DOCSLIB.ORG

A Study of the Microorganisms from Grass Silage I

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
A Study of the Microorganisms from Grass Silage I A Study of the Microorganisms from Grass Silage I. The Cocci C. WV. LANGSTON AND CECELIA BOUMA Dairy Cattle Research Branch, Animal Husbandry Research Division, Agriculture Research Service, 1griculture Research Center, Beltsville, Marlyland Received for ptiblication November 16, 1959 In a natural silage fermentation, the mass is acidified their taxonomical relationship. The data presented are by lactic and acetic acid forming bacteria that ferment the results of detailed colonial, morphological, and sugars in the plant material. When forage is ensiled the physiological studies on the cocci important in the plant cells continue to respire for a time, using up the silage fermentation. oxygen and giving off CO2 and heat. As conditions be- come favorable, acid producing bacteria increase MIATERI.ALS ANDV IETHODS rapidly and, at the end of 3 or 4 days, each gram of Preparationi of silages and techniques used in iso- silage will contain several hundred million bacteria. lating and grouping the lactic acid bacteria from the These organisms produce acid until the sugar is ex- silages have been outlined in an earlier publication hausted or until the pH becomes unfavorable for further (Langston et al., 1958). growth. This phase of w-ork includes detailed studies on repre- A recent study (Langston et al., 1958) on the micro- sentative strains of lactic acid bacteria obtained from organisms in orchard grass and alfalfa silages showed 30 silages. The strains were picked from highest dilution that the total numbers of acid producing bacteria had roll tubes (Trypticase)l and plates (Rogosa et al., 1951). little bearing on the final quality. The increase in num- Preliminary grouping was based on the following bers of these organisms showed similar trends in all tests: Gram stains, catalase production, growth at silages studied. The counts reached about the same 45 C, growth in 6.5 per cent of sodium chloride, hy- maxima in both good and poor quality silages, and the drolysis of arginine, reduction of nitrate, production of few silages that had relatively high initial counts of gas from glucose, and reaction in litmus milk. acid producing bacteria were no better in quality than About 440 strains from the 3142 isolates grouped as those with few or none. The difference in quality of the indicated above were chosen for further study. The silages was correlated directly with the appearance and strains wNere replated at least twice to insure purity and increase of sporeforming anaerobes. The poor quality all tests were stanidardized as far as possible. Unless silages had high numbers of these organisms. otherwise stated, the media were inoculated with one It is not clearly understood why some silages show a drop of culture (18 to 20 hr incubation) that had been rapid drop in pH and others yield only a limited amount transferred 2 or 3 times in tomato juice glucose broth. of acids. The carbohydrate source, however, is not Except for temperature studies all tests were incubated always the limiting factor. Various reasons have been at 30 C. put forth to account for the variability in acid produc- All of the strains studied were gram-positive and tion. They are: (1) variability in sequence changes of nonsporeforming. During the preliminary study, several microorganisms, (2) antagonism among certain groups strains were observed to produce catalase and reduce of bacteria early in the fermentation process, (3) defi- nitrate. Some of these strains were chosen for detailed cient nutrients in the plant material for bacterial study. This prosved to be a judicious choice because, as growth, and (4) occurrence of weakened strains of will be shown later, most of the strains that had these bacteria. variable characteristics w-ere similar in most respects Although the preservation of forage by natural fer- to the true lactic acid bacteria. Characteristics studied: mentation is an old and useful method of preserving 1. Colony formation. Colony formation (arrange- fodder, little work has been done to characterize the ments, size, and color) was observed with the aid of a types of organisms responsible for the acid productioni. wide-field microscope. Many of the early workers investigating the micro- 2. Gram stain (Burke modification), form, size, and organisms in silage spoke only generally of "lactic arrangement of cells. Smears were made from 18 to 24-hr ferments" or "acidifying bacteria." cultures grown in tomato juice glucose broth and semi- The object of this study was to learn more about the ' Baltimore Biological Laboratory, Inc., Baltimore, Mary- types and occurrence of microorganisms in silage and land. 212 19'60] 190]IICROORGANISM\S FRO'M GRASS SILAGE. I 21:3 solid deeps. Tomato juice glucose broth had the follow- was used to determine growth at 45 C (1 week of incu- ing composition and will be designated as medium A: bation) and growth at 15 C (2 weeks' of incubation) Trypticase, 10 g; phytone, .5 g; yeast extract, 5 g; glu- was determined in a Cenco3 refrigerating incubator. cose, 5 g; sodium chloride, a g; potassium phosphate 7. Growth in 6.5 per cent of sodium chloride. The or- (dibasic), 1.5 g; "Tween 80" (sorbitan monooleate),2 ganisms were tested for their ability to grow in sodium 0.5 ml; tomato juice, 200 ml; bromeresol purple, 0.016 g; chloride in medium A. The salt concentration was in- and distilled water to make 1 L. The medium was creased from 5 g to 65 g per L. The medium was dis- adjusted to pH 7 and dispensed inito test tubes in 9-ml pensed in 9-ml quantities into test tubes and incubated quantities. It was autoclaved at 15 lb pressure for 15 for 2 weeks. min. The semisolid medium was similar to medium A 8. Growth at pH 9.6. After the medium was auto- with the addition of 5 g agar and deletion of the brom- claved and dispensed in 9-ml quantities into test tubes, cresol purple. sterile sodium hydroxide wras added aseptically to pro- 3. Motility. Hanging drop slides and in some cases duce the desired pH. The tubes were incubated for 2 semisolid medium were used to detect motility. F'lagella weeks. stains were prepared in the followiing manner: Cells 9. Reduction of 0.1 per cent methylene blue. Skimmed were washed from the surface of slants with saline solu- milk' coiitaining 0.1 per cent methylene blue was inocu- tion (0.85 per cent) centrifuged twice, and made to a lated with test cultures and observed for changes from slightly cloudy suspension with distilled water. The light blue to colorless. The iuicubation period was for slides were prepared and stained by the method de- 1 week. scribed by Leifson (1951). Best results were obtained 10. Reaction in litmus milk. Litmus milk' was inocu- with cells 8 to 12 hr old. The slant medium was similar lated with test cultures anid incubated 1 month. Tubes to medium A with the deletion of bromeresol purple wvere examined and medium changes recorded at 24 hr, and the addition of 15 g of agar. 48 hr, 1 week, and 1 mouth. 4. Catalase production. Catalase production was de- 11. Final acidity itn skimmed milk. Dehydrated termined on broth cultures and on agar streak plates skimmed milk' was reconstituted, dispensed in 9-ml containinig low carbohydrate (0.05 per cent). The broth quanitities into test tubes, sterilized, and inoculated with and plating media were similar to medium A. To deter- test cultures. After 1 month of incubation, the contents mine catalase from cultures growing in broth, a few of the tubes were washed into small beakers. Clots wi-hen drops of the broth were transferred to a spot plate and formed were broken up by magnets kept in motion by 3 per cent hydrogen peroxide was added. The evolution a 1Mag-mix.4 The pH was recorded and titration values of gas constituted a positive test. Precautions should obtained by titrating electrometrically to the phenol- be taken in reading tests, especially when the cultures phthalein end point with N/10 NaOH. Acid values from are weakly catalase positive. Flaming of the pipette the controls were substracted from the cultures to ob- before transferring the culture to the spot plate should tain correct acidity alues (acidity values are expressed be avoided and the test should be observed for at least as per cent lactic acid). A Beckman' pH meter was used. 5 min before discarding. Streak plates were flooded with 12. Final acidity in glucose broth. Procedures for ob- 3 per cent hydrogen peroxide and observed for gas taining final acidity values in glucose broth were essen- evolution. Strains that produced catalase always tially the same as those described for skimmed milk. showed greater activity on plates than in broth. The medium had the following composition: Trypti- 5. Production of gas. To detect gas, medium A was case, 10 g; yeast extract, a g; NaCl, 5 g; glucose, 20 g; used with the following modifications: Bromeresol and distilled water to make 1 L. The medium was ad- purple was deleted, glucose increased to 20 g, and 20 g justed to pH 7 and dispensed into test tubes (18 by of agar added. The medium was dispensed into test 150 mm) in 15-ml quantities. The tubes were inocu- tubes in 7-ml quantities. An agar layer (2 per cent) and lated with test cultures aiid incubated for 2 weeks. oil seal were used to prevent loss of gas. Heavy inocula- 13. Production of a.mmonia from arginine. The tions were made and the tubes wvere incubated for 2 method and medium described by Niven et al. (1944) weeks. It was not uncommon for some cultures to push was used to determine ammonia production from ar- the agar and oil layers to the top of the tubes.
Load more

Recommended publications
  • A Taxonomic Note on the Genus Lactobacillus
    Taxonomic Description template 1 A taxonomic note on the genus Lactobacillus: 2 Description of 23 novel genera, emended description 3 of the genus Lactobacillus Beijerinck 1901, and union 4 of Lactobacillaceae and Leuconostocaceae 5 Jinshui Zheng1, $, Stijn Wittouck2, $, Elisa Salvetti3, $, Charles M.A.P. Franz4, Hugh M.B. Harris5, Paola 6 Mattarelli6, Paul W. O’Toole5, Bruno Pot7, Peter Vandamme8, Jens Walter9, 10, Koichi Watanabe11, 12, 7 Sander Wuyts2, Giovanna E. Felis3, #*, Michael G. Gänzle9, 13#*, Sarah Lebeer2 # 8 '© [Jinshui Zheng, Stijn Wittouck, Elisa Salvetti, Charles M.A.P. Franz, Hugh M.B. Harris, Paola 9 Mattarelli, Paul W. O’Toole, Bruno Pot, Peter Vandamme, Jens Walter, Koichi Watanabe, Sander 10 Wuyts, Giovanna E. Felis, Michael G. Gänzle, Sarah Lebeer]. 11 The definitive peer reviewed, edited version of this article is published in International Journal of 12 Systematic and Evolutionary Microbiology, https://doi.org/10.1099/ijsem.0.004107 13 1Huazhong Agricultural University, State Key Laboratory of Agricultural Microbiology, Hubei Key 14 Laboratory of Agricultural Bioinformatics, Wuhan, Hubei, P.R. China. 15 2Research Group Environmental Ecology and Applied Microbiology, Department of Bioscience 16 Engineering, University of Antwerp, Antwerp, Belgium 17 3 Dept. of Biotechnology, University of Verona, Verona, Italy 18 4 Max Rubner‐Institut, Department of Microbiology and Biotechnology, Kiel, Germany 19 5 School of Microbiology & APC Microbiome Ireland, University College Cork, Co. Cork, Ireland 20 6 University of Bologna, Dept. of Agricultural and Food Sciences, Bologna, Italy 21 7 Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Vrije Universiteit 22 Brussel, Brussels, Belgium 23 8 Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Ghent, 24 Belgium 25 9 Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada 26 10 Department of Biological Sciences, University of Alberta, Edmonton, Canada 27 11 National Taiwan University, Dept.
    [Show full text]
  • Characterization of the Uncommon Enzymes from (2004)
    OPEN Mannosylglucosylglycerate biosynthesis SUBJECT AREAS: in the deep-branching phylum WATER MICROBIOLOGY MARINE MICROBIOLOGY Planctomycetes: characterization of the HOMEOSTASIS MULTIENZYME COMPLEXES uncommon enzymes from Rhodopirellula Received baltica 13 March 2013 Sofia Cunha1, Ana Filipa d’Avo´1, Ana Mingote2, Pedro Lamosa3, Milton S. da Costa1,4 & Joana Costa1,4 Accepted 23 July 2013 1Center for Neuroscience and Cell Biology, University of Coimbra, 3004-517 Coimbra, Portugal, 2Instituto de Tecnologia Quı´mica Published e Biolo´gica, Universidade Nova de Lisboa, 2780-157 Oeiras, Portugal, 3Centro de Ressonaˆncia Magne´tica Anto´nio Xavier, 7 August 2013 Instituto de Tecnologia Quı´mica e Biolo´gica, Universidade Nova de Lisboa, 2781-901 Oeiras, Portugal, 4Department of Life Sciences, University of Coimbra, Apartado 3046, 3001-401 Coimbra, Portugal. Correspondence and The biosynthetic pathway for the rare compatible solute mannosylglucosylglycerate (MGG) accumulated by requests for materials Rhodopirellula baltica, a marine member of the phylum Planctomycetes, has been elucidated. Like one of the should be addressed to pathways used in the thermophilic bacterium Petrotoga mobilis, it has genes coding for J.C. ([email protected].) glucosyl-3-phosphoglycerate synthase (GpgS) and mannosylglucosyl-3-phosphoglycerate (MGPG) synthase (MggA). However, unlike Ptg. mobilis, the mesophilic R. baltica uses a novel and very specific MGPG phosphatase (MggB). It also lacks a key enzyme of the alternative pathway in Ptg. mobilis – the mannosylglucosylglycerate synthase (MggS) that catalyses the condensation of glucosylglycerate with GDP-mannose to produce MGG. The R. baltica enzymes GpgS, MggA, and MggB were expressed in E. coli and characterized in terms of kinetic parameters, substrate specificity, temperature and pH dependence.
    [Show full text]
  • Multi-Product Lactic Acid Bacteria Fermentations: a Review
    fermentation Review Multi-Product Lactic Acid Bacteria Fermentations: A Review José Aníbal Mora-Villalobos 1 ,Jéssica Montero-Zamora 1, Natalia Barboza 2,3, Carolina Rojas-Garbanzo 3, Jessie Usaga 3, Mauricio Redondo-Solano 4, Linda Schroedter 5, Agata Olszewska-Widdrat 5 and José Pablo López-Gómez 5,* 1 National Center for Biotechnological Innovations of Costa Rica (CENIBiot), National Center of High Technology (CeNAT), San Jose 1174-1200, Costa Rica; [email protected] (J.A.M.-V.); [email protected] (J.M.-Z.) 2 Food Technology Department, University of Costa Rica (UCR), San Jose 11501-2060, Costa Rica; [email protected] 3 National Center for Food Science and Technology (CITA), University of Costa Rica (UCR), San Jose 11501-2060, Costa Rica; [email protected] (C.R.-G.); [email protected] (J.U.) 4 Research Center in Tropical Diseases (CIET) and Food Microbiology Section, Microbiology Faculty, University of Costa Rica (UCR), San Jose 11501-2060, Costa Rica; [email protected] 5 Bioengineering Department, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), 14469 Potsdam, Germany; [email protected] (L.S.); [email protected] (A.O.-W.) * Correspondence: [email protected]; Tel.: +49-(0331)-5699-857 Received: 15 December 2019; Accepted: 4 February 2020; Published: 10 February 2020 Abstract: Industrial biotechnology is a continuously expanding field focused on the application of microorganisms to produce chemicals using renewable sources as substrates. Currently, an increasing interest in new versatile processes, able to utilize a variety of substrates to obtain diverse products, can be observed.
    [Show full text]
  • Levels of Firmicutes, Actinobacteria Phyla and Lactobacillaceae
    agriculture Article Levels of Firmicutes, Actinobacteria Phyla and Lactobacillaceae Family on the Skin Surface of Broiler Chickens (Ross 308) Depending on the Nutritional Supplement and the Housing Conditions Paulina Cholewi ´nska 1,* , Marta Michalak 2, Konrad Wojnarowski 1 , Szymon Skowera 1, Jakub Smoli ´nski 1 and Katarzyna Czyz˙ 1 1 Institute of Animal Breeding, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland; [email protected] (K.W.); [email protected] (S.S.); [email protected] (J.S.); [email protected] (K.C.) 2 Department of Animal Nutrition and Feed Management, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland; [email protected] * Correspondence: [email protected] Abstract: The microbiome of animals, both in the digestive tract and in the skin, plays an important role in protecting the host. The skin is one of the largest surface organs for animals; therefore, the destabilization of the microbiota on its surface can increase the risk of diseases that may adversely af- fect animals’ health and production rates, including poultry. The aim of this study was to evaluate the Citation: Cholewi´nska,P.; Michalak, effect of nutritional supplementation in the form of fermented rapeseed meal and housing conditions M.; Wojnarowski, K.; Skowera, S.; on the level of selected bacteria phyla (Firmicutes, Actinobacteria, and family Lactobacillaceae). The Smoli´nski,J.; Czyz,˙ K. Levels of study was performed on 30 specimens of broiler chickens (Ross 308), individually kept in metabolic Firmicutes, Actinobacteria Phyla and cages for 36 days. They were divided into 5 groups depending on the feed received.
    [Show full text]
  • Lactobacillus Acidophilus Bacteriocin, from Production to Their Application: an Overview
    African Journal of Biotechnology Vol. 9 (20), pp. 2843-2850, 17 May, 2010 Available online at http://www.academicjournals.org/AJB ISSN 1684–5315 © 2010 Academic Journals Review Lactobacillus acidophilus bacteriocin, from production to their application: An overview Zaheer Ahmed1, Yanping Wang2*, Qiaoling Cheng2 and M. Imran3 1Faculty of Sciences, Department of Home and Health Sciences, Allama Iqbal Open University, H-8, Islamabad Pakistan. 2Tianjin key laboratory of Food Nutrition and Safety, Faculty of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300222, P.R. China. 3University of Caen, Lower-Normandy Caen Cedex, France. Accepted 30 March, 2009 Antimicrobial proteinaceous compounds such as bacteriocins or bacteriocin-like compounds produced by Lactobacillus acidophilus are largely known and have been found to have potent antimicrobial activities toward closely related bacteria and undesirable harmful microorganisms. They are useful in the fields of food preservation or safety, health care, and pharmaceutical applications. The inhibition activity of these substances has been reported to be strain-dependent. Binding to the epithelial cell on the gastrointestinal surfaces is one of the important factors of resident microflora to colonize the intestine. Certain L. acidophilus strains are able to produce substances that compete and prevent pathogenic bacteria from adhering to the receptors on epithelial cells of intestinal surfaces. The potential probiotic effects of L. acidophilus is well known in the human ecosystem and their production of antimicrobial peptides can contribute to elucidate the precise mechanisms by which L. acidophilus can dominate the intestinal microbiota and achieve their probiotic function. This paper presents a review of the antimicrobial proteinaceous compounds produced by various acidophilus strains, the attempts made to purify them, their characterization and useful applications.
    [Show full text]
  • A Taxonomic Note on the Genus Lactobacillus
    TAXONOMIC DESCRIPTION Zheng et al., Int. J. Syst. Evol. Microbiol. DOI 10.1099/ijsem.0.004107 A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae Jinshui Zheng1†, Stijn Wittouck2†, Elisa Salvetti3†, Charles M.A.P. Franz4, Hugh M.B. Harris5, Paola Mattarelli6, Paul W. O’Toole5, Bruno Pot7, Peter Vandamme8, Jens Walter9,10, Koichi Watanabe11,12, Sander Wuyts2, Giovanna E. Felis3,*,†, Michael G. Gänzle9,13,*,† and Sarah Lebeer2† Abstract The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse at phenotypic, ecological and gen- otypic levels. This study evaluated the taxonomy of Lactobacillaceae and Leuconostocaceae on the basis of whole genome sequences. Parameters that were evaluated included core genome phylogeny, (conserved) pairwise average amino acid identity, clade- specific signature genes, physiological criteria and the ecology of the organisms. Based on this polyphasic approach, we propose reclassification of the genus Lactobacillus into 25 genera including the emended genus Lactobacillus, which includes host- adapted organisms that have been referred to as the Lactobacillus delbrueckii group, Paralactobacillus and 23 novel genera for which the names Holzapfelia, Amylolactobacillus, Bombilactobacillus, Companilactobacillus, Lapidilactobacillus, Agrilactobacil- lus, Schleiferilactobacillus, Loigolactobacilus, Lacticaseibacillus, Latilactobacillus, Dellaglioa,
    [Show full text]
  • Endocarditis Caused by Leuconostoc Lactis in an Infant. Case Report Endocarditis Por Leuconostoc Lactis En Un Lactante
    467 Rev. Fac. Med. 2020 Vol. 68 No. 3: 467-70 CASE REPORT DOI: http://dx.doi.org/10.15446/revfacmed.v68n3.77425 Received: 22/01/2019 Accepted: 14/04/2019 Revista de la Facultad de Medicina Endocarditis caused by Leuconostoc lactis in an infant. Case report Endocarditis por Leuconostoc lactis en un lactante. Reporte de caso Edgar Alberto Sarmiento-Ortiz1, Oskar Andrey Oliveros-Andrade1,2, Juan Pablo Rojas-Hernández1,2,3,4 1 Universidad Libre Cali Campus - Faculty of Health Sciences - Department of Pediatrics - Pediatrics Research Group - Santiago de Cali - Colombia. 2 Universidad Libre Cali Campus - Faculty of Health Sciences - Department of Pediatrics - Santiago de Cali - Colombia. 3 Fundación Clínica Infantil Club Noel - Department of Infectious Diseases - Santiago de Cali - Colombia. 4 Universidad del Valle - Faculty of Health - Santiago de Cali - Colombia. Corresponding auhtor: Oskar Andrey Oliveros-Andrade. Departamento de Pediatría, Facultad de Ciencias de la Salud, Universidad Libre Seccional Cali. Carrera 109 No. 22-00, bloque: 5, oficina de Posgrados Clínicos de la Facultad de Ciencias de la Salud. Telephone number: +57 2 5240007, ext.: 2543. Santiago de Cali. Colombia. Email: [email protected]. Abstract Introduction: Infections caused by Leuconostoc lactis are rare and are associated with Sarmiento-Ortiz EA, Oliveros-Andra- multiple risk factors. According to the literature reviewed, there are no reported cases of de OA, Rojas-Hernández JP. Endocar- ditis caused by Leuconostoc Lactis in endocarditis caused by this microorganism in the pediatric population. an infant. Case report. Rev. Fac. Med. Case presentation: An infant with short bowel syndrome was taken by his parents to the 2020;68(3):467-70.
    [Show full text]
  • Comparative Analyses of Whole-Genome Protein Sequences
    www.nature.com/scientificreports OPEN Comparative analyses of whole- genome protein sequences from multiple organisms Received: 7 June 2017 Makio Yokono 1,2, Soichirou Satoh3 & Ayumi Tanaka1 Accepted: 16 April 2018 Phylogenies based on entire genomes are a powerful tool for reconstructing the Tree of Life. Several Published: xx xx xxxx methods have been proposed, most of which employ an alignment-free strategy. Average sequence similarity methods are diferent than most other whole-genome methods, because they are based on local alignments. However, previous average similarity methods fail to reconstruct a correct phylogeny when compared against other whole-genome trees. In this study, we developed a novel average sequence similarity method. Our method correctly reconstructs the phylogenetic tree of in silico evolved E. coli proteomes. We applied the method to reconstruct a whole-proteome phylogeny of 1,087 species from all three domains of life, Bacteria, Archaea, and Eucarya. Our tree was automatically reconstructed without any human decisions, such as the selection of organisms. The tree exhibits a concentric circle-like structure, indicating that all the organisms have similar total branch lengths from their common ancestor. Branching patterns of the members of each phylum of Bacteria and Archaea are largely consistent with previous reports. The topologies are largely consistent with those reconstructed by other methods. These results strongly suggest that this approach has sufcient taxonomic resolution and reliability to infer phylogeny, from phylum to strain, of a wide range of organisms. Te reconstruction of phylogenetic trees is a powerful tool for understanding organismal evolutionary processes. Molecular phylogenetic analysis using ribosomal RNA (rRNA) clarifed the phylogenetic relationship of the three domains, bacterial, archaeal, and eukaryotic1.
    [Show full text]
  • Yogurt: Microbiology, Organoleptic Properties and Probiotic Potential Francoise Rul
    Yogurt: microbiology, organoleptic properties and probiotic potential Francoise Rul To cite this version: Francoise Rul. Yogurt: microbiology, organoleptic properties and probiotic potential. Fer- mented Foods, Part II: Technological Interventions, CRC Press, 525 p., 2017, Food Biology Series, 9781138637849. hal-01579303 HAL Id: hal-01579303 https://hal.archives-ouvertes.fr/hal-01579303 Submitted on 30 Aug 2017 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Distributed under a Creative Commons Attribution - ShareAlike| 4.0 International License Fermented Food—Part II: Technological Interventions Not for Circulation Ramesh C. Ray and Didier Montet (eds.) ISBN 978-1-1386-3784-9 19 Yogurt Microbiology, Organoleptic Properties and Probiotic Potential Françoise Rul 1. Introduction: An Ancestral Fermented Food with an Expanding Contemporary Market Fermentation has been used for thousands of years to preserve food. Thanks to the acidifying activity of bacteria, the shelf life of milk is increased because the growth of undesirable microorganisms is prevented. Traces of fermented milk products apppear rather quickly after the emergence of agriculture, as early as 8,000 B.C. in Turkey and Eastern Europe. Based on the presence of milk lipids recently discovered on pottery shards, the inhibitants of what is now modern-day Libya were consuming fermented dairy products around 7,000 B.C.
    [Show full text]
  • Leuconostoc Mesenteroıdes
    Case Report A rarely seen cause for empyema: Leuconostoc mesenteroıdes Hanife Usta-Atmaca1, Feray Akbas1, Yesim Karagoz2, Mehmet Emin Piskinpasa1 1 Internal Medicine Clinic Istanbul Education and Research Hospital, Istanbul, Turkey 2 Radiology Clinic, Istanbul Education and Research Hospital, Istanbul, Turkey Abstract Leuconostoc species are Gram-positive, non-motile, vancomycin-resistant bacteria placed within the family of Streptococcaceae. They naturally exist in food and are important in the sauerkraut, milk and wine industries due to their role in fermentation. Infections caused by Leuconostocs are generally reported in immunosuppressed patients with an underlying disease, or in those who were previously treated with vancomycin. Central venous catheter insertion is also a risk factor for introducing bacteria into the body. Although they are resistant to vancomycin, leuconostocs are sensitive to erythromycin and clindamycin. Here, we report a case with pleural empyema due to Leuconostoc mesenteroides in an otherwise healthy person whose occupation is known to be selling pickles. Key words: Leuconostoc mesenteroides; pleural empyema; pickle. J Infect Dev Ctries 2015; 9(4):425-427. doi:10.3855/jidc.5237 (Received 02 May 2014 – Accepted 17 November2014) Copyright © 2015 Usta-Atmaca et al. This is an open-access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Case Report with aseptic technique were injected to BACTEC A 64 year-old male patient was admitted to our medium bottles and incubated under normal hospital with cough, fever and yellowish sputum atmospheric conditions, at 35°C in automatic production which had been present for the previous BACTEC blood culture machine (Becton Dickinson, two weeks.
    [Show full text]
  • Lactococcus Lactis and Lactobacillus Sakei As Bio-Protective Culture to Eliminate Leuconostoc
    1 Lactococcus lactis and Lactobacillus sakei as bio-protective culture to eliminate Leuconostoc 2 mesenteroides spoilage and improve the shelf life and sensorial characteristics of commercial 3 cooked bacon 4 5 Giuseppe Comi, Debbie Andyanto, Marisa Manzano and Lucilla Iacumin* 6 7 Department of Food Science, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy. 8 9 Running headline: Quality improvement of cooked bacon. 10 11 *Correponding author: 12 Lucilla Iacumin, PhD 13 Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine 14 Via Sondrio 2/A, 33100 Udine, Italy 15 e-mail: [email protected]; 16 Phone: +39 0432 558126; 17 Fax. +39 0432 558130. 18 19 20 21 22 23 24 25 26 1 27 28 Abstract 29 Cooked bacon is a typical Italian meat product. After production, cooked bacon is stored at 4 ± 2 30 °C. During storage, the microorganisms that survived pasteurisation can grow and produce spoilage. 31 For the first time, we studied the cause of the deterioration in spoiled cooked bacon compared to 32 unspoiled samples. Moreover, the use of bio-protective cultures to improve the quality of the 33 product and eliminate the risk of spoilage was tested. The results show that Leuconostoc 34 mesenteroides is responsible for spoilage and produces a greening colour of the meat, slime and 35 various compounds that result from the fermentation of sugars and the degradation of nitrogen 36 compounds.. Finally, Lactococcus lactis spp. lactis and Lactobacillus sakei were able to reduce the 37 risk of Leuconostoc mesenteroides spoilage. 38 39 40 Keywords: Cooked bacon, spoilage, bio-protective cultures.
    [Show full text]
  • Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations
    microorganisms Article Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations Denise C. Müller 1,2 , Sandra Mischler 1, Regine Schönlechner 2 and Susanne Miescher Schwenninger 1,* 1 Food Biotechnology Research Group, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences (ZHAW), 8820 Wädenswil, Switzerland; [email protected] (D.C.M.); [email protected] (S.M.) 2 Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), 1190 Vienna, Austria; [email protected] * Correspondence: [email protected] Abstract: In this study, the potential of Leuconostoc as non-conventional sourdough starter cultures was investigated. A screening for antifungal activities of 99 lactic acid bacteria (LAB) strains re- vealed high suppression of bakery-relevant moulds in nine strains of Leuconostoc with activities against Penicillium sp., Aspergillus sp., and Cladosporium sp. Mannitol production was determined in 49 Leuconostoc strains with >30 g/L mannitol in fructose (50 g/L)-enriched MRS. Further, exopolysac- charides (EPS) production was qualitatively determined on sucrose (40 g/L)-enriched MRS agar and revealed 59 EPS positive Leuconostoc strains that harboured dextransucrase genes, as confirmed by PCR. Four multifunctional Lc. citreum strains (DCM49, DCM65, MA079, and MA113) were finally ◦ Lc. citreum applied in lab-scale sourdough fermentations (30 C, 24 h). was confirmed by MALDI-TOF MS up to 9 log CFU/g and pH dropped to 4.0 and TTA increased to 12.4. Antifungal compounds such as acetic acid, phenyllactic and hydroxyphenyllactic acids were determined up to 1.7 mg/g, Citation: Müller, D.C.; Mischler, S.; Schönlechner, R.; Miescher 2.1 µg/g, and 1.3 µg/g, respectively, mannitol up to 8.6 mg/g, and EPS up to 0.62 g/100 g.
    [Show full text]