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Martins WF, Severo DDS, Longhi DA, de Aragão GMF. Comparison of SYBR® Green qPCR assay and plate count method to describe growth of Weissella viridescens and Leuconostoc mesenteroides in pure and mixed cultivation. Food Microbiol 2024; 119:104452. [PMID: 38225053 DOI: 10.1016/j.fm.2023.104452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 11/28/2023] [Accepted: 12/18/2023] [Indexed: 01/17/2024]
Abstract
The current study was conducted to statistically compare the SYBR® Green quantitative polymerase chain reaction (qPCR) assay and the conventional plate counting (PC) method to construct growth curves of a cocktail of Weissella viridescens in pure culture under different isothermal storage conditions (4, 8, 14, and 30 °C) and in mixed culture with Leuconostoc mesenteroides at 8 °C. The efficiency and specificity of the qPCR standard curves were confirmed, and both methods were adequate to quantify the growth kinetics of W. viridescens at all isothermal temperatures, demonstrating a good correlation and agreement. The efficiencies of the standard curves varied between 98% and 102%. The SYBR® Green qPCR assay was also able to differentiate the growth curves of W. viridescens and L. mesenteroides in the mixed culture at 8 °C. Additionally, the SYBR® Green qPCR method was considered a faster and more sensitive alternative to construct growth curves under different isothermal conditions and differentiate morphologically similar lactic acid bacteria. Overall, the results suggest that the SYBR® Green qPCR method is a reliable and efficient tool to study microbial growth kinetics in pure and mixed cultures.
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Affiliation(s)
- Wiaslan Figueiredo Martins
- Department of Food Technology, Goiano Federal Institute of Education, Science, and Technology, IF Goiano/Morrinhos Campus, Zip Code 75650-000, Morrinhos, GO, Brazil; Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, Zip Code 88040-900, Florianopolis, SC, Brazil.
| | - Danielle de Sousa Severo
- Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, Zip Code 88040-900, Florianopolis, SC, Brazil
| | - Daniel Angelo Longhi
- LaBeM - Laboratory of Bioactives and Microbiology, School of Food Engineering, Federal University of Paraná, UFPR/Jandaia do Sul Campus, Zip Code 86900-000, Jandaia do Sul, PR, Brazil
| | - Gláucia Maria Falcão de Aragão
- Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, Zip Code 88040-900, Florianopolis, SC, Brazil
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Paganini CC, Longhi DA, de Aragão GMF, Carciofi BAM. Modeling the Inactivation, Survival, and Growth of Salmonella enterica under Osmotic Stress Considering Inoculum Phase and Serotype. J Appl Microbiol 2022; 132:3973-3986. [PMID: 35262283 DOI: 10.1111/jam.15515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 02/21/2022] [Accepted: 03/02/2022] [Indexed: 11/29/2022]
Abstract
AIMS This study evaluated the behaviour of the Salmonella enterica serotypes in osmotically-stressful BHI broth (0.940 ≤ aw ≤ 0.960), assessing inoculum from two stages of the bacterial life cycle (exponential and stationary) and two temperatures (25 and 35 °C). METHODS AND RESULTS Four S. enterica serotypes (Typhimurium, Enteritidis, Heidelberg, and Minnesota) were grown in stressful BHI at 25 °C. A mathematical model was proposed for describing the total microbial count as the sum of two subpopulations, inactivating and surviving-then-growing. When submitted to aw of 0.950 and 0.960, all strains showed a decreased count, followed by a period of unchanged count and then exponential growth (Phoenix Phenomenon). Strains inoculated at aw = 0.940 and 0.945 showed inactivation kinetics only. Cells cultivated at 25 °C and inoculated from the exponential phase were the most reactive to the osmotic stress, showing a higher initial population reduction and shorter adaptation period. The proposed model described the inactivation data and the Phoenix Phenomenon accurately. CONCLUSIONS The results quantified the complex response of S. enterica to the osmotic environment in detail, depending on the inoculum characteristic and serotype evaluated. SIGNIFICANCE AND IMPACT OF STUDY Quantifying these differences is truly relevant to food safety and improves risk analysis.
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Affiliation(s)
- Camila Casagrande Paganini
- Department of Chemical and Food Engineering. Federal University of Santa Catarina - UFSC. Florianópolis, SC, Brazil
| | - Daniel Angelo Longhi
- Federal University of Paraná - UFPR. School of Food Engineering. Jandaia do Sul, PR, Brazil
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Cardoso de Vasconcelos E, Gomes Ferreira MJ, Clecia de Sousa Menezes R, Rodrigues Muniz C, Morais Ribeiro da Silva L, Altina Teixeira de Figueiredo E, Maria Falcão de Aragão G. Potencial bioativo, antioxidante e antimicrobiano do extrato aquoso do processo de extração do óleo essencial de folhas de Croton blanchetianus Baill. Sci Plena 2022. [DOI: 10.14808/sci.plena.2021.121501] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
O Croton blanchetianus Baill, conhecido como marmeleiro, é rico em metabólitos secundários, como alcalóides e terpenos, que podem apresentar efeitos biológicos. Desta forma, este estudo teve como objetivo avaliar o potencial bioativo, antioxidante e antimicrobiano dos extratos aquosos resultantes do processo de extração do óleo essencial das folhas frescas e secas do C. blanchetianus. O óleo essencial foi extraído por hidrodestilação e posteriormente o extrato aquoso foi coletado e liofilizado, sendo submetido às análises. A determinação da Concentração Inibitória Mínima e Concentração Bactericida Mínima contra bactérias patogênicas de interesse em alimentos (Staphylococcus aureus, Listeria monocytogenes, Salmonella Enteritidis e Escherichia coli) foi realizada pelo método de microdiluição. O efeito dos extratos aquosos sobre as células bacterianas foi avaliado por imagens de microscopia eletrônica de transmissão. A avaliação da atividade antioxidante foi determinada pelo método ABTS e DPPH. O extrato aquoso das folhas frescas apresentou maiores teores de flavonoides e atividade antioxidante por ABTS em comparação com o extrato de folhas secas. Os compostos fenólicos, taninos e a atividade antioxidante pelo método DPPH não diferiram significativamente entre ambos os tipos de folhas. Ambos os extratos aquosos apresentaram atividade antimicrobiana apenas sobre as bactérias Gram-positivas (S. aureus e L. monocytogenes). Foram observadas alterações celulares em S. aureus e L. monocytogenes sob ação do extrato aquoso de folhas frescas e secas. Os resultados indicam a possibilidade de utilização do extrato aquoso das folhas secas de C. blanchetianus como aditivo bioativo e para melhoria da segurança de alimentos, no que diz respeito às bactérias Gram-positivas.
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Menezes NMC, Longhi DA, Ortiz BO, Junior AF, de Aragão GMF. Modeling the inactivation of Aspergillus fischeri and Paecilomyces niveus ascospores in apple juice by different ultraviolet light irradiances. Int J Food Microbiol 2020; 333:108773. [PMID: 32739634 DOI: 10.1016/j.ijfoodmicro.2020.108773] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 06/12/2020] [Accepted: 06/23/2020] [Indexed: 11/24/2022]
Abstract
The present work aimed to evaluate and to model the influence of UV-C light treatments with different irradiances (6.5, 13, 21, and 36 W/m2) on Aspergillus fischeri and Paecilomyces niveus ascospores inactivation in clarified apple juice. Approximately 5.0 and 6.0 log CFU/mL spores of P. niveus and A. fischeri, respectively, were suspended in 30 mL of clarified apple juice (pH 3.8, 12 ± 0.1°Brix) and exposed to UV-C light at different irradiances (as above) and exposure times (0 to 30 min). The first-order biphasic model was able to describe the experimental data with good statistical indices (RMSE = 0.296 and 0.308, R2 = 0.96 and 0.98, for P. niveus and A. fischeri respectively). At the highest irradiance level tested (36 W/m2), the UV-C light allowed the reduction of 5.7 and 4.2 log-cycles of A. fischeri and P. niveus ascospores, respectively, in approximately 10 min. P. niveus was the most UV-C resistant mould. The results showed that, to a defined UV-C fluence, a change in the level of either time or UV-C irradiance did not affect the effectiveness of UV-C light for A. fischeri and P. niveus inactivation. Thus, the modeling of the inactivation as a function of the UV-C fluence allowed the estimation of the primary model parameters with all experimental data and, consequently, no secondary models were needed. The model parameters were validated with experiments of variable UV-C fluences. Accordingly, experimental results allowed to conclude that UV-C treatment at the irradiances tested is a promising application for preventing A. fischeri and P. niveus spoilage of juices.
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Affiliation(s)
- Natielle Maria Costa Menezes
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil
| | - Daniel Angelo Longhi
- Federal University of Paraná, Food Engineering, Jandaia do Sul Campus, Jandaia do Sul, PR 86900-000, Brazil
| | - Beatriz Oliveira Ortiz
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil
| | - Agenor Furigo Junior
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil
| | - Gláucia Maria Falcão de Aragão
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil.
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Martins WF, Longhi DA, de Aragão GMF, Melero B, Rovira J, Diez AM. A mathematical modeling approach to the quantification of lactic acid bacteria in vacuum-packaged samples of cooked meat: Combining the TaqMan-based quantitative PCR method with the plate-count method. Int J Food Microbiol 2019; 318:108466. [PMID: 31865245 DOI: 10.1016/j.ijfoodmicro.2019.108466] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 11/04/2019] [Accepted: 11/27/2019] [Indexed: 01/01/2023]
Abstract
The TaqMan-based quantitative Polymerase Chain Reaction (qPCR) method and the Plate Count (PC) method are both used in combination with primary and secondary mathematical modeling, to describe the growth curves of Leuconostoc mesenteroides and Weissella viridescens in vacuum-packaged meat products during storage under different isothermal conditions. Vacuum-Packaged Morcilla (VPM), a typical cooked blood sausage, is used as a representative meat product, with the aim of improving shelf-life prediction methods for those sorts of meat products. The standard curves constructed by qPCR showed good linearity between the cycle threshold (CT) and log10 CFU/g, demonstrating the high precision and the reproducible results of the qPCR method. The curves were used for the quantification of L. mesenteroides and W. viridescens in artificially inoculated VPM samples under isothermal storage (5, 8, 13 and 18 °C). Primally, both the qPCR and the PC methods were compared, and a linear regression analysis demonstrated a statistically significant linear correlation between the methods. Secondly, the Baranyi and Roberts model was fitted to the growth curve data to estimate the kinetic parameters of L. mesenteroides and W. viridescens under isothermal conditions, and secondary models were used to establish the dependence of the maximum specific growth rate on the temperature. The results proved that primary and secondary models were adequate for describing the growth curves of both methods in relation to both bacteria. In conclusion, the results of all the experiments proved that the qPCR method in combination with the PC method can be used to construct microbial growth kinetics and that primary and secondary mathematical modeling can be successfully applied to describe the growth of L. mesenteroides and W. viridescens in vacuum-packaged morcilla and, by extension, other cooked meat products with similar characteristics.
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Affiliation(s)
- Wiaslan Figueiredo Martins
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianópolis, SC 88040-901, Brazil; Federal Institute of Education, Science and Technology of Goiano, Food Technology, Campus Morrinhos, Morrinhos, GO 75650-000, Brazil
| | - Daniel Angelo Longhi
- Federal University of Paraná, Food Engineering, Campus Jandaia do Sul, Jandaia do Sul, PR 86900-000, Brazil
| | - Gláucia Maria Falcão de Aragão
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianópolis, SC 88040-901, Brazil
| | - Beatriz Melero
- University of Burgos, Department of Biotechnology and Food Science, Burgos 09001, Spain
| | - Jordi Rovira
- University of Burgos, Department of Biotechnology and Food Science, Burgos 09001, Spain
| | - Ana M Diez
- University of Burgos, Department of Biotechnology and Food Science, Burgos 09001, Spain.
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Dalsasso RR, Pavan FA, Bordignon SE, Aragão GMFD, Poletto P. Polyhydroxybutyrate (PHB) production by Cupriavidus necator from sugarcane vinasse and molasses as mixed substrate. Process Biochem 2019. [DOI: 10.1016/j.procbio.2019.07.007] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Zanfonato K, Schmidt M, Quines LK, Gai CS, Schmidell W, Aragão GMFD. CAN VINASSE BE USED AS CARBON SOURCE FOR POLY(3-HYDROXYBUTYRATE) PRODUCTION BY Cupriavidus necator DSM 545? Braz J Chem Eng 2018. [DOI: 10.1590/0104-6632.20180353s20170265] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Menezes NMC, Martins WF, Longhi DA, de Aragão GMF. Modeling the effect of oregano essential oil on shelf-life extension of vacuum-packed cooked sliced ham. Meat Sci 2018; 139:113-119. [DOI: 10.1016/j.meatsci.2018.01.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Revised: 09/23/2017] [Accepted: 01/17/2018] [Indexed: 10/18/2022]
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Longhi DA, da Silva NB, Martins WF, Carciofi BAM, de Aragão GMF, Laurindo JB. Optimal experimental design to model spoilage bacteria growth in vacuum-packaged ham. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.07.031] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Longhi DA, Dalcanton F, Aragão GMFD, Carciofi BAM, Laurindo JB. Microbial growth models: A general mathematical approach to obtain μ max and λ parameters from sigmoidal empirical primary models. Braz J Chem Eng 2017. [DOI: 10.1590/0104-6632.20170342s20150533] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Quines LKDM, Schmidt M, Zanfonato K, Martinhago FM, Schmidell W, Aragão GMFD. Recuperação e reutilização do carbonato de propileno empregado no processo de extração de poli(3-hidroxibutirato). Polímeros 2017. [DOI: 10.1590/0104-1428.2130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo A extração de poli(3-hidroxibutirato) (P(3HB)) com a utilização de solventes tóxicos e voláteis é contraditória à ideia do emprego destes biopolímeros para minimizar as agressões ambientais causadas pelos polímeros petroquímicos. O carbonato de propileno (CP) possui baixa toxicidade e alto ponto de ebulição, o que garante baixo risco de perdas por evaporação e alto rendimento de recuperação, podendo assim ser reutilizado. O objetivo deste trabalho foi verificar o efeito da reutilização do CP, recuperado do processo de extração de P(3HB) produzido por Cupriavidus necator, no rendimento e pureza do biopolímero e avaliar as perdas de solvente durante as etapas do processo de extração. Verificou-se a possibilidade de recuperar 80% do CP ao longo do processo. O solvente recuperado foi reutilizado onze vezes sem perder sua eficiência no rendimento e na pureza do produto. Desta forma, o presente estudo propõe a reutilização do CP, no processo de extração de P(3HB), contribuindo assim para a redução dos custos de produção deste biopolímero.
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de Cássia Martins Salomão B, Muller C, do Amparo HC, de Aragão GMF. Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process. Braz J Microbiol 2014; 45:49-58. [PMID: 24948913 PMCID: PMC4059325 DOI: 10.1590/s1517-83822014000100008] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2012] [Accepted: 09/09/2013] [Indexed: 11/22/2022] Open
Abstract
Bacteria and molds may spoil and/or contaminate apple juice either by direct microbial action or indirectly by the uptake of metabolites as off-flavours and toxins. Some of these microorganisms and/or metabolites may remain in the food even after extensive procedures. This study aim to identify the presence of molds (including heat resistant species) and Alicyclobacillus spp., during concentrated apple juice processing. Molds were isolated at different steps and then identified by their macroscopic and microscopic characteristics after cultivation on standard media at 5, 25 and 37 °C, during 7 days. Among the 19 isolated found, 63% were identified as Penicillium with 50% belonging to the P. expansum specie. With regards to heat resistant molds, the species Neosartorya fischeri, Byssochlamys fulva and also the genus Eupenicillium sp., Talaromyces sp. and Eurotium sp. were isolated. The thermoacidophilic spore-forming bacteria were identified as A. acidoterrestris by a further investigation based on 16S rRNA sequence similarity. The large contamination found indicates the need for methods to eliminate or prevent the presence of these microorganisms in the processing plants in order to avoid both spoilage of apple juice and toxin production.
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Affiliation(s)
| | - Chalana Muller
- Núcleo de BiotecnologiaUniversidade do Oeste de Santa CatarinaVideiraSCBrazil
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Longhi DA, Dalcanton F, Aragão GMFD, Carciofi BAM, Laurindo JB. Assessing the prediction ability of different mathematical models for the growth of Lactobacillus plantarum under non-isothermal conditions. J Theor Biol 2013; 335:88-96. [DOI: 10.1016/j.jtbi.2013.06.030] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2013] [Revised: 06/20/2013] [Accepted: 06/21/2013] [Indexed: 11/26/2022]
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Ienczak JL, Schmidell W, Aragão GMFD. High-cell-density culture strategies for polyhydroxyalkanoate production: a review. J Ind Microbiol Biotechnol 2013; 40:275-86. [PMID: 23455696 DOI: 10.1007/s10295-013-1236-z] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2012] [Accepted: 01/25/2013] [Indexed: 11/30/2022]
Abstract
This article gives an overview of high-cell-density cultures for polyhydroxyalkanoate (PHA) production and their modes of operation for increasing productivity. High cell densities are very important in PHA production mainly because this polymer is an intracellular product accumulated in various microorganisms, so a high cellular content is needed for the polymer production. This review describes relevant results from fed-batch, repeated batch, and continuous modes of operation without and with cell recycle for the production of these polymers by microorganisms. Finally, recombinant microorganisms for PHA production, as well future directions for PHA production, are discussed.
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Affiliation(s)
- Jaciane Lutz Ienczak
- Brazilian Bioethanol Science and Technology Laboratory, CTBE/CNPEM, Campinas, SP, Brazil
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Dalcanton F, Ienczak JL, Fiorese ML, Aragão GMFD. Produção de poli(3-hidroxibutirato) por Cupriavidus Necator em meio hidrolisado de amido de arroz com suplementação de óleo de soja em diferentes temperaturas. QUIM NOVA 2010. [DOI: 10.1590/s0100-40422010000300011] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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Slongo AP, Rosenthal A, Quaresma Camargo LM, Deliza R, Mathias SP, Falcão de Aragão GM. Modeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.06.010] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Squio CR, Aragão GMFD. Estratégias de cultivo para produção dos plásticos biodegradáveis poli(3-Hidroxibutirato) e poli(3-hidroxibutirato-co-3-hidroxivalerato) por bactérias. QUIM NOVA 2004. [DOI: 10.1590/s0100-40422004000400016] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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