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Kilgore S, Johnson JD, Waite-Cusic J. Characterizing Spoilage of Coconut-based Creamers: A Multifaceted Approach to Identify Problematic Bacteria and Their Potential Sources in a New Product Category. J Food Prot 2024; 87:100284. [PMID: 38692353 DOI: 10.1016/j.jfp.2024.100284] [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: 11/30/2023] [Revised: 04/19/2024] [Accepted: 04/23/2024] [Indexed: 05/03/2024]
Abstract
Beverage innovation is a growing trend with a reliance on comanufacturing relationships to launch products quickly. A recent comanufacturing relationship is the utilization of dairy processing facilities to process plant-based beverages using high-temperature short-time (HTST) pasteurization. While the shelflife of HTST bovine milk is well established at 21 days, retailers are expecting new refrigerated beverages to achieve a 60-day shelflife. Little is known about the microbial stability of these new beverages, particularly those with complex formulations. Our objective was to identify bacterial taxa leading to the spoilage of four coconut-based creamers and their potential sources (raw ingredients or packaging). We used a multifaceted approach including plate counting and 16S rRNA metabarcoding to monitor microbial growth in products throughout shelflife (60 d, 4 °C), and cold enrichment (7 °C, 11 d) of ingredients and packaging. Nearly all product units (25/26) had elevated microbial loads (>4.3 log CFU/mL) prior to the 60-d target, with early spoilage detected at 21 d. Key spoilage taxa included Pseudomonas, Streptococcus, Aerococcus, Paenibacillus, Sphingomonas, and Oceanobacillus. Pseudomonas were responsible for "early" product spoilage (21-32 d), whereas Oceanobacillus were important in products with very "late" spoilage (60-62 d). All key spoilage taxa were identified in cold enrichments of multiple units of waxboard cartons. Paenibacillus was the dominant bacterium in 47% (10/21) of product units. In addition to carton samples, Paenibacillus was also identified in one raw ingredient (mushroom extract). Metabarcoding identified Listeria sensu stricto as a dominant taxon in three individual product units from three distinct production lots. Listeria was also found in 31% (5/16) of cold enrichments of individual cartons. Taxa responsible for spoilage of plant-based beverages were identified as well as demonstrating packaging as an important contamination source.
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Affiliation(s)
- Samantha Kilgore
- Department of Food Science and Technology, College of Agricultural Sciences, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331, USA
| | - Jared D Johnson
- Department of Food Science and Technology, College of Agricultural Sciences, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331, USA
| | - Joy Waite-Cusic
- Department of Food Science and Technology, College of Agricultural Sciences, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331, USA.
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Chen Q, Zhou W, Cheng Y, Wang G, San Z, Guo L, Liu L, Zhao C, Sun N. Four novel Acinetobacter lwoffii strains isolated from the milk of cows in China with subclinical mastitis. BMC Vet Res 2024; 20:274. [PMID: 38918815 PMCID: PMC11201367 DOI: 10.1186/s12917-024-04119-3] [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: 03/08/2024] [Accepted: 06/07/2024] [Indexed: 06/27/2024] Open
Abstract
BACKGROUND Acinetobacter lwoffii (A. lwoffii) is a Gram-negative bacteria common in the environment, and it is the normal flora in human respiratory and digestive tracts. The bacteria is a zoonotic and opportunistic pathogen that causes various infections, including nosocomial infections. The aim of this study was to identify A. lwoffii strains isolated from bovine milk with subclinical mastitis in China and get a better understanding of its antimicrobial susceptibility and resistance profile. This is the first study to analyze the drug resistance spectrum and corresponding mechanisms of A. lwoffii isolated in raw milk. RESULTS Four A. lwoffii strains were isolated by PCR method. Genetic evolution analysis using the neighbor-joining method showed that the four strains had a high homology with Acinetobacter lwoffii. The strains were resistant to several antibiotics and carried 17 drug-resistance genes across them. Specifically, among 23 antibiotics, the strains were completely susceptible to 6 antibiotics, including doxycycline, erythromycin, polymyxin, clindamycin, imipenem, and meropenem. In addition, the strains showed variable resistance patterns. A total of 17 resistance genes, including plasmid-mediated resistance genes, were detected across the four strains. These genes mediated resistance to 5 classes of antimicrobials, including beta-lactam, aminoglycosides, fluoroquinolones, tetracycline, sulfonamides, and chloramphenicol. CONCLUSION These findings indicated that multi-drug resistant Acinetobacter lwoffii strains exist in raw milk of bovine with subclinical mastitis. Acinetobacter lwoffii are widespread in natural environmental samples, including water, soil, bathtub, soap box, skin, pharynx, conjunctiva, saliva, gastrointestinal tract, and vaginal secretions. The strains carry resistance genes in mobile genetic elements to enhance the spread of these genes. Therefore, more attention should be paid to epidemiological surveillance and drug resistant A. lwoffii.
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Affiliation(s)
- Qiang Chen
- College of Animal Science and Technology, Jilin Agricultural Science and Technology University, Jilin, China
| | - Wensi Zhou
- College of Animal Science and Technology, Jilin Agricultural Science and Technology University, Jilin, China
| | - Yuening Cheng
- Key Laboratory of Special Animal Epidemic Disease, Ministry of Agriculture, Institute of Special Economic Animals and Plants, Chinese Academy of Agricultural Sciences, Changchun, China
| | - Guisheng Wang
- Shandong Provincial Center for Animal Disease Control and Prevention, Jinan, China
| | - Zhihao San
- College of Animal Science and Technology, Jilin Agricultural Science and Technology University, Jilin, China
| | - Li Guo
- College of Animal Science and Technology, Jilin Agricultural Science and Technology University, Jilin, China
| | - Liming Liu
- College of Animal Science and Technology, Jilin Agricultural Science and Technology University, Jilin, China
| | - Cuiqing Zhao
- College of Animal Science and Technology, Jilin Agricultural Science and Technology University, Jilin, China
| | - Na Sun
- College of Animal Science and Technology, Jilin Agricultural Science and Technology University, Jilin, China.
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Zhang Y, Yu P, Tao F. Dynamic Interplay between Microbiota Shifts and Differential Metabolites during Dairy Processing and Storage. Molecules 2024; 29:2745. [PMID: 38930811 PMCID: PMC11206652 DOI: 10.3390/molecules29122745] [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: 03/10/2024] [Revised: 05/25/2024] [Accepted: 06/03/2024] [Indexed: 06/28/2024] Open
Abstract
Due to the intricate complexity of the original microbiota, residual heat-resistant enzymes, and chemical components, identifying the essential factors that affect dairy quality using traditional methods is challenging. In this study, raw milk, pasteurized milk, and ultra-heat-treated (UHT) milk samples were collectively analyzed using metagenomic next-generation sequencing (mNGS), high-throughput liquid chromatography-mass spectrometry (LC-MS), and gas chromatography-mass spectrometry (GC-MS). The results revealed that raw milk and its corresponding heated dairy products exhibited different trends in terms of microbiota shifts and metabolite changes during storage. Via the analysis of differences in microbiota and correlation analysis of the microorganisms present in differential metabolites in refrigerated pasteurized milk, the top three differential microorganisms with increased abundance, Microbacterium (p < 0.01), unclassified Actinomycetia class (p < 0.05), and Micrococcus (p < 0.01), were detected; these were highly correlated with certain metabolites in pasteurized milk (r > 0.8). This indicated that these genera were the main proliferating microorganisms and were the primary genera involved in the metabolism of pasteurized milk during refrigeration-based storage. Microorganisms with decreased abundance were classified into two categories based on correlation analysis with certain metabolites. It was speculated that the heat-resistant enzyme system of a group of microorganisms with high correlation (r > 0.8), such as Pseudomonas and Acinetobacter, was the main factor causing milk spoilage and that the group with lower correlation (r < 0.3) had a lower impact on the storage process of pasteurized dairy products. By comparing the metabolic pathway results based on metagenomic and metabolite annotation, it was proposed that protein degradation may be associated with microbial growth, whereas lipid degradation may be linked to raw milk's initial heat-resistant enzymes. By leveraging the synergy of metagenomics and metabolomics, the interacting factors determining the quality evolution of dairy products were systematically investigated, providing a novel perspective for controlling dairy processing and storage effectively.
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Affiliation(s)
- Yinan Zhang
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Peng Yu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China;
| | - Fei Tao
- State Key Laboratory of Microbial Metabolism, and School of Life Sciences & Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
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Loiola Nunes F, Sirqueira Mendonça JK, Pereira Dias B, Ribeiro da Silva EP, Teles Aguiar N, Ferreira Dos Santos AJ, Muller Conti AC, Alcindo Alfieri A, Ribeiro-Júnior JC. Microbiological Quality and Safety of Brazilian Mozzarella Cheese During Production Stages. Foodborne Pathog Dis 2024. [PMID: 38603588 DOI: 10.1089/fpd.2023.0135] [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: 04/13/2024] Open
Abstract
This study assessed the microbiological quality and safety of mozzarella during various production stages in northern Tocantins, Brazil, by identifying critical biological points in the industrial environment within a tropical climatic region. Batches of mozzarella were evaluated, from raw milk to primary packaging, with a shelf life of 120 d at 4°C. Indicator microorganisms were quantified, and through microbiological and biomolecular approaches, Salmonella spp. and Listeria monocytogenes were identified. In addition, the toxigenic potential of coagulase-positive staphylococci (CPS) was characterized. Results indicated that the raw milk used for mozzarella production had low microbiological quality; pasteurization of raw milk effectively eliminated all identified pathogens and reduced microbiological counts (p > 0.05). An increase in bacterial counts (>2 log colony-forming unit [CFU]/g) and recontamination with Salmonella spp. and CPS, which potentially produce staphylococcal enterotoxin B, were observed during milk coagulation and curd draining. Stretching of the fermented curd reduced the enterobacteria, total coliforms, and Escherichia coli median values by 2.56, 2.64, and 2.3 log CFU/mL, respectively. Similarly, brining the pieces by immersion reduced the quantity of enterobacteria and total coliforms by 2.3 and 1.6 log CFU/mL, respectively. Of interest, in the freshly finished product, Salmonella spp. was present but L. monocytogenes was absent; however, after the shelf-life period, L. monocytogenes was present but Salmonella spp. was absent. Considering the environmental conditions that can promote the multiplication and preservation of pathogens and spoilage of dairy products in tropical climates, it is necessary to review operational hygiene procedures, particularly in milk coagulation vats and fermentation tables. This will ensure the production of high-quality mozzarella cheese with a reduced consumption risk.
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Affiliation(s)
- Fernando Loiola Nunes
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Food Microbiology Laboratory, Departamento de Medicina Veterinária, Universidade Federal do Norte do Tocantins, Araguaína, Brazil
| | - Jeycy Kelle Sirqueira Mendonça
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Food Microbiology Laboratory, Departamento de Medicina Veterinária, Universidade Federal do Norte do Tocantins, Araguaína, Brazil
| | - Bianca Pereira Dias
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Food Microbiology Laboratory, Departamento de Medicina Veterinária, Universidade Federal do Norte do Tocantins, Araguaína, Brazil
| | - Elifaz Pereira Ribeiro da Silva
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Food Microbiology Laboratory, Departamento de Medicina Veterinária, Universidade Federal do Norte do Tocantins, Araguaína, Brazil
| | - Nara Teles Aguiar
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Food Microbiology Laboratory, Departamento de Medicina Veterinária, Universidade Federal do Norte do Tocantins, Araguaína, Brazil
| | | | - Ana Carolina Muller Conti
- Animal Science Department, Biostatistics Section, Universidade Federal do Norte do Tocantins, Araguaína, Brazil
| | - Amauri Alcindo Alfieri
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Molecular Biology Laboratory, Departamento de Medicina Veterinária Preventiva, Universidade Estadual de Londrina, Londrina, Brazil
| | - José Carlos Ribeiro-Júnior
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Food Microbiology Laboratory, Departamento de Medicina Veterinária, Universidade Federal do Norte do Tocantins, Araguaína, Brazil
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Ribeiro Júnior JC, Rodrigues EM, Dias BP, da Silva EPR, Alexandrino B, Lobo CMO, Tamanini R, Alfieri AA. Toxigenic characterization, spoilage potential, and antimicrobial susceptibility of coagulase-positive Staphylococcus species isolated from Minas Frescal cheese. J Dairy Sci 2024; 107:1386-1396. [PMID: 37944805 DOI: 10.3168/jds.2023-23747] [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: 05/15/2023] [Accepted: 09/26/2023] [Indexed: 11/12/2023]
Abstract
This study aimed to identify coagulase-positive staphylococci (CPS) species from 21 samples of clandestine Minas Frescal cheese, investigate the potential for deterioration in psychrotrophic and mesophilic conditions, verify the toxigenic potential of Staphylococcus aureus, and determine the antimicrobial susceptibility profile of toxigenic S. aureus. Species determination was performed based on the detection of β-hemolysis in 5% ovine blood agar; fermentation of mannitol, maltose, and trehalose sugars; and production of acetoin. After species determination, DNA extraction and analysis was performed for S. aureus colonies for genes encoding staphylococcal toxins (eta, etb, tst, sea, seb, sec, sed, and see) using 2 multiplex PCR assays. Isolates identified as toxigenic S. aureus were tested for antimicrobial susceptibility to tetracycline, erythromycin, clindamycin, gentamicin, ciprofloxacin, sulfazotrim, trimethoprim, streptomycin, cefoxitin, vancomycin and enrofloxacin. Elevated CPS counts were observed with an average of >6 log cfu/g. Of the 355 isolates, 177 (49.86%) were identified as S. aureus. Staphylococcus hyicus, Staphylococcus intermedius, Staphylococcus delphini, and Staphylococcus coagulans were identified in 3 (0.84%), 2 (0.56%), 2 (0.56%), and 1 (0.28%) isolates, respectively. Of the total number of S. aureus, 25 (52.08%) were positive for the gene that encodes for toxic shock toxin (TSST-1). Another 16 (33.33%) were positive for the sea gene, and 4 isolates (8.33%) were positive for see and one isolate each was positive for seb (2.08%), sec (2.08%), and etb (2.08%) genes. All isolates demonstrated lipolytic activity under mesophilic and psychrotrophic conditions. S. intermedius and S. hyicus had the most prominent proteolytic potential. Multidrug resistance was observed in most of the potentially toxigenic isolates, with clindamycin having the lowest efficiency (40%), whereas the aminoglycosides (gentamicin and streptomycin) had the highest effectiveness demonstrating inhibition in all evaluated isolates. Methicillin-resistant S. aureus (MRSA) was detected. Minas Frescal cheeses, marketed in the north of Tocantins in the Brazilian Amazon region, do not comply with legal quality standards and pose a public health risk due to the enterotoxigenic potential of multiresistant isolates, in addition to low shelf life of the samples given the high spoilage potential of this microbiota.
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Affiliation(s)
- J C Ribeiro Júnior
- National Institute of Science and Technology for the Dairy Production Chain (INCT - Leite), Food Microbiology Laboratory, Federal University of North of Tocantins, Araguaína, Tocantins, Brazil 77.804-970.
| | - E M Rodrigues
- National Institute of Science and Technology for the Dairy Production Chain (INCT - Leite), Food Microbiology Laboratory, Federal University of North of Tocantins, Araguaína, Tocantins, Brazil 77.804-970
| | - B P Dias
- National Institute of Science and Technology for the Dairy Production Chain (INCT - Leite), Food Microbiology Laboratory, Federal University of North of Tocantins, Araguaína, Tocantins, Brazil 77.804-970
| | - E P R da Silva
- National Institute of Science and Technology for the Dairy Production Chain (INCT - Leite), Food Microbiology Laboratory, Federal University of North of Tocantins, Araguaína, Tocantins, Brazil 77.804-970
| | - B Alexandrino
- National Institute of Science and Technology for the Dairy Production Chain (INCT - Leite), Food Microbiology Laboratory, Federal University of North of Tocantins, Araguaína, Tocantins, Brazil 77.804-970
| | - C M O Lobo
- National Institute of Science and Technology for the Dairy Production Chain (INCT - Leite), Food Microbiology Laboratory, Federal University of North of Tocantins, Araguaína, Tocantins, Brazil 77.804-970
| | - R Tamanini
- National Institute of Science and Technology for the Dairy Production Chain (INCT - Leite), Food Animal Products Inspection Laboratory, State University of Londrina, Londrina, Paraná, Brazil 86.057-970
| | - A A Alfieri
- National Institute of Science and Technology for the Dairy Production Chain (INCT - Leite), Molecular Biology Laboratory, State University of Londrina, Londrina, Paraná, Brazil 86.057-970
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Qin X, Cheng J, Qi X, Guan N, Chen Q, Pei X, Jiang Y, Yang X, Man C. Effect of Thermostable Enzymes Produced by Psychrotrophic Bacteria in Raw Milk on the Quality of Ultra-High Temperature Sterilized Milk. Foods 2023; 12:3752. [PMID: 37893644 PMCID: PMC10606520 DOI: 10.3390/foods12203752] [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: 09/19/2023] [Revised: 10/06/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Ultra-high temperature sterilized milk (UHT) is a popular dairy product known for its long shelf life and convenience. However, protein gel aging and fat quality defects like creaming and flavor deterioration may arise during storage. These problems are primarily caused by thermostable enzymes produced by psychrotrophic bacteria. In this study, four representative psychrotrophic bacteria strains which can produce thermostable enzymes were selected to contaminate UHT milk artificially. After 11, 11, 13, and 17 weeks of storage, the milk samples, which were contaminated with Pseudomonas fluorescens, Chryseobacterium carnipullorum, Lactococcus raffinolactis and Acinetobacter guillouiae, respectively, demonstrated notable whey separation. The investigation included analyzing the protein and fat content in the upper and bottom layers of the milk, as well as examining the particle size, Zeta potential, and pH in four sample groups, indicating that the stability of UHT milk decreases over time. Moreover, the spoiled milk samples exhibited a bitter taste, with the dominant odor being attributed to ketones and acids. The metabolomics analysis revealed that three key metabolic pathways, namely ABC transporters, butanoate metabolism, and alanine, aspartate, and glutamate metabolism, were found to be involved in the production of thermostable enzymes by psychrotrophic bacteria. These enzymes greatly impact the taste and nutrient content of UHT milk. This finding provides a theoretical basis for further investigation into the mechanism of spoilage.
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Affiliation(s)
- Xue Qin
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China; (X.Q.); (J.C.); (X.Q.); (Q.C.); (Y.J.); (X.Y.)
| | - Jingqi Cheng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China; (X.Q.); (J.C.); (X.Q.); (Q.C.); (Y.J.); (X.Y.)
| | - Xuehe Qi
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China; (X.Q.); (J.C.); (X.Q.); (Q.C.); (Y.J.); (X.Y.)
| | - Ning Guan
- Center for Dairy Safety and Quality, National Center of Technology Innovation for Dairy, No. 1 Jinshan Road, Jinshan Development Zone, Hohhot 010110, China;
| | - Qing Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China; (X.Q.); (J.C.); (X.Q.); (Q.C.); (Y.J.); (X.Y.)
| | - Xiaoyan Pei
- Risk Assessment Department, Inner Mongolia Yili Industrial Group Co., Ltd., No. 1 Jinshan Road, Jinshan Development Zone, Hohhot 010110, China;
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China; (X.Q.); (J.C.); (X.Q.); (Q.C.); (Y.J.); (X.Y.)
| | - Xinyan Yang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China; (X.Q.); (J.C.); (X.Q.); (Q.C.); (Y.J.); (X.Y.)
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China; (X.Q.); (J.C.); (X.Q.); (Q.C.); (Y.J.); (X.Y.)
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Zarei M, Elmi Anvari S, Maktabi S, Saris PEJ, Yousefvand A. Identification, proteolytic activity quantification and biofilm-forming characterization of Gram-positive, proteolytic, psychrotrophic bacteria isolated from cold raw milk. PLoS One 2023; 18:e0290953. [PMID: 37703270 PMCID: PMC10499245 DOI: 10.1371/journal.pone.0290953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Accepted: 08/19/2023] [Indexed: 09/15/2023] Open
Abstract
Psychrotrophic bacteria of raw milk face the dairy industry with significant spoilage and technological problems due to their ability to produce heat-resistant enzymes and biofilms. Despite extensive information about Gram-negative psychrotrophic bacteria in milk, little is known about Gram-positive psychrotrophic bacteria in milk, and their proteolytic activity and biofilm-forming characteristics. In the present study, Gram-positive, proteolytic, psychrotrophic bacteria of cold raw milk were identified, and their proteolytic activity and biofilm-forming capacity were quantified. In total, 12 genera and 22 species were represented among the bacterial isolates, however 50% belonged to three genera, namely Staphylococcus (19.4%), Bacillus (16.7%), and Enterococcus (13.9%). Different levels of proteolytic activity were detected in the identified isolates, even among the strains belonging to the same species. In addition, proteolytic activity was significantly higher at 25°C than at 7°C for all isolates. The crystal violet staining assay in polystyrene microtitre plates revealed a high level of variation in the biofilm-forming capacity at 7°C. After 72 hours of incubation, 11.1% of the strains did not produce a biofilm, while 27.8%, 52.8%, and 8.3% produced low, moderate, and high amounts of biofilm on polystyrene, respectively. The psychrotrophic bacteria were also able to produce biofilms on the surface of stainless steel coupons in ultra-high temperature milk after 72 h of incubation at 7°C; the number of attached cells ranged from 1.34 to 5.11 log cfu/cm2. These results expand the knowledge related to the proteolytic activity and biofilm-forming capacity of Gram-positive psychrotrophic milk bacteria.
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Affiliation(s)
- Mehdi Zarei
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | - Sahar Elmi Anvari
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | - Siavash Maktabi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | - Per Erik Joakim Saris
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Amin Yousefvand
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
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Bacteriological Quality and Biotoxin Profile of Ready-to-Eat Foods Vended in Lagos, Nigeria. Foods 2023; 12:foods12061224. [PMID: 36981151 PMCID: PMC10048420 DOI: 10.3390/foods12061224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/03/2023] [Accepted: 03/07/2023] [Indexed: 03/15/2023] Open
Abstract
A comprehensive study of bacterial and biotoxin contaminants of ready-to-eat (RTE) foods in Nigeria is yet to be reported. Hence, this study applied 16S rRNA gene sequencing and a dilute-and-shoot LC-MS/MS method to profile bacteria and biotoxins, respectively, in 199 RTE food samples comprising eko (n = 30), bread (n = 30), shawarma (n = 35), aadun (n = 35), biscuits (n = 34), and kokoro (n = 35). A total of 631 bacterial isolates, clustered into seven operational taxonomic units, namely Acinetobacter, Bacillus, Klebsiella, Proteus and Kosakonia, Kurthia, and Yokenella, that are reported for the first time were recovered from the foods. One hundred and eleven metabolites comprising mycotoxins and other fungal metabolites, phytoestrogenic phenols, phytotoxins, and bacterial metabolites were detected in the foods. Aflatoxins, fumonisins, and ochratoxins contaminated only the artisanal foods (aadun, eko, and kokoro), while deoxynivalenol and zearalenone were found in industrially-processed foods (biscuit, bread, and shawarma), and citrinin was present in all foods except eko. Mean aflatoxin (39.0 µg/kg) in artisanal foods exceeded the 10 µg/kg regulatory limit adopted in Nigeria by threefold. Routine surveillance, especially at the informal markets; food hygiene and safety education to food processors and handlers; and sourcing of high-quality raw materials are proposed to enhance RTE food quality and safeguard consumer health.
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Difonzo G, Antonino C, Squeo G, Caponio F, Faccia M. Application of Agri-Food By-Products in Cheesemaking. Antioxidants (Basel) 2023; 12:antiox12030660. [PMID: 36978908 PMCID: PMC10045188 DOI: 10.3390/antiox12030660] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/02/2023] [Accepted: 03/03/2023] [Indexed: 03/09/2023] Open
Abstract
Agri-food companies produce large quantities of plant by-products that in many instances contain functional bioactive compounds. This review summarizes the main applications of agro-industrial by-products in cheesemaking, considering their bioactivities and functional properties. Polyphenol-rich by-products increase antioxidant and antimicrobial activity in cheeses, positively impacting their shelf life. Contrasting results have been obtained regarding the color and sensory properties of enriched cheeses depending on the selected by-products and on the technology adopted for the extract preparation. Furthermore, functional compounds in cheeses perform a prebiotic function and their bioavailability improves human health. Overall, the use of agri-food by-products in cheese formulation can offer benefits for agri-food chain sustainability and consumer health.
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The Anti-Listeria Activity of Pseudomonas fluorescens Isolated from the Horticultural Environment in New Zealand. Pathogens 2023; 12:pathogens12020349. [PMID: 36839621 PMCID: PMC9960311 DOI: 10.3390/pathogens12020349] [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: 01/09/2023] [Revised: 02/12/2023] [Accepted: 02/15/2023] [Indexed: 02/22/2023] Open
Abstract
Beneficial bacteria with antibacterial properties are attractive alternatives to chemical-based antibacterial or bactericidal agents. Our study sourced such bacteria from horticultural produce and environments to explore the mechanisms of their antimicrobial properties. Five strains of Pseudomonas fluorescens were studied that possessed antibacterial activity against the pathogen Listeria monocytogenes. The vegetative culture of these strains (Pseudomonas fluorescens-PFR46I06, Pseudomonas fluorescens-PFR46H06, Pseudomonas fluorescens-PFR46H07, Pseudomonas fluorescens-PFR46H08 and Pseudomonas fluorescens-PFR46H09) were tested against Listeria monocytogenes (n = 31), Listeria seeligeri (n = 1) and Listeria innocua (n = 1) isolated from seafood and horticultural sources and from clinical cases (n = 2) using solid media coculture and liquid media coculture. All Listeria strains were inhibited by all strains of P. fluorescens; however, P. fluorescens-PFR46H07, P. fluorescens-PFR46H08 and P. fluorescens-PFR46H09 on solid media showed good inhibition, with average zones of inhibition of 14.8 mm, 15.1 mm and 18.2 mm, respectively, and the other two strains and P. fluorescens-PFR46H09 had a significantly greater zone of inhibition than the others (p < 0.05). There was no inhibition observed in liquid media coculture or in P. fluorescens culture supernatants against Listeria spp. by any of the P. fluorescens strains. Therefore, we hypothesized that the structural apparatus that causes cell-to-cell contact may play a role in the ejection of ant-listeria molecules on solid media to inhibit Listeria isolates, and we investigated the structural protein differences using whole-cell lysate proteomics. We paid special attention to the type VI secretion system (TSS-T6SS) for the transfer of effector proteins or bacteriocins. We found significant differences in the peptide profiles and protein summaries between these isolates' lysates, and PFR46H06 and PFR46H07 possessed the fewest secretion system structural proteins (12 and 11, respectively), while PFR46H08 and PFR46H09 had 18 each. P. fluorescens-PFR46H09, which showed the highest antimicrobial effect, had nine tss-T6SS structural proteins compared to only four in the other three strains.
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11
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Guo R, Ju N, Wang Y, Gou M, Li P, Luo Y. Metagenomic reveals succession in the bacterial community and predicts changes in raw milk during refrigeration. J Food Saf 2022. [DOI: 10.1111/jfs.13028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Rong Guo
- College of Food and Wine Ningxia University Yinchuan P.R. China
| | - Ning Ju
- College of Food and Wine Ningxia University Yinchuan P.R. China
| | - Yuanyuan Wang
- College of Food and Wine Ningxia University Yinchuan P.R. China
| | - Meng Gou
- College of Food and Wine Ningxia University Yinchuan P.R. China
| | - Puyu Li
- College of Food and Wine Ningxia University Yinchuan P.R. China
| | - Yulong Luo
- College of Food and Wine Ningxia University Yinchuan P.R. China
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12
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Hwang JH, Jung AH, Yu SS, Park SH. Rapid freshness evaluation of cow milk at different storage temperatures using in situ electrical conductivity measurement. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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13
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Raw Milk for Provolone Valpadana PDO Cheese: Impact of Modified Cold Storage Conditions on the Composition of the Bacterial Biota. DAIRY 2022. [DOI: 10.3390/dairy3040048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The raw milk for production of long-ripened, spicy type, Provolone Valpadana (PV) PDO cheese must be stored, refrigerated, and processed within 60 h from the first milking, according to European and Consortium regulations. Low-temperature storage conditions preserve the hygienic quality, but also reduce the diversity and content of dairy microbiota, which is important to define the characteristics and quality of raw milk cheeses. Eleven bulk, raw milk samples were stored, at laboratory level, under two different time/temperature conditions (i.e., 10 °C or 12 °C for 15 h, then cooled to 4 °C for 45 h). The count of different bacterial groups and the diversity of bacterial communities were determined before and after storage by culture-dependent and DNA metabarcoding methods, respectively. The two-step cold storage conditions increased the mesophilic, psychrotrophic, lipolytic, and proteolytic bacterial load, without affecting the hygienic quality of milk. Among the 66 dominant and 161 subdominant taxa retrieved by DNA metabarcoding, Acinetobacter, Pseudomonas, and the lactic acid bacteria belonging to the genera Lactococcus and Streptococcus were present in almost all the raw milk samples, and their relative abundance was positively related with the total bacterial count. The storage conditions tested could be considered for eventual application in long-ripened PV cheese production to rationalize storage, transfer, and processing of raw milk.
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Li H, Zhang Y, Yuan X, Liu S, Fan L, Zheng X, Wang S, Yuan L, Jiao X. Microbial biodiversity of raw milk collected from Yangzhou and the heterogeneous biofilm‐forming ability of
Pseudomonas. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Huaxiang Li
- College of Food Science and Engineering Yangzhou University Yangzhou Jiangsu 225127 China
| | - Yanhe Zhang
- College of Food Science and Engineering Yangzhou University Yangzhou Jiangsu 225127 China
| | - Xinhai Yuan
- College of Food Science and Engineering Yangzhou University Yangzhou Jiangsu 225127 China
| | - Siqi Liu
- College of Food Science and Engineering Yangzhou University Yangzhou Jiangsu 225127 China
| | - Luyao Fan
- College of Food Science and Engineering Yangzhou University Yangzhou Jiangsu 225127 China
| | - Xiangfeng Zheng
- College of Food Science and Engineering Yangzhou University Yangzhou Jiangsu 225127 China
| | - Shuo Wang
- College of Food Science and Engineering Yangzhou University Yangzhou Jiangsu 225127 China
| | - Lei Yuan
- College of Food Science and Engineering Yangzhou University Yangzhou Jiangsu 225127 China
| | - Xinan Jiao
- Jiangsu Key Laboratory of Zoonoses Yangzhou Jiangsu 225009 China
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15
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Organic Farm Bedded Pack System Microbiomes: A Case Study with Comparisons to Similar and Different Bedded Packs. DAIRY 2022. [DOI: 10.3390/dairy3030042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Animal housing and bedding materials influence cow and farm worker exposure to microbial pathogens, biocontrol agents, and/or allergens. This case study represents an effort to characterize the bacterial and fungal community of bedding systems using an amplicon sequencing approach supplemented with the ecological assessment of cultured Trichocomaceae isolates (focusing on Penicillium and Aspergillus species) and yeasts (Saccharomycetales). Bedding from five certified organic dairy farms in northern Vermont USA were sampled monthly between October 2015 and May 2016. Additional herd level samples from bulk tank milk and two bedding types were collected from two farms to collect fungal isolates for culturing and ecology. Most of the microorganisms in cattle bedding were microbial decomposers (saprophytes) or coprophiles, on account of the bedding being composed of dead plant matter, cattle feces, and urine. Composition of bacterial and fungal communities exhibited distinct patterns of ecological succession measured through time and by bedding depth. Community composition patterns were related to management practices and choice of bedding material. Aspergillus and Penicillium species exhibited niche differentiation expressed as differential substrate requirements; however, they generally exhibited traits of early colonizers of bedding substrates, typically rich in carbon and low in nitrogen. Pichia kudriavzevii was the most prevalent species cultured from milk and bedding. P. kudriavzevii produced protease and its abundance directly related to temperature. The choice of bedding and its management represent a potential opportunity to curate the microbial community of the housing environment.
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Guan Q, Huang T, Peng F, Huang J, Liu Z, Peng Z, Xie M, Xiong T. The microbial succession and their correlation with the dynamics of flavor compounds involved in the natural fermentation of suansun, a traditional Chinese fermented bamboo shoots. Food Res Int 2022; 157:111216. [DOI: 10.1016/j.foodres.2022.111216] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 04/01/2022] [Accepted: 04/02/2022] [Indexed: 01/20/2023]
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17
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Jin S, Wang Y, Zhao X. Cold-adaptive mechanism of psychrophilic bacteria in food and its application. Microb Pathog 2022; 169:105652. [PMID: 35753601 DOI: 10.1016/j.micpath.2022.105652] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 06/09/2022] [Accepted: 06/20/2022] [Indexed: 11/18/2022]
Abstract
Psychrophilic bacteria are a type of microorganisms that normally grow in low-temperature environments. They are usually found in extremely cold environments. However, as people's demand for low-temperature storage of food becomes higher, psychrophilic bacteria have also begun to appear in cold storage and refrigerators, which has become a food safety hazard. In this paper, the optimal cooling strategies of psychrophilic bacteria are reviewed from the aspects of the cell membrane, psychrophilic enzymes, antifreeze proteins, cold shock proteins, gene regulation, metabolic levels and antifreeze agents, and the principle of psychrophilic mechanism is briefly described. The application of thermophilic bacteria and its products adapted to cold environments in food fields are analyzed. The purpose of this paper is to provide ideas for future research on psychrophilic bacteria based on the mechanism and application of psychrophilic bacteria.
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Affiliation(s)
- Shanshan Jin
- Research Center for Environmental Ecology and Engineering, Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, China
| | - Yizhe Wang
- Research Center for Environmental Ecology and Engineering, Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, China
| | - Xihong Zhao
- Research Center for Environmental Ecology and Engineering, Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, China.
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Fiedler G, Gieschler S, Kabisch J, Grimmler C, Brinks E, Wagner N, Hetzer B, Franz CMAP, Böhnlein C. Pseudomonas rustica sp. nov., isolated from bulk tank raw milk at a German dairy farm. Int J Syst Evol Microbiol 2022; 72. [DOI: 10.1099/ijsem.0.005288] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Here we present the description of a novel
Pseudomonas
species, designated Pseudomonas rustica sp. nov., which was isolated from raw milk samples obtained from Germany. Results of initial 16S rRNA gene sequence analysis assigned the strain into the genus
Pseudomonas
and showed
Pseudomonas helmanticensis
,
Pseudomonas neuropathica
and
Pseudomonas atagonensis
to be its closest relatives. Further studies including sequence analysis of the rpoB gene, multi-gene phylogenetic tree reconstruction, whole-genome sequence comparisons, cellular fatty acid analysis and chemotaxonomic characterization showed a clear separation from the known
Pseudomonas
species. Isolate MBT-4T was closely related to
Pseudomonas helmanticensis
, 'Pseudomonas crudilactis' and
Pseudomonas neuropathica
with average nucleotide identities based on blast values of 88.8, 88.8 and 88.6%, respectively. Therefore, the strain can be classified into the
Pseudomonas koreensis
subgroup of the
Pseudomonas fluorescens
group. The G+C content of strain MBT-4T was 58.9 mol%. The strain was catalase- and oxidase-positive, while the β-galactosidase reaction was negative. Growth occurred between 4 and 30 °C and at pH values from pH 6.0 to 8.0. In conclusion, strain MBT-4T belongs to a novel species, for which the name Pseudomonas rustica sp. nov. is proposed. The type strain is MBT-4T (=DSM 112348T=LMG 32241T) and strain MBT-17 is also a representative of this species.
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Affiliation(s)
- Gregor Fiedler
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Stefanie Gieschler
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Christina Grimmler
- Department of Safety and Quality of Meat, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, E.-C.-Baumann-Straße 20, 95326 Kulmbach, Germany
| | - Erik Brinks
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Natalia Wagner
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Birgit Hetzer
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - Charles M. A. P. Franz
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Christina Böhnlein
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
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Galli V, Venturi M, Mari E, Guerrini S, Granchi L. Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105284] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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20
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Conventional and ohmic heating pasteurization of fresh and thawed sheep milk: Energy consumption and assessment of bacterial microbiota during refrigerated storage. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102947] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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21
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Müller T, Maciel MJ, Rempel C. Qualidade físico-química e microbiológica do leite bovino do Vale do Taquari no Rio Grande do Sul, Brasil. CIÊNCIA ANIMAL BRASILEIRA 2022. [DOI: 10.1590/1809-6891v23e-72986p] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
Resumo O objetivo do presente estudo foi verificar a qualidade do leite cru refrigerado das propriedades produtoras de leite e do leite cru refrigerado, pasteurizado e Ultra High Temperature (UHT) das indústrias do Vale do Taquari no Rio Grande do Sul, Brasil. Foram realizadas análises de composição do leite, análises físico-químicas e análises microbiológicas, estabelecidas pela legislação, além de coliformes totais e termotolerantes, contagem de psicrotróficos nos três tipos de leite, contagem de mesófilos no leite pasteurizado e no leite UHT das indústrias. As coletas ocorreram em duas indústrias e 33 propriedades produtoras de leite. Em relação às propriedades, duas (6%) apresentaram leite com acidez acima do estabelecido pela legislação e três (9%) apresentaram leite com contagem bacteriana total (CBT) acima do estabelecido. O leite da indústria 1 apresentou acidez, CBT e densidade fora dos padrões estabelecidos. As duas indústrias e 53,2% das propriedades apresentaram leite com contagem de células somáticas (CCS) acima do determinado pela legislação. O leite das indústrias demonstrou maiores quantidades de CCS, CBT, psicrotróficos e coliformes totais e termotolerantes que o leite das propriedades produtoras de leite e o leite da indústria 1 apresentou maiores quantidades que a indústria 2, nos parâmetros microbiológicos.
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22
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Shompoosang S, Marui J, Varichanan P, Dueramae S, Panthavee W. Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-21-00146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
| | - Junichiro Marui
- Japan International Research Center for Agricultural Sciences (JIRCAS)
| | | | - Sawitree Dueramae
- Institute of Food Research and Product Development, Kasetsart University
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23
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Potential spoilage of extended shelf-life (ESL) milk by Bacillus subtilis and Bacillus velezensis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112487] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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Wang Y, Sun J, Deng Y, Tu Y, Niu H, Cai W, Han X. Whey protein influences the production and activity of extracellular protease from Pseudomonas fluorescens W3. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112865] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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25
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Non-starter bacterial communities in aged Cheddar cheese: Patterns on two timescales. Appl Environ Microbiol 2021; 88:e0193921. [PMID: 34757819 DOI: 10.1128/aem.01939-21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to investigate the temporal stability of microbial contamination during Cheddar cheese production by examining patterns of non-starter bacteria in 60-day aged Cheddar collected from the start and end of 30 consecutive production days. Further, we explored the source of these temporal microbial variations by comparing microbial communities in the aged cheese to those on food contact surfaces from a piece of cheesemaking equipment previously identified as a major source of non-starter bacteria in the same processing environment. 16S rRNA metabarcoding and culture-based sequencing methods identified two Streptococcus sequence variants significantly associated with the end of the production day in both the aged cheese and the cheese processing environment. Closer inspection of these sequence variants in the aged cheese over the 40-day sampling period revealed sinusoidal-like fluctuations in their relative ratios, which appeared to coincide with the Lactococcus starter rotation schedule. These results demonstrate that the microbial composition of finished cheese can vary according to the timing of processing within a production day. Further, our results demonstrate that time-of-day microbial differences in cheese can result from bacterial growth on food contact surfaces and that the composition of these microbial differences is subject to change day-to-day and may be linked to routine changes in the Lactococcus starter culture. Importance. Long production schedules used in modern cheese manufacturing can create circumstances which support the growth of microorganisms in the cheese processing environment. This work demonstrates that this growth can lead to significant changes in the microbial quality of aged cheese produced later in the production day. Further, we demonstrate that the dominant bacteria associated with these microbial changes throughout production are subject to change between days and might be influenced by specific cheese manufacturing practices. These findings improve understanding of microbial contamination patterns in modern food manufacturing facilities, therefore improving our ability to develop strategies to minimize quality losses due to microbial spoilage.
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Scudino H, Guimarães JT, Cabral L, Centurion VB, Gomes A, Orsi AS, Cunha RL, Sant’Ana AS, Cruz AG. Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12819] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Hugo Scudino
- Department of Food Technology Faculty of Veterinary Fluminense Federal University Niterói RJ Brazil
| | - Jonas T Guimarães
- Department of Food Technology Faculty of Veterinary Fluminense Federal University Niterói RJ Brazil
| | - Lucélia Cabral
- Department of General and Applied Biology Institute of Biosciences São Paulo State University (UNESP) Rio Claro SP Brazil
| | - Victor Borin Centurion
- Microbial Resources Division (DRM), Research Center for Chemistry Biology and Agriculture (CPQBA) University of Campinas Campinas SP Brazil
| | - Andresa Gomes
- Department of Food Engineering and Technology Faculty of Food Engineering University of Campinas Campinas SP Brazil
| | - Arthur S Orsi
- Department of Food Technology Faculty of Veterinary Fluminense Federal University Niterói RJ Brazil
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Campinas SP Brazil
| | - Rosiane L Cunha
- Department of Food Engineering and Technology Faculty of Food Engineering University of Campinas Campinas SP Brazil
| | - Anderson S Sant’Ana
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas 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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27
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Giambra IJ, Jahan Y, Yin T, Engel P, Weimann C, Brügemann K, König S. Identification of Thermophilic Aerobic Sporeformers in Bedding Material of Compost-Bedded Dairy Cows Using Microbial and Molecular Methods. Animals (Basel) 2021; 11:ani11102890. [PMID: 34679911 PMCID: PMC8532821 DOI: 10.3390/ani11102890] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 09/22/2021] [Accepted: 10/01/2021] [Indexed: 11/30/2022] Open
Abstract
Simple Summary Compost-bedded pack barns (CBP) reflect a novel dairy cattle housing system with favourable effects on animal health and animal behavior but can promote the growth of thermophilic aerobic sporeformers (TAS) in the composting lying surface. In our study, we determined a medium–high mean TAS concentration across all bedding samples of four different CBP groups. Six different TAS species were identified based on their 16S rRNA-gene sequence, with Bacillus licheniformis being the predominant species. Season, the moisture content of the bedding material and the relative humidity above the bedding material had significant influences on the amount of TAS in the bedding material of the CBP. In addition, the moisture content and the relative humidity above the bedding material significantly influenced the concentration of TAS species each. Other characteristics such as the bedding temperature, the bedded area/cow and the usage time of the bedding material had slight effects on the TAS species occurrence. Due to the negative effect of TAS on milk product quality, considering all identified farm characteristics to optimise TAS contents will contribute to sustainable CBP farming. Abstract Compost-bedded pack barns (CBP) are of increasing interest in dairy farming due to their positive effect on animal welfare. The temperature and the moisture content of the bedding material characterising the composting process can promote the growth of thermophilic aerobic sporeformers (TAS). Therefore, the aim of this study was to determine CBP bedding material characteristics, such as moisture content and temperature, and to determine TAS species. The dilution, the heat inactivation of all non-TAS species and the incubation of 13 bedding samples from four CBP groups resulted in a mean TAS amount over all samples of 4.11 log10 cfu/g bedding material. Based on the subsequent sequencing of parts of the 16S rRNA-gene of 99 TAS colonies, the TAS species Aneurinibacillus thermoaerophilus, Bacillus licheniformis, Geobacillus thermodenitrificans, Laceyella sacchari, Thermoactinomyces vulgaris and Ureibacillus thermosphaericus were identified. The moisture content of the bedding material, the relative humidity above the bedding material and the sampling season significantly affected the amount of TAS. The moisture content or relative humidity above the bedding material significantly influenced the concentration of Ureibacillus thermophaericus or Laceyella sacchari. Consequently, an optimal CBP management including a dry lying surface and an optimal composting process will contribute to a moderate microbial, especially TAS amount, and TAS species distribution.
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Impact of the preservation methods of sheep milk on the characteristics of Requeijão cremoso processed cheese. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105101] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Guo X, Yu Z, Zhao F, Sun Z, Kwok LY, Li S. Both sampling seasonality and geographic origin contribute significantly to variations in raw milk microbiota, but sampling seasonality is the more determining factor. J Dairy Sci 2021; 104:10609-10627. [PMID: 34253372 DOI: 10.3168/jds.2021-20480] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Accepted: 05/28/2021] [Indexed: 11/19/2022]
Abstract
Accurately profiling and characterizing factors shaping raw milk microbiota would provide practical information for detecting microbial contamination and unusual changes in milk. The current work was an observational study aiming to profile the microbiota of raw milk collected across wide geographic regions in China in different seasons and to investigate the contribution of geographical, seasonal, and environmental factors in shaping the raw milk microbiota. A total of 355 raw cow milk samples from healthy Holsteins and 41 environmental samples (farm soil and surface of milking room floor) were collected from 5 dairy farms in 5 Chinese provinces (namely, Daqing in Heilongjiang province, Jiaozuo in Henan province, Qingyuan in Guangdong province, Suqian in Jiangsu province, and Yinchuan in Ningxia Hui Autonomous Region) in January, May, and September 2018. The microbial communities in raw milk and farm environmental samples were determined using the PacBio small-molecule real-time circular consensus sequencing, which generated high-fidelity microbiota profiles based on full-length 16S rRNA genes; such technology was advantageous in producing accurate species-level information. Our results showed that both seasonality and sampling region were significant factors influencing the milk microbiota; however, the raw milk microbiota was highly diverse according to seasonality, and sampling region was the less determining factor. The wide variation in raw milk microbial communities between samples made it difficult to define a representative species-level core milk microbiota. Nevertheless, 3 most universal milk-associated species were identified: Lactococcus lactis, Enhydrobacter aerosaccus, and Acinetobacter lwoffii, which were consistently detected in 99%, 95%, and 94% of all analyzed milk samples, respectively (n = 355). The top taxa accounting for the overall seasonal microbiota variation were Bacillus (Bacillus cereus, Bacillus flexus, Bacillus safensis), Lactococcus (Lactococcus lactis, Lactococcus piscium, Lactococcus raffinolactis), Lactobacillus (Lactobacillus helveticus, Lactobacillus delbrueckii), Lactiplantibacillus plantarum, Streptococcus agalactiae, Enhydrobacter aerosaccus, Pseudomonas fragi, and Psychrobacter cibarius. Unlike the milk microbiota, the environmental microbiota did not exhibit obvious pattern of seasonal or geographic variation. However, this study was limited by the relatively low number and types of environmental samples, making it statistically not meaningful to perform further correlation analysis between the milk and environmental microbiota. Nevertheless, this study generated novel information on raw milk microbiota across wide geographic regions of China and found that seasonality was more significant in shaping the raw milk microbiota compared with geographic origin.
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Affiliation(s)
- Xiaocen Guo
- State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, China
| | - Zhongjie Yu
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Feiyan Zhao
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Zhihong Sun
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Lai-Yu Kwok
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China.
| | - Shengli Li
- State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, China.
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30
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Microbial inhibitory properties of maltodextrin fatty acid esters against food-related microorganisms. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111664] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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31
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Villeneuve W, Bérubé A, Chamberland J, Pouliot Y, Labrie S, Doyen A. Contribution of biofouling to permeation flux decline and membrane resistance changes during whey ultrafiltration. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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32
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Hahne J, Lipski A. Growth interferences between bacterial strains from raw cow's milk and their impact on growth of Listeria monocytogenes and Staphylococcus aureus. J Appl Microbiol 2021; 131:2019-2032. [PMID: 33660914 DOI: 10.1111/jam.15056] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 01/19/2021] [Accepted: 03/02/2021] [Indexed: 01/30/2023]
Abstract
AIMS The purpose of this study was to detect growth enhancing or inhibiting activity between bacterial populations from raw milk under different conditions (temperature, medium). METHODS AND RESULTS The interference of 24 raw milk isolates on growth of each other and on Listeria monocytogenes, Staphylococcus aureus, Bacillus subtilis and Micrococcus luteus was screened by drop assay and for selected pairs in co-cultivation experiments. By drop assay, antibacterial activity was observed for 40% of the strains. About 30% of the strains showed growth-enhancing activity on other strains. Most of the isolates were well adapted to cold temperatures and showed consistent or even increased inhibiting or enhancing effects on growth of other strains at 10°C. The growth of L. monocytogenes DSM 20600T and S. aureus DSM 1104T was significantly (P < 0·05) reduced in co-cultivation with Pseudomonas protegens JZ R-192. CONCLUSIONS Growth interferences between bacterial populations have an impact on the structure of raw milk microbiota, especially when it develops under cold storage, and it may have an effect on the prevalence of certain foodborne pathogens. SIGNIFICANCE AND IMPACT OF THE STUDY This study demonstrates growth-inhibiting and also growth-enhancing interactions between raw milk bacteria, which must be considered when predicting bacterial growth and spoilage in food. A Ps. protegens strain isolated from raw milk showed an antagonistic effect on growth of L. monocytogenes in refrigerated raw milk.
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Affiliation(s)
- J Hahne
- Department of Food Microbiology and Hygiene, Institute of Nutritional and Food Science, University of Bonn, Bonn, Germany
| | - A Lipski
- Department of Food Microbiology and Hygiene, Institute of Nutritional and Food Science, University of Bonn, Bonn, Germany
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33
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Gieschler S, Fiedler G, Böhnlein C, Grimmler C, Franz CMAP, Kabisch J. Pseudomonas kielensis sp. nov. and Pseudomonas baltica sp. nov., isolated from raw milk in Germany. Int J Syst Evol Microbiol 2021; 71. [PMID: 33620302 DOI: 10.1099/ijsem.0.004717] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In this study, nine Gram-negative, motile and rod-shaped bacteria were isolated during a Germany-wide investigation of raw milk microbiota. The strains could be differentiated from their closest relatives by phenotypic and chemotaxonomic characterization and average nucleotide identity (ANIb) values calculated from draft genome assemblies. Strains MBT-1T, MBT-8, MBT-9, MBT-10, MBT-11 and MBT-12 were related to the Pseudomonas chlororaphis subgroup. Isolates MBT-2T, MBT-13 and MBT-14 were closely related to Pseudomonas rhizosphaerae DSM 16299T with an ANIb of 88.2 % and a genome-to-genome distance result of 36.0 %. The G+C content of the DNA of strains MBT-1T and MBT-2T was 60.84 and 62.48 mol%, respectively. The major fatty acids were C16 : 1 ω7c (summed feature 3), C16 : 0 and C18 : 1 ω7c (summed feature 8). The strains were catalase-positive, while production of urease, β-galactosidase and indole were negative. Growth occurred at 4-30 °C and at pH values of pH 6.0-8.0. Based on these results, we conclude that the strains belong to two novel species, for which the names Pseudomonas kielensis sp. nov. and Pseudomonas baltica sp. nov. are proposed. The type strains are MBT-1T (=DSM 111668 T= LMG 31954T) and MBT-2T (=DSM 111761 T=LMG 31955T).
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Affiliation(s)
- Stefanie Gieschler
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Gregor Fiedler
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Christina Böhnlein
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Christina Grimmler
- Department of Safety and Quality of Meat, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, E.-C.-Baumann-Straße 20, 95326 Kulmbach, Germany
| | - Charles M A P Franz
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
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34
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Maier C, Hofmann K, Huptas C, Scherer S, Wenning M, Lücking G. Simultaneous quantification of the most common and proteolytic Pseudomonas species in raw milk by multiplex qPCR. Appl Microbiol Biotechnol 2021; 105:1693-1708. [PMID: 33527148 PMCID: PMC7880948 DOI: 10.1007/s00253-021-11109-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 12/17/2020] [Accepted: 01/11/2021] [Indexed: 12/26/2022]
Abstract
Abstract The heat-stable peptidase AprX, secreted by psychrotolerant Pseudomonas species in raw milk, is a major cause of destabilization and premature spoilage of ultra-high temperature (UHT) milk and milk products. To enable rapid detection and quantification of seven frequent and proteolytic Pseudomonas species (P. proteolytica, P. gessardii, P. lactis, P. fluorescens, P. protegens, P. lundensis, and P. fragi) in raw milk, we developed two triplex qPCR assays taking into account species-dependent differences in AprX activity. Besides five species-specific hydrolysis probes, targeting the aprX gene, a universal rpoB probe was included in the assay to determine the total Pseudomonas counts. For all six probes, linear regression lines between Cq value and target DNA concentration were obtained in singleplex as well as in multiplex approaches, yielding R2 values of > 0.975 and amplification efficiencies of 85–97%. Moreover, high specificity was determined using genomic DNA of 75 Pseudomonas strains, assigned to 57 species, and 40 other bacterial species as templates in the qPCR. Quantification of the target species and total Pseudomonas counts resulted in linear detection ranges of approx. 103–107 cfu/ml, which correspond well to common Pseudomonas counts in raw milk. Application of the assay using 60 raw milk samples from different dairies showed good agreement of total Pseudomonas counts calculated by qPCR with cell counts derived from cultivation. Furthermore, a remarkably high variability regarding the species composition was observed for each milk sample, whereby P. lundensis and P. proteolytica/P. gessardii were the predominant species detected. Key points • Multiplex qPCR for quantification of seven proteolytic Pseudomonas species and total Pseudomonas counts in raw milk • High specificity and sensitivity via hydrolysis probes against aprX and rpoB • Rapid method to determine Pseudomonas contamination in raw milk and predict spoilage potential Supplementary Information The online version contains supplementary material available at 10.1007/s00253-021-11109-0.
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Affiliation(s)
- Christopher Maier
- ZIEL Institute for Food and Health, Wissenschaftszentrum Weihenstephan, Technische Universität München, Weihenstephaner Berg 1, 85354, Freising, Germany
| | - Katharina Hofmann
- ZIEL Institute for Food and Health, Wissenschaftszentrum Weihenstephan, Technische Universität München, Weihenstephaner Berg 1, 85354, Freising, Germany
| | - Christopher Huptas
- Lehrstuhl für Mikrobielle Ökologie, Wissenschaftszentrum Weihenstephan, Technische Universität München, Weihenstephaner Berg 3, 85354, Freising, Germany
| | - Siegfried Scherer
- ZIEL Institute for Food and Health, Wissenschaftszentrum Weihenstephan, Technische Universität München, Weihenstephaner Berg 1, 85354, Freising, Germany.,Lehrstuhl für Mikrobielle Ökologie, Wissenschaftszentrum Weihenstephan, Technische Universität München, Weihenstephaner Berg 3, 85354, Freising, Germany
| | - Mareike Wenning
- Bavarian Health and Food Safety Authority (LGL), Veterinärstr. 2, 85764, Oberschleißheim, Germany
| | - Genia Lücking
- ZIEL Institute for Food and Health, Wissenschaftszentrum Weihenstephan, Technische Universität München, Weihenstephaner Berg 1, 85354, Freising, Germany.
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35
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Wang Y, Han X, Chen X, Deng Y. Potential harmful of extracellular proteases secreted by
Pseudomonas fluorescens
W3 on milk quality. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15192] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Yu Wang
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
| | - Xue Han
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
| | - Xi Chen
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
| | - Yingwang Deng
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
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36
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Yap M, Feehily C, Walsh CJ, Fenelon M, Murphy EF, McAuliffe FM, van Sinderen D, O'Toole PW, O'Sullivan O, Cotter PD. Evaluation of methods for the reduction of contaminating host reads when performing shotgun metagenomic sequencing of the milk microbiome. Sci Rep 2020; 10:21665. [PMID: 33303873 PMCID: PMC7728742 DOI: 10.1038/s41598-020-78773-6] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Accepted: 11/24/2020] [Indexed: 12/24/2022] Open
Abstract
Shotgun metagenomic sequencing is a valuable tool for the taxonomic and functional profiling of microbial communities. However, this approach is challenging in samples, such as milk, where a low microbial abundance, combined with high levels of host DNA, result in inefficient and uneconomical sequencing. Here we evaluate approaches to deplete host DNA or enrich microbial DNA prior to sequencing using three commercially available kits. We compared the percentage of microbial reads obtained from each kit after shotgun metagenomic sequencing. Using bovine and human milk samples, we determined that host depletion with the MolYsis complete5 kit significantly improved microbial sequencing depth compared to other approaches tested. Importantly, no biases were introduced. Additionally, the increased microbial sequencing depth allowed for further characterization of the microbiome through the generation of metagenome-assembled genomes (MAGs). Furthermore, with the use of a mock community, we compared three common classifiers and determined that Kraken2 was the optimal classifier for these samples. This evaluation shows that microbiome analysis can be performed on both bovine and human milk samples at a much greater resolution without the need for more expensive deep-sequencing approaches.
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Affiliation(s)
- Min Yap
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
- School of Microbiology, University College Cork, Cork, Ireland
| | - Conor Feehily
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
| | - Calum J Walsh
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
| | - Mark Fenelon
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | | | - Fionnuala M McAuliffe
- APC Microbiome Ireland, Cork, Ireland
- UCD Perinatal Research Centre, School of Medicine, University College Dublin, National Maternity Hospital, Dublin, Ireland
| | - Douwe van Sinderen
- School of Microbiology, University College Cork, Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
| | - Paul W O'Toole
- School of Microbiology, University College Cork, Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
| | - Orla O'Sullivan
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
| | - Paul D Cotter
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
- APC Microbiome Ireland, Cork, Ireland.
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37
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Yang X, Guo X, Liu W, Tian Y, Gao P, Ren Y, Zhang W, Jiang Y, Man C. The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110218] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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38
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RAMOS GLDPA, NASCIMENTO JDS. Pseudomonas SP. in uninspected raw goat’s milk in Rio de Janeiro, Brazil. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.21719] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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39
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Delhalle L, Taminiau B, Fastrez S, Fall A, Ballesteros M, Burteau S, Daube G. Evaluation of Enzymatic Cleaning on Food Processing Installations and Food Products Bacterial Microflora. Front Microbiol 2020; 11:1827. [PMID: 32849429 PMCID: PMC7431609 DOI: 10.3389/fmicb.2020.01827] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Accepted: 07/12/2020] [Indexed: 12/13/2022] Open
Abstract
Biofilms are a permanent source of contamination in food industries and could harbor various types of microorganisms, such as spoiling bacteria. New strategies, such as enzymatic cleaning, have been proposed to eradicate them. The purpose of this study was to evaluate the impact of enzymatic cleaning on the microbial flora of installations in a processing food industry and of the final food product throughout its shelf life. A total of 189 samples were analyzed by classical microbiology and 16S rDNA metagenetics, including surface samples, cleaning-in-place (CIP) systems, and food products (at D0, Dend of the shelf life, and Dend of the shelf life +7 days). Some surfaces were highly contaminated with spoiling bacteria during conventional cleaning while the concentration of the total flora decreased during enzymatic cleaning. Although the closed circuits were cleaned with conventional cleaning before enzymatic cleaning, there was a significant release of microorganisms from some parts of the installations during enzymatic treatment. A significant difference in the total flora in the food products at the beginning of the shelf life was observed during enzymatic cleaning compared to the conventional cleaning, with a reduction of up to 2 log CFU/g. Metagenetic analysis of the food samples at the end of their shelf life showed significant differences in bacterial flora between conventional and enzymatic cleaning, with a decrease of spoiling bacteria (Leuconostoc sp.). Enzymatic cleaning has improved the hygiene of the food processing instillations and the microbial quality of the food throughout the shelf life. Although enzymatic cleaning is not yet commonly used in the food industry, it should be considered in combination with conventional sanitizing methods to improve plant hygiene.
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Affiliation(s)
- Laurent Delhalle
- Fundamental and Applied Research for Animals and Health, Department of Food Science, University of Liège, Liège, Belgium
| | - Bernard Taminiau
- Fundamental and Applied Research for Animals and Health, Department of Food Science, University of Liège, Liège, Belgium
| | | | | | | | | | - Georges Daube
- Fundamental and Applied Research for Animals and Health, Department of Food Science, University of Liège, Liège, Belgium
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40
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Paludetti LF, O'Callaghan TF, Sheehan JJ, Gleeson D, Kelly AL. Effect of Pseudomonas fluorescens proteases on the quality of Cheddar cheese. J Dairy Sci 2020; 103:7865-7878. [PMID: 32600766 DOI: 10.3168/jds.2019-18043] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Accepted: 04/10/2020] [Indexed: 12/31/2022]
Abstract
The objective of this study was to investigate the effect of adding different levels of a thermoresistant protease produced by a Pseudomonas fluorescens strain to milk on the manufacture and quality of Cheddar cheese. Fresh raw milk was collected, standardized, and pasteurized at 72°C for 15 s, and the enzyme was added to give a protease activity of 0.15 or 0.60 U/L (treatments P1 and P4, respectively), while one sample had no enzyme added (control). Milk was stored at 4°C for 48 h and Cheddar cheese was manufactured after 0 and 48 h of storage. Results indicated that the protease was active in milk during 48 h of storage; however, its effect on milk composition was minimal. The protein that was preferentially hydrolyzed by the protease over storage was β-casein, followed by κ-casein. The mean cheese yield and recovery of fat and protein obtained for all cheeses were not affected by protease activity. The protease showed low activity during cheese manufacture, possibly because of unfavorable conditions, including low pH. One of the factors that might have influenced protease activity was the pH of the curd (approximately 6.55 after acidification and 5.35 at milling), which was lower than that at which the enzyme would have optimum activity (pH 7 to 9). Consequently, the composition, pH, patterns of proteolysis, and hardness of all cheeses produced were similar and in accordance with values expected for that type of cheese, independently of the protease activity level. However, slight increases in proteolysis were observed in P4 cheeses and produced using milk stored for 48 h. Both the P1 and P4 cheeses had higher concentrations of free amino acids (FAA) compared with the control, whereas urea-PAGE electrophoretograms indicated a greater breakdown of caseins in the P4 cheese samples, which may be related to possible increases in numbers of proteolytic bacteria in milk during storage. Therefore, the thermoresistant psychrotrophic bacterial protease(s) tested in this study may affect the manufacture or quality of Cheddar cheese during ripening to a relatively limited extent. However, controlling initial levels of proteolytic bacteria in raw milk remains essential, because proteolysis affects the development of flavor and texture in cheese.
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Affiliation(s)
- Lizandra F Paludetti
- Teagasc Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 C996 County Cork, Ireland; School of Food and Nutritional Sciences, University College Cork, T12 K8AF County Cork, Ireland
| | - Tom F O'Callaghan
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 County Cork, Ireland
| | - Jeremiah J Sheehan
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 County Cork, Ireland.
| | - David Gleeson
- Teagasc Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 C996 County Cork, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF County Cork, Ireland
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41
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Wang Q, Lillevang SK, Rydtoft SM, Xiao H, Fan MT, Solem C, Liu JM, Jensen PR. No more cleaning up - Efficient lactic acid bacteria cell catalysts as a cost-efficient alternative to purified lactase enzymes. Appl Microbiol Biotechnol 2020; 104:6315-6323. [PMID: 32462242 DOI: 10.1007/s00253-020-10655-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 04/16/2020] [Accepted: 04/29/2020] [Indexed: 02/03/2023]
Abstract
β-galactosidases, commonly referred to as lactases, are used for producing lactose-free dairy products. Lactases are usually purified from microbial sources, which is a costly process. Here, we explored the potential that lies in using whole cells of a food-grade dairy lactic acid bacterium, Streptococcus thermophilus, as a substitute for purified lactase. We found that S. thermophilus cells, when treated with the antimicrobial peptide nisin, were able to hydrolyze lactose efficiently. The rate of hydrolysis increased with temperature; however, above 50 °C, stability was compromised. Different S. thermophilus strains were tested, and the best candidate was able to hydrolyze 80% of the lactose in a 50 g/L solution in 4 h at 50 °C, using only 0.1 g/L cells (dry weight basis). We demonstrated that it was possible to grow the cell catalyst on dairy waste, and furthermore, that a cell-free supernatant of a culture of a nisin-producing Lactococcus lactis strain could be used instead of purified nisin, which reduced cost of use significantly. Finally, we tested the cell catalysts in milk, where lactose also was efficiently hydrolyzed. The method presented is natural and low-cost, and allows for production of clean-label and lactose-free dairy products without using commercial enzymes from recombinant microorganisms. KEY POINTS: • Nisin-permeabilized Streptococcus thermophilus cells can hydrolyze lactose efficiently. • A low-cost and more sustainable alternative to purified lactase enzymes. • Reduction of overall sugar content. • Clean-label production of lactose-free dairy products.
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Affiliation(s)
- Qi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China.,National Food Institute, Technical University of Denmark, DK-2800, Kongens Lyngby, Denmark
| | | | | | - Hang Xiao
- National Food Institute, Technical University of Denmark, DK-2800, Kongens Lyngby, Denmark
| | - Ming-Tao Fan
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China.
| | - Christian Solem
- National Food Institute, Technical University of Denmark, DK-2800, Kongens Lyngby, Denmark.
| | - Jian-Ming Liu
- National Food Institute, Technical University of Denmark, DK-2800, Kongens Lyngby, Denmark.
| | - Peter Ruhdal Jensen
- National Food Institute, Technical University of Denmark, DK-2800, Kongens Lyngby, Denmark
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42
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Nguyen TT, Wu H, Nishino N. An investigation of seasonal variations in the microbiota of milk, feces, bedding, and airborne dust. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2020; 33:1858-1865. [PMID: 32054182 PMCID: PMC7649067 DOI: 10.5713/ajas.19.0506] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Accepted: 11/25/2019] [Indexed: 11/28/2022]
Abstract
Objective The microbiota of dairy cow milk varies with the season, and this accounts in part for the seasonal variation in mastitis-causing bacteria and milk spoilage. The microbiota of the cowshed may be the most important factor because the teats of a dairy cow contact bedding material when the cow is resting. The objectives of the present study were to determine whether the microbiota of the milk and the cowshed vary between seasons, and to elucidate the relationship between the microbiota. Methods We used 16S rRNA gene amplicon sequencing to investigate the microbiota of milk, feces, bedding, and airborne dust collected at a dairy farm during summer and winter. Results The seasonal differences in the milk yield and milk composition were marginal. The fecal microbiota was stable across the two seasons. Many bacterial taxa of the bedding and airborne dust microbiota exhibited distinctive seasonal variation. In the milk microbiota, the abundances of Staphylococcaceae, Bacillaceae, Streptococcaceae, Microbacteriaceae, and Micrococcaceae were affected by the seasons; however, only Micrococcaceae had the same seasonal variation pattern as the bedding and airborne dust microbiota. Nevertheless, canonical analysis of principle coordinates revealed a distinctive group comprising the milk, bedding, and airborne dust microbiota. Conclusion Although the milk microbiota is related to the bedding and airborne dust microbiota, the relationship may not account for the seasonal variation in the milk microbiota. Some major bacterial families stably found in the bedding and airborne dust microbiota, e.g., Staphylococcaceae, Moraxellaceae, Ruminococcaceae, and Bacteroidaceae, may have greater influences than those that varied between seasons.
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Affiliation(s)
- Thuong Thi Nguyen
- Department of Animal Science, Graduate School of Environmental and Life Science, Okayama University, Okayama 700-8530, Japan
| | - Haoming Wu
- Department of Animal Science, Graduate School of Environmental and Life Science, Okayama University, Okayama 700-8530, Japan
| | - Naoki Nishino
- Department of Animal Science, Graduate School of Environmental and Life Science, Okayama University, Okayama 700-8530, Japan
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Deterministic and probabilistic predictive microbiology-based indicator of the listeriosis and microbial spoilage risk of pasteurized milk stored in residential refrigerators. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108650] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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44
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Wang D, Chen G, Tang Y, Li H, Shen W, Wang M, Liu S, Qin W, Zhang Q. Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods. Int J Food Microbiol 2019; 317:108463. [PMID: 31809966 DOI: 10.1016/j.ijfoodmicro.2019.108463] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 11/21/2019] [Accepted: 11/25/2019] [Indexed: 12/30/2022]
Abstract
Paocai is a widely consumed Chinese traditional fermented vegetable product. To understand the effect of temperature on paocai fermentation flora, the bacterial community structure of paocai fermented at 10 °C, 15 °C, 25 °C and 35 °C was analyzed by culture-dependent and culture-independent methods. The results showed that increasing the fermentation temperature in a certain range is beneficial for rapid paocai acid production and shortening of the maturity period. Illumina Miseq sequencing was performed on 56 samples at different fermentation process temperatures using a culture-independent method. A total of 1,964,231 high-quality reads of 16S rRNA V3-V4 regions were obtained, and they were divided into 405 operational taxonomic units (OTUs) and identified as 213 bacterial genera. The bacterial diversity decreased with the progression of fermentation, and some spoiled samples had an increased diversity. The culture-independent method found that at 10 °C, Lactococcus appeared at the start of fermentation, Leuconostoc and Weissella appeared in the middle of fermentation, and Lactobacillus and Leuconostoc dominated fermentation in the late stage. At 15 °C, Lactococcus started fermentation, Leuconostoc appeared in the middle stage, and Lactobacillus was dominant in the late stage. At 25 °C, Lactococcus started fermentation, Weissella and Lactobacillus appeared in the middle stage, and Lactobacillus dominated fermentation in the late stage. Finally, at 35 °C, Lactococcus, Weissella, and Lactobacillus started fermentation, Weissella and Lactobacillus appeared in the middle stage, and Lactobacillus dominated fermentation in the late stage. A total of 647 strains of bacteria were isolated by culture-dependent methods and were divided into 12 genera and 19 species by randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) and 16S ribosomal RNA gene (rDNA) sequencing technology. More types of bacteria were isolated in the early stage of fermentation. At 10 °C, Lactococcus lactis began fermentation, and Lactobacillus brevis and Leuconostoc mesenteroides dominated acid production in the middle and late stages of paocai fermentation. At 15 °C, L. lactis initiates fermentation, while Lactobacillus plantarum dominates the acid fermentation of paocai. At 25 °C and 35 °C, there were a large number of Enterobacteriaceae bacteria in the start-up fermentation stage, and L. plantarum was dominant after 1-2 days of fermentation. Redundancy analysis (RDA) found that the lower the temperature, the more bacterial species that are produced, and the higher the temperature and the longer the time, the more obvious are the effects of L. plantarum on paocai. The results of dominant bacteria studied by culture-dependent and culture-independent methods are similar. The results indicate that most of the dominant microorganisms in the paocai fermentation system are culturable. This discovery can provide data and physical support for modernization and regulation of different types of paocai production.
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Affiliation(s)
- Dongdong Wang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, PR China; College of Food Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Gong Chen
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, PR China; Sichuan Academy of Food and Fermentation Industries, Chengdu 611130, PR China
| | - Yao Tang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, PR China; College of Food Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Heng Li
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, PR China; Sichuan Academy of Food and Fermentation Industries, Chengdu 611130, PR China
| | - Wenxi Shen
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, PR China; College of Food Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Meng Wang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, PR China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, PR China.
| | - Qisheng Zhang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, PR China; Sichuan Academy of Food and Fermentation Industries, Chengdu 611130, PR China.
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Ribeiro Júnior JC, Silva FF, Lima JBA, Ossugui EH, Teider Junior PI, Campos ACLP, Navarro A, Tamanini R, Ribeiro J, Alfieri AA, Beloti V. Short communication: Molecular characterization and antimicrobial resistance of pathogenic Escherichia coli isolated from raw milk and Minas Frescal cheeses in Brazil. J Dairy Sci 2019; 102:10850-10854. [PMID: 31606207 DOI: 10.3168/jds.2019-16732] [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: 04/02/2019] [Accepted: 07/16/2019] [Indexed: 11/19/2022]
Abstract
The aim of this study was to quantify, identify, evaluate antimicrobial resistance, and characterize the virulence factors of enteropathogenic (EPEC), Shiga-toxigenic (STEC), and enterohemorrhagic (EHEC) Escherichia coli in raw milk (RM) and legal (LMFC) and illegal (IMFC) Minas Frescal cheeses in southern and northeast Brazil. Illegal cheeses are those made without official inspection service or sanitary surveillance. We evaluated samples of RM produced in Paraná (southern) and Maranhão (northeast) States, LMFC produced using pasteurized milk in inspected industries, and IMFC potentially produced with raw milk. Mean total coliform counts were 8.4 × 104 cfu/mL for RM, 1.4 × 107 cfu/mL for LMFC, and 2.9 × 107 cfu/mL for IMFC. Mean E. coli counts were 2.4 × 103 cfu/mL for RM, 1.9 × 102 cfu/mL for LMFC, and 1.1 × 105 cfu/mL for IMFC. Among the 205 E. coli isolates from RM, 9.75% were identified as EPEC, mainly (90%) in samples from Paraná. Of the total isolates from the cheese samples, 97.4% (n = 111) came from IMFC, of which 1.8 and 2.7% were identified as EPEC and STEC, respectively; no EHEC was detected. The phylogenetic group A (60%) and typical EPEC (68%) predominated, which confirms the possible human origin of pathogenic isolates in RM and IMFC. Of these, 50% were resistant to at least one antibiotic, and streptomycin was the antimicrobial with the highest number (8) of EPEC and STEC resistant isolates. This study reports the first isolation of serogroup O28ac in Brazilian milk. We found no predominance of a specific serogroup of EPEC or STEC in milk or cheese or clonal isolates in the same sample, indicating different origins of the contamination in these products, presumably mostly related to poor hygienic handling.
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Affiliation(s)
- J C Ribeiro Júnior
- School of Veterinary Medicine and Animal Science, Federal University of Tocantins, Araguaína, Tocantins 77805-2018, Brazil.
| | - F F Silva
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), State University of Londrina, Londrina, Paraná 86057-970, Brazil
| | - J B A Lima
- Federal Institute of Maranhão, Microbiology Laboratory, Caxias, Maranhão 65075-441, Brazil
| | - E H Ossugui
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), State University of Londrina, Londrina, Paraná 86057-970, Brazil
| | - P I Teider Junior
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), State University of Londrina, Londrina, Paraná 86057-970, Brazil
| | - A C L P Campos
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), State University of Londrina, Londrina, Paraná 86057-970, Brazil
| | - A Navarro
- Faculty of Medicine, Department of Public Health, National Autonomous University of Mexico, Ciudad Universitaria, Mexico City 4510, 4513, Mexico
| | - R Tamanini
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), State University of Londrina, Londrina, Paraná 86057-970, Brazil
| | - J Ribeiro
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), State University of Londrina, Londrina, Paraná 86057-970, Brazil
| | - A A Alfieri
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), State University of Londrina, Londrina, Paraná 86057-970, Brazil
| | - V Beloti
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), State University of Londrina, Londrina, Paraná 86057-970, Brazil
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Teider Junior PI, Ribeiro Júnior JC, Ossugui EH, Tamanini R, Ribeiro J, Santos GA, Alfieri AA, Beloti V. Pseudomonas spp. and other psychrotrophic microorganisms in inspected and non-inspected Brazilian Minas Frescal cheese: proteolytic, lipolytic and AprX production potential. PESQUISA VETERINÁRIA BRASILEIRA 2019. [DOI: 10.1590/1678-5150-pvb-6037] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
ABSTRACT: The most consumed cheese in Brazil, Minas Frescal cheese (MFC) is highly susceptible to microbial contamination and clandestine production and commercialization can pose a risk to consumer health. The storage of this fresh product under refrigeration, although more appropriate, may favor the growth of spoilage psychrotrophic bacteria. The objective of this study was to quantify and compare Pseudomonas spp. and other psychrotrophic bacteria in inspected and non-inspected MFC samples, evaluate their lipolytic and proteolytic activities and their metalloprotease production potentials. Twenty MFC samples were evaluated: 10 inspected and 10 non-inspected. Counts of psychrotrophic bacteria and Pseudomonas spp., evaluation of the proteolytic and lipolytic potential of the isolates, and identification of potential producers of alkaline metalloprotease (AprX) were assessed. The mean total psychrotrophic counts were 1.07 (±2.18) × 109CFU/g in the inspected samples and 4.5 (±5.86) × 108CFU/g in the non-inspected, with no significant difference (p=0.37). The average score of Pseudomonas spp. was 6.86 (±18.6) × 105 and 2.08 (±3.65) × 106 CFU/g for the inspected and non-inspected MFC samples, respectively, with no significant difference (p=0.1). Pseudomonas spp. represented 0.06% and 0.004% of psychrotrophic bacteria found in inspected and non-inspected MFC samples, respectively. Collectively, 694 psychrotrophic strains and 47Pseudomonas spp. were isolated, of which 59.9% and 68.1% were simultaneously proteolytic and lipolytic, respectively. Of the 470 psychrotrophs isolated from inspected and 224 from non-inspected cheese samples, 5.74% and 2.23% contained aprX, respectively, while 100 and 86.96% of the Pseudomonas spp. isolates in inspected and non-inspected cheese samples contained the gene. The production potential of AprX did not, however, determine the proteolytic activity on plates of these isolates under the conditions evaluated in this study. Of total, 65.63% of the psychrotrophs that contained aprX gene were confirmed as Pseudomonas spp., using genus-specific PCR. Phylogenetic analysis of the 16S rRNA gene of the other psychrotrophs that were potential producers of AprX identified them as Serratia spp. (n=7), Raoultella ornithinolytica (n=1), and Acinetobacter schindleri (n=1) in the inspected samples and Psychrobacter sanguinis (n=1) and Leuconostoc mesenteroides (n=1) in the non-inspected samples. The production conditions of Brazilian MFC of these samples, while meeting the legal determinations, are not sufficient to control Pseudomonas and other spoilage-related psychrotrophs. Thus, stricter hygienic measures are required during the formal production of this type of cheese.
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47
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O'Sullivan L, Bolton D, McAuliffe O, Coffey A. The use of bacteriophages to control and detect pathogens in the dairy industry. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12641] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Lisa O'Sullivan
- Department of Biological Sciences Cork Institute of Technology Rossa Avenue Bishopstown Ireland
| | - Declan Bolton
- Food Research Centre Teagasc Ashtown, Dublin 15 Ireland
| | | | - Aidan Coffey
- Department of Biological Sciences Cork Institute of Technology Rossa Avenue Bishopstown Ireland
- APC Microbiome Institute, Biosciences Building University College Cork Cork Ireland
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48
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Ribeiro JC, Peruzi GAS, Bruzaroski SR, Tamanini R, Lobo CMO, Alexandrino B, Conti ACM, Alfieri AA, Beloti V. Short communication: Effect of bactofugation of raw milk on counts and microbial diversity of psychrotrophs. J Dairy Sci 2019; 102:7794-7799. [PMID: 31279557 DOI: 10.3168/jds.2018-16148] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Accepted: 05/08/2019] [Indexed: 01/03/2023]
Abstract
Bactofugation is a centrifugal process for removing spores of microorganisms from milk, especially when it is destined for cheese making. Other microorganisms may be removed in bactofugation. This study aimed to verify the effect of milk bactofugation on the counts and microbial diversity of psychrotrophs. The raw milk was preheated (≈55°C) before being bactofuged, and samples were collected from 3 batches of milk: refrigerated raw, preheated, and bactofuged, representing the immediate conditions before and after bactofugation. The mean psychrotrophic counts of the 3 batches were 3.08 (±1.69) × 106, 193 (±232), and 20 (±26) cfu/mL, respectively. Preheating was sufficient to eliminate 99.99% of the raw milk psychrotrophs, but bactofugation further reduced 89.66% of psychrotrophs from preheated milk. Lysinibacillus fusiformis was the most frequently isolated species (45.7%) among the psychrotrophs of raw milk and, proportionally, were more frequent in preheated (37.5%) and bactofuged (60%) milk. Bacillus invictae (20%), Enterococcus faecalis (10%), and Kurthia gibsonii (10%) were also isolated from bactofuged milk. Albeit in small numbers, psychrotrophic, thermoduric, and spore-forming bacteria with known proteolytic and lipolytic activity remained in the milk after bactofugation, which apparently had no effect on a specific population of microorganisms but proportionally reduced the entire psychrotrophic microbiota of raw milk.
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Affiliation(s)
- José C Ribeiro
- College of Veterinary Medicine and Animal Science, Federal University of Tocantins, Araguaína, Tocantins, Brazil, 77.804-970.
| | - Gislaine A S Peruzi
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), PO Box 10.011, Londrina, Paraná, Brazil, 86.057-970
| | - Samera R Bruzaroski
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), PO Box 10.011, Londrina, Paraná, Brazil, 86.057-970
| | - Ronaldo Tamanini
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), PO Box 10.011, Londrina, Paraná, Brazil, 86.057-970
| | - Cátia M O Lobo
- College of Veterinary Medicine and Animal Science, Federal University of Tocantins, Araguaína, Tocantins, Brazil, 77.804-970
| | - Bruna Alexandrino
- College of Veterinary Medicine and Animal Science, Federal University of Tocantins, Araguaína, Tocantins, Brazil, 77.804-970
| | - Ana C M Conti
- College of Veterinary Medicine and Animal Science, Federal University of Tocantins, Araguaína, Tocantins, Brazil, 77.804-970
| | - Amauri A Alfieri
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), PO Box 10.011, Londrina, Paraná, Brazil, 86.057-970
| | - Vanerli Beloti
- National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), PO Box 10.011, Londrina, Paraná, Brazil, 86.057-970
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49
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Yuan L, Sadiq FA, Burmølle M, Wang NI, He G. Insights into Psychrotrophic Bacteria in Raw Milk: A Review. J Food Prot 2019; 82:1148-1159. [PMID: 31225978 DOI: 10.4315/0362-028x.jfp-19-032] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
HIGHLIGHTS Levels of psychrotrophic bacteria in raw milk are affected by to habitats and farm hygiene. Biofilms formed by psychrotrophic bacteria are persistent sources of contamination. Heat-stable enzymes produced by psychrotrophic bacteria compromise product quality. Various strategies are available for controlling dairy spoilage caused by psychrotrophic bacteria.
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Affiliation(s)
- Lei Yuan
- 1 College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China.,2 Section of Microbiology, Department of Biology, University of Copenhagen, Copenhagen 2100, Denmark
| | - Faizan A Sadiq
- 3 School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Mette Burmølle
- 2 Section of Microbiology, Department of Biology, University of Copenhagen, Copenhagen 2100, Denmark
| | - N I Wang
- 1 College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Guoqing He
- 1 College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
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50
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Abriat C, Virgilio N, Heuzey MC, Daigle F. Microbiological and real-time mechanical analysis of Bacillus licheniformis and Pseudomonas fluorescens dual-species biofilm. Microbiology (Reading) 2019; 165:747-756. [DOI: 10.1099/mic.0.000819] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Affiliation(s)
- Clemence Abriat
- Department of Chemical Engineering, Polytechnique Montréal, CREPEC, Montréal, Québec, Canada
- Department of Microbiology, Infection and Immunology, Université de Montréal, Montréal, Québec, Canada
| | - Nick Virgilio
- Department of Chemical Engineering, Polytechnique Montréal, CREPEC, Montréal, Québec, Canada
| | - Marie-Claude Heuzey
- Department of Chemical Engineering, Polytechnique Montréal, CREPEC, Montréal, Québec, Canada
| | - France Daigle
- Department of Microbiology, Infection and Immunology, Université de Montréal, Montréal, Québec, Canada
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