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Isolation and Identification of Staphylococci in Cut Fruits and Freshly Prepared Fruit Juices

Badgujar, Dilip C. (2006) Isolation and Identification of Staphylococci in Cut Fruits and Freshly Prepared Fruit Juices. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: In present investigation 25 different native isolates of staphylococci were selected from different street cut fruits and freshly prepared fruit juice samples. Based on Bergy’s Manual of Determinative Bacteriology, these isolates were identified to species level. Out of these 25 isolates, 14 identified as S. xylolus, 5 were identified as S.heminis, 3 were identified as S .auricuralis ,and rest of was identified as S.haemolyticus, S.aureus, S cohinii. 25 presumptive isolates characterized biochemically were subjected to PCR with sarA set of primers, could not reveal the presence of staphylococcal accessory regulator (sarA). Although the presence of a sarA encoding element provides a fair indication of the enterotoxigenic potential in staphylococci, its absence can not rule out the toxigenic possibility of these isolates. For being non-toxigenic these isolate must give negative results with other regulatory as well as enterotoxigenic genes. In future targeting other regulatory elements such as agr, xpr or sae could be approached for the detection of potentially toxigenic strains of Staphylococci. Further, work is needed to establish enterotoxigenic potential using different enterotoxin genes reported in literature. Application of these techniques for the direct detection and quantification of bacteria in food samples will help in reducing the incidences of food poisoning in food chain establishment.
Uncontrolled Keywords: Staphylococci cut fruits fruit juices
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 29 Microbiological food
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/506

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