Correlation between oral malodor and periodontal bacteria

Volatile sulfur compounds (VSCs), including hydrogen sulfide, methyl mercaptan, and dimethyl sulfide, are primarily responsible for oral malodor. Recently, the mgl gene encoding L-methionine-alpha-deamino-gamma-mercaptomethane-lyase, which produces methyl mercaptan, was cloned from Porphyromonas gingivalis. This article discusses the mechanism and pathogenic role of the formation of VSCs by oral bacteria.     

Abatement of volatile organic sulfur compounds in odorous emissions from the bio-industry

Compounds of interest in this work are methanethiol (MeSH), dimethyl sulfide (Me₂S), dimethyl polysulfides (Me₂S_x) and carbon disulfide (CS₂) since these volatiles have been identified as predominant odorants in the emission of a wide range of activities in the bio-industry (e.g. aerobic waste water treatment plants, composting plants, rendering plants). In these processes, the occurrence of volatile organic sulfur compounds is mainly related to the presence of anaerobic microsites with consecutive fermentation of sulfur containing organic material and/or to the breakdown of the latter due to thermal heating. Due to the chemical complexity of these low-concentrated waste gas streams and the high flow rates to be handled, mainly biotechnological techniques and scrubbers can be used to control the odour emission. When using biofilters or trickling filters, inoculation with specific micro-organisms and pH-control strategies should be implemented to optimise the removal of volatile organic sulfur compounds. In scrubbers, chemical oxidation of the volatile organic sulfur compounds can be obtained by dosing hypochlorite, ozone or hydrogen peroxide to the scrubbing liquid. However, optimal operational conditions for each of these abatement techniques requires a further research in order to guarantee a long-term and efficient overall odour abatement.     

Development and validation of a plate technique for screening of microorganisms that produce volatile sulfur compounds

Volatile sulfur compounds (VSCs) are of major importance for flavor development in foodstuffs such as cheeses. Such compounds originate from the amino acid l-methionine, which can be degraded to methanethiol (MTL), a common precursor to a variety of other VSCs. A plate assay based on double-layer petri dishes containing 5,5'-dithio-bis-2-nitrobenzoic acid (DTNB), a chemical used for the estimation of free thiols, in the upper layer provides an easy and reliable detection method for thiol-producing, cheese-ripening microorganisms. MTL production was quantitated by measuring the yellow-orange color intensity resulting from reaction with DTNB. Using this method, 18 Geotrichum candidum strains isolated from cheeses were compared, and the color intensity was found to be correlated with the production of microbial VSCs as measured by gas chromatographic analysis.     

Decolorization of Pulp-Paper Mill Effluents by White-Rot Fungi

ABSTRACT:?

Phenolic effluents are waste products of pulp and paper, coal conversion, dying, textile, and olive oil industries. Such effluents impose coloration and toxicity problems in the receiving waters, causing serious environmental hazards. The pulp and paper mill effluent is highly colored, imparting black/brown color to the water body. The color is mainly due to lignin and its derivatives released during various stages in the paper-making process. The complex nature of such lignin compounds and their phenolic nature make them extremely resistant to microbial degradation. Conventional treatment methods such as aerated lagoons and activated sludge process are ineffective in removing color. However, physical and chemical treatment methods, including ultrafiltration, ion-exchange, and lime precipitation, are expensive and less efficient. Therefore, alternate low-cost biotreatment processes are now being considered, most of which are based on lignin-degrading fungi. Depending on the treatment process, the fungal inoculum for decolorization could be used in the form of mycelium, pellets, or in the immobilized state. The decomposition of lignin is an enzymatic process employing various ligninases being produced by the fungal species. Soluble and immobilized ligninolytic enzymes have also been employed for effluent decolorization. Therefore, the present review is an attempt to compile the scattered information on pulp-paper mill effluent decolorization employing microbes. The structure, distribution, physiology, and enzymology of lignin degradation is also briefly discussed.     

Volatile sulfur compounds produced by probiotic bacteria in the presence of cysteine or methionine

Aims:  To investigate the abilities of various probiotic bacteria to produce volatile sulfur compounds (VSCs) relevant to food flavour and aroma.
Methods and Results:  Probiotic strains ( Lactobacillus acidophilus NCFM, Lactobacillus plantarum 299v, Lactobacillus rhamnosus GG, Lactobacillus reuteri ATCC55730 and L. reuteri BR11), Lactobacillus delbrueckii ATCC4797, L. plantarum ATCC14917 and Lactococcus lactis MG1363 were incubated with either cysteine or methionine. Volatile compounds were captured, identified and quantified using a sensitive solid-phase microextraction (SPME) technique combined with gas chromatography coupled to a pulsed flame photometric detector (SPME/GC/PFPD). Several VSCs were identified including H₂S, methanethiol, dimethyldisulfide and dimethyltrisulfide. The VSC profiles varied substantially for different strains of L. plantarum and L. reuteri and it was found that L. reuteri ATCC55730 and L. lactis MG1363 produced the lowest levels of VSCs ( P  < 0·05). Levels of VSCs generated by bacteria were found to be equivalent to, or higher than, that found in commercial cheeses.
Conclusions:  Several probiotic strains are able to generate considerable levels of VSCs and substantial variations in VSC generating potential exists between different strains from the same species.
Significance and Importance of the Study:  This study demonstrates that probiotic bacteria are able to efficiently generate important flavour and aroma compounds and therefore has implications for the development of probiotic containing foods.     

Recent development of advanced biotechnology for wastewater treatment

Abstract

The importance of highly efficient wastewater treatment is evident from aggravated water crises. With the development of green technology, wastewater treatment is required in an eco-friendly manner. Biotechnology is a promising solution to address this problem, including treatment and monitoring processes. The main directions and differences in biotreatment process are related to the surrounding environmental conditions, biological processes, and the type of microorganisms. It is significant to find suitable biotreatment methods to meet the specific requirements for practical situations. In this review, we first provide a comprehensive overview of optimized biotreatment processes for treating wastewater during different conditions. Both the advantages and disadvantages of these biotechnologies are discussed at length, along with their application scope. Then, we elaborated on recent developments of advanced biosensors (i.e. optical, electrochemical, and other biosensors) for monitoring processes. Finally, we discuss the limitations and perspectives of biological methods and biosensors applied in wastewater treatment. Overall, this review aims to project a rapid developmental path showing a broad vision of recent biotechnologies, applications, challenges, and opportunities for scholars in biotechnological fields for “green” wastewater treatment.     

L-methionine degradation pathway in Kluyveromyces lactis: identification and functional analysis of the genes encoding L-methionine aminotransferase

Kluyveromyces lactis is one of the cheese-ripening yeasts and is believed to contribute to the formation of volatile sulfur compounds (VSCs) through degradation of L-methionine. L-methionine aminotransferase is potentially involved in the pathway that results in the production of methanethiol, a common precursor of VSCs. Even though this pathway has been studied previously, the genes involved have never been studied. In this study, on the basis of sequence homology, all the putative aminotransferase-encoding genes from K. lactis were cloned in an overproducing vector, pCXJ10, and their effects on the production of VSCs were analyzed. Two genes, KlARO8.1 and KlARO8.2, were found to be responsible for L-methionine aminotransferase activity. Transformants carrying these genes cloned in the pCXJ10 vector produced threefold-larger amounts of VSCs than the transformant containing the plasmid without any insert or other related putative aminotransferases produced.     

Identification and functional analysis of the gene encoding methionine-gamma-lyase in Brevibacterium linens

The enzymatic degradation of L-methionine and subsequent formation of volatile sulfur compounds (VSCs) is believed to be essential for flavor development in cheese. L-methionine-gamma-lyase (MGL) can convert L-methionine to methanethiol (MTL), alpha-ketobutyrate, and ammonia. The mgl gene encoding MGL was cloned from the type strain Brevibacterium linens ATCC 9175 known to produce copious amounts of MTL and related VSCs. The disruption of the mgl gene, achieved in strain ATCC 9175, resulted in a 62% decrease in thiol-producing activity and a 97% decrease in total VSC production in the knockout strain. Our work shows that L-methionine degradation via gamma-elimination is a key step in the formation of VSCs in B. linens.     

H<Subscript>2</Subscript>S biotreatment with sulfide-oxidizing heterotrophic bacteria

Many industrial activities produce H₂S, which is toxic at high levels and odorous at even very low levels. Chemolithotrophic sulfur-oxidizing bacteria are often used in its remediation. Recently, we have reported that many heterotrophic bacteria can use sulfide:quinone oxidoreductase and persulfide dioxygenase to oxidize H₂S to thiosulfate and sulfite. These bacteria may also potentially be used in H₂S biotreatment. Here we report how various heterotrophic bacteria with these enzymes were cultured with organic compounds and the cells were able to rapidly oxidize H₂S to zero-valence sulfur and thiosulfate, causing no apparent acidification. Some also converted the produced thiosulfate to tetrathionate. The rates of sulfide oxidation by some of the tested bacteria in suspension, ranging from 8 to 50 µmol min^?1 g^?1 of cell dry weight at pH 7.4, sufficient for H₂S biotreatment. The immobilized bacteria removed H₂S as efficiently as the bacteria in suspension, and the inclusion of Fe₃O₄ nanoparticles during immobilization resulted in increased efficiency for sulfide removal, in part due to chemical oxidation H₂S by Fe₃O₄. Thus, heterotrophic bacteria may be used for H₂S biotreatment under aerobic conditions.     

口源性口臭病因及治疗的研究进展

口臭是指呼吸时出现的臭味气体,气体中所含的主要成分是挥发性硫化物。它由多种因素造成,但约80-90%是来源于口腔内因素。研究表明,口腔微生物与口臭及口气中挥发性硫化物存在密切关系。传统的机械治疗方法和化学治疗方法虽然可以短期内改善口臭状况,但长期疗效不尽如人意。近年来,对化学抗菌剂替代品的研究和开发,成效显著。本文综述了口源性口臭病因及治疗的最新研究进展。     

Biotreatment of heavy oil wastewater by combined upflow anaerobic sludge blanket and immobilized biological aerated filter in a pilot-scale test

A field pilot study has been constructed in the Liaohe oilfield, China to treat heavy oil wastewater with large amounts of dissolved recalcitrant organic compounds and low nutrient of nitrogen and phosphorus by an upflow anaerobic sludge blanket (UASB) coupled with immobilized biological aerated filters (I-BAFs). By operating the system for 252 days (including the start-up of 128 days), the chemical oxygen demand (COD), ammonia nitrogen (NH₃-N) and suspended solid (SS) in the wastewater were removed by 74%, 94% and 98%, respectively. GC–MS analysis indicated that most of alkanes were degraded by the UASB process, while the I-BAF played important roles both in degrading organic compounds and in removing the NH₃-N and SS. The bacterial community structural analysis based on the PCR-DGGE technology reveals that the predominant bacteria in the UASB reactor belong to the Bacillales and Rhodobacterales, and that in the I-BAF was identified as uncultured soil bacterium. Our results suggest that the combined biotreatment system has immense potential in large-scale treatment of heavy oil wastewater.     

Volatile constituents and fatty acid composition of lipids in Durio zibethinus

The predominating flavour compounds in the fruit pulp of Durio zibethinus were hydrogen sulfide, ethyl hydrodisulfide and several dialkyl polysulfides, particularly (C₂H₅)₂S_n, where n = 2 or 3. Ethyl acetate, 1,1-diethoxyethane and ethyl 2-methylbutanoate contribute to an additional fruity odour note. Hydrodisulfides are probably the precursors of the dialkyl sulfides. In the pericarp and seed no volatile sulfur compounds could be detected. The fatty acid composition of the lipids in pericarp, pulp and seed depended on the origin and/or harvest season of the fruit. The main components were oleic and palmitic acids or arachidic acid together with appreciable quantities of palmitoleic, stearic, linoleic and linolenic acids.     

口源性口臭病因及治疗的研究进展

口臭是指呼吸时出现的臭味气体,气体中所含的主要成分是挥发性硫化物。它由多种因素造成,但约80-90%是来源于口腔内因素。研究表明,口腔微生物与口臭及口气中挥发性硫化物存在密切关系。传统的机械治疗方法和化学治疗方法虽然可以短期内改善口臭状况,但长期疗效不尽如人意。近年来,对化学抗菌剂替代品的研究和开发,成效显著。本文综述了口源性口臭病因及治疗的最新研究进展。     

Role of Cystathionine β-Lyase in Catabolism of Amino Acids to Sulfur Volatiles by Genetic Variants of Lactobacillus helveticus CNRZ 32

Catabolism of sulfur-containing amino acids plays an important role in the development of cheese flavor. During ripening, cystathionine β-lyase (CBL) is believed to contribute to the formation of volatile sulfur compounds (VSCs) such as methanethiol and dimethyl disulfide. However, the role of CBL in the generation of VSCs from the catabolism of specific sulfur-containing amino acids is not well characterized. The objective of this study was to investigate the role of CBL in VSC formation by Lactobacillus helveticus CNRZ 32 using genetic variants of L. helveticus CNRZ 32 including the CBL-null mutant, complementation of the CBL-null mutant, and the CBL overexpression mutant. The formation of VSCs from methionine, cystathionine, and cysteine was determined in a model system using gas chromatography-mass spectrometry with solid-phase microextraction. With methionine as a substrate, CBL overexpression resulted in higher VSC production than that of wild-type L. helveticus CNRZ 32 or the CBL-null mutant. However, there were no differences in VSC production between the wild type and the CBL-null mutant. With cystathionine, methanethiol production was detected from the CBL overexpression variant and complementation of the CBL-null mutant, implying that CBL may be involved in the conversion of cystathionine to methanethiol. With cysteine, no differences in VSC formation were observed between the wild type and genetic variants, indicating that CBL does not contribute to the conversion of cysteine.     

口源性口臭指示菌的筛选

目的从口源性口臭(Oral Malodor)相关菌种中筛选主要代表菌,用以建立口臭细菌学(Oral Bacteri-ology)临床辅助诊断的指示菌(Indicator bacteria)。方法用感官检测(鼻闻法)(Organoleptic test)、气相色谱(Gas Chromatography)、硫化物检测仪(Halimeter)和硫化氢检测仪(Easicult S)等4种方法,在实验室检测常见的8种牙周及龋病致病菌,通过检测鼻闻臭味程度、硫化物(Volatile sulfur compounds,VSCs)、硫化氢(Hydrogen sulfide,H2S)及有异味的短链脂肪酸(Short Chain Fatlf acid)含量来确定指示菌。结果鼻闻:牙龈卟啉单胞菌(P.gingivalis,P.g)、中间普雷沃菌(P.intermedius,P.i)和具核梭杆菌具核梭亚种(F.subsp nucleatum,F.n)恶臭明显,其他菌有微臭或无味。气相色谱检测:P.g、P.i、F.n和伴放线聚生杆菌(Aggregatibscter actinomycetemcomitans,A.a)中有异味的丁酸(Butyric acid)含量在40%～66%,其他菌,其他产物含量较低。硫化物检测:P.g、P.i和F.n的VSCs量在1 000ppb以上,硫化氢检测:P.g、P.i和F.n的H2S在600 ppb以上,其他菌两项检测均在36 ppb以下。结论 P.g、P.i和F,n是主要产臭菌种,可作为临床口臭的细菌学辅助诊断的指示菌,供临床进一步研究。     

Involvement of a branched-chain aminotransferase in production of volatile sulfur compounds in Yarrowia lipolytica

The enzymatic degradation of L-methionine and the subsequent formation of volatile sulfur compounds (VSCs) are essential for the development of the typical flavor in cheese. In the yeast Yarrowia lipolytica, the degradation of L-methionine was accompanied by the formation of the transamination product 4-methylthio-2-oxobutyric acid. A branched-chain aminotransferase gene (YlBCA1) of Y. lipolytica was amplified, and the L-methionine-degrading activity and the aminotransferase activity were measured in a genetically modified strain and compared to those of the parental strain. Our work shows that L-methionine degradation via transamination is involved in formation of VSCs in Y. lipolytica.     

Anaerobic degradation of adsorbable organic halides (AOX) from pulp and paper industry wastewater

Adsorbable organic halides (AOX) are generated in the pulp and paper industry during the bleaching process. These compounds are formed as a result of reaction between residual lignin from wood fibres and chlorine/chlorine compounds used for bleaching. Many of these compounds are recalcitrant and have long half-life periods. Some of them show a tendency to bioaccumulate while some are proven carcinogens and mutagens. Hence, it is necessary to remove or degrade these compounds from wastewater. Physical, chemical and electrochemical methods reported to remove AOX compounds are not economically viable. Different types of aerobic, anaerobic and combined biological treatment processes have been developed for treatment of pulp and paper industry wastewater. Maximum dechlorination is found to occur under anaerobic conditions. However, as these processes are designed specifically for reducing COD and BOD of wastewater, they do not ensure complete removal of AOX. This paper reviews the anaerobic biological treatments developed for pulp and paper industry wastewater and also reviews the specific micro-organisms reported to degrade AOX compounds under anaerobic conditions, their nutritional and biochemical requirements. It is imperative to consider these specific micro-organisms while designing an anaerobic treatment for efficient removal of AOX.