RT info:eu-repo/semantics/article
T1 Microbiota and Cyanotoxin Content of Retail Spirulina Supplements and Spirulina Supplemented Foods
A1 Rhoades, Jonathan
A1 Fotiadou, Stamatia
A1 Paschalidou, Georgia
A1 Papadimitriou, Theodoti
A1 Álvarez Ordóñez, Avelino
A1 Kormas, Konstantinos
A1 Vardaka, Elisabeth
A1 Likotrafiti, Eleni
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Arthrospira
K1 Spirulina
K1 Microcystin
K1 Cyanotoxins
K1 Microalgae
K1 Cyanobacteria
K1 Bacillus cereus
K1 Bacteria
K1 16S rRNA sequencing
K1 MALDI-TOF
K1 3309 Tecnología de Los Alimentos
AB [EN]Cyanobacterial biomass such as spirulina (Arthrospira spp.) is widely available as a food supplement and can also be added to foods as a nutritionally beneficial ingredient. Spirulina is often produced in open ponds, which are vulnerable to contamination by various microorganisms, including some toxin-producing cyanobacteria. This study examined the microbial population of commercially available spirulina products including for the presence of cyanobacterial toxins. Five products (two supplements, three foods) were examined. The microbial populations were determined by culture methods, followed by identification of isolates using matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF), and by 16S rRNA amplicon sequencing of the products themselves and of the total growth on the enumeration plates. Toxin analysis was carried out by enzyme-linked immunosorbent assay (ELISA). Several potentially pathogenic bacteria were detected in the products, including Bacillus cereus and Klebsiella pneumoniae. Microcystin toxins were detected in all the products at levels that could lead to consumers exceeding their recommended daily limits. Substantial differences were observed in the identifications obtained using amplicon sequencing and MALDI-TOF, particularly between closely related Bacillus spp. The study showed that there are microbiological safety issues associated with commercial spirulina products that should be addressed, and these are most likely associated with the normal means of production in open ponds.
PB MDPI
LK https://hdl.handle.net/10612/20038
UL https://hdl.handle.net/10612/20038
NO Rhoades, J., Fotiadou, S., Paschalidou, G., Papadimitriou, T., Ordóñez, A. Á., Kormas, K., Vardaka, E., & Likotrafiti, E. (2023). Microbiota and Cyanotoxin Content of Retail Spirulina Supplements and Spirulina Supplemented Foods. Microorganisms, 11(5), Article e1175. https://doi.org/10.3390/MICROORGANISMS11051175
DS BULERIA. Repositorio Institucional de la Universidad de León
RD Jul 6, 2024