Spore-forming bacteria in gelatin: Characterization, identification by 16S rRNA and MALDI-TOF mass spectrometry (MS), and presence of heat resistance and virulence genes

Autor(es)

Heckler, Caroline ; Vale, Matheus G. ; Stradiotto, Graziele C. ; Giordano, Ana Luisa P. L. ; Schreiber, Angelica Z. ; St Ana, Anderson S.

• Tipo de documento: Artigo Científico
• Fonte: International Journal of Food Microbiology; v. 422, p. 15-pg., 2024-07-05.

Resumo

Gelatin, a versatile protein derived from collagen, is widely used in the food, pharmaceutical and medical sectors. However, bacterial contamination by spore-forming bacteria during gelatin processing represents a significant concern for product safety and quality. In this study, an investigation was carried out to explore the heat and chemical resistance, as well as the identification and characterization of spore-forming bacteria isolated from gelatin processing. The methodologies involved chemical resistance tests with drastic pH in microplates and thermal resistance tests in capillary tubes of various isolates obtained at different processing stages. In addition, phenotypic and genotypic analyses were carried out to characterize the most resistant isolates of spore-forming bacteria. The findings of this study revealed the presence of several species, including Bacillus cereus , Bacillus licheniformis , Bacillus sonorensis , Bacillus subtilis , Geobacillus stearothermophilus , and Clostridium sporogenes , with some isolates exhibiting remarkable chemical and heat resistances. In addition, a significant proportion of the most resistant isolates showed gelatinase activity (n =19/21; 90.5 %) and the presence of heat resistance (n = 5/ 21; 23.8 %), and virulence genes (n = 11/21; 52.4 %). The results of this study suggest that interventions should be done in quality control practices and that process parameter adjustments and effective contamination reduction strategies should be implemented through gelatin processing. (AU)

• Processo FAPESP: 19/01974-5 - Impacto de etapas do processamento sobre micro-organismos esporulados aeróbios e anaeróbios e sua importância para estabilidade e segurança microbiológica da gelatina
• Beneficiário: Caroline Heckler
• Modalidade de apoio: Bolsas no Brasil - Mestrado
• Processo FAPESP: 20/05580-9 - Impacto de etapas do processamento sobre micro-organismos esporulados aeróbios e anaeróbios e sua importância para estabilidade e segurança microbiológica da gelatina
• Beneficiário: Caroline Heckler
• Modalidade de apoio: Bolsas no Brasil - Doutorado Direto