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首页> 外文期刊>Food microbiology >Genotypic and phenotypic characterization of foodborne Geobacillus stearothermophilus
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Genotypic and phenotypic characterization of foodborne Geobacillus stearothermophilus

机译：食源性嗜热脂肪地芽孢杆菌的基因型和表型表征

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摘要

Geobacillus stearothermophilus is the main thermophilic spore former involved in flat sour spoilage of canned foods. Three typing methods were tested and applied to differentiate strains at intra-species level: panC sequence analysis, REP-PCR and M13-PCR. panC gene was highly conserved within the studied strains, suggesting a low intra-specific diversity. This was supported by REP-PCR primary assays and M13-PCR results. M13-PCR profile analysis succeeded in differentiating six closely related groups (at 79% threshold similarity) among 127 strains from a range of spoiled canned food products and from different canneries. Phenotypic traits were investigated among 20 selected strains representing groups and origins. Ranges of growth under different temperatures (from 40 ℃ to 70 ℃), pH (from 5.0 to 6.5), NaCl concentrations (from 1 to 5%) and sporulation conditions poorly differed between strains, but wet heat resistance of spores showed a 20-fold variation between strains. Furthermore, in this study, strains that belonged to the same M13-PCR genetic group did not share phenotypic characteristics or common origin. The work emphasizes a low diversity within the G. stearothermophilus species but data from this study may contribute to a better control of G. stearothermophilus spoilage in canned food.
机译：嗜热脂肪地芽孢杆菌是导致罐头食品变酸变质的主要嗜热孢子。测试了三种分型方法，并将其用于在种内水平上区分菌株：panC序列分析，REP-PCR和M13-PCR。 panC基因在所研究的菌株中高度保守，表明其种内多样性较低。 REP-PCR初步检测和M13-PCR结果支持了这一点。 M13-PCR谱分析成功地将127个菌株中的六个密切相关的组（阈值相似性为79％）从一系列变质的罐头食品和不同罐头工厂中区分开来。在代表群体和起源的20个选定菌株中调查了表型性状。不同菌株在不同温度（40℃至70℃），pH（5.0至6.5），NaCl浓度（1至5％）和孢子形成条件下的生长范围差异不大，但孢子的湿耐热性显示为20-菌株之间的倍数变化。此外，在这项研究中，属于同一M13-PCR遗传组的菌株不具有表型特征或共同来源。这项工作强调了嗜热链球菌物种内部的低多样性，但这项研究的数据可能有助于更好地控制罐头食品中嗜热链球菌的腐败。

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  • 来源
    《Food microbiology》 |2015年第febaptaa期|103-110|共8页
  • 作者

    Loiec Durand; Stella Planchon; Marie-Helene Guinebretiere; Frederic Carlin; Fabienne Remize;

  • 作者单位

    CTCPA, Site Agroparc, ZA de l'aeroport - BP21203, 84911 Avignon Cedex 9, France;

    CTCPA, Site Agroparc, ZA de l'aeroport - BP21203, 84911 Avignon Cedex 9, France;

    INRA, UMR 408, Securite et Qualite des Produits d'Origine Vegetale, F-84000 Avignon, France,Universite d'Avignon et des Pays de Vaucluse, UMR 408, Securite et Qualite des Produits d'Origine Vegetale, F-84000 Avignon, France;

    INRA, UMR 408, Securite et Qualite des Produits d'Origine Vegetale, F-84000 Avignon, France,Universite d'Avignon et des Pays de Vaucluse, UMR 408, Securite et Qualite des Produits d'Origine Vegetale, F-84000 Avignon, France;

    CTCPA, Site Agroparc, ZA de l'aeroport - BP21203, 84911 Avignon Cedex 9, France,UMR QualiSud, Universite de La Reunion - ESIROI, 2 rue Joseph Wetzell, Parc Technologique Universitaire, F-97490 Sainte Clotilde, France;

  • 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

    Geobacillus stearothermophilus; Canned food spoilage; Spore-forming bacteria; Diversity; M13 genetic typing;

    机译：嗜热脂肪地芽孢杆菌;罐头食品变质;孢子形成细菌;多样性;M13基因分型;

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