کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8844052 | 1616497 | 2018 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Association of Anoxybacillus sp. with acid off-flavor development in a spoiled, boiled, rice dish
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کلمات کلیدی
gDNArRNATMSAnoxybacillusTMMTPMOPTqRT-PCRTCARNA-seqORFNGSgenomic DNA - DNA ژنومیRibosomal RNA - RNA RibosomalAcetic acid - اسید استیکtricarboxylic acid - اسید تری کربوکسیلیکRNA sequencing - ترتیب RNANext-generation sequencing - تعیین توالی نسل بعدیopen reading frame - قاب خواندن بازlactate dehydrogenase - لاکتات دهیدروژناز LDH - لاکتات دهیدروژناز به صورت مختصر شده LDH transcript per million - متن در هر میلیونquantitative reverse transcription polymerase chain reaction - واکنش زنجیره ای پلی مراز رونویسی معکوسpolymerase chain reaction - واکنش زنجیره ای پلیمرازPCR - واکنش زنجیرهٔ پلیمراز
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Off-flavor is one of the most common food complaints. In this study, we demonstrated that acetic acid produced by Anoxybacillus sp. contamination of takikomi-gohan (boiled rice with sweet potato mixed in advance) was considered the causative agent of acid off-flavor development. First, we conducted whole genome sequencing of the bacterial strain (S1674) isolated from the remains of the contaminated takikomi-gohan, and phylogenetic analysis of k-mer diversity demonstrated that S1674 belongs to the Anoxybacillus genus. Gene expression analysis of S1674 RNA sequencing (RNA-seq) and quantitative reverse transcription polymerase chain reaction (qRT-PCR) indicated that the genes encoding enzymes responsible for acetic acid formation, namely ackA1, eutD, pflA, pflB, and pykA, were upregulated in high-temperature cultures in Thermus medium supplemented with soluble starch. Additionally, we succeeded in reproducing the acid off-flavor by adding S1674 to boiled rice stored at 37â¯Â°C, 45â¯Â°C, and 60â¯Â°C. The most strongly detected organic acid was acetic acid, at the odor threshold value or more in both the air and condensation samples. Our findings suggest that some Anoxybacillus sp. produce acetic acid as a byproduct of carbohydrate metabolism, potentially causing the complaint of acid off-flavor even under high-temperature conditions in which other bacteria cannot survive.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 286, 2 December 2018, Pages 111-119
Journal: International Journal of Food Microbiology - Volume 286, 2 December 2018, Pages 111-119
نویسندگان
Yasunori Suzuki, Makiko Kobayashi, Ikue Saito, Tsuyoshi Igarashi, Hiroaki Kubota, Rei Kato, Jun Suzuki, Akihiko Hirai, Kenji Sadamasu,