Cargando…

Effect of Environmental Conditions on the Formation of the Viable but Nonculturable State of Pediococcus acidilactici BM-PA17927 and Its Control and Detection in Food System

Objective: This study aimed to investigate the effect of environmental conditions including nutrient content, acetic acid concentration, salt concentration, and temperature on the formation of viable but nonculturable (VBNC) state of Pediococcus acidilactici, as well as its control and detection in...

Descripción completa

Detalles Bibliográficos
Autores principales: Li, Yanmei, Huang, Teng-Yi, Mao, Yuzhu, Chen, Yanni, Shi, Fan, Peng, Ruixin, Chen, Jinxuan, Bai, Caiying, Chen, Ling, Wang, Kan, Liu, Junyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7550757/
https://www.ncbi.nlm.nih.gov/pubmed/33117324
http://dx.doi.org/10.3389/fmicb.2020.586777
_version_ 1783593034865180672
author Li, Yanmei
Huang, Teng-Yi
Mao, Yuzhu
Chen, Yanni
Shi, Fan
Peng, Ruixin
Chen, Jinxuan
Bai, Caiying
Chen, Ling
Wang, Kan
Liu, Junyan
author_facet Li, Yanmei
Huang, Teng-Yi
Mao, Yuzhu
Chen, Yanni
Shi, Fan
Peng, Ruixin
Chen, Jinxuan
Bai, Caiying
Chen, Ling
Wang, Kan
Liu, Junyan
author_sort Li, Yanmei
collection PubMed
description Objective: This study aimed to investigate the effect of environmental conditions including nutrient content, acetic acid concentration, salt concentration, and temperature on the formation of viable but nonculturable (VBNC) state of Pediococcus acidilactici, as well as its control and detection in food system. Methods: Representing various environmental conditions in different food systems, 16 induction groups were designed for the formation of VBNC state of P. acidilactici. Traditional plate counting was applied to measure the culturable cell numbers, and Live/Dead Bacterial Viability Kit combined with fluorescent microscopy was used to identify viable cells numbers. The inhibition of bacterial growth and VBNC state formation by adjusting the environmental conditions were investigated, and the clearance effect of VBNC cells in crystal cake system was studied. In addition, a propidium monoazide-polymerase chain reaction (PMA-PCR) assay was applied to detect the VBNC P. acidilactici cells in crystal cake food system. Results: Among the environmental conditions included in this study, acetic acid concentration had the greatest effect on the formation of VBNC state of P. acidilactici, followed by nutritional conditions and salt concentration. Reducing nutrients in the environment and treating with 1.0% acetic acid can inhibit P. acidilactici from entering the VBNC state. In the crystal cake system, the growth of P. acidilactici and the formation of VBNC state can be inhibited by adding 1.0% acetic acid and storing at −20°C. In crystal cake system, the PMA-PCR assay can be used to detect VBNC P. acidilactici cells at a concentration higher than 10(4) cells/ml. Conclusion: The VBNC state of P. acidilactici can be influenced by the changing of environmental conditions, and PMA-PCR assay can be applied in food system for the detection of VBNC P. acidilactici cells.
format Online
Article
Text
id pubmed-7550757
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher Frontiers Media S.A.
record_format MEDLINE/PubMed
spelling pubmed-75507572020-10-27 Effect of Environmental Conditions on the Formation of the Viable but Nonculturable State of Pediococcus acidilactici BM-PA17927 and Its Control and Detection in Food System Li, Yanmei Huang, Teng-Yi Mao, Yuzhu Chen, Yanni Shi, Fan Peng, Ruixin Chen, Jinxuan Bai, Caiying Chen, Ling Wang, Kan Liu, Junyan Front Microbiol Microbiology Objective: This study aimed to investigate the effect of environmental conditions including nutrient content, acetic acid concentration, salt concentration, and temperature on the formation of viable but nonculturable (VBNC) state of Pediococcus acidilactici, as well as its control and detection in food system. Methods: Representing various environmental conditions in different food systems, 16 induction groups were designed for the formation of VBNC state of P. acidilactici. Traditional plate counting was applied to measure the culturable cell numbers, and Live/Dead Bacterial Viability Kit combined with fluorescent microscopy was used to identify viable cells numbers. The inhibition of bacterial growth and VBNC state formation by adjusting the environmental conditions were investigated, and the clearance effect of VBNC cells in crystal cake system was studied. In addition, a propidium monoazide-polymerase chain reaction (PMA-PCR) assay was applied to detect the VBNC P. acidilactici cells in crystal cake food system. Results: Among the environmental conditions included in this study, acetic acid concentration had the greatest effect on the formation of VBNC state of P. acidilactici, followed by nutritional conditions and salt concentration. Reducing nutrients in the environment and treating with 1.0% acetic acid can inhibit P. acidilactici from entering the VBNC state. In the crystal cake system, the growth of P. acidilactici and the formation of VBNC state can be inhibited by adding 1.0% acetic acid and storing at −20°C. In crystal cake system, the PMA-PCR assay can be used to detect VBNC P. acidilactici cells at a concentration higher than 10(4) cells/ml. Conclusion: The VBNC state of P. acidilactici can be influenced by the changing of environmental conditions, and PMA-PCR assay can be applied in food system for the detection of VBNC P. acidilactici cells. Frontiers Media S.A. 2020-09-29 /pmc/articles/PMC7550757/ /pubmed/33117324 http://dx.doi.org/10.3389/fmicb.2020.586777 Text en Copyright © 2020 Li, Huang, Mao, Chen, Shi, Peng, Chen, Bai, Chen, Wang and Liu. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Li, Yanmei
Huang, Teng-Yi
Mao, Yuzhu
Chen, Yanni
Shi, Fan
Peng, Ruixin
Chen, Jinxuan
Bai, Caiying
Chen, Ling
Wang, Kan
Liu, Junyan
Effect of Environmental Conditions on the Formation of the Viable but Nonculturable State of Pediococcus acidilactici BM-PA17927 and Its Control and Detection in Food System
title Effect of Environmental Conditions on the Formation of the Viable but Nonculturable State of Pediococcus acidilactici BM-PA17927 and Its Control and Detection in Food System
title_full Effect of Environmental Conditions on the Formation of the Viable but Nonculturable State of Pediococcus acidilactici BM-PA17927 and Its Control and Detection in Food System
title_fullStr Effect of Environmental Conditions on the Formation of the Viable but Nonculturable State of Pediococcus acidilactici BM-PA17927 and Its Control and Detection in Food System
title_full_unstemmed Effect of Environmental Conditions on the Formation of the Viable but Nonculturable State of Pediococcus acidilactici BM-PA17927 and Its Control and Detection in Food System
title_short Effect of Environmental Conditions on the Formation of the Viable but Nonculturable State of Pediococcus acidilactici BM-PA17927 and Its Control and Detection in Food System
title_sort effect of environmental conditions on the formation of the viable but nonculturable state of pediococcus acidilactici bm-pa17927 and its control and detection in food system
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7550757/
https://www.ncbi.nlm.nih.gov/pubmed/33117324
http://dx.doi.org/10.3389/fmicb.2020.586777
work_keys_str_mv AT liyanmei effectofenvironmentalconditionsontheformationoftheviablebutnonculturablestateofpediococcusacidilacticibmpa17927anditscontrolanddetectioninfoodsystem
AT huangtengyi effectofenvironmentalconditionsontheformationoftheviablebutnonculturablestateofpediococcusacidilacticibmpa17927anditscontrolanddetectioninfoodsystem
AT maoyuzhu effectofenvironmentalconditionsontheformationoftheviablebutnonculturablestateofpediococcusacidilacticibmpa17927anditscontrolanddetectioninfoodsystem
AT chenyanni effectofenvironmentalconditionsontheformationoftheviablebutnonculturablestateofpediococcusacidilacticibmpa17927anditscontrolanddetectioninfoodsystem
AT shifan effectofenvironmentalconditionsontheformationoftheviablebutnonculturablestateofpediococcusacidilacticibmpa17927anditscontrolanddetectioninfoodsystem
AT pengruixin effectofenvironmentalconditionsontheformationoftheviablebutnonculturablestateofpediococcusacidilacticibmpa17927anditscontrolanddetectioninfoodsystem
AT chenjinxuan effectofenvironmentalconditionsontheformationoftheviablebutnonculturablestateofpediococcusacidilacticibmpa17927anditscontrolanddetectioninfoodsystem
AT baicaiying effectofenvironmentalconditionsontheformationoftheviablebutnonculturablestateofpediococcusacidilacticibmpa17927anditscontrolanddetectioninfoodsystem
AT chenling effectofenvironmentalconditionsontheformationoftheviablebutnonculturablestateofpediococcusacidilacticibmpa17927anditscontrolanddetectioninfoodsystem
AT wangkan effectofenvironmentalconditionsontheformationoftheviablebutnonculturablestateofpediococcusacidilacticibmpa17927anditscontrolanddetectioninfoodsystem
AT liujunyan effectofenvironmentalconditionsontheformationoftheviablebutnonculturablestateofpediococcusacidilacticibmpa17927anditscontrolanddetectioninfoodsystem