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2014 | 70 | 07 |
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Przeżywalność Bacillus cereus w pożywkach imitujących środowisko żołądka człowieka

Treść / Zawartość
Warianty tytułu
EN
Study on the survival of Bacillus cereus in media simulating the human stomach environment
Języki publikacji
PL
Abstrakty
EN
The aim of this study has been to determine the survival ability of B. cereus vegetative cells and spores in media simulating human stomach content after the ingestion of dairy or meat products contaminated with this species. The enterotoxic strain Bacillus cereus 228 isolated from raw milk was the subject of examination in this study. The gastric media (GM) simulating human stomach content used in the study were prepared by mixing: 4.80 g NaCl, 1.56 g NaHCO₃, 2.20 g KCl, 0.22 g CaCl₂ and 25 U/l pepsin solution with sterile UHT milk (0% and 3.2% fat content) or chicken broth in a 1:1 ratio. The pH values of the media were then adjusted and ranged from 2.0 to 4.5. Spore or vegetative cell suspensions of Bacillus cereus were added to GM to obtain the target initial populations of about 6.0 log CFU/ml. Incubation was carried out for 6 h at 37°C under aerobic conditions. The study revealed that B. cereus bacteria entering the human gastrointestinal tract have the ability to survive in the conditions prevailing in the human stomach environment. The survival ability in such conditions depends on the form of the ingested cells (vegetative cells or spores), on pH values, and on the kind of food with which they enter the gastrointestinal tract. B. cereus spores are highly resistant to the acidity of the human stomach environment both in the presence of chyme (at pH ~4.5) and in the absence of chyme (at pH ~2.0), regardless of the kind of food the spores were ingested with. On the other hand, B. cereus vegetative cells show diversified resistance to the conditions in the human stomach environment, depending on the pH (the quantity of chyme) and on what food the bacteria were ingested with. After inoculation with vegetative cells no survival of the vegetative cells was observed in 1 ml of each of the applied gastric media having pH 2.0 and 2.5 in the second hour of incubation. The survival rate of the vegetative cells at pH 4.5 was: 85.4% in GM-milk (3.2% fat content), 34.5% in GM-milk (0% fat content) and 4.5% in GM-chicken.
Wydawca
-
Rocznik
Tom
70
Numer
07
Opis fizyczny
s.437-441,rys.,tab.,bibliogr.
Twórcy
  • Zakład Biotechnologii Mleka, Wydział Nauk o Żywności, Szkoła Główna Gospodarstwa Wiejskiego, ul.Nowoursynowska 159c, 02-787 Warszawa
autor
  • Zakład Biotechnologii Mleka, Wydział Nauk o Żywności, Szkoła Główna Gospodarstwa Wiejskiego, ul.Nowoursynowska 159c, 02-787 Warszawa
autor
  • Zakład Biotechnologii Mleka, Wydział Nauk o Żywności, Szkoła Główna Gospodarstwa Wiejskiego, ul.Nowoursynowska 159c, 02-787 Warszawa
autor
  • Zakład Biotechnologii Mleka, Wydział Nauk o Żywności, Szkoła Główna Gospodarstwa Wiejskiego, ul.Nowoursynowska 159c, 02-787 Warszawa
Bibliografia
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  • 3. Ceuppens S., Uyttendaele M., Drieskens K., Rajkovic A., Boon N., Wiele T. V.: Survival of Bacillus cereus vegetative cells and spores during in vitro simulation of gastric passage. J. Food Prot. 2012, 75, 690-694.
  • 4. Ceuppens S., Uyttendaele M., Hamelink S., Boon N., Wiele T. V.: Inactivation of Bacillus cereus vegetative cells by gastric acid and bile during in vitro gastrointestinal transit. Gut Pathogens 2012, 4, 11-17.
  • 5. Ceuppens S., Wiele T., Rajkovic A., Ferrer-Cabaceran T., Heyndrickx M., Boon N., Uyttendaele M.: Impact of intestinal microbiota and gastrointestinal conditions on the in vitro survival and growth of Bacillus cereus. Int. J. Food Microbiol. 2012, 155, 241-246.
  • 6. Charteris W., Kelly P., Morelli L., Collins J.: Development and application of an in vitro methodology to determine the transit tolerance of potentially probiotic Lactobacillus and Bifidobacterium species in the upper human gastrointestinal tract. J. Appl. Microbiol. 1998, 84, 759-768.
  • 7. Christiansson A.: Bacillus cereus, [w:] Roginski H., Fuquay J., Fox P. (red.): Encyclopedia of Dairy Sciences. Academic Press, Amsterdam 2003, s. 123-127.
  • 8. Clavel T., Carlin F., Lairon D., Nguyen-The C., Schmitt P.: Survival of Bacillus cereus spores and vegetative cells in acid media simulating human stomach. J. Appl. Microbiol. 2004, 97, 214-219.
  • 9. Cotter P., Hill C.: Surviving the acid test: responses of Gram-positive bacteria to low pH. Microbiol. Mol. Biol. R. 2003, 67, 429-453.
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  • 13. Garrity G., Winteras M., Searles D. (red.): Bergey’s Manual of Systematic Bacteriology. Wyd. 2. Ed. Williams and Wilkins Baltimore, USA 2001, 1104-1139.
  • 14. Jobin M., Clavel T., Carlin F., Schmit P.: Acid tolerance response in low-pH and late-stationary growth phase inducible in Bacillus cereus TZ415. Int. J. Food Microbiol. 2002, 79, 65-73.
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  • 17. Nothermans S., Te Giffel M.: Bacillus cereus: its toxins and their significance. Bulletin FIL/IDF 2000, 357, 43-46.
  • 18. Pirhonen T., Andersson M., Jääskeläinen E., Salkinoja-Salonen M., Honkanen T., Johansson T.: Biochemical and toxic diversity of Bacillus cereus in a pasta and meat dish associated with a food-poisoning case. Food Microbiol. 2005, 22, 87-91.
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  • 22. Senouci-Rezkallah K., Schmitt P., Jobin M.: Amino acids improve acid tolerance and internal pH maintenance in Bacillus cereus ATCC14579 strain. Food Microbiol. 2011, 28, 364-372.
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  • 25. Thomassin S., Jobin P., Schmitt P.: The acid tolerance response of Bacillus cereus ATCC14579 is dependent on culture pH, growth rate and intracellular pH. Arch. Microbiol. 2006, 186, 229-239.
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Typ dokumentu
Bibliografia
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Identyfikator YADDA
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