Development of a rapid detection and enumeration method for thermophilic bacilli in milk powders

Rueckert, Andreas; Ronimus, Ron S.; Morgan, Hugh W.

doi:10.1016/j.mimet.2004.09.008

Cited by 46 publications

(40 citation statements)

References 28 publications

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“…Moreover, our sequence analyses revealed the presence of thermophilic bacteria such as Geobacillus and Anoxybacillus (Tables 2 and 3). These data are consistent with previous reports which have shown contamination of skim milk products by these same taxonomic groups of bacteria 34,35) . More importantly, the impact of contaminant DNA on a community analysis was observed when soil DNA was extracted from a recalcitrant soil with a Letters in parentheses indicate the corresponding bands in Figure 2.…”

Section: Discussionsupporting

confidence: 93%

Evaluation of the Effects of Different Additives in Improving the DNA Extraction Yield and Quality from Andosol

et al. 2008

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A series of additives were evaluated for their effects on improving the yield and quality of DNA extracted from recalcitrant soils. Levels of possible DNA contaminants in these supplements were also assessed. Three of the additives (skim milk, casein, and RNA) were shown to be effective in improving the stable extraction of DNA from recalcitrant samples of Andosol. However, whereas skim milk appeared to be the most effective additive for this purpose, our data indicated that this commercially sourced product contained considerable amounts of contaminant DNA (30 to 40 µg/g skim milk). A ribosomal intergenic spacer analysis (RISA) revealed the consistent contamination of different batches of this product with DNA of several species of both eukaryotes (cattle and protists) and prokaryotes. In particular, thermophilic bacteria such as Geobacillus and Anoxybacillus were identified in the sequenced PCR amplicons from skim milk. The results of the RISA clearly also indicated that the impact of contaminated DNA on the analysis of a microbial community could be significant when skim milk is used for extracting DNA from a recalcitrant soil. In contrast, only a trace amount of contaminating DNA was evident in casein and none was detected in the RNA examined in the present study.

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Section: Discussionsupporting

confidence: 93%

Evaluation of the Effects of Different Additives in Improving the DNA Extraction Yield and Quality from Andosol

et al. 2008

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“…Growth at 55°C should then be due to thermophilic bacilli belonging to the genus Bacillus as well as other genera that are also frequent contaminants in the dairy industry. We can cite Geobacillus and Anosybacillus which are recognized as commonly occurring during the production of milk powder (Rueckert et al, 2005).…”

Section: Distribution Of Selected Isolates According To Their Propertmentioning

confidence: 99%

Microflora of biofilm on Algerian dairy processing lines: An approach to improve microbial quality of pasteurized milk

Malek¹,

Moussa–Boudjemâa²,

Khaouani-Yousfi³

et al. 2012

Afr. J. Microbiol. Res.

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, 2.5 × 10 5 and 9.7 × 10 7 cfu/cm 2 , respectively, in the different units. Phenotypic identification of isolates revealed predominance of Gram-positive bacilli belonging to Bacillus and notably the Bacillus cereus group, at maximal levels of 72 and 21% respectively. The other Gram-positive microflora included Staphylococcus (30%) and Micrococcus (10%). In contrast, the incidence of the Gram-negative bacteria was relatively low. Two genera, identified as Pseudomonas (9%) and Enterobacter (6%), were found only in two dairies. Three dairies were Gram-negative bacteria-free. That should be the result of common contamination sources or highly environmental selective pressure. Further studies have to address these hypotheses. Treatment of experimental Bacillus cereus sensu lato strains biofilms with a 50, 100 and 150 ppm of quaternary ammonium disinfectant, showed a significant resistance of biofilms to this product even after long exposure time (15 min). This study emphasized the importance of aerobic spore-forming bacteria in dairy-processing equipment as they are able to built recalcitrant biofilms on the inside equipment surfaces with subsequent resistance to conventional CIP system and potential transfer to pasteurized milk. Therefore, in order to reduce the contamination levels of spore-forming bacteria and improve the quality and shelf life of the product, these dairies have, besides improvement in the hygienic status of the plant equipments, also to monitor either the pasteurization process or the contamination from raw material (that is, milk powder).

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“…cremoris in fermented milks (Grattepanche et al, 2005), of Streptococcus (Str.) thermophilus and lactobacilli in fermented milks (Furet et al, 2004), of thermophilic bacilli in milk powder (Rueckert et al, 2005) and of bacterial species that can develop during the cold storage of milk (Rasolofo et al, 2010). Primers targeting the 16S-23S-spacer region were used for the specific detection of Clostridium tyrobutyricum in semi-soft and hard cheeses (Herman et al, 1997) and for the quantification of Listeria (List.)…”

Section: Amplification Targets For Specific Microbial Groupsmentioning

confidence: 99%

Application of PCR-Based Methods to Dairy Products and to Non-Dairy Probiotic Products

Monnet¹,

Matijašić²

2012

Polymerase Chain Reaction

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Development of a rapid detection and enumeration method for thermophilic bacilli in milk powders

Cited by 46 publications

References 28 publications

Evaluation of the Effects of Different Additives in Improving the DNA Extraction Yield and Quality from Andosol

Evaluation of the Effects of Different Additives in Improving the DNA Extraction Yield and Quality from Andosol

Microflora of biofilm on Algerian dairy processing lines: An approach to improve microbial quality of pasteurized milk

Application of PCR-Based Methods to Dairy Products and to Non-Dairy Probiotic Products

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