Hernández Andrea Guadalupe Celestino, Ortiz Vannessa Gómez, Gómez Jackeline Lizzeta Arvizu, López Miguel Ángel Ramos, Morales José Alberto Rodríguez, Macías Antonio Flores, Hidalgo Erika Álvarez, Ramírez Jorge Nuñez, Gallardo Francisco Javier Flores, Gutiérrez María Carlota García, Gómez Sergio Romero, Jones George H, Flores José Luis Hernández, Guillén Juan Campos
Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. de las Ciencias S/N, Querétaro 76220, Mexico.
Unidad Académica de Agricultura, Universidad Autónoma de Nayarit, Carretera Tepic-Compostela, Xalisco CP 63780, Mexico.
Microorganisms. 2021 Oct 26;9(11):2226. doi: 10.3390/microorganisms9112226.
The potential presence of spore-forming bacteria related to the group in Mexican chili powder elaborated from L. is of commercial and clinical interest, because chili powder is an essential spice in the Mexican diet and in diets around the globe. To facilitate detection and isolation of members of this group of spore-forming bacteria from Mexican chili powder samples, we identified colonies that grew on agar medium selective for supplemented with polymyxin B (10 µg/mL) and ampicillin (10 to 100 µg/mL). The presumptive () isolates were tested using a tRNA-PCR-based approach and the results identified species related phylogenetically to , and . Their toxigenic potential was assessed by serological tests to detect enterotoxins (Nhe and Hbl) and by PCR targeting the hemolysin BL () component C () and non-hemolytic enterotoxin component A (). The antibiotic profiles of the isolates showed a high resistance to β-lactams (100% of the isolates), trimethoprim-sulfamethoxazole (100%), tetracycline (90%), erythromycin (77%), clindamycin (74%), and chloramphenicol (42%). Our results indicate the presence of with toxigenic characteristics in Mexican chili powder. Because of the potential for these organisms to cause disease through their production of various toxins, and resistance to antibiotics, we recommend that a microbiological risk assessment must be considered in the Mexican regulatory requirements.
从墨西哥莱氏辣椒粉中制备的辣椒粉中，与该类群相关的产芽孢细菌的潜在存在具有商业和临床意义，因为辣椒粉是墨西哥饮食以及全球饮食中的一种重要香料。为便于从墨西哥辣椒粉样品中检测和分离这类产芽孢细菌，我们鉴定了在添加多粘菌素B（10μg/mL）和氨苄青霉素（10至100μg/mL）的对[具体名称未给出]有选择性的琼脂培养基上生长的菌落。使用基于tRNA-PCR的方法对推定的[具体名称未给出]分离株进行检测，结果鉴定出与[具体名称未给出]、[具体名称未给出]和[具体名称未给出]在系统发育上相关的物种。通过血清学试验检测肠毒素（Nhe和Hbl）以及通过针对溶血素BL（[具体名称未给出]）组分C（[具体名称未给出]）和非溶血肠毒素组分A（[具体名称未给出]）的PCR来评估它们的产毒潜力。分离株的抗生素谱显示对β-内酰胺类（100%的分离株）、甲氧苄啶-磺胺甲恶唑（100%）、四环素（90%）、红霉素（77%）、克林霉素（74%）和氯霉素（42%）具有高度抗性。我们的结果表明墨西哥辣椒粉中存在具有产毒特性的[具体名称未给出]。由于这些生物体有可能通过产生各种毒素导致疾病，并且对抗生素具有抗性，我们建议在墨西哥的监管要求中必须考虑进行微生物风险评估。
