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Lactic acid bacteria in dried vegetables and spices

机译：蔬菜干和香料中的乳酸菌

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摘要

Spices and dried vegetable seasonings are potential sources of bacterial contamination for foods. However, little is known about lactic acid bacteria (LAB) in spices and dried vegetables, even though certain LAB may cause food spoilage. In this study, we enumerated LAB in 104 spices and dried vegetables products aimed for the food manufacturing industry. The products were obtained from a spice wholesaler operating in Finland, and were sampled during a one-year period. We picked isolates (n = 343) for species identification based on numerical analysis of their ribotyping patterns and comparing them with the corresponding patterns of LAB type strains. We found LAB at levels ＞2 log CFU/g in 68 (65%) of the samples, with the highest counts detected from dried onion products and garlic powder with counts ranging from 4.24 to 6.64 log CFU/g. The LAB identified were predominantly Weissella spp. (61%) and Pediococcus spp. (15%) with Weissella confusa, Weissella cibaria, Weissella paramesenteroides, Pediococcus acidilactici and Pediococcus pentosaceus being the species identified. Other species identified belonged to the genera of Enterococcus spp. (8%), Leuconostoc spp. (6%) and Lactobacillus spp. (2%). Among the LAB identified, Leuconostoc citreum, Leuconostoc mesenteroides and W. confusa have been associated with food spoilage. Our findings suggest that spices and dried vegetables are potential sources of LAB contamination in the food industry.
机译：香料和蔬菜干调味料是食品细菌污染的潜在来源。但是，对香料和干蔬菜中的乳酸菌（LAB）知之甚少，即使某些LAB可能导致食物变质。在这项研究中，我们列举了针对食品制造行业的104种香料和干蔬菜产品中的LAB。这些产品是从芬兰的一家香料批发商那里获得的，并在一年内进行了抽样。我们基于其核型分析模式的数值分析，并将其与LAB型菌株的相应模式进行比较，选择了分离物（n = 343）进行物种鉴定。我们在68个样本（65％）中发现LAB的水平> 2 log CFU / g，其中从干洋葱产品和大蒜粉中检出的LAB最高，计数范围为4.24至6.64 log CFU / g。确定的实验室主要是Weissella spp。 （61％）和Pediococcus spp。 （15％）的物种为孔氏魏斯氏菌，魏氏菌，魏森氏菌，副乳酸魏氏菌和戊糖腐球菌。鉴定出的其他物种也属于肠球菌属。 （8％），Leuconostoc spp。 （6％）和乳酸杆菌属。 （2％）。在已鉴定的实验室中，柠檬色隐球菌，间叶性隐球菌和W. confusa与食物变质有关。我们的发现表明，香料和蔬菜干是食品工业中LAB污染的潜在来源。

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  • 来源
    《Food microbiology》 |2016年第febaptab期|110-114|共5页
  • 作者

    Elina Saede; Elisa Lassila; Johanna Bjoerkroth;

  • 作者单位

    Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki Finland,Department of Food Hygiene and Environmental Health, University of Helsinki, P.O. Box 66, 00014 Helsinki, Finland;

    Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki Finland;

    Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki Finland;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Lactic acid bacteria; Weissella spp.; Spices; Dried onion; Garlic powder;

    机译：乳酸菌魏氏菌属;香料;洋葱干;蒜粉;

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