scholarly journals The effect of some gram-negative bacteria on the ripening and quality of dry sausage

1977 ◽  
Vol 49 (2) ◽  
pp. 107-166
Author(s):  
Esko Petäjä
Keyword(s):  
Escherichia Coli ◽  
Lactobacillus Plantarum ◽  
Starter Cultures ◽  
Favourable Effect ◽  
Gram Negative Bacteria ◽  
Proteus Vulgaris ◽  
Gram Negative ◽  
Significance Level ◽  
Dry Sausage

The possible use of gram-negative bacteria as starter cultures in dry sausage was studied by inoculating the following gram-negative bacteria into dry sausage both alone and with Lactobacillus plantarum: Aeromonas x, Aeromonas 19. Vibrio costicolus, Achromobacter 22, Achromobacter guttatus, Achromobacter X, Escherichia coli, or Proteus vulgaris. Sausage without any inoculation and sausage containing Micrococcus sp. + Lactobacillus plantarum were used as references. Aeromonas x and 19 strains had a very favourable effect on the quality of dry sausage when inoculated together with lactobacilli. Both strains reduced nitrate, and the colour formed during the first 3 days. The pH value of Aeromonas + Lactobacillus sausages decreased so quickly that the consistency of these sausages developed within one week and was at least as good as, and often firmer than in Micrococcus + Lactobacillus sausages. The consistency of Aeromonas 19 + Lactobacillus sausages was better at the 0.05 significance level than that of Micrococcus + Lactobacillus samples. The aroma and flavour of Aeromonas + Lactobacillus sausages were as good as or better than those of Micrococcus 4- Lactobacillus sausages. The aroma and flavour of Aeromonas 19 + Lactobacillus sausages were significantly better (significance level 0.001) than Micrococcus-f Lactobacillus sausages. The flavour of Aeromonas x + Lactobacillus sausages was better at the 0.05 level than Micrococcus + Lactobacillus sausages. The number of bacteria, roughly the number of lactobacilli. was often significantly higher in Aeromonas + Lactobacillus sausages (range 2—4 x 108/g between 3 and 21 days of ripening) than in Micrococcus + Lactobacillus sausages (range 8 X 107 1.5 X 108/g between 3 and 21 days of ripening). For this reason the former sausages ripened more quickly than the latter. Vibrio 21 and three Achromobacter strains did not thrive in dry sausage and disappeared during the first 7 days of ripening. When inoculated together with lactobacilli, Escherichia coli had almost as favourable an effect as micrococci on the quality of dry sausage. Inoculations of E. coli alone and Proteus vulgaris, both alone and with lactobacilli, did not improve the quality of dry sausage. P. vulgaris actually had a detrimental effect. Conclusion The investigation has proved that gram-negative bacterial strains Aeromonas x and 19 inoculated with lactobacilli improve the quality of dry sausage and that, especially with the Aeromonas 19 + Lactobacillus inoculum, better dry sausage was obtained than with micrococci and lactobacilli.

scholarly journals Microbiological quality analysis of fresh vended fruit juices and water sold in roadside stalls in Dhaka Metropolis by MPN method

2017 ◽  
Vol 7 (1) ◽  
pp. 1-6
Author(s):  
Mahamuda Akther Eva ◽  
Shawda Shafiq Shreya ◽  
Tasnia Ahmed
Keyword(s):  
Escherichia Coli ◽  
Drinking Water ◽  
Microbiological Quality ◽  
Test Method ◽  
Quality Analysis ◽  
Most Probable Number ◽  
Gram Negative Bacteria ◽  
Probable Number ◽  
Gram Negative

Quality of drinking water and juice is very important because if the quality deteriorates by the contamination of faecally originated microorganisms, it may cause serious diarrhea associated problems leading to death. In overpopulated countries like Bangladesh, this is a common scenario to experience diarrheal diseases due to drinking non-potable water as well as contaminated fresh juices. Present study was conducted to determine the quality of drinking water and juice by detection of indicator bacteria Escherichia coli by MPN (Most Probable Number) method which was performed by three consecutive steps including presumptive test, confirmed test and completed test. Other gram negative bacteria were also identified by biochemical methods. The indicator bacterium Escherichia coli was detected in two water samples out of 15 samples and one juice sample out of fifteen samples respectively during the MPN test method. Other Gram negative bacteria found in both water and juice samples included Klebsiella spp., Alcaligenes spp., Pseudomonas spp. and Proteus spp. The quality of drinking water and juice was found to be good in Bangladesh but proper hygiene should be maintained more strictly to avoid the contamination by other gram negative bacteria which are also capable of causing disease. Stamford Journal of Microbiology, Vol.7(1) 2017: 1-6

scholarly journals The growth influence of Escherichia coli co-cultured with other selected gram negative bacteria

2019 ◽  
Vol 27 ◽  
pp. 101-108
Author(s):  
OA Oyewole ◽  
A Hamidu ◽  
IO Egbewole ◽  
R Adewole ◽  
OE Oladoja
Keyword(s):  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Salmonella Typhi ◽  
Shigella Dysenteriae ◽  
Gram Negative Bacteria ◽  
Proteus Vulgaris ◽  
Macconkey Agar ◽  
Gram Negative ◽  
E Coli ◽  
Positive Growth

This study examined the influence of Escherichia coli on the growth of other selected Gram negative bacteria (Klebsiella pneumoniae, Shigella dysenteriae, Salmonella typhi, Pseudomonas aeruginosa and Proteus vulgaris). Cultures of each bacterium at 0, 24, 48 and 72 hours of incubation were plated on MacConkey agar. Colonies that developed were counted while the optical densities were determined at 0, 24, 48 and 72 hours using spectrophotometry. Each bacterium was co-cultured with E. coli and their growth was determined using culturing method and spectrophotometry. The result showed an increase in growth in the cultures of each isolate co-cultured with E. coli when compared with single bacterium culture with the exception of P. aeruginosa. The result of this study revealed a positive growth influence between E. coli and K. pneumoniae, S. dysenteriae, S. typhi, and P. vulgaris, except for P. aeruginosa that showed a decrease in growth. J. bio-sci. 27: 101-108, 2019

scholarly journals Purification of IHF-like protein from gram-negative bacteria in one chromatographic step.

1996 ◽  
Vol 43 (2) ◽  
pp. 379-382 ◽  
Author(s):  
B Krawczyk ◽  
J Kur
Keyword(s):  
Escherichia Coli ◽  
Gel Electrophoresis ◽  
Polyacrylamide Gel Electrophoresis ◽  
Integration Host Factor ◽  
Gram Negative Bacteria ◽  
Proteus Vulgaris ◽  
Gram Negative ◽  
Acinetobacter Junii ◽  
E Coli ◽  
Alpha Beta

We describe a fast and very efficient method of purification which yields highly purified integration host factor-like proteins in one chromatographic step. IHF-like proteins from Acinetobacter junii or Proteus vulgaris are each an alpha beta heterodimer (subunits of 10 and 11 kDa) similar to the IHF of Escherichia coli when analyzed by polyacrylamide gel electrophoresis. The purified IHF are able to bind to the same ihf sites as IHF of E. coli. The results presented confirm that IHF is conserved during evolution in gram-negative bacteria.

scholarly journals Industrial Validation of a Promising Functional Strain of Lactobacillus plantarum to Improve the Quality of Italian Sausages

2020 ◽  
Vol 8 (1) ◽  
pp. 116 ◽  
Author(s):  
Daniela Campaniello ◽  
Barbara Speranza ◽  
Antonio Bevilacqua ◽  
Clelia Altieri ◽  
Maria Rosaria Corbo ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Lactobacillus Plantarum ◽  
Scaling Up ◽  
Starter Cultures ◽  
Model Medium ◽  
Industrial Fermentation ◽  
Industrial Level ◽  
Functional Strain

This paper proposes the industrial validation of a functional strain of Lactobacillus plantarum (strain 178). First, acidification in a meat model medium and bioactivity towards Staphylococcus aureus, Salmonella sp., Listeria monocytogenes, and Escherichia coli were assessed; the performances of Lb. plantarum 178 were compared to those of a commercial Lb. sakei and a probiotic Lb. casei. Lb. plantarum 178 inhibited the pathogens and experienced a higher acidification at 15 °C. Lb. casei and Lb. plantarum were used for an industrial fermentation of traditional Italian sausages. The strains assured the correct course of fermentation and inhibited pathogens and enterobacteria. This study represents the scaling up and the validation of a promising strain at industrial level and shows the possibility of performing the fermentation of traditional Italian sausage through functional starter cultures, combining the benefit of a controlled fermentation and possible health benefits.

scholarly journals The Effect of different crude methanolic extracts against some gram negative pathogenic bacteria

2010 ◽  
Vol 4 (2) ◽  
pp. 86-93
Author(s):  
Hussain Ali Farhan
Keyword(s):  
Escherichia Coli ◽  
Antibacterial Activity ◽  
Pathogenic Bacteria ◽  
Punica Granatum ◽  
Gram Negative Bacteria ◽  
Proteus Vulgaris ◽  
Bacterial Strains ◽  
Gram Negative ◽  
Methanolic Extracts ◽  
Crude Extracts

This present study was conducted to evaluated the antibacterial activity of crude extracts (Methanolic) of punica granatum peel, Menthe longifolia and Olea eurpeae leaves against some gram negative bacteria like Pseudomonas aerugenosa, Serratia marcesens, Escherichia coli, Proteus vulgaris, Klebsiella pnemunoniae. The Agar-well diffusion was used to know the ability of inhibititory of crude extracts against bacteria. Results showed different susceptibility response of bacteria under study. It was observed that Pseudomonas aerugenosa the most susceptible to Methanolic extracts to all plants in (25, 50) mg/ml-1 concentrate. While the bacterial strains shown no responding against mint and pomegranate extracts in 10 mg/ml-1 except Pseudomonas aerugenosa and Escherichia coli, was inhibited with Olive extracts only. That ability to inhabitation less in concentrate 10 mg ml-1.

Microbial Evaluation of Alaska Salmon Caviar

1998 ◽  
Vol 61 (5) ◽  
pp. 626-628 ◽  
Author(s):  
BRIAN H. HIMELBLOOM ◽  
CHARLES A. CRAPO
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pink Salmon ◽  
Microbial Quality ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Microbial Counts ◽  
Plate Counts ◽  
Yeasts And Molds

Microbial quality of pink salmon caviar (ikura) processed at one plant in Alaska during a 30-day season was examined. Ikura (aw = 0.98; pH 6.1) averaged 49% water, 32% protein, 11% fat, 7% ash, and 3% salt. Aerobic plate counts (APCs) ranged from <102/g to 4.5 × 107/g with increasing APC toward season's end. Coliform counts ranged from <3/g to 2.4 × 103/g. Escherichia coli, Staphylococcus aureus, yeasts, and molds were not detected. High-APC (107/g) thawed caviar exhibited predominantly lactic acid bacteria; low-APC (103/g) thawed caviar exhibited predominantly gram-negative bacteria. Freezing had little effect on the microbial counts, and shelf life of thawed caviar was 3 to 5 days at 2°C.

Antimicrobial and cytotoxic activity of Macrophomina phaseolina isolated from gummosis infected citrus reticulata

2013 ◽  
pp. 125-133
Author(s):  
Rubal C Das ◽  
Rajib Banik ◽  
Robiul Hasan Bhuiyan ◽  
Md Golam Kabir
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Brine Shrimp ◽  
Inhibitory Concentration ◽  
Lethal Dose ◽  
Macrophomina Phaseolina ◽  
Chloroform Extract ◽  
Citrus Reticulata ◽  
Gram Negative Bacteria ◽  
Gram Negative

Macrophomina phaseolina is one of the pathogenic organisms of gummosis disease of orange tree (Citrus reticulata). The pathogen was identified from the observation of their colony size, shape, colour, mycelium, conidiophore, conidia, hyaline, spore, and appressoria in the PDA culture. The crude chloroform extracts from the organism showed antibacterial activity against a number of Gram positive and Gram-negative bacteria. The crude chloroform extract also showed promising antifungal activity against three species of the genus Aspergillus. The minimum inhibitory concentration (MIC) of the crude chloroform extract from M. phaseolina against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Shigella sonnie were 128 ?gm, 256 ?gm, 128 ?gm and 64 ?gm/ml respectively. The LD50 (lethal dose) values of the cytotoxicity assay over brine shrimp of the crude chloroform extract from M. phaseolina was found to be 51.79 ?gm/ml. DOI: http://dx.doi.org/10.3329/cujbs.v5i1.13378 The Chittagong Univ. J. B. Sci.,Vol. 5(1 &2):125-133, 2010

Quality Improvement of the DNA extracted by boiling method in Gram negative bacteria

2017 ◽  
Vol 6 (04) ◽  
pp. 5347 ◽  
Author(s):  
Omar B. Ahmed* ◽  
Anas S. Dablool
Keyword(s):  
Dna Extraction ◽  
Control Method ◽  
Extraction Procedure ◽  
Cost Effective ◽  
High Yield ◽  
Gram Negative Bacteria ◽  
Bacterial Dna ◽  
Gram Negative ◽  
E Coli

Several methods of Deoxyribonucleic acid (DNA) extraction have been applied to extract bacterial DNA. The amount and the quality of the DNA obtained for each one of those methods are variable. The study aimed to evaluate bacterial DNA extraction using conventional boiling method followed by alcohol precipitation. DNA extraction from Gram negative bacilli was extracted and precipitated using boiling method with further precipitation by ethanol. The extraction procedure performed using the boiling method resulted in high DNA yields for both E. coli and K. pneumoniae bacteria in (199.7 and 285.7μg/ml, respectively) which was close to control method (229.3 and 440.3μg/ml). It was concluded that after alcohol precipitation boiling procedure was easy, cost-effective, and applicable for high-yield quality of DNA in Gram-negative bacteria.

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