Screening of Enterobacterial Contamination During Gelatin Production and its Effect on Pharmaceutical Grade Gelatin

Summary Gelatin, an animal protein derived from collagen has many industrial applications; mainly in food and pharmaceutical products. In this study, enterobacterial contamination of gelatin during different stages of its manufacturing was examined. Since gelatin is extracted in the form of liquor by hot water treatment of ossein and undergoes a complex series of processing stages before being finally blended and packaged off as dry gelatin product, contamination at any stage affects the quality of the final product. In total, 142 samples of gelatin were analysed for the presence of enteric bacteria, which were obtained from different stages of gelatin processing. The Enterobacteriaceae-positive samples were processed and these enterobacterial species were isolated and identified as Proteus mirabilis, Serratia marcescens, E. coli, Salmonella typhi, Klebsiella oxytoca, Klebsiella pneumoniae, Shigella flexneri and Serratia liquefaciens. These were tested for gelatinase activity. The eight species producing maximum gelatinolysis were selected and protease zymography was performed using 1% (w/v) gelatin as a substrate in 7.5% (w/v) acrylamide gel and their molecular weights were determined. The effect of these bacteria on the quality of gelatin was assessed chromatographically in terms of change in amino acid content of gelatin broth inoculated by these species, which showed a marked change with length of incubation. Since these enteric bacteria possess pathogenic properties, some of them are gelatinolytic and also have a significant effect on the quality and amino acid content of gelatin, they are of great concern both for the manufacturers as well as for the consumers.