Biochemical and molecular identification of Enterococcus spp. from red pitaya |
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| Affiliation: | 1. Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg C, Denmark;2. Department of Bacteria, Parasites and Fungi, Statens Serum Institut, Copenhagen, Denmark;3. Research Group for Genomic Epidemiology, National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark;4. Foodborne Diseases Surveillance Center, Executive Department of Surveillance Centers & Crisis Management, Saudi Food & Drug Authority, Riyadh, Saudi Arabia;5. Institute for Microbiology and Biotechnology, Friedrich-Wilhelms-University Bonn, Germany;2. Key Laboratory of Microbial Resources Exploitation and Utilization, Luoyang 471023, China;3. National Demonstration Center for Experimental Food Processing and Safety Education, Luoyang 471000, China |
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| Abstract: | Red pitaya is a popular fruit worldwide due to its unique appearance and high nutrient contents. Many studies about the nutritional content and the physico-chemical characteristics of red pitaya have been performed but microorganisms that occurred naturally in the fruit remained unknown. Therefore, this study was conducted to characterize the enterococci present in red pitaya. Enterococci were isolated from red pitaya fruit and characterized with biochemical tests, randomly amplified polymorphic DNA (RAPD) and restriction fragment length polymorphism (RFLP) of the 16S rDNA region. A total of 30 bacteria were isolated from red pitaya, of which 20 isolates were confirmed as enterococci, genus Enterococcus. 13 isolates were further confirmed as Enterococcus casseliflavus and 7 were identified as Enterococcus gallinarum. |
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| Keywords: | Red pitaya Randomly amplified polymorphic DNA Restriction fragment length polymorphism |
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