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.     

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.     

利用大肠杆菌脱除煤中硫的研究

研究利用大肠杆菌进行高硫煤脱硫的可行性;通过单因素试验考察了滤浸时间、菌液浓度、煤样粒度对脱硫率的影响;试验发现,当浸滤时间为48h时,脱硫率最高为34.46%;菌液浓度越高,煤样粒度越细,脱硫率越高,当对-0.075mm粒级的煤进行脱硫时,脱硫率可达51.56%。     

纳豆菌对景观水和污水的净水作用

分别采用固体培养法和液体培养法培养纳豆菌,将其投加到水样中,通过分析水样中氨氮、硝酸盐氮、亚硝酸盐氮,以及CODM n和UV254的变化情况,研究了纳豆菌对景观水和自配污水的净化效果.实验结果表明,纳豆菌对景观水中亚硝酸盐氮的去除率可达86%,对硝酸盐氮的去除率达35%,由于景观水中有机物含量比较低,纳豆菌有机物降解作用不明显;对有机物含量很高的自配污水,纳豆菌能有效的降解水中有机物,CODM n去除率达51%,同时为反硝化作用提供能量,使硝酸盐氮的去除率达34%.     

一种短小芽孢杆菌分离鉴定及培养条件研究

为实施城市垃圾渗透液的生物无害化处理,分离、筛选、鉴定,获得特定菌株,并对其最适培养条件和最佳培养基组分进行优化。从城市垃圾填埋场垃圾渗透液中分离芽孢杆菌,通过设计特异性引物进行PCR反应鉴定目的菌株。此菌细胞呈现杆状,革兰氏阳性,经鉴定为短小芽孢杆菌。采用单因素实验和正交实验法对菌株生长适宜的培养基进行了优化。优化后的培养基主要成分为：玉米淀粉0.1%,酵母提取物1.0%,小牛浸膏0.3%,NaCl0.5%,MgSO4·7H2O 0.49%。在这种条件下,菌株培养10h,其OD320由1.44上升到6.93,为该菌株的深入研究和应用奠定了基础。     

转Bt基因抗虫棉的研究进展

对国内外转Bt基因抗虫棉的研究现状、存在问题及对策进行了探讨,其目的是为了正确地理解和认识转Bt基因抗虫棉,使我国的转Bt基因抗虫棉研究与推广工作得以健康发展。     

基于响应面法对枯草芽孢杆菌WB600-eg2发酵产内切葡聚糖苷酶条件的优化

出发菌株枯草芽孢杆菌WB600-eg2是通过分子生物学手段构建的重组菌,内切葡聚糖苷酶酶活为1.174IU/mL.本文通过响应面法对装液量、初始pH、接种量、转速、酵母粉添加量等发酵条件进行优化,得到最优发酵条件为装液量55mL/250mL、初始pH7.2、接种量10%、转速170r/min、酵母粉添加量0.4%.在此发酵条件下测得内切葡聚糖苷酶酶活为1.573IU/mL,比未优化条件下提高了33.9%.     

苏云金杆菌生长的结构动力学模型

考察了苏云金杆菌(Bt)的间歇及流加培养.根据对Bt间歇发酵实验现象的分析和讨论,提出了一个基于Williams分室模型的四组分结构模型,并从实验数据确定了各组分的初值.该模型能较好地拟合Bt间歇发酵实验数据.从间歇发酵获得的模型参数推算出流加培养曲线与实验值也基本吻合.     

产胞外耐高温纤维素酶细菌的获得和酶的纯化及性质研究

对从高温堆肥中分离得到的一株产胞外耐高温纤维素酶的细菌进行了生理生化鉴定,结果显示其属于嗜热脂肪芽孢杆菌。对其所产纤维素酶进行了分离纯化,该酶反应的最适温度约为66℃,最适pH值为7.0,至少有8个亚基。     

Bt新菌株GGD-4的特性研究与杀虫晶体蛋白基因鉴定

从连云港地区的土壤中分离得到一株苏云金芽孢杆菌新菌株GGD-4,对此菌株的个体形态、生理生化特点进行了研究,并通过PCR-RFLP鉴定体系分析了此菌株中cry基因类型,为进一步利用该菌株奠定了基础.