Biodiversity and characterization of aerobic spore-forming bacteria in surimi seafood products

Coton, Monika; Denis, Catherine; Cadot, Pascal; Coton, Emmanuel

doi:10.1016/j.fm.2010.03.017

Cited by 33 publications

(21 citation statements)

References 40 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: 56%

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: 56%

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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“…The measure of the diameter of the clarification halo after lugol addition did not allow significantly distinguishing the level of this activity from an isolate to another inside the collection (data not shown). Coton and others () also found that 80% of spore‐forming bacteria isolated from surimi‐based products (40 isolates studied) expressed amylolytic activities. A similar frequency (more than 70%, 174 spore‐forming isolates studied) was reported by Valerio and others () for bacteria collected in the bakery industry.…”

Section: Resultsmentioning

confidence: 87%

Microbial Quality of Industrial Liquid Egg White: Assumptions on Spoiling Issues in Egg‐Based Chilled Desserts

Techer

Daoud

Madec

et al. 2015

Journal of Food Science

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As a 1st step, this study aimed at investigating the microbial quality of liquid egg white in a French egg processing company. Thirty raw and 33 pasteurized liquid egg white samples were analyzed. Pasteurization was globally found efficient on mesophilic contaminants (1.7 ± 1.6 and 0.8 ± 0.9 log CFU/mL in raw and pasteurized samples, respectively), including for the control of Salmonella. However, Gram-positive enterococci were still detected in the pasteurized samples. As a 2nd step, a representative bacterial collection was built for exploring the spoilage issue in egg-based chilled desserts. Custard cream was chosen as growth medium since this food is widely used for the production of French chilled desserts. All of the 166 isolates of the bacterial collection were shown to be able to grow and to induce spoilage of the custard cream at refrigeration temperature (10 °C). Several spoilage types were highlighted in the custard cream, on the basis of changes regarding pH, consistency, production of holes or gas. As a 3rd step, bacterial enzymatic activities were explored on custard cream-based agar media. The bacterial collection was reduced to 43 isolates, based on further selection regarding the genera and the spoilage types previously highlighted. Albeit to different degrees, all these isolates were able to produce proteases. A large part of these isolates also expressed lipolytic and amylolytic activities. This study emphasizes the need to control egg white contamination and especially with Gram-positive heat-resistant Enterococi, in order to guarantee the shelf life of egg-based chilled desserts.

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“…It has been reported that B. simplex, B. subtilis, S. aquimarina, and other endospore-forming bacteria could become predominant in various kinds of surimi-based products stored at 4°C (Coton et al, 2011). Sporosarcina species might have an advantage over Bacillus, Lysinibacillus, and Paenibacillus species to grow at low temperatures.…”

Section: Discussionmentioning

confidence: 99%

“…Some typical examples of psychrotolerant endospore-forming bacteria isolated from foods are cited as follows: Bacillus, Viridibacillus, and Paenibacillus species from milk (Coorevits et al, 2008;Huck et al, 2008;Ivy et al, 2012), Bacillus weihenstephanensis from liquid egg products (Baron et al, 2007), Bacillus cereus-like organisms from sausages (Rosenquist et al, 2005), Paenibacillus species from zucchini purées (Guinebretiere et al, 2001), and B. cereus, Bacillus simplex, Bacillus subtilis, and Sporosarcina aquimarina from seafood products (Coton et al, 2011). There are fewer cases where Sporosarcina species were isolated from food as psychrotolerant endospore-forming bacteria than those with Bacillus species.…”

Section: Introductionmentioning

confidence: 99%

Isolation and characterization of psychrotolerant endospore-forming Sporosarcina species associated with minced fish meat (surimi)

Tsuda

Nagano

Ando

et al. 2015

International Journal of Food Microbiology

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Biodiversity and characterization of aerobic spore-forming bacteria in surimi seafood products

Cited by 33 publications

References 40 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

Microbial Quality of Industrial Liquid Egg White: Assumptions on Spoiling Issues in Egg‐Based Chilled Desserts

Isolation and characterization of psychrotolerant endospore-forming Sporosarcina species associated with minced fish meat (surimi)

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