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IDENTIFICATION OF BACTERIA FROM UNCOOKED ARK SHELLS BY USING SHERLOCK MICROBIAL IDENTIFICATION SYSTEM AND 16S rRNA SEQUENCE ANALYSIS
Author(s) -
SU XIURONG,
CHEN YAN,
LIU BING,
SONG YIYIN
Publication year - 2010
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2010.00241.x
Subject(s) - 16s ribosomal rna , vibrio , biology , bacteria , microbiology and biotechnology , food science , vibrio alginolyticus , bacillus (shape) , genetics
Seven bacteria strains were isolated from fresh uncooked ark shells and were subsequently identified by their unique fatty acid profile using Sherlock Microbial Identification System (MIS). Identification with MIS followed the manufacturer's instruction except for 2.7% NaCl supplement in culture medium because these halophilic bacteria do not grow well on the standard trypticase soy broth agar medium. Results obtained from MIS were verified by 16S rRNA sequence analysis. Based on the sequence of 16S rRNA gene, SB1 was Vibrio alginolyticus, SB3 was Vibrio parahaemolyticus, SB2 was Pseudoalteromonas haloplanktis, AS1 was Vibrio furnissii, TG1 was Vibrio mediterranei, TG2 was Bacillus circulans, and TG3 was Pseudomonas fluorescens. The results obtained from 16S rRNA sequence analysis were consistent with those obtained from MIS. These results suggested that both methods can be applied for routine identification of bacteria isolated from fresh seafood to ensure that the consumption of uncooked ark shells is safe.PRACTICAL APPLICATIONS Uncooked seafood mainly includes fresh mollusks and processed products such as crab paste and Bullacta exarata . They are popular with lots of customers as they are not only delicious, but also rich in nutrients. However, it is a pity that bacteria were commonly found in uncooked seafood primarily because of its special edible way, uncooking. As a result of this, foodborne disease caused by uncooked seafood occurred frequently. In this article, the author did research on bacterial community in uncooked seafood to provide evidence for food safety and quality control.