Genotypic and phenotypic characterization of foodborne Geobacillus stearothermophilus

摘要: Geobacillus stearothermophilus is the main thermophilic spore former involved in flat sour spoilage of canned foods. Three typing methods were tested and applied to differentiate strains at intra-species level: panC sequence analysis, REP-PCR M13-PCR. gene was highly conserved within studied strains, suggesting a low intra-specific diversity. This supported by primary assays M13-PCR results. profile analysis succeeded differentiating six closely related groups (at 79% threshold similarity) among 127 from range spoiled food products different canneries. Phenotypic traits investigated 20 selected representing origins. Ranges growth under temperatures (from 40 °C 70 °C), pH 5.0 6.5), NaCl concentrations 1 5%) sporulation conditions poorly differed between but wet heat resistance spores showed 20-fold variation strains. Furthermore, this study, that belonged same genetic group did not share phenotypic characteristics or common origin. The work emphasizes diversity G. species data study may contribute better control food.