Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life

Valerio, Francesca; Biase, Mariaelena Di; Huchet, Véronique; Desriac, Noémie; Lonigro, Stella Lisa; Lavermicocca, Paola; Sohier, Danièle; Postollec, Florence

doi:10.1016/j.fm.2014.07.006

Cited by 30 publications

(16 citation statements)

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“…In addition, it has been reported that B. amyloliquefaciens may spoil bread, degrading the starch and generating extracellular polysaccharides (VALERIO et al, 2012(VALERIO et al, , 2015. A B. amyloliquefaciens strain belonging to a different Rep-PCR cluster, unrelated to those that included the strains isolated from the salad dressings was found in a biofilm layer in the production tank.…”

Section: Pereira K S Et Almentioning

confidence: 99%

“…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%

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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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Section: Pereira K S Et Almentioning

confidence: 99%

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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“…The spores of B. subtilis, B. amyloliquefaciens and B. licheniformis are commonly found in various food ingredients and food products including cocoa, herbs, spices, bread, soups, milk, and milk powders (te Giffel et al, 1996; Oomes et al, 2007; Lima et al, 2011; Lücking et al, 2013; Miller et al, 2015). These species are for instance well-known contaminants of raw materials used in bread making (Rosenkvist and Hansen, 1995; Sorokulova et al, 2003), and the spores can potentially even survive the bread baking process (Valerio et al, 2015). After spore survival, germination, and outgrowth, vegetative cells of B. amyloliquefaciens, B. subtilis or B. licheniformis can result in spoiled food products.…”

Section: Introductionmentioning

confidence: 99%

“…After spore survival, germination, and outgrowth, vegetative cells of B. amyloliquefaciens, B. subtilis or B. licheniformis can result in spoiled food products. B. subtilis , for instance has been reported to be present in cocoa (Lima et al, 2011) leading to spoiled chocolate drinks, B. licheniformis may be present in milk and milk powders leading to spoilage of heat treated dairy products (Gopal et al, 2015), and B. amyloliquefaciens may spoil bread, resulting in ropy bread by degradation of starch and the formation of extracellular polysaccharides (Sorokulova et al, 2003; Valerio et al, 2012, 2015). Certain strains of B. licheniformis can produce a toxin, lichenisyn A, that can cause foodborne illness (Salkinoja-Salonen et al, 1999; Nieminen et al, 2007; Logan, 2012).…”

Section: Introductionmentioning

confidence: 99%

High-Level Heat Resistance of Spores of Bacillus amyloliquefaciens and Bacillus licheniformis Results from the Presence of a spoVA Operon in a Tn1546 Transposon

et al. 2016

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Bacterial endospore formers can produce spores that are resistant to many food processing conditions, including heat. Some spores may survive heating processes aimed at production of commercially sterile foods. Recently, it was shown that a spoVA operon, designated spoVA2mob, present on a Tn1546 transposon in Bacillus subtilis, leads to profoundly increased wet heat resistance of B. subtilis spores. Such Tn1546 transposon elements including the spoVA2mob operon were also found in several strains of Bacillus amyloliquefaciens and Bacillus licheniformis, and these strains were shown to produce spores with significantly higher resistances to wet heat than their counterparts lacking this transposon. In this study, the locations and compositions of Tn1546 transposons encompassing the spoVA2mob operons in B. amyloliquefaciens and B. licheniformis were analyzed. Introduction of these spoVA2mob operons into B. subtilis 168 (producing spores that are not highly heat resistant) rendered mutant 168 strains that produced high-level heat resistant spores, demonstrating that these elements in B. amyloliquefaciens and B. licheniformis are responsible for high level heat resistance of spores. Assessment of growth of the nine strains of each species between 5.2°C and 57.7°C showed some differences between strains, especially at lower temperatures, but all strains were able to grow at 57.7°C. Strains of B. amyloliquefaciens and B. licheniformis that contain the Tn1546 elements (and produce high-level heat resistant spores) grew at temperatures similar to those of their Tn1546-negative counterparts that produce low-level heat resistant spores. The findings presented in this study allow for detection of B. amyloliquefaciens and B. licheniformis strains that produce highly heat resistant spores in the food chain.

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“…Bread suffers from two major spoilage mechanisms, namely staling and microbial deterioration. Each of them alters bread's stability and its eating qualities (Bartkiene et al, 2018;Mantzourani et al, 2014;Quattrini et al, 2019;Valerio et al, 2008;Valerio et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Storage environment/packaging materials impacting bread spoilage under ambient conditions: A comparative analysis

Int¹

2019

Preprint

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Packaging in bread-making industry is one of priorities to satisfy the peculiar requirements of freshness in bread. A suitable packaging material allows for both rapid heat exchange with the environment and water vapour evaporation in order to prevent condensation inside the bread package. The effectiveness of some storage media/packaging materials in preventing bread spoilage under ambient temperature was studied. Bread staling, microbiological stability and organoleptic changes were evaluated as a function of storage time. The functional properties (water and oil absorption capacities and water oil absorption indices) of the bread were estimated .The water absorption capacity (WAC) of bread was in the range of 144-221 g/100 g sample, while the oil absorption capacity (OAC) range was 113-132 g/100 g. Water Oil Absorption Capacity (WOAI) for each of the packaging materials was < 2.0, which indicates the lipophilic nature. All the bread slices stored under different media/packaging materials, except perforated bowl and transparent plastic bowl exhibited sensory scores of 2.5 and above. Microbial growth manifested in bread kept in perforated and transparent plastic containers compared to the bread kept in cellophane and aluminum plate. This study clearly shows differences in the rates of staling, microbial stability and physical/chemical changes at different storage conditions.

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Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life

Cited by 30 publications

References 31 publications

Salad dressing spoilage by Bacillus amyloliquefaciens with gas formation

Salad dressing spoilage by Bacillus amyloliquefaciens with gas formation

High-Level Heat Resistance of Spores of Bacillus amyloliquefaciens and Bacillus licheniformis Results from the Presence of a spoVA Operon in a Tn1546 Transposon

Storage environment/packaging materials impacting bread spoilage under ambient conditions: A comparative analysis

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