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首页> 外文期刊>Food microbiology >Staphylococcus aureus and Zygosaccharomyces bailii as primary microbial contaminants of a spoiled herbal food supplement and evaluation of their survival during shelf life
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Staphylococcus aureus and Zygosaccharomyces bailii as primary microbial contaminants of a spoiled herbal food supplement and evaluation of their survival during shelf life

机译：金黄色葡萄球菌和百日咳酵母作为变质草药食品补充剂的主要微生物污染物，并评估其在货架期内的存活率

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摘要

This investigation was carried out to identify the microbiota in a spoiled commercial food supplement consisting of a syrup suspension of a mixture of dried herbs and herb extracts. The product did not contain alkyl-p-hydroxybenzoates (parabens) as preservatives, was kept at room temperature and showed abundant gas formation. Colonies of distinct morphology were recovered on bacteria- and yeast-specific media, and tested for their ability to grow in the product. Genetic differentiation and identification of the microbial contaminants were achieved by RAPD-PCR and rDNA sequence analysis. The bacteria Bacillus megaterium, Bacillus subtilis, Paenibacillus humicus, Paenibacillus glycani-lyticus, Staphylococcus aureus, Staphylococcus epidermidis and the yeasts Zygosaccharomyces rouxii and Zygosaccharomyces bailii were detected. Of the two S. aureus strains isolated, one was enterotoxigenic, as indicated by the presence of five SE genes. Quantitative Real-Time PCR tests, specific for this pathogen and for Z. bailii, a microbial agent causing fermentation processes and consequent food spoilage, were carried out to quantify these microorganisms in the product and identify their source among the herbal ingredients and the fructose syrup used as sweetener. Most components appeared to be contaminated by both S. aureus and Z. bailii. These findings indicate the need to improve hygienic practices in the industrial manufacturing of the food supplement, starting with herbal ingredients, to ensure a high quality of the product.
机译：进行该研究以鉴定变质的商业食品补充剂中的微生物群，所述商业食品补充剂由干草药和草药提取物的混合物的糖浆悬浮液组成。该产物不包含对羟基苯甲酸烷基酯（对羟基苯甲酸酯）作为防腐剂，保持在室温下并显示出大量的气体形成。在细菌和酵母特有的培养基上回收了不同形态的菌落，并测试了它们在产品中生长的能力。通过RAPD-PCR和rDNA序列分析实现了微生物的遗传分化和鉴定。检出了巨大芽孢杆菌，枯草芽孢杆菌，湿地芽孢杆菌，解氨化芽孢杆菌，金黄色葡萄球菌，表皮葡萄球菌，圆舞酵母菌和鲁氏酵母菌。分离出的两个金黄色葡萄球菌菌株中有一个是产肠毒素的，这表明存在五个SE基因。专门针对此病原体和导致发酵过程并导致食物变质的微生物Z. bailii进行了定量实时PCR测试，以量化产品中的这些微生物，并从草药成分和果糖糖浆中鉴定出它们的来源。用作甜味剂。多数成分似乎都被金黄色葡萄球菌和百日咳杆菌污染。这些发现表明，从草药成分开始，需要在工业生产食品补充剂中改善卫生习惯，以确保产品的高质量。

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  • 来源
    《Food microbiology》 |2010年第3期|p.356-362|共7页
  • 作者

    Franca Rossi; Elena Gaio; Sandra Torriani;

  • 作者单位

    Dipartimento di Biotecnologie, Universita di Verona, Strada Le Grazie 8, 37134, Verona, Italy;

    Dipartimento di Scienze, Tecnologie e Mercati delta Vite e del Vino, Universita degli Studi di Verona, Via della Pieve, 70, 37029 San Floriano (Verona), Italy;

    Dipartimento di Scienze, Tecnologie e Mercati delta Vite e del Vino, Universita degli Studi di Verona, Via della Pieve, 70, 37029 San Floriano (Verona), Italy;

  • 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

    herbal food supplement; microbial contaminants; S. aureus; Z. bailii; contamination source; ingredients;

    机译：草药食品补充剂;微生物污染物;金黄色葡萄球菌;Z.bailii;污染源;配料;

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