Gram-negative spoilage bacteria in brewing

2015 ◽  
pp. 175-194 ◽  
Author(s):  
A.D. Paradh
Keyword(s):  
Gram Negative ◽  
Spoilage Bacteria

Gram-negative spoilage bacteria

1996 ◽  
pp. 163-191 ◽  
Author(s):  
H. J. J. Van Vuuren
Keyword(s):  
Gram Negative ◽  
Spoilage Bacteria

Gram-negative spoilage bacteria

1999 ◽  
pp. 163-191
Author(s):  
H. J. J. Van Vuuren
Keyword(s):  
Gram Negative ◽  
Spoilage Bacteria

scholarly journals Antimicrobial Activity of Lignin and Lignin-Derived Cellulose and Chitosan Composites Against Selected Pathogenic and Spoilage Microorganisms

Polymers ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 670 ◽  
Author(s):  
Alzagameem ◽  
Klein ◽  
Bergs ◽  
Do ◽  
Korte ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Low Temperatures ◽  
Food Packaging ◽  
Antimicrobial Activities ◽  
Gram Negative Bacteria ◽  
Scavenging Activity ◽  
Gram Positive ◽  
Gram Negative ◽  
Spoilage Bacteria ◽  
Chitosan Films

The antiradical and antimicrobial activity of lignin and lignin-based films are both of great interest for applications such as food packaging additives. The polyphenolic structure of lignin in addition to the presence of O-containing functional groups is potentially responsible for these activities. This study used DPPH assays to discuss the antiradical activity of HPMC/lignin and HPMC/lignin/chitosan films. The scavenging activity (SA) of both binary (HPMC/lignin) and ternary (HPMC/lignin/chitosan) systems was affected by the percentage of the added lignin: the 5% addition showed the highest activity and the 30% addition had the lowest. Both scavenging activity and antimicrobial activity are dependent on the biomass source showing the following trend: organosolv of softwood > kraft of softwood > organosolv of grass. Testing the antimicrobial activities of lignins and lignin-containing films showed high antimicrobial activities against Gram-positive and Gram-negative bacteria at 35 °C and at low temperatures (0–7 °C). Purification of kraft lignin has a negative effect on the antimicrobial activity while storage has positive effect. The lignin release in the produced films affected the activity positively and the chitosan addition enhances the activity even more for both Gram-positive and Gram-negative bacteria. Testing the films against spoilage bacteria that grow at low temperatures revealed the activity of the 30% addition on HPMC/L1 film against both B. thermosphacta and P. fluorescens while L5 was active only against B. thermosphacta. In HPMC/lignin/chitosan films, the 5% addition exhibited activity against both B. thermosphacta and P. fluorescens.

Epitope mapping of monoclonal antibodies specific for the directly cross-linkedmeso-diaminopimelic acid peptidoglycan found in the anaerobic beer spoilage bacteriumPectinatus cerevisiiphilus

1999 ◽  
Vol 45 (9) ◽  
pp. 779-785 ◽  
Author(s):  
Barry Ziola ◽  
Sheryl L Gares ◽  
Brandene Lorrain ◽  
Lori Gee ◽  
W M Ingledew ◽  
...  
Keyword(s):  
Monoclonal Antibodies ◽  
Outer Membrane ◽  
Epitope Mapping ◽  
Sodium Dodecyl ◽  
Diaminopimelic Acid ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Spoilage Bacteria ◽  
Beer Spoilage ◽  
Bacterial Outer Membrane

Nineteen monoclonal antibodies (Mabs) were isolated based on reactivity with disrupted Pectinatus cerevisiiphilus cells. All of the Mabs reacted with cells from which the outer membrane had been stripped by incubation with sodium dodecyl sulphate, suggesting the peptidoglycan (PG) layer was involved in binding. Mab reactivity with purified PG confirmed this. Epitope mapping revealed the Mabs in total recognize four binding sites on the PG. Mabs specific for each of the four sites also bound strongly to disrupted Pectinatus frisingensis, Selenomonas lacticifix, Zymophilus paucivorans, and Zymophilus raffinosivorans cells, but weakly to disrupted Megasphaera cerevisiae cells. No antibody reactivity was seen with disrupted cells of 11 other species of Gram-negative bacteria. These results confirm that a common PG structure is used by several species of anaerobic Gram-negative beer spoilage bacteria. These results also indicate that PG-specific Mabs can be used to rapidly detect a range of anaerobic Gram-negative beer spoilage bacteria, provided the bacterial outer membrane is first removed to allow antibody binding.Key words: beer spoilage, epitope mapping, monoclonal antibodies, Pectinatus, peptidoglycan.

scholarly journals Antimicrobial Activities of Leaf Extracts of Guava (Psidium guajavaL.) on Two Gram-Negative and Gram-Positive Bacteria

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Bipul Biswas ◽  
Kimberly Rogers ◽  
Fredrick McLaughlin ◽  
Dwayne Daniels ◽  
Anand Yadav
Keyword(s):  
Salmonella Enteritidis ◽  
Leaf Extract ◽  
Diffusion Method ◽  
Gram Negative Bacteria ◽  
Leaf Extracts ◽  
Gram Positive ◽  
Gram Negative ◽  
Gram Positive Bacteria ◽  
Spoilage Bacteria ◽  
Guava Leaves

Aim.To determine the antimicrobial potential of guava (Psidium guajava) leaf extracts against two gram-negative bacteria (Escherichia coliandSalmonella enteritidis) and two gram-positive bacteria (Staphylococcus aureusandBacillus cereus) which are some of foodborne and spoilage bacteria. The guava leaves were extracted in four different solvents of increasing polarities (hexane, methanol, ethanol, and water). The efficacy of these extracts was tested against those bacteria through a well-diffusion method employing 50 μL leaf-extract solution per well. According to the findings of the antibacterial assay, the methanol and ethanol extracts of the guava leaves showed inhibitory activity against gram-positive bacteria, whereas the gram-negative bacteria were resistant to all the solvent extracts. The methanol extract had an antibacterial activity with mean zones of inhibition of 8.27 and 12.3 mm, and the ethanol extract had a mean zone of inhibition of 6.11 and 11.0 mm againstB. cereusandS. aureus, respectively. On the basis of the present finding, guava leaf-extract might be a good candidate in the search for a natural antimicrobial agent. This study provides scientific understanding to further determine the antimicrobial values and investigate other pharmacological properties.

scholarly journals Chemical Composition and Antibacterial Activity of Selected Essential Oils and Some of Their Main compounds

2010 ◽  
Vol 5 (9) ◽  
pp. 1934578X1000500 ◽  
Author(s):  
Juergen Wanner ◽  
Erich Schmidt ◽  
Stefanie Bail ◽  
Leopold Jirovetz ◽  
Gerhard Buchbauer ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Plant Pathogens ◽  
Food Poisoning ◽  
Test Methods ◽  
Gram Negative Bacteria ◽  
Gram Positive ◽  
Gram Negative ◽  
Spoilage Bacteria ◽  
Different Strains

The chemical composition of essential oils of cabreuva ( Myrocarpus Fastigiatus Allemao, Fabaceae) from Brazil, cedarwood ( Juniperus ashei, Cupressaceae) from Texas, Juniper berries ( Juniperus communis L., Cupressaceae) and myrrh ( Commiphora myrrha (Nees) Engl., Burseraceae) were analyzed using GC/FID and GC/MS. The antimicrobial activity of these essential oils and some of their main compounds were tested against eleven different strains of Gram-positive and Gram-negative bacteria by using agar diffusion and agar serial dilution methods. Animal and plant pathogens, food poisoning and spoilage bacteria were selected. The volatile oils exhibited considerable inhibitory effects against all tested organisms, except Pseudomonas, using both test methods. Higher activity was observed against Gram-positive strains in comparison with Gram-negative bacteria. Cabreuva oil from Brazil showed similar results, but in comparison with the other oils tested, only when higher concentrations of oil were used.

Ability of Bdellovibrio bacteriovorus 109J to Lyse Gram-Negative Food-Borne Pathogenic and Spoilage Bacteria

1995 ◽  
Vol 58 (2) ◽  
pp. 160-164 ◽  
Author(s):  
PINA M. FRATAMICO ◽  
RICHARD C. WHITING
Keyword(s):  
Coli Strain ◽  
Gram Negative Bacteria ◽  
Bacterial Strains ◽  
Bdellovibrio Bacteriovorus ◽  
Gram Negative ◽  
E Coli ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Spoilage Bacteria ◽  
Predatory Bacteria

Bdellovibrios are a group of aerobic, predatory bacteria which attack, penetrate and grow in many species of gram-negative bacteria, causing the lysis of the invaded prey organism. Bdellovibrio bacteriovorus strain 109J varied in its ability to lyse 32 bacterial strains comprising six genera of food-borne pathogens and spoilage organisms. The reduction in the levels of the prey bacteria ranged from 0.1 to 7.7 log-values after 7 h of incubation at 30°C. Escherichia coli strain 2239-69 (pathogenic serotype 026:H11) was lysed most effectively at temperatures between 30 and 37°C, however, lysis also occurred at 12 and 19°C when the incubation period was extended to 24 h. Bdellovibrio bacteriovorus was effective in reducing the level of E. coli 2239-69 at pH 5.6 to 8.6. Increasing the Bdellovibrio: E. coli ratio resulted in a more rapid E. coli reduction. This study demonstrated the potential usefulness of bdellovibrios for the biological control of pathogenic and spoilage organisms in foods.

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