Pub Date : 1975-04-01DOI: 10.4315/0022-2747-38.4.208
K. Shahani, M. Carrancedo, A. Kilara
Pimaricin and nystatin, two antifungal agents, inhibited endogenous respiration and. anaerobic and anaerobic utilization of sugars by Kluyveromyces fragilis. Three sugars, lactose, glucose, and were metabolized by a somewhat similar process as judged by the extent of inhibition caused by the antifungals, both aerobically and anaerobically. The degree of inhibition by the antifungals was more pronounced under anaerobic conditions. There existed a direct, but not proportional, relationship between concentration of antifungals and extent of inhibition. Nystatin impaired carbohydrate metabolism slightly more than did pimaricin. Also, K. fragilis contained lactase which was found to be a constitutive enzyme and was inhibited by the two antifungal agents.
{"title":"Effect of Antifungal Agents on the Carbohydrate Metabolism of Kluyveromyces fragilis1","authors":"K. Shahani, M. Carrancedo, A. Kilara","doi":"10.4315/0022-2747-38.4.208","DOIUrl":"https://doi.org/10.4315/0022-2747-38.4.208","url":null,"abstract":"Pimaricin and nystatin, two antifungal agents, inhibited endogenous respiration and. anaerobic and anaerobic utilization of sugars by Kluyveromyces fragilis. Three sugars, lactose, glucose, and were metabolized by a somewhat similar process as judged by the extent of inhibition caused by the antifungals, both aerobically and anaerobically. The degree of inhibition by the antifungals was more pronounced under anaerobic conditions. There existed a direct, but not proportional, relationship between concentration of antifungals and extent of inhibition. Nystatin impaired carbohydrate metabolism slightly more than did pimaricin. Also, K. fragilis contained lactase which was found to be a constitutive enzyme and was inhibited by the two antifungal agents.","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"24 1","pages":"208-211"},"PeriodicalIF":0.0,"publicationDate":"1975-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76909619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1975-03-01DOI: 10.4315/0022-2747-38.3.138
D. C. Kulshrestha, E. H. Marth
APT broth inoculated with Streptococcus lactis or nutrient broth inoculated with Salmonella typhimurium was dispensed into epoxy-lined aerosol cans. Mixtures consisting of blends of fatty acids (10, 100, and 1000 ppm) containing formic, butyric, hexanoic, octanoic, and decanoic acid; amines (5 ppm) containing propyl- and hexylamine; and aldehydes and ketones (10 ppm) containing formaldehyde, acetaldehyde, acetone, 2-butanone, diacetyl, and pentanone were added to cans and they were sealed. Various combinations of fatty acids, amines, and aldehydes and ketones also were tested separately. Bacteria were enumerated at intervals during incubation at 30 or 37 C. Mixtures of fatty acids at a concentration of 1000 ppm were most detrimental to both organisms. A marked reduction in growth of S. lactis also occurred when 100 and 10 ppm of mixed fatty acids were tested. Growth of S. typhimurium was generally unaffected by 10 ppm of mixed fatty acids. Mixtures of amines and of aldehydes and ketones were more inhibito...
{"title":"Inhibition of Streptococcus lactis and Salmonella typhimurium by Mixtures of Some Volatile and Non-Volatile Compounds Associated with Milk","authors":"D. C. Kulshrestha, E. H. Marth","doi":"10.4315/0022-2747-38.3.138","DOIUrl":"https://doi.org/10.4315/0022-2747-38.3.138","url":null,"abstract":"APT broth inoculated with Streptococcus lactis or nutrient broth inoculated with Salmonella typhimurium was dispensed into epoxy-lined aerosol cans. Mixtures consisting of blends of fatty acids (10, 100, and 1000 ppm) containing formic, butyric, hexanoic, octanoic, and decanoic acid; amines (5 ppm) containing propyl- and hexylamine; and aldehydes and ketones (10 ppm) containing formaldehyde, acetaldehyde, acetone, 2-butanone, diacetyl, and pentanone were added to cans and they were sealed. Various combinations of fatty acids, amines, and aldehydes and ketones also were tested separately. Bacteria were enumerated at intervals during incubation at 30 or 37 C. Mixtures of fatty acids at a concentration of 1000 ppm were most detrimental to both organisms. A marked reduction in growth of S. lactis also occurred when 100 and 10 ppm of mixed fatty acids were tested. Growth of S. typhimurium was generally unaffected by 10 ppm of mixed fatty acids. Mixtures of amines and of aldehydes and ketones were more inhibito...","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"299 1","pages":"138-141"},"PeriodicalIF":0.0,"publicationDate":"1975-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86438472","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1974-12-01DOI: 10.4315/0022-2747-37.12.606
D. C. Kulshrestha, E. H. Marth
{"title":"INHIBITION OF BACTERIA BY SOME VOLATILE AND NON-VOLATILE COMPOUNDS ASSOCIATED WITH MILK: VI. STREPTOCOCCUS THERMOPHILUS","authors":"D. C. Kulshrestha, E. H. Marth","doi":"10.4315/0022-2747-37.12.606","DOIUrl":"https://doi.org/10.4315/0022-2747-37.12.606","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"48 1","pages":"606-611"},"PeriodicalIF":0.0,"publicationDate":"1974-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80299068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1974-09-01DOI: 10.4315/0022-2747-37.9.463
H. Hottinger, T. Richardson, C. H. Amundson, D. A. Stuiber
{"title":"UTILIZATION OF FISH OIL BY CANDIDA LIPOLYTICA AND GEOTRICHUM CANDIDUM: I. BASAL CONDITIONS","authors":"H. Hottinger, T. Richardson, C. H. Amundson, D. A. Stuiber","doi":"10.4315/0022-2747-37.9.463","DOIUrl":"https://doi.org/10.4315/0022-2747-37.9.463","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"25 1","pages":"463-468"},"PeriodicalIF":0.0,"publicationDate":"1974-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84509252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1974-07-01DOI: 10.4315/0022-2747-37.7.382
C. Duitschaever, D. C. Jordan
Heating of Streptococcus faecium NRC 1261 at 55 C for 15 min produced injury. The injured population was sensitive to 2.5% NaCl but regained its tolerance when incubated in a recovery medium. Addition of penicillin and actinomycin D to the recovery medium showed that during recovery no cell division occurred and that this recovery was linked to RNA synthesis. Analysis of the fatty acid composition of uninjured and recovered cells by gas liquid chromatography showed an increased concentration of saturated fatty acids in recovered cells. A concurrent increase in resistance to heat shock at 55 C and salt tolerance in these recovered cells occurred with the change in fatty acid composition. It is suggested that a change in membrane structure as reflected by the modified fatty acid profile is related to an increased thermal resistance and salt tolerance.
{"title":"DEVELOPMENT OF RESISTANCE TO HEAT AND SODIUM CHLORIDE IN STREPTOCOCCUS FAECIUM RECOVERING FROM THERMAL INJURY","authors":"C. Duitschaever, D. C. Jordan","doi":"10.4315/0022-2747-37.7.382","DOIUrl":"https://doi.org/10.4315/0022-2747-37.7.382","url":null,"abstract":"Heating of Streptococcus faecium NRC 1261 at 55 C for 15 min produced injury. The injured population was sensitive to 2.5% NaCl but regained its tolerance when incubated in a recovery medium. Addition of penicillin and actinomycin D to the recovery medium showed that during recovery no cell division occurred and that this recovery was linked to RNA synthesis. Analysis of the fatty acid composition of uninjured and recovered cells by gas liquid chromatography showed an increased concentration of saturated fatty acids in recovered cells. A concurrent increase in resistance to heat shock at 55 C and salt tolerance in these recovered cells occurred with the change in fatty acid composition. It is suggested that a change in membrane structure as reflected by the modified fatty acid profile is related to an increased thermal resistance and salt tolerance.","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"46 1","pages":"382-386"},"PeriodicalIF":0.0,"publicationDate":"1974-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85436961","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1974-07-01DOI: 10.4315/0022-2747-37.7.387
L. Tabatabai, H. W. Walker
Inhibition of two strains of Clostridium perfringens by Streptococcus faecalis in Cooked Meat Medium containing curing salts was investigated. Inhibitory effects were evaluated by growth-curve studies and by measurement of inhibition zones on agar. Both strains of C. perfringens were inhibited by S. faecalis in a medium containing glucose, although to different degrees. Addition of nitrite to the medium containing glucose increased the inhibitory effect of S. faecalis towards C. perfringens. Production of lactic acid by S. faecalis appears to play an important role in this inhibition of C. perfringens.
{"title":"INHIBITION OF CLOSTRIDIUM PERFRINGENS BY STREPTOCOCCUS FAECALIS IN A MEDIUM CONTAINING CURING SALTS1","authors":"L. Tabatabai, H. W. Walker","doi":"10.4315/0022-2747-37.7.387","DOIUrl":"https://doi.org/10.4315/0022-2747-37.7.387","url":null,"abstract":"Inhibition of two strains of Clostridium perfringens by Streptococcus faecalis in Cooked Meat Medium containing curing salts was investigated. Inhibitory effects were evaluated by growth-curve studies and by measurement of inhibition zones on agar. Both strains of C. perfringens were inhibited by S. faecalis in a medium containing glucose, although to different degrees. Addition of nitrite to the medium containing glucose increased the inhibitory effect of S. faecalis towards C. perfringens. Production of lactic acid by S. faecalis appears to play an important role in this inhibition of C. perfringens.","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"49 1","pages":"387-391"},"PeriodicalIF":0.0,"publicationDate":"1974-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86922241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1974-01-01DOI: 10.4315/0022-2747-37.1.4
D. Schroder, F. Busta
A study of the effects of food components on Clostridium perfringens growth indicated that the addition of D-glucose to sodium caseinate or to isolated soy protein greatly extended the lag phase of growth. A final concentration of 10 g glucose per liter in a sodium caseinate medium containing NaCl, K2HPO4, Na2SO4, and sodium thioglycollate increased the lag time of C. perfringens strain S40 to 3.5 h compared to 2 h for the control with no glucose, Growth was determined by colony count or absorbance (650 nm) measurement, or both. Addition of Trypticase (2 g/1) or Fe++, Ca++, or Mg++ cations (1 mM) relieved the glucose inhibition. Similar inhibition by glucose was also observed when amino acids replaced sodium caseinate and the amount of cations was controlled by adding low levels or by adding EDTA. Other sugars tested did not give this inhibitory effect. The extent of the lag time varied with glucose concentration or with level of the cell inoculum. There was a direct linear relationship between the molecu...
{"title":"GLUCOSE INHIBITS GROWTH OF CLOSTRIDIUM PERFRINGENS IN FOOD PROTEINS1","authors":"D. Schroder, F. Busta","doi":"10.4315/0022-2747-37.1.4","DOIUrl":"https://doi.org/10.4315/0022-2747-37.1.4","url":null,"abstract":"A study of the effects of food components on Clostridium perfringens growth indicated that the addition of D-glucose to sodium caseinate or to isolated soy protein greatly extended the lag phase of growth. A final concentration of 10 g glucose per liter in a sodium caseinate medium containing NaCl, K2HPO4, Na2SO4, and sodium thioglycollate increased the lag time of C. perfringens strain S40 to 3.5 h compared to 2 h for the control with no glucose, Growth was determined by colony count or absorbance (650 nm) measurement, or both. Addition of Trypticase (2 g/1) or Fe++, Ca++, or Mg++ cations (1 mM) relieved the glucose inhibition. Similar inhibition by glucose was also observed when amino acids replaced sodium caseinate and the amount of cations was controlled by adding low levels or by adding EDTA. Other sugars tested did not give this inhibitory effect. The extent of the lag time varied with glucose concentration or with level of the cell inoculum. There was a direct linear relationship between the molecu...","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"112 1","pages":"4-10"},"PeriodicalIF":0.0,"publicationDate":"1974-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85301165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1973-06-01DOI: 10.4315/0022-2747-36.6.337
R. P. Elliott
The Federal Meat and Poultry Inspection Program (MPIP) requires that equipment be properly designed and cleaned frequently. Cooked ready-to-eat foods must be physically separated from raw foods and held below 40 F or above 120 F except for short periods. Microbiological plant inspections form the basis for microbiological criteria which MPIP is now considering for several commodities. Final product objective surveillance has recently begun on these. Sampling and analysis of final product as a means of protecting the consumer against an infrequent hazard is not feasible. Even hundreds of determinations give unacceptably low protection when the hazard is severe. Control at the source—i.e., at the processing plant—is the practical way to protect consumers with the limited resources available in laboratory programs. The MPIP microbiological sanitation program is a combination of investigation, surveillance, and correction. For example, the 1971 investigations of staphylococcal food poisonings from fermented s...
{"title":"RED MEAT AND POULTRY INSPECTION: MICROBIOLOGY OF EQUIPMENT AND PROCESSING1","authors":"R. P. Elliott","doi":"10.4315/0022-2747-36.6.337","DOIUrl":"https://doi.org/10.4315/0022-2747-36.6.337","url":null,"abstract":"The Federal Meat and Poultry Inspection Program (MPIP) requires that equipment be properly designed and cleaned frequently. Cooked ready-to-eat foods must be physically separated from raw foods and held below 40 F or above 120 F except for short periods. Microbiological plant inspections form the basis for microbiological criteria which MPIP is now considering for several commodities. Final product objective surveillance has recently begun on these. Sampling and analysis of final product as a means of protecting the consumer against an infrequent hazard is not feasible. Even hundreds of determinations give unacceptably low protection when the hazard is severe. Control at the source—i.e., at the processing plant—is the practical way to protect consumers with the limited resources available in laboratory programs. The MPIP microbiological sanitation program is a combination of investigation, surveillance, and correction. For example, the 1971 investigations of staphylococcal food poisonings from fermented s...","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"126 1","pages":"337-339"},"PeriodicalIF":0.0,"publicationDate":"1973-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88108001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1973-04-01DOI: 10.4315/0022-2747-36.4.214
P. Baumann, L. Baumann
Eighty-six strains which were isolated from cases of gastroenteritis and had the general properties of the genus Beneckea were submitted to an extensive nutritional, physiological, and morphological characterization. The results indicated that this collection of strains, which included the type strain of Beneckea parahaemolytica, was phenotypically homogeneous and distinguishable from the other known species of Beneckea by multiple, unrelated, phenotypic traits. When grown in liquid medium, strains of B. parahaemolytica had single, sheathed, polar flagella; when grown on solid medium, these strains had unsheathed, peritrichous flagella in addition to the sheathed, polar flagellum. Additional traits of use for differentiation of this species from the remaining species of the genus Beneckea were the ability of B. parahaemolytica to grow at 40 C, utilize d-galactose, l-leucine, l-histidine, and putrescine and the inability to utilize sucrose, dl-β-hydroxy-butyrate or give a positive Voges-Proskauer reaction....
{"title":"PHENOTYPIC CHARACTERIZATION OF BENECKEA PARAHAEMOLYTICA: A PRELIMINARY REPORT","authors":"P. Baumann, L. Baumann","doi":"10.4315/0022-2747-36.4.214","DOIUrl":"https://doi.org/10.4315/0022-2747-36.4.214","url":null,"abstract":"Eighty-six strains which were isolated from cases of gastroenteritis and had the general properties of the genus Beneckea were submitted to an extensive nutritional, physiological, and morphological characterization. The results indicated that this collection of strains, which included the type strain of Beneckea parahaemolytica, was phenotypically homogeneous and distinguishable from the other known species of Beneckea by multiple, unrelated, phenotypic traits. When grown in liquid medium, strains of B. parahaemolytica had single, sheathed, polar flagella; when grown on solid medium, these strains had unsheathed, peritrichous flagella in addition to the sheathed, polar flagellum. Additional traits of use for differentiation of this species from the remaining species of the genus Beneckea were the ability of B. parahaemolytica to grow at 40 C, utilize d-galactose, l-leucine, l-histidine, and putrescine and the inability to utilize sucrose, dl-β-hydroxy-butyrate or give a positive Voges-Proskauer reaction....","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"47 1","pages":"214-219"},"PeriodicalIF":0.0,"publicationDate":"1973-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87346464","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1973-03-01DOI: 10.4315/0022-2747-36.3.143
J. S. Lee, D. Pfeifer
Aerobic microbial flora, moisture, and NaCl contents of smoked salmon samples, obtained from retail outlets along the roast of the Pacific Northwest, were examined. The microbial loads ranged from 1.3 × 102 to 2.2 × 106. The moisture level were from 48 to 64%, and the water phase salts from 3.2 to 8.2. Regularly recoverable microorganisms in most samples were gram-positive cocci. They were either mostly staphylococci micrococci, depending on the sample. Bacillus, Pseudomonas, and yeasts were predominant in some samples. The gram-positive cocci were able to grow in 10 to 25% NaCl, but the majority of them did not multiply at 4 C and were readily inactivated by mild heat (D52C of 1.5 to 47.9 min).
{"title":"AEROBIC MICROBIAL FLORA OF SMOKED SALMON1","authors":"J. S. Lee, D. Pfeifer","doi":"10.4315/0022-2747-36.3.143","DOIUrl":"https://doi.org/10.4315/0022-2747-36.3.143","url":null,"abstract":"Aerobic microbial flora, moisture, and NaCl contents of smoked salmon samples, obtained from retail outlets along the roast of the Pacific Northwest, were examined. The microbial loads ranged from 1.3 × 102 to 2.2 × 106. The moisture level were from 48 to 64%, and the water phase salts from 3.2 to 8.2. Regularly recoverable microorganisms in most samples were gram-positive cocci. They were either mostly staphylococci micrococci, depending on the sample. Bacillus, Pseudomonas, and yeasts were predominant in some samples. The gram-positive cocci were able to grow in 10 to 25% NaCl, but the majority of them did not multiply at 4 C and were readily inactivated by mild heat (D52C of 1.5 to 47.9 min).","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"1 1","pages":"143-145"},"PeriodicalIF":0.0,"publicationDate":"1973-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87911444","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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