Bacterial spores in spices and dried herbs: The risks for processed food

Production and world consumption of spices are constantly increasing. Although the antimicrobial properties of some spices are well documented, their use in the agri-food industry is also responsible for microbial contamination and spoilage. Bacterial spores introduced by spices can withstand different preparation processes, particularly thermal treatments, leading to food alterations during storage. This review brings together data from the literature about the prevalence and concentrations of spore-forming bacteria in all commercially available spices. The sporeformers found in spices belong mainly to the genera Bacillus and Clostridium. Such contaminations are very common and sometimes reach high levels, as in pepper and turmeric. Bacillus licheniformis and Bacillus cereus are the most frequently detected species. Studying the harvesting, processing, and storage procedures for spices provides elements to explain why high prevalence and concentrations are observed. Spices are mostly produced in developing countries on small farms using traditional production methods. Spices become contaminated by bacterial spores in two main ways: by contact with soil during harvesting or drying, as for pepper, or by cross-contamination during the water-cooking step, as for turmeric. From these observations, we propose some recommendations. Different methods that can be used to eliminate bacterial spores from spices are presented indicating their efficiency and the limitations of their use.     

Nd3＋、Er3＋、Gd3＋和La3＋对超氧化物歧化酶活性的影响

通过研究Nd3＋、Er3＋、Gd3＋和La3＋稀土离子对枯草芽孢杆菌在生长过程中所产的超氧化物歧化酶活性的影响,来探讨稀土可能会导致生物体发生氧化损伤。利用改良的邻苯三酚自氧化法测定超氧化物歧化酶活性。结果表明：4种稀土离子对其细胞中超氧化物歧化酶活性均有抑制作用,且Nd3＋的抑制作用较其它3种稀土离子要强,故一定浓度的稀土离子很有可能会导致生物体发生氧化损伤。4种稀土离子的浓度不同影响有所不同,总的来说,稀土离子的浓度越大,对枯草杆菌抗氧化的抑制作用越明显,损伤毒性作用越强。     

Enterotoxigenic Profiling of Emetic Toxin‐ and Enterotoxin‐Producing Bacillus cereus,Isolated from Food,Environmental, and Clinical Samples by Multiplex PCR

Bacillus cereus comprises the largest group of endospore‐forming bacteria and can cause emetic and diarrheal food poisoning. A total of 496 B. cereus strains isolated from various sources (food, environmental, clinical) were assessed by a multiplex PCR for the presence of enterotoxin genes. The detection rate of nheA, entFM, hblC, and cytK enterotoxin genes among all B. cereus strains was 92.33%, 77.21%, 59.47%, and 47.58%, respectively. Enterotoxigenic profiles were determined in emetic toxin‐ (8 patterns) and enterotoxin‐producing strains (12 patterns). The results provide important information on toxin prevalence and toxigenic profiles of B. cereus from various sources. Our findings revealed that B. cereus must be considered a serious health hazard and Bacillus thuringiensis should be considered of a greater potential concern to food safety among all B. cereus group members. Also, there is need for intensive and continuous monitoring of products embracing both emetic toxin and enterotoxin genes.     

Synergistic effects of high pressure processing and slightly acidic electrolysed water on the inactivation of Bacillus cereus spores

Bacillus spores are concerns for their resistance to heat, high pressure processing (HPP), and disinfectants. We examined the effects of HPP and slightly acidic electrolysed water (SAEW) on inactivation of B. cereus spores. Spores' suspensions were prepared with 2‐(N‐morpholino) ethanesulfonic acid (MES) buffer or SAEW with available chlorine content (ACC) of 24, 35, 44 or 55 mg L^?1, and then subjected to HPP. The individual effects of HPP or SAEW on spores were negligible (<1.0 log CFU mL^?1). With factorial design and anova analysis, HPP + SAEW treatment was shown to have significantly positive effects on spores’ inactivation. The optimal conditions were 300 MPa HPP + SAEW with 44 mg L^?1 ACC or 200 MPa HPP + SAEW with 44 mg L^?1 ACC + 500 MPa HPP, producing reductions of 3.27 and 3.99 log CFU mL^?1, respectively. HPP + SAEW have potentials to serve as two effective hurdle techniques for inactivating B. cereus spores.     

Trivalent chromium removal from tannery effluent using kaolin‐supported bacterial biofilm of Bacillus sp isolated from chromium polluted soil

BACKGROUND: Bacterial strains belonging to the genus Bacillus, isolated from Cr‐ polluted soil (tannery sludge) were employed as consortium for Cr(III) removal from tannery effluents. Kaolin clay, a natural adsorbent, was used as supporting material for bacterial biofilm formation. The use of clay‐supported bacterial biofilm has not previously been employed for the treatment of tannery effluents containing Cr(III) salt. RESULTS: Commercial tannery effluent containing 1000 ppm initial metal ion concentration was treated in stages. The initial Cr(III) concentration of 1000 ppm was brought down to 2 ppm, a permissible level for discharge, after the fourth stage. The bacterial isolates were found to be Bacillus subtilis VITSCCr01 and Bacillus cereus VITSCCr02 by 16s rRNA gene sequencing. Batch assay and confocal laser scanning microscopy results revealed the role of kaolin as a support material in biofilm formation. Best fit was obtained with the Freundlich adsorption isotherm. The mechanism of sorption was confirmed by Fourier transform infrared (FT‐IR) spectroscopy and scanning electron microscopy–energy dispersive X‐ray spectroscopy (SEM‐EDS). CONCLUSION: Cr(III) removal from tannery effluent using low cost adsorbents such as kaolin and bacteria proved to be effective for metal concentrations ?1000 ppm; this is normally not possible using conventional treatment methods. This work has demonstrated feasible sorption of Cr(III), especially during post‐tanning operations. Copyright © 2011 Society of Chemical Industry     

蜡样芽孢杆菌对稻草的降解作用

为了研究一株蜡样芽孢杆菌(Bacillussp.X10-1-2)对稻草的降解作用,测定了发酵过程中发酵液的纤维素酶和半纤维素酶活、可溶性总糖和还原糖浓度以及底物残渣重、残渣结晶度、傅立叶红外光谱和表面结构的变化.发现在发酵过程中蜡样芽孢杆菌菌体产酶的过程也就是木质纤维素的降解糖化过程.上清液中的纤维素酶活和半纤维素酶活分别在发酵进行到第8 h和20 h时达到最高峰.总糖含量于4 h达到最高值,然后下降到一定程度后保持恒定.还原糖含量随发酵进行不断下降,达到一定值后保持恒定.该菌株对稻草长达5 d的降解过程中结晶度变化十分显著,第3 d时达到最高峰,而后又迅速下降.此菌株对稻草中各组分都有一定降解,其中纤维素、半纤维素和木质素的降解率分别为3.35%、0.91%和2.81%.该菌株主要降解稻草的薄壁细胞,使薄壁细胞发生严重皱缩.这预示,该菌株在造纸工业具有良好的应用前景.     

一株枯草芽孢杆菌分离鉴定及其降解稠油特性

以稠油为唯一碳源,从被稠油污染过的土壤中筛选到一株高效石油烃降解茵,经生理生化鉴定和16S rDNA鉴定确认其为枯草芽孢杆茵.在摇瓶实验中,该菌最佳降解温度为35～45℃,最佳pH值为7.5～8.5,最佳盐质量浓度为8～16 g/L.在最佳降解条件下,当油质量浓度为0.1 g/L时,稠油降解率达34.3%.利用GC-nD分析知,该茵主要降解稠油中n-C9～n-C40的烷烃组分;利用GC-MS分析得知,该茵对蔡及烷基化萘去除彻底,对二苯并噻吩、芴和稠二萘等部分芳烃类化合物有降解作用,在稠油降解过程中菲及菲的衍生物有所增加.     

日粮中添加复合微生态制剂对蛋种鸡生产性能的影响

研究日粮中添加复合微生态制剂对蛋种鸡生产性能的影响,试验选用1日龄海兰褐蛋种鸡320只,随机分为4个组,每组4个重复,每重复20只。分别在基础日粮上添加0、50、100、200g/t的复合微生态制剂。结果表明:添加复合微生态制剂组蛋种鸡的平均日采食量都低于对照组,其中100、200g/t复合微生态制剂组在0～3周龄时达显著水平(P<0.05);200g/t复合微生态制剂组蛋种鸡的平均日增重在11～16周龄时显著高于对照组(P<0.05);0～6周龄时,100、200g/t复合微生态制剂组蛋种鸡的料肉比均显著低于对照组(P<0.05)。200g/t复合微生态制剂组平均跖长日增长在4～6周龄时显著高于对照组(P<0.05)。复合微生态制剂添加水平为100g/t的综合效果最佳。     

蜡样芽胞杆菌生长特性及大蒜精油对其抑菌活性的研究

主要研究了37℃条件下3种蜡样芽胞杆菌在营养肉汤中的生长状况,建立了37℃下蜡样芽胞杆菌在营养肉汤中的Boltzmann牛长模犁,3条牛长曲线相关系数鼯均大于0．97;检测了不同培养时间蜡样芽胞杆菌的产芽胞情况,结果表明1号菌株和14号菌株较早产芽胞,培养相同时间,产芽胞数：1号菌株,4号菌株〉标准菌株;采用牛沣杯法和平板计数法研究了大蒜精油对蜡样芽胞杆菌的抑制效果,结果表明浓度为lO。的人蒜精油对3种蜡样芽胞杆菌都有很好的抑制效果,3种菌株中l号菌株最难抑制。