650. The influence of temperature on the generation time of bacteria commonly found in milk: II. Examination of partial contributions over the full lactation period of two cows

1957 ◽  
Vol 24 (1) ◽  
pp. 27-32 ◽  
Author(s):  
W. Yotis ◽  
R. Teodoro
Keyword(s):  
Escherichia Coli ◽  
Bacillus Subtilis ◽  
Lactobacillus Acidophilus ◽  
Generation Time ◽  
Alcaligenes Faecalis ◽  
Shigella Dysenteriae ◽  
Effect Of Temperature ◽  
Lactation Period ◽  
Influence Of Temperature On ◽  
Plate Counts

An attempt to show the effect of temperature on the rate of growth of bacteria in milk was made by finding the generation times ofSalmonella typhosa, Shigella dysenteriae, Streptococcus haemolyticus, Micrococcus pyogenes aureus, Lactobacillus acidophilus, Escherichia coli, Bacillus subtilisandAlcaligenes faecalisat temperatures ranging from 4 to 60°C. Growth was quantitatively measured by means of plate counts during the logarithmic period which was previously determined for each organism. The following is a summary of the results obtained:At 4° C. none of the micro-organisms showed evidence of multiplication during the 6hr.incubation.As temperatures of 5–45° C. were approached the generation time decreased until the optimum temperature for each organism was reached; beyond this point a slowing of growth was observed, until at 60° C. viability was apparently lost by all the organisms.Streptococcus haemolyticusandMicrococcus pyogenes aureushave a generation time of 37–23 min.Salmonella typhosaandShigella dysenteriaehave a generation time of 50–26 min.Escherichia coliandAlcaligenes faecalishave a generation time of 41–16 min.Bacillus subtilisgrows at about the same rate asAlcaligenes faecalis.The slowest organism of all appears to beLactobacillus acidophiluswith a generation time of 52–125 min.

scholarly journals Atividade antimicrobiana e antibiofilme da Plantago major: uma revisão de literatura

2020 ◽  
Vol 9 (9) ◽  
pp. e496997495
Author(s):  
Mariana Sobreira Bezerra ◽  
Aline Sobreira Bezerra ◽  
Talita Arrais Daniel Mendes ◽  
Natália Franco Brum ◽  
Gabriela Scortegagna de Souza ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Bacillus Subtilis ◽  
Candida Albicans ◽  
Streptococcus Mutans ◽  
Lactobacillus Acidophilus ◽  
Shigella Dysenteriae ◽  
Plantago Major

A Plantago major (PM) é uma planta rica em compostos químicos que garantem a ela um amplo espectro de utilizações ao redor do mundo. Estudos recentes têm avançado ao estudar a relação da planta com atuações antimicrobiana e antibiofilme. Sendo assim, o objetivo do presente estudo é avaliar a atividade antimicrobiana e antibiofilme da espécie Plantago major. Para isso, foi realizada uma busca na literatura nas bases de dados PubMed, LILACS e SciELO, utilizando o termo “Plantago major” em combinação com os descritores MeSH e DeCS “Dentistry” e “Anti-infective agents”, associados entre si pelo operador booleano AND e adaptados para cada base de dados. Além disso, foi feita uma busca complementar no Google Acadêmico. Foi encontrado o total de 130 resultados. Após uma leitura crítica de títulos e resumos, foram selecionados 16 estudos. A revisão inclui estudos publicados nos últimos 20 anos e que abordassem sobre a espécie Plantago major com ação antimicrobiana e antibiofilme na odontologia. A PM apresenta componentes que atuam com potencial antimicrobiano e antibiofilme. O extrato da planta possui espectro de ação in vitro contra Streptococcus mutans, Pseudomonas aeruginosa, Bacillus subtilis, Shigella dysenteriae e Lactobacillus acidophilus. Entretanto, não há um consenso na literatura sobre a ação da PM no crescimento de Candida albicans, Staphylococcus aureus, Porphyromonas gingivalis e Escherichia coli. Assim sendo, a PM apresenta uma boa atuação antimicrobiana in vitro, em bactérias do biofilme, porém são necessários mais estudos para elucidar a ação contra o outras bactérias e aplicabilidade clínica da mesma.

scholarly journals Evaluation of Bacillus subtilis and Lactobacillus acidophilus probiotic supplementation on reproductive performance and noxious gas emission in sows

2015 ◽  
Vol 15 (3) ◽  
pp. 699-710 ◽  
Author(s):  
Jinsuk Jeong ◽  
Jongkeun Kim ◽  
Sangin Lee ◽  
Inho Kim
Keyword(s):  
Body Weight ◽  
Bacillus Subtilis ◽  
Reproductive Performance ◽  
Lactobacillus Acidophilus ◽  
Basal Diet ◽  
Lactation Period ◽  
Gas Emission ◽  
Initial Body Weight ◽  
Probiotic Supplementation ◽  
Lactating Sows

Abstract The impacts of probiotics supplementation on reproduction performance and noxious gas emission in sows was evaluated in an experiment with a total of thirty sows (second-parity), from 4 weeks prior to farrowing, to day 21 of lactation. The gestation and lactation diets of sows were supplemented with probiotics containing Bacillus subtilis (1.2 × 107 cfu/g) and Lactobacillus acidophilus (1.15 × 106 cfu/g). Treatment included: basal diet (CON), basal diet + 0.1% probiotics (PB0.1), and basal diet + 0.2% probiotics (PB0.2). The supplementation of dietary probiotics significantly improved average daily feed intake during the lactation period (quadratic, P = 0.0429), sow backfat thickness during the weaning period (linear, P = 0.0385), and initial body weight of piglets (linear, P = 0.0054) as compared with CON, respectively. Furthermore, the supplementation of dietary probiotics reduced noxious gas emission as compared with CON (linear, P<0.05 for day 5 and day 10), respectively. In conclusion, dietary probiotics containing B. subtilis and L. acidophilus improved the growth performance of sows, resulted in increased weaning body weight of piglets, and induced an effective and significant reduction in fecal noxious gas emission in lactating sows, as compared with CON.

Isolation and Characteristics of Cholesterol-Lowering L. casei subsp. casei Strain GL-03 Isolated from Cheese

2013 ◽  
Vol 781-784 ◽  
pp. 1681-1684
Author(s):  
Hong Man Hou ◽  
Gong Liang Zhang ◽  
Li Ming Sun
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Shigella Dysenteriae ◽  
Cholesterol Lowering ◽  
Good Tolerance ◽  
Traditional Cheese ◽  
Potential Use ◽  
Cholesterol Lowering Effect

Cholesterol-lowering effect of lactic acid bacteria is well-known. In this study, nine cholesterol-lowering Lactobacillus strains from Chinese traditional cheese, pickle and yoghurt were screened and characterized for their potential use. The microbial content of all the strains was significantly decreased at pH 1.5, but the residual counts of L. casei subsp. casei GL-03, L. plantarum ZP-Z, L. plantarum ZP-05 and L. brevis ZP-04 were more than 107cfu/mL after 6h of incubation. All the nine strains of Lactobacillus indicated good tolerance to bile at concentration less than 0.2% after 2 or 6 h of incubation. L. plantarum ZP-W had maximum hydrophobicity towards xylene while GL-03 strain possessed maximum hydrophobicity for both hexadecane and octane. ZP-05 strain had more effective inhibitory activity against Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Shigella dysenteriae than other eight strains. These results suggest that L. casei subsp. casei GL-03 may be effective as a probiotic with cholesterol-lowing activities.

scholarly journals Evaluation of Pathogenic Bacteria Associated with Fresh Produce obtained from Selected Markets in Abeokuta

2013 ◽  
Vol 4 (1) ◽  
pp. 75-81
Author(s):  
OR Afolabi ◽  
AR Oloyede ◽  
TA Ibrahim
Keyword(s):  
Escherichia Coli ◽  
Pathogenic Bacteria ◽  
Fresh Produce ◽  
Enterobacter Aerogenes ◽  
Total Coliform ◽  
Shigella Dysenteriae ◽  
Human Consumption ◽  
Salmonella Spp ◽  
Fresh Vegetables ◽  
Plate Counts

The bacterial quality of eight types of fresh produce obtained from selected markets in Abeokuta was determined. Two hundred forty (240) samples of fresh vegetables were examined for aerobic plate counts, coliform counts, and presence of Escherichia coli, toxigenic Staphylococcusaureus, Salmonella spp and Listeria spp. The aerobic plate counts ranged from 2.80 log10 cfu/g to 15.60 log10 cfu/g with the inner parts of cut- water melons having the highest value. Total coliform counts ranged from 0.0 to 11.80 log10 cfu/g. Pathogenic bacteria isolated were Escherichia coli,Staphylococcus aureus, Salmonella spp, Listeria spp, Shigella dysenteriae, Klebsiella pneumoniae, Enterobacter aerogenes, Bacillus spp, Pseudomonas aeruginosa and Streptococcus spp. These pathogens were mostly found at the outer leaves/ parts of the vegetables and render unsafe for human consumption. This study shows that the outer parts/ leaves of fresh produce are heavily contaminated with pathogenic bacteria and the fresh produce should be pre- treated thoroughly, so as to reduce the risk of food- borne outbreaks.Keywords · Pathogenic bacteria · Bacterial quality · Coliform counts

Molecular analysis of mutatedLactobacillus acidophiluspromoter-like sequence P15

2000 ◽  
Vol 46 (10) ◽  
pp. 938-945 ◽  
Author(s):  
Slavica Arsenijevic ◽  
Ljubisa Topisirovic
Keyword(s):  
Escherichia Coli ◽  
Bacillus Subtilis ◽  
Molecular Analysis ◽  
Lactobacillus Acidophilus ◽  
Promoter Activity ◽  
Lactobacillus Reuteri ◽  
Promoter Sequence ◽  
Chloramphenicol Resistance ◽  
E Coli ◽  
Promoter Probe

The promoter-like sequence P15 that was previously cloned from the chromosome of Lactobacillus acidophilus ATCC 4356 is active in Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus acidophilus, and Escherichia coli, but not in Lactococcus lactis. N-methyl-N-nitroso-N-guanidine (MNNG) mutagenesis of P15 was used to select for a promoter active in L. lactis MG1363. Molecular analysis of the mutated promoter (designated P16) revealed a 90 bp deletion and a T[Formula: see text]A transversion. This deletion, in combination with the addition to the transversion, created a promoter with putative -35 and -10 hexamers identical to the consensus promoter sequence found in E. coli and Bacillus subtilis vegetative promoters. The activity of P16 was measured by its ability to promote chloramphenicol resistance in different bacteria when inserted in the promoter-probe plasmid pBV5030 (designated pLA16). The MIC of chloramphenicol in L. lactis, L. reuteri, L. plantarum, E. coli, and L. acidophilus harbouring pLA16 were 30, 170, 180, >500, and 3 µg/mL, respectively. This represents an increase in promoter activity compared to P15 in L. reuteri of 3-fold, in L. plantarum of 9-fold, and in E. coli of at least 2.5-fold, but a decrease in L. acidophilus of 7-fold.Key words: Lactobacillus acidophilus, promoter-like sequence, mutagenesis.

scholarly journals Evaluation of Bean and Soy Tempeh Influence on Intestinal Bacteria and Estimation of Antibacterial Properties of Bean Tempeh

2013 ◽  
Vol 62 (2) ◽  
pp. 189-194 ◽  
Author(s):  
MACIEJ KULIGOWSKI ◽  
IWONA JASIŃSKA-KULIGOWSKA ◽  
JACEK NOWAK
Keyword(s):  
Escherichia Coli ◽  
Bacillus Subtilis ◽  
Lactobacillus Acidophilus ◽  
Intestinal Microflora ◽  
Antibacterial Properties ◽  
Intestinal Bacteria ◽  
E Coli ◽  
Genus Lactobacillus ◽  
Human Digestive Tract ◽  
Growth Of Bacteria

In this study the effect of bean tempeh on the growth of Bacillus subtilis, Escherichia coli, Lactobacillus acidophilus and Lactobacillus paracasei bacteria was investigated. Antibacterial activity was observed only in relation to the bacteria Bacillus subtilis. The effect of tempeh products on human intestinal microflora was also assessed. Bean and soy tempeh were culinarily processed and next digested in conditions simulating the human digestive tract (one of the digestive tracts was equipped with a mechanism simulating absorption). Soy tempeh stimulated most the growth of bacteria of the genus Bifidobacterium, while bean tempeh that of Escherichia coli. Using simulation of absorption for the digestion of fried soy tempeh resulted in a higher rise in the bacteria count of the genus Lactobacillus, while after digestion of fried bean tempeh the highest increase was recorded for Bifidobacterium and E. coli.

The effect of temperature on high-resolution TEM image contrast

1995 ◽  
Vol 53 ◽  
pp. 640-641
Author(s):  
T. Geipel ◽  
W. Mader ◽  
P. Pirouz
Keyword(s):  
Form Factor ◽  
Inelastic Scattering ◽  
Accurate Method ◽  
Waller Factor ◽  
Effect Of Temperature ◽  
Specimen Thickness ◽  
Influence Of Temperature ◽  
Debye Waller Factor ◽  
Influence Of Temperature On ◽  
Atomic Form Factor

Temperature affects both elastic and inelastic scattering of electrons in a crystal. The Debye-Waller factor, B, describes the influence of temperature on the elastic scattering of electrons, whereas the imaginary part of the (complex) atomic form factor, fc = fr + ifi, describes the influence of temperature on the inelastic scattering of electrons (i.e. absorption). In HRTEM simulations, two possible ways to include absorption are: (i) an approximate method in which absorption is described by a phenomenological constant, μ, i.e. fi; - μfr, with the real part of the atomic form factor, fr, obtained from Hartree-Fock calculations, (ii) a more accurate method in which the absorptive components, fi of the atomic form factor are explicitly calculated. In this contribution, the inclusion of both the Debye-Waller factor and absorption on HRTEM images of a (Oll)-oriented GaAs crystal are presented (using the EMS software.Fig. 1 shows the the amplitudes and phases of the dominant 111 beams as a function of the specimen thickness, t, for the cases when μ = 0 (i.e. no absorption, solid line) and μ = 0.1 (with absorption, dashed line).

Antagonistic activity of Bacillus subtilis strains isolated from various sources

2018 ◽  
Vol 8 (2) ◽  
pp. 354-364
Author(s):  
A. N. Irkitova ◽  
A. V. Grebenshchikova ◽  
A. V. Matsyura
Keyword(s):  
Escherichia Coli ◽  
Bacillus Subtilis ◽  
Wild Strain ◽  
Fish Farming ◽  
Antagonistic Activity ◽  
Antagonistic Effect ◽  
E Coli ◽  
Long Period ◽  
Test Culture ◽  
Agar Media

<p>An important link in solving the problem of healthy food is the intensification of the livestock, poultry and fish farming, which is possible only in the adoption and rigorous implementation of the concept of rational feeding of animals. In the implementation of this concept required is the application of probiotic preparations. Currently, there is an increased interest in spore probiotics. In many ways, this can be explained by the fact that they use no vegetative forms of the bacilli and their spores. This property provides spore probiotics a number of advantages: they are not whimsical, easily could be selected, cultivated, and dried. Moreover, they are resistant to various factors and could remain viable during a long period. One of the most famous spore microorganisms, which are widely used in agriculture, is <em>Bacillus subtilis</em>. Among the requirements imposed to probiotic microorganisms is mandatory – antagonistic activity to pathogenic and conditional-pathogenic microflora. The article presents the results of the analysis of antagonistic activity of collection strains of <em>B. subtilis</em>, and strains isolated from commercial preparations. We studied the antagonistic activity on agar and liquid nutrient medias to trigger different antagonism mechanisms of <em>B. subtilis</em>. On agar media, we applied three diffusion methods: perpendicular bands, agar blocks, agar wells. We also applied the method of co-incubating the test culture (<em>Escherichia coli</em>) and the antagonist (or its supernatant) in the nutrient broth. Our results demonstrated that all our explored strains of <em>B. subtilis</em> have antimicrobial activity against a wild strain of <em>E. coli</em>, but to varying degrees. We identified strains of <em>B. subtilis</em> with the highest antagonistic effect that can be recommended for inclusion in microbial preparations for agriculture.</p><p><em><br /></em><em></em></p>

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