Identification and enumeration of Clostridium spp. In sufu
In this study, Clostridium spp. was counted in 49 Chinese commercial sufu samples, and 25 samples were detected Clostridium in all samples: the detection rate was 51.02%. About 93.87% of the samples contained Clostridium at low levels (log CFU/g＜3.0) and one sample had over 4.12lg CFU/g indicating p...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2021-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/09/e3sconf_iaecst20_02035.pdf |
| _version_ | 1818910826351820800 |
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| author | Qiong Xu Yang Liu Yi Yu Nana Zhang Yue Wang Lei Zhao Shiyu Weng |
| author_facet | Qiong Xu Yang Liu Yi Yu Nana Zhang Yue Wang Lei Zhao Shiyu Weng |
| author_sort | Qiong Xu |
| collection | DOAJ |
| description | In this study, Clostridium spp. was counted in 49 Chinese commercial sufu samples, and 25 samples were detected Clostridium in all samples: the detection rate was 51.02%. About 93.87% of the
samples contained Clostridium at low levels (log CFU/g＜3.0) and one sample had over 4.12lg CFU/g
indicating potential hazard to consumers. The 16S rDNA identification was carried out on the genus Clostridium, and the isolates were confirmed as Clostridium botulinum, Clostridium sporogenes, Clostridium beijerinckii and Clostridium bifermentans, while Clostridium butyricum, Clostridium botulinum, Clostridium perfringens and Clostridium bifermentans were the species detected in the sufu samples by high-throughput sequencing. Based on these results, the research on the number and distribution of clostridium and the possible risks of biotoxins in fermented food needs to be strengthened. To our knowledge, this is the first study to isolate and identify Clostridium spp. in sufu. |
| first_indexed | 2024-12-19T22:48:58Z |
| format | Article |
| id | doaj.art-057cc279cfc6411981cc0406fcd5669b |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-12-19T22:48:58Z |
| publishDate | 2021-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-057cc279cfc6411981cc0406fcd5669b2022-12-21T20:02:53ZengEDP SciencesE3S Web of Conferences2267-12422021-01-012330203510.1051/e3sconf/202123302035e3sconf_iaecst20_02035Identification and enumeration of Clostridium spp. In sufuQiong Xu0Yang Liu1Yi Yu2Nana Zhang3Yue Wang4Lei Zhao5Shiyu Weng6Shanghai Institute of Quality Inspection and Technical ResearchShanghai Institute of Quality Inspection and Technical ResearchShanghai Institute of Quality Inspection and Technical ResearchShanghai Institute of Quality Inspection and Technical ResearchShanghai Institute of Quality Inspection and Technical ResearchShanghai Institute of Quality Inspection and Technical ResearchShanghai Institute of Quality Inspection and Technical ResearchIn this study, Clostridium spp. was counted in 49 Chinese commercial sufu samples, and 25 samples were detected Clostridium in all samples: the detection rate was 51.02%. About 93.87% of the samples contained Clostridium at low levels (log CFU/g＜3.0) and one sample had over 4.12lg CFU/g indicating potential hazard to consumers. The 16S rDNA identification was carried out on the genus Clostridium, and the isolates were confirmed as Clostridium botulinum, Clostridium sporogenes, Clostridium beijerinckii and Clostridium bifermentans, while Clostridium butyricum, Clostridium botulinum, Clostridium perfringens and Clostridium bifermentans were the species detected in the sufu samples by high-throughput sequencing. Based on these results, the research on the number and distribution of clostridium and the possible risks of biotoxins in fermented food needs to be strengthened. To our knowledge, this is the first study to isolate and identify Clostridium spp. in sufu.https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/09/e3sconf_iaecst20_02035.pdf |
| spellingShingle | Qiong Xu Yang Liu Yi Yu Nana Zhang Yue Wang Lei Zhao Shiyu Weng Identification and enumeration of Clostridium spp. In sufu E3S Web of Conferences |
| title | Identification and enumeration of Clostridium spp. In sufu |
| title_full | Identification and enumeration of Clostridium spp. In sufu |
| title_fullStr | Identification and enumeration of Clostridium spp. In sufu |
| title_full_unstemmed | Identification and enumeration of Clostridium spp. In sufu |
| title_short | Identification and enumeration of Clostridium spp. In sufu |
| title_sort | identification and enumeration of clostridium spp in sufu |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/09/e3sconf_iaecst20_02035.pdf |
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