高压蒸汽灭菌对麦康凯琼脂培养基质量的影响

目的探讨高压蒸汽灭菌对麦康凯琼脂培养基主要质量指标(p H、性能)的影响。方法配制p H为6.80、7.00、7.10、7.20、7.30、7.40、7.50、7.60、7.70、7.80的麦康凯琼脂培养基,经高压蒸汽灭菌后进行p H测定,并将大肠埃希菌、金黄色葡萄球菌、鼠伤寒沙门菌和粪肠球菌接种于麦康凯琼脂培养基上,37℃培养24 h,观察不同p H对细菌生长的影响。结果高压蒸汽灭菌后麦康凯琼脂培养基p H降低0.30~0.50。p H为6.78~7.28时,大肠埃希菌生长率≥0.5;p H为6.93~7.39时,鼠伤寒沙门菌生长率≥0.5;不同p H的麦康凯琼脂培养基上金黄色葡萄球菌及粪肠球菌的生长指数均为0。结论高压蒸汽灭菌可影响麦康凯琼脂培养基的p H及性能。     

屎肠球菌降胆固醇作用的初步研究

血液中胆固醇含量增加会严重威胁人类健康。利用皂化-比色法检测了22株屎肠菌株体外降胆固醇的能力,结果显示屎肠菌株的胆固醇去除率在85.93%~21.25%之间。选取3株胆盐耐受能力较好的菌进行后续研究,其中,屎肠球菌SP5-6L的耐酸能力较差;JS2和ML13-5菌株具有一定的耐酸和耐胆盐能力;3株菌株的胆盐水解酶活性都很高。在0.3%胆盐培养基中,屎肠球菌的胆固醇去除率不同,其中ML13-5菌株的去除率由52.71%增加到68.01%。此外,屎肠球菌无溶血性,但其抗药性各有不同。本文对屎肠球菌降低胆固醇的机制进行了初步研究,为进一步利用其开发相关功能性食品和药物提供了依据。     

血流感染粪肠球菌和屎肠球菌的临床分布及耐药研究

回顾性分析上海市某三甲医院血培养阳性标本中粪肠球菌和屎肠球菌的临床分布及对抗菌药物的耐药特征,为临床治疗其所致感染奠定基础。收集上海市某三甲医院2012年2月—2016年9月血流感染患者血液标本中的粪肠球菌和屎肠球菌,采用法国生物梅里埃公司的VITEK 2Compact全自动细菌鉴定和药敏分析系统进行细菌鉴定及药敏测定,研究细菌临床分布特点及对常用抗菌药物的耐药特征。共分离获得30株粪肠球菌和17株屎肠球菌。粪肠球菌样本主要来自泌尿科、消化科和血液科,所占比例分别为13.33%、16.67%和10.00%。粪肠球菌对青霉素、氨苄西林、环丙沙星、左氧氟沙星、四环素和红霉素的耐药率分别为13.33%、10.00%、36.67%、33.33%、66.67%和60.00%。屎肠球菌样本主要来自消化科(29.41%),其对以上抗菌药物的耐药率分别为88.24%、82.35%、88.24%、76.47%、23.53%和70.59%。屎肠球菌对青霉素、氨苄西林、环丙沙星和左氧氟沙星的耐药率显著高于粪肠球菌,而对四环素的耐药率显著低于粪肠球菌。两者均对替加环素、利奈唑胺和万古霉素敏感,但万古霉素对屎肠球菌的最低抑菌浓度显著低于粪肠球菌。结果提示,屎肠球菌对青霉素、氨苄西林、环丙沙星、左氧氟沙星的耐药率高于屎肠球菌,对万古霉素敏感,且其万古霉素最低抑菌浓度低于粪肠球菌。本研究为治疗这两种细菌所致感染的经验性用药提供了数据支持。     

一株猪源屎肠球菌HDRsEf1益生特性研究

本研究旨在筛选一株具有优良生物特性的屎肠球菌,作为微生态制剂候选菌株;重点研究其与肠道相关的抗逆性能和对病原菌的抑菌活性。以自健康通城猪直肠内容物分离得到的屎肠球菌HDRsEf1为研究对象,通过耐受试验、抑菌试验研究该菌的益生特性。发现屎肠球菌HDRsEf1能够耐受浓度为0.5%的胆盐,并能在pH为2.0的酸中存活;对粘蛋白有显著的粘附作用(P0.05);能耐受70℃的温度。该菌发酵上清液能够抑制食源致病菌和畜禽临床主要致病菌的生长,结果表明屎肠球菌HDRsEf1可作微生态制剂菌株。     

临床分离肠球菌的分布特点及耐药性变迁

目的分析临床分离肠球菌的分布特点及耐药性变迁,为临床合理应用抗生素提供依据。方法从中国医科大学附属盛京医院门诊和住院病人采集血液、尿液、手术切口分泌物、腹腔引流液等标本,应用法国生物梅里埃API细菌鉴定系统进行细菌的分离和种属鉴定,用K-B纸片琼脂扩散方法对不同肠球菌做药物敏感试验。结果肠球菌属的数量占全部分离到细菌种类的第6位。其中屎肠球菌的构成比,2002年为30.9%,2006年上升到71.6%,超过粪肠球菌的比例。肠球菌主要分布于ICU、普通外科、呼吸内科、肾内科、干诊、感染科和新生儿科病房。粪肠球菌对青霉素、氨苄西林和呋喃妥因的耐药率分别从2002年的53.6%、38.5%和30.4%下降到2006年的4.5%、0和4.5%,屎肠球菌对氯霉素的耐药率从2002年的37.1%下降到2006年的14.3%,两种菌对万古霉素和替考拉宁的敏感性均高,但临床出现耐万古霉素和耐替考拉宁的肠球菌。结论中国医科大学附属盛京医院临床肠球菌出现新的分布特点,屎肠球菌比例有增加趋势。调查肠球菌尤其是屎肠球菌感染的危险因素和采取相应的防治措施是当前研究的重要课题。     

植物组织培养中琼脂浓度和pH对培养基凝固程度的影响

植物组织培养中多数植物pH要求5.0～6.2,琼脂浓度一般选用7～8mg·L-1,最高可达16 mg·L-1,较低的5 mg·L-1,而我们观察到培养基凝固程度受pH影响较大,适当的降低琼脂浓度不仅可以满足外植体的正常支撑需求,且培养效果更佳.本文研究pH和琼脂浓度对培养基凝固程度的影响,以确定组织培养技术中合理的琼脂浓度.     

酵母菌对乳酸菌发酵特性及信号分子AI-2活性的影响

以屎肠球菌8-3和酿酒酵母J8为实验对象,分析酿酒酵母J8对屎肠球菌8-3生长的影响,同时结合气相色谱、高效液相色谱和生物学方法等探究共培养对屎肠球菌8-3发酵特性及信号分子AI-2活性的影响。结果显示:酿酒酵母J8可以促进屎肠球菌8-3的生长,同时共培养可以提高发酵乳中游离氨基氮、苹果酸、酒石酸、柠檬酸和乙醛的含量,并提高乳酸、丙酸和异戊酸的生成速率,降低甲酸、戊酸和维生素的含量,但对乙酸、丁酸和丁二醛的影响较小;同时,酿酒酵母J8对信号分子AI-2的活性呈极显著抑制作用。     

2009-2011年胆石症患者胆汁肠球菌菌群分布及菌种耐药性变迁

目的 了解2009年1月年2011年12月胆石症患者胆汁中肠球菌的分布及菌种耐药性变迁,指导临床合理应用抗菌药物.方法 采用法国生物梅里埃公司生产的VITEK-2细菌分析仪对胆汁标本中分离的肠球菌做鉴定及药敏试验.结果 2009年1月至2010年6月共分离到74株肠球菌;2010年7月至2011年12月共分离到115株肠球菌,排在前两位的均为粪肠球菌和屎肠球菌.药敏结果显示粪肠球菌对除红霉素和喹努普汀/达福普汀外的其他抗菌药物具有较高的抑菌活性;屎肠球菌对除喹努普汀/达福普汀、利奈唑胺、万古霉素外的其他抗菌药物具有较高的耐药率;首次检测到耐利奈唑胺的肠球菌.结论 胆石症患者胆汁中肠球菌感染以粪肠球菌和屎肠球菌为主,且多种细菌对抗菌药物均有不同程度的耐药,因此加强细菌耐药监测对临床合理使用抗菌药物有重要的参考意义.     

中华鳖肠道益生菌的筛选、鉴定与生长特性研究

通过点种法初筛和牛津杯法复筛, 从中华鳖肠道筛选到1株对嗜水气单胞菌(Aeromonas hydrophila)、温和气单胞菌(A. sobria)以及豚鼠气单胞菌(A. caviae)具有拮抗作用的益生菌株Dec-43。对该菌株进行形态、生理生化特征分析, 结果与《常见细菌系统鉴定手册》中屎肠球菌(Enterococcus faecium)的生理生化特征一致。提取细菌基因组DNA, 通过16S rRNA基因通用引物进行PCR扩增, 从该菌株的16S rRNA基因中克隆到了一个长度1448 bp的片段, 经测序和序列比对, 该片段与Genbank中屎肠球菌的序列相似性达99%, 因此, 该菌株确定为屎肠球菌。通过单因素试验确定了该菌株的最佳生长温度、盐度、初始pH、接种量等参数分别为: 36℃、盐度0.6%、培养基初始pH 7、接种量10%; 通过正交试验, 确定了该菌株培养基中碳源(葡萄糖)、氮源(蛋白胨)最适含量分别为15和10 g/L。研究发现了一株中华鳖肠道潜在益生菌, 并研究了其生长特性, 为中华鳖养殖行业益生菌的应用提供了基础。       

猪源屎肠球菌WEI-9的高密度培养

目的对分离自健康仔猪肠道的屎肠球菌(Enterococcus faecium)WEI-9的高密度发酵培养基进行响应面优化,为菌株WEI-9的工业化生产奠定基础。方法首先采用单因素试验确定最适高密度发酵培养基的碳源和氮源,随后采用Plackett-Burman设计筛选出影响菌株WEI-9发酵活菌数的显著因素,利用最陡爬坡试验得出显著因素逼近最大活菌数产量的响应区域,最后应用Box-Behnken设计和响应面分析法确定显著影响因子的最佳浓度。结果优化后的最适高密度发酵培养基成分和配比为:乳清粉21.34 g/L,蛋白胨21.94 g/L,Na AC·3H2O 5 g/L,柠檬酸铵2 g/L,K2HPO4·3H2O 2 g/L,Mg SO4·7H2O 0.2 g/L,Mn SO4·H2O 0.05 g/L,吐温-80 1 g/L,发酵液最高活菌数达到1.6×109CFU/m L,是相同条件下MRS培养基中活菌数的1.98倍。结论本研究实现了猪源屎肠球菌(Enterococcus faecium)WEI-9的高密度培养。     

Optimization of enterocin P production by batch fermentation of Enterococcus faecium P13 at constant pH

The influence of pH on growth, enterocin P production and glucose consumption by Enterococcus faecium P13 was studied during anaerobic batch fermentation in MRS broth at 32 degrees C in a fermentor. Growth and glucose consumption were maximal at pH 7.0. Enterocin P production displayed primary metabolite kinetics and was strongly dependent on pH. A maximum antimicrobial activity of 1,949 bacteriocin units (BU) ml(-1) was obtained at pH 6.0, which represented a four-fold increase compared with the antimicrobial activity obtained without pH regulation. The pH exerted a marked effect on the decrease in bacteriocin activity, with the decrease being maximal at pH 7.0. In this report, we propose models for the growth of E. faecium P13 as well as enterocin P production and inactivation. Enterocin P production decreased when potentially stress-inducing compounds (NaCl or ethanol) were included in the growth medium.     

In vitro growth control of selected pathogens by Lactobacillus acidophilus- and Lactobacillus casei-fermented milk

AIMS: Food-borne pathogen inhibition was tested in the presence of a mixture of Lactobacillus acidophilus and Lactobacillus casei during fermentation under controlled pH conditions. METHODS AND RESULTS: The growth of Escherichia coli O157:H7, Salmonella serotype Typhimurium, Staphylococcus aureus, Listeria innocua, Enterococcus faecium and Enterococcus faecalis was evaluated for 48 h at 37 degrees C. In the presence of the lactic acid bacteria (LAB), an increase of the generation time was observed for all the gram-positive bacteria evaluated. Staphylococcus aureus was the most sensitive strain showing an increase of the generation time by 210%. However, for all the gram-negative bacteria evaluated, no inhibition occurred after 8 h of fermentation. The soluble portion of Lact. acidophilus- and Lact. casei-fermented milk was recuperated and tested for its antimicrobial activity. Listeria innocua and Staph. aureus were the most sensitive to the presence of fermented milk supernatant showing an inhibition of 85.9% and 84.7%, respectively. This soluble fraction was neutralized to eliminate the antimicrobial effect of the organic acids produced; the most sensitive strains were L. innocua and E. coli O157:H7 showing an inhibition of 65.9% and 61.9%, respectively. Finally, the soluble fraction was neutralized and irradiated at 45 kGy using a (60)Co source to eliminate the possible antimicrobial effect of both organic acids and bacteriocin-like substances. Enterococcus faecalis, E. coli O157:H7 and Staph. aureus were the most affected bacteria by this fraction, showing 39.1, 32 and 31.2% inhibition, respectively. CONCLUSIONS: The results obtained in this study suggest the implication of both organic acids and bacteriocin-like inhibitory substances in the antimicrobial activity observed in the soluble fraction of the probiotic preparation. SIGNIFICANCE AND IMPACT OF THE STUDY: This study revealed the antimicrobial mechanisms of action of Lact. acidophilus- and Lact. casei-fermented milk used to prevent antibiotic-associated diarrhoea.     

Lactic acid production from enzyme-thinned corn starch usingLactobacillus amylovorus

Summary An alternative process for industrial lactic acid production was deveooped using a starch degrading lactic acid producing organism,Lactobacillus amylovorus B-4542. In this process, saccharification takes place during the fermentation, eliminating the need for complete hydrolysis of the starch to glucose prior to fermentation. The cost savings of this alternative are substantial since it eliminates the energy input, separate reactor tank, time, and enzyme associated with the typical pre-fermentation saccharification step. The only pre-treatment was gelatinization and enzyme-thinning of the starch to overcome viscosity problems associated with high starch concentrations and to make the starch more rapidly degradable. This fermentation process was optimized for temperature, substrate level, nitrogen source and level, mineral level, B-vitamins, volatile fatty acids, pH, and buffer source. The rate of the reaction and the final level of lactic acid obtained in the optimized liquefied starch process was similar to that obtained withL. delbrueckii B-445 using glucose as the substrate.     

In vitro evaluation of the antimicrobial activity of a range of probiotics against pathogens: Evidence for the effects of organic acids

The aim of this study was to investigate the antimicrobial properties of fifteen selected strains belonging to the Lactobacillus, Bifidobacterium, Lactococcus, Streptococcus and Bacillus genera against Gram-positive and Gram-negative pathogenic bacteria.In vitro antibacterial activity was initially investigated by an agar spot method. Results from the agar spot test showed that most of the selected strains were able to produce active compounds on solid media with antagonistic properties against Salmonella Typhimurium, Escherichia coli, Enterococcus faecalis, Staphylococcus aureus and Clostridium difficile. These results were also confirmed when cell-free culture supernatants (CFCS) from the putative probiotics were used in an agar well diffusion assay. Neutralization of the culture supernatants with alkali reduced the antagonistic effects. These experiments are able to confirm the capacity of potential probiotics to inhibit selected pathogens. One of the main inhibitory mechanisms may result from the production of organic acids from glucose fermentation and consequent lowering of culture pH. This observation was confirmed when the profile of organic acids was analysed demonstrating that lactic and acetic acid were the principal end products of probiotic metabolism.Furthermore, the assessment of the haemolytic activity and the susceptibility of the strains to the most commonly used antimicrobials, considered as basic safety aspects, were also studied.The observed antimicrobial activity was mainly genus-specific, additionally significant differences could be observed among species.     

Effect of organic acids found in cottonseed hull hydrolysate on the xylitol fermentation by Candida tropicalis

Five organic acids (acetic, ferulic, 4-hydroxybenzoic, formic and levulinic acids) typically associated in the hemicellulose hydrolysate were selected to study their effects on the xylitol fermentation. The effects of individual and combined additions were independently evaluated on the following parameters: inhibitory concentration; initial cell concentration; pH value; and membrane integrity. The results showed that the toxicities of organic acids were related to their hydrophobility and significantly affected by the fermentative pH value. In addition, it was revealed that the paired combinations of organic acids did not impose synergetic inhibition. Moreover, it was found that the fermentation inhibition could be alleviated with the simple manipulations by increasing the initial cell concentration, raising the initial pH value and minimizing furfural levels by evaporation during the concentration of hydrolysates. The proposed strategies for minimizing the negative effects could be adopted to improve the xylitol fermentation in the industrial applications.     

Photo-fermentation of Rhodobacter sphaeroides for hydrogen production using lignocellulose-derived organic acids

In this study, the corn stover was pretreated, enzymatically hydrolyzed, and then fermented in the lipid production fermentation. The corn stover fermentation effluent was utilized for the photo-fermentation of a Rhodobacter sphaeroides ZX-5 for hydrogen production. The hydrogen production was more than twofolds greater than that in the synthetic medium under the similar organic acid concentration range. The synergism among the pure organic acids was found to facilitate cell growth and hydrogen production, although some organic acid was not utilized for hydrogen production directly. The synergism among the components in the corn stover fermentation effluent was also found. The initial pH value was found to be an important parameter for the photo-fermentation of R. sphaeroide ZX-5 using the corn stover fermentation effluent. The results provided a possible way to utilize lignocellulose-derived organic acids for hydrogen production, and to treat fermentation wastewater in biofuel production using lignocellulose.     

Microbiological,rheological and aromaticcharacteristics of fermented Uji (an East African Sour Porridge)

Three methods for fermentation of uji were compared in laboratory trials: spontaneous, backslopping (using an inoculum from a previous fermentation) and use of a starter culture of lactic acid bacteria. Spontaneous fermentation resulted in the slowest decrease in pH, while the use of starter culture led to the lowest final pH (3.5). Coliforms were eliminated in less than 8 h using backslopping or starter culture, but increased in numbers during spontaneous fermentation. The viscosity of uji was only marginally affected by the method of fermentation. The aroma profile following spontaneous fermentation contained esters with fruity notes and ethanol and higher alcohols, while mainly organic acids was produced by fermentation with the starter culture. Backslopping led to the lowest production of almost all volatiles identified.     

红茶菌群中菌株相互作用影响菌体生长和代谢

[背景]红茶菌是一种由细菌和酵母菌共生发酵而成的传统茶饮料.该饮料中含有多种有益人体健康的营养物质,具有促进消化、消炎、抗菌、抗糖尿病等生理作用.这些有益的代谢物是以醋酸菌和酵母菌为主的微生物相互作用而产生的.因此,红茶菌是一个优良的研究微生物相互作用的体系.[目的]分析不同菌株单独培养和混合培养对菌体生长和代谢产物的...     

pH gradients through colonies of Bacillus cereus and the surrounding agar.

pH-sensitive microelectrodes, constructed with a tip diameter of about 4 microns, were deployed through 24 h and 48 h colonies of Bacillus cereus incubated on CYS medium (Casamino acids, yeast extract, salts), with and without glucose. Measurements of pH were used to construct pH profiles through the colony and the surrounding agar. pH gradients could be detected for at least 800 microns into the agar beneath a 24 h colony, and to approximately 10 mm horizontally away from the edge of the colony. In older colonies, the lateral gradient extended for over 20 mm. The pH of the underlying agar was increased by up to 1.45 pH units after 48 h growth without glucose. When colonies were grown with glucose, a significant area of acidification was observed within the colony in addition to a zone of alkalinization present at its periphery. Acidification was thought to be due to the anaerobic fermentation of glucose producing organic acids whilst alkalinization was due to the aerobic oxidation of amino acids releasing ammonia.     

Quantitative determination of bile salt hydrolase activity in bacteria isolated from the small intestine of chickens

A quantitative assay based on high-performance liquid chromatography analysis of bile salts and bacterial protein determination was established for investigating bile salt hydrolase (BSH) activity in bacteria isolated from the small intestine of chickens. Bacteria were isolated using various media and were subsequently grouped according to cell morphology, fermentation profile, and 16S ribosomal DNA sequence. Representative isolates from each bacterial group were assayed for BSH activity. The isolates differed in BSH activity with respect to the state of growth and preculturing with and without taurochenodeoxycholate. The highest levels of BSH activity were found with Enterococcus faecium and Clostridium perfringens.