Microbiota of cocoa powder with particular reference to aerobic thermoresistant spore-formers

Food Microbiology

Volumn 28, Issue 3, 2011, Pages 573-582

  Lima, Lídia J R ^a   Kamphuis, Henri J ^b   Nout, M J Rob ^a   Zwietering, Marcel H ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Quality and Regulatory   (Netherlands)

Author keywords

16S rDNA phylogeny; Amplified fragment length polymorphism; Bacillus subtilis; Cocoa; Salmonella; Spore heat resistance; Thermotolerance

Indexed keywords

BACTERIAL DNA;

ARTICLE; BACILLUS SUBTILIS; BACTERIAL SPORE; CACAO; FOOD CONTROL; FOOD HANDLING; GENETICS; GROWTH, DEVELOPMENT AND AGING; HEAT; METHODOLOGY; MICROBIOLOGY; PRODUCT SAFETY; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SALMONELLA; SPECIES DIFFERENCE;

BACILLUS SUBTILIS; CACAO; CONSUMER PRODUCT SAFETY; DNA, BACTERIAL; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; SALMONELLA; SPECIES SPECIFICITY; SPORES, BACTERIAL;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; SALMONELLA; THEOBROMA CACAO;

EID: 79952009688     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.11.011     Document Type: Article

References (36)

1. Altschul S., Gish W., Miller W., Myers E., Lipman D. Basic local alignment search tool. J. Mol. Biol. 1990, 215:403-410.
2. Anon Codex Alimentarius. Codex Standards for Cocoa Products and Chocolate 1981, Standard 105-1981, rev. 1-2001, p. 7.
3. Avery S.V. Microbial cell individuality and the underlying sources of heterogeneity. Nat. Rev. Microbiol. 2006, 4:577-587.
4. Barrile J.C., Ostovar K., Keeney P.G. Microflora of cocoa beans before and after roasting at 150°C. J. Milk Food Technol. 1971, 34:369-371.
5. Bender G.R., Marquis R.E. Spore heat resistance and specific mineralization. Appl. Environ. Microbiol. 1985, 50:1414-1421.
6. Blodgett R. Most Probable Number (MPN) from Serial Dilutions. Bacteriological Analytical Manual Online 2006, (Retrieved 02.07.08). http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/ucm109656.htm#tables, 8th ed.
7. Cazemier A.E., Wagenaars S.F.M., Ter Steeg P.F. Effect of sporulation and recovery medium on the heat resistance and amount of injury of spores from spoilage bacilli. J. Appl. Microbiol. 2001, 90:761-770.
8. Di Franco C., Beccari E., Santini T., Pisaneschi G., Tecce G. Colony shape as a genetic trait in the pattern-forming Bacillus mycoides. BMC Microbiol. 2002, 2(33):1-15.
9. Dijk R., van den Berg D., Beumer R., de Boer E., Dijkstra A., Kalkman P., Stegeman H., Uyttendaele M., Veenendaal H. Microbiologie van voedingsmiddelen - methoden, principes en criteria 2007, Noordervliet media B.V., Houten, The Netherlands.
10. Edwards U., Rogall T., Blocker H., Emde M., Bottger E.C. Isolation and direct complete nucleotide determination of entire genes. Characterization of a gene coding for 16S ribosomal RNA. Nucleic Acids Res. 1989, 17:7843-7853.
11. Gabis D.A., Langlois B.E., Rudnick A.W. Microbiological examination of cocoa powder. Appl. Microbiol. 1970, 20:644-645.
12. Gregersen T. Rapid method for distinction of Gram-negative from Gram-positive bacteria. Eur. J. Appl. Microbiol. Biotechnol. 1978, 5:123-127.
13. Hornstra L.M., Ter Beek A., Smelt J.P., Kallemeijn W.W., Brul S. On the origin of heterogeneity in (preservation) resistance of Bacillus spores: input for a 'systems' analysis approach of bacterial spore outgrowth. Int. J. Food Microbiol. 2009, 134:9-15.
14. Huemer I.A., Klijn N., Vogelsang H.W.J., Langeveld L.P.M. Thermal death kinetics of spores of Bacillus sporothermodurans isolated from UHT milk. Int. Dairy J. 1998, 8:851-855.
15. Kamphuis H. Production and quality standards of cocoa mass, cocoa butter and cocoa powder. Industrial Chocolate Manufacture and Use 2009, 121-141. Blackwell Publishing Ltd., Oxford. S.T. Beckett (Ed.).
16. Kort R., O'Brien A.C., van Stokkum I.H., Oomes S.J., Crielaard W., Hellingwerf K.J., Brul S. Assessment of heat resistance of bacterial spores from food product isolates by fluorescence monitoring of dipicolinic acid release. Appl. Environ. Microbiol. 2005, 71:3556-3564.
17. Lechner S., Mayr R., Francis K.P., Pruss B.M., Kaplan T., WiessNer-Gunkel E., Stewart G.S.A.B., Scherer S. Bacillus weihenstephanensis sp. nov. is a new psychrotolerant species of the Bacillus cereus group. Int. J. Syst. Bacteriol. 1998, 48:1373-1382.
18. Lima, L.J.R., Almeida, M.H., Nout, M.J.R., and Zwietering, M.H., in press. Theobroma cacao L., "The food of the gods": quality determinants of commercial cocoa beans, with particular reference to the impact of the fermentation. Crit. Rev. Food Sci. Nutr.
19. Logan N.A., Berkeley R.C.W. Identification of Bacillus strains using the API system. J. Gen. Microbiol. 1984, 130:1871-1882.
20. Mafart P., Couvert O., Gaillard S., Leguerinel I. On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model. Int. J. Food Microbiol. 2002, 72:107-113.
21. Meudt H.M., Clarke A.C. Almost forgotten or latest practice? AFLP applications, analyses and advances. Trends Plant Sci. 2007, 12:106-117.
22. Mossel D.A.A., Meursing E.H., Slot H. An investigation on the numbers and types of aerobic spores in cocoa powder and whole milk. Neth. Milk Dairy J. 1974, 28:149-154.
23. Myburg A.A., Remington D.L., O'Malley D.M., Sederoff R.R., Whetten R.W. High-throughput AFLP analysis using infrared dye-labeled primers and an automated DNA sequencer. Biotechniques 2001, 30:348-357.
24. Nakamura L.K. Deoxyribonucleic acid relatedness of lactose-positive Bacillus subtilis strains and Bacillus amyloliquefaciens. Int. J. Syst. Bacteriol. 1987, 37:444-445.
25. Nakamura L.K. Bacillus pseudomycoides sp. nov. Int. J. Syst. Bacteriol. 1998, 48:1031-1035.
26. Oh M.H., Cox J.M. Toxigenic bacilli associated with food poisoning. Food Sci. Biotechnol. 2009, 18:594-603.
27. Oomes S.J.C.M., van Zuijlen A.C.M., Hehenkamp J.O., Witsenboer H., van der Vossen J.M.B.M., Brul S. The characterisation of Bacillus spores occurring in the manufacturing of (low acid) canned products. Int. J. Food Microbiol. 2007, 120:85-94.
28. Park C.E., Stankiewicz Z.K., Rayman M.K., Hauschild A.H.W. Inhibitory effect of cocoa powder on the growth of a variety of bacteria in different media. Can. J. Microbiol. 1979, 25:233-235.
29. Roberts M.S., Nakamura L.K., Cohan F.M. Bacillus mojavensis sp. nov., distinguishable from Bacillus subtilis by sexual isolation, divergence in DNA sequence, and differences in fatty acid composition. Int. J. Syst. Bacteriol. 1994, 44:256-264.
30. Roberts M.S., Nakamura L.K., Cohan F.M. Bacillus vallismortis sp. nov., a close relative of Bacillus subtilis, isolated from soil in Death Valley, California. Int. J. Syst. Bacteriol. 1996, 46:470-475.
31. Schwan R.F., Wheals A.E. The microbiology of cocoa fermentation and its role in chocolate quality. Crit. Rev. Food Sci. Nutr. 2004, 44:205-221.
32. Sneath P.H.A. Endospore-forming Gram-positive rods and cocci. Bergey's Manual of Systematic Bacteriology 1986, 1104-1207. Williams & Wilkins, Baltimore, Md. P.H.A. Sneath, N.S. Mair, M.E. Sharpe, J.G. Holt (Eds.).
33. Stackebrandt E., Goebel B.M. Taxonomic note: a place for DNA-DNA reassociation and 16S rRNA sequence analysis in the present species definition in bacteriology. Int. J. Syst. Bacteriol. 1994, 44:846-849.
34. Van de Peer Y., De Wachter R. TREECON for Windows: a software package for the construction and drawing of evolutionary trees for the Microsoft Windows environment. Comp. Appl. Biosci. 1994, 10:569-570.
35. Vos P., Hogers R., Bleeker M., Reijans M., Van de Lee T., Hornes M., Frijters A., Pot J., Peleman J., Kuiper M., Zabeau M. AFLP: a new technique for DNA fingerprinting. Nucleic Acids Res. 1995, 23:4407-4414.
36. Werber D., Dreesman J., Feil F., van Treeck U., Fell G., Ethelberg S., Hauri A.M., Roggentin P., Prager R., Fisher I.S.T., Behnke S.C., Bartelt E., Weise E., Ellis A., Siitonen A., Andersson Y., Tschäpe H., Kramer M.H., Ammon A. International outbreak of Salmonella Oranienburg due to German chocolate. BMC Infect. Dis. 2005, 5:1-10.