Reprint of ‘Tracking the blue: A MLST approach to characterise the Pseudomonas fluorescens group’

Andreani, Nadia Andrea; Martino, Maria Elena; Fasolato, Luca; Carraro, Lisa; Montemurro, Filomena; Mioni, R.; Bordin, Paola; Cardazzo, Barbara

doi:10.1016/j.fm.2014.11.011

Cited by 18 publications

(26 citation statements)

References 41 publications

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“…The microbiota of the environment was very complex, including more than 500 taxa at the genus/species level. Other studies describing the microbial community across surfaces in cheese-making plants re- ported that the microbiota from surfaces had a high variability in composition, and most of the OTUs identified in the cheese manufacture originated from the processing environment (1,29,30). Our microbial community structure had several microbial species in common with the previous studies, although the relative abundance of the species can depend remarkably on the specific manufacture studied.…”

Section: Discussionsupporting

confidence: 59%

“…It is interesting to speculate that the establishment of LAB in the environment could have a valuable effect toward protection against spoilage bacteria, as supported by our coexclusion patterns, and protection against spoilage could be obtained when LAB colonize the environment. Such coexclusion may be due to differential colonization capability, which depends on several factors (2,30,31). Our evidence is based on only one dairy, although it comes from repeated samplings; therefore, other surveys involving other dairies using natural starters will be important to further support our theory.…”

Section: Discussionmentioning

confidence: 73%

“…The settlement of the resident microbiota can depend on the characteristics of the surfaces, ecological factors, nutrient availability and composition, and the ability of microbes to develop biofilms, as well as on operators and cleaning procedures (2,30,31). The cleaning procedures used in the dairy plant constantly ensure, according to the producers, a standard quality of the cheeses; no spoilage case has been reported in the last 5 years.…”

Section: Discussionmentioning

confidence: 99%

“…Pseudomonas in the environmental samples likely originates from raw milk, which can be contaminated by water and soil or by inappropriate sanitizing of milking surfaces, or contamination can occur during storage and while transporting equipment (30). In addition, persistence on surfaces can be facilitated by the wellknown ability of Pseudomonas to adhere to food processing surfaces (30,(38)(39)(40), with the organism growing very rapidly on dairy plant equipment (36,41).…”

Section: Discussionmentioning

confidence: 99%

“…In addition, persistence on surfaces can be facilitated by the wellknown ability of Pseudomonas to adhere to food processing surfaces (30,(38)(39)(40), with the organism growing very rapidly on dairy plant equipment (36,41). The psychrotrophic nature of Pseudomonas can help it to withstand the competing microbial populations in milk and in fresh cheeses (42)(43)(44)(45), possibly determining changes in food structure or discoloration, such as the case of "blue mozzarella cheese" (46,47).…”

Section: Discussionmentioning

confidence: 99%

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Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment

Stellato

Filippis

Storia

et al. 2015

Appl Environ Microbiol

131

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Microbial contamination in food processing plants can play a fundamental role in food quality and safety. In this study, the microbiota in a dairy plant was studied by both 16S rRNA-and 26S rRNA-based culture-independent high-throughput amplicon sequencing. Environmental samples from surfaces and tools were studied along with the different types of cheese produced in the same plant. The microbiota of environmental swabs was very complex, including more than 200 operational taxonomic units with extremely variable relative abundances (0.01 to 99%) depending on the species and sample. A core microbiota shared by 70% of the samples indicated a coexistence of lactic acid bacteria with a remarkable level of Streptococcus thermophilus and possible spoilage-associated bacteria, including Pseudomonas, Acinetobacter, and Psychrobacter, with a relative abundance above 50%. The most abundant yeasts were Kluyveromyces marxianus, Yamadazyma triangularis, Trichosporon faecale, and Debaryomyces hansenii. Beta-diversity analyses showed a clear separation of environmental and cheese samples based on both yeast and bacterial community structure. In addition, predicted metagenomes also indicated differential distribution of metabolic pathways between the two categories of samples. Cooccurrence and coexclusion pattern analyses indicated that the occurrence of potential spoilers was excluded by lactic acid bacteria. In addition, their persistence in the environment can be helpful to counter the development of potential spoilers that may contaminate the cheeses, with possible negative effects on their microbiological quality. Cheese manufacture and ripening are affected by the metabolic activity of different types of microorganisms. When milk of optimal hygienic quality is used, the dairy microbial consortia can be simple when starter cultures are employed, or a higher degree of complexity can occur in the case of natural fermentations. The environmental microbiota from the processing plant has been often addressed as a source of microbes that may play a role in the cheese making (1-4). When lactic acid bacteria (LAB) are included in the environmental microbiota, they may actively contribute to fermentation and ripening of cheese. Conversely, when potential spoilage organisms contaminate the environment, these organisms can play a crucial role because they can be transferred from the environment to intermediates of production and may negatively affect the cheese production process and the quality of the final products. It has been demonstrated that the microbial populations involved in fermentation and ripening are often found on the processing surfaces (1, 3, 5, 6), highlighting the importance of the plant environment in potentially contributing to the microbiota of cheese. Depending on the nature of the microorganisms, the environmental microbiota can exert functional activities important for the fermentative and/or the ripening process but sometimes may also be a hazard for cheese quality and safety (7).The study of the microbial e...

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Section: Discussionsupporting

confidence: 59%

Section: Discussionmentioning

confidence: 73%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 3 more Smart Citations

Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment

Stellato

Filippis

Storia

et al. 2015

Appl Environ Microbiol

131

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Pseudomonas fluorescens: a potential food spoiler and challenges and advances in its detection

et al. 2019

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Purpose This review focuses on the spoilage strategies used by the Pseudomonas fluorescens, and in addition, it also discusses various diagnostic approaches used for its identification in food items. Some challenges faced and advances in the detection of P. fluorescens and also discussed in this review. Methods An extensive literature search was performed with published work and data was analyzed in detail to meet the requirements of the objectives. Results P. fluorescens are unicellular rods, with long straight or curved axis, but not helical, motility by one or more polar flagella, Gram-negative, non-spores former, stalks, or sheaths. P. fluorescens is represented by seven biotypes denoted by the letters A, B, C, D, E, F, and G. The microbe shows wide choice of growth temperature and causes contamination and spoilage in ordinary and refrigerated food items by its enzymes and pigment production. The biofilm formation by P. fluorescens poses another serious threat to the food industries. Conclusion Molecular identification of P. fluorescens is generally done by 16S rRNA, intergenic spacer (ITS1) utilizing traditional polymerase chain reactions (PCR). Nowadays, qPCR and multiplex PCR are largely utilized in identification of P. fluorescens based on AprX gene (extracellular caseinolytic metalloprotease) in the milk and meat spoilage strains. The available methods still show some disadvantages with accuracy and specificity of detection. Rapid detection of P. fluorescens in food samples is the need of hour to improve the detection efficiency.

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Evaluation of bacterial communities of Grana Padano cheese by DNA metabarcoding and DNA fingerprinting analysis

et al. 2021

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Reprint of ‘Tracking the blue: A MLST approach to characterise the Pseudomonas fluorescens group’

Cited by 18 publications

References 41 publications

Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment

Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment

Pseudomonas fluorescens: a potential food spoiler and challenges and advances in its detection

Evaluation of bacterial communities of Grana Padano cheese by DNA metabarcoding and DNA fingerprinting analysis

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