Genotypic and phenotypic characterization of foodborne Geobacillus stearothermophilus.
Food Microbiol
; 45(Pt A): 103-10, 2015 Feb.
Article
em En
| MEDLINE
| ID: mdl-25481066
ABSTRACT
Geobacillus stearothermophilus is the main thermophilic spore former involved in flat sour spoilage of canned foods. Three typing methods were tested and applied to differentiate strains at intra-species level panC sequence analysis, REP-PCR and M13-PCR. panC gene was highly conserved within the studied strains, suggesting a low intra-specific diversity. This was supported by REP-PCR primary assays and M13-PCR results. M13-PCR profile analysis succeeded in differentiating six closely related groups (at 79% threshold similarity) among 127 strains from a range of spoiled canned food products and from different canneries. Phenotypic traits were investigated among 20 selected strains representing groups and origins. Ranges of growth under different temperatures (from 40 °C to 70 °C), pH (from 5.0 to 6.5), NaCl concentrations (from 1 to 5%) and sporulation conditions poorly differed between strains, but wet heat resistance of spores showed a 20-fold variation between strains. Furthermore, in this study, strains that belonged to the same M13-PCR genetic group did not share phenotypic characteristics or common origin. The work emphasizes a low diversity within the G. stearothermophilus species but data from this study may contribute to a better control of G. stearothermophilus spoilage in canned food.
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Texto completo:
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Geobacillus stearothermophilus
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Variação Genética
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Alimentos em Conserva
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Microbiologia de Alimentos
Idioma:
En
Revista:
Food Microbiol
Assunto da revista:
CIENCIAS DA NUTRICAO
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MICROBIOLOGIA
Ano de publicação:
2015
Tipo de documento:
Article
País de afiliação:
França