Occurrence of Clostridium spp. in ewe’s milk: enumeration and identification of isolates

Turchi, Barbara; Pero, S.; Torracca, Beatrice; Fratini, Filippo; Mancini, Simone; Galiero, Alessia; Pedonese, Francesca; Nuvoloni, Roberta; Cerri, Domenico

doi:10.1007/s13594-016-0298-x

Cited by 12 publications

(13 citation statements)

References 14 publications

(31 reference statements)

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“…Many studies have investigated the clostridial diversity in the dairy environment to gain a better understanding of how clostridia may affect cheese quality. In this context, naturally occurring clostridial populations along the dairy supply chain have been characterized in depth on the species level [ 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 ]. One of the main conclusions of the listed studies was that the species C. tyrobutyricum is particularly relevant for cheese spoilage.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Clostridium tyrobutyricum Strains Using Three Different Typing Techniques

et al. 2020

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Clostridium tyrobutyricum is well known as one of the main causative agents of severe cheese spoilage. The metabolism of this anaerobic bacterium during ripening leads to textural and sensory defects in cheese and consequential loss of product value. The potential to induce cheese spoilage, however, may vary among different strains of the same species. Therefore, a better understanding of the intra-species diversity of C. tyrobutyricum may be of practical relevance for the dairy industry. In the present study, we compared the ability of three typing techniques to differentiate 95 C. tyrobutyricum strains on the subspecies level: (1) repetitive element palindromic PCR (rep-PCR) fingerprinting combined with conventional agarose gel electrophoresis, (2) hexaplex-PCR followed by an automated capillary electrophoresis and (3) matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) typing. MALDI-TOF MS fingerprinting provided only moderate reproducibility and low discriminatory power. Both PCR-based methods were highly reproducible and discriminative, with hexaplex-PCR fingerprinting being slightly more discriminative than rep-PCR typing. Overall, a high intra-species diversity was observed among the tested strains, indicating that further investigations on the strain level may be of interest.

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Section: Introductionmentioning

confidence: 99%

Characterization of Clostridium tyrobutyricum Strains Using Three Different Typing Techniques

et al. 2020

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“…Later, the enrichment and the most probable number (MPN) method was used for Salmonella (ISO, 2017), Listeria monocytogenes (BAM, 2017), E. coli (BAM, 2020), and Clostridium spp. (Turchi et al, 2016;Tangwatcharin et al, 2019a). pH For pH measurement, the non-inoculated sample was directly determined at five different locations using a portable pH meter (Mettler Toledo SevenGo SG2, Mettler Toledo, Switzerland).…”

Section: Microbiological Analysesmentioning

confidence: 99%

Increasing the Quality of Blood Tofu in an Industrial Slaughterhouse of Thailand

Tangwatcharin¹,

Teemeesuk²,

Sorapukdee³

2022

jwpr

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Blood tofu, or cooked duck blood curd, is a Chinese delicacy in East Asia. Its quality and shelf-life are low due to microorganism contamination during production. Therefore, the present study was performed to investigate the role of sodium diacetate (SD), sodium chloride (NaCl), and polyethylene glycol 400 (PEG) combinations in increasing the quality of blood tofu. A total of 45 cooked duck blood curd samples were randomly divided into 3 groups with 3 replicates per group. The first two groups were used to investigate the effect of SD, NaCl, and PEG combinations on microbiological and physical analyses for non-inoculated samples. Another group was used to determine the effect of antimicrobial combinations on Lactobacillus plantarum, Pseudomonas fluorescens, Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus in inoculated samples that were inoculated with these bacteria. All groups were treated with control-sterilized water, 0.15% SD (w/v) + 1.25% NaCl (w/v), 0.30% SD (w/v) + 1.25% NaCl (w/v), 0.15% SD (w/v) + 0.15% PEG (w/v), and 0.15% SD (w/v) + 1.25% NaCl (w/v) + 0.15% PEG (w/v). The results indicated that soaking cooked duck blood curd samples in antimicrobial agent combinations could reduce mesophile and psychrophile bacteria counts in non-inoculated samples. Additionally, 0.15% SD + 1.25% NaCl + 0.15% PEG combination had a higher reduction in mesophile and psychrophile counts, compared to soaking the samples in 0.30% SD + 1.25% NaCl, 0.15% SD + 1.25% NaCl and 0.15% SD + 0.15% PEG combinations. Similarly, this combination showed a significant decrease in lactic acid bacteria, Pseudomonas, Salmonella, Escherichia coli, and Staphylococcus aureus counts in inoculated samples. Furthermore, soaking the samples in 0.15% SD + 1.25% NaCl + 0.15% PEG combination did not negatively affect the samples’ physical quality. Soaking the samples in 0.15% SD + 1.25% NaCl + 0.15% PEG combination inhibited the growth of mesophile, psychrophile, and Pseudomonas in non-inoculated samples after storage for 10, 6, 10, and 8 days in a slaughter warehouse at 7℃, respectively, and extended shelf-life of samples for 16 days. Regarding physical quality changes, this treatment delayed the reduction of pH, hue, hardness, and chewiness of the samples after storage for 10, 8, 12, and 10 days, respectively. Thus, SD, NaCl, and PEG combination had a high preservative potential for cooked duck blood curd used in industrial slaughterhouses. Keywords: Blood curd, Duck, Organic acid salt, Polyethylene glycol, Quality changes

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“…Typical colonies for each selective media were counted in plates. L. monocytogenes, Salmonella spp., Coliform, E. coli and Clostridium spp., were also researched by enrichment and MPN method using BAM (2017), ISO 6579 (2002), BAM (2002) and Turchi et al (2016), respectively.…”

Section: Microbiological Analysismentioning

confidence: 99%

Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics

Tangwatcharin¹,

Sorapukdee²,

Kongsrirat³

2019

Food Sci Anim Resour

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The thermal-death times of Listeria monocytogenes were determined in inoculated restructured goat steak at 60℃, 65℃, and 70℃ of sous-vide temperatures. Dvalues of L. monocytogenes in inoculated restructured goat steak ranged from 7.27 min at 60℃ to 0.46 min at 70℃. Times need to yield at least a 6 log reduction of L. monocytogenes at their temperatures for this product were 47, 12, and 3 min, respectively. After sous-vide, all microbial counts in non-inoculated samples were not detectable, except the aerobic and anaerobic mesophilie and lactic acid bacteria counts were lower than 2 Log CFU/g. For sous-vided and grilled sous-vided samples, sous-vide loss and surface shrinkage were the lowest in samples sous-vided at 60℃ for 47 min (p<0.05). These samples demonstrated the lowest CIE L*, shear force, hardness, gumminess and chewiness and the highest CIE a* and hue angle (p<0.05). Therefore, sous-vide at 60℃ for 47 min provided convenient ready-to-cook restructured goat steak for microbiology safety and optimization of physicochemical quality.

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Occurrence of Clostridium spp. in ewe’s milk: enumeration and identification of isolates

Cited by 12 publications

References 14 publications

Characterization of Clostridium tyrobutyricum Strains Using Three Different Typing Techniques

Characterization of Clostridium tyrobutyricum Strains Using Three Different Typing Techniques

Increasing the Quality of Blood Tofu in an Industrial Slaughterhouse of Thailand

Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics

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