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Applied and Environmental Microbiology, September 2004, p. 5168-5176, Vol. 70, No. 9
0099-2240/04/$08.00+0     DOI: 10.1128/AEM.70.9.5168-5176.2004
Copyright © 2004, American Society for Microbiology. All Rights Reserved.

Genotyping and Toxigenic Potential of Bacillus subtilis and Bacillus pumilus Strains Occurring in Industrial and Artisanal Cured Sausages

Alessandra Matarante,¹ Federico Baruzzi,¹ Pier Sandro Cocconcelli,² and Maria Morea^1*

Istituto di Scienze delle Produzioni Alimentari (ISPA), CNR, Bari,¹ Istituto di Microbiologia, Università Cattolica del Sacro Cuore, Piacenza, Italy²

Received 25 February 2004/ Accepted 10 May 2004

Artisanal and industrial sausages were analyzed for their aerobic, heat-resistant microflora to assess whether new emerging pathogens could be present among Bacillus strains naturally contaminating cured meat products. Sixty-four isolates were characterized by randomly amplified polymorphic DNA (RAPD)-PCR and fluorescent amplified fragment length polymorphism (fAFLP). The biotypes, identified by partial 16S rRNA gene sequence analysis, belonged to Bacillus subtilis, Bacillus pumilus, and Bacillus amyloliquefaciens species. Both RAPD-PCR and fAFLP analyses demonstrated that a high genetic heterogeneity is present in the B. subtilis group even in strains harvested from the same source, making it possible to isolate 56 different biotypes. Moreover, fAFLP analysis made it possible to distinguish B. subtilis from B. pumilus strains. The strains were characterized for their toxigenic potential by molecular, physiological, and immunological techniques. Specific PCR analyses revealed the absence of DNA sequences related to HBL, BcET, NHE, and entFM Bacillus cereus enterotoxins and the enzymes sphingomyelinase Sph and phospholipase PI-PLC in all strains; also, the immunological analyses showed that Bacillus strains did not react with NHE- and HBL-specific antibodies. However, some isolates were found to be positive for hemolytic and lecithinase activity. The absence of toxigenic potential in Bacillus strains from the sausages analyzed indicates that these products can be considered safe under the processing conditions they were produced; however, great care should be taken when the ripening time is shortened, particularly in the case of traditional sausages, which could contain high amounts of Bacillus strains and possibly some B. cereus cells.

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* Corresponding author. Mailing address: Istituto di Scienze delle Produzioni Alimentari (ISPA), C.N.R., Via G. Amendola, 122/O, 70125 Bari, Italy. Phone: 39 80 5929325. Fax: 39 80 5929374. E-mail: maria.morea{at}ispa.cnr.it.

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Applied and Environmental Microbiology, September 2004, p. 5168-5176, Vol. 70, No. 9
0099-2240/04/$08.00+0     DOI: 10.1128/AEM.70.9.5168-5176.2004
Copyright © 2004, American Society for Microbiology. All Rights Reserved.

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