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Int J Food Microbiol

Title:		Isolation and characterization of microorganisms and volatiles associated with Moroccan saffron during different processing treatments
Author(s):		Fancello F; Petretto G; Sanna ML; Pintore G; Lage M; Zara S;
Address:		"Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, Italy. Department of Chemistry and Pharmacy, University of Sassari, 07100 Sassari, Italy. National Institute of Agronomic Research, Regional Center of Rabat, RU of Medicinal & Aromatic Plants and Origin-Linked Crops, Rabat-Institutes, Rabat, Morocco. Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, Italy. Electronic address: szara@uniss.it"
Journal Title:		Int J Food Microbiol
Year:		2018
Volume:		20180320
Issue:
Page Number:		43 - 49
DOI:		10.1016/j.ijfoodmicro.2018.03.014
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"Saffron may be spoiled by a variety of microorganisms during cultivation, harvesting, and post harvesting. As saffron can be dried and stored in different ways, this preliminary study explored the natural microbiota present in Moroccan saffron when subjected to different drying techniques. An analysis of the carotenoid-derived volatiles present in the saffron was also carried out. The culturable microbiota of the saffron samples dried using different methods, namely in the shade (also called natural), in the sun, or in the oven, were studied using classical and molecular approaches. The effect of the drying methods on head-space chemical volatiles was also determined. Eighty-two isolates grown in the different culture media were chosen from the colonies, and genotype analysis grouped the microorganisms into 58 clusters, revealing a wide diversity. Out of the 82 isolates, 75 belonged to the Bacillaceae family. The other isolates were distributed within the Dietziaceae, Paenibacillaceae and Carnobacteriaceae families. The dominant species was Bacillus simplex, which was detected in all samples, regardless of the drying method used. Lysinibacillus macroides was dominant in the sun-dried saffron. No pathogens were isolated, but an isolate belonging to Dietzia maris, a potential human pathogenic species, was detected. The biodiversity indexes were linked to the drying method and generally decreased as the intensity of the treatment increased. The results of this preliminary work show that the different drying methods strongly influenced the microbiota and affect the saffron volatile profile. Further analysis will be needed to determine possible effects of selected microbiota on saffron volatiles"
Keywords:		"Bacillus/classification/*isolation & purification Biodiversity Carotenoids/*analysis Chromatography, Gas Crocus/*microbiology Food Microbiology/methods Humans RNA, Ribosomal, 16S/genetics Volatile Organic Compounds/*analysis Bacillaceae Microbial biodiver;"
Notes:		"MedlineFancello, Francesco Petretto, Giacomo Sanna, Maria Lina Pintore, Giorgio Lage, Mounira Zara, Severino eng Netherlands 2018/03/27 Int J Food Microbiol. 2018 May 20; 273:43-49. doi: 10.1016/j.ijfoodmicro.2018.03.014. Epub 2018 Mar 20"