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Ding J, Liao M, Wang Q. Co-regulation of Thermosensor Pathogenic Factors by C-di-GMP-Related Two-Component Systems and a cAMP Receptor-like Protein (Clp) in Stenotrophomonas maltophilia. Foods 2024; 13:1201. [PMID: 38672874 PMCID: PMC11049440 DOI: 10.3390/foods13081201] [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: 03/12/2024] [Revised: 03/31/2024] [Accepted: 04/01/2024] [Indexed: 04/28/2024] Open
Abstract
Stenotrophomonas maltophilia is a major threat to the food industry and human health owing to its strong protease production and biofilm formation abilities. However, information regarding regulatory factors or potential mechanisms is limited. Herein, we observed that temperature differentially regulates biofilm formation and protease production, and a cAMP receptor-like protein (Clp) negatively regulates thermosensor biofilm formation, in contrast to protease synthesis. Among four c-di-GMP-related two-component systems (TCSs), promoter fusion analysis revealed that clp transcription levels were predominantly controlled by LotS/LotR, partially controlled by both RpfC/RpfG and a novel TCS Sm0738/Sm0737, with no obvious effect caused by Sm1912/Sm1911. Biofilm formation in Δclp and ΔTCSs strains suggested that LotS/LotR controlled biofilm formation in a Clp-mediated manner, whereas both RpfC/RpfG and Sm0738/Sm0737 may occur in a distinct pathway. Furthermore, enzymatic activity analysis combined with c-di-GMP level indicated that the enzymatic activity of c-di-GMP-related metabolism proteins may not be a vital contributor to changes in c-di-GMP level, thus influencing physiological functions. Our findings elucidate that the regulatory pathway of c-di-GMP-related TCSs and Clp in controlling spoilage or the formation of potentially pathogenic factors in Stenotrophomonas expand the understanding of c-di-GMP metabolism and provide clues to control risk factors of S. maltophilia in food safety.
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Affiliation(s)
| | | | - Qingling Wang
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi’an 710069, China; (J.D.); (M.L.)
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Borowska-Beszta M, Smoktunowicz M, Horoszkiewicz D, Jonca J, Waleron MM, Gawor J, Mika A, Sledzinski T, Waleron K, Waleron M. Comparative genomics, pangenomics, and phenomic studies of Pectobacterium betavasculorum strains isolated from sugar beet, potato, sunflower, and artichoke: insights into pathogenicity, virulence determinants, and adaptation to the host plant. FRONTIERS IN PLANT SCIENCE 2024; 15:1352318. [PMID: 38576793 PMCID: PMC10991766 DOI: 10.3389/fpls.2024.1352318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Accepted: 02/26/2024] [Indexed: 04/06/2024]
Abstract
Introduction Bacteria of genus Pectobacterium, encompassing economically significant pathogens affecting various plants, includes the species P. betavasculorum, initially associated with beetroot infection. However, its host range is much broader. It causes diseases of sunflower, potato, tomato, carrots, sweet potato, radish, squash, cucumber, and chrysanthemum. To explain this phenomenon, a comprehensive pathogenomic and phenomic characterisation of P. betavasculorum species was performed. Methods Genomes of P. betavasculorum strains isolated from potato, sunflower, and artichoke were sequenced and compared with those from sugar beet isolates. Metabolic profiling and pathogenomic analyses were conducted to assess virulence determinants and adaptation potential. Pathogenicity assays were performed on potato tubers and chicory leaves to confirm in silico predictions of disease symptoms. Phenotypic assays were also conducted to assess the strains ability to synthesise homoserine lactones and siderophores. Results The genome size ranged from 4.675 to 4.931 kbp, and GC % was between 51.0% and 51.2%. The pangenome of P. betavasculorum is open and comprises, on average, 4,220 gene families. Of these, 83% of genes are the core genome, and 2% of the entire pangenome are unique genes. Strains isolated from sugar beet have a smaller pangenome size and a higher number of unique genes than those from other plants. Interestingly, genomes of strains from artichoke and sunflower share 391 common CDS that are not present in the genomes of other strains from sugar beet or potato. Those strains have only one unique gene. All strains could use numerous sugars as building materials and energy sources and possessed a high repertoire of virulence determinants in the genomes. P. betavasculorum strains were able to cause disease symptoms on potato tubers and chicory leaves. They were also able to synthesise homoserine lactones and siderophores. Discussion The findings underscore the adaptability of P. betavasculorum to diverse hosts and environments. Strains adapted to plants with high sugar content in tissues have a different composition of fatty acids in membranes and a different mechanism of replenishing nitrogen in case of deficiency of this compound than strains derived from other plant species. Extensive phenomics and genomic analyses performed in this study have shown that P. betavasculorum species is an agronomically relevant pathogen.
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Affiliation(s)
- Maria Borowska-Beszta
- Laboratory of Plant Protection and Biotechnology, Intercollegiate Faculty of Biotechnology, University of Gdansk and Medical University of Gdansk, Gdansk, Poland
| | - Magdalena Smoktunowicz
- Department of Pharmaceutical Microbiology, Faculty of Pharmacy, Medical University of Gdansk, Gdansk, Poland
| | - Daria Horoszkiewicz
- Laboratory of Plant Protection and Biotechnology, Intercollegiate Faculty of Biotechnology, University of Gdansk and Medical University of Gdansk, Gdansk, Poland
| | - Joanna Jonca
- Laboratory of Plant Protection and Biotechnology, Intercollegiate Faculty of Biotechnology, University of Gdansk and Medical University of Gdansk, Gdansk, Poland
| | - Michal Mateusz Waleron
- Laboratory of Plant Protection and Biotechnology, Intercollegiate Faculty of Biotechnology, University of Gdansk and Medical University of Gdansk, Gdansk, Poland
| | - Jan Gawor
- DNA Sequencing & Synthesis Facility, Institute of Biochemistry & Biophysics, Polish Academy of Sciences, Warsaw, Poland
| | - Adriana Mika
- Department of Pharmaceutical Biochemistry, Faculty of Pharmacy, Medical University of Gdansk, Gdansk, Poland
| | - Tomasz Sledzinski
- Department of Pharmaceutical Biochemistry, Faculty of Pharmacy, Medical University of Gdansk, Gdansk, Poland
| | - Krzysztof Waleron
- Department of Pharmaceutical Microbiology, Faculty of Pharmacy, Medical University of Gdansk, Gdansk, Poland
| | - Malgorzata Waleron
- Laboratory of Plant Protection and Biotechnology, Intercollegiate Faculty of Biotechnology, University of Gdansk and Medical University of Gdansk, Gdansk, Poland
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Jonca J, Pirhonen M, Waleron MM, Gawor J, Mrozik A, Smoktunowicz M, Waleron K, Waleron M. Comprehensive phenomic and genomic studies of the species, Pectobacterium cacticida and proposal for reclassification as Alcorniella cacticida comb. nov. FRONTIERS IN PLANT SCIENCE 2024; 15:1323790. [PMID: 38332771 PMCID: PMC10850344 DOI: 10.3389/fpls.2024.1323790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Accepted: 01/10/2024] [Indexed: 02/10/2024]
Abstract
Introduction Pectobacterium cacticida was identified as the causative agent of soft rot disease in cacti. Due to a high potential of spread in the face of global warming, the species poses a significant threat to horticultural and crop industry. The aim of this study was to revise the genomic, physiology and virulence characteristics of P. cacticida and update its phylogenetic position within the Pectobacterium genus. Methods Whole genome sequences of five P. cacticida strains were obtained and subjected to comprehensive genomic and phylogenomic data analyses. We assessed the presence of virulence determinants and genes associated with host and environmental adaptation. Lipidomic analysis, as well as biochemical and phenotypic assays were performed to correlate genomic findings. Results Phylogenomic analysis revealed that P. cacticida forms a distinct lineage within the Pectobacterium genus. Genomic evaluation uncovered 516 unique proteins, most of which were involved in cellular metabolism. They included genes of carbohydrate metabolism and transport and ABC transporters. The main differing characteristics from other Pectobacterium species were the lack of a myo-inositol degradation pathway and the presence of the malonate decarboxylase gene. All tested strains were pathogenic towards Opuntia spp., chicory, Chinese cabbage, and potato, but exhibited only mild pathogenicity towards carrot. Discussion This study sheds light into the genomic characteristics of P. cacticida and highlights the pathogenic potential of the species. Unique genes found in P. cacticida genomes possibly enhance the species' survival and virulence. Based on phylogenomic analyses, we propose the reclassification of P. cacticida to a new genus, Alcorniella comb. nov.
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Affiliation(s)
- Joanna Jonca
- Laboratory of Plant Protection and Biotechnology, Intercollegiate Faculty of Biotechnology, University of Gdansk and Medical University of Gdansk, Gdansk, Poland
| | - Minna Pirhonen
- Department of Agricultural Sciences, University of Helsinki, Helsinki, Finland
| | - Michal Mateusz Waleron
- Laboratory of Plant Protection and Biotechnology, Intercollegiate Faculty of Biotechnology, University of Gdansk and Medical University of Gdansk, Gdansk, Poland
| | - Jan Gawor
- DNA Sequencing & Synthesis Facility, Institute of Biochemistry & Biophysics, Polish Academy of Sciences, Warsaw, Poland
| | - Agnieszka Mrozik
- Institute of Biology, Biotechnology and Environmental Protection, Faculty of Natural Sciences, University of Silesia, Katowice, Poland
| | | | - Krzysztof Waleron
- Department of Pharmaceutical Microbiology, Medical University of Gdansk, Gdansk, Poland
| | - Malgorzata Waleron
- Laboratory of Plant Protection and Biotechnology, Intercollegiate Faculty of Biotechnology, University of Gdansk and Medical University of Gdansk, Gdansk, Poland
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Shang H, Tan BZ, Dakwa V, D'Agnese E, Stanley RA, Sassi H, Lai YW, Deaker R, Bowman JP. Effect of pre-harvest sanitizer treatments on Listeria survival, sensory quality and bacterial community dynamics on leafy green vegetables grown under commercial conditions. Food Res Int 2023; 173:113341. [PMID: 37803650 DOI: 10.1016/j.foodres.2023.113341] [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: 03/23/2023] [Revised: 07/19/2023] [Accepted: 07/31/2023] [Indexed: 10/08/2023]
Abstract
Leafy green vegetables (LGVs) have large surface areas and can be colonized by various microorganisms including pathogens. In this study, we investigated the effect of pre-harvest sanitizer treatments on the survival of inoculated proxy pathogen Listeria innocua ATCC 33090 and the natural microbial community of mizuna, rocket (arugula), red chard and spinach grown under commercial conditions. Electrolyzed water (e-water), peracetic acid (PAA), and 1-bromo-3-chloro-5-dimethylhydantoin (BCDMH) were tested against water controls. We also observed the subsequent sensorial changes of harvested, bagged LGV leaves over a period of 12 days within chill storage alongside the growth, diversity and structure of bacterial populations determined using 16S rRNA gene amplicon sequencing and total viable counts (TVC). Treatment with PAA resulted in the highest reductions of L. innocua (2.4-5.5 log units) compared to the other treatments (0.25-2.5 log units). On day 0 (24 h after sanitizer application), the TVC on sanitizer treated LGVs were significantly reduced compared to water controls, except for rocket. During storage at 4.5 (±0.5)°C sanitisers only hindered microbial growth on LGVs initially and did not influence final bacterial population levels, growth rates or changes in LGV sample colour, decay, odour and texture compared to water controls. Shelf-life was not extended nor was it reduced. The community structure on LGV types differed though a core set of bacterial amplicon sequence variants (ASV) were present across all samples. No significant differences were observed in bacterial diversity between sanitizer treatments, however sanitizer treated LGV samples had initially reduced diversity compared to water treated samples. The bacterial compositions observed at the end point of storage considerably differed from what was observed at initial point owing to the increase in abundance of specific bacterial taxa, mainly Pseudomonas spp., the abundance and growth responses differing between LGV types studied. This study provides a better understanding on the microbiology and sensory impact of pre-harvest applied sanitiser treatments on different LGVs destined for commercial food use.
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Affiliation(s)
- Hongshan Shang
- School of Life and Environmental Sciences, F22 - LEES Building, The University of Sydney, NSW 2006, Australia; Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Sandy Bay, Tasmania 7005, Australia
| | - Bi Zheng Tan
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Sandy Bay, Tasmania 7005, Australia
| | - Vongai Dakwa
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Sandy Bay, Tasmania 7005, Australia
| | - Erin D'Agnese
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Sandy Bay, Tasmania 7005, Australia
| | - Roger A Stanley
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Sandy Bay, Tasmania 7005, Australia
| | - Hannah Sassi
- School of Life and Environmental Sciences, F22 - LEES Building, The University of Sydney, NSW 2006, Australia
| | - Yu-Wen Lai
- School of Life and Environmental Sciences, F22 - LEES Building, The University of Sydney, NSW 2006, Australia
| | - Rosalind Deaker
- School of Life and Environmental Sciences, F22 - LEES Building, The University of Sydney, NSW 2006, Australia
| | - John P Bowman
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Sandy Bay, Tasmania 7005, Australia.
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Chauviat A, Meyer T, Favre-Bonté S. Versatility of Stenotrophomonas maltophilia: Ecological roles of RND efflux pumps. Heliyon 2023; 9:e14639. [PMID: 37089375 PMCID: PMC10113797 DOI: 10.1016/j.heliyon.2023.e14639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023] Open
Abstract
S. maltophilia is a widely distributed bacterium found in natural, anthropized and clinical environments. The genome of this opportunistic pathogen of environmental origin includes a large number of genes encoding RND efflux pumps independently of the clinical or environmental origin of the strains. These pumps have been historically associated with the uptake of antibiotics and clinically relevant molecules because they confer resistance to many antibiotics. However, considering the environmental origin of S. maltophilia, the ecological role of these pumps needs to be clarified. RND efflux systems are highly conserved within bacteria and encountered both in pathogenic and non-pathogenic species. Moreover, their evolutionary origin, conservation and multiple copies in bacterial genomes suggest a primordial role in cellular functions and environmental adaptation. This review is aimed at elucidating the ecological role of S. maltophilia RND efflux pumps in the environmental context and providing an exhaustive description of the environmental niches of S. maltophilia. By looking at the substrates and functions of the pumps, we propose different involvements and roles according to the adaptation of the bacterium to various niches. We highlight that i°) regulatory mechanisms and inducer molecules help to understand the conditions leading to their expression, and ii°) association and functional redundancy of RND pumps and other efflux systems demonstrate their complex role within S. maltophilia cells. These observations emphasize that RND efflux pumps play a role in the versatility of S. maltophilia.
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Zhang M, Peng C, Sun W, Dong R, Hao J. Effects of Variety, Plant Location, and Season on the Phyllosphere Bacterial Community Structure of Alfalfa (Medicago sativa L.). Microorganisms 2022; 10:microorganisms10102023. [PMID: 36296299 PMCID: PMC9610643 DOI: 10.3390/microorganisms10102023] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 10/05/2022] [Accepted: 10/11/2022] [Indexed: 11/16/2022] Open
Abstract
Plant phyllosphere bacteria are vital for plant health and productivity and are affected by both abiotic and biotic factors. In this study, we surveyed the structure of the phyllosphere bacterial community associated with alfalfa. For two varieties of alfalfa, forty-eight samples of phyllosphere communities were collected at two locations over four seasons in 2020. Proteobacteria and actinobacteria were associated with the dominating phylum in the bacterial communities of the alfalfa phyllosphere. Sphingomonas was the most abundant genus-level bacteria, followed by Methylobacterium, Burkholderia-Caballeronia-Paraburkholderia, and Pseudomonas. Sampling time had a greater affect than site and variety on alfalfa surface microorganisms. The variation in phyllosphere bacterial community assembly was mostly explained by the season–site interaction (43%), season–variety interaction (35%), and season (28%). Variety, site–variety interaction, and season–site–variety interactions did not have a meaningful effect on phyllosphere bacterial diversity and community structure. The bacterial community in the phyllosphere of alfalfa showed seasonal changes over time. The environmental factors that contributed most to the phyllosphere bacterial community of alfalfa were temperature and sunshine duration, which were significantly positively correlated with most of the dominant bacterial genera in the alfalfa phyllosphere.
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Chlorophyllin-Based 405 nm Light Photodynamic Improved Fresh-Cut Pakchoi Quality at Postharvest and Inhibited the Formation of Biofilm. Foods 2022; 11:foods11162541. [PMID: 36010540 PMCID: PMC9407260 DOI: 10.3390/foods11162541] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/09/2022] [Accepted: 08/15/2022] [Indexed: 12/17/2022] Open
Abstract
The aim of this study was to evaluate the effect of chlorophyllin-based photodynamic inactivation (Chl-PDI) on biofilm formation and fresh-cut pakchoi quality during storage. Firstly, Chl-based PDI reduced the amount of biofilm in an in vivo experiment and inactivated the food spoilage bacteria. Antibacterial mechanism analysis indicated that the bacterial extracellular polysaccharides and extracellular proteins were vulnerable targets for attacks by the Chl-based PDI. Then, the food spoilage microorganisms (Pseudomonas reinekei and Pseudomonas palleroniana) were inoculated onto the surface of fresh-cut pakchoi. We used chlorophyllin (1 × 10−5 mol/L) and 405 nm light (22.27 J/cm2 per day) to investigate the effect of Chl-based PDI treatment on fresh-cut pakchoi quality during storage. The results showed that Chl-based PDI increased the visual quality and the content of chlorophyll, VC, total soluble solids, and SOD activity and decreased the occurrence of leaf yellowing and POD activity. These suggest that Chl-based PDI can be used for the preservation of fresh-cut pakchoi and has the potential to inhibit biofilm formation of food spoilage bacteria. It is of great significance for the effective processing and traditional vegetable preservation.
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Investigation on the Microbial Diversity of Fresh-Cut Lettuce during Processing and Storage Using High Throughput Sequencing and Their Relationship with Quality. Foods 2022; 11:foods11121683. [PMID: 35741879 PMCID: PMC9222426 DOI: 10.3390/foods11121683] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 06/04/2022] [Accepted: 06/06/2022] [Indexed: 02/04/2023] Open
Abstract
Microbial community distribution in vegetables can affect their quality. This study analyzed the distribution of the microbial community at various stages during processing and storage with the microbial diversity analysis, and evaluated the correlation between the dominant bacteria and sensory quality of lettuce using correspondence analysis with multiple regression analysis. Results showed that the process of washing, cutting, then disinfection and dewatering could change the community distribution and dominant bacteria in lettuce, and maintain better texture, morphology, aroma, color qualities of lettuce. The total number of colonies and relative abundance of Xanthomonas in fresh-cut lettuce decreased, while Afipia and Ralstonia increased during processing and pre-storage (storage for 6 h, 12 h and 1 d). After storage for 3 d, the total number of colonies in lettuce increased (more than 5 log CFU/g), especially the relative abundance of Pseudomonas, which led to the obvious deterioration of the sensory quality of lettuce. Throughout the process, the number of Bacillus cereus, Staphylococcus aureus, and E. coli was less than 100 CFU/g and 3 MPN/g. The number of typical pathogenic bacteria, Salmonella, Listeria monocytogenes and E. coli O157:H7, was below the detection limit. Overall, the prevention and control of psychrotrophic Pseudomonas in lettuce was still necessary. These results will provide useful information for the fresh-cut lettuce industry.
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Bacterial Diversity and Dominant Spoilage Microorganisms in Fresh-Cut Broccoli. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073370] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Different cutting types not only affect the quality and bioactive substances of broccoli but may produce wounding stress that influences the quantity and diversity of microorganisms and finally leads to safety concerns. In this study, three different fresh-cutting types (floret (F), quarterly cut floret (QF) and shredded floret (FS)) and four storage stages (0, 1, 2 and 3 day(s)) were designed to detect the bacterial diversity in broccoli. Results showed that the quantity and growth of microorganisms in fresh-cut broccoli were positively correlated with the intensity of fresh-cut damage, and the 97 strains isolated using 16S rRNA gene sequences were mainly classified into four phyla: Proteobacteria, Actinobacteria, Bacteroidetes and Firmicutes. The predominant phylum was Proteobacteria, dominated by Pseudomonas spp. and Acinetobacter spp. Four representative strains of different species were selected to analyze their spoilage potential on fresh-cut broccoli. Pseudomonas spp. had great impacts on the corruption of broccoli, which affected fresh-cut broccoli by metabolizing to produce nitrite and consuming nutrition. Moreover, Comamonas spp. and Acinetobacter spp. also affected the quality of broccoli, but received little attention previously. This study provides a reference for precise bacteriostasis and preservation of fresh-cut vegetables such as broccoli.
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Murphy SI, Chen R, Belias AM, Chen W, Zhang LQ, Sunil S, Bulut E, Li Y, Wiedmann M, Ivanek R. Growth and survival of aerobic and Gram-negative bacteria on fresh spinach in a Chinese supply chain from harvest through distribution and refrigerated storage. Int J Food Microbiol 2022; 370:109639. [DOI: 10.1016/j.ijfoodmicro.2022.109639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 03/09/2022] [Accepted: 03/23/2022] [Indexed: 11/17/2022]
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In vitro Antibiosis of Chlorella vulgaris Extract against the Phytopathogen, Stenotrophomonas maltophilia. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2022. [DOI: 10.22207/jpam.16.1.64] [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 the current study was to evaluate the antibacterial activity of Chlorella vulgaris extracts against Stenotrophomonas maltophilia CSK1 isolated from a diseased cucumber fruit. To this end, water, methanol and ethanol were used separately as solvents to extract the active compounds from the dried Chlorella vulgaris. S. maltophilia CSK1 was identified using the 16S rRNA gene sequencing at 99.93% of identity level. The identity of the bacterial strain CSK1 was confirmed by phylogenetic analyses. CSK1 was clearly clustered with the reference strain, S. maltophilia MTCC 434 (JALV01000036). The antibiosis of the extract against S. maltophilia CSK1 was estimated using agar well diffusion method. Unlike water and ethanolic extracts, the methanolic one exhibited an inhibition of CSK1 (zone of inhibition 13.4 mm), indicating the antimicrobial activity of this extract. No zone of inhibition was formed around ethanolic and water extracts, indicating that both exhibited no-observed effect against the growth of CSK1. This can be attributed to the active constituents in the extract which may varies based on various factors including the polarity of solvent used in the extraction process. The inhibitory effect of the methanolic extract against the S. maltophilia CSK1 obtained from the diseased cucumber fruit could open the door for potential application of such active ingredient within this extract against this bacteria in future.
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Zhang Y, Ding Z, Xie J. Metabolic Effects of Violet Light on Spoilage Bacteria from Fresh-Cut Pakchoi during Postharvest Stage. PLANTS (BASEL, SWITZERLAND) 2022; 11:267. [PMID: 35161246 PMCID: PMC8840685 DOI: 10.3390/plants11030267] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 01/13/2022] [Accepted: 01/13/2022] [Indexed: 06/14/2023]
Abstract
Pakchoi (Brassica rapa L. Chinensis) is an important vegetable in Asia. Pseudomonas palleroniana is one of the specific spoilage organisms (SSOs) of fresh-cut pakchoi. The purpose of this study was to investigate changes to the endogenous metabolic spectrum of violet light (405 nm) with regard to food spoilage bacteria from fresh-cut pakchoi using ultrahigh-performance liquid chromatography-tandem mass spectrometry. In this study, P. palleroniana samples were treated with violet light at 4 °C, and the maximum dose was 133.63 J/cm2. The results revealed that 153 metabolites and 83 pathways significantly changed compared to the control group, which indicated that light treatment may lead to ROS accumulation in cells, inducing oxidative stress and the excessive consumption of ATP. However, the increased content of aromatic amino acids and the decreased anabolism of some amino acids and nucleotides might be a form of self-protection by reducing energy consumption, thus contributing to the improvement of the tolerance of cells to illumination. These results provide new insights into the antibacterial mechanism of P. palleroniana with regard to metabolism.
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Affiliation(s)
- Yuchen Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.Z.); (Z.D.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
| | - Zhaoyang Ding
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.Z.); (Z.D.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.Z.); (Z.D.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
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Zhang Y, Xie J. Effects of 405 nm light‐emitting diode treatment on microbial community on fresh‐cut pakchoi and antimicrobial action against
Pseudomonas reinekei
and
Pseudomonas palleroniana. J Food Saf 2021. [DOI: 10.1111/jfs.12920] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yuchen Zhang
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
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Xu H, Chen Y, Ding S, Qin Y, Jiang L, Zhou H, Deng F, Wang R. Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15224] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Haishan Xu
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha 410125 China
| | - Yuyu Chen
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha 410125 China
| | - Yeyou Qin
- Hunan Tantanxiang Biotechnology Co Ltd, Changsha 410128 China
| | - Liwen Jiang
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Hui Zhou
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Fangming Deng
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Rongrong Wang
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
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15
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Lin Y, Lai D, Wang D, Zhou F, Tan BK, Zhang Z, Hu J, Lin S. Application of curcumin-mediated antibacterial photodynamic technology for preservation of fresh Tremella Fuciformis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111657] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Kim U, Kim JH, Oh SW. Review of multi-species biofilm formation from foodborne pathogens: multi-species biofilms and removal methodology. Crit Rev Food Sci Nutr 2021; 62:5783-5793. [PMID: 33663287 DOI: 10.1080/10408398.2021.1892585] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Multi-species biofilms are ubiquitous worldwide and are a concern in the food industry. Multi-species biofilms have a higher resistance to antimicrobial therapies than mono-species biofilms. In addition, multi-species biofilms can cause severe foodborne diseases. To remove multi-species biofilms, controlling the formation process of extracellular polymeric substances (EPS) and quorum sensing (QS) effects is essential. EPS disruption, inhibition of QS, and disinfection have been utilized to remove multi-species biofilms. This review presents information on the formation and novel removal methods for multi-species biofilms.
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Affiliation(s)
- Unji Kim
- Department of Food and Nutrition, Kookmin University, Seoul, Korea
| | - Jin-Hee Kim
- Department of Food and Nutrition, Kookmin University, Seoul, Korea
| | - Se-Wook Oh
- Department of Food and Nutrition, Kookmin University, Seoul, Korea
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17
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Dakwa V, Powell S, Eyles A, Gracie A, Tamplin M, Ross T. Effect of peroxyacetic acid treatment and bruising on the bacterial community and shelf-life of baby spinach. Int J Food Microbiol 2021; 343:109086. [PMID: 33631605 DOI: 10.1016/j.ijfoodmicro.2021.109086] [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: 10/17/2020] [Revised: 01/25/2021] [Accepted: 01/27/2021] [Indexed: 10/22/2022]
Abstract
The importance of leaf integrity, i.e. the effects of bruising (mechanical damage), and sanitisation with peroxyacetic acid (PAA) on bacterial communities of ready-to-eat baby spinach remains unclear. Two shelf-life studies were conducted at 4 °C to investigate the effect of bruising and sanitisation on the growth of spoilage microorganisms. In the first experiment, both bruising treatments (100% and 40% of leaves) halved shelf life to 12 d, whereas intact leaves had a shelf-life of 23 d. Bruising had no influence on bacterial diversity during shelf-life, though some differences in the relative abundance of minor genera were observed. Pseudomonas and Pantoea were the most dominant bacterial genera, regardless of bruising treatment. High throughput amplicon sequencing also identified other spoilage bacteria including Chryseobacterium, Stenotrophomonas, Bacillus, Sphingobacterium, Erwinia and Flavobacterium. In the second experiment, washing of intact baby spinach with a sanitiser (80 mg/L: PAA) reduced microbial load as determined by aerobic plate count but did not immediately affect the presence/relative abundance of most of the genera of spoilage bacteria observed. During shelf-life, the bacterial diversity of sanitised leaves was significantly lower than on water-washed leaves. Although sanitisation resulted in a higher initial log reduction in microbial load compared to control (portable tap water), sanitisation did not extend the shelf life of baby spinach (23 d). Sanitised spinach had reduced bacterial diversity however, by the end of shelf life, both sanitised and water-washed spinach was dominated by Pseudomonas and Pantoea spoilage bacteria. This study demonstrated for the first time that the shorter shelf life of bruised leaves was related to faster microbial growth rather than changes in bacterial diversity or community composition.
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Affiliation(s)
- Vongai Dakwa
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| | - Shane Powell
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| | - Alieta Eyles
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| | - Alistair Gracie
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| | - Mark Tamplin
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| | - Tom Ross
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
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18
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Rosberg AK, Darlison J, Mogren L, Alsanius BW. Commercial wash of leafy vegetables do not significantly decrease bacterial load but leads to shifts in bacterial species composition. Food Microbiol 2020; 94:103667. [PMID: 33279090 DOI: 10.1016/j.fm.2020.103667] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Revised: 10/20/2020] [Accepted: 10/21/2020] [Indexed: 11/18/2022]
Abstract
Production of leafy vegetables for the "Ready-to-eat"-market has vastly increased the last 20 years, and consumption of these minimally processed vegetables has led to outbreaks of food-borne diseases. Contamination of leafy vegetables can occur throughout the production chain, and therefore washing of the produce has become a standard in commercial processing. This study explores the bacterial communities of spinach (Spinacia oleracea) and rocket (Diplotaxis tenuifolia) in a commercial setting in order to identify potential contamination events, and to investigate effects on bacterial load by commercial processing. Samples were taken in field, after washing of the produce and at the end of shelf-life. This study found that the bacterial community composition and diversity changed significantly from the first harvest to the end of shelf-life, where the core microbiome from the first to the last sampling constituted <2% of all OTUs. While washing of the produce had no reducing effect on bacterial load compared to unwashed, washing led to a change in species composition. As the leaves entered the cold chain after harvest, a rise was seen in the relative abundance of spoilage bacteria. E. coli was detected after the washing indicating issues of cross-contamination in the wash water.
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Affiliation(s)
- Anna Karin Rosberg
- Swedish University of Agricultural Sciences, Department of Biosystems and Technology, Microbial Horticulture Laboratory, P.O. Box 103, SE-230 53, Alnarp, Sweden.
| | - Julia Darlison
- Swedish University of Agricultural Sciences, Department of Biosystems and Technology, Microbial Horticulture Laboratory, P.O. Box 103, SE-230 53, Alnarp, Sweden
| | - Lars Mogren
- Swedish University of Agricultural Sciences, Department of Biosystems and Technology, Microbial Horticulture Laboratory, P.O. Box 103, SE-230 53, Alnarp, Sweden
| | - Beatrix Waechter Alsanius
- Swedish University of Agricultural Sciences, Department of Biosystems and Technology, Microbial Horticulture Laboratory, P.O. Box 103, SE-230 53, Alnarp, Sweden
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19
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Wei J, Zhang Y, Wang X, Chen H, Yuan Y, Yue T. Distribution of cold‐resistant bacteria in quick‐frozen dumpling and its inhibition by different antibacterial agents. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Jianping Wei
- College of Food Science and Engineering Northwest A&F University Yangling China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products (Yangling) Ministry of Agriculture Yangling China
- National Engineering Research Center of Agriculture Integration Test (Yangling) Yangling China
| | - Yuxiang Zhang
- College of Food Science and Engineering Northwest A&F University Yangling China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products (Yangling) Ministry of Agriculture Yangling China
- National Engineering Research Center of Agriculture Integration Test (Yangling) Yangling China
| | - Xin Wang
- College of Food Science and Engineering Northwest A&F University Yangling China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products (Yangling) Ministry of Agriculture Yangling China
- National Engineering Research Center of Agriculture Integration Test (Yangling) Yangling China
| | - Hong Chen
- College of Food Science and Engineering Northwest A&F University Yangling China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products (Yangling) Ministry of Agriculture Yangling China
- National Engineering Research Center of Agriculture Integration Test (Yangling) Yangling China
| | - Yahong Yuan
- College of Food Science and Engineering Northwest A&F University Yangling China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products (Yangling) Ministry of Agriculture Yangling China
- National Engineering Research Center of Agriculture Integration Test (Yangling) Yangling China
| | - Tianli Yue
- College of Food Science and Engineering Northwest A&F University Yangling China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products (Yangling) Ministry of Agriculture Yangling China
- National Engineering Research Center of Agriculture Integration Test (Yangling) Yangling China
- College of Food Science and Technology Northwest University Xi'an China
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20
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Antibacterial activity of essential oils against Stenotrophomonas maltophilia and the effect of citral on cell membrane. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108667] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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21
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Zhang Y, Wei J, Qiu Y, Niu C, Song Z, Yuan Y, Yue T. Structure-Dependent Inhibition of Stenotrophomonas maltophilia by Polyphenol and Its Impact on Cell Membrane. Front Microbiol 2019; 10:2646. [PMID: 31798564 PMCID: PMC6863799 DOI: 10.3389/fmicb.2019.02646] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Accepted: 10/30/2019] [Indexed: 11/16/2022] Open
Abstract
As natural occurring antimicrobial substances, phenolic compounds have been used to inhibit various bacteria. Stenotrophomonas maltophilia 4–1, a strain isolated from food, exhibited spoilage potential in vitro with proteolysis and lipolysis at 25°C. The present study evaluated the antibacterial properties of 13 polyphenols on S. maltophilia 4–1, and selected 6 compounds (ferulic acid, p-coumaric acid, caffeic acid, chlorogenic acid, (−)-epigallocatechin, and phloretin) for binary combination treatments. The results revealed that antibacterial activities of polyphenols were structure-dependent, and cinnamic acid showed strong inhibitory effects, with a minimum inhibitory concentration (MIC) of 0.125 mg/mL. Importantly, we did not observe any obvious synergistic effects across all binary combinations. The antibacterial mechanism of cinnamic acid was related to membrane damage, caused by the loss of cell membrane integrity and alteration of cell morphology. These findings suggest that cinnamic acid is a promising candidate for the control of spoilage bacteria in food.
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Affiliation(s)
- Yuxiang Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Jianping Wei
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Yue Qiu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Chen Niu
- College of Food Science and Technology, Northwest University, Xi'an, China
| | - Zihan Song
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test, Yangling, China.,College of Food Science and Technology, Northwest University, Xi'an, China
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22
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Quorum sensing in food spoilage and natural-based strategies for its inhibition. Food Res Int 2019; 127:108754. [PMID: 31882100 DOI: 10.1016/j.foodres.2019.108754] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 09/27/2019] [Accepted: 10/13/2019] [Indexed: 10/25/2022]
Abstract
Food can harbor a variety of microorganisms including spoilage and pathogenic bacteria. Many bacterial processes, including production of degrading enzymes, virulence factors, and biofilm formation are known to depend on cell density through a process called quorum sensing (QS), in which cells communicate by synthesizing, detecting and reacting to small diffusible signaling molecules - autoinducers (AI). The disruption of QS could decisively contribute to control the expression of many harmful bacterial phenotypes. Several quorum sensing inhibitors (QSI) have been extensively studied, being many of them of natural origin. This review provides an analysis on the role of QS in food spoilage and biofilm formation within the food industry. QSI from natural sources are also reviewed towards their putative future applications to prolong shelf life of food products and decrease foodborne pathogenicity.
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23
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Keshri J, Krouptiski Y, Abu-Fani L, Achmon Y, Bauer TS, Zarka O, Maler I, Pinto R, Sela Saldinger S. Dynamics of bacterial communities in alfalfa and mung bean sprouts during refrigerated conditions. Food Microbiol 2019; 84:103261. [PMID: 31421775 DOI: 10.1016/j.fm.2019.103261] [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: 09/21/2018] [Revised: 06/07/2019] [Accepted: 07/05/2019] [Indexed: 02/08/2023]
Abstract
Sprouts are considered a healthy ready-to-eat food and has gained popularity in recent years. The objective of the present study was to determine the dynamics of sprouts' microbiome during cold storage to the end of their shelf-life at home. The microbiological quality of fresh alfalfa (Medicago sativa) and mung bean (Vigna radiata) sprouts from two commercial brands was tested and the number of APC ranges from 5.0 to 8.7 log CFU/g in alfalfa and 6.7 to 9.3 log CFU/g in mung bean sprouts. In the case of alfalfa, but not mung beans, there were differences in the mean numbers of APC between the two brands. The number of coliform bacteria ranges from 4.3 to 7.7 log CFU/g in alfalfa and 4.1 to 8.1 log CFU/g in mung bean sprouts. Four independent batches of sprouts were used for DNA preparation and were sampled immediately after purchase and once a week during subsequent storage in refrigerator until the end of their shelf-life. Microbial population of the sprouts was determined using next generation sequencing of 16S rRNA amplicons. Alfalfa sprouts were dominated by Pseudomonas throughout the storage time with relative abundance of >60% at 3 weeks. Fresh mung bean sprouts were dominated by both Pseudomonas and Pantoea, but Pantoea became the dominant taxa after 2 weeks of storage, with >46% of relative abundance. The bacterial communities associated with sprouts were largely dependent on the sprout type, and less dependent on the brand. The species richness and diversity declined during storage and the development of spoilage. Among the 160 genera identified on sprouts, 23 were reported to contain known spoilage-associated species and 30 genera comprise potential human pathogenic species. This study provides new insight into the microbiome dynamics of alfalfa and mung bean sprouts during cold storage.
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Affiliation(s)
- Jitendra Keshri
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel; College of Veterinary Medicine, Western University of Health Sciences, Pomona, CA, 91766, USA
| | - Yulia Krouptiski
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel
| | - Lareen Abu-Fani
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel
| | - Ygal Achmon
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel; Department of Biotechnology and Food Engineering, Guangdong Technion Israel Institute of Technology, Shantou, China
| | - Tal Stern Bauer
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel; Department of Biochemistry and Food Science, Hebrew University of Jerusalem, Israel
| | - Omri Zarka
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel
| | - Ilana Maler
- The Laboratory of Food Microbiology, Kimron Veterinary Institute, P.O. Box 12, Bet Dagan, 50250, Israel
| | - Riky Pinto
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel
| | - Shlomo Sela Saldinger
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel.
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24
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Zhang Y, Kong J, Xie Y, Guo Y, Yu H, Cheng Y, Qian H, Shi R, Yao W. Quorum-sensing inhibition by hexanal in biofilms formed by Erwinia carotovora and Pseudomonas fluorescens. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.023] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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25
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Xylia P, Botsaris G, Chrysargyris A, Skandamis P, Tzortzakis N. Variation of microbial load and biochemical activity of ready-to-eat salads in Cyprus as affected by vegetable type, season, and producer. Food Microbiol 2019; 83:200-210. [PMID: 31202414 DOI: 10.1016/j.fm.2019.05.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 04/15/2019] [Accepted: 05/24/2019] [Indexed: 10/26/2022]
Abstract
Fresh vegetables are important components of an everyday balanced diet making ready to-eat-salads (RTE) a commodity widely consumed. However, in the past few years these products have been linked with outbreaks of salmonellosis and listeriosis; thus the continuous investigation of their safety is an essential requirement. A total of 216 samples of ready-to-eat salads from the Cypriot market were analysed to determine the microbiological quality and safety, along with physicochemical attributes of the salads and identify possible correlations between them. The samples were randomly collected from four retail outlets and correspond to five different salad producing companies. Furthermore, the effects of season, salad producer and type of salad and/or their interactions with the tested parameters were investigated. The results revealed that the higher microbial load among seasons was observed in samples collected during spring. Escherichia coli was found in 11.57% of samples and 2.62% of isolates were found to be able to produce extended spectrum β-lactamase (ESBL). All samples were found negative for Salmonella enterica, whereas Listeria monocytogenes was present in 3.70% of samples. Higher levels of spoilage bacteria (lactic acid bacteria and Pseudomonas spp.) were detected during winter and spring. Additionally, the %CO2 production was affected by the type of salad, while the interaction between producer and type of salad, affected total phenolic content and antioxidant activity of samples. A positive correlation of phenols and antioxidants with the presence of Staphylococcus spp., Pseudomonas spp., E. coli and Bacillus cereus was observed, suggesting that excessive handling increases microbial load and plant stress.
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Affiliation(s)
- Panayiota Xylia
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - George Botsaris
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - Antonios Chrysargyris
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - Panagiotis Skandamis
- Faculty of Food Science & Technology, Agricultural University of Athens, Athens, Greece
| | - Nikos Tzortzakis
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus.
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26
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Dharmarha V, Guron G, Boyer RR, Niemira BA, Pruden A, Strawn LK, Ponder MA. Gamma Irradiation Influences the Survival and Regrowth of Antibiotic-Resistant Bacteria and Antibiotic-Resistance Genes on Romaine Lettuce. Front Microbiol 2019; 10:710. [PMID: 31024491 PMCID: PMC6465624 DOI: 10.3389/fmicb.2019.00710] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Accepted: 03/21/2019] [Indexed: 02/01/2023] Open
Abstract
Contamination of romaine lettuce with human pathogens, antibiotic-resistant bacteria (ARB), and antibiotic resistance genes (ARGs) occurs during production. Post-harvest interventions are emplaced to mitigate pathogens, but could also mitigate ARB and ARGs on vegetables. The objective of this research was to determine changes to lettuce phyllosphere microbiota, inoculated ARB, and the resistome (profile of ARGs) following washing with a sanitizer, gamma irradiation, and cold storage. To simulate potential sources of pre-harvest contamination, romaine lettuce leaves were inoculated with compost slurry containing antibiotic-resistant strains of pathogenic (Escherichia coli O157:H7) and representative of spoilage bacteria (Pseudomonas aeruginosa). Various combinations of washing with sodium hypochlorite (50 ppm free chlorine), packaging under modified atmosphere (98% nitrogen), irradiating (1.0 kGy) and storing at 4°C for 1 day versus 14 days were compared. Effects of post-harvest treatments on the resistome were profiled by shotgun metagenomic sequencing. Bacterial 16S rRNA gene amplicon sequencing was performed to determine changes to the phyllosphere microbiota. Survival and regrowth of inoculated ARB were evaluated by enumeration on selective media. Washing lettuce in water containing sanitizer was associated with reduced abundance of ARG classes that confer resistance to glycopeptides, β-lactams, phenicols, and sulfonamides (Wilcoxon, p < 0.05). Washing followed by irradiation resulted in a different resistome chiefly due to reductions in multidrug, triclosan, polymyxin, β-lactam, and quinolone ARG classes (Wilcoxon, p < 0.05). Irradiation followed by storage at 4°C for 14 days led to distinct changes to the β-diversity of the host bacteria of ARGs compared to 1 day after treatment (ANOSIM, R = 0.331; p = 0.003). Storage of washed and irradiated lettuce at 4°C for 14 days increased the relative abundance of Pseudomonadaceae and Carnobacteriaceae (Wilcoxon, p < 0.05), two groups whose presence correlated with detection of 10 ARG classes on the lettuce phyllosphere (p < 0.05). Irradiation resulted in a significant reduction (∼3.5 log CFU/g) of inoculated strains of E. coli O157:H7 and P. aeruginosa (ANOVA, p < 0.05). Results indicate that washing, irradiation and storage of modified atmosphere packaged lettuce at 4°C are effective strategies to reduce antibiotic-resistant E. coli O157:H7 and P. aeruginosa and relative abundance of various ARG classes.
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Affiliation(s)
- Vaishali Dharmarha
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States
| | - Giselle Guron
- Department of Civil and Environmental Engineering, Virginia Tech, Blacksburg, VA, United States
| | - Renee R. Boyer
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States
| | - Brendan A. Niemira
- Food Safety and Intervention Technologies Research Unit, USDA-ARS Eastern Regional Research Center, Wyndmoor, PA, United States
| | - Amy Pruden
- Department of Civil and Environmental Engineering, Virginia Tech, Blacksburg, VA, United States
| | - Laura K. Strawn
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States
| | - Monica A. Ponder
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States
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27
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Impact of weather conditions, leaf age and irrigation water disinfection on the major epiphytic bacterial genera of baby spinach grown in an open field. Food Microbiol 2018; 78:46-52. [PMID: 30497607 DOI: 10.1016/j.fm.2018.09.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2018] [Revised: 08/27/2018] [Accepted: 09/24/2018] [Indexed: 12/21/2022]
Abstract
The effects of factors such as weather conditions, leaf age and irrigation water disinfection on the main bacterial genera (total bacterial, Enterobacteriaceae and Pseudomonas) of baby spinach were studied. Culture-dependent and independent quantification techniques were compared. Cultivation was carried out over two consecutive trials in commercial open field divided in two plots: 1) baby spinach irrigated with untreated surface water and 2) baby spinach irrigated with chlorine dioxide (ClO2) treated water. In all the cases, higher concentrations of bacteria were detected using molecular quantification in comparison with culture dependent techniques. Based on the obtained results, wind speed, solar radiation and relative humidity seem to have an impact on the levels of total bacterial, Enterobacteriaceae and Pseudomonas during cultivation of baby spinach. However, further studies would be needed to confirm this tendency. Water disinfection treatments (ClO2), when applied to irrigation water, impacted differently the bacterial genera evaluated in the present study. Thus, although no significant effects were observed in total bacterial enumerations of baby spinach irrigated with ClO2 treated water; significant reductions were detected in Enterobacteriaceae (19%) and Pseudomonas spp. (14%) levels. These results were also confirmed using specific culture-dependent methods. On the other hand, leaf age did not influence the levels of the main bacterial genera of baby spinach. Considering that, a large proportion of foodborne and pathogenic bacteria associated to fresh produce belong to the Enterobacteriaceae family and Pseudomonas genera, reductions in these bacterial groups could be beneficial. However, these groups are very diverse, making difficult to link the measurement of Enterobacteriaceae and Pseudomonas levels with the presence/abundance of potential pathogenic and spoilage microorganisms.
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28
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Nahar S, Mizan MFR, Ha AJW, Ha SD. Advances and Future Prospects of Enzyme-Based Biofilm Prevention Approaches in the Food Industry. Compr Rev Food Sci Food Saf 2018; 17:1484-1502. [DOI: 10.1111/1541-4337.12382] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 06/22/2018] [Accepted: 06/27/2018] [Indexed: 12/21/2022]
Affiliation(s)
- Shamsun Nahar
- Dept. of Food Science and Technology; Chung-Ang Univ.; Anseong Gyeonggi-Do 456-756 Republic of Korea
| | | | - Angela Jie-won Ha
- Dept. of Food Science and Technology; Chung-Ang Univ.; Anseong Gyeonggi-Do 456-756 Republic of Korea
| | - Sang-Do Ha
- Dept. of Food Science and Technology; Chung-Ang Univ.; Anseong Gyeonggi-Do 456-756 Republic of Korea
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29
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Truchado P, Gil MI, Suslow T, Allende A. Impact of chlorine dioxide disinfection of irrigation water on the epiphytic bacterial community of baby spinach and underlying soil. PLoS One 2018; 13:e0199291. [PMID: 30020939 PMCID: PMC6051574 DOI: 10.1371/journal.pone.0199291] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Accepted: 06/05/2018] [Indexed: 12/13/2022] Open
Abstract
The contamination of pathogenic bacteria through irrigation water is a recognized risk factor for fresh produce. Irrigation water disinfection is an intervention strategy that could be applied to reduce the probability of microbiological contamination of crops. Disinfection treatments should be applied ensuring minimum effective doses, which are efficient in inhibiting the microbial contamination while avoiding formation and accumulation of chemical residues. Among disinfection technologies available for growers, chlorine dioxide (ClO2) represents, after sodium hypochlorite, an alternative disinfection treatment, which is commercially applied by growers in the USA and Spain. However, in most of the cases, the suitability of this treatment has been tested against pathogenic bacteria and low attention have been given to the impact of chemical residues on the bacterial community of the vegetable tissue. The aim of this study was to (i) to evaluate the continual application of chlorine dioxide (ClO2) as a water disinfection treatment of irrigation water during baby spinach growth in commercial production open fields, and (ii) to determine the subsequent impact of these treatments on the bacterial communities in water, soil, and baby spinach. To gain insight into the changes in the bacterial community elicited by ClO2, samples of treated and untreated irrigation water as well as the irrigated soil and baby spinach were analyzed using Miseq® Illumina sequencing platform. Next generation sequencing and multivariate statistical analysis revealed that ClO2 treatment of irrigation water did not affect the diversity of the bacterial community of water, soil and crop, but significant differences were observed in the relative abundance of specific bacterial genera. This demonstrates the different susceptibility of the bacteria genera to the ClO2 treatment. Based on the obtained results it can be concluded that the phyllosphere bacterial community of baby spinach was more influenced by the soil bacteria community rather than that of irrigation water. In the case of baby spinach, the use of low residual ClO2 concentrations (approx. 0.25 mg/L) to treat irrigation water decreased the relative abundance of Pseudomonaceae (2.28-fold) and Enterobacteriaceae (2.5-fold) when comparing treated versus untreated baby spinach. Members of these two bacterial families are responsible for food spoilage and foodborne illnesses. Therefore, a reduction of these bacterial families might be beneficial for the crop and for food safety. In general it can be concluded that the constant application of ClO2 as a disinfection treatment for irrigation water only caused changes in two bacterial families of the baby spinach and soil microbiota, without affecting the major phyla and classes. The significance of these changes in the bacterial community should be further evaluated.
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Affiliation(s)
- Pilar Truchado
- Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, Campus Universitario de Espinardo, Murcia, Spain
| | - María Isabel Gil
- Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, Campus Universitario de Espinardo, Murcia, Spain
| | - Trevor Suslow
- Department of Plant Science, University of California, One Shields Avenue, Mann Laboratory, Davis, CA, United States of America
| | - Ana Allende
- Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, Campus Universitario de Espinardo, Murcia, Spain
- * E-mail:
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Zhang Y, Kong J, Xie Y, Guo Y, Cheng Y, Qian H, Yao W. Essential oil components inhibit biofilm formation in Erwinia carotovora and Pseudomonas fluorescens via anti-quorum sensing activity. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.027] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Zhang Y, Kong J, Huang F, Xie Y, Guo Y, Cheng Y, Qian H, Yao W. Hexanal as a QS inhibitor of extracellular enzyme activity of Erwinia carotovora and Pseudomonas fluorescens and its application in vegetables. Food Chem 2018; 255:1-7. [PMID: 29571454 DOI: 10.1016/j.foodchem.2018.02.038] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2017] [Revised: 02/06/2018] [Accepted: 02/08/2018] [Indexed: 01/16/2023]
Abstract
To prevent the postharvest disease of Chinese cabbage and lettuce, hexanal was used as a control measure to inhibit N-acyl homoserine lactone (AHL) production and extracellular enzymes regulated by quorum-sensing (QS) in their main spoilage strains of Erwinia carotovora and Pseudomonas fluorescens. Firstly, the QS inhibition of hexanal was verified by significantly inhibiting violacein production (p < 0.05) in Chromobacterium violaceum CV026 at sub-MICs. β-Galactosidase activities which reflected AHL production, were significantly inhibited by hexanal, its inhibitory effect was concentration-dependent under minimal inhibitory concentration (MIC) (p < 0.05). The detected extracellular enzymes activities decreased with the increase of hexanal concentration (p < 0.05), including cellulase, xylanase, pectate lyase, polygalacturonase, and protease. Chinese cabbage soft rot and lettuce leaf scorch could be significantly inhibited by hexanal (p < 0.05) without any phytotoxicity effect, the 1/2 MIC of hexanal showed the best inhibitory effect. And all the above effects showed a dose-dependent. A novel preservation technique in reducing the loss of vegetables due to spoilage based on the QS inhibitor was developed.
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Affiliation(s)
- Ying Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Jie Kong
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Fei Huang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
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Rao Y, Qian Y, She X, Yang J, He P, Jiang Y, Wang M, Xiang W. Pellicle formation, microbial succession and lactic acid utilisation during the aerobic deteriorating process of Sichuan pickle. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13652] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yu Rao
- School of Food Science and Bioengineering; Xihua University; Chengdu 610039 China
| | - Yang Qian
- School of Food Science and Bioengineering; Xihua University; Chengdu 610039 China
| | - Xiao She
- School of Food Science and Bioengineering; Xihua University; Chengdu 610039 China
| | - Jiantao Yang
- School of Food Science and Bioengineering; Xihua University; Chengdu 610039 China
| | - Penghui He
- School of Food Science and Bioengineering; Xihua University; Chengdu 610039 China
| | - Yunlu Jiang
- School of Food Science and Bioengineering; Xihua University; Chengdu 610039 China
| | - Meng Wang
- School of Food Science and Bioengineering; Xihua University; Chengdu 610039 China
| | - Wenliang Xiang
- School of Food Science and Bioengineering; Xihua University; Chengdu 610039 China
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Grande Burgos MJ, López Aguayo MDC, Pérez Pulido R, Galvez A, Lucas R. Analysis of the microbiota of refrigerated chopped parsley after treatments with a coating containing enterocin AS-48 or by high-hydrostatic pressure. Food Res Int 2017; 99:91-97. [DOI: 10.1016/j.foodres.2017.05.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2017] [Revised: 05/17/2017] [Accepted: 05/18/2017] [Indexed: 12/26/2022]
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Hoel S, Jakobsen A, Vadstein O. Effects of storage temperature on bacterial growth rates and community structure in fresh retail sushi. J Appl Microbiol 2017; 123:698-709. [DOI: 10.1111/jam.13527] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 05/23/2017] [Accepted: 06/18/2017] [Indexed: 11/28/2022]
Affiliation(s)
- S. Hoel
- Department of Biotechnology and Food Science; NTNU - Norwegian University of Science and Technology; Trondheim Norway
| | - A.N. Jakobsen
- Department of Biotechnology and Food Science; NTNU - Norwegian University of Science and Technology; Trondheim Norway
| | - O. Vadstein
- Department of Biotechnology and Food Science; NTNU - Norwegian University of Science and Technology; Trondheim Norway
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Biofilms formed by microbiota recovered from fresh produce: Bacterial biodiversity, and inactivation by benzalkonium chloride and enterocin AS-48. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.033] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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36
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Caldera L, Franzetti L, Van Coillie E, De Vos P, Stragier P, De Block J, Heyndrickx M. Identification, enzymatic spoilage characterization and proteolytic activity quantification of Pseudomonas spp. isolated from different foods. Food Microbiol 2016. [DOI: 10.1016/j.fm.2015.10.004] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Nübling S, Schmidt H, Weiss A. Variation of the Pseudomonas community structure on oak leaf lettuce during storage detected by culture-dependent and -independent methods. Int J Food Microbiol 2016; 216:95-103. [PMID: 26425802 DOI: 10.1016/j.ijfoodmicro.2015.09.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2015] [Revised: 08/20/2015] [Accepted: 09/10/2015] [Indexed: 11/29/2022]
Abstract
The genus Pseudomonas plays an important role in the lettuce leaf microbiota and certain species can induce spoilage. The aim of this study was to investigate the occurrence and diversity of Pseudomonas spp. on oak leaf lettuce and to follow their community shift during a six day cold storage with culture-dependent and culture-independent methods. In total, 21 analysed partial Pseudomonas 16S rRNA gene sequences matched closely (> 98.3%) to the different reference strain sequences, which were distributed among 13 different phylogenetic groups or subgroups within the genus Pseudomonas. It could be shown that all detected Pseudomonas species belonged to the P. fluorescens lineage. In the culture-dependent analysis, 73% of the isolates at day 0 and 79% of the isolates at day 6 belonged to the P. fluorescens subgroup. The second most frequent group, with 12% of the isolates, was the P. koreensis subgroup. This subgroup was only detected at day 0. In the culture-independent analysis the P. fluorescens subgroup and P. extremaustralis could not be differentiated by RFLP. Both groups were most abundant and amounted to approximately 46% at day 0 and 79% at day 6. The phytopathogenic species P. salmonii, P. viridiflava and P. marginalis increased during storage. Both approaches identified the P. fluorescens group as the main phylogenetic group. The results of the present study suggest that pseudomonads found by plating methods indeed represent the most abundant part of the Pseudomonas community on oak leaf lettuce.
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Affiliation(s)
- Simone Nübling
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany.
| | - Herbert Schmidt
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany.
| | - Agnes Weiss
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany.
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Federico B, Pinto L, Quintieri L, Carito A, Calabrese N, Caputo L. Efficacy of lactoferricin B in controlling ready-to-eat vegetable spoilage caused by Pseudomonas spp. Int J Food Microbiol 2015; 215:179-86. [PMID: 26453993 DOI: 10.1016/j.ijfoodmicro.2015.09.017] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2015] [Revised: 09/07/2015] [Accepted: 09/27/2015] [Indexed: 10/23/2022]
Abstract
The microbial content of plant tissues has been reported to cause the spoilage of ca. 30% of chlorine-disinfected fresh vegetables during cold storage. The aim of this work was to evaluate the efficacy of antimicrobial peptides in controlling microbial vegetable spoilage under cold storage conditions. A total of 48 bacterial isolates were collected from ready-to-eat (RTE) vegetables and identified as belonging to Acinetobacter calcoaceticus, Aeromonas media, Pseudomonas cichorii, Pseudomonas fluorescens, Pseudomonas jessenii, Pseudomonas koreensis, Pseudomonas putida, Pseudomonas simiae and Pseudomonas viridiflava species. Reddish or brownish pigmentation was found when Pseudomonas strains were inoculated in wounds on leaves of Iceberg and Trocadero lettuce and escarole chicory throughout cold storage. Bovine lactoferrin (BLF) and its hydrolysates (LFHs) produced by pepsin, papain and rennin, were assayed in vitro against four Pseudomonas spp. strains selected for their heavy spoiling ability. As the pepsin-LFH showed the strongest antimicrobial effect, subsequent experiments were carried out using the peptide lactoferricin B (LfcinB), well known to be responsible for its antimicrobial activity. LfcinB significantly reduced (P ≤ 0.05) spoilage by a mean of 36% caused by three out of four inoculated spoiler pseudomonads on RTE lettuce leaves after six days of cold storage. The reduction in the extent of spoilage was unrelated to viable cell density in the inoculated wounds. This is the first paper providing direct evidence regarding the application of an antimicrobial peptide to control microbial spoilage affecting RTE leafy vegetables during cold storage.
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Affiliation(s)
- Baruzzi Federico
- Institute of Sciences of Food Production, National Research Council of Italy,G. Amendola 122/O, 70126 Bari, Italy.
| | - Loris Pinto
- Institute of Sciences of Food Production, National Research Council of Italy,G. Amendola 122/O, 70126 Bari, Italy
| | - Laura Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy,G. Amendola 122/O, 70126 Bari, Italy
| | - Antonia Carito
- Institute of Sciences of Food Production, National Research Council of Italy,G. Amendola 122/O, 70126 Bari, Italy
| | - Nicola Calabrese
- Institute of Sciences of Food Production, National Research Council of Italy,G. Amendola 122/O, 70126 Bari, Italy
| | - Leonardo Caputo
- Institute of Sciences of Food Production, National Research Council of Italy,G. Amendola 122/O, 70126 Bari, Italy
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Pinto L, Ippolito A, Baruzzi F. Control of spoiler Pseudomonas spp. on fresh cut vegetables by neutral electrolyzed water. Food Microbiol 2015; 50:102-8. [PMID: 25998822 DOI: 10.1016/j.fm.2015.04.003] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2014] [Revised: 04/01/2015] [Accepted: 04/08/2015] [Indexed: 11/29/2022]
Abstract
In the present study, we evaluated the antimicrobial activity of neutral electrolyzed water (NEW) against 14 strains of spoilage Pseudomonas of fresh cut vegetables under cold storage. The NEW, produced from solutions of potassium and sodium chloride, and sodium bicarbonate developed up to 4000 mg/L of free chlorine, depending on the salt and relative concentration used. The antimicrobial effect of the NEW was evaluated against different bacterial strains at 10(5) cells/ml, with different combinations of free chlorine concentration/contact time; all concentrations above 100 mg/L, regardless of the salt used, were found to be bactericidal already after 2 min. When catalogna chicory and lettuce leaves were dipped for 5 min in diluted NEW, microbial loads of mesophilic bacteria and Enterobacteriaceae were reduced on average of 1.7 log cfu/g. In addition, when lettuce leaves were dipped in a cellular suspension of the spoiler Pseudomonas chicorii I3C strain, diluted NEW was able to reduce Pseudomonas population of about 1.0 log cfu/g. Thanks to its high antimicrobial activity against spoilage microorganisms, and low cost of operation, the application of cycles of electrolysis to the washing water looks as an effective tool in controlling fresh cut vegetable microbial spoilage contamination occurring during washing steps.
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Affiliation(s)
- Loris Pinto
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
| | - Antonio Ippolito
- Department of Soil, Plant and Food Sciences, University of Bari, Via G. Amendola 165/A, 70126 Bari, Italy.
| | - Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
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Remenant B, Jaffrès E, Dousset X, Pilet MF, Zagorec M. Bacterial spoilers of food: Behavior, fitness and functional properties. Food Microbiol 2015; 45:45-53. [DOI: 10.1016/j.fm.2014.03.009] [Citation(s) in RCA: 132] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2014] [Revised: 03/11/2014] [Accepted: 03/13/2014] [Indexed: 01/24/2023]
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41
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Bae YM, Zheng L, Hyun JE, Jung KS, Heu S, Lee SY. Growth Characteristics and Biofilm Formation of Various Spoilage Bacteria Isolated from Fresh Produce. J Food Sci 2014; 79:M2072-80. [DOI: 10.1111/1750-3841.12644] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2014] [Accepted: 08/08/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Young-Min Bae
- Dept. of Food Science and Technology; Chung-Ang Univ; 72-1 Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi-do 456-756 South Korea
| | - Ling Zheng
- Dept. of Food Science and Technology; Chung-Ang Univ; 72-1 Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi-do 456-756 South Korea
| | - Jeong-Eun Hyun
- Dept. of Food Science and Technology; Chung-Ang Univ; 72-1 Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi-do 456-756 South Korea
| | - Kyu-Seok Jung
- Microbial Safety Div; Dept. of Agro-food Safety; Natl. Academy of Agricultural Science Rural Development Administration; Suwon 441-857 Republic of Korea
| | - Sunggi Heu
- Microbial Safety Div; Dept. of Agro-food Safety; Natl. Academy of Agricultural Science Rural Development Administration; Suwon 441-857 Republic of Korea
| | - Sun-Young Lee
- Dept. of Food Science and Technology; Chung-Ang Univ; 72-1 Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi-do 456-756 South Korea
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Lee DH, Kim JB, Lim JA, Han SW, Heu S. Genetic Diversity of Pectobacterium carotovorum subsp. brasiliensis Isolated in Korea. THE PLANT PATHOLOGY JOURNAL 2014; 30:117-24. [PMID: 25288994 PMCID: PMC4174852 DOI: 10.5423/ppj.oa.12.2013.0117] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2013] [Revised: 01/14/2014] [Accepted: 01/14/2014] [Indexed: 05/20/2023]
Abstract
The plant pathogenic bacterial genus Pectobacteirum consists of heterogeneous strains. The P. carotovorum species is a complex strain showing divergent characteristics, and a new subspecies named P. carotovorum subsp. brasiliensis has been identified recently. In this paper, we re-identified the P. carotovorum subsp. brasiliensis isolates from those classified under the subspecies carotovorum and newly isolated P. carotovorum subsp. brasiliensis strains. All isolates were able to produce plant cell-wall degrading enzymes such as pectate lyase, polygalacturonase, cellulase and protease. We used genetic and biochemical methods to examine the diversity of P. carotovorum subsp. brasiliensis isolates, and found genetic diversity within the brasiliensis subsp. isolates in Korea. The restriction fragment length polymorphism analysis based on the recA gene revealed a unique pattern for the brasiliensis subspecies. The Korean brasiliensis subsp. isolates were divided into four clades based on pulsed-field gel electrophoresis. However, correlations between clades and isolated hosts or year could not be found, suggesting that diverse brasiliensis subsp. isolates existed.
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Affiliation(s)
- Dong Hwan Lee
- Division of Microbial Safety, National Academy of Agricultural Science, Rural Development Administration, Suwon 441-707, Korea
| | - Jin-Beom Kim
- Division of Microbial Safety, National Academy of Agricultural Science, Rural Development Administration, Suwon 441-707, Korea
| | - Jeong-A Lim
- Division of Microbial Safety, National Academy of Agricultural Science, Rural Development Administration, Suwon 441-707, Korea
| | - Sang-Wook Han
- Department of Integrative Plant Science, Chung-Ang University, Anseong 456-756, Korea
| | - Sunggi Heu
- Division of Microbial Safety, National Academy of Agricultural Science, Rural Development Administration, Suwon 441-707, Korea
- Corresponding author. Phone) +82-31-290-0455, FAX) +82-31-290-0407, E-mail)
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