| Issue |
E3S Web Conf.
Volume 233, 2021
2020 2nd International Academic Exchange Conference on Science and Technology Innovation (IAECST 2020)
|
|
|---|---|---|
| Article Number | 02035 | |
| Number of page(s) | 4 | |
| Section | BFS2020-Biotechnology and Food Science | |
| DOI | https://doi.org/10.1051/e3sconf/202123302035 | |
| Published online | 27 January 2021 | |
Identification and enumeration of Clostridium spp. In sufu
Shanghai Institute of Quality Inspection and Technical Research, Shanghai, China
Xu qiong (1987-) (ORCID: 0000-0001-5323-0756), E-mail: xuqiong@sqi.org.cn
* Corresponding author: Liu yang(1980-)(ORCID:0000-0002-5665-034X), E-mail: liuyang@sqi.org.cn
In this study, Clostridium spp. was counted in 49 Chinese commercial sufu samples, and 25 samples were detected Clostridium in all samples: the detection rate was 51.02%. About 93.87% of the samples contained Clostridium at low levels (log CFU/g＜3.0) and one sample had over 4.12lg CFU/g indicating potential hazard to consumers. The 16S rDNA identification was carried out on the genus Clostridium, and the isolates were confirmed as Clostridium botulinum, Clostridium sporogenes, Clostridium beijerinckii and Clostridium bifermentans, while Clostridium butyricum, Clostridium botulinum, Clostridium perfringens and Clostridium bifermentans were the species detected in the sufu samples by high-throughput sequencing. Based on these results, the research on the number and distribution of clostridium and the possible risks of biotoxins in fermented food needs to be strengthened. To our knowledge, this is the first study to isolate and identify Clostridium spp. in sufu.
© The Authors, published by EDP Sciences 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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