泥浸汁对太湖沉积物中的好氧可培养细菌多样性的影响

【目的】研究添加泥浸汁与否对太湖沉积物中可培养细菌的影响。【方法】采用R2A培养基和添加泥浸汁R2A培养基对沉积物中细菌进行分离培养,16S r RNA基因系统发育分析比较种群结构。【结果】培养基中添加泥浸汁,可使可培养细菌的种类数量增加到1.6倍。16S r RNA基因序列分析表明,培养的优势细菌类群存在明显差别。R2A培养基上生长的细菌主要为厚壁菌门(52%)、放线菌门(24%)、变形菌门(20%)和拟杆菌门(4%),其中大部分细菌与芽孢杆菌属、假单胞菌属、节杆菌属等关系密切;而添加泥浸汁的R2A培养基上生长的细菌则主要为变形菌门(40%)、放线菌门(35%)、厚壁菌门(22.5%)和拟杆菌门(2.5%),与鞘脂单胞菌属、芽孢杆菌属、副球菌属、节杆菌属等关系密切。【结论】添加泥浸汁原始营养因子可提高沉积物中可培养细菌的多样性,提高菌种可培养效率。     

鸡胚背根神经节培养法测定神经生长因子活性的条件优化

鸡胚背根神经节培养法是测定神经生长因子(NGF)和神经营养因子活性的重要方法。我们通过考察培养基、鸡血浆和鸡胚浸液的比例、背根神经节部位、培养时间等条件对NGF刺激神经节生长的影响,从而建立了一套检测NGF活性的优化条件。在含20％鸡血浆和15％鸡胚浸液的DMEM的培养基中,利用伊莎褐鸡胚腰部的背根神经节,在终浓度为30ng/ml的蛇毒NGF的刺激下,培养36h可以得到理想的实验结果。该条件重复性好、分辨率高、简单实用。     

一种肠道硫酸盐还原菌的增菌培养基

目的针对已经分离、纯化的肠道硫酸盐还原菌,建立一种能快速、高效地培养菌体的培养基。方法比较营养丰富的GAM肉汤与常用于培养硫酸盐还原菌的选择性培养基Postgate的培养效果,摸索在GAM肉汤中添加不同浓度的硫酸盐对两种肠道硫酸盐还原菌-Desulfovibrio desulfuricans和Desulfovibrio intestina—zis的培养效果。确定效果最佳的改良GAM培养基配方,并测定在该培养基中D．desulful＇icans的生长曲线。结果与Postgate培养基相比,GAM肉汤能在2d内快速培养D．desulfugicans,但培养至6d时细菌数量大幅降低。在GAM肉汤中添加Na2SO4与FeSO4,在实验浓度范围内,均显著地促进硫酸盐还原菌的生长。在此基础上改良GAM肉汤培养基,培养得到的细菌数量较GAM肉汤显著提高。D．desulfuricans的生长曲线显示,2d时细菌生长达到最高峰,数量可达3．5×10^7 CFU／mL;培养6d,细菌数量为7．3×10^6 CFU／mL。结论基于GAM肉汤改良而得到的增菌培养基,能快速、高效地培养肠道硫酸盐还原菌,为后续进一步研究肠道硫酸盐还原菌的生理功能提供了支持。     

不同培养基组合提高土壤细菌可培养性的研究

为选择性采用多培养基组合以提高土壤细菌可培养性,利用变性梯度凝胶电泳(DGGE)技术研究了贫营养、富营养和自然营养培养基在3种培养方式下获得细菌种群的差异。结果表明:平板培养条件下,细菌在贫营养培养基上生长较慢,菌落连续稳定形成。培养5d后,富营养的LB培养基和贫营养的R2A培养基获得菌落数最多,分别是贫营养的0.1×LB培养基获得菌落数的5.1倍和5.3倍。7种培养基中,LB培养基获得细菌种群数目最多,营养成分适当稀释后,培养物中有新的种群出现。贫营养培养基和富营养培养基培养物DGGE图谱相似性低,条带互补性强。三角瓶静置培养时,R2A和LB培养基获得细菌种群数目较多,其它几种培养基获得的细菌类群都能在这2种培养基中找到。试管静置培养条件下,LB培养基获得细菌种群数目最多,某些种群也只出现在R2A培养基和TSB培养基上,R2A及LB培养基与TSB培养基获得的细菌种群差异较为明显。研究结果为特殊培养基设计及选用合适培养基分离土壤细菌提供参考。     

普通和稀释培养基研究太湖沉积物可培养细菌的多样性

采用普通牛肉汁培养基和 10倍稀释的普通牛肉汁培养基 (以下简称稀释培养基 )研究太湖沉积物中细菌多样性 ,发现在稀释培养基上生长的细菌数量普遍是在普通牛肉汁琼脂培养基上生长的细菌数量的 3～ 5倍。分离得到纯培养物的 16SrDNA部分序列 (5′端约 5 0 0bp)分析表明 ,不同培养基上生长的优势细菌类群存在差别 :普通培养基生长的细菌主要为γ_Proteobacteria(35. 1% ) ,其次为Actinobacteria(2 4 5 % )和Firmicutes(2 2 . 3% )等类群 ,其中大部分细菌与假单胞菌属 (Pseudomoas)、芽孢杆菌属 (Bacillus)和节杆菌属 (Archrobacter)细菌的系统关系密切 ;稀释培养基生长的细菌则主要为Actinobacteria(2 7. 1% )、Firmicutes(2 5 . 7% )、α_Proteobacteria(2 1. 4 % )和γ_Proteobacteria(15. 7% )等类群 ,与芽孢杆菌属 (Bacillus) (2 5. 7% )发育系统关系密切的细菌为优势属。研究结果表明同时采用两种培养基有助于从太湖沉积物中分离到更多种微生物。     

金黄色葡萄球菌培养基的筛选及发酵条件的优化研究

为提高金黄色葡萄球菌(Staphylococcus aureus)发酵产生的菌体及荚膜多糖产量,对4种不同培养基(THB肉汤、哥伦比亚液体培养基、营养肉汤和脑心浸出液)进行了筛选,利用单因素及正交试验对培养条件进行了优化,并通过透射电镜对优化前后细菌的荚膜进行了比较观察。结果表明,添加2%乳清的哥伦比亚液体培养基最适合金黄色葡萄球菌的生长,优化后的培养条件为发酵液p H 7.0,接种量1%,37℃、200 r/min培养至16 h。与优化前相比,菌体产量提高了20%;电镜观察表明,有荚膜菌体的数量增加且荚膜层增厚。本研究为后期多糖疫苗的研究提供参考。     

甲胺磷降解细菌的分离鉴定及其降解效能的研究

从土壤中分离筛选获得两株对甲胺磷农药有较强降解效能的细菌,经鉴定分别为头状葡萄球菌(Staphylococcus capitis)(称为D菌)和粪产碱菌(Alcaligenes faecalis)(称为J菌)。D菌和J菌在甲胺磷浓度为500mg.L-1,30℃,180r.min-1摇床上用基础培养基中培养72h,对甲胺磷的降解率分别达到58.49%和65.80%。D菌和J菌混合培养可提高对甲胺磷的降解效能,对甲胺磷72h的降解率达到72.93%。     

自制解脲与人型支原体培养基的实验研究

目的用自制解脲与人型支原体培养基对泌尿生殖道标本支原体进行检测,并与传统的培养基比较.方法培养基以布氏肉汤为基础,并增加小牛血清含量;将传统培养基中的抑菌剂青霉素改为万古霉素、氟康唑与多粘菌素B;将解脲培养基中的酚红指示剂改为氯酚红.结果用自制培养基对1 071例泌尿生殖道标本支原体检测,阳性346例,阳性率为32.3%,解脲、人型支原体与其混和感染,分别占阳性总数的63.3%、7.2%和29.5%.221例标本用传统与自制解脲培养基同时检测,传统培养基有尿素分解69例,其中32例有细菌生长,阳性检出率为16.7%.自制培养基有尿素分解82例,仅5例有细菌生长,阳性检出率为37.1%.结论自制培养基营养丰富、配制简单、选择性强和变色灵敏,与传统培养基比较,检出率高,污染小,临床应用效果满意.     

柴油降解菌Acinetobacter sp.AK5的筛选及其降解性能研究

从污水处理厂的活性污泥中分离到一株柴油降解菌,通过生理生化鉴定和16S rDNA序列分析,鉴定该菌为不动杆菌Acinetobacter sp.AK5。检测了不同pH值、NaCl浓度、培养时间和各种柴油浓度下Acinertobacter sp.AK5的柴油降解情况。结果表明,该菌的最适生长初始pH值为5-9,适合NaCl浓度为3%-4%,柴油浓度为5 g/L时,该菌7 d柴油降解率可达99%,柴油浓度为20 g/L时,7 d柴油降解率也可达67%。AK5在人工海水培养基中及无机盐培养基中生长状态良好,在海水和淡水石油污染的生物修复中具有很好的应用前景。     

不同培养条件对海洋沉积环境细菌的选择性分离

海洋环境中存在着大量未被培养和利用的微生物资源。本研究对一份南海沉积物样品采用不同培养温度、盐度、pH、样品稀释倍数和营养浓度条件进行可培养细菌的多样性研究。经过16S rRNA基因序列分析,获得825株菌分属于5个门,8个纲,17个目,26个科,57个属。分离到最多的属级类群为芽胞杆菌属（Bacillus）。通过不同培养条件的分离实验发现,厚壁菌类群在4 °C~60 °C、0%~15%盐度、pH 5~8及不同的样品稀释倍数和营养浓度实验条件中均为优势培养类群,具有广泛的环境适应性,但2~200的样品稀释倍数可以大大减少分离培养基中厚壁菌的数量。放线菌类群在4 °C低温和0%NaCl添加条件下的可培养多样性较高,同时pH 6和寡营养培养基有助于分离获得稀有放线菌类群。另外,本研究发现新物种资源的获取几率分别在寡营养培养基、5%~10%较高盐度和60°C高温培养有所增加。分离获得的5个主要细菌门类分别为厚壁菌门（Firmicutes,86%）、放线菌门（Actinobacteria,13%）、变形菌门（Proteobacteria,1%）、拟杆菌门（Bacteroidetes）和异常球菌-栖热菌门（Deinococcus-Thermus）。本研究共分离得到29株潜在新种,分别属于芽胞杆菌纲（Bacilli）、放线菌纲（Actinobacteria）、酸微菌纲（Acidimicrobiia）、嗜热油菌纲（Thermoleophilia）、红色杆菌纲（Rubrobacteria）和异常球菌纲（Deinococci）。海洋环境微生物新类群、海洋放线菌稀有类群等微生物新资源的选择性分离培养提供了有效的方法和方案,为后期的深入开展打下良好的基础。     

Asaia sp., an unusual spoilage organism of fruit-flavored bottled water

A gram-negative bacillus was isolated from a batch of fruit-flavored bottled water, which had spoiled as a result of bacterial overgrowth (>10(6) CFU/ml). The spoilage organism was extremely difficult to identify phenotypically and was poorly identified as Pasturella sp. (78.7% identification profile) employing the API 20NE identification scheme, which gave the profile 5040000. Molecular identification through PCR amplification of a partial region of the 16S rRNA gene followed by direct automated sequencing of the PCR amplicon allowed identification of the organism. Due to the sequence identity (100%) between the spoilage organism and a reference strain in GenBank, the spoilage isolate was considered to be an Asaia sp., a recently described genus and member of the acetic acid bacteria. This is the first report of Asaia sp. causing spoilage of a foodstuff and highlights the benefits of molecular identification techniques based on 16S rRNA gene sequences in the identification of unusual spoilage organisms.     

Stability of microbial communities in goat milk during a lactation year: molecular approaches

The microbial communities in milks from one herd were evaluated during 1-year of lactation, using molecular methods to evaluate their stability and the effect of breeding conditions on their composition. The diversity of microbial communities was measured using two approaches: molecular identification by 16S and 18S rDNA sequencing of isolates from counting media (two milks), and direct identification using 16S rDNA from clone libraries (six milks). The stability of these communities was evaluated by counting on selective media and by Single Strand Conformation Polymorphism (SSCP) analysis of variable region V3 of the 16S rRNA gene and variable region V4 of the 18S rRNA gene. One hundred and eighteen milk samples taken throughout the year were analyzed. Wide diversity among bacteria and yeasts in the milk was revealed. In addition to species commonly encountered in milk, such as Lactococcus lactis, Lactococcus garvieae, Enterococcus faecalis, Lactobacillus casei, Leuconostoc mesenteroides, Staphylococcus epidermidis, Staphylococcus simulans, Staphylococcus caprae, Staphylococcus equorum, Micrococcus sp., Kocuria sp., Pantoea agglomerans and Pseudomonas putida, sequences were affiliated to other species only described in cheeses, such as Corynebacterium variabile, Arthrobacter sp., Brachybacterium paraconglomeratum, Clostridium sp. and Rothia sp. Several halophilic species atypical in milk were found, belonging to Jeotgalicoccus psychrophilus, Salinicoccus sp., Dietza maris, Exiguobacterium, Ornithinicoccus sp. and Hahella chejuensis. The yeast community was composed of Debaryomyces hansenii, Kluyveromyces lactis, Trichosporon beigelii, Rhodotorula glutinis, Rhodotorula minuta, Candida pararugosa, Candida intermedia, Candida inconspicua, Cryptococcus curvatus and Cryptococcus magnus. The analyses of microbial counts and microbial SSCP profiles both distinguished four groups of milks corresponding to four periods defined by season and feeding regime. The microbial community was stable within each period. Milks from winter were characterized by Lactococcus and Pseudomonas, those from summer by P. agglomerans and Klebsiella and those from autumn by Chryseobacterium indologenes, Acinetobacter baumanii, Staphylococcus, Corynebacteria and yeasts. However, the composition of the community can vary according to factors other than feeding. This study opens new investigation fields in the field of raw milk microbial ecology.     

Asaia sp., an Unusual Spoilage Organism of Fruit-Flavored Bottled Water

A gram-negative bacillus was isolated from a batch of fruit-flavored bottled water, which had spoiled as a result of bacterial overgrowth (>10⁶ CFU/ml). The spoilage organism was extremely difficult to identify phenotypically and was poorly identified as Pasturella sp. (78.7% identification profile) employing the API 20NE identification scheme, which gave the profile 5040000. Molecular identification through PCR amplification of a partial region of the 16S rRNA gene followed by direct automated sequencing of the PCR amplicon allowed identification of the organism. Due to the sequence identity (100%) between the spoilage organism and a reference strain in GenBank, the spoilage isolate was considered to be an Asaia sp., a recently described genus and member of the acetic acid bacteria. This is the first report of Asaia sp. causing spoilage of a foodstuff and highlights the benefits of molecular identification techniques based on 16S rRNA gene sequences in the identification of unusual spoilage organisms.     

Microflora of the inflammatory erosive areas of the esophagus in esophagitis patients

Seven patients with erosive esophagitis and reflux esophagitis were examined. In cases of inflammatory erosive phenomena staphylococci, Micrococcus luteus, Candida, bacteria of the genera Pseudomonas, Veilonella, Klebsiella and other bacteria of the family Enterobacteriaceae, as well as Helicobacter pylori were detected in different frequency. In most cases concentrations of microorganisms were 4.07-5.39 Ig CFU/g. Isolated microorganisms producing different pathogenicity enzymes--hemolysin (Streptococcus intermedius, S. sanguis, Staphylococcus saprophyticus, S. warneri, Bacteroides spp.), lecithinase (Staphylococcus xylosus), caseinase, RNAase and catalase--were detected.     

Development of real-time PCR methods for the rapid detection of low concentrations of Gluconobacter and Gluconacetobacter species in an electrolyte replacement drink

AIMS: To develop a rapid real-time polymerase chain reaction (PCR) method to detect Gluconobacter and Gluconacetobacter species in electrolyte replacement drinks. METHODS AND RESULTS: Samples of electrolyte replacement drinks were artificially contaminated with Gluconobacter species and then filtered to collect cells. DNA was extracted from the filters and analysed by real-time PCR on the ABI Prism 7000 system, using commercial detection kits for lactic and acetic acid bacteria. In addition, specific primers and Taqman probe were designed and used for the detection of seven Gluconobacter and Gluconacetobacter species. All the assays tested demonstrated a linear range of quantification over four orders of magnitude, suggesting detection levels down to 1 CFU ml(-1) in the original drink. CONCLUSIONS: A real-time PCR method was developed to detect low concentrations of Gluconobacter and Gluconacetobacter sp. in an electrolyte replacement drink. SIGNIFICANCE AND IMPACT OF THE STUDY: Real-time PCR methods allow a rapid, high throughput and automated procedure for the detection of food spoilage organisms. The real-time PCR assay described is as sensitive as the conventional method that involves pre-enrichment, enumeration on a selective agar (typically malt extract agar) and identification with a differential medium (typically Wallerstein nutrient agar). The real-time PCR assay also provides a more rapid rate of detection, with results in less than 24 h following enrichment for Gluconobacter and Gluconacetobacter species.     

Surface microflora of four smear-ripened cheeses

The microbial composition of smear-ripened cheeses is not very clear. A total of 194 bacterial isolates and 187 yeast isolates from the surfaces of four Irish farmhouse smear-ripened cheeses were identified at the midpoint of ripening using pulsed-field gel electrophoresis (PFGE), repetitive sequence-based PCR, and 16S rRNA gene sequencing for identifying and typing the bacteria and Fourier transform infrared spectroscopy and mitochondrial DNA restriction fragment length polymorphism (mtDNA RFLP) analysis for identifying and typing the yeast. The yeast microflora was very uniform, and Debaryomyces hansenii was the dominant species in the four cheeses. Yarrowia lipolytica was also isolated in low numbers from one cheese. The bacteria were highly diverse, and 14 different species, Corynebacterium casei, Corynebacterium variabile, Arthrobacter arilaitensis, Arthrobacter sp., Microbacterium gubbeenense, Agrococcus sp. nov., Brevibacterium linens, Staphylococcus epidermidis, Staphylococcus equorum, Staphylococcus saprophyticus, Micrococcus luteus, Halomonas venusta, Vibrio sp., and Bacillus sp., were identified on the four cheeses. Each cheese had a more or less unique microflora with four to nine species on its surface. However, two bacteria, C. casei and A. arilaitensis, were found on each cheese. Diversity at the strain level was also observed, based on the different PFGE patterns and mtDNA RFLP profiles of the dominant bacterial and yeast species. None of the ripening cultures deliberately inoculated onto the surface were reisolated from the cheeses. This study confirms the importance of the adventitious, resident microflora in the ripening of smear cheeses.     

Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C

AIMS: To evaluate spoilage and identify lactic acid bacteria (LAB) from spoilage associations of cooked and brined shrimps stored under modified atmosphere packaging (MAP) at 0, 5, 8, 15 and 25 degrees C. METHODS AND RESULTS: Bacterial isolates (102) from spoilage associations of cooked and brined MAP shrimps were characterized by phenotypic tests and identified as lactic acid bacteria (78 isolates), other Gram-positive bacteria (13 isolates) and Gram-negative bacteria (11 isolates). A selection of 48 LAB isolates were further characterized and identified by phenotypic tests and SDS-PAGE electrophoresis of whole cell proteins. Selected clusters of LAB isolates were analysed by plasmid profiling, pulsed field gel electrophoresis and 16S rRNA gene sequencing. Enterococcus faecalis was identified in spoilage associations at 15 degrees C and 25 degrees C, and its metabolic activity corresponded to chemical changes in spoiled products. Carnobacterium divergens, a non-motile Carnobacterium sp. nov. and Lactobacillus curvatus were the LAB species observed in spoilage associations of products stored at 0 degrees C, 5 degrees C and 8 degrees C. CONCLUSIONS: Enterococcus spp. and Carnobacterium spp. were the dominant parts of spoilage associations of cooked and brined MAP shrimps stored at high and low temperatures, respectively. SIGNIFICANCE AND IMPACT OF THE STUDY: The SDS-PAGE technique and simple biochemical keys allowed the majority of LAB isolates from spoilage associations of cooked and brined MAP shrimps to be identified at the species level.     

Isolation and identification of fecal bacteria from adult swine.

An examination of the fecal microflora of adult swine was made with regard to the efficiency of several roll tube media in enumeration and recovery of anaerobes, the effects of medium constituents on recovery, and the isolation and identification of the predominant kinds of bacteria. Total number of organisms by microscopic bacterial counts varied among fecal samples from 4.48 X 10(10) to 7.40 X 10(10) bacteria/g (wet weight). Comparison of different nonselective roll tube media indicated that about 30% of the fecal bacteria could be recovered with a rumen fluid (40%, vol/vol) medium (M98-5). Recoveries of 21 and 15%, respectively, were obtained with M10 and rumen fluid-glucose-cellobiose agar (RGCA) media. Rumen fluid, Trypticase, sugars, and CO2 gas phase were important components required for maximum recovery with this medium. Similar high recoveries of anaerobes were also obtained with M98-5 containing swine cecal extract of place in rumen fluid or M10 plus swine cecal extract. Significantly lower recoveries were observed with RCGA, media supplemented with swine fecal extracts, reinforced clostridial medium, brain heart infusion agar, and prereduced blood agar. Ninety percent of the bacteria isolated from roll tube media were gram positive and consisted of facultatively anaerobic streptococci, Eubacterium sp., Clostridium sp., and Propionibacterium acnes. The remainder of the flora (8%) included several other species of anaerobes and Escherichia coli. Rumen fluid (or volatile fatty acids), Trypticase, and yeast extract additions to basal media stimulated the growth of anaerobic strains. Variation in the relative proportions of the predominant fecal microflora was observed. This work indicates that satisfactory enumeration, isolation and cultivation of the predominant microflora in swine feces can be obtained when strict anaerobic culture methods and a rumen fluid medium are used.     

Carnobacterium divergens - a dominating bacterium of pork meat juice

Nonspoiled food that nevertheless contains bacterial pathogens constitutes a much more serious health problem than spoiled food, as the consumer is not warned beforehand. However, data on the diversity of bacterial species in meat juice are rare. To study the bacterial load of fresh pork from ten different distributors, we applied a combination of the conventional culture-based and molecular methods for detecting and quantifying the microbial spectrum of fresh pork meat juice samples. Altogether, we identified 23 bacterial species of ten different families analyzed by 16S rRNA gene sequencing. The majority of isolates were belonging to the typical spoilage bacterial population of lactic acid bacteria (LAB), Enterococcaceae, and Pseudomonadaceae. Several additional isolates were identified as Staphylococcus spp. and Bacillus spp. originating from human and animal skin and other environmental niches including plants, soil, and water. Carnobacterium divergens, a LAB contributing to the spoilage of raw meat even at refrigeration temperature, was the most frequently isolated species in our study (5/10) with a bacterial load of 10(3) - 10(7) CFU mL(-1). In several of the analyzed pork meat juice samples, two bacterial faecal indicators, Serratia grimesii and Serratia proteamaculans, were identified together with another opportunistic food-borne pathogen, Staphylococcus equorum. Our data reveal a high bacterial load of fresh pork meat supporting the potential health risk of meat juice for the end consumer even under refrigerated conditions.     

A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours

In order to explore the correspondence between raw material- and mature sourdough-lactic acid bacterial (LAB) communities, 59 Italian wheat (Triticum durum) grain samples, one bran and six non-conventional flour samples were analyzed through a culture-dependent approach. The highest cell count by an agar medium specific for LAB was 2.16 log CFU/g. From about 2300 presumptive LAB (Gram-positive and catalase-negative) colonies collected, a total of 356 isolates were subjected to identification by a genetic polyphasic strategy consisting of RAPD-PCR analysis, partial 16S rRNA gene sequencing, species-specific and multiplex PCRs. The isolates were recognized as 137 strains belonging to Aerococcus, Enterococcus, Lactobacillus, Lactococcus and Pediococcus genera and a phylogram based on partial 16S rRNA genes was constructed. The species most frequently found were Enterococcus faecium, Enterococcus mundtii and Lactobacillus graminis, which are not generally reported to be typical in mature sourdoughs.