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首页> 外文期刊>Food microbiology >Incidence, diversity and characteristics of spores of psychrotolerant spore formers in various REPFEDS produced in Belgium
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Incidence, diversity and characteristics of spores of psychrotolerant spore formers in various REPFEDS produced in Belgium

机译：比利时生产的各种REPFEDS中抗精神病性孢子形成物的孢子的发病率，多样性和特征

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摘要

The major objectives of this study were to determine the incidence of psychrotolerant spore formers from REPFEDS marketed in Belgium, and their diversity and characteristics. Spore formers in general were found as spores on 38.3% of the food samples and in 85% food products types evaluated. 76% of the food samples containing spore formers had spores before enrichment. A total of 86 spore formers were isolated from the samples. 28 of 86 bacterial spore formers (32.6%) were capable of vegetative growth at 7℃. 96% (27/28) of these psychrotolerant spore formers were determined to belong to Bacillus or related genera. According to a (GTG)_5-PCR analysis, 24 of these 28 isolates were genetically distinct from each other. 10.7% (3/28) of the bacilli were determined to belong to the Bacillus cereus group, namely B. cereus (chicken curry and Edam cheese) and Bacillus mycoides (Emmental cheese). Almost half of the bacilli (12/ 27) were putatively identified as Bacillus pumilus, which occurs ubiquitously in nature and has been associated with outbreaks of foodborne disease. Only one psychrotolerant clostridium, Clostridium tyrobutyricum, was isolated in the study. The results of this study show the highly diverse ecology and spoilage potential of psychrotolerant spore formers in REPFEDs marketed in Belgium.
机译：这项研究的主要目的是确定在比利时销售的REPFEDS产生的抗精神病性孢子形成者的发生率及其多样性和特征。通常，在38.3％的食品样本和85％的食品类型中发现有孢子形成者。含有孢子形成剂的食物样本中有76％在富集前具有孢子。从样品中分离出总共86个孢子形成物。 86个细菌孢子形成物中的28个（占32.6％）能够在7℃营养生长。这些抗精神病性孢子形成者中有96％（27/28）被确定为属于芽孢杆菌或相关属。根据（GTG）_5-PCR分析，这28个分离株中有24个在遗传上彼此不同。确定有10.7％（3/28）的杆菌属于蜡状芽孢杆菌类，即蜡状芽孢杆菌（咖喱鸡和伊丹干酪）和霉菌芽孢杆菌（艾门塔尔干酪）。几乎一半的细菌（12/27）被确定为短小芽孢杆菌，它在自然界普遍存在，并与食源性疾病的爆发有关。在该研究中仅分离出一种抗精神病的梭状芽孢杆菌，酪丁酸梭菌。这项研究的结果表明，在比利时销售的REPFED中，抗精神病菌孢子形成物具有高度多样的生态和腐败潜力。

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  • 来源
    《Food microbiology》 |2014年第12期|288-295|共8页
  • 作者

    S. Samapundo; F. Devlieghere; R. Xhaferi; M. Heyndrickx;

  • 作者单位

    Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2Know, Coupure Links 653, 9000 Gent, Belgium;

    Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2Know, Coupure Links 653, 9000 Gent, Belgium;

    Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2Know, Coupure Links 653, 9000 Gent, Belgium;

    Institute of Agricultural and Fisheries Research, Technology and Food Sciences Unit, Member of Food2Know, Brusselsesteenweg 370, 9090 Melle, Belgium,Department of Pathology, Bacteriology, and Avian Diseases, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133,9820 Merelbeke, Belgium;

  • 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

    Psychrotolerant; Spore formers; Diversity; Ready-to-eat food;

    机译：抗精神病药孢子形成者;多样性;即食食品;

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