Morphology of Brochothrix thermosphacta phages

Twenty-one Brochothrix thermosphacta phages were examined by electron microscopy. They had isometric heads and contractile or long and noncontractile tails, and were grouped into three species belonging to the Myoviridae (species A19) or Siphoviridae (species NF5 and BL3) families of tailed phages. Species A19 has highly characteristic morphological features and resembles well-known phages of Bacillus, Lactobacillus, Staphylococcus and Streptococcus, indicating phylogenetic relationships between these phages as well as their hosts.     

The Role of Thiamine as a Factor for the Growth of Brochothrix thermosphacta

Thiamine enhances growth of the meat spoilage organism, Brochothrix thermosphacta. It fulfils some, but not all, of the yeast-extract requirement of this organism. Oxythiamine acts as a growth inhibitor at high concentrations and the inhibition is readily reversed by thiamine. The possible roles of thiamine in the metabolism of Br. thermosphacta are discussed.     

Inhibition of the Anaerobic Growth of Brochothrix thermosphacta by Lactic Acid

Brochothrix thermosphacta can grow aerobically in the presence of 210 mM l-lactate and anaerobically in its absence at pH values down to at least 5.5. Anaerobic growth is, however, inhibited by l-lactate, the concentration of undissociated lactic acid being the governing factor. Postrigor meat usually contains sufficient lactic acid to select against the anaerobic growth of B. thermosphacta. At least some Lactobacillaceae strains are more resistant to lactic acid and so their growth is favored on vacuum-packaged meat.     

Lipolytic activity of Brochothrix thermosphacta on natural triglycerides

Four natural glycerides were used to study the lipolytic characteristics of Brochothrix thermosphacta lipase. Hydrolysis of triglycerides from linseed oil and pork fat adipose tissue with a high percentage of unsaturated fatty acids was two to three times greater than in saturated triglycerides from lamb or beef fat adipose tissues. Hydrolysis was not specific as the percentage of the released fatty acids was similar to that of the starting triglycerides.     

Inhibition of growth of Brochothrix thermosphacta by palmitic acid

Palmitic acid was inhibitory to the growth of Brochothrix thermosphacta in liquid culture at 0.5 mmol/l. Uptake of [1-¹⁴C]-palmitic acid by the organism has been demonstrated, and was reduced at acid pH. These findings are discussed in relation to the known effects of fatty acids on bacteria.     

Membrane potential-dependent glycine uptake into vesicles of Brochothrix thermosphacta

Glycine uptake in right-side-out membrane vesicles of Brochothrix thermosphacta was investigated. NADH and D-lactate-based potential (-50 mV) supported glycine uptake up to a fivefold accumulation ratio. The uptake was sensitive to the addition of carbonyl cyanide m -chloro-phenyl hydrazone (CCCP), an ionophore.     

16S rRNA analysis of Listeria monocytogenes and Brochothrix thermosphacta

Abstract Listeria monocytogenes and Brochothrix thermosphacta were investigated by the 16S rRNA cataloguing approach in order to determine their phylogenetic relationship. Both species are specifically, although moderately related, forming one of several sublines within the Bacillus-Lactobacillus-Streptococcus cluster of the ' Clostridium ' subbranch of Gram-positive eubacteria.     

Purification and kinetic properties of pyruvate kinase from Brochothrix thermosphacta.

Pyravate kinase (ATP: pyruvate 2-0 phosphotransferase E.C.2.7.1.40) was purified from Brochothrix thermosphacta. The enzyme is a homotetramer of monomer Mr 58,000. Fructose-1,6-bisphosphate stimulates activity and promotes hyperbolic kinetics although it is not essential for enzyme activity. The positive effect of fructose-1,6-bisphosphate on activity is repressed by inorganic phosphate which enhances cooperative kinetics. Unlike pyruvate kinases from other sources, the Brochothrix enzyme is uncompetitively inhibited by glucose-6-phosphate, although at high concentration. ATP is a strong inhibitor of pyruvate kinase and shifts the residual activity/pH profile towards more alkaline values.     

Cell location and partial characterization of Brochothrix thermosphacta and Lactobacillus curvatus lipases

The lipases of Brochothrix thermosphacta and Lactobacillus curvatus were in the soluble fraction of the cell and not membrane- or wall-bound. Their optimal activities were around pH 6mD5 and at 37°C. Enzymes were stable between 4 and 30°C and at freezing temperatures (— 20°C and —60°C). The lipase of Lact. curvatus was stable in the pH range of 4mD0 to 11mD0, whereas that of B. thermosphacta was denatured at pH lower than 5mD0 and greater than 9mD0. Among triglycerides tested, maximal activity was found with tributyrin and hydrolysis of other triglycerides decreased as the length of fatty acid increased.     

Pathways of pyruvate metabolism and energetics of growth of Brochothrix thermosphacta

Brochothrix thermosphacta, a psychrophilic, facultative anaerobe, exhibited homolactic fermentation under anaerobic conditions in the presence of excess glucose. In glucose-limited chemostat culture (on synthetic medium), ethanol, acetate, formate and lactate were formed. Formation of ethanol and acetate was accounted for by the formate concentrations in culture filtrates. Acetate, formate and ethanol formation was enhanced at low growth rates in chemostat culture. O₂-limited chemostat studies indicated that formate formation was inhibited by oxygen (<0.2 M) and studies with a variant, strain 301, which lacked pyruvate dehydrogenase activity, showed that cell culture in basal medium did not occur at O₂ tensions greater than that preventing formate production in the wild-type strain. The data are consistent with stimulation of pyruvate formate lyase activity by glucose limitation, possibly because of decreased concentrations of glycolytic intermediates.S.P. Singh was and A. Garrett and P.J. Rogers are with the Division of Science and Technology, Griffith University, Brisbane 4111, Australia. J. McAvoy and A.F. Egan are with the CSIRO Meat Research Laboratory, Cannon Hills, Brisbane 4170, Australia. S.P. Singh is now with the Department of Microbiology, C.B.S. & H., G.B. Pant University of Agriculture & Technology, Pantnagar-263145, India.     

Factors affecting growth and lipase production by meat lactobacilli strains and Brochothrix thermosphacta

Lipolytic activity of lactobacilli strains and Brochothrix thermosphacta was cellrelated; no significant activity was found in the supernatant fluids. Most lipase was produced during the logarithmic phase of growth and was greatly affected by growth conditions. The optimal temperatures for growth and lipase production were respectively 24°C for B. thermosphacta and 30°C for lactobacilli. For all strains, an initial pH of around 7-0 for the medium and low glucose concentration stimulated lipase production. Tributyrin inhibited both growth and lipase production at a concentration of 0-1% for B. thermosphacta or 1% for lactobacilli. Butyric acid (0-1%) and anaerobic culture inhibited lipase production by B. thermosphacta while these two factors had no effect on enzyme production by lactobacilli.     

Specific antibody-mediated detection of Brochothrix thermosphacta in situ in British fresh sausage

S.C. STRINGER, B.J. CHAFFEY, C.E.R. DODD, M.R.A. MORGAN AND W.M. WAITES. 1995. A rabbit polyclonal antibody-linked probe was developed which detected 76% of 800 food isolates of the spoilage bacterium Brochothrix thermosphacta when cells were bound to nitrocellulose. In slide cross-reaction tests all six environmental isolates tested were stained but the type strain was not. The antibody did not cross-react with Listeria grayi, L. monocytogenes, Lactobacillus plantarum, Lactococcus lactis, Streptococcus mutans, Bacillus cereus or B. subtilis.
The antibody-linked probe detected Br. thermosphacta in thin sections of British fresh sausage when the viable count was greater than 10⁶ g⁻¹ Cells were detected mainly within 1 or 2 mm of the surface on the loose starchy material. They were not detected within muscle blocks or in the centre of the sausage. Such results suggest that growth of this organism occurs close to the surface of the sausage.     

Precursors of the major end products of aerobic metabolism of Brochothrix thermosphacta

To further our understanding of off-odour production by Brochothrix thermosphacta , the nature and origins of its end products have been compared during aerobic growth in complex and in minimal, defined medium. In complex medium glucose is the major precursor of acetoin and acetic acid but alanine may be an additional minor source. Iso butyric, iso valeric (3-methylbutyric) and 2-methylbutyric acids are derived exclusively from valine, leucine and iso leucine, respectively. In minimal defined medium although the same end products are produced they are all derived from glucose.     

Factors affecting growth and lipase production by meat lactobacilli strains and Brochothrix thermosphacta

Lipolytic activity of lactobacilli strains and Brochothrix thermosphacta was cell-related; no significant activity was found in the supernatant fluids. Most lipase was produced during the logarithmic phase of growth and was greatly affected by growth conditions. The optimal temperatures for growth and lipase production were respectively 24 degrees C for B. thermosphacta and 30 degrees C for lactobacilli. For all strains, an initial pH of around 7.0 for the medium and low glucose concentration stimulated lipase production. Tributyrin inhibited both growth and lipase production at a concentration of 0.1% for B. thermosphacta or 1% for lactobacilli. Butyric acid (0.1%) and anaerobic culture inhibited lipase production by B. thermosphacta while these two factors had no effect on enzyme production by lactobacilli.     

Effect of modified atmosphere composition on the metabolism of glucose by Brochothrix thermosphacta

The influence of atmosphere composition on the metabolism of Brochothrix thermosphacta was studied by analyzing the consumption of glucose and the production of ethanol, acetic and lactic acids, acetaldehyde, and diacetyl-acetoin under atmospheres containing different combinations of carbon dioxide and oxygen. When glucose was metabolized under oxygen-free atmospheres, lactic acid was one of the main end products, while under atmospheres rich in oxygen mainly acetoin-diacetyl was produced. The proportions of the total consumed glucose used for the production of acetoin (aerobic metabolism) and lactic acid (anaerobic metabolism) were used to decide whether aerobic or anaerobic metabolism predominated at a given atmosphere composition. The boundary conditions between dominantly anaerobic and aerobic metabolisms were determined by logistic regression. The metabolism of glucose by B. thermosphacta was influenced not only by the oxygen content of the atmosphere but also by the carbon dioxide content. At high CO(2) percentages, glucose metabolism remained anaerobic under greater oxygen contents.     

Volatile Compounds Associated with Spoilage of Vacuum-Packaged Sliced Luncheon Meat by Brochothrix thermosphacta

By using gas chromatography-mass spectrometry, seven volatile compounds were identified in vacuum-packaged sliced corned beef spoiled by Brochothrix thermosphacta under aerobic conditions. Acetoin and diacetyl appeared to be of major sensory significance.     

Effect of Modified Atmosphere Composition on the Metabolism of Glucose by Brochothrix thermosphacta

The influence of atmosphere composition on the metabolism of Brochothrix thermosphacta was studied by analyzing the consumption of glucose and the production of ethanol, acetic and lactic acids, acetaldehyde, and diacetyl-acetoin under atmospheres containing different combinations of carbon dioxide and oxygen. When glucose was metabolized under oxygen-free atmospheres, lactic acid was one of the main end products, while under atmospheres rich in oxygen mainly acetoin-diacetyl was produced. The proportions of the total consumed glucose used for the production of acetoin (aerobic metabolism) and lactic acid (anaerobic metabolism) were used to decide whether aerobic or anaerobic metabolism predominated at a given atmosphere composition. The boundary conditions between dominantly anaerobic and aerobic metabolisms were determined by logistic regression. The metabolism of glucose by B. thermosphacta was influenced not only by the oxygen content of the atmosphere but also by the carbon dioxide content. At high CO₂ percentages, glucose metabolism remained anaerobic under greater oxygen contents.     

Brochothrix thermosphacta Bacteriophages Feature Heterogeneous and Highly Mosaic Genomes and Utilize Unique Prophage Insertion Sites

Brochothrix belongs to the low-GC branch of Gram-positive bacteria (Firmicutes), closely related to Listeria, Staphylococcus, Clostridium, and Bacillus. Brochothrix thermosphacta is a nonproteolytic food spoilage organism, adapted to growth in vacuum-packaged meats. We report the first genome sequences and characterization of Brochothrix bacteriophages. Phage A9 is a myovirus with an 89-nm capsid diameter and a 171-nm contractile tail; it belongs to the Spounavirinae subfamily and shares significant homologies with Listeria phage A511, Staphylococcus phage Twort, and others. The A9 unit genome is 127 kb long with 11-kb terminal redundancy; it encodes 198 proteins and 6 tRNAs. Phages BL3 and NF5 are temperate siphoviruses with a head diameter of 56 to 59 nm. The BL3 tail is 270 nm long, whereas NF5 features a short tail of only 94 nm. The NF5 genome (36.95 kb) encodes 57 gene products, BL3 (41.52 kb) encodes 65 products, and both are arranged in life cycle-specific modules. Surprisingly, BL3 and NF5 show little relatedness to Listeria phages but rather demonstrate relatedness to lactococcal phages. Peptide mass fingerprinting of viral proteins indicate programmed −1 translational frameshifts in the NF5 capsid and the BL3 major tail protein. Both NF5 and BL3 feature circularly permuted, terminally redundant genomes, packaged by a headful mechanism, and integrases of the serine (BL3) and tyrosine (NF5) types. They utilize unique target sequences not previously described: BL3 inserts into the 3′ end of a RNA methyltransferase, whereas NF5 integrates into the 5′-terminal part of a putative histidinol-phosphatase. Interestingly, both genes are reconstituted by phage sequence.Brochothrix thermosphacta is a Gram-positive, rod-shaped, nonmotile, non-spore-forming, facultative anaerobic, and psychrotrophic organism frequently involved in the spoilage of prepacked and vacuum-packaged meat or meat products (23). The conditions found in these foods selectively favor development of B. thermosphacta due to its ability to grow at 4°C under O₂ depletion and in the presence of elevated CO₂ concentrations (58). B. thermosphacta frequently constitutes the dominant portion of the spoilage microflora of aerobically and anaerobically stored meats (7), where it produces undesired volatile compounds such as acetoin, diacetyl (aerobic growth), or lactic acid and ethanol (anaerobic growth) (28, 58, 66). The taxonomic standing of the genus Brochothrix has been in dispute for a long time (65), until 16S rRNA sequences revealed its close phylogenetic relationship to the genus Listeria (16, 52), which led to the affiliation of Brochothrix, together with the genus Listeria into the Listeriaceae family. The two genera feature a similar GC content and other common characteristics, such as the same major fatty acids and menaquinones, meso-diamino pimelic acid in the peptidoglycan, production of catalase, and more (65).The potential of bacteriophages and phage-encoded lytic enzymes for control of specific pathogens in foods has been intensively investigated in recent years (26, 31, 48). As an example, the application of phage to foods has turned out to be a useful approach in the control of Salmonella, Campylobacter, Listeria, and Escherichia coli (reviewed in reference 31). Another possibility is the direct application of purified bacteriophage endolysins to foods or raw products (reviewed in reference 48). These approaches might also be suitable for the biocontrol of B. thermosphacta to prevent food spoilage. Previous work has shown that Brochothrix phage A3 was able to limit off-odor formation and increase the storage life of pork adipose tissue (28).Unfortunately, only very limited data and no genome sequences are available for bacteriophages infecting Brochothrix. Ackermann et al. classified 21 Brochothrix phages by electron microscopy and grouped them into three species based on morphology (1): species A19 contains 5 myoviruses with long tails that undergo extensive rearrangements upon contraction, species NF5 consists of 14 siphoviruses with rigid tails and complex baseplate structures with appendages, and species BL3 contains only 1 member of the siphovirus morphology. Due to the close phylogenetic relatedness of their hosts, phages of the genus Brochothrix were expected to share similarities with Listeria phages also on the molecular level.We report here the complete genome sequences and molecular characterization of three bacteriophages infecting B. thermosphacta, namely, A9, BL3, and NF5. Their physical genome structures and attachment loci of the temperate bacteriophages were determined and revealed novel prophage insertion sites. Programmed translational frameshifts in structural genes and lytic activity of bacteriophage-encoded endolysin gene products were demonstrated. In addition, intra- and interspecies comparative genomics led to the placement of phage A9 into the recently proposed Spounavirinae subfamily, and indicated relatedness of phages BL3 and NF5 to the P335 quasispecies of Lactococcus phages.     

Regulation of the glucose phosphotransferase system in Brochothrix thermosphacta by membrane energization.

Uptake of 2-deoxyglucose, alpha-methylglucopyranoside, and glucose into intact cells of Brochothrix thermosphacta (formerly Microbacterium thermosphactum, ATCC 11509) was stimulated by KCN or CCCP. The glucose analogs were recovered almost totally as the sugar phosphates. Membrane vesicles were isolated from protoplasts and shown to be right side out by freeze fracturing and by using ATPase as a marker for the cytoplasmic membrane surface. Uptake of glucose into vesicles was dependent on the presence of phosphoenolpyruvate. NADH oxidation, K+ -diffusion gradients, and externally directed lactate gradients (pH greater than 7 initially) were used to generate transmembrane potentials across membrane vesicles. Above a threshold value of about -50 mV, uptake of glucose into membrane vesicles was reduced. Likewise, the maximum uptake of glucose and its two analogs into cells occurred when the protonmotive force was less than about -50 mV.     

Growth and end product formation of two psychrotrophic Lactobacillus spp. and Brochothrix thermosphacta ATCC 11509T at different pH values and temperatures

Lactobacillus viridescens, Lactobacillus sp. strain 173 (homofermentative), and Brochothrix thermosphacta ATCC 11509T were studied at different pH values and temperatures in aerobic and anaerobic batch cultures. The growth rates were higher in aerobic than in anaerobic cultures. L. viridescens grew faster at pH 5.8 than at pH 6.3, whereas the opposite was true for B. thermosphacta. Lactobacillus sp. strain 173 was inhibited in air or at 8 degrees C in anaerobic culture. B. thermosphacta did not grow in anaerobic culture at pH 5.3. The following variations in growth yields were found in the different environments studied: Lactobacillus sp. strain 173, 23 to 25 g (dry weight) per mol of glucose consumed; L. viridescens, 11 to 23 g/mol; B. thermosphacta, 16 to 38 g/mol. In air, L. viridescens produced D-lactic acid, ethanol, and acetic acid, whereas no acetic acid was produced anaerobically. Acetic acid and ethanol together constituted 41 to 48% of the total product yield irrespective of pH and temperature. Lactobacillus sp. strain 173 produced a racemic mixture of D- and L-lactic acid at pH 6.3, whereas the proportion of L-lactic acid was higher than that of D-lactic acid at pH 5.3. In air, product formation of B. thermosphacta varied from a domination of L-lactic acid to increasing yields of acetoin, acetic acid, 2,3-butanediol and isovaleric acid. The effect of pH and temperature on product formation was difficult to separate from the effect of O2 availability in aerobic cultures. However, it was indicated that more 2,3-butanediol and less acetoin were produced with a decreasing temperature.(ABSTRACT TRUNCATED AT 250 WORDS)