provides information on how spore-forming bacteria and their biofilms affect the quality and shelf-life of recombined pasteurized milk produced in Algeria and compromise hygiene conditions in local dairy plants. Challenges and perspectives for better management of spore transfer from exporters of dairy powders to importers in developing countries are thereby outlined. Highlights The presence of spore-forming bacteria in milk powder is a serious safety issue.Spores are not well known, characterized and controlled in importers from developing countries.Spores cause recurrent contamination of pasteurized milk and biofilm issues in Algerian dairies.Challenges are how to reduce the flow of spores in milk powder trade.Perspectives on identification targeting predominant spores and improvement of biofilm removal.
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Affiliation(s)
- Fadila Malek
- Department of Biology, Faculty SNV-STU, University of Tlemcen, 13000 Tlemcen, Algeria
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7
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Jonsmoen UL, Malyshev D, Öberg R, Dahlberg T, Aspholm ME, Andersson M. Endospore pili: Flexible, stiff, and sticky nanofibers. Biophys J 2023; 122:2696-2706. [PMID: 37218131 PMCID: PMC10397575 DOI: 10.1016/j.bpj.2023.05.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 03/29/2023] [Accepted: 05/18/2023] [Indexed: 05/24/2023] Open
Abstract
Species belonging to the Bacillus cereus group form endospores (spores) whose surface is decorated with micrometers-long and nanometers-wide endospore appendages (Enas). The Enas have recently been shown to represent a completely novel class of Gram-positive pili. They exhibit remarkable structural properties making them extremely resilient to proteolytic digestion and solubilization. However, little is known about their functional and biophysical properties. In this work, we apply optical tweezers to manipulate and assess how wild-type and Ena-depleted mutant spores immobilize on a glass surface. Furthermore, we utilize optical tweezers to extend S-Ena fibers to measure their flexibility and tensile stiffness. Finally, by oscillating single spores, we examine how the exosporium and Enas affect spores' hydrodynamic properties. Our results show that S-Enas (μm-long pili) are not as effective as L-Enas in immobilizing spores to glass surfaces but are involved in forming spore-to-spore connections, holding the spores together in a gel-like state. The measurements also show that S-Enas are flexible but tensile stiff fibers, which support structural data suggesting that the quaternary structure is composed of subunits arranged in a complex to produce a bendable fiber (helical turns can tilt against each other) with limited axial fiber extensibility. Finally, the results show that the hydrodynamic drag is 1.5 times higher for wild-type spores expressing S- and L-Enas compared with mutant spores expressing only L-Enas or "bald spores" lacking Ena, and 2 times higher compared with spores of the exosporium-deficient strain. This study unveils novel findings on the biophysics of S- and L-Enas, their role in spore aggregation, binding of spores to glass, and their mechanical behavior upon exposure to drag forces.
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Affiliation(s)
- Unni Lise Jonsmoen
- Department of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences (NMBU), Ås, Norway
| | | | - Rasmus Öberg
- Department of Physics, Umeå University, Umeå, Sweden
| | | | - Marina E Aspholm
- Department of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences (NMBU), Ås, Norway.
| | - Magnus Andersson
- Department of Physics, Umeå University, Umeå, Sweden; Umeå Centre for Microbial Research (UCMR), Umeå, Sweden.
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Cruz-Facundo IM, Adame-Gómez R, Castro-Alarcón N, Toribio-Jiménez J, Castro-Coronel Y, Santiago-Dionisio MC, Leyva-Vázquez MA, Tafolla-Venegas D, Ramírez-Peralta A. Enterotoxigenic profiles and submerged and interface biofilms in Bacillus cereus group isolates from foods. Rev Argent Microbiol 2023; 55:262-271. [PMID: 37019800 DOI: 10.1016/j.ram.2023.01.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 01/24/2023] [Accepted: 01/26/2023] [Indexed: 04/05/2023] Open
Abstract
Biofilm formation by Bacillus cereus strains is now recognized as a systematic contamination mechanism in foods; the aim of this study was to evaluate the production of submerged and interface biofilms in strains of B. cereus group in different materials, the effect of dextrose, motility, the presence of genes related to biofilms and the enterotoxigenic profile of the strains. We determine biofilm production by safranin assay, motility on semi-solid medium, toxin gene profiling and genes related to biofilm production by PCR in B. cereus group isolated from food. In this study, we observe strains used a higher production of biofilms in PVC; in the BHI broth, no submerged biofilms were found compared to phenol red broth and phenol red broth supplemented with dextrose; no strains with the ces gene were found, the enterotoxin profile was the most common the profile that includes genes for the three enterotoxins. We observed a different distribution of tasA and sipW with the origin of isolation of the strain, being more frequent in the strains isolated from eggshell. The production and type of biofilms are differential according to the type of material and culture medium used.
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Affiliation(s)
- Itzel-Maralhi Cruz-Facundo
- Universidad Autónoma de Guerrero, Laboratorio de Investigación en Patometabolismo Microbiano, Facultad de Ciencias Químico Biológicas, Chilpancingo de los Bravo, Guerrero 39070, Mexico
| | - Roberto Adame-Gómez
- Universidad Autónoma de Guerrero, Laboratorio de Investigación en Patometabolismo Microbiano, Facultad de Ciencias Químico Biológicas, Chilpancingo de los Bravo, Guerrero 39070, Mexico
| | - Natividad Castro-Alarcón
- Universidad Autónoma de Guerrero, Laboratorio de Investigación en Microbiología, Facultad de Ciencias Químico Biológicas, Chilpancingo de los Bravo, Guerrero CP39070, Mexico
| | - Jeiry Toribio-Jiménez
- Universidad Autónoma de Guerrero, Laboratorio de Investigación en Microbiología Molecular y Biotecnología Ambiental, Facultad de Ciencias Químico Biológicas, Chilpancingo de los Bravo, Guerrero CP39070, Mexico
| | - Yaneth Castro-Coronel
- Universidad Autónoma de Guerrero, Laboratorio de Investigación en Citopatología e Histoquímica, Facultad de Ciencias Químico Biológicas, Chilpancingo de los Bravo, Guerrero CP39070, Mexico
| | - María-Cristina Santiago-Dionisio
- Universidad Autónoma de Guerrero, Laboratorio de Investigación en Análisis Microbiológicos, Facultad de Ciencias Químico Biológicas, Chilpancingo de los Bravo, Guerrero CP39070, Mexico
| | - Marco-Antonio Leyva-Vázquez
- Universidad Autónoma de Guerrero, Laboratorio de Investigación en Biomedicina Molecular, Facultad de Ciencias Químico Biológicas, Chilpancingo de los Bravo, Guerrero CP39070, Mexico
| | - David Tafolla-Venegas
- Universidad Michoacana de San Nicolás de Hidalgo, Facultad de Biología, Laboratorio de Parasitología, Morelia, Michoacan 58004, Mexico
| | - Arturo Ramírez-Peralta
- Universidad Autónoma de Guerrero, Laboratorio de Investigación en Patometabolismo Microbiano, Facultad de Ciencias Químico Biológicas, Chilpancingo de los Bravo, Guerrero 39070, Mexico.
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Nilsson DPG, Jonsmoen UL, Malyshev D, Öberg R, Wiklund K, Andersson M. Physico-chemical characterization of single bacteria and spores using optical tweezers. Res Microbiol 2023; 174:104060. [PMID: 37068697 DOI: 10.1016/j.resmic.2023.104060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 03/23/2023] [Accepted: 04/05/2023] [Indexed: 04/19/2023]
Abstract
Spore-forming pathogenic bacteria are adapted for adhering to surfaces, and their endospores can tolerate strong chemicals making decontamination difficult. Understanding the physico-chemical properties of bacteria and spores is therefore essential in developing antiadhesive surfaces and disinfection techniques. However, measuring physico-chemical properties in bulk does not show the heterogeneity between cells. Characterizing bacteria on a single-cell level can thereby provide mechanistic clues usually hidden in bulk measurements. This paper shows how optical tweezers can be applied to characterize single bacteria and spores, and how physico-chemical properties related to adhesion, fluid dynamics, biochemistry, and metabolic activity can be assessed.
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Affiliation(s)
| | - Unni Lise Jonsmoen
- Department of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, 1433 Norway.
| | - Dmitry Malyshev
- Department of Physics, Umeå University, Västerbotten 901 87 Sweden.
| | - Rasmus Öberg
- Department of Physics, Umeå University, Västerbotten 901 87 Sweden.
| | - Krister Wiklund
- Department of Physics, Umeå University, Västerbotten 901 87 Sweden.
| | - Magnus Andersson
- Department of Physics, Umeå University, Västerbotten 901 87 Sweden; Umeå Center for Microbial Research (UCMR), 901 87 Sweden.
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10
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Yang S, Wang Y, Liu Y, Jia K, Zhang Z, Dong Q. Cereulide and Emetic Bacillus cereus: Characterizations, Impacts and Public Precautions. Foods 2023; 12:foods12040833. [PMID: 36832907 PMCID: PMC9956921 DOI: 10.3390/foods12040833] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/10/2023] [Accepted: 02/12/2023] [Indexed: 02/18/2023] Open
Abstract
Cereulide, which can be produced by Bacillus cereus, is strongly associated with emetic-type food poisoning outbreaks. It is an extremely stable emetic toxin, which is unlikely to be inactivated by food processing. Considering the high toxicity of cereulide, its related hazards raise public concerns. A better understanding of the impact of B. cereus and cereulide is urgently needed to prevent contamination and toxin production, thereby protecting public health. Over the last decade, a wide range of research has been conducted regarding B. cereus and cereulide. Despite this, summarized information highlighting precautions at the public level involving the food industry, consumers and regulators is lacking. Therefore, the aim of the current review is to summarize the available data describing the characterizations and impacts of emetic B. cereus and cereulide; based on this information, precautions at the public level are proposed.
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11
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Park KM, Kim AY, Kim HJ, Cho YS, Koo M. Prevalence and characterization of toxigenic Bacillus cereus group isolated from low-moisture food products. Food Sci Biotechnol 2022; 31:1615-1629. [PMID: 36278133 PMCID: PMC9582184 DOI: 10.1007/s10068-022-01144-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 07/13/2022] [Accepted: 07/18/2022] [Indexed: 11/04/2022] Open
Abstract
The present study was conducted to determine the occurrence of B. cereus group members in low-moisture food products by phenotypic and genetic assessment and to evaluate the toxigenic potential of B. cereus group isolates. According to the results of their morphological shape, growth temperature range, strain-specific gene distribution, 79.5% and 20.5% among 112 isolates were identified as B. cereus sensu stricto (s.s.) and B. thuringiensis, respectively and other toxigenic B. cereus group members was not found. All B. cereus group isolates possessed nheABC, hblACD, cytK, entFM genes, and the most frequent gene was nheA. Only three B. cereus s. s. isolates exhibited as emetic toxin gene-harboring B. cereus group. Several B. cereus s.s. and B. thuringiensis isolates from a low-moisture food products were moderate biofilm formers and showed resistance to rifampicin, tetracycline, or clindamycin. The existence of B. cereus s.s. and B. thuringiensis in low-moisture food products indicates the possible risk of foodborne infections due to their virulence potential.
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Affiliation(s)
- Kyung Min Park
- Department of Food Safety and Distribution Research Group, Korea Research Institute, Wanju-gun, Jeollabuk-do, 55365 Korea
| | - Ah Young Kim
- Department of Hygiene/Bio Advanced Team, LG Electronics, Seoul, 08517 Korea
| | - Hyun Jung Kim
- Department of Food Safety and Distribution Research Group, Korea Research Institute, Wanju-gun, Jeollabuk-do, 55365 Korea
- Department of Food Biotechnology, University of Science & Technology, Daejeon, 34113 Korea
| | - Yong Sun Cho
- Department of Food Analysis Research Center, Korea Research Institute, Wanju-gun, Jeollabuk-do, 55365 Korea
| | - Minseon Koo
- Department of Food Safety and Distribution Research Group, Korea Research Institute, Wanju-gun, Jeollabuk-do, 55365 Korea
- Department of Food Biotechnology, University of Science & Technology, Daejeon, 34113 Korea
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12
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Latorre AA, Oliva R, Pugin J, Estay A, Nualart F, Salazar K, Garrido N, Muñoz MA. Biofilms in hoses utilized to divert colostrum and milk on dairy farms: A report exploring their potential role in herd health, milk quality, and public health. Front Vet Sci 2022; 9:969455. [PMID: 36090175 PMCID: PMC9458949 DOI: 10.3389/fvets.2022.969455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Accepted: 08/11/2022] [Indexed: 11/13/2022] Open
Abstract
Biofilms in milking equipment on dairy farms have been associated with failures in cleaning and sanitizing protocols. These biofilms on milking equipment can be a source of contamination for bulk tank milk and a concern for animal and public health, as biofilms can become on-farm reservoirs for pathogenic bacteria that cause disease in cows and humans. This report describes a cross-sectional study on 3 dairy farms, where hoses used to divert waste milk, transition milk, and colostrum were analyzed by culture methods and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) to assess the presence of pathogenic bacteria such as Staphylococcus aureus, Pseudomonas aeruginosa, and Klebsiella spp. In addition, the presence of biofilms was analyzed using scanning electron microscopy and confocal spectral microscopy. Biofilms composed of multispecies microbial communities were observed on the surfaces of all milk hoses. In two dairy farms, S. aureus, P. aeruginosa, Klebsiella pneumoniae, and Klebsiella oxytoca were isolated from the milk hose samples collected. Cleaning and sanitation protocols of all surfaces in contact with milk or colostrum are crucial. Hoses used to collect waste milk, colostrum, and transition milk can be a source of biofilms and hence pathogenic bacteria. Waste milk used to feed calves can constitute a biosecurity issue and a source of pathogens, therefore an increased exposure and threat for the whole herd health and, potentially, for human health.
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Affiliation(s)
- Alejandra A. Latorre
- Departamento de Patología y Medicina Preventiva, Facultad de Ciencias Veterinarias, Universidad de Concepción, Chillán, Chile
- *Correspondence: Alejandra A. Latorre
| | - Ricardo Oliva
- Centro de Espectroscopía y Microscopía Electrónica, Universidad de Concepción, Concepción, Chile
| | - Julio Pugin
- Centro de Espectroscopía y Microscopía Electrónica, Universidad de Concepción, Concepción, Chile
| | - Alexis Estay
- Centro de Espectroscopía y Microscopía Electrónica, Universidad de Concepción, Concepción, Chile
| | - Francisco Nualart
- Departamento de Biología Célular, Facultad de Ciencias Biológicas, Centro de Microscopía Avanzada, Universidad de Concepción, Concepción, Chile
| | - Katterine Salazar
- Departamento de Biología Célular, Facultad de Ciencias Biológicas, Centro de Microscopía Avanzada, Universidad de Concepción, Concepción, Chile
| | - Natacha Garrido
- Hospital Dr. Víctor Ríos, Servicio de Salud Bío Bío, Los Ángeles, Chile
| | - Marcos A. Muñoz
- Departamento de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad de Concepción, Chillán, Chile
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13
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Bacillus cereus in Dairy Products and Production Plants. Foods 2022; 11:foods11172572. [PMID: 36076758 PMCID: PMC9455733 DOI: 10.3390/foods11172572] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/09/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022] Open
Abstract
Spore-forming Bacillus cereus is a common contaminant of dairy products. As the microorganism is widespread in the environment, it can contaminate milk at the time of milking, but it can also reach the dairy products in each phase of production, storage and ripening. Milk pasteurization treatment is not effective in reducing contamination and can instead act as an activator of spore germination, and a potential associated risk still exists with the consumption of some processed foods. Prevalences and concentrations of B. cereus in milk and dairy products are extremely variable worldwide: in pasteurized milk, prevalences from 2% to 65.3% were reported, with concentrations of up to 3 × 105 cfu/g, whereas prevalences in cheeses ranged from 0 to 95%, with concentrations of up to 4.2 × 106 cfu/g. Bacillus cereus is also well known to produce biofilms, a serious concern for the dairy industry, with up to 90% of spores that are resistant to cleaning and are easily transferred. As the contamination of raw materials is not completely avoidable, and the application of decontamination treatments is only possible for some ingredients and is limited by both commercial and regulatory reasons, it is clear that the correct application of hygienic procedures is extremely important in order to avoid and manage the circulation of B. cereus along the dairy supply chain. Future developments in interventions must consider the synergic application of different mild technologies to prevent biofilm formation and to remove or inactivate the microorganism on the equipment.
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14
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Kumar M, Tierney J, Wilkinson M. Enzymatic Disruption of Biofilms During Cheese Manufacturing: A Mini Review. Front Microbiol 2021; 12:791061. [PMID: 34975813 PMCID: PMC8716882 DOI: 10.3389/fmicb.2021.791061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Accepted: 11/18/2021] [Indexed: 11/13/2022] Open
Abstract
Bacteria are capable of colonizing industrial processing surfaces creating biofilms on them which may adversely affect the quality and safety of products. Traditional cleaning-in-place (CIP) treatments using caustic and nitric acid solutions have been known to exhibit variable efficiency in eliminating biofilm bacteria. Here, we introduce enzymes as an alternative to traditional CIP treatments and discuss their mechanism of action against bacterial biofilms in cheese manufacturing. In addition, we discuss research gaps namely thermal stability, substrate specificity and residual activity of enzymes that may play a vital role in the selection of enzymes with optimal effectiveness against multi species biofilms. The outcome of this mini review will aid in the development of a novel and sustainable enzyme-based CIP treatment during cheese manufacturing in the future.
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Affiliation(s)
- Murali Kumar
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
- *Correspondence: Murali Kumar,
| | | | - Martin Wilkinson
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
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15
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Novel technologies for extending the shelf life of drinking milk: Concepts, research trends and current applications. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111746] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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16
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Ryu S, Shin M, Yun B, Lee W, Choi H, Kang M, Oh S, Kim Y. Bacterial Quality, Prevalence of Pathogens, and Molecular Characterization of Biofilm-Producing Staphylococcus aureus from Korean Dairy Farm Environments. Animals (Basel) 2021; 11:1306. [PMID: 33946614 PMCID: PMC8147196 DOI: 10.3390/ani11051306] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/23/2021] [Accepted: 04/29/2021] [Indexed: 11/16/2022] Open
Abstract
Raw milk acts as a mediator of major foodborne pathogenic bacterial infections. However, the sources of pathogens that contaminate milk are often unclear. This study assessed the prevalence of sanitary quality-indicating bacteria (total aerobic bacteria, psychrotrophic bacteria, coliform, and yeast/molds), including seven foodborne pathogens, in a dairy farm environment and processing plant in Korea. The microbiological analysis showed that a few sites, such as vat bottoms, room floors, drain holes, and niches, showed high microbial loads in most dairy farms. Based on quantitative microbial tests, Bacillus cereus was detected in three farms and Staphylococcus aureus was detected in only one farm. Among them, S. aureus JDFM SA01 isolated from a milk filter showed strong biofilm formation and toxicity to the host Caenorhabditis elegans. Subsequently, RNA-seq was performed to characterize the biofilm formation ability of S. aureus JDFM SA01. In biofilms, the significant upregulation of genes encoding microbial surface components and recognizing adhesive matrix molecules promotes adhesion might explain the increased viability and biomass of biofilms. This study provided insight into the prevalence of pathogenic bacteria and microbial contamination levels across dairy farms.
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Affiliation(s)
- Sangdon Ryu
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (S.R.); (M.S.); (W.L.); (H.C.)
| | - Minhye Shin
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (S.R.); (M.S.); (W.L.); (H.C.)
| | - Bohyun Yun
- Department of Functional Food and Biotechnology, Jeonju University, Jeonju 55069, Korea; (B.Y.); (M.K.)
| | - Woongji Lee
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (S.R.); (M.S.); (W.L.); (H.C.)
| | - Hyejin Choi
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (S.R.); (M.S.); (W.L.); (H.C.)
| | - Minkyoung Kang
- Department of Functional Food and Biotechnology, Jeonju University, Jeonju 55069, Korea; (B.Y.); (M.K.)
| | - Sangnam Oh
- Department of Functional Food and Biotechnology, Jeonju University, Jeonju 55069, Korea; (B.Y.); (M.K.)
| | - Younghoon Kim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (S.R.); (M.S.); (W.L.); (H.C.)
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17
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Kim TD, Begyn K, Khanal S, Taghlaoui F, Heyndrickx M, Rajkovic A, Devlieghere F, Michiels C, Aertsen A. Bacillus weihenstephanensis can readily evolve for increased endospore heat resistance without compromising its thermotype. Int J Food Microbiol 2021; 341:109072. [PMID: 33524880 DOI: 10.1016/j.ijfoodmicro.2021.109072] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 11/21/2020] [Accepted: 01/13/2021] [Indexed: 11/25/2022]
Abstract
Proper elimination of bacterial endospores in foods and food processing environment is challenging because of their extreme resistance to various stresses. Often, sporicidal treatments prove insufficient to eradicate the contaminating endospore population as a whole, and might therefore serve as a selection pressure for enhanced endospore resistance. In the sporeforming Bacillus cereus group, Bacillus weihenstephanensis is an important food spoilage organism and potential cereulide producing pathogen, due to its psychrotolerant growth ability at 7 °C. Although the endospores of B. weihenstephanensis are generally less heat resistant compared to their mesophilic or thermotolerant relatives, our data now show that non-emetic B. weihenstephanensis strain LMG 18989T can readily and reproducibly evolve to acquire much enhanced endospore heat resistance. In fact, one of the B. weihenstephanensis mutants from directed evolution by wet heat in this study yielded endospores displaying a > 4-fold increase in D-value at 91 °C compared to the parental strain. Moreover, these mutant endospores retained their superior heat resistance even when sporulation was performed at 10 °C. Interestingly, increased endospore heat resistance did not negatively affect the vegetative growth capacities of the evolved mutants at lower (7 °C) and upper (37 °C) growth temperature boundaries, indicating that the correlation between cardinal growth temperatures and endospore heat resistance which is observed among bacterial sporeformers is not necessarily causal.
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Affiliation(s)
- Tom Dongmin Kim
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems (M(2)S), Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium
| | - Katrien Begyn
- Research Unit Food Microbiology and Food Preservation (FMFP-UGent), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Sadhana Khanal
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems (M(2)S), Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium
| | - Fatima Taghlaoui
- Research Unit Food Microbiology and Food Preservation (FMFP-UGent), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Marc Heyndrickx
- ILVO - Flanders Research Institute for Agriculture, Fisheries and Food, Technology and Food Science, Unit - Food Safety, Melle, Belgium; Department of Pathology, Bacteriology and Avian Diseases, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - Andreja Rajkovic
- Research Unit Food Microbiology and Food Preservation (FMFP-UGent), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Frank Devlieghere
- Research Unit Food Microbiology and Food Preservation (FMFP-UGent), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty Bioscience Engineering, Ghent University, Ghent, Belgium.
| | - Chris Michiels
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems (M(2)S), Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium
| | - Abram Aertsen
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems (M(2)S), Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium.
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18
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Huang Y, Flint SH, Palmer JS. Bacillus cereus spores and toxins – The potential role of biofilms. Food Microbiol 2020; 90:103493. [DOI: 10.1016/j.fm.2020.103493] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 03/18/2020] [Accepted: 03/20/2020] [Indexed: 01/19/2023]
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19
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Hutchings C, Rajasekharan SK, Reifen R, Shemesh M. Mitigating Milk-Associated Bacteria through Inducing Zinc Ions Antibiofilm Activity. Foods 2020; 9:foods9081094. [PMID: 32796547 PMCID: PMC7466369 DOI: 10.3390/foods9081094] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 08/01/2020] [Accepted: 08/06/2020] [Indexed: 12/27/2022] Open
Abstract
Dairy products are a sector heavily impacted by food loss, often due to bacterial contaminations. A major source of contamination is associated with the formation of biofilms by bacterial species adopted to proliferate in milk production environment and onto the surfaces of milk processing equipment. Bacterial cells within the biofilm are characterized by increased resistance to unfavorable environmental conditions and antimicrobial agents. Members of the Bacillus genus are the most commonly found spoilage microorganisms in the dairy environment. It appears that physiological behavior of these species is somehow depended on the availability of bivalent cations in the environment. One of the important cations that may affect the bacterial physiology as well as survivability are Zn2+ ions. Thus, the aim of this study was to examine the antimicrobial effect of Zn2+ ions, intending to elucidate the potential of a zinc-based antibacterial treatment suitable for the dairy industry. The antimicrobial effect of different doses of ZnCl2 was assessed microscopically. In addition, expression of biofilm related genes was evaluated using RT-PCR. Analysis of survival rates following heat treatment was conducted in order to exemplify a possible applicative use of Zn2+ ions. Addition of zinc efficiently inhibited biofilm formation by B. subtilis and further disrupted the biofilm bundles. Expression of matrix related genes was found to be notably downregulated. Microscopic evaluation showed that cell elongation was withheld when cells were grown in the presence of zinc. Finally, B. cereus and B. subtilis cells were more susceptible to heat treatment after being exposed to Zn2+ ions. It is believed that an anti-biofilm activity, expressed in downregulation of genes involved in construction of the extracellular matrix, would account for the higher sensitivity of bacteria during heat pasteurization. Consequently, we suggest that Zn2+ ions can be of used as an effective antimicrobial treatment in various applications in the dairy industry, targeting both biofilms and vegetative bacterial cells.
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Affiliation(s)
- Carmel Hutchings
- Department of Food Science, Institute for Postharvest Technology and Food Sciences, Agricultural Research Organization (ARO), Volcani Center, Rishon LeZion 7505101, Israel; (C.H.); (S.K.R.)
- The Robert H. Smith Faculty of Agriculture, Food and Environment, Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot 7610001, Israel;
| | - Satish Kumar Rajasekharan
- Department of Food Science, Institute for Postharvest Technology and Food Sciences, Agricultural Research Organization (ARO), Volcani Center, Rishon LeZion 7505101, Israel; (C.H.); (S.K.R.)
| | - Ram Reifen
- The Robert H. Smith Faculty of Agriculture, Food and Environment, Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot 7610001, Israel;
| | - Moshe Shemesh
- Department of Food Science, Institute for Postharvest Technology and Food Sciences, Agricultural Research Organization (ARO), Volcani Center, Rishon LeZion 7505101, Israel; (C.H.); (S.K.R.)
- Correspondence: ; Tel.: +972-3-968-3868
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20
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Munsch-Alatossava P, Alatossava T. Potential of N 2 Gas Flushing to Hinder Dairy-Associated Biofilm Formation and Extension. Front Microbiol 2020; 11:1675. [PMID: 32849349 PMCID: PMC7399044 DOI: 10.3389/fmicb.2020.01675] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Accepted: 06/26/2020] [Indexed: 11/13/2022] Open
Abstract
Worldwide, the dairy sector remains of vital importance for food production despite severe environmental constraints. The production and handling conditions of milk, a rich medium, promote inevitably the entrance of microbial contaminants, with notable impact on the quality and safety of raw milk and dairy products. Moreover, the persistence of high concentrations of microorganisms (especially bacteria and bacterial spores) in biofilms (BFs) present on dairy equipment or environments constitutes an additional major source of milk contamination from pre- to post-processing stages: in dairies, BFs represent a major concern regarding the risks of disease outbreaks and are often associated with significant economic losses. One consumption trend toward "raw or low-processed foods" combined with current trends in food production systems, which tend to have more automation and longer processing runs with simultaneously more stringent microbiological requirements, necessitate the implementation of new and obligatory sustainable strategies to respond to new challenges regarding food safety. Here, in light of studies, performed mainly with raw milk, that considered dominant "planktonic" conditions, we reexamine the changes triggered by cold storage alone or combined with nitrogen gas (N2) flushing on bacterial populations and discuss how the observed benefits of the treatment could also contribute to limiting BF formation in dairies.
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Affiliation(s)
| | - Tapani Alatossava
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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21
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Liu XY, Hu Q, Xu F, Ding SY, Zhu K. Characterization of Bacillus cereus in Dairy Products in China. Toxins (Basel) 2020; 12:E454. [PMID: 32674390 PMCID: PMC7405013 DOI: 10.3390/toxins12070454] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/30/2020] [Accepted: 07/09/2020] [Indexed: 02/07/2023] Open
Abstract
Bacillus cereus is a common and ubiquitous foodborne pathogen with an increasing prevalence rate in dairy products in China. High and unmet demands for such products, particularly milk, raise the risk of B. cereus associated contamination. The presence of B. cereus and its virulence factors in dairy products may cause food poisoning and other illnesses. Thus, this review first summarizes the epidemiological characteristics and analytical assays of B. cereus from dairy products in China, providing insights into the implementation of intervention strategies. In addition, the recent achievements on the cytotoxicity and mechanisms of B. cereus are also presented to shed light on the therapeutic options for B. cereus associated infections.
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Affiliation(s)
- Xiao-Ye Liu
- College of Veterinary Medicine, China Agricultural University, Beijing 100193, China; (X.-Y.L.); (Q.H.)
- Department of Mechanics and Engineering Science, College of Engineering, Academy for Advanced Interdisciplinary Studies, and Beijing Advanced Innovation Center for Engineering Science and Emerging Technology, College of Engineering, Peking University, Beijing 100871, China
| | - Qiao Hu
- College of Veterinary Medicine, China Agricultural University, Beijing 100193, China; (X.-Y.L.); (Q.H.)
- National Center for Veterinary Drug Safety Evaluation, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China;
| | - Fei Xu
- National Feed Drug Reference Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
| | - Shuang-Yang Ding
- National Center for Veterinary Drug Safety Evaluation, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China;
| | - Kui Zhu
- College of Veterinary Medicine, China Agricultural University, Beijing 100193, China; (X.-Y.L.); (Q.H.)
- National Center for Veterinary Drug Safety Evaluation, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China;
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22
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Yu P, Yu S, Wang J, Guo H, Zhang Y, Liao X, Zhang J, Wu S, Gu Q, Xue L, Zeng H, Pang R, Lei T, Zhang J, Wu Q, Ding Y. Corrigendum: Bacillus cereus Isolated From Vegetables in China: Incidence, Genetic Diversity, Virulence Genes, and Antimicrobial Resistance. Front Microbiol 2020; 11:848. [PMID: 32425921 PMCID: PMC7212377 DOI: 10.3389/fmicb.2020.00848] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Accepted: 04/08/2020] [Indexed: 12/01/2022] Open
Affiliation(s)
- Pengfei Yu
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China.,State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Shubo Yu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Juan Wang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Hui Guo
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China.,State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Ying Zhang
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China.,State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Xiyu Liao
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China.,State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Junhui Zhang
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China.,State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Shi Wu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Qihui Gu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Liang Xue
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Haiyan Zeng
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Rui Pang
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Tao Lei
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Jumei Zhang
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Qingping Wu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Yu Ding
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China.,State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
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23
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Shemesh M, Ostrov I. Role of Bacillus species in biofilm persistence and emerging antibiofilm strategies in the dairy industry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2327-2336. [PMID: 31975392 DOI: 10.1002/jsfa.10285] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 11/28/2019] [Accepted: 01/13/2020] [Indexed: 06/10/2023]
Abstract
Biofilm-forming Bacillus species are often involved in persistent contamination and spoilage of dairy products. They therefore present a major microbiological challenge in the field of dairy food quality and safety. Due to their substantial physiological versatility, Bacillus species can survive in various parts of dairy manufacturing plants, leading to a high risk of product spoilage and potential dissemination of foodborne diseases. Furthermore, biofilm and heat-resistant spore formation make these bacteria challenging to eliminate. Thus, some strategies have been employed to remove, prevent, or delay the formation of Bacillus biofilms in the dairy industry, but with limited success. Lack of understanding of the Bacillus biofilm structure and behavior in conditions relevant to dairy-associated environments could partially account for this situation. The current paper reviews dairy-associated biofilm formation by Bacillus species, with particular attention to the role of biofilm in Bacillus species adaptation and survival in a dairy processing environment. Relevant model systems are discussed for the development of novel antimicrobial approaches to improve the quality of dairy food. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Moshe Shemesh
- Department of Food Sciences, Institute for Postharvest Technology and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, Rishon LeZion, Israel
| | - Ievgeniia Ostrov
- Department of Food Sciences, Institute for Postharvest Technology and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, Rishon LeZion, Israel
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24
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25
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Abdeen EES, Hussien H, Hadad GAE, Mousa WS. Prevalence of Virulence Determinants among Bacillus cereus Isolated from Milk Products with Potential Public Health Concern. Pak J Biol Sci 2020; 23:206-212. [PMID: 31944080 DOI: 10.3923/pjbs.2020.206.212] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
BACKGROUND AND OBJECTIVE Bacillus cereus is described as one of the public health pathogen causing severe food poisoning outbreaks worldwide. Accurate surveillance about B. cereus in Egypt is scanty. For this reason, the current study was conducted to determine the prevalence of B. cereus and its virulence genes among milk powder and Ras-cheese products. MATERIALS AND METHODS Two hundred samples (130 and 70) from milk powder and Ras-cheese, respectively were aseptically collected and cultured onto specific media. The obtained isolates were subjected to mPCR for screening of virulence genes (nhe, cytK, pc-plc, hblD, hbI and ces) among of B. cereus isolates that obtained from milk powder and Ras-cheese. RESULTS The result revealed that B. cereus was recovered with 6.9 and 8.5% from milk powder and Ras-cheese, respectively. The nhe gene was detected and dominated in all isolates 100% from both products. In milk powder, pc-plc was the most prevalent gene (100%). However, cytK, hblD, hbl and ces genes were prevalent with 55.5, 33.3, 33.3 and 22.2%, respectively. Regarding to Ras-cheese, the prevalence of cytK was (83.33%) while each of hbI, hblD, pc-plc and ces genes were recovered in 50% of tested isolates. CONCLUSION This result provided an important epidemiological view about the contamination rate and the most prevalent virulence genes of B. cereus in milk products in Egypt.
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Adame-Gómez R, Muñoz-Barrios S, Castro-Alarcón N, Leyva-Vázquez MA, Toribio-Jiménez J, Ramírez-Peralta A. Prevalence of the Strains of Bacillus cereus Group in Artisanal Mexican Cheese. Foodborne Pathog Dis 2020; 17:8-14. [DOI: 10.1089/fpd.2019.2673] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Affiliation(s)
- Roberto Adame-Gómez
- Laboratorio de Investigación en Patometabolismo Microbiano, Universidad Autónoma de Guerrero, Guerrero, México
| | - Salvador Muñoz-Barrios
- Laboratorio de Investigación en Inmunotoxigenómica, Universidad Autónoma de Guerrero, Guerrero, México
| | - Natividad Castro-Alarcón
- Laboratorio de Investigación en Microbiología, Universidad Autónoma de Guerrero, Guerrero, México
| | | | - Jeiry Toribio-Jiménez
- Laboratorio de Microbiología Molecular y Biotecnología Ambiental, Universidad Autónoma de Guerrero, Guerrero, México
| | - Arturo Ramírez-Peralta
- Laboratorio de Investigación en Patometabolismo Microbiano, Universidad Autónoma de Guerrero, Guerrero, México
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Stadnyk I, Sabadosh G, Hushtan T, Yevchuk Y. Formation of microbial biofilms on stainless steel with different surface roughness. POTRAVINARSTVO 2019. [DOI: 10.5219/1190] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The physical essence of the formation and influence of bacteria on the surface of technological equipment in the dairy industry is considered as an essential factor leading to contamination of dairy products and is a major hygienic problem. The ability of microorganisms on the surfaces of technological equipment to form biofilm forms and requirements for steel grade, relief, and its roughness were analysed. The effect of surface roughness on promoting or preventing adhesion and reproduction of biofilm forms of bacteria, which reduce the efficiency of sanitary processing of dairy equipment and thereby increase the microbial contamination of dairy products with shortened shelf life, is substantiated. Research about the process of bacterial adhesion to the surface of metals with different roughness depending on the size and shape is presented. It is found that on the surface of stainless steel with roughness 2.687 ±0.014 micron film formation process in Escherichia coli and Staphylococcus aureus are similar from 3 to 24 hours and does not depend on the size of the bacteria, and accordingly allows us to argue that rod-shaped and coccid bacteria attach freely in the hollows of the roughness are the beginning of the process of the first stage of biofilm formation. It is found that on the surface of stainless steel with roughness 0.95 ±0.092 micron film formation process in S. aureus is more intense than in E. coli. Thus, within 3 hours of incubation, the density of biofilms formed S. aureus was 1.2 times bigger than biofilms E. coli, by the next 15 hours of incubation formed biofilms S. aureus were, on average, 1.3 times denser. It is established that S. aureus due to its spherical shape is able to fit in the hollows of the roughness 0.95 ±0.092 μm and faster to adhere to the surface at the same time. E. coli, due to its rod-like shape, with such surface roughness, can adhere to the cavities only over its entire length. It is proved that by surface roughness 0.63 ±0.087 μm film intensity S. aureus was, on average, 1.4 times faster than E. coli, for roughness 0.16 ±0.018 micron film formation process took place equally for S. aureus and E. coli, but biofilms were lower in density than those formed on roughness 0.63 ±0.087 micron. Studies suggest that the use of equipment in the dairy industry with a roughness of less than 0.5 microns will reduce the attachment of microorganisms to the surface and reduce the contamination of dairy products.
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Huang Z, Lin Y, Ren F, Song S, Guo H. Benzalkonium bromide is effective in removing Bacillus cereus biofilm on stainless steel when combined with cleaning-in-place. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.05.017] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Antimicrobial Properties of Magnesium Open Opportunities to Develop Healthier Food. Nutrients 2019; 11:nu11102363. [PMID: 31623397 PMCID: PMC6835631 DOI: 10.3390/nu11102363] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 09/15/2019] [Accepted: 09/21/2019] [Indexed: 02/07/2023] Open
Abstract
Magnesium is a vital mineral that takes part in hundreds of enzymatic reactions in the human body. In the past several years, new information emerged in regard to the antibacterial effect of magnesium. Here we elaborate on the recent knowledge of its antibacterial effect with emphasis on its ability to impair bacterial adherence and formation complex community of bacterial cells called biofilm. We further talk about its ability to impair biofilm formation in milk that provides opportunity for developing safer and qualitative dairy products. Finally, we describe the pronounced advantages of enrichment of food with magnesium ions, which result in healthier and more efficient food products.
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Seasonal variation in spore levels of Bacillus cereus and its psychrotrophic strains in raw milk in Hokkaido, Japan, and evaluation of strain diversity. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.06.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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Ostrov I, Polishchuk I, Shemesh M, Pokroy B. Superhydrophobic Wax Coatings for Prevention of Biofilm Establishment in Dairy Food. ACS APPLIED BIO MATERIALS 2019; 2:4932-4940. [DOI: 10.1021/acsabm.9b00674] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Ievgeniia Ostrov
- Department of Food Sciences, Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Rishon LeZion 7505101, Israel
- Institute of Dental Sciences, Hebrew University−Hadassah Medical School, Jerusalem 91120, Israel
| | - Iryna Polishchuk
- Department of Materials Science and Engineering, Technion−Israel Institute of Technology, Haifa 3200003, Israel
| | - Moshe Shemesh
- Department of Food Sciences, Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Rishon LeZion 7505101, Israel
| | - Boaz Pokroy
- Department of Materials Science and Engineering, Technion−Israel Institute of Technology, Haifa 3200003, Israel
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Rossi GAM, Silva HO, Aguilar CEG, Rochetti AL, Pascoe B, Méric G, Mourkas E, Hitchings MD, Mathias LA, de Azevedo Ruiz VL, Fukumasu H, Sheppard SK, Vidal AMC. Comparative genomic survey of Bacillus cereus sensu stricto isolates from the dairy production chain in Brazil. FEMS Microbiol Lett 2019; 365:4780294. [PMID: 29390131 DOI: 10.1093/femsle/fnx283] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2017] [Accepted: 12/23/2017] [Indexed: 12/20/2022] Open
Abstract
The genomes of 262 Bacillus cereus isolates were analyzed including 69 isolates sampled from equipment, raw milk and dairy products from Brazil. The population structure of isolates showed strains belonging to known phylogenetic groups II, III, IV, V and VI. Almost all the isolates obtained from dairy products belonged to group III. Investigation of specific alleles revealed high numbers of isolates carrying toxin-associated genes including cytK (53.62%), hblA (59.42%), hblC (44.93%), hblD (53.62%), nheA (84.06%), nheB (89.86%) and nheC (84.06%) with isolates belonging to groups IV and V having significant higher prevalence of hblACD and group IV of CytK genes. Strains from dairy products had significantly lower prevalence of CytK and hblACD genes compared to isolates from equipment and raw milk/bulk tanks. Genes related to sucrose metabolism were detected at higher frequency in isolates obtained from raw milk compared to strains from equipment and utensils. The population genomic analysis demonstrated the diversity of strains and variability of putative function among B. cereus group isolates in Brazilian dairy production, with large numbers of strains potentially able to cause foodborne illness. This detailed information will contribute to targeted interventions to reduce milk contamination and spoilage associated with B. cereus in Brazil.
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Affiliation(s)
- Gabriel Augusto Marques Rossi
- Departamento de Medicina Veterinária Preventiva e Reprodução Animal, UNESP - Univ. Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias (FCAV), Via de acesso Paulo Castellane, s/n, CEP 14884-900 Jaboticabal, São Paulo, Brazil
| | - Higor Oliveira Silva
- Departamento de Medicina Veterinária Preventiva e Reprodução Animal, UNESP - Univ. Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias (FCAV), Via de acesso Paulo Castellane, s/n, CEP 14884-900 Jaboticabal, São Paulo, Brazil
| | - Carlos Eduardo Gamero Aguilar
- Departamento de Medicina Veterinária Preventiva e Reprodução Animal, UNESP - Univ. Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias (FCAV), Via de acesso Paulo Castellane, s/n, CEP 14884-900 Jaboticabal, São Paulo, Brazil
| | - Arina Lázaro Rochetti
- Departamento de Medicina Veterinária, Avenida Duque de Caxias Norte 225, Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), CEP 13635-900 Pirassununga, São Paulo, Brazil
| | - Ben Pascoe
- The Milner Centre for Evolution, Department of Biology and Biochemistry, University of Bath, 4 South, Lab 0.39, Claverton Down, BA2 7AY Bath, UK
| | - Guillaume Méric
- The Milner Centre for Evolution, Department of Biology and Biochemistry, University of Bath, 4 South, Lab 0.39, Claverton Down, BA2 7AY Bath, UK
| | - Evangelos Mourkas
- The Milner Centre for Evolution, Department of Biology and Biochemistry, University of Bath, 4 South, Lab 0.39, Claverton Down, BA2 7AY Bath, UK
| | | | - Luis Antonio Mathias
- Departamento de Medicina Veterinária Preventiva e Reprodução Animal, UNESP - Univ. Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias (FCAV), Via de acesso Paulo Castellane, s/n, CEP 14884-900 Jaboticabal, São Paulo, Brazil
| | - Vera Letticie de Azevedo Ruiz
- Departamento de Medicina Veterinária, Avenida Duque de Caxias Norte 225, Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), CEP 13635-900 Pirassununga, São Paulo, Brazil
| | - Heidge Fukumasu
- Departamento de Medicina Veterinária, Avenida Duque de Caxias Norte 225, Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), CEP 13635-900 Pirassununga, São Paulo, Brazil
| | - Samuel K Sheppard
- The Milner Centre for Evolution, Department of Biology and Biochemistry, University of Bath, 4 South, Lab 0.39, Claverton Down, BA2 7AY Bath, UK
| | - Ana Maria Centola Vidal
- Departamento de Medicina Veterinária, Avenida Duque de Caxias Norte 225, Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), CEP 13635-900 Pirassununga, São Paulo, Brazil
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Ohkubo Y, Uchida K, Motoshima H, Katano N. Simple membrane filtration method for estimating numbers of Paenibacillus spp. spores in raw milk, using β-galactosidase activity as a selection criterion. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.04.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Rouzeau-Szynalski K, Stollewerk K, Messelhäusser U, Ehling-Schulz M. Why be serious about emetic Bacillus cereus: Cereulide production and industrial challenges. Food Microbiol 2019; 85:103279. [PMID: 31500702 DOI: 10.1016/j.fm.2019.103279] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2019] [Revised: 07/18/2019] [Accepted: 07/25/2019] [Indexed: 01/06/2023]
Abstract
Cereulide, a potent toxin produced by Bacillus cereus, is a small, highly heat- and acid-resistant depsipeptide toxin, which confronts food industry with several challenges. Due to the ubiquitous presence of B. cereus in the environment, this opportunistic pathogen can enter food production and processing at almost any stage. Although the bacteria itself might be removed during food processing, the cereulide toxin will most likely not be destroyed or inactivated by these processes. Because of the high toxicity of cereulide and the high incidence rates often observed in connection with foodborne outbreaks, the understanding of the mechanisms of toxin production as well as accurate data on contamination sources and factors promoting toxin formation are urgently needed to prevent contamination and toxin production in food production processes. Over the last decade, considerable progress had been made on the understanding of cereulide toxin biosynthesis in emetic B. cereus, but an overview of current knowledge on this toxin with regards to food industry perspective is lacking. Thus, we aim in this work to summarize data available on extrinsic parameters acting on cereulide toxin synthesis in emetic B. cereus and to discuss the food industry specific challenges related to this toxin. Furthermore, we emphasize how identification of the cardinals in food production processes can lead to novel effective strategies for prevention of toxin formation in the food processing chain and could contribute to the improvement of existing HACCP studies.
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Affiliation(s)
| | - Katharina Stollewerk
- Institute of Microbiology, Department of Pathobiology, University of Veterinary Medicine Vienna, Austria
| | - Ute Messelhäusser
- Bavarian Health and Food Safety Authority, Veterinaerstr. 2, 85764, Oberschleissheim, Germany
| | - Monika Ehling-Schulz
- Institute of Microbiology, Department of Pathobiology, University of Veterinary Medicine Vienna, Austria.
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Berthold-Pluta A, Pluta A, Garbowska M, Stefańska I. Prevalence and toxicity characterization of Bacillus cereus in food products from Poland. Foods 2019; 8:E269. [PMID: 31331094 PMCID: PMC6678163 DOI: 10.3390/foods8070269] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 07/10/2019] [Accepted: 07/18/2019] [Indexed: 12/14/2022] Open
Abstract
The prevalence of Bacillus cereus in a total of 585 samples of food products (herbs and spices, breakfast cereals, pasta, rice, infant formulas, pasteurized milk, fresh acid and acid/rennet cheeses, mold cheeses and ripening rennet cheeses) marketed in Poland was investigated. The potential of 1022 selected isolates of B. cereus to hydrolyze casein, starch and tributyrin, to ferment lactose, to grow at 7 C/10 days, to produce Nhe and Hbl toxin and to possess the ces gene was verified. B. cereus was found in 38.8% of the analyzed samples, reaching levels from 0.3 to 3.8 log CFU g-1 or mL-1. From the 1022 isolates, 48.8%, 36.0%, 98.9%, 80.0% and 25.0% were capable of fermenting lactose, producing amylase, protease, lipase and growing at 7 C/10 days, respectively, indicating spoilage potentiality. The occurrence of toxigenic B. cereus strains in all tested market products, both of plant (55.8% Hbl(+), 70.7% Nhe(+) and 1.7% ces(+) isolates) and animal origin (84.9% Hbl(+), 82.7% Nhe(+) and 0.9% ces(+) isolates) indicates the possible risk of foodborne infections/intoxications that occur as a result of the possibility of the development of B. cereus in favorable conditions and consumption of these products.
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Affiliation(s)
- Anna Berthold-Pluta
- Division of Milk Biotechnology, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159C St, 02-787 Warsaw, Poland.
| | - Antoni Pluta
- Division of Milk Biotechnology, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159C St, 02-787 Warsaw, Poland
| | - Monika Garbowska
- Division of Milk Biotechnology, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159C St, 02-787 Warsaw, Poland
| | - Ilona Stefańska
- Department of Preclinical Sciences, Faculty of Veterinary Medicine, Warsaw University of Life Sciences-SGGW, Ciszewskiego 8 St, 02-787 Warsaw, Poland
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Fei P, Yuan X, Zhao S, Yang T, Xiang J, Chen X, Zhou L, Ji M. Prevalence and Genetic Diversity of Bacillus cereus Isolated from Raw Milk and Cattle Farm Environments. Curr Microbiol 2019; 76:1355-1360. [PMID: 31324956 DOI: 10.1007/s00284-019-01741-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Accepted: 07/08/2019] [Indexed: 02/07/2023]
Abstract
Bacillus cereus not only has adverse effects on the nutrition and shelf life of dairy products but also seriously endanger people's health. This study was conducted to reveal the prevalence and genetic diversity of B. cereus strains isolated from raw milk and cattle farm environments. A total 56 of B. cereus strains were detected from 300 environmental samples (soil, water, fodder, air, milk pails, milking machines, cowsheds, bedding, excrement, cow surfaces, udders, overalls, soles, and staff hand samples) and 50 raw milk samples, and divided into 18 sequence types (STs) using multilocus sequence typing method. These STs included ST27, ST61, ST92, ST142, ST168, ST208, ST378, ST427, ST766, ST 857, ST1098, ST1140, ST1194, ST1236, ST1336, ST1339, ST1341, and ST1348, among them, ST857 (7/56, 12.5%) was the dominant ST, and were detected from air, cowsheds, bedding, excrement, and raw milk samples. Our findings could reveal the distribution and genetic diversity of B. cereus strains in raw milk and cattle farm environments, and provide a theoretical basis for controlling the potential harm of this pathogenic bacteria in dairy products.
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Affiliation(s)
- Peng Fei
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China.
| | - Xiujuan Yuan
- Anda Department of Animal Husbandry and Veterinary, Anda, 151400, China
| | - Shengjuan Zhao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China
| | - Tongxiang Yang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China
| | - Jinle Xiang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China
| | - Xi Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China
| | - Lianxin Zhou
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China
| | - Mengdi Ji
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China
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37
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Influence of different cleaning and sanitisation procedures on the removal of adhered Bacillus cereus spores. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.02.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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38
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Yu P, Yu S, Wang J, Guo H, Zhang Y, Liao X, Zhang J, Wu S, Gu Q, Xue L, Zeng H, Pang R, Lei T, Zhang J, Wu Q, Ding Y. Bacillus cereus Isolated From Vegetables in China: Incidence, Genetic Diversity, Virulence Genes, and Antimicrobial Resistance. Front Microbiol 2019; 10:948. [PMID: 31156567 PMCID: PMC6530634 DOI: 10.3389/fmicb.2019.00948] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2019] [Accepted: 04/15/2019] [Indexed: 12/24/2022] Open
Abstract
Bacillus cereus is a food-borne opportunistic pathogen that can induce diarrheal and emetic symptoms. It is widely distributed in different environments and can be found in various foods, including fresh vegetables. As their popularity grows worldwide, the risk of bacterial contamination in fresh vegetables should be fully evaluated, particularly in vegetables that are consumed raw or processed minimally, which are not commonly sterilized by enough heat treatment. Thereby, it is necessary to perform potential risk evaluation of B. cereus in vegetables. In this study, 294 B. cereus strains were isolated from vegetables in different cities in China to analyze incidence, genetic polymorphism, presence of virulence genes, and antimicrobial resistance. B. cereus was detected in 50% of all the samples, and 21/211 (9.95%) of all the samples had contamination levels of more than 1,100 MPN/g. Virulence gene detection revealed that 95 and 82% of the isolates harbored nheABC and hblACD gene clusters, respectively. Additionally, 87% of the isolates harbored cytK gene, and 3% of the isolates possessed cesB. Most strains were resistant to rifampicin and β-lactam antimicrobials but were sensitive to imipenem, gentamicin, ciprofloxacin, kanamycin, telithromycin, ciprofloxacin, and chloramphenicol. In addition, more than 95.6% of the isolates displayed resistance to three kinds of antibiotics. Based on multilocus sequence typing, all strains were classified into 210 different sequence types (STs), of which 145 isolates were assigned to 137 new STs. The most prevalent ST was ST770, but it included only eight isolates. Taken together, our research provides the first reference for the incidence and characteristics of B. cereus in vegetables collected throughout China, indicating a potential hazard of B. cereus when consuming vegetables without proper handling.
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Affiliation(s)
- Pengfei Yu
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China.,State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Shubo Yu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Juan Wang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Hui Guo
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China.,State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Ying Zhang
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China.,State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Xiyu Liao
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China.,State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Junhui Zhang
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China.,State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Shi Wu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Qihui Gu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Liang Xue
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Haiyan Zeng
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Rui Pang
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Tao Lei
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Jumei Zhang
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Qingping Wu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Yu Ding
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China.,State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
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39
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Karaca B, Buzrul S, Coleri Cihan A. Anoxybacillus and Geobacillus biofilms in the dairy industry: effects of surface material, incubation temperature and milk type. BIOFOULING 2019; 35:551-560. [PMID: 31273998 DOI: 10.1080/08927014.2019.1628221] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Anoxybacillus (A. flavithermus, A. kamchatkensis subsp. asachharedens, A. caldiproteolyticus and A. tepidamans) and Geobacillus (two strains of G. thermodenitrificans, G. thermoglucosidans and G. vulcanii) isolates and reference strains in whole milk were evaluated for their biofilm production on six different abiotic surfaces. G. thermodenitrificans DSM 465T had the highest cell counts (>4 log10 CFU cm-2) on glass and stainless steel (SS) at 55 and 65 °C, respectively. G. thermodenitrificans D195 had the highest counts on SS at 55 °C (>5 log10 CFU cm-2) and polyvinyl chloride (PVC) at 65 °C (>4 log10 CFU cm-2), indicating the existence of strain variation. The ideal surfaces for all strains were SS and glass at 55 °C, but their preferences were polystyrene and SS at 65 °C. Moreover, Anoxybacillus members were more prone to form biofilms in skim milk than in semi-skim and whole milk, whereas the results were the opposite for Geobacillus. Both the attachment and sporulation of Geobacillus in whole milk was higher than in semi-skim or skim milk. This study proposes that the surface material, temperature and milk type had a cumulative effect on biofilm formation.
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Affiliation(s)
- Basar Karaca
- Department of Biology, Faculty of Science, Ankara University , Ankara Turkey
| | - Sencer Buzrul
- Department of Food Engineering, Faculty of Engineering and Architecture, Konya Food and Agriculture University , Konya , Turkey
| | - Arzu Coleri Cihan
- Department of Biology, Faculty of Science, Ankara University , Ankara Turkey
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Ostrov I, Paz T, Shemesh M. Robust Biofilm-Forming Bacillus Isolates from the Dairy Environment Demonstrate an Enhanced Resistance to Cleaning-in-Place Procedures. Foods 2019; 8:E134. [PMID: 31010041 PMCID: PMC6518050 DOI: 10.3390/foods8040134] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2019] [Revised: 04/16/2019] [Accepted: 04/16/2019] [Indexed: 12/31/2022] Open
Abstract
One of the main strategies for maintaining the optimal hygiene level in dairy processing facilities is regular cleaning and disinfection, which is incorporated in the cleaning-in-place (CIP) regimes. However, a frail point of the CIP procedures is their variable efficiency in eliminating biofilm bacteria. In the present study, we evaluated the susceptibility of strong biofilm-forming dairy Bacillus isolates to industrial cleaning procedures using two differently designed model systems. According to our results, the dairy-associated Bacillus isolates demonstrate a higher resistance to CIP procedures, compared to the non-dairy strain of B. subtilis. Notably, the tested dairy isolates are highly persistent to different parameters of the CIP operations, including the turbulent flow of liquid (up to 1 log), as well as the cleaning and disinfecting effects of commercial detergents (up to 2.3 log). Moreover, our observations indicate an enhanced resistance of poly-γ-glutamic acid (PGA)-overproducing B. subtilis, which produces high amounts of proteinaceous extracellular matrix, to the CIP procedures (about 0.7 log, compared to the wild-type non-dairy strain of B. subtilis). We therefore suggest that the enhanced resistance to the CIP procedures by the dairy Bacillus isolates can be attributed to robust biofilm formation. In addition, this study underlines the importance of evaluating the efficiency of commercial cleaning agents in relation to strong biofilm-forming bacteria, which are relevant to industrial conditions. Consequently, we believe that the findings of this study can facilitate the assessment and refining of the industrial CIP procedures.
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Affiliation(s)
- Ievgeniia Ostrov
- Department of Food Sciences, Institute for Postharvest Technology and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, 7528809 Rishon LeZion, Israel.
- The Hebrew University-Hadassah, 9112001 Jerusalem, Israel.
| | - Tali Paz
- Department of Food Sciences, Institute for Postharvest Technology and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, 7528809 Rishon LeZion, Israel.
| | - Moshe Shemesh
- Department of Food Sciences, Institute for Postharvest Technology and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, 7528809 Rishon LeZion, Israel.
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Malek F. Bactéries sporulées et biofilms : un problème récurrent dans les lignes de production de lait reconstitué ou recombiné pasteurisé. Can J Microbiol 2019; 65:405-420. [PMID: 30935210 DOI: 10.1139/cjm-2018-0435] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
In the dairy industry, bacterial contaminants persist on equipment surfaces due to spore and biofilm formation. These are involved in cross-contamination problems that affect the quality of processed products and limit their life. The pasteurization process, in which milk is submitted to moderate heat treatment, is inefficient against bacterial spores. The most prevalent sporulated bacteria belong to Bacillus and related genera. The situation is more complicated in countries where pasteurized milk is derived from imported milk powder originally contaminated by bacterial spores. Studies have shown biofilm formation on dairy equipment by mesophilic strains from the group Bacillus cereus and thermophilic strains from the genus Geobacillus. These biofilms are resistant to cleaning procedures and are sources of chronic contamination of pasteurized milk. This review analyzes the dairy situation in Algeria exposed to sporulated flora and derived biofilm problems, with the aim of proposing efficient solutions in the light of current knowledge. [Journal translation].
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Affiliation(s)
- Fadila Malek
- Département de Biologie, Faculté SNV-STU, Université de Tlemcen, Tlemcen, 13000, Algérie.,Département de Biologie, Faculté SNV-STU, Université de Tlemcen, Tlemcen, 13000, Algérie
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Ohkubo Y, Uchida K, Motoshima H, Katano N. Microbiological safety of UHT milk treated at 120 °C for 2 s, as estimated from the distribution of high-heat-resistant Bacillus cereus in dairy environments. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.12.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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STUDY OF THE INFLUENCE OF SAVINASE®EVITY16L ENZYME ON BIOFILMS FORMATION OF STAPHYLOCOCCUS AUREUS ON STAINLESS STEEL WITH DIFFERENT ROUGHNESS. EUREKA: LIFE SCIENCES 2019. [DOI: 10.21303/2504-5695.2019.00858] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Microbial films formation on the dairy equipment creates a serious problem, because they are difficult to eliminate by washing and disinfecting means that results in contaminating dairy products by microorganisms. The aim of the work was to study the influence of Savinase®Evity 16L proteolytic enzyme on the process of destructing biofilms, formed by Staphylococcus aureus on stainless steel with different surface roughness.
It has been established, that surface roughness of stainless steel influences the process of Savinase®Evity 16L enzyme penetration in a hollow and prevents the destruction of the biofilm matrix, created by Staphylococcus aureus.
It has been revealed, that after the influence of a proteolytic enzyme on Staphylococcus aureus biofilms, created on steel with roughness 0,16±0,018 mcm, the density decreased in 4,0 times (р≤0,05), comparing with a condition before processing. At roughness 0,63±0,087 mcm the density of formed biofilms decreased at the effect of Savinase®Evity 16L in 3,3times (р≤0,05) and the biofilm was characterized as a weak one. At the same time at stainless steel surfaces with roughness 2,68–0,95mcm, the density of biofilms decreased in 2,3–2,1times (р≤0,05), comparing with a condition before processing, and they were characterized as ones of the middle density. It has been also revealed, that the degradation intensity of biofilms under the influence of Savinase®Evity 16L enzyme at roughness 2,68–0,95 mcm was 1,7–1,9 times (р≤0,05) lower than at the surface with roughness 0,16±0,018 mcm.
So, the revealed degradation features of a biofilm, created by Staphylococcus aureus at surfaces of stainless steel of different roughness at the influence of Savinase®Evity 16L proteolytic enzyme give a possibility to substantiate the addition of proteolytic enzymes to the composition of washing means for dairy production. It is also offered to process the surface to the roughness no more than 0,63 mcm for producing food steel for raising the effectiveness of biofilms destruction by enzymes and for the sanitary processing.
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Ostrov I, Sela N, Belausov E, Steinberg D, Shemesh M. Adaptation of Bacillus species to dairy associated environment facilitates their biofilm forming ability. Food Microbiol 2019; 82:316-324. [PMID: 31027789 DOI: 10.1016/j.fm.2019.02.015] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2018] [Revised: 02/17/2019] [Accepted: 02/28/2019] [Indexed: 12/22/2022]
Abstract
Biofilm-forming Bacillus species are often involved in contamination of dairy products and therefore present a major microbiological challenge in the field of food quality and safety. In this study, we sequenced and analyzed the genomes of milk- and non-milk-derived Bacillus strains, and evaluated their biofilm-formation potential in milk. Unlike non-dairy Bacillus isolates, the dairy-associated Bacillus strains were characterized by formation of robust submerged and air-liquid interface biofilm (pellicle) during growth in milk. Moreover, genome comparison analysis revealed notable differences in putative biofilm-associated determinants between the dairy and non-dairy Bacillus isolates, which correlated with biofilm phenotype. These results suggest that biofilm formation by Bacillus species might represent a presumable adaptation strategy to the dairy environment.
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Affiliation(s)
- Ievgeniia Ostrov
- Department of Food Sciences, Institute for Postharvest Technology and Food Sciences, Agricultural Research Organization (ARO) the Volcani Center, Rishon LeZion, Israel; Biofilm Research Laboratory, Hebrew University - Hadassah, Jerusalem, Israel.
| | - Noa Sela
- Department of Plant Pathology and Weed Research, ARO, The Volcani Center, Rishon LeZion, Israel.
| | - Eduard Belausov
- Department of Ornamental Plants and Agricultural Biotechnology, ARO, The Volcani Center, Rishon LeZion, Israel.
| | - Doron Steinberg
- Biofilm Research Laboratory, Hebrew University - Hadassah, Jerusalem, Israel.
| | - Moshe Shemesh
- Department of Food Sciences, Institute for Postharvest Technology and Food Sciences, Agricultural Research Organization (ARO) the Volcani Center, Rishon LeZion, Israel.
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Survival variability of 12 strains of Bacillus cereus yielded to spray drying of whole milk. Int J Food Microbiol 2018; 286:80-89. [DOI: 10.1016/j.ijfoodmicro.2018.07.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Revised: 07/09/2018] [Accepted: 07/16/2018] [Indexed: 11/20/2022]
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Gao T, Ding M, Yang CH, Fan H, Chai Y, Li Y. The phosphotransferase system gene ptsH plays an important role in MnSOD production, biofilm formation, swarming motility, and root colonization in Bacillus cereus 905. Res Microbiol 2018; 170:86-96. [PMID: 30395927 DOI: 10.1016/j.resmic.2018.10.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Revised: 08/24/2018] [Accepted: 10/23/2018] [Indexed: 12/30/2022]
Abstract
The rhizosphere bacterium Bacillus cereus 905 is capable of promoting plant growth through effective colonization on plant roots. The sodA2-encoding manganese-containing superoxide dismutase (MnSOD2) is important for survival of B. cereus 905 in the wheat rhizosphere. However, the genes involved in regulating sodA2 expression and the mechanisms of rhizosphere colonization of B. cereus 905 are not well elucidated. In this study, we found that the deletion of the ptsH gene, which encodes the histidine-phosphorylatable protein (HPr), a component of the phosphotransferase system (PTS), causes a decrease of about 60% in the MnSOD2 expression. Evidences indicate that the ptsH dramatically influences resistance to oxidative stress, glucose uptake, as well as biofilm formation and swarming motility of B. cereus 905. Root colonization assay demonstrated that ΔptsH is defective in colonizing wheat roots, while complementation of the sodA2 gene could partially restore the ability in utilization of arabinose, a non-PTS sugar, and root colonization caused by the loss of the ptsH gene. In toto, based on the current findings, we propose that PtsH contributes to root colonization of B. cereus 905 through multiple indistinct mechanisms, involving PTS and uptake of PTS-sugars, up-regulation of MnSOD2 production, and promotion of biofilm formation and swarming motility.
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Affiliation(s)
- Tantan Gao
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, 100193, China; Department of Plant Pathology, College of Plant Protection, China Agricultural University, Beijing, 100193, China; Department of Biology, Northeastern University, 360 Huntington Avenue, Boston, MA, 02215, USA.
| | - Mingzheng Ding
- Department of Plant Pathology, College of Plant Protection, China Agricultural University, Beijing, 100193, China.
| | - Ching-Hong Yang
- Department of Biological Sciences, University of Wisconsin, Milwaukee, WI, 53211, USA.
| | - Haiyan Fan
- Department of Plant Pathology, College of Plant Protection, China Agricultural University, Beijing, 100193, China.
| | - Yunrong Chai
- Department of Biology, Northeastern University, 360 Huntington Avenue, Boston, MA, 02215, USA.
| | - Yan Li
- Department of Plant Pathology, College of Plant Protection, China Agricultural University, Beijing, 100193, China.
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Rossi GAM, Aguilar CEG, Silva HO, Vidal AMC. Bacillus cereus group: genetic aspects related to food safety and dairy processing. ARQUIVOS DO INSTITUTO BIOLÓGICO 2018. [DOI: 10.1590/1808-1657000232017] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
ABSTRACT: Bacillus cereus group includes not pathogenic and high pathogenic species. They are considered as a risk to public health due to foodborne diseases and as an important cause of economic losses to industries due to production of spoilage enzymes. Some researches have been performed in order to assess the possible factors that contribute to put public health into risk because of consumption of food contaminated with viable cells or toxins which have complex mechanisms of production. The control of these bacteria in food is difficult because they are resistant to several processes used in industries. Thus, in this way, this review focused on highlighting the risk due to toxins production by bacteria from B. cereus group in food and the consequences for food safety and dairy industries.
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Genome Sequence of a Moderately Halophilic Bacillus cereus Strain, TS2, Isolated from Saltern Sediments. Microbiol Resour Announc 2018; 7:MRA00873-18. [PMID: 30533897 PMCID: PMC6256465 DOI: 10.1128/mra.00873-18] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Accepted: 07/10/2018] [Indexed: 11/20/2022] Open
Abstract
We report the 5.3-Mbp genome sequence of Bacillus cereus strain TS2, which was isolated from the sediments of a solar saltern in southern India. Genome analysis of B. cereus TS2, a salt-resistant strain, will improve our understanding of how B. cereus, a food pathogen, responds to hyperosmotic stress. We report the 5.3-Mbp genome sequence of Bacillus cereus strain TS2, which was isolated from the sediments of a solar saltern in southern India. Genome analysis of B. cereus TS2, a salt-resistant strain, will improve our understanding of how B. cereus, a food pathogen, responds to hyperosmotic stress.
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Guimarães JT, Silva EK, Alvarenga VO, Costa ALR, Cunha RL, Sant'Ana AS, Freitas MQ, Meireles MAA, Cruz AG. Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels. ULTRASONICS SONOCHEMISTRY 2018; 44:251-260. [PMID: 29680610 DOI: 10.1016/j.ultsonch.2018.02.012] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 01/13/2018] [Accepted: 02/06/2018] [Indexed: 06/08/2023]
Abstract
In this work, we investigated the effects of the ultrasonic power (0, 200, 400 and 600 W) on non-thermal processing of an inulin-enriched whey beverage. We studied the effects of high-intensity ultrasound (HIUS) on microbial inactivation (aerobic mesophilic heterotrophic bacteria (AMHB), total and thermotolerant coliforms and yeasts and molds), zeta potential, microstructure (optical microscopy, particle size distribution), rheology, kinetic stability and color. The non-thermal processing applying 600 W of ultrasonic power was comparable to high-temperature short-time (HTST) treatment (75 °C for 15 s) concerning the inactivation of AMHB and yeasts and molds (2 vs 2 log and 0.2 vs 0.4 log, respectively), although HIUS has reached a lower output temperature (53 ± 3 °C). The HIUS was better than HTST to improve beverage kinetic stability, avoiding phase separation, which was mainly attributed to the decrease of particles size, denaturation of whey proteins and gelation of polysaccharides (inulin and gellan gum). Thus, non-thermal processing by HIUS seems to be an interesting technology for prebiotic dairy beverages production.
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Affiliation(s)
- Jonas T Guimarães
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Eric Keven Silva
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil.
| | - Verônica O Alvarenga
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Ana Letícia R Costa
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Rosiane L Cunha
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Monica Q Freitas
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - M Angela A Meireles
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
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Galié S, García-Gutiérrez C, Miguélez EM, Villar CJ, Lombó F. Biofilms in the Food Industry: Health Aspects and Control Methods. Front Microbiol 2018; 9:898. [PMID: 29867809 PMCID: PMC5949339 DOI: 10.3389/fmicb.2018.00898] [Citation(s) in RCA: 411] [Impact Index Per Article: 68.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2017] [Accepted: 04/18/2018] [Indexed: 12/18/2022] Open
Abstract
Diverse microorganisms are able to grow on food matrixes and along food industry infrastructures. This growth may give rise to biofilms. This review summarizes, on the one hand, the current knowledge regarding the main bacterial species responsible for initial colonization, maturation and dispersal of food industry biofilms, as well as their associated health issues in dairy products, ready-to-eat foods and other food matrixes. These human pathogens include Bacillus cereus (which secretes toxins that can cause diarrhea and vomiting symptoms), Escherichia coli (which may include enterotoxigenic and even enterohemorrhagic strains), Listeria monocytogenes (a ubiquitous species in soil and water that can lead to abortion in pregnant women and other serious complications in children and the elderly), Salmonella enterica (which, when contaminating a food pipeline biofilm, may induce massive outbreaks and even death in children and elderly), and Staphylococcus aureus (known for its numerous enteric toxins). On the other hand, this review describes the currently available biofilm prevention and disruption methods in food factories, including steel surface modifications (such as nanoparticles with different metal oxides, nanocomposites, antimicrobial polymers, hydrogels or liposomes), cell-signaling inhibition strategies (such as lactic and citric acids), chemical treatments (such as ozone, quaternary ammonium compounds, NaOCl and other sanitizers), enzymatic disruption strategies (such as cellulases, proteases, glycosidases and DNAses), non-thermal plasma treatments, the use of bacteriophages (such as P100), bacteriocins (such us nisin), biosurfactants (such as lichenysin or surfactin) and plant essential oils (such as citral- or carvacrol-containing oils).
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Affiliation(s)
- Serena Galié
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, Oviedo, Spain
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Oviedo, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Coral García-Gutiérrez
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, Oviedo, Spain
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Oviedo, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Elisa M. Miguélez
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, Oviedo, Spain
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Oviedo, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Claudio J. Villar
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, Oviedo, Spain
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Oviedo, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Felipe Lombó
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, Oviedo, Spain
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Oviedo, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
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