Uracil as an Index of Lactic Acid Bacteria Contamination of Tomato Products
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- 作者：Alyssa Hidalgo ; Carlo Pompei ; Antonietta Galli ; and Sara Cazzola
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：January 26, 2005
- 年：2005
- 卷：53
- 期：2
- 页码：349 - 355
- 全文大小：132K
- 年卷期：v.53,no.2(January 26, 2005)
- ISSN：1520-5118
文摘
The aim of this research was to evaluate the suitability of uracil as an hygienic quality index of tomatoproducts. Whereas uridine was naturally present throughout tomato fruits' ripening, uracil appearedonly after microbial contamination. In tomato pulp inoculated with nine different microbial strains, allfive lactic acid bacteria (LAB) studied released relevant quantities of uracil (150-1040 mg/kg of dm),with a correlated partial or total decrease of uridine. Uracil production by yeasts and molds was verylow or nonexistent; the starting uridine concentration (~960 mg/kg of dm) remained constant orincreased. Uracil thermostability was also verified. Twenty-six samples of tomato paste (30 
Brix)were collected from bag-in-drums produced in an industrial processing plant, some with evidentswelling symptoms. All of the samples with high microbial count presented uracil. Uracil was alsopresent in samples with microbial contamination under the detection limit and Howard mold countbelow legislation limits, implying the reprocessing, at least partial, of altered tomato product. Theresults indicate that uracil presence in tomato products is an index of LAB contamination that hasoccurred before heat treatment.Keywords: Lactic acid bacteria; microbial contamination; molds; tomato; tomato products; uracil;uridine; yeasts
Brix)were collected from bag-in-drums produced in an industrial processing plant, some with evidentswelling symptoms. All of the samples with high microbial count presented uracil. Uracil was alsopresent in samples with microbial contamination under the detection limit and Howard mold countbelow legislation limits, implying the reprocessing, at least partial, of altered tomato product. Theresults indicate that uracil presence in tomato products is an index of LAB contamination that hasoccurred before heat treatment.Keywords: Lactic acid bacteria; microbial contamination; molds; tomato; tomato products; uracil;uridine; yeasts