Microbiological risk associated with the occurrence of Asaia lannensis in non-alcoholic beverages

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F21%3A43923290" target="_blank" >RIV/60461373:22330/21:43923290 - isvavai.cz</a>

Alternative codes found

RIV/60461373:22330/21:43923299

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Microbiological risk associated with the occurrence of Asaia lannensis in non-alcoholic beverages

Original language description

Bacteria of the Asaia genus represent health and technological undesirable bacteria often contaminating non-alcoholic flavoured non-carbonated beverages. They are found in the natural environment of tropical regions of Asia and Africa, mostly on fruits, flowers and insects. Due to globalization, they have spread across the world through raw materials and products of plant origin. Decreased quality of non-alcoholic beverages results in sensory defects such as intensive acid smell, turbidity, sediment or biofilm. Asaia bogorensis and Asaia lannensis are opportunistic pathogens causing serious nosocomial infection in immunocompromised individuals. Production of biogenic amines in Asaia spp. is interesting from the toxicological point of view. The aim of this work is to identify 11 strains of Asaia sp., isolated from industrially produced contaminated non-alcoholic beverages, with followed determination of their growth activity, tolerance to the pH of cultivation medium, resistance to antibiotics, biofilm formation and production of biogenic amines. All food industrial isolates of Asaia sp.: a) have been identified as Asaia lannensis species with at least 99.0 % compliance using the method of sequencing the gene encoding 16S rDNA, b) have been identified at the reliable species level as Asaia lannensis using the MALDI-TOF MS method, c) tolerated growth temperatures in the range of 25-30 ºC, d) tolerated the pH of Sabouraud broth with 4.0 wt. % glucose in the range of 3.0-6.0, e) were resistant to 11 antibiotics commonly used in medicine, f) formed surface biofilms, e) produced 8 biogenic amines in the range of 2.2-824.2 mg·l-1 (the total biogenic amine production) using the HPLC method. Presented results have connection with increasing health microbiological safety and quality of industrial produced non-alcoholic beverages, at elimination of Asaia spp.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

40500 - Other agricultural sciences

Project

<a href="/en/project/QK1710156" target="_blank" >QK1710156: New approaches and methods of analysis to ensure the quality, safety and health wholesomeness of cheeses, the optimization of their production and the streamline of hygiene and sanitation together with the lowering of environmental load by waste water.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů