中文摘要：由于发酵微生物群和加工材料不明确，自然发酵食品的微生物安全并不总是能得到保证。本研究使用16S rRNA基因测序和液相色谱-串联质谱（LC-MS/MS）分别评估了从尼日利亚西南部市场购买的两种常见的传统调味品（iru和ogiri）及其各自的原料种子（槐豆和甜瓜）的细菌多样性和霉菌毒素污染。研究表明，需要对这些调味品的加工者/供应商进行良好的卫生和加工实践教育。
外文摘要：The microbiological safety of spontaneously fermented foods is not always guaranteed due to the undefined fermenting microbial consortium and processing materials. In this study, two commonly consumed traditional condiments (iru and ogiri) and their respective raw seeds (locust bean and melon) purchased from markets in south-western Nigeria were assessed for bacterial diversity and mycotoxin contamination using 16S rRNA gene sequencing and liquid chromatography tandem mass spectrometry (LC-MS/MS), respectively. Two hundred isolates obtained from the raw seeds and condiments clustered into 10 operational taxonomic units (OTUs) and spanned 3 phyla, 10 genera, 14 species and 2 sub-species. Bacillus (25%) and Staphylococcus (23.5%) dominated other genera. Potentially pathogenic species such as Alcaligenes faecalis, Bacillus anthracis, Proteus mirabilis and Staphylococcus sciuri subsp. sciuri occurred in the samples, suggesting poor hygienic practice during production and/or handling of the condiments. A total of 48 microbial metabolites including 7 mycotoxins [3-nitropropionic acid, aflatoxin B-1 (MBA AFB(2), beauvericin, citrinin, ochratoxin A and sterigmatocystin] were quantified in the food samples. Melon and ogiri had detectable aflatoxin levels whereas locust bean and iru did not; the overall mycotoxin levels in the food samples were low. There is a need to educate processors/vendors of these condiments on good hygienic and processing practices.
外文关键词：Bacterial diversity；Food safety；Locust beans；Melon；Natural toxins；Public health
作者：Adedeji, Bamidele S.；Ezeokoli, Obinna T.；Ezekiel, Chibundu N.
作者单位：Univ Nat Resources & Life Sci Vienna BOKU
期刊名称：INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
期刊影响因子：3.445
出版年份：2017
出版刊次：-
点击下载：与尼日利亚西南部槐豆、甜瓜及其发酵制品相关的细菌种群和霉菌毒素污染