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Burtscher J, Rudavsky T, Zitz U, Domig KJ. Specificity of the AMP-6000 Method for Enumerating Clostridium Endospores in Milk. Foods 2024; 13:1192. [PMID: 38672865 PMCID: PMC11049612 DOI: 10.3390/foods13081192] [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: 02/21/2024] [Revised: 04/04/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
Enumeration of endospores of butyric acid-forming clostridia in cheese milk is an essential part of milk quality monitoring for cheese producers to avoid late blowing, severe spoilage caused by clostridia during ripening. However, due to the lack of an internationally standardized method, different methods are used and it is important to consider how the choice of method affects the results. This is particularly relevant when clostridial spore counts in milk are considered for quality payments. The aim of this study was to evaluate the specificity of the AMP-6000 method for the enumeration of endospores of cheese spoiling clostridia in milk. First, to assess the prevalence of Clostridium diversity and to determine potential non-target species, we identified isolates from positive reactions of the AMP-6000 method used to quantify clostridial endospores in raw milk and teat skin samples by MALDI-TOF MS. Based on these results, a strain library was designed to evaluate method inclusivity and exclusivity using pure cultures of target and non-target strains according to ISO 16140-2:2016. Most target Clostridium tyrobutyricum strains, as well as all tested C. butyricum and C. sporogenes strains were inclusive. However, C. beijerinckii may be underestimated as only some strains gave positive results. All non-target strains of bacilli and lysinibacilli, but not all paenibacilli, were confirmed to be exclusive. This study provides performance data to better understand the results of microbiological enumeration of butyric acid-forming clostridia in milk and serves as a basis for future methodological considerations and improvements.
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Affiliation(s)
- Johanna Burtscher
- Institute of Food Science, Department of Food Science and Technology, BOKU University, Muthgasse 18, 1190 Vienna, Austria (K.J.D.)
| | - Tamara Rudavsky
- Austrian Competence Centre for Feed and Food Quality, Safety and Innovation (FFoQSI), Technopark 1D, 3430 Tulln, Austria
| | - Ulrike Zitz
- Institute of Food Science, Department of Food Science and Technology, BOKU University, Muthgasse 18, 1190 Vienna, Austria (K.J.D.)
| | - Konrad J. Domig
- Institute of Food Science, Department of Food Science and Technology, BOKU University, Muthgasse 18, 1190 Vienna, Austria (K.J.D.)
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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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Esteban M, Díaz C, Navarro J, Pérez M, Calvo M, Mata L, Galán-Malo P, Sánchez L. Detection of butyric spores by different approaches in raw milks from cow, ewe and goat. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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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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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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Draft Genome Sequence of Clostridium cochlearium Strain AGROS13, Isolated from a Sheep Dairy Farm in New Zealand. Microbiol Resour Announc 2020; 9:9/26/e00593-20. [PMID: 32586862 PMCID: PMC7317113 DOI: 10.1128/mra.00593-20] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
We report the draft genome sequence of a new Clostridium cochlearium strain, AGROS13, which was isolated from a sheep dairy farm environment in New Zealand. The genome is 2.7 Mbp, with a GC content of 28.2%. The genome sequence was found to be closely related to that of Clostridium cochlearium ATCC 17787. The new strain harbors a biosynthetic gene cluster coding for an unknown sactipeptide.
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ANJOS TRD, CAVICCHIOLI VQ, LIMA JAS, VASCONCELLOS AN, VAZ ACN, ROSSI GAM, CAMPOS-GALVÃO MEM, TODOROV SD, MATHIAS LA, SCHOCKEN-ITURRINO RP, NERO LA, VIDAL AMC. Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.14019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Evaluation of methods for DNA extraction from Clostridium tyrobutyricum spores and its detection by qPCR. J Microbiol Methods 2019; 169:105818. [PMID: 31881287 DOI: 10.1016/j.mimet.2019.105818] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 12/16/2019] [Accepted: 12/24/2019] [Indexed: 12/18/2022]
Abstract
Clostridium tyrobutyricum is the major agent that causes the blowing defect in cheese due to the germination of its dormant spores during the ripening stage. As a result, many of the affected cheeses show cavities and cracks, which cause the product loss in most cases. Nowadays, there is not a fast method capable of detecting milk contaminated with C. tyrobutyricum spores. The aim of this study has been to develop a fast and reliable method based on real time PCR (qPCR) to detect C. tyrobutyricum spores in raw milk. One of the main limitations has been to find a good procedure for the spore disruption to extract the DNA due to its high resistance. For this reason, different disruption methods have been tested, including chemical agents, bead beating, enzymatic and microwave treatment. Furthermore, an enzymatic treatment with subtilisin was applied for milk clarification and recovery of spores. The comparison of the assayed methods has been made using sterile milk spiked with C. tyrobutyricum spores, obtained in solid or liquid medium. The results showed that microwave treatment followed by a standard DNA purification step was found to be the best disruption method. The Ct values obtained for spores were higher than those found for vegetative cells by qPCR, for the same quantity of DNA. This difference could be due to the action of the Small Acid Soluble Proteins (SASP) in the DNA packaging of spores. Moreover, spores obtained in agar plate were found more resistant to disruption than those obtained in liquid medium. Subtilisin and microwave treatments were found to be successful for DNA extraction from C. tyrobutyricum spores in milk and subsequent identification by qPCR. However, the differences observed between the amplification of DNA from spores obtained in different media and from vegetative cells have to be taken into account to optimize a method for C. tyrobutyricum detection.
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Brändle J, Heinzle L, Fraberger V, Berta J, Zitz U, Schinkinger M, Stocker W, Kneifel W, Domig K. Novel approach to enumerate clostridial endospores in milk. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.10.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Brändle J, Fraberger V, Schuller K, Zitz U, Kneifel W, Domig K. A critical assessment of four most probable number procedures for routine enumeration of cheese-damaging clostridia in milk. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.05.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Bermúdez J, González MJ, Olivera JA, Burgueño JA, Juliano P, Fox EM, Reginensi SM. Seasonal occurrence and molecular diversity of clostridia species spores along cheesemaking streams of 5 commercial dairy plants. J Dairy Sci 2016; 99:3358-3366. [PMID: 26923043 DOI: 10.3168/jds.2015-10079] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2015] [Accepted: 01/11/2016] [Indexed: 11/19/2022]
Abstract
Five commercial dairy plants were monitored over a 17-mo period to determine the seasonal occurrence of Clostridium spores in streams from the cheesemaking process. Every 2 mo, samples of raw milk (RM), separated cream (SC), pasteurized and standardized vat milk (PSVM), PSVM + lysozyme (PSVM+L), and manufactured cheese aged for 60 to 90 d were processed for analysis. Molecular diversity of the main species identified was determined using repetitive element palindromic PCR. The mean anaerobic spore counts (μ ± SE) were 3.16±0.054, 3.00±0.054, 2.89±0.059, and 2.03±0.054 log10 most probable number/L for RM, PSVM, PSVM+L, and SC, respectively. Although spore counts did not differ between dairy plants, seasonal variation was observed; spore counts of RM, PSVM, and PSVM+L were higher during winter (June to August) and summer (December to February) months, but no seasonal variation was seen in SC counts. The most frequently isolated species was Clostridium tyrobutyricum, ranging from 50 to 58.3% of isolates from milk and cream samples. Clostridium sporogenes was the second most common species identified (16.7-21.1%); Clostridium beijerinckii and Clostridium butyricum were also found, although at lower prevalence (7.9-13.2%). Analysis of the C. tyrobutyricum and C. sporogenes population structure through repetitive element palindromic PCR indicated a high diversity, with unique isolates found in each positive sample. The occurrence of Clostridia spores in incoming streams to cheesemaking was most prominent in the winter and summer seasons, with higher prevalence of C. tyrobutyricum in the months of June and August.
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Affiliation(s)
- Jorge Bermúdez
- Unidad de Tecnología de los Alimentos, Facultad de Agronomía, UDELAR, Garzón 780, Montevideo, CP 12900, Uruguay.
| | - Marcela J González
- Unidad de Tecnología de los Alimentos, Facultad de Agronomía, UDELAR, Garzón 780, Montevideo, CP 12900, Uruguay
| | - Jorge A Olivera
- Unidad de Tecnología de los Alimentos, Facultad de Agronomía, UDELAR, Garzón 780, Montevideo, CP 12900, Uruguay
| | - Juan A Burgueño
- Centro Internacional de Mejoramiento de Maíz y Trigo (CIMMYT), Biometrics and Statistics Unit, Carretera México Veracruz Km 45, El Batán, Texcoco, Estado de México, CP 56235
| | - Pablo Juliano
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Food and Nutrition, Werribee, Victoria 3030, Australia
| | - Edward M Fox
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Food and Nutrition, Werribee, Victoria 3030, Australia
| | - Stella M Reginensi
- Unidad de Tecnología de los Alimentos, Facultad de Agronomía, UDELAR, Garzón 780, Montevideo, CP 12900, Uruguay
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Bassi D, Puglisi E, Cocconcelli PS. Understanding the bacterial communities of hard cheese with blowing defect. Food Microbiol 2015; 52:106-18. [DOI: 10.1016/j.fm.2015.07.004] [Citation(s) in RCA: 64] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2015] [Revised: 05/19/2015] [Accepted: 07/03/2015] [Indexed: 11/17/2022]
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