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Investigation of Bacteria from Spoiled Bottled Salad Dressing Leading to Gas Explosion
https://repository.lib.tottori-u.ac.jp/records/4649
https://repository.lib.tottori-u.ac.jp/records/4649d62ed1aa-887f-49ac-8728-b478dce61c83
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
yam65(3)_207.pdf (2.4 MB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||
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| 公開日 | 2022-09-07 | |||||
| タイトル | ||||||
| タイトル | Investigation of Bacteria from Spoiled Bottled Salad Dressing Leading to Gas Explosion | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| キーワード | ||||||
| 主題 | butanediol fermentation | |||||
| キーワード | ||||||
| 主題 | gas-producing Bacillus | |||||
| キーワード | ||||||
| 主題 | MALDI-TOF-MS | |||||
| キーワード | ||||||
| 主題 | salad dressing | |||||
| キーワード | ||||||
| 主題 | 16S rRNA sequencing | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題 | butanediol fermentation | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題 | gas-producing Bacillus | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題 | MALDI-TOF-MS | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題 | salad dressing | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題 | 16S rRNA sequencing | |||||
| 資源タイプ | ||||||
| 資源タイプ | journal article | |||||
| 著者 |
尾鶴, 亮
× 尾鶴, 亮× 藤井, 潤× Obata, Fumiko× Murota, Hiromi× Shibata, Satoshi |
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| 著者所属（英） | ||||||
| 言語 | en | |||||
| 値 | Division of Bacteriology, Department of Microbiology and Immunology, School of Medicine, Faculty of Medicine, Tottori University | |||||
| 著者所属（英） | ||||||
| 言語 | en | |||||
| 値 | Division of Clinical Laboratory, Tottori University Hospital | |||||
| 著者所属（英） | ||||||
| 言語 | en | |||||
| 値 | Division of Bacteriology, Department of Microbiology and Immunology, School of Medicine, Faculty of Medicine, Tottori University | |||||
| 著者所属（英） | ||||||
| 言語 | en | |||||
| 値 | Fukuoka University | |||||
| 著者所属（英） | ||||||
| 言語 | en | |||||
| 値 | Division of Bacteriology, Department of Microbiology and Immunology, School of Medicine, Faculty of Medicine, Tottori University | |||||
| 抄録 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | Background: In 2020, an incident involving spoiled salad dressing from a commercial source occurred. Upon opening the bottle, the contents exploded from gas that seemed to have fermented inside the bottle. For safety concerns, we sought to investigate the bacteria from the salad dressing in order to notify the company that made the product and relevant authorities. Methods: Anaerobic and carbon dioxide culture methods were used. To determine species of colonies, MALDI-TOF-MS and 16S rRNA whole sequencing were performed. Results: There were no colonies grown in anaerobic condition; however, we obtained three colonies from the carbon dioxide atmosphere. We determined the first colony as Alkalihalobacillus clausii (Bacillus clausii), the second as Bacillus spp. such as B. australimaris, B. safensis or B. safensis subsp. osmophilus and the third as B. paralicheniformis. Phylogenic tree analysis using the16S rRNA sequence revealed these colonies to be in a proximity of known gas-producing species. The NCBI database search revealed that a key gas production pathway gene, pyruvate formate-lyase (pfl), of which the gene product catalyzes pyruvate to formate conversion, exists in B. paralicheniformis. Formate dehydrogenase (FdhH) produces CO2 from formate that the coding gene fdhF positive bacteria can participate in gas production when formate is present in the culture. And we found fdhF from A. clausii, B. australimaris/B. safensis and B. paralicheniformis. Furthermore, under butanediol producing pathway, genes coding two enzymes involved in CO2 production, namely als and ald, existed in B. australimaris/B. safensis and B paralicheniformis, whereas A. clausii possessed als. Conclusion: Candidate species A. clausii, B. australimaris/B. safensis and B. paralicheniformis from spoiled salad dressing were thought to produce CO2 gas each from their own enzymes, or in combination, which caused the explosion upon opening. The endospore forming nature of Bacillus should alert us to be cautious when considering food producing process regulations where we need to thoroughly heat any product during manufacture in order to inactivate any bacteria as there is the possibility of this type of dangerous occurrence. | |||||
| 書誌情報 |
Yonago Acta Medica en : Yonago Acta Medica 巻 65, 号 3, p. 207-214, 発行日 2022-08-29 |
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| 出版者 | ||||||
| 出版者 | Tottori University Medical Press | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 05135710 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AA00892882 | |||||
| DOI | ||||||
| 関連タイプ | isIdenticalTo | |||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | 10.33160/yam.2022.08.005 | |||||
| 権利 | ||||||
| 権利情報 | (C) 2022 Tottori University Medical Press. | |||||
| 情報源 | ||||||
| 関連名称 | Yonago Acta Medica. 2022, 65(3), 207-214. doi:10.33160/yam.2022.08.005 | |||||
| 関連サイト | ||||||
| 識別子タイプ | URI | |||||
| 関連識別子 | https://www.lib.tottori-u.ac.jp/yam/yam/yam65-3/65-3contents.html | |||||
| 関連名称 | https://www.lib.tottori-u.ac.jp/yam/yam/yam65-3/65-3contents.html | |||||
| 関連サイト | ||||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | https://doi.org/10.33160/yam.2022.08.005 | |||||
| 関連名称 | https://doi.org/10.33160/yam.2022.08.005 | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| EISSN | ||||||
| 値 | 13468049 | |||||
