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Sample records for spoilage microorganisms include

  1. Microorganisms associated with the spoilage of avocado pear ...

    African Journals Online (AJOL)

    The microorganisms associated with the spoilage of Avocado pear, Persea americana fruits, purchased fresh from various markets in Benin City were investigated. The pour plate method was used for the isolation. A total of nine species of microorganisms were isolated and identified in this study. They comprise of seven ...

  2. Identification of beer spoilage microorganisms using the MALDI Biotyper platform.

    Science.gov (United States)

    Turvey, Michelle Elizabeth; Weiland, Florian; Meneses, Jon; Sterenberg, Nick; Hoffmann, Peter

    2016-03-01

    Beer spoilage microorganisms present a major risk for the brewing industry and can lead to cost-intensive recall of contaminated products and damage to brand reputation. The applicability of molecular profiling using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS) in combination with Biotyper software was investigated for the identification of beer spoilage microorganisms from routine brewery quality control samples. Reference mass spectrum profiles for three of the most common bacterial beer spoilage microorganisms (Lactobacillus lindneri, Lactobacillus brevis and Pediococcus damnosus), four commercially available brewing yeast strains (top- and bottom-fermenting) and Dekkera/Brettanomyces bruxellensis wild yeast were established, incorporated into the Biotyper reference library and validated by successful identification after inoculation into beer. Each bacterial species could be accurately identified and distinguished from one another and from over 5600 other microorganisms present in the Biotyper database. In addition, wild yeast contaminations were rapidly detected and distinguished from top- and bottom-fermenting brewing strains. The applicability and integration of mass spectrometry profiling using the Biotyper platform into existing brewery quality assurance practices within industry were assessed by analysing routine microbiology control samples from a local brewery, where contaminating microorganisms could be reliably identified. Brewery-isolated microorganisms not present in the Biotyper database were further analysed for identification using LC-MS/MS methods. This renders the Biotyper platform a promising candidate for biological quality control testing within the brewing industry as a more rapid, high-throughput and cost-effective technology that can be tailored for the detection of brewery-specific spoilage organisms from the local environment.

  3. Optimized dispersion of ZnO nanoparticles and antimicrobial activity against foodborne pathogens and spoilage microorganisms

    International Nuclear Information System (INIS)

    Perez Espitia, Paula Judith; Ferreira Soares, Nilda de Fátima; Teófilo, Reinaldo F.; Vitor, Débora M.; Reis Coimbra, Jane Sélia dos; Andrade, Nélio José de; Sousa, Frederico B. de; Sinisterra, Rubén D.; Medeiros, Eber Antonio Alves

    2013-01-01

    Single primary nanoparticles of zinc oxide (nanoZnO) tend to form particle collectives, resulting in loss of antimicrobial activity. This work studied the effects of probe sonication conditions: power, time, and the presence of a dispersing agent (Na 4 P 2 O 7 ), on the size of nanoZnO particles. NanoZnO dispersion was optimized by response surface methodology (RSM) and characterized by the zeta potential (ZP) technique. NanoZnO antimicrobial activity was investigated at different concentrations (1, 5, and 10 % w/w) against four foodborne pathogens and four spoilage microorganisms. The presence of the dispersing agent had a significant effect on the size of dispersed nanoZnO. Minimum size after sonication was 238 nm. An optimal dispersion condition was achieved at 200 W for 45 min of sonication in the presence of the dispersing agent. ZP analysis indicated that the ZnO nanoparticle surface charge was altered by the addition of the dispersing agent and changes in pH. At tested concentrations and optimal dispersion, nanoZnO had no antimicrobial activity against Pseudomonas aeruginosa, Lactobacillus plantarum, and Listeria monocytogenes. However, it did have antimicrobial activity against Escherichia coli, Salmonella choleraesuis, Staphylococcus aureus, Saccharomyces cerevisiae, and Aspergillus niger. Based on the exhibited antimicrobial activity of optimized nanoZnO against some foodborne pathogens and spoilage microorganisms, nanoZnO is a promising antimicrobial for food preservation with potential application for incorporation in polymers intended as food-contact surfaces.

  4. Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials

    Directory of Open Access Journals (Sweden)

    Lorenzo Siroli

    2017-12-01

    Full Text Available The aim of this work was to study the interaction of corrugated and plastic materials with pathogenic and spoiling microorganisms frequently associated to fresh produce. The effect of the two packaging materials on the survival during the storage of microorganisms belonging to the species Escherichia coli, Listeria monocytogenes, Salmonella enteritidis, Saccharomyces cerevisiae, Lactobacillus plantarum, Pseudomonas fluorescens, and Aspergillus flavus was studied through traditional plate counting and scanning electron microscopy (SEM. The results obtained showed that cardboard materials, if correctly stored, reduced the potential of packaging to cross-contaminate food due to a faster viability loss by spoilage and pathogenic microorganisms compared to the plastic ones. In fact, the cell loads of the pathogenic species considered decreased over time independently on the inoculation level and packaging material used. However, the superficial viability losses were significantly faster in cardboard compared to plastic materials. The same behavior was observed for the spoilage microorganisms considered. The SEM microphotographs indicate that the reduction of superficial contamination on cardboard surfaces was due to the entrapping of the microbial cells within the fibers and the pores of this material. In addition, SEM data showed that the entrapped cells were subjected to more or less rapid lyses, depending on the species, due to the absence of water and nutrients, with the exception of molds. The latter spoilers were able to proliferate inside the cardboard fibers only when the absorption of water was not prevented during the storage. In conclusion, the findings of this work showed the reduction of cross-contamination potential of corrugated compared to plastic packaging materials used in fruit and vegetable sector. However, the findings outlined the importance of hygiene and low humidity during cardboard storage to prevent the mold growth on

  5. Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage micro-organisms in cold-smoked salmon

    DEFF Research Database (Denmark)

    Gimenez, B.; Dalgaard, Paw

    2004-01-01

    Aims: To evaluate and model the simultaneous growth of Listeria monocytogenes and spoilage micro-organisms in cold-smoked salmon.Methods and Results: Growth kinetics of L. monocytogenes, lactic acid bacteria (LAB), Enterobacteriaceae, enterococci and Photobacterium phosphoreum were determined...

  6. Optimized dispersion of ZnO nanoparticles and antimicrobial activity against foodborne pathogens and spoilage microorganisms

    Energy Technology Data Exchange (ETDEWEB)

    Perez Espitia, Paula Judith; Ferreira Soares, Nilda de Fatima, E-mail: nfsoares1@gmail.com [Department of Food Technology, Federal University of Vicosa (Brazil); Teofilo, Reinaldo F. [Federal University of Vicosa, Department of Chemistry (Brazil); Vitor, Debora M.; Reis Coimbra, Jane Selia dos; Andrade, Nelio Jose de [Department of Food Technology, Federal University of Vicosa (Brazil); Sousa, Frederico B. de; Sinisterra, Ruben D. [Federal University of Minas Gerais, Department of Chemistry (Brazil); Medeiros, Eber Antonio Alves [Department of Food Technology, Federal University of Vicosa (Brazil)

    2013-01-15

    Single primary nanoparticles of zinc oxide (nanoZnO) tend to form particle collectives, resulting in loss of antimicrobial activity. This work studied the effects of probe sonication conditions: power, time, and the presence of a dispersing agent (Na{sub 4}P{sub 2}O{sub 7}), on the size of nanoZnO particles. NanoZnO dispersion was optimized by response surface methodology (RSM) and characterized by the zeta potential (ZP) technique. NanoZnO antimicrobial activity was investigated at different concentrations (1, 5, and 10 % w/w) against four foodborne pathogens and four spoilage microorganisms. The presence of the dispersing agent had a significant effect on the size of dispersed nanoZnO. Minimum size after sonication was 238 nm. An optimal dispersion condition was achieved at 200 W for 45 min of sonication in the presence of the dispersing agent. ZP analysis indicated that the ZnO nanoparticle surface charge was altered by the addition of the dispersing agent and changes in pH. At tested concentrations and optimal dispersion, nanoZnO had no antimicrobial activity against Pseudomonas aeruginosa, Lactobacillus plantarum, and Listeria monocytogenes. However, it did have antimicrobial activity against Escherichia coli, Salmonella choleraesuis, Staphylococcus aureus, Saccharomyces cerevisiae, and Aspergillus niger. Based on the exhibited antimicrobial activity of optimized nanoZnO against some foodborne pathogens and spoilage microorganisms, nanoZnO is a promising antimicrobial for food preservation with potential application for incorporation in polymers intended as food-contact surfaces.

  7. Microbiological Spoilage of Fruits and Vegetables

    Science.gov (United States)

    Barth, Margaret; Hankinson, Thomas R.; Zhuang, Hong; Breidt, Frederick

    Consumption of fruit and vegetable products has dramatically increased in the United States by more than 30% during the past few decades. It is also estimated that about 20% of all fruits and vegetables produced is lost each year due to spoilage. The focus of this chapter is to provide a general background on microbiological spoilage of fruit and vegetable products that are organized in three categories: fresh whole fruits and vegetables, fresh-cut fruits and vegetables, and fermented or acidified vegetable products. This chapter will address characteristics of spoilage microorganisms associated with each of these fruit and vegetable categories including spoilage mechanisms, spoilage defects, prevention and control of spoilage, and methods for detecting spoilage microorganisms.

  8. Thymus vulgaris (red thyme and Caryophyllus aromaticus (clove essential oils to control spoilage microorganisms in pork under modified atmosphere

    Directory of Open Access Journals (Sweden)

    Serena D'Amato

    2016-08-01

    Full Text Available In recent years, it has been confirmed that essential oils (EOs exert antimicrobial activity as they are able to inhibit cell growth and inactivate microbial cells. The application of biopreservation strategies by means of EOs opens up interesting perspectives in the food industry, including meat production. The paper aims to evaluate the effects of Thymus vulgaris (red thyme and Caryophyllus aromaticus (cloves EOs on the development of the spoilage population of fresh pork packaged under modified atmosphere (MAP. In particular, the research was focused on Brochothrix thermosphacta, a specific spoilage microorganism of fresh meat packed in anaerobic conditions or under MAP. Amongst seven EOs, those that showed the highest antimicrobial activity on 5 B. thermosphacta strains in vitro were: cloves [minimum inhibitory concentration (MIC 0.6-2.5 mg/mL], savory (MIC 2.5-5.0 mg/mL, and red thyme (MIC 2.5 to 20 mg/mL. Red thyme and cloves EOs were selected for meat treatment, by increasing the dose at 20 and 40 mg/mL respectively, to take into account the matrix effect that can reduce EO availability. In spite of the minor efficacy observed in vitro, 40 mg/mL red thyme EO strongly limited the growth of B. thermosphacta in pork samples up to day 6 of storage [below 3.0 Log colony forming unit (CFU/g, starting from 2.0 Log CFU/g at time 0], and exerted an antimicrobial effect also on the aerobic mesophilic count. Good results were obtained also with 20 mg/mL red thyme EO. The control of B. thermosphacta growth through EOs encourages research on alternative methods for extending the shelf life of fresh meat under MAP.

  9. Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage

    Directory of Open Access Journals (Sweden)

    Joyce Regina de Barros

    2010-12-01

    Full Text Available This study aimed to evaluate the effectiveness of natural casing treatment with nisin and phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages. Ovine casings were dipped in the following baths: 1 0.1% food grade phosphoric acid; 2 5.0 mg/L nisin; 3 0.1% phosphoric acid and 5.0 mg/L nisin; and 4 sterile water (control. The sausages were produced in a pilot plant, stuffed into the pretreated natural casings, vacuum packaged and stored at 4 and 10 °C for 56 days. The experiments were performed according to a full factorial design 2³, totalizing 8 treatments that were repeated in 3 blocks. Aerobic plate counts and lactic acid bacteria analysis were conducted at 1, 14, 28, 42 and 56 days of storage. Treatment of casings with phosphoric acid 0.1% alone did not inhibit the growth of lactic acid bacteria and reduced the aerobic plate count by 1 log. The activity of nisin against lactic acid bacteria was enhanced by the addition of phosphoric acid, demonstrating a synergistic effect. Furthermore nisin activity was more evident at lower storage temperature (4 ºC. Therefore treatment of the natural casings with nisin and phosphoric acid, combined with low storage temperature, are obstacles that present a potential for controlling the growth of lactic acid bacteria in vacuum packaged sausage.

  10. Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic Clostridium botulinum Toxin Production in Experimental Meals under Temperature Abuse.

    Science.gov (United States)

    Golden, Max C; Wanless, Brandon J; David, Jairus R D; Lineback, D Scott; Talley, Ryan J; Kottapalli, Bala; Glass, Kathleen A

    2017-08-01

    Clostridium botulinum is a foreseeable biological hazard in prepared refrigerated meals that needs to be addressed in food safety plans. The objective of this study was to evaluate the effect of product composition and storage temperature on the inhibition of botulinum toxin formation in nine experimental meals (meat, vegetable, or carbohydrate based). Treatments were inoculated with proteolytic C. botulinum, vacuum packaged, cooked at 90°C for 10 min, and assayed for botulinum toxin in samples stored at 25°C for up to 96 h for phase 1, or at 25°C for 12 h and then transferred to 12.5°C for up to 12 and 6 weeks in phases 1 and 2, respectively. For phase 1, none of the treatments (equilibrated pH 5.8) supported toxin production when stored at 25°C for 48 h, but toxin production was observed in all treatments at 72 h. For the remaining experiments with storage at 12.5°C, toxin production was dependent on equilibrated pH, storage time, and growth of indigenous spoilage microorganisms. In phase 1, no gross spoilage and no botulinum toxin was detected for any treatment (pH ≤5.8) stored at 12.5°C for 12 weeks. In phase 2, gross spoilage varied by commodity, with the brussels sprouts meal with pH 6.5 showing the most rapid spoilage within 2 weeks and botulinum toxin detected at 5 and 6 weeks for the control and cultured celery juice treatments, respectively. In contrast, spoilage microbes decreased the pH of a pH 5.9 beef treatment by 1.0 unit, potentially inhibiting C. botulinum through 6 weeks at 12.5°C. None of the other treatments with pH 5.8 or below supported toxin production or spoilage. This study provides validation for preventive controls in refrigerated meals. These include equilibrated product pH and storage temperature and time to inhibit toxin formation by proteolytic C. botulinum, but the impact of indigenous microflora on safety and interpretation of challenge studies is also highlighted.

  11. Microbiological Spoilage of Cereal Products

    Science.gov (United States)

    Cook, Frederick K.; Johnson, Billie L.

    A wide range of cereal products, including bakery items, refrigerated dough, fresh pasta products, dried cereal products, snack foods, and bakery mixes, are manufactured for food consumption. These products are subject to physical, chemical, and microbiological spoilage that affects the taste, aroma, leavening, appearance, and overall quality of the end consumer product. Microorganisms are ubiquitous in nature and have the potential for causing food spoilage and foodborne disease. However, compared to other categories of food products, bakery products rarely cause food poisoning. The heat that is applied during baking or frying usually eliminates pathogenic and spoilage microorganisms, and low moisture contributes to product stability. Nevertheless, microbiological spoilage of these products occurs, resulting in substantial economic losses.

  12. Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

    Science.gov (United States)

    Aneja, Kamal Rai; Dhiman, Romika; Aggarwal, Neeraj Kumar; Aneja, Ashish

    2014-01-01

    Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed. PMID:25332721

  13. Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

    Directory of Open Access Journals (Sweden)

    Kamal Rai Aneja

    2014-01-01

    Full Text Available Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.

  14. Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices.

    Science.gov (United States)

    Aneja, Kamal Rai; Dhiman, Romika; Aggarwal, Neeraj Kumar; Aneja, Ashish

    2014-01-01

    Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.

  15. Seafood Spoilage Predictor - development and distribution of a product specific application software

    DEFF Research Database (Denmark)

    Dalgaard, Paw; Buch, P.; Silberg, Steen

    2002-01-01

    To allow shelf-life prediction of a range of products, the Seafood Spoilage Predictor (SSP) software has been developed to include both kinetic models for growth of specific spoilage microorganisms and empirical relative rates of spoilage models. SSP can read and evaluate temperature profile data...

  16. Mathematical modeling of growth Salmonella and spoilage microorganisms in raw oysters

    Science.gov (United States)

    The main objective of this study was to develop primary and secondary models to describe the growth of Salmonella as well as background microorganisms in fresh shucked oysters. The cocktail of two Salmonella serotypes, S. Typhimurium (CICC22956) and S. Enteritidis (CICC21482), was inoculated to raw...

  17. The use of ionizing radiation to reduce food spoilage by microorganisms

    International Nuclear Information System (INIS)

    Mosquera, Monica; Gomezjurado, Silvia; Munoz, Ricardo

    1990-01-01

    The contamination of Aspergillus flavus is studied in yellow maize, Zea mays, Peanuts, Arachis hipoguea, L.; Casabe, Yuca. Manhot esculenta, D.C. The contents of aflotoxines B 1 , B 2 , G 1 and G 2 is analized in food stuffs of popular consumption. The samples with higher contamination of A. flavus were irradiated with 1-3 KGy, and combined processes with gamma irradiation were assayed with previous and separate treatments with ammonia and hipochlorite. Thus, it was possible to lower the contamination of this fungus from 10 3 u.f.c/g to 10. Separate edible mushrooms of species Boletus edulis, were radurized with gamma irradiation dose of 2 KGy. It was possible to reduce the contamination of 10 7 microorganism/gram, to the value 10 3 - 10 2 microorganism/gram. The microbial contamination of 18 species and aromatic herbs is also studied. The contaminating fungi of these food products as well as of the edible mushrooms, were identified as Penicillum, Geortrichum, Mucor, Galdosporium and yeasts of Canida sp. The optimal irradiation doses of same species and tea herbs, are determined. At the same time de d10 irradiation doses for pure stubs of main microorganisms are determined. To reduce the microbial contamination of many foodstuffs to maximun permisible values it is proposed thesi technology eitherwith only irradiation, or with combined treatments with irradiation

  18. Food spoilage - interactions between food spoilage bacteria

    DEFF Research Database (Denmark)

    Gram, Lone; Flodgaard, Lars; Rasch, Maria

    2002-01-01

    Food spoilage is a complex process and excessive amounts of foods are lost due to microbial spoilage even with modem day preservation techniques. Despite the heterogeneity in raw materials and processing conditions, the microflora that develops during storage and in spoiling foods can be predicted...... based on knowledge of the origin of the food, the substrate base and a few central preservation parameters such as temperature, atmosphere, a(w) and pH. Based on such knowledge, more detailed sensory, chemical and microbiological analysis can be carried out on the individual products to determine...... the actual specific spoilage organism. Whilst the chemical and physical parameters are the main determining factors for selection of spoilage microorganisms, a level of refinement may be found in some products in which the interactive behavior of microorganisms may contribute to their growth and/or spoilage...

  19. Microbial Profile of Soil-Free versus In-Soil Grown Lettuce and Intervention Methodologies to Combat Pathogen Surrogates and Spoilage Microorganisms on Lettuce

    Directory of Open Access Journals (Sweden)

    Sujata A. Sirsat

    2013-11-01

    Full Text Available Aquaponics is an effective method to practice sustainable agriculture and is gaining popularity in the US; however, the microbial safety of aquaponically grown produce needs to be ascertained. Aquaponics is a unique marriage of fish production and soil-free produce (e.g., leafy greens production. Fish are raised in fresh water tanks that are connected to water filled beds where fruits and vegetables are grown. The fish bi-products create nutrient-rich water that provides the key elements for the growth of plants and vegetables. The objective of this study was to perform a comparative analysis of the microbial safety and quality of aquaponic lettuce and soil grown lettuce (conventional, bagged, certified organic, and field lettuce. Following this, an intervention study was performed to combat foodborne pathogen surrogates (Salmonella and E. coli, spoilage, and fecal microorganisms using 2.5% acetic acid. The results of the comparative analysis study showed that aquaponically grown lettuce had significantly lower concentration of spoilage and fecal microorganisms compared to in-soil grown lettuce. The intervention study showed that diluted vinegar (2.5% acetic acid significantly reduced Salmonella, E. coli, coliforms, and spoilage microorganisms on fresh lettuce by 2 to 3 log CFU/g. Irrespective of growing methods (in-soil or soilless, it is crucial to incorporate good agricultural practices to reduce microbial contamination on fresh produce. The intervention employed in this study can be proposed to small farmers and consumers to improve quality and safety of leafy greens.

  20. Microbial Profile of Soil-Free versus In-Soil Grown Lettuce and Intervention Methodologies to Combat Pathogen Surrogates and Spoilage Microorganisms on Lettuce.

    Science.gov (United States)

    Sirsat, Sujata A; Neal, Jack A

    2013-11-11

    Aquaponics is an effective method to practice sustainable agriculture and is gaining popularity in the US; however, the microbial safety of aquaponically grown produce needs to be ascertained. Aquaponics is a unique marriage of fish production and soil-free produce (e.g., leafy greens) production. Fish are raised in fresh water tanks that are connected to water filled beds where fruits and vegetables are grown. The fish bi-products create nutrient-rich water that provides the key elements for the growth of plants and vegetables. The objective of this study was to perform a comparative analysis of the microbial safety and quality of aquaponic lettuce and soil grown lettuce (conventional, bagged, certified organic, and field lettuce). Following this, an intervention study was performed to combat foodborne pathogen surrogates ( Salmonella and E. coli ), spoilage, and fecal microorganisms using 2.5% acetic acid. The results of the comparative analysis study showed that aquaponically grown lettuce had significantly lower concentration of spoilage and fecal microorganisms compared to in-soil grown lettuce. The intervention study showed that diluted vinegar (2.5% acetic acid) significantly reduced Salmonella , E. coli , coliforms, and spoilage microorganisms on fresh lettuce by 2 to 3 log CFU/g. Irrespective of growing methods (in-soil or soilless), it is crucial to incorporate good agricultural practices to reduce microbial contamination on fresh produce. The intervention employed in this study can be proposed to small farmers and consumers to improve quality and safety of leafy greens.

  1. Phytochemical profiles and antimicrobial activity of aromatic Malaysian herb extracts against food-borne pathogenic and food spoilage microorganisms.

    Science.gov (United States)

    Aziman, Nurain; Abdullah, Noriham; Noor, Zainon Mohd; Kamarudin, Wan Saidatul Syida Wan; Zulkifli, Khairusy Syakirah

    2014-04-01

    Preliminary phytochemical and flavonoid compounds of aqueous and ethanolic extracts of 6 aromatic Malaysian herbs were screened and quantified using Reverse-Phase High Performance Liquid Chromatography (RP-HPLC). The herbal extracts were tested for their antimicrobial activity against 10 food-borne pathogenic and food spoilage microorganisms using disk diffusion assay. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC)/minimum fungicidal concentration (MFC) of herbal extracts were determined. In the phytochemical screening process, both aqueous and ethanolic extracts of P. hydropiper exhibited presence of all 7 tested phytochemical compounds. Among all herbal extracts, the aqueous P. hydropiper and E. elatior extracts demonstrated the highest antibacterial activity against 7 tested Gram-positive and Gram-negative bacteria with diameter ranging from 7.0 to 18.5 mm and 6.5 to 19 mm, respectively. The MIC values for aqueous and ethanolic extracts ranged from 18.75 to 175 mg/mL and 0.391 to 200 mg/mL, respectively while the MBC/MFC values for aqueous and ethanolic extracts ranged from 25 to 200 mg/mL and 3.125 to 50 mg/mL, respectively. Major types of bioactive compounds in aqueous P. hydropiper and E. elatior extracts were identified using RP-HPLC instrument. Flavonoids found in these plants were epi-catechin, quercetin, and kaempferol. The ability of aqueous Persicaria hydropiper (L.) H. Gross and Etlingera elatior (Jack) R.M. Sm. extracts to inhibit the growth of bacteria is an indication of its broad spectrum antimicrobial potential. Hence these herbal extracts may be used as natural preservative to improve the safety and shelf-life of food and pharmaceutical products. © 2014 Institute of Food Technologists®

  2. Amplicon sequencing for the quantification of spoilage microbiota in complex foods including bacterial spores

    NARCIS (Netherlands)

    Boer, de P.; Caspers, M.; Sanders, J.W.; Kemperman, R.; Wijman, J.; Lommerse, G.; Roeselers, G.; Montijn, R.; Abee, T.; Kort, R.

    2015-01-01

    Background
    Spoilage of food products is frequently caused by bacterial spores and lactic acid bacteria. Identification of these organisms by classic cultivation methods is limited by their ability to form colonies on nutrient agar plates. In this study, we adapted and optimized 16S rRNA amplicon

  3. Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

    Science.gov (United States)

    Padilla, Beatriz; Gil, José V.; Manzanares, Paloma

    2016-01-01

    It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of the wine. The contribution of non-Saccharomyces yeasts, including the ability to secret enzymes and produce secondary metabolites, glycerol and ethanol, release of mannoproteins or contributions to color stability, is species- and strain-specific, pointing out the key importance of a clever strain selection. The use of mixed starters of selected non-Saccharomyces yeasts with strains of Saccharomyces cerevisiae represents an alternative to both spontaneous and inoculated wine fermentations, taking advantage of the potential positive role that non-Saccharomyces wine yeast species play in the organoleptic characteristics of wine. In this context mixed starters can meet the growing demand for new and improved wine yeast strains adapted to different types and styles of wine. With the aim of presenting old and new evidences on the potential of non-Saccharomyces yeasts to address this market trend, we mainly review the studies focused on non-Saccharomyces strain selection and design of mixed starters directed to improve primary and secondary aroma of wines. The ability of non-Saccharomyces wine yeasts to produce enzymes and metabolites of oenological relevance is also discussed. PMID:27065975

  4. Microbiological Spoilage of Dairy Products

    Science.gov (United States)

    Ledenbach, Loralyn H.; Marshall, Robert T.

    The wide array of available dairy foods challenges the microbiologist, engineer, and technologist to find the best ways to prevent the entry of microorganisms, destroy those that do get in along with their enzymes, and prevent the growth and activities of those that escape processing treatments. Troublesome spoilage microorganisms include aerobic psychrotrophic Gram-negative bacteria, yeasts, molds, heterofermentative lactobacilli, and spore-forming bacteria. Psychrotrophic bacteria can produce large amounts of extracellular hydrolytic enzymes, and the extent of recontamination of pasteurized fluid milk products with these bacteria is a major determinant of their shelf life. Fungal spoilage of dairy foods is manifested by the presence of a wide variety of metabolic by-products, causing off-odors and flavors, in addition to visible changes in color or texture.

  5. Pulsed electric field processing of different fruit juices: impact of pH and temperature on inactivation of spoilage and pathogenic micro-organisms.

    Science.gov (United States)

    Timmermans, R A H; Nierop Groot, M N; Nederhoff, A L; van Boekel, M A J S; Matser, A M; Mastwijk, H C

    2014-03-03

    Pulsed electrical field (PEF) technology can be used for the inactivation of micro-organisms and therefore for preservation of food products. It is a mild technology compared to thermal pasteurization because a lower temperature is used during processing, leading to a better retention of the quality. In this study, pathogenic and spoilage micro-organisms relevant in refrigerated fruit juices were studied to determine the impact of process parameters and juice composition on the effectiveness of the PEF process to inactivate the micro-organisms. Experiments were performed using a continuous-flow PEF system at an electrical field strength of 20 kV/cm with variable frequencies to evaluate the inactivation of Salmonella Panama, Escherichia coli, Listeria monocytogenes and Saccharomyces cerevisiae in apple, orange and watermelon juices. Kinetic data showed that under the same conditions, S. cerevisiae was the most sensitive micro-organism, followed by S. Panama and E. coli, which displayed comparable inactivation kinetics. L. monocytogenes was the most resistant micro-organism towards the treatment conditions tested. A synergistic effect between temperature and electric pulses was observed at inlet temperatures above 35 °C, hence less energy for inactivation was required at higher temperatures. Different juice matrices resulted in a different degree of inactivation, predominantly determined by pH. The survival curves were nonlinear and could satisfactorily be modeled with the Weibull model. Copyright © 2013 Elsevier B.V. All rights reserved.

  6. Fate and control of pathogenic and spoilage micro-organisms in orange blossom (Citrus aurantium) and rose flower (Rosa centifolia) hydrosols.

    Science.gov (United States)

    Labadie, C; Cerutti, C; Carlin, F

    2016-12-01

    Hydrosols are hydrodistillation products used in food and cosmetic industries, perfumery, pharmacy and aromatherapy. The ability of preservatives to control previously reported bacterial proliferation and spoilage was evaluated. All tested preservatives were authorized for food and cosmetic application. Major pathogens of concern for foods and cosmetics were poorly able to grow in rose and orange blossom hydrosols when inoculated and incubated at 30°C. Commercial antimicrobials, such as isothiazolinone, chlorphenesin and paraben solutions, benzyl alcohol and sodium benzoate at pH = 5·0, controlled the growth of Pseudomonas and Burkholderia sp. strains representative of the natural microbiota of both hydrosols for >90 days at 30°C, only at concentrations close to the authorized limits. Concentrations of some of the tested preservatives that controlled growth at 5°C were lower than at 30°C. Pathogenic micro-organisms likely represent a low risk in rose flower and orange blossom hydrosol. However, the oligotrophic character of hydrosols and the antimicrobial properties of their essential oils do not prevent microbiological spoilage by the naturally present microbiota. In the absence of aseptic conditions and microbial inactivation process, only preservatives can stabilize hydrosols for a several-month storage. Several effective preservatives have been identified. © 2016 The Society for Applied Microbiology.

  7. Fish spoilage bacteria - problems and solutions

    DEFF Research Database (Denmark)

    Gram, Lone; Dalgaard, Paw

    2002-01-01

    Microorganisms are the major cause of spoilage of most seafood products. However, only a few members of the microbial community, the specific spoilage organisms (SSOs), give rise to the offensive off-flavours associated with seafood spoilage. Combining microbial ecology, molecular techniques, ana...

  8. Antimicrobial effect of essential oils on the seafood spoilage micro-organism Photobacterium phosphoreum in liquid media and fish products

    DEFF Research Database (Denmark)

    Mejlholm, Ole; Dalgaard, Paw

    2002-01-01

    Aims: To evaluate the antimicrobial effect of nine essential oils (EO) on P. phosphoreum and determine the effect of oregano oil on the shelf-life of modified atmosphere-packed (MAP) cod fillets. Methods and Results: The antimicrobial effect of EO was studied in a liquid medium and in product...... storage trials. Oils of oregano and cinnamon had strongest antimicrobial activity, followed by lemongrass, thyme, clove, bay, marjoram, sage and basil oils. Oregano oil (0.05%, v/w) reduced growth of P. phosphoreum in naturally contaminated MAP cod fillets and extended shelf-life from 11-12 d to 21-26 d...... at 2degreesC. Conclusions: Oregano oil reduced the growth of P. phosphoreum and extended the shelf-life of MAP cod fillets. Significance and Impact of the Study: Mild and natural preservation using EO can extend the shelf-life of MAP seafood through inhibiting the specific spoilage organism P...

  9. Resistance of pathogenic and spoilage microorganisms to disinfectants in the presence of organic matter and their residual effect on stainless steel and polypropylene.

    Science.gov (United States)

    Iñiguez-Moreno, Maricarmen

    2018-04-23

    The effectiveness of disinfectants can vary according to the microorganism, type of residues and surface. Hence, the aim of this study was to determine the effectiveness of four disinfectants in the presence of organic matter and their residual effect on stainless steel grade 304 (SS) and polypropylene B (PP-B). The disinfectant effectiveness in the presence of meat extract, yolk egg and whole milk was determined according to AOAC and UNE-EN 1040:2015; the residual effect was realized according to UNE-EN 13697:2015, using approved strains. The disinfectant effectiveness was affect at different grades depending on the organic matter present; disinfectant A (400μgmL -1 , fifth generation quaternary ammonium compound, QAC) was most effective in the presence of 10% meat extract, while the disinfectant C (200μgmL -1 , peracetic acid) had better activity in the presence of 10% egg yolk and whole milk. In the evaluation of residual effect onto SS and PP-B, the QAC had the better effect, reducing 6 Log 10 CFU mL -1 of Listeria monocytogenes ATCC 19111 24h after their application. Conversely, the disinfectants had no residual effect against Pseudomonas aeruginosa ATCC 15442. The antimicrobial activity of disinfectants tested against pathogenic and spoilage microorganisms was affected according to the type of organic matter. Disinfectant A had a more residual effect than the other disinfectants evaluated. Moreover, the residual effect of a disinfectant is greater on SS than on PP-B and dependent on the microorganism tested. Copyright © 2018. Published by Elsevier Ltd.

  10. The antimicrobial efficacy and structure activity relationship of novel carbohydrate fatty acid derivatives against Listeria spp. and food spoilage microorganisms.

    Science.gov (United States)

    Nobmann, Patricia; Smith, Aoife; Dunne, Julie; Henehan, Gary; Bourke, Paula

    2009-01-15

    Novel mono-substituted carbohydrate fatty acid (CFA) esters and ethers were investigated for their antibacterial activity against a range of pathogenic and spoilage bacteria focussing on Listeria monocytogenes. Carbohydrate derivatives with structural differences enable comparative studies on the structure/activity relationship for antimicrobial efficacy and mechanism of action. The antimicrobial efficacy of the synthesized compounds was compared with commercially available compounds such as monolaurin and monocaprylin, as well as the pure free fatty acids, lauric acid and caprylic acid, which have proven antimicrobial activity. Compound efficacy was compared using an absorbance based broth microdilution assay to determine the minimum inhibitory concentration (MIC), increase in lag phase and decrease in maximum growth rate. Among the carbohydrate derivatives synthesized, lauric ether of methyl alpha-d-glucopyranoside and lauric ester of methyl alpha-d-mannopyranoside showed the highest growth-inhibitory effect with MIC values of 0.04 mM, comparable to monolaurin. CFA derivatives were generally more active against Gram positive bacteria than Gram negative bacteria. The analysis of both ester and ether fatty acid derivatives of the same carbohydrate, in tandem with alpha and beta configuration of the carbohydrate moiety suggest that the carbohydrate moiety is involved in the antimicrobial activity of the fatty acid derivatives and that the nature of the bond also has a significant effect on efficacy, which requires further investigation. This class of CFA derivatives has great potential for developing antibacterial agents relevant to the food industry, particularly for control of Listeria or other Gram-positive pathogens.

  11. Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh-cut Kale.

    Science.gov (United States)

    Mansur, Ahmad Rois; Oh, Deog-Hwan

    2015-06-01

    This study evaluated the efficacy of individual treatments (thermosonication [TS+DW] and slightly acidic electrolyzed water [SAcEW]) and their combination on reducing Escherichia coli O157:H7, Listeria monocytogenes, and spoilage microorganisms (total bacterial counts [TBC], Enterobacteriaceae, Pseudomonas spp., and yeast and mold counts [YMC]) on fresh-cut kale. For comparison, the antimicrobial efficacies of sodium chlorite (SC; 100 mg/L) and sodium hypochlorite (SH; 100 mg/L) were also evaluated. Each 10 g sample of kale leaves was inoculated to contain approximately 6 log CFU/g of E. coli O157:H7 or L. monocytogenes. Each inoculated or uninoculated samples was then dip treated with deionized water (DW; control), TS+DW, and SAcEW at various treatment conditions (temperature, physicochemical properties, and time) to assess the efficacy of each individual treatment. The efficacy of TS+DW or SAcEW was enhanced at 40 °C for 3 min, with an acoustic energy density of 400 W/L for TS+DW and available chlorine concentration of 5 mg/L for SAcEW. At 40 °C for 3 min, combined treatment of thermosonication 400 W/L and SAcEW 5 mg/L (TS+SAcEW) was more effective in reducing microorganisms compared to the individual treatments (SAcEW, SC, SH, and TS+DW) and combined treatments (TS+SC and TS+SH), which significantly (P 3.24 log CFU/g, respectively. The results suggest that the combined treatment of TS+SAcEW has the potential as a decontamination process in fresh-cut industry. © 2015 Institute of Food Technologists®

  12. Standard Guide for Irradiation of Finfish and Aquatic Invertebrates Used as Food to Control Pathogens and Spoilage Microorganisms

    CERN Document Server

    American Society for Testing and Materials. Philadelphia

    2009-01-01

    1.1 This guide outlines procedures and operations for the irradiation of raw, untreated, fresh (chilled), or frozen finfish and aquatic invertebrates, while ensuring that the irradiated product is safe and wholesome. 1.1.1 Aquatic invertebrates include molluscs, crustacea, echinoderms, etc. 1.1.1.1 Molluscs include bivalve shellfish, such as clams, mussels, and oysters; snails; and cephalopods, such as squid and octopus. 1.1.1.2 Crustacea include shellfish such as shrimp, lobster, crabs, prawns and crayfish. 1.1.1.3 Echinoderms include sea urchins and sea cucumbers. 1.2 This guide covers absorbed doses used to reduce the microbial and parasite populations in aquatic invertebrates and finfish. Such doses typically are below 10 kGy (1). 1.3 The use of reduced-oxygen packaging (vacuum or modified atmosphere, and including products packed in oil) with irradiated, raw product is not covered by this guide. The anaerobic environment created by reduced-oxygen packaging provides the potential for outgrowth o...

  13. A mechanistic approach to postirradiation spoilage kinetics of fish

    International Nuclear Information System (INIS)

    Tukenmez, I.

    2004-01-01

    Full text: In order to simulate postirradiation spoilage of fish, the mechanistic aspects of the growth of surviving microorganisms during chill storage and their product formation in irradiated fish were analyzed. Anchovy (Engraulis encrasicholus) samples those unirradiated and irradiated at 1, 2 and 3 kGy doses of gamma radiation were stored at +2 o C for 21 days. Total bacterial counts (TBC) and trimethylamine (TMA) analysis of the samples were done periodically during storage. Depending on the proposed spoilage mechanism, kinetic model equations were derived. By using experimental data of TBC and TMA in the developed model, the postirradiation spoilage parameters including growth rate constant, inital and maximum attainable TBC, lag time and TMA yield were evaluated and microbial spoilage of fish was simulated for postirradiation storage. Shelf life of irradiated fish was estimated depending on the spoilage kinetics. Dose effects on the kinetic parameters were analyzed. It is suggested that the kinetic evaluation method developed in this study may be used for quality assessment, shelf life determination and dose optimization for radiation preservation of fish

  14. Fungal Spoilage in Food Processing.

    Science.gov (United States)

    Snyder, Abigail B; Worobo, Randy W

    2018-06-01

    Food processing, packaging, and formulation strategies are often specifically designed to inhibit or control microbial growth to prevent spoilage. Some of the most restrictive strategies rely solely or on combinations of pH reduction, preservatives, water activity limitation, control of oxygen tension, thermal processing, and hermetic packaging. In concert, these strategies are used to inactivate potential spoilage microorganisms or inhibit their growth. However, for select microbes that can overcome these controls, the lack of competition from additional background microbiota helps facilitate their propagation.

  15. Solving Microbial Spoilage Problems in Processed Foods

    Science.gov (United States)

    Clavero, Rocelle

    This chapter surveys common microbial food spoilage processes. The chapter is organized by food products and includes sections addressing spoilage in meat, poultry, fish; dairy products (milk, butter, cheese); beverage products; bakery products; canned foods; fruit and confectionery products; and emulsions. It addresses the isolation and identification of spoilage organisms and provides several case studies as examples. It introduces various organisms responsible for spoilage including Gram-positive lactic acid bacteria, Gram-negative aerobic bacteria, yeasts, molds, and fungal contaminants. Throughout the chapter, attention is given to when, where, and how spoilage organisms enter the food processing chain. Troubleshooting techniques are suggested. The effect (or lack of effect) of heating, dehydration, pH change, cooling, and sealing on various organisms is explained throughout. The chapter contains four tables that connect specific organisms to various spoilage manifestations in a variety of food products.

  16. Pulsed electric field processing of different fruit juices: impac of pH and temperature on inactivation of spoilage and pathogenic micro-organisms

    NARCIS (Netherlands)

    Timmermans, R.A.H.; Nierop Groot, M.N.; Nederhoff, A.L.; Boekel, van M.A.J.S.; Matser, A.M.; Mastwijk, H.C.

    2014-01-01

    Pulsed electrical field (PEF) technology can be used for the inactivation of micro-organisms and therefore for preservation of food products. It is a mild technology compared to thermal pasteurization because a lower temperature is used during processing, leading to a better retention of the

  17. Changes of Bacterial Diversity Depend on the Spoilage of Fresh Vegetables

    Directory of Open Access Journals (Sweden)

    Dong Hwan Lee

    2011-04-01

    Full Text Available Almost 10~30% of vegetables were discarded by the spoilage from farms to tables. After harvest, vegetables are often spoiled by a wide variety of microorganisms including many bacterial and fungal species. This investigation was conducted to extent the knowledge of relationship the spoilage of vegetables and the diversity of microbes. The total aerobic bacterial numbers in fresh lettuce, perilla leaf, and chicory were 2.6~2.7×106, 4.6×105, 1.2×106 CFU/g of fresh weight, respectively. The most common bacterial species were Pseudomonas spp., Alysiella spp., and Burkholderia spp., and other 18 more genera were involved in. After one week of incubation of those vegetables at 28℃, the microbial diversity had been changed. The total aerobic bacterial numbers increased to 1.1~4.6×108, 4.9×107, and 7.6×108 CFU/g of fresh weight for lettuce, perilla leaf, and chicory that is about 102 times increased bacterial numbers than that before spoilage. However, the diversity of microbes isolated had been simplified and fewer bacterial species had been isolated. The most bacterial population (~48% was taken up by Pseudomonas spp., and followed by Arthrobacter spp. and Bacillus spp. The spoilage activity of individual bacterial isolates had been tested using axenic lettuce plants. Among tested isolates, Pseudomonas fluorescence and Pantoea agglomerans caused severe spoilage on lettuce.

  18. Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage.

    Science.gov (United States)

    Johanningsmeier, Suzanne D; Franco, Wendy; Perez-Diaz, Ilenys; McFeeters, Roger F

    2012-07-01

    by spoilage microorganisms in reduced salt, even with pH as low as 3.2. Efforts to reduce salt in commercial brining operations will need to include control measures for this increased susceptibility to spoilage. Lactobacillus buchneri was identified as a potential causative agent and could be used as a target in development of such control measures. Journal of Food Science © 2012 Institute of Food Technologists® No claim to original US government works.

  19. Beverages obtained from soda fountain machines in the U.S. contain microorganisms, including coliform bacteria.

    Science.gov (United States)

    White, Amy S; Godard, Renee D; Belling, Carolyn; Kasza, Victoria; Beach, Rebecca L

    2010-01-31

    Ninety beverages of three types (sugar sodas, diet sodas and water) were obtained from 20 self-service and 10 personnel-dispensed soda fountains, analyzed for microbial contamination, and evaluated with respect to U.S. drinking water regulations. A follow-up study compared the concentration and composition of microbial populations in 27 beverages collected from 9 soda fountain machines in the morning as well as in the afternoon. Ice dispensed from these machines was also examined for microbial contamination. While none of the ice samples exceeded U.S. drinking water standards, coliform bacteria was detected in 48% of the beverages and 20% had a heterotrophic plate count greater than 500cfu/ml. Statistical analyses revealed no difference in levels of microbial contamination between beverage types or between those dispensed from self-service and personnel-dispensed soda fountains. More than 11% of the beverages analyzed contained Escherichia coli and over 17% contained Chryseobacterium meningosepticum. Other opportunistic pathogenic microorganisms isolated from the beverages included species of Klebsiella, Staphylococcus, Stenotrophomonas, Candida, and Serratia. Most of the identified bacteria showed resistance to one or more of the 11 antibiotics tested. These findings suggest that soda fountain machines may harbor persistent communities of potentially pathogenic microorganisms which may contribute to episodic gastric distress in the general population and could pose a more significant health risk to immunocompromised individuals. These findings have important public health implications and signal the need for regulations enforcing hygienic practices associated with these beverage dispensers. Copyright 2009 Elsevier B.V. All rights reserved.

  20. Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ.

    Science.gov (United States)

    Wang, Guang-Yu; Wang, Hu-Hu; Han, Yi-Wei; Xing, Tong; Ye, Ke-Ping; Xu, Xing-Lian; Zhou, Guang-Hong

    2017-05-01

    Microorganisms play an important role in the spoilage of chilled chicken. In this study, a total of 53 isolates, belonging to 7 species of 3 genera, were isolated using a selective medium based on the capacity to spoil chicken juice. Four isolates, namely Aeromonas salmonicida 35, Pseudomonas fluorescens H5, Pseudomonas fragi H8 and Serratia liquefaciens 17, were further characterized to assess their proteolytic activities in vitro using meat protein extracts and to evaluate their spoilage potential in situ. The in vitro studies showed that A. salmonicida 35 displayed the strongest proteolytic activity against both sarcoplasmic and myofibrillar proteins. However, the major spoilage isolate in situ was P. fragi H8, which exhibited a fast growth rate, slime formation and increased pH and total volatile basic nitrogen (TVBN) on chicken breast fillets. The relative amounts of volatile organic compounds (VOCs) originating from the microorganisms, including alcohols, aldehydes, ketones and several sulfur compounds, increased during storage. In sum, this study demonstrated the characteristics of 4 potential spoilage bacteria on chilled yellow-feather chicken and provides a simple and convenient method to assess spoilage bacteria during quality management. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Beer spoilage bacteria and hop resistance

    NARCIS (Netherlands)

    Sakamoto, K; Konings, WN

    2003-01-01

    For brewing industry, beer spoilage bacteria have been problematic for centuries. They include some lactic acid bacteria such as Lactobacillus brevis, Lactobacillus lindneri and Pediococcus damnosus, and some Gram-negative bacteria such as Pectinatus cerevisiiphilus, Pectinatus frisingensis and

  2. In vitro effectiveness of Castellani solution including various ingredients against different microorganisms

    Directory of Open Access Journals (Sweden)

    Şükran Çopur

    2013-09-01

    Full Text Available Objective: As the external auditory canal is a moisturearea, it facilitates the growth of bacteria and fungi. Infectionsand inflammation due to Staphylococcus aureus,Pseudomonas aeruginosa, Aspergillus spp. and Candidaalbicans can develop in this area. Classical Castellanisolution including boric acid, fenol, fucsin, resorcinol, acetone,and alcohol is used for external ear tract infectionsdue to fungi and bacteria, and also for the superficial dermatophytoses,and eczematous dermatitis of the externalear tract infections.The purpose of this study is to investigate of the in vitroeffectiveness of classical Castellani solution and its differentformulations with different dilutions against the standardyeast and bacteria strains.Methods: C. albicans ATCC 10231, C. krusei ATCC6258, C. dubliniensis CD 36, C. guilliermondii ATCC6260, C. parapsilosis ATCC22019, E. coli ATCC 25922,P. aeruginosa ATCC 27853, MRSA ATCC 43300, Staphylococcusaureus ATCC 25923, and S. epidermidis ATCC12228 strains were included in the study. Broth microdilutionmethod was used for each microorganism and Castellaniformulation. The tests are repeated at least twice.Results: The inhibitory concentration of classical Castellanisolution against bacteria and fungi is 1/64-1/256,1/32-1/64 for fuchsin free solution, 1/32-1/128 for boricacid-free solution and, 1/64-1/128 for resorcinol-free solution.Conclusions: As a conclusion we think that the classicalCastellani solution and its different formulations at variousdilutions may be effective antimicrobial agents for differentpatient populations. J Clin Exp Invest 2013; 4 (3:302-305Key words: Castellani solution, antimicrobial activity, in vitro

  3. Meat spoilage during distribution.

    Science.gov (United States)

    Nychas, George-John E; Skandamis, Panos N; Tassou, Chrysoula C; Koutsoumanis, Konstantinos P

    2008-01-01

    Meat spoilage during distribution can be considered as an ecological phenomenon that encompasses the changes of the available substrata (e.g., low molecular compounds), during the prevailing of a particular microbial association, the so-called specific spoilage organisms (SSO). In fact, spoilage of meat depends on an even smaller fraction of SSO, called ephemeral spoilage organisms (ESO). These ESO are the consequence of factors that dynamically persist or imposed during, e.g., processing, transportation and storage in the market. Meanwhile spoilage is a subjective judgment by the consumer, which may be influenced by cultural and economic considerations and background as well as by the sensory acuity of the individual and the intensity of the change. Indeed, when spoilage progresses, most consumers would agree that gross discoloration, strong off-odors, and the development of slime would constitute the main qualitative criteria for meat rejection. On the other hand, meat industry needs rapid analytical methods or tools for quantification of these indicators to determine the type of processing needed for their raw material and to predict remaining shelf life of their products. The need of an objective evaluation of meat spoilage is of great importance. The use of metabolomics as a potential tool for the evaluation of meat spoilage can be of great importance. The microbial association of meat should be monitored in parallel with the estimation of changes occurring in the production and/or assimilation of certain compounds would allow us to evaluate spoilage found or produced during the storage of meat under different temperatures as well as packaging conditions.

  4. Transfer of microorganisms, including Listeria monocytogenes, from various materials to beef.

    Science.gov (United States)

    Midelet, Graziella; Carpentier, Brigitte

    2002-08-01

    The quantity of microorganisms that may be transferred to a food that comes into contact with a contaminated surface depends on the density of microorganisms on the surface and on the attachment strengths of the microorganisms on the materials. We made repeated contacts between pieces of meat and various surfaces (stainless steel and conveyor belt materials [polyvinyl chloride and polyurethane]), which were conditioned with meat exudate and then were contaminated with Listeria monocytogenes, Staphylococcus sciuri, Pseudomonas putida, or Comamonas sp. Attachment strengths were assessed by the slopes of the two-phase curves obtained by plotting the logarithm of the number of microorganisms transferred against the order number of the contact. These curves were also used to estimate the microbial population on the surface by using the equation of A. Veulemans, E. Jacqmain, and D. Jacqmain (Rev. Ferment. Ind. Aliment. 25:58-65, 1970). The biofilms were characterized according to their physicochemical surface properties and structures. Their exopolysaccharide-producing capacities were assessed from biofilms grown on polystyrene. The L. monocytogenes biofilms attached more strongly to polymers than did the other strains, and attachment strength proved to be weaker on stainless steel than on the two polymers. However, in most cases, it was the population of the biofilms that had the strongest influence on the total number of CFU detached. Although attachment strengths were weaker on stainless steel, this material, carrying a smaller population of bacteria, had a weaker contaminating capacity. In most cases the equation of Veulemans et al. revealed more bacteria than did swabbing the biofilms, and it provided a better assessment of the contaminating potential of the polymeric materials studied here.

  5. Bacterial spoilage of fresh meat in some selected Lagos markets ...

    African Journals Online (AJOL)

    A study of the bacteria associated with spoilage of fresh meat was carried out. The flora causing spoilage of meat include Alcaligenes liquefaciens, Bacillus subtilis, Clostridium perfringes, Escherichia coli, Klebsiella pneumoniae, Lactobacillus sp., Micrococcus varians, Pseudomonas aeruginosa, Sarcina sp. Serratia ...

  6. Moulds in food spoilage

    DEFF Research Database (Denmark)

    Filtenborg, Ole; Frisvad, Jens Christian; Thrane, Ulf

    1996-01-01

    There is an increasing knowledge and understanding of the role played by moulds in food spoilage. Especially the discovery of mycotoxin production in foods has highligh-ted the importance of moulds in food quality. It is, however, only within the last 5-10 years that major progresses have been made...... the associated or critical funga and has been shown to consist of less than 10 species. In this paper the associated funga is described for the following foods: Citrus and pomaceous fruits, potato and yam tubers, onions, rye, wheat, rye bread, cheese and fermented sausages and whenever possible the selective...

  7. Microbiological Spoilage of High-Sugar Products

    Science.gov (United States)

    Thompson, Sterling

    The high-sugar products discussed in this chapter are referred to as chocolate, sugar confectionery (non-chocolate), liquid sugars, sugar syrups, and honey. Products grouped in the sugar confectionery category include hard candy, soft/gummy candy, caramel, toffee, licorice, marzipan, creams, jellies, and nougats. A common intrinsic parameter associated with high-sugar products is their low water activity (a w), which is known to inhibit the growth of most spoilage and pathogenic bacteria. However, spoilage can occur as a result of the growth of osmophilic yeasts and xerophilic molds (Von Richter, 1912; Anand & Brown, 1968; Brown, 1976). The a w range for high-sugar products is between 0.20 and 0.80 (Banwart, 1979; Richardson, 1987; Lenovich & Konkel, 1992; ICMSF, 1998; Jay, Loessner, & Golden, 2005). Spoilage of products, such as chocolate-covered cherries, results from the presence of yeasts in the liquid sugar brine or the cherry. Generally, the spoiled product will develop leakers. The chocolate covering the cherry would not likely be a source of yeast contamination.

  8. Rapid measurement of meat spoilage using fluorescence spectroscopy

    Science.gov (United States)

    Wu, Binlin; Dahlberg, Kevin; Gao, Xin; Smith, Jason; Bailin, Jacob

    2017-02-01

    Food spoilage is mainly caused by microorganisms, such as bacteria. In this study, we measure the autofluorescence in meat samples longitudinally over a week in an attempt to develop a method to rapidly detect meat spoilage using fluorescence spectroscopy. Meat food is a biological tissue, which contains intrinsic fluorophores, such as tryptophan, collagen, nicotinamide adenine dinucleotide (NADH) and flavin adenine dinucleotide (FAD) etc. As meat spoils, it undergoes various morphological and chemical changes. The concentrations of the native fluorophores present in a sample may change. In particular, the changes in NADH and FAD are associated with microbial metabolism, which is the most important process of the bacteria in food spoilage. Such changes may be revealed by fluorescence spectroscopy and used to indicate the status of meat spoilage. Therefore, such native fluorophores may be unique, reliable and nonsubjective indicators for detection of spoiled meat. The results of the study show that the relative concentrations of all above fluorophores change as the meat samples kept in room temperature ( 19° C) spoil. The changes become more rapidly after about two days. For the meat samples kept in a freezer ( -12° C), the changes are much less or even unnoticeable over a-week-long storage.

  9. Beer spoilage bacteria and hop resistance.

    Science.gov (United States)

    Sakamoto, Kanta; Konings, Wil N

    2003-12-31

    For brewing industry, beer spoilage bacteria have been problematic for centuries. They include some lactic acid bacteria such as Lactobacillus brevis, Lactobacillus lindneri and Pediococcus damnosus, and some Gram-negative bacteria such as Pectinatus cerevisiiphilus, Pectinatus frisingensis and Megasphaera cerevisiae. They can spoil beer by turbidity, acidity and the production of unfavorable smell such as diacetyl or hydrogen sulfide. For the microbiological control, many advanced biotechnological techniques such as immunoassay and polymerase chain reaction (PCR) have been applied in place of the conventional and time-consuming method of incubation on culture media. Subsequently, a method is needed to determine whether the detected bacterium is capable of growing in beer or not. In lactic acid bacteria, hop resistance is crucial for their ability to grow in beer. Hop compounds, mainly iso-alpha-acids in beer, have antibacterial activity against Gram-positive bacteria. They act as ionophores which dissipate the pH gradient across the cytoplasmic membrane and reduce the proton motive force (pmf). Consequently, the pmf-dependent nutrient uptake is hampered, resulting in cell death. The hop-resistance mechanisms in lactic acid bacteria have been investigated. HorA was found to excrete hop compounds in an ATP-dependent manner from the cell membrane to outer medium. Additionally, increased proton pumping by the membrane bound H(+)-ATPase contributes to hop resistance. To energize such ATP-dependent transporters hop-resistant cells contain larger ATP pools than hop-sensitive cells. Furthermore, a pmf-dependent hop transporter was recently presented. Understanding the hop-resistance mechanisms has enabled the development of rapid methods to discriminate beer spoilage strains from nonspoilers. The horA-PCR method has been applied for bacterial control in breweries. Also, a discrimination method was developed based on ATP pool measurement in lactobacillus cells. However

  10. Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”

    Science.gov (United States)

    Kalschne, Daneysa Lahis; Womer, Rute; Mattana, Ademir; Sarmento, Cleonice Mendes Pereira; Colla, Luciane Maria; Colla, Eliane

    2015-01-01

    The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus sp., the phenotypic overlap Leuconostoc / Weissella sp. and Enterococcus sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus , following by Lactobacillus sakei and Leuconostoc mesentereoides ; the Enterococcus sp. was not present in the samples. PMID:26221105

  11. Spoilage of vegetable crops by bacteria and fungi and related health hazards.

    Science.gov (United States)

    Tournas, V H

    2005-01-01

    After harvest, vegetables are often spoiled by a wide variety of microorganisms including many bacterial and fungal species. The most common bacterial agents are Erwinia carotovora, Pseudomonas spp., Corynebacterium, Xanthomonas campestris, and lactic acid bacteria with E. carotovora being the most common, attacking virtually every vegetable type. Fungi commonly causing spoilage of fresh vegetables are Botrytis cinerea, various species of the genera Alternaria, Aspergillus, Cladosporium, Colletotrichum, Phomopsis, Fusarium, Penicillium, Phoma, Phytophthora, Pythium and Rhizopus spp., Botrytis cinerea, Ceratocystis fimbriata, Rhizoctonia solani, Sclerotinia sclerotiorum, and some mildews. A few of these organisms show a substrate preference whereas others such as Botrytis cinerea, Colletotrichum, Alternaria, Cladosporium, Phytophthora, and Rhizopus spp., affect a wide variety of vegetables causing devastating losses. Many of these agents enter the plant tissue through mechanical or chilling injuries, or after the skin barrier has been broken down by other organisms. Besides causing huge economic losses, some fungal species could produce toxic metabolites in the affected sites, constituting a potential health hazard for humans. Additionally, vegetables have often served as vehicles for pathogenic bacteria, viruses, and parasites and were implicated in many food borne illness outbreaks. In order to slow down vegetable spoilage and minimize the associated adverse health effects, great caution should be taken to follow strict hygiene, good agricultural practices (GAPs) and good manufacturing practices (GMPs) during cultivation, harvest, storage, transport, and marketing.

  12. Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria

    Czech Academy of Sciences Publication Activity Database

    Pastorková, E.; Žáková, T.; Landa, Přemysl; Nováková, J.; Vadlejch, J.; Kokoška, L.

    2013-01-01

    Roč. 161, č. 3 (2013), s. 209-213 ISSN 0168-1605 R&D Projects: GA MŠk(CZ) LD11005 Institutional research plan: CEZ:AV0Z50380511 Keywords : Phenolic compound * Antimicrobial activity * Wine spoilage microorganism Subject RIV: GM - Food Processing Impact factor: 3.155, year: 2013

  13. Microbiological spoilage of fish and fish products

    DEFF Research Database (Denmark)

    Gram, Lone; Huss, Hans Henrik

    1996-01-01

    Spoilage of fresh and lightly preserved fish products is caused by microbial action. This paper reviews the current knowledge in terms of the microbiology of fish and fish products with particular emphasis on identification of specific spoilage bacteria and the qualitative and quantitative...... biochemical indicators of spoilage. Shewanzella putrefaciens and Pseudomonas spp. are the specific spoilage bacteria of iced fresh fish regardless of the origin of the fish. Modified atmosphere stored marine fish from temperate waters are spoiled by the CO2 resistant Photobacterium phosphoreum whereas Gram......- positive bacteria are likely spoilers of CO2 packed fish from fresh or tropical waters. Fish products with high salt contents may spoil due to growth of halophilic bacteria (salted fish) or growth of anaerobic bacteria and yeasts (barrel salted fish). Whilst the spoilage of fresh and highly salted fish...

  14. Microorganism immobilization

    Science.gov (United States)

    Compere, Alicia L.; Griffith, William L.

    1981-01-01

    Live metabolically active microorganisms are immobilized on a solid support by contacting particles of aggregate material with a water dispersible polyelectrolyte such as gelatin, crosslinking the polyelectrolyte by reacting it with a crosslinking agent such as glutaraldehyde to provide a crosslinked coating on the particles of aggregate material, contacting the coated particles with live microorganisms and incubating the microorganisms in contact with the crosslinked coating to provide a coating of metabolically active microorganisms. The immobilized microorganisms have continued growth and reproduction functions.

  15. Dynamic experiments with high bisphenol-A concentrations modelled with an ASM model extended to include a separate XOC degrading microorganism

    DEFF Research Database (Denmark)

    Lindblom, Erik Ulfson; Press-Kristensen, Kåre; Vanrolleghem, P.A.

    2009-01-01

    The perspective of this work is to develop a model, which can be used to better understand and optimize wastewater treatment plants that are able to remove xenobiotic organic compounds (XOCs) in combination with removal of traditional pollutants. Results from dynamic experiments conducted...... with the endocrine disrupting XOC bisphenol-A (BPA) in an activated sludge process with real wastewater were used to hypothesize an ASM-based process model including aerobic growth of a specific BPA-degrading microorganism and sorption of BPA to sludge. A parameter estimation method was developed, which...... simultaneously utilizes steady-state background concentrations and dynamic step response data, as well as conceptual simplifications of the plant configuration. Validation results show that biodegradation of BPA is sensitive to operational conditions before and during the experiment and that the proposed model...

  16. Microbiological spoilage of fish and fish products.

    Science.gov (United States)

    Gram, L; Huss, H H

    1996-11-01

    Spoilage of fresh and lightly preserved fish products is caused by microbial action. This paper reviews the current knowledge in terms of the microbiology of fish and fish products with particular emphasis on identification of specific spoilage bacteria and the qualitative and quantitative biochemical indicators of spoilage. Shewanella putrefaciens and Pseudomonas spp. are the specific spoilage bacteria of iced fresh fish regardless of the origin of the fish. Modified atmosphere stored marine fish from temperate waters are spoiled by the CO2 resistant Photobacterium phosphoreum whereas Gram-positive bacteria are likely spoilers of CO2 packed fish from fresh or tropical waters. Fish products with high salt contents may spoil due to growth of halophilic bacteria (salted fish) or growth of anaerobic bacteria and yeasts (barrel salted fish). Whilst the spoilage of fresh and highly salted fish is well understood, much less is known about spoilage of lightly preserved fish products. It is concluded that the spoilage is probably caused by lactic acid bacteria, certain psychotrophic Enterobacteriaceae and/or Photobacterium phosphoreum. However, more work is needed in this area.

  17. Prevention of fungal spoilage in food products using natural compounds: A review.

    Science.gov (United States)

    Ribes, Susana; Fuentes, Ana; Talens, Pau; Barat, Jose Manuel

    2017-04-10

    The kingdom Fungi is the most important group of microorganism contaminating food commodities, and chemical additives are commonly used in the food industry to prevent fungal spoilage. However, the increasing consumer concern about synthetic additives has led to their substitution by natural compounds in foods. The current review provides an overview of using natural agents isolated from different sources (plants, animals, and microorganisms) as promising antifungal compounds, including information about their mechanism of action and their use in foods to preserve and prolong shelf life. Compounds derived from plants, chitosan, lactoferrin, and biocontrol agents (lactic acid bacteria, antagonistic yeast, and their metabolites) are able to control the decay caused by fungi in a wide variety of foods. Several strategies are employed to reduce the drawbacks of some antifungal agents, like their incorporation into oil-in-water emulsions and nanoemulsions, edible films and active packaging, and their combination with other natural preservatives. These strategies facilitate the addition of volatile agents into food products and, improve their antifungal effectiveness. Moreover, biological agents have been investigated as one of the most promising options in the control of postharvest decay. Numerous mechanisms of action have been elucidated and different approaches have been studied to enhance their antifungal effectiveness.

  18. Characterization and control of Mucor circinelloides spoilage in yogurt.

    Science.gov (United States)

    Snyder, Abigail B; Churey, John J; Worobo, Randy W

    2016-07-02

    Consumer confidence in the food industry is severely affected by large-scale spoilage incidents. However, relatively little research exists on spoilage potential of members of the fungal subphylum Mucormycotina (e.g. Mucor), which includes dimorphic spoilage organisms that can switch between a yeast-like and hyphal phase depending on environmental conditions. The presence of Mucor circinelloides in yogurt may not cause spoilage, but growth and subsequent changes in quality (e.g. container bloating) can cause spoilage if not controlled. The purpose of this study was to evaluate the effects on M. circinelloides of pasteurization regimen, natamycin concentrations, and storage temperature in yogurt production, as measured by fungal proliferation and carbon dioxide production. A strain of M. circinelloides isolated from commercially spoiled yogurt showed greater yogurt-spoilage potential than clinical isolates and other industrial strains. D-values and z-values were determined for the spoilage isolate in milk as an evaluation of the fungus' ability to survive pasteurization. Natamycin was added to yogurt at 0, 5, 10, 15, and 20ppm (μg/ml) to determine its ability to inhibit M. circinelloides over the course of month-long challenge studies at 4°C, 15°C, and 25°C. Survivors were recovered on acidified PDA and carbon dioxide levels were recorded. The D-values at 54°C, 56°C, and 58°C for hyphae/sporangiospores were (in min) 38.31±0.02, 10.17±0.28, and 1.94±0.53, respectively, which yielded a z-value of 3.09°C. The D-values at 51°C, 53°C, and 55°C for yeast-like cells were (in min) 14.25±0.12, 6.87±1.19, and 2.44±0.35, respectively, which yielded a z-value of 0.34°C. These results indicated that M. circinelloides would not survive fluid milk pasteurization if contamination occurred prior to thermal treatment. CO2 production was only observed when M. circinelloides was incubated under low-oxygen conditions, and occurred only at temperatures above 4

  19. Optimising the inactivation of grape juice spoilage organisms by pulse electric fields.

    Science.gov (United States)

    Marsellés-Fontanet, A Robert; Puig, Anna; Olmos, Paola; Mínguez-Sanz, Santiago; Martín-Belloso, Olga

    2009-04-15

    The effect of some pulsed electric field (PEF) processing parameters (electric field strength, pulse frequency and treatment time), on a mixture of microorganisms (Kloeckera apiculata, Saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus hilgardii and Gluconobacter oxydans) typically present in grape juice and wine were evaluated. An experimental design based on response surface methodology (RSM) was used and results were also compared with those of a factorially designed experiment. The relationship between the levels of inactivation of microorganisms and the energy applied to the grape juice was analysed. Yeast and bacteria were inactivated by the PEF treatments, with reductions that ranged from 2.24 to 3.94 log units. All PEF parameters affected microbial inactivation. Optimal inactivation of the mixture of spoilage microorganisms was predicted by the RSM models at 35.0 kV cm(-1) with 303 Hz pulse width for 1 ms. Inactivation was greater for yeasts than for bacteria, as was predicted by the RSM. The maximum efficacy of the PEF treatment for inactivation of microorganisms in grape juice was observed around 1500 MJ L(-1) for all the microorganisms investigated. The RSM could be used in the fruit juice industry to optimise the inactivation of spoilage microorganisms by PEF.

  20. Microbiological Spoilage of Canned Foods

    Science.gov (United States)

    Evancho, George M.; Tortorelli, Suzanne; Scott, Virginia N.

    Nicolas Appert (1749-1841) developed the first commercial process that kept foods from spoiling in response to an offer from the French government for a method of preserving food for use by the army and navy. Appert, a confectioner and chef, began to experiment in his workshop in Massy, near Paris, but since little was known about bacteriology and the causes of spoilage (Louis Pasteur had yet to formulate the germ theory), much of his work involved trial and error. In 1810, after years of experimenting, he was awarded the prize of 12,000 francs for his method of preservation, which involved cooking foods in sealed jars at high temperatures. He described his method of preserving food in a book published in 1811, "L'Art De Conserver, Pendant Plusiers Annes, Toutes les Substances Animales et Végétales," which translated means "The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years." He later built a bottling factory and began to produce preserved foods for the people of France and is credited with being the "Father of Canning."

  1. The rhizosphere zoo: An overview of plant-associated communities of microorganisms, including phages, bacteria, archaea, and fungi, and some of their structuring factors

    NARCIS (Netherlands)

    Buée, M.; Boer, de W.; Martin, F.; Overbeek, van L.S.; Jurkevitch, E.

    2009-01-01

    Rhizosphere microorganisms have two faces, like Janus the Roman god of gates and doors who symbolizes changes and transitions, from one condition to another. One face looks at the plant root, the other sees the soil. The ears and the nose sense the other gods around and the mouths are wide open,

  2. Undergraduate Laboratory Exercises Specific to Food Spoilage Microbiology

    Science.gov (United States)

    Snyder, Abigail B.; Worobo, Randy W.; Orta-Ramirez, Alicia

    2016-01-01

    Food spoilage has an enormous economic impact, and microbial food spoilage plays a significant role in food waste and loss; subsequently, an equally significant portion of undergraduate food microbiology instruction should be dedicated to spoilage microbiology. Here, we describe a set of undergraduate microbiology laboratory exercises that focus…

  3. Isolation and Identification of Spoilage Fungi Associated With Rice ...

    African Journals Online (AJOL)

    The spoilage fungi isolated were Aspergillus species, Rhizopus, Penicilluim, Fusarium, Eurotium, Mucor, Geotrichum, Alternaria, Cladosporium and Actinomyces species. The predominant spoilage fungi in the grains were Aspergillus species. The populations of some spoilage fungi isolated from the grains were not high ...

  4. Modeling growth of specific spoilage organisms in tilapia ...

    African Journals Online (AJOL)

    Tilapia is an important aquatic fish, but severe spoilage of tilapia is most likely related to the global aquaculture. The spoilage is mostly caused by specific spoilage organisms (SSO). Therefore, it is very important to use microbial models to predict the growth of SSO in tilapia. This study firstly verified Pseudomonas and Vibrio ...

  5. Isolation and Identification of Spoilage Yeasts in Wine Samples by MALDI-TOF MS Biotyper

    Directory of Open Access Journals (Sweden)

    Attila Kántor

    2015-05-01

    Full Text Available Many genera and species of microorganisms can be found in grape musts and wines at various times during the winemaking process. For instance, Saccharomyces, Brettanomyces, and Pediococcus can be found together in wine. There are many species of yeast involved in wine spoilage during storage. Aim of this study was to isolate the spoilage yeasts from wine samples with using special selective agar media and identified on species level by Matrix-Assisted Laser Desorption/Ionization-Time of Fly Mass Spectrometry (MALDI-TOF MS. Six red wines used in this study. We identified 10 yeast species from 152 isolates. The most common species in wine samples was Saccharomyces cerevisiae. We also identified four Candida species, two Zygosaccharomyces species and one species from genus Rhodotorula, Saccharomycodes and Dekkera.

  6. The Effect of High Hydrostatic Pressure on Microorganisms in Food Preservation

    OpenAIRE

    M. Arici

    2006-01-01

    High hydrostatic pressure is a new food preservation technology known for its capacity to inactivate spoilage and pathogenic microorganisms. High-pressure treatments are receiving a great deal of attention for the inactivation of microorganisms in food processing, pressure instead of temperature is used as stabilizing factor. High hydrostatic pressure treatment is the most studied alternative process, many works reported successful results in inactivating a wide range of microorganisms under ...

  7. Microorganisms involved in MIC

    Energy Technology Data Exchange (ETDEWEB)

    Sorensen, K. [Danish Technological Institute (Denmark)

    2011-07-01

    Microbiologically influenced corrosion (MIC) is a widespread problem that is difficult to detect and assess because of its complex mechanism. This paper presents the involvement of microorganisms in MIC. Some of the mechanisms that cause MIC include hydrogen consumption, production of acids, anode-cathode formation and electron shuttling. A classic bio-corrosive microorganism in the oil and gas industry is sulphate-reducing prokaryotes (SRP). Methanogens also increase corrosion rates in metals. Some of the phylogenetic orders detected while studying SRP and methanogens are archaeoglobales, clostridiales, methanosarcinales and methanothermococcus. There were some implications, such as growth of SRP not being correlated with growth of methanogens; methanogens were included in MIC risk assessment. A few examples are used to display how microorganisms are involved in topside corrosion and microbial community in producing wells. From the study, it can be concluded that, MIC risk assessment includes system data and empirical knowledge of the distribution and number of microorganisms in the system.

  8. Bacterial spoilage profiles to identify irradiated fish

    International Nuclear Information System (INIS)

    Alur, M.D.; Venugopal, V.; Nerkar, D.P.; Nair, P.M.

    1991-01-01

    Effects of low dose gamma-irradiation of fish product on spoilage potentials of bacteria (Aeromonas hydrophila, Salmonella typhimurium, Bacillus megaterium, and Pseudomonas marinoglutinosa) and mixed flora were examined for ability to proliferate in radurized fish and produce volatile acids (TVA) and bases (TVBN). Bacteria proliferated well in unirradiated and irradiated fish, but formation of VA and VB were lower in irradiated than unirradiated counterparts. This was found in Bombay duck, Indian mackerel, white pomfret, seer and shrimp gamma-irradiated at 0 to 5 kGy under ice. TVA and TVBN produced by the organisms or mixed flora from fish were only 30-50% those of controls. A method for identifying radiation-processed fish could evolve based on lower susceptibility of irradiated fish to bacterial spoilage

  9. Sea salts as a potential source of food spoilage fungi.

    Science.gov (United States)

    Biango-Daniels, Megan N; Hodge, Kathie T

    2018-02-01

    Production of sea salt begins with evaporation of sea water in shallow pools called salterns, and ends with the harvest and packing of salts. This process provides many opportunities for fungal contamination. This study aimed to determine whether finished salts contain viable fungi that have the potential to cause spoilage when sea salt is used as a food ingredient by isolating fungi on a medium that simulated salted food with a lowered water activity (0.95 a w ). The viable filamentous fungi from seven commercial salts were quantified and identified by DNA sequencing, and the fungal communities in different salts were compared. Every sea salt tested contained viable fungi, in concentrations ranging from 0.07 to 1.71 colony-forming units per gram of salt. In total, 85 fungi were isolated representing seven genera. One or more species of the most abundant genera, Aspergillus, Cladosporium, and Penicillium was found in every salt. Many species found in this study have been previously isolated from low water activity environments, including salterns and foods. We conclude that sea salts contain many fungi that have potential to cause food spoilage as well as some that may be mycotoxigenic. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

  10. Photocatalytic disinfection of spoilage bacteria Pseudomonas fluorescens and Macrococcus caseolyticus by nano-TiO2

    Science.gov (United States)

    Photocatalytic disinfection of spoilage bacteria gram-negative (G-) P. fluorescens and gram-positive (G+) M. caseolyticus by nano-TiO2 under different experimental conditions and the disinfection mechanism were investigated. The experimental conditions included the initial bacterial populations, nan...

  11. Micro-Organ Device

    Science.gov (United States)

    Gonda, Steve R. (Inventor); Chang, Robert C. (Inventor); Starly, Binil (Inventor); Culbertson, Christopher (Inventor); Holtorf, Heidi L. (Inventor); Sun, Wei (Inventor); Leslie, Julia (Inventor)

    2013-01-01

    A method for fabricating a micro-organ device comprises providing a microscale support having one or more microfluidic channels and one or more micro-chambers for housing a micro-organ and printing a micro-organ on the microscale support using a cell suspension in a syringe controlled by a computer-aided tissue engineering system, wherein the cell suspension comprises cells suspended in a solution containing a material that functions as a three-dimensional scaffold. The printing is performed with the computer-aided tissue engineering system according to a particular pattern. The micro-organ device comprises at least one micro-chamber each housing a micro-organ; and at least one microfluidic channel connected to the micro-chamber, wherein the micro-organ comprises cells arranged in a configuration that includes microscale spacing between portions of the cells to facilitate diffusion exchange between the cells and a medium supplied from the at least one microfluidic channel.

  12. Diversity and Control of Spoilage Fungi in Dairy Products: An Update

    Science.gov (United States)

    Valence, Florence; Mounier, Jérôme

    2017-01-01

    Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is a major concern for industrials and scientists that are looking for efficient solutions to prevent and/or limit fungal spoilage in dairy products. Several traditional methods also called traditional hurdle technologies are implemented and combined to prevent and control such contaminations. Prevention methods include good manufacturing and hygiene practices, air filtration, and decontamination systems, while control methods include inactivation treatments, temperature control, and modified atmosphere packaging. However, despite technology advances in existing preservation methods, fungal spoilage is still an issue for dairy manufacturers and in recent years, new (bio) preservation technologies are being developed such as the use of bioprotective cultures. This review summarizes our current knowledge on the diversity of spoilage fungi in dairy products and the traditional and (potentially) new hurdle technologies to control their occurrence in dairy foods. PMID:28788096

  13. Diversity and Control of Spoilage Fungi in Dairy Products: An Update

    Directory of Open Access Journals (Sweden)

    Lucille Garnier

    2017-07-01

    Full Text Available Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is a major concern for industrials and scientists that are looking for efficient solutions to prevent and/or limit fungal spoilage in dairy products. Several traditional methods also called traditional hurdle technologies are implemented and combined to prevent and control such contaminations. Prevention methods include good manufacturing and hygiene practices, air filtration, and decontamination systems, while control methods include inactivation treatments, temperature control, and modified atmosphere packaging. However, despite technology advances in existing preservation methods, fungal spoilage is still an issue for dairy manufacturers and in recent years, new (bio preservation technologies are being developed such as the use of bioprotective cultures. This review summarizes our current knowledge on the diversity of spoilage fungi in dairy products and the traditional and (potentially new hurdle technologies to control their occurrence in dairy foods.

  14. Controlling Brochothrix thermosphacta as a spoilage risk using in-package atmospheric cold plasma.

    Science.gov (United States)

    Patange, Apurva; Boehm, Daniela; Bueno-Ferrer, Carmen; Cullen, P J; Bourke, Paula

    2017-09-01

    Brochothrix thermosphacta is the predominant spoilage microorganism in meat and its control in processing environments is important to maintain meat product quality. Atmospheric cold plasma is of interest for control of pathogenic and spoilage microorganisms in foods. This study ascertained the potential of dielectric barrier discharge atmospheric cold plasma (DBD-ACP) for control of B. thermosphacta, taking microbial and food environment factors into consideration, and investigated the shelf-life of lamb chop after in-package plasma treatment in modified atmosphere. Community profiling was used to assess the treatment effects on the lamb microflora. ACP treatment (80 kV) for 30s inactivated B. thermosphacta populations below detection levels in PBS, while 5 min treatment achieved a 2 Log cycle reduction using a complex meat model medium and attached cells. The antimicrobial efficacy of plasma was reduced but still apparent on lamb chop surface-inoculated with high concentrations of B. thermosphacta. Lamb chop treated under modified atmosphere exhibited reduced microbial growth over the product shelf-life and community profiling showed no evident changes to the microbial populations after the treatment. The overall results indicated potential of ACP to enhance microbial control leading to meat storage life extension through adjusting the modality of treatment. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. Mycology and spoilage of retail cashew nuts | Adebajo | African ...

    African Journals Online (AJOL)

    All the species recovered induced detectable loss in weights of the milled nuts, though to varying extents and would be expected to cause considerable spoilage of the nuts. Key words: Cashew nut, Anacardium occidentale, fungal count, mycology, Aspergillus sp., Penicillium sp., spoilage. African Journal of Biotechnology ...

  16. Effect of different storage temperatures on bacterial spoilage of ...

    African Journals Online (AJOL)

    This study determined the bacterial organisms associated with Oreochromis niloticus spoilage at two storage temperatures (6 and 20°C) and also assessed the ability of the individual bacterial isolates to cause spoilage at the two storage temperatures. Bacteriological analysis revealed the association of five bacteria ...

  17. Stress tolerance in fungi - to kill a spoilage yeast.

    NARCIS (Netherlands)

    Smits, G.J.; Brul, S.

    2005-01-01

    The fungal spoilage of ingredients of food manufacture is an economic problem, often causes product loss and may constitute a health hazard. To effectively combat fungal food spoilage, a mechanistic understanding of tolerance for, and adaptation to, the preservation method used is crucial. Both are

  18. Microbiological changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis.

    Science.gov (United States)

    Parlapani, Foteini F; Kormas, Konstantinos Ar; Boziaris, Ioannis S

    2015-09-01

    Sea bream fillets are one of the most important value-added products of the seafood market. Fresh seafood spoils mainly owing to bacterial action. In this study an exploration of initial and spoilage microbiota of sea bream fillets stored under air and commercial modified atmosphere packaging (MAP) at 0 and 5 °C was conducted by 16S rRNA gene sequence analysis of isolates grown on plates. Sensory evaluation and enumeration of total viable counts and spoilage microorganisms were also conducted to determine shelf life and bacterial growth respectively. Different temperatures and atmospheres affected growth and synthesis of spoilage microbiota as well as shelf life. Shelf life under air at 0 and 5 °C was 14 and 5 days respectively, while under MAP it was 20 and 8 days respectively. Initial microbiota were dominated by Pseudomonas fluorescens, Psychrobacter and Macrococcus caseolyticus. Different temperatures and atmospheres affected the synthesis of spoilage microbiota. At the end of shelf life, different phylotypes of Pseudomonas closely related to Pseudomonas fragi were found to dominate in most cases, while Pseudomonas veronii dominated in fillets under MAP at 0 °C. Furthermore, in fillets under MAP at 5 °C, new dominant species such as Carnobacterium maltaromaticum, Carnobacterium divergens and Vagococcus fluvialis were revealed. Different temperature and atmospheric conditions affected bacterial growth, shelf life and the synthesis of spoilage microbiota. Molecular identification revealed species and strains of microorganisms that have not been reported before for sea bream fillets stored under various conditions, thus providing valuable information regarding microbiological spoilage. © 2014 Society of Chemical Industry.

  19. Lignite microorganisms

    Energy Technology Data Exchange (ETDEWEB)

    Bulankina, M.A.; Lysak, L.V.; Zvyagintsev, D.G. [Moscow MV Lomonosov State University, Moscow (Russian Federation). Faculty of Soil Science

    2007-03-15

    The first demonstration that samples of lignite at a depth of 10 m are considerably enriched in bacteria is reported. According to direct microscopy, the abundance of bacteria was about 10{sup 7} cells/g. About 70% of cells had intact cell membranes and small size, which points to their anabiotic state. The fungal mycelium length was no more than 1 m. Lignite inoculation onto solid glucose-yeast-peptone medium allowed us to isolate bacteria of the genera Bacillus, Rhodococcus, Arthrobacter, Micrococcus, Spirillum, and Cytophaga. Representatives of the genera Penicillium and Trichoderma were identified on Czapek medium. Moistening of lignite powder increased the microbial respiration rate and microbial and fungal abundance but did not increase their generic diversity. This finding suggests that the studied microorganisms are autochthonous to lignite.

  20. Saccharomyces cerevisiae variety diastaticus friend or foe?-spoilage potential and brewing ability of different Saccharomyces cerevisiae variety diastaticus yeast isolates by genetic, phenotypic and physiological characterization.

    Science.gov (United States)

    Meier-Dörnberg, Tim; Kory, Oliver Ingo; Jacob, Fritz; Michel, Maximilian; Hutzler, Mathias

    2018-06-01

    Saccharomyces cerevisiae variety diastaticus is generally considered to be an obligatory spoilage microorganism and spoilage yeast in beer and beer-mixed beverages. Their super-attenuating ability causes increased carbon dioxide concentrations, beer gushing and potential bottle explosion along with changes in flavor, sedimentation and increased turbidity. This research shows clear differences in the super-attenuating properties of S. cerevisiae var. diastaticus yeast strains and their potential for industrial brewing applications. Nineteen unknown spoilage yeast cultures were obtained as isolates and characterized using a broad spectrum of genetic and phenotypic methods. Results indicated that all isolates represent genetically different S. cerevisiae var. diastaticus strains except for strain TUM PI BA 124. Yeast strains were screened for their super-attenuating ability and sporulation. Even if the STA1 gene responsible for super-attenuation by encoding for the enzyme glucoamylase could be verified by real-time polymerase chain reaction, no correlation to the spoilage potential could be demonstrated. Seven strains were further characterized focusing on brewing and sensory properties according to the yeast characterization platform developed by Meier-Dörnberg. Yeast strain TUM 3-H-2 cannot metabolize dextrin and soluble starch and showed no spoilage potential or super-attenuating ability even when the strain belongs to the species S. cerevisiae var. diastaticus. Overall, the beer produced with S. cerevisiae var. diastaticus has a dry and winey body with noticeable phenolic off-flavors desirable in German wheat beers.

  1. Bioplastics from microorganisms.

    Science.gov (United States)

    Luengo, José M; García, Belén; Sandoval, Angel; Naharro, Germán; Olivera, Elías R

    2003-06-01

    The term 'biomaterials' includes chemically unrelated products that are synthesised by microorganisms (or part of them) under different environmental conditions. One important family of biomaterials is bioplastics. These are polyesters that are widely distributed in nature and accumulate intracellularly in microorganisms in the form of storage granules, with physico-chemical properties resembling petrochemical plastics. These polymers are usually built from hydroxy-acyl-CoA derivatives via different metabolic pathways. Depending on their microbial origin, bioplastics differ in their monomer composition, macromolecular structure and physical properties. Most of them are biodegradable and biocompatible, which makes them extremely interesting from the biotechnological point of view.

  2. The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production.

    Science.gov (United States)

    Garofalo, Cristiana; Osimani, Andrea; Milanović, Vesna; Taccari, Manuela; Aquilanti, Lucia; Clementi, Francesca

    2015-12-01

    Beer is one of the world's most ancient and widely consumed fermented alcoholic beverages produced with water, malted cereal grains (generally barley and wheat), hops, and yeast. Beer is considered an unfavorable substrate of growth for many microorganisms, however, there are a limited number of bacteria and yeasts, which are capable of growth and may spoil beer especially if it is not pasteurized or sterile-filtered as craft beer. The aim of this research study was to track beer spoilage lactic acid bacteria (LAB) inside a brewery and during the craft beer production process. To that end, indoor air and work surface samples, collected in the brewery under study, together with commercial active dry yeasts, exhausted yeasts, yeast pellet (obtained after mature beer centrifugation), and spoiled beers were analyzed through culture-dependent methods and PCR-DGGE in order to identify the contaminant LAB species and the source of contamination. Lactobacillus brevis was detected in a spoiled beer and in a commercial active dry yeast. Other LAB species and bacteria ascribed to Staphylococcus sp., Enterobaceriaceae, and Acetobacter sp. were found in the brewery. In conclusion, the PCR-DGGE technique coupled with the culture-dependent method was found to be a useful tool for identifying the beer spoilage bacteria and the source of contamination. The analyses carried out on raw materials, by-products, final products, and the brewery were useful for implementing a sanitization plan to be adopted in the production plant. © 2015 Institute of Food Technologists®

  3. American lobsters (Homarus americanus not surviving during air transport: evaluation of microbial spoilage

    Directory of Open Access Journals (Sweden)

    Erica Tirloni

    2016-05-01

    Full Text Available Eighteen American lobsters (Homarus americanus, dead during air transport, were analysed in order to evaluate the microbial population of meat, gills and gut: no specific studies have ever been conducted so far on the microbiological quality of American lobsters’ meats in terms of spoilage microbiota. The meat samples showed very limited total viable counts, in almost all the cases below the level of 6 Log CFU/g, while higher loads were found, as expected, in gut and gills, the most probable source of contamination. These data could justify the possibility to commercialise these notsurviving subjects, without quality concerns for the consumers. Most of the isolates resulted to be clustered with type strains of Pseudoalteromonas spp. (43.1% and Photobacterium spp. (24.1%, and in particular to species related to the natural marine environment. The distribution of the genera showed a marked inhomogeneity among the samples. The majority of the isolates identified resulted to possess proteolytic (69.3% and lipolytic ability (75.5%, suggesting their potential spoilage ability. The maintanance of good hygienical practices, especially during the production of ready-to-eat lobsters-based products, and a proper storage could limit the possible replication of these microorganisms.

  4. American Lobsters (Homarus Americanus) not Surviving During Air Transport: Evaluation of Microbial Spoilage.

    Science.gov (United States)

    Tirloni, Erica; Stella, Simone; Gennari, Mario; Colombo, Fabio; Bernardi, Cristian

    2016-04-19

    Eighteen American lobsters ( Homarus americanus ), dead during air transport, were analysed in order to evaluate the microbial population of meat, gills and gut: no specific studies have ever been conducted so far on the microbiological quality of American lobsters' meats in terms of spoilage microbiota. The meat samples showed very limited total viable counts, in almost all the cases below the level of 6 Log CFU/g, while higher loads were found, as expected, in gut and gills, the most probable source of contamination. These data could justify the possibility to commercialise these not-surviving subjects, without quality concerns for the consumers. Most of the isolates resulted to be clustered with type strains of Pseudoalteromonas spp. (43.1%) and Photobacterium spp. (24.1%), and in particular to species related to the natural marine environment. The distribution of the genera showed a marked inhomogeneity among the samples. The majority of the isolates identified resulted to possess proteolytic (69.3%) and lipolytic ability (75.5%), suggesting their potential spoilage ability. The maintanance of good hygienical practices, especially during the production of ready-to-eat lobsters-based products, and a proper storage could limit the possible replication of these microorganisms.

  5. Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis

    Directory of Open Access Journals (Sweden)

    Francesca Silva Dias

    2013-09-01

    Full Text Available To investigate microbial diversity and identify spoilage bacteria in fresh pork sausages during storage, twelve industrial pork sausages of different trademarks were stored at 4 ºC for 0, 14, 28 and 42 days, 80% relative humidity and packaged in sterile plastic bags. Microbiological analysis was performed. The pH and water activity (a w were measured. The culture-independent method performed was the Polymerase Chain Reaction - Denaturing Gradient Gel Electrophoresis (PCR-DGGE. The culture-dependent method showed that the populations of mesophilic bacteria and Lactic Acid Bacteria (LAB increased linearly over storage time. At the end of the storage time, the average population of microorganisms was detected, in general, at the level of 5 log cfu g-1. A significant (P < 0.005 increase was observed in pH and a w values at the end of the storage time. The PCR-DGGE allowed a rapid identification of dominant communities present in sausages. PCR-DGGE discriminated 15 species and seven genera of bacteria that frequently constitute the microbiota in sausage products. The most frequent spoilage bacteria identified in the sausages were Lactobacillus sakei and Brochothrix thermosphacta. The identification of dominant communities present in fresh pork sausages can help in the choice of the most effective preservation method for extending the product shelf-life.

  6. Properties of thermophilic microorganisms

    International Nuclear Information System (INIS)

    Ljungdahl, L.G.

    1984-01-01

    Microorganisms are called thermophilic or extreme thermophilic (caldo-active) if they grow and reproduce over 47 0 C and 70 0 C, respectively. A survey of growth characteristics of thermophiles is presented and it includes those which also live at extreme pH. The prevalent but not completely emcompassing theory of the ability of thermophiles to grow at high temperatures is that they have macromolecules and cell organelles with high thermostability. Work on some proteins and cell organelles from thermophiles is reviewed. The thermostabilities of these components are compared with those of the living cells, and factors which may govern optimum as well as minimum growth temperatures of microorganisms are discussed. Examples are from the literature but also include enzymes involved in tetrahydrofolate metabolism and other proteins of acetogenic therhmophilic bacteria which are presently studied in the author's laboratory

  7. Behaviour of co-inoculated pathogenic and spoilage bacteria on poultry following several decontamination treatments.

    Science.gov (United States)

    Alonso-Hernando, Alicia; Capita, Rosa; Alonso-Calleja, Carlos

    2012-10-01

    The potential of chemical decontaminants to cause harmful effects on human health is among the causes of the rejection of antimicrobial treatments for removing surface contamination from poultry carcasses in the European Union. This study was undertaken to determine whether decontaminants might give a competitive advantage to pathogenic bacteria on poultry and involve a potential risk to consumer. A total of 144 chicken legs were co-inoculated with similar concentrations of pathogenic bacteria (Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica serotype Enteritidis or Escherichia coli) and spoilage bacteria (Brochothrix thermosphacta or Pseudomonas fluorescens). Samples were dipped for 15min in solutions (w/v) of trisodium phosphate (12%; TSP), acidified sodium chlorite (1200ppm; ASC), citric acid (2%; CA), peroxyacids (220ppm; PA) or chlorine dioxide (50ppm; CD), or were left untreated (control). Microbiological analyses were carried out on day 0 and every 24h until day 7 of storage (at 10±1°C). The modified Gompertz equation was used as the primary model to fit observed data. TSP, ASC and CA were effective in extending the lag phase (L, ranging from 1.47±1.34days to 4.06±1.16days) and in decreasing the concentration of bacteria during the stationary phase (D, ranging from 2.46±0.51 log(10) cfu/cm(2) to 8.64±0.53 log(10) cfu/cm(2)), relative to the control samples (L values ranging from 0.59±0.38days and 2.52±2.28days, and D values ranging from 6.32±0.89 log(10) cfu/cm(2) to 9.39±0.39 log(10) cfu/cm(2), respectively). Both on untreated and on most decontaminated samples the overgrowth of spoilage bacteria among the species tested was observed throughout storage, suggesting that spoilage would occur prior to any noteworthy increase in the levels of pathogenic microorganisms. However, L. monocytogenes counts similar to, or higher than, those for spoilage bacteria were observed on samples treated with TSP, ASC or CA, suggesting that these

  8. Importance of Photobacterium phosphoreum in relation to spoilage of modified atmosphere-packed fish products

    DEFF Research Database (Denmark)

    Dalgaard, Paw; Mejlholm, Ole; Christiansen, T.J.

    1997-01-01

    Occurrence and growth of Photobacterium phosphoreum were studied in 20 experiments with fresh fish from Denmark, Iceland and Greece. The organism was detected in all marine fish species but not in fish from fresh water. Growth of P. phosphoreum to high levels (>10(7) cfu g(-1)) was observed in most...... products and the organism is likely to be of importance for spoilage of several modified atmosphere-packed (MAP) marine fish species when stored at chill temperatures. Some microbiological methods recommended for control of fish products by national and international authorities are inappropriate...... for detection of psychrotolerant and heat-labile micro-organisms like P. phosphoreum. These methods have been used in many previous studies of MAP fish and this could explain why, contrary to the findings in the present study, P. phosphoreum in general was not detected previously in spoiled MAP fish....

  9. Kinetics of spoilage fermentation in radurized fish and optimization of irradiation process

    International Nuclear Information System (INIS)

    Tukenmez, I.; Ersen, M.S.; Bakioglu, A.T.

    1997-01-01

    Kinetic studies on radiation-inactivation and the postirradiation growth of spoilage microorganisms during chill storage and their product formation inradurized fish were carried out. Anchovy (Engraulis encrasicholus) samples unirradiated, and those irradiated at 1,2 and 3 kGy doses of gamma radiation were stored at +2 o C for 21 days. Microbiological analyses of mesophilic, psycrophilic and total bacterial counts (TBC) and chemical analyses of trimethylamine (TMA) and total volatile bases (TVB) of the samples were done immediately after irradiation and periodically during storage. Radiation induced inactivations of bacteria were expressed with a first-order decreasing kinetics. A spoilage fermentation modeling was used to evaluate the quality control parameters of radurized fish in which the increase in TBC of survivor microorganisms during storage was described by a first-order growth with a lag phase and the production of TMA and TVB was described by a growth associated product formation. Examinations of the dose effects on the kinetic parameters resulted in that the relation between the product formation rate constants and the irradiation dose represented a parabolic function which was satisfactorily used to determine optimum irradiation dose. Optimum irradiation dose was found 1.719+- 0.471 kGy with TVB data resulting in an extended shelf-life of 15-16 days of fish. It is suggested that the kinetic evaluation method developed in this study may be substitute for or used with the analytical estimate in use comprising microbiological chemical and organoleptic controls for quality assessment and dose optimization of radurization processing of fish and other sea foods.(2 tab s. and 24 refs.)

  10. Pulsed-light inactivation of pathogenic and spoilage bacteria on cheese surface.

    Science.gov (United States)

    Proulx, J; Hsu, L C; Miller, B M; Sullivan, G; Paradis, K; Moraru, C I

    2015-09-01

    Cheese products are susceptible to postprocessing cross-contamination by bacterial surface contamination during slicing, handling, or packaging, which can lead to food safety issues and significant losses due to spoilage. This study examined the effectiveness of pulsed-light (PL) treatment on the inactivation of the spoilage microorganism Pseudomonas fluorescens, the nonenterohemorrhagic Escherichia coli ATCC 25922 (nonpathogenic surrogate of Escherichia coli O157:H7), and Listeria innocua (nonpathogenic surrogate of Listeria monocytogenes) on cheese surface. The effects of inoculum level and cheese surface topography and the presence of clear polyethylene packaging were evaluated in a full factorial experimental design. The challenge microorganisms were grown to early stationary phase and subsequently diluted to reach initial inoculum levels of either 5 or 7 log cfu/slice. White Cheddar and process cheeses were cut into 2.5×5 cm slices, which were spot-inoculated with 100 µL of bacterial suspension. Inoculated cheese samples were exposed to PL doses of 1.02 to 12.29 J/cm(2). Recovered survivors were enumerated by standard plate counting or the most probable number technique, as appropriate. The PL treatments were performed in triplicate and data were analyzed using a general linear model. Listeria innocua was the least sensitive to PL treatment, with a maximum inactivation level of 3.37±0.2 log, followed by P. fluorescens, with a maximum inactivation of 3.74±0.8 log. Escherichia coli was the most sensitive to PL, with a maximum reduction of 5.41±0.1 log. All PL inactivation curves were nonlinear, and inactivation reached a plateau after 3 pulses (3.07 J/cm(2)). The PL treatments through UV-transparent packaging and without packaging consistently resulted in similar inactivation levels. This study demonstrates that PL has strong potential for decontamination of the cheese surface. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc

  11. Effect of elevated oxygen and carbon dioxide on the surface growth of vegetable-associated micro-organisms

    NARCIS (Netherlands)

    Amanatidou, A.; Smid, E.J.; Gorris, L.G.M.

    1999-01-01

    The impact of a novel type of Modified Atmosphere (MA), referred to as high O2-MA, on micro-organisms associated with the spoilage of minimally-processed vegetables was studied. Pure cultures of Pseudomonas fluorescens, Enterobacter agglomerans, Aureobacterium strain 27, Candida guilliermondii, C.

  12. Short communication: quantification of the transmission of microorganisms to milk via dirt attached to the exterior of teats

    NARCIS (Netherlands)

    Vissers, M.M.M.; Driehuis, F.; Giffel, M.C.T.; Jong, de P.; Lankveld, J.M.G.

    2007-01-01

    Pathogens and spoilage microorganisms can be transmitted to milk via dirt (e.g., feces, bedding material, soil, or a combination of these) attached to the exterior of the cows¿ teats. To determine the relevance of this pathway and to perform quantitative microbial risk analysis of the microbial

  13. Spoilage and shelf-life extension of fresh fish and shellfish.

    Science.gov (United States)

    Ashie, I N; Smith, J P; Simpson, B K

    1996-01-01

    Fresh fish and shellfish are highly perishable products due to their biological composition. Under normal refrigerated storage conditions, the shelf life of these products is limited by enzymatic and microbiological spoilage. However, with increasing consumer demands for fresh products with extended shelf life and increasing energy costs associated with freezing and frozen storage, the fish-processing industry is actively seeking alternative methods of shelf life preservation and marketability of fresh, refrigerated fish and at the same time economizing on energy costs. Additional methods that could fulfill these objectives include chemical decontamination, low-dose irradiation, ultra-high pressure, and modified atmosphere packaging (MAP). This review focuses on the biochemical and microbiological composition of fresh fish/shellfish, the spoilage patterns in these products, factors influencing spoilage, and the combination treatments that can be used in conjunction with refrigeration to extend the shelf life and keeping quality of fresh fish/shellfish. The safety concerns of minimally processed/MAP fish, specifically with respect to the growth of Clostridium botulinum type E, is also addressed.

  14. Activity of R(+) limonene on the maximum growth rate of fish spoilage organisms and related effects on shelf-life prolongation of fresh gilthead sea bream fillets.

    Science.gov (United States)

    Giarratana, Filippo; Muscolino, Daniele; Beninati, Chiara; Ziino, Graziella; Giuffrida, Alessandro; Panebianco, Antonio

    2016-11-21

    R(+)limonene (LMN) is the major aromatic compound in essential oils obtained from oranges, grapefruits, and lemons. The improvement of preservation techniques to reduce the growth and activity of spoilage microorganisms in foods is crucial to increase their shelf life and to reduce the losses due to spoilage. The aim of this work is to evaluate the effect of LMN on the shelf life of fish fillets. Its effectiveness was preliminarily investigated in vitro against 60 strains of Specific Spoilage Organisms (SSOs) and then on gilt-head sea bream fillets stored at 2±0.5°C for 15days under vacuum. LMN showed a good inhibitory effect against tested SSOs strains. On gilt-head sea bream fillets, LMN inhibited the growth SSOs effectively, and its use resulted in a shelf-life extension of ca. 6-9days of treated fillets, compared to the control samples. The LMN addition in Sparus aurata fillets giving a distinctive smell and like-lemon taste to fish fillets that resulted pleasant to panellists. Its use contributed to a considerable reduction of fish spoilage given that the fillets treated with LMN were still sensory acceptable after 15days of storage. LMN may be used as an effective antimicrobial system to reduce the microbial growth and to improve the shelf life of fresh gilt-head sea bream fillets. Copyright © 2016 Elsevier B.V. All rights reserved.

  15. Monitoring of psychrotrophic microorganisms in raw milk

    Directory of Open Access Journals (Sweden)

    Radka Burdychová

    2008-01-01

    Full Text Available The group of psychrotrophic microorganisms belongs to the microorganisms representing a risk for human health as well as a risk of milk and milk products spoilage. Some genus are considered to be significant producers of proteolytic and lipolytic enzymes. In this work, we analysed raw milk samples (n = 109 originated from 26 different suppliers from the area of North and Middle Moravia. The screening was performed from March 2007 to February 2008. The total bacterial counts (TBC ranged between 3.2 × 103 to 8.3 × 106 CFU/ml. The psychrotrophic bacterial counts (PBC ranged between 1.0 × 103 to 8.2 × 106 CFU/ml. Total of 48.62 % and 48.62 % of samples exceeded the hygienic limit in raw milk for TBC and PBC, respectively. The correlation between TBC and PBC was highly significant (r = 0.87.Significantly higher (P < 0.05 numbers of psychrotrophic microorganisms were detected in summer months. The identification of isolates was carried out and all strains were sreened for ability to produce proteolytic and lipolytic enzymes. The most commonly identified genus in raw milk was of the genus Pseudomonas. The ability to produce proteases or lipases was found at 76 % identified bacterial strains.

  16. Bioactive proteins against pathogenic and spoilage bacteria

    Directory of Open Access Journals (Sweden)

    Mahmoud Z. Sitohy

    2014-10-01

    Full Text Available Background: It is likely that both human nutrition and the nutrition of livestock are benefited by the presence of bioactive proteins within their respective diet regimes. Bioactive proteins have been defined as specific protein fragments that positively impact bodily functions or conditions and may, ultimately, influence overall human health. The ingestion of bioactive proteins may have an effect on the major body systems—namely, the cardiovascular, digestive, immune and nervous systems. According to their functional properties, bioactive proteins may be classified as antimicrobial, antithrombotic, antihypertensive, opioid, immune-modulatory, mineral binding and anti-oxidative. There are many examples of biologically active food proteins and active peptides that can be obtained from various food protein sources. They have a physiological significance beyond the pure nutritional requirements; in other wordsthey have the acquisition of nitrogen for normal growth and maintenance. Objective: This study aims to specify and characterize the extent and mode of action of bioactive proteins in their native form, (glycinin, glycinin basic sub-unit and β-conglycinin against specific main pathogens (Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella enterica serovar Enteritidis. We will be using standard media while identifying the main constituents responsible for this action. Methods: Glycinin, basic sub-unit and β-conglycinin were isolated from soybean protein and tested for their antimicrobial action against pathogenic and spoilage bacteria, They were thencompared to the properties of penicillin. Methylated soybean protein and also methylated chickpea protein (MSP and MCP, with isoelectric points around pI 8, were prepared by esterifying. 83 % of their free carboxyl groups and their interactions with Gram positive and Gram negative bacteria were examined. Results: The three divisions of cationic proteins exhibited antibacterial

  17. Control of Salmonella and other pathogenic and spoilage microorganisms in poultry by gamma and electron irradiation

    International Nuclear Information System (INIS)

    Singh, H.

    1992-07-01

    Salmonella contamination of chicken is a major public health concern, causing sickness and loss of productivity. Modern, concentrated production methods increase the difficulty of Salmonella control. The current and suggested treatments with chlorinated water or heat pasteurization are unsatisfactory. In pasteurization, the end product is partially cooked, and in the chlorine water wash the poultry skin gets bleached if too much chlorine is used. There is also a risk of formation of toxic chloro-organic compounds. Further, the chlorine water wash does not completely eliminate salmonella. Low-dose radiation treatment is much more effective for the control of Salmonella and has the additional benefit of preserving the freshness of the product. Irradiation of fresh chicken carcasses, pieces or deboned chicken meat with a dose of 2.5 kGy appears to be sufficient to eliminate naturally occurring Salmonella contamination, which is generally present in extremely low numbers on this continent (1 to 30 cells/100 g). For elimination of Salmonella in frozen chicken, doses higher than 2.5 kGy are required. There is a large range of D 10 - values for the different Salmonella serotypes that have been tested, with the highest being 0.72 kGy for S. oranienberg at 22 degrees C. Thus the 2.5-kGy dose would reduce the most radio-resistant Salmonella serotype by four orders of magnitude, and the most common serotypes (with D 10 - values of 0.3 to 0.4 kGy) by greater than six orders of magnitude. The 2.5-kGy dose also appears to be sufficient to eliminate other bacterial pathogens, such as Campylobactor jejuni and Yersinia enterocolitica. The microbiological shelf life of fresh chicken carcass or deboned chicken meat (6 to 11 d) is extended by a factor of 2 to 3 with irradiation to a dose of 2.5 kGy followed by storage between 1 and 4 degrees C. In radappertization (at a dose of ≥ 45 kGy at -30 degrees C), the shelf life of enzyme-inactivated chicken meat is extended to years, on storage at ambient temperatures (∼ 20 degrees C)

  18. Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

    OpenAIRE

    Aneja, Kamal Rai; Dhiman, Romika; Aggarwal, Neeraj Kumar; Aneja, Ashish

    2014-01-01

    Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Therma...

  19. Inactivation of food spoilage microorganisms by hydrodynamic cavitation to achieve pasteurization and sterilization of fluid foods.

    Science.gov (United States)

    Milly, P J; Toledo, R T; Harrison, M A; Armstead, D

    2007-11-01

    Hydrodynamic cavitation is the formation of gas bubbles in a fluid due to pressure fluctuations induced by mechanical means. Various high-acid (pH hydrodynamic cavitation reactor to determine if commercial sterility can be achieved at reduced processing temperatures. Sporicidal properties of the process were also tested on a low-acid (pH > [corrected] 4.6) fluid food. Fluid foods were pumped under pressure into a hydrodynamic cavitation reactor and subjected to 2 rotor speeds and flow rates to achieve 2 designated exit temperatures. Thermal inactivation kinetics were used to determine heat-induced lethality for all organisms. Calcium-fortified apple juice processed at 3000 and 3600 rpm rotor speeds on the reactor went through a transient temperature change from 20 to 65.6 or 76.7 degrees C and the total process lethality exceeded 5-log reduction of Lactobacillus plantarum and Lactobacillus sakei cells, and Zygosaccharomyces bailii cells and ascospores. Tomato juice inoculated with Bacillus coagulans spores and processed at 3000 and 3600 rpm rotor speeds endured a transient temperature from 37.8 to 93.3 or 104.4 degrees C with viable CFU reductions of 0.88 and 3.10 log cycles, respectively. Skim milk inoculated with Clostridium sporogenes putrefactive anaerobe 3679 spores and processed at 3000 or 3600 rpm rotor speeds endured a transient temperature from 48.9 to 104.4 or 115.6 degrees C with CFU reductions of 0.69 and 2.84 log cycles, respectively. Utilizing hydrodynamic cavitation to obtain minimally processed pasteurized low-acid and commercially sterilized high-acid fluid foods is possible with appropriate process considerations for different products.

  20. Antimicrobial effects of Turkish propolis, pollen, and laurel on spoilage and pathogenic food-related microorganisms.

    Science.gov (United States)

    Erkmen, Osman; Ozcan, Mehmet Musa

    2008-09-01

    The antimicrobial activities of propolis extract, pollen extract, and essential oil of laurel (Laurus nobilis L.) at concentrations from 0.02% to 2.5% (vol/vol) were investigated on bacteria (Bacillus cereus, Bacillus subtilis, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Yersinia enterocolitica, Enterococcus faecalis, and Listeria monocytogenes), yeasts (Saccharomyces cerevisiae and Candida rugosa), and molds (Aspergillus niger and Rhizopus oryzae). Pollen has no antimicrobial effects on the bacteria and fungi tested in the concentrations used. Propolis showed a bactericidal effect at 0.02% on B. cereus and B. subtilis, at 1.0% on S. aureus and E. faecalis, and at 0.2% on L. monocytogenes. The minimum inhibitory concentration of propolis for fungi was 2.5%. Propolis and laurel were ineffective against E. coli and S. typhimurium at the concentrations tested. The results showed that the antimicrobial activity were concentration dependent. Propolis and essential oil of laurel may be used as biopreservative agents in food processing and preservation.

  1. Microorganisms in food technology

    Energy Technology Data Exchange (ETDEWEB)

    Rose, A H

    1981-11-01

    Man has been using microorganisms for thousands of years to make bread, cheese, beer, wine, etc. Today, microorganisms can be specially grown or genetically manipulated so as to synthesize high-quality proteins even from low-grade basic materials.

  2. Metabolic strategies of beer spoilage lactic acid bacteria in beer.

    Science.gov (United States)

    Geissler, Andreas J; Behr, Jürgen; von Kamp, Kristina; Vogel, Rudi F

    2016-01-04

    Beer contains only limited amounts of readily fermentable carbohydrates and amino acids. Beer spoilage lactic acid bacteria (LAB) have to come up with metabolic strategies in order to deal with selective nutrient content, high energy demand of hop tolerance mechanisms and a low pH. The metabolism of 26 LAB strains of 6 species and varying spoilage potentialwas investigated in order to define and compare their metabolic capabilities using multivariate statistics and outline possible metabolic strategies. Metabolic capabilities of beer spoilage LAB regarding carbohydrate and amino acids did not correlate with spoilage potential, but with fermentation type (heterofermentative/homofermentative) and species. A shift to mixed acid fermentation by homofermentative (hof) Pediococcus claussenii and Lactobacillus backii was observed as a specific feature of their growth in beer. For heterofermentative (hef) LAB a mostly versatile carbohydrate metabolism could be demonstrated, supplementing the known relevance of organic acids for their growth in beer. For hef LAB a distinct amino acid metabolism, resulting in biogenic amine production, was observed, presumably contributing to energy supply and pH homeostasis.

  3. Spoilage fungi and their mycotoxins in commercially marketed chestnuts

    DEFF Research Database (Denmark)

    Overy, David Patrick; Seifert, K.A.; Savard, M.E.

    2003-01-01

    A nationwide survey was carried out to assess mould spoilage of Castanea sativa nuts sold in Canadian grocery stores in 1998-99. Morphological and cultural characters, along with secondary metabolite profiles derived from thin-layer chromatography, were used to sort and identify fungi cultured from...

  4. Spoilage potential of Paenibacillussp. in Brazilian raw milk

    Directory of Open Access Journals (Sweden)

    José Carlos Ribeiro Júnior

    2016-04-01

    Full Text Available ABSTRACT: Bacterial spores are widespread in the environment and can contaminate milk. Spores are resistant to thermal conditions and your germination reduces milk shelf-life because the aerobic bacteria that are sporulated produce proteases and lipases. The aim of this study was identify Paenibacillus sp., the spoilage microbiota, arising from the germination of spores in raw milk and your spoilage potential. Twenty different milk samples were treated at 80°C/12min and plated to isolate spore-forming bacteria. These strains were picked in milk agar and tributyrin agar for verification of their potential proteolytic and lipolytic activities, respectively. Amplification and sequencing of the 16S rRNA gene of the strains for identification by similarity to the DNA sequences deposited in GenBank was performed. One hundred and thirty-seven isolates were obtained, of which 40 (29.2% showed spoilage activity for milk. Of these, three (7.5% were identified as strains of Paenibacillus sp., and all were lipolytic. Paenibacillus sp. have been identified as primarily responsible for the spoilage of pasteurized milk with a long shelf-life in other countries. To increase the shelf-life of Brazilian pasteurized milk, it is important to identify the sporulated microbes to determine their origin and to control the contamination of milk by vegetative forms such as spores.

  5. Bacterial spoilage of meat and cured meat products

    NARCIS (Netherlands)

    Borch, E.; Kant-Muermans, M.L.T.; Blixt, Y.

    1996-01-01

    The influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. The predominant bacteria associated with spoilage of refrigerated

  6. Binary combination of epsilon-poly-L-lysine and isoeugenol affect progression of spoilage microbiota in fresh turkey meat, and delay onset of spoilage in Pseudomonas putida challenged meat.

    Science.gov (United States)

    Hyldgaard, Morten; Meyer, Rikke L; Peng, Min; Hibberd, Ashley A; Fischer, Jana; Sigmundsson, Arnar; Mygind, Tina

    2015-12-23

    Proliferation of microbial population on fresh poultry meat over time elicits spoilage when reaching unacceptable levels, during which process slime production, microorganism colony formation, negative organoleptic impact and meat structure change are observed. Spoilage organisms in raw meat, especially Gram-negative bacteria can be difficult to combat due to their cell wall composition. In this study, the natural antimicrobial agents ε-poly-L-lysine (ε-PL) and isoeugenol were tested individually and in combinations for their activities against a selection of Gram-negative strains in vitro. All combinations resulted in additive interactions between ε-PL and isoeugenol towards the bacteria tested. The killing efficiency of different ratios of the two antimicrobial agents was further evaluated in vitro against Pseudomonas putida. Subsequently, the most efficient ratio was applied to a raw turkey meat model system which was incubated for 96 h at spoilage temperature. Half of the samples were challenged with P. putida, and the bacterial load and microbial community composition was followed over time. CFU counts revealed that the antimicrobial blend was able to lower the amount of viable Pseudomonas spp. by one log compared to untreated samples of challenged turkey meat, while the single compounds had no effect on the population. However, the compounds had no effect on Pseudomonas spp. CFU in unchallenged meat. Next-generation sequencing offered culture-independent insight into population diversity and changes in microbial composition of the meat during spoilage and in response to antimicrobial treatment. Spoilage of unchallenged turkey meat resulted in decreasing species diversity over time, regardless of whether the samples received antimicrobial treatment. The microbiota composition of untreated unchallenged meat progressed from a Pseudomonas spp. to a Pseudomonas spp., Photobacterium spp., and Brochothrix thermosphacta dominated food matrix on the expense of low

  7. Rapid and quantitative detection of the microbial spoilage of meat by fourier transform infrared spectroscopy and machine learning.

    Science.gov (United States)

    Ellis, David I; Broadhurst, David; Kell, Douglas B; Rowland, Jem J; Goodacre, Royston

    2002-06-01

    Fourier transform infrared (FT-IR) spectroscopy is a rapid, noninvasive technique with considerable potential for application in the food and related industries. We show here that this technique can be used directly on the surface of food to produce biochemically interpretable "fingerprints." Spoilage in meat is the result of decomposition and the formation of metabolites caused by the growth and enzymatic activity of microorganisms. FT-IR was exploited to measure biochemical changes within the meat substrate, enhancing and accelerating the detection of microbial spoilage. Chicken breasts were purchased from a national retailer, comminuted for 10 s, and left to spoil at room temperature for 24 h. Every hour, FT-IR measurements were taken directly from the meat surface using attenuated total reflectance, and the total viable counts were obtained by classical plating methods. Quantitative interpretation of FT-IR spectra was possible using partial least-squares regression and allowed accurate estimates of bacterial loads to be calculated directly from the meat surface in 60 s. Genetic programming was used to derive rules showing that at levels of 10(7) bacteria.g(-1) the main biochemical indicator of spoilage was the onset of proteolysis. Thus, using FT-IR we were able to acquire a metabolic snapshot and quantify, noninvasively, the microbial loads of food samples accurately and rapidly in 60 s, directly from the sample surface. We believe this approach will aid in the Hazard Analysis Critical Control Point process for the assessment of the microbiological safety of food at the production, processing, manufacturing, packaging, and storage levels.

  8. Sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum-packed chilled meats, as determined by PCR amplification procedure.

    Science.gov (United States)

    Broda, D M; Boerema, J A; Brightwell, G

    2009-07-01

    To determine possible preslaughter and processing sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum-packed chilled meats. Molecular methods based on the polymerase chain reaction (PCR) amplification of specific 16S rDNA fragments were used to detect the presence of Clostridium gasigenes, Clostridium estertheticum, Clostridium algidicarnis and Clostridium putrefaciens in a total of 357 samples collected from ten slaughter stock supply farms, slaughter stock, two lamb-processing plants, their environments, dressed carcasses and final vacuum-packed meat stored at -0.5 degrees C for 5(1/2) weeks. Clostridium gasigenes, C. estertheticum and C. algidicarnis/C. putrefaciens were commonly detected in farm, faeces, fleece and processing environmental samples collected at the slaughter floor operations prior to fleece removal, but all these micro-organisms were detected in only 4 out of 26 cooling floor and chiller environmental samples. One out of 42 boning room environmental samples tested positive for the presence of C. gasigenes and C. estertheticum, but 25 out of 42 of these samples were positive for C. algidicarnis/C. putrefaciens. Nearly all of the 31 faecal samples tested positive for the presence of C. gasigenes and C. estertheticum; however, only two of these samples were positive for C. algidicarnis and/or C. putrefaciens. Clostridial species that were subject to this investigation were frequently detected on chilled dressed carcasses. The major qualitative and quantitative differences between the results of PCR detection obtained with the primers specific for 'blown pack' -causing clostridia (C. gasigenes and C. estertheticum) and those obtained with primers specific for C. algidicarnis and C. putrefaciens suggest that the control of meat spoilage caused by different groups of meat clostridia is best approached individually for each group. This paper provides information significant for controlling meat spoilage-causing clostridia

  9. Formation of Guaiacol by Spoilage Bacteria from Vanillic Acid, a Product of Rice Koji Cultivation, in Japanese Sake Brewing.

    Science.gov (United States)

    Ito, Toshihiko; Konno, Mahito; Shimura, Yoichiro; Watanabe, Seiei; Takahashi, Hitoshi; Hashizume, Katsumi

    2016-06-08

    The formation of guaiacol, a potent phenolic off-odor compound in the Japanese sake brewing process, was investigated. Eight rice koji samples were analyzed, and one contained guaiacol and 4-vinylguaiacol (4-VG) at extraordinarily high levels: 374 and 2433 μg/kg dry mass koji, respectively. All samples contained ferulic and vanillic acids at concentrations of mg/kg dry mass koji. Guaiacol forming microorganisms were isolated from four rice koji samples. They were identified as Bacillus subtilis, B. amyloliquefaciens/subtilis, and Staphylococcus gallinarum using 16S rRNA gene sequence. These spoilage bacteria convert vanillic acid to guaiacol and ferulic acid to 4-VG. However, they convert very little ferulic acid or 4-VG to guaiacol. Nine strains of koji fungi tested produced vanillic acid at the mg/kg dry mass koji level after cultivation. These results indicated that spoilage bacteria form guaiacol from vanillic acid, which is a product of koji cultivation in the sake brewing process.

  10. Biofuel production by recombinant microorganisms

    Science.gov (United States)

    Liao, James C.; Atsumi, Shota; Cann, Anthony F.

    2017-07-04

    Provided herein are metabolically-modified microorganisms useful for producing biofuels. More specifically, provided herein are methods of producing high alcohols including isobutanol, 1-butanol, 1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol and 2-phenylethanol from a suitable substrate.

  11. Predicting and preventing mold spoilage of food products.

    Science.gov (United States)

    Dagnas, Stéphane; Membré, Jeanne-Marie

    2013-03-01

    This article is a review of how to quantify mold spoilage and consequently shelf life of a food product. Mold spoilage results from having a product contaminated with fungal spores that germinate and form a visible mycelium before the end of the shelf life. The spoilage can be then expressed as the combination of the probability of having a product contaminated and the probability of mold growth (germination and proliferation) up to a visible mycelium before the end of the shelf life. For products packed before being distributed to the retailers, the probability of having a product contaminated is a function of factors strictly linked to the factory design, process, and environment. The in-factory fungal contamination of a product might be controlled by good manufacturing hygiene practices and reduced by particular processing practices such as an adequate air-renewal system. To determine the probability of mold growth, both germination and mycelium proliferation can be mathematically described by primary models. When mold contamination on the product is scarce, the spores are spread on the product and more than a few spores are unlikely to be found at the same spot. In such a case, models applicable for a single spore should be used. Secondary models can be used to describe the effect of intrinsic and extrinsic factors on either the germination or proliferation of molds. Several polynomial models and gamma-type models quantifying the effect of water activity and temperature on mold growth are available. To a lesser extent, the effect of pH, ethanol, heat treatment, addition of preservatives, and modified atmospheres on mold growth also have been quantified. However, mold species variability has not yet been properly addressed, and only a few secondary models have been validated for food products. Once the probability of having mold spoilage is calculated for various shelf lives and product formulations, the model can be implemented as part of a risk management

  12. Antifungal Activity of Selected Lactic Acid Bacteria and Propionic Acid Bacteria against Dairy-Associated Spoilage Fungi

    DEFF Research Database (Denmark)

    Aunsbjerg, Stina Dissing

    Bacterial cultures of lactic and propionic acid bacteria are widely used in fermented products including dairy products. Spoilage fungi may constitute a quality and safety issue in these products. The antifungal properties of some lactic and propionic acid bacteria make them potential candidates...... defined interaction medium (CDIM) was developed allowing growth of protective Lb. paracasei and P. freudenreichii subsp. shermaniii as well as the spoilage fungi, Penicillium spp., Rhodotorula mucilaginosa and Debaryomyces hansenii isolated from fermented dairy products. Lb. paracasei and P....... freudenreichii subsp. shermanii grew in CDIM and showed antifungal properties similar to those observed in milk-based systems. Most of the antifungal effect of the protective bacterial ferment was lost after removal of cells. This was explained by a marked decrease in diacetyl concentration, which...

  13. Production of gaba (γ - aminobutyric acid by microorganisms: a review

    Directory of Open Access Journals (Sweden)

    Radhika Dhakal

    2012-12-01

    Full Text Available GABA (γ-aminobutyric acid is a four carbon non-protein amino acid that is widely distributed in plants, animals and microorganisms. As a metabolic product of plants and microorganisms produced by the decarboxylation of glutamic acid, GABA functions as an inhibitory neurotransmitter in the brain that directly affects the personality and the stress management. A wide range of traditional foods produced by microbial fermentation contain GABA, in which GABA is safe and eco-friendly, and also has the possibility of providing new health-benefited products enriched with GABA. Synthesis of GABA is catalyzed by glutamate decarboxylase, therefore, the optimal fermentation condition is mainly based on the biochemical properties of the enzyme. Major GABA producing microorganisms are lactic acid bacteria (LAB, which make food spoilage pathogens unable to grow and act as probiotics in the gastrointestinal tract. The major factors affecting the production of GABA by microbial fermentation are temperature, pH, fermentation time and different media additives, therefore, these factors are summarized to provide the most up-dated information for effective GABA synthesis. There has been a huge accumulation of knowledge on GABA application for human health accompanying with a demand on natural GABA supply. Only the GABA production by microorganisms can fulfill the demand with GABA-enriched health beneficial foods.

  14. Production of gaba (γ - Aminobutyric acid) by microorganisms: a review.

    Science.gov (United States)

    Dhakal, Radhika; Bajpai, Vivek K; Baek, Kwang-Hyun

    2012-10-01

    GABA (γ-aminobutyric acid) is a four carbon non-protein amino acid that is widely distributed in plants, animals and microorganisms. As a metabolic product of plants and microorganisms produced by the decarboxylation of glutamic acid, GABA functions as an inhibitory neurotransmitter in the brain that directly affects the personality and the stress management. A wide range of traditional foods produced by microbial fermentation contain GABA, in which GABA is safe and eco-friendly, and also has the possibility of providing new health-benefited products enriched with GABA. Synthesis of GABA is catalyzed by glutamate decarboxylase, therefore, the optimal fermentation condition is mainly based on the biochemical properties of the enzyme. Major GABA producing microorganisms are lactic acid bacteria (LAB), which make food spoilage pathogens unable to grow and act as probiotics in the gastrointestinal tract. The major factors affecting the production of GABA by microbial fermentation are temperature, pH, fermentation time and different media additives, therefore, these factors are summarized to provide the most up-dated information for effective GABA synthesis. There has been a huge accumulation of knowledge on GABA application for human health accompanying with a demand on natural GABA supply. Only the GABA production by microorganisms can fulfill the demand with GABA-enriched health beneficial foods.

  15. Effect of High Intensity Ultrasound Treatment on the Growth of Food Spoilage Bacteria

    Directory of Open Access Journals (Sweden)

    Ksenija Markov

    2013-01-01

    Full Text Available The aim of this study is to determine the effect of high intensity ultrasound (amplitude, temperature and treatment time on the inactivation of food spoilage bacteria Escherichia coli 3014, Staphylococcus aureus 3048, Salmonella sp. 3064, Listeria monocytogenes ATCC 23074 and Bacillus cereus 30. The model suspensions of bacteria were treated with 12.7-mm ultrasonic probe operated at 600 W nominal power (ultrasonic treatment implemented at 20 kHz and at amplitudes of 60, 90 and 120 µm. Also, treatment time of 3, 6 and 9 min and temperature of 20, 40 and 60 °C were used. The results were statistically processed with STATGRAPHICS Centurion computer program and response surface methodology. All three parameters studied seem to substantially affect the inactivation of bacteria in pure culture. The results also indicate increased inactivation of microorganisms under longer period of treatments, particularly in combination with higher temperature and/or amplitude. After ultrasonic treatment at 60 °C, 9 min and 120 μm, the viability of cells was not confirmed for Escherichia coli 3014, Staphylococcus aureus 3048, Salmonella sp. 3064 and Listeria monocytogenes ATCC 23074. Under the mentioned conditions the highest inactivation (3.48 log CFU/mL of Bacillus cereus 30 was obtained.

  16. Bioactive packaging using antioxidant extracts for the prevention of microbial food-spoilage.

    Science.gov (United States)

    Moreira, Diana; Gullón, Beatriz; Gullón, Patricia; Gomes, Ana; Tavaria, Freni

    2016-07-13

    Bioactive food packaging is an innovative approach for the prevention of the growth of food-spoilage microorganisms. Four active extracts from agroindustrial subproducts (Eucalyptus wood, almond shells, corn cobs and grape pomace) with demonstrated antioxidant activity have been investigated for bestowing antimicrobial activity to bioactive packaging. To carry out this evaluation, the antioxidant extracts were tested against five food pathogenic bacteria, namely, Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes, Staphylococcus aureus and Salmonella spp. The results obtained showed that all the tested extracts inhibited the growth of all five pathogenic bacteria. From the analysis of the minimal bactericidal concentrations (MBCs), the Eucalyptus wood extract was the most active, being necessary only 2% (v/v) to inhibit Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus, whereas almond shells extract were less active requiring 4% (w/v) to inhibit the growth of Escherichia coli and Pseudomonas aeruginosa and the extract from corn cobs was bactericidal against Escherichia coli and Staphylococcus aureus at a concentration of 4% (w/v). After checking their antimicrobial activity, the antioxidant extracts have been incorporated into sodium alginate films and the maintenance of their antimicrobial properties was confirmed. This work showed that the antioxidant extracts from agroindustrial byproducts exhibited antimicrobial activity and were suitable for incorporation into edible films that could be used in bioactive packaging systems.

  17. Biosurfactants from marine microorganisms

    Directory of Open Access Journals (Sweden)

    Suppasil Maneerat

    2005-11-01

    Full Text Available Biosurfactants are the surface-active molecules synthesized by microorganisms. With the advantage of environmental compatibility, the demand for biosurfactants has been steadily increasing and may eventually replace their chemically synthesized counterparts. Marine biosurfactants produced by some marine microorganisms have been paid more attention, particularly for the bioremediation of the sea polluted by crude oil. This review describes screening of biosurfactant-producing microorganisms, the determination of biosurfactant activity as well as the recovery of marine surfactant. The uses of marine biosurfactants for bioremediation are also discussed.

  18. Airborne microorganisms from waste containers.

    Science.gov (United States)

    Jedlicka, Sabrina S; Stravitz, David M; Lyman, Charles E

    2012-01-01

    In physician's offices and biomedical labs, biological waste is handled every day. This waste is disposed of in waste containers designed for holding red autoclave bags. The containers used in these environments are closed hands-free containers, often with a step pedal. While these containers protect the user from surface-borne microorganisms, the containers may allow airborne microorganisms to escape via the open/close mechanism because of the air current produced upon open/close cycles. In this study, the air current was shown to be sufficient to allow airborne escape of microorganisms held in the container, including Aspergillus niger. However, bacterial cultures, such as Escherichia coli and Lactococcus lactis did not escape. This may be due to the choice of bacterial cultures and the absence of solid waste, such as dust or other particulate matter in the waste containers, that such strains of bacteria could travel on during aerosolization. We compared these results to those obtained using a re-designed receptacle, which mimimizes air currents, and detected no escaping microorganisms. This study highlights one potential source of airborne contamination in labs, hospitals, and other environments that dispose of biological waste.

  19. The Use of Microorganism for Biological Control of Anthracnose in Nam Dok Mai Mango for Export

    International Nuclear Information System (INIS)

    Piadiang, Nattaya

    2006-09-01

    Antagonist were tested inhibition of mycelial growth of Collectorichum gloeosporioides, a causal agent of anthracnose on potato dextrose agar (PDA) revealed that 46 isolated that 46 isolate inhibited the growth of mycelia by 40.01-60.00 5. The selected four isolates inhibit the growth of fungal nycelia by 47.01-50.00 % including YFm1, YFm2, Y18 and AC2-1 were test for the potential reduce anthracnose lesion development on detected Nam Dok Mai mango by application of antagonistic microorganism before inoculation of C. gloeosporioides. This result slow that four isolate antagonistic reduced sized of lesion on Nam Dok Mai mango by 89.23, 75.38, 58.46 and 33.85 %, respectively as compare the control. Five isolate of antagonist including YFm1, YFm2, Y18, CLY35 and CLY23 could inhibited the growth of mycelia on PDA by 44.01-50.00 % were test the potential reduce anthracnose lesion development on detected Nam Dok Mai mango by application of antagonistic microorganism after inoculation of C. gloeosporioides. It was found that this application could not inhibit anthracnose on fruit mango as compare to the control. YFm1 were test for the potential inhibition anthracnose disease under field condition. It was found that YFm1 could control of C. gloeosporioides within 7 and 14 day after spraying antagonistic suspension. The efficiency test of YFm1 for anthracnose controlling on mango was followed by export treatment Azoxystrobin, ET-fon and showed 55.55%, 77.77 % and 88.88 % anthracnose infection and/or spoilage respectively

  20. The useful micro-organism

    International Nuclear Information System (INIS)

    1970-01-01

    Can man survive civilization? Academician Ivan Malek, Director of the Institute of Microbiology in Prague, a member of the Agency's Scientific Advisory Committee and for many years an adviser to the Food and Agriculture Organization, the World Health Organization and UNESCO, believes he can, But he also considers that if man is to survive he must study and use all the resources at his disposal - including the micro-organisms of the planet earth. (author)

  1. Detection of extracellular enzymatic activity in microorganisms ...

    African Journals Online (AJOL)

    sunny t

    2015-09-18

    Sep 18, 2015 ... microorganisms with all three enzymatic activities, thereby establishing these techniques as ... supplemented at 1% with vegetable oils, including olive (OLI) ..... cepacia lipase for biodiesel fuel production from soybean oil.

  2. Fossil Microorganisms in Archaean

    Science.gov (United States)

    Astafleva, Marina; Hoover, Richard; Rozanov, Alexei; Vrevskiy, A.

    2006-01-01

    Ancient Archean and Proterozoic rocks are the model objects for investigation of rocks comprising astromaterials. The first of Archean fossil microorganisms from Baltic shield have been reported at the last SPIE Conference in 2005. Since this confeence biomorphic structures have been revealed in Archean rocks of Karelia. It was determined that there are 3 types of such bion structures: 1. structures found in situ, in other words microorganisms even-aged with rock matrix, that is real Archean fossils biomorphic structures, that is to say forms inhabited early formed rocks, and 3. younger than Archean-Protherozoic minerali microorganisms, that is later contamination. We made attempt to differentiate these 3 types of findings and tried to understand of burial of microorganisms. The structures belongs (from our point of view) to the first type, or real Archean, forms were under examination. Practical investigation of ancient microorganisms from Green-Stone-Belt of Northern Karelia turns to be very perspective. It shows that even in such ancient time as Archean ancient diverse world existed. Moreover probably such relatively highly organized cyanobacteria and perhaps eukaryotic formes existed in Archean world.

  3. Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines.

    Science.gov (United States)

    Guzzon, Raffaele; Larcher, Roberto; Guarcello, Rosa; Francesca, Nicola; Settanni, Luca; Moschetti, Giancarlo

    2018-03-01

    Brettanomyces bruxellensis is an important wine spoilage agent. In this study a population of Brettanomyces strains isolated from Italian wines was thoroughly investigated to evaluate adaptability to wine conditions and spoilage potential. The presumptive isolates of Brettanomyces were identified at species level with 26S rRNA gene sequencing and species-specific PCR, and subsequently subjected to analysis of intra-species variability through the study of intron splice sites (ISS-PCR). Although, some strains were tracked in wines from different regions, extensive genetic biodiversity was observed within the B. bruxellensis population investigated. All strains were evaluated for their growth ability in the presence of ethanol, high sugar content, low pH, different temperatures and sulphur dioxide, using optical density and flow cytometry measurement. The ability of yeasts to produce ethyl phenols in red wines with different chemical compositions was evaluated by means of high performance liquid chromatography with electrochemical detection (HPLC-ECD). The results highlighted wide variability in B. bruxellensis in response to wine limiting factors and in terms of the accumulation of ethyl phenols. As regards this last aspect, the differences found among strains were closely related to chemical composition of wine and strain resistance to environmental stress factors, making a priori evaluation of risk of wine alteration quite difficult. These results suggest that strategies for the control of Brettanomyces should be tailored on the basis of strain distribution and wine characteristics. Copyright © 2017. Published by Elsevier Ltd.

  4. Molecular Methods for Identification of Microorganisms in Traditional Meat Products

    Science.gov (United States)

    Cocolin, Luca; Dolci, Paola; Rantsiou, Kalliopi

    Traditional fermentations are those that have been used for centuries and even pre-date written historical records. Fermentation processes have been developed to upgrade plant and animal materials, to yield a more acceptable food, to add flavor, to prevent the growth of pathogenic and spoilage microorganisms, and to preserve food without refrigeration (Hesseltine & Wang, 1980). Among fermented foods, sausages are the meat products with a longer history and tradition. It is often assumed that sausages were invented by the Sumerians, in what is Iraq today, around 3000 BC. Chinese sausage làcháng, which consisted of goat and lamb meat, was first mentioned in 589 BC. Homer, the poet of The Ancient Greece, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC-ca. 460 BC) wrote a comedy entitled “The Sausage”.

  5. Motion of magnetotactic microorganisms

    International Nuclear Information System (INIS)

    Esquivel, D.M.S.; Barros, H.G. de P.L. de.

    1985-01-01

    Magnetic moments for different magnetotactic microorganisms are obtained by electron microscopy analyses and studies of motion by optical microscopy. The results are analysed in terms of a model due to C.Bean. The considerations presented suggest that magnetotaxy is an efficient mechanism for orientation only if the time for reorientation is smaller than the cycles of environmental perturbations. (Author) [pt

  6. Mechanisms of nickel toxicity in microorganisms

    OpenAIRE

    Macomber, Lee; Hausinger, Robert P.

    2011-01-01

    Nickel has long been known to be an important human toxicant, including having the ability to form carcinomas, but until recently nickel was believed to be an issue only to microorganisms living in nickel-rich serpentine soils or areas contaminated by industrial pollution. This assumption was overturned by the discovery of a nickel defense system (RcnR/RcnA) found in microorganisms that live in a wide range of environmental niches, suggesting that nickel homeostasis is a general biological co...

  7. Development and validation of a colorimetric sensor array for fish spoilage monitoring

    DEFF Research Database (Denmark)

    Morsy, Mohamed K.; Zor, Kinga; Kostesha, Natalie

    2016-01-01

    their color changes in response to compounds present in fresh products (hexanal, 1-octane-3-ol) used as negative controls. The colorimetric sensor array was used to follow fish spoilage over time at room temperature for up to 24 h as well as at 4 °C for 9 days. Additionally, fish decay was monitored using......Given the need for non-destructive methods and sensors for food spoilage monitoring, we have evaluated sixteen chemo-sensitive compounds incorporated in an array for colorimetric detection of typical spoilage compounds (trimethylamine, dimethylamine, cadaverine, putrescine) and characterized...

  8. Extracellular electron transfer mechanisms between microorganisms and minerals

    Energy Technology Data Exchange (ETDEWEB)

    Shi, Liang; Dong, Hailiang; Reguera, Gemma; Beyenal, Haluk; Lu, Anhuai; Liu, Juan; Yu, Han-Qing; Fredrickson, James K.

    2016-08-30

    Electrons can be transferred from microorganisms to multivalent metal ions that are associated with minerals and vice versa. As the microbial cell envelope is neither physically permeable to minerals nor electrically conductive, microorganisms have evolved strategies to exchange electrons with extracellular minerals. In this Review, we discuss the molecular mechanisms that underlie the ability of microorganisms to exchange electrons, such as c-type cytochromes and microbial nanowires, with extracellular minerals and with microorganisms of the same or different species. Microorganisms that have extracellular electron transfer capability can be used for biotechnological applications, including bioremediation, biomining and the production of biofuels and nanomaterials.

  9. Inactivation of Microorganisms

    Science.gov (United States)

    Alzamora, Stella Maris; Guerrero, Sandra N.; Schenk, Marcela; Raffellini, Silvia; López-Malo, Aurelio

    Minimal processing techniques for food preservation allow better retention of product flavor, texture, color, and nutrient content than comparable conventional treatments. A wide range of novel alternative physical factors have been intensely investigated in the last two decades. These physical factors can cause inactivation of microorganisms at ambient or sublethal temperatures (e.g., high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, and ultraviolet light). These technologies have been reported to reduce microorganism population in foods while avoiding the deleterious effects of severe heating on quality. Among technologies, high-energy ultrasound (i.e., intensities higher than 1 W/cm2, frequencies between 18 and 100 kHz) has attracted considerable interest for food preservation applications (Mason et al., 1996; Povey and Mason, 1998).

  10. Metal-microorganism interactions

    International Nuclear Information System (INIS)

    Andres, Y.; Thouand, G.; Redercher, S.; Boualam, M.; Texier, A.Cl.; Hoeffer, R.

    1997-01-01

    The physico-chemical procedures of treating the metalliferous effluents are not always adapted to de polluting the slightly concentrated industrial wastes. An alternative idea was advanced, implying the ability of some microorganisms to fix in considerable amounts the metal ions present in aqueous solutions, possibly in a selective way. This approach has been investigated thoroughly during the last 30 years, particularly from a mechanistic point of view. The advantage of the microorganisms lies mainly in the large diversity of bacteria and in their chemical state dependent interaction with metals, as well as, in the possibilities of developing their selective and quantitative separation properties. A biomass from Mycobacterium smegmatis, an acidic alcoholic resistant bacteria, has been used to prepare a bio-sorption support allowing the preferential sorption of thorium as compared to uranium and lanthanum. These studies have been extended to biological polymers such as chitosan and to studies related to bioaccumulation mechanisms and/or to the microbial resistances towards metals

  11. Microorganisms of Grape Berries

    Directory of Open Access Journals (Sweden)

    Kántor Attila

    2017-12-01

    Full Text Available Grape surface is an unstable habitat that changes greatly according to the stage of grape ripening. Different bacteria and yeasts can colonise the surface of grape berry and the diversity of microorganisms depends on the stage of ripening, pesticide application and health condition. The aim of this study was to study the microflora of the surface of grape berries. Altogether, 19 grape samples from Slovakia were collected. The spread plate method was applied and a 100 μL inoculum of each dilution (10−2, 10−3 was plated on TSA, MEA, and MRS agar for isolation of microorganisms from grapes. Proteins were extracted from cells by ethanol/formic acid extraction procedure. MALDI-TOF Mass Spectrometry was used for identification of microorganisms. In total, 11 genera of Gram-negative bacteria, 11 of Gram-positive bacteria and nine of yeasts were identified. Among 200 isolates, Gram-negative, Gram-positive bacteria and yeasts represented 11%, 27% and 62% of the total number of isolates studied. The most common genera of isolated yeasts were Hanseniaspora (37%, Metschnikowia (31%, and Rhodotorula (10%. The most frequently isolated among Gram-negative bacteria were Acinetobacter (22%, Pseudomonas (22% and Sphingomonas (13%. The most common genera of Gram-positive bacteria were Bacillus (20%, Lactobacillus (19%, Leuconostoc and Staphylococcus (11%, respectively.

  12. Effect of different packaging materials containing poly-[2-(tert-butylamino) methylstyrene] on the growth of spoilage and pathogenic bacteria on fresh meat.

    Science.gov (United States)

    Dohlen, S; Braun, C; Brodkorb, F; Fischer, B; Ilg, Y; Kalbfleisch, K; Lorenz, R; Kreyenschmidt, M; Kreyenschmidt, J

    2017-09-18

    The objective of this study was to investigate the effect of novel antimicrobial packaging materials containing poly-[2-(tertbutylamino) methylstyrene] (poly(TBAMS)) on the growth of typical spoilage and pathogenic bacteria present on meat. The antimicrobial activity of materials containing different poly(TBAMS) concentrations was determined by comparing the bacterial counts on reference and sample materials at different temperatures and times and in the presence of meat components. Storage tests with poultry fillets and veal cutlets were conducted with samples vacuum packaged in the reference foil and foil containing 10% poly(TBAMS). After specific time intervals, typical spoilage microorganisms, total viable count (TVC), sensory changes and pH value were analysed. The results of the different poly(TBAMS) containing packaging materials showed an increase of the antimicrobial activity with an increasing amount of poly(TBAMS) in the base polymer. A high antimicrobial activity against inoculum of spoilage and pathogenic organisms typical for meat products was detected of a multilayer foil containing 10% poly(TBAMS) in the inner layer after 24h at 7°C. Gram positive-bacteria were more sensitive to poly(TBAMS) foil than gram-negative bacteria. In storage tests however, over the entire storage, a significant effect of this poly(TBAMS) foil on microbial growth on chicken breast fillets and veal cutlets could not be identified. Poly(TBAMS) packaging materials showed very good antimicrobial properties against a wide range of bacteria. However, for a significant inhibition of microbial growth on fresh meat, a higher amount of poly(TBAMS) was necessary to prolong the shelf life of meat. Copyright © 2017 Elsevier B.V. All rights reserved.

  13. 671-nm microsystem diode laser based on portable Raman sensor device for in-situ identification of meat spoilage

    Science.gov (United States)

    Sowoidnich, Kay; Schmidt, Heinar; Schwägele, Fredi; Kronfeldt, Heinz-Detlef

    2011-05-01

    Based on a miniaturized optical bench with attached 671 nm microsystem diode laser we present a portable Raman system for the rapid in-situ characterization of meat spoilage. It consists of a handheld sensor head (dimensions: 210 x 240 x 60 mm3) for Raman signal excitation and collection including the Raman optical bench, a laser driver, and a battery pack. The backscattered Raman radiation from the sample is analyzed by means of a custom-designed miniature spectrometer (dimensions: 200 x 190 x 70 mm3) with a resolution of 8 cm-1 which is fiber-optically coupled to the sensor head. A netbook is used to control the detector and for data recording. Selected cuts from pork (musculus longissimus dorsi and ham) stored refrigerated at 5 °C were investigated in timedependent measurement series up to three weeks to assess the suitability of the system for the rapid detection of meat spoilage. Using a laser power of 100 mW at the sample meat spectra can be obtained with typical integration times of 5 - 10 seconds. The complex spectra were analyzed by the multivariate statistical tool PCA (principal components analysis) to determine the spectral changes occurring during the storage period. Additionally, the Raman data were correlated with reference analyses performed in parallel. In that way, a distinction between fresh and spoiled meat can be found in the time slot of 7 - 8 days after slaughter. The applicability of the system for the rapid spoilage detection of meat and other food products will be discussed.

  14. Involvement of bacterial quorum-sensing signals in spoilage of bean sprouts

    DEFF Research Database (Denmark)

    Rasch, Maria; Andersen, Jens Bo; Nielsen, Kristian Fog

    2005-01-01

    Bacterial communication signals, acylated homoserine lactones (AHLs), were extracted from samples of commercial bean sprouts undergoing soft-rot spoilage. Bean sprouts produced in the laboratory did not undergo soft-rot spoilage and did not contain AHLs or AHL-producing bacteria, although...... the bacterial population reached levels similar to those in the commercial sprouts, 10(8) to 10(9) CFU/g. AHL-producing bacteria (Enterobacteriaceae and pseudomonads) were isolated from commercial sprouts, and strains that were both proteolytic and pectinolytic were capable of causing soft-rot spoilage in bean...... sprouts. Thin-layer chromatography and liquid chromatography-high-resolution mass spectrometry revealed the presence of N-3-oxo-hexanoyl-l-homoserine lactone in spoiled bean sprouts and in extracts from pure cultures of bacteria. During normal spoilage, the pH of the sprouts increased due to proteolytic...

  15. Modelling the effect of ethanol on growth rate of food spoilage moulds

    NARCIS (Netherlands)

    Dantigny, P.; Guilmart, A.; Radoi, F.; Bensoussan, M.; Zwietering, M.H.

    2005-01-01

    The effect of ethanol (E) on the radial growth rate (¿) of food spoilage moulds (Aspergillus candidus, Aspergillus flavus, Aspergillus niger, Cladosporium cladosporioides, Eurotium herbariorum, Mucor circinelloides, Mucor racemosus, Paecilomyces variotii, Penicillium chrysogenum, Penicillium

  16. Lactobacilli and tartrazine as causative agents of red-color spoilage in cucumber pickle products.

    Science.gov (United States)

    Pérez-Díaz, I M; Kelling, R E; Hale, S; Breidt, F; McFeeters, R F

    2007-09-01

    The cucumber pickling industry has sporadically experienced spoilage outbreaks in pickled cucumber products characterized by development of red color on the surface of the fruits. Lactobacillus casei and Lactobacillus paracasei were isolated from 2 outbreaks of this spoilage that occurred about 15 y apart during the last 3 decades. Both organisms were shown to produce this spoilage when inoculated into pickled cucumbers while concomitantly degrading the azo dye tartrazine (FD&C yellow nr 5). This food dye is used as a yellow coloring in the brine cover solutions of commercial pickled cucumber products. The red color does not occur in the absence of tartrazine, nor when turmeric is used as a yellow coloring in the pickles. Addition of sodium benzoate to the brine cover solutions of a pickled cucumber product, more specifically hamburger dill pickles, prevented growth of these lactic acid bacteria and the development of the red spoilage.

  17. Antibacterial Activity of Zataria multiflora Boiss Essential Oil against Some Fish Spoilage Bacteria

    OpenAIRE

    Mohammad Hashemi; Saber Barkhori-Mehni; Saeed Khanzadi; Mohammad Azizzadeh

    2017-01-01

    Background: The aim of this study was to investigate antimicrobial effect of Zataria multiflora Boiss essential oil (EO) against six fish spoilage bacteria for evaluation of its potential utilization in the preservation of minimally processed fish products. Methods: Firstly, GC-MS analysis of the EO was performed to determine its chemical composition. Then, antibacterial effect of the EO in a range of 0.031 to 4 mg/ml was tested against different fish spoilage bacteria such as Aeromonas h...

  18. Exploring lot-to-lot variation in spoilage bacterial communities on commercial modified atmosphere packaged beef.

    Science.gov (United States)

    Säde, Elina; Penttinen, Katri; Björkroth, Johanna; Hultman, Jenni

    2017-04-01

    Understanding the factors influencing meat bacterial communities is important as these communities are largely responsible for meat spoilage. The composition and structure of a bacterial community on a high-O 2 modified-atmosphere packaged beef product were examined after packaging, on the use-by date and two days after, to determine whether the communities at each stage were similar to those in samples taken from different production lots. Furthermore, we examined whether the taxa associated with product spoilage were distributed across production lots. Results from 16S rRNA amplicon sequencing showed that while the early samples harbored distinct bacterial communities, after 8-12 days storage at 6 °C the communities were similar to those in samples from different lots, comprising mainly of common meat spoilage bacteria Carnobacterium spp., Brochothrix spp., Leuconostoc spp. and Lactococcus spp. Interestingly, abundant operational taxonomic units associated with product spoilage were shared between the production lots, suggesting that the bacteria enable to spoil the product were constant contaminants in the production chain. A characteristic succession pattern and the distribution of common spoilage bacteria between lots suggest that both the packaging type and the initial community structure influenced the development of the spoilage bacterial community. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. Marine microorganisms. Umi no biseibutsu

    Energy Technology Data Exchange (ETDEWEB)

    Shimizu, U. (Hiroshima University, Hiroshima (Japan). Faculty of Applied Biological Science)

    1992-11-10

    This paper explains properties, interactions, and activities of marine microorganisms. Marine bacteria include bacteria of vibrio family of arteromonas genus, luminous bacteria, and aerobic photosynthetic bacteria. Majority of marine bacteria is halophilic, and many proliferate at 5[degree]C or lower. Some of them can proliferate at 20[degree]C to 30[degree]C, or as high temperature as 80[degree]C and higher. Spongiaria and tumicata have many symbiotic microorganisms, and genes equivalent to luminous bacteria genes were discovered in DNA of light emitting organs in luminous fishes. It was verified that animal groups in upwelling zones are supported by bacteria that assimilate inorganics supplied from ocean bottoms. Marine bacteria decompose almost all of organics brought in from land to sea, and those produced in sea. Marine bacteria engage in complex interrelations with other organisms for competition, antagonism, parasitism, and symbiosis. The bacteria make antibacterial substances, anti-algae bacteria, enzyme inhibitors, toxins, pharmacologically active substances, and such physiologically active substances as deposition promoting substances to undersea structures including shells and barnacles, and deposition blocking substances. 53 refs., 3 figs.

  20. Spoilage potential of Pseudomonas species isolated from goat milk.

    Science.gov (United States)

    Scatamburlo, T M; Yamazi, A K; Cavicchioli, V Q; Pieri, F A; Nero, L A

    2015-02-01

    Pseudomonas spp. are usually associated with spoilage microflora of dairy products due to their proteolytic potential. This is of particular concern for protein-based products, such as goat milk cheeses and fermented milks. Therefore, the goal of the present study was to characterize the proteolytic activity of Pseudomonas spp. isolated from goat milk. Goat milk samples (n=61) were obtained directly from bulk tanks on dairy goat farms (n=12), and subjected to a modified International Organization for Standardization (ISO) protocol to determine the number and proteolytic activity of Pseudomonas spp. Isolates (n=82) were obtained, identified by PCR, and subjected to pulsed-field gel electrophoresis with XbaI macro-restriction. Then, the isolates were subjected to PCR to detect the alkaline protease gene (apr), and phenotypic tests were performed to check proteolytic activity at 7°C, 25°C, and 35°C. Mean Pseudomonas spp. counts ranged from 2.9 to 4.8 log cfu/mL, and proteolytic Pseudomonas spp. counts ranged from 1.9 to 4.6 log cfu/mL. All isolates were confirmed to be Pseudomonas spp., and 41 were identified as Pseudomonas fluorescens, which clustered into 5 groups sharing approximately 82% similarity. Thirty-six isolates (46.9%) were positive for the apr gene; and 57 (69.5%) isolates presented proteolytic activity at 7°C, 82 (100%) at 25°C, and 64 (78%) at 35°C. The isolates were distributed ubiquitously in the goat farms, and no relationship among isolates was observed when the goat farms, presence of apr, pulsotypes, and proteolytic activity were taken into account. We demonstrated proteolytic activity of Pseudomonas spp. present in goat milk by phenotypic and genotypic tests and indicated their spoilage potential at distinct temperatures. Based on these findings and the ubiquity of Pseudomonas spp. in goat farm environments, proper monitoring and control of Pseudomonas spp. during production are critical. Copyright © 2015 American Dairy Science Association

  1. Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity.

    Science.gov (United States)

    Fougy, Lysiane; Desmonts, Marie-Hélène; Coeuret, Gwendoline; Fassel, Christine; Hamon, Erwann; Hézard, Bernard; Champomier-Vergès, Marie-Christine; Chaillou, Stéphane

    2016-07-01

    Raw sausages are perishable foodstuffs; reducing their salt content raises questions about a possible increased spoilage of these products. In this study, we evaluated the influence of salt reduction (from 2.0% to 1.5% [wt/wt]), in combination with two types of packaging (modified atmosphere [50% mix of CO2-N2] and vacuum packaging), on the onset of spoilage and on the diversity of spoilage-associated bacteria. After 21 days of storage at 8°C, spoilage was easily observed, characterized by noticeable graying of the products and the production of gas and off-odors defined as rancid, sulfurous, or sour. At least one of these types of spoilage occurred in each sample, and the global spoilage intensity was more pronounced in samples stored under modified atmosphere than under vacuum packaging and in samples with the lower salt content. Metagenetic 16S rRNA pyrosequencing revealed that vacuum-packaged samples contained a higher total bacterial richness (n = 69 operational taxonomic units [OTUs]) than samples under the other packaging condition (n = 46 OTUs). The core community was composed of 6 OTUs (Lactobacillus sakei, Lactococcus piscium, Carnobacterium divergens, Carnobacterium maltaromaticum, Serratia proteamaculans, and Brochothrix thermosphacta), whereas 13 OTUs taxonomically assigned to the Enterobacteriaceae, Enterococcaceae, and Leuconostocaceae families comprised a less-abundant subpopulation. This subdominant community was significantly more abundant when 2.0% salt and vacuum packaging were used, and this correlated with a lower degree of spoilage. Our results demonstrate that salt reduction, particularly when it is combined with CO2-enriched packaging, promotes faster spoilage of raw sausages by lowering the overall bacterial diversity (both richness and evenness). Our study takes place in the context of raw meat product manufacturing and is linked to a requirement for salt reduction. Health guidelines are calling for a reduction in dietary salt intake

  2. Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity

    Science.gov (United States)

    Fougy, Lysiane; Desmonts, Marie-Hélène; Coeuret, Gwendoline; Fassel, Christine; Hamon, Erwann; Hézard, Bernard; Champomier-Vergès, Marie-Christine

    2016-01-01

    ABSTRACT Raw sausages are perishable foodstuffs; reducing their salt content raises questions about a possible increased spoilage of these products. In this study, we evaluated the influence of salt reduction (from 2.0% to 1.5% [wt/wt]), in combination with two types of packaging (modified atmosphere [50% mix of CO2-N2] and vacuum packaging), on the onset of spoilage and on the diversity of spoilage-associated bacteria. After 21 days of storage at 8°C, spoilage was easily observed, characterized by noticeable graying of the products and the production of gas and off-odors defined as rancid, sulfurous, or sour. At least one of these types of spoilage occurred in each sample, and the global spoilage intensity was more pronounced in samples stored under modified atmosphere than under vacuum packaging and in samples with the lower salt content. Metagenetic 16S rRNA pyrosequencing revealed that vacuum-packaged samples contained a higher total bacterial richness (n = 69 operational taxonomic units [OTUs]) than samples under the other packaging condition (n = 46 OTUs). The core community was composed of 6 OTUs (Lactobacillus sakei, Lactococcus piscium, Carnobacterium divergens, Carnobacterium maltaromaticum, Serratia proteamaculans, and Brochothrix thermosphacta), whereas 13 OTUs taxonomically assigned to the Enterobacteriaceae, Enterococcaceae, and Leuconostocaceae families comprised a less-abundant subpopulation. This subdominant community was significantly more abundant when 2.0% salt and vacuum packaging were used, and this correlated with a lower degree of spoilage. Our results demonstrate that salt reduction, particularly when it is combined with CO2-enriched packaging, promotes faster spoilage of raw sausages by lowering the overall bacterial diversity (both richness and evenness). IMPORTANCE Our study takes place in the context of raw meat product manufacturing and is linked to a requirement for salt reduction. Health guidelines are calling for a reduction in

  3. Inactivation of the Radiation-Resistant Spoilage Bacterium Micrococcus radiodurans

    Science.gov (United States)

    Duggan, D. E.; Anderson, A. W.; Elliker, P. R.

    1963-01-01

    A simplified technique permitting the pipetting of raw puréed meats for quantitative bacteriological study is described for use in determining survival of these non-sporing bacteria, which are exceptionally resistant to radiation. Survival curves, using gamma radiation as the sterilizing agent, were determined in raw beef with four strains of Micrococcus radiodurans. Survival curves of the R1 strain in other meat substrates showed that survival was significantly greater in raw beef and raw chicken than in raw fish or in cooked beef. Resistance was lowest in the buffer. Cells grown in broth (an artificial growth medium) and resuspended in beef did not differ in resistance from cells that had been grown and irradiated in beef. Survival rate was statistically independent of the initial cell concentration, even though there appeared to be a correlation between lower death rate and lower initial cell concentrations. The initial viable count of this culture of the domesticated R1 strain in beef was reduced by a factor of about 10-5 by 3.0 megarad, and 4.0 megarad reduced the initial count by a factor of more than 10-9. Data suggest that M. radiodurans R1 is more resistant to radiation than spore-forming spoilage bacteria for which inactivation rates have been published. PMID:14063780

  4. Prediction of Mold Spoilage for Soy/Polyethylene Composite Fibers

    Directory of Open Access Journals (Sweden)

    Chinmay Naphade

    2015-01-01

    Full Text Available Mold spoilage was determined over 109 days on soy/PE fibers held under controlled temperatures (T ranging from 10°C to 40°C and water activities (aw from 0.11 to 0.98. Water activities were created in sealed containers using saturated salt solutions and placed in temperature-controlled incubators. Soy/PE fibers that were held at 0.823 aw or higher exhibited mold growth at all temperatures. As postulated, increased water activity (greater than 0.89 and temperature (higher than 25°C accelerated mold growth on soy/PE fibers. A slower mold growth was observed on soy/PE fibers that were held at 0.87 aw and 10°C. A Weibull model was employed to fit the observed logarithmic values of T, aw, and an interaction term log⁡T×log⁡aw and was chosen as the final model as it gave the best fit to the raw mold growth data. These growth models predict the expected mold-free storage period of soy/PE fibers when exposed to various environmental temperatures and humidities.

  5. Control of Microbiological Spoilage of Food by Irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Farkas, J. [Central Food Research Institute, Budapest (Hungary)

    1978-04-15

    Papers published from 1973 to 1977 in the field of radiation control of microbiological spoilage are reviewed, grouping the subjects according to the type of process and food treated. Various laboratories from 33 countries have recently published data on the subject, radurization of dates, prepackaged vegetables, wet grains, bread, various meats and meat products being reported. The most widespread research activities could be observed in the field of radurization of fish and marine products (shellfish, shrimps). Radiation decontamination of dry food ingredients (enzyme preparates, protein preparates, starch, spices) and cork stoppers was studied in various laboratories. Radappertization research of several animal-protein foods has made remarkable progress and the minimal dose requirements are well established. Combination of radiation treatment with other antimicrobial agents (salt, preservatives, heat, etc.) has been investigated by many laboratories. Foods involved in these investigations were bread, several tropical and subtropical fruits, apple juice, groundnuts, fish fillets and shrimps, but a considerable part of the data relate to model systems. A better understanding of the synergistic effect will require additional knowledge and the continuation of long-range research and development in the field of combined treatments is recommended. (author)

  6. Control of microbiological spoilage of food by irradiation

    International Nuclear Information System (INIS)

    Farkas, J.

    1978-01-01

    Papers published from 1973 to 1977 in the field of radiation control of microbiological spoilage are reviewed, grouping the subjects according to the type of process and food treated. Various laboratories from 33 countries have recently published data on the subject, radurization of dates, prepackaged vegetables, wet grains, bread, various meats and meat products being reported. The most widespread research activities could be observed in the field of radurization of fish and marine products (shellfish, shrimps). Radiation decontamination of dry food ingredients (enzyme preparates, protein preparates, starch, spices) and cork stoppers was studied in various laboratories. Radappertization research of several animal-protein foods has made remarkable progress and the minimal dose requirements are well established. Combination of radiation treatment with other antimicrobial agents (salt, preservatives, heat, etc.) has been investigated by many laboratories. Foods involved in these investigations were bread, several tropical and subtropical fruits, apple juice, groundnuts, fish fillets and shrimps, but a considerable part of the data relate to model systems. A better understanding of the synergistic effect will require additional knowledge and the continuation of long-range research and development in the field of combined treatments is recommended. (author)

  7. Recall costs balanced against spoilage control in Dutch custard.

    Science.gov (United States)

    Velthuis, A G J; Reij, M W; Baritakis, K; Dang, M; van Wagenberg, C P A

    2010-06-01

    The relation between the moment at which a recall of Dutch custard is initiated and the direct costs of this recall was investigated. A simulation model of the custard supply chain was developed to compare scenarios with and without a quarantine of 48 h at the storage of the production plant. The model consists of 3 parts: 1) the distribution of a 24,000-L batch of custard over the supply chain over time is simulated; 2) the time to detect spoilage bacteria with a recontamination test procedure is simulated; and 3) the direct recall costs of custard over the different parts of the supply chain are calculated. Direct recall costs increase from about 25,000 euros/batch to 36,171 euros/batch from 57 to 135 h in the situation without quarantine and from 25,000 euros/batch to 36,648 euros/batch from 123 h to 163 h for the situation with quarantine. Then costs decrease because more and more custard is at the consumer level and only 0.13% of the consumers will ask for a refund. With low true contamination probabilities quarantine is not profitable, but at later detection moments with high probabilities it is. We conclude that a simulation model is a helpful tool to evaluate the efficiency of risk management strategies like end product testing and a quarantine situation. 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  8. Ancient Item Spoilage Ritual Used in Nomadic Burial Rite

    Directory of Open Access Journals (Sweden)

    Beisenov Arman Z.

    2017-07-01

    Full Text Available The article considers the findings of items in ancient burials which were intentionally spoiled prior to deposition in graves. This tradition was widely spread both in terms of chronology and geography, and therefore cannot be attributed to any individual cultures or regions. The authors present new information on the ritual obtained during an investigation of Borsyk burial mound of the Middle Sarmatian period located in West Kazakhstan. The central grave of barrow 6 contained a heavily damaged bronze cauldron. The grave was looted in antiquity. Individual scattered bones of a human skeleton and minor gold foil adornments from the ceremonial dress of a nobleman were discovered in the grave. The authors suggest that the cauldron was intentionally deformed by the participants of an ancient mortuary and memorial ritual. According to the principal hypothesis concerning the essence of this ritual, spoilage of the items was related to the idea of assign the items with “different” and “transcendent” properties, which resulted from the necessity of burying the owner. Cauldrons played an important role in the life of steppe leaders. The authors assume a sacral nature of the use of cauldrons in the culture of steppe peoples associated with feasts, battles, and sacred hunting. Perhaps, there was a tradition of burying cauldrons together with their owners after spoiling the items in view of the concept of the other world and the role of a heroic leader therein.

  9. New micro-organism

    Energy Technology Data Exchange (ETDEWEB)

    Takakuwa, Masayoshi; Hashimoto, Gotaro

    1987-09-12

    Invention relates with a new organism for the coal liquefying desulfurization. This micro-organism conducts a good sporulation on a culture medium which contains a coal as an only carbon source. It belongs to Penicillium and named Penicillium MT-6001 registered at Fermentation Research Institute No. 8463. Coal powder is thrown into a reaction vessel which accommodated a culture solution of this bacteria, and the surface of the solution is covered with liquid paraffin; coal powder is treated of liquefaction for about 5 hours while maintaining the anaerobic condition and slowly agitating to form a transparent solution layer on the surface of the reactor together with liquid paraffin. Liquefied product shows an analysis pattern similar to naphthenic petroleum containing a lipid with polar radical. (2 figs)

  10. Proteolysis in hyperthermophilic microorganisms

    Directory of Open Access Journals (Sweden)

    Donald E. Ward

    2002-01-01

    Full Text Available Proteases are found in every cell, where they recognize and break down unneeded or abnormal polypeptides or peptide-based nutrients within or outside the cell. Genome sequence data can be used to compare proteolytic enzyme inventories of different organisms as they relate to physiological needs for protein modification and hydrolysis. In this review, we exploit genome sequence data to compare hyperthermophilic microorganisms from the euryarchaeotal genus Pyrococcus, the crenarchaeote Sulfolobus solfataricus, and the bacterium Thermotoga maritima. An overview of the proteases in these organisms is given based on those proteases that have been characterized and on putative proteases that have been identified from genomic sequences, but have yet to be characterized. The analysis revealed both similarities and differences in the mechanisms utilized for proteolysis by each of these hyperthermophiles and indicated how these mechanisms relate to proteolysis in less thermophilic cells and organisms.

  11. Thermophilic microorganisms in biomining.

    Science.gov (United States)

    Donati, Edgardo Rubén; Castro, Camila; Urbieta, María Sofía

    2016-11-01

    Biomining is an applied biotechnology for mineral processing and metal extraction from ores and concentrates. This alternative technology for recovering metals involves the hydrometallurgical processes known as bioleaching and biooxidation where the metal is directly solubilized or released from the matrix for further solubilization, respectively. Several commercial applications of biomining can be found around the world to recover mainly copper and gold but also other metals; most of them are operating at temperatures below 40-50 °C using mesophilic and moderate thermophilic microorganisms. Although biomining offers an economically viable and cleaner option, its share of the world´s production of metals has not grown as much as it was expected, mainly considering that due to environmental restrictions in many countries smelting and roasting technologies are being eliminated. The slow rate of biomining processes is for sure the main reason of their poor implementation. In this scenario the use of thermophiles could be advantageous because higher operational temperature would increase the rate of the process and in addition it would eliminate the energy input for cooling the system (bioleaching reactions are exothermic causing a serious temperature increase in bioreactors and inside heaps that adversely affects most of the mesophilic microorganisms) and it would decrease the passivation of mineral surfaces. In the last few years many thermophilic bacteria and archaea have been isolated, characterized, and even used for extracting metals. This paper reviews the current status of biomining using thermophiles, describes the main characteristics of thermophilic biominers and discusses the future for this biotechnology.

  12. Radioresistant microorganisms and food irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Ito, H [Japan Atomic Energy Research Inst., Takasaki, Gunma. Takasaki Radiation Chemistry Research Establishment

    1976-01-01

    This paper deals with Micrococcus radiodurans, Arthrobacter radiotolerance, etc., which were isolated and discovered as radioresistant microorganisms. As for the explanation of the mechanism of radioresistance of these microorganisms, the consideration that these organisms have marked repair power of the damaged DNA and have many opportunity to repair the damaged DNA because of their long fission term were cited. The relationship between the radioresistance of microorganisms and food irradiation was also mentioned.

  13. System for identification of microorganism and detection of infectious disorder

    DEFF Research Database (Denmark)

    2013-01-01

    Methods for the identification of microorganisms or infectious disorders are disclosed, comprising obtaining a suitable sample from sources such as persons, animals, plants, food, water or soil. The methods also comprise providing tailored nucleic acid substrate(s) designed to react with a type 1...... topoisomerase from one or more microorganism(s) or infectious agent(s), and incubating said substrate with said sample, or extracts or preparations from the sample, so that the substrate is processed by said topoisomerase if said microorganism(s) or infectious agent(s) is present in the sample. Finally......, processed substrates are identified and potentially quantified by one or more of a range of standard molecular biology methods and read-out systems. The identification and potential quantification of microorganisms and infectious agents, including but not limited to Plasmodium falciparum and Mycobacterium...

  14. Efficacy of lactoferricin B in controlling ready-to-eat vegetable spoilage caused by Pseudomonas spp.

    Science.gov (United States)

    Federico, Baruzzi; Pinto, Loris; Quintieri, Laura; Carito, Antonia; Calabrese, Nicola; Caputo, Leonardo

    2015-12-23

    The microbial content of plant tissues has been reported to cause the spoilage of ca. 30% of chlorine-disinfected fresh vegetables during cold storage. The aim of this work was to evaluate the efficacy of antimicrobial peptides in controlling microbial vegetable spoilage under cold storage conditions. A total of 48 bacterial isolates were collected from ready-to-eat (RTE) vegetables and identified as belonging to Acinetobacter calcoaceticus, Aeromonas media, Pseudomonas cichorii, Pseudomonas fluorescens, Pseudomonas jessenii, Pseudomonas koreensis, Pseudomonas putida, Pseudomonas simiae and Pseudomonas viridiflava species. Reddish or brownish pigmentation was found when Pseudomonas strains were inoculated in wounds on leaves of Iceberg and Trocadero lettuce and escarole chicory throughout cold storage. Bovine lactoferrin (BLF) and its hydrolysates (LFHs) produced by pepsin, papain and rennin, were assayed in vitro against four Pseudomonas spp. strains selected for their heavy spoiling ability. As the pepsin-LFH showed the strongest antimicrobial effect, subsequent experiments were carried out using the peptide lactoferricin B (LfcinB), well known to be responsible for its antimicrobial activity. LfcinB significantly reduced (P ≤ 0.05) spoilage by a mean of 36% caused by three out of four inoculated spoiler pseudomonads on RTE lettuce leaves after six days of cold storage. The reduction in the extent of spoilage was unrelated to viable cell density in the inoculated wounds. This is the first paper providing direct evidence regarding the application of an antimicrobial peptide to control microbial spoilage affecting RTE leafy vegetables during cold storage.

  15. Study on spoilage capability and VBNC state formation and recovery of Lactobacillus plantarum.

    Science.gov (United States)

    Liu, Junyan; Li, Lin; Li, Bing; Peters, Brian M; Deng, Yang; Xu, Zhenbo; Shirtliff, Mark E

    2017-09-01

    The present study aimed at investigating the capability of L. plantarum strain BM-LP14723 to enter into and recover from the viable but nonculturable (VBNC) state and to cause beer spoilage. VBNC state was induced by incubating in beer with subculturing or low temperature treatment. Culturable, total, and viable cells numbers were assessed by MRS agar plate counting, acridine orange direct counting, and Live/Dead BacLight bacterial viability kit, respectively. Organic acids concentrations were measured by reversed-phase high performance liquid chromatography. VBNC L. plantarum cells were detected after 189 ± 1.9 days low temperature treatment or 29 ± 0.7 subcultures in beer. The VBNC L. plantarum retained spoilage capability. Addition of catalase is an effective method for the recovery of the VBNC L. plantarum cells. L. plantarum strain BM-LP14723 is capable of entering into and recovery from the VBNC state and maintained spoilage capability. The current study presented that beer-spoilage L. plantarum can hide both in breweries and during transporting and marketing process and thus lead to beer-spoilage incidents. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres.

    Science.gov (United States)

    Kuuliala, L; Al Hage, Y; Ioannidis, A-G; Sader, M; Kerckhof, F-M; Vanderroost, M; Boon, N; De Baets, B; De Meulenaer, B; Ragaert, P; Devlieghere, F

    2018-04-01

    During fish spoilage, microbial metabolism leads to the production of volatile organic compounds (VOCs), characteristic off-odors and eventual consumer rejection. The aim of the present study was to contribute to the development of intelligent packaging technologies by identifying and quantifying VOCs that indicate spoilage of raw Atlantic cod (Gadus morhua) under atmospheres (%v/v CO 2 /O 2 /N 2 ) 60/40/0, 60/5/35 and air. Spoilage was examined by microbiological, chemical and sensory analyses over storage time at 4 or 8 °C. Selected-ion flow-tube mass spectrometry (SIFT-MS) was used for quantifying selected VOCs and amplicon sequencing of the 16S rRNA gene was used for the characterization of the cod microbiota. OTUs classified within the Photobacterium genus increased in relative abundance over time under all storage conditions, suggesting that Photobacterium contributed to spoilage and VOC production. The onset of exponential VOC concentration increase and sensory rejection occurred at high total plate counts (7-7.5 log). Monitoring of early spoilage thus calls for sensitivity for low VOC concentrations. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Introduction to the Microbiological Spoilage of Foods and Beverages

    Science.gov (United States)

    Sperber, William H.

    Though direct evidence of ancient food-handling practices is difficult to obtain and examine, it seems safe to assume that over the span of several million years, prehistoric humans struggled to maintain an adequate food supply. Their daily food needed to be hunted or harvested and consumed before it spoiled and became unfit to eat. Freshly killed animals, for example, could not have been kept for very long periods of time. Moreover, many early humans were nomadic, continually searching for food. We can imagine that, with an unreliable food supply, their lives must have often been literally "feast or famine." Yet, our ancestors gradually learned by accident, or by trial and error, simple techniques that could extend the storage time of their food (Block, 1991). Their brain capacity was similar to that of modern humans; therefore, some of them were likely early scientists and technologists. They would have learned that primitive cereal grains, nuts and berries, etc. could be stored in covered vessels to keep them dry and safer from mold spoilage. Animal products could be kept in cool places or dried and smoked over a fire, as the controlled use of fire by humans is thought to have begun about 400,000 years ago. Quite likely, naturally desiccated or fermented foods were also noticed and produced routinely to provide a more stable supply of edible food. Along with the development of agricultural practices for crop and animal production, the "simple" food-handling practices developed during the relatively countless millennia of prehistory paved the way for human civilizations.

  18. Polysaccharides from Extremophilic Microorganisms

    Science.gov (United States)

    Nicolaus, B.; Moriello, V. Schiano; Lama, L.; Poli, A.; Gambacorta, A.

    2004-02-01

    Several marine thermophilic strains were analyzed for exopolysaccharide production. The screening process revealed that a significant number of thermophilic microorganisms were able to produce biopolymers, and some of them also revealed interesting chemical compositions. We have identified four new polysaccharides from thermophilic marine bacteria, with complex primary structures and with different repetitive units: a galacto-mannane type from strain number 4004 and mannane type for the other strains. The thermophilic Bacillus thermantarcticus produces two exocellular polysaccharides (EPS 1, EPS 2) that give the colonies a typical mucous character. The exopolysaccharide fraction was produced with all substrates assayed, although a higher yield 400 mg liter-1 was obtained with mannose as carbon and energy source. NMR spectra confirmed that EPS 1 was a heteropolysaccharide of which the repeating unit was constituted by four different α-D-mannoses and three different β-D-glucoses. It seems to be close to some xantan polymers. EPS 2 was a mannan. Four different α-D-mannoses were found as the repeating unit. Production and chemical studies of biopolymers produced by halophilic archaea, Haloarcula species were also reported.

  19. Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii.

    Science.gov (United States)

    Portugal, Cauré; Pinto, Luís; Ribeiro, Miguel; Tenorio, Carmen; Igrejas, Gilberto; Ruiz-Larrea, Fernanda

    2015-10-01

    Wine microbiota is complex and includes a wide diversity of yeast species. Few of them are able to survive under the restrictive conditions of dry red wines. In our study we detected and identified seven yeast species of the order Saccharomycetales that can be considered potential spoilers of wines due to physiological traits such as acidogenic metabolism and off-odor generation: Arthroascus schoenii, Candida ishiwadae, Meyerozyma guilliermondii, Pichia holstii, Pichia manshurica, Trigonopsis cantarellii, and Trigonopsis variabilis. Based on the prevalence of T. cantarellii isolates in the wine samples of our study, we further characterized this species, determined molecular and phenotypic features, and performed a proteomic analysis to identify differentially expressed proteins at mid-exponential growth phase in the presence of ethanol in the culture broth. This yeast species is shown to be able to grow in the presence of ethanol by expressing heat shock proteins (Hsp70, Hsp71) and a DNA damage-related protein (Rad24), and to be able to confer spoilage characteristics on wine. Copyright © 2015 Elsevier B.V. All rights reserved.

  20. Occurrence and growth of yeasts in processed meat products - implications for potential spoilage

    DEFF Research Database (Denmark)

    Nielsen, Dennis Sandris; Jacobsen, Tomas; Jespersen, Lene

    2008-01-01

    of the processed meat products. The yeast microflora was complex with 4-12 different species isolated from the different production sites. In general, Candida zeylanoides, Debaryomyces hansenii and the newly described Candida alimentaria were found to be the dominant yeast species. In addition, three putatively......Spoilage of meat products is in general attributed to bacteria but new processing and storage techniques inhibiting growth of bacteria may provide opportunities for yeasts to dominate the microflora and cause spoilage of the product. With the aim of obtaining a deeper understanding of the potential...... role of yeast in spoilage of five different processed meat products (bacon, ham, salami and two different liver patés), yeasts were isolated, enumerated and identified during processing, in the final product and in the final product at the end of shelf life. Yeasts were isolated along the bacon...

  1. Molecular comparisons for identification of food spoilage yeasts and prediction of species that may develop in different food products

    Science.gov (United States)

    Spoilage of foods and beverages by yeasts is often characterized by objectionable odors, appearance, taste, texture or build-up of gas in packaging containers, resulting in loss of the product. Seldom is human health compromised by products spoiled by yeasts even though some spoilage is caused by sp...

  2. Recycled palm oil spoilage: Correlation between physicochemical properties and oleophilicity

    Science.gov (United States)

    Kadir, Ili Afiqa Ab; Zubairi, Saiful Irwan; Jurid, Lailatul Syema

    2016-11-01

    Palm oil is widely used for domestic and commercial frying due to its techno-economic advantages as compared to other vegetable oils. However, if the oil is used beyond its recommended usage cycle, it might lead to oil spoilage. Therefore this study focuses on the comprehensive analysis of chemical and physical properties of recycled palm oil. Recycled palm oil was prepared by frying potato strips up to 4 batches; 5 cycles for each batch) was carried out with potato (g)-to-oil (ml) ratio of 3/20 prior to physico-chemical analysis (moisture content, color measurement, viscosity, density and iodine value. From 5 tests used to indicate physico-chemical properties of recycled palm oil, only color measurement, viscosity and IV shows results accordingly to theories. Whereas moisture content and density were not comply to theories. With increasing frying times, recycled palm oil color has been darker due to chemical reaction that occurs during frying. The trend line illustrates that with increasing frying times, recycled palm oil lightness decreases. It also means that its color has been darker. Meanwhile, b* rate increase indicating that recycled palm oil show tendency towards green color. Whereas, a* rate decreased, showing low tendency towards red color. Viscosity and moisture content increase with frying cycle. This situation occurred might be due to formation of hydrolysis products which are volatile while frying process. But the remaining non-volatile compounds among the hydrolysis products might also accumulate in palm oil and thus affect the total oil/fat chemical changes. Meanwhile the density of palm oil was quite constant at 0.15 g/cm3 except for cycle 2 with 0.17 g/cm3. The result obtained from this experiment were comply with previous study that stated frying batch number is a significant variable (a = 0.05) affecting the density of oil only after 20 frying batch. The contact angle of recycled palm oil on PHBV thin film was more than 90 °. Hence it shows

  3. Production of gaba (γ – Aminobutyric acid) by microorganisms: a review

    Science.gov (United States)

    Dhakal, Radhika; Bajpai, Vivek K.; Baek, Kwang-Hyun

    2012-01-01

    GABA (γ-aminobutyric acid) is a four carbon non-protein amino acid that is widely distributed in plants, animals and microorganisms. As a metabolic product of plants and microorganisms produced by the decarboxylation of glutamic acid, GABA functions as an inhibitory neurotransmitter in the brain that directly affects the personality and the stress management. A wide range of traditional foods produced by microbial fermentation contain GABA, in which GABA is safe and eco-friendly, and also has the possibility of providing new health-benefited products enriched with GABA. Synthesis of GABA is catalyzed by glutamate decarboxylase, therefore, the optimal fermentation condition is mainly based on the biochemical properties of the enzyme. Major GABA producing microorganisms are lactic acid bacteria (LAB), which make food spoilage pathogens unable to grow and act as probiotics in the gastrointestinal tract. The major factors affecting the production of GABA by microbial fermentation are temperature, pH, fermentation time and different media additives, therefore, these factors are summarized to provide the most up-dated information for effective GABA synthesis. There has been a huge accumulation of knowledge on GABA application for human health accompanying with a demand on natural GABA supply. Only the GABA production by microorganisms can fulfill the demand with GABA-enriched health beneficial foods. PMID:24031948

  4. Mechanisms of nickel toxicity in microorganisms

    Science.gov (United States)

    Macomber, Lee

    2014-01-01

    Summary Nickel has long been known to be an important human toxicant, including having the ability to form carcinomas, but until recently nickel was believed to be an issue only to microorganisms living in nickel-rich serpentine soils or areas contaminated by industrial pollution. This assumption was overturned by the discovery of a nickel defense system (RcnR/RcnA) found in microorganisms that live in a wide range of environmental niches, suggesting that nickel homeostasis is a general biological concern. To date, the mechanisms of nickel toxicity in microorganisms and higher eukaryotes are poorly understood. In this review, we summarize nickel homeostasis processes used by microorganisms and highlight in vivo and in vitro effects of exposure to elevated concentrations of nickel. On the basis of this evidence we propose four mechanisms of nickel toxicity: 1) nickel replaces the essential metal of metalloproteins, 2) nickel binds to catalytic residues of non-metalloenzymes; 3) nickel binds outside the catalytic site of an enzyme to inhibit allosterically, and 4) nickel indirectly causes oxidative stress. PMID:21799955

  5. The occurrence of spoilage yeasts in cream-filled bakery products.

    Science.gov (United States)

    Osimani, Andrea; Milanović, Vesna; Taccari, Manuela; Cardinali, Federica; Pasquini, Marina; Aquilanti, Lucia; Clementi, Francesca

    2017-04-01

    Filling creams can provide an adequate substrate for spoilage yeasts because some yeasts can tolerate the high osmotic stress in these products. To discover the source of spoilage of a cream-filled baked product, end products, raw materials, indoor air and work surfaces were subjected to microbiological and molecular analyses. The efficacy of disinfectants against spoilage yeasts was also assessed. The analyses on end products revealed the presence of the closest relatives to Zygosaccharomyces bailii with counts ranging from 1.40 to 4.72 log cfu g -1 . No spoilage yeasts were found in the indoor air and work surfaces. Polymerase chain reaction-denaturing gradient gel electrophoresis analysis, carried out directly on filling creams collected from unopened cans, showed the presence of bands ascribed to the closest relatives to Z. bailii sensu lato, although with counts products, reliable and sensitive methods must be used. Moreover, hygiene and the application of good manufacturing practices represent the most efficient way for the prevention and minimization of cross-contamination. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  6. Spoilage of lightly salted lumpfish (Cyclopterus lumpus) roe at 5°C

    DEFF Research Database (Denmark)

    Basby, Merethe; Jeppesen, V.F.; Huss, Hans Henrik

    1998-01-01

    sulphury, sour odors. The microflora consisted of lactic acid bacteria, Enterobacteriaceae and Vibrio spp. Concentration of lactic acid, acetic acid, trimethylamine and total volatile bases were unrelated to spoilage odors. Volatile sulfur compounds (H2S, probably CS2, CH3SH and CH3CH2SH or CH3SCH3...

  7. Effect of Some Plant Extracts on the Microbial Spoilage of Cajanus ...

    African Journals Online (AJOL)

    The effect of ethanolic extracts of seven plant sources on the microbial spoilage of Cajanus cajan extract was investigated. The results showed that the extracts obtained from Aloe vera, bitter leaf, Gultiferae (garcinia or bitter kola), Ocimum gratissimum (scent leaf) and Zingiber officialae (ginger) were effective against ...

  8. Dynamic size spectrometry of airborne microorganisms: Laboratory evaluation and calibration

    Science.gov (United States)

    Qian, Yinge; Willeke, Klaus; Ulevicius, Vidmantas; Grinshpun, Sergey A.; Donnelly, Jean

    Bioaerosol samplers need to be calibrated for the microorganisms of interest. The Aerosizer, a relatively new aerodynamic size spectrometer, is shown to be a suitable dynamic instrument for the evaluation and calibration of such samplers in the laboratory, prior to their use in the field. It provides the necessary reference count against which the microbiological response of the sampler can be compared. It measures the health-significant aerodynamic diameters of microorganisms down to 0.5 μm, thus including most of the bacteria, fungi and pollen found in outdoor and indoor air environments. Comparison tests with a laser size spectrometer indicate that the suspension of microorganisms needs to be washed several times before aerosolization to avoid coating of the airborne microorganisms with nutrients and microbial slime from the suspension, and to reduce the residue particles to sizes below the lowest size of the aerosolized microorganisms.

  9. [Genome editing of industrial microorganism].

    Science.gov (United States)

    Zhu, Linjiang; Li, Qi

    2015-03-01

    Genome editing is defined as highly-effective and precise modification of cellular genome in a large scale. In recent years, such genome-editing methods have been rapidly developed in the field of industrial strain improvement. The quickly-updating methods thoroughly change the old mode of inefficient genetic modification, which is "one modification, one selection marker, and one target site". Highly-effective modification mode in genome editing have been developed including simultaneous modification of multiplex genes, highly-effective insertion, replacement, and deletion of target genes in the genome scale, cut-paste of a large DNA fragment. These new tools for microbial genome editing will certainly be applied widely, and increase the efficiency of industrial strain improvement, and promote the revolution of traditional fermentation industry and rapid development of novel industrial biotechnology like production of biofuel and biomaterial. The technological principle of these genome-editing methods and their applications were summarized in this review, which can benefit engineering and construction of industrial microorganism.

  10. A prototype sensor system for the early detection of microbially linked spoilage in stored wheat grain

    Science.gov (United States)

    de Lacy Costello, B. P. J.; Ewen, R. J.; Gunson, H.; Ratcliffe, N. M.; Sivanand, P. S.; Spencer-Phillips, P. T. N.

    2003-04-01

    Sensors based on composites of metal oxides were fabricated and tested extensively under high-humidity and high-flow conditions with exposure to vapours reported to increase in the headspace of wheat grain (Triticum aestivum cv Hereward) colonized by fungi. The sensors that exhibited high sensitivity to target vapours combined with high stability were selected for inclusion into a four-sensor array prototype system. A sampling protocol aligned to parallel gas chromatography-mass spectrometry and human olfactory assessment studies was established for use with the sensor system. The sensor system was utilized to assess irradiated wheat samples that had been conditioned to 25% moisture content and inoculated with pathogens known to cause spoilage of grain in storage. These included the fungi Penicillium aurantiogriseum, Penicillium vulpinum, Penicillium verrucosum, Fusarium culmorum, Aspergillus niger, and Aspergillus flavus and the actinomycete, Streptomyces griseus. The sensor system successfully tracked the progress of the infections from a very early stage and the results were compared with human olfactory assessment panels run concurrently. A series of dilution studies were undertaken using previously infected grain mixed with sound grain, to improve the sensitivity and maximize the differentiation of the sensor system. An optimum set of conditions including incubation temperature, incubation time, sampling time, and flow rate were ascertained utilizing this method. The sensor system differentiated samples of sound grain from samples of sound grain with 1% (w/w) fungus infected grain added. Following laboratory trials, the prototype sensor system was evaluated in a commercial wheat grain intake facility. Thresholds calculated from laboratory tests were used to differentiate between sound and infected samples (classified by intake laboratory technicians) collected routinely from trucks delivering grain for use in food manufacture. All samples identified as having

  11. African fermented dairy products - Overview of predominant technologically important microorganisms focusing on African Streptococcus infantarius variants and potential future applications for enhanced food safety and security.

    Science.gov (United States)

    Jans, Christoph; Meile, Leo; Kaindi, Dasel Wambua Mulwa; Kogi-Makau, Wambui; Lamuka, Peter; Renault, Pierre; Kreikemeyer, Bernd; Lacroix, Christophe; Hattendorf, Jan; Zinsstag, Jakob; Schelling, Esther; Fokou, Gilbert; Bonfoh, Bassirou

    2017-06-05

    Milk is a major source of nutrients, but can also be a vehicle for zoonotic foodborne diseases, especially when raw milk is consumed. In Africa, poor processing and storage conditions contribute to contamination, outgrowth and transmission of pathogens, which lead to spoilage, reduced food safety and security. Fermentation helps mitigate the impact of poor handling and storage conditions by enhancing shelf life and food safety. Traditionally-fermented sour milk products are culturally accepted and widely distributed in Africa, and rely on product-specific microbiota responsible for aroma, flavor and texture. Knowledge of microbiota and predominant, technologically important microorganisms is critical in developing products with enhanced quality and safety, as well as sustainable interventions for these products, including Africa-specific starter culture development. This narrative review summarizes current knowledge of technologically-important microorganisms of African fermented dairy products (FDP) and raw milk, taking into consideration novel findings and taxonomy when re-analyzing data of 29 publications covering 25 products from 17 African countries. Technologically-important lactic acid bacteria such as Lactococcus lactis and Streptococcus infantarius subsp. infantarius (Sii), Lactobacillus spp. and yeasts predominated in raw milk and FDP across Africa. Re-analysis of data also suggests a much wider distribution of Sii and thus a potentially longer history of use than previously expected. Therefore, evaluating the role and safety of African Sii lineages is important when developing interventions and starter cultures for FDP in Africa to enhance food safety and food security. In-depth functional genomics, epidemiologic investigations and latest identification approaches coupled with stakeholder involvement will be required to evaluate the possibility of African Sii lineages as novel food-grade Streptococcus lineage. Copyright © 2017 The Authors. Published by

  12. Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast

    Directory of Open Access Journals (Sweden)

    Michael Lentz

    2015-10-01

    Full Text Available Brettanomyces yeasts are well-known as spoilage organisms in both the wine and beer industries, but also contribute important desirable characters to certain beer styles. These properties are mediated in large part by Brettanomyces’ metabolism of hydroxycinnamic acids (HCAs present in beverage raw materials. Here we compare growth inhibition by, and metabolism of, HCAs among commercial brewing strains and spoilage strains of B. bruxellensis and B. anomalus. These properties vary widely among the different strains tested and between the HCAs analyzed. Brewing strains showed more efficient metabolism of ferulic acid over p-coumaric acid, a trait not shared among the spoilage strains.

  13. Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast.

    Science.gov (United States)

    Lentz, Michael; Harris, Chad

    2015-10-15

    Brettanomyces yeasts are well-known as spoilage organisms in both the wine and beer industries, but also contribute important desirable characters to certain beer styles. These properties are mediated in large part by Brettanomyces ' metabolism of hydroxycinnamic acids (HCAs) present in beverage raw materials. Here we compare growth inhibition by, and metabolism of, HCAs among commercial brewing strains and spoilage strains of B. bruxellensis and B. anomalus . These properties vary widely among the different strains tested and between the HCAs analyzed. Brewing strains showed more efficient metabolism of ferulic acid over p -coumaric acid, a trait not shared among the spoilage strains.

  14. Transcriptomic analysis on the formation of the viable putative non-culturable state of beer-spoilage Lactobacillus acetotolerans

    OpenAIRE

    Junyan Liu; Yang Deng; Brian M. Peters; Lin Li; Bing Li; Lequn Chen; Zhenbo Xu; Mark E. Shirtliff

    2016-01-01

    Lactic acid bacteria (LAB) are the most common beer-spoilage bacteria regardless of beer type, and thus pose significant problems for the brewery industry. The aim of this study was to investigate the genetic mechanisms involved in the ability of the hard-to-culture beer-spoilage bacterium Lactobacillus acetotolerans to enter into the viable putative non-culturable (VPNC) state. A genome-wide transcriptional analysis of beer-spoilage L. acetotolerans strains BM-LA14526, BM-LA14527, and BM-LA1...

  15. Influence of some physical treatments and natural food preservatives on the diversity of microorganisms in certain Egyptian juices

    International Nuclear Information System (INIS)

    Abu El-Naga, M.N.Z.I.

    2009-01-01

    Foods begin to lose their quality from the moment they are harvested through changes resulting from physical, chemical, enzymatic, or microbiological reactions. Food preservation prevents deteriorative reaction, extending the shelf life and assuring its safety. Microorganisms and enzymes are the main agents responsible for food spoilages and therefore the targets of preservation techniques. The i deal m ethod of food preservation has the following characteristics: It improves shelf life and safety by inactivating spoilage and pathogenic microorganisms. It dose not leave residues. It is cheap and convenient to apply. It encounters no objection from consumers and legislators. One of the major advances in human history was the ability to preserve food. It was the perquisite to man setting down in one place instead of moving from place to place in the never ending hunt for fresh food. The earliest preservation technologies developed were drying, smoking, chilling and heating. The use of various compounds such as salts and spices to preserve food was also used in ancient times

  16. Culture-dependent and culture-independent assessment of spoilage community growth on VP lamb meat from packaging to past end of shelf-life.

    Science.gov (United States)

    Kaur, Mandeep; Shang, Hongshan; Tamplin, Mark; Ross, Tom; Bowman, John P

    2017-12-01

    Packaging and storage temperature are important factors that influence the shelf-life of vacuum packed (VP) meat. In this study the shelf-life of VP bone-in lamb hind shanks stored at 8 °C and -1.2 °C was determined in parallel to analyses of starting and eventual spoilage bacterial communities via Illumina MiSeq based 16S rRNA amplicon sequencing. The mean total viable counts (TVC) and lactic acid bacterial viable counts (LAB) were observed to increase to log 7.5 CFU/cm 2 and 7 CFU/cm 2 after 6 and 42 days at 8 °C and -1.2 °C and stayed stable until shelf-life termination after 13 and 124 days, respectively. The sequence data showed initial communities were patchily distributed and were mainly derived from skin microbiome taxa likely prevalent within the abattoir. A broad diversity of VP meat associated specific spoilage organisms (SSO) were comparatively abundant in this initial population. Overtime meat spoilage communities developed a distinctive and stable microbiome. At -1.2 °C SSO included mainly Carnobacterium, Yersinia and Clostridium spp. while at 8 °C SSO expanded to include Hafnia, Lactococcus, Providencia spp. Growth curves inferred from the sequence data after taking into account rRNA copy number suggested that SSO growth rates were consistent with overall growth rates determined from TVC and LAB data and are predictable. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

  17. 40 CFR 725.67 - Applications to exempt new microorganisms from this part.

    Science.gov (United States)

    2010-07-01

    ...) The effects of the new microorganism on health and the environment. (ii) The magnitude of exposure of human beings and the environment to the new microorganism. (iii) The benefits of the new microorganism... economic consequences of granting or denying the exemption, including effects on the national economy...

  18. Quantitative analyses of the bacterial microbiota of rearing environment, tilapia and common carp cultured in earthen ponds and inhibitory activity of its lactic acid bacteria on fish spoilage and pathogenic bacteria.

    Science.gov (United States)

    Kaktcham, Pierre Marie; Temgoua, Jules-Bocamdé; Ngoufack Zambou, François; Diaz-Ruiz, Gloria; Wacher, Carmen; Pérez-Chabela, María de Lourdes

    2017-02-01

    The present study aimed to evaluate the bacterial load of water, Nile Tilapia and common Carp intestines from earthen ponds, isolate lactic acid bacteria (LAB) and assess their antimicrobial activity against fish spoilage and pathogenic bacteria. Following enumeration and isolation of microorganisms the antimicrobial activity of the LAB isolates was evaluated. Taxonomic identification of selected antagonistic LAB strains was assessed, followed by partial characterisation of their antimicrobial metabolites. Results showed that high counts (>4 log c.f.u ml -1 or 8 log c.f.u g -1 ) of total aerobic bacteria were recorded in pond waters and fish intestines. The microbiota were also found to be dominated by Salmonella spp., Vibrio spp., Staphylococcus spp. and Escherichia coli. LAB isolates (5.60%) exhibited potent direct and extracellular antimicrobial activity against the host-derived and non host-derived spoilage and pathogenic bacteria. These antagonistic isolates were identified and Lactococcus lactis subsp. lactis was found as the predominant (42.85%) specie. The strains displayed the ability to produce lactic, acetic, butyric, propionic and valeric acids. Bacteriocin-like inhibitory substances with activity against Gram-positive and Gram-negative (Vibrio spp. and Pseudomonas aeruginosa) bacteria were produced by three L. lactis subsp. lactis strains. In this study, the LAB from the microbiota of fish and pond water showed potent antimicrobial activity against fish spoilage or pathogenic bacteria from the same host or ecological niche. The studied Cameroonian aquatic niche is an ideal source of antagonistic LAB that could be appropriate as new fish biopreservatives or disease control agents in aquaculture under tropical conditions in particular or worldwide in general.

  19. Antimicrobial Compounds from Marine Invertebrates-Derived Microorganisms.

    Science.gov (United States)

    Liu, Juan; Jung, Jee H; Liu, Yonghong

    2016-01-01

    It is known that marine invertebrates, including sponges, tunicates, cnidaria or mollusks, host affluent and various communities of symbiotic microorganisms. The microorganisms associated with the invertebrates metabolized various biologically active compounds, which could be an important resource for the discovery and development of potentially novel drugs. In this review, the new compounds with antimicrobial activity isolated from marine invertebrate-derived microorganisms in the last decade (2004-2014) will be presented, with focus on the relevant antimicrobial activities, origin of isolation, and information of strain species. New compounds without antimicrobial activity were not revealed.

  20. Draft genome sequence and annotation of Lactobacillus acetotolerans BM-LA14527, a beer-spoilage bacteria.

    Science.gov (United States)

    Liu, Junyan; Li, Lin; Peters, Brian M; Li, Bing; Deng, Yang; Xu, Zhenbo; Shirtliff, Mark E

    2016-09-01

    Lactobacillus acetotolerans is a hard-to-culture beer-spoilage bacterium capable of entering into the viable putative nonculturable (VPNC) state. As part of an initial strategy to investigate the phenotypic behavior of L. acetotolerans, draft genome sequencing was performed. Results demonstrated a total of 1824 predicted annotated genes, with several potential VPNC- and beer-spoilage-associated genes identified. Importantly, this is the first genome sequence of L. acetotolerans as beer-spoilage bacteria and it may aid in further analysis of L. acetotolerans and other beer-spoilage bacteria, with direct implications for food safety control in the beer brewing industry. © FEMS 2016. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  1. Selection of mesophilic microorganisms with biodesulfuration capacity

    International Nuclear Information System (INIS)

    Madero, A; Mogollon, L. I; Mora, A.L; Osorio, L.F

    1998-01-01

    The development of bio desulfurization (BDS) processes for hydrocarbons requires fast and reliable methods for the screening of microorganisms. This work shows the results of the screening process for indigenous Colombian strains with a BDS potential capacity. The main criteria for the screening were the qualitative and quantitative determination of 2-hydroxybiphenyl (2-HBP) as the typical metabolite of the 4S specific pathway. Microorganisms were cultured by two methodologies, A and B, using DBT as the model compound. The quantitative determination of metabolites was made by HPLC. Thirteen strains were evaluated, including the strain Rhodococcus rhodocrous IGTS8, by methods A and B. In method A, the inoculum was exposed to DBT since the beginning of the culture. Method B, employed two stages: (i) Growth period under limiting sulfur conditions, (ii) Transforming period, in which the pre-grown inoculum was exposed to the organic sulfur substrate. The culture of mesophilic microorganisms isolated by method B, served to find a mechanism for the organic sulfur metabolism, and the evaluation of the sulfur removal capability of five indigenous strains. In the cultures of these strains, 2- hydroxybiphenyl (2-HBP) was detected as a byproduct of DBT metabolism, both qualitatively and quantitatively

  2. Multiorganismal insects: diversity and function of resident microorganisms.

    Science.gov (United States)

    Douglas, Angela E

    2015-01-07

    All insects are colonized by microorganisms on the insect exoskeleton, in the gut and hemocoel, and within insect cells. The insect microbiota is generally different from microorganisms in the external environment, including ingested food. Specifically, certain microbial taxa are favored by the conditions and resources in the insect habitat, by their tolerance of insect immunity, and by specific mechanisms for their transmission. The resident microorganisms can promote insect fitness by contributing to nutrition, especially by providing essential amino acids, B vitamins, and, for fungal partners, sterols. Some microorganisms protect their insect hosts against pathogens, parasitoids, and other parasites by synthesizing specific toxins or modifying the insect immune system. Priorities for future research include elucidation of microbial contributions to detoxification, especially of plant allelochemicals in phytophagous insects, and resistance to pathogens; as well as their role in among-insect communication; and the potential value of manipulation of the microbiota to control insect pests.

  3. Broth and agar hop-gradient plates used to evaluate the beer-spoilage potential of Lactobacillus and Pediococcus isolates.

    Science.gov (United States)

    Haakensen, M; Schubert, A; Ziola, B

    2009-03-15

    Identification of the beer-spoilage Lactobacillus and Pediococcus bacteria has largely taken two approaches; identification of spoilage-associated genes or identification of specific species of bacteria regardless of ability to grow in beer. The problem with these two approaches is that they are either overly inclusive (i.e., detect all bacteria of a given species regardless of spoilage potential) or overly selective (i.e., rely upon individual, putative spoilage-associated genes). Our goal was to design a method to assess the ability of Lactobacillus and Pediococcus to spoil beer that is independent of speciation or genetic background. In searching for a method by which to differentiate between beer-spoilage bacteria and bacteria that cannot grow in beer, we explored the ability of lactobacilli and pediococci isolates to grow in the presence of varying concentrations of hop-compounds and ethanol in broth medium versus on agar medium. The best method for differentiating between bacteria that can grow in beer and bacteria that do not pose a threat as beer-spoilage organisms was found to be a hop-gradient agar plate containing ethanol. This hop-gradient agar plate technique provides a rapid and simple solution to the dilemma of assessing the ability of Lactobacillus and Pediococcus isolates to grow in beer, and provides new insights into the different strategies used by these bacteria to survive under the stringent conditions of beer.

  4. Mapping microbial ecosystems and spoilage-gene flow in breweries highlights patterns of contamination and resistance.

    Science.gov (United States)

    Bokulich, Nicholas A; Bergsveinson, Jordyn; Ziola, Barry; Mills, David A

    2015-03-10

    Distinct microbial ecosystems have evolved to meet the challenges of indoor environments, shaping the microbial communities that interact most with modern human activities. Microbial transmission in food-processing facilities has an enormous impact on the qualities and healthfulness of foods, beneficially or detrimentally interacting with food products. To explore modes of microbial transmission and spoilage-gene frequency in a commercial food-production scenario, we profiled hop-resistance gene frequencies and bacterial and fungal communities in a brewery. We employed a Bayesian approach for predicting routes of contamination, revealing critical control points for microbial management. Physically mapping microbial populations over time illustrates patterns of dispersal and identifies potential contaminant reservoirs within this environment. Habitual exposure to beer is associated with increased abundance of spoilage genes, predicting greater contamination risk. Elucidating the genetic landscapes of indoor environments poses important practical implications for food-production systems and these concepts are translatable to other built environments.

  5. Inhibitory Properties of Lactic Acid Bacteria against Moulds Associated with Spoilage of Bakery Products

    OpenAIRE

    I. A. Adesina; A. O. Ojokoh; D. J. Arotupin

    2017-01-01

    Aim: To evaluate the potentiality of LAB strains isolated from different fermented products to inhibit moulds associated with spoilage of bakery products. Methodology: Lactic acid bacterial (LAB) strains obtained from fermented products (“burukutu”, “pito”, yoghurt, and “iru”) were screened for antifungal activity against moulds (Aspergillus flavus, Aspergillus fumigatus, Aspergillus repens and Penicillium sp.) isolated from spoilt bakery products. Inhibitory activities of the lactic acid...

  6. Effect of microbial cell-free meat extract on the growth of spoilage bacteria.

    Science.gov (United States)

    Nychas, G-J E; Dourou, D; Skandamis, P; Koutsoumanis, K; Baranyi, J; Sofos, J

    2009-12-01

    This study examined the effect of microbial cell-free meat extract (CFME) derived from spoiled meat, in which quorum sensing (QS) compounds were present, on the growth kinetics (lag phase, and growth rate) of two spoilage bacteria, Pseudomonas fluorescens and Serratia marcescens. Aliquots of CFME from spoiled meat were transferred to Brain Heart Infusion broth inoculated with 10(3) CFU ml(-1) of 18 h cultures of Ps. fluorescens or Ser. marcescens, both fresh meat isolates; CFME derived from unspoiled fresh meat ('clean' meat) served as a control. Changes in impedance measurements were monitored for 48 h, and the detection time (Tdet) was recorded. It was found that in the absence of CFME containing QS compounds the Tdet was shorter (P meat. The rate of growth of Ps. fluorescens, recorded as the maximum slope rate of conductance changes (MSrCC), after Tdet, was higher (P meat. Similar results in MSrCC of impedance changes were obtained for Ser. marcescens. The study indicated that the growth rate (expressed in MSrCC units) of meat spoilage bacteria in vitro was enhanced in samples supplemented with CFME containing QS compounds compared to control samples (i.e., without CFME or with CFME from 'clean' meat). This behaviour may explain the dominant role of these two bacteria in the spoilage of meat. These results illustrate the potential effect of signalling compounds released during storage of meat on the behaviour of meat spoilage bacteria. Understanding such interactions may assist in the control of fresh meat quality and the extension of its shelf life.

  7. Effects of aqueous extract of Cinnamomum verum on growth of bread spoilage fungi

    OpenAIRE

    Monir Doudi; Mahbubeh Setorki; Zahra Rezayatmand

    2016-01-01

    Food waste has been identified as a considerable problem and bread is the most wasted food. This study aimed to evaluate In-vitro anti-fungal activity of cinnamon extract on bread spoilage fungi and to determine its anti-fungal effect in the bread slices. At first, the MIC and MFC values of the extract were determined against Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus, Penicillium chrysogenum, Penicillium notatum and Rhizopus oryzae. Then, Aspergillus sp was sele...

  8. Antibacterial Activity of Zataria multiflora Boiss Essential Oil against Some Fish Spoilage Bacteria

    Directory of Open Access Journals (Sweden)

    Mohammad Hashemi

    2017-09-01

    Full Text Available Background: The aim of this study was to investigate antimicrobial effect of Zataria multiflora Boiss essential oil (EO against six fish spoilage bacteria for evaluation of its potential utilization in the preservation of minimally processed fish products. Methods: Firstly, GC-MS analysis of the EO was performed to determine its chemical composition. Then, antibacterial effect of the EO in a range of 0.031 to 4 mg/ml was tested against different fish spoilage bacteria such as Aeromonas hydrophila, Pseudomonas aeruginosa, Pseudomonas fluorescens, Shewanella putrefaciens, Escherichia coli and Bacillus subtilis by broth microdilution method to determine minimum inhibitory (MIC and minimum bactericidal (MBC concentrations. Results: GC-MS results showed that phenolic components such as carvacrol (51.55% and thymol (25.49% were predominant constituents of the EO. Zataria multiflora Boiss EO exhibited strong antimicrobial activity against all tested bacteria. Shewanella Putrefaciens was the most sensitive bacteria with MBC value of 0. 5 mg/ml. Conclusion: According to the results, this EO could be used as an important natural alternative to prevent bacterial growth in food specially seafood products to preserve them against bacterial spoilage.

  9. Microorganisms .

    African Journals Online (AJOL)

    ) and heat/pH-shift treatments. This technique resulted in 47% enzyme yield with a purification fac- tor of 12. Technique II which involved two extraction steps by' aqueous two - phase system. (APS) coupled with UF resulted in 62 % enzyme ...

  10. Microorganism Utilization for Synthetic Milk

    Science.gov (United States)

    Morford, Megan A.; Khodadad, Christina L.; Caro, Janicce I.; Spencer, LaShelle E.; Richards, Jeffery T.; Strayer, Richard F.; Birmele, Michele N.; Wheeler, Raymond M.

    2014-01-01

    A desired architecture for long duration spaceflight, like aboard the International Space Station or for future missions to Mars, is to provide a supply of fresh food crops for the astronauts. However, some crops can create a high proportion of inedible plant waste. The main goal of the Synthetic Biology project, Cow in a Column, was to produce the components of milk (sugar, lipid, protein) from inedible plant waste by utilizing microorganisms (fungi, yeast, bacteria). Of particular interest was utilizing the valuable polysaccharide, cellulose, found in plant waste, to naturally fuel-through microorganism cellular metabolism- the creation of sugar (glucose), lipid (milk fat), and protein (casein) in order to produce a synthetic edible food product. Environmental conditions such as pH, temperature, carbon source, aeration, and choice microorganisms were optimized in the laboratory and the desired end-products, sugars and lipids, were analyzed. Trichoderma reesei, a known cellulolytic fungus, was utilized to drive the production of glucose, with the intent that the produced glucose would serve as the carbon source for milk fat production and be a substitute for the milk sugar lactose. Lipid production would be carried out by Rhodosporidium toruloides, yeast known to accumulate those lipids that are typically found in milk fat. Results showed that glucose and total lipid content were below what was expected during this phase of experimentation. In addition, individual analysis of six fatty acids revealed that the percentage of each fatty acid was lower than naturally produced bovine milk. Overall, this research indicates that microorganisms could be utilized to breakdown inedible solid waste to produce useable products. For future work, the production of the casein protein for milk would require the development of a genetically modified organism, which was beyond the scope of the original project. Additional trials would be needed to further refine the required

  11. Secondary metabolites from marine microorganisms.

    Science.gov (United States)

    Kelecom, Alphonse

    2002-03-01

    After 40 years of intensive research, chemistry of marine natural products has become a mature field. Since 1995, there are signals of decreased interest in the search of new metabolites from traditional sources such as macroalgae and octocorals, and the number of annual reports on marine sponges stabilized. On the contrary, metabolites from microorganisms is a rapidly growing field, due, at least in part, to the suspicion that a number of metabolites obtained from algae and invertebrates may be produced by associated microorganisms. Studies are concerned with bacteria and fungi, isolated from seawater, sediments, algae, fish and mainly from marine invertebrates such as sponges, mollusks, tunicates, coelenterates and crustaceans. Although it is still to early to define tendencies, it may be stated that the metabolites from microorganisms are in most cases quite different from those produced by the invertebrate hosts. Nitrogenated metabolites predominate over acetate derivatives, and terpenes are uncommon. Among the latter, sesquiterpenes, diterpenes and carotenes have been isolated; among nitrogenated metabolites, amides, cyclic peptides and indole alkaloids predominate.

  12. Secondary metabolites from marine microorganisms

    Directory of Open Access Journals (Sweden)

    KELECOM ALPHONSE

    2002-01-01

    Full Text Available After 40 years of intensive research, chemistry of marine natural products has become a mature field. Since 1995, there are signals of decreased interest in the search of new metabolites from traditional sources such as macroalgae and octocorals, and the number of annual reports on marine sponges stabilized. On the contrary, metabolites from microorganisms is a rapidly growing field, due, at least in part, to the suspicion that a number of metabolites obtained from algae and invertebrates may be produced by associated microorganisms. Studies are concerned with bacteria and fungi, isolated from seawater, sediments, algae, fish and mainly from marine invertebrates such as sponges, mollusks, tunicates, coelenterates and crustaceans. Although it is still to early to define tendencies, it may be stated that the metabolites from microorganisms are in most cases quite different from those produced by the invertebrate hosts. Nitrogenated metabolites predominate over acetate derivatives, and terpenes are uncommon. Among the latter, sesquiterpenes, diterpenes and carotenes have been isolated; among nitrogenated metabolites, amides, cyclic peptides and indole alkaloids predominate.

  13. PROBIOTICS BASED ON TRANSGENIC MICROORGANISMS

    Directory of Open Access Journals (Sweden)

    S. А. Starovoitova

    2012-02-01

    Full Text Available Modern tendencies of recombinant microorganisms creation for obtaining on their basis a new effective biopreparations (probiotics with wider spectrum of biological and therapeutic properties were considered. A lot of attention was focused on the main genera of perspective bacteria for creation of recombinant probiotics particularly: Lactococcus, Bifidobac terium,Bacillus, Escherichia. The main created Ukrainian and foreign gene-modified strains, that are widely used today in creation of effective recombinant biopreparations were characterized. Some fundamental directions and methods of gene-modified strains obtaining, which are used in getting effective biopreparations that used for therapy and prophylactic illness were reported, under which this group of pharmaceutical drugs were not used earlier. The safety matters of probiotics using on basis of genemodified strains were examined. Medical and veterinary biopreparations on basis of recombinant microorganisms could be used directly and effectively for therapy and prophylaxis of different illness, beginning from disbacteriosis up to cardiovascular diseases. It is related with some probiotic microorganisms ability for lowering of serum cholesterol at the host organism.

  14. Microorganisms as sources of oils

    Directory of Open Access Journals (Sweden)

    Thevenieau France

    2013-11-01

    Full Text Available A number of microorganism belonging to the genera of yeast, fungi, bacteria and microalgae have ability to accumulate substantial amounts of oil, sometimes up to an even in excess of 70% of their biomass weight under specific cultivation conditions. For nearly 100 years, the commercial opportunities of using microorganisms as sources of oils have been continuously examined. Although it was evident that microbial oils could never compete commercially with the major commodity plant oils, there were commercially opportunities for the production of some of the higher valued oils. Today, with the great progress of metabolic and genetic engineering, the developments are focus on the high value oils containing important polyunsaturated or specific fatty acids. Such oils have the potential to be used in different applications area as food, feed and oleochemistry. This review is covering the related researches about different oleaginous microorganisms for lipids production and microbial oils biosynthesis process. In add, the lipid metabolism, metabolic engineering strategies to increase lipid production and the economics of microbial oils production are introduced.

  15. Engineering photosynthesis in plants and synthetic microorganisms.

    Science.gov (United States)

    Maurino, Veronica G; Weber, Andreas P M

    2013-01-01

    Photosynthetic organisms, such as cyanobacteria, algae, and plants, sustain life on earth by converting light energy, water, and CO(2) into chemical energy. However, due to global change and a growing human population, arable land is becoming scarce and resources, including water and fertilizers, are becoming exhausted. It will therefore be crucial to design innovative strategies for sustainable plant production to maintain the food and energy bases of human civilization. Several different strategies for engineering improved photosynthesis in crop plants and introducing novel photosynthetic capacity into microorganisms have been reviewed.

  16. Study of benzoate, propionate, and sorbate salts as mould spoilage inhibitors on intermediate moisture bakery products of low pH (4.5-5.5).

    Science.gov (United States)

    Guynot, M E; Ramos, A J; Sanchis, V; Marín, S

    2005-05-25

    A hurdle technology approach has been applied to control common mold species causing spoilage of intermediate moisture bakery products (Eurotium spp., Aspergillus spp., and Penicillium corylophilum), growing on a fermented bakery product analogue (FBPA). The factors studied included a combination of different levels of weak acid preservatives (potassium sorbate, calcium propionate, and sodium benzoate; 0-0.3%), pH (4.5-5.5), and water activity (a(w); 0.80-0.90). Potassium sorbate was found to be the most effective in preventing fungal spoilage of this kind of products at the maximum concentration tested (0.3%) regardless of a(w). The same concentration of calcium propionate and sodium benzoate was effective only at low a(w) levels. On the other hand, potassium sorbate activity was slightly reduced at pH 5.5, the 0.3% being only effective at 0.80 a(w). These findings indicate that potassium sorbate may be a suitable preserving agent to inhibit deterioration of a FBPA of slightly acidic pH (near 4.5) by xerophilic fungi. Further studies have to be done in order to adjust the minimal inhibitory concentration necessary to obtain a product with the required shelf life.

  17. Transformation of the insecticide teflubenzuron by microorganisms

    NARCIS (Netherlands)

    Finkelstein, Z.I.; Baskunov, B.P.; Rietjens, I.M.C.M.; Boersma, M.G.; Vervoort, J.; Golovleva, L.A.

    2001-01-01

    Transformation of teflubenzuron, the active component in the insecticide commercialized as Nomolt, by soil microorganisms was studied. It was shown that microorganisms, belonging to Bacillus, Alcaligenes, Pseudomonas and Acinetobacter genera are capable to perform the hydrolytic cleavage of the

  18. Reducing the bloater spoilage incidence in fermented green olives during storage

    Directory of Open Access Journals (Sweden)

    Brito, D.

    2002-09-01

    Full Text Available Fermented green olives of the variety “Picholine” were brined in 5% NaCl solutions, which were adjusted to pH 4.00 and 5.00 with lactic acid. Potassium sorbate was added to the brine at 0.05 % and the assays were inoculated with Lactobacillus plantarum strain I159, and Pichia anomala strains S18 from our collection. The pH values and microbial counts including Gram negative bacteria, yeasts and moulds, and lactic acid bacteria were followed during 6 months of storage. Results showed that even if the olives were inoculated with a high gas producing yeast (P. anomala S18, the attack of the fruits by the “bloater” spoilage was drastically reduced in the assays adjusted to pH4, added with potassium sorbate and inoculated with L. plantarum, without affecting the organoleptic characteristics of the product.Aceitunas verdes fermentadas de la variedad Picholine fueron colocadas en soluciones de salmuera al 5% en NaCl, ajustando el pH a 4,00 y 5,00 con ácido láctico. Se agregó sorbato potásico a la salmuera a una concentración del 0,05% y las muestras se inocularon con cepas de Lactobacllius plantarum I159 y Pichia anomala S18 de nuestra procedencia. Los valores del pH y el recuento microbiano incluyendo a las bacterias Gram-negativas, levaduras y mohos y bacterias del ácido láctico se siguieron durante los seis meses de almacenamiento. Los resultados mostraron que incluso inoculando las aceitunas con la levadura (P. anomala S18, productora de alta cantidad de gas, el ataque de los frutos por el alambrado se redujo drásticamente en las muestras ajustadas a pH4, a las que se añadió sorbato potásico e inoculó con Lactobacllius plantarum, sin verse afectadas las características organolépticas del producto.

  19. 40 CFR 725.85 - Microorganism identity.

    Science.gov (United States)

    2010-07-01

    ... 40 Protection of Environment 30 2010-07-01 2010-07-01 false Microorganism identity. 725.85 Section... to Information § 725.85 Microorganism identity. (a) Claims applicable to the period prior to... specific microorganism identity at the time of submission of the information. This claim will apply only to...

  20. Effects of Atrazine on Soil Microorganisms

    Directory of Open Access Journals (Sweden)

    Ljiljana Radivojević

    2006-01-01

    Full Text Available Effects of the herbicide atrazine on soil microorganisms was investigated. Trials were set up in laboratory, on a clay loam soil. Atrazine was applied at 8.0, 40.0 and 80.0 mg/kg soil rates. The abundance of total microorganisms, fungi, actinomycetes, cellulolytic microorganisms and amino-heterotrophs was recorded. Soil samples were collected 1, 7, 14, 21, 30 and 60 days after atrazine treatment for microbiological analyses.The results showed that the intensity of atrazine effect on soil microorganisms depended on treatment rate, exposure time and group of microorganisms. Atrazine had an inhibiting effect on cellulolytic microorganisms and amino-heterotrophs. Initially, it inhibited fungiand actinomycetes but its effect turned into a stimulating one once a population recovered. Atrazine had a stimulating effect on total abundance of microorganisms.

  1. Role of plasmids in Lactobacillus brevis BSO 464 hop tolerance and beer spoilage.

    Science.gov (United States)

    Bergsveinson, Jordyn; Baecker, Nina; Pittet, Vanessa; Ziola, Barry

    2015-02-01

    Specific isolates of lactic acid bacteria (LAB) can grow in the harsh beer environment, thus posing a threat to brew quality and the economic success of breweries worldwide. Plasmid-localized genes, such as horA, horC, and hitA, have been suggested to confer hop tolerance, a trait required for LAB survival in beer. The presence and expression of these genes among LAB, however, do not universally correlate with the ability to grow in beer. Genome sequencing of the virulent beer spoilage organism Lactobacillus brevis BSO 464 revealed the presence of eight plasmids, with plasmids 1, 2, and 3 containing horA, horC, and hitA, respectively. To investigate the roles that these and the other five plasmids play in L. brevis BSO 464 growth in beer, plasmid curing with novobiocin was used to derive 10 plasmid variants. Multiplex PCRs were utilized to determine the presence or absence of each plasmid, and how plasmid loss affected hop tolerance and growth in degassed (noncarbonated) beer was assessed. Loss of three of the eight plasmids was found to affect hop tolerance and growth in beer. Loss of plasmid 2 (horC and 28 other genes) had the most dramatic effect, with loss of plasmid 4 (120 genes) and plasmid 8 (47 genes) having significant, but smaller, impacts. These results support the contention that genes on mobile genetic elements are essential for bacterial growth in beer and that beer spoilage ability is not dependent solely on the three previously described hop tolerance genes or on the chromosome of a beer spoilage LAB isolate.

  2. Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.

    Science.gov (United States)

    Axel, Claudia; Zannini, Emanuele; Arendt, Elke K

    2017-11-02

    Microbial spoilage of bread and the consequent waste problem causes large economic losses for both the bakery industry and the consumer. Furthermore the presence of mycotoxins due to fungal contamination in cereals and cereal products remains a significant issue. The use of conventional chemical preservatives has several drawbacks, necessitating the development of clean-label alternatives. In this review, we describe current research aiming to extend the shelf life of bread through the use of more consumer friendly and ecologically sustainable preservation techniques as alternatives to chemical additives. Studies on the in situ-production/-expression of antifungal compounds are presented, with special attention given to recent developments over the past decade. Sourdough fermented with antifungal strains of lactic acid bacteria (LAB) is an area of increasing focus and serves as a high-potential biological ingredient to produce gluten-containing and gluten-free breads with improved nutritional value, quality and safety due to shelf-life extension, and is in-line with consumer's demands for more products containing less additives. Other alternative biopreservation techniques include the utilization of antifungal peptides, ethanol and plant extracts. These can be added to bread formulations or incorporated in antimicrobial films for active packaging (AP) of bread. This review outlines recent progress that has been made in the area of bread biopreservation and future perspectives in this important area.

  3. Combination treatment of gamma radiation and paraben in controlling spoilage of poultry meat

    International Nuclear Information System (INIS)

    Shiralkar, N.D.; Rege, D.V.

    1977-01-01

    With a view of controlling spoilage, combination treatment of poultry meat with gamma radiation and a chemical preservative has been investigated. Raw poultry pieces of about 25 g. weight were dipped in 0.1% propyl-paraben solution for two hours and were given a 0.1 Mrad dose from 60 Co gamma radiation. It was found that paraben was not affected by irradiation. The flavour evaluation scores indicated the shelf-life of poultry meat was prolonged by a couple of days as compared to untreated controls in refrigerated storage. (M.G.B.)

  4. The use of chitooligosaccharide in beer brewing for protection against beer-spoilage bacteria and its influence on beer performance.

    Science.gov (United States)

    Zhao, Xue; Yu, Zhimin; Wang, Ting; Guo, Xuan; Luan, Jing; Sun, Yumei; Li, Xianzhen

    2016-04-01

    To identify a biological preservative that can protect beer from microbial contamination, which often results in the production of turbidity and off-flavor. The antimicrobial activity of a chitooligosaccharide against beer-spoilage bacteria and its effect on the fermentation performance of brewer's yeast was studied. Chitooligosaccharide with an average 2 kDa molecular weight was the best at inhibiting all tested beer-spoilage bacteria. The application of chitooligosaccharide in the brewing process did not influence the fermentation of brewer's yeast. The change in beer performance induced by the contamination of Lactobacillus brevis could be effectively controlled by application of chitooligosaccharide in the beer brewing process. The experimental data suggested that chitooligosaccharide should be an excellent preservative to inhibit beer-spoilage bacteria in the brewing process and in the end product.

  5. 2.3. Global-scale atmospheric dispersion of microorganisms

    Science.gov (United States)

    Griffin, Dale W.; Gonzalez-Martin, Cristina; Hoose, C.; Smith, D.J.; Delort, Anne-Marie; Amato, Pierre

    2018-01-01

    This chapter addresses long-range dispersion and the survival of microorganisms across a wide range of altitudes in Earth's atmosphere. Topics include mechanisms of dispersion, survivability of microorganisms known to be associated with long-range transport, natural and artificial sources of bioaerosols, residence time estimation through the use of proxy aerosols, transport and emission models, and monitoring assays (both culture and molecular based). We conclude with a discussion of the known limits for Earth's biosphere boundary, relating aerobiology studies to planetary exploration given the large degree of overlapping requirements for in situ studies (including low biomass life detection and contamination control).

  6. The viable but nonculturable state induction and genomic analyses of Lactobacillus casei BM-LC14617, a beer-spoilage bacterium.

    Science.gov (United States)

    Liu, Junyan; Li, Lin; Peters, Brian M; Li, Bing; Chen, Lequn; Deng, Yang; Xu, Zhenbo; Shirtliff, Mark E

    2017-10-01

    This study aimed to investigate the viable but nonculturable (VBNC) state and genomic features of a beer-spoilage strain, Lactobacillus caseiBM-LC14617. Induction on the VBNC state of L. casei strain BM-LC14617 was conducted by both low-temperature storage and continuous passage in beer, and formation of VBNC state was detected after 196 ± 3.3 days and 32 ± 1.6 subcultures, respectively. Resuscitation of VBNC cells was successfully induced by addition of catalase, and culturable, VBNC, and resuscitated cells shared similar beer-spoilage capability. Whole genome sequencing was performed, and out of a total of 3,964 predicted genes, several potential VBNC and beer-spoilage-associated genes were identified. L. casei is capable of entering into and resuscitating from the VBNC state and possesses beer-spoilage capability. The genomic characterization yield insightful elucidation of VBNC state for L. casei. This study represents the first evidence on VBNC state induction of L. casei and beer-spoilage capability of VBNC and resuscitated cells. Also, this is the first genomic characterization of L. casei as a beer-spoilage bacterium. The current study may aid in further study on L. casei and other beer-spoilage bacteria, and guide the prevention and control of beer spoilage. © 2017 The Authors. MicrobiologyOpen published by John Wiley & Sons Ltd.

  7. Study of radioresistance of microorganisms

    International Nuclear Information System (INIS)

    Olbrichova, D.

    1983-01-01

    Strain radiosensitivity was evaluated on the basis of the determination of inactivation curve parameters and the determination of the D 10 value. The course of curves was investigated for two 60 Co sources, RCHM-gamma-20 (USSR) with an activity of 2.54x10 14 Bq and AECL (type J-6000, Canada) with an activity of 4.92x10 16 Bq. The curve parameters were determined for microorganisms in buffer medium and for cultures in dehydrated condition. Coccus germs were irradiated with doses of 1, 2, 3, 4, 5 and 6 kGy and aerobic sporulates with doses of 3, 6, 9, 12 and 15 kGy. For comparing the resistance of isolated strains the t-test was used. The most resistant of the isolated strains were Bacillus cereus, Bacillus subtilis, Bacillus pumilus and Bacillus megatherium. (E.S.)

  8. Functional Basis of Microorganism Classification.

    Science.gov (United States)

    Zhu, Chengsheng; Delmont, Tom O; Vogel, Timothy M; Bromberg, Yana

    2015-08-01

    Correctly identifying nearest "neighbors" of a given microorganism is important in industrial and clinical applications where close relationships imply similar treatment. Microbial classification based on similarity of physiological and genetic organism traits (polyphasic similarity) is experimentally difficult and, arguably, subjective. Evolutionary relatedness, inferred from phylogenetic markers, facilitates classification but does not guarantee functional identity between members of the same taxon or lack of similarity between different taxa. Using over thirteen hundred sequenced bacterial genomes, we built a novel function-based microorganism classification scheme, functional-repertoire similarity-based organism network (FuSiON; flattened to fusion). Our scheme is phenetic, based on a network of quantitatively defined organism relationships across the known prokaryotic space. It correlates significantly with the current taxonomy, but the observed discrepancies reveal both (1) the inconsistency of functional diversity levels among different taxa and (2) an (unsurprising) bias towards prioritizing, for classification purposes, relatively minor traits of particular interest to humans. Our dynamic network-based organism classification is independent of the arbitrary pairwise organism similarity cut-offs traditionally applied to establish taxonomic identity. Instead, it reveals natural, functionally defined organism groupings and is thus robust in handling organism diversity. Additionally, fusion can use organism meta-data to highlight the specific environmental factors that drive microbial diversification. Our approach provides a complementary view to cladistic assignments and holds important clues for further exploration of microbial lifestyles. Fusion is a more practical fit for biomedical, industrial, and ecological applications, as many of these rely on understanding the functional capabilities of the microbes in their environment and are less concerned with

  9. Functional Basis of Microorganism Classification

    Science.gov (United States)

    Zhu, Chengsheng; Delmont, Tom O.; Vogel, Timothy M.; Bromberg, Yana

    2015-01-01

    Correctly identifying nearest “neighbors” of a given microorganism is important in industrial and clinical applications where close relationships imply similar treatment. Microbial classification based on similarity of physiological and genetic organism traits (polyphasic similarity) is experimentally difficult and, arguably, subjective. Evolutionary relatedness, inferred from phylogenetic markers, facilitates classification but does not guarantee functional identity between members of the same taxon or lack of similarity between different taxa. Using over thirteen hundred sequenced bacterial genomes, we built a novel function-based microorganism classification scheme, functional-repertoire similarity-based organism network (FuSiON; flattened to fusion). Our scheme is phenetic, based on a network of quantitatively defined organism relationships across the known prokaryotic space. It correlates significantly with the current taxonomy, but the observed discrepancies reveal both (1) the inconsistency of functional diversity levels among different taxa and (2) an (unsurprising) bias towards prioritizing, for classification purposes, relatively minor traits of particular interest to humans. Our dynamic network-based organism classification is independent of the arbitrary pairwise organism similarity cut-offs traditionally applied to establish taxonomic identity. Instead, it reveals natural, functionally defined organism groupings and is thus robust in handling organism diversity. Additionally, fusion can use organism meta-data to highlight the specific environmental factors that drive microbial diversification. Our approach provides a complementary view to cladistic assignments and holds important clues for further exploration of microbial lifestyles. Fusion is a more practical fit for biomedical, industrial, and ecological applications, as many of these rely on understanding the functional capabilities of the microbes in their environment and are less concerned

  10. Risk assessment of fungal spoilage: A case study of Aspergillus niger on yogurt.

    Science.gov (United States)

    Gougouli, Maria; Koutsoumanis, Konstantinos P

    2017-08-01

    A quantitative risk assessment model of yogurt spoilage by Aspergillus niger was developed based on a stochastic modeling approach for mycelium growth by taking into account the important sources of variability such as time-temperature conditions during the different stages of chill chain and individual spore behavior. Input parameters were fitted to the appropriate distributions and A. niger colony's diameter at each stage of the chill chain was estimated using Monte Carlo simulation. By combining the output of the growth model with the fungus prevalence, that can be estimated by the industry using challenge tests, the risk of spoilage translated to number of yogurt cups in which a visible mycelium of A. niger is being formed at the time of consumption was assessed. The risk assessment output showed that for a batch of 100,000 cups in which the percentage of contaminated cups with A. niger was 1% the predicted numbers (median (5 th , 95 th percentiles)) of the cups with a visible mycelium at consumption time were 8 (5, 14). For higher percentages of 3, 5 and 10 the predicted numbers (median (5 th , 95 th percentiles)) of the spoiled cups at consumption time were estimated to be 24 (16, 35), 39 (29, 52) and 80 (64, 94), respectively. The developed model can lead to a more effective risk-based quality management of yogurt and support the decision making in yogurt production. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages.

    Science.gov (United States)

    Lozano-Ojalvo, Daniel; Rodríguez, Alicia; Cordero, Mirian; Bernáldez, Victoria; Reyes-Prieto, Mariana; Córdoba, Juan J

    2015-02-01

    Moulds responsible for black spot spoilage of dry-cured fermented sausages were characterised. For this purpose, samples were taken from those dry-cured fermented sausages which showed black spot alteration. Most of the mould strains were first tentatively identified as Penicillium spp. due to their morphological characteristics in different culture conditions, with one strain as Cladosporium sp. The Cladosporium strain was the only one which provoked blackening in culture media. This strain was further characterised by sequencing of ITS1-5.8S-ITS2 rRNA and β-tubulin genes. This mould strain was able to reproduce black spot formation in dry-cured fermented sausage 'salchichón' throughout the ripening process. In addition, a specific and sensitive real-time PCR method was also developed to detect Cladosporium oxysporum responsible for the black spot formation in sausages. This method could be of great interest for the meat industry to detect samples contaminated with this mould before spoilage of product avoiding economic losses for this sector.

  12. Biosurfactants Produced by Marine Microorganisms with Therapeutic Applications.

    Science.gov (United States)

    Gudiña, Eduardo J; Teixeira, José A; Rodrigues, Lígia R

    2016-02-18

    Marine microorganisms possess unique metabolic and physiological features and are an important source of new biomolecules, such as biosurfactants. Some of these surface-active compounds synthesized by marine microorganisms exhibit antimicrobial, anti-adhesive and anti-biofilm activity against a broad spectrum of human pathogens (including multi-drug resistant pathogens), and could be used instead of existing drugs to treat infections caused by them. In other cases, these biosurfactants show anti-cancer activity, which could be envisaged as an alternative to conventional therapies. However, marine biosurfactants have not been widely explored, mainly due to the difficulties associated with the isolation and growth of their producing microorganisms. Culture-independent techniques (metagenomics) constitute a promising approach to study the genetic resources of otherwise inaccessible marine microorganisms without the requirement of culturing them, and can contribute to the discovery of novel biosurfactants with significant biological activities. This paper reviews the most relevant biosurfactants produced by marine microorganisms with potential therapeutic applications and discusses future perspectives and opportunities to discover novel molecules from marine environments.

  13. Biosurfactants Produced by Marine Microorganisms with Therapeutic Applications

    Directory of Open Access Journals (Sweden)

    Eduardo J. Gudiña

    2016-02-01

    Full Text Available Marine microorganisms possess unique metabolic and physiological features and are an important source of new biomolecules, such as biosurfactants. Some of these surface-active compounds synthesized by marine microorganisms exhibit antimicrobial, anti-adhesive and anti-biofilm activity against a broad spectrum of human pathogens (including multi-drug resistant pathogens, and could be used instead of existing drugs to treat infections caused by them. In other cases, these biosurfactants show anti-cancer activity, which could be envisaged as an alternative to conventional therapies. However, marine biosurfactants have not been widely explored, mainly due to the difficulties associated with the isolation and growth of their producing microorganisms. Culture-independent techniques (metagenomics constitute a promising approach to study the genetic resources of otherwise inaccessible marine microorganisms without the requirement of culturing them, and can contribute to the discovery of novel biosurfactants with significant biological activities. This paper reviews the most relevant biosurfactants produced by marine microorganisms with potential therapeutic applications and discusses future perspectives and opportunities to discover novel molecules from marine environments.

  14. Mini-review: Inhibition of biofouling by marine microorganisms.

    Science.gov (United States)

    Dobretsov, Sergey; Abed, Raeid M M; Teplitski, Max

    2013-01-01

    Any natural or artificial substratum exposed to seawater is quickly fouled by marine microorganisms and later by macrofouling species. Microfouling organisms on the surface of a substratum form heterogenic biofilms, which are composed of multiple species of heterotrophic bacteria, cyanobacteria, diatoms, protozoa and fungi. Biofilms on artificial structures create serious problems for industries worldwide, with effects including an increase in drag force and metal corrosion as well as a reduction in heat transfer efficiency. Additionally, microorganisms produce chemical compounds that may induce or inhibit settlement and growth of other fouling organisms. Since the last review by the first author on inhibition of biofouling by marine microbes in 2006, significant progress has been made in the field. Several antimicrobial, antialgal and antilarval compounds have been isolated from heterotrophic marine bacteria, cyanobacteria and fungi. Some of these compounds have multiple bioactivities. Microorganisms are able to disrupt biofilms by inhibition of bacterial signalling and production of enzymes that degrade bacterial signals and polymers. Epibiotic microorganisms associated with marine algae and invertebrates have a high antifouling (AF) potential, which can be used to solve biofouling problems in industry. However, more information about the production of AF compounds by marine microorganisms in situ and their mechanisms of action needs to be obtained. This review focuses on the AF activity of marine heterotrophic bacteria, cyanobacteria and fungi and covers publications from 2006 up to the end of 2012.

  15. Influence of some physical treatments and natural food preservatives on the diversity of microorganisms in certain egyptian juices

    International Nuclear Information System (INIS)

    Abu El-Naga, M.N.Z.I.

    2009-01-01

    Foods begin to lose their quality from the moment they are harvested.Microorganisms are the main agents responsible for food spoilages . Food preservation prevents deteriorative reaction, extending the shelf life and assuring its safety. The uses of chemical preservatives have harmful effects in long term application. So, the purpose of this article is to use the natural treatments instead of chemical preservatives or application of high temperature which cause losses of some essential nutrients of the juice. In this study the following treatments were investigated: 1. Gamma irradiation . the lethal effect of ionizing radiation on the microorganisms is primarily due to DNA damage, which destroys the reproductive capabilities and other functions of the cell. 2. Pasteurized temperatures(90 degree c).Heat can damage protein, lipids, and nucleic acids of microorganisms and destabilize their membranes.3.The natural preservatives : nisin, citric acid, lactic acid, cinnamon, combination treatments : it was performed between the previous treatments.The best results obtained from our experiments for preserving the fruit juice were performed by combing the pasteurized temperature 90 degree C for 30 sec with gamma irradiation (0.2 K Gy). Or using 200 μg/ml of nisin in combination with 2% (w/v) of citric acid and pasteurized temperature 90 degree C for 30 sec.

  16. Biotechnologies for Marine Oil Spill Cleanup: Indissoluble Ties with Microorganisms

    KAUST Repository

    Mapelli, Francesca; Scoma, Alberto; Michoud, Gregoire; Aulenta, Federico; Boon, Nico; Borin, Sara; Kalogerakis, Nicolas; Daffonchio, Daniele

    2017-01-01

    The ubiquitous exploitation of petroleum hydrocarbons (HCs) has been accompanied by accidental spills and chronic pollution in marine ecosystems, including the deep ocean. Physicochemical technologies are available for oil spill cleanup, but HCs must ultimately be mineralized by microorganisms. How environmental factors drive the assembly and activity of HC-degrading microbial communities remains unknown, limiting our capacity to integrate microorganism-based cleanup strategies with current physicochemical remediation technologies. In this review, we summarize recent findings about microbial physiology, metabolism and ecology and describe how microbes can be exploited to create improved biotechnological solutions to clean up marine surface and deep waters, sediments and beaches.

  17. Biotechnologies for Marine Oil Spill Cleanup: Indissoluble Ties with Microorganisms

    KAUST Repository

    Mapelli, Francesca

    2017-05-13

    The ubiquitous exploitation of petroleum hydrocarbons (HCs) has been accompanied by accidental spills and chronic pollution in marine ecosystems, including the deep ocean. Physicochemical technologies are available for oil spill cleanup, but HCs must ultimately be mineralized by microorganisms. How environmental factors drive the assembly and activity of HC-degrading microbial communities remains unknown, limiting our capacity to integrate microorganism-based cleanup strategies with current physicochemical remediation technologies. In this review, we summarize recent findings about microbial physiology, metabolism and ecology and describe how microbes can be exploited to create improved biotechnological solutions to clean up marine surface and deep waters, sediments and beaches.

  18. Microscale interactions between earthworms and microorganisms: a review

    Directory of Open Access Journals (Sweden)

    Zirbes, L.

    2012-01-01

    Full Text Available Microorganisms are well adapted to their soil microhabitat where they live together in consortia, interacting with other living members, including earthworms. This literature review consists of four sections that focus on microscale interactions between earthworms and microorganisms. The first part is devoted to nephridia symbiosis. Recent discoveries show that Verminephrobacter spp. is present as a symbiont in earthworm nephridia. The second section deals with earthworm food preference and focuses on the major hypotheses of foraging strategies. The third section presents evidence of gut symbionts and highlights the need for additional studies in this field. The last section of this review explains why microorganism activities are enhanced in burrows and casts of earthworms.

  19. Spoilage Science

    Science.gov (United States)

    Science and Children, 2005

    2005-01-01

    Have you ever tucked away a piece of fruit for later and returned to find it past its prime? Or found some leftovers that had outlived their welcome in the refrigerator? Whether it's fresh or processed, all food eventually spoils. Methods such as freezing, canning, and the use of preservatives lengthen the lifespan of foods, and we--and the modern…

  20. Complete genome sequences of two strains of the meat spoilage bacterium Brochothrix thermosphacta isolated from ground chicken

    Science.gov (United States)

    Brochothrix thermosphacta is an important meat spoilage bacterium. Here we report the genome sequences of two strains of B. thermosphacta isolated from ground chicken. The genome sequences were determined using long-read PacBio single-molecule real-time (SMRT©) technology and are the first complete ...

  1. Transcriptomic analysis on the formation of the viable putative non-culturable state of beer-spoilage Lactobacillus acetotolerans.

    Science.gov (United States)

    Liu, Junyan; Deng, Yang; Peters, Brian M; Li, Lin; Li, Bing; Chen, Lequn; Xu, Zhenbo; Shirtliff, Mark E

    2016-11-07

    Lactic acid bacteria (LAB) are the most common beer-spoilage bacteria regardless of beer type, and thus pose significant problems for the brewery industry. The aim of this study was to investigate the genetic mechanisms involved in the ability of the hard-to-culture beer-spoilage bacterium Lactobacillus acetotolerans to enter into the viable putative non-culturable (VPNC) state. A genome-wide transcriptional analysis of beer-spoilage L. acetotolerans strains BM-LA14526, BM-LA14527, and BM-LA14528 under normal, mid-term and VPNC states were performed using RNA-sequencing (RNA-seq) and further bioinformatics analyses. GO function, COG category, and KEGG pathway enrichment analysis were conducted to investigate functional and related metabolic pathways of the differentially expressed genes. Functional and pathway enrichment analysis indicated that heightened stress response and reduction in genes associated with transport, metabolic process, and enzyme activity might play important roles in the formation of the VPNC state. This is the first transcriptomic analysis on the formation of the VPNC state of beer spoilage L. acetotolerans.

  2. Microbial Profile of Soil-Free versus In-Soil Grown Lettuce and Intervention Methodologies to Combat Pathogen Surrogates and Spoilage Microorganisms on Lettuce

    OpenAIRE

    Sirsat, Sujata A.; Neal, Jack A.

    2013-01-01

    Aquaponics is an effective method to practice sustainable agriculture and is gaining popularity in the US; however, the microbial safety of aquaponically grown produce needs to be ascertained. Aquaponics is a unique marriage of fish production and soil-free produce (e.g., leafy greens) production. Fish are raised in fresh water tanks that are connected to water filled beds where fruits and vegetables are grown. The fish bi-products create nutrient-rich water that provides the key elements for...

  3. Effective Microorganisms: Myth or reality?

    Directory of Open Access Journals (Sweden)

    Aníbal F. Cóndor_Golec

    2013-04-01

    Full Text Available Th e increase in population has lead to intensifi cation of agricultural systems. Due to the use of pesticides the productivity of agricultural systems has increased but environmental deterioration and unsustainable systems are the consequences of these ways of management. Th e environmentally friendly Eff ective Microorganisms (EM technology claims an enormous amount of benefi ts (claimed by the companies. Th e use of EM as an addictive to manure or as a spray directly in the fi elds may increase the microfauna diversity of the soil and many benefi ts are derived from that increase. It seems that suffi cient information is available about this new technology. Th e aim of this project is to make an analysis of the literature about EM and answer the following questions: 1 how much is known about EM?, 2 how much research is done on EM?, 3 what are the principals of EM?, what are the socio-economic implications of EM?. We want to answer these questions in order to publish the facts about EM and its socio-economic implications.

  4. Systems Biology of Industrial Microorganisms

    Science.gov (United States)

    Papini, Marta; Salazar, Margarita; Nielsen, Jens

    The field of industrial biotechnology is expanding rapidly as the chemical industry is looking towards more sustainable production of chemicals that can be used as fuels or building blocks for production of solvents and materials. In connection with the development of sustainable bioprocesses, it is a major challenge to design and develop efficient cell factories that can ensure cost efficient conversion of the raw material into the chemical of interest. This is achieved through metabolic engineering, where the metabolism of the cell factory is engineered such that there is an efficient conversion of sugars, the typical raw materials in the fermentation industry, into the desired product. However, engineering of cellular metabolism is often challenging due to the complex regulation that has evolved in connection with adaptation of the different microorganisms to their ecological niches. In order to map these regulatory structures and further de-regulate them, as well as identify ingenious metabolic engineering strategies that full-fill mass balance constraints, tools from systems biology can be applied. This involves both high-throughput analysis tools like transcriptome, proteome and metabolome analysis, as well as the use of mathematical modeling to simulate the phenotypes resulting from the different metabolic engineering strategies. It is in fact expected that systems biology may substantially improve the process of cell factory development, and we therefore propose the term Industrial Systems Biology for how systems biology will enhance the development of industrial biotechnology for sustainable chemical production.

  5. Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef.

    Science.gov (United States)

    Ercolini, Danilo; Russo, Federica; Nasi, Antonella; Ferranti, Pasquale; Villani, Francesco

    2009-04-01

    Mesophilic and psychrotrophic populations from refrigerated meat were identified in this study, and the spoilage potential of microbial isolates in packaged beef was evaluated by analyzing the release of volatile organic compounds (VOC) by gas chromatography-mass spectrometry (GC/MS). Fifty mesophilic and twenty-nine psychrotrophic isolates were analyzed by random amplified polymorphic DNA-PCR, and representative strains were identified by 16S rRNA gene sequencing. Carnobacterium maltaromaticum and C. divergens were the species most frequently found in both mesophilic and psychrotrophic populations. Acinetobacter baumannii, Buttiauxella spp. and Serratia spp. were identified among the mesophilic isolates, while Pseudomonas spp. were commonly identified among the psychrotrophs. The isolates were further characterized for their growth at different temperatures and their proteolytic activity in vitro on meat proteins extracts at 7 degrees C. Selected proteolytic strains of Serratia proteamaculans, Pseudomonas fragi, and C. maltaromaticum were used to examine their spoilage potential in situ. Single strains of these species and mixtures of these strains were used to contaminate beef chops that were packed and stored at 7 degrees C. At time intervals up to 1 month, viable counts were determined, and VOC were identified by GC/MS. Generally, the VOC concentrations went to increase during the storage of the contaminated meats, and the profiles of the analyzed meat changed dramatically depending on the contaminating microbial species. About 100 volatiles were identified in the different contaminated samples. Among the detected volatiles, some specific molecules were identified only when the meat was contaminated by a specific microbial species. Compounds such as 2-ethyl-1-hexanol, 2-buten-1-ol, 2-hexyl-1-octanol, 2-nonanone, and 2-ethylhexanal were detectable only for C. maltaromaticum, which also produced the highest number of aldehydes, lactones, and sulfur compounds. The

  6. Method and apparatus for detecting micro-organisms

    International Nuclear Information System (INIS)

    Mirsky, J.

    1976-01-01

    A method and apparatus is described for determining the presence and quantity of microorganisms, such as bacteria, fungi and yeast, in a given sample. The apparatus includes two sealed containers, a portion of which may be penetrated by a sharp instrument, as for example, glass vials with flexible septum tops. One container includes a radioactive nutrient medium which is capable of supporting the life process of the microorganism whose presence is being tested. The second container includes a liquid scintillation solution which absorbs the product of metabolism of the organisms. The sample is introduced into the first sealed container, for example, by means of a standard syringe. Any microorganisms present will consume the radioactive nutrient and as a result produce radioactive waste. Means are then applied to penetrate the containers and allow the flow of the radioactive metabolic product from the first container to the second container while preventing any contamination from the ambient. The liquid scintillation solution will emit light in proportion to the amount of the product of metabolism collected from the first container. This light may be detected by standard liquid scintillation counters, thus providing a qualitative and quantitative measure of the microorganism in the tested sample

  7. Biofouling of marbles by oxygenic photosynthetic microorganisms.

    Science.gov (United States)

    Karaca, Zeki; Öztürk, Ayten; Çolak, Emel

    2015-08-01

    Phototrophic microorganisms disfigure the surfaces of different types of stone. Stone structure is damaged by the activity of photoautotrophic and other microorganisms. However, to date few, investigations have been undertaken into the relationship between microorganisms and the properties of different types of marble. In this study, biological activity of photoautotrophic microorganisms on three types of marble (Yatagan White, Giallo Anticato and Afyon White) was investigated under laboratory conditions over a short period of time. The three types of marble supported the growth of phototrophic microbial communities on their outer and inner layers, turning their original colour from white to a yellowish green colour. The porosity of the marble types facilitated filamentous microbial growth in the presence of water. Scanning electron microscope analysis revealed the accumulation of aggregates such as small spherical, fibrillar, calcified globular bodies on the inner surfaces of the marbles. This suggests that the microscopic characteristics of particular marble types may stimulate the growth of certain types of microorganisms.

  8. Stereo and scanning electron microscopy of in-shell Brazil nut (Bertholletia excelsa H.B.K.): part two-surface sound nut fungi spoilage susceptibility.

    Science.gov (United States)

    Scussel, Vildes M; Manfio, Daniel; Savi, Geovana D; Moecke, Elisa H S

    2014-11-01

    This work reports the in-shell Brazil nut spoilage susceptible morpho-histological characteristics and fungi infection (shell, edible part, and brown skin) through stereo and scanning electron microscopies (SEM). The following characteristics related to shell (a) morphology-that allow fungi and insects' entrance to inner nut, and (b) histology-that allow humidity absorption, improving environment conditions for living organisms development, were identified. (a.1) locule in testae-the nut navel, which is a cavity formed during nut detaching from pods (located at 1.0 to 2.0/4th of the shell B&C nut faces linkage). It allows the nut brown skin (between shell and edible part) first contact to the external environment, through the (a.2) nut channel-the locule prolongation path, which has the water/nutrients cambium function for their transport and distribution to the inner seed (while still on the tree/pod). Both, locule followed by the channel, are the main natural entrance of living organisms (fungi and insects), including moisture to the inner seed structures. In addition, the (a.3) nut shell surface-which has a crinkled and uneven surface morphology-allows water absorption, thus adding to the deterioration processes too. The main shell histological characteristic, which also allows water absorption (thus improving environment conditions for fungi proliferation), is the (b.1) cell wall porosity-the multilayered wall and porous rich cells that compose the shell faces double tissue layers and the (b.2) soft tissue-the mix of tissues 2 faces corner/linkage. This work also shows in details the SEM nut spoilage susceptible features highly fungi infected with hyphae and reproductive structures distribution. © 2014 Institute of Food Technologists®

  9. Use of a MS-electronic nose for prediction of early fungal spoilage of bakery products.

    Science.gov (United States)

    Marín, S; Vinaixa, M; Brezmes, J; Llobet, E; Vilanova, X; Correig, X; Ramos, A J; Sanchis, V

    2007-02-28

    A MS-based electronic nose was used to detect fungal spoilage (measured as ergosterol concentration) in samples of bakery products. Bakery products were inoculated with different Eurotium, Aspergillus and Penicillium species, incubated in sealed vials and their headspace sampled after 2, 4 and 7 days. Once the headspace was sampled, ergosterol content was determined in each sample. Different electronic nose signals were recorded depending on incubation time. Both the e-nose signals and ergosterol levels were used to build models for prediction of ergosterol content using e-nose measurements. Accuracy on prediction of those models was between 87 and 96%, except for samples inoculated with Penicillium corylophilum where the best predictions only reached 46%.

  10. Classification of photobacteria associated with spoilage of fish products by numerical taxanomy and pyrolysis mass spectrometry

    DEFF Research Database (Denmark)

    Dalgaard, Paw; Manfio, G.P.; Goodfellow, M.

    1997-01-01

    , from spoiled products and by using a specific detection method. The data were analysed using the similarity coefficient and the unweighted pair-group with arithmetic averages algorithm. In addition twenty-six of the fish isolates and five reference strains were analysed by Curie-point pyrolysis mass...... sub-groups. One sub-group of psychrotolerant P. phosphoreum strains, which was selected in modified atmosphere packed fish stored at low temperature, was also highlighted using each of the methods. The importance of classifying food spoilage bacteria has been shown and a simple key generated......Forty strains of luminous and non-luminous Photobacterium phosphoreum isolates from cod (Gadus morhua) and seven reference strains of psychrotolerant and mesophilic photobacteria were examined for 156 unit characters in a numerical taxonomic study. The fish strains were isolated from the intestines...

  11. Antifungal activity of essential oils evaluated by two different application techniques against rye bread spoilage fungi

    DEFF Research Database (Denmark)

    Suhr, Karin Isabel; Nielsen, Per Væggemose

    2003-01-01

    Aims: To study how antifungal activity of natural essential oils depends on the assay method used.Methods and Results: Oils of bay, cinnamon leaf, clove, lemongrass, mustard, orange, sage, thyme and two rosemary oils were tested by two methods: (1) a rye bread-based agar medium was supplemented...... with 100 and 250 mu l l(-1) essential oil and (2) real rye bread was exposed to 136 and 272 mu l l(-1) volatile oil in air. Rye bread spoilage fungi were used for testing. Method 1 proved thyme oil to be the overall best growth inhibitor, followed by clove and cinnamon. On the contrary, orange, sage...... and rosemary oils had very limited effects. Mustard and lemongrass were the most effective oils by the volatile method, and orange, sage and one rosemary showed some effects. Oil compositions were analysed by gas chromatography-mass spectrography.Conclusions: Antifungal effects of the essential oils depended...

  12. Control of Native Spoilage Yeast on Dealcoholized Red Wine by Preservatives Alone and in Binary Mixtures.

    Science.gov (United States)

    Sánchez-Rubio, Marta; Guerrouj, Kamal; Taboada-Rodríguez, Amaury; López-Gómez, Antonio; Marín-Iniesta, Fulgencio

    2017-09-01

    In order to preserve a commercial dealcoholized red wine (DRW), a study with 4 preservatives and binary mixtures of them were performed against 2 native spoilage yeasts: Rhodotorula mucilaginosa and Saccharomyces cerevisiae. Minimal inhibitory concentration (MIC) and minimal fungicidal concentration (MFC) for potassium sorbate, sodium benzoate, sodium metabisulfite and dimethyl dicarbonate (DMDC) were evaluated in DRW stored at 25 °C. MICs of potassium sorbate and sodium metabisulfite were 250 and 60 mg/kg, respectively for both target strains. However for sodium benzoate, differences between yeasts were found; R. mucilaginosa was inhibited at 125 mg/kg, while S. cerevisiae at 250 mg/kg. Regarding MFC, differences between strains were only found for sodium metabisulfite obtaining a MFC of 500 mg/kg for R. mucilaginosa and a MFC of 250 mg/kg for S. cerevisiae. Potassium sorbate and sodium benzoate showed the MFC at 1000 mg/kg and DMDC at 200 mg/kg. Regarding the effect of binary mixtures the Fractional Fungicidal Concentration Index (FFC i ) methodology showed that binary mixtures of 100 mg/kg DMDC/200 mg/kg potassium sorbate (FFC i = 0.7) and 50 mg/kg DMDC / 400 mg/kg sodium benzoate (FFC i = 0.65) have both synergistic effect against the 2 target strains. These binary mixtures can control the growth of spoilage yeasts in DRW without metabisulfite addition. The results of this work may be important in preserving the health of DRW consumers by eliminating the use of metabisulfite and reducing the risk of growth of R. mucilagosa, recently recognized as an emerging pathogen. © 2017 Institute of Food Technologists®.

  13. Development of a novel colorimetric sensor based on alginate beads for monitoring rainbow trout spoilage.

    Science.gov (United States)

    Majdinasab, Marjan; Hosseini, Seyed Mohammad Hashem; Sepidname, Marziyeh; Negahdarifar, Manizheh; Li, Peiwu

    2018-05-01

    Alginate is a non-toxic, renewable, and linear copolymer obtained from the brown algae Laminaria digitata that can be easily shaped into beads. Its good gel forming properties have made it useful for entrapping food and pharmaceutical ingredients. In this study, alginate beads were used in a novel application as a colorimetric sensor in food intelligent packaging. Colorimetric sensor was developed through entrapping red cabbage extract as a pH indicator in alginate beads. The pH indicator beads were used in rainbow trout packaging for monitoring fillets spoilage. Color change of beads during fish storage was measured using the CIELab method. The alginate bead colorimetric sensor is validated by measuring total volatile basic nitrogen (TVB-N) levels and microbial populations in fish samples. Moreover, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were evaluated during storage. Results indicated that increasing the bacterial population during storage and production of proteolytic enzymes resulted in protein degradation, accumulation of volatile amine compounds, increase in the pH and finally color change of alginate beads. The values of TVB-N, pH, PV and TBARS increased with time of storage. The results of TVB-N and microbial growth were in accordance with color change of beads and CIELab data. Therefore, the proposed system enjoys a high sensitivity to pH variations and is capable of monitoring the spoilage of fish or other protein-rich products through its wide range of color changes. The alginate beads containing the red cabbage extract can, thus, be used as a low-cost colorimetric sensor for intelligent packaging applications.

  14. The fate of acetic acid during glucose co-metabolism by the spoilage yeast Zygosaccharomyces bailii.

    Directory of Open Access Journals (Sweden)

    Fernando Rodrigues

    Full Text Available Zygosaccharomyces bailii is one of the most widely represented spoilage yeast species, being able to metabolise acetic acid in the presence of glucose. To clarify whether simultaneous utilisation of the two substrates affects growth efficiency, we examined growth in single- and mixed-substrate cultures with glucose and acetic acid. Our findings indicate that the biomass yield in the first phase of growth is the result of the weighted sum of the respective biomass yields on single-substrate medium, supporting the conclusion that biomass yield on each substrate is not affected by the presence of the other at pH 3.0 and 5.0, at least for the substrate concentrations examined. In vivo(13C-NMR spectroscopy studies showed that the gluconeogenic pathway is not operational and that [2-(13C]acetate is metabolised via the Krebs cycle leading to the production of glutamate labelled on C(2, C(3 and C(4. The incorporation of [U-(14C]acetate in the cellular constituents resulted mainly in the labelling of the protein and lipid pools 51.5% and 31.5%, respectively. Overall, our data establish that glucose is metabolised primarily through the glycolytic pathway, and acetic acid is used as an additional source of acetyl-CoA both for lipid synthesis and the Krebs cycle. This study provides useful clues for the design of new strategies aimed at overcoming yeast spoilage in acidic, sugar-containing food environments. Moreover, the elucidation of the molecular basis underlying the resistance phenotype of Z. bailii to acetic acid will have a potential impact on the improvement of the performance of S. cerevisiae industrial strains often exposed to acetic acid stress conditions, such as in wine and bioethanol production.

  15. Toxigenic genes, spoilage potential, and antimicrobial resistance of Bacillus cereus group strains from ice cream.

    Science.gov (United States)

    Arslan, Seza; Eyi, Ayla; Küçüksarı, Rümeysa

    2014-02-01

    Bacillus spp. can be recovered from almost every environment. It is also found readily in foods, where it may cause food spoilage and/or food poisoning due to its toxigenic and pathogenic nature, and extracellular enzymes. In this study, 29 Bacillus cereus group strains from ice cream were examined for the presence of following virulence genes hblC, nheA, cytK and ces genes, and tested for a range of the extracellular enzymes, and antimicrobial susceptibility. The strains were found to produce extracellular enzymes: proteolytic and lipolytic activity, gelatin hydrolysis and lecithinase production (100%), DNase production (93.1%) and amylase activity (93.1%). Of 29 strains examined, 24 (82.8%) showed hemolytic activity on blood agar. Beta-lactamase enzyme was only produced by 20.7% of B. cereus group. Among 29 B. cereus group from ice cream, nheA was the most common virulence gene detected in 44.8% of the strains, followed by hblC gene with 17.2%. Four (13.8%) of the 29 strains were positive for both hblC gene and nheA gene. Contrarily, cytK and ces genes were not detected in any of the strains. Antimicrobial susceptibility of ice cream isolates was tested to 14 different antimicrobial agents using the disc diffusion method. We detected resistance to penicillin and ampicillin with the same rate of 89.7%. Thirty-one percent of the strains were multiresistant to three or more antibiotics. This study emphasizes that the presence of natural isolates of Bacillus spp. harboring one or more enterotoxin genes, producing extracellular enzymes which may cause spoilage and acquiring antibiotic resistance might hold crucial importance in the food safety and quality. Copyright © 2013 Elsevier Ltd. All rights reserved.

  16. Rapid and quantitative detection of the microbial spoilage in milk using Fourier transform infrared spectroscopy and chemometrics.

    Science.gov (United States)

    Nicolaou, Nicoletta; Goodacre, Royston

    2008-10-01

    Microbiological safety plays a very significant part in the quality control of milk and dairy products worldwide. Current methods used in the detection and enumeration of spoilage bacteria in pasteurized milk in the dairy industry, although accurate and sensitive, are time-consuming. FT-IR spectroscopy is a metabolic fingerprinting technique that can potentially be used to deliver results with the same accuracy and sensitivity, within minutes after minimal sample preparation. We tested this hypothesis using attenuated total reflectance (ATR), and high throughput (HT) FT-IR techniques. Three main types of pasteurized milk - whole, semi-skimmed and skimmed - were used and milk was allowed to spoil naturally by incubation at 15 degrees C. Samples for FT-IR were obtained at frequent, fixed time intervals and pH and total viable counts were also recorded. Multivariate statistical methods, including principal components-discriminant function analysis and partial least squares regression (PLSR), were then used to investigate the relationship between metabolic fingerprints and the total viable counts. FT-IR ATR data for all milks showed reasonable results for bacterial loads above 10(5) cfu ml(-1). By contrast, FT-IR HT provided more accurate results for lower viable bacterial counts down to 10(3) cfu ml(-1) for whole milk and, 4 x 10(2) cfu ml(-1) for semi-skimmed and skimmed milk. Using FT-IR with PLSR we were able to acquire a metabolic fingerprint rapidly and quantify the microbial load of milk samples accurately, with very little sample preparation. We believe that metabolic fingerprinting using FT-IR has very good potential for future use in the dairy industry as a rapid method of detection and enumeration.

  17. Review of vegetable fermentations with particular emphasis on processing modifications, microbial ecology, and spoilage

    Science.gov (United States)

    The consumption of vegetables is widespread in the world and represents a major component of the human diet. Microorganisms (mainly lactic acid bacteria, yeasts, Enterobacteriaceae, Propionibacterium and Clostridium species) play a significant role in vegetable fermentations, affecting the quality a...

  18. Decomposition of diesel oil by various microorganisms

    Energy Technology Data Exchange (ETDEWEB)

    Suess, A; Netzsch-Lehner, A

    1969-01-01

    Previous experiments demonstrated the decomposition of diesel oil in different soils. In this experiment the decomposition of /sup 14/C-n-Hexadecane labelled diesel oil by special microorganisms was studied. The results were as follows: (1) In the experimental soils the microorganisms Mycoccus ruber, Mycobacterium luteum and Trichoderma hamatum are responsible for the diesel oil decomposition. (2) By adding microorganisms to the soil an increase of the decomposition rate was found only in the beginning of the experiments. (3) Maximum decomposition of diesel oil was reached 2-3 weeks after incubation.

  19. Tapping uncultured microorganisms through metagenomics for drug ...

    African Journals Online (AJOL)

    African Journal of Biotechnology ... Microorganisms are major source of bioactive natural products, and several ... This review highlights the recent methodologies, limitations, and applications of metagenomics for the discovery of new drugs.

  20. Microorganisms' mediated reduction of β-ketoesters

    African Journals Online (AJOL)

    STORAGESEVER

    2008-10-20

    Oct 20, 2008 ... Whole cells usually express a multitude of enzymatic activities; therefore an ... Each microorganism was cultivated for the biomass development on specific medium ..... Ketoester reductase for conversion of keto acid esters to ...

  1. Detection of extracellular enzymatic activity in microorganisms ...

    African Journals Online (AJOL)

    Detection of extracellular enzymatic activity in microorganisms isolated from waste vegetable oil contaminated soil using plate methodologies. Eugenia G. Ortiz Lechuga, Isela Quintero Zapata, Katiushka Arévalo Niño ...

  2. Defensive properties of pyrrolizidine alkaloids against microorganisms

    NARCIS (Netherlands)

    Joosten, L.; Van Veen, J.A.

    2011-01-01

    The understanding of the selection factors that drive chemical diversification of secondary metabolites of constitutive defence systems in plants, such as pyrrolizidine alkaloids (PAs), is still incomplete. Historically, plants always have been confronted with microorganisms. Long before herbivores

  3. Genetic fingerprint of microorganisms associated with the ...

    Indian Academy of Sciences (India)

    inviting range of elements which microorganisms use in their ... ization and degradation of organic binders leading to struc- tural damage (Herrera et al. 2004). Microbial solubilization of materials involves the produc- ... architectural cement.

  4. Pathogenic and opportunistic microorganisms in caves

    Directory of Open Access Journals (Sweden)

    Sanchez-Moral Sergio

    2010-01-01

    Full Text Available With today’s leisure tourism, the frequency of visits to many caves makes it necessary to know about possible potentially pathogenic microorganisms in caves, determine their reservoirs, and inform the public about the consequences of such visits. Our data reveal that caves could be a potential danger to visitors because of the presence of opportunistic microorganisms, whose existence and possible development in humans is currently unknown.

  5. Potential applications of plant probiotic microorganisms in agriculture and forestry

    Directory of Open Access Journals (Sweden)

    Luciana Porto de Souza Vandenberghe

    2017-07-01

    Full Text Available Agriculture producers, pushed by the need for high productivity, have stimulated the intensive use of pesticides and fertilizers. Unfortunately, negative effects on water, soil, and human and animal health have appeared as a consequence of this indiscriminate practice. Plant probiotic microorganisms (PPM, also known as bioprotectants, biocontrollers, biofertilizers, or biostimulants, are beneficial microorganisms that offer a promising alternative and reduce health and environmental problems. These microorganisms are involved in either a symbiotic or free-living association with plants and act in different ways, sometimes with specific functions, to achieve satisfactory plant development. This review deals with PPM presentation and their description and function in different applications. PPM includes the plant growth promoters (PGP group, which contain bacteria and fungi that stimulate plant growth through different mechanisms. Soil microflora mediate many biogeochemical processes. The use of plant probiotics as an alternative soil fertilization source has been the focus of several studies; their use in agriculture improves nutrient supply and conserves field management and causes no adverse effects. The species related to organic matter and pollutant biodegradation in soil and abiotic stress tolerance are then presented. As an important way to understand not only the ecological role of PPM and their interaction with plants but also the biotechnological application of these cultures to crop management, two main approaches are elucidated: the culture-dependent approach where the microorganisms contained in the plant material are isolated by culturing and are identified by a combination of phenotypic and molecular methods; and the culture-independent approach where microorganisms are detected without cultivating them, based on extraction and analyses of DNA. These methods combine to give a thorough knowledge of the microbiology of the studied

  6. Effects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage moulds

    Directory of Open Access Journals (Sweden)

    Marín P.

    2017-10-01

    Full Text Available This work investigated the effects of the food preservatives potassium sorbate and natamycin, combined with different levels of ionic (sodium chloride and non-ioinic (glycerol water activity (aw, on growth of fungi involved in cheese spoilage. In general, the combined effect of water stress and presence of preservatives enhanced fungal inhibition. However, some doses of potassium sorbate (0.02% and natamycin (1, 5 and 10 ppm were able to stimulate growth of Aspergillus varians, Mucor racemosus, Penicillium chrysogenum and P. roqueforti at aw values in the range of 0.93–0.97. P. solitum was the only species whose growth was consistently reduced by any doses of preservative. The results also showed that sodium chloride and glycerol differentially affected the efficacy of preservatives. This study indicates that aw of cheese is a critical parameter to be considered in the formulation of preservative coatings used against fungal spoilage.

  7. Snow as a habitat for microorganisms

    Science.gov (United States)

    Hoham, Ronald W.

    1989-01-01

    There are three major habitats involving ice and snow, and the microorganisms studied from these habitats are most eukaryotic. Sea ice is inhabited by algae called diatoms, glacial ice has sparse populations of green algai cal desmids, and the temporary and permanent snows in mountainous regions and high latitudes are inhabited mostly by green algal flagellates. The life cycle of green algal flagellates is summarized by discussing the effects of light, temperature, nutrients, and snow melts. Specific examples of optimal conditions and environmental effects for various snow algae are given. It is not likely that the eukaryotic snow algae presented are candidated for life on the planet Mars. Evolutionally, eukaryotic cells as know on Earth may not have had the opportunity to develop on Mars (if life evolved at all on Mars) since eukaryotes did not appear on Earth until almost two billion years after the first prokaryotic organisms. However, the snow/ice ecosystems on Earth present themselves as extreme habitats were there is evidence of prokaryotic life (eubacteria and cyanbacteria) of which literally nothing is known. Any future surveillances of extant and/or extinct life on Mars should include probes (if not landing sites) to investigate sites of concentrations of ice water. The possibility of signs of life in Martian polar regions should not be overlooked.

  8. The complexity of wine: clarifying the role of microorganisms.

    Science.gov (United States)

    Tempère, Sophie; Marchal, Axel; Barbe, Jean-Christophe; Bely, Marina; Masneuf-Pomarede, Isabelle; Marullo, Philippe; Albertin, Warren

    2018-05-01

    The concept of wine complexity has gained considerable interest in recent years, both for wine consumers and wine scientists. As a consequence, some research programs concentrate on the factors that could improve the perceived complexity of a wine. Notably, the possible influence of microbiological factors is particularly investigated. However, wine complexity is a multicomponent concept not easily defined. In this review, we first describe the actual knowledge regarding wine complexity, its perception, and wine chemical composition. In particular, we emphasize that, contrary to expectations, the perception of wine complexity is not related to wine chemical complexity. Then, we review the impact of wine microorganisms on wine complexity, with a specific focus on publications including sensory analyses. While microorganisms definitively can impact wine complexity, the underlying mechanisms and molecules are far from being deciphered. Finally, we discuss some prospective research fields that will help improving our understanding of wine complexity, including perceptive interactions, microbial interactions, and other challenging phenomena.

  9. Biosynthesis of Nanoparticles by Microorganisms and Their Applications

    Directory of Open Access Journals (Sweden)

    Xiangqian Li

    2011-01-01

    Full Text Available The development of eco-friendly technologies in material synthesis is of considerable importance to expand their biological applications. Nowadays, a variety of inorganic nanoparticles with well-defined chemical composition, size, and morphology have been synthesized by using different microorganisms, and their applications in many cutting-edge technological areas have been explored. This paper highlights the recent developments of the biosynthesis of inorganic nanoparticles including metallic nanoparticles, oxide nanoparticles, sulfide nanoparticles, and other typical nanoparticles. Different formation mechanisms of these nanoparticles will be discussed as well. The conditions to control the size/shape and stability of particles are summarized. The applications of these biosynthesized nanoparticles in a wide spectrum of potential areas are presented including targeted drug delivery, cancer treatment, gene therapy and DNA analysis, antibacterial agents, biosensors, enhancing reaction rates, separation science, and magnetic resonance imaging (MRI. The current limitations and future prospects for the synthesis of inorganic nanoparticles by microorganisms are discussed.

  10. Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage.

    Science.gov (United States)

    Chaillou, Stéphane; Chaulot-Talmon, Aurélie; Caekebeke, Hélène; Cardinal, Mireille; Christieans, Souad; Denis, Catherine; Desmonts, Marie Hélène; Dousset, Xavier; Feurer, Carole; Hamon, Erwann; Joffraud, Jean-Jacques; La Carbona, Stéphanie; Leroi, Françoise; Leroy, Sabine; Lorre, Sylvie; Macé, Sabrina; Pilet, Marie-France; Prévost, Hervé; Rivollier, Marina; Roux, Dephine; Talon, Régine; Zagorec, Monique; Champomier-Vergès, Marie-Christine

    2015-05-01

    The microbial spoilage of meat and seafood products with short shelf lives is responsible for a significant amount of food waste. Food spoilage is a very heterogeneous process, involving the growth of various, poorly characterized bacterial communities. In this study, we conducted 16S ribosomal RNA gene pyrosequencing on 160 samples of fresh and spoiled foods to comparatively explore the bacterial communities associated with four meat products and four seafood products that are among the most consumed food items in Europe. We show that fresh products are contaminated in part by a microbiota similar to that found on the skin and in the gut of animals. However, this animal-derived microbiota was less prevalent and less abundant than a core microbiota, psychrotrophic in nature, mainly originated from the environment (water reservoirs). We clearly show that this core community found on meat and seafood products is the main reservoir of spoilage bacteria. We also show that storage conditions exert strong selective pressure on the initial microbiota: alpha diversity in fresh samples was 189±58 operational taxonomic units (OTUs) but dropped to 27±12 OTUs in spoiled samples. The OTU assemblage associated with spoilage was shaped by low storage temperatures, packaging and the nutritional value of the food matrix itself. These factors presumably act in tandem without any hierarchical pattern. Most notably, we were also able to identify putative new clades of dominant, previously undescribed bacteria occurring on spoiled seafood, a finding that emphasizes the importance of using culture-independent methods when studying food microbiota.

  11. First study on the formation and resuscitation of viable but nonculturable state and beer spoilage capability of Lactobacillus lindneri.

    Science.gov (United States)

    Liu, Junyan; Li, Lin; Li, Bing; Peters, Brian M; Deng, Yang; Xu, Zhenbo; Shirtliff, Mark E

    2017-06-01

    This study aimed to investigate the spoilage capability of Lactobacillus lindneri during the induction and resuscitation of viable but nonculturable (VBNC) state. L. lindneri strain was identified by sequencing the PCR product (amplifying 16S rRNA gene) using ABI Prism 377 DNA Sequencer. During the VBNC state induction by low temperature storage and beer adaption, total, culturable, and viable cells were assessed by acridine orange direct counting, plate counting, and Live/Dead BacLight bacterial viability kit, respectively. Organic acids and diacetyl concentration were measured by reversed-phase high performance liquid chromatography and head dpace gas chromatography, respectively. VBNC state of L. lindneri was successfully induced by both beer adaption and low temperature storage, and glycerol frozen stock was the optimal way to maintain the VBNC state. Addition of catalase was found to be an effective method for the resuscitation of VBNC L. lindneri cells. Furthermore, spoilage capability remained similar during the induction and resuscitation of VBNC L. lindneri. This is the first report of induction by low temperature storage and resuscitation of VBNC L. lindneri strain, as well as the first identification of spoilage capability of VBNC and resuscitated L. lindneri cells. This study indicated that the potential colonization of L. lindneri strain in brewery environment, formation and resuscitation of VBNC state, as well as maintenance in beer spoilage capability, may be an important risk factor for brewery environment. Copyright © 2017 Elsevier Ltd. All rights reserved.

  12. Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage

    Science.gov (United States)

    Chaillou, Stéphane; Chaulot-Talmon, Aurélie; Caekebeke, Hélène; Cardinal, Mireille; Christieans, Souad; Denis, Catherine; Hélène Desmonts, Marie; Dousset, Xavier; Feurer, Carole; Hamon, Erwann; Joffraud, Jean-Jacques; La Carbona, Stéphanie; Leroi, Françoise; Leroy, Sabine; Lorre, Sylvie; Macé, Sabrina; Pilet, Marie-France; Prévost, Hervé; Rivollier, Marina; Roux, Dephine; Talon, Régine; Zagorec, Monique; Champomier-Vergès, Marie-Christine

    2015-01-01

    The microbial spoilage of meat and seafood products with short shelf lives is responsible for a significant amount of food waste. Food spoilage is a very heterogeneous process, involving the growth of various, poorly characterized bacterial communities. In this study, we conducted 16S ribosomal RNA gene pyrosequencing on 160 samples of fresh and spoiled foods to comparatively explore the bacterial communities associated with four meat products and four seafood products that are among the most consumed food items in Europe. We show that fresh products are contaminated in part by a microbiota similar to that found on the skin and in the gut of animals. However, this animal-derived microbiota was less prevalent and less abundant than a core microbiota, psychrotrophic in nature, mainly originated from the environment (water reservoirs). We clearly show that this core community found on meat and seafood products is the main reservoir of spoilage bacteria. We also show that storage conditions exert strong selective pressure on the initial microbiota: alpha diversity in fresh samples was 189±58 operational taxonomic units (OTUs) but dropped to 27±12 OTUs in spoiled samples. The OTU assemblage associated with spoilage was shaped by low storage temperatures, packaging and the nutritional value of the food matrix itself. These factors presumably act in tandem without any hierarchical pattern. Most notably, we were also able to identify putative new clades of dominant, previously undescribed bacteria occurring on spoiled seafood, a finding that emphasizes the importance of using culture-independent methods when studying food microbiota. PMID:25333463

  13. Effects of a spoilage yeast from silage on in vitro ruminal fermentation.

    Science.gov (United States)

    Santos, M C; Lock, A L; Mechor, G D; Kung, L

    2015-04-01

    Feeding silages with high concentrations of yeasts from aerobic spoilage is often implicated as a cause of poor animal performance on dairies. Our objective was to determine if a commonly found spoilage yeast, isolated from silage, had the potential to alter in vitro ruminal fermentations. A single colony of Issatchenkia orientalis, isolated from high-moisture corn, was grown in selective medium. The yeast culture was purified and added to in vitro culture tubes containing a total mixed ration (43% concentrate, 43% corn silage, 11% alfalfa haylage, and 3% alfalfa hay on a dry matter basis), buffer, and ruminal fluid to achieve added theoretical final concentrations of 0 (CTR), 4.40 (low yeast; LY), 6.40 (medium yeast; MY), and 8.40 (high yeast; HY) log10 cfu of yeast/mL of in vitro fluid. Seven separate tubes were prepared for each treatment and each time point and incubated for 12 and 24h at 39 °C. At the end of the incubation period, samples were analyzed for pH, yeast number, neutral detergent fiber (NDF) digestibility, volatile fatty acids (VFA), and fatty acids (FA). We found that total viable yeast counts decreased for all treatments in in vitro incubations but were still relatively high (5.3 log10 cfu of yeasts/mL) for HY after 24h of incubation. Addition of HY resulted in a lower pH and higher concentration of total VFA in culture fluid compared with other treatments. Moreover, additions of MY and HY decreased in vitro NDF digestibility compared with CTR, and the effect was greatest for HY. Overall, the biohydrogenation of dietary unsaturated FA was not altered by addition of I. orientalis and decreased over time with an increase in the accumulation of saturated FA, especially palmitic and stearic acids. We conclude that addition of I. orientalis, especially at high levels, has the potential to reduce in vitro NDF digestion and alter other aspects of ruminal fermentations. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All

  14. Lipidomics as an important key for the identification of beer-spoilage bacteria.

    Science.gov (United States)

    Řezanka, T; Matoulková, D; Benada, O; Sigler, K

    2015-06-01

    Electrospray ionization-tandem mass spectrometry (ESI-MS/MS) was used for characterizing intact plasmalogen phospholipid molecules in beer-spoilage bacteria. Identification of intact plasmalogens was carried out using collision-induced dissociation and the presence of suitable marker molecular species, both qualitative and quantitative, was determined in samples containing the anaerobic bacteria Megasphaera and Pectinatus. Using selected ion monitoring (SIM), this method had a limit of detection at 1 pg for the standard, i.e. 1-(1Z-octadecenyl)-2-oleoyl-sn-glycero-3-phosphoethanolamine and be linear in the range of four orders of magnitude from 2 pg to 20 ng. This technique was applied to intact plasmalogen extracts from the samples of contaminated and uncontaminated beer without derivatization and resulted in the identification of contamination of beer by Megasphaera and Pectinatus bacteria. The limit of detection was about 830 cells of anaerobic bacteria, i.e. bacteria containing natural cyclopropane plasmalogenes (c-p-19:0/15:0), which is the majority plasmalogen located in both Megasphaera and Pectinatus. The SIM ESI-MS method has been shown to be useful for the analysis of low concentration of plasmalogens in all biological samples, which were contaminated with anaerobic bacteria, e.g. juice, not only in beer. Significance and impact of the study: Electrospray ionization-tandem mass spectrometry (ESI-MS/MS) using collision-induced dissociation was used to characterize intact plasmalogen phospholipid molecules in beer-spoilage anaerobic bacteria Megasphaera and Pectinatus. Using selected ion monitoring (SIM), this method has a detection limit of 1 pg for the standard 1-(1Z-octadecenyl)-2-oleoyl-sn-glycero-3-phosphoethanolamine and is linear within four orders of magnitude (2 pg to 20 ng). The limit of detection was about 830 cells of bacteria containing natural cyclopropane plasmalogen (c-p-19:0/15:0). SIM ESI-MS method is useful for analyzing low

  15. Susceptibility of Pediococcus isolates to antimicrobial compounds in relation to hop-resistance and beer-spoilage

    Directory of Open Access Journals (Sweden)

    Ziola Barry

    2009-09-01

    Full Text Available Abstract Background Though important in the context of food microbiology and as potential pathogens in immuno-compromised humans, bacterial isolates belonging to the genus Pediococcus are best known for their association with contamination of ethanol fermentation processes (beer, wine, or fuel ethanol. Use of antimicrobial compounds (e.g., hop-compounds, Penicillin by some industries to combat Pediococcus contaminants is long-standing, yet knowledge about the resistance of pediococci to antimicrobial agents is minimal. Here we examined Pediococcus isolates to determine whether antibiotic resistance is associated with resistance to hops, presence of genes known to correlate with beer spoilage, or with ability to grow in beer. Results Lactic acid bacteria susceptibility test broth medium (LSM used in combination with commercially available GPN3F antimicrobial susceptibility plates was an effective method for assessing antimicrobial susceptibility of Pediococcus isolates. We report the finding of Vancomycin-susceptible Pediococcus isolates from four species. Interestingly, we found that hop-resistant, beer-spoilage, and beer-spoilage gene-harbouring isolates had a tendency to be more susceptible, rather than more resistant, to antimicrobial compounds. Conclusion Our findings indicate that the mechanisms involved in conferring hop-resistance or ability to spoil beer by Pediococcus isolates are not associated with resistance to antibiotics commonly used for treatment of human infections. Also, Vancomycin-resistance was found to be isolate-specific and not intrinsic to the genus as previously believed.

  16. A microbial spoilage profile of half shell Pacific oysters (Crassostrea gigas) and Sydney rock oysters (Saccostrea glomerata).

    Science.gov (United States)

    Madigan, Thomas L; Bott, Nathan J; Torok, Valeria A; Percy, Nigel J; Carragher, John F; de Barros Lopes, Miguel A; Kiermeier, Andreas

    2014-04-01

    This study aimed to assess bacterial spoilage of half shell Pacific and Sydney rock oysters during storage using microbial culture and 16S rRNA pyrosequencing. Odour and pH of oyster meats were also investigated. Estimation of microbiological counts by microbial culture highlighted growth of psychrotrophic bacteria. During storage, odour scores (a score describing deterioration of fresh odours where a score of 1 is fresh and 4 is completely spoiled) increased from 1.0 to 3.0 for Pacific oysters and from 1.3 to 3.4 for Sydney rock oysters. pH results obtained for both species fluctuated during storage (range 6.28-6.73) with an overall increase at end of storage. Pyrosequencing revealed that the majority of bacteria at Day 0 represented taxa from amongst the Proteobacteria, Tenericutes and Spirochaetes that have not been cultured and systematically described. During storage, Proteobacteria became abundant with Pseudoalteromonas and Vibrio found to be dominant in both oyster species at Day 7. Analysis of the pyrosequencing data showed significant differences in bacterial profiles between oyster species and storage time (both P = 0.001). As oysters spoiled, bacterial profiles between oyster species became more similar indicating a common spoilage profile. Data presented here provides detailed insight into the changing bacterial profile of shucked oysters during storage and has identified two genera, Pseudoalteromonas and Vibrio, as being important in spoilage of shucked oysters. Copyright © 2013 Elsevier Ltd. All rights reserved.

  17. Susceptibility of Pediococcus isolates to antimicrobial compounds in relation to hop-resistance and beer-spoilage.

    Science.gov (United States)

    Haakensen, Monique; Vickers, David M; Ziola, Barry

    2009-09-07

    Though important in the context of food microbiology and as potential pathogens in immuno-compromised humans, bacterial isolates belonging to the genus Pediococcus are best known for their association with contamination of ethanol fermentation processes (beer, wine, or fuel ethanol). Use of antimicrobial compounds (e.g., hop-compounds, Penicillin) by some industries to combat Pediococcus contaminants is long-standing, yet knowledge about the resistance of pediococci to antimicrobial agents is minimal. Here we examined Pediococcus isolates to determine whether antibiotic resistance is associated with resistance to hops, presence of genes known to correlate with beer spoilage, or with ability to grow in beer. Lactic acid bacteria susceptibility test broth medium (LSM) used in combination with commercially available GPN3F antimicrobial susceptibility plates was an effective method for assessing antimicrobial susceptibility of Pediococcus isolates. We report the finding of Vancomycin-susceptible Pediococcus isolates from four species. Interestingly, we found that hop-resistant, beer-spoilage, and beer-spoilage gene-harbouring isolates had a tendency to be more susceptible, rather than more resistant, to antimicrobial compounds. Our findings indicate that the mechanisms involved in conferring hop-resistance or ability to spoil beer by Pediococcus isolates are not associated with resistance to antibiotics commonly used for treatment of human infections. Also, Vancomycin-resistance was found to be isolate-specific and not intrinsic to the genus as previously believed.

  18. Functional microorganisms for functional food quality.

    Science.gov (United States)

    Gobbetti, M; Cagno, R Di; De Angelis, M

    2010-09-01

    Functional microorganisms and health benefits represent a binomial with great potential for fermented functional foods. The health benefits of fermented functional foods are expressed either directly through the interactions of ingested live microorganisms with the host (probiotic effect) or indirectly as the result of the ingestion of microbial metabolites synthesized during fermentation (biogenic effect). Since the importance of high viability for probiotic effect, two major options are currently pursued for improving it--to enhance bacterial stress response and to use alternative products for incorporating probiotics (e.g., ice cream, cheeses, cereals, fruit juices, vegetables, and soy beans). Further, it seems that quorum sensing signal molecules released by probiotics may interact with human epithelial cells from intestine thus modulating several physiological functions. Under optimal processing conditions, functional microorganisms contribute to food functionality through their enzyme portfolio and the release of metabolites. Overproduction of free amino acids and vitamins are two classical examples. Besides, bioactive compounds (e.g., peptides, γ-amino butyric acid, and conjugated linoleic acid) may be released during food processing above the physiological threshold and they may exert various in vivo health benefits. Functional microorganisms are even more used in novel strategies for decreasing phenomenon of food intolerance (e.g., gluten intolerance) and allergy. By a critical approach, this review will aim at showing the potential of functional microorganisms for the quality of functional foods.

  19. Application of thermotolerant microorganisms for biofertilizer preparation.

    Science.gov (United States)

    Chen, Kuo-Shu; Lin, Yann-Shying; Yang, Shang-Shyng

    2007-12-01

    Intensive agriculture is practised in Taiwan, and compost application is very popular as a means of improving the soil physical properties and supplying plant nutrition. We tested the potential of inoculation with thermotolerant microorganisms to shorten the maturity and improve the quality of biofertilizer prepared by composting. Thermotolerant microorganisms were isolated from compost and reinoculated for the preparation of biofertilizer. The physical, chemical and biological properties of the biofertilizer were determined during composting. The effects of biofertilizer application on the growth and yield of rape were also studied. Among 3823 colonies of thermotolerant microorganisms, Streptomyces thermonitrificans NTU-88, Streptococcus sp. NTU-130 and Aspergillus fumigatus NTU-132 exhibited high growth rates and cellulolytic and proteolytic activities. When a mixture of rice straw and swine manure were inoculated with these isolates and composted for 61 days, substrate temperature increased initially and then decreased gradually during composting. Substrate pH increased from 7.3 to 8.5. Microbial inoculation enhanced the rate of maturity, and increased the content of ash and total and immobilized nitrogen, improved the germination rate of alfalfa seed, and decreased the content of total organic carbon and the carbon/nitrogen ratio. Biofertilizer application increased the growth and yield of rape. Inoculation of thermotolerant and thermophilic microorganisms to agricultural waste for biofertilizer preparation enhances the rate of maturity and improves the quality of the resulting biofertilizer. Inoculation of appropriate microorganisms in biofertilizer preparation might be usefully applied to agricultural situations.

  20. PCR detection of thermophilic spore-forming bacteria involved in canned food spoilage.

    Science.gov (United States)

    Prevost, S; Andre, S; Remize, F

    2010-12-01

    Thermophilic bacteria that form highly heat-resistant spores constitute an important group of spoilage bacteria of low-acid canned food. A PCR assay was developed in order to rapidly trace these bacteria. Three PCR primer pairs were designed from rRNA gene sequences. These primers were evaluated for the specificity and the sensitivity of detection. Two primer pairs allowed detection at the species level of Geobacillus stearothermophilus and Moorella thermoacetica/thermoautrophica. The other pair allowed group-specific detection of anaerobic thermophilic bacteria of the genera Thermoanaerobacterium, Thermoanaerobacter, Caldanerobium and Caldanaerobacter. After a single enrichment step, these PCR assays allowed the detection of 28 thermophiles from 34 cans of spoiled low-acid food. In addition, 13 ingredients were screened for the presence of these bacteria. This PCR assay serves as a detection method for strains able to spoil low-acid canned food treated at 55°C. It will lead to better reactivity in the canning industry. Raw materials and ingredients might be qualified not only for quantitative spore contamination, but also for qualitative contamination by highly heat-resistant spores.

  1. [Application of Fourier transform infrared spectroscopy in identification of wine spoilage].

    Science.gov (United States)

    Zhao, Xian-De; Dong, Da-Ming; Zheng, Wen-Gang; Jiao, Lei-Zi; Lang, Yun

    2014-10-01

    In the present work, fresh and spoiled wine samples from three wines produced by different companies were studied u- sing Fourier transform infrared (FTIR) spectroscopy. We analyzed the physicochemical property change in the process of spoil- age, and then, gave out the attribution of some main FTIR absorption peaks. A novel determination method was explored based on the comparisons of some absorbance ratios at different wavebands although the absorbance ratios in this method were relative. Through the compare of the wine spectra before and after spoiled, the authors found that they were informative at the bands of 3,020~2,790, 1,760~1,620 and 1,550~800 cm(-1). In order to find the relation between these informative spectral bands and the wine deterioration and achieve the discriminant analysis, chemometrics methods were introduced. Principal compounds analysis (PCA) and soft independent modeling of class analogy (SIMCA) were used for classifying different-quality wines. And partial least squares discriminant analysis (PLS-DA) was applied to identify spoiled wines and good wines. Results showed that FTIR technique combined with chemometrics methods could effectively distinguish spoiled wines from fresh samples. The effect of classification at the wave band of 1 550-800 cm(-1) was the best. The recognition rate of SIMCA and PLSDA were respectively 94% and 100%. This study demonstrates that Fourier transform infrared spectroscopy is an effective tool for monitoring red wine's spoilage and provides theoretical support for developing early-warning equipments.

  2. Assessment of system reliability for a stochastic-flow distribution network with the spoilage property

    Science.gov (United States)

    Lin, Yi-Kuei; Huang, Cheng-Fu; Yeh, Cheng-Ta

    2016-04-01

    In supply chain management, satisfying customer demand is the most concerned for the manager. However, the goods may rot or be spoilt during delivery owing to natural disasters, inclement weather, traffic accidents, collisions, and so on, such that the intact goods may not meet market demand. This paper concentrates on a stochastic-flow distribution network (SFDN), in which a node denotes a supplier, a transfer station, or a market, while a route denotes a carrier providing the delivery service for a pair of nodes. The available capacity of the carrier is stochastic because the capacity may be partially reserved by other customers. The addressed problem is to evaluate the system reliability, the probability that the SFDN can satisfy the market demand with the spoilage rate under the budget constraint from multiple suppliers to the customer. An algorithm is developed in terms of minimal paths to evaluate the system reliability along with a numerical example to illustrate the solution procedure. A practical case of fruit distribution is presented accordingly to emphasise the management implication of the system reliability.

  3. Mechanism of Action of Electrospun Chitosan-Based Nanofibers against Meat Spoilage and Pathogenic Bacteria.

    Science.gov (United States)

    Arkoun, Mounia; Daigle, France; Heuzey, Marie-Claude; Ajji, Abdellah

    2017-04-06

    This study investigates the antibacterial mechanism of action of electrospun chitosan-based nanofibers (CNFs), against Escherichia coli , Salmonella enterica serovar Typhimurium, Staphylococcus aureus and Listeria innocua , bacteria frequently involved in food contamination and spoilage. CNFs were prepared by electrospinning of chitosan and poly(ethylene oxide) (PEO) blends. The in vitro antibacterial activity of CNFs was evaluated and the susceptibility/resistance of the selected bacteria toward CNFs was examined. Strain susceptibility was evaluated in terms of bacterial type, cell surface hydrophobicity, and charge density, as well as pathogenicity. The efficiency of CNFs on the preservation and shelf life extension of fresh red meat was also assessed. Our results demonstrate that the antibacterial action of CNFs depends on the protonation of their amino groups, regardless of bacterial type and their mechanism of action was bactericidal rather than bacteriostatic. Results also indicate that bacterial susceptibility was not Gram-dependent but strain-dependent, with non-virulent bacteria showing higher susceptibility at a reduction rate of 99.9%. The susceptibility order was: E. coli > L. innocua > S. aureus > S. Typhimurium. Finally, an extension of one week of the shelf life of fresh meat was successfully achieved. These results are promising and of great utility for the potential use of CNFs as bioactive food packaging materials in the food industry, and more specifically in meat quality preservation.

  4. Investigations on the Antifungal Effect of Nerol against Aspergillus flavus Causing Food Spoilage

    Directory of Open Access Journals (Sweden)

    Jun Tian

    2013-01-01

    Full Text Available The antifungal efficacy of nerol (NEL has been proved against Aspergillus flavus by using in vitro and in vivo tests. The mycelial growth of A. flavus was completely inhibited at concentrations of 0.8 μL/mL and 0.1 μL/mL NEL in the air at contact and vapor conditions, respectively. The NEL also had an evident inhibitory effect on spore germination in A. flavus along with NEL concentration as well as time-dependent kinetic inhibition. The NEL presented noticeable inhibition on dry mycelium weight and synthesis of aflatoxin B1 (AFB1 by A. flavus, totally restraining AFB1 production at 0.6 μL/mL. In real food system, the efficacy of the NEL on resistance to decay development in cherry tomatoes was investigated in vivo by exposing inoculated and control fruit groups to NEL vapor at different concentration. NEL vapors at 0.1 μL/mL air concentration significantly reduced artificially contaminated A. flavus and a broad spectrum of fungal microbiota. Results obtained from presented study showed that the NEL had a great antifungal activity and could be considered as a benefit and safe tool to control food spoilage.

  5. Phytoalexins as Possible Controlling Agents of Microbial Spoilage of Irradiated Fresh Fruit and Vegetables During Storage

    Energy Technology Data Exchange (ETDEWEB)

    El-Sayed, S. A. [Radiobiology Department, Nuclear Research Center, Atomic Energy Commission, Cairo (Egypt)

    1978-04-15

    The decline in bio generating capacity to form natural antibiotic compounds (phytoalexins), rishitin and lubimin in potato tubers and rishitin in tomatoes, after gamma irradiation seems to be the essence of the suppression of natural immunity exhibited by an increase in per cent of rotted tubers and fruits during storage. In vitro studies postulated that the rot-causing fungi Phytophthora infestons (Mond) De Bary, Alternaria solani (Ellis and Martin) James and Grout, Botrytis cinerea Persson., Fusarium oxysporum Syder and Hansen and Rhizopus stolonifer Ehrenberg were significantly controlled by the application of phytoalexins that had been initially formed by potato tubers (rishitin), tomato fruits (rishitin) and pepper fruits (capsidiol). In vivo studies revealed that post-irradiation treatment of potato tubers and tomato fruits with phytoalexins that had been produced by the same plant organ or by another of the same family seems to be experimentally feasible to reduce the radiation dose or increase the efficiency of irradiation in controlling microbial spoilage during storage of irradiated potatoes and tomatoes. (author)

  6. Relationship between fungal contamination and ergosterol content and control of wheat grain spoilage by gamma rays

    International Nuclear Information System (INIS)

    Shahin, A.M.; Mahrous, S.R.; Aziz, N.H.; El-Zeany, S.M.

    2003-01-01

    The fungal flora and the ergosterol content of wheat grains were determined and the effect of gamma-irradiation on some important grain fungi to control mould spoilage of wheat grains was also investigated. At the start of storage, the ergosterol content and the number of moulds of wheat grains were 3.3μg/g and 3x10 3 /g, respectively and the technological values as germinative capacity and fat acidity were wholly satisfactory. After 50 days of storage, the ergosterol content and the number of moulds of the grains were 45.5 μg/g and 80x10 5 /g, respectively and all the germinative capacity and fat acidity values were not satisfactory. The ergosterol content of wheat grains irradiated at a dose level 3 kGy was 0.5 μg/g and the number of moulds were 8x10 2 /g. After 50 days of storage, the ergosterol content of the 3 kGy irradiated grains was 0.90 μg/g and the number of moulds were 15x10 2 /g and all the technological values were satisfactory. The fungal biomass and the ergosterol content of some grains fungi were decreased by increasing the irradiation dose levels. At irradiation dose level 4 kGy, there was no ergosterol in wheat grains and the moulds were completely inhibited and the technological values are wholly satisfactory over 50 days of storage

  7. Significance of heme-based respiration in meat spoilage caused by Leuconostoc gasicomitatum.

    Science.gov (United States)

    Jääskeläinen, Elina; Johansson, Per; Kostiainen, Olli; Nieminen, Timo; Schmidt, Georg; Somervuo, Panu; Mohsina, Marzia; Vanninen, Paula; Auvinen, Petri; Björkroth, Johanna

    2013-02-01

    Leuconostoc gasicomitatum is a psychrotrophic lactic acid bacterium (LAB) which causes spoilage in cold-stored modified-atmosphere-packaged (MAP) meat products. In addition to the fermentative metabolism, L. gasicomitatum is able to respire when exogenous heme and oxygen are available. In this study, we investigated the respiration effects on growth rate, biomass, gene expression, and volatile organic compound (VOC) production in laboratory media and pork loin. The meat samples were evaluated by a sensory panel every second or third day for 29 days. We observed that functional respiration increased the growth (rate and yield) of L. gasicomitatum in laboratory media with added heme and in situ meat with endogenous heme. Respiration increased enormously (up to 2,600-fold) the accumulation of acetoin and diacetyl, which are buttery off-odor compounds in meat. Our transcriptome analyses showed that the gene expression patterns were quite similar, irrespective of whether respiration was turned off by excluding heme from the medium or mutating the cydB gene, which is essential in the respiratory chain. The respiration-based growth of L. gasicomitatum in meat was obtained in terms of population development and subsequent development of sensory characteristics. Respiration is thus a key factor explaining why L. gasicomitatum is so well adapted in high-oxygen packed meat.

  8. Use of ion chromatography for monitoring microbial spoilage in the fruit juice industry.

    Science.gov (United States)

    Trifirò, A; Saccani, G; Gherardi, S; Vicini, E; Spotti, E; Previdi, M P; Ndagijimana, M; Cavalli, S; Reschiotto, C

    1997-05-16

    Fruit juices and purees are defined as fermentable, but unfermented, products obtained by mechanical processing of fresh fruits. The presence of undesired metabolites derived from microbial growth can arise from the use of unsuitable fruit or from defects in the production line or subsequent contamination. This involves a loss in the overall quality that cannot be resolved by thermal treatment following the start of fermentation. With these considerations, together with microbiological control, the analysis of different metabolites, which can be considered as microbial growth markers, such as alcohols (i.e. ethanol, etc.), acids (i.e. acetic, fumaric, lactic, etc.) is fundamental in order to achieve a better evaluation of product quality. Enzymatic determination and other single-component analytical techniques are often used for the determination of these metabolites. When the microbial spoilage is not well known, this results in a long and cumbersome procedure. A versatile technique that is capable of determining many metabolites in one analysis could be helpful in improving routine quality control. For this purpose, an ion chromatographic technique, such as ion exclusion, for separation, and diode array spectrophotometry and conductivity, for detection, were evaluated. Both different industrial samples and inoculated samples were analyzed.

  9. Antimicrobial activity of essential oils from Mediterranean aromatic plants against several foodborne and spoilage bacteria.

    Science.gov (United States)

    Silva, Nuno; Alves, Sofia; Gonçalves, Alexandre; Amaral, Joana S; Poeta, Patrícia

    2013-12-01

    The antimicrobial activity of essential oils extracted from a variety of aromatic plants, often used in the Portuguese gastronomy was studied in vitro by the agar diffusion method. The essential oils of thyme, oregano, rosemary, verbena, basil, peppermint, pennyroyal and mint were tested against Gram-positive (Listeria monocytogenes, Clostridium perfringens, Bacillus cereus, Staphylococcus aureus, Enterococcus faecium, Enterococcus faecalis, and Staphylococcus epidermidis) and Gram-negative strains (Salmonella enterica, Escherichia coli, and Pseudomonas aeruginosa). For most essential oils examined, S. aureus, was the most susceptible bacteria, while P. aeruginosa showed, in general, least susceptibility. Among the eight essential oils evaluated, thyme, oregano and pennyroyal oils showed the greatest antimicrobial activity, followed by rosemary, peppermint and verbena, while basil and mint showed the weakest antimicrobial activity. Most of the essential oils considered in this study exhibited a significant inhibitory effect. Thyme oil showed a promising inhibitory activity even at low concentration, thus revealing its potential as a natural preservative in food products against several causal agents of foodborne diseases and food spoilage. In general, the results demonstrate that, besides flavoring the food, the use of aromatic herbs in gastronomy can also contribute to a bacteriostatic effect against pathogens.

  10. Antimicrobial Activity of Various Plant Extracts on Pseudomonas Species Associated with Spoilage of Chilled Fish

    Directory of Open Access Journals (Sweden)

    Osan Bahurmiz

    2016-11-01

    Full Text Available The antimicrobial activity of various plant extracts on Pseudomonas bacteria isolated from spoiled chilled tilapia (Oreochromis sp. was evaluated in this study. In the first stage of this study, red tilapia was subjected to chilled storage (4°C for 3 weeks, and spoilage bacteria were isolated and identified from the spoiled fish. Pseudomonas was the dominant bacteria isolated from the spoiled fish and further identification revealed that P. putida, P. fluorescens and Pseudomonas spp. were the main species of this group. In the second stage, methanolic extracts of 15 selected plant species were screened for their antimicrobial activity, by agar disc diffusion method, against the Pseudomonas isolates. Results indicated that most of the extracts had different degrees of activity against the bacterial isolates. The strongest activity was exhibited by bottlebrush flower (Callistemon viminalis extract. This was followed by extracts from guava bark (Psidium guajava and henna leaf (Lawsonia inermis. Moderate antimicrobial activities were observed in extracts of clove (Syzygium aromaticum, leaf and peel of tamarind (Tamarindus indica, cinnamon bark (Cinnamomum zeylanicum, wild betel leaf (Piper sarmentosum and fresh thyme (Thymus spp.. Weak or no antimicrobial activity was observed from the remaining extracts. The potential antimicrobial activity shown by some plant extracts in this study could significantly contribute to the fish preservation.

  11. Phytoalexins as possible controlling agents of microbial spoilage of irradiated fresh fruit and vegetables during storage

    International Nuclear Information System (INIS)

    El-Sayed, S.A.

    1978-01-01

    The decline in biogenerating capacity to form natural antibiotic compounds (phytoalexins), rishitin and lubimin in potato tubers and rishitin in tomatoes, after gamma irradiation seems to be the essence of the suppression of natural immunity exhibited by an increase in per cent of rotted tubers and fruits during storage. In vitro studies postulated that the rot-causing fungi Phytophthora infestans (Mond) De Bary, Alternaria solani (Ellis and Martin) James and Grout, Botrytis cinerea Persson., Fusarium oxysporum Syder and Hansen and Rhizopus stolonifer Ehrenberg were significantly controlled by the application of phytoalexins that had been initially formed by potato tubers (rishitin), tomato fruits (rishitin) and pepper fruits (capsidiol). In vivo studies revealed that post-irradiation treatment of potato tubers and tomato fruits with phytoalexins that had been produced by the same plant organ or by another of the same family seems to be experimentally feasible to reduce the radiation dose or increase the efficiency of irradiation in controlling microbial spoilage during storage of irradiated potatoes and tomatoes. (author)

  12. Microbial spoilage, instability risk of antacid suspension in the presence of commonly used preservative system.

    Science.gov (United States)

    Khan, Jamshaid Ali; Khan, Imran Ullah; Iqbal, Zafar; Nasir, Fazli; Muhammad, Salar; Hannan, Peer Abdul; Ullah, Irfan

    2015-09-01

    Manifestation of microbial spoilage of any product by bacteria and to assess the effectiveness of the anti-microbial preservatives (parabens) used for the prevention and stability purpose. The aim of the present work is to study the effectiveness of preservatives used in the antacid suspensions and to analyze the effect of microbial growth on the quality of respective antacid suspensions. Samples of various antacid suspensions were randomly collected from local market and Government hospital pharmacies. Three different antacid formulations were prepared in the laboratory. All the formulations were preliminarily evaluated on the basis of organoleptic characteristics, pH, viscosity and assay. Efficacy of the preservative system in suspension formulation was determined by inoculating the samples in its final container, with specific strains of bacteria i.e. Escherichia coli ATCC 8739, Pseudomonas aeruginosa ATCC 9027 and Staphylococcus aureus ATCC 6538, taking samples from the inoculated preparation at specified intervals of time i.e. 0 time, 07 days, 14 days and 28 days, growing it on nutrient agar medium and colony forming units (CFUs) were scored by plate count. At the same time the samples were also subjected to qualitative and quantitative testing. The decrease in CFU and alteration in assay, pH and viscosity was observed in all the formulations except formulation M2 and F3 that showed stability throughout the study period.

  13. The emulsifying effect of biosurfactants produced by food spoilage organisms in Nigeria

    Directory of Open Access Journals (Sweden)

    Christianah O. Ogunmola

    2016-04-01

    Full Text Available Food spoilage organisms were isolated using standard procedures on Nutrient Agar, Cetrimide Agar and Pseudomonas Agar Base (supplemented with CFC. The samples were categorized as animal products (raw fish, egg, raw chicken, corned beef, pasteurized milk and plant products (vegetable salad, water leaf (Talinium triangulare, boiled rice, tomatoes and pumpkin leaf (Teifairia occidentalis.They were characterised as Pseudomonas putida, Pseudomonas aeruginosa, Pseudomonas stutzeri, Burkholderia pseudomallei, Serratia rubidaea, Corynebacterium pilosum, Bacillus subtilis, Bacillus mycoides, Bacillus laterosporus, Bacillus laterosporus, Serratia marcescens, Bacillus cereus, Bacillus macerans, Alcaligenes faecalis and Alcaligenes eutrophus. Preliminary screening for biosurfactant production was done using red blood haemolysis test and confirmed by slide test, drop collapse and oil spreading assay. The biosurfactant produced was purified using acetone and the composition determined initially using Molisch’s test, thin layer chromatography and gas chromatography mass spectrometry. The components were found to be ethanol, amino acids, butoxyacetic acid, hexadecanoic acid, oleic acid, lauryl peroxide, octadecanoic acid and phthalic acid. The producing organisms grew readily on several hydrocarbons such as crude oil, diesel oil and aviation fuel when used as sole carbon sources.  The purified biosurfactants produced were able to cause emulsification of kerosene (19.71-27.14% as well as vegetable oil (16.91-28.12% based on the emulsification index. This result suggests that the isolates can be an asset and further work can exploit their optimal potential in industries.

  14. Effects of storage temperature on the fungal and chemical spoilage of maize grains and flour

    International Nuclear Information System (INIS)

    Akhter, T.; Sattar, A.; Khan, I.; Ahmed, A.

    1989-01-01

    The chemical and fungal spoilage of maize grains and flour of Sarhad White and Sarhad Yellow varieties in relation to time temperature (10 C, 15 C, 20 C and room (30-56 C) storage period at 8-12 months was studied. The results showed that total fungal counts and percent infestation markedly increased with advanced storage and increased temperature. Percentage germination generally decreased during extended storage. Peroxide values of both the grain and flour increased with increasing temperature and storage time. At the end of one year storage the total fungal counts in the grain and flour of Sarhad White and Sarhad Yellow ranged 13.6x10/sup 12/ - 20.0x10/sup 13/ and Yellow ranged 17.1x10/sup 13/ - 22.1x10/sup 14/ respectively. germination and infestation percentage of the grains of Sarhad White and Sarhad Yellow ranged 76-78% and 96-99%. The peroxide value ranged 6.6-7.0 and 6.4-6.8 meg/Kg in the grain and flour of Sarhad White respectively after one year storage. There was more fungal infestation, fungal counts and peroxidation in the grain and flour Sarhad Yellow than that of Sarhad White. (author)

  15. Effects of aqueous extract of Cinnamomum verum on growth of bread spoilage fungi

    Directory of Open Access Journals (Sweden)

    Monir Doudi

    2016-01-01

    Full Text Available Food waste has been identified as a considerable problem and bread is the most wasted food. This study aimed to evaluate In-vitro anti-fungal activity of cinnamon extract on bread spoilage fungi and to determine its anti-fungal effect in the bread slices. At first, the MIC and MFC values of the extract were determined against Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus, Penicillium chrysogenum, Penicillium notatum and Rhizopus oryzae. Then, Aspergillus sp was selected to assess antifungal activities of different doses of cinnamon extract in bread slices. Cinnamon extract at a dose of 64 mg/ml completely inhibited all standard and bread isolated fungi. This concentration of extract also inhibited Aspergillus growth on bread slices and delayed colony formation but adversely affected the sensory characteristics of bread. Cinnamon extract at 32 mg/ml not only delayed fungal growth, but also improved bread shelf life and delayed its staling. Moreover, 32mg/ml of extract did not adversely affect bread aroma, flavor and texture. However, sodium acetate inhibited the growth of Aspergillus sp but is not recommended for fungal control because it is considered as chemical. Therefore 32 mg/ml of extract is recommended for increasing the shelf-life of flat bread.

  16. Biodegradation of hexachlorocyclohexane (HCH) by microorganisms.

    Science.gov (United States)

    Phillips, Theresa M; Seech, Alan G; Lee, Hung; Trevors, Jack T

    2005-08-01

    The organochlorine pesticide Lindane is the gamma-isomer of hexachlorocyclohexane (HCH). Technical grade Lindane contains a mixture of HCH isomers which include not only gamma-HCH, but also large amounts of predominantly alpha-, beta- and delta-HCH. The physical properties and persistence of each isomer differ because of the different chlorine atom orientations on each molecule (axial or equatorial). However, all four isomers are considered toxic and recalcitrant worldwide pollutants. Biodegradation of HCH has been studied in soil, slurry and culture media but very little information exists on in situ bioremediation of the different isomers including Lindane itself, at full scale. Several soil microorganisms capable of degrading, and utilizing HCH as a carbon source, have been reported. In selected bacterial strains, the genes encoding the enzymes involved in the initial degradation of Lindane have been cloned, sequenced, expressed and the gene products characterized. HCH is biodegradable under both oxic and anoxic conditions, although mineralization is generally observed only in oxic systems. As is found for most organic compounds, HCH degradation in soil occurs at moderate temperatures and at near neutral pH. HCH biodegradation in soil has been reported at both low and high (saturated) moisture contents. Soil texture and organic matter appear to influence degradation presumably by sorption mechanisms and impact on moisture retention, bacterial growth and pH. Most studies report on the biodegradation of relatively low (< 500 mg/kg) concentrations of HCH in soil. Information on the effects of inorganic nutrients, organic carbon sources or other soil amendments is scattered and inconclusive. More in-depth assessments of amendment effects and evaluation of bioremediation protocols, on a large scale, using soil with high HCH concentrations, are needed.

  17. Microorganism identification technique using radioactive and fluorescent agent

    International Nuclear Information System (INIS)

    Silman, R.E.

    1983-01-01

    A method for identifying microorganisms is claimed. An emissive agent is added to a specimen of microorganisms to produce a mix of emissive products. These products are detected and characteristic pattern functioning as an identifier for the microorganisms is derived. The identifier is then compared with identifiers representing known microorganisms

  18. Experimental studies of biodegradation of asphalt by microorganisms

    International Nuclear Information System (INIS)

    Mine, Tatsuya; Mihara, Morihiro; Ooi, Takao; Lin, Kong-hua; Kawakami, Yasushi

    2000-04-01

    On the geological disposal system of the radioactive wastes, the activities of the microorganisms that could degrade the asphalt might be significant for the assessment of the system performance. As the main effects of the biodegradation of the asphalt, the fluctuation of leaching behavior of the nuclides included in asphalt waste has been indicated. In this study, the asphalt biodegradation test was carried out. The microorganism of which asphalt degradation ability was comparatively higher under aerobic condition and anaerobic condition was used. The asphalt biodegradation rate was calculated and it was evaluated whether the asphalt biodegradation in this system could occur. The results show that the asphalt biodegradation rate under anaerobic and high alkali condition will be 300 times lower than under aerobic and neutral pH. (author)

  19. The plastic-associated microorganisms of the North Pacific Gyre.

    Science.gov (United States)

    Carson, Henry S; Nerheim, Magnus S; Carroll, Katherine A; Eriksen, Marcus

    2013-10-15

    Microorganisms likely mediate processes affecting the fate and impacts of marine plastic pollution, including degradation, chemical adsorption, and colonization or ingestion by macroorganisms. We investigated the relationship between plastic-associated microorganism communities and factors such as location, temperature, salinity, plankton abundance, plastic concentration, item size, surface roughness, and polymer type. Small plastic items from the surface of the North Pacific Gyre in 2011 were examined using scanning electron microscopy. Bacillus bacteria (mean 1664 ± 247 individuals mm(-2)) and pennate diatoms (1097 ± 154 mm(-2)) were most abundant, with coccoid bacteria, centric diatoms, dinoflagellates, coccolithophores, and radiolarians present. Bacterial abundance was patchy, but increased on foamed polystyrene. Diatom abundance increased on items with rough surfaces and at sites with high plastic concentrations. Morphotype richness increased slightly on larger fragments, and a biogeographic transition occurred between pennate diatom groups. Better characterizing this community will aid in understanding how it interacts with plastic pollution. Copyright © 2013 Elsevier Ltd. All rights reserved.

  20. Metabolic Engineering of Microorganisms for the Production of Higher Alcohols

    Science.gov (United States)

    Choi, Yong Jun; Lee, Joungmin; Jang, Yu-Sin

    2014-01-01

    ABSTRACT Due to the increasing concerns about limited fossil resources and environmental problems, there has been much interest in developing biofuels from renewable biomass. Ethanol is currently used as a major biofuel, as it can be easily produced by existing fermentation technology, but it is not the best biofuel due to its low energy density, high vapor pressure, hygroscopy, and incompatibility with current infrastructure. Higher alcohols, including 1-propanol, 1-butanol, isobutanol, 2-methyl-1-butanol, and 3-methyl-1-butanol, which possess fuel properties more similar to those of petroleum-based fuel, have attracted particular interest as alternatives to ethanol. Since microorganisms isolated from nature do not allow production of these alcohols at high enough efficiencies, metabolic engineering has been employed to enhance their production. Here, we review recent advances in metabolic engineering of microorganisms for the production of higher alcohols. PMID:25182323

  1. Food fermentations: Microorganisms with technological beneficial use

    DEFF Research Database (Denmark)

    Bourdichon, François; Casaregola, Serge; Farrokh, Choreh

    2012-01-01

    Microbial food cultures have directly or indirectly come under various regulatory frameworks in the course of the last decades. Several of those regulatory frameworks put emphasis on “the history of use”, “traditional food”, or “general recognition of safety”. Authoritative lists of microorganism......, legumes, cereals, beverages, and vinegar). We have also reviewed and updated the taxonomy of the microorganisms used in food fermentations in order to bring the taxonomy in agreement with the current standing in nomenclature....... cultures in practical use. However, as the focus mainly was on commercially available dairy cultures, there was an unmet need for a list with a wider scope. We present an updated inventory of microorganisms used in food fermentations covering a wide range of food matrices (dairy, meat, fish, vegetables...

  2. Biosurfactants, bioemulsifiers and exopolysaccharides from marine microorganisms.

    Science.gov (United States)

    Satpute, Surekha K; Banat, Ibrahim M; Dhakephalkar, Prashant K; Banpurkar, Arun G; Chopade, Balu A

    2010-01-01

    Marine biosphere offers wealthy flora and fauna, which represents a vast natural resource of imperative functional commercial grade products. Among the various bioactive compounds, biosurfactant (BS)/bioemulsifiers (BE) are attracting major interest and attention due to their structural and functional diversity. The versatile properties of surface active molecules find numerous applications in various industries. Marine microorganisms such as Acinetobacter, Arthrobacter, Pseudomonas, Halomonas, Myroides, Corynebacteria, Bacillus, Alteromonas sp. have been studied for production of BS/BE and exopolysaccharides (EPS). Due to the enormity of marine biosphere, most of the marine microbial world remains unexplored. The discovery of potent BS/BE producing marine microorganism would enhance the use of environmental biodegradable surface active molecule and hopefully reduce total dependence or number of new application oriented towards the chemical synthetic surfactant industry. Our present review gives comprehensive information on BS/BE which has been reported to be produced by marine microorganisms and their possible potential future applications.

  3. High pressure inactivation of relevant target microorganisms in poultry meat products and the evaluation of pressure-induced protein denaturation of marinated poultry under different high pressure treatments

    Science.gov (United States)

    Schmidgall, Johanna; Hertel, Christian; Bindrich, Ute; Heinz, Volker; Toepfl, Stefan

    2011-03-01

    In this study, the possibility of extending shelf life of marinated poultry meat products by high pressure processing was evaluated. Relevant spoilage and pathogenic strains were selected and used as target microorganisms (MOs) for challenge experiments. Meat and brine were inoculated with MOs and treated at 450 MPa, 4 °C for 3 min. The results of inactivation show a decreasing pressure tolerance in the series Lactobacillus > Arcobacter > Carnobacterium > Bacillus cereus > Brochothrix thermosphacta > Listeria monocytogenes. Leuconostoc gelidum exhibited the highest pressure tolerance in meat. A protective effect of poultry meat was found for L. sakei and L. gelidum. In parallel, the influence of different marinade formulations (pH, carbonates, citrates) on protein structure changes during a pressure treatment was investigated. Addition of sodium carbonate shows a protection against denaturation of myofibrillar proteins and provides a maximum water-holding capacity. Caustic marinades allowed a higher retention of product characteristics than low-pH marinades.

  4. Physiologically anaerobic microorganisms of the deep subsurface

    Energy Technology Data Exchange (ETDEWEB)

    Stevens, S.E. Jr.; Chung, K.T.

    1991-06-01

    This study seeks to determine numbers, diversity, and morphology of anaerobic microorganisms in 15 samples of subsurface material from the Idaho National Engineering Laboratory, in 18 samples from the Hanford Reservation and in 1 rock sample from the Nevada Test Site; set up long term experiments on the chemical activities of anaerobic microorganisms based on these same samples; work to improve methods for the micro-scale determination of in situ anaerobic microbial activity;and to begin to isolate anaerobes from these samples into axenic culture with identification of the axenic isolates.

  5. Risk Assessment of Genetically Modified Microorganisms

    DEFF Research Database (Denmark)

    Jacobsen, B. L.; Wilcks, Andrea

    2001-01-01

    the industry, national administration and research institutions were gathered to discuss which elements should be considered in a risk assessment of genetically modified microorganisms used as food or food ingredients. The existing EU and national regulations were presented, together with the experiences......The rapid development of recombinant DNA techniques for food organisms urges for an ongoing discussion on the risk assessment of both new as traditional use of microorganisms in food production. This report, supported by the Nordic Council of Ministers, is the result of a workshop where people from...... with risk assessment of these organisms in each Nordic country....

  6. Functional Properties of Microorganisms in Fermented Foods

    Directory of Open Access Journals (Sweden)

    Jyoti Prakash Tamang

    2016-04-01

    Full Text Available Fermented foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc. Health benefits of some global fermented foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, allergic reactions, diabetes, among others. The present paper is aimed to review the information on some functional properties of the microorganisms associated with fermented foods and beverages, and their health-promoting benefits to consumers.

  7. Assessing the transport and fate of bioengineered microorganisms in the environment

    International Nuclear Information System (INIS)

    Barnthouse, L.W.; Palumbo, A.V.

    1985-01-01

    We review the methods currently available for quantifying the transport and fate of microbes in atmospheric and aqueous media and assess their adequacy for purposes of risk assessment. We review the literature on transport and fate of microorganisms, including studies of: (1) pathways of migration, (2) the survival of microorganisms during transport and fate. In addition, we review the transport and fate models that have been used in environmental risk assessments for radionuclides and toxic chemicals and evaluate their applicability to the problem of assessing environmental risks of bioengineered microorganisms

  8. The hydrodynamics of swimming microorganisms

    International Nuclear Information System (INIS)

    Lauga, Eric; Powers, Thomas R

    2009-01-01

    Cell motility in viscous fluids is ubiquitous and affects many biological processes, including reproduction, infection and the marine life ecosystem. Here we review the biophysical and mechanical principles of locomotion at the small scales relevant to cell swimming, tens of micrometers and below. At this scale, inertia is unimportant and the Reynolds number is small. Our emphasis is on the simple physical picture and fundamental flow physics phenomena in this regime. We first give a brief overview of the mechanisms for swimming motility, and of the basic properties of flows at low Reynolds number, paying special attention to aspects most relevant for swimming such as resistance matrices for solid bodies, flow singularities and kinematic requirements for net translation. Then we review classical theoretical work on cell motility, in particular early calculations of swimming kinematics with prescribed stroke and the application of resistive force theory and slender-body theory to flagellar locomotion. After examining the physical means by which flagella are actuated, we outline areas of active research, including hydrodynamic interactions, biological locomotion in complex fluids, the design of small-scale artificial swimmers and the optimization of locomotion strategies.

  9. Periodontopathic microorganisms in peripheric blood after scaling and root planing.

    Science.gov (United States)

    Lafaurie, Gloria Inés; Mayorga-Fayad, Isabel; Torres, María Fernanda; Castillo, Diana Marcela; Aya, Maria Rosario; Barón, Alexandra; Hurtado, Paola Andrea

    2007-10-01

    The objective of this study was to evaluate the frequency of periodontopathic and other subgingival anaerobic and facultative bacteria in the bloodstream following scaling and root planing (SRP). Forty-two patients with severe generalized chronic periodontitis (GChP) and generalized aggressive periodontitis (GAgP) were included in the study. Four samples of peripheric blood were drawn from the cubital vein at different times: Pre-treatment: immediately before the SRP procedure (T1), immediately after treatment (T2), 15 min. post-treatment (T3) and 30 min. post-treatment (T4). In order to identify the presence of microorganisms in blood, subcultures were conducted under anaerobic conditions. 80.9% of the patients presented positive cultures after SRP and it occurred more frequently immediately after treatment; however, 19% of the patients still had microorganisms in the bloodstream 30 min. after the procedure. The periodontopathic microorganisms more frequently identified were Porphyromonas gingivalis and Micromonas micros. Campylobacter spp., Eikenella corrodens, Tannerella forsythensis, Fusobacterium spp. and Prevotella intermedia were isolated less often. Actinomyces spp. were also found frequently during bacteraemia after SRP. SRP induced bacteraemia associated with anaerobic bacteria, especially in patients with periodontal disease.

  10. The plastic-associated microorganisms of the North Pacific Gyre

    International Nuclear Information System (INIS)

    Carson, Henry S.; Nerheim, Magnus S.; Carroll, Katherine A.; Eriksen, Marcus

    2013-01-01

    Highlights: • Microorganisms mediate processes affecting the fate and impacts of marine plastic. • North Pacific Gyre (NPG) plastics were examined with scanning-electron microscopy. • Bacillus bacteria and pennate diatoms dominated the NPG plastic fouling community. • Bacterial abundance was patchily distributed but increased on foamed polystyrene. • Diatom abundance increased on rough surfaces and at sites with high plastic density. -- Abstract: Microorganisms likely mediate processes affecting the fate and impacts of marine plastic pollution, including degradation, chemical adsorption, and colonization or ingestion by macroorganisms. We investigated the relationship between plastic-associated microorganism communities and factors such as location, temperature, salinity, plankton abundance, plastic concentration, item size, surface roughness, and polymer type. Small plastic items from the surface of the North Pacific Gyre in 2011 were examined using scanning electron microscopy. Bacillus bacteria (mean 1664 ± 247 individuals mm −2 ) and pennate diatoms (1097 ± 154 mm −2 ) were most abundant, with coccoid bacteria, centric diatoms, dinoflagellates, coccolithophores, and radiolarians present. Bacterial abundance was patchy, but increased on foamed polystyrene. Diatom abundance increased on items with rough surfaces and at sites with high plastic concentrations. Morphotype richness increased slightly on larger fragments, and a biogeographic transition occurred between pennate diatom groups. Better characterizing this community will aid in understanding how it interacts with plastic pollution

  11. Pesticides in Soil: Effects on Microorganisms

    Directory of Open Access Journals (Sweden)

    Ljiljana Radivojević

    2007-01-01

    Full Text Available Since their discovery to the present day, pesticides have been an inevitable segment of agricultural production and efforts have been made to synthesize compounds that would share a required efficacy along with selectivity, sufficient persistence on the object of protection and favourable toxicological and ecotoxicological characteristics so as to minimize their effect on the environment.When a pesticide gets into soil after application, it takes part in a number of physical, chemical and biological processes that depend not only on the compound itself, but a number of other factors as well, such as: physical, chemical and biological characteristics of soil; climatic factors, equipment used, method of application, method of storage, handling and disposal of waste, site characteristics (proximity of ground and underground waters, biodiversity and sensitivity of the environment. Microorganisms play an important role in pesticide degradation as they are able to utilize the biogenic elements from those compounds, as well as energy for their physiological processes. On the other hand, pesticides are more or less toxic substances that can have adverse effect on populations of microorganisms and prevent their development, reduce their abundance, deplete their taxonomic complexity and create communities with a lower level of diversity and reduced physiological activity.The article discusses complex interactions between pesticides and microorganisms in soil immediately after application and over the ensuing period. Data on changes in the abundance of some systematic and physiological groups of microorganisms, their microbial biomass and enzymatic activity caused under pesticide activity are discussed as indicators of these processes.

  12. [DIFFERENTIAL SENSITIVITY OF MICROORGANISMS TO POLYHEXAMETHYLENEGUANIDINE].

    Science.gov (United States)

    Lysytsya, A V; Mandygra, Y M; Bojko, O P; Romanishyna, O O; Mandygra, M S

    2015-01-01

    Factors identified that affect the sensitivity of microorganisms to polyhexamethyleneguanidine (PHMG). Salts of PHMG chloride, valerate, maleate, succinate was to use. Test strains of Esherichia coli, Staphylococcus aureus, Bacillus cereus, Leptospira interrogans, Paenibacillus larvae, Mycobacterium bovis, M. avium, M. fortuitum, Aspergillus niger and some strains of viruses are taken as objects of research. We have determined that the cytoplasm membrane phospholipids is main "target" for the polycation molecules of PHMG. A differential sensitivity of the microorganisms to this drug is primarily determined by relative amount of lipids in membrane and their accessibility. Such trends exist: increase the relative contents of anionic lipids and more negative surface electric potential of membrane, and reduction of the sizes fat acid remainder of lipids bring to increase of microorganism sensitivity. Types of anion salt PHMG just have a certain value. Biocide activity of PHMG chloride is more, than its salts with organic acid. Feasibility of combining PHMG with other biocides in the multicomponent disinfectants studied and analyzed. This combination does not lead to a significant increase in the sensitivity of microorganisms tested in most cases. Most species of pathogenic bacteria can be quickly neutralized by aqueous solutions of PHMG in less than 1% concentrations.

  13. Antibiotic Sensitivity Pattern of Microorganisms Isolated from ...

    African Journals Online (AJOL)

    Antibiotic sensitivity pattern of microorganisms isolated from smoked and frozen fishes sold in Benin and Warri metropolis were investigated. Adopting microbiological standard techniques, the results of the bacterial counts and fungal counts ranged from 5.4 x 106 (Ekpan market) to 25.1 x 106 (Ekpan market) and 1.1 x 105 ...

  14. Modelling the morphology of filamentous microorganisms

    DEFF Research Database (Denmark)

    Nielsen, Jens Bredal

    1996-01-01

    The rapid development in image analysis techniques has made it possible to study the growth kinetics of filamentous microorganisms in more detail than previously, However, owing to the many different processes that influence the morphology it is important to apply mathematical models to extract...

  15. False identification of other microorganisms as Staphylococcus ...

    African Journals Online (AJOL)

    Methods: 507 microorganisms which have been previously identified as S. aureus in 8 States in Southern Nigeria through characteristic morphology on blood agar, Gram staining, growth and fermentation on Mannitol Salt Agar and coagulase formation were collected. All the isolates were identified in this study through ...

  16. Host Defense against Opportunist Microorganisms Following Trauma.

    Science.gov (United States)

    1979-06-01

    Guide for Laboratory Animal, Resources, National Academy of Sciences - National Research Council. I ii t ___ ii A- KNOWLEDMENT The investigators express...and Candida albicans are the microorganisms which are most frequently associated with septic complica- tions in thermally injured patients. Management

  17. Atmospheric Sampling of Microorganisms with UAS

    Science.gov (United States)

    Schmale, D. G., III

    2017-12-01

    Many microorganisms relevant to crops, domestic animals, and humans are transported over long distances through the atmosphere. Some of these atmospheric microbes catalyze the freezing of water at higher temperatures and facilitate the onset of precipitation. A few have crossed continents. New technologies are needed to study the movement of microorganisms in the atmosphere. We have used unmanned aircraft systems (UAS) to study the transport of microorganisms tens to hundreds of meters above the ground. These UAS are equipped with unique devices for collecting microbes in the atmosphere during flight. Autonomous systems enable teams of UAS to perform complex atmospheric sampling tasks, and coordinate flight missions with one another. Data collected with UAS can be used to validate and improve disease forecasting models along highways in the sky, connecting transport scales across farms, states, and continents. Though terrestrial environments are often considered a major contributor to atmospheric microbial aerosols, little is known about aquatic sources of microbial aerosols. Droplets containing microorganisms can aerosolize from the water surface, liberating them into the atmosphere. We are using teams of unmanned surface vehicles (USVs) and UAS to study the aerosolization of microbes from aquatic environments. Controlled flume studies using highspeed video have allowed us to observe unique aerosolization phenomena that can launch microbes out of the water and into the air. Unmanned systems may be used to excite the next generation of biologists and engineers, and raise important ethical considerations about the future of human-robot interactions.

  18. Ecophysiology of microorganisms in microbial elctrolysis cells

    NARCIS (Netherlands)

    Croese, E.

    2012-01-01

    One of the main challenges for improvement of the microbial electrolysis cell (MEC) has been the reduction of the cost of the cathode catalyst. As catalyst at the cathode, microorganisms offer great possibilities. Previous research has shown the principle possibilities for the biocathode for H2

  19. Ecology and metagenomics of soil microorganisms

    Czech Academy of Sciences Publication Activity Database

    Baldrian, Petr; Head, I. M.; Prosser, J. I.; Schloter, M.; Smalla, K.; Tebbe, C. C.

    2011-01-01

    Roč. 78, č. 1 (2011), s. 1-2 ISSN 0168-6496 R&D Projects: GA MŠk LC06066; GA MŠk(CZ) LA10001 Institutional research plan: CEZ:AV0Z50200510 Keywords : microorganism * bioremediation * biogenesis of soil Subject RIV: EE - Microbiology, Virology Impact factor: 3.408, year: 2011

  20. Novel genome alteration system for microorganisms

    NARCIS (Netherlands)

    Daran, J.G.; Geertman, J.M.; Bolat, I.

    2015-01-01

    The invention relates to a set of targeting constructs, comprising a first construct comprising a recognition site for an endonuclease, a first region of homology with a target gene of a microorganism, and a first part of a selection marker, and a second construct comprising a second part of the

  1. The influence of selected nanomaterials on microorganisms

    Czech Academy of Sciences Publication Activity Database

    Brandeburová, P.; Birošová, L.; Vojs, M.; Kromka, Alexander; Gál, M.; Tichý, J.; Híveš, J.; Mackul´ak, T.

    2017-01-01

    Roč. 148, č. 3 (2017), s. 525-530 ISSN 0026-9247 R&D Projects: GA ČR GA15-01687S Institutional support: RVO:68378271 Keywords : nanomaterials * nanotechnologies * microorganisms * toxicity Subject RIV: EE - Microbiology, Virology OBOR OECD: Microbiology Impact factor: 1.282, year: 2016

  2. Artifical Microorganism Infection in Aviation Kerosene

    Directory of Open Access Journals (Sweden)

    Dušan Vallo

    2004-12-01

    Full Text Available The fuel used in the aviation engineering has to be clean and dry, it may not contain mechanical impurities and water. Water inaviation kerosene may occur in soluble and insoluble form. The danger inheres in the insoluble form, which may drop out in the crystallineform and cause various failures, such as those caused by mechanical impurities. The water assists in the biological matter formation createdby various species of microorganisms (bacteria, mould fungi and yeast. The microorganisms, present in water phase occurring on thebottom of tanks or on the interface water phase – kerosene, grow and reproduce and subsequently may pollute (impair the fuel by thebiomass or by the products of their metabolism. There is a possibility to infect the fuel artificially by a selected reference microorganismstrain, which usually occur in contaminated fuel, or by microorganisms which cause a biological contamination of aviation kerosene.Out of the selected reference strains used in the experiments, the reference strains of Proteus vulgaris, Sacharamyces cerevisiae andClostridium perfringens were not cultivated in the sterile aviation kerosene and the propagating nutrient medium. The aviation kerosene actsas a biocide medium for the presented reference microorganism strains.

  3. Novel Industrial Enzymes from Uncultured Arctic Microorganisms

    DEFF Research Database (Denmark)

    Vester, Jan Kjølhede

    , and reduce the risk of contaminations. Cold- and alkaline-active enzymes can be found in microorganisms adapted to living in natural environments with these conditions, which are extremely rare but found in the unique ikaite columns from SW Greenland (4-6 °C, pH >10). It is estimated that less than 1...

  4. [Sorption of microorganisms by fiber materials].

    Science.gov (United States)

    Nikovskaia, G N; Gordienko, A S; Globa, L I

    1986-01-01

    Candida guilliermondii and Escherichia coli cells were adsorbed on glass and basalt fibres with a similar specific surface, but with a different charge. The quantity of adsorbed microorganisms did not depend on the type and charge of a fibre surface. However, cells were adsorbed faster and more firmly on positively charged and uncharged fibres than on negatively charged fibres.

  5. A Comparative Evaluation of Adherence of Microorganism to Different Types of Brackets: A Scanning Electron Microscopic Study.

    Science.gov (United States)

    Shashidhar, E P; Sahitya, M; Sunil, T; Murthy, Anup R; Rani, M S

    2015-09-01

    The purpose of this study was to evaluate and compare the adherence of microorganism to different types of brackets using the scanning electron microscope (SEM). A double-blinded study was undertaken to evaluate and adherence of microorganisms to different types of brackets using SEM. At random, 12 patients reporting for treatment to the department of Orthodontics VS Dental College and Hospital were selected. Four types of brackets were included in the present study stainless steel, titanium, composite, and ceramic. Brackets were bonded to teeth of the patient on all the four quadrants. The teeth included for bonding were lateral incisor, canine, first premolar, and second premolar. The brackets were left for 72 h. After 72 h brackets were debonded, and they were evaluated by SEM for adherence of microorganism in the slot and tie wings surface. The SEM images were graded, and the adherence of microorganism to the brackets in the surfaces and the four different quadrants were recorded. There is a significant difference in adherence of microorganisms to the various types of brackets (P 0.05) included in the study. The interaction of bracket/surface, bracket/quadrant, surface/quadrants was analyzed, there was no significance of comparison of bracket/surfaces/quadrant but the interaction of bracket/quadrant was found to be significant (bracket/surfaces/quadrant was also found to be significant (bracket material and the least adherence of microorganisms was observed with the titanium bracket material. The adherence of microorganisms is relatively more in the slot area, when compare to the tie wings surface maximum adherence of microorganism is observed in the upper left quadrant and least adherence of microorganism is observed in the lower right quadrant. There is a significant difference in adherence of microorganisms to various types of brackets and the surfaces included in the study. There is no significant difference in the adherence of microorganism to the bracket

  6. Doppler speedometer for micro-organisms

    International Nuclear Information System (INIS)

    Penkov, F.; Tuleushev, A.; Lisitsyn, V.; Kim, S.; Tuleushev, Yu.

    1996-01-01

    Objective of Investigations: Development and creation of the Doppler speedometer for micro-organisms which allows to evaluate, in a real temporal scale, variations in the state of water suspension of micro-organisms under the effect of chemical, physical and other external actions. Statement of the Problem The main problem is absence of reliable, accessible for users and simple, in view of application, Doppler speedometers for micro-organisms. Nevertheless, correlation Doppler spectrometry in the regime of heterodyning the supporting and cell-scattered laser radiation is welt known. The main idea is that the correlation function of photo-current pulses bears an information on the averages over the assembly of cell velocities. For solving the biological problems, construction of auto-correlation function in the real-time regime with the delay time values comprising, function in the real-time regime with the delay time values comprising, nearly, 100 me (10 khz) or higher is needed. Computers of high class manage this problem using but the program software. Due to this, one can simplify applications of the proposed techniques provided he creates the Doppler speedometer for micro-organism on a base of the P entium . Expected Result Manufactured operable mock-up of the Doppler speedometer for micro-organisms in a form of the auxiliary computer block which allows to receive an information, in the real time scale, on the results of external effects of various nature on the cell assembly in transparent medium with a small volume of the studied cell suspension

  7. Hydrosols of orange blossom (Citrus aurantium), and rose flower (Rosa damascena and Rosa centifolia) support the growth of a heterogeneous spoilage microbiota.

    Science.gov (United States)

    Labadie, Cécile; Ginies, Christian; Guinebretiere, Marie-Hélène; Renard, Catherine M G C; Cerutti, Céline; Carlin, Frédéric

    2015-10-01

    Hydrosols are hydrodistillation products of aromatic plants. They contain less than 1g/L of dispersed essential oils giving organoleptic properties. Hydrosols are subjected to microbial proliferation. Reasons for spoilage have to be found in the nature of substrates supporting growth and of microbiological contaminants. The composition in essential oils and the microbiota of 22 hydrosol samples of Citrus aurantium L. ssp. amara L. (orange blossom), Rosa damascena Miller (rose D.), and Rosa centifolia L. (rose C.) flowers were analyzed to determine the factors responsible for decay. The median concentrations in essential oils were 677mg/L for orange blossom hydrosols, 205mg/L for rose D. hydrosols, and 116mg/L for rose C. hydrosols. The dry matter content of these hydrosols varied between 4.0mg/L and 702mg/L, and the carbohydrate content varied between 0.21mg/L and 0.38mg/L. These non-volatile compounds were likely carried over during distillation by a priming and foaming effect, and could be used as nutrients by microorganisms. A microbial proliferation at ambient temperature and also at 5°C has been observed in all studied hydrosols when stored in a non-sterile container. In contaminated hydrosols, maximal counts were about 7log 10 CFU/mL, while the French pharmacopeia recommends a maximal total bacterial count of 2log 10 CFU/mL. Neither yeast nor mold was detected. The isolated microbial population was composed of environmental Gram-negative bacteria, arranged in four major genera: Pseudomonas sp., Burkholderia cepacia complex, and presumably two new genera belonging to Acetobacteraceae and Rhodospirillaceae. Among those bacteria, Burkholderia vietnamiensis and Novosphingobium capsulatum were able to metabolize volatile compounds, such as geraniol to produce 6-methyl-5-hepten-2-one or geranic acid, or phenylethyl acetate to produce 2-phenylethanol. EO concentrations in hydrosols or cold storage are not sufficient to insure microbiological stability. Additional

  8. Controlling Vibrio vulnificus and spoilage bacteria in fresh shucked oysters using natural antimicrobials.

    Science.gov (United States)

    Mahmoud, B S M

    2014-01-01

    This study evaluated the efficacy of grape seed extract (GE), citric acid (CA) and lactic acid (LA) on the inactivation of Vibrio vulnificus and inherent microflora in fresh shucked oysters. The minimum inhibitory concentration (MIC) of GE, CA or LA against V. vulnificus was determined. Furthermore, the shucked oysters were artificially inoculated with V. vulnificus. The inoculated shucked oysters (25 g) were then dipped in 250 ml GE, CA or LA solutions for 10 min. The population of V. vulnificus in shucked oysters was determined. The effects of the treatments with GE, CA or LA solutions on the inherent microbiota in fresh shucked oysters during storage at 5°C for 20 days were also studied. The MICs of GE, CA or LA against V. vulnificus were 10.0, 5.0 or 1.0 mg ml(-1), respectively. The concentrations of 500, 300 or 150 mg ml(-1) GE, CA or LA solutions were needed to reduce the population of V. vulnificus to below the detection level (1.0 log g(-1)). Treatment with 500, 300, 150 mg ml(-1) GE, CA or LA significantly reduced the initial inherent microbiota in fresh shucked oysters, and inherent levels were significantly (P Oysters filter large volume of seawater during their feeding activities that concentrate bacteria such as Vibrio vulnificus in their body. The presence of V. vulnificus in oysters has a serious impact on public health and international trade. There is increasing concern over the use of chemical preservatives. Furthermore, the food industry is looking for new natural preservation methods. This study indicated that lactic acid and citric acid wash solutions could offer an inexpensive, natural and strong approach to control V. vulnificus and spoilage bacteria in fresh shucked for the oyster industry. © 2013 The Society for Applied Microbiology.

  9. Thermotolerance of meat spoilage lactic acid bacteria and their inactivation in vacuum-packaged vienna sausages.

    Science.gov (United States)

    Franz, C M; von Holy, A

    1996-02-01

    Heat resistance of three meat spoilage lactic acid bacteria was determined in vitro. D-values at 57, 60 and 63 degrees C were 52.9, 39.3 and 32.5 s for Lactobacillus sake, 34.9, 31.3 and 20.2 s for Leuconostoc mesenteroides and 22.5, 15.6 and 14.4 s for Lactobacillus curvatus, respectively. The three lactic acid bacteria were heat sensitive, as one log reductions in numbers were achieved at 57 degrees C in less than 60 s. Z-values could not be accurately determined as D-values did not change by a factor of 10 over the temperature range studied. In-package pasteurization processes were calculated using the highest in vitro D-value and applied to vacuum-packaged vienna sausages. Microbiological shelf life (time for lactic acid bacteria count to reach 5 x 10(6) CFU/g) increased from 7 days for non-pasteurized samples to 67, 99 and 119 days for samples of the three pasteurization treatments at 8 degrees C storage. Enterobacteriaceae were detected at levels of log 4.0 CFU/g in non-pasteurized samples, but were reduced to < log 1.0 CFU/g in pasteurized samples. The incidence of listeriae in non-pasteurized samples was low as only one Listeria innocua strain was isolated. No Listeria spp. were isolated from pasteurized samples. Numbers of Clostridium isolates increased from one in non-pasteurized samples to 25 in pasteurized samples. Increasing incidences of clostridia, and the presence of C. perfringens in pasteurized samples indicated that in-package pasteurization could compromise product safety.

  10. Profiling micro-organic contaminants in groundwater using multi-level piezometers

    OpenAIRE

    White, Debbie; Lapworth, Dan; Stuart, Marianne; Williams, Peter

    2015-01-01

    The presence of micro-organic pollutants, including ‘emerging contaminants’ within groundwater is of increasing interest. Robust protocols are required to minimise the introduction of contamination during the sampling process. Below we discuss the sampling protocols used to reduce inputs of plasticisers during the sampling process, as well as the techniques used to characterise the distribution of micro-organic pollutants in the subsurface. In this study multi-level piezometers...

  11. Effect of gamma-irradiation to prevent the spoilage of 'retainer type Kamaboko'

    International Nuclear Information System (INIS)

    Ito, Hitoshi; Iizuka, Hiroshi.

    1978-01-01

    The species of main microorganisms which can grow in retainer-Kamaboko a kind of fish meat jelly products were Bacillus subtilis and B. pumilus at 20 0 C, and B. pumilus, B. megaterium, b. cereus, Pseudomonas and yeasts at 10 0 C. When Kamaboko was stored at 5 0 C, microorganisms capable to grow were the species of Pseudomonas, Brevibacterium, Aeromonas and yeasts. Irradiation of Kamaboko at 300 krad and 450 krad reduced the aforementioned flora to the Bacillus and yeasts, and the storage life of Kamaboko was extended about 2 times at 10 0 C. The growth of Bacillus strains at 10 0 C was suppressed for 3 days or more after destruction to about 95% of the total viable cells by irradiation at 300 krad. The putrefaction in retainer-Kamaboko was brought mainly by Bacillus, which seemed to be originated mainly from starch at a manufacturing process. The number of microorganisms in Potato starch was 200 per gram, and they were consisted mainly of Bacillus. These bacteria in starch could be almost eliminated by means of 500 krad irradiation. (auth.)

  12. Evidence for a role of biosurfactants produced by Pseudomonas fluorescens in the spoilage of fresh aerobically stored chicken meat.

    Science.gov (United States)

    Mellor, Glen E; Bentley, Jessica A; Dykes, Gary A

    2011-08-01

    Fresh chicken meat is a fat-rich environment and we therefore hypothesised that production of biosurfactants to increase bioavailability of fats may represent one way in which spoilage bacteria might enhance the availability of nutrients. Numbers of Pseudomonas were determined on a total of 20 fresh and 20 spoiled chicken thighs with skin. A total of 400 randomly isolated Pseudomonas colonies from fresh (200) and spoiled (200) chicken were screened for the presence of biosurfactant production. Biosurfactant producing strains represented 5% and 72% of the Pseudomonas spp. isolates from fresh (mean count 2.3 log(10) cfu g(-1)) and spoiled (mean count 7.4 log(10) cfu g(-1)) chicken skin, respectively. Partially-purified biosurfactants derived from a subgroup of four Pseudomonasfluorescens strains obtained through the screening process were subsequently used to investigate the role that the addition of these compounds plays in the spoilage of aerobically stored chicken. Emulsification potential of the four selected biosurfactants was measured against a range of hydrocarbons and oils. All four biosurfactants displayed a greater ability to emulsify rendered chicken fat than hydrocarbons (paraffin liquid, toluene and hexane) and oils (canola, olive, sunflower and vegetable). Storage trials (4 °C) of chicken meat treated with the four selected biosurfactants revealed a significantly greater (P increase in total aerobic count (1.3-1.7 log(10) cfu g(-1)) occurred following one day of incubation. These results indicate that biosurfactants produced by Pseudomonas spp. may play an important role in the spoilage of aerobically stored chicken meat by making nutrients more freely available and providing strains producing them with a competitive advantage. Copyright © 2011 Elsevier Ltd. All rights reserved.

  13. Selection of Suitable Microorganism for Biocatalytic Oxidation Reaction of Racemic Propranolol

    Directory of Open Access Journals (Sweden)

    Rahime SONGÜR

    2017-12-01

    Full Text Available Propranolol is one of the β-blockers which are pharmaceutically important, especially used for treatment of cardiovasculer disease. In this study, the production of enantiomerically pure propranolol was aimed via biocatalytic deracemization including tandem oxidation-reduction reactions of racemic propranolol. Within this content, firstly suitable microorganism for the oxidation of racemic propranolol was investigated. Alcohol dehydrogenase (ADH enzyme for oxidation of propranolol and NADH oxidase enzyme for cofactor regeneration were necessary for the oxidation reactions. For this reason, ADH and NADH oxidase enzymes activities of different microorganisms were measured to select the microorganism for using as enzyme source. These microorganisms are Lactobacillus kefir NRRL B-1839, Rhodotorula glutunis DSM 70398, Rhizopus oryzae CBS 111718, Rhizopus arhizus. The highest ADH and NADH oxidase activities were obtained for L. kefir.

  14. Differentiation and detection of microorganisms using Fourier transform infrared photoacoustic spectroscopy

    Science.gov (United States)

    Irudayaraj, Joseph; Yang, Hong; Sakhamuri, Sivakesava

    2002-03-01

    Fourier transform infrared photoacoustic spectroscopy (FTIR-PAS) was used to differentiate and identify microorganisms on a food (apple) surface. Microorganisms considered include bacteria (Lactobacillus casei, Bacillus cereus, and Escherichia coli), yeast (Saccharomyces cerevisiae), and fungi (Aspergillus niger and Fusarium verticilliodes). Discriminant analysis was used to differentiate apples contaminated with the different microorganisms from uncontaminated apple. Mahalanobis distances were calculated to quantify the differences. The higher the value of the Mahalanobis distance metric between different microorganisms, the greater is their difference. Additionally, pathogenic (O157:H7) E. coli was successfully differentiated from non-pathogenic strains. Results demonstrate that FTIR-PAS spectroscopy has the potential to become a non-destructive analysis tool in food safety related research.

  15. Identification of Microorganisms by Modern Analytical Techniques.

    Science.gov (United States)

    Buszewski, Bogusław; Rogowska, Agnieszka; Pomastowski, Paweł; Złoch, Michał; Railean-Plugaru, Viorica

    2017-11-01

    Rapid detection and identification of microorganisms is a challenging and important aspect in a wide range of fields, from medical to industrial, affecting human lives. Unfortunately, classical methods of microorganism identification are based on time-consuming and labor-intensive approaches. Screening techniques require the rapid and cheap grouping of bacterial isolates; however, modern bioanalytics demand comprehensive bacterial studies at a molecular level. Modern approaches for the rapid identification of bacteria use molecular techniques, such as 16S ribosomal RNA gene sequencing based on polymerase chain reaction or electromigration, especially capillary zone electrophoresis and capillary isoelectric focusing. However, there are still several challenges with the analysis of microbial complexes using electromigration technology, such as uncontrolled aggregation and/or adhesion to the capillary surface. Thus, an approach using capillary electrophoresis of microbial aggregates with UV and matrix-assisted laser desorption ionization time-of-flight MS detection is presented.

  16. Assessment of microorganisms from Indonesian Oil Fields

    Energy Technology Data Exchange (ETDEWEB)

    Kadarwati, S.; Udiharto, M.; Rahman, M.; Jasjfi, E.; Legowo, E.H. [Research and Development Centre for Oil and Gas Technology LEMIGAS, Jakarta Selatan (Indonesia)

    1995-12-31

    Petroleum resources have been the mainstay of the national development in Indonesia. However, resources are being depleted after over a century of exploitation, while the demand continues to grow with the rapid economic development of the country. In facing the problem, EOR has been applied in Indonesia, such as the steamflooding project in Duri field, but a more energy efficient technology would be preferable. Therefore, MEOR has been recommended as a promising solution. Our study, aimed at finding indigenous microorganisms which can be developed for application in MEOR, has isolated microbes from some oil fields of Indonesia. These microorganisms have been identified, their activities studied, and the effects of their metabolisms examined. This paper describes the research carried out by LEMIGAS in this respect, giving details on the methods of sampling, incubation, identification, and activation of the microbes as well as tests on the effects of their metabolites, with particular attention to those with potential for application in MEOR.

  17. UV inactivation of pathogenic and indicator microorganisms

    International Nuclear Information System (INIS)

    Chang, J.C.; Ossoff, S.F.; Lobe, D.C.; Dorfman, M.H.; Dumais, C.M.; Qualls, R.G.; Johnson, J.D.

    1985-01-01

    Survival was measured as a function of the dose of germicidal UV light for the bacteria Escherichia coli, Salmonella typhi, Shigella sonnei, Streptococcus faecalis, Staphylococcus aureus, and Bacillus subtilis spores, the enteric viruses poliovirus type 1 and simian rotavirus SA11, the cysts of the protozoan Acanthamoeba castellanii, as well as for total coliforms and standard plate count microorganisms from secondary effluent. The doses of UV light necessary for a 99.9% inactivation of the cultured vegetative bacteria, total coliforms, and standard plate count microorganisms were comparable. However, the viruses, the bacterial spores, and the amoebic cysts required about 3 to 4 times, 9 times, and 15 times, respectively, the dose required for E. coli. These ratios covered a narrower relative dose range than that previously reported for chlorine disinfection of E. coli, viruses, spores, and cysts

  18. UV inactivation of pathogenic and indicator microorganisms

    Energy Technology Data Exchange (ETDEWEB)

    Chang, J.C.; Ossoff, S.F.; Lobe, D.C.; Dorfman, M.H.; Dumais, C.M.; Qualls, R.G.; Johnson, J.D.

    1985-06-01

    Survival was measured as a function of the dose of germicidal UV light for the bacteria Escherichia coli, Salmonella typhi, Shigella sonnei, Streptococcus faecalis, Staphylococcus aureus, and Bacillus subtilis spores, the enteric viruses poliovirus type 1 and simian rotavirus SA11, the cysts of the protozoan Acanthamoeba castellanii, as well as for total coliforms and standard plate count microorganisms from secondary effluent. The doses of UV light necessary for a 99.9% inactivation of the cultured vegetative bacteria, total coliforms, and standard plate count microorganisms were comparable. However, the viruses, the bacterial spores, and the amoebic cysts required about 3 to 4 times, 9 times, and 15 times, respectively, the dose required for E. coli. These ratios covered a narrower relative dose range than that previously reported for chlorine disinfection of E. coli, viruses, spores, and cysts.

  19. Influence of near ultraviolet light on microorganisms

    International Nuclear Information System (INIS)

    Fraikin, G.Y.A.; Rubin, L.B.

    1980-01-01

    Our results and the recent literature data on the biological action of near ultraviolet light (300-380 nm) are examined in the review. Factual material is presented on the principles governing the manifestation of the following effects of near ultraviolet light in microorganisms: inactivation, delayed growth, photoreactivation, photoprotection, photoinduced sporulation (in fungi), and carotene synthesis. The mature and possible mechanisms of the effects examined are discussed

  20. Chemosensing in microorganisms to practical biosensors

    OpenAIRE

    Ghosh, Surya K.; Kundu, Tapanendu; Sain, Anirban

    2012-01-01

    Microorganisms like bacteria can sense concentration of chemo-attractants in its medium very accurately. They achieve this through interaction between the receptors on their cell surface and the chemo-attractant molecules (like sugar). But the physical processes like diffusion set some limits on the accuracy of detection which was discussed by Berg and Purcell in the late seventies. We have a re-look at their work in order to assess what insight it may offer towards making efficient, practica...

  1. Bioemulsan Production by Iranian Oil Reservoirs Microorganisms

    Directory of Open Access Journals (Sweden)

    A Amiriyan, M Mazaheri Assadi, VA Saggadian, A Noohi

    2004-10-01

    Full Text Available The biosurfactants are believed to be surface active components that are shed into the surrounding medium during the growth of the microorganisms. The oil degrading microorganism Acinetobacter calcoaceticus RAG-1 produces a poly-anionic biosurfactant, hetero-polysaccharide bioemulsifier termed as emulsan which forms and stabilizes oil-water emulsions with a variety of hydrophobic substrates. In the present paper results of the possibility of biosurfactant (Emulsan production by microorganisms isolated from Iranian oil reservoirs is presented. Fourthy three gram negative and gram positive, non fermentative, rod bacilli and coccobacilli shaped baceria were isolated from the oil wells of Bibi Hakimeh, Siri, Maroon, Ilam , East Paydar and West Paydar. Out of the isolated strains, 39 bacterial strains showed beta haemolytic activity, further screening revealed the emulsifying activity and surface tension. 11 out of 43 tested emulsifiers were identified as possible biosurfactant producers and two isolates produced large surface tension reduction, indicating the high probability of biosurfactant production. Further investigation revealed that, two gram negative, oxidase negative, aerobic and coccoid rods isolates were the best producers and hence designated as IL-1, PAY-4. Whole culture broth of isolates reduced surface tension from 68 mN /m to 30 and 29.1mN/m, respectively, and were stable during exposure to high salinity (10%NaCl and elevated temperatures(120C for 15 min .

  2. [Succession of chitinolytic microorganisms in chernozem soil].

    Science.gov (United States)

    Manucharova, N A; Belova, E V; Vorob'ev, A V; Polianskaia, L M; Stepanov, A L

    2005-01-01

    The chitinolytic prokaryotic and eukaryotic microbial complex of chernozem soil has been investigated in the course of a succession initiated by the introduction of chitin and humidification. The dynamics of the cell numbers of chitinolytic microorganisms and of their biomass was assessed by fluorescent microscopy and by inoculation of selective media. Emission of carbon dioxide and nitrous oxide, as well as dinitrogen fixation, was assessed by gas chromatography. It was found that, when the succession was initiated by the introduction of both chitin and humidification, it resulted in greater cell numbers and biomass of chitinolytic microorganisms and higher levels of CO2 and N2O emission and of nitrogen fixation than when the succession was initiated by humidification alone. As compared to the control samples, a significant (twofold) increase in the prokaryote cell number and biomass was found on the fourth day of the succession initiated by humidification and introduction of chitin. One week after the initiation of succession, the fungal biomass and length of mycelium were twice as high as those in the control samples. These results led to the conclusion that chitin utilization in chernozem soil starts during the initial stages of succession and is performed by both prokaryotic and eukaryotic microorganisms.

  3. Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere-packed salmon ( Salmo salar ) at 2 degrees C

    DEFF Research Database (Denmark)

    Emborg, Jette; Laursen, B.G.; Rathjen, T.

    2002-01-01

    series of storage trials with naturally contaminated fresh and thawed modified atmosphere-packed (MAP) salmon at 2 degrees C. Photobacterium phosphoreum dominated the spoilage microflora of fresh MAP salmon at more than 106 cfu g-1 and the activity of this specific spoilage organism (SSO) limited...... small amounts of biogenic amines in this product. The elimination of P. phosphoreum by freezing allowed this bacteria to be identified as the SSO in fresh MAP salmon.Significance and Impact of the Study: The identification of P. phosphoreum as the SSO in fresh MAP salmon facilitates the development...

  4. Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C

    DEFF Research Database (Denmark)

    Dalgaard, Paw; Vancanneyt, M.; Vilalta, N.E.

    2003-01-01

    MAP shrimps were characterized by phenotypic tests and identified as lactic acid bacteria (78 isolates), other Gram-positive bacteria (13 isolates) and Gram-negative bacteria (11 isolates). A selection of 48 LAB isolates were further characterized and identified by phenotypic tests and SDS-PAGE...... the dominant parts of spoilage associations of cooked and brined MAP shrimps stored at high and low temperatures, respectively. Significance and Impact of the Study: The SDS-PAGE technique and simple biochemical keys allowed the majority of LAB isolates from spoilage associations of cooked and brined MAP...

  5. Magnetotaxy in microorganisms of Rio de Janeiro region: an overview

    International Nuclear Information System (INIS)

    Barros, H.G. de P.L. de; Esquivel, D.M.S.

    1983-01-01

    Some characteristics of several magnetotactic microorganisms found in sediments collected in Rio de Janeiro region are presented. The study of magnetic characteristics of these microorganisms indicate some general properties of the magnetotaxy phenomenons. (L.C.) [pt

  6. Heat inactivation of wine spoilage yeast Dekkera bruxellensis by hot water treatment.

    Science.gov (United States)

    Fabrizio, V; Vigentini, I; Parisi, N; Picozzi, C; Compagno, C; Foschino, R

    2015-08-01

    Cell suspensions of four Dekkera bruxellensis strains (CBS 2499, CBS 2797, CBS 4459 and CBS 4601) were subjected to heat treatment in deionized water at four different temperatures (55·0, 57·5, 60·0 and 62·5°C) to investigate their thermal resistance. The decimal reduction times at a specific temperature were calculated from the resulting inactivation curves: the D-values at 55·0°C ranged from 63 to 79·4 s, at 57·5°C from 39·6 to 46·1 s, at 60·0°C from 19·5 to 20·7 s, at 62·5°C from 10·2 to 13·7 s. The z-values were between 9·2 and 10·2°C, confirming that heat resistance is a strain-dependent character. A protocol for the sanitization of 225 l casks by immersion in hot water was set up and applied to contaminated 3-year-old barrels. The heat penetration through the staves was evaluated for each investigated temperature by positioning a thermal probe at 8 mm deep. A treatment at 60°C for an exposure time of 19 min allowed to eliminate the yeast populations up to a log count reduction of 8. Brettanomyces/Dekkera bruxellensis is the main yeast involved in red wine spoilage that occurs during ageing in barrel, generating considerable economic losses. Current sanitization protocols, performed using different chemicals, are ineffective due to the porous nature of the wood. The thermal inactivation of D. bruxellensis cells by hot water treatment proves to be efficacious and easy to perform, provided that the holding time at the killing temperature takes into account the filling time of the vessel and the time for the heat penetration into the wood structure. © 2015 The Society for Applied Microbiology.

  7. Elimination of the risk resulting from pathogenic microorganisms in dried and smoked fish by gamma irradiation

    International Nuclear Information System (INIS)

    Gonzalez, O.N.

    1981-01-01

    The usefulness of irradiation in improving the microbiological quality and storage life of agricultural and fishery products was tried in a special study which had the following objectives: to determine the incidence of pathogenic organisms in dried, smoked and steamed fish; to determine the physico-chemical properties of these fish products; to determine the radiation dose necessary to eliminate the said pathogens at various levels of infections under practical conditions prevailing in the Philippines; to determine the organoleptic properties of the irradiated products. Staphylococcus aureus seemed to be the most radiation resistant among the test organisms used. For the purpose of the study the fish products were subjected to a radiation dose of 500 Kr. No significant difference of organoleptic properties at 0.05% level of significance existed between the irradiated and unirradiated counterparts. It was concluded that the use of low dose irradiation could be advantageously applied in combination with salting, drying and smoking and steaming not only to prolong the storage life of the fishery product but to eliminate the risk resulting from Salmonella, E. coli and Staphylococcus aureus pathogens - it appears that radiation could be most promising in smoked and steamed fish products where the low salt and high moisture contents provide less protection relative to dried fish against the growth of these microorganisms. Further the process would destroy much of the spoilage agents like the bacteria, insects, parasites, molds and yeasts which are known to be the main causes of losses in dried and smoked fishery products being experienced in developing countries like the Philippines

  8. Modified atmosphere packaging for prevention of mold spoilage of bakery products with different pH and water activity levels.

    Science.gov (United States)

    Guynot, M E; Marín, S; Sanchis, V; Ramos, A J

    2003-10-01

    A sponge cake analog was used to study the influence of pH, water activity (aw), and carbon dioxide (CO2) levels on the growth of seven fungal species commonly causing bakery product spoilage (Eurotium amstelodami, Eurotium herbariorum, Eurotium repens, Eurotium rubrum, Aspergillus niger, Aspergillus flavus, and Penicillium corylophilum). A full factorial design was used. Water activity, CO2, and their interaction were the main factors significantly affecting fungal growth. Water activity at levels of 0.80 to 0.90 had a significant influence on fungal growth and determined the concentration of CO2 needed to prevent cake analog spoilage. At an aw level of 0.85, lag phases increased twofold when the level of CO2 in the headspace increased from 0 to 70%. In general, no fungal growth was observed for up to 28 days of incubation at 25 degrees C when samples were packaged with 100% CO2, regardless of the aw level. Partial least squares projection to latent structures regression was used to build a polynomial model to predict sponge cake shelf life on the basis of the lag phases of all seven species tested. The model developed explained quite well (R2 = 79%) the growth of almost all species, which responded similarly to changes in tested factors. The results of this study emphasize the importance of combining several hurdles, such as modified atmosphere packaging, aw, and pH, that have synergistic or additive effects on the inhibition of mold growth.

  9. High pressure treatment changes spoilage characteristics and shelf life of Pacific oysters ( Crassostrea gigas) during refrigerated storage

    Science.gov (United States)

    Cao, Rong; Zhao, Ling; Liu, Qi

    2017-04-01

    The effects of high pressure (HP) treatment on spoilage characteristic and shelf life extension of Pacific oysters ( Crassostrea gigas) during refrigerated storage were studied. Results showed that HP treatment of 275 MPa for 3 min or 300 MPa for 2 min could achieve 100% full release of oyster adductor muscle, pressures higher than 350 MPa caused excessive release as the shells of oysters were broken, thus use of higher pressures should be cautious in oyster processing industry because of its adverse impact on the appearance of shells. HP treatment (300 MPa, 2 min) was proper for the shucking of Pacific oyster ( Crassostrea gigas) in China. This treatment caused no organoleptic disadvantage. Moreover, HP treatment resulted in obvious differences in biochemical spoilage indicators (pH, TVB-N and TBARS) changes and volatile compounds profile determined by electronic nose during storage. HP treatment (300 MPa, 2 min) also led to a reduction of aerobic bacterial count (APC) by 1.27 log cycles. Furthermore, the APC values of oysters treated by HP were always lower than those of the control samples during storage. Based on the organoleptic, biochemical and microbiological indicators, shelf life of 6-8 d for control and 12 d for HP-treated oysters could be expected. HP treatment showed great potential in oyster processing and preservation.

  10. Evaluation of natural antimicrobials on typical meat spoilage bacteria in vitro and in vacuum-packed pork meat.

    Science.gov (United States)

    Schirmer, Bjørn Christian; Langsrud, Solveig

    2010-03-01

    The aim of this study was to investigate the inhibitory effect of natural antimicrobials on the growth of typical spoilage bacteria from marinated pork. Minimum inhibitory concentrations (MIC) of thymol, cinnamaldehyde, allyl isothiocyanate, citric acid, ascorbic acid, a rosemary extract, and a grapefruit seed extract against Lactobacillus algidus, Leuconostoc mesenteroides, Leuconostoc carnosum, Carnobacterium maltaromaticum, Carnobacterium divergens, Brochothrix thermosphacta, and Serratia proteamaculans were determined in a microplate assay. Combinations of antimicrobials were tested and several combinations showed synergistic effects in inhibiting bacterial growth. Single and combined antimicrobials were added to vacuum-packed pork meat to evaluate preserving effects. Antimicrobial concentrations of up to 10 times the MIC values showed no effect on total bacterial growth in vacuum packed pork meaning that although most antimicrobials inhibited the growth of spoilage bacteria in vitro, results from the microplate assay could not be transferred to the meat system. Most natural antimicrobials possess strong odor and flavor that limit their use as a food preservative. In conclusion, this study showed that the use of natural antimicrobials in meat products is limited and that bacterial quality and shelf life was not enhanced under the chosen conditions.

  11. Evaluation of five essential oils from aromatic plants of Cameroon for controlling food spoilage and mycotoxin producing fungi.

    Science.gov (United States)

    Nguefack, J; Leth, V; Amvam Zollo, P H; Mathur, S B

    2004-08-01

    Five essential oils (EO) extracted from Cymbopogon citratus, Monodora myristica, Ocimum gratissimum, Thymus vulgaris and Zingiber officinale were investigated for their inhibitory effect against three food spoilage and mycotoxin producing fungi, Fusarium moniliforme, Aspergillus flavus and Aspergillus fumigatus. Five strains of each fungus were tested. The agar dilution technique was used to determine the inhibitory effect of each EO on the radial growth of the fungus, and a dose response was recorded. The EO from O. gratissimum, T. vulgaris and C. citratus were the most effective and prevented conidial germination and the growth of all three fungi on corn meal agar at 800, 1000 and 1200 ppm, respectively. Moderate activity was observed for the EO from Z. officinale between 800 and 2500 ppm, while the EO from M. myristica was less inhibitory. These effects against food spoilage and mycotoxin producing fungi indicated the possible ability of each essential oil as a food preservative. A comparative test on the preservative ability of the EO from O. gratissimum and potassium sorbate against A. flavus at pH 3.0 and 4.5 showed that the EO remained stable at both pH, whereas the efficacy of potassium sorbate was reduced at higher pH. We concluded that the EO from O. gratissimum is a potential food preservative with a pH dependent superiority against potassium sorbate, and these are novel scientific information.

  12. Effect of gamma-irradiation to prevent the spoilage of fried-Kamaboko

    Energy Technology Data Exchange (ETDEWEB)

    Ito, H; Siagian, E G [Japan Atomic Energy Research Inst., Takasaki, Gunma. Takasaki Radiation Chemistry Research Establishment

    1979-08-01

    The study was done to determine the effect of irradiation on the shelf life and quality of a fish meat jelly product named as Fried-Kamaboko which is sometimes called as Satsumaage. Fresh samples were packed and sealed in cellophane coated polyvinylchloride bag with nitrogen gas, and irradiated at 0, 300 and 500 krad followed by storage at 10/sup 0/C. The results showed that irradiation of 300 krad extended the shelf life of Fried-Kamaboko to be 20 days, in contrast to unirradiated samples which were kept only 3 to 6 days at 10/sup 0/C. The species of main microorganisms which grew in unirradiated samples were Micrococcus, Moraxella-Acinetobacter, lactic acid bacteria, yeasts and molds. Irradiation of Fried-Kamaboko at 300 krad reduced the aforementioned flora to the yeasts. The most radio-resistant microorganisms of Fried-Kamaboko was brownish black Fungi identified as Spicaria, and its D/sub 10/ value was obtained to be 130 krad. No remarkable difference was observed between the irradiated Fried-Kamaboko and unirradiated ones with respect to the organoleptic evaluation. But off-odor was slightly induced with the dose of 500 krad irradiation.

  13. Effect of gamma-irradiation to prevent the spoilage of fried-Kamaboko

    International Nuclear Information System (INIS)

    Ito, Hitoshi; Siagian, E.G.

    1979-01-01

    The study was done to determine the effect of irradiation on the shelf life and quality of a fish meat jelly product named as Fried-Kamaboko which is sometimes called as Satsumaage. Fresh samples were packed and sealed in cellophane coated polyvinylchloride bag with nitrogen gas, and irradiated at 0, 300 and 500 krad followed by storage at 10 0 C. The results showed that irradiation of 300 krad extended the shelf life of Fried-Kamaboko to be 20 days, in contrast to unirradiated samples which were kept only 3 to 6 days at 10 0 C. The species of main microorganisms which grew in unirradiated samples were Micrococcus, Moraxella-Acinetobacter, lactic acid bacteria, yeasts and molds. Irradiation of Fried-Kamaboko at 300 krad reduced the aforementioned flora to the yeasts. The most radio-resistant microorganisms of Fried-Kamaboko was brownish black Fungi identified as Spicaria, and its D 10 value was obtained to be 130 krad. No remarkable difference was observed between the irradiated Fried-Kamaboko and unirradiated ones with respect to the organoleptic evaluation. But off-odor was slightly induced with the dose of 500 krad irradiation. (author)

  14. Effectiveness of chitosan against wine-related microorganisms.

    Science.gov (United States)

    Bağder Elmaci, Simel; Gülgör, Gökşen; Tokatli, Mehmet; Erten, Hüseyin; İşci, Asli; Özçelik, Filiz

    2015-03-01

    The antimicrobial action of chitosan against wine related microorganisms, including Lactobacillus plantarum, Saccharomyces cerevisiae, Oeonococcus oeni, Lactobacillus hilgardii, Brettanomyces bruxellensis, Hanseniaspora uvarum and Zygosaccharomyces bailii was examined in laboratory media. In order to assess the potential applicability of chitosan as a microbial control agent for wine, the effect of chitosan, applied individually and/or in combination with sulphur dioxide (SO2), on the growth of microorganisms involved in various stages of winemaking and on the fermentative performance of S. cerevisiae was investigated. Of the seven wine-related microorganisms studied, S. cerevisiae exhibited the strongest resistance to antimicrobial action of chitosan in laboratory media with a minimum inhibitory concentration (MIC) greater than 2 g/L. L. hilgardii, O. oeni and B. bruxellensis were the most susceptible to chitosan since they were completely inactivated by chitosan at 0.2 g/L. The MIC of chitosan for L. plantarum, H. uvarum and Z. bailii was 2, 0.4 and 0.4 g/L, respectively. In wine experiments, it was found that chitosan had a retarding effect on alcoholic fermentation without significantly altering the viability and the fermentative performance of S. cerevisiae. With regard to non-Saccharomyces yeasts (H. uvarum and Z. bailii) involved in winemaking, the early deaths of these yeasts in mixed cultures with S. cerevisiae were not probably due to the antimicrobial action of chitosan but rather due to ethanol produced by the yeasts. The complex interactions between chitosan and wine ingredients as well as microbial interactions during wine fermentation considerably affect the efficacy of chitosan. It was concluded that chitosan was worthy of further investigation as an alternative or complementary preservative to SO2 in wine industry.

  15. Microorganisms and methods for producing pyruvate, ethanol, and other compounds

    Energy Technology Data Exchange (ETDEWEB)

    Reed, Jennifer L.; Zhang, Xiaolin

    2017-12-26

    Microorganisms comprising modifications for producing pyruvate, ethanol, and other compounds. The microorganisms comprise modifications that reduce or ablate activity of one or more of pyruvate dehydrogenase, 2-oxoglutarate dehydrogenase, phosphate acetyltransferase, acetate kinase, pyruvate oxidase, lactate dehydrogenase, cytochrome terminal oxidase, succinate dehydrogenase, 6-phosphogluconate dehydrogenase, glutamate dehydrogenase, pyruvate formate lyase, pyruvate formate lyase activating enzyme, and isocitrate lyase. The microorganisms optionally comprise modifications that enhance expression or activity of pyruvate decarboxylase and alcohol dehydrogenase. The microorganisms are optionally evolved in defined media to enhance specific production of one or more compounds. Methods of producing compounds with the microorganisms are provided.

  16. Effects of Hangeshashinto on Growth of Oral Microorganisms

    Directory of Open Access Journals (Sweden)

    Haruka Fukamachi

    2015-01-01

    Full Text Available Oral mucositis (OM in cancer patients induced by chemotherapy or radiotherapy has a significant impact on quality of life, and causes considerable morbidity. Oral microorganisms are likely to intensify the inflammatory process and aggravate the formation of ulcers. Hangeshashinto (HST, a Japanese kampo medicine, has been reported to be effective when used as a gargle for the treatment of OM. To clarify the effects of HST on oral microorganisms, we assessed its antimicrobial activity against 27 microbial species, including 19 oral bacteria and one fungus. HST extract inhibited the growth of Gram-negative bacteria, including Fusobacterium nucleatum, Porphyromonas gingivalis, Porphyromonas endodontalis, Prevotella intermedia, Prevotella melaninogenica, Tannerella forsythia, Treponema denticola, and Porphyromonas asaccharolytica, though inhibitory effects were less pronounced for Gram-positive bacteria and the fungal strain. We then investigated the effects of antibacterial activities on 15 purified ingredients of HST and determined that baicalein, berberine, coptisine, [6]-shogaol, and homogentisic acid actively inhibited the growth of these bacteria. These findings showed that HST inhibits the growth of specific Gram-negative periodontopathogenic bacteria, which are significant pathogens in OM, without disturbing the normal oral flora. Our data suggest that HST may be a useful treatment for OM in patients undergoing anticancer treatment.

  17. Screening of biosurfactants from cloud microorganisms

    Science.gov (United States)

    Sancelme, Martine; Canet, Isabelle; Traikia, Mounir; Uhliarikova, Yveta; Capek, Peter; Matulova, Maria; Delort, Anne-Marie; Amato, Pierre

    2015-04-01

    The formation of cloud droplets from aerosol particles in the atmosphere is still not well understood and a main source of uncertainties in the climate budget today. One of the principal parameters in these processes is the surface tension of atmospheric particles, which can be strongly affected by trace compounds called surfactants. Within a project devoted to bring information on atmospheric surfactants and their effects on cloud droplet formation, we focused on surfactants produced by microorganisms present in atmospheric waters. From our unique collection of microorganisms, isolated from cloud water collected at the Puy-de-Dôme (France),1 we undertook a screening of this bank for biosurfactant producers. After extraction of the supernatants of the pure cultures, surface tension of crude extracts was determined by the hanging drop technique. Results showed that a wide variety of microorganisms are able to produce biosurfactants, some of them exhibiting strong surfactant properties as the resulting tension surface decreases to values less then 35 mN.m-1. Preliminary analytical characterization of biosurfactants, obtained after isolation from overproducing cultures of Rhodococcus sp. and Pseudomonas sp., allowed us to identify them as belonging to two main classes, namely glycolipids and glycopeptides. 1. Vaïtilingom, M.; Attard, E.; Gaiani, N.; Sancelme, M.; Deguillaume, L.; Flossmann, A. I.; Amato, P.; Delort, A. M. Long-term features of cloud microbiology at the puy de Dôme (France). Atmos. Environ. 2012, 56, 88-100. Acknowledgements: This work is supported by the French-USA ANR SONATA program and the French-Slovakia programs Stefanik and CNRS exchange.

  18. Impact of microorganism on polonium volatilization

    International Nuclear Information System (INIS)

    Momoshima, N.; Ishida, A.; Fukuda, A.; Yoshinaga, C.

    2007-01-01

    Volatilization of polonium by microorganisms, Chromobacterium violaceum, Escherichia coli and Bacillus subtilis was examined for pure cultures in LB medium at 30 deg C, showing relative Po emission intensity 100, 10 and 1, respectively. Chromobacterium violaceum pre-cultured in LB medium without Po and suspended in water with Po showed high Po volatilization in spite of poor nutriment condition. Antibiotics inhibit volatilization of Po and cultivation at low temperature greatly reduced volatilization. The results strongly support the biological effects on Po volatilization. (author)

  19. Microorganisms in human milk: lights and shadows.

    Science.gov (United States)

    Civardi, Elisa; Garofoli, Francesca; Tzialla, Chryssoula; Paolillo, Piermichele; Bollani, Lina; Stronati, Mauro

    2013-10-01

    Human milk has been traditionally considered germ free, however, recent studies have shown that it represents a continuous supply of commensal and potentially probiotic bacteria to the infant gut. Mammary microbioma may exercise anti-infective, anti-inflammatory, immunomodulatory and metabolic properties. Moreover human milk may be a source of pathogenic microorganism during maternal infection, if contaminated during expression or in case of vaccination of the mother. The non-sterility of breast milk can, thus, be seen as a protective factor, or rarely, as a risk factor for the newborn.

  20. Microbial biogeography: putting microorganisms on the map.

    Science.gov (United States)

    Martiny, Jennifer B Hughes; Bohannan, Brendan J M; Brown, James H; Colwell, Robert K; Fuhrman, Jed A; Green, Jessica L; Horner-Devine, M Claire; Kane, Matthew; Krumins, Jennifer Adams; Kuske, Cheryl R; Morin, Peter J; Naeem, Shahid; Ovreås, Lise; Reysenbach, Anna-Louise; Smith, Val H; Staley, James T

    2006-02-01

    We review the biogeography of microorganisms in light of the biogeography of macroorganisms. A large body of research supports the idea that free-living microbial taxa exhibit biogeographic patterns. Current evidence confirms that, as proposed by the Baas-Becking hypothesis, 'the environment selects' and is, in part, responsible for spatial variation in microbial diversity. However, recent studies also dispute the idea that 'everything is everywhere'. We also consider how the processes that generate and maintain biogeographic patterns in macroorganisms could operate in the microbial world.

  1. Microorganisms and biomolecules in space hard environment

    Science.gov (United States)

    Horneck, G.

    1981-01-01

    Microorganisms and biomolecules exposed to space vacuum and to different intensities of selected wavelengths of solar ultraviolet radiation is studied. The influence of these factors, applied singly or simultaneously, on the integrity of microbial systems and biomolecules is measured. Specifically, this experiment will study in Bacillus subtilis spores (1) disturbances in subsequent germination, outgrowth, and colony formation; (2) photochemical reactions of the DNA and protein in vivo and in vitro and their role in biological injury; and (3) the efficiency of repair processes in these events.

  2. Microorganisms as Indicators of Soil Health

    DEFF Research Database (Denmark)

    Nielsen, M. N.; Winding, A.; Binnerup, S.

    ecosystem parameters representing policy relevant end points. It is further recommended to identify a specific minimum data set for specific policy relevant end points, to carefully establish baseline values, to improve scientific knowledge on biodiversity and modelling of soil data, and to implement new......Microorganisms are an essential part of living soil and of outmost importance for soil health. As such they can be used as indicators of soil health. This report reviews the current and potential future use of microbial indicators of soil health and recommends specific microbial indicators for soil...... indicators into soil monitoring programmes as they become applicable....

  3. A Comprehensive Characterization of Microorganisms and Allergens in Spacecraft Environment

    Science.gov (United States)

    Castro, V.A.; Ott, C.M.; Garcia, V.M.; John, J.; Buttner, M.P.; Cruz, P.; Pierson, D.L.

    2009-01-01

    The determination of risk from infectious disease during long-duration missions is composed of several factors including the concentration and the characteristics of the infectious agent. Thus, a thorough knowledge of the microorganisms aboard spacecraft is essential in mitigating infectious disease risk to the crew. While stringent steps are taken to minimize the transfer of potential pathogens to spacecraft, several medically significant organisms have been isolated from both the Mir and International Space Station (ISS). Historically, the method for isolation and identification of microorganisms from spacecraft environmental samples depended upon their growth on culture media. Unfortunately, only a fraction of the organisms may grow on a culture medium, potentially omitting those microorganisms whose nutritional and physical requirements for growth are not met. Thus, several pathogens may not have been detected, such as Legionella pneumophila, the etiological agent of Legionnaire s disease. We hypothesize that environmental analysis using non-culture-based technologies will reveal microorganisms, allergens, and microbial toxins not previously reported in spacecraft, allowing for a more complete health assessment. The development of techniques for this flight experiment, operationally named SWAB, has already provided advances in NASA laboratory processes and beneficial information toward human health risk assessment. The translation of 16S ribosomal DNA sequencing for the identification of bacteria from the SWAB experiment to nominal operations has increased bacterial speciation of environmental isolates from previous flights three fold compared to previous conventional methodology. The incorporation of molecular-based DNA fingerprinting using repetitive sequence-based polymerase chain reaction (rep-PCR) into the capabilities of the laboratory has provided a methodology to track microorganisms between crewmembers and their environment. Both 16S ribosomal DNA

  4. Purification of leucocin A for use on wieners to inhibit Listeria monocytogenes in the presence of spoilage organisms.

    Science.gov (United States)

    Balay, Danielle R; Dangeti, Ramana V; Kaur, Kamaljit; McMullen, Lynn M

    2017-08-16

    The aims of this study were to improve the method for purification of leucocin A to increase yield of peptide and to evaluate the efficacy of leucocin A and an analogue of leucocin A (leucocin N17L) to inhibit the growth of Listeria monocytogenes on wieners in the presence of spoilage organisms. Leucocin A was produced by Leuconostoc gelidum UAL187 and purified with a five-fold increase in yield; leucocin N17L was synthesized replacing asparagine at residue 17 with leucine. Five strains of L. monocytogenes associated with foodborne illness were used to assess bacteriocin efficacy in vitro and in situ. Minimum inhibitory concentrations could not be determined in broth; however, on agar the minimum inhibitory concentrations ranged from 11.7-62.5μM and 62.5->500μM for leucocin A and leucocin N17L, respectively. Leucocin N17L was less effective than the native bacteriocin at controlling the growth of L. monocytogenes. The inactivation profiles of L. monocytogenes in broth in the presence of leucocin A suggested each isolate had different levels of resistance to the bacteriocin as determined by the initial bactericidal effect. The formation of spontaneously resistance subpopulations were also observed for each strain of L. monocytogenes. In situ, wieners were inoculated with the spoilage organisms, Carnobacterium divergens and Brochothrix thermosphacta, followed by surface application of purified leucocin A, and inoculated with a cocktail of L. monocytogenes. Wieners were vacuum packaged and stored at 7°C for 16d. Leucocin A reduced the counts L. monocytogenes on wieners during storage, regardless of the presence of C. divergens. B. thermosphacta was unaffected by the presence of leucocin A on wieners over the duration of storage. This study suggests that leucocin A may be beneficial to industry as a surface application on wieners to help reduce L. monocytogenes counts due to post-processing contamination even in the presence of spoilage organisms. However, further

  5. Microorganisms as bioindicators of pollutants in soil

    Directory of Open Access Journals (Sweden)

    Milošević Nada

    2010-01-01

    Full Text Available Microorganisms are the predominant portion of the soil's biological phase and they are indicators of soil health and quality. Soil microorganisms a take part in degradation of organic and inorganic compounds, b their activity, number and diversity may serve as bioindicators of toxic effects on soil biological activity, c some microbial species may be used for soil bioremediation and d some sensitive microbes are used in eco-toxicity tests. The primary microbial population starts to decompose herbicides several days after their arrival into the soil. The secondary population produces induced enzymes and decomposes herbicides after a period of adaptation. Certain microbial groups are indifferent to the applied herbicides. Effect of heavy metals on soil microbial activity depends on the element, their concentration, microbial species, as well as physical and chemical soil properties. Toxic level of individual pollutants depends on their origin and composition. However, combined application of chemicals makes room for the occurrence of synergistic toxic effects detrimental for the ecosystem and human health. .

  6. Identification of periodontopathogen microorganisms by PCR technique

    Directory of Open Access Journals (Sweden)

    Milićević Radovan

    2008-01-01

    Full Text Available INTRODUCTION Periodontitis is an inflammatory disease of the supporting tissues of teeth and is a major cause of tooth loss in adults. The onset and progression of periodontal disease is attributed to the presence of elevated levels of a consortium of pathogenic bacteria. Gram negative bacteria, mainly strict anaerobes, play the major role. OBJECTIVE The present study aimed to assess the presence of the main types of microorganisms involved in the aetiopathogenesis of periodontal disease: Porphyromonas gingivalis, Aggregatibacter actinomycetemcomitans, Eikenella corrodens, Treponema denticola, Tanerella forsythia and Prevotella intermedia in different samples collected from the oral cavity of 90 patients diagnosed with periodontitis. METHOD Bacterial DNA detection was performed in diverse biological materials, namely in dental plaque, gingival tissue and saliva, by means of multiplex PCR, a technique that allows simultaneous identification of two different bacterial genomes. RESULTS In the dental plaque of the periodontitis patients, Treponema denticola dominated. In the gingival tissue, Tannerella forsythia and Treponema denticola were the microbiota most frequently detected, whilst in saliva Treponema denticola and Eikenella corrodens were found with the highest percentage. CONCLUSION The identification of microorganisms by multiplex PCR is specific and sensitive. Rapid and precise assessment of different types of periodontopathogens is extremely important for early detection of the infection and consequently for the prevention and treatment of periodontal disease. In everyday clinical practice, for routine bacterial evaluation in patients with periodontal disease, the dental plaque is the most suitable biological material, because it is the richest in periodontal bacteria.

  7. Sterilization of Microorganisms by Ozone and Ultrasound

    Science.gov (United States)

    Krasnyj, V. V.; Klosovskij, A. V.; Panasko, T. A.; Shvets, O. M.; Semenova, O. T.; Taran, V. S.; Tereshin, V. I.

    2008-03-01

    The results of recent experimental methods of sterilization of microorganisms with the use of ozone and ultrasound are presented. The main aim was to optimize the process of sterilization in water solution taking into account the ozone concentration, the power of ultrasonic emitter and the temperature of water. In the present work, the ultrasonic cavitation with simultaneous ozone generation has been used. The high ozone concentration in water solution was achieved by two-barrier glow discharge generated at atmospheric pressure and a cooling thermo-electric module. Such a sterilizer consists of ozone generator in a shape of flat electrodes covered with dielectric material and a high-voltage pulsed power supply of 250 W. The sterilization camera was equipped with ultrasonic source operated at 100 W. The experiments on the inactivation of bacteria of the Bacillus Cereus type were carried out in the distilled water saturated by ozone. The ozone concentration in the aqueous solution was 10 mg/1, whereas the ozone concentration at the output of ozone generator was 30 mg/1. The complete inactivation of spores took 15 min. Selection of the temperature of water, the ozone concentrations and ultrasonic power allowed to determine the time necessary for destroying the row of microorganisms.

  8. Venturing into new realms? Microorganisms in space.

    Science.gov (United States)

    Moissl-Eichinger, Christine; Cockell, Charles; Rettberg, Petra

    2016-09-01

    One of the biggest challenges of science is the determination of whether extraterrestrial life exists. Although potential habitable areas might be available for complex life, it is more likely that microbial life could exist in space. Many extremotolerant and extremophilic microbes have been found to be able to withstand numerous, combined environmental factors, such as high or low temperatures and pressures, high-salt conditions, high doses of radiation, desiccation or nutrient limitations. They may even survive the transit from one planet to another. Terrestrial Mars-analogue sites are one focus of researchers, in order to understand the microbial diversity in preparation for upcoming space missions aimed at the detection of life. However, such missions could also pose a risk with respect to contamination of the extraterrestrial environment by accidentally transferred terrestrial microorganisms. Closer to the Earth, the International Space Station is the most enclosed habitat, where humans work and live-and with them numerous microorganisms. It is still unknown how microbes adapt to this environment, possibly even creating a risk for the crew. Information on the microbiology of the ISS will have an impact on the planning and implementation of long-term human spaceflights in order to ensure a safe, stable and balanced microbiome on board. © FEMS 2016. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  9. Medical Significance of Microorganisms in Spacecraft Environment

    Science.gov (United States)

    Pierson, Duane L.; Ott, C. Mark

    2007-01-01

    Microorganisms can spoil food supplies, contaminate drinking water, release noxious volatile compounds, initiate allergic responses, contaminate the environment, and cause infectious diseases. International acceptability limits have been established for bacterial and fungal contaminants in air and on surfaces, and environmental monitoring is conducted to ensure compliance. Allowable levels of microorganism in water and food have also been established. Environmental monitoring of the space shuttle, the Mir, and the ISS have allowed for some general conclusions. Generally, the bacteria found in air and on interior surfaces are largely of human origin such as Staphylococcus spp., Micrococcus spp. Common environmental genera such as Bacillus spp. are the most commonly isolated bacteria from all spacecraft. Yeast species associated with humans such as Candida spp. are commonly found. Aspergillus spp., Penicillium spp., and Cladosporium spp. are the most commonly isolated filamentous fungi. Microbial levels in the environment differ significantly depending upon humidity levels, condensate accumulation, and availability of carbon sources. However, human "normal flora" of bacteria and fungi can result in serious, life-threatening diseases if human immunity is compromised. Disease incidence is expected to increase as mission duration increases.

  10. Bioremediation of trinitrotolulene by a ruminal microorganism

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Taejin; Williamson, K.J.; Craig, A.M. [Oregon State Univ., Corvallis, OR (United States)

    1995-10-01

    2,4,6-trinitrotoluene (TNT) has been widely used for the production of explosives because of its low boiling point, high stability, low impact sensitivity, and safe manufacture. More than 1,100 military facilities, each potentially contaminated with munitions waste, are expected to require treatment of more than one million cubic yards of contaminated soils. The cost associated with remediation of these sites has been estimated to be in excess of $1.5 billion. Recently, researchers have studied ruminal microorganisms in relation to their ability to degrade xenobiotic compounds. Many of these organisms are strict anaerobes with optimal redox potentials as low as -420 mV. Ruminal organisms have been shown capable of destroying some pesticides, such as parathion, p-nitrophenol, and biphenyl-type compounds; thiono isomers, and nitrogen-containing heterocyclic plant toxins such as the pyrrolizidine alkaloids. Many of these compounds have structures similar to TNT. A TNT-degrading ruminal microorganism has been isolated from goat rumen fluid with successive enrichments on triaminotoluene (TAT) and TNT. The isolate, designated G.8, utilizes nitrate and lactate as the primary energy source. G.8 was able to tolerate and metabolite levels of TNT up to the saturation point of 125 mg/l.

  11. Microorganisms control during processing of germinated brown rice

    International Nuclear Information System (INIS)

    Suzuki, K.; Maekawa, T.

    1999-01-01

    In order to limit the growth of microorganisms during processing of germinated brown rice (GBR), three kinds of operations for sanitation control were investigated. For a surface-disinfection treatment of brown rice, soaking in 1% of sodium hypochlorite for 10min. and 0.1% of calcium preparation solutions for 10min. at 30°C, resulted in 2log decrease by aerobic plate count in culture water after 1h of the germination processing. Soaking in 10% of sodium hypochlorite for 10min. and 1% of calcium preparation solutions for 10min at 30°C were found to inhibit germination, respectively. During the germination processing, including aeration stage and non-aeration stage, continuous ultraviolet irradiation on the culture water in the water tank resulted in limited bacterial growth in culture water below 102CFU/ml by aerobic plate count. Moreover, the turbidity of the culture water was improved by filtration of the stored water using activated carbon-hollow fiber filter. The filtration by activated carbon-hollow fiber filter during the germination processing was an effective method to eliminate microorganisms and contamination factor during GBR production. It also improved the efficiency of ultraviolet irradiation effect on the culture water

  12. Biotechnical leaching of lean ores using heterotrophic microorganisms

    International Nuclear Information System (INIS)

    Schwartz, W.; Naeveke, R.

    1980-01-01

    After reporting briefly on leaching with Thiobacillus, it is discussed whether in those cases where thiobacilli fail to work the limits of microbial leaching are reached or still other groups of microorganisms will be suitable. In this relation the great number of carbon-heterotrophic fungi and bacteria have to be considered which are partly oligotrophic and occur e.g. in weathering biotopes of rocks and minerals and which may even include heavy metals in the dissolving processes of weathering. The active agents are, as far as is known up to now, organic acids which are produced by microorganisms and given off to the medium where they may combine with metals to form water-soluble complex compounds. In order to detect and isolate suitable strains of fungi and bacteria it will be necessary to work out a screening program which proceeds from general to special selections. Experiments to identify the active agents and the conditions of their production will have to follow. It remains still an open question whether such studies will result in technical processes. Mass production processes which are possible with the carbon-autotrophic and acidophilic thiobacilli are less probable than special processes to get hold of rare and economically valuable metals whose extraction would be difficult by other means. (orig.) [de

  13. Interactions between nitric oxide and ethylene in monomeric G-protein activation in relation to food spoilage

    DEFF Research Database (Denmark)

    Hall, M A; moshkov, moshkov; Novikova, G

    2014-01-01

    Climate change is likely to increase crop stress with negative impacts on yield and quality. Therefore, there is a need to develop our understanding of the key events which govern plant tolerance to stress. Intense research has identified key signalling cascades regulating stress tolerance...... and it is notable that many are dependent on the production of volatile signals or signals which have volatile derivatives. Ethylene (ET) has long been recognized as an important regulator of development, stress responses, senescence and food spoilage. Our work has focused on the gaseous signal nitric oxide (NO......) and how it interacts with established stress signalling pathways and in particular, those regulated by ET. Using laser photoacoustic detection (LPAD) we have established that NO production overlaps with that of ethylene during plant responses to disease. To examine the interaction of NO and ET signalling...

  14. Single-walled carbon nanotube/metalloporphyrin composites for the chemiresistive detection of amines and meat spoilage.

    Science.gov (United States)

    Liu, Sophie F; Petty, Alexander R; Sazama, Graham T; Swager, Timothy M

    2015-05-26

    Chemiresistive detectors for amine vapors were made from single-walled carbon nanotubes by noncovalent modification with cobalt meso-arylporphyrin complexes. We show that through changes in the oxidation state of the metal, the electron-withdrawing character of the porphyrinato ligand, and the counteranion, the magnitude of the chemiresistive response to ammonia could be improved. The devices exhibited sub-ppm sensitivity and high selectivity toward amines as well as good stability to air, moisture, and time. The application of these chemiresistors in the detection of various biogenic amines (i.e. putrescine, cadaverine) and in the monitoring of spoilage in raw meat and fish samples (chicken, pork, salmon, cod) over several days was also demonstrated. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  15. Isolation and characterization of aerobic microorganisms with cellulolytic activity in the gut of endogeic earthworms.

    Science.gov (United States)

    Fujii, Katsuhiko; Ikeda, Kana; Yoshida, Seo

    2012-09-01

    The ability of earthworms to decompose lignocellulose involves the assistance of microorganisms in their digestive system. While many studies have revealed a diverse microbiota in the earthworm gut, including aerobic and anaerobic microorganisms, it remains unclear which of these species contribute to lignocellulose digestion. In this study, aerobic microorganisms with cellulolytic activity isolated from the gut of two endogeic earthworms, Amynthas heteropoda (Megascolecidae) and Eisenia fetida (Lumbricidae) were isolated by solid culture of gut homogenates using filter paper as a carbon source. A total of 48 strains, including four bacterial and four fungal genera, were isolated from two earthworm species. Characterization of these strains using enzyme assays showed that the most representative ones had exocellulase and xylanase activities, while some had weak laccase activity. These findings suggest that earthworms digest lignocellulose by exploiting microbial exocellulase and xylanase besides their own endocellulase. Phylogenetic analysis showed that among the cellulolytic isolates in both earthworm species Burkholderia and Chaetomium were the dominant bacterial and fungal members.

  16. Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat.

    Science.gov (United States)

    Casaburi, Annalisa; Nasi, Antonella; Ferrocino, Ilario; Di Monaco, Rossella; Mauriello, Gianluigi; Villani, Francesco; Ercolini, Danilo

    2011-10-01

    One hundred three isolates of Carnobacterium spp. from raw meat were analyzed by random amplification of polymorphic DNA (RAPD) and PCR and were identified by 16S rRNA gene sequencing. Forty-five strains of Carnobacterium maltaromaticum were characterized for their growth capabilities at different temperatures, NaCl concentrations, and pH values and for in vitro lipolytic and proteolytic activities. Moreover, their spoilage potential in meat was investigated by analyzing the release of volatile organic compounds (VOCs) in meat stored in air or vacuum packs. Almost all the strains were able to grow at 4, 10, and 20°C, at pH values of 6 to 9, and in the presence of 2.5% NaCl. The release of VOCs by each strain in beef stored at 4°C in air and vacuum packs was evaluated by headspace solid-phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS) analysis. All the meat samples inoculated and stored in air showed higher numbers of VOCs than the vacuum-packed meat samples. Acetoin, 1-octen-3-ol, and butanoic acid were the compounds most frequently found under both storage conditions. The contaminated meat samples were evaluated by a sensory panel; the results indicated that for all sensory odors, no effect of strain was significant (P > 0.05). The storage conditions significantly affected (P meat, and mozzarella cheese odors, which were more intense in meat stored in air than in vacuum packs but were never very intense. In conclusion, different strains of C. maltaromaticum can grow efficiently in meat stored at low temperatures both in air and in vacuum packs, producing volatile molecules with low sensory impacts, with a negligible contribution to meat spoilage overall.

  17. Spoilage-Related Activity of Carnobacterium maltaromaticum Strains in Air-Stored and Vacuum-Packed Meat ▿ †

    Science.gov (United States)

    Casaburi, Annalisa; Nasi, Antonella; Ferrocino, Ilario; Di Monaco, Rossella; Mauriello, Gianluigi; Villani, Francesco; Ercolini, Danilo

    2011-01-01

    One hundred three isolates of Carnobacterium spp. from raw meat were analyzed by random amplification of polymorphic DNA (RAPD) and PCR and were identified by 16S rRNA gene sequencing. Forty-five strains of Carnobacterium maltaromaticum were characterized for their growth capabilities at different temperatures, NaCl concentrations, and pH values and for in vitro lipolytic and proteolytic activities. Moreover, their spoilage potential in meat was investigated by analyzing the release of volatile organic compounds (VOCs) in meat stored in air or vacuum packs. Almost all the strains were able to grow at 4, 10, and 20°C, at pH values of 6 to 9, and in the presence of 2.5% NaCl. The release of VOCs by each strain in beef stored at 4°C in air and vacuum packs was evaluated by headspace solid-phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS) analysis. All the meat samples inoculated and stored in air showed higher numbers of VOCs than the vacuum-packed meat samples. Acetoin, 1-octen-3-ol, and butanoic acid were the compounds most frequently found under both storage conditions. The contaminated meat samples were evaluated by a sensory panel; the results indicated that for all sensory odors, no effect of strain was significant (P > 0.05). The storage conditions significantly affected (P meat, and mozzarella cheese odors, which were more intense in meat stored in air than in vacuum packs but were never very intense. In conclusion, different strains of C. maltaromaticum can grow efficiently in meat stored at low temperatures both in air and in vacuum packs, producing volatile molecules with low sensory impacts, with a negligible contribution to meat spoilage overall. PMID:21784913

  18. Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd.

    Directory of Open Access Journals (Sweden)

    Soma Barman

    Full Text Available One potent lactic acid bacterial strain C14 with strong antifungal activity was isolated from homemade curd. Based on morphological as well as biochemical characters and 16S rDNA sequence homology the strain was identified as Lactobacillus fermentum. It displayed a wide antimicrobial spectrum against both Gram-positive and Gram-negative pathogenic bacteria, and also against number of food spoilage, plant and human pathogenic fungi. The cell free supernatant (CFS of the strain C14 was also effective against the fungi tested. Inhibition of radial growth of Penicillium digitatum, Trichophyton rubrum and Mucor sp. was noticed in the presence of CFS of C14 even at low concentration (1%. More than 94.3 ± 1.6% and 91.5 ± 2.2% inhibition of conidial germination of P. digitatum and Mucor sp. were noticed in the presence of 10-fold-concentrated CFS of C14. Massive deformation of the fungal mycelia was observed by SEM studies, and losses of cellular proteins and DNA are also evident upon its treatment with C14. HPLC analysis revealed the presence of phenyl lactic acid, lactic acid along with some unidentified compounds in the antifungal extract. Challenge experiment showed immense potential of the strain C14 in preventing the spoilage of bread samples caused by Mucor sp. and Bacillus subtilis. The bread samples remained fresh upto 25 days even after inoculation with Mucor sp. (3.7 × 104 spores /ml and B. subtilis (4.6 × 104 CFU /ml. Along with the antifungal properties, the isolated lactic acid bacterial strain also showed very good antioxidant activities. Unchanged level of liver enzymes serum glutamic pyruvic transaminase and serum glutamic oxaloacetic transaminase in albino mice upon feeding with C14 also suggested non-toxic nature of the bacterial isolate.

  19. Improved Method for Direct Detection of Environmental Microorganisms Using an Amplification of 16S rDNA Region

    Science.gov (United States)

    Tsujimura, M.; Akutsu, J.; Zhang, Z.; Sasaki, M.; Tajima, H.; Kawarabayasi, Y.

    2004-12-01

    The thermostable proteins or enzymes were expected to be capable to be utilized in many areas of industries. Many thermophilic microorganisms, which possess the thermostable proteins or enzymes, were identified from the extreme environment. However, many unidentified and uncultivable microorganisms are still remaining in the environment on the earth. It is generally said that the cultivable microorganisms are less than 1% of entire microorganisms living in the earth, remaining over 99% are still uncultivable. As an approach to the uncultivable microorganisms, the PCR amplification of 16S rDNA region using primer sets designed from the conserved region has been generally utilized for detection and community analysis of microorganism in the environment. However, the facts, that PCR amplification introduces the mutation in the amplified DNA fragment and efficiency of PCR amplification is depend on the sequences of primer sets, indicated that the improving of PCR analysis was necessary for more correct detection of microorganisms. As the result of evaluation for the quality of DNA polymerases, sequences of primers used for amplification and conditions of PCR amplification, the DNA polymerase, the primer set and the conditions for amplification, which did not amplify the DNA fragment from the DNA contaminated within the DNA polymerase itself, were successfully selected. Also the rate of mutation in the DNA fragment amplified was evaluated using this conditions and the genomic DNA from cultivable microbes as a template. The result indicated the rate of mutation introduced by PCR was approximately 0.1% to 0.125%. The improved method using these conditions and error rate calculated was applied for the analysis of microorganisms in the geothermal environment. The result indicated that four kinds of dominant microorganisms, including both of bacteria and archaea, were alive within soil in the hot spring in Tohoku Area. We would like to apply this improved method to detection

  20. Combining nonthermal technologies to control foodborne microorganisms.

    Science.gov (United States)

    Ross, Alexander I V; Griffiths, Mansel W; Mittal, Gauri S; Deeth, Hilton C

    2003-12-31

    Novel nonthermal processes, such as high hydrostatic pressure (HHP), pulsed electric fields (PEFs), ionizing radiation and ultrasonication, are able to inactivate microorganisms at ambient or sublethal temperatures. Many of these processes require very high treatment intensities, however, to achieve adequate microbial destruction in low-acid foods. Combining nonthermal processes with conventional preservation methods enhances their antimicrobial effect so that lower process intensities can be used. Combining two or more nonthermal processes can also enhance microbial inactivation and allow the use of lower individual treatment intensities. For conventional preservation treatments, optimal microbial control is achieved through the hurdle concept, with synergistic effects resulting from different components of the microbial cell being targeted simultaneously. The mechanisms of inactivation by nonthermal processes are still unclear; thus, the bases of synergistic combinations remain speculative. This paper reviews literature on the antimicrobial efficiencies of nonthermal processes combined with conventional and novel nonthermal technologies. Where possible, the proposed mechanisms of synergy is mentioned.

  1. Heterogeneity in isogenic populations of microorganisms

    DEFF Research Database (Denmark)

    Pedersen, Anne Egholm

    heterogeneity was detected when the culture had been propagated according to the guidelines of the Copenhagen School of Bacterial Growth Physiology. The L. lactis GFP reporter strain was more challenging to analyze. The population profile for this reporter strain was shown to be dependent on the type of medium...... values for quantifiable variables are used. The reproducibility of an experiment could thus be affected by the presence of subpopulations or high levels of phenotypic variations. Ole Maaløe and colleagues did in the late 1950’ties observe that the growth rate, RNA, DNA and protein synthesis and cell...... factor per unit of time. The use of a balanced growing culture is a cornerstone in the Copenhagen School of Bacterial Growth Physiology headed by Ole Maaløe. Due to the size of the microorganism it is challenging to measure a quantifiable variable in a single cell. However, fluorescence, whether being...

  2. Responsive Polydiacetylene Vesicles for Biosensing Microorganisms

    Directory of Open Access Journals (Sweden)

    Estelle Lebègue

    2018-02-01

    Full Text Available Polydiacetylene (PDA inserted in films or in vesicles has received increasing attention due to its property to undergo a blue-to-red colorimetric transition along with a change from non-fluorescent to fluorescent upon application of various stimuli. In this review paper, the principle for the detection of various microorganisms (bacteria, directly detected or detected through the emitted toxins or through their DNA, and viruses and of antibacterial and antiviral peptides based on these responsive PDA vesicles are detailed. The analytical performances obtained, when vesicles are in suspension or immobilized, are given and compared to those of the responsive vesicles mainly based on the vesicle encapsulation method. Many future challenges are then discussed.

  3. Pathogenic microorganisms of medicinal herbal drugs

    Directory of Open Access Journals (Sweden)

    Stević Tatjana

    2012-01-01

    Full Text Available All the parts of plants (root, leaf, flower naturally have a high level of microorganisms, bacteria and fungi, especially molds. Microbial contamination could be a result of inappropriate harvesting, cleaning of the raw plant material, unhygienic processing of the plants, unsuitable transport and storage. After examination of over 40 dried medicinal plant species, the lowest microbial quality was determined for Maydis stigma, Mentha leaf and herb, Equisetum herb, Calendula flower, Urtica leaf, Melissa leaf, Serpylli herb, Chamomilla flower etc. Although mixed infections are recorded with different types of fungus, Fusarium was observed as the most dominant genus in most of the tested drugs, followed by Aspergillus and Alternaria. In addition to these fungi species from the following genera were identified: Phoma, Cephalosporium, Nigrospora, Cladosporium, Epicoccum, Gliocladium, Myrothecium, Cercospora, Phomopsis, Verticillium, Dreschlera (=Bipolaris, Rhizoctonia, Septoria, Trichoderma, Curvularia, Stachybotrys, Trichothecium, Puccinia, Botrytis, Mucor and Rhizopus sp., depending on plant species.

  4. Synthetic biology expands chemical control of microorganisms.

    Science.gov (United States)

    Ford, Tyler J; Silver, Pamela A

    2015-10-01

    The tools of synthetic biology allow researchers to change the ways engineered organisms respond to chemical stimuli. Decades of basic biology research and new efforts in computational protein and RNA design have led to the development of small molecule sensors that can be used to alter organism function. These new functions leap beyond the natural propensities of the engineered organisms. They can range from simple fluorescence or growth reporting to pathogen killing, and can involve metabolic coordination among multiple cells or organisms. Herein, we discuss how synthetic biology alters microorganisms' responses to chemical stimuli resulting in the development of microbes as toxicity sensors, disease treatments, and chemical factories. Copyright © 2015 Elsevier Ltd. All rights reserved.

  5. Genetic engineering of microorganisms for biodiesel production

    Science.gov (United States)

    Lin, Hui; Wang, Qun; Shen, Qi; Zhan, Jumei; Zhao, Yuhua

    2013-01-01

    Biodiesel, as one type of renewable energy, is an ideal substitute for petroleum-based diesel fuel and is usually made from triacylglycerides by transesterification with alcohols. Biodiesel production based on microbial fermentation aiming to establish more efficient, less-cost and sustainable biodiesel production strategies is under current investigation by various start-up biotechnology companies and research centers. Genetic engineering plays a key role in the transformation of microbes into the desired cell factories with high efficiency of biodiesel production. Here, we present an overview of principal microorganisms used in the microbial biodiesel production and recent advances in metabolic engineering for the modification required. Overexpression or deletion of the related enzymes for de novo synthesis of biodiesel is highlighted with relevant examples. PMID:23222170

  6. Identification of subsurface microorganisms at Yucca Mountain

    International Nuclear Information System (INIS)

    Stetzenbach, L.D.

    1994-01-01

    Bacteria isolated from ground water samples taken from 31 springs during 1993 were collected and processed according to procedures described in earlier reports. These procedures required aseptic collection of surface water samples in sterile screw-capped containers, transportation to the HRC microbiology laboratory, and culture by spread plating onto R2A medium. The isolates were further processed for identification using a gas chromatographic analysis of fatty acid methyl esters (FAME) extracted from cell membranes. This work generated a presumptive identification of 113 bacterial species distributed among 45 genera using a database obtained from Microbial ID, Inc., Newark, Delaware (MIDI). A preliminary examination of the FAME data was accomplished using cluster analysis and principal component analysis software obtained from MIDI. Typically, bacterial strains that cluster at less than 10 Euclidian distance units have fatty acid patterns consistent among members of the same species. Thus an organism obtained from one source can be recognized if it is isolated again from the same or any other source. This makes it possible to track the distribution of organisms and monitor environmental conditions or fluid transport mechanisms. Microorganisms are seldom found as monocultures in natural environments. They are more likely to be closely associated with other genera with complementary metabolic requirements. An understanding of the indigenous microorganism population is useful in understanding subtle changes in the environment. However, classification of environmental organisms using traditional methods is not ideal because differentiation of species with small variations or genera with very similar taxonomic characteristics is beyond the capabilities of traditional microbiological methods

  7. Interactions of phytoplankton, zooplankton and microorganisms

    Science.gov (United States)

    Pomeroy, L. R.; Paffenhöfer, G.-A.; Yoder, J. A.

    We present evidence that there are significant interactions between heterotrophic microorganisms, doliolids and Fritillaria within intrusions of nutrient-rich Gulf Stream water stranding on the continental shelf. During the summer of 1981 cold, nutrient-rich water from below the surface of the Gulf Stream was repeatedly intruded and stranded on the continental shelf off northeastern Florida. On August 6 old, stranded Gulf Stream water depleted of nitrate occupied the lower layer on the outer shelf. The upper water was continental shelf water, older but of undefined age. On August 6 free-living bacteria were >10 6ml -1 everywhere at all depths, an order of magnitude greater than normal bacterial numbers on the northeastern Florida continental shelf. Over 10 days the numbers of free bacteria doubled while bacteria attached to particles increased by a factor of four. The adenylate/chlorophyll ratio showed that phytoplankton dominated the lower layers of intruded water, while the surface water became increasingly dominated by heterotrophic microorganisms (bacteria and protozoa) over 10 days. There were significant, negative correlations between bacteria and doliolids and between bacteria and Fritillaria. Regions of maximum bacterial numbers did not coincide with locations of salp swarms. The increased numbers of bacteria at all depths in a highly stratified system in which most phytoplankton are in the lower layer suggests a diverse source of bacterial growth substrates, some of which involve zooplankton as intermediaries. Production of autotrophs is more than twice that of microheterotrophs on average, but because of their differential distribution, microheterotrophs are the dominant biomass in much of the surface water and may be significant in energy flux to metazoan consumers as well as competitors for mutually useable sources of nutrition.

  8. Enhancement of uranium-accumulating ability of microorganisms by irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Sakaguchi, Takashi; Nakajima, Akira; Tsuruta, Takehiko [Miyazaki Medical Coll., Kiyotake (Japan)

    1998-01-01

    Some microorganisms having excellent ability to accumulate uranium were isolated, from soil and water systems in and around the Ningyo-toge Station of Power Reactor and Nuclear Fuel Development Corporation. The enhancement of uranium-accumulating ability of microorganisms by electron-beam irradiation was examined, and the ability of JW-046 was increased 3-5% by the irradiation. The irradiation affect the growth of some of microorganisms tested. (author)

  9. Plasma inactivation of food-related microorganisms in liquids

    International Nuclear Information System (INIS)

    Marsili, Lisa; Espie, Steven; Anderson, J.G.John G.; MacGregor, S.J.Scott J.

    2002-01-01

    This paper reports on a plasma process that inactivates microorganisms in liquids through the application of high-voltage pulses. These pulses result in breakdown of the gas and liquid layers, producing many active species such as UV photons, ozone, free radicals and free electrons. Several test microorganisms representing a range of problematic microorganisms were investigated. Significant reductions in microbial population were achieved, demonstrating the effectiveness of using the plasma discharge process to treat contaminated liquids

  10. Determining the relationship between atherosclerosis and periodontopathogenic microorganisms in chronic periodontitis patients.

    Science.gov (United States)

    Bozoglan, Alihan; Ertugrul, Abdullah Seckin; Taspınar, Mehmet; Yuzbasioglu, Betul

    2017-05-01

    The aim of this study is to determine the relationship between atherosclerosis and periodontopathogenic microorganisms in chronic periodontitis patients following periodontal treatment. A total of 40 patients were included in the study. 20 of these patients diagnosed with atherosclerosis and chronic periodontitis formed the test group. The remaining 20 patients were systemically healthy patients diagnosed with chronic periodontitis and formed the control group. All patients had nonsurgical periodontal treatment. The periodontopathogenic microorganism levels were determined at baseline and at 6 months in microbial dental plaque samples and WBC, LDL, HDL, PLT, fibrinogen, creatinine and hs-CRP levels were determined by blood samples. Statistically significant reduction has been achieved in clinical periodontal parameters following non-surgical periodontal treatment in test and control groups. Following periodontal treatment, WBC, LDL, PLT, fibrinogen, creatinine and hs-CRP levels significantly decreased and HDL levels significantly increased in both test and control groups. Similarly, the periodontopathogenic microorganism levels significantly decreased following periodontal treatment in the test and control groups. A statistically significant positive correlation has been determined between the periodontopathogenic microorganism levels and WBC, LDL, PLT, fibrinogen, creatinine, and hs-CRP levels in the test group. The association between hs-CRP, WBC, LDL, PLT, fibrinogen, creatinine, and the amount of periodontopathogenic microorganisms indicates the possibility that periodontal treatment could decrease the risk atherosclerosis. More studies must be conducted in order for these results to be supported.

  11. Investigations of subterranean microorganisms. Their importance for performance assessment of radioactive waste disposal

    International Nuclear Information System (INIS)

    Pedersen, K.

    1995-06-01

    This report presents a broad and thorough description of how microorganisms may influence safety of repositories for radioactive waste. First, an overview of the Swedish concepts for disposal is given, including a discussion of the geological, chemical and hydrological conditions in repositories. Then the limiting and stimulating factors for life of microorganisms are reviewed, such as relations to oxygen, temperature, pH, radiation, pressure, water and nutrients availability. Bacteria in the cycles of carbon, nitrogen, sulfur, iron, manganese and hydrogen are also discussed. A literature review of subterranean bacteria is given in chapter 4. Chapter 5 treats investigations of microorganisms in repository-like environments, and microbial corrosion and redox processes relevant for materials in the repository and for the mobility of radionuclides. Possibilities to predict the activity and presence of microorganisms through mathematical models are discussed in chapter 6. Chapter 7 summarizes the conclusion drawn in the report, how microorganisms may influence performance safety assessment of radioactive waste disposal, and also identifies research needs. 293 refs, 43 figs, 36 tabs

  12. Investigations of subterranean microorganisms. Their importance for performance assessment of radioactive waste disposal

    Energy Technology Data Exchange (ETDEWEB)

    Pedersen, K [Goeteborg Univ. (Sweden). General and Marine Microbiology; Karlsson, Fred [Swedish Nuclear Fuel and Waste Management Co., Stockholm (Sweden)

    1995-06-01

    This report presents a broad and thorough description of how microorganisms may influence safety of repositories for radioactive waste. First, an overview of the Swedish concepts for disposal is given, including a discussion of the geological, chemical and hydrological conditions in repositories. Then the limiting and stimulating factors for life of microorganisms are reviewed, such as relations to oxygen, temperature, pH, radiation, pressure, water and nutrients availability. Bacteria in the cycles of carbon, nitrogen, sulfur, iron, manganese and hydrogen are also discussed. A literature review of subterranean bacteria is given in chapter 4. Chapter 5 treats investigations of microorganisms in repository-like environments, and microbial corrosion and redox processes relevant for materials in the repository and for the mobility of radionuclides. Possibilities to predict the activity and presence of microorganisms through mathematical models are discussed in chapter 6. Chapter 7 summarizes the conclusion drawn in the report, how microorganisms may influence performance safety assessment of radioactive waste disposal, and also identifies research needs. 293 refs, 43 figs, 36 tabs.

  13. Radiation resistance of microorganisms on unsterilized infusion sets

    DEFF Research Database (Denmark)

    Christensen, E. Ahrensburg; Kristensen, H.; Hoborn, J.

    1991-01-01

    Three different methods were used for detecting and isolating microorganisms with high radiation resistance from the microbial contamination on infusion sets prior to sterilization. By all three methods, microorganisms with a radiation resistance high enough to be a critical factor in a steriliza......Three different methods were used for detecting and isolating microorganisms with high radiation resistance from the microbial contamination on infusion sets prior to sterilization. By all three methods, microorganisms with a radiation resistance high enough to be a critical factor...

  14. Esterase screening using whole cells of Brazilian soil microorganisms

    Energy Technology Data Exchange (ETDEWEB)

    Mantovani, Simone M.; Oliveira, Luciana G. de; Marsaioli, Anita J., E-mail: anita@iqm.unicamp.b [Universidade Estadual de Campinas (IQ/UNICAMP), SP (Brazil). Inst. de Quimica

    2010-07-01

    A miniaturized enzymatic assay using fluorescent probes to reveal esterase producing microorganisms was optimized and applied to screen 64 soil bacterial strains. The best results were validated using traditional non-fluorogenic assays with acetyl and propanoyl phenylethanol to confirm the miniaturized results. The most active microorganisms belong to the genus Bacillus showing esterase activity and good enantiomeric ratios for the resolution of phenylethanol derivatives (E > 30). Part of the microorganisms are kept in our laboratory in glycerol or freezedried and the best microorganisms will be deposited in the CBMAI/CPQBA/UNICAMP culture collection. (author)

  15. [Characteristics of proteins synthesized by hydrogen-oxidizing microorganisms].

    Science.gov (United States)

    Volova, T G; Barashkov, V A

    2010-01-01

    The study was conducted to determine the biological value of proteins synthesized by hydrogen-oxidizing microorganisms--the hydrogen bacteria Alcaligenes eutrophus Z1 and Ralstonia eutropha B5786 and the CO-resistant strain of carboxydobacterium Seliberia carboxydohydrogena Z1062. Based on a number of significant parameters characterizing the biological value of a product, the proteins of hydrogen-oxidizing microorganisms have been found to occupy an intermediate position between traditional animal and plant proteins. The high total protein in biomass of these microorganisms, their complete amino acid content, and availability to proteolytic enzymes allow for us to consider these microorganisms as potential protein producers.

  16. Bioremediation of Industrial Waste Through Enzyme Producing Marine Microorganisms.

    Science.gov (United States)

    Sivaperumal, P; Kamala, K; Rajaram, R

    Bioremediation process using microorganisms is a kind of nature-friendly and cost-effective clean green technology. Recently, biodegradation of industrial wastes using enzymes from marine microorganisms has been reported worldwide. The prospectus research activity in remediation area would contribute toward the development of advanced bioprocess technology. To minimize industrial wastes, marine enzymes could constitute a novel alternative in terms of waste treatment. Nowadays, the evidence on the mechanisms of bioremediation-related enzymes from marine microorganisms has been extensively studied. This review also will provide information about enzymes from various marine microorganisms and their complexity in the biodegradation of comprehensive range of industrial wastes. © 2017 Elsevier Inc. All rights reserved.

  17. Rapid detection of foodborne microorganisms on food surface using Fourier transform Raman spectroscopy

    Science.gov (United States)

    Yang, Hong; Irudayaraj, Joseph

    2003-02-01

    Fourier transform (FT) Raman spectroscopy was used for non-destructive characterization and differentiation of six different microorganisms including the pathogen Escherichia coli O157:H7 on whole apples. Mahalanobis distance metric was used to evaluate and quantify the statistical differences between the spectra of six different microorganisms. The same procedure was extended to discriminate six different strains of E. coli. The FT-Raman procedure was not only successful in discriminating the different E. coli strain but also accurately differentiated the pathogen from non-pathogens. Results demonstrate that FT-Raman spectroscopy can be an excellent tool for rapid examination of food surfaces for microorganism contamination and for the classification of microbial cultures.

  18. Real-time PCR detection of aldoxime dehydratase genes in nitrile-degrading microorganisms.

    Science.gov (United States)

    Dooley-Cullinane, Tríona Marie; O'Reilly, Catherine; Coffey, Lee

    2017-02-01

    Aldoxime dehydratase catalyses the conversion of aldoximes to their corresponding nitriles. Utilization of the aldoxime-nitrile metabolising enzyme pathway can facilitate the move towards a greener chemistry. In this work, a real-time PCR assay was developed for the detection of aldoxime dehydratase genes in aldoxime/nitrile metabolising microorganisms which have been purified from environmental sources. A conventional PCR assay was also designed allowing gene confirmation via sequencing. Aldoxime dehydratase genes were identified in 30 microorganisms across 11 genera including some not previously shown to harbour the gene. The assay displayed a limit of detection of 1 pg/μL DNA or 7 CFU/reaction. This real-time PCR assay should prove valuable in the high-throughput screening of micro-organisms for novel aldoxime dehydratase genes towards pharmaceutical and industrial applications.

  19. Waterborne microorganisms and biofilms related to hospital infections: strategies for prevention and control in healthcare facilities.

    Science.gov (United States)

    Capelletti, Raquel Vannucci; Moraes, Ângela Maria

    2016-02-01

    Water is the main stimulus for the development of microorganisms, and its flow has an important role in the spreading of contaminants. In hospitals, the water distribution system requires special attention since it can be a source of pathogens, including those in the form of biofilms often correlated with resistance of microorganisms to various treatments. In this paper, information relevant to cases of nosocomial infections involving water circuits as a source of contaminants is compiled, with emphasis on the importance of microbiological control strategies to prevent the installation, spreading and growth of microorganisms in hospitals. An overview of the worldwide situation is provided, with emphasis on Brazilian hospitals. Different approaches normally used to control the occurrence of nosocomial infections due to waterborne contaminants are analyzed, and the use of the polysaccharide chitosan for this specific application is briefly discussed.

  20. A Holographic Microscope for Detection of Microorganisms on Icy Worlds

    Science.gov (United States)

    Lindensmith, C. A.; Nadeau, J. L.; Deming, J. W.; Showalter, G. M.; Rider, S.; Bedrossian, M.

    2015-12-01

    Holography is a well-established imaging technique that uses the interference of light to record and reproduce three-dimensional images of objects. Its use began in the 1960s with the invention of the laser. Digital holographic microscopy (DHM) has several advantages over ordinary imaging microscopy which make it ideal for field and astrobiology use, including no need for focus or scanning so that instruments are readily made autonomous. DHM can produce simultaneous bright-field and quantitative phase-contrast images of the same field, providing additional information about transparent objects, e.g., refractive index and/or thickness; thus it inherently supports effective label-free imaging. We have built a fieldable DHM for detection of microorganisms in bodies of water and in brines collected from sea ice. Ice that appears solid to the eye contains interconnected brine-filled microscopic pores and veins which are occupied by populations of prokaryotes and eukaryotes. The presence of life in "solid" ice has important implications for exploration of icy worlds, where it is unlikely that the first missions will be able to access the subsurface oceans. Using this new instrument, we examined several dozen samples from three different sites around Nuuk, Greenland. In all samples, mixed populations of both prokaryotic and eukaryotic microorganisms were observed. Many of the organisms were motile immediately upon extraction from sea ice, and others became motile after warming or addition of sugars and/or amino acids. Meaningful motility was readily distinguished from turbulence or fluid flow. The spatial resolution of the instrument was better than 1 μm, leading to unambiguous recognition of subcellular structures in eukaryotes, including nuclei and chloroplasts. We present mission scenrios for both orbiters and landers in which DHM may be used as a valuable complement to chemical-based life detection techniques for discovery of cellular life on icy worlds.

  1. Sensory Transduction in Microorganisms 2008 Gordon Research Conference (January 2008)

    Energy Technology Data Exchange (ETDEWEB)

    Ann M. Stock

    2009-04-08

    Research into the mechanisms involved in the sensing and responses of microorganisms to changes in their environments is currently very active in a large number of laboratories worldwide. An increasingly wide range of prokaryotic and eukaryotic species are being studied with regard to their sensing of diverse chemical and physical stimuli, including nutrients, toxins, intercellular signaling molecules, redox indicators, light, pressure, magnetic fields, and surface contact, leading to adaptive responses affecting motile behavior, gene expression and/or development. The ease of manipulation of microorganisms has facilitated application of a broad range of techniques that have provided comprehensive descriptions of cellular behavior and its underlying molecular mechanisms. Systems and their molecular components have been probed at levels ranging from the whole organism down to atomic resolution using behavioral analyses; electrophysiology; genetics; molecular biology; biochemical and biophysical characterization; structural biology; single molecule, fluorescence and cryo-electron microscopy; computational modeling; bioinformatics and genomic analyses. Several model systems such as bacterial chemotaxis and motility, fruiting body formation in Myxococcus xanthus, and motility and development in Dictyostelium discoideum have traditionally been a focus of this meeting. By providing a basis for assessment of similarities and differences in mechanisms, understanding of these pathways has advanced the study of many other microbial sensing systems. This conference aims to bring together researchers investigating different prokaryotic and eukaryotic microbial systems using diverse approaches to compare data, share methodologies and ideas, and seek to understand the fundamental principles underlying sensory responses. Topic areas include: (1) Receptor Sensing and Signaling; (2) Intracellular Signaling (two-component, c-di-GMP, c-AMP, etc.); (3) Intracellular Localization and

  2. The interaction pattern of murine serum ficolin-A with microorganisms

    DEFF Research Database (Denmark)

    Hummelshøj, Tina; Ma, Ying Jie; Munthe-Fog, Lea

    2012-01-01

    microorganisms (N = 45) and compared the binding profile with human serum ficolin-2 and ficolin-3. Ficolin-A was able to bind Gram-positive bacteria strains including E. faecalis, L. monocytogenes and some S. aureus strains, but not to the investigated S. agalactiae (Group B streptococcus) strains. Regarding...

  3. Mechanisms of hexavalent chromium resistance and removal by microorganisms.

    Science.gov (United States)

    Joutey, Nezha Tahri; Sayel, Hanane; Bahafid, Wifak; El Ghachtouli, Naïma

    2015-01-01

    Chromium has been and is extensively used worldwide in multiple industrial processes and is routinely discharged to the environment from such processes. Therefore, this heavy metal is a potential threat to the environment and to public health, primarily because it is non-biodegradable and environmentally persistent. Chromium exists in several oxidation states, the most stable of which are trivalent Cr(Ill) and hexavalent Cr(VI) species. Each species possesses its own individual chemical characteristics and produces its own biological effects. For example, Cr (Ill) is an essential oligoelement for humans, whereas Cr(VI) is carcinogenic and mutagenic. Several chemical methods are used to remove Cr(VI) from contaminated sites. Each of these methods has advantages and disadvantages. Currently, bioremediation is often the preferred method to deal with Cr contaminated sites, because it is eco-friendly, cost-effective and is a "natural" technology. Many yeast, bacterial and fungal species have been assessed for their suitability to reduce or remove Cr(VI) contamination. The mechanisms by which these microorganisms resist and reduce Cr(VI) are variable and are species dependent. There are several Cr-resistance mechanisms that are displayed by microorganisms. These include active efflux of Cr compounds, metabolic reduction of Cr(VI) to Cr (ill), and either intercellular or extracellular prec1p1tation. Microbial Cr (VI) removal typically involves three stages: binding of chromium to the cell surface, translocation of chromium into the cell, and reduction of Cr(VI) to Cr (ill). Cr(VI) reduction by microorganisms may proceed on the cell surface, outside the cell, or intracellularly, either directly via chromate reductase enzymes, or indirectly via metabolite reduction of Cr(VI). The uptake of chromium ions is a biphasic process. The primary step is known as biosorption, a metabolic energyindependent process. Thereafter, bioaccumulation occurs, but is much slower, and is

  4. Cellular and molecular-genetic mechanisms of symbiosis and associative interaction of microorganisms with plants in rhizosphere

    Directory of Open Access Journals (Sweden)

    Lioshina L. G.

    2009-02-01

    Full Text Available The review contains the results of research on symbiotic and associative interaction of microorganisms and plants in rhizosphere. A special attention is given to the process of contact association of microorganisms and plants tissues including the concrete molecular structures and dominant role pertaining to protein-carbohydrate interaction. There are common features and distinctions at formation of arbuscular mycorhiza, rhizobia– legume symbiosis and association of non-leguminous plants with Azospirillum

  5. Cellular and molecular-genetic mechanisms of symbiosis and associative interaction of microorganisms with plants in rhizosphere

    OpenAIRE

    Lioshina L. G.

    2009-01-01

    The review contains the results of research on symbiotic and associative interaction of microorganisms and plants in rhizosphere. A special attention is given to the process of contact association of microorganisms and plants tissues including the concrete molecular structures and dominant role pertaining to protein-carbohydrate interaction. There are common features and distinctions at formation of arbuscular mycorhiza, rhizobia– legume symbiosis and association of non-leguminous plants with...

  6. The first collection of spacecraft-associated microorganisms: a public source for extremotolerant microorganisms from spacecraft assembly clean rooms.

    Science.gov (United States)

    Moissl-Eichinger, Christine; Rettberg, Petra; Pukall, Rüdiger

    2012-11-01

    For several reasons, spacecraft are constructed in so-called clean rooms. Particles could affect the function of spacecraft instruments, and for missions under planetary protection limitations, the biological contamination has to be restricted as much as possible. The proper maintenance of clean rooms includes, for instance, constant control of humidity and temperature, air filtering, and cleaning (disinfection) of the surfaces. The combination of these conditions creates an artificial, extreme biotope for microbial survival specialists: spore formers, autotrophs, multi-resistant, facultative, or even strictly anaerobic microorganisms have been detected in clean room habitats. Based on a diversity study of European and South-American spacecraft assembly clean rooms, the European Space Agency (ESA) has initialized and funded the creation of a public library of microbial isolates. Isolates from three different European clean rooms, as well as from the final assembly and launch facility in Kourou (French Guiana), have been phylogenetically analyzed and were lyophilized for long-term storage at the German Culture Collection facilities in Brunswick, Germany (Leibniz-Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen). The isolates were obtained by either following the standard protocol for the determination of bioburden on, and around, spacecraft or the use of alternative cultivation strategies. Currently, the database contains 298 bacterial strains. Fifty-nine strains are Gram-negative microorganisms, belonging to the α-, β- and γ-Proteobacteria. Representatives of the Gram-positive phyla Actinobacteria, Bacteroidetes/Chlorobi, and Firmicutes were subjected to the collection. Ninety-four isolates (21 different species) of the genus Bacillus were included in the ESA collection. This public collection of extremotolerant microbes, which are adapted to a complicated artificial biotope, provides a wonderful source for industry and research focused on

  7. Glyphosate-Degrading Microorganisms from Industrial Activated Sludge

    OpenAIRE

    Balthazor, Terry M.; Hallas, Laurence E.

    1986-01-01

    A plating medium was developed to isolate N-phosphonomethylglycine (glyphosate)-degrading microorganisms, with glyphosate as the sole phosphorus source. Two industrial biosystems treating glyphosate wastes contained elevated microbial counts on the medium. One purified isolate metabolized glyphosate to aminomethylphosphonic acid, mineralizing this accumulating intermediate during log growth. This microorganism has been identified as a Flavobacterium species.

  8. the economic importance of microorganism in food processing

    African Journals Online (AJOL)

    BSN

    This paper attempts to highlight the Economic Importance of microorganisms in food processing and manufacturing; it goes further to differentiate between the desirable ... Desirable importance are those cost saving and revenue generating activities ... Microorganism (yeast) play very useful role in the Bakery industries.

  9. Gut Microorganisms Found Necessary for Successful Cancer Therapy | Poster

    Science.gov (United States)

    By Nancy Parrish, Staff Writer Humans play host to trillions of microorganisms that help our bodies perform basic functions, like digestion, growth, and fighting disease. In fact, bacterial cells outnumber the human cells in our bodies by 10 to 1.1 The tens of trillions of microorganisms thriving in our intestines are known as gut microbiota, and those that are not harmful to

  10. 78 FR 42451 - Animal Feeds Contaminated With Salmonella Microorganisms

    Science.gov (United States)

    2013-07-16

    .... FDA-2013-N-0253] Animal Feeds Contaminated With Salmonella Microorganisms AGENCY: Food and Drug... revoking an advisory opinion on animal feeds contaminated with Salmonella microorganisms. This action is... articulated in a final compliance policy guide (CPG) on Salmonella in food for animals. DATES: This rule is...

  11. Effects of heat-activated persulfate oxidation on soil microorganisms

    DEFF Research Database (Denmark)

    Tsitonaki, Aikaterini; Smets, Barth F.; Bjerg, Poul Løgstrup

    2008-01-01

    /L). The results emphasize the necessity of using multiple toxicity assays and indigenous cultures in order to realistically assess the potential effects of in situ chemical oxidation on soil microorganisms. A comparison to other studies suggests that the effects of activated persulfate on soil microorganisms...

  12. Titanium photocatalyst against human pathogenic microorganisms

    International Nuclear Information System (INIS)

    Kussovski, V.; Stefchev, P.; Kirilov, R.

    2011-01-01

    The conventional methods of disinfection are not effective in the longer term. They are time and staff intensive and use aggressive chemicals. Photocatalytic oxidation on surfaces coated with titanium dioxide (TiO 2 ) might offer a possible alternative. The antimicrobial activity of TiO 2 powder P25 and thin films of TiO 2 on glass slides against representative strains of microorganisms associated with hospital-acquired infections (Staphylococcus aureus, Pseudomonas aeruginosa and Candida albicans) was investigated in vitro. High efficiency has been found in the case of the studied bacterial strains, particularly for the P. aeruginosa. It was shown that it is possible to disinfect surfaces coated with TiO 2 and stimulated by UV-A light. The reduction efficiencies for P. aeruginosa, S. aureus and C. albicans were 3.19, 2.32 and 1.22. In all cases sublethal UV-A doses provoked an important lethality in the presence of TiO 2 . (authors)

  13. Heavy metal removal and recovery using microorganisms

    International Nuclear Information System (INIS)

    Wilde, E.W.; Benemann, J.R.

    1991-02-01

    Microorganisms -- bacteria, fungi, and microalgae -- can accumulate relatively large amounts of toxic heavy metals and radionuclides from the environment. These organisms often exhibit specificity for particular metals. The metal content of microbial biomass can be a substantial fraction of total dry weight with concentration factors (metal in dry biomass to metal in solution) exceeding one million in some cases. Both living and inert (dead) microbial biomass can be used to reduce heavy metal concentrations in contaminated waters to very low levels -- parts per billion and even lower. In many respects (e.g. specificity, residual metal concentrations, accumulation factors, and economics) microbial bioremoval processes can be superior to conventional processes, such as ion exchange and caustic (lime or hydroxide) precipitation for heavy metals removal from waste and contaminated waters. Thus, bioremoval could be developed to contribute to the clean-up of wastes at the Savannah River Site (SRS) and other DOE facilities. However, the potential advantages of bioremoval processes must still be developed into practical operating systems. A detailed review of the literature suggests that appropriate bioremoval processes could be developed for the SRS. There is great variability from one biomass source to another in bioremoval capabilities. Bioremoval is affected by pH, other ions, temperature, and many other factors. The biological (living vs. dead) and physical (immobilized vs. dispersed) characteristics of the biomass also greatly affect metal binding. Even subtle differences in the microbial biomass, such as the conditions under which it was cultivated, can have major effects on heavy metal binding

  14. Peat soils stabilization using Effective Microorganisms (EM)

    Science.gov (United States)

    Yusof, N. Z.; Samsuddin, N. S.; Hanif, M. F.; Syed Osman, S. B.

    2018-04-01

    Peat soil is known as geotechnical problematic soil since it is the softest soil having highly organic and moisture content which led to high compressibility, low shear strength and long-term settlement. The aim of this study was to obtain the stabilized peat soils using the Effective Microorganisms (EM). The volume of EM added and mixed with peat soils varied with 2%, 4%, 6%, 8% and 10% and then were cured for 7, 14 and 21 days. The experiment was done for uncontrolled and controlled moisture content. Prior conducting the main experiments, the physical properties such as moisture content, liquid limit, specific gravity, and plastic limit etc. were measure for raw peat samples. The Unconfined Compressive Strength (UCS) test was performed followed by regression analysis to check the effect of EM on the soil strength. Obtained results have shown that the mix design for controlled moisture contents showed the promising improvement in their compressive strength. The peat soil samples with 10% of EM shows the highest increment in UCS value and the percentage of increments are in the range of 44% to 65% after curing for 21 days. The regression analysis of the EM with the soil compressive strength showed that in controlled moisture conditions, EM significantly improved the soil stability as the value of R2 ranged between 0.97 – 0.78. The results have indicated that the addition of EM in peat soils provides significant improving in the strength of the soil as well as the other engineering properties.

  15. Heavy metal removal and recovery using microorganisms

    Energy Technology Data Exchange (ETDEWEB)

    Wilde, E.W. (Westinghouse Savannah River Co., Aiken, SC (United States)); Benemann, J.R. (Benemann (J.R.), Pinole, CA (United States))

    1991-02-01

    Microorganisms -- bacteria, fungi, and microalgae -- can accumulate relatively large amounts of toxic heavy metals and radionuclides from the environment. These organisms often exhibit specificity for particular metals. The metal content of microbial biomass can be a substantial fraction of total dry weight with concentration factors (metal in dry biomass to metal in solution) exceeding one million in some cases. Both living and inert (dead) microbial biomass can be used to reduce heavy metal concentrations in contaminated waters to very low levels -- parts per billion and even lower. In many respects (e.g. specificity, residual metal concentrations, accumulation factors, and economics) microbial bioremoval processes can be superior to conventional processes, such as ion exchange and caustic (lime or hydroxide) precipitation for heavy metals removal from waste and contaminated waters. Thus, bioremoval could be developed to contribute to the clean-up of wastes at the Savannah River Site (SRS) and other DOE facilities. However, the potential advantages of bioremoval processes must still be developed into practical operating systems. A detailed review of the literature suggests that appropriate bioremoval processes could be developed for the SRS. There is great variability from one biomass source to another in bioremoval capabilities. Bioremoval is affected by pH, other ions, temperature, and many other factors. The biological (living vs. dead) and physical (immobilized vs. dispersed) characteristics of the biomass also greatly affect metal binding. Even subtle differences in the microbial biomass, such as the conditions under which it was cultivated, can have major effects on heavy metal binding.

  16. Cyanide utilization and degradation by microorganisms.

    Science.gov (United States)

    Knowles, C J

    1988-01-01

    Various microorganisms can produce (cyanogenesis) or degrade cyanide. They degrade cyanide either to detoxify it, or to use it as a source of nitrogen for growth. Significant amounts of cyanide are formed as a secondary metabolite by a wide range of fungi and a few bacteria by decarboxylation of glycine. When cyanide has been formed by the snow mould fungus it is degraded by conversion to carbon dioxide and ammonia via an unknown pathway. In contrast, cyanogenic bacteria either do not further catabolize cyanide or they convert it into beta-cyanoalanine by addition to cysteine or O-acetylserine. Several non-cyanogenic fungi that are pathogens of cyanogenic plants are known to degrade cyanide by hydration to formamide by the enzyme cyanide hydratase. Such fungi can be immobilized and used in packed-cell columns to continuously detoxify cyanide. ICI Biological Products Business market a preparation of spray-dried fungal mycelia, 'CYCLEAR', to detoxify industrial wastes. Novo Industri have also introduced a cyanidase preparation to convert cyanide directly into formate and ammonia. Bacteria have been isolated that use cyanide as a source of nitrogen for growth. Because cyanide, as KCN or NaCN, is toxic for growth, the bacteria (Pseudomonas fluorescens) have to be grown in fed-batch culture with cyanide as the limiting nutrient. Cyanide is converted to carbon dioxide and ammonia (which is then assimilated) by an NADH-linked cyanide oxygenase system.

  17. Tracking microorganisms and gene in the environment

    International Nuclear Information System (INIS)

    Atlas, R.M.; Sayler, G.S.

    1988-01-01

    Studies have been conducted to determine the sensitivities and limitations of various methods for determining the fate of genetically engineered microorganisms (GEMs) and their genes in the environment. Selective viable plate count procedures can be designed to detect the introduced organisms with high sensitivity; but they are restricted by potential mutations affecting the expression of the selective characteristic in the introduced organism, the occurrence of the particular selective characteristic in the indigenous organisms, and the need to culture the organism. The accuracy of this approach is greatly improved by colony hybridization procedures that use a specific gene probe to detect the introduced genes, but this approach is still only as sensitive as the plating procedure. Direct extraction of DNA from environmental samples, coupled with dot blot hybridization with radiolabeled probe DNA or solution hybridization, gives a high degree of both sensitivity and precision. This approach does not require culturing of the organism; and even if an introduced gene moves into a new organism or if the introduced organism is viable but nonculturable, the gene probe methods will detect the persistence of the introduced genes in the environment. Efficient direct DNA extraction methods have been developed and tested following in vitro experimental additions of GEMs to sediment and water samples

  18. Biodiesel production by various oleaginous microorganisms from organic wastes.

    Science.gov (United States)

    Cho, Hyun Uk; Park, Jong Moon

    2018-05-01

    Biodiesel is a biodegradable and renewable fuel. A large amount of research has considered microbial oil production using oleaginous microorganisms, but the commercialization of microbial lipids produced in this way remains uncertain due to the high cost of feedstock or low lipid yield. Microbial lipids can be typically produced by microalgae, yeasts, and bacteria; the lipid yields of these microorganisms can be improved by using sufficient concentrations of organic carbon sources. Therefore, combining low-cost organic compounds contained in organic wastes with cultivation of oleaginous microorganisms can be a promising approach to obtain commercial viability. However, to achieve effective bioconversion of low-cost substrates to microbial lipids, the characteristics of each microorganism and each substrate should be considered simultaneously. This article discusses recent approaches to developing cost-effective microbial lipid production processes that use various oleaginous microorganisms and organic wastes. Copyright © 2018 Elsevier Ltd. All rights reserved.

  19. Modelling and application of the inactivation of microorganism

    International Nuclear Information System (INIS)

    Oğuzhan, P.; Yangılar, F.

    2013-01-01

    Prevention of consuming contaminated food with toxic microorganisms causing infections and consideration of food protection and new microbial inactivation methods are obligatory situations. Food microbiology is mainly related with unwanted microorganisms spoiling foods during processing and transporting stages and causing diseases. Determination of pathogen microorganisms is important for human health to define and prevent dangers and elongate shelf life. Inactivation of pathogen microorganisms can provide food security and reduce nutrient losses. Microbial inactivation which is using methods of food protection such as food safety and fresh. With this aim, various methods are used such as classical thermal processes (pasteurisation, sterilisation), pressured electrical field (PEF), ionised radiation, high pressure, ultrasonic waves and plasma sterilisation. Microbial inactivation modelling is a secure and effective method in food production. A new microbiological application can give useful results for risk assessment in food, inactivation of microorganisms and improvement of shelf life. Application and control methods should be developed and supported by scientific research and industrial applications

  20. Biogenic amine formation and microbial spoilage in chilled garfish ( Belone belone belone ) - effect of modified atmosphere packaging and previous frozen storage

    DEFF Research Database (Denmark)

    Dalgaard, Paw; Madsen, H.L.; Samieian, N.

    2006-01-01

    Abstract Aims: To evaluate biogenic amine formation and microbial spoilage in fresh and thawed chilled garfish. Methods and Results: Storage trials were carried out with fresh and thawed garfish fillets at 0 or 5oC in air or in modified atmosphere packaging (MAP: 40% CO2 and 60% N2). During storage...... 1000 ppm of histamine was formed in garfish; thus even when it is chilled this product represents a histamine fish-poisoning risk....

  1. Differentiation of Lactobacillus brevis strains using Matrix-Assisted-Laser-Desorption-Ionization-Time-of-Flight Mass Spectrometry with respect to their beer spoilage potential.

    Science.gov (United States)

    Kern, Carola C; Vogel, Rudi F; Behr, Jürgen

    2014-06-01

    Lactobacillus (L.) brevis is one of the most frequently encountered bacteria in beer-spoilage incidents. As the species Lactobacillus brevis comprises strains showing varying ability to grow in beer, ranging from growth in low hopped wheat to highly hopped pilsner beer, differentiation and classification of L. brevis with regard to their beer-spoiling ability is of vital interest for the brewing industry. Matrix-Assisted-Laser-Desorption-Ionization-Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) has been shown as a powerful tool for species and sub-species differentiation of bacterial isolates and is increasingly used for strain-level differentiation. Seventeen L. brevis strains, representative of different spoilage types, were characterized according to their tolerance to iso-alpha-acids and their growth in wheat-, lager- and pilsner beer. MALDI-TOF MS spectra were acquired to perform strain-level identification, cluster analysis and biomarker detection. Strain-level identification was achieved in 90% out of 204 spectra. Misidentification occurred nearly exclusively among strains belonging to the same spoilage type. Though spectra of strongly beer-spoiling strains showed remarkable similarity, no decisive single markers were detected to be present in all strains of one group. However, MALDI-TOF MS spectra can be reliably assigned to the corresponding strain and thus allow to track single strains and connect them to their physiological properties. Copyright © 2013 Elsevier Ltd. All rights reserved.

  2. Spoilage of Microfiltered and Pasteurized Extended Shelf Life Milk Is Mainly Induced by Psychrotolerant Spore-Forming Bacteria that often Originate from Recontamination.

    Science.gov (United States)

    Doll, Etienne V; Scherer, Siegfried; Wenning, Mareike

    2017-01-01

    Premature spoilage and varying product quality due to microbial contamination still constitute major problems in the production of microfiltered and pasteurized extended shelf life (ESL) milk. Spoilage-associated bacteria may enter the product either as part of the raw milk microbiota or as recontaminants in the dairy plant. To identify spoilage-inducing bacteria and their routes of entry, we analyzed end products for their predominant microbiota as well as the prevalence and biodiversity of psychrotolerant spores in bulk tank milk. Process analyses were performed to determine the removal of psychrotolerant spores at each production step. To detect transmission and recontamination events, strain typing was conducted with isolates obtained from all process stages. Microbial counts in 287 ESL milk packages at the end of shelf life were highly diverse ranging from shelf life is influenced only to a minor extent by raw-milk-associated factors. In contrast, recontamination with spores, particularly from the B. cereus complex, seems to occur. To enhance milk quality throughout the entire shelf life, improved plant sanitation and disinfection that target the elimination of spores are necessary.

  3. Rapid monitoring of the spoilage of minced beef stored under conventionally and active packaging conditions using Fourier transform infrared spectroscopy in tandem with chemometrics.

    Science.gov (United States)

    Ammor, Mohammed Salim; Argyri, Anthoula; Nychas, George-John E

    2009-03-01

    Fourier transform infrared (FTIR) spectroscopy was exploited to measure biochemical changes within fresh minced beef in an attempt to rapidly monitor beef spoilage. Minced beef packaged either aerobically, under modified atmosphere and using an active packaging were held from freshness to spoilage at 0, 5, 10, and 15°C. Frequent FTIR measurements were collected directly from the sample surface using attenuated total reflectance, in parallel the total viable counts of bacteria, the sensory quality and the pH were also determined. Principal components analysis allowed illuminating the wavenumbers potentially correlated with the spoilage process. Qualitative interpretation of spectral data was carried out using discriminant factorial analysis and used to corroborate sensory data and to accurately determine samples freshness and packaging. Partial least-squares regressions permitted estimates of bacterial loads and pH values from the spectral data with a fit of R(2)=0.80 for total viable counts and fit of R(2)=0.92 for the pH. Obtained results demonstrated that a FTIR spectrum may be considered as a metabolic fingerprint and that the method in tandem with chemometrics represents a powerful, rapid, economical and non-invasive method for monitoring minced beef freshness regardless the storage conditions (e.g. packaging and temperature).

  4. Species-Level Discrimination of Psychrotrophic Pathogenic and Spoilage Gram-Negative Raw Milk Isolates Using a Combined MALDI-TOF MS Proteomics-Bioinformatics-based Approach.

    Science.gov (United States)

    Vithanage, Nuwan R; Bhongir, Jeevana; Jadhav, Snehal R; Ranadheera, Chaminda S; Palombo, Enzo A; Yeager, Thomas R; Datta, Nivedita

    2017-06-02

    Identification of psychrotrophic pathogenic and spoilage Gram-negative bacteria using rapid and reliable techniques is important in commercial milk processing, as these bacteria can produce heat-resistant proteases and act as postprocessing contaminants in pasteurized milk. Matrix-assisted laser desorption/ionization-time-of-flight mass spectrometry (MALDI-TOF MS) is a proven technology for identification of bacteria in food, however, may require optimization for identification of pathogenic and spoilage bacteria in milk and dairy products. The current study evaluated the effects of various culture conditions and sample preparation methods on assigning of raw milk isolates to the species level by MALDI-TOF MS. The results indicated that culture media, incubation conditions (temperature and time), and sample preparation significantly affected the identification rates of bacteria to the species level. Nevertheless, the development of spectral libraries of isolates grown on different media using a web tool for hierarchical clustering of peptide mass spectra (SPECLUST) followed by a ribosomal protein based bioinformatics approach significantly enhanced the assigning of bacteria, with at least one unique candidate biomarker peak identified for each species. Phyloproteomic relationships based on spectral profiles were compared to phylogenetic analysis using 16S rRNA gene sequences and demonstrated similar clustering patterns with significant discriminatory power. Thus, with appropriate optimization, MALDI-TOF MS is a valuable tool for species-level discrimination of pathogenic and milk spoilage bacteria.

  5. Antimicrobial Effect of Filipendula ulmaria Plant Extract Against Selected Foodborne Pathogenic and Spoilage Bacteria in Laboratory Media, Fish Flesh and Fish Roe Product

    Directory of Open Access Journals (Sweden)

    Charalampos Proestos

    2011-01-01

    Full Text Available Water-methanol extract from Filipendula ulmaria contains a variety of phenolic compounds, such as caffeic, p-coumaric and vanillic acid, myricetin, etc, which demonstrate antibacterial activity. Monitoring this activity in the broth using absorbance measurements showed that species of the Enterobacteriaceae family were more resistant than other Gram-negative and Gram-positive bacteria tested. Acidic environment enhanced the antibacterial activity of Filipendula ulmaria extract when it was tested against Salmonella Enteritidis PT4 and Listeria monocytogenes Scott A. The efficacy of Filipendula ulmaria extract against selected foodborne psychrotrophic bacteria was also tested using solid laboratory media and low incubation temperatures for better simulation of food preservation conditions. Higher concentrations of the extract, compared to minimum inhibitory concentration determined in the broth, were needed for satisfactory inhibition of spoilage bacteria. Potential use of Filipendula ulmaria extract as natural food preservative was also examined against natural spoilage flora and inoculated pathogenic bacteria on fish flesh and fish roe product (tarama salad. No significant differences of viable populations of spoilage or pathogenic bacteria were found between the treated samples and controls. Further trials of Filipendula ulmaria extract should be carried out in acidic foods with low fat and protein content, supplemented with additional adjuncts, in order to explore its potential as effective natural food antimicrobial agent.

  6. [Effects of copper on biodegradation mechanism of trichloroethylene by mixed microorganisms].

    Science.gov (United States)

    Gao, Yanhui; Zhao, Tiantao; Xing, Zhilin; He, Zhi; Zhang, Lijie; Peng, Xuya

    2016-05-25

    We isolated and enriched mixed microorganisms SWA1 from landfill cover soils supplemented with trichloroethylene (TCE). The microbial mixture could degrade TCE effectively under aerobic conditions. Then, we investigated the effect of copper ion (0 to 15 μmol/L) on TCE biodegradation. Results show that the maximum TCE degradation speed was 29.60 nmol/min with 95.75% degradation when copper ion was at 0.03 μmol/L. In addition, genes encoding key enzymes during biodegradation were analyzed by Real-time quantitative reverse transcription PCR (RT-qPCR). The relative expression abundance of pmoA gene (4.22E-03) and mmoX gene (9.30E-06) was the highest when copper ion was at 0.03 μmol/L. Finally, we also used MiSeq pyrosequencing to investigate the diversity of microbial community. Methylocystaceae that can co-metabolic degrade TCE were the dominant microorganisms; other microorganisms with the function of direct oxidation of TCE were also included in SWA1 and the microbial diversity decreased significantly along with increasing of copper ion concentration. Based on the above results, variation of copper ion concentration affected the composition of SWA1 and degradation mechanism of TCE. The degradation mechanism of TCE included co-metabolism degradation of methanotrophs and oxidation metabolism directly at copper ion of 0.03 μmol/L. When copper ion at 5 μmol/L (biodegradation was 84.75%), the degradation mechanism of TCE included direct-degradation and co-metabolism degradation of methanotrophs and microorganisms containing phenol hydroxylase. Therefore, biodegradation of TCE by microorganisms was a complicated process, the degradation mechanism included co-metabolism degradation of methanotrophs and bio-oxidation of non-methanotrophs.

  7. Influence of environmental pollution with creosote oil or its vapors on biomass and selected physiological groups of microorganisms

    Science.gov (United States)

    Krzyśko-Łupicka, Teresa; Cybulska, Krystyna; Kołosowski, Paweł; Telesiński, Arkadiusz; Sudoł, Adam

    2017-11-01

    Survival of microorganisms in soils from treatment facility and landfill of wooden railway sleepers contaminated with creosote oil as well as in two types of soils with different content of organic carbon, treated with creosote oil vapors, was assessed. Microbiological assays including determination of: the biomass of living microorganisms method and the number of proteolytic, lipolytic and amylolytic microorganisms were carried out under laboratory conditions. Chromatography analysis of the soil extract from railway sleepers treatment facility was performed using GC/MS. The highest biomass and the number of tested microorganisms were determined in soils from wooden railway sleepers landfill, while the lowest in soil from the railway sleepers treatment facility. Vapors of creosote oil, regardless of the soil type, significantly increased only the number of lipolytic bacteria.

  8. Two-dimensional tracking of a motile micro-organism allowing high-resolution observation with various imaging techniques

    International Nuclear Information System (INIS)

    Oku, H.; Ogawa, N.; Ishikawa, M.; Hashimoto, K.

    2005-01-01

    In this article, a micro-organism tracking system using a high-speed vision system is reported. This system two dimensionally tracks a freely swimming micro-organism within the field of an optical microscope by moving a chamber of target micro-organisms based on high-speed visual feedback. The system we developed could track a paramecium using various imaging techniques, including bright-field illumination, dark-field illumination, and differential interference contrast, at magnifications of 5 times and 20 times. A maximum tracking duration of 300 s was demonstrated. Also, the system could track an object with a velocity of up to 35 000 μm/s (175 diameters/s), which is significantly faster than swimming micro-organisms

  9. Formation of methylamine by rumen microorganisms

    International Nuclear Information System (INIS)

    Itabashi, Hisao; Kandatsu, Makoto.

    1978-01-01

    An unknown ninhydrin positive peak on the chromatograms of amino acid analyzer of alkalified rumen fluid distillate of goats was isolated as DNP-derivative and identified as methylamine. Under normal feeding condition, its concentration in the rumen ranged 0.1-3.9 mgN/100 ml of rumen fluid and the proportion of methylamine in total volatile base, or apparent ammonia, ranged 0.5-13% during post-feeding. When ammonium salt was administered into the rumen with hay-concentrate ration, these values were increased up to 8.1 mgN/100 ml and 25.8% respectively. Concentrations of ammonia and methylamine when aspartic acid or alanine was administered into the rumen in place of concentrate mixture (control) were not markedly different from the control. In the case of arginine, glutamic acid or glycine administration, these concentrations were depressed as compared to the control. There were no distinct differences in the concentration of methylamine between the faunated and unfaunated goats. 14 C from 14 C-chlorella protein hydrolyzates, U- 14 C-alanine, 2- 14 C-glycine or 14 C-sodium bicarbonate was incorporated into methylamine in invitro incubation with rumen micro-organisms. When the washed suspensions of rumen bacteria or protozoa were incubated with 14 C-chlorella protein hydrolyzates, the radioactivity in methylamine appeared only in the case of bacteria suspensions. After the addition of 15 N-ammonium citrate into the rumen, the incorporation of 15 N into methylamine was observed during 1-9 hr. (auth.)

  10. Autecology of microorganisms of typical Ecuador biotopes.

    Science.gov (United States)

    Tashyrev, O B; Pidgorskyi, V S; Toro, Miguel Naranjo; Gualoto, Miguel; Gladka, G V; Tashyreva, H O; Rokitko, P V; Romanovskaya, V A

    2014-01-01

    34 strains of aerobic chemoorganotrophic microorganisms were isolated from 23 soil and plant samples selected from highland biotopes of Ecuador-Andes massif (Papallacta, 4020 m), ash at the foot of the volcano Tungurahua, mountainous jungle (La Favorita, 1600 m), as well as in humid tropic botanical garden (state Puyo, 950 m). In mountain jungle samples the high number of bacteria--10(5)-10(7) CFU/g of sample were represented by 2-5 morphotypes. In highland (4020 m) samples the bacterial counts made from 10(2) to 10(7) CFU/g of sample. The current study describes resistance of isolated strains to high salinity, UV radiation and toxic metal ions. The majority of isolated strains were halotolerant. Isolates from volcanic ash showed high resistance level to UV radiation--LD99,99 made 1000-1440 J/m2; resistance level for isolates from the soil of Puyo Botanical Garden and isolates from rock lichen (Papallacta) LD99,99 made 1160 and 800 J/m2 respectively. Strains isolated from mountain jungle (La Favorita) showed lower UV-resistance. In highland biotopes of Ecuador occurred bacteria resistant to toxic metal ions. The highest resistance to Hg2+ was shown by isolate of lichen from mountain jungle, the maximal growth concentration was 0.025 g/L; to Cr(VI)--by isolate from lichen rock massif--3,0 g/L. Correlation between metal-resistance, halotolerace and UV resistance for studied strains was not detected, probably because of different microbial cell damage/repair mechanisms under the action of these factors.

  11. Nanofluid bioconvection in water-based suspensions containing nanoparticles and oxytactic microorganisms: oscillatory instability

    Directory of Open Access Journals (Sweden)

    Kuznetsov Andrey

    2011-01-01

    Full Text Available Abstract The aim of this article is to propose a novel type of a nanofluid that contains both nanoparticles and motile (oxytactic microorganisms. The benefits of adding motile microorganisms to the suspension include enhanced mass transfer, microscale mixing, and anticipated improved stability of the nanofluid. In order to understand the behavior of such a suspension at the fundamental level, this article investigates its stability when it occupies a shallow horizontal layer. The oscillatory mode of nanofluid bioconvection may be induced by the interaction of three competing agencies: oxytactic microorganisms, heating or cooling from the bottom, and top or bottom-heavy nanoparticle distribution. The model includes equations expressing conservation of total mass, momentum, thermal energy, nanoparticles, microorganisms, and oxygen. Physical mechanisms responsible for the slip velocity between the nanoparticles and the base fluid, such as Brownian motion and thermophoresis, are accounted for in the model. An approximate analytical solution of the eigenvalue problem is obtained using the Galerkin method. The obtained solution provides important physical insights into the behavior of this system; it also explains when the oscillatory mode of instability is possible in such system.

  12. In vitro antifungal effect of black cumin seed quinones against dairy spoilage yeasts at different acidity levels.

    Science.gov (United States)

    Halamova, Katerina; Kokoska, Ladislav; Flesar, Jaroslav; Sklenickova, Olga; Svobodova, Blanka; Marsik, Petr

    2010-12-01

    The antiyeast activity of the black cumin seed (Nigella sativa) quinones dithymoquinone, thymohydroquinone (THQ), and thymoquinone (TQ) were evaluated in vitro with a broth microdilution method against six dairy spoilage yeast species. Antifungal effects of the quinones were compared with those of preservatives commonly used in milk products (calcium propionate, natamycin, and potassium sorbate) at two pH levels (4.0 and 5.5). THQ and TQ possessed significant antiyeast activity and affected the growth of all strains tested at both pH levels, with MICs ranging from 8 to 128 μg/ml. With the exception of the antibiotic natamycin, the inhibitory effects of all food preservatives against the yeast strains tested in this study were strongly affected by differences in pH, with MICs of ≥16 and ≥512 μg/ml at pH 4.0 and 5.5, respectively. These findings suggest that HQ and TQ are effective antiyeast agents that could be used in the dairy industry as chemical preservatives of natural origin.

  13. Identification of food spoilage in the smart home based on neural and fuzzy processing of odour sensor responses.

    Science.gov (United States)

    Green, Geoffrey C; Chan, Adrian D C; Goubran, Rafik A

    2009-01-01

    Adopting the use of real-time odour monitoring in the smart home has the potential to alert the occupant of unsafe or unsanitary conditions. In this paper, we measured (with a commercial metal-oxide sensor-based electronic nose) the odours of five household foods that had been left out at room temperature for a week to spoil. A multilayer perceptron (MLP) neural network was trained to recognize the age of the samples (a quantity related to the degree of spoilage). For four of these foods, median correlation coefficients (between target values and MLP outputs) of R > 0.97 were observed. Fuzzy C-means clustering (FCM) was applied to the evolving odour patterns of spoiling milk, which had been sampled more frequently (4h intervals for 7 days). The FCM results showed that both the freshest and oldest milk samples had a high degree of membership in "fresh" and "spoiled" clusters, respectively. In the future, as advancements in electronic nose development remove the present barriers to acceptance, signal processing methods like those explored in this paper can be incorporated into odour monitoring systems used in the smart home.

  14. Antibacterial Activity of Ethyl Acetate the Extract of Noni Fruit (Morinda citrifolia L.) Against Bacterial Spoilage in Fish

    Science.gov (United States)

    Nugraheni, E. R.; Adriani, G. R.; Munawaroh, H.

    2017-04-01

    Noni fruit (Morinda citrifolia L.) contains compounds that have potential as antibacterial agent. Antibacterial compounds produced noni fruit (M. citrifolia L.) can inhibit bacterial growth. This study was conducted to test the antibacterial activity of ethyl acetate extract of noni fruit (M. citrifolia L.) against spoilage bacterial in fish. Pseudomonas aeruginosa, Bacillus cereus, Escherichia coli, Klebsiella oxytoca, and Enterobacter aerogenes isolates and examine antibacterial phytochemical profile. Extraction of noni compounds was done by maceration, followed by partition with ethyl acetate to obtain the soluble and insoluble ethyl acetate fraction. Previews result show that the ethyl acetate extract had very strong activity. Extraction process continued by separation and isolation used preparative thin layer chromatography method, so that obtained five isolates and mark them as A, B, C, D and E. Antibacterial activity assay performed on isolates A, B, C, D, and E with 20 and 30% concentration. The test results showed that isolates A could not be inhibit the growth of bacteria, isolates B, C, D, and E has antibacterial activity with weak to strong inhibition. Isolate B had the greatest inhibition activity against the B. cereus, whereas isolates E had the greatest inhibition activity against P. aeroginosa. MIC (Minimum Inhibitor Concentration) and MBC (Minimum Bactericidal Concentration) test result showed that MIC and MBC values could not be determined. Analysis of compounds by TLC showed that isolate B suspected contains coumarin or flavonoids compounds that have antibacterial activity.

  15. Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat.

    Science.gov (United States)

    Sabow, Azad Behnan; Sazili, Awis Qurni; Aghwan, Zeiad Amjad; Zulkifli, Idrus; Goh, Yong Meng; Ab Kadir, Mohd Zainal Abidin; Nakyinsige, Khadijah; Kaka, Ubedullah; Adeyemi, Kazeem Dauda

    2016-06-01

    Examined was the effect of post mortem refrigerated storage on microbial spoilage, lipid-protein oxidation and physicochemical traits of goat meat. Seven Boer bucks were slaughtered, eviscerated and aged for 24 h. The Longissimus lumborum (LL) and Semitendinosus (ST) muscles were excised and subjected to 13 days post mortem refrigerated storage. The pH, lipid and protein oxidation, tenderness, color and drip loss were determined in LL while microbiological analysis was performed on ST. Bacterial counts generally increased with increasing aging time and the limit for fresh meat was reached at day 14 post mortem. Significant differences were observed in malondialdehyde (MDA) content at day 7 of storage. The thiol concentration significantly reduced as aging time increased. The band intensities of myosin heavy chain (MHC) and troponin-T significantly decreased as storage progressed, while actin remained relatively stable. After 14 days of aging, tenderness showed significant improvement while muscle pH and drip loss reduced with increase in storage time. Samples aged for 14 days had higher lightness (P goat meat. © 2016 Japanese Society of Animal Science.

  16. Testing nano-silver food packaging to evaluate silver migration and food spoilage bacteria on chicken meat.

    Science.gov (United States)

    Gallocchio, Federica; Cibin, Veronica; Biancotto, Giancarlo; Roccato, Anna; Muzzolon, Orietta; Carmen, Losasso; Simone, Belluco; Manodori, Laura; Fabrizi, Alberto; Patuzzi, Ilaria; Ricci, Antonia

    2016-06-01

    Migration of nanomaterials from food containers into food is a matter of concern because of the potential risk for exposed consumers. The aims of this study were to evaluate silver migration from a commercially available food packaging containing silver nanoparticles into a real food matrix (chicken meat) under plausible domestic storage conditions and to test the contribution of such packaging to limit food spoilage bacteria proliferation. Chemical analysis revealed the absence of silver in chicken meatballs under the experimental conditions in compliance with current European Union legislation, which establishes a maximum level of 0.010 mg kg(-1) for the migration of non-authorised substances through a functional barrier (Commission Regulation (EU) No. 10/2011). On the other hand, microbiological tests (total microbial count, Pseudomonas spp. and Enterobacteriaceae) showed no relevant difference in the tested bacteria levels between meatballs stored in silver-nanoparticle plastic bags or control bags. This study shows the importance of testing food packaging not only to verify potential silver migration as an indicator of potential nanoparticle migration, but also to evaluate the benefits in terms of food preservation so as to avoid unjustified usage of silver nanoparticles and possible negative impacts on the environment.

  17. Anti-bacteria effect of active ingredients of siraitia grosvenorii on the spoilage bacteria isolated from sauced pork head meat

    Science.gov (United States)

    Li, X.; Xu, L. Y.; Cui, Y. Q.; Pang, M. X.; Wang, F.; Qi, J. H.

    2018-01-01

    Extraction and anti-bacteria effect of active ingredients of Siraitia grosvenorii were studied in this paper. Extraction combined with ultrasonic was adopted. The optimum extraction condition was determined by single factor test; the anti-bacteria effect of active ingredients and minimum inhibitory concentration (MIC) were valued by Oxford-cup method. The results indicated that optimum extraction condition of active ingredients extracted from Siraitia grosvenorii were described as follows: ethanol concentrations of sixty-five percent and twenty minutes with ultrasonic assisted extraction; the active ingredients of Siraitia grosvenorii had anti-bacteria effect on Staphylococcus epidermidis, Proteus vulgaris, Bacillus sp, Serratia sp and MIC was 0.125g/mL, 0.0625g/mL, 0.125g/mL and 0.125g/mL. The active constituent of Siraitia grosvenorii has obvious anti-bacteria effect on the spoilage bacteria isolated from Sauced pork head meat and can be used as a new natural food preservation to prolong the shelf-life of Low-temperature meat products.

  18. Evaluation of treatments with hot water, chemicals and ventilated containers to reduce microbial spoilage in irradiated potatoes

    International Nuclear Information System (INIS)

    Shirsat, S.G.; Thomas, P.; Nair, P.M.

    1991-01-01

    Potatoes irradiated to control sprouting were dipped in: hot water (56°C, 5 min; 52°C, 10, 15 and 20 min); cold (25°C, 5 min) or hot (56°C, 5 min) salicylic acid (1000 and 2000 ppm); or sodium hypochlorite (0.1 and 0.2%, 5 min); or dusted with salicylic acid (1 and 2%), to try to reduce the incidence of bacterial soft rot (Erwinia sp.) during controlled temperature (10°C, 15°C) and ambient temperature (20–34°C) storage. All treatments, particularly hot water and hot salicylic acid dip, increased microbial spoilage, possibly as a result of handling damage during the treatments combined with the inhibition of wound periderm formation as a result of irradiation. Storing irradiated tubers in well ventilated containers reduced soft rot compared to storing them in sacks and after 6 months storage at 10, 15 and 20–34°C, 95, 90 and 77% respectively were healthy and marketable. (author)

  19. Antimicrobial activities of commercial essential oils and their components against food-borne pathogens and food spoilage bacteria

    Science.gov (United States)

    Mith, Hasika; Duré, Rémi; Delcenserie, Véronique; Zhiri, Abdesselam; Daube, Georges; Clinquart, Antoine

    2014-01-01

    This study was undertaken to determine the in vitro antimicrobial activities of 15 commercial essential oils and their main components in order to pre-select candidates for potential application in highly perishable food preservation. The antibacterial effects against food-borne pathogenic bacteria (Listeria monocytogenes, Salmonella Typhimurium, and enterohemorrhagic Escherichia coli O157:H7) and food spoilage bacteria (Brochothrix thermosphacta and Pseudomonas fluorescens) were tested using paper disk diffusion method, followed by determination of minimum inhibitory (MIC) and bactericidal (MBC) concentrations. Most of the tested essential oils exhibited antimicrobial activity against all tested bacteria, except galangal oil. The essential oils of cinnamon, oregano, and thyme showed strong antimicrobial activities with MIC ≥ 0.125 μL/mL and MBC ≥ 0.25 μL/mL. Among tested bacteria, P. fluorescens was the most resistant to selected essential oils with MICs and MBCs of 1 μL/mL. The results suggest that the activity of the essential oils of cinnamon, oregano, thyme, and clove can be attributed to the existence mostly of cinnamaldehyde, carvacrol, thymol, and eugenol, which appear to possess similar activities against all the tested bacteria. These materials could be served as an important natural alternative to prevent bacterial growth in food products. PMID:25473498

  20. Nitrogen acquisition by plants and microorganisms in a temperate grassland.

    Science.gov (United States)

    Liu, Qianyuan; Qiao, Na; Xu, Xingliang; Xin, Xiaoping; Han, Jessie Yc; Tian, Yuqiang; Ouyang, Hua; Kuzyakov, Yakov

    2016-03-10

    Nitrogen (N) limitation is common in most terrestrial ecosystems, often leading to strong competition between microorganisms and plants. The mechanisms of niche differentiation to reduce this competition remain unclear. Short-term (15)N experiments with NH4(+), NO3(-), and glycine were conducted in July, August and September in a temperate grassland to evaluate the chemical, spatial and temporal niche differentiation by competition between plants and microorganisms for N. Microorganisms preferred NH4(+) and NO3(-), while plants preferred NO3(-). Both plants and microorganisms acquired more N in August and September than in July. The soil depth had no significant effects on microbial uptake, but significantly affected plant N uptake. Plants acquired 67% of their N from the 0-5 cm soil layer and 33% from the 5-15 cm layer. The amount of N taken up by microorganisms was at least seven times than plants. Although microorganisms efficiently compete for N with plants, the competition is alleviated through chemical partitioning mainly in deeper soil layer. In the upper soil layer, neither chemical nor temporal niche separation is realized leading to strong competition between plants and microorganisms that modifies N dynamics in grasslands.

  1. Cooked meat products made of coarsely ground pork: the main bacterial strains of bacterial flora, their heat resistance and effect on spoilage

    Directory of Open Access Journals (Sweden)

    Esko Petäjä

    1993-09-01

    Full Text Available This study was conducted to investigate the bacterial flora of the surface layer and the core of meat products made of coarsely ground pork at the moment of spoilage when stored at 7°C or 4°C. The dominating strains were isolated, their heat resistance was studied in APT-broth, on APT-agar and in coarsely ground cured pork, and their growth after heating and effect on spoilage were followed in coarsely ground cured pork. The first signs of spoilage appeared in the surface layer of the products. The strains were coccoid lactic acid bacteria with counts ranging from 3,5 to 7.8 log cfu (colony forming units/g. They survived only accidentally after heating for 15 minutes at 72°C in APT-broth. The core of the products contained only coccoid lactic acid bacteria or only pseudomonads or both as the main bacterial strains. The counts ranged from 2.6 to 6.0 log cfu/g. Most of the strains isolated from the core survived after heating for 30 minutes at 72°C in APT-broth in at least three tests out of six. The most noticeable result of the study was the occurence of heat-resistant pseudomonads in the core. It must be pointed out that all pseudomonads found survived after heating for 60 minutes at 72°C in APT-broth, and often after heating for 15 minutes at 72°C in coarsely ground cured pork (core 72°C. The cfu number of the two most heat-resistant streptococcus strains decreased only 1 log unit over 15 minutes at 72°C in coarsely ground cured pork. The numbers of inoculated pseudomonads decreased but those of streptococci rose by a maximum of 1 log unit when the experimental porks were kept at 4°C after heating. This indicates that streptococci and pseudomonads probably do not constitute a serious spoilage factor in cooked meat products, but spoilage is generally effected by bacteria which have contaminated the surface layer of the products after heat treatment.

  2. L-Cysteine Metabolism and Fermentation in Microorganisms.

    Science.gov (United States)

    Takagi, Hiroshi; Ohtsu, Iwao

    L-Cysteine is an important amino acid both biologically and commercially. Although most amino acids are industrially produced by microbial fermentation, L-cysteine has been mainly produced by protein hydrolysis. Due to environmental and safety problems, synthetic or biotechnological products have been preferred in the market. Here, we reviewed L-cysteine metabolism, including biosynthesis, degradation, and transport, and biotechnological production (including both enzymatic and fermentation processes) of L-cysteine. The metabolic regulation of L-cysteine including novel sulfur metabolic pathways found in microorganisms is also discussed. Recent advancement in biochemical studies, genome sequencing, structural biology, and metabolome analysis has enabled us to use various approaches to achieve direct fermentation of L-cysteine from glucose. For example, worldwide companies began to supply L-cysteine and its derivatives produced by bacterial fermentation. These companies successfully optimized the original metabolism of their private strains. Basically, a combination of three factors should be required for improving L-cysteine fermentation: that is, (1) enhancing biosynthesis: overexpression of the altered cysE gene encoding feedback inhibition-insensitive L-serine O-acetyltransferase (SAT), (2) weakening degradation: knockout of the genes encoding L-cysteine desulfhydrases, and (3) exploiting export system: overexpression of the gene involved in L-cysteine transport. Moreover, we found that "thiosulfate" is much more effective sulfur source than commonly used "sulfate" for L-cysteine production in Escherichia coli, because thiosulfate is advantageous for saving consumption of NADPH and relating energy molecules.

  3. Isolation and characterization of Arctic microorganisms decomposing bioplastics.

    Science.gov (United States)

    Urbanek, Aneta K; Rymowicz, Waldemar; Strzelecki, Mateusz C; Kociuba, Waldemar; Franczak, Łukasz; Mirończuk, Aleksandra M

    2017-12-01

    The increasing amount of plastic waste causes significant environmental pollution. In this study, screening of Arctic microorganisms which are able to degrade bioplastics was performed. In total, 313 microorganisms were isolated from 52 soil samples from the Arctic region (Spitsbergen). Among the isolated microorganisms, 121 (38.66%) showed biodegradation activity. The ability of clear zone formation on emulsified poly(butylene succinate-co-adipate) (PBSA) was observed for 116 microorganisms (95.87%), on poly(butylene succinate) (PBS) for 73 microorganisms (60.33%), and on poly(ɛ-caprolactone) (PCL) for 102 microorganisms (84.3%). Moreover, the growth of microorganisms on poly(lactic acid) (PLA) agar plates was observed for 56 microorganisms (46.28%). Based on the 16S rRNA sequence, 10 bacterial strains which showed the highest ability for biodegradation were identified as species belonging to Pseudomonas sp. and Rhodococcus sp. The isolated fungal strains were tested for polycaprolactone films and commercial corn and potato starch bags degradation under laboratory conditions. Strains 16G (based on the analysis of a partial 18S rRNA sequence, identified as Clonostachys rosea) and 16H (identified as Trichoderma sp.) showed the highest capability for biodegradation. A particularly high capability for biodegradation was observed for the strain Clonostachys rosea, which showed 100% degradation of starch films and 52.91% degradation of PCL films in a 30-day shake flask experiment. The main advantage of the microorganisms isolated from Arctic environment is the ability to grow at low temperature and efficient biodegradation under this condition. The data suggest that C. rosea can be used in natural and laboratory conditions for degradations of bioplastics.

  4. Fate of indicator microorganisms under nutrient management plan conditions.

    Science.gov (United States)

    Bradford, Scott A; Segal, Eran

    2009-01-01

    Nutrient management plans (NMPs) for application of wastewater from concentrated animal feeding operations are designed to meet crop water and nutrient requirements, but implicitly assume that pathogenic microorganisms in the wastewater will be retained and die-off in the root zone. A NMP was implemented on a field plot to test this assumption by monitoring the fate of several fecal indicator microorganisms (Enterococcus, fecal coliforms, somatic coliphage, and total Escherichia coli). When well-water and wastewater were applied to meet measured evapotranspiration (ET), little advective transport of the indicator microorganisms occurred below the root zone and the remaining microorganisms rapidly died-off (within 1 mo). Additional experiments were conducted in the laboratory to better quantify microorganism transport and survival in the field soil. Batch survival experiments revealed much more rapid die-off rates for the bacterial indicator microorganisms in native than in sterilized soil, suggesting that biotic factors controlled survival. Saturated column experiments with packed field soil, demonstrated much greater transport potential for somatic coliphage than bacterial indicators (Enterococcus and total E. coli) and that the retention rates for the indicator microorganisms were not log-linear with depth. A worst case transport scenario of ponded infiltration on a large undistributed soil column from the field was also initiated and indicator microorganisms were not detected in the column outflow or in the soil at a depth of 65 cm. All of these observations support the hypothesis that a NMP at this site will protect groundwater supplies from microorganism contamination, especially when applied water and wastewater meet ET.

  5. Use of Extract of Citrus sinensis as an antimicrobial agent for foodborne zoonotic pathogens and spoilage bacteria

    Science.gov (United States)

    Foodborne pathogens remain global health problems despite concerted efforts to control the transmission of these microorganisms through food. The resurgence of drug resistant bacteria has renewed interest in developing and testing new sources of antimicrobial agents to control foodborne illness. Thi...

  6. Influence of microorganisms on the alteration of glasses

    International Nuclear Information System (INIS)

    Besnainou, B.; Libert, M.F.

    1997-01-01

    Under specific conditions, microorganisms may enhance the alteration process of basaltic glass. However bacterial activity in the near field of a glass container would be possible only in environmental conditions provide nutrients and energetic substrates for bacterial growth. Depending of these conditions, microorganisms can: - modify the pH or the medium, - consume or produce soluble organic acids. To qualify the long term behaviour of glass, in presence of microorganisms, a qualitative and quantitative estimation of microbial activity potentialities and their consequences is needed. This must be achieved in studying the availability of the chemical species in the environment. (authors)

  7. Ventilator-Associated Pneumonia and Causative Microorganisms in Intensive Care Unit: A Two Year Retrospective Analysis

    Directory of Open Access Journals (Sweden)

    Onur Palabıyık

    2016-12-01

    Full Text Available Objective: Ventilator-associated pneumonia (VAP is the most common nosocomial infection in the intensive care units (ICUs. It causes prolonged hospital stay and increases mortality. In this study, we aimed to investigate the rate of VAP, causative microorganisms, and their antibiotic susceptibilities in anaesthesiology and reanimation ICU (ARICU. Material and Method: This retrospective study included patients who were admitted to 12-bed ARICU between January 2013 and December 2014. The detection of VAP was done according to Centers for Disease Control and Prevention criteria. The rate of VAP, VAP ratio, and ventilator utilization ratio (VUR were calculated according to guidelines of Turkish National Infection Surveillance Control Group. Endotracheal aspiration samples were collected and cultivated. The identification of the isolates was performed by using VITEK-2 automated system. Antibiotic susceptibilities were determined by the disc diffusion method according to the Clinical and Laboratory Standards Institute criteria. Results: VAP was determined in 16 of 359 patients who required invasive mechanic ventilation for longer than 48 hours and hospitalized in ARICU. VUR was 65%, VAP ratio was 4.5% and the rate of VAP was 3.3 per 1000 ventilator days. Seventeen microorganisms were isolated from endotracheal aspiration samples, including Acinetobacter baumannii (n=6, Pseudomonas aeruginosa (n=4, methicillin-resistant Staphylococcus aureus (n=4, Klebsiella pneumoniae, Enterobacter cloacae and Serratia marcescens. The most sensitive antibiotics for microorganisms are listed as follows; Acinetobacter baumannii: colistin, Pseudomonas aeruginosa: amikacin, carbapenems; Methicillin-resistant Staphylococcus aureus: linezolid, teicoplanin, vancomycin, trimethoprim sulfamethoxazole; Klebsiella and Enterobacteriaceae species: carbapenems, trimethoprim sulfamethoxazole, gentamicin. Conclusion: Intermittent analyses and antibiotic susceptibilities of VAP

  8. Genomic and Transcriptomic Evidence for Carbohydrate Consumption Among Microorganisms in a Cold Seep Brine Pool

    Directory of Open Access Journals (Sweden)

    Weipeng Zhang

    2016-11-01

    Full Text Available The detailed lifestyle of microorganisms in deep-sea brine environments remains largely unexplored. Using a carefully calibrated genome binning approach, we reconstructed partial to nearly-complete genomes of 51 microorganisms in biofilms from the Thuwal cold seep brine pool of the Red Sea. The recovered metagenome-assembled genomes (MAGs belong to six different phyla: Actinobacteria, Proteobacteria, Candidatus Cloacimonetes, Candidatus Marinimicrobia, Bathyarchaeota and Thaumarchaeota. By comparison with close relatives of these microorganisms, we identified a number of unique genes associated with organic carbon metabolism and energy generation. These genes included various glycoside hydrolases, nitrate and sulfate reductases, putative bacterial microcompartment biosynthetic clusters (BMC, and F420H2 dehydrogenases. Phylogenetic analysis suggested that the acquisition of these genes probably occurred through horizontal gene transfer (HGT. Metatranscriptomics illustrated that glycoside hydrolases are among the most highly expressed genes. Our results suggest that the microbial inhabitants are well adapted to this brine environment, and anaerobic carbohydrate consumption mediated by glycoside hydrolases and electron transport systems (ETSs is a dominant process performed by microorganisms from various phyla within this ecosystem.

  9. Potentially pathogenic amoeba-associated microorganisms in cooling towers and their control.

    Science.gov (United States)

    Pagnier, Isabelle; Merchat, Michèle; La Scola, Bernard

    2009-06-01

    Cooling towers provide a favorable environment for the proliferation of microorganisms. Cooling towers generate a biofilm and often aerosolize contaminated water, thereby increasing the risk of microorganism dissemination by human inhalation. This pathogen dissemination was first revealed by the epidemics of Legionnaires' disease that were directly related to the presence of cooling towers, and since then, the ecology of Legionella pneumophila has been well studied. Each country has specific standards regarding the acceptable amount of microorganisms in cooling tower systems. However, those standards typically only concern L. pneumophila, even though many other microorganisms can also be isolated from cooling towers, including protozoa, bacteria and viruses. Microbiological control of the cooling tower system can be principally achieved by chemical treatments and also by improving the system's construction. Several new treatments are being studied to improve the efficiency of disinfection. However, as most of these treatments continue to focus solely on L. pneumophila, reports of other types of pathogens continue to increase. Therefore, how their dissemination affects the human populous health should be addressed now.

  10. The global dispersion of pathogenic microorganisms by dust storms and its relevance to agriculture: Chapter 1

    Science.gov (United States)

    Gonzalez-Martin, Cristina; Teigell-Perez, Nuria; Valladares, Basilio; Griffin, Dale W.

    2014-01-01

    Dust storms move an estimated 500–5000 Tg of soil through Earth’s atmosphere every year. Dust-storm transport of topsoils may have positive effects such as fertilization of aquatic and terrestrial ecosystems and the evolution of soils in proximal and distal environments. Negative effects may include the stripping of nutrient-rich topsoils from source regions, sandblasting of plant life in downwind environments, the fertilization of harmful algal blooms, and the transport of toxins (e.g., metals, pesticides, herbicides, etc.) and pathogenic microorganisms. With respect to the long-range dispersion of microorganisms and more specifically pathogens, research is just beginning to demonstrate the quantity and diversity of organisms that can survive this type of transport. Most studies to date have utilized different assays to identify microorganisms and microbial communities using predominately culture-based, and more recently nonculture-based, methodologies. There is a clear need for international-scale research efforts that apply standardized methods to advance this field of science. Here we present a review of dust-borne microorganisms with a focus on their relevance to agronomy.

  11. Genomic and Transcriptomic Evidence for Carbohydrate Consumption among Microorganisms in a Cold Seep Brine Pool

    KAUST Repository

    Zhang, Weipeng

    2016-11-15

    The detailed lifestyle of microorganisms in deep-sea brine environments remains largely unexplored. Using a carefully calibrated genome binning approach, we reconstructed partial to nearly-complete genomes of 51 microorganisms in biofilms from the Thuwal cold seep brine pool of the Red Sea. The recovered metagenome-assembled genomes (MAGs) belong to six different phyla: Actinobacteria, Proteobacteria, Candidatus Cloacimonetes, Candidatus Marinimicrobia, Bathyarchaeota, and Thaumarchaeota. By comparison with close relatives of these microorganisms, we identified a number of unique genes associated with organic carbon metabolism and energy generation. These genes included various glycoside hydrolases, nitrate and sulfate reductases, putative bacterial microcompartment biosynthetic clusters (BMC), and F420H2 dehydrogenases. Phylogenetic analysis suggested that the acquisition of these genes probably occurred through horizontal gene transfer (HGT). Metatranscriptomics illustrated that glycoside hydrolases are among the most highly expressed genes. Our results suggest that the microbial inhabitants are well adapted to this brine environment, and anaerobic carbohydrate consumption mediated by glycoside hydrolases and electron transport systems (ETSs) is a dominant process performed by microorganisms from various phyla within this ecosystem.

  12. [Correlation between distribution of rhizospheric microorganisms and contents of steroidal saponins of Paris polyphylla var. yunnanensis].

    Science.gov (United States)

    Zhou, Nong; Qi, Wen-hua; Xiao, Guo-sheng; Ding, Bo; Zhang, Hua; Guo, Dong-qin; Shen, Wei

    2015-03-01

    In this paper, the varying pattern of the amount of rhizospheric microorganisms, including bacteria, actinomycetes and fungus, was observed during the cultivation of Paris polyphylla var. yunnanensis. And the correlations between number of rhizospheric microorganisms and the quality of P. polyphylla var. yunnanensis were also studied. The results showed that the rhizospheric microorganism source of P. polyphylla var. yunnanensis was rich. The distribution of rhizospheric microorganisms (soil bacteria, fungus, actinomycetes, potassium-solubilizing bacteria, inorganic phosphorus-solubilizing bacteria, organic phosphorus-solubilizing bacteria) collected from different origin places existed significant difference (P the amount of actinomycetes > the amount of fungus. The medicinal quality of P. polyphylla var. yunnanensis was influenced by their habits, and the increase of cultivation years caused the obvious decrease of the quality of P. polyphylla var. yunnanensis. Therefore, the increase of cultivation years will cause the variation of the soil micro-ecology flora, and decrease the nutrient absorption and the utilization of P. polyphylla var. yunnanensis, which will make the decrease of the medical quality of P. polyphylla var. yunnanensis.

  13. Antibiotic cytotoxic effects of microorganisms isolated from Jachymov uranium mines

    International Nuclear Information System (INIS)

    Fuska, J.; Fuskova, A.

    1982-01-01

    Microorganisms were isolated from old relinquished uranium mines in Jachymov; they had been growing for several decades in darkness in temperatures of 5 to 12 degC and relative humidity from 80 to 100%. The concentration of uranium salts in mine waters varied from 10 -4 to 10 -5 g.l -1 , that of Rn in the atmosphere was from 0.04 to 40 Bq.l -1 . Of 324 cultures, 18.8% inhibited the growth of Bacillus subtilis, Escherichia coli and Candida pseudotropicalis and 16.6% that of HeLa cells. The frequency of microorganisms inhibiting the growth of HeLa or Ehrlich ascites cells was markedly higher in this set of cultures than among microorganisms kept in culture collections or isolated from other natural habitats. About 10% of the isolated cultures were mycelia sterilia. The following antibiotics were isolated from microorganisms obtained from uranium mines: frequentin, vermiculin, vermicillin, vermistatin, cytostipin and duclauxin. (author)

  14. High throughput screening method for assessing heterogeneity of microorganisms

    NARCIS (Netherlands)

    Ingham, C.J.; Sprenkels, A.J.; van Hylckama Vlieg, J.E.T.; Bomer, Johan G.; de Vos, W.M.; van den Berg, Albert

    2006-01-01

    The invention relates to the field of microbiology. Provided is a method which is particularly powerful for High Throughput Screening (HTS) purposes. More specific a high throughput method for determining heterogeneity or interactions of microorganisms is provided.

  15. SELECTION OF MICROORGANISMS FOR FERMENTATION OF MEAT MATERIALS

    Directory of Open Access Journals (Sweden)

    Danylenko S. G.

    2014-08-01

    Full Text Available Principal criteria for the selection of microorganisms with a wide range of biological and technological properties for fermentation of raw meats are considered. Attention is paid to the main groups of microorganisms such as Micrococсus, Staphylococcus, Lactobacillus, Bifidobacterium and Propionibacterium which are promising for creation of bacterial preparations. To create bacterial preparations, the basic criteria of selection for microorganisms were determined as follows: the ability of microorganisms to be developed within the specific ecological niche (raw meat materials and their influence on flavor characteristics of the final product under the conditions of intensification of production technologies of meat products. Methods used for search and retrieval of technologically promising strains from different natural sources (fresh meats, minced meats, meat, dairy and sour-milk products, vegetables, fruit, brines and mixtures for salting are considered.

  16. Establishing Drug Resistance in Microorganisms by Mass Spectrometry

    Science.gov (United States)

    Demirev, Plamen A.; Hagan, Nathan S.; Antoine, Miquel D.; Lin, Jeffrey S.; Feldman, Andrew B.

    2013-08-01

    A rapid method to determine drug resistance in bacteria based on mass spectrometry is presented. In it, a mass spectrum of an intact microorganism grown in drug-containing stable isotope-labeled media is compared with a mass spectrum of the intact microorganism grown in non-labeled media without the drug present. Drug resistance is determined by predicting characteristic mass shifts of one or more microorganism biomarkers using bioinformatics algorithms. Observing such characteristic mass shifts indicates that the microorganism is viable even in the presence of the drug, thus incorporating the isotopic label into characteristic biomarker molecules. The performance of the method is illustrated on the example of intact E. coli, grown in control (unlabeled) and 13C-labeled media, and analyzed by MALDI TOF MS. Algorithms for data analysis are presented as well.

  17. Marine microorganisms as potential biofactories for synthesis of metallic nanoparticles.

    Science.gov (United States)

    Manivasagan, Panchanathan; Nam, Seung Yun; Oh, Junghwan

    2016-11-01

    The use of marine microorganisms as potential biofactories for green synthesis of metallic nanoparticles is a relatively new field of research with considerable prospects. This method is eco-friendly, time saving, and inexpensive and can be easily scaled up for large-scale synthesis. The increasing need to develop simple, nontoxic, clean, and environmentally safe production methods for nanoparticles and to decrease environmental impact, minimize waste, and increase energy productivity has become important in this field. Marine microorganisms are tiny organisms that live in marine ecosystems and account for >98% of biomass of the world's ocean. Marine microorganisms synthesize metallic nanoparticles either intracellularly or extracellularly. Marine microbially-produced metallic nanoparticles have received considerable attention in recent years because of their expected impact on various applications such as medicine, energy, electronic, and space industries. The present review discusses marine microorganisms as potential biofactories for the green synthesis of metallic nanoparticles and their potential applications.

  18. Effect of Microorganisms in the Bioremediation of Spent Engine Oil ...

    African Journals Online (AJOL)

    ADOWIE PERE

    interaction of these factors as suitable conditions are provided (Rahman et al., ... Magnesium, Copper, Zinc, Lead, Cadmium and so on from the wear and tear of the ..... microorganisms would also require essential nutrients as hydrocarbons ...

  19. Anisotropic structures of some microorganisms studied by polarization microscopy

    Czech Academy of Sciences Publication Activity Database

    Žižka, Zdeněk

    2014-01-01

    Roč. 59, č. 5 (2014), s. 363-368 ISSN 0015-5632 Institutional support: RVO:61388971 Keywords : Polarization microscopy * microorganism Subject RIV: EE - Microbiology, Virology Impact factor: 1.000, year: 2014

  20. Diversity and adaptations of deep-sea microorganisms

    Digital Repository Service at National Institute of Oceanography (India)

    Raghukumar, C.

    -tolerant enzymes, natural products of potential use in human health management and environmental bioremediation using solvent-tolerant microorganisms are some of the potential biotechnological applications of these deep-sea microbes....

  1. A device for continuous microscopic examination of aquatic microorganisms

    Digital Repository Service at National Institute of Oceanography (India)

    Raghukumar, S.

    The device consists of a sealed microscopic mount provided with an inlet for liquid medium and an outlet, permitting continuous flow of the liquid. It permits observation of development of marine microorganisms such as thraustochytrids for 3 d...

  2. isolation and identification of the microorganisms most prevalent

    African Journals Online (AJOL)

    problems presenting in eye clinics on a daily basis. With one or two ... microorganisms most prevalent in external eye infections in Owerri urban (as seen Mercy Eye clinic). With the aid of sterile .... through personal contacts. Consequently, the.

  3. Isolation and screening of microorganisms from a gari fermentation ...

    African Journals Online (AJOL)

    Isolation and screening of microorganisms from a gari fermentation process for starter culture development. Vinodh A Edward, Moutairou Egounlety, Melanie Huch, Petrus J Van Zyl, Suren Singh, Naledzani D Nesengani, Vetja M Haakuria, Charles MAP Franz ...

  4. Isolation of microorganisms for biological control the moniliophthora roreri

    OpenAIRE

    suarez contreras, liliana yanet; Rangel Riaño, Alba Luz

    2014-01-01

    Moniliophlhora roreri is the causal agent of cocoa Moniliasis, which produces losses of up to 60% of the crop, as it affects only its commercial product, the cob. Biological control appears as an alternative management, using endophytic microorganisms. The reason because of this research came up was that it was aimed to isolate microorganisms with antagonist potential for biological control towards the phytopathogen M. roreri in Norte de Santander. This is done through isolation and identifica...

  5. Microorganisms having enhanced tolerance to inhibitors and stress

    Energy Technology Data Exchange (ETDEWEB)

    Brown, Steven D.; Yang, Shihui

    2014-07-29

    The present invention provides genetically modified strains of microorganisms that display enhanced tolerance to stress and/or inhibitors such as sodium acetate and vanillin. The enhanced tolerance can be achieved by increasing the expression of a protein of the Sm-like superfamily such as a bacterial Hfq protein and a fungal Sm or Lsm protein. Further, the present invention provides methods of producing alcohol from biomass materials by using the genetically modified microorganisms of the present invention.

  6. Microorganisms -indicators of the level of soil pollution with lead

    OpenAIRE

    Stavreva Veselinovska, Snezana

    2011-01-01

    Environmental pollution with heavy metals present a real threat to wildlife because the metals cannot be naturally decomposed as is the case with organic pollutants, and as such they can survive in the environment while accumulating the heavy metals in different parts. Pollution with metals can affect different organisms in the environment, such as microorganisms, plants and animals, but the degree of toxicity depends on the species. Microorganisms have different mechanisms of coping with...

  7. The microorganisms as a renewable source of ecological clean fuel

    International Nuclear Information System (INIS)

    Shalygo, N.V.; Mel'nikov, S.S.; Manankina, E.E.; Budakova, E.A.; Kolyago, V.M.

    2006-01-01

    Five families of microorganisms (Bacillaceae, Rhodospirillaceae, Cyanophyceae, Chlorophyceae and Euglenophyceae) as hydrogen producers were tested and the conditions that are necessary for hydrogen photoproduction were investigated. It was shown, that the most effective producers of hydrogen were Rhodobacter spheroides, Clostridium sp.; Euglena gracilis var. bacillaris and Chlamydomonas reinhardtii. Addition of glucose, iron and vanadium salts resulted in the increase of hydrogen production. Polycultures consisted of two or three microorganisms were more effective hydrogen producers compared to separate monocultures. (authors)

  8. Method for treating wastewater using microorganisms and vascular aquatic plants

    Science.gov (United States)

    Wolverton, B. C. (Inventor)

    1983-01-01

    A method for treating wastewater compresses subjecting the wastewater to an anaerobic setting step for at least 6 hours and passing the liquid effluent from the anaerobic settling step through a filter cell in an upflow manner. There the effluent is subjected first to the action of anaerobic and facultative microorganisms, and then to the action of aerobic microorganisms and the roots of at least one vascular aquatic plant.

  9. Swimming of Microorganisms Viewed from String and Membrane Theories

    OpenAIRE

    Kawamura, Masako; Sugamoto, Akio; Nojiri, Shin'ichi

    1993-01-01

    Swimming of microorganisms is studied from a viewpoint of extended objects (strings and membranes) swimming in the incompressible f luid of low Reynolds number. The flagellated motion is analyzed in two dimensional fluid, by using the method developed in the ciliated motion with the Joukowski transformation. Discussion is given on the conserved charges and the algebra which are associated with the area (volume)- preserving diffeomorphisms giving the swimming motion of microorganisms. It is al...

  10. Evolution, Metabolism and Biotechnological Usage of Methylotrophic Microorganisms

    OpenAIRE

    Oleg Mosin; Ignat Ignatov

    2014-01-01

    Methylotrophs – aerobic chemoheterotrophic microorganisms submitted by cocci and bacilli mobile forms, are inhabitants of reservoirs and soils of various type, where there are going on various processes of decomposition of organic substances with formation of the one-carbon С1-compounds and some С2-, and С3-compounds, capable to be assimilated by methylotrophs. These microorganisms assimilating carbon on ribuloso-5-monophospate and serine pathways, are allocated from soil ground, the sewage c...

  11. Antifungal activity of some marine organisms from India, against food spoilage Aspergillus strains

    Digital Repository Service at National Institute of Oceanography (India)

    Bhosale, S.H.; Jagtap, T.G.; Naik, C.G.

    Crude aqueous methanol extracts obtained from 31 species of various marine organisms (including floral and faunal), were screened for their antifungal activity against food poisoning strains of Aspergillus. Seventeen species exhibited mild (+ = zone...

  12. Volatilization of Po by microorganisms at laboratory culture experiments

    International Nuclear Information System (INIS)

    Momoshima, N.; Ishida, A.; Yoshinaga, C.; Fukuda, A.

    2005-01-01

    The previous experiments proved the volatility of polonium form culture medium in which microorganisms were propagated from seed of seawater, river water or pond water, therefore we did not know what kind of species are responsible to Po volatility. To search microorganisms, which concerned with Po emission we carried out culture experiments using known microorganisms. Three microorganisms were examined; Escherichia coli K-12, Bacillus subtilis and Chromobacterium violaceum. The microorganisms were pre-cultured in LB medium at 30 degree C and a small portion of the pre-cultured was transferred to a culture bottle in which LB medium and 208 Po tracer were contained. The culture was done at 30 degree C with shaking the culture bottle and air passed through a filter was introduced. The Po volatilized was transferred into the trap vials in which scintillator for liquid scintillation counting (LSC) was contained. The Po activity was measured by LSC. All of the microorganisms examined volatilized Po but their ability was quite different each other. Highest ability was observed on Chromobacterium violaceum and then Escherichia coli K-12 followed by Bacillus subtilis, the relative magnitude of the ability was 10 2 , 10, 1, respectively. Chromobacterium violaceum and Escherichia coli K-12 showed high volatility for the first 24 h but Escherichia coli K-12 showed a decrease thereafter. However high volatility was continued on Chromobacterium violaceum during the culture. The low culture temperature suppressed Po volatility, supporting biologically mediated Po emission from the culture.

  13. Synergistic interface behavior of strontium adsorption using mixed microorganisms.

    Science.gov (United States)

    Hu, Wenyuan; Dong, Faqin; Yang, Guangmin; Peng, Xin; Huang, Xiaojun; Liu, Mingxue; Zhang, Jing

    2017-08-10

    The proper handling of low-level radioactive waste is crucial to promote the sustainable development of nuclear power. Research into the mechanism for interactions between bacterium and radionuclides is the starting point for achieving successful remediation of radionuclides with microorganisms. Using Sr(II) as a simulation radionuclide and the mixed microorganisms of Saccharomyces cerevisiae and Bacillus subtilis as the biological adsorbent, this study investigates behavior at the interface between Sr(II) and the microorganisms as well as the mechanisms governing that behavior. The results show that the optimal ratio of mixed microorganisms is S. cerevisiae 2.0 g L -1 to B. subtilis 0.05 g L -1 , and the optimal pH is about 6.3. Sr(II) biosorption onto the mixed microorganisms is spontaneous and endothermic in nature. The kinetics and the equilibrium isotherm data of the biosorption process can be described with pseudo-second-order equation and the Langmuir isotherm equation, respectively. The key interaction between the biological adsorbent and Sr(II) involves shared electronic pairs arising from chemical reactions via bond complexation or electronic exchange, and spectral and energy spectrum analysis show that functional groups (e.g., hydroxyl, carboxyl, amino, amide) at the interface between the radionuclide and the mixed microorganisms are the main active sites of the interface reactions.

  14. Transfer Rates of Enteric Microorganisms in Recycled Water during Machine Clothes Washing▿

    Science.gov (United States)

    O'Toole, Joanne; Sinclair, Martha; Leder, Karin

    2009-01-01

    Approximately 15% of overall Australian household water usage is in the laundry; hence, a significant reduction in household drinking water demand could be achieved if potable-quality water used for clothes washing is replaced with recycled water. To investigate the microbiological safety of using recycled water in washing machines, bacteriophages MS-2 and PRD-1, Escherichia coli, and Cryptosporidium parvum oocysts were used in a series of experiments to investigate the transfer efficiency of enteric microorganisms from washing machine water to objects including hands, environmental surfaces, air, and fabric swatches. By determining the transference efficiency, it is possible to estimate the numbers of microorganisms that the user will be exposed to if recycled water with various levels of residual microorganisms is used in washing machines. Results, expressed as transfer rates to a given surface area per object, showed that the mean transfer efficiency of E. coli, bacteriophages MS-2 and PRD-1, and C. parvum oocysts from seeded water to fabric swatches ranged from 0.001% to 0.090%. Greatest exposure to microorganisms occurred through direct contact of hands with seeded water and via hand contact with contaminated fabric swatches. No microorganisms were detected in the air samples during the washing machine spin cycle, and transfer rates of bacteriophages from water to environmental surfaces were 100-fold less than from water directly to hands. Findings from this study provide relevant information that can be used to refine regulations governing recycled water and to allay public concerns about the use of recycled water. PMID:19124592

  15. Modeling growth of three bakery product spoilage molds as a function of water activity, temperature and pH.

    Science.gov (United States)

    Dagnas, Stéphane; Onno, Bernard; Membré, Jeanne-Marie

    2014-09-01

    The objective of this study was to quantify the effect of water activity, pH and storage temperature on the growth of Eurotium repens, Aspergillus niger and Penicillium corylophilum, isolated from spoiled bakery products. Moreover, the behaviors of these three mold species were compared to assess whether a general modeling framework may be set and re-used in future research on bakery spoilage molds. The mold growth was modeled by building two distinct Gamma-type secondary models: one on the lag time for growth and another one on the radial growth rate. A set of 428 experimental growth curves was generated. The effect of temperature (15-35 °C), water activity (0.80-0.98) and pH (3-7) was assessed. Results showed that it was not possible to apply the same set of secondary model equations to the three mold species given that the growth rate varied significantly with the factors pH and water activity. In contrast, the temperature effect on both growth rate and lag time of the three mold species was described by the same equation. The equation structure and model parameter values of the Gamma models were also compared per mold species to assess whether a relationship between lag time and growth rate existed. There was no correlation between the two growth responses for E. repens, but a slight one for A. niger and P. corylophilum. These findings will help in determining bakery product shelf-life and guiding future work in the predictive mycology field. Copyright © 2014 Elsevier B.V. All rights reserved.

  16. Spectroscopic evaluation of surface-bound cadmium on algal microorganisms

    International Nuclear Information System (INIS)

    Majidi, V.; Laude, D.A.; Holcombe, J.A.

    1989-01-01

    Several species of algae have been employed for preconcentration of metals from aqueous solutions. In all cases it is postulated that these organisms achieve preconcentration by using the active sites present on the cell walls. Some authors have indicated the possible existence of multiple active sites, which are responsible for multiple adsorption mechanisms observed in many algae species. Although a wide range of functional groups have been suggested as the means for binding, the identity and chemical environment of these active sites remains unknown. In the present study the metal adsorption process for these microorganisms is investigated with the use of Fourier transform nuclear magnetic resonance. In particular, this research is focused on adsorption of cadmium by a pure strain of algae (Stichococcus bacillaris). Initial experiments have indicated that as the pH of the solution changes, not only is the adsorption efficiency changed, but also a chemical shift for the adsorbed species is observed, suggesting major changes in the chemical environment of the active sites. Some of the topics discussed in detail include: competitive binding of various cations; the effect of anions; the effect of complexing ligands; the chemical nature of active sites; and the reversibility of adsorption process

  17. Modeling cooperating micro-organisms in antibiotic environment.

    Science.gov (United States)

    Book, Gilad; Ingham, Colin; Ariel, Gil

    2017-01-01

    Recent experiments with the bacteria Paenibacillus vortex reveal a remarkable strategy enabling it to cope with antibiotics by cooperating with a different bacterium-Escherichia coli. While P. vortex is a highly effective swarmer, it is sensitive to the antibiotic ampicillin. On the other hand, E. coli can degrade ampicillin but is non-motile when grown on high agar percentages. The two bacterial species form a shared colony in which E. coli is transported by P. vortex and E. coli detoxifies the ampicillin. The paper presents a simplified model, consisting of coupled reaction-diffusion equations, describing the development of ring patterns in the shared colony. Our results demonstrate some of the possible cooperative movement strategies bacteria utilize in order to survive harsh conditions. In addition, we explore the behavior of mixed colonies under new conditions such as antibiotic gradients, synchronization between colonies and possible dynamics of a 3-species system including P. vortex, E. coli and a carbon producing algae that provides nutrients under illuminated, nutrient poor conditions. The derived model was able to simulate an asymmetric relationship between two or three micro-organisms where cooperation is required for survival. Computationally, in order to avoid numerical artifacts due to symmetries within the discretizing grid, the model was solved using a second order Vectorizable Random Lattices method, which is developed as a finite volume scheme on a random grid.

  18. Modeling cooperating micro-organisms in antibiotic environment.

    Directory of Open Access Journals (Sweden)

    Gilad Book

    Full Text Available Recent experiments with the bacteria Paenibacillus vortex reveal a remarkable strategy enabling it to cope with antibiotics by cooperating with a different bacterium-Escherichia coli. While P. vortex is a highly effective swarmer, it is sensitive to the antibiotic ampicillin. On the other hand, E. coli can degrade ampicillin but is non-motile when grown on high agar percentages. The two bacterial species form a shared colony in which E. coli is transported by P. vortex and E. coli detoxifies the ampicillin. The paper presents a simplified model, consisting of coupled reaction-diffusion equations, describing the development of ring patterns in the shared colony. Our results demonstrate some of the possible cooperative movement strategies bacteria utilize in order to survive harsh conditions. In addition, we explore the behavior of mixed colonies under new conditions such as antibiotic gradients, synchronization between colonies and possible dynamics of a 3-species system including P. vortex, E. coli and a carbon producing algae that provides nutrients under illuminated, nutrient poor conditions. The derived model was able to simulate an asymmetric relationship between two or three micro-organisms where cooperation is required for survival. Computationally, in order to avoid numerical artifacts due to symmetries within the discretizing grid, the model was solved using a second order Vectorizable Random Lattices method, which is developed as a finite volume scheme on a random grid.

  19. SP/RULINA (ARTHROSPIRA: AN EDIBLE MICROORGANISM: A REVIEW

    Directory of Open Access Journals (Sweden)

    Martba Sáncbez

    2003-06-01

    Full Text Available Spirulina is a photosynthetic, filamentous, helical-shaped, multicellular and green-blue microalga. The two most important species of which are Spirulina maxima and Spirulina platensis. For these microórgarusms cell division occurs by binary fission. Since this material contains chlorophyll a, Jike higher plants, botanists classify it as a microalgae belonging to Cyanophyceae class; but according to bacteriologists it is a bacteria dueto its prokaryotic structure. Before Columbus, Mexicans (Aztecs exploited this microorganism as human food; presently, African tribes (Kanembu use it for the same purpose. Its chemical composition includes proteins (55%-70%, carbohydrates (15%-25%, essential fatty acids (18%, vitamins, minerals and pigments like carotenes, chlorophyll a and phycocyanin. The last one is used in food and cosmetic industries. Spirulina is considered as an excellent food, lacking toxicity and having corrective properties against viral attacks, anemia, tumor growth and malnUtrition. It has been reported in literature that the use of these microalgae as animal food supplement implies enhancement of the yellow coloration of skin and eggs yo !k in poultry and flaDlÍOgos, growth acceleration, sexual maturation and increase of fertility in cattle.

  20. The evolution of glutathione metabolism in phototrophic microorganisms

    Science.gov (United States)

    Fahey, Robert C.; Buschbacher, Ralph M.; Newton, Gerald L.

    1988-01-01

    The low molecular weight thiol composition of a variety of phototropic microorganisms is examined in order to ascertain how evolution of glutathione (GSH) production is related to the evolution of oxygenic photosynthesis. Cells were extracted in the presence of monobromobimane (mBBr) to convert thiols (RSH) to fluorescent derivatives (RSmB) which were analyzed by high performance liquid chromatography (HPLC). Significant levels of GSH were not found in green sulfur bacteria. Substantial levels were present in purple bacteria, cyanobacteria, and eukaryotic algae. Other thiols measured included cysteine, gamma-glutamylcysteine, thiosulfate, coenzyme A, and sulfide. Many of the organisms also exhibited a marked ability to reduce mBBr to syn-(methyl,methyl)bimane, an ability which was quenched by treatment with 2-pyridyl disulfide or 5,5 prime-bisdithio - (2-nitrobenzoic acid) prior to reaction with mBBr. These observations indicate the presence of a reducing system capable of electron transfer to mBBr and reduction of reactive disulfides. The distribution of GSH in phototropic eubacteria indicates that GSH synthesis evolved at or around the time that oxygenic photosynthesis evolved.

  1. Biogeographic partitioning of Southern Ocean microorganisms revealed by metagenomics.

    Science.gov (United States)

    Wilkins, David; Lauro, Federico M; Williams, Timothy J; Demaere, Matthew Z; Brown, Mark V; Hoffman, Jeffrey M; Andrews-Pfannkoch, Cynthia; McQuaid, Jeffrey B; Riddle, Martin J; Rintoul, Stephen R; Cavicchioli, Ricardo

    2013-05-01

    We performed a metagenomic survey (6.6 Gbp of 454 sequence data) of Southern Ocean (SO) microorganisms during the austral summer of 2007-2008, examining the genomic signatures of communities across a latitudinal transect from Hobart (44°S) to the Mertz Glacier, Antarctica (67°S). Operational taxonomic units (OTUs) of the SAR11 and SAR116 clades and the cyanobacterial genera Prochlorococcus and Synechococcus were strongly overrepresented north of the Polar Front (PF). Conversely, OTUs of the Gammaproteobacterial Sulfur Oxidizer-EOSA-1 (GSO-EOSA-1) complex, the phyla Bacteroidetes and Verrucomicrobia and order Rhodobacterales were characteristic of waters south of the PF. Functions enriched south of the PF included a range of transporters, sulfur reduction and histidine degradation to glutamate, while branched-chain amino acid transport, nucleic acid biosynthesis and methionine salvage were overrepresented north of the PF. The taxonomic and functional characteristics suggested a shift of primary production from cyanobacteria in the north to eukaryotic phytoplankton in the south, and reflected the different trophic statuses of the two regions. The study provides a new level of understanding about SO microbial communities, describing the contrasting taxonomic and functional characteristics of microbial assemblages either side of the PF. © 2012 Society for Applied Microbiology and Blackwell Publishing Ltd.

  2. Review: Micro-organic contaminants in groundwater in China

    Science.gov (United States)

    Dong, Weihong; Xie, Wei; Su, Xiaosi; Wen, Chuanlei; Cao, Zhipeng; Wan, Yuyu

    2018-03-01

    Micro-organic contaminants (MOs) in groundwater, which may have adverse effects on human health and ecosystems worldwide, are gaining increased attention in China. A great deal of research has been conducted to investigate their sources, occurrences and behavior in aquifers. This paper reviews the main sources, distribution, concentrations and behavior of a wide range of MOs in groundwater in China. These MOs include well-established persistent organic pollutants—polycyclic aromatic hydrocarbons (PAHs), hexachlorocyclohexanes (HCHs), polychlorinated biphenyls (PCBs), endocrine disrupting chemicals (poly brominated diphenyl ethers (PBDEs), phthalic acid esters (PAEs), bisphenol A (BPA)—and some contaminants of emerging concern such as pharmaceutical and personal care products (antibiotics, caffeine, shampoos) and perfluorinated compounds (PFCs). The results reveal that the main MOs in groundwater are PAHs, organochlorine pesticides (OCPs), PBDEs, PAEs, and antibiotics. Moreover, some PFCs such as perfluorobutane sulfonic acid (PFBS), perfluorobutanoic acid (PFBA) and perfluorooctanoic acid (PFOA) have only recently been observed in groundwater as emerging organic contaminants. Additionally, most MOs are distributed in populated and industrialized areas such as the southeast coast of China. Finally, industrial emissions, wastewater treatment plant effluents and agricultural wastewater are found to be dominant sources of MOs in groundwater. Based on the existing pollution levels, regulation and amelioration of MOs are warranted.

  3. Prospects of effective microorganisms technology in wastes treatment in Egypt

    Institute of Scientific and Technical Information of China (English)

    Emad A Shalaby

    2011-01-01

    Sludge dewatering and treatment may cost as much as the wastewater treatment. Usually large proportion of the pollutants in wastewater is organic. They are attacked by saprophytic microorganisms, i.e. organisms that feed upon dead organic matter. Activity of organisms causes decomposition of organic matter and destroys them, where the bacteria convert the organic matter or other constituents in the wastewater to new cells, water, gases and other products. Demolition activities, including renovation/remodeling works and complete or selective removal/demolishing of existing structures either by man-made processes or by natural disasters, create an extensive amount of wastes. These demolition wastes are characterized as heterogeneous mixtures of building materials that are usually contaminated with chemicals and dirt. In developing countries, it is estimated that demolition wastes comprise 20% to 30% of the total annual solid wastes. In Egypt, the daily quantity of construction and demolition (C&D) waste has been estimated as 10 000 tones. That is equivalent to one third of the total daily municipal solid wastes generated per day in Egypt. The zabbaliin have since expanded their activities and now take the waste they collect back to their garbage villages where it is sorted into recyclable components: paper, plastics, rags, glass, metal and food. The food waste is fed to pigs and the other items are sold to recycling centers. This paper summarizes the wastewater and solid wastes management in Egypt now and future.

  4. Methods for determining the genetic affinity of microorganisms and viruses

    Science.gov (United States)

    Fox, George E. (Inventor); Willson, III, Richard C. (Inventor); Zhang, Zhengdong (Inventor)

    2012-01-01

    Selecting which sub-sequences in a database of nucleic acid such as 16S rRNA are highly characteristic of particular groupings of bacteria, microorganisms, fungi, etc. on a substantially phylogenetic tree. Also applicable to viruses comprising viral genomic RNA or DNA. A catalogue of highly characteristic sequences identified by this method is assembled to establish the genetic identity of an unknown organism. The characteristic sequences are used to design nucleic acid hybridization probes that include the characteristic sequence or its complement, or are derived from one or more characteristic sequences. A plurality of these characteristic sequences is used in hybridization to determine the phylogenetic tree position of the organism(s) in a sample. Those target organisms represented in the original sequence database and sufficient characteristic sequences can identify to the species or subspecies level. Oligonucleotide arrays of many probes are especially preferred. A hybridization signal can comprise fluorescence, chemiluminescence, or isotopic labeling, etc.; or sequences in a sample can be detected by direct means, e.g. mass spectrometry. The method's characteristic sequences can also be used to design specific PCR primers. The method uniquely identifies the phylogenetic affinity of an unknown organism without requiring prior knowledge of what is present in the sample. Even if the organism has not been previously encountered, the method still provides useful information about which phylogenetic tree bifurcation nodes encompass the organism.

  5. Microbiological detection of probiotic microorganisms in fermented milk products

    Directory of Open Access Journals (Sweden)

    Radka Burdychová

    2007-01-01

    Full Text Available A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively enumerate Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus and Bifidobacterium spp. Bacteriological media evaluated included Streptococcus thermophilus agar, pH modified MRS agar, MRS-vancomycine agar and BSM (Bifidus selective medium agar under different culture conditions.Seven selected fermented milk products with probiotic culture were analyzed for their bacterial populations using the described selective bacteriological media and culture conditions. All milk products contained probiotic microorganisms claimed to be present in declared quantity (106–107/g.

  6. A Malthusian curb on spatial structure in microorganism populations.

    Science.gov (United States)

    Martin, A P

    2004-10-07

    That all organisms are born in the company of a parent but die alone is a fundamental biological asymmetry. It has been suggested that this provides a deep-rooted source of spatial pattern formation for microorganisms even at the scale of the population. Such a theory, however, neglects the strong influence in nature of the limited and spatially variable availability of food. The tendency, first recognized by Thomas Malthus in the 18th century, of a population to out-strip its food resources will eventually lead, through local starvation, to the suppression of a heterogeneity growing within a population. Using a generic model it is demonstrated that including local food limitation of breeding strongly dampens spatial structure otherwise resulting from birth and death. The extent of this damping is shown to be a function of the strength of the coupling between organisms and their food and of the total abundance of organic material. Moreover, this work provides an example of a density-dependent process acting to diminish spatial structure rather than to create it and highlights the rich variety of behaviour that is missed by continuum models which fail to represent such local dynamics.

  7. Protection of Wood from Microorganisms by Laccase-Catalyzed Iodination

    Science.gov (United States)

    Engel, J.; Thöny-Meyer, L.; Schwarze, F. W. M. R.; Ihssen, J.

    2012-01-01

    In the present work, Norway spruce wood (Picea abies L.) was reacted with a commercial Trametes versicolor laccase in the presence of potassium iodide salt or the phenolic compounds thymol and isoeugenol to impart an antimicrobial property to the wood surface. In order to assess the efficacy of the wood treatment, a leaching of the iodinated and polymerized wood and two biotests including bacteria, a yeast, blue stain fungi, and wood decay fungi were performed. After laccase-catalyzed oxidation of the phenols, the antimicrobial effect was significantly reduced. In contrast, the enzymatic oxidation of iodide (I−) to iodine (I2) in the presence of wood led to an enhanced resistance of the wood surface against all microorganisms, even after exposure to leaching. The efficiency of the enzymatic wood iodination was comparable to that of a chemical wood preservative, VP 7/260a. The modification of the lignocellulose by the laccase-catalyzed iodination was assessed by the Fourier transform infrared spectroscopy-attenuated total reflectance (FTIR-ATR) technique. The intensities of the selected lignin-associated bands and carbohydrate reference bands were analyzed, and the results indicated a structural change in the lignin matrix. The results suggest that the laccase-catalyzed iodination of the wood surface presents an efficient and ecofriendly method for wood protection. PMID:22865075

  8. A patent landscape on application of microorganisms in construction industry.

    Science.gov (United States)

    Dapurkar, Dipti; Telang, Manasi

    2017-07-01

    Construction biotechnology includes research and development of construction materials and processes that make use of various microbes. The present technology landscape gives a perspective on how microbes have been used in construction industry as cement and concrete additives by analyzing patents filed in this technology arena. All patents related to the technology of interest published globally to date have been reviewed. The earliest patent filing in this technology domain was recorded in the year 1958 and the patenting activity reached its peak around mid to late 1990s. The early technology was mainly focused on microbial polysaccharides and other metabolic products as additives. Year 2002 onwards, biomineralization has taken precedence over the other technologies with consistent patent filings indicating a shift in innovation focus. Japan has been the global leader with highest number of patents filed on application of microbes in construction industry. Southeast University, China has topped the patent assignee list with maximum number of filings followed by Kajima Corp. and Shin-Etsu Chemical Co., Ltd. Most patent applications have claimed microbe based bio-products. Construction-related microbial technologies are mainly based on activity of different microorganisms such as urease-producing, acidogenic, halophilic, alkaliphilic, nitrate and iron-reducing bacteria. Sporosarcina pasteurii has been the most widely used microbe for biomineralization.

  9. A mixed-species microarray for identification of food spoilage bacilli

    NARCIS (Netherlands)

    Caspers, M.P.M.; Schuren, F.H.J.; Zuijlen, van A.C.M.; Brul, S.; Montijn, R.C.; Abee, T.; Kort, R.

    2011-01-01

    Failure of food preservation is frequently caused by thermostable spores of members of the Bacillaceae family, which show a wide spectrum of resistance to cleaning and preservation treatments. We constructed and validated a mixed-species genotyping array for 6 Bacillus species, including Bacillus

  10. A mixed-species microarray for identification of food spoilage bacilli

    NARCIS (Netherlands)

    Caspers, Martien P M; Schuren, Frank H J; van Zuijlen, Andre C M; Brul, Stanley; Montijn, Roy C; Abee, Tjakko; Kort, Remco

    Failure of food preservation is frequently caused by thermostable spores of members of the Bacillaceae family, which show a wide spectrum of resistance to cleaning and preservation treatments. We constructed and validated a mixed-species genotyping array for 6 Bacillus species, including Bacillus

  11. Ventilator-Associated Pneumonia and Causative Microorganisms in Intensive Care Unit: A Two Year Retrospective Analysis

    OpenAIRE

    Onur Palabıyık; Yaşar Toptaş; Aziz Öğütlü

    2016-01-01

    Objective: Ventilator-associated pneumonia (VAP) is the most common nosocomial infection in the intensive care units (ICUs). It causes prolonged hospital stay and increases mortality. In this study, we aimed to investigate the rate of VAP, causative microorganisms, and their antibiotic susceptibilities in anaesthesiology and reanimation ICU (ARICU). Material and Method: This retrospective study included patients who were admitted to 12-bed ARICU between January 2013 and December 2014. The ...

  12. Compost supplementation with nutrients and microorganisms in composting process.

    Science.gov (United States)

    Sánchez, Óscar J; Ospina, Diego A; Montoya, Sandra

    2017-11-01

    The composting is an aerobic, microorganism-mediated, solid-state fermentation process by which different organic materials are transformed into more stable compounds. The product obtained is the compost, which contributes to the improvement of physical, chemical and microbiological properties of the soil. However, the compost usage in agriculture is constrained because of its long-time action and reduced supply of nutrients to the crops. To enhance the content of nutrients assimilable by the plants in the compost, its supplementation with nutrients and inoculation with microorganisms have been proposed. The objective of this work was to review the state of the art on compost supplementation with nutrients and the role played by the microorganisms involved (or added) in their transformation during the composting process. The phases of composting are briefly compiled and different strategies for supplementation are analyzed. The utilization of nitrogenous materials and addition of microorganisms fixing nitrogen from the atmosphere or oxidizing ammonia into more assimilable for plants nitrogenous forms are analyzed. Several strategies for nitrogen conservation during composting are presented as well. The supplementation with phosphorus and utilization of microorganisms solubilizing phosphorus and potassium are also discussed. Main groups of microorganisms relevant during the composting process are described as well as most important strategies to identify them. In general, the development of this type of nutrient-enriched bio-inputs requires research and development not only in the supplementation of compost itself, but also in the isolation and identification of microorganisms and genes allowing the degradation and conversion of nitrogenous substances and materials containing potassium and phosphorus present in the feedstocks undergoing the composting process. In this sense, most important research trends and strategies to increase nutrient content in the compost

  13. Literature Survey on Causes of Spoilage of Fresh Produce - 1959 to 1977

    Science.gov (United States)

    1982-08-01

    handbook discusses 87 different market diseases o< citrus, avocados , bananas, figs, lychees, mangos, papayas, pineapples, and pomegranates, 11 T~’ -A...summary of each refarence is included. In addition, a series of tables was developed from the literature survey listing the market diseases and their...Table 2. Major causes of lettuce losses Table 3. Control of causes of lettuce losses Table 4. List of lettuce market diseases Table 5. List of tomato

  14. Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon ( Salmo salar ) analyzed by GC-MS and multivariate regression

    DEFF Research Database (Denmark)

    Jørgensen, Lasse Vigel; Huss, Hans Henrik; Dalgaard, Paw

    2001-01-01

    alcohols, which were produced by microbial activity. Partial least- squares regression of volatile compounds and sensory results allowed for a multiple compound quality index to be developed. This index was based on volatile bacterial metabolites, 1- propanol and 2-butanone, and 2-furan......, 1- penten-3-ol, and 1-propanol. The potency and importance of these compounds was confirmed by gas chromatography- olfactometry. The present study provides valuable information on the bacterial reactions responsible for spoilage off-flavors of cold-smoked salmon, which can be used to develop...

  15. Effect of brine marination on survival and growth of spoilage and pathogenic bacteria during processing and subsequent storage of ready-to-eat shrimp (Pandalus borealis)

    DEFF Research Database (Denmark)

    Mejlholm, Ole; Devitt, Tina D.; Dalgaard, Paw

    2012-01-01

    The effect of brine marination at chill temperatures on survival and growth of spoilage and pathogenic bacteria during processing and subsequent storage of ready-to-eat cold water shrimp was studied. Survival and growth of Lactobacillus sakei, Listeria monocytogenes, Salmonella, Staphylococcus...... aureus and Vibrio parahaemolyticus were examined. The effect of brine composition and pH was determined in 12 screening experiments without addition of shrimp. Sixteen challenge tests with shrimp were then carried out to examine the effect of brine composition and storage temperature on survival...

  16. Persistent and emerging micro-organic contaminants in Chalk groundwater of England and France

    International Nuclear Information System (INIS)

    Lapworth, D.J.; Baran, N.; Stuart, M.E.; Manamsa, K.; Talbot, J.

    2015-01-01

    The Chalk aquifer of Northern Europe is an internationally important source of drinking water and sustains baseflow for surface water ecosystems. The areal distribution of microorganic (MO) contaminants, particularly non-regulated emerging MOs, in this aquifer is poorly understood. This study presents results from a reconnaissance survey of MOs in Chalk groundwater, including pharmaceuticals, personal care products and pesticides and their transformation products, conducted across the major Chalk aquifers of England and France. Data from a total of 345 sites collected during 2011 were included in this study to provide a representative baseline assessment of MO occurrence in groundwater. A suite of 42 MOs were analysed for at each site including industrial compounds (n = 16), pesticides (n = 14) and pharmaceuticals, personal care and lifestyle products (n = 12). Occurrence data is evaluated in relation to land use, aquifer exposure, well depth and depth to groundwater to provide an understanding of vulnerable groundwater settings. - Highlights: • Broad range of microorganics detected in Chalk groundwater in England and France. • Plasticisers, pesticides, BPA and THM detected at the highest concentrations. • Pesticides higher in outcrop Chalk, caffeine and BPA at concealed sites. • Occurrences show some relationship to land use, borehole depth and water level. - Broad screening reveals for the first time the extent of emerging microorganic pollution in Chalk groundwater sources across England and France

  17. Mapping microbial ecosystems and spoilage-gene flow in breweries highlights patterns of contamination and resistance

    OpenAIRE

    Bokulich, Nicholas A; Bergsveinson, Jordyn; Ziola, Barry; Mills, David A

    2015-01-01

    eLife digest Many microbes?including bacteria and fungi?can affect the food and drink we consume, for better and for worse. Some spoil food, making it less tasty or even harmful to health. However, microbes can also be important ingredients: for example, yeast ferments malted barley sugars to make the alcohol and flavor of beer. Nowadays, many beers are made under carefully controlled conditions, where the only microbes in the beer should be the strain of yeast added to the barley sugars. A m...

  18. [Relationships between air conditioning, airborne microorganisms and health].

    Science.gov (United States)

    Parat, S; Perdrix, A; Baconnier, P

    1999-01-01

    Concurrently with the increase of air-conditioning, potentially severe or frequent new diseases have emerged, giving rise to social and economical consequences. The first part of this work is a state of the art review of the relationships between air-conditioning, airborne microorganisms and health, through a technical, metrological and medical approach. The second part presents four studies performed in this field. Two of them deal with the relationship between airborne microorganisms and technical features of air-conditioning. Measurements performed on actual sites demonstrated the benefit of using high efficiency filters and low risk components in air-conditioning systems. The third study was aimed to look for a relationship between airborne microorganisms and sick building syndrome symptoms. Statistical analyses of individual data revealed significant associations between airborne bacteria or fungi and symptoms. These results may be the first step in determining a dose-response relationship, in order to define threshold limit values in this field. In the fourth study, the contribution of particle counting in assessing exposure to airborne microorganisms was explored by monitoring simultaneous variations of microbial and particle concentrations. The results showed that associating particle counting may allow to detect microbial variations instantaneously, and therefore improve the assessment of exposure to airborne microorganisms.

  19. Assessment of cellulolytic microorganisms in soils of Nevados Park, Colombia.

    Science.gov (United States)

    Avellaneda-Torres, Lizeth Manuela; Pulido, Claudia Patricia Guevara; Rojas, Esperanza Torres

    2014-01-01

    A systematized survey was conducted to find soil-borne microbes that degrade cellulose in soils from unique ecosystems, such as the Superpáramo, Páramo, and the High Andean Forest in the Nevados National Natural Park (NNNP), Colombia. These high mountain ecosystems represent extreme environments, such as high levels of solar radiation, low atmospheric pressure, and extreme daily changes in temperature. Cellulolytic activity of the microorganisms was evaluated using qualitative tests, such as growth in selective media followed by staining with congo red and iodine, and quantitative tests to determine the activity of endoglucanase, β-glucosidase, exoglucanase, and total cellulase. Microorganisms were identified using molecular markers, such as the 16S rRNA gene for bacteria and the internal transcribed spacer region (ITS) of ribosomal DNA for fungi. Multivariate statistical analysis (MVA) was used to select microorganisms with high cellulolytic capacity. A total of 108 microorganisms were isolated from the soils and, in general, the enzymatic activities of fungi were higher than those of bacteria. Our results also found that none of the organisms studied were able to degrade all the components of the cellulose and it is therefore suggested that a combination of bacteria and/or fungi with various enzymatic activities be used to obtain high total cellulolytic activity. This study gives an overview of the potential microorganism that could be used for cellulose degradation in various biotechnological applications and for sustainable agricultural waste treatment.

  20. Assessment of cellulolytic microorganisms in soils of Nevados Park, Colombia

    Directory of Open Access Journals (Sweden)

    Lizeth Manuela Avellaneda-Torres

    2014-12-01

    Full Text Available A systematized survey was conducted to find soil-borne microbes that degrade cellulose in soils from unique ecosystems, such as the Superpáramo, Páramo, and the High Andean Forest in the Nevados National Natural Park (NNNP, Colombia. These high mountain ecosystems represent extreme environments, such as high levels of solar radiation, low atmospheric pressure, and extreme daily changes in temperature. Cellulolytic activity of the microorganisms was evaluated using qualitative tests, such as growth in selective media followed by staining with congo red and iodine, and quantitative tests to determine the activity of endoglucanase, β-glucosidase, exoglucanase, and total cellulase. Microorganisms were identified using molecular markers, such as the 16S rRNA gene for bacteria and the internal transcribed spacer region (ITS of ribosomal DNA for fungi. Multivariate statistical analysis (MVA was used to select microorganisms with high cellulolytic capacity. A total of 108 microorganisms were isolated from the soils and, in general, the enzymatic activities of fungi were higher than those of bacteria. Our results also found that none of the organisms studied were able to degrade all the components of the cellulose and it is therefore suggested that a combination of bacteria and/or fungi with various enzymatic activities be used to obtain high total cellulolytic activity. This study gives an overview of the potential microorganism that could be used for cellulose degradation in various biotechnological applications and for sustainable agricultural waste treatment.

  1. Role of Microorganisms in the Removal of Radionuclides from Soil

    International Nuclear Information System (INIS)

    Bashandy, A.S.

    2007-01-01

    Resistance to radio nuclides and their accumulation by bacteria is a wide spread phenomenon that can be explored for the improvement of the environment. Metal resistant bacteria have developed very efficient and varying mechanisms for tolerating high levels of. toxic metals and thus hold potential for controlling heavy metal pollution. This property has been successfully applied for metal removal from soil. A total of 59 microorganisms were isolated from 5 locations in Sinai Desert. The microorganisms were examined for resistance to strontium, cobalt and cesium by spot technique on two kinds of media containing metals, Nutrient agar and King B agar. The resistant microorganisms were identified morphologically by Gram stain. The microorganisms were resistant to Sr and Cs at concentrations up to 200 mg/I and while Co proved to be toxic at a concentration of 100 mg/ I. The mechanisms of metal resistance to high concentrations were studied. Evidence show that the isolated microorganisms can uptake high concentrations of the studied elements. The results also, indicated that no binding proteins are released in the environment of the studied isolate

  2. Cybernetic modeling of adaptive prediction of environmental changes by microorganisms.

    Science.gov (United States)

    Mandli, Aravinda R; Modak, Jayant M

    2014-02-01

    Microorganisms exhibit varied regulatory strategies such as direct regulation, symmetric anticipatory regulation, asymmetric anticipatory regulation, etc. Current mathematical modeling frameworks for the growth of microorganisms either do not incorporate regulation or assume that the microorganisms utilize the direct regulation strategy. In the present study, we extend the cybernetic modeling framework to account for asymmetric anticipatory regulation strategy. The extended model accurately captures various experimental observations. We use the developed model to explore the fitness advantage provided by the asymmetric anticipatory regulation strategy and observe that the optimal extent of asymmetric regulation depends on the selective pressure that the microorganisms experience. We also explore the importance of timing the response in anticipatory regulation and find that there is an optimal time, dependent on the extent of asymmetric regulation, at which microorganisms should respond anticipatorily to maximize their fitness. We then discuss the advantages offered by the cybernetic modeling framework over other modeling frameworks in modeling the asymmetric anticipatory regulation strategy. Copyright © 2013. Published by Elsevier Inc.

  3. Identification and Characterization of Extremophile Microorganisms with Significance to Astrobiology

    Science.gov (United States)

    Bej, Asim K.

    2003-01-01

    It is now well recognized that microorganisms thrive in extreme ecological conditions such as geothermal vents, polar region, acid and alkaline lakes, and the cold pressurized depth of the ocean floor of this planet. Morphological, physiological, biochemical and genetic adaptations to extreme environments by these extremophile microorganisms have generated immense interest amongst astrobiologists who increasingly believe in the existence of extraterrestrial life. The evidence collected by NASA's space probe Galileo suggested the presence of liquid water and volcanic activity on Mars and Jupiter's satellite Europa. Volcanic activity provides some of the heat necessary to keep the water on Europa from freezing that could provide important dissolved chemicals needed by living organisms. The possibility of the existence of hypersaline alkaline lakes and evaporites confined within closed volcanic basins and impact craters on Mars, and a layer of liquid water under the ice on Europa provide sufficient 'raison d'etre' to study microorganisms in similar extreme environments on Earth, which could provide us with a model that would help establish the existence of extraterrestrial life on other planetary bodies. The objectives of the summer research project were as follows: (1) application of molecular approaches to help establish new species of extremophile microorganisms isolated from a hypersaline alkaline lake; and (2) identification of a major cold-shock gene (cspA) homolog from a psychrotolerant microorganism, PmagG1.

  4. New seismograph includes filters

    Energy Technology Data Exchange (ETDEWEB)

    1979-11-02

    The new Nimbus ES-1210 multichannel signal enhancement seismograph from EG and G geometrics has recently been redesigned to include multimode signal fillers on each amplifier. The ES-1210F is a shallow exploration seismograph for near subsurface exploration such as in depth-to-bedrock, geological hazard location, mineral exploration, and landslide investigations.

  5. Methods for combating microorganisms in cooling water systems - a literature study and a market inventory

    International Nuclear Information System (INIS)

    Thierry, D.

    1989-01-01

    One of the greatest current problems in both closed and open cooling water systems is that of micro- and macro-organisms. In view of the environmental effects associated with the discharge of chemicals, the range of biocides and alternative methods for combating micro-organisms has increased during recent years. This report presents a brief description of the organisms which contribute to corrosion problems and the mechanisms associated with microbial corrosion. Thereafter descriptions are given of 15 different biocides which are used in both open and closed cooling systems. In each case, details are given of their chemical compositions and mode of action and of their effects on metals and on the environment. Finally, alternative methods of combating micro-organisms in cooling water systems are briefly described. The report also includes a survey of the biocides for cooling water systems which are available on the Swedish market. (author)

  6. Peptidomic analysis reveals proteolytic activity of kefir microorganisms on bovine milk proteins

    Science.gov (United States)

    Dallas, David C.; Citerne, Florine; Tian, Tian; Silva, Vitor L. M.; Kalanetra, Karen M.; Frese, Steven A.; Robinson, Randall C.; Mills, David A.; Barile, Daniela

    2015-01-01

    Scope The microorganisms that make up kefir grains are well known for lactose fermentation, but the extent to which they hydrolyze and consume milk proteins remains poorly understood. Peptidomics technologies were used to examine the proteolytic activity of kefir grains on bovine milk proteins. Methods and results Gel electrophoresis revealed substantial digestion of milk proteins by kefir grains, with mass spectrometric analysis showing the release of 609 protein fragments and alteration of the abundance of >1,500 peptides that derived from 27 milk proteins. Kefir contained 25 peptides identified from the literature as having biological activity, including those with antihypertensive, antimicrobial, immunomodulatory, opioid and anti-oxidative functions. 16S rRNA and shotgun metagenomic sequencing identified the principle taxa in the culture as Lactobacillus species. Conclusion The model kefir sample contained thousands of protein fragments released in part by kefir microorganisms and in part by native milk proteases. PMID:26616950

  7. Peptidomic analysis reveals proteolytic activity of kefir microorganisms on bovine milk proteins.

    Science.gov (United States)

    Dallas, David C; Citerne, Florine; Tian, Tian; Silva, Vitor L M; Kalanetra, Karen M; Frese, Steven A; Robinson, Randall C; Mills, David A; Barile, Daniela

    2016-04-15

    The microorganisms that make up kefir grains are well known for lactose fermentation, but the extent to which they hydrolyze and consume milk proteins remains poorly understood. Peptidomics technologies were used to examine the proteolytic activity of kefir grains on bovine milk proteins. Gel electrophoresis revealed substantial digestion of milk proteins by kefir grains, with mass spectrometric analysis showing the release of 609 protein fragments and alteration of the abundance of >1500 peptides that derived from 27 milk proteins. Kefir contained 25 peptides identified from the literature as having biological activity, including those with antihypertensive, antimicrobial, immunomodulatory, opioid and anti-oxidative functions. 16S rRNA and shotgun metagenomic sequencing identified the principle taxa in the culture as Lactobacillus species. The model kefir sample contained thousands of protein fragments released in part by kefir microorganisms and in part by native milk proteases. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. Effect of anaerobiosis on indigenous microorganisms in blackwater with fish offal as co-substrate

    DEFF Research Database (Denmark)

    Gunnarsdottir, Ragnhildur; Heiske, Stefan; Jensen, Pernille Erland

    2014-01-01

    resistant bacteria were reduced in the anaerobic samples in the beginning of the study but increased towards the end of it. The opposite pattern was observed in the aerobic samples, with a growth in the beginning followed by a reduction. During the anaerobic digestion tetracycline resistant bacteria showed......The aim of this study was to compare the effect of mesophilic anaerobic digestion with aerobic storage on the survival of selected indigenous microorganisms and microbial groups in blackwater, including the effect of addition of Greenlandic Halibut and shrimp offal. The methane yield...... of the different substrate mixtures was determined in batch experiments to study possible correlation between methanogenic activity in the anaerobic digesters and reduction of indigenous microorganisms in the blackwater. By the end of the experiments a recovery study was conducted to determine possible injury...

  9. [Phylogenetic diversity of microorganisms associated with the deep-water sponge Baikalospongia intermedia].

    Science.gov (United States)

    Kalyzhnaya, O V; Itskovich, V B

    2014-07-01

    The diversity of bacteria associated with deep-water sponge Baikalospongia intermedia was evaluated by sequence analysis of 16S rRNA genes from two sponge samples collected in Lake Baikal from depths of 550 and 1204 m. A total of 64 operational taxonomic units, belonging to nine bacterial phyla, Proteobacteria (classes Alphaproteobacteria,. Betaproteobacteria, Gammaproteobacteria, and Deltaproteobacteria), Actinobacteria, Planctomycetes, Cloroflexi, Verrucomicrobia, Acidobacteria, Chlorobi, and Nitrospirae, including candidate phylum WS5, were identified. Phylogenetic analysis showed that the examined communities contained phylotypes exhibiting homology to uncultured bacteria from different lake ecosystems, freshwater sediments, soil and geological formations. Moreover, a number of phylotypes were relative to psychrophilic, methane-oxidizing, sulfate-reducing bacteria, and to microorganisms resistant to the influence of heavy metals. It seems likely that the unusual habitation conditions of deep-water sponges contribute to the taxonomic diversity of associated bacteria and have an influence on the presence of functionally important microorganisms in bacterial communities.

  10. Microbial genome-enabled insights into plant-microorganism interactions.

    Science.gov (United States)

    Guttman, David S; McHardy, Alice C; Schulze-Lefert, Paul

    2014-12-01

    Advances in genome-based studies on plant-associated microorganisms have transformed our understanding of many plant pathogens and are beginning to greatly widen our knowledge of plant interactions with mutualistic and commensal microorganisms. Pathogenomics has revealed how pathogenic microorganisms adapt to particular hosts, subvert innate immune responses and change host range, as well as how new pathogen species emerge. Similarly, culture-independent community profiling methods, coupled with metagenomic and metatranscriptomic studies, have provided the first insights into the emerging field of research on plant-associated microbial communities. Together, these approaches have the potential to bridge the gap between plant microbial ecology and plant pathology, which have traditionally been two distinct research fields.

  11. Organotins and microorganisms. Yuki suzu kagobutsu to biseibutsu

    Energy Technology Data Exchange (ETDEWEB)

    Shinoda, S.; Onogi, H. (Okayama Univ., Okayama (Japan). Faculty of Pharmaceutical Sciences)

    1992-08-10

    Tributyltin (TBT) and triphenyltin have higher toxicity than other organotin compounds and are used as biocides, but in recent years the pollution of water and aquatic organisms has become a social problem. This paper describes the interaction between organotin compounds and microorganisms, centering on the decomposition of TBT. Part of microalgae whose activity is promoted by light or nutritive salts within an aquatic environment play an important role in TBT decomposition. Diatoms, and dinoflagellataes are mentioned as the examples. Moreover, an example in which microorganisms promote the transformation of inorganotin compounds to dimethyltin or trimethyltin is given. However, it is pointed out in this paper that the action of microorganisms relates greatly to the continuance of existence of organotins in environments, but the degradation efficiency is considered to be very low and prevention against pollution is of primary importance. 32 refs., 2 figs., 3 tabs.

  12. Use of Probiotic Microorganisms for Bio-Protective Aims

    Directory of Open Access Journals (Sweden)

    Filiz YANGILAR

    2015-03-01

    Full Text Available It was known that some diseases can be treated as the result of the use of antibiotics in certain periods and at certain dosages while inactivating and deteriorating normal microorganisms performing useful activities in human metabolism (in especially intestinal flora. It was occured that after the use of antibiotics, some defects can be seen resulting from antibiotics (such as allergy, diarrhea, gas formation etc. With this aim, nutraceutics and functional food have gained importance over the last years and consumers began to be interested in probiotics, natural antioxidants, dietary fibres, products with low calorie and cholesterol contents, especially the products containing probioticbacteria. Bacteriocins produced by probiotic bacteria can play important roles as food protective and safeguarding since they can compete with unwanted or pathogen microorganisms survive in the media and colonize in intestines. In this review, is aimed to emphasis bioprotective compounds, advantages and disadvantages of biopreservation method and the importance of the mechanisms of probiotic microorganisms.

  13. Removal of triazine herbicides from freshwater systems using photosynthetic microorganisms

    International Nuclear Information System (INIS)

    Gonzalez-Barreiro, O.; Rioboo, C.; Herrero, C.; Cid, A.

    2006-01-01

    The uptake of the triazine herbicides, atrazine and terbutryn, was determined for two freshwater photosynthetic microorganisms, the green microalga Chlorella vulgaris and the cyanobacterium Synechococcus elongatus. An extremely rapid uptake of both pesticides was recorded, although uptake rate was lower for the cyanobacterium, mainly for atrazine. Other parameters related to the herbicide bioconcentration capacity of these microorganisms were also studied. Growth rate, biomass, and cell viability in cultures containing herbicide were clearly affected by herbicide uptake. Herbicide toxicity and microalgae sensitivity were used to determine the effectiveness of the bioconcentration process and the stability of herbicide removal. C. vulgaris showed higher bioconcentration capability for these two triazine herbicides than S. elongatus, especially with regard to terbutryn. This study supports the usefulness of such microorganisms, as a bioremediation technique in freshwater systems polluted with triazine herbicides

  14. Removal of triazine herbicides from freshwater systems using photosynthetic microorganisms

    Energy Technology Data Exchange (ETDEWEB)

    Gonzalez-Barreiro, O. [Laboratorio de Microbiologia, Facultad de Ciencias, Universidad de A Coruna, Campus da Zapateira s/n. 15071 A Coruna (Spain); Rioboo, C. [Laboratorio de Microbiologia, Facultad de Ciencias, Universidad de A Coruna, Campus da Zapateira s/n. 15071 A Coruna (Spain); Herrero, C. [Laboratorio de Microbiologia, Facultad de Ciencias, Universidad de A Coruna, Campus da Zapateira s/n. 15071 A Coruna (Spain); Cid, A. [Laboratorio de Microbiologia, Facultad de Ciencias, Universidad de A Coruna, Campus da Zapateira s/n. 15071 A Coruna (Spain)]. E-mail: cid@udc.es

    2006-11-15

    The uptake of the triazine herbicides, atrazine and terbutryn, was determined for two freshwater photosynthetic microorganisms, the green microalga Chlorella vulgaris and the cyanobacterium Synechococcus elongatus. An extremely rapid uptake of both pesticides was recorded, although uptake rate was lower for the cyanobacterium, mainly for atrazine. Other parameters related to the herbicide bioconcentration capacity of these microorganisms were also studied. Growth rate, biomass, and cell viability in cultures containing herbicide were clearly affected by herbicide uptake. Herbicide toxicity and microalgae sensitivity were used to determine the effectiveness of the bioconcentration process and the stability of herbicide removal. C. vulgaris showed higher bioconcentration capability for these two triazine herbicides than S. elongatus, especially with regard to terbutryn. This study supports the usefulness of such microorganisms, as a bioremediation technique in freshwater systems polluted with triazine herbicides.

  15. The effect of microorganisms on asphaltopropylene concrete in a radioactive waste repository. Part 2

    International Nuclear Information System (INIS)

    Hlavackova, I.; Hlavacek, I.; Mara, M.; Wasserbauer, R.

    1993-11-01

    The permeability of asphaltopropylene concrete (APC) was examined after the action of aerobic bacteria and molds, and the changes in its volume, weight and swelling capacity were recorded. APC has been used as a sealing material in low level radioactive waste pits at the Dukovany NPP repository. Results of check-up sampling of microorganisms in the repository are evaluated. Sulphate reducing bacteria, which have been detected in soil near the reactor site, were isolated and their action upon asphaltopropylene (AP) was investigated. The resistance of bitumen layers containing model waste, against the action of aerobic bacteria and molds and against water was also examined. Bitumen samples containing model waste were found to absorb water at low temperatures considerably faster than unfilled bitumen. At elevated temperatures the absorption of water is appreciable, causing high weight losses of the bituminized waste layer due to degradation. The time dependences of the bitumen sample weight at 20 degC and 60 degC in distilled and cement water are given in the Appendix. The results included in the final reports ''Investigation of the effect of microorganisms on asphaltopropylene-based insulating materials employed as sealing in the secondary radioactive waste repository at the Dukovany NPP in relation to the microbial flora present. Bacteria'' and ''Investigation of the impact of biodegradation effects of aerobic and anaerobic microorganisms including molds on asphalt and asphaltopropylene in conditions of the ground repository at the Dukovany NPP'' are also given. (J.B.). 8 tabs., 33 figs

  16. Analytic device including nanostructures

    KAUST Repository

    Di Fabrizio, Enzo M.; Fratalocchi, Andrea; Totero Gongora, Juan Sebastian; Coluccio, Maria Laura; Candeloro, Patrizio; Cuda, Gianni

    2015-01-01

    A device for detecting an analyte in a sample comprising: an array including a plurality of pixels, each pixel including a nanochain comprising: a first nanostructure, a second nanostructure, and a third nanostructure, wherein size of the first nanostructure is larger than that of the second nanostructure, and size of the second nanostructure is larger than that of the third nanostructure, and wherein the first nanostructure, the second nanostructure, and the third nanostructure are positioned on a substrate such that when the nanochain is excited by an energy, an optical field between the second nanostructure and the third nanostructure is stronger than an optical field between the first nanostructure and the second nanostructure, wherein the array is configured to receive a sample; and a detector arranged to collect spectral data from a plurality of pixels of the array.

  17. Saskatchewan resources. [including uranium

    Energy Technology Data Exchange (ETDEWEB)

    1979-09-01

    The production of chemicals and minerals for the chemical industry in Saskatchewan are featured, with some discussion of resource taxation. The commodities mentioned include potash, fatty amines, uranium, heavy oil, sodium sulfate, chlorine, sodium hydroxide, sodium chlorate and bentonite. Following the successful outcome of the Cluff Lake inquiry, the uranium industry is booming. Some developments and production figures for Gulf Minerals, Amok, Cenex and Eldorado are mentioned.

  18. Use of endotrophic mycorhiza and soil microorganisms and vegetation establishment on mineral green roof substrate

    Energy Technology Data Exchange (ETDEWEB)

    Meyer, J. [GeoVerde Inc., Schaffhausen (Switzerland)

    2004-07-01

    Green roofs have the potential to introduce colour and nature into urban and industrial areas. This paper showed how the addition of soil microorganisms into a green roof substrate can help establish vegetation. Microorganisms help the roots exploit essential nutrient and water reserves in the substrate by making them more readily available to the plant. Microorganisms facilitate uniform germination, plant development at the young stage, and prolonged vegetation development on the roof. Soil microorganisms and mycorrhizal fungi can be added directly in to the seed blends. As the products are blended with the seed, they also fulfill the function of a seeding aid. Mycorrhizal and other soil fungi were examined on mineral roof substrates by means of dry and hydroseeding in greenhouse and field tests. Results of this developmental work and experiences from practical applications were presented. It was noted that vegetation on green roof areas must be able to withstand harsh environmental conditions. As such, the challenges include drought that causes water stress, warm and cold temperatures, wind, acid rain and air pollution. This paper also presented details of the following categories of green roof systems. Intensive green roofs are usually referred to as roof gardens. They are constructed over reinforced concrete decks and usually are accessible. Simple intensive green roofs are vegetated with lawns or ground covering plants. Regular maintenance including irrigation, fertilization and mowing is also required. Extensive green roofs are low maintenance and low weight. Growing media is usually composed of purely mineral material or a blend of mineral with a low proportion of organic matter. Substrate is low in nutrient content and the depth . Vegetation usually consists of succulents that require minimal maintenance. The requirements to install each of these types of green roof systems were also presented. 7 refs., 3 tabs.

  19. Toxicological impacts of antibiotics on aquatic micro-organisms: A mini-review.

    Science.gov (United States)

    Välitalo, Pia; Kruglova, Antonina; Mikola, Anna; Vahala, Riku

    2017-05-01

    Antibiotics are found globally in the environment at trace levels due to their extensive consumption, which raises concerns about the effects they can have on non-target organisms, especially environmental micro-organisms. So far the majority of studies have focused on different aspects of antibiotic resistance or on analyzing the occurrence, fate, and removal of antibiotics from hospital and municipal wastewaters. Little attention has been paid to ecotoxicological effects of antibiotics on aquatic micro-organisms although they play a critical role in most ecosystems and they are potentially sensitive to these substances. Here we review the current state of research on the toxicological impacts of antibiotics to aquatic micro-organisms, including proteobacteria, cyanobacteria, algae and bacteria commonly present in biological wastewater treatment processes. We focus on antibiotics that are poorly removed during wastewater treatment and thus end up in surface waters. We critically discuss and compare the available analytical methods and test organisms based on effect concentrations and identify the knowledge gaps and future challenges. We conclude that, in general, cyanobacteria and ammonium oxidizing bacteria are the most sensitive micro-organisms to antibiotics. It is important to include chronic tests in ecotoxicological assessment, because acute tests are not always appropriate in case of low sensitivity (for example for proteobacteria). However, the issue of rapid development of antibiotic resistance should be regarded in chronic testing. Furthermore, the application of other species of bacteria and endpoints should be considered in the future, not forgetting the mixture effect and bacterial community studies. Due to differences in the sensitivity of different test organisms to individual antibiotic substances, the application of several bioassays with varying test organisms would provide more comprehensive data for the risk assessment of antibiotics

  20. [Increasing incidence of community-acquired pneumonia caused by atypical microorganisms].

    Science.gov (United States)

    Tazón-Varela, M A; Alonso-Valle, H; Muñoz-Cacho, P; Gallo-Terán, J; Piris-García, X; Pérez-Mier, L A

    2017-09-01

    Knowing the most common microorganisms in our environment can help us to make proper empirical treatment decisions. The aim is to identify those microorganisms causing community-acquired pneumonia. An observational, descriptive and prospective study was conducted, including patients over 14 years with a clinical and radiographic diagnosis of community-acquired pneumonia during a 383 consecutive day period. A record was made of sociodemographic variables, personal history, prognostic severity scales, progress, and pathogenic agents. The aetiological diagnosis was made using blood cultures, detection of Streptococcus pneumoniae and Legionella pneumophila urinary antigens, sputum culture, influenza virus and Streptococcus pyogenes detection. Categorical variables are presented as absolute values and percentages, and continuous variables as their means and standard deviations. Of the 287 patients included in the study (42% women, mean age 66±22 years), 10.45% died and 70% required hospital admission. An aetiological diagnosis was achieved in 43 patients (14.98%), with 16 microorganisms found in 59 positive samples. The most frequently isolated pathogen was Streptococcus pneumonia (24/59, 41%), followed by gram-negative enteric bacilli, Klebsiella pneumonia, Escherichia coli, Serratia marcescens and Enterobacter cloacae isolated in 20% of the samples (12/59), influenza virus (5/59, 9%), methicillin-resistant Staphylococcus aureus (3/59, 5%), Pseudomonas aeruginosa (2/59, 3%), Moraxella catarrhalis (2/59, 3%), Legionella pneumophila (2/59, 3%), and Haemophilus influenza (2/59, 3%). Polymicrobial infections accounted for 14% (8/59). A high percentage of atypical microorganisms causing community-acquired pneumonia were found. Copyright © 2016 Sociedad Española de Médicos de Atención Primaria (SEMERGEN). Publicado por Elsevier España, S.L.U. All rights reserved.