Isolation, identification, and control of a resistant bacterium strain found in Ku shui rose pure dew

doi:10.1111/jfpp.15061

	Isolation, identification, and control of a resistant bacterium strain found in Ku shui rose pure dew
	Ling, Lijun1,2,3 ; Yang, Caiyun 1,2; Ma, Wenxia 1,2; Zhao, Yunhua 1,2; Feng, Shenglai 1,2; Tu, Yixin 1,2; Wang, Nan 1,2; Li, Zibin 1,2; Lu, Lu1,2
	2021-02
在线发表时间	2021-01
发表期刊	Journal of Food Processing and Preservation
ISSN	0145-8892
卷号	45 期号:2
摘要	Rose pure dew is commonly used in food and cosmetic industries. A bacterial was isolated from rose pure dew, followed, the morphological, physiological, biochemical, and molecular biology were used to the identification. The pathogenicity of the strain and the broad-spectrum antibacterial activity of pure dew were detected. The strain was subjected to testing at temperature gradients as well as to antibacterial tests against food preservatives and drugs. The isolate was considered as Burkholderia cepaciaMG1 carrying toxicity-related genes. The antibacterial test revealed that only B. cepaciaMG1 could grow normally in pure dew, with the optimum inactivation condition of 52°C for 15 min. It is sensitive to Ε-polylysine hydrochloride, sodium diacetate, kanamycin, nalidixic acid, and ofloxacin. The tested antibiotics could inhibit the pathogen, which provides a theoretical basis for the treatment of patients infected. It is necessary to control the quality of rose pure dew productions, which is helpful for our health. Practical applications: Microbial contamination of food or insufficient/inefficient sterilization during food processing or production can bring about significant economic losses to the food industry as well as pose a serious threat to the health of consumers. In this study, B. cepaciaMG1 was isolated from Ku shui rose dew, and the pathogenicity of the identified isolate was established. Accordingly, the prevention and treatment of B. cepaciaMG1-contaminated food were conducted by temperature treatment or the use of food preservatives and antibiotics so as to provide a scientific theoretical reference for the prevention and treatment of B. cepaciaMG1 contamination in the food industry. © 2020 Wiley Periodicals LLC.
关键词	Antibiotics Controlled drug delivery Food preservatives Food processing Health risks Losses Molecular biology Quality control Sodium compounds Well testing Anti-bacterial activity Antibacterial tests Broad spectrum Cosmetic industry Food industries Microbial contamination Resistant bacteria Temperature treatments
DOI	10.1111/jfpp.15061
收录类别	EI ; SCIE
语种	英语
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
WOS记录号	WOS:000605654100001
出版者	Blackwell Publishing Ltd
EI入藏号	20210209756792
EI主题词	Food microbiology
EI分类号	461 Bioengineering and Biology ; 803 Chemical Agents and Basic Industrial Chemicals ; 822.2 Food Processing Operations ; 911.2 Industrial Economics ; 913.3 Quality Assurance and Control
原始文献类型	Journal article (JA)
引用统计	被引频次：3[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	https://ir.nwnu.edu.cn/handle/39RV6HYL/72718
专题	人力资源交流中心实体学院_生命科学学院机关部门（群众团体）_人力资源交流中心
通讯作者	Ling, Lijun
作者单位	1.Northwest Normal Univ, Coll Life Sci, Lanzhou 730070, Peoples R China; 2.Northwest Normal Univ, Bioact Prod Engn Res Ctr Gansu Distinct Plants, Lanzhou, Peoples R China; 3.Northwest Normal Univ, Lanzhou, Peoples R China
第一作者单位	生命科学学院; 西北师范大学
通讯作者单位	生命科学学院; 西北师范大学
第一作者的第一单位	生命科学学院
推荐引用方式 GB/T 7714	Ling, Lijun,Yang, Caiyun,Ma, Wenxia,et al. Isolation, identification, and control of a resistant bacterium strain found in Ku shui rose pure dew[J]. Journal of Food Processing and Preservation,2021,45(2).
APA	Ling, Lijun.,Yang, Caiyun.,Ma, Wenxia.,Zhao, Yunhua.,Feng, Shenglai.,...&Lu, Lu.(2021).Isolation, identification, and control of a resistant bacterium strain found in Ku shui rose pure dew.Journal of Food Processing and Preservation,45(2).
MLA	Ling, Lijun,et al."Isolation, identification, and control of a resistant bacterium strain found in Ku shui rose pure dew".Journal of Food Processing and Preservation 45.2(2021).