Strategy for the identification of micro-organisms producing food and feed products: Bacteria producing food enzymes as study case

Marie Deckers, Kevin Vanneste, Raf Winand, Sigrid C J De Keersmaecker, Sarah Denayer, Marc Heyndrickx, Dieter Deforce, Marie-Alice Fraiture, Nancy H C Roosens

Onderzoeksoutput: Bijdrage aan tijdschriftA1: Web of Science-artikel

Uittreksel

Recent European regulations require safety assessments of food enzymes (FE) before their commercialization. FE are mainly produced by micro-organisms, whose viable strains nor associated DNA can be present in the final products. Currently, no strategy targeting such impurities exists in enforcement laboratories. Therefore, a generic strategy of first line screening was developed to detect and identify, through PCR amplification and sequencing of the 16S-rRNA gene, the potential presence of FE producing bacteria in FE preparations. First, the specificity was verified using all microbial species reported to produce FE. Second, an in-house database, with 16S reference sequences from bacteria producing FE, was constructed for their fast identification through blast analysis. Third, the sensitivity was assessed on a spiked FE preparation. Finally, the applicability was verified using commercial FE preparations. Using straightforward PCR amplifications, Sanger sequencing and blast analysis, the proposed strategy was demonstrated to be convenient for implementation in enforcement laboratories.

TaalEngels
Artikel nummer125431
TijdschriftFOOD CHEMISTRY
Volume305
ISSN0308-8146
DOI's
StatusGepubliceerd - 1-feb-2020
Extern gepubliceerdJa

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