Occurrence and Detection of Thermoanaerobacterium and Thermoanaerobacter in Canned Food
In order to determine the reason for loss of vacuum in canned food, obligately anaerobic, spore forming thermophilic organisms were isolated from shelf-stable canned food containing vegetables, noodles and potatoes as main ingredients. Thermophilic bacteria from 44 canned food samples that had been...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2002-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/262928 |
| _version_ | 1797428594538971136 |
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| author | Christian Dotzauer Rudi F. Vogel Matthias A. Ehrmann |
| author_facet | Christian Dotzauer Rudi F. Vogel Matthias A. Ehrmann |
| author_sort | Christian Dotzauer |
| collection | DOAJ |
| description | In order to determine the reason for loss of vacuum in canned food, obligately anaerobic, spore forming thermophilic organisms were isolated from shelf-stable canned food containing vegetables, noodles and potatoes as main ingredients. Thermophilic bacteria from 44 canned food samples that had been stored under anaerobic conditions at 37 °C for at least 7 days were isolated. In addition, organic fertilizer used for the cultivation of some of the foods’ ingredients was examined and anaerobic, thermophilic bacteria could also be isolated from this source. Identification of bacterial strains was carried out by partial and complete 16S-rRNA-gene sequencing. Some of the obtained gene sequences showed a high level of similarity to existing 16S-rRNA gene sequences towards strains of the genera Thermoanaerobacter, Thermoanaerobium and Thermoanaerobacterium respectively, which have not yet been reported to be of importance as food spoilers. In the course of identification of these thermophilic bacteria we developed genera specific PCR-based approaches for detecting isolates belonging to the genera Thermoanaeroacterium and Thermoanaerobacter. Direct capturing of free DNA from contaminated samples using oligonucleotides coupled with paramagentic beads allowed the reduction of the detection time to six hours with a lower limit of 104 cells/mL. |
| first_indexed | 2024-03-09T09:01:07Z |
| format | Article |
| id | doaj.art-50dfe5e267fe42f196ba8b3539f123e8 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:01:07Z |
| publishDate | 2002-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-50dfe5e267fe42f196ba8b3539f123e82023-12-02T11:34:57ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062002-01-014012126Occurrence and Detection of Thermoanaerobacterium and Thermoanaerobacter in Canned FoodChristian Dotzauer0Rudi F. Vogel1Matthias A. Ehrmann2Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, D-85350 Freising, GermanyLehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, D-85350 Freising, GermanyLehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, D-85350 Freising, GermanyIn order to determine the reason for loss of vacuum in canned food, obligately anaerobic, spore forming thermophilic organisms were isolated from shelf-stable canned food containing vegetables, noodles and potatoes as main ingredients. Thermophilic bacteria from 44 canned food samples that had been stored under anaerobic conditions at 37 °C for at least 7 days were isolated. In addition, organic fertilizer used for the cultivation of some of the foods’ ingredients was examined and anaerobic, thermophilic bacteria could also be isolated from this source. Identification of bacterial strains was carried out by partial and complete 16S-rRNA-gene sequencing. Some of the obtained gene sequences showed a high level of similarity to existing 16S-rRNA gene sequences towards strains of the genera Thermoanaerobacter, Thermoanaerobium and Thermoanaerobacterium respectively, which have not yet been reported to be of importance as food spoilers. In the course of identification of these thermophilic bacteria we developed genera specific PCR-based approaches for detecting isolates belonging to the genera Thermoanaeroacterium and Thermoanaerobacter. Direct capturing of free DNA from contaminated samples using oligonucleotides coupled with paramagentic beads allowed the reduction of the detection time to six hours with a lower limit of 104 cells/mL.http://hrcak.srce.hr/file/262928thermophilic bacteriacanned foodanaerobic thermophilesPCRThermoanaerobacterThermoanaerobacterium |
| spellingShingle | Christian Dotzauer Rudi F. Vogel Matthias A. Ehrmann Occurrence and Detection of Thermoanaerobacterium and Thermoanaerobacter in Canned Food Food Technology and Biotechnology thermophilic bacteria canned food anaerobic thermophiles PCR Thermoanaerobacter Thermoanaerobacterium |
| title | Occurrence and Detection of Thermoanaerobacterium and Thermoanaerobacter in Canned Food |
| title_full | Occurrence and Detection of Thermoanaerobacterium and Thermoanaerobacter in Canned Food |
| title_fullStr | Occurrence and Detection of Thermoanaerobacterium and Thermoanaerobacter in Canned Food |
| title_full_unstemmed | Occurrence and Detection of Thermoanaerobacterium and Thermoanaerobacter in Canned Food |
| title_short | Occurrence and Detection of Thermoanaerobacterium and Thermoanaerobacter in Canned Food |
| title_sort | occurrence and detection of thermoanaerobacterium and thermoanaerobacter in canned food |
| topic | thermophilic bacteria canned food anaerobic thermophiles PCR Thermoanaerobacter Thermoanaerobacterium |
| url | http://hrcak.srce.hr/file/262928 |
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