Lactobacilli in Ensiled High-Moisture Corn

Aerobic mesophilic bacteria, molds, yeasts, and Lactobacillus species were enumerated at various intervals of the ensiling process of high-moisture corn (HMC). A total of 466 isolates of Lactobacillus were identified to determine the species of Lactobacillus associated with ensiled HMC and remoistened corn. The numbers of aerobic bacteria in the ensiled HMC increased to 10(8) per gram within 1 week and remained at this level throughout the storage period. The numbers of aerobic bacteria in the remoistened corn increased to 10(9) per gram and remained at this level during the 60-day storage period, after which they increased rapidly. Yeasts were the predominant microflora of the ensiled HMC. Mold numbers were low in the silos, but were very high in the remoistened corn, especially toward the end of the 60-day storage period. The species of Lactobacillus most frequently isolated from the ensiled HMC were L. plantarum, 52% of the isolates; L. brevis, 19% of the isolates; L. brevis (atypical), 15%; L. fermenti, 11%; and L. buchneri, 3%. The lactic acid bacteria, therefore, are the predominant bacterial flora of ensiled HMC, as they are of other types of plant forages that undergo similar fermentations.     

Intestinal Microflora Associated with Enteritis of Early-Weaned Pigs

Studies were conducted on the enumeration of 7 groups of fecal microflora including total aerobes, total anaerobes, coliforms, lactobacilli, staphylococci, streptococci and yeasts and molds of 18-day old piglets. These pigs were early weaned (21 days) on different modifications of an early-weaning ration. The above mentioned microflora were enumerated again when some of the pigs in a replicate started scouring. The occurrence of diarrhea was always associated with significant increases in the numbers of coliforms and corresponding decreases in the lactobacilli counts. No other single group of fecal microflora differed in the scouring and non-scouring animals. The composition of the early-weaning ration offered to the animals did not, in itself, influence the fecal microflora to any appreciable extent. In another series of experiments, enumeration of coliforms and lactobacilli was conducted on samples obtained from different segments of the intestinal tracts of scouring and non-scouring pigs. Increased numbers of coliforms and decreased numbers of lactobacilli were observed at all levels of the intestinal tracts of the scouring animals. However, these changes were more marked in the duodenal samples than in those obtained from other parts of the intestine.     

Changes in microbial population during fermentation of feedlot waste with corn

A new process for recycling feedlot waste involves the fermentation of liquid from this waste combined with corn. Changes in the flora of this silage-like fermentation were followed. The fermentation was dominated by lactobacilli and yeasts, which initially constitute 1% or less of the natural flora. The species of yeasts and lactics involved were characterized. The fermentation has two phases. A single heterolactic species multiplied rapidly for the first 24 h until it represented 95% of the lactobacilli and more than 90% of the total microflora. It displaced the betabacterium predominant among lactics of the original waste; the acid produced killed coliforms and other organisms in feedlot waste; and the acetic acid produced probably caused the death of the dominant native yeast Trichosporon cutaneum (de Beurm., Gougerot et Vaucher) Ota. The peak lactobacillus count remained constant (about 2 × 10⁹ organisms/g [wet weight]) throughout the rest of the fermentation. Homolactics dominated the later phase and yeasts increased to 9.5 × 10⁷ organisms/g (wet weight). At 6 days, a stable mixture of three lactobacilli was present, one streptobacterium, one thermobacterium, and one betabacterium. Similarly, yeasts stabilized as a mixture of two Candida sp. and one Pichia sp. The dominant species of lactics were characterized. Information on the sequence of microorganisms provides a basis for enhanced protein synthesis in the fermentation.     

Folk yoghurt kills Helicobacter pylori

AIMS: To evaluate a traditional yoghurt used as folk medicine for its ability to kill Helicobacter pylori in vitro. METHODS AND RESULTS: Micro-organisms from the yoghurt were identified and tested in different food substrates for their effects on H. pylori in a co-culture well system. Two yeasts and several strains of lactobacilli were isolated from the yoghurt, and both the yeast and the lactobacilli independently showed cidal activity against H. pylori. The microbes from the original yoghurt also retained their cidal effect when grown in corn meal and soy milk. CONCLUSIONS: The yeast and lactobacilli found in this yoghurt form a hardy symbiotic culture. The organisms secrete soluble factors capable of killing H. pylori, and these factors may include some organic by-products of fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY: These yoghurt-derived food preparations could become simple and inexpensive therapies to suppress H. pylori infections in endemic countries.     

Infection of maize leaves with Ustilago maydis prevents establishment of C4 photosynthesis

The Basidiomycete fungus Ustilago maydis is the common agent of corn smut and is capable of inducing gall growth on infected tissue of the C4 plant maize (Zea mays). While U. maydis is very well characterized on the genetic level, the physiological changes in the host plant in response to U. maydis infection have not been studied in detail, yet. Therefore, we examined the influence of U. maydis infection on photosynthetic performance and carbon metabolism in maize leaf galls. At all stages of development, U. maydis-induced leaf galls exhibited carbon dioxide response curves, CO2 compensation points and enzymatic activities that are characteristic of C3 photosynthesis, demonstrating that the establishment of C4 metabolism is prevented in infected tissue. Hexose contents and hexose/sucrose ratio of leaf galls remained high at 6 days post infection, while a shift in free sugar metabolism was observed in the uninfected controls at that time point. Concomitantly, transitory starch production and sucrose accumulation during the light period remained low in leaf galls. Given that U. maydis is infectious on young developing tissue, the observed changes in carbohydrate metabolism suggest that the pathogen manipulates the developing leaf tissue to arrest sink-to-source transition in favor of maintaining sink metabolism in the host cells. Furthermore, evidence is presented that carbohydrate supply during the biotrophic phase of the pathogen is assured by a fungal invertase.     

Observations on the structure of kefir grains and the distribution of the microflora

The mixed flora of yeasts and lactobacilli of kefir is held together in non-dispersible structures which build up into large grains. The fibrillar extracellular material of the matrix in which the microflora is embedded was stained by ruthenium red and periodic acid-thiosemicarbazide silver proteinate, indicating that it was largely composed of carbohydrate. It is suggested that the carbohydrate is of bacterial origin and that this is produced by a population of lactobacilli which resides within the matrix and which separates non-carbohydrate-producing populations of lactobacilli and yeasts so that sheet-like structures are formed which show asymmetry, with yeasts predominating on one side and lactobacilli on the other.     

Microbial Interference Between Indigenous Yeast and Lactobacilli in the Rodent Stomach

Indigenous yeasts grow in layers in the mucus on the secreting epithelium of the stomachs of some strains of rats and mice raised under conventional conditions. Likewise, indigenous lactobacilli appear in layers on the nonsecreting epithelium of the stomachs of rats and mice. The two microbial layers can coexist in the same animals. When I gave such rodents penicillin solution in the place of drinking water, the lactobacilli disappeared, and the yeast from the secreting epithelium colonized the nonsecreting epithelium within 24 hr. The yeast remained in layers on the nonsecreting, as well as the secreting epithelium, as long as penicillin was administered. There is no inflammatory reaction or any sign that the yeast invaded below the keratin layer. When the penicillin treatment was discontinued, within 5 to 8 days the indigenous lactobacilli again colonized the nonsecreting epithelium. Concomitantly the yeast was displaced from the keratinized tissue and once more could be found only on the secreting epithelium. Only 2 days were required, however, for the bacteria to recolonize the keratin layer and displace the yeast when the mice were given indigenous lactobacilli in pure culture immediately after the penicillin treatment was discontinued. The lactobacilli must displace the yeast from the nonsecreting epithelium by interfering either with multiplication of the yeast on the tissue or with attachment of the yeast cells to the keratin layer. This interference must proceed continuously during normal life since the yeast never populates the nonsecreting epithelium as long as the lactobacilli are present.     

Specificity of DNA Methylation Changes During Fungal Dimorphism and Its Relationship to Polyamines

We utilized our modification of the amplified fragment length polymorphism technique for the determination of changes occurring in the DNA methylation patterns during the dimorphic transition of the fungi Mucor rouxii, Yarrowia lipolytica, and Ustilago maydis. To determine the specificity of differential methylation in regards to dimorphism, we obtained the yeast-like form of the three fungi under conditions that induced mycelial growth, by addition of 1,4-diaminobutanone (DAB), an inhibitor of ornithine decarboxylase in the case of M. rouxii and Y. lipolytica. In an odc null mutant of U. maydis, repression of the dimorphic transition was brought about by limitation in the amounts of exogenous putrescine. Yeasts from the three fungi thus obtained conserved a significant number of the differential DNA fragments with the methylation pattern displayed by normal yeasts, indicating their true correlation with dimorphism. Our results also confirm a role of polyamines in differential DNA methylation and fungal dimorphic transition.     

Effect of lactobacilli on yeast growth, viability and batch and semi-continuous alcoholic fermentation of corn mash

AIMS: The aim of this study was to evaluate interactions between Saccharomyces cerevisiae and selected strains of lactobacilli regarding cell viabilities, and production of organic acids and ethanol during fermentation. METHODS AND RESULTS: Corn mashes were inoculated with yeasts and selected strains of lactobacilli, and fermented in batch or semi-continuous (cascade) mode. Ethanolic fermentation rates and viabilities of yeast were not affected by lactobacilli unless the mash was pre-cultured with lactobacilli. Then, yeast growth was inhibited and the production of ethanol was reduced by as much as 22%. CONCLUSION: Yeasts inhibited the multiplication of lactobacilli and this resulted in reduced production of acetic and lactic acids. The self-regulating nature of the cascade system allowed the yeast to recover, even when the lactobacilli had a head start, and reduced the size of the population of the contaminating Lactobacillus to a level which had an insignificant effect on fermentation rate or ethanol yield. SIGNIFICANCE AND IMPACT OF THE STUDY: Contamination during fermentation is normally taken care of by the large yeast inoculum, although yeast growth and fermentation rates could be adversely affected by the presence of high numbers of lactobacilli in incoming mash or in transfer lines.     

不同施肥处理玉米根际微生物种群结构及代谢多样性

目的探究不同施肥处理对玉米根际微生物种群结构及代谢多样性的影响。方法以生物菌肥(样品1)、复合肥(样品2)、有机肥(样品3)、生物菌肥+复合肥(样品4)、生物菌肥+有机肥(样品5)、复合肥+有机肥(样品6)和不施肥(对照)共7个处理为研究对象,利用活菌计数法测定种群结构,同时利用Biolog技术对样品进行检测,通过SPSS数据分析软件对测得的数据进行分析。结果与对照相比,样品1中细菌、酵母菌、霉菌和放线菌的数量均有所增加,其中酵母菌增加最多,每克土壤增加了1.37×10~6个;施肥处理使微生物的代谢多样性也有所增加,样品1的平均每孔颜色变化率(AWCD值)增长率最大,多样性指数(H)、均匀度指数(E)、丰富度指数(R)均增加,但优势度指数(D)降低,说明样品1的菌群多样性最高,物种数目最多,能够提高土壤的养分和肥力。结论本研究所得结果为农业生产中玉米肥料的选择及最佳配比方法提供数据。     

Microbial Diversity of a Camembert-Type Cheese Using Freeze-Dried Tibetan Kefir Coculture as Starter Culture by Culture-Dependent and Culture-Independent Methods

The biochemical changes occurring during cheese ripening are directly and indirectly dependent on the microbial associations of starter cultures. Freeze-dried Tibetan kefir coculture was used as a starter culture in the Camembert-type cheese production for the first time. Therefore, it''s necessary to elucidate the stability, organization and identification of the dominant microbiota presented in the cheese. Bacteria and yeasts were subjected to culture-dependent on selective media and culture-independent polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) analysis and sequencing of dominant bands to assess the microbial structure and dynamics through ripening. In further studies, kefir grains were observed using scanning electron microscopy (SEM) methods. A total of 147 bacteria and 129 yeasts were obtained from the cheese during ripening. Lactobacillus paracasei represents the most commonly identified lactic acid bacteria isolates, with 59 of a total of 147 isolates, followed by Lactococcus lactis (29 isolates). Meanwhile, Kazachstania servazzii (51 isolates) represented the mainly identified yeast isolate, followed by Saccharomyces cerevisiae (40 isolates). However, some lactic acid bacteria detected by sequence analysis of DGGE bands were not recovered by plating. The yeast S. cerevisiae and K. servazzii are described for the first time with kefir starter culture. SEM showed that the microbiota were dominated by a variety of lactobacilli (long and curved) cells growing in close association with a few yeasts in the inner portion of the grain and the short lactobacilli were observed along with yeast cells on the exterior portion. Results indicated that conventional culture method and PCR-DGGE should be combined to describe in maximal detail the microbiological composition in the cheese during ripening. The data could help in the selection of appropriate commercial starters for Camembert-type cheese.     

Dispersal of yeasts and bacteria by Drosophila in a temperate forest

Summary The dispersal of yeasts, bacteria and molds by Drosophila and Hymenoptera was examined in a deciduous woods in Bloomington, Indiana. Drosophila were found to be significant vectors of yeasts and bacteria, while Hymenoptera also transmitted molds. Analyses of their microbe contents indicated sap feeding Drosophila carried mainly yeasts, fungus feeding Drosophila carried primarily bacteria and ants carried primarily molds.     

Lack of Toxicity of Helminthosporium maydis-Invaded Corn and Culture Filtrates to Chicks and Mice

Six isolates of Helminthosporium maydis, obtained from southern leaf blight-damaged corn, were grown separately on autoclaved corn and fed to chicks and mice to evaluate their toxigenicity. Two-, three-, and four-week-old culture filtrates from three pathogenic isolates grown separately on modified Fries medium were also evaluated for toxigenicity. None of the invaded corn samples or culture filtrates affected the weights of chicks or mice when compared to controls. Postmortem examinations did not reveal significant gross lesions. H. maydis was not toxigenic under our experimental conditions.     

Protease,peptidase and esterase activities by lactobacilli and yeast isolates from Feta cheese brine

AIMS: The study of peptidase, esterase and caseinolytic activity of Lactobacillus paracasei subsp. paracasei, Debaryomyces hansenii and Sacchromyces cerevisiae isolates from Feta cheese brine. METHODS AND RESULTS: Cell-free extracts from four strains of Lact. paracasei subsp. paracasei, four strains of D. hansenii and three strains of S. cerevisiae, isolated from Feta cheese brine were tested for their proteolytic and esterase enzyme activities. Lactobacillus paracasei subsp. paracasei strains had intracellular aminopeptidase, dipeptidyl aminopeptidase, dipeptidase, endopeptidase and carboxypeptidase activities. Esterases were detected in three of four strains of lactobacilli and their activities were smaller with higher molecular weight fatty acids. The strains of yeasts did not exhibit endopeptidase as well as dipeptidase activities except on Pro-Leu. Their intracellular proteolytic activity was higher than that of lactobacilli. Esterases from yeasts preferentially degraded short chain fatty acids. Lactobacilli degraded preferentially beta-casein. Caseinolytic activity of yeasts was higher than that of lactobacilli. CONCLUSIONS: The results suggest that Lact. paracasei subsp. paracasei and yeasts may contribute to the development of flavour in Feta cheese. SIGNIFICANCE AND IMPACT OF THE STUDY: Selected strains could be used as adjunct starters to make high quality Feta cheese.     

In vitro interactions between Fusarium verticillioides and Ustilago maydis through real-time PCR and metabolic profiling

The goal of this research was to determine mechanisms of interaction between endophytic strains of Fusarium verticillioides (Sacc.) Nirenberg and the pathogen, Ustilago maydis (DC) (Corda). Endophytic strains of the fungus F. verticillioides are commonly found in association with maize (Zea mays) and when co-inoculated with U. maydis, often lead to decreased disease severity caused by the pathogen. Here, we developed methods (liquid chromatography-mass spectrometry) to evaluate changes in relative concentration of metabolites produced during in vitro interactions between the endophyte and pathogen. Fungi were grown on two different media, in single and in confronted cultures. We used real-time PCR (qPCR) assays to measure relative changes in fungal biomass, that occurred in confronted cultures compared to single cultures. The results showed that most secondary metabolites are constitutively produced by each species. Metabolite profiles are complex for U. maydis (twenty chromatographic peaks detected) while relatively fewer compounds were detected for F. verticillioides (six chromatographic peaks). In confronted cultures, metabolite ratio (metabolite concentration/biomass) generally increases for U. maydis metabolites while no significant changes were observed for most F. verticillioides metabolites. The results show that F. verticillioides is a strong antagonist of U. maydis as its presence leads to large reductions in U. maydis biomass. We infer that few U. maydis metabolites likely serve antibiotic functions against F. verticillioides. The methods described here are sufficiently sensitive to detect small changes in biomass and metabolite concentration associated with differing genotypes of the interacting species.     

Ustilago maydis, a new fungal model system for cell biology

The use of fungal model systems, such as Saccharomyces cerevisisae and Schizosaccharomyces pombe, has contributed enormously to our understanding of essential cellular processes in animals. Here, we introduce the corn smut fungus Ustilago maydis as a new model organism for studying cell biological processes. Genome-wide analysis demonstrates that U. maydis is more closely related to humans than to budding yeast, and numerous proteins are shared only by U. maydis and Homo sapiens. Growing evidence suggests that basic principles of long-distance transport, mitosis and motor-based microtubule organization are conserved between U. maydis and humans. The fungus U. maydis, therefore, offers a unique system for the study of certain mammalian processes.     

Microbial development in distillers wet grains produced during fuel ethanol production from corn (Zea mays)

Distillers grains are coproduced with ethanol and carbon dioxide during the production of fuel ethanol from the dry milling and fermentation of corn grain, yet there is little basic microbiological information on these materials. We undertook a replicated field study of the microbiology of distillers wet grains (DWG) over a 9 day period following their production at an industrial fuel ethanol plant. Freshly produced DWG had a pH of about 4.4, a moisture content of about 53.5% (wet mass basis), and 4 x 10(5) total yeast cells/g dry mass, of which about 0.1% were viable. Total bacterial cells were initially below detection limits (ca. 10(6) cells/g dry mass) and then were estimated to be approximately 5 x 10(7) cells/g dry mass during the first 4 days following production. Culturable aerobic heterotrophic organisms (fungi plus bacteria) ranged between 10(4) and 10(5) CFU/g dry mass during the initial 4 day period, and lactic acid bacteria increased from 36 to 10(3) CFU/g dry mass over this same period. At 9 days, total viable bacteria and yeasts and (or) molds topped 10(8) CFU/g dry mass and lactic acid bacteria approached 10(6) CFU/g dry mass. Community phospholipid fatty acid analysis indicated a stable microbial community over the first 4 days of storage. Thirteen morphologically distinct isolates were recovered, of which 10 were yeasts and molds from 6 different genera, 2 were strains of the lactic-acid-producing Pediococcus pentosaceus and only one was an aerobic heterotrophic bacteria, Micrococcus luteus. The microbiology of DWG is fundamental to the assessment of spoilage, deleterious effects (e.g., toxins), or beneficial effects (e.g., probiotics) in its use as feed or in alternative applications.     

一株具广谱抗真菌活性细菌菌株的分离鉴定及拮抗物的理化特性

从玉米小斑病叶片上分离到一株细菌(CGMCC No. 1982)。拮抗谱测定结果表明, 该菌株对常见致病真菌均具有不同程度的拮抗作用, 表现广谱抗真菌活性。对该菌株的菌落、菌体形态观察, 生理生化特性分析及16S rDNA序列测定结果表明, 该菌株为一株枯草芽孢杆菌。以玉米小斑病菌做为指示真菌, 对拮抗物的理化特性进行了研究, 结果表明, 在硫酸铵饱和度为60%时获得的拮抗物沉淀具较好的抗真菌活性, 并且该拮抗物对热、酸和碱较稳定; 对蛋白酶、氯仿敏感; 对紫外线部分敏感。该菌株表现出较好的微生物杀菌剂开