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Pellegrino L, Rosi V, Sindaco M, D’Incecco P. Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey. Foods 2024; 13:355. [PMID: 38338491 PMCID: PMC10855795 DOI: 10.3390/foods13030355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/11/2024] [Accepted: 01/18/2024] [Indexed: 02/12/2024] Open
Abstract
Assessing the authenticity of PDO cheeses is an important task because it allows consumer expectations to be fulfilled and guarantees fair competition for manufacturers. A 3-year survey was carried out, analyzing 271 samples of grated Grana Padano (GP) PDO cheese collected on the European market. Previously developed analytical methods based on proteomics approaches were adopted to evaluate the compliance of market samples with selected legal requirements provided by the specification for this cheese. Proteolysis follows highly repeatable pathways in GP cheese due to the usage of raw milk, natural whey starter, and consistent manufacturing and ripening conditions. From selected casein breakdown products, it is possible to calculate the actual cheese age (should be >9 months) and detect the presence of excess rind (should be <18%). Furthermore, due to the characteristic pattern of free amino acids established for GP, distinguishing it from closely related cheese varieties is feasible. Cheese age ranged from 9 to 25 months and was correctly claimed on the label. Based on the amino acid pattern, three samples probably contained defective cheese and there was only one imitation cheese. Few samples (9%) were proven to contain some excess rind. Overall, this survey highlighted that the adopted control parameters can assure the quality of grated GP.
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Affiliation(s)
| | | | | | - Paolo D’Incecco
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (L.P.); (V.R.); (M.S.)
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2
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D'Incecco P, Bettera L, Bancalari E, Rosi V, Sindaco M, Gobbi S, Candotti P, Nazzicari N, Limbo S, Gatti M, Pellegrino L. High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses. Food Res Int 2023; 172:113102. [PMID: 37689872 DOI: 10.1016/j.foodres.2023.113102] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 06/01/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
The microbial population of raw milk plays a crucial role in the development of distinctive traits of raw-milk cheeses particularly appreciated by consumers. It was previously demonstrated that the microbial population of raw milk is modified by a high-speed centrifugation (also called bactofugation) conducted at 39 °C. The aim of the present study was to evaluate the effects of this process, performed once or twice, on the microbial, compositional, biochemical, and sensory characteristics of the derived hard cheeses. Experimental and control cheesemaking were conducted in parallel at a cheese factory during a 13-month period. Cheeses were analysed after 9, 15 and 20 months of ripening for microbial count, composition, proteolysis extent, volatile compounds, and sensory profile. Results evidenced that experimental cheeses were characterized by lower numbers of viable lactobacilli respect to control. Experimental cheeses also showed differences in the progress of primary and secondary proteolysis which, in turn, caused different patterns of free amino acids at all ripening times. Experimental cheeses had significantly lower content of esters and were differentiated from control for some traits by assessors. In conclusion, use of high-speed centrifugation of milk shall be discouraged if characteristic traits of raw-milk cheeses, particularly PDO cheeses, want to be retained.
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Affiliation(s)
- Paolo D'Incecco
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy.
| | - Luca Bettera
- Department of Food and Drug, University of Parma, Parma 43124, Italy
| | - Elena Bancalari
- Department of Food and Drug, University of Parma, Parma 43124, Italy
| | - Veronica Rosi
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy
| | - Marta Sindaco
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy
| | - Serena Gobbi
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy
| | - Paolo Candotti
- National Reference Centre for Animal Welfare, IZSLER, 25124 Brescia, Italy
| | - Nelson Nazzicari
- Council for Agricultural Research and Economics (CREA), Research Centre for Fodder Crops and Dairy Productions, 26900 Lodi, Italy
| | - Sara Limbo
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy
| | - Monica Gatti
- Department of Food and Drug, University of Parma, Parma 43124, Italy
| | - Luisa Pellegrino
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy
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3
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Bettera L, Alinovi M, D’Incecco P, Gatti M, Carini E, Pellegrino L, Bancalari E. Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk. Foods 2023; 12:3302. [PMID: 37685233 PMCID: PMC10487068 DOI: 10.3390/foods12173302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 08/28/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
The present study investigated some physico-chemical and microbiological traits of 20-month ripened hard cheeses produced from low-temperature high-speed centrifuged raw milk that developed a structural defect consisting of eyes or slits in the paste. Cheeses obtained using the same process and that did not develop the defect were used as controls. The colour, texture, moisture, water activity, proton molecular mobility, microstructure, extent of proteolysis, and viable microorganisms have been evaluated in all the cheese samples, and the significant differences between the defective and non-defective cheeses have been critically discussed. At a microstructural level, the defects caused fat coalescence and an unevenly organised protein matrix with small cracks in the proximity of the openings. The different fat organisation was correlated to a different transverse relaxation time of 1H population relaxing at higher times. The textural and colour features were not different from those of the control cheeses and were comparable with those reported in the literature for other long-ripened hard cheeses. On the other hand, the defective cheeses showed a higher moisture level and lower lactobacilli and total mesophilic bacteria concentrations, but the microbial origin of the defect remains an open hypothesis that deserves further investigation.
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Affiliation(s)
- Luca Bettera
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
| | - Marcello Alinovi
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
| | - Paolo D’Incecco
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy; (P.D.); (L.P.)
| | - Monica Gatti
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
- SITEIA.PARMA Interdepartmental Centre, University of Parma, 43124 Parma, Italy
| | - Eleonora Carini
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
- SITEIA.PARMA Interdepartmental Centre, University of Parma, 43124 Parma, Italy
| | - Luisa Pellegrino
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy; (P.D.); (L.P.)
| | - Elena Bancalari
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
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4
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Application of UV-visible and near-infrared spectroscopies for the assessment of lysozyme addition, season of production and cow feeding in Grana Padano PDO cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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5
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Challenging the problematic detection of clostridial isolates causing late-blowing defect with MALDI-TOF MS. CZECH JOURNAL OF FOOD SCIENCES 2023. [DOI: 10.17221/199/2022-cjfs] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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6
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Bioinformatics and metabolic flux analysis highlight a new mechanism involved in lactate oxidation in Clostridium tyrobutyricum. INTERNATIONAL MICROBIOLOGY : THE OFFICIAL JOURNAL OF THE SPANISH SOCIETY FOR MICROBIOLOGY 2023:10.1007/s10123-022-00316-y. [PMID: 36609955 PMCID: PMC10397141 DOI: 10.1007/s10123-022-00316-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 12/04/2022] [Accepted: 12/20/2022] [Indexed: 01/09/2023]
Abstract
Climate change and environmental issues compel us to find alternatives to the production of molecules of interest from petrochemistry. This study aims at understanding the production of butyrate, hydrogen, and CO2 from the oxidation of lactate with acetate in Clostridium tyrobutyricum and thus proposes an alternative carbon source to glucose. This specie is known to produce more butyrate than the other butyrate-producing clostridia species due to a lack of solvent genesis phase. The recent discoveries on flavin-based electron bifurcation and confurcation mechanism as a mode of energy conservation led us to suggest a new metabolic scheme for the formation of butyrate from lactate-acetate co-metabolism. While searching for genes encoding for EtfAB complexes and neighboring genes in the genome of C. tyrobutyricum, we identified a cluster of genes involved in butyrate formation and another cluster involved in lactate oxidation homologous to Acetobacterium woodii. A phylogenetic approach encompassing other butyrate-producing and/or lactate-oxidizing species based on EtfAB complexes confirmed these results. A metabolic scheme on the production of butyrate, hydrogen, and CO2 from the lactate-acetate co-metabolism in C. tyrobutyricum was constructed and then confirmed with data of steady-state continuous culture. This in silico metabolic carbon flux analysis model showed the coherence of the scheme from the carbon recovery, the cofactor ratio, and the ATP yield. This study improves our understanding of the lactate oxidation metabolic pathways and the role of acetate and intracellular redox balance, and paves the way for the production of molecules of interest as butyrate and hydrogen with C. tyrobutyricum.
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7
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Shi X, Qian C, Murphy S, Wiedmann M, Martin N. Butyric acid-producing bacterial spore levels in conventional raw milk vary by farm. JDS COMMUNICATIONS 2023; 4:1-4. [PMID: 36713122 PMCID: PMC9873660 DOI: 10.3168/jdsc.2022-0252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Accepted: 08/28/2022] [Indexed: 06/18/2023]
Abstract
Anaerobic butyric acid-producing sporeforming bacteria (BAB) are important microbial contaminants in raw milk that may lead to premature spoilage of certain cheeses during aging. A study was conducted to determine the baseline levels of these spores in raw milk from 7 conventional Northeast United States dairy farms over a 1-yr period. The overall mean BAB concentration was 1.79 log10 most probable number per liter with spore levels differing significantly by farm. A post-hoc farm management practices survey was conducted to determine if there was an association between farm practices on BAB levels in raw milk from these farms. Survey questions included variables related to bedding, milking preparation procedures, teat and udder cleanliness scoring, holding area cleaning procedures, and udder clipping or flaming frequency. Each variable was fitted with a linear mixed-effects model, which revealed no significant association between farm-level factors and the initial BAB concentrations in raw milk; this finding was likely due to the small sample size in this study. To demonstrate the usefulness of our data beyond the initial baseline levels of BAB spores in raw milk, we used this data set to calculate minimum number of individual samples that would be needed to be collected in future studies, which was determined to be 96 to 126 samples, to evaluate the association between farm-level factors and BAB spore concentrations in raw milk. Overall, this study provides dairy industry stakeholders with baseline data on BAB spore levels in raw milk, along with a demonstration on how these data could be used in future studies to calculate sample sizes needed to assess the effect of farm management practices on BAB levels in raw milk.
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8
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Peruzy MF, Blaiotta G, Aponte M, De Sena M, Murru N. Late blowing defect in <em>Grottone</em> cheese: detection of clostridia and control strategies. Ital J Food Saf 2022; 11:10162. [PMID: 35832040 PMCID: PMC9272082 DOI: 10.4081/ijfs.2022.10162] [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: 10/01/2021] [Accepted: 03/30/2022] [Indexed: 11/30/2022] Open
Abstract
“Grottone” is a pasta filata hard cheese produced in Campania region from cow’s milk and characterized by holes formation due to CO2 development by Propionic Acid Bacteria. The contamination of raw milk with butyric acid-producing spore-forming clostridia represent a major concern for cheese producers since clostridia outgrowth may lead to the cheese late blowing defect during ripening. Detection of clostridial endospores in milk before processing and the use of antimicrobial compounds may represent an important control strategy. The present study is aimed to point out the most suitable procedure for the determination of clostridial spores in dairy samples, and to assess the inhibitory activity of several antimicrobial compounds against Cl. sporogenes. Based on results, MPN counts on Bryant and Burkey medium and CFU on RCM proved to be the most suitable protocols for routine testing. By using these procedures clostridial spores were detected in 10 out 13 milk samples and in all cheeses with late blowing defect. Within antimicrobial compounds, sodium nitrate is still the best choice for preventing late blowing, nevertheless a protective culture of Lacticaseibacillus casei proved to be a promising alternative. Nevertheless, the use of this protective culture in six Grottone cheese productions carried out at farm level, led to unsatisfactory results. Holes’ development was hampered likely for an inhibition of the PAB starter and the expected ‘Grouviera-type’ taste was not perceived by panellists. Based on results, the use of protective cultures needs to be contextualized and interactions with starters needs to be evaluated case by case.
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9
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Abstract
Microscopy is often used to assist the development of cheese products, but manufacturers can benefit from a much broader application of these techniques to assess structure formation during processing and structural changes during storage. Microscopy can be used to benchmark processes, optimize process variables, and identify critical control points for process control. Microscopy can also assist the reverse engineering of desired product properties and help troubleshoot production problems to improve cheese quality. This approach can be extended using quantitative analysis, which enables further comparisons between structural features and functional measures used within industry, such as cheese meltability, shreddability, and stretchability, potentially allowing prediction and control of these properties. This review covers advances in the analysis of cheese microstructure, including new techniques, and outlines how these can be applied to understand and improve cheese manufacture.
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Affiliation(s)
- Lydia Ong
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia; .,Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, Australia
| | - Xu Li
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia;
| | - Adabelle Ong
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia; .,Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, Australia
| | - Sally L Gras
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia; .,Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, Australia
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10
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Bellassi P, Cappa F, Bassi D, Morelli L. Effect of NaCl and ripening time on spore germination by measuring the hydrogen production of Clostridium tyrobutyricum UC7086 in a hard cheese model. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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11
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da Silva Duarte V, Lombardi A, Corich V, Giacomini A. Assessment of the microbiological origin of blowing defects in Grana Padano Protected Designation of Origin cheese. J Dairy Sci 2022; 105:2858-2867. [PMID: 35086714 DOI: 10.3168/jds.2021-21097] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Accepted: 10/20/2021] [Indexed: 12/13/2022]
Abstract
Recognized worldwide for its history, flavor, and high nutritional quality, Grana Padano (GP) is one of the most traditional Italian raw-milk, hard-cooked, long-ripened cheese. Throughout GP manufacturing, some well-known and undesired bacterial species, such as clostridia, can proliferate and lead to spoilage defects that mischaracterize the final product; however, little is known about the development of late-blowing defects in hard cheese samples without clostridia. Therefore, in this study we aimed to use metataxonomic analysis to identify bacterial taxa associated with the development of late-blowing defect in GP samples. Furthermore, the presence of several heterofermentative lactobacilli species in defective zones were verified by primer-specific PCR assay. Considering α- and β-diversity analyses, no statistically significant differences were detected between cheese samples with and without blowing defect. Following taxonomic assignment, Lactobacillus and Streptococcus were the dominant genera, whereas clostridia-related taxa were not detected in any of the 20 analyzed samples. Using EdgeR, the genera Propionibacterium and Acinetobacter were found to be prevalently more abundant in samples categorized as having "big regular holes." In samples with "small regular holes," multiplex PCR amplification revealed differences in terms of Lactobacillus population composition, mainly obligate homofermentative lactobacilli, between defective and non-defective zones of the same cheese wheel. This study demonstrated that GP samples with blowing defects not caused by clostridial development share similar biodiversity indices with GP collected from control zones, but an imbalance of obligate homofermentative lactobacilli was noticed between samples, which requires further analysis to better comprehend the exact mechanism involved in this process.
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Affiliation(s)
- Vinícius da Silva Duarte
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro (Padua), Italy
| | - Angiolella Lombardi
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro (Padua), Italy
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro (Padua), Italy.
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro (Padua), Italy
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12
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Arnaboldi S, Benevenia R, Bertasi B, Galuppini E, Mangeri L, Tilola M, Bassi D, Cocconcelli PS, Stroppa A, Varisco G. Validation of a real-time PCR method on pta gene for Clostridium tyrobutyricum quantification in milk. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108250] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Giraffa G. The Microbiota of Grana Padano Cheese. A Review. Foods 2021; 10:2632. [PMID: 34828913 PMCID: PMC8621370 DOI: 10.3390/foods10112632] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/27/2021] [Accepted: 10/28/2021] [Indexed: 12/23/2022] Open
Abstract
Grana Padano (GP) is the most appreciated and marketed cheese with Protected Designation of Origin in the world. The use of raw milk, the addition of undefined cultures (defined as 'sieroinnesto naturale'), the peculiar manufacturing proces, and the long ripening make the cheese microbiota play a decisive role in defining the quality and the organoleptic properties of the product. The knowledge on the microbial diversity associated with GP has been the subject, in recent years, of several studies aimed at understanding its composition and characteristics in order, on the one hand, to improve its technological performances and, on the other hand, to indirectly enhance the nutritional quality of the product. This review aims to briefly illustrate the main available knowledge on the composition and properties of the GP microbiota, inferred from dozens of studies carried out by both classical microbiology techniques and metagenomic analysis. The paper will essentially, but not exclusively, be focused on the lactic acid bacteria (LAB) derived from starter (SLAB) and the non-starter bacteria, both lactic (NSLAB) and non-lactic, of milk origin.
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Affiliation(s)
- Giorgio Giraffa
- Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), Via Lombardo 11, 26900 Lodi, Italy
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14
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Cecere P, Gatto F, Cortimiglia C, Bassi D, Lucchini F, Cocconcelli PS, Pompa PP. Colorimetric Point-of-Care Detection of Clostridium tyrobutyricum Spores in Milk Samples. BIOSENSORS 2021; 11:bios11090293. [PMID: 34562883 PMCID: PMC8469627 DOI: 10.3390/bios11090293] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 08/18/2021] [Accepted: 08/20/2021] [Indexed: 05/12/2023]
Abstract
Clostridium tyrobutyricum represents the main spoiling agent responsible for late blowing defects (LBD) in hard and semi-hard cheeses. Its spores are resistant to manufacturing procedures and can germinate during the long ripening process, causing the burst of the cheese paste with a consequent undesirable taste. The lower quality of blown cheeses leads to considerable financial losses for the producers. The early identification of spore contaminations in raw milk samples thus assumes a pivotal role in industrial quality control. Herein, we developed a point of care (POC) testing method for the sensitive detection of C. tyrobutyricum in milk samples, combining fast DNA extraction (with no purification steps) with a robust colorimetric loop-mediated isothermal amplification (LAMP) technique. Our approach allows for the sensitive and specific detection of C. tyrobutyricum spores (limit of detection, LoD: ~2 spores/mL), with the advantage of a clear naked-eye visualization of the results and a potential semi-quantitative discrimination of the contamination level. In addition, we demonstrated the feasibility of this strategy using a portable battery-operated device that allowed both DNA extraction and amplification steps, proving its potential for on-site quality control applications without the requirement of sophisticated instrumentation and trained personnel.
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Affiliation(s)
- Paola Cecere
- Nanobiointeractions & Nanodiagnostics, Istituto Italiano di Tecnologia (IIT), 16163 Genova, Italy; (P.C.); (F.G.)
| | - Francesca Gatto
- Nanobiointeractions & Nanodiagnostics, Istituto Italiano di Tecnologia (IIT), 16163 Genova, Italy; (P.C.); (F.G.)
| | - Claudia Cortimiglia
- Dipartimento di Scienze e Tecnologie Alimentari per la Sostenibilità della Filiera Agro-Alimentare, Facoltà di Scienze Agrarie Alimentari ed Ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza-Cremona, Italy; (C.C.); (D.B.); (F.L.); (P.S.C.)
| | - Daniela Bassi
- Dipartimento di Scienze e Tecnologie Alimentari per la Sostenibilità della Filiera Agro-Alimentare, Facoltà di Scienze Agrarie Alimentari ed Ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza-Cremona, Italy; (C.C.); (D.B.); (F.L.); (P.S.C.)
| | - Franco Lucchini
- Dipartimento di Scienze e Tecnologie Alimentari per la Sostenibilità della Filiera Agro-Alimentare, Facoltà di Scienze Agrarie Alimentari ed Ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza-Cremona, Italy; (C.C.); (D.B.); (F.L.); (P.S.C.)
| | - Pier Sandro Cocconcelli
- Dipartimento di Scienze e Tecnologie Alimentari per la Sostenibilità della Filiera Agro-Alimentare, Facoltà di Scienze Agrarie Alimentari ed Ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza-Cremona, Italy; (C.C.); (D.B.); (F.L.); (P.S.C.)
| | - Pier Paolo Pompa
- Nanobiointeractions & Nanodiagnostics, Istituto Italiano di Tecnologia (IIT), 16163 Genova, Italy; (P.C.); (F.G.)
- Correspondence:
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15
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Pellegrino L, Hogenboom JA, Rosi V, D’Incecco P. Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses. Foods 2021; 10:foods10020350. [PMID: 33562236 PMCID: PMC7915116 DOI: 10.3390/foods10020350] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 01/28/2021] [Accepted: 02/04/2021] [Indexed: 01/29/2023] Open
Abstract
The implementation of quality assurance schemes for the assessment of PDO food authenticity is an issue involving manufacturers, traders, retailers and consumers. In this respect, reliable analytical methods are needed to integrate paper-trailing information. The feasibility of distinguishing the Italian Fontina PDO cheese from the generic Fontal cheese was preliminarily evaluated on a set of commercial samples by measuring selected parameters (pH, alkaline phosphatase activity, content of copper, volatiles, extent of proteolysis) related to the different manufacturing processes. The relative profile of free amino acids proved to be a promising tool. A new set of 41 samples of Fontina PDO cheese was collected at representative dairies within the recognized production area and analyzed for free amino acids. A chemometric model of Fontina PDO cheese was built based on the mean content and standard deviation of 15 free amino acids. On this basis, all of the PDO samples were correctly identified, whereas all of the Fontal cheeses were recognized as different cheeses.
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16
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Podrzaj L, Burtscher J, Küller F, Domig KJ. Strain-Dependent Cheese Spoilage Potential of Clostridium tyrobutyricum. Microorganisms 2020; 8:microorganisms8111836. [PMID: 33266400 PMCID: PMC7700369 DOI: 10.3390/microorganisms8111836] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/18/2020] [Accepted: 11/19/2020] [Indexed: 11/23/2022] Open
Abstract
Clostridium tyrobutyricum, a Gram-positive, anaerobic, spore-forming bacterium, is considered as one of the main causative agents for spoilage of hard and semihard cheeses. Growth of C. tyrobutyricum in cheese is critically influenced by ripening temperature and time, pH, salt and lactic acid concentration, moisture and fat content, and the presence of other microorganisms. Previous studies revealed high intraspecies diversity of C. tyrobutyricum strains and variable tolerance toward pH, temperatures, and salt concentrations. These findings indicate that strain-dependent characteristics may be relevant to assess the risk for cheese spoilage if clostridial contamination occurs. In this study, we aimed to compare the phenotypes of 12 C. tyrobutyricum strains which were selected from 157 strains on the basis of genotypic and proteotypic variability. The phenotypic analysis comprised the assessment of gas production and organic acid concentrations in an experimental cheese broth incubated at different temperatures (37, 20, and 14 °C). For all tested strains, delayed gas production at lower incubation temperatures and a strong correlation between gas production and the change in organic acid concentrations were observed. However, considering the time until gas production was visible at different incubation temperatures, a high degree of heterogeneity was found among the tested strains. In addition, variation among replicates of the same strain and differences due to different inoculum levels became evident. This study shows, that, among other factors, strain-specific germination and growth characteristics should be considered to evaluate the risk of cheese spoilage by C. tyrobutyricum.
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Affiliation(s)
- Lucija Podrzaj
- Institute of Food Science, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria; (L.P.); (F.K.); (K.J.D.)
- Austrian Competence Centre for Feed and Food Quality, Safety and Innovation (FFoQSI GmbH), Technopark 1C, 3430 Tulln, Austria
| | - Johanna Burtscher
- Institute of Food Science, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria; (L.P.); (F.K.); (K.J.D.)
- Correspondence: ; Tel.: +43-1-47654-75456
| | - Franziska Küller
- Institute of Food Science, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria; (L.P.); (F.K.); (K.J.D.)
- Austrian Competence Centre for Feed and Food Quality, Safety and Innovation (FFoQSI GmbH), Technopark 1C, 3430 Tulln, Austria
| | - Konrad J. Domig
- Institute of Food Science, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria; (L.P.); (F.K.); (K.J.D.)
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17
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Burtscher J, Hobl L, Kneifel W, Domig KJ. Short communication: Clostridial spore counts in vat milk of Alpine dairies. J Dairy Sci 2020; 103:2111-2116. [PMID: 31954557 DOI: 10.3168/jds.2019-17559] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Accepted: 11/18/2019] [Indexed: 11/19/2022]
Abstract
One of the most severe quality defects in hard and semi-hard cheese, the late blowing defect, is caused by endospore-forming bacteria of the genus Clostridium. To minimize financial losses and waste of resources due to cheese spoilage, raw milk with elevated clostridial spore counts should not be used for the production of certain cheese types. In this context, threshold values of clostridial spore concentrations that cause quality defects in cheese are still under debate. To improve our understanding about late blowing defects, further information on the correlation between clostridial spore concentrations in milk and cheese quality is indispensable. Thus, the aim of this study was to monitor the microbiological quality of milk used for Alpine cheese production regarding clostridial endospore levels to facilitate the establishment of threshold spore concentrations that guarantee the absence of quality defects in Austrian cheese. For this purpose, we monitored clostridial endospore levels in vat milk of 4 Alpine dairies throughout the summer grazing period in 2018. Surprisingly, we observed almost complete absence of butyric acid-producing clostridia in milk and no blowing defects in cheese. Hence, critical clostridial spore concentrations could not be verified. Moreover, the observed low spore levels reveal that the prohibition of silage feeding and good farming practices effectively minimize clostridial endospore counts in milk and ensure the manufacture of high-quality cheese even if technological possibilities are limited.
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Affiliation(s)
- J Burtscher
- Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Vienna 1190, Austria; FFoQSI, Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Tulln 3430, Austria.
| | - L Hobl
- Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Vienna 1190, Austria
| | - W Kneifel
- Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Vienna 1190, Austria
| | - K J Domig
- Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Vienna 1190, Austria
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18
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D'Incecco P, Bancalari E, Gatti M, Ranghetti A, Pellegrino L. Low-temperature centrifugation of milk for manufacture of raw milk cheeses: Impact on milk debacterization and cheese yield. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108789] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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19
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Antimicrobial activity of resveratrol-derived monomers and dimers against foodborne pathogens. Sci Rep 2019; 9:19525. [PMID: 31862939 PMCID: PMC6925292 DOI: 10.1038/s41598-019-55975-1] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Accepted: 12/04/2019] [Indexed: 01/10/2023] Open
Abstract
Plant polyphenolic compounds are considered a promising source for new antibacterial agents. In this study, we evaluated the antimicrobial activity of a collection of resveratrol-derived monomers and dimers screened as single molecules against a panel of nine foodborne pathogens. The results demonstrated that two monomers (i.e., pterostilbene 2 and (E)-3-hydroxy-4′,5-dimethoxystilbene 9) and three dimers (i.e., δ-viniferin 10, viniferifuran 14 and dehydro-δ-viniferin 15) were endowed with significant antibacterial activity against gram-positive bacteria. The exposure of gram-positive foodborne pathogens to 100 µg/mL of 2, 9 and 15 induced severe cell membrane damage, resulting in the disruption of the phospholipid bilayer. The most promising dimeric compound, dehydro-δ-viniferin 15, was tested against Listeria monocytogenes, resulting in a loss of cultivability, viability and cell membrane potential. TEM analysis revealed grave morphological modifications on the cell membrane and leakage of intracellular content, confirming that the cell membrane was the principal biological target of the tested derivative.
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20
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Bancalari E, D'Incecco P, Savo Sardaro ML, Neviani E, Pellegrino L, Gatti M. Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production. Int J Food Microbiol 2019; 306:108268. [PMID: 31352303 DOI: 10.1016/j.ijfoodmicro.2019.108268] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 07/09/2019] [Accepted: 07/14/2019] [Indexed: 11/15/2022]
Abstract
Bacterial production of exopolysaccharides (EPS) is of increasing interest near food manufacturers, biotechnology industries and nutritionists because of their different roles. Several analytical methods are available for recovery, quantification and characterization of EPS from lactic acid bacteria (LAB) in food. However, direct screening method for production of EPS is still based on the visual observation of filamentous texture of the colonies developed on supplemented solid growth media. To overcome weaknesses of many currently used screening methods, we propose adopting impedance microbiology to evaluate the EPS production from LAB in milk. In this work we have proven that the peculiar shape of capacitance curve of Lactobacillus delbrueckii subsp. bulgaricus 2214, measured in milk by means of a BacTrac 4300® system, is due to production of EPS. Besides the pH measurement, the amounts of EPS evaluated after 0, 8, 13 and 55 h of incubation in milk, were in agreement with the evaluation of gene expression and confirmed by the observations by confocal laser scanning microscopy and by transmission electron microscopy. With the aim to verify the applicability of the proposed method, the drop entity of the capacitance curve (ΔE%) of 22 EPS-producing (EPS+) LAB strains and one negative (EPS-) control was evaluated both in broth medium and in milk. The positive ΔE% value found for all of the strains cultivated in the clear broth medium allowed to confirm the EPS production, simply observing a strain-dependent amount of EPS on surface of the measurement electrodes of the device. When the same EPS+ strains were cultivated in milk, the obtained ΔE% values showed that only a few of them were able to produce EPS in this environment, supporting their diversified ability to utilize lactose for this purpose. Results obtained by this multidisciplinary study demonstrate that impedance microbiology represents a suitable method to overcome the limits of the most commonly used methods to screen LAB for EPS production in milk. Moreover, these results also open a door to the application to other food and beverages, in which the EPS produced in situ could be of great interest for food industry.
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Affiliation(s)
- Elena Bancalari
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Paolo D'Incecco
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy
| | | | - Erasmo Neviani
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Luisa Pellegrino
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy
| | - Monica Gatti
- Department of Food and Drug, University of Parma, Parma, Italy.
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21
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Gómez-Torres N, Ávila M, Narbad A, Mayer MJ, Garde S. Use of fluorescent CTP1L endolysin cell wall-binding domain to study the evolution of Clostridium tyrobutyricum during cheese ripening. Food Microbiol 2019; 78:11-17. [PMID: 30497591 DOI: 10.1016/j.fm.2018.09.018] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Revised: 08/24/2018] [Accepted: 09/28/2018] [Indexed: 12/21/2022]
Abstract
Clostridium tyrobutyricum is a bacteria of concern in the cheese industry, capable of surviving the manufacturing process and causing butyric acid fermentation and late blowing defect of cheese. In this work, we implement a method based on the cell wall-binding domain (CBD) of endolysin CTP1L, which detects C. tyrobutyricum, to monitor its evolution in cheeses challenged with clostridial spores and in the presence or absence of reuterin, an anti-clostridial agent. For this purpose, total bacteria were extracted from cheese samples and C. tyrobutyricum cells were specifically labelled with the CBD of CTP1L attached to green fluorescent protein (GFP), and detected by fluorescence microscopy. By using this GFP-CBD, germinated spores were visualized on day 1 in all cheeses inoculated with clostridial spores. Vegetative cells of C. tyrobutyricum, responsible for butyric acid fermentation, were detected in cheeses without reuterin from 30 d onwards, when LBD symptoms also became evident. The number of fluorescent Clostridium cells increased during ripening in the blowing cheeses. However, vegetative cells of C. tyrobutyricum were not detected in cheese containing the antimicrobial reuterin, which also did not show LBD throughout ripening. This simple and fast method provides a helpful tool to study the evolution of C. tyrobutyricum during cheese ripening.
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Affiliation(s)
- Natalia Gómez-Torres
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040, Madrid, Spain
| | - Marta Ávila
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040, Madrid, Spain.
| | - Arjan Narbad
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Colney, Norwich, NR4 7UA, UK
| | - Melinda J Mayer
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Colney, Norwich, NR4 7UA, UK
| | - Sonia Garde
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040, Madrid, Spain
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22
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Brändle J, Fraberger V, Berta J, Puglisi E, Jami M, Kneifel W, Domig K. Butyric acid producing clostridia in cheese – Towards the completion of knowledge by means of an amalgamate of methodologies. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.07.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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23
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Silvetti T, Morandi S, Brasca M. Growth factors affecting gas production and reduction potential of vegetative cell and spore inocula of dairy-related Clostridium species. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk. Food Res Int 2018; 107:477-485. [DOI: 10.1016/j.foodres.2018.02.068] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 02/26/2018] [Accepted: 02/27/2018] [Indexed: 11/18/2022]
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25
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A fluorescence in situ staining method for investigating spores and vegetative cells of Clostridia by confocal laser scanning microscopy and structured illuminated microscopy. Micron 2018; 110:1-9. [PMID: 29689432 DOI: 10.1016/j.micron.2018.04.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 04/06/2018] [Accepted: 04/15/2018] [Indexed: 12/15/2022]
Abstract
Non-pathogenic spore-forming Clostridia are of increasing interest due to their application in biogas production and their capability to spoil different food products. The life cycle for Clostridium includes a spore stage that can assist in survival under environmentally stressful conditions, such as extremes of temperature or pH. Due to their size, spores can be investigated by a range of microscopic techniques, many of which involve sample pre-treatment. We have developed a quick, simple and non-destructive fluorescent staining procedure that allows a clear differentiation between spores and vegetative cells and effectively stains spores, allowing recovery and tracking in subsequent experiments. Hoechst 34580, Propidium iodide and wheat germ agglutinin WGA 488 were used in combination to stain four strains of Clostridia at different life cycle stages. Staining was conducted without drying the sample, preventing changes induced by dehydration and cells observed by confocal laser scanner microscopy or using a super-resolution microscope equipped with a 3D-structured illumination module. Dual staining with Hoechst/Propidium iodide differentiated spores from vegetative cells, provided information on the viability of cells and was successfully applied to follow spore production induced by heating. Super-resolution microscopy of spores probed by Hoechst 34580 also allowed chromatin to be visualised. Direct staining of a cheese specimen using Nile Red and Fast Green allowed in situ observation of spores within the cheese and their position within the cheese matrix. The proposed staining method has broad applicability and can potentially be applied to follow Clostridium spore behaviour in a range of different environments.
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