The Journal of applied bacteriology最新文献

Impedimetric measurements were used to assay the antibacterial effect of protamine. A good linear correlation between the impedance detection time and the initial cell counts was obtained (r = 0.99, n = 2). As basic peptides may cause clumping of cells, this correlation curve was used when estimating the cell number after protamine treatment, rather than colony counts. Protamine from salmon killed growing Gram-positive bacteria and significantly inhibited growth of Gram-negative bacteria in Tryptone Soy Broth (TSB) at 25 degrees C. In general Gram-positive bacteria were more sensitive to protamine than Gram-negative bacteria; the minimum inhibitory concentrations (MIC) determined for Gram-positive strains varied from 20 to 1000 micrograms ml-1 and for Gram-negative strains from 500 micrograms ml-1 to more than 4000 micrograms ml-1. The effect of protamine on non-growing Listeria monocytogenes Scott A suspended in buffer was not lethal as was the effect on growing cells; however, protamine (50-500 micrograms ml-1) killed the Gram-negative fish spoilage bacteria Shewanella putrefaciens when the live cells were suspended in buffer.

Tea tree oil, or the essential oil of Melaleuca alternifolia, is becoming increasingly popular as a naturally occurring antimicrobial agent. The antimicrobial activity of eight components of tea tree oil was evaluated using disc diffusion and broth microdilution methods. Attempts were also made to overcome methodological problems encountered with testing compounds which have limited solubility in aqueous media. After assessing media with and without solubilizing agents, the disc diffusion method was used to determine the susceptibility of a range of micro-organisms to 1,8-cineole, 1-terpinen-4-ol, rho-cymene, linalool, alpha-terpinene, gamma-terpinene, alpha-terpineol and terpinolene. While the disc diffusion method lacked reproducibility, it was considered useful as a procedure for screening for antimicrobial activity. Terpinen-4-ol was active against all the test organisms while rho-cymene demonstrated no antimicrobial activity. Linalool and alpha-terpineol were active against all organisms with the exception of Pseudomonas aeruginosa. Minimum inhibitory and minimum cidal concentrations of each component against Candida albicans, Escherichia coli and Staphylococcus aureus were determined using a broth microdilution method. Modifications to this method overcame solubility and turbidity problems associated with the oil components and allowed the antimicrobial activity of each of the components to be quantified reproducibly. There was reasonable agreement between minimum inhibitory concentrations and zones of inhibition. These results may have significant implications for the future development of tea tree oil as an antimicrobial agent.

On the basis of the comparison of the nucleotide sequences of the histidine decarboxylase genes (hdcA) of Lactobacillus 30A and Clostridium perfringens and the amino acid sequences of these histidine decarboxylases and those of Lactobacillus buchneri and Micrococcus, oligonucleotides unique to the hdcA genes were synthesized and used in PCR. All histidine-decarboxylating lactic acid bacteria gave a signal with primer set JV16HC/JV17HC in PCR. In addition to this primer set, CL1/CL2 and CL1/JV17HC were also useful for the detection of histamine-forming Leuconostoc aenos strains in PCR. The 150 base pair amplification product of the decarboxylating Leuc. aenos strain generated with primer set CL1/CL2 was sequenced. Alignment studies showed a high degree of relatedness among the hdcA gene products of Gram-positive bacteria. The amplification products of the hdcA genes from Lac. buchneri and Leuct. aenos were used to serve as a DNA probe in hybridization studies. All histidine-decarboxylating lactic acid bacteria gave a hybridization signal with the DNA probes. In hybridization only one false-positive signal with a Lactobacillus lindneri strain was observed, which was anticipated to contain a truncated hdcA gene. In addition to these DNA probe tests, a simple and reliable activity test is presented, which can be used during starter selection to test strains for histidine decarboxylase activity.

A raw milk bacterial isolate, identified as Yersinia kristensenii was found to produce a bacteriocin which was inhibitory to Yersinia enterocolitica but not to other selected species of Yersinia or Gram-negative bacteria. Maximum production of bacteriocin was obtained when the organism was grown in shake culture at 28 degrees C. Mitomycin C at a concentration of 0.5 micrograms ml-1 induced bacteriocin production. The bacteriocin was partially purified and characterized by ammonium sulphate fractionation and gel filtration. The bacteriocin was completely inactivated when treated with proteolytic enzymes (trypsin and chymotrypsin). Bacteriocin activity was heat-resistant and it retained some of its activity after 5 min at boiling temperature. A total of 15 bacteriocin sensitive-suspected food isolates were further identified biochemically as Yersinia enterocolitica and a non-sensitive isolate was identified as Yersinia intermedia.

The antibacterial activity of p-aminobenzoic acid against Listeria monocytogenes, Salmonella enteritidis and Escherichia coli was compared with the activity of commonly used acidulants: formic, propionic, acetic, lactic and citric acids. Viable count evaluations and MIC determinations indicated that p-aminobenzoic acid caused greater inhibitory effects than the other organic acids. The activity of p-aminobenzoic acid on the growth of the test organisms at selected pH values indicated that p-aminobenzoic acid was more active at low pH than at high pH. Uptake studies showed that the uptake of p-aminobenzoic acid by E. coli was markedly decreased as the pH values increased. Electron micrographs of E. coli cells grown in the presence of p-aminobenzoic acid indicate that p-aminobenzoic acid caused marked damage to the cell envelope. It is suggested that p-aminobenzoic acid has at least two mechanisms of action: one mechanism in common with other organic acids and the other mechanism by interfering with the synthesis of the peptidoglycan layer by an action on the dihydrofolate reductase enzyme.

A computer-assisted characterization of 296 Micrococcaceae isolates obtained from aerobically chill-stored lamb carcasses was carried out using a probability matrix and Bayesian identification theorems, complemented with cluster analysis. Preliminary identification was done with an original probability matrix comprising 37 previously described taxa and 32 tests. Although its statistical quality was adequate, the percentage of identification of field strains to species level was only 70% (96.6% identified with genera). To achieve an improved characterization, cluster analysis was subsequently performed on this group and an additional 26% could be associated with defined species, with five more taxa defined. The combined use of both approaches was judged positive as new identifications and better discrimination could be achieved. The majority of our isolates belonged to the Staphylococcus species group. Many species and groups of staphylococci increased as the spoilage progressed.

The action of 12 inhibitors employed in the culture media used to detect the presence of Salmonella in food on 24 bacterial strains including contaminating Gram-positive bacteria common in water and food, Gram-negative bacteria, especially Enterobacteriaceae and Pseudomonadaceae, which are components of the competitive microflora, and six Salmonella serotypes was tested. Two liquid culture media (AR 5 and AE 1) were used. Series of tubes containing increasing concentrations of each inhibitor were inoculated with the test strains and incubated at 37 degrees C until growth was verified spectrophotometrically (24-48 h). The results showed that the inhibitors were effective against the Gram-positive contaminating microflora. They did not preferentially inhibit the competitive microflora of Salmonella, chiefly Enterobacteriaceae, and were ineffective against the Pseudomonas strains, which can tolerate concentrations higher than those customarily employed in culture media.

Procedures for sequential addition experiments were developed to study the mechanisms involved in the synergistic and inhibitory interactions observed in forage hemicellulose digestion by rumen bacterial cocultures. One organism was allowed to ferment a forage substrate, the culture tube was sterilized and then inoculated with a second organism. No differences were found in the extent of degradation or utilization between fermentations sterilized by oxidation or heat, and based on ease of handling, heat was used in all subsequent experiments. Studies were conducted with Fibrobacter succinogenes A3c, Ruminococcus flavefaciens B34b and Prevotella ruminicola H2b, singly and in all possible combinations. Results from the sequential addition studies substantiated earlier suggestions that the increase observed in hemicellulose utilization results from initial solubilization of the hemicellulose from the forage by the non-utilizer and subsequent utilization of subsequent utilization of this solubilized polysaccharide by the utilizing, but non-degrading organism.

The effect of oxygen on the in vitro propagation of Propionibacterium acnes was investigated under defined culture conditions. This micro-organism is the predominant bacterial resident within the pilosebaceous follicles of sebum-rich areas of human skin. The organism was grown in continuous culture in defined synthetic medium with glucose as the main carbon-energy source at various air saturation concentrations and in the presence and absence of light. Steady state continuous cultures were achieved at very low oxygen tensions in the presence of light, and at higher levels of oxygen when non-illuminated. Culture biomass yields were higher than those of anaerobic cultures. Bacterial cells were inactivated in the presence of light at high oxygen concentrations because of photosensitization reactions involving excess oxygen and microbial porphyrin species.

The inhibition of Staphylococcus aureus growth and enterotoxin and thermonuclease production by various concentrations of garlic (Allium sativum) was studied in BHI broth. The growth of Staph. aureus was inhibited by dehydrated garlic at levels of 1.5% (w/v) and over. Enterotoxins A, B and C1 were only detectable in broth containing < 1% of garlic while enterotoxin D was produced at a level of 2%. Garlic also inhibited thermonuclease (TNAse) production, complete inhibition being observed at levels > or = 1.5%. TNAse was not always detected when enterotoxin was present.