Genetic diversity and involvement in bread spoilage of Bacillus strains isolated from flour and ropy bread

Sorokulova, Iryna; Reva, Oleg N.; Смірнов, В. В.; Pinchuk, Iryna V.; Lapa, Svitlana V.; Urdaci, María C.

doi:10.1046/j.1472-765x.2003.01372.x

Cited by 80 publications

(52 citation statements)

References 13 publications

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“…Additionally, a number of studies have reported the identification of spoilage Bacillus spp. identified here (e.g., B. cereus, B. licheniformis, B. subtilis, and B. weihenstephanensis) in nondairy foods, including bread, liquid eggs, seafood, and sous vide products, further illustrating the importance of spore-forming bacilli in our food system (16,20,44,83).…”

Section: Discussionmentioning

confidence: 98%

Identification and Characterization of Psychrotolerant Sporeformers Associated with Fluid Milk Production and Processing

Ivy

Ranieri

Martin

et al. 2012

Appl Environ Microbiol

140

161

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Psychrotolerant spore-forming bacteria represent a major challenge to the goal of extending the shelf life of pasteurized dairy products. The objective of this study was to identify prominent phylogenetic groups of dairy-associated aerobic sporeformers and to characterize representative isolates for phenotypes relevant to growth in milk. Analysis of sequence data for a 632-nucleotide fragment of rpoB showed that 1,288 dairy-associated isolates (obtained from raw and pasteurized milk and from dairy farm environments) clustered into two major divisions representing (i) the genus Paenibacillus (737 isolates, including the species Paenibacillus odorifer, Paenibacillus graminis, and Paenibacillus amylolyticus sensu lato) and (ii) Bacillus (n ‫؍‬ 467) (e.g., Bacillus licheniformis sensu lato, Bacillus pumilus, Bacillus weihenstephanensis) and genera formerly classified as Bacillus (n ‫؍‬ 84) (e.g., Viridibacillus spp.). When isolates representing the most common rpoB allelic types (ATs) were tested for growth in skim milk broth at 6°C, 6/9 Paenibacillus isolates, but only 2/8 isolates representing Bacillus subtypes, grew >5 log CFU/ml over 21 days. In addition, 38/40 Paenibacillus isolates but only 3/47 Bacillus isolates tested were positive for ␤-galactosidase activity (including some isolates representing Bacillus licheniformis sensu lato, a common dairy-associated clade). Our study confirms that Paenibacillus spp. are the predominant psychrotolerant sporeformers in fluid milk and provides 16S rRNA gene and rpoB subtype data and phenotypic characteristics facilitating the identification of aerobic spore-forming spoilage organisms of concern. These data will be critical for the development of detection methods and control strategies that will reduce the introduction of psychrotolerant sporeformers and extend the shelf life of dairy products.

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Section: Discussionmentioning

confidence: 98%

Identification and Characterization of Psychrotolerant Sporeformers Associated with Fluid Milk Production and Processing

Ivy

Ranieri

Martin

et al. 2012

Appl Environ Microbiol

140

161

View full text Add to dashboard Cite

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“…and has been involved in food-poisoning incidents [9,10]. Some strains of this taxon were shown to produce a nonproteinaceous toxin, showing physicochemical properties similar to cereulide, the emetic toxin of Bacillus cereus [8].…”

Section: B Licheniformis Contaminates Industrial Processes [5^7]mentioning

confidence: 99%

Genotypic diversity amongBacillus licheniformisstrains from various sources

Clerck

Vos

2004

FEMS Microbiology Letters

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Bacillus licheniformis is exploited industrially for the production of enzymes and has been shown to exhibit pathogenic properties. Because of these divergent characteristics, questions arise concerning intraspecies diversity. A comparative study by means of combined repetitive polymerase chain reaction, rpoB and gyrA sequencing, 16S rDNA targeted probe analysis, DNA^DNA hybridizations, gelatinase tests and antibiotic susceptibility tests was performed on a set of strains from diverse sources, including strains with pathogenic potential. B. licheniformis was found to consist of two lineages that are distinguished genotypically.

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“…The spores of B. amyloliquefaciens are well-known contaminants of raw materials used in bread making (ROSENKVIST;HANSEN, 1995;SOROKULOVA et al, 2003), and the spores can potentially even survive the bread baking process (VALERIO et al, 2015). Valerio et al (2012) found B. amyloliquefaciens to be the main species isolated from an outbreak of ropy bread spoilage in southern Italy.…”

Section: Introductionmentioning

confidence: 99%

Salad dressing spoilage by Bacillus amyloliquefaciens with gas formation

Pereira

Cayres

Chaves

et al. 2017

Braz. J. Food Technol.

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B. amyloliquefaciens is a Gram-positive, aerobic, motile rod, often found in soil, which has been described as a plant growth promoter and is used in several industrial processes. This study reports an episode involving the gassy spoilage of salad dressing caused by B. amyloliquefaciens in a production facility located in Rio de Janeiro, Brazil. Nine B. amyloliquefaciens strains were isolated from spoiled salad dressings, the sugar used as a raw material in the manufacture and from the production plant. A genotypic analysis of the isolates by Rep-PCR generated eight band profiles grouped in five Rep-PCR clusters. When re-inoculated into fresh salad dressing three B. amyloliquefaciens isolates belonging to the Rep-PCR clusters A, D and E were able to reproduce the gassy spoilage process, whereas the isolates belonging to the Rep-PCR clusters B and C did not produce any visible spoilage, suggesting that these isolates were not directly involved in the spoilage process. The predominant Rep-PCR cluster, cluster A, included strains isolated from barbecue and passion fruit seed salad dressings and from sugar (raw material), suggesting it is a common source of contamination for such salad dressings. Keywords: Microbial spoilage; Molecular typing; Industrial plant contamination. ResumoB. amyloliquefaciens é um bastonete Gram-positivo, aeróbio e móvel, e é encontrado, frequentemente, no solo. Este bastonete foi descrito como um promotor de crescimento de plantas e é usado em diversos processos industriais. Este estudo relata um episódio de deterioração gasosa de molho de salada causada por B. amyloliquefaciens, que ocorreu em uma unidade de produção localizada no Rio de Janeiro, Brasil. Foram isoladas nove cepas de B. amyloliquefaciens de molhos de salada deteriorados, do açúcar utilizado como matéria-prima na fabricação e da planta de produção. A análise genotípica dos isolados por Rep-PCR gerou oito perfis de bandas, agrupados em cinco clusters Rep-PCR. Quando reinoculados em molho de salada fresco, três cepas de B. amyloliquefaciens, pertencentes aos clusters Rep-PCR A, D e E, foram capazes de reproduzir o processo de deterioração gasosa, enquanto as cepas pertencentes aos clusters Rep-PCR B e C não produziram deterioração visível, o que sugere que essas cepas não estavam diretamente envolvidas no processo de deterioração. O grupo predominante, Rep-PCR cluster A, incluiu cepas isoladas de molhos de semente de maracujá e barbecue, e do açúcar (matéria-prima), sugerindo uma fonte comum de contaminação para esses molhos. Palavras

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Genetic diversity and involvement in bread spoilage of Bacillus strains isolated from flour and ropy bread

Cited by 80 publications

References 13 publications

Identification and Characterization of Psychrotolerant Sporeformers Associated with Fluid Milk Production and Processing

Identification and Characterization of Psychrotolerant Sporeformers Associated with Fluid Milk Production and Processing

Genotypic diversity amongBacillus licheniformisstrains from various sources

Salad dressing spoilage by Bacillus amyloliquefaciens with gas formation

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