This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrowReprints and Permissions
Right arrow Copyright Information
Right arrow Books from ASM Press
Right arrow MicrobeWorld
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Guinebretiere, M.-H.
Right arrow Articles by Nguyen-The, C.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Guinebretiere, M.-H.
Right arrow Articles by Nguyen-The, C.
Agricola
Right arrow Articles by Guinebretiere, M.-H.
Right arrow Articles by Nguyen-The, C.

 Previous Article  |  Next Article 

Applied and Environmental Microbiology, October 2001, p. 4520-4530, Vol. 67, No. 10
0099-2240/01/$04.00+0   DOI: 10.1128/AEM.67.10.4520-4530.2001
Copyright © 2001, American Society for Microbiology. All rights reserved.

Identification of Bacteria in Pasteurized Zucchini Purées Stored at Different Temperatures and Comparison with Those Found in Other Pasteurized Vegetable Purées

Marie-Hélène Guinebretiere,1,* Odile Berge,2 Philippe Normand,3 Cindy Morris,4 Frédéric Carlin,1 and Christophe Nguyen-The1

INRA, UMR A408 INRA-Université d'Avignon, Domaine St Paul, Site Agroparc,1 and INRA, Station de Pathologie Végétale, Domaine St Maurice,4 84914 Avignon Cedex 9, CEA/Cadarache, DSV-DEVM, Laboratoire d'Ecologie Microbienne de la Rhizosphère, UMR 163 CNRS-CEA, 13108 Saint-Paul-Lez-Durance Cedex,2 and Laboratoire d'Ecologie Microbienne du Sol, UMR 6000 CNRS and DTAMB, Université Claude Bernard Lyon I, F-69622 Villeurbanne Cedex,3 France

Received 12 February 2001/Accepted 16 July 2001

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 of Bacillus and three new species of Paenibacillus 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 new Paenibacillus taxon phylogenetically related to P. azotofixans. Storage conditions at 4°C favored the development of "B. macroides/B. maroccanus" and Paenibacillus spp. in zucchini purées and Paenibacillus 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.

* Corresponding author. Mailing address: INRA, UMR A408 INRA-Université d'Avignon, Domaine St Paul, Site Agroparc, 84914 Avignon Cedex 9, France. Phone: (33) 4 32 72 25 24. Fax: (33) 4 32 72 24 92. E-mail: guinebre{at}avignon.inra.fr.

Applied and Environmental Microbiology, October 2001, p. 4520-4530, Vol. 67, No. 10
0099-2240/01/$04.00+0   DOI: 10.1128/AEM.67.10.4520-4530.2001
Copyright © 2001, American Society for Microbiology. All rights reserved.


This article has been cited by other articles:

  • Ranieri, M. L., Huck, J. R., Sonnen, M., Barbano, D. M., Boor, K. J. (2009). High temperature, short time pasteurization temperatures inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk. J DAIRY SCI 92: 4823-4832 [Abstract] [Full Text]  
  • Huck, J. R., Hammond, B. H., Murphy, S. C., Woodcock, N. H., Boor, K. J. (2007). Tracking Spore-Forming Bacterial Contaminants in Fluid Milk-Processing Systems. J DAIRY SCI 90: 4872-4883 [Abstract] [Full Text]  
  • Barbosa, T. M., Serra, C. R., La Ragione, R. M., Woodward, M. J., Henriques, A. O. (2005). Screening for Bacillus Isolates in the Broiler Gastrointestinal Tract. Appl. Environ. Microbiol. 71: 968-978 [Abstract] [Full Text]  
  • Scheldeman, P., Goossens, K., Rodriguez-Diaz, M., Pil, A., Goris, J., Herman, L., De Vos, P., Logan, N. A., Heyndrickx, M. (2004). Paenibacillus lactis sp. nov., isolated from raw and heat-treated milk. Int. J. Syst. Evol. Microbiol. 54: 885-891 [Abstract] [Full Text]  


Copyright © 2009 by the American Society for Microbiology.   For an alternate route to Journals.ASM.org, visit: http://intl-journals.asm.org | More Info»