Study of the Microbiological Composition of Dairy Products and Mayonnaise Using Dna Barcoding and Metabarcoding

Syromyatnikov, Mikhail; Kokina, Anastasia V.; Savinkova, O. V.; Panevina, Anna V.; Solodskikh, Sergey A.; Orlova, Maria V.; Grabovich, M. Yu.; Starkov, Anatoly A.; Popov, Vasily N.

doi:10.21603/2308-4057-2018-1-144-153

Cited by 3 publications

(4 citation statements)

References 35 publications

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“…We have identified different species of bacteria from the genus Bacillus, Pseudomonas, Lactococcus and Streptococcus. This is consistent with previous data for dairy products [6,7]. However, we did not find the most dangerous representatives of foodborne bacteria, such as Salmonella spp.…”

Section: Discussionsupporting

confidence: 93%

“…Our data indicate that despite the fact that butter is a dairy product with a long shelf life, it should be subjected to quality control for the presence of pathogenic microorganisms. Based on the fact that the bacteria identified by us in the butter partially coincided with the data on the bacterial contaminant of dairy products [6,7], milk powder [35] and oil [11], we suggest that opportunistic bacteria was able to get into the butter, along with the ingredients necessary for its making. The possibility of contamination with C. sakazakii should be taken into account when feeding babies less than 1 year of age with butter-containing food products.…”

Section: Discussionsupporting

confidence: 67%

“…Dairy products are often spoiled by Bacillus spp., Pseudomonas spp., Lactococcus spp. [6] and Streptococcus spp. [7].…”

Section: Introductionmentioning

confidence: 99%

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High-Throughput 16S rRNA Gene Sequencing of Butter Microbiota Reveals a Variety of Opportunistic Pathogens

Syromyatnikov

Kokina

Solodskikh

et al. 2020

Foods

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Microbial contamination of dairy products with a high fat content (e.g., butter) has been studied insufficiently. No studies using modern molecular methods to investigate microbial communities in butter have been conducted so far. In this work, we used high-throughput sequencing and Sanger sequencing of individual bacterial colonies to analyze microbial content of commercially available butter brands. A total of 21 samples of commercially available butter brands were analyzed. We identified a total of 94 amplicon sequence variants corresponding to different microbial taxa. The most abundant lactic acid bacteria in butter were Lactobacillus kefiri, Lactobacillus parakefiri, Lactococcus taiwanensis and Lactococcus raffinolactis. A large amount of Streptococcus spp. bacteria (87.9% of all identified bacteria) was found in one of the butter samples. Opportunistic pathogens such as Bacillus cereus group, Pseudomonas aeruginosa, Cronobacter spp., Escherichia coli, Listeria innocua, Citrobacter spp., Enterococcus spp., Klebsiella pneumonia were detected. The analyzed butter samples were most strongly contaminated with bacteria from the Bacillus cereus group, and to a lesser extent - with Cronobacter spp. and Enterococcus spp. The plating and Sanger sequencing of individual colonies revealed the presence of Enterobacter cloacae and Staphylococcus epidermidis. The Sanger sequencing also showed the presence of Cronobacter sakazakii in butter which can be dangerous for children under the age of 1 year. We demonstrated that butter is a good growth medium for opportunistic pathogenic bacteria. Our data indicate that despite the fact that butter is a dairy product with a long shelf life, it should be subjected to quality control for the presence of opportunistic bacteria.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 67%

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High-Throughput 16S rRNA Gene Sequencing of Butter Microbiota Reveals a Variety of Opportunistic Pathogens

Syromyatnikov

Kokina

Solodskikh

et al. 2020

Foods

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“…Досліджували санітарно-бактеріологічні показники якості молочних продуктів з торгівельної мережі м. Дніпро. КМАФАМ визначали методом кількісного посіву досліджуваного матеріалу на щільні поживні середовища (чашковим методом Коха); кількість життєздатних молочнокислих бактерій -на агарі з гідролізованим молоком; наявність та кількість БГКП -посівом на середовище Кесслер, умовно-патогенних мікроорганізмів -на диференціально-діагностичних середовищах, у тому числі сальмонел -на вісмут-сульфіт агарі; наявність та кількість Staphуlococcus aureus -на жовточно-сольовому агарі Чистовича, L. monocytogenes -на селективному середовищі для виділення лістерій; наявність та кількість пліснявих грибів та дріжджів -на поживному агарі Сабуро [7,8].…”

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Features of Microflora of Food Products of Animal Origin Realized in Dnipro

Sclyar¹,

Pospielova²,

Черевач³

et al. 2021

Ukr. ž. med. bìol. sportu

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Milk and dairy products are an excellent environment for the development of microorganisms that can cause various defects in the products and in some cases lead to human disease. Under the action of bacteria, yeast, molds, if the rules of procurement are not observed, transportation, storage and sale of dairy products deteriorate rapidly, lose nutritional value, become dangerous for consumption. The purpose of the research was the monitoring of quality of dairy products sold in the trade network of Dnipro according to the sanitary-microbiological indicators. Material and methods. We analyzed 79 samples of milk and dairy products of different trade mark. 56 (64,5%) samples were not standard indexes from which 10 samples of pasteurized milk, 9 samples of yogurt, 6 samples of kefir, 8 samples of sweet-cream butter, 7 samples of cottage cheese, 6 samples of sour cream and 5 samples fermented baked milk. Results and discussion. The obtained results showed that 19 samples of dairy products contained less viable bacteria, than it was indicated according to sanitary and microbiological indexes. There was the greatest number of nonstandard products among samples of yogurt (6) and cottage cheese (4). The study showed that out of 56 analyzed dairy products 13 contained yeast in an amount that exceeds the standard rates. The largest number of non-standard samples (5) was found in yogurt. In 12 samples the maximum number of molds was exceeded. The highest number of molds contaminated product samples was found among cottage cheese (4), kefir (3) and butter (3). In the presence of sanitary-indicative microorganisms we did not meet the requirements of the normative indicators of 35 samples of dairy products, which was 44.3% of the total number of analyzed samples. Escherichia coli bacteria were found in samples of all types of dairy products. The most contaminated were samples of milk (6 samples), kefir (6 samples) and yogurt (5 samples). Conclusion. Out of 7 types studied most dairy products contaminated by all indicators were yoghurt and cottage cheese. Staphylicoccus aureus was detected in 2 samples of lactic acid products. Pathogenic bacteria, including representatives of the genus Salmonella and Listeria monocytogenes, were not found in none of 79 samples of seven types of dairy products

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The Use of DNA Barcoding and Metabarcoding for Food and Environment Quality Control

et al. 2019

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Study of the Microbiological Composition of Dairy Products and Mayonnaise Using Dna Barcoding and Metabarcoding

Cited by 3 publications

References 35 publications

High-Throughput 16S rRNA Gene Sequencing of Butter Microbiota Reveals a Variety of Opportunistic Pathogens

High-Throughput 16S rRNA Gene Sequencing of Butter Microbiota Reveals a Variety of Opportunistic Pathogens

Features of Microflora of Food Products of Animal Origin Realized in Dnipro

The Use of DNA Barcoding and Metabarcoding for Food and Environment Quality Control

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