Genetic discrimination of foodborne pathogenic and spoilage Bacillus spp. based on three housekeeping genes

Caamaño-Antelo, Sonia; Fernández-No, Inmaculada C.; Böhme, Karola; Alnakip, Mohamed E.; Quintela-Baluja, Marcos; Barros‐Velázquez, Jorge; Calo-Mata, Pilar

doi:10.1016/j.fm.2014.08.013

Cited by 45 publications

(38 citation statements)

References 42 publications

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“…However, the gyrB gene sequences, which provide high resolution among closely related species of Bacillus groups (Liu et al., ; Wang et al., ), demonstrated a higher degree of separation between species. The results of the degree of variation regarding the gyrB gene sequences were similar to our results (Caamaño‐Antelo et al., ; Wang et al., ). In this study, the branching pattern of the rpoB ‐based tree was dissimilar to the 16S rRNA‐ and gyrB ‐based trees (Figure ).…”

Section: Discussionsupporting

confidence: 92%

“…In the present study, the sequence similarities of the gyrB and rpoB genes were in parallel with the results reported by Caamaño‐Antelo et al. (). In particular, the gyrB gene sequences exhibited a higher nucleotide substitution rate compared with the 16S rRNA and rpoB genes in previous studies (Caamaño‐Antelo et al., ; Liu et al., ).…”

Section: Discussionsupporting

confidence: 92%

“…The ranges of 16S rRNA, rpoB , and gyrB gene sequence similarities among the representative Bacillus isolates in this study were 92.5% to 100% (mean 96.1%), 49.5% to 100% (mean 83.2%), and 66.7% to 99.1% (mean 77.5%), respectively. In some studies, 16S rRNA gene sequence similarity values among Bacillus species between 92% and 99.8% have been reported (Caamaño‐Antelo et al., ; Liu et al., ; Wang et al., ).…”

Section: Discussionmentioning

confidence: 99%

“…(). In particular, the gyrB gene sequences exhibited a higher nucleotide substitution rate compared with the 16S rRNA and rpoB genes in previous studies (Caamaño‐Antelo et al., ; Liu et al., ).…”

Section: Discussionmentioning

confidence: 99%

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Molecular Characterization and Toxin Profiles of Bacillus spp. Isolated from Retail Fish and Ground Beef

Özdemir

Arslan

2019

Journal of Food Science

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Bacillus species are common in the environment due to their spore‐forming ability and nutritional versatility and cause food contamination. Bacilli play a significant role in foodborne illnesses and food spoilage. In this study, 52 Bacillus isolates from retail fish and ground beef were identified and differentiated based on 16S rRNA, gyrB, and rpoB gene sequencing. The presence of genes encoding emetic toxin (ces), hemolytic enterotoxin hemolysin BL (hbl), nonhemolytic enterotoxin (nhe) and cytotoxin K (cytK1) was assessed in all Bacillus isolates. The ability of the Bacillus isolates to produce several extracellular enzymes that contribute to pathogenicity and food spoilage was investigated. The 16S rRNA, rpoB, and gyrB gene sequence similarities of the Bacillus isolates tested were 96.1%, 83.2%, and 77.5%, respectively. The gyrB gene demonstrated a higher degree of sequence variation than the 16S rRNA and rpoB genes. The prevalence of Bacillus isolates producing at least two of the genes of the HBL and NHE complexes was 23.1% and 15.4%, respectively. Of the B. cereus isolates, 10 (41.7%) possessed two or more enterotoxin genes. None of the isolates carried the ces and cytK1 genes. All isolates were positive for the production of enzymes such as protease, lipase, gelatinase, and DNase. However, only 92.3% of the tested isolates were positive for amylase. In conclusion, our results revealed that the presence of genes involved in toxin production and enzyme production in meat‐originated B. cereus and other Bacillus isolates may cause spoilage of food and pose a health risk for consumers. Practical Application Bacillus species can be found in various foods due to their ubiquitous nature. Bacillus spp., especially B. cereus, are associated with food poisoning and other infections in humans. Toxins and many extracellular enzymes produced by Bacillus spp. are the causative agents of foodborne outbreaks, food spoilage, and low‐quality food with significantly reduced edibility. This study highlights the characterization of Bacillus spp. and presence of potentially pathogenic Bacillus species in meats.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Molecular Characterization and Toxin Profiles of Bacillus spp. Isolated from Retail Fish and Ground Beef

Özdemir

Arslan

2019

Journal of Food Science

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“…In a study by Caamaňo‐Antelo et al . (), genetic discrimination of Bacillus spp. found interspecies sequence similarities of 92.06% for the 16S rRNA gene (1,538–1,555 bp).…”

Section: Resultsmentioning

confidence: 99%

Detection of Emetic Toxin Genes in Bacillus cereus Isolated from Food and their Production of Cereulide in Liquid Culture

Phat

Kim

Park

et al. 2016

Journal of Food Safety

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Bacillus cereus is a Gram‐positive that is ubiquitous in foods and the wider environment. The B. cereus emetic toxin, cereulide, synthesized by nonribosomal peptide synthetase (NRPS), can cause either gastrointestinal disorders and/or emetic form of food poisoning. In this study, 108 B. cereus isolates from foods were tested for a correlation between the presence of emetic toxin genes and cereulide production. Based on 16S rRNA sequence analysis, 107 isolates were identical to B. cereus spp. Further experiments showed that fourteen isolates exhibited 1,271, 2,200 and 188‐bp bands, corresponding to amplification of the ces1, ces2 and NRPS gene, respectively. However, only 7 out of 13 strains possessing the NRPS, ces1, and ces2 genes produced cereulide in liquid culture. Strain number 93, isolated from fresh vegetables, produced the highest levels of cereulide (11.17 μg/mL); maximum cereulide levels were observed after 4 days of cultivation at 30C in LB broth. The amount of cereulide produced differed between each isolate. Practical Applications The incident of Bacillus cereus in food could cause food poisoning. The results of our study on the presence of B. cereus in spoiled foods demonstrated that not all the food poisoning B. cereus spp. have the ability to synthesize the emetic toxin, cereulide. Nonribosomal peptide synthetase and cereulide synthetase genes could be used as biological markers for differentiation of cereulide producing and nonproducing B. cereus. Estimation of cereulide level reveals that the amounts of cereulide produced by some strains were very high and could be a threat to human health if consumed in contaminated foods. This study presents proper methods to select cereulide producing food‐poisoning B. cereus spp. and gives more information on the condition of cereulide production to prevent future cases of emetic food poisoning.

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Bacillus thuringiensis Characterization: Morphology, Physiology, Biochemistry, Pathotype, Cellular, and Molecular Aspects

Rabinovitch

Vivoni

Machado

et al. 2017

Bacillus Thuringiensis and Lysinibacillus Sphaericus

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Genetic discrimination of foodborne pathogenic and spoilage Bacillus spp. based on three housekeeping genes

Cited by 45 publications

References 42 publications

Molecular Characterization and Toxin Profiles of Bacillus spp. Isolated from Retail Fish and Ground Beef

Molecular Characterization and Toxin Profiles of Bacillus spp. Isolated from Retail Fish and Ground Beef

Detection of Emetic Toxin Genes in Bacillus cereus Isolated from Food and their Production of Cereulide in Liquid Culture

Bacillus thuringiensis Characterization: Morphology, Physiology, Biochemistry, Pathotype, Cellular, and Molecular Aspects

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