ESTIMATION OF LIPASE IN DAIRY PRODUCTS: IV. LIPOLYTIC ACTIVITY OF PSEUDOMONAS FLUORESCENS

1949 ◽  
Vol 27f (12) ◽  
pp. 504-509 ◽  
Author(s):  
D. J. Lubert ◽  
L. M. Smith ◽  
H. R. Thornton
Keyword(s):  
Escherichia Coli ◽  
Pseudomonas Fluorescens ◽  
Calcium Chloride ◽  
Dairy Products ◽  
Lipolytic Activity ◽  
Skim Milk ◽  
Reaction Medium ◽  
Nutrient Broth ◽  
Optimum Ph ◽  
Coli Growth

The lipolytic activity of a strain of Pseudomonas fluorescens was investigated. Under the investigational conditions activity was greatest when the reaction medium was at approximately pH 8.9 at the start of the reaction period and when the reaction was carried out at approximately 42 °C. The optimum pH for activity by this enzyme was found to be between 8 and 9. This lipase is not specific for tributyrin but hydrolyzes tricaproin and tricaprylin as well, although with decreasing ease. Calcium chloride inhibited rather than enhanced the activity. Lipolytic activity was greater in nutrient broth-base media than in skim milk but the latter was more satisfactory with which to work. Lypolytic activity and fluorescence were not found to be related. Nutrient broth freed of carbohydrate by Escherichia coli growth and heat-sterilized stimulated production of fluorescence.

ESTIMATION OF LIPASE IN DAIRY PRODUCTS: II. AN EXTRACTION–TITRATION METHOD FOR THE ESTIMATION OF BACTERIAL LIPASE

1949 ◽  
Vol 27f (12) ◽  
pp. 491-498 ◽  
Author(s):  
D. J. Lubert ◽  
L. M. Smith ◽  
H. R. Thornton
Keyword(s):  
Lipase Activity ◽  
Dairy Products ◽  
Skim Milk ◽  
Reaction Medium ◽  
Ether Extract ◽  
Titration Method ◽  
Wide Ph Range ◽  
Ph Range

A method of estimating bacterial lipase is presented that is believed to be more nearly quantitative than any other at present available. The method is based on the titration of acids in an ether extract of a skim milk culture to following a 30 mm period of lipase activity at 37 °C. It is shown that ether-soluble acids carried into the reaction medium do not interfere with the measurements and that ether-soluble acids are not produced from protein or lactose during the test. The method is applicable over a sufficiently wide pH range to make it generally adaptable in bacteriology.

Role of Nutrient Limitation in the Competition between Pseudomonas fluorescens and Escherichia coli O157:H7

2007 ◽  
Vol 70 (7) ◽  
pp. 1739-1743 ◽  
Author(s):  
R. C. MCKELLAR
Keyword(s):  
Escherichia Coli ◽  
Pseudomonas Fluorescens ◽  
Nutrient Limitation ◽  
Foodborne Pathogens ◽  
Raw Milk ◽  
Inhibitory Effect ◽  
Nutrient Broth ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Spoilage Microflora

Competition between spoilage microorganisms and foodborne pathogens provides a potentially simple approach to limiting the growth of pathogens. A strain of Pseudomonas fluorescens isolated from raw milk repressed growth of Escherichia coli O157:H7 at 22°C in nutrient broth once the maximum population density of the pseudomonad had been reached (9.6 log CFU ml−1). The presence of iron in the growth medium and the parallel inhibitory effect of a siderophore-deficient mutant of P. fluorescens precluded iron limitation as the mechanism of action. Medium depleted by prior growth of P. fluorescens prevented the growth of E. coli, and this effect was reversed by the replenishment of the nutrient broth, its component fractions, or the addition of soy peptones but not peptones derived from milk protein. This is the first report of competition between spoilage microflora and foodborne pathogens in which the mechanism was clearly shown to be nutrient limitation. These results suggest possible improvements in biocontrol systems to prevent pathogen growth on foods.

ESTIMATION OF LIPASE IN DAIRY PRODUCTS: III. LIPASE ACTIVITY IN CULTURES OF MICRO-ORGANISMS AND IN CHEESE

1949 ◽  
Vol 27f (12) ◽  
pp. 499-503 ◽  
Author(s):  
D. J. Lubert ◽  
L. M. Smith ◽  
H. R. Thornton
Keyword(s):  
Lipase Activity ◽  
Dairy Products ◽  
Lipolytic Activity ◽  
Skim Milk ◽  
Preceding Paper ◽  
Cheddar Cheese ◽  
Titration Method ◽  
Number Of Species ◽  
The One ◽  
Micro Organisms

The lipolytic activity in skim milk cultures of micro-organisms representing a number of species and genera were studied by the extraction–titration method described in the preceding paper. No evidence was found of a bacterial lipase having an activity optimum on the acid side of neutrality. No lipase active at approximately pH 5.0 was demonstrated in 20 samples of commercial cheddar cheese of varying age or one sample of blue veined cheese on measurement by the extraction–titration method or by the Peterson et al. method. Weak lipolytic activity was found in one sample of blue veined cheese by the extraction–titration method. No lipolytic activity at pH 8.5 was demonstrated by the extraction–titration method in the one sample of cheese tested at this pH.

Antimicrobial Effects of Zataria multiflora and Ocimum basilicum on Escherichia coli O157:H7 During Ripening of Traditional Lighvan Cheese

2020 ◽  
Vol 16 (3) ◽  
pp. 373-380
Author(s):  
Mohammad B. Zendeh ◽  
Vadood Razavilar ◽  
Hamid Mirzaei ◽  
Khosrow Mohammadi
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Dairy Products ◽  
Antimicrobial Agents ◽  
Escherichia Coli O157 ◽  
Zataria Multiflora ◽  
Antimicrobial Effects ◽  
E Coli ◽  
Common Causes ◽  
Lighvan Cheese

Background: Escherichia coli O157:H7 is one of the most common causes of contamination in Lighvan cheese processing. Using from natural antimicrobial essential oils is applied method to decrease the rate of microbial contamination of dairy products. The present investigation was done to study the antimicrobial effects of Z. multiflora and O. basilicum essential oils on survival of E. coli O157:H7 during ripening of traditional Lighvan cheese. Methods: Leaves of the Z. multiflora and O. basilicum plants were subjected to the Clevenger apparatus. Concentrations of 0, 100 and 200 ppm of the Z. multiflora and 0, 50 and 100 ppm of O. basilicum essential oils and also 103 and 105 cfu/ml numbers of E. coli O157:H7 were used. The numbers of the E. coli O157:H7 bacteria were analyzed during the days 0, 30, 60 and 90 of the ripening period. Results: Z. multiflora and O. basilicum essential oils had considerable antimicrobial effects against E. coli O157:H7. Using the essential oils caused decrease in the numbers of E. coli O157:H7 bacteria in 90th days of ripening (P <0.05). Using from Z. multiflora at concentration of 200 ppm can reduce the survival of E. coli O157:H7 in Lighvan cheese. Conclusion: Using Z. multiflora and O. basilicum essential oils as good antimicrobial agents can reduce the risk of foodborne bacteria and especially E. coli O157:H7 in food products.

Growth of Listeria monocytogenes in the Presence of Pseudomonas fluorescens at 7 or 13°C in Skim Milk

1989 ◽  
Vol 52 (12) ◽  
pp. 852-855 ◽  
Author(s):  
SEHAM A. FARRAG ◽  
ELMER H. MARTH
Keyword(s):  
Listeria Monocytogenes ◽  
Pseudomonas Fluorescens ◽  
Incubation Period ◽  
Skim Milk

Autoclaved samples of skim milk were inoculated with Listeria monocytogenes (strain Scott A, California or V7), Pseudomonas fluorescens (strain P26 or B52), or a combination of L. monocytogenes plus P. fluorescens, and incubated at 7 or 13°C for 8 weeks. McBride Listeria Agar was used to determine populations of L. monocytogenes (at 0, 7, 14, 28, 42, or 56 d), and Pseudomonas isolation agar to enumerate P. fluorescens. Growth of L. monocytogenes was somewhat enhanced after 7 d of incubation at 7 but not at 13°C in the presence of pseudomonads. However, after 14 d and until the end of the incubation period (56 d), slight inactivation of L. monocytogenes in the presence of P. fluorescens was observed. L. monocytogenes did not affect growth or survival of P. fluorescens; also, no marked changes in pH of the milk were caused either by L. monocytogenes alone or by L. monocytogenes plus P. fluorescens.

Adaptation of Escherichia coli growth rates to the presence of pBR322

1993 ◽  
Vol 17 (3) ◽  
pp. 139-143 ◽  
Author(s):  
P. J. McDermott ◽  
Pauline Gowland ◽  
P. C. Gowland
Keyword(s):  
Escherichia Coli ◽  
Growth Rates ◽  
Coli Growth

Use of a Multiplex PCR System for the Simultaneous Detection of Heat Labile Toxin I and Heat Stable Toxin II Genes of Enterotoxigenic Escherichia coli in Skim Milk and Porcine Stool

1998 ◽  
Vol 61 (2) ◽  
pp. 141-145 ◽  
Author(s):  
HAU-YANG TSEN ◽  
LIANG-ZHAO JIAN ◽  
WAN-RONG CHI
Keyword(s):  
Escherichia Coli ◽  
Multiplex Pcr ◽  
Simultaneous Detection ◽  
Skim Milk ◽  
Pcr Primers ◽  
Enterotoxigenic Escherichia Coli ◽  
Farm Animals ◽  
Target Cells ◽  
Heat Stable ◽  
Heat Labile

Enterotoxigenic Escherichia coli (ETEC) strains which produce heat labile and/or heat stable toxins (LT and ST) may cause diarrhea in humans and farm animals. Using PCR primers specific for the LT I and ST II genes, a multiplex PCR system which allows detection of LT I- and ST II-producing ETEC strains was developed. When skim milk was used for a PCR assay, it was found that if target cells in the sample were precultured in MacConkey broth for 8 h prior to PCR as few as 100 cells per ml of the sample could be detected. Without the preculture step, 104 CFU of target cells per 0.2 g of porcine stool specimen were required to generate visible PCR products. The multiplex PCR System can be used for rapid testing of fecal specimens, food and possibly environmental samples for the presence of ETEC strains.

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