Biodiversity of bacterial ecosystems in traditional Egyptian Domiati cheese

Bacterial biodiversity occurring in traditional Egyptian soft Domiati cheese was studied by PCR-temporal temperature gel electrophoresis (TTGE) and PCR-denaturing gradient gel electrophoresis (DGGE). Bands were identified using a reference species database (J.-C. Ogier et al., Appl. Environ. Microbiol. 70:5628-5643, 2004); de novo bands having nonidentified migration patterns were identified by DNA sequencing. Results reveal a novel bacterial profile and extensive bacterial biodiversity in Domiati cheeses, as reflected by the numerous bands present in TTGE and DGGE patterns. The dominant lactic acid bacteria (LAB) identified were as follows: Leuconostoc mesenteroides, Lactococcus garvieae, Aerococcus viridans, Lactobacillus versmoldensis, Pediococcus inopinatus, and Lactococcus lactis. Frequent non-LAB species included numerous coagulase-negative staphylococci, Vibrio spp., Kocuria rhizophila, Kocuria kristinae, Kocuria halotolerans, Arthrobacter spp./Brachybacterium tyrofermentans. This is the first time that the majority of these species has been identified in Domiati cheese. Nearly all the dominant and frequent bacterial species are salt tolerant, and several correspond to known marine bacteria. As Domiati cheese contains 5.4 to 9.5% NaCl, we suggest that these bacteria are likely to have an important role in the ripening process. This first systematic study of the microbial composition of Domiati cheeses reveals great biodiversity and evokes a role for marine bacteria in determining cheese type.     

Biodiversity and spatial arrangement of Siberian flora

Algae, lichens, mushrooms, Bryophyta, and higher vascular plants that grow in West and Central Siberia are quite diverse. Their spatial arrangement is presented at levels of plain and mountainous territories, vegetation zones and subzones, altitudinal belts, and the most widespread ecosystems. Original Russian Text ∉ V.P. Sedel’nikov, Yu.V. Naumenko, N.V. Sedel’nikova, I.A. Gorbunova, O.Yu. Pisarenko, D.N. Shaulo, 2007, published in Sibisrkii Ekologicheskii Zrurnal, 2007, Vol. 14, No. 2, pp. 159–168.     

Studies on the bacterial flora of tubificid worms

Study of the bacterial flora of the gut of the turbificid worms has shown that u. v. starilization, serial culturing, and standard bacterial identification procedures can be employed successfully. Eighteen species of bacteria were isolated and identified from the gut of tubificid worms. Eleven of the species were Gram negative which may be reflected in their possible association with chlorogonal cell metabolism in tubificid worms. Of the eighteen species identified our genera and two species are on a similar list produced by Brinkhurst & Chua in an earlier study (1969) of worms from the Great Lakes. None of the organisms identified were other than common to fresh water, organic decay processes or animal digestive systems. Their role in tubificid nutrition is now under study.Supported by a grant from the Council on Faculty Research, Eastern Illinois University.     

Effect of raw-milk cheese consumption on the enterococcal flora of human feces

Enterococci are one of the major facultative anaerobic bacterial groups that reside in the human gastrointestinal tract. In the present study, the composition of the enterococcal fecal flora in three healthy humans was analyzed before, during, and after the daily consumption of approximately 125 g of a raw-milk Cheddar-type cheese containing 3.2 x 10(4) enterococci/g of cheese. Enterococcal counts ranged between 1.4 x 10(2) and 2.5 x 10(8) CFU/g of feces and differed from subject to subject and from week to week. The cheese contained mainly Enterococcus casseliflavus and a small population of Enterococcus faecalis. Clonal relationships were determined by pulsed-field gel electrophoresis. Before and after consumption of the cheese, samples from humans contained mainly Enterococcus faecium, with some of the clones being resident. During consumption of the cheese, one particular transient clone of E. faecalis, clone Fs2, which was present in small numbers in the cheese, largely dominated the feces. Two clones of E. casseliflavus from the cheese were also found in the feces of one of the subjects during cheese consumption. These results suggest that a clone need not be present in a food in high numbers to establish itself in the intestine.     

Spatial distribution of bacterial colonies in a model cheese

In most ripened cheeses, bacteria are responsible for the ripening process. Immobilized in the cheese matrix, they grow as colonies. Therefore, their distribution as well as the distance between them are of major importance for ripening steps since metabolites diffuse within the cheese matrix. No data are available to date about the spatial distribution of bacterial colonies in cheese. This is the first study to model the distribution of bacterial colonies in a food-type matrix using nondestructive techniques. We compared (i) the mean theoretical three-dimensional (3D) distances between colonies calculated on the basis of inoculation levels and considering colony distribution to be random and (ii) experimental measurements using confocal microscopy photographs of fluorescent colonies of a Lactococcus lactis strain producing green fluorescent protein (GFP) inoculated, at different levels, into a model cheese made by ultrafiltration (UF). Enumerations showed that the final numbers of cells were identical whatever the inoculation level (10(4) to 10(7) CFU/g). Bacterial colonies were shown to be randomly distributed, fitting Poisson's model. The initial inoculation level strongly influenced the mean distances between colonies (from 25 μm to 250 μm) and also their mean diameters. The lower the inoculation level, the larger the colonies were and the further away from each other. Multiplying the inoculation level by 50 multiplied the interfacial area of exchange with the cheese matrix by 7 for the same cell biomass. We finally suggested that final cell numbers should be discussed together with inoculation levels to take into account the distribution and, consequently, the interfacial area of colonies, which can have a significant influence on the cheese-ripening process on a microscopic scale.     

Composition of the bacterial flora in tonsilloliths

Tonsilloliths are a potential cause of oral malodor. In this study, microbial profiles and composition of tonsilloliths were determined using culture-independent molecular methods and scanning electron microscopy. 16S ribosomal RNA bacterial genes (16S rDNAs) isolated from tonsilloliths of 6 individuals were amplified by PCR and cloned into Escherichia coli. Partial 16S rDNA sequences of approximately 600 bases of cloned inserts were used to determine species identity by comparison with sequences of known species. Characteristics of bacteria on the surface and inside the tonsillolith were analyzed using scanning electron microscopy. Anaerobic bacteria detected in tonsilloliths belonged to the genera Eubacterium, Fusobacterium, Megasphaera, Porphyromonas, Prevotella, Selenomonas and Tannerella, all of which appear to be associated with production of volatile sulfur compounds. Electron microscopy revealed cocci and rods on the surface and rods predominating inside the tonsilloliths. These results support the tonsillolith as an origin of oral malodor.     

Study of the bacterial flora of a non-carbonated natural mineral water

Natural mineral water from a UK spring was monitored at various stages after it was pumped from the ground, through to bottling and during shelf life before consumption. Samples were collected in commercial PVC bottles, in PVC bottles previously sterilized and hand-filled and in glass bottles. The bacterial flora was counted on plate count agar (PCA) and on PCA diluted 10 times (PCA/10). The predominant bacteria were identified to genus level. Growth rates and nutrient types of isolates were determined by the nutrient-tolerance test (NT). The plate counts at the prebottling stage were low. During storage larger numbers of bacteria grew in glass than PVC bottles; the largest number grew in PVC bottles filled by hand. Most of the pigmented bacteria isolated were oligocarbotolerant.     

痰涂片和细菌培养结果符合性探讨

为了探讨工作中痰涂片和细菌培养结果符合性,对株州市第二医院2009年1月至2009年12月痰标本的1 780份样本进行了痰涂片和细菌培养,观察其两种方法的符合率。结果显示,1 780份痰标本中较理想标本404例,占22.7%;可接受标本B组524例,占29.5%;不可接受标本C组,852例,占47.8%。A组标本涂片与培养结果符合率为67.8%,B组为65.6%,C组为49.1%,A组和B组符合率之间没有统计学差异(P>0.05),A组、B组样本涂片与培养结果符合率显著高于C组。痰涂片镜检在标本培养前与培养结果具有很大的相关性,可排除不合格标本,提高致病菌的检出率。     

Note on the bacterial flora of the Egyptian desert in summer

Summary The response of bacterial population to edaphic drought of the Egyptian desert in summer has been investigated. The sporeformers Bacillus subtilis, Bacillus licheniformis, and Bacillus megaterium have predominated in the soil. B. subtilis and B. licheniformis predominated in the rhizosphere of the studied chamaephytes. The total bacterial counts were found to be much higher in the rhizospheres than in the soils apart. Azotobacter sp. and Clostridium sp. have been isolated from rhizospheres but not from soils. The significance of the rhizosphere as constituting a microhabitat in the desert community, has been discussed. The probable contribution of the peritrophic mantle of bacteria for protecting root cells against edaphic drought has also been notified.     

Study of the bacterial flora of a non-carbonated natural mineral water.

Natural mineral water from a UK spring was monitored at various stages after it was pumped from the ground, through to bottling and during shelf life before consumption. Samples were collected in commercial PVC bottles, in PVC bottles previously sterilized and hand-filled and in glass bottles. The bacterial flora was counted on plate count agar (PCA) and on PCA diluted 10 times (PCA/10). The predominant bacteria were identified to genus level. Growth rates and nutrient types of isolates were determined by the nutrient-tolerance test (NT). The plate counts at the pre-bottling stage were low. During storage larger numbers of bacteria grew in glass than PVC bottles; the largest number grew in PVC bottles filled by hand. Most of the pigmented bacteria isolated were oligocarbotolerant.     

Commercial ripening starter microorganisms inoculated into cheese milk do not successfully establish themselves in the resident microbial ripening consortia of a South german red smear cheese

Production of smear-ripened cheese critically depends on the surface growth of multispecies microbial consortia comprising bacteria and yeasts. These microorganisms often originate from the cheese-making facility and, over many years, have developed into rather stable, dairy-specific associations. While commercial smear starters are frequently used, it is unclear to what degree these are able to establish successfully within the resident microbial consortia. Thus, the fate of the smear starters of a German Limburger cheese subjected to the "old-young" smearing technique was investigated during ripening. The cheese milk was supplemented with a commercial smear starter culture containing Debaryomyces hansenii, Galactomyces geotrichum, Arthrobacter arilaitensis, and Brevibacterium aurantiacum. Additionally, the cheese surface was inoculated with an extremely stable in-house microbial consortium. A total of 1,114 yeast and 1,201 bacterial isolates were identified and differentiated by Fourier transform infrared spectroscopy. Furthermore, mitochondrial DNA restriction fragment length polymorphism, random amplified polymorphic DNA, repetitive PCR, and pulsed field gel electrophoresis analyses were used to type selected isolates below the species level. The D. hansenii starter strain was primarily found early in the ripening process. The G. geotrichum starter strain in particular established itself after relocation to a new ripening room. Otherwise, it occurred at low frequencies. The bacterial smear starters could not be reisolated from the cheese surface at all. It is concluded that none of the smear starter strains were able to compete significantly and in a stable fashion against the resident microbial consortia, a result which might have been linked to the method of application. This finding raises the issue of whether addition of starter microorganisms during production of this type of cheese is actually necessary.     

Some components of preputial bacterial flora in the ram

During the reproductive period the AA have carried on bacteriological researches in the preputial cavity in eight sardinian rams, without pathological processes, living in eight flocks in the country around Sassari, in order to detect the bacteriological flora. This flora could interfere both with fertility and with conservation of seminal material for artificial insemination. Three withdrawals have been carried on before, during and after the reproduction season. E.coli, P. mirabilis, Staph. epidermidis have been found in the varius examined subjects. The AA stress that the same bacterium which had been isolated in the first withdrawal. Moreover in some subjects the bacteriological flora had increased. The AA stress how these data can be useful in order to control the flock fertility and in order to improve the technology of conservation of seminal material.     

Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and -independent approaches

Oscypek is a traditional Polish scalded-smoked cheese, with a protected-designation-of-origin (PDO) status, manufactured from raw sheep's milk without starter cultures in the Tatra Mountains region of Poland. This study was undertaken in order to gain insight into the microbiota that develops and evolves during the manufacture and ripening stages of Oscypek. To this end, we made use of both culturing and the culture-independent methods of PCR followed by denaturing gradient gel electrophoresis (PCR-DGGE) and pyrosequencing of 16S rRNA gene amplicons. The culture-dependent technique and PCR-DGGE fingerprinting detected the predominant microorganisms in traditional Oscypek, whereas the next-generation sequencing technique (454 pyrosequencing) revealed greater bacterial diversity. Besides members of the most abundant bacterial genera in dairy products, e.g., Lactococcus, Lactobacillus, Leuconostoc, Streptococcus, and Enterococcus, identified by all three methods, other, subdominant bacteria belonging to the families Bifidobacteriaceae and Moraxellaceae (mostly Enhydrobacter), as well as various minor bacteria, were identified by pyrosequencing. The presence of bifidobacterial sequences in a cheese system is reported for the first time. In addition to bacteria, a great diversity of yeast species was demonstrated in Oscypek by the PCR-DGGE method. Culturing methods enabled the determination of a number of viable microorganisms from different microbial groups and their isolation for potential future applications in specific cheese starter cultures.     

峨眉山常绿落叶阔叶混交林的生物多样性及植物区系初探

对峨眉山常绿落叶阔叶混交林的群落结构﹑组成﹑生物多样性及植物区系等几方面进行了研究分析。结果显示峨眉山阔叶混交林由226种维管束植物组成,其中被子植物73科137属207种, 占总种数的91.6%,是峨眉山阔叶混交林的重要组成部分;群落分层现象明显,为乔木层﹑灌木层﹑草本层和层外植物4层,其中草本层发育情况差;科分布型是以热带—亚热带﹑热带—温带为主,各占22.7%, 在属的水平上则以温带分布占绝对优势(52.9%),揭示了峨眉山阔叶混交林的区系性质是以温带为主的亚热带类型;生物多样性指数处于较低的水平,在经过人为干扰后,群落处于稳定的恢复阶段。