乳制品中蜡样芽孢杆菌亚群的流行率、特征和选择，用于挑战测试和预测模型开发。

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2024-09-30 DOI:10.1016/j.jfp.2024.100367

{"title":"乳制品中蜡样芽孢杆菌亚群的流行率、特征和选择，用于挑战测试和预测模型开发。","authors":"","doi":"10.1016/j.jfp.2024.100367","DOIUrl":null,"url":null,"abstract":"<div><div>Prevalence, toxin gene profiles, lactose fermentation, and growth responses of B. cereus sensu lato subgroups in various dairy and dairy alternative products and ingredients were studied to identify relevant isolates for challenge testing and model development to predict and manage growth responses. Out of 71 examined products or ingredients, 51 B. cereus s.l. isolates were obtained from 35 positive samples (49% prevalence). These 51 isolates along with 18 additional dairy isolates and 12 B. cereus s.l. reference strains were identified using MALDI-TOF. The 81 isolates were further characterized by panC sequencing, testing for cold shock and toxin genes (cspA; hbl, nhe, CytK and ces), lactose fermentation, and study of growth rates (µmax) under various conditions (45 °C, 10 °C, 6% NaCl, pH 5.1), resulting in 298 µmax-values. These conditions were selected to differentiate mesophilic and psychrotolerant strains and to identify tolerant isolates. Dairy powders (83%), pasteurized upconcentrated cheese whey (43%), and cheeses (42%) had the highest prevalences of B. cereus s.l. and the highest concentrations in positive samples (5–100 CFU/g or ml). The panC groups II, III, IV, VI, and VIII were detected among the dairy isolates, with 97% harboring one or more toxin genes. Lactose fermentation was observed in 42% of isolates, with lactose-fermenting B. cereus s.l. isolates of panC groups III and IV dominant in dairy powders. Growth rates of B. cereus s.l. varied considerably, among and within panC groups of the dairy isolates. Based on the highest growth rates at 45 °C, 10 °C, 6% NaCl, pH 5.1, panC group membership, toxin genes profiles, and lactose fermentation ability, two cocktails of “mesophilic” or “psychrotolerant” isolates were selected. These strain cocktails can be used in future challenge testing and predictive food microbiology studies to evaluate and manage the growth of B. cereus s.l. in dairy products and ingredients.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1000,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Prevalence, Characteristics, and Selection of Bacillus cereus Subgroups from Dairy Products for Challenge Testing and Predictive Model Development\",\"authors\":\"\",\"doi\":\"10.1016/j.jfp.2024.100367\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Prevalence, toxin gene profiles, lactose fermentation, and growth responses of B. cereus sensu lato subgroups in various dairy and dairy alternative products and ingredients were studied to identify relevant isolates for challenge testing and model development to predict and manage growth responses. Out of 71 examined products or ingredients, 51 B. cereus s.l. isolates were obtained from 35 positive samples (49% prevalence). These 51 isolates along with 18 additional dairy isolates and 12 B. cereus s.l. reference strains were identified using MALDI-TOF. The 81 isolates were further characterized by panC sequencing, testing for cold shock and toxin genes (cspA; hbl, nhe, CytK and ces), lactose fermentation, and study of growth rates (µmax) under various conditions (45 °C, 10 °C, 6% NaCl, pH 5.1), resulting in 298 µmax-values. These conditions were selected to differentiate mesophilic and psychrotolerant strains and to identify tolerant isolates. Dairy powders (83%), pasteurized upconcentrated cheese whey (43%), and cheeses (42%) had the highest prevalences of B. cereus s.l. and the highest concentrations in positive samples (5–100 CFU/g or ml). The panC groups II, III, IV, VI, and VIII were detected among the dairy isolates, with 97% harboring one or more toxin genes. Lactose fermentation was observed in 42% of isolates, with lactose-fermenting B. cereus s.l. isolates of panC groups III and IV dominant in dairy powders. Growth rates of B. cereus s.l. varied considerably, among and within panC groups of the dairy isolates. Based on the highest growth rates at 45 °C, 10 °C, 6% NaCl, pH 5.1, panC group membership, toxin genes profiles, and lactose fermentation ability, two cocktails of “mesophilic” or “psychrotolerant” isolates were selected. These strain cocktails can be used in future challenge testing and predictive food microbiology studies to evaluate and manage the growth of B. cereus s.l. in dairy products and ingredients.</div></div>\",\"PeriodicalId\":15903,\"journal\":{\"name\":\"Journal of food protection\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2024-09-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of food protection\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0362028X24001510\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of food protection","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0362028X24001510","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

研究了各种乳制品和乳制品替代产品及配料中的蜡样芽孢杆菌亚群的流行率、毒素基因图谱、乳糖发酵和生长反应，以确定用于挑战测试和模型开发的相关分离物，从而预测和管理生长反应。在 71 种受检产品或配料中，从 35 个阳性样本中获得了 51 个蜡样芽孢杆菌分离物（流行率为 49%）。利用 MALDI-TOF 对这 51 个分离株、另外 18 个乳制品分离株和 12 个蜡样芽孢杆菌参考菌株进行了鉴定。通过 panC 测序、冷休克基因和毒素基因（cspA、hbl、nhe、CytK 和 ces）检测、乳糖发酵以及各种条件（45°C、10°C、6% NaCl、pH 5.1）下的生长率（µmax）研究，对这 81 个分离株进行了进一步鉴定，得出了 298 个 µmax 值。选择这些条件是为了区分嗜中性菌株和心理耐受性菌株，并确定耐受性分离菌株。乳粉（83%）、巴氏杀菌浓缩奶酪乳清（43%）和奶酪（42%）中蜡样芽孢杆菌的流行率最高，阳性样品中的浓度也最高（5-100 CFU/g 或 ml）。在乳制品分离物中检测到了 PanC II、III、IV、VI 和 VIII 组，其中 97% 的分离物携带一种或多种毒素基因。在 42% 的分离物中观察到乳糖发酵现象，乳粉中主要是 panC 组 III 和 IV 的乳糖发酵蜡样芽孢杆菌分离物。在乳制品分离物的 panC 组间和组内，蜡样芽孢杆菌的生长率差异很大。根据在 45°C、10°C、6% NaCl、pH 值 5.1 条件下的最高生长率、panC 群成员、毒素基因图谱和乳糖发酵能力，选出了两种 "中嗜性 "或 "心理耐受性 "分离菌株鸡尾酒。这些混合菌株可用于未来的挑战测试和预测性食品微生物学研究，以评估和管理乳制品和配料中蜡样芽孢杆菌的生长。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Prevalence, Characteristics, and Selection of Bacillus cereus Subgroups from Dairy Products for Challenge Testing and Predictive Model Development

Prevalence, toxin gene profiles, lactose fermentation, and growth responses of B. cereus sensu lato subgroups in various dairy and dairy alternative products and ingredients were studied to identify relevant isolates for challenge testing and model development to predict and manage growth responses. Out of 71 examined products or ingredients, 51 B. cereus s.l. isolates were obtained from 35 positive samples (49% prevalence). These 51 isolates along with 18 additional dairy isolates and 12 B. cereus s.l. reference strains were identified using MALDI-TOF. The 81 isolates were further characterized by panC sequencing, testing for cold shock and toxin genes (cspA; hbl, nhe, CytK and ces), lactose fermentation, and study of growth rates (µ_max) under various conditions (45 °C, 10 °C, 6% NaCl, pH 5.1), resulting in 298 µ_max-values. These conditions were selected to differentiate mesophilic and psychrotolerant strains and to identify tolerant isolates. Dairy powders (83%), pasteurized upconcentrated cheese whey (43%), and cheeses (42%) had the highest prevalences of B. cereus s.l. and the highest concentrations in positive samples (5–100 CFU/g or ml). The panC groups II, III, IV, VI, and VIII were detected among the dairy isolates, with 97% harboring one or more toxin genes. Lactose fermentation was observed in 42% of isolates, with lactose-fermenting B. cereus s.l. isolates of panC groups III and IV dominant in dairy powders. Growth rates of B. cereus s.l. varied considerably, among and within panC groups of the dairy isolates. Based on the highest growth rates at 45 °C, 10 °C, 6% NaCl, pH 5.1, panC group membership, toxin genes profiles, and lactose fermentation ability, two cocktails of “mesophilic” or “psychrotolerant” isolates were selected. These strain cocktails can be used in future challenge testing and predictive food microbiology studies to evaluate and manage the growth of B. cereus s.l. in dairy products and ingredients.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.