Microbial community analysis of food-spoilage bacteria in commercial custard creams using culture-dependent and independent methods

Kensuke Arakawa, Y. Kawai, H. Iioka, M. Tanioka, J. Nishimura, H. Kitazawa, K. Tsurumi, T. Saito

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

Custard cream is made from highly nutritive raw materials such as milk and sugar and is easily spoiled by the multiplication of specific microbial contaminants or residents. However, this spoilage microbial community has not been studied. We determined the spoilage microbiota in commercial custard creams using culture-dependent and independent methods. Using the culture-dependent analysis with various agar media, 185 bacterial colonies and 43 eukaryal colonies were isolated from 7 commercial custard cream products. All bacterial isolates were morphologically, physiologically, and genetically identified as bacilli, staphylococci, lactic acid bacteria, and psychrotrophic gram-negative rods. Using culture-independent molecular analysis, the PCR-denaturing gradient gel electrophoresis technique, spoilage of the commercial custard creams was found to be caused by bacilli, staphylococci, lactic acid bacteria, psychrotrophic gram-negative rods, Anoxy-bacillus sp., Caurobacter sp., and Streptococcus sp. bacteria. The detected spoilage bacteria were the same species as previously detected in spoiled milk products and shown in other reports, suggesting that spoilage bacteria in a raw material easily grow in processed foods made from milk. We determined the spoilage microbial communities in commercial custard creams, and these are the first data concerning spoilage microbiota in nonfermented processed foods using a culture-independent analysis. Our study will be useful for the manufacture and safe preservation of dairy products because the first step toward safe food preservation by food manufacturers is to understand the spoilage microbiota in a target food to select optimal preservatives and to reduce the use of food additives.

Original languageEnglish
Pages (from-to)2938-2946
Number of pages9
JournalJournal of Dairy Science
Volume91
Issue number8
DOIs
Publication statusPublished - Aug 2008
Externally publishedYes

Fingerprint

custards
Food Analysis
cream
spoilage
microbial communities
Microbiota
Bacillus
Bacteria
Food
Milk
Gram-Negative Bacteria
Staphylococcus
Lactic Acid
Food Preservation
processed foods
Food Additives
Denaturing Gradient Gel Electrophoresis
dairy products
lactic acid bacteria
Dairy Products

Keywords

  • 16S rDNA
  • Custard cream
  • Polymerase chain reaction-denaturing gradient gel electrophoresis
  • Spoilage microbiota

ASJC Scopus subject areas

  • Animal Science and Zoology
  • veterinary(all)
  • Food Science

Cite this

Microbial community analysis of food-spoilage bacteria in commercial custard creams using culture-dependent and independent methods. / Arakawa, Kensuke; Kawai, Y.; Iioka, H.; Tanioka, M.; Nishimura, J.; Kitazawa, H.; Tsurumi, K.; Saito, T.

In: Journal of Dairy Science, Vol. 91, No. 8, 08.2008, p. 2938-2946.

Research output: Contribution to journalArticle

Arakawa, Kensuke ; Kawai, Y. ; Iioka, H. ; Tanioka, M. ; Nishimura, J. ; Kitazawa, H. ; Tsurumi, K. ; Saito, T. / Microbial community analysis of food-spoilage bacteria in commercial custard creams using culture-dependent and independent methods. In: Journal of Dairy Science. 2008 ; Vol. 91, No. 8. pp. 2938-2946.
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