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Lactobacillus farciminis MD, a newer strain with potential for bacteriocin and antibiotic assay

LETTERS IN APPLIED MICROBIOLOGY 2000年第3期30卷 197-202页

作者： Halami, PM Chandrashekar, A Nand, K Cent Food Technol Res Inst Dept Food Microbiol Mysore 570013 Karnataka India

A native isolate Lactobacillus farciminis MD isolated from fermenting mushroom exhibited a high degree of sensitivity to the majority of the bacteriocins produced by strains of lactobacilli, leuconostoc and pediococci. Also, the efficacy of Lact. farciminis MD as a sensitive strain for antibiotic assay was established against different antibiotics including ampicillin, cefazoline, chloramphenicol and nitrofurantoin at concentrations of 30 mu g each, showing an inhibition zone of 30 mm diameter. The high degree of sensitivity towards bacteriocins and antibiotics provide potential for the exploitation of Lact. farciminis MD in establishing very well-defined bacteriocin producers.

关键词：伞菌目抗菌药/药理学细菌素类/生物合成细菌素类/药理学发酵食品微生物学乳杆菌属/药物作用乳杆菌属/遗传学乳杆菌属/分离和提纯明串珠菌属/代谢微生物敏感性试验片球菌属/代谢

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Differentiation of Lactobacillus isolates from infant faeces by SDS-PAGE and rRNA-targeted oligonucleotide probes

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JOURNAL OF APPLIED MICROBIOLOGY 1999年第5期87卷 743-749页

作者： Xanthopoulos, V Ztaliou, I Gaier, W Tzanetakis, N Litopoulou-Tzanetaki, E Aristotelian Univ Salonika Fac Agr Lab Food Microbiol & Hyg GR-54006 Salonika Greece Hellen Milk Org Salonika Greece Ctr Rech & Dev Nestle Lisieux France

Isolates of lactobacilli from infant faeces phenotypically characterized as Lactobacillus paracasei subsp. paracasei (six strains), Lact. rhamnosus (six strains), Lact. gasseri (three strains), Lact. acidophilus (one strain) and Lact. fermentum/reuteri (three strains) according to recent classification systems were subjected to SDS-PAGE of whole cell proteins and rRNA-targeted oligonucleotide probe hybridization, in order to confirm the phenotypic characterization and elucidate the exact taxonomic position of the three strains that had properties between fermentum and reuteri. Results suggested a good agreement between the phenotypic characterization, SDS-PAGE and rRNA-targeted oligonucleotide probe hybridization for strains of all species except for the Lact. fermentum/reuteri strains. Results obtained by rRNA probes suggested a possible phylogenetic relatedness of the strains to Lact. reuteri. Isolates from infant faeces with interesting probiotic properties could be used as components of fermented milk products.

关键词：细菌蛋白质类/分析细菌分型技术电泳聚丙烯酰氨凝胶粪便/微生物学乳杆菌属/化学乳杆菌属/分类乳杆菌属/分离和提纯分子探针技术寡核苷酸探针 RNA 细菌/分析 RNA 核糖体/分析人类婴儿新生

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The use of multiplex PCR reactions to characterize populations of lactic acid bacteria associated with meat spoilage

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LETTERS IN APPLIED MICROBIOLOGY 2000年第2期31卷 129-133页

作者： Yost, CK Nattress, FM Agr & Agri Food Canada Lacombe Res Ctr Lacombe AB T4L 1W1 Canada

A rapid, systematic and reliable approach for identifying lactic acid bacteria associated with meat was developed, allowing for detection of Carnobacterium spp., Lactobacillus curvatus, Lact. sakei and Leuconostoc spp. Polymerase chain reaction primers specific for Carnobacterium and Leuconostoc were created from 16S rRNA oligonucleotide probes and used in combination with species-specific primers for the 16S/23S rRNA spacer region of Lact. curvatus and Lact. saker In multiplex PCR reactions. The method was used successfully to characterize lactic acid bacteria isolated from a vacuum-packaged pork loin stored at 2 degrees C. Seventy isolates were selected for identification and 52 were determined to be Lact. sakei, while the remaining 18 isolates were identified as Leuconostoc spp.

关键词：食品处理和加工食品微生物学乳杆菌科/分类乳杆菌科/遗传学乳杆菌科/分离和提纯乳杆菌属/分类乳杆菌属/遗传学乳杆菌属/分离和提纯明串珠菌属/分类明串珠菌属/遗传学明串珠菌属/分离和提纯肉/微生物学聚合酶链反应/方法 RNA 核糖体 16S/遗传学猪真空动物

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Isolation, properties and behaviour of tyramine-producing lactic acid bacteria from wine

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JOURNAL OF APPLIED MICROBIOLOGY 2000年第4期88卷 584-593页

作者： Moreno-Arribas, V Torlois, S Joyeux, A Bertrand, A Lonvaud-Funel, A Univ Bordeaux 2 Fac Oenol Lab Biotechnol & Microbiol Appl Unite Associee INRA F-33405 Talence France

Wines containing high levels of biogenic amines were investigated for the presence of tyramine-producing strains. Two different Lactobacillus brevis (IOEB 9809 and IOEB 9901) able to produce the amine were isolated. None of the isolated strains identified as Oenococcus oeni formed tyramine. In addition, other Lact. brevis and Lact. hilgardii strains from our collection (IOEB) and the American Type Culture Collection (ATCC) were strong tyramine producers. Lactobacillus brevis IOEB 9809 and Lact. hilgardii IOEB 9649 were found to produce tyramine and phenylethylamine simultaneously. The conditions that can influence tyramine formation in wine were evaluated for three strains of Lact. brevis (IOEB 9809 and IOEB 9901) and Lact. hilgardii (IOEB 9649). Tyrosine was the major factor affecting tyramine formation and was enhanced by the presence of sugars, mainly glucose. Tyrosine decarboxylase (TDC) activity greatly depended on the presence of the precursor, which suggested that tyrosine induced the TDC system. These results indicate that Lactobacillus could be the lactic acid bacteria responsible for tyramine production in wine.

关键词：乳杆菌属/生长和发育乳杆菌属/分离和提纯乳杆菌属/代谢酪胺/生物合成酪氨酸脱羧酶/代谢葡萄酒/微生物学

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Selective control of lactobacilli in kimchi with nisin

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LETTERS IN APPLIED MICROBIOLOGY 2000年第3期30卷 173-177页

作者： Choi, MH Park, YH Ajou Univ Dept Mol Sci & Technol Suwon 442749 South Korea

The use of nisin to control the lactobacilli responsible for the over-ripening of kimchi, traditional Korean fermented vegetables, was studied. Of the 40 strains of lactic acid bacteria studied, most were sensitive to nisin at a concentration of 100 IU ml(-1), while two strains appeared to be resistant. In MRS broth containing nisin at concentrations of 100-300 IU ml(-1), the growth of sensitive strains of Lactobacillus plantarum was delayed for 2-3 d at 20 degrees C. When nisin was added to kimchi at a concentration of 100 IU ml(-1), the growth of Lactobacillus spp. was inhibited more than the growth of Leuconostoc spp. Scanning electron micrograph observations confirmed the results, demonstrating the predominance of cocci in kimchi containing nisin. These results suggest that at recommended levels, nisin can be used to preserve kimchi by inhibiting lactobacilli more effectively than other lactic acid bacteria involved in kimchi fermentation.

关键词：抗菌药/药理学发酵/药物作用食品微生物学氢离子浓度朝鲜乳杆菌属/药物作用乳杆菌属/生长和发育乳杆菌属/分离和提纯明串珠菌属/药物作用明串珠菌属/生长和发育微生物敏感性试验显微镜检查电子扫描乳链球菌素/药理学种特异性温度时间因素蔬菜/微生物学

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Identification of Lactobacillus isolates from the gastrointestinal tract, silage, and yoghurt by 16S-23S rRNA gene intergenic spacer region sequence comparisons

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APPLIED AND ENVIRONMENTAL MICROBIOLOGY 1999年第9期65卷 4264-4267页

作者： Tannock, GW Tilsala-Timisjarvi, A Rodtong, S Ng, J Munro, K Alatossava, T Univ Otago Dept Microbiol Dunedin New Zealand Univ Oulu Dept Biol Oulu Finland Univ Oulu REDEC Kajaani Biotechnol Lab Sotkamo Finland Suranaree Univ Technol Sch Microbiol Nakhon Ratchasima Thailand

Lactobacillus isolates were identified by PCR amplification and sequencing of the region between the 16S and 23S rRNA genes (spacer region). The sequences obtained from the isolates were compared to those of reference strains held in GenBank A similarity of 97.5% or greater was considered to provide identification. To check the reliability of the method, the V2-V3 region of the 16S rRNA gene was amplified and sequenced in the case of isolates whose spacer region sequences were less than 99% similar to that of a reference strain. Confirmation of identity was obtained in all instances. Spacer region sequencing provided rapid and accurate identification of Lactobacillus isolates obtained from gastrointestinal, yoghurt, and silage samples. It had, an advantage over 16S V2-V3 sequence comparisons because it distinguished between isolates of Lactobacillus casei and Lactobacillus rhamnosus.

关键词：细菌分型技术 DNA 细菌/遗传学 DNA 核糖体/遗传学消化系统/微生物学基因 rRNA 乳杆菌属/分类乳杆菌属/遗传学乳杆菌属/分离和提纯聚合酶链反应/方法 RNA 核糖体 16S/遗传学 RNA 核糖体 23S/遗传学序列分析 DNA 青贮饲料/微生物学酸乳/微生物学人类

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FURTHER STUDIES ON ATTACHMENT OF BACTERIA TO SKIN

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BRITISH POULTRY SCIENCE 1975年第5期16卷 487-496页

作者： NOTERMANS, S KAMPELMACHER, EH AGR UNIV DEPT FOOD MICROBIOL & HYGWAGENINGENNETHERLANDS

1. A proportion of the bacterial flora of the skin is present in the surrounding water film and can be removed by adequate rinsing.

关键词：细菌鸡大肠杆菌/分离和提纯食品微生物学乳杆菌属/分离和提纯肉假单胞菌属/分离和提纯皮肤/微生物学温度水微生物学动物

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EFFECTS OF DIETARY SUCROSE LEVELS ON QUANTITY AND MICROBIAL COMPOSITION OF HUMAN DENTAL PLAQUE

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JOURNAL OF DENTAL RESEARCH 1975年第4期54卷 872-880页

作者： STAAT, RH GAWRONSKI, TH CRESSEY, DE HARRIS, RS FOLKE, LEA UNIV MINNESOTA SCH DENTDIV PERIODONTOLMINNEAPOLISMN 55455

The effects of dietary sucrose levels on the microbial composition of 4- and 12-day plaque were investigated in eight dental students. Sucrose-rich diets had no demonstrable effects on total plaque accumulation, whereas total viable microbial density, Streptococcus mutans, and the lactobacilli populations increased. The S sanguis population was unaffected. However, in individual subjects, an inverse relationship between the S sanguis and S mutans population was observed.

关键词：牙菌斑/代谢牙菌斑/微生物学膳食膳食碳水化合物/代谢乳杆菌属/分离和提纯链球菌变异/分离和提纯链球菌血/分离和提纯蔗糖/药理学人类

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Characterization of a bacteriocin-like substance produced by a vaginal Lactobacillus salivarius strain

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APPLIED AND ENVIRONMENTAL MICROBIOLOGY 1999年第12期65卷 5631-5635页

作者： Ocaña, VS Holgado, AAPD Nader-Macías, ME CERELA RA-4000 San Miguel De Tucuman Tucuman Argentina Univ Nacl Tucuman Fac Bioquim Quim & Farm RA-4000 San Miguel De Tucuman Tucuman Argentina

A novel bacteriocin-like substance produced by vaginal Lactobacillus salivarius subsp. salivarius CRL 1328 with activity against Enterococcus faecalis, Enterococcus faecium, and Neisseria gonorrhoeae was characterized, The highest level of production of this heat-resistant peptide or protein occurred during the late exponential phase. Its mode of action was shown to be bactericidal. L. salivarius subsp. salivarius CRL 1328 could be used for the design of a probiotic to prevent urogenital infections.

关键词：细菌素类/生物合成细菌素类/药理学念珠菌属/药物作用抗药性微生物肠球菌粪/药物作用肠球菌屎/药物作用动力学乳杆菌属/生长和发育乳杆菌属/分离和提纯乳杆菌属/代谢微生物敏感性试验奈瑟球菌淋病/药物作用阴道/微生物学女(雌)性人类

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Isolation and characterisation of a ropy Lactobacillus strain producing the exopolysaccharide kefiran

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APPLIED MICROBIOLOGY AND BIOTECHNOLOGY 1999年第1期53卷 69-74页

作者： Micheli, L Uccelletti, D Palleschi, C Crescenzi, V Univ Roma La Sapienza Dept Chem I-00185 Rome Italy Univ Roma La Sapienza Dept Dev & Cell Biol Rome Italy

A capsular-polysaccharide-producing strain, LM-17, was isolated from kefir grains and was identified as a slime-forming, rod-shaped Lactobacillus. According to H-1- and C-13-NMR spectral data, the exopolysaccharide produced by the isolated bacterial strain is identical to the glucogalactan extracted from kefir grains and therefore known as kefiran. The kefiran produced was characterised by means of viscosity, optical rotatory power, circular dichroism and IR spectral measurements. A batch procedure was set up for the culture and extraction of the exopolysaccharide in laboratory conditions, resulting in a yield of 2 g/l purified kefiran from the culture supernatant of the LM-17 strain.

关键词：乳杆菌属/分离和提纯乳杆菌属/代谢多糖类细菌/生物合成多糖类细菌/化学

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