Identification of bacteria in pasteurized zucchini purées stored at different temperatures and comparison with those found in other pasteurized vegetable purées - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Accéder directement au contenu
Article Dans Une Revue Applied and Environmental Microbiology Année : 2001

Identification of bacteria in pasteurized zucchini purées stored at different temperatures and comparison with those found in other pasteurized vegetable purées

Résumé

One hundred nineteen isolates from a commercial zucchini purée stored at 4, 10, and 20 to 25°C were fingerprinted using repetitive sequence-based PCR (REP-PCR) and classified into 35 REP types. One representative isolate of each REP type was subsequently identified by API50CHB/20E profile and partial rrs gene sequence analysis. Nine REP types were misidentified by the API system. Strains were misidentified as being in the Bacillus circulans (group 2) API taxon or in taxa with a low number of positive API characters such as Brevibacillus brevis. A phylogenetic analysis pointed to one new species ofBacillus and three new species ofPaenibacillus among the misidentified REP types. Bacterial components in zucchini purée were compared phenotypically with those obtained in previous work on broccoli, carrot, leek, potato, and split pea purées, based on simple matching coefficient and unweighted pair group method with averages cluster analysis. Out of 254 strains, 69 strains previously identified as B. circulans (group 2) or B. circulans/B. macerans/B. polymyxa were assigned to a newPaenibacillus taxon phylogenetically related toP. azotofixans. Storage conditions at 4°C favored the development of “B. macroides/B. maroccanus” and Paenibacillus spp. in zucchini purées andPaenibacillus spp. in other purées. Storage conditions at 20 to 25°C favored the development of B. subtilis group (B. licheniformis and B. subtilis) and B. cereus group strains. At 10°C, Paenibacillus spp. were always present at high frequencies, whereas the occurrence of B. macroides/B. maroccanus (in zucchini purées), B. cereus, and B. pumilus varied with the experiment.

Dates et versions

hal-02683362 , version 1 (01-06-2020)

Identifiants

Citer

Marie-Helene Guinebretière, Odile Berge, Philippe Normand, Cindy E. Morris, Frederic Carlin, et al.. Identification of bacteria in pasteurized zucchini purées stored at different temperatures and comparison with those found in other pasteurized vegetable purées. Applied and Environmental Microbiology, 2001, 67 (10), pp.4520-4530. ⟨10.1128/AEM.67.10.4520-4530.2001⟩. ⟨hal-02683362⟩
41 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More