The objective of this study was to isolate Bacillus subtilis produced Bacteriocin from Khmer traditional fermented soybean to control the growth of pathogenic bacteria from 120 SIENG samples from 9 different local open markets in Phnom Penh, 1 local open market and 2 local producers in Kandal province in Cambodia. 119 out of 120 samples were positive with Bacillus subtilis strains. Fifteen of these isolated strains exhibited antimicrobial activity to Lactobacillus plantarum by agar well diffusion assay and one of them (CeM6-7 strain) exhibited strongest antimicrobial activity. The filtered supernatant of this strain also suppressed the growth of several Gram-positive pathogens (such as Staphylococcus aureus) or lactic acid bacteria in broth. The filtrate could also suppress the growth of L. plantarum inoculated into soymilk. Antimicrobial B. subtilis strain CeM6-7 is thought to be applicable for making a starter culture to produce much safe fermented soybean foods by suppressing the growth of naturally contaminated B. cereus or S. aureus during production. In addition, the use of this starter culture may contribute to prevent spoilage or quality loss of soybean products caused by the over growth lactic acid bacteria or other Gram-positive bacteria.
Fermented foods play a very important role in Cambodian health and nutrition, as well as other developing countries where food preservation methods may be limited. SIENG, a Khmer fermented soybean product, naturally contains both beneficial and pathogenic microorganisms. Traditional fermentation that relies on natural microbial flora and environmental conditions results in variable product quality and can lead to spoilage. A starter culture such as Bacillus subtilis can ensure the safety and stability of the products. The objective of this study is to control the growth of Gram positive pathogens contaminated into traditional fermented soybean (SEING) by using antimicrobial Bacillus subtilis isolated from the same kind of food. Out of 120 SIENG samples, 49 B. cereus strains were isolated, and 12 of B. cereus were positively synthesized compared with the lyophilized control enterotoxin. Two of these strains (BTM8-7 and BTM8-8) produced high levels of enterotoxin. We identified five Bacillus strains with the ability to fight against indicator pathogenic microorganisms. Among the five strains, B. CeM6-2 had the highest activity level against Lactobacillus plantrum ATCC 8014 and the largest diameter. B. CeM6-2 tolerated up to 20 h at 30 °C and 22 h at 37 °C. In testing the strains with PK and PK-PMSF enzymes, bacteriocin produced by the strain B. CeM6PK untreated and B. CeM6-2PK-PMSF had a significantly stronger ability to suppress all the pathogenic indicators from 0 h to 47 h compared to the B. CeM6-2PK. Moreover, CeM6-2 outperformed the Miyagino strains, as it actively produced bacteriocin that fought against all four indicator strains of Gram positive and lactic acid groups, especially against Listeria monocytogenes, Streptococcus pyrogene, Leuconostoc mesenterids and L. plantarum, from 0 h-58 h and 0 h-40 h at 35 °C. CeM6-2 (1%) strain had the highest ability to fight against B. cereus at 24 h and at 34 h to 44 h incubation as well. CeM6-2 (10:0 mL) and CeM6-2 (9:1 mL) have the strongest ability to fight against B. cereus at room temperature (48 h and 72 h). The longer incubation and time at room temperature produce the highest level of bacteriocin. Thus, bacteriocins produced by B. CeM6-2 can be used as a preservative in food processing industries to avoid food spoilage even in higher temperatures and time.
Contaminations of E.coli and Salmonella on vegetables are the major cause of bacterial foodborne diarrhea in humans worldwide. Fresh vegetables normally carry natural non-pathogenic epiphytic microorganisms, but during growth, harvest, transportation and further handling the produce can be contaminated with foodborne pathogens from animals and human sources. In most cases, these products are consumed raw or lightly cooked, so that their microbial content may represent a risk factor for the consumers' health, which is a food safety concern. This study aimed to identify and compare the number of E.coli and Salmonella in Chinese Cabbage Supply Chain. Three replicates of samples were collected from farms, wholesalers, and retailers following by three supply chain actors/processes. By this three supply chains actor, 9 samples at farms, 9 samples at wholesalers, and 9 samples at retailers had collected for experiment. E.coli was confirmed by inoculating into sterile EC medium then streaking on Eosin Methylene Blue EMB agar and identified by Triple Sugar Iron (TSI) and Lysine Indole Mobility (LIM) agars. Furthermore, Salmonella was confirmed by inoculating in to sterile Brilliant Green Lactose Bile (BGLB) medium tube then streaking on selective Deoxycholate Hydrogen sulfide Lactose (DHL) agar and identified by TSI and LIM agars. The results showed that the contamination of E.coli was found in average of 11.9 × 10 2 CFU/g (or 3.1 log CFU/g) in farms, 27.33 × 10 2 CFU/g (or 3.4 log CFU/g) in the wholesaler, and 9.64×10 2 CFU/g (or 2.3 log CFU/g) in retailer. For the number of Salmonella, itwas found in average of 11.73×10 2 CFU/g (or 3.1 log CFU/g) in farm, 15.33×10 2 CFU/g (or 3.2 log CFU/g) in wholesaler, and also 10.27 × 10 2 (log = 3.0119) CFU/g in retailer. E.coli and Salmonella were found in highly number in the wholesaler comparing to the other two actors in supply chain which may be cause of poor hygiene conditions in their practice. Therefore, improving practice in this chain should be strongly taken into consideration before the produces continue supplying to the retailer as well as to the consumer.
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