海藻糖对乳本以菌的抗逆保护研究

研究了在冷冻干燥,高温及冻融等胁迫条件下,海藻糖对嗜热链球菌（Streptococcus thermophillus)和植物乳杆菌（Lactobacillus plantarum)菌体细胞的保护作用,结果表明在冷冻干癌过程中,海藻糖保护的细胞存活率分别达75％和33％,而对照分别为19％和1％。用90度高温处理干燥状态和溶液状态的嗜热链球菌,证明海藻糖能明显提高细胞的耐热性,用冻融法反复处理嗜热链球菌4次和8次,加海藻糖保护的细胞存活率显高于对照,在扫描下观察这些冻融细胞,加海藻糖保护的菌体细胞饱满,完整,对照则有明显的破裂,塌缩,细胞间有丝状物粘连,该结果从细胞亚显微表面结构的变化揭示了海藻糖对细菌的抗逆保护作用。     

极端嗜盐菌冷冻干燥保藏研究

本文报道了不同浓度的海藻糖和蔗糖作为保护剂对盐生盐杆菌（Ｈａｌｏｂａｃｔｅｒｉｕｍｈａｌｏｂｉｕｍ）Ｒ＿１菌株冷冻干燥存活性的影响。结果表明：６％海藻糖,１２％蔗糖和１５％ＮａＣｌ组成的混合保护剂,是冷冻干燥保藏Ｒ＿１菌株极佳的保护剂。采用该保护刑冷冻干燥２５株极端嗜盐菌,于４℃保藏１４个月,经液体培养基和斜面培养基培养检测,全部存活。     

N+离子注入热带假丝酵母对长链二元酸产量的影响*

用热带假丝酵母（Ｃａｎｄｉｄａ ｔｒｏｐｉｃａｌｉｓ）ＳＣＢ４１２作为出发菌株,经能量５０ＫｅＶ、剂量１× １０^１１～５ ×１０^１５ ｉｏｎｓ／ｃｍ^２的Ｎ^＋离子注入诱变处理,以产生可遗传的诱变。 Ｎ^＋离子注入后,存活率与剂量呈指数衰减关系：ｌｏｇ（存活率％）＝ ８．２３－ ０．６０４ × ｌｏｇ（剂量）,在培养过程中可观察到酵母菌菌落和细胞形态均发生了变化。经筛选,获得了一株能够利用     

多菌种混合发酵无醇饮料的研究*

以大麦芽、大麦和大米为主料,优质红茶为辅料,依据微生物生理代谢与生态的基本原理,选择了三个菌种混合发酵,开发了一种新型发酵无醇饮料。采用的三个菌种是：酵母菌（Ｓａｃｃｈａｒｏｍｙｃｅｓｃｅｒｉｖｉｓｉａｅ）,嗜酸乳酸菌（Ｌａｃｔｏｂａｃｉｌｌｕｓａｃｉｄｏｐｈｉｌｕｓ）,弱氧化醋酸单胞菌（Ａｃｅｔｏｍｏｎａｓｓｕｂｏｘｙｄａｎｓ）。将上述菌种按一定比例（１：１：２）接种,接种总量为发酵基质的１０％,控制发酵温度２０－２５℃,发酵时间５天,即可制成风格独特、口味纯正     

嗜热链球菌培养条件的研究

将嗜热链球菌（Ｓｔｒｅｐｔｏｃｏｃｃｕｓｔｈｅｒｍｏｐｈｉｌｕｓ）在６种固体培养基及７种液体培养基中的生长情况进行了比较,结果表明,改良ＩＲＩＥ固体培养基上的溶钙圈大,活菌数最多;在７种液体培养基中亦以改良ＩＲＩＥ的ＯＤ值最高,活菌最多,达８×１０^８／ｍｌ以上。以此培养基做生长曲线,该菌的平衡期为１２～１６ｈ。     

中华鳖白底板病和红底板病细菌的分离鉴定及致病性

从患白底板病和红底板病的病鳖中分离出７株细菌,应用一般细菌分离鉴定的方法和美国生物－梅里埃（Ｂｉｏ Ｍｅｒｉｅｕｘ ＵＳＡ）公司ＶＩＴＥＫ全自动微生物鉴定系统进行鉴定,结果显示有３株嗜水气单胞菌（Ａｅｒｏｍｏｎａｓ ｈｙｄｒｏｐｈｉｌａ）、１株温和气单胞菌（Ａｅｒｏｍｏｎａｓ ｓｏｂｒｉａ<.I>）、１株金黄色葡萄球菌（Ｓｔａｐｈｙｌｏｃｏｃｃｕｓａｕｒｅｕｓ）、１株肺炎克雷伯氏菌（Ｋｌｅｂｓｉｅｌｌａ ｐｎｅｕｍｏｎｉａｅ）和 １株美人鱼弧菌（Ｖｉｂ     

拮抗菌BS—98分泌抗菌蛋白的条件及其发酵液特性

由本室分离得到一株强烈抑制芦笋茎枯病等植物病原真菌的拮抗菌ＢＳ—９８菌株（Ｂａｃｉｌｌｕｓｓｕｂｔｉｌｉｓ）。用环柱法检测该菌株的抗菌活性表明,该菌株除抑制芦笋茎枯病菌ＰｈｏｍａａｓｐａｒａｇｉＳａｃｃ外,对小麦赤霉病菌（Ｆｕｓａｒｉｕｍｇｒａｍｉｎｅａｒｕｍ）,棉花枯萎病菌（Ｆｕｓａｒｉｕｍｏｘｙｓｐｏｒｕｍｆｓｐ．Ｖａｓｉｎｆｅｃｔｕｍ）、棉花黄萎病菌（Ｖｅｒｔｉｃｉｌｌｕｍａｌｂｏ—ａｔｒｕｍ）、黄瓜灰霉病菌（Ｂｏｔｒｙｔｉ     

一个具两型子囊的齿裂菌属新种

生于蒙古栎（Ｑｕｅｒｃｕｓ　ｍｏｎｇｏｌｉｃａ）和波罗栎（Ｑ．Ｄｅｎｔａｔａ）上的齿裂菌属一新种,即异襄齿裂菌（Ｃｏｃｃｏｍｙｃｅｓｄｉｍｏｒｐｈｕｓ）。该种因子囊同时以两种状态存在而明显区别于齿裂菌属其它成员。主、副模式标本保藏于安徽农业大学森林保护教研室（ＡＡＵＦＰ）。     

农作物秸秆发酵剂的研究

用液体、固体不同培养方式,对异常汉逊酵母（Ｈａｎｓｅｎｕｌａａｎｏｍａｌａ）ＡＳ２．３００、白地霉（Ｇｅｏｌｒｉｃｈｕｍｃａｎｄｉｄｕｍ）ＡＳ２．３６１、康宁木霉（Ｔｒｉｃｈｏｄｅｒｍａｋｏｎｉｎｇｉｉ）ＴＫ—２、植物乳杆菌（Ｌａｃｔｏｂａｃｉｌｌｕｓｐｌａｎｔａｒｕｍ）ＬＰ—５等菌进行分别培养,然后按一定比例配成农作物秸秆发酵剂。并进行了对玉米秸秆发酵试验：在室温条件下发酵７天,添加５％发酵剂,发酵产物的粗蛋白含量提高一倍左右;添加２０％发酵剂,发     

嗜热脂肪芽孢杆菌质粒DNA的高压电穿孔转化研究*

采用高压电穿孔法将穿梭质粒导入了嗜热脂肪芽胞杆菌（Ｂａｃｉｌｌｕｓ　ｓｔｅａｒｏｔｈｅｒｍｏｐｈｉｌｕｓ）Ｋ１０４１和Ｔ５２１菌株。以对数生长后期的菌体制备Ｋ１０４１转化细胞,以ＬＢ平板上于５０℃培养的过夜菌制备Ｔ５２１转化细胞,细胞密度为５～７×１０^９细胞／ｍＬ。电击条件如下：电容２５μＦ,电场强度１０．０ＫＶ／ｃｍ,脉冲控制器设定２００。 Ｋ１０４１和 Ｔ５２１最高转化效率分别达２．０１×１０⁴和１．１９ ×１０²转化子／     

Effects of cultivation conditions on folate production by lactic acid bacteria

A variety of lactic acid bacteria were screened for their ability to produce folate intracellularly and/or extracellularly. Lactococcus lactis, Streptococcus thermophilus, and Leuconostoc spp. all produced folate, while most Lactobacillus spp., with the exception of Lactobacillus plantarum, were not able to produce folate. Folate production was further investigated in L. lactis as a model organism for metabolic engineering and in S. thermophilus for direct translation to (dairy) applications. For both these two lactic acid bacteria, an inverse relationship was observed between growth rate and folate production. When cultures were grown at inhibitory concentrations of antibiotics or salt or when the bacteria were subjected to low growth rates in chemostat cultures, folate levels in the cultures were increased relative to cell mass and (lactic) acid production. S. thermophilus excreted more folate than L. lactis, presumably as a result of differences in the number of glutamyl residues of the folate produced. In S. thermophilus 5,10-methenyl and 5-formyl tetrahydrofolate were detected as the major folate derivatives, both containing three glutamyl residues, while in L. lactis 5,10-methenyl and 10-formyl tetrahydrofolate were found, both with either four, five, or six glutamyl residues. Excretion of folate was stimulated at lower pH in S. thermophilus, but pH had no effect on folate excretion by L. lactis. Finally, several environmental parameters that influence folate production in these lactic acid bacteria were observed; high external pH increased folate production and the addition of p-aminobenzoic acid stimulated folate production, while high tyrosine concentrations led to decreased folate biosynthesis.     

Lactic acid bacteria fermentation of human milk oligosaccharide components, human milk oligosaccharides and galactooligosaccharides

Human milk contains about 7% lactose and 1% human milk oligosaccharides (HMOs) consisting of lactose with linked fucose, N-acetylglucosamine and sialic acid. In infant formula, galactooligosaccharides (GOSs) are added to replace HMOs. This study investigated the ability of six strains of lactic acid bacteria (LAB), Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus reuteri, Streptococcus thermophilus and Leuconostoc mesenteroides subsp. cremoris, to digest HMO components, defined HMOs, and GOSs. All strains grew on lactose and glucose. N-acetylglucosamine utilization varied between strains and was maximal in L. plantarum; fucose utilization was low or absent in all strains. Both hetero- and homofermentative LAB utilized N-acetylglucosamine via the Embden-Meyerhof pathway. Lactobacillus acidophilus and L. plantarum were the most versatile in hydrolysing pNP analogues and the only strains releasing mono- and disaccharides from defined HMOs. Whole cells of all six LAB hydrolysed oNP-galactoside and pNP-galactoside indicating β-galactosidase activity. High β-galactosidase activity of L. reuteri, L. fermentum, S. thermophilus and L. mesenteroides subsp. cremoris whole cells correlated to lactose and GOS hydrolysis. Hydrolysis of lactose and GOSs by heterologously expressed β-galactosidases confirmed that LAB β-galactosidases are involved in GOS digestion. In summary, the strains of LAB used were not capable of utilizing complex HMOs but metabolized HMO components and GOSs.     

Lipoteichoic acid from Lactobacillus plantarum elicits both the production of interleukin-23p19 and suppression of pathogen-mediated interleukin-10 in THP-1 cells

In this study, the stimulatory effects of different lactic acid bacteria strains, and their subcellular fractions, on the THP-1 cell line were evaluated. Lactobacillus plantarum was found in particular to induce high levels of IL-23p19 mRNA, but it moderately induced TNF-alpha production. IL-10 production was not entirely affected by L. plantarum stimulation. When subcellular fractions of L. plantarum were used to treat THP-1 cells, IL-23p19 mRNA expression was enhanced in a dose-responsive manner, specifically by lipoteichoic acid (LTA). The cotreatment of THP-1 cells by both L. plantarum and Staphylococcus aureus LTA resulted in decreased IL-10 production when compared with cells treated by S. aureus LTA alone. Taken together, these data suggest that LTA isolated from L. plantarum elicits stimulatory effects upon the expression of IL-23p19 and inhibitory effects on pathogen-mediated IL-10 production.     

Characterization and Transfer of Antibiotic Resistance in Lactic Acid Bacteria from Fermented Food Products

The study provides phenotypic and molecular analyses of the antibiotic resistance in lactic acid bacteria (LAB) from fermented foods in Xi'an, China. LAB strains (n = 84) belonging to 16 species of Lactobacillus (n = 73), and Streptococcus thermophilus (n = 11) were isolated and identified by sequencing their 16S rRNA gene. All strains were susceptible to ampicillin, bacitracin, and cefsulodin, and intrinsically resistant to nalidixic acid, kanamycin, and vancomycin (except L. bulgaricus, L. acidophilus, and S. thermophilus, which were susceptible to vancomycin). Some strains had acquired resistance for penicillin (n = 2), erythromycin (n = 9), clindamycin (n = 5), and tetracycline (n = 14), while resistance to gentamycin, ciprofloxacin, streptomycin, and chloramphenicol was species dependent. Minimum inhibitory concentrations presented in this study will help to review microbiological breakpoints for some of the species of Lactobacillus. The erm(B) gene was detected from two strains of each of L. fermentum and L. vaginalis, and one strain of each of L. plantarum, L. salivarius, L. acidophilus, L. animalis, and S. thermophilus. The tet genes were identified from 12 strains of lactobacilli from traditional foods. This is the first time, the authors identified tet(S) gene from L. brevis and L. kefiri. The erm(B) gene from L. fermentum NWL24 and L. salivarius NWL33, and tet(M) gene from L. plantarum NWL22 and L. brevis NWL59 were successfully transferred to Enterococcus faecalis 181 by filter mating. It was concluded that acquired antibiotic resistance is well dispersed in fermented food products in Xi'an, China and its transferability to other genera should be monitored closely.     

Compatible Solutes in the Thermophilic Bacteria Rhodothermus marinus and "Thermus thermophilus"

(sup13)C nuclear magnetic resonance spectroscopy and (sup1)H nuclear magnetic resonance spectroscopy were used to identify and quantify the organic solutes of several strains of halophilic or halotolerant thermophilic bacteria. Two strains of Rhodothermus marinus and four strains of "Thermus thermophilus" grown in complex medium containing NaCl were examined. 2-O-Mannosylglycerate was a major compatible solute in all strains: the Thermus strains accumulated the (beta)-anomer only, whereas both anomers were found in R. marinus. 2-O-(beta)-mannosylglycerate and 2-O-(alpha)-mannosylglycerate were the major compatible solutes in R. marinus. The former was the predominant solute in cells grown in 2.0 and 4.0% NaCl-containing medium, while the latter was the predominant compatible solute at higher salinities. Glutamate, trehalose, and glucose were also present as minor components. The intracellular K(sup+) concentration, as determined by (sup39)K nuclear magnetic resonance spectroscopy, in R. marinus increased with salinity and was sufficient to balance the negative charges of the mannosylglycerate. In addition to 2-O-(beta)-mannosylglycerate, trehalose was a major compatible solute of "T. thermophilus." 2-O-(beta)-Mannosylglycerate was the main solute in medium containing 1.0 or 2.0% NaCl, while trehalose predominated in cells grown in medium supplemented with 3.0 or 4.0% NaCl. Glycine betaine, in lower concentrations, was also detected in two "T. thermophilus" strains. This is the first report of mannosylglycerate as a compatible solute in bacteria.     

Development of RAPD protocol for typing of strains of lactic acid bacteria and enterococci

P.S. COCCONCELLI, D. PORRO, S. GALANDINI AND L. SENINI. 1995. A protocol for typing strains of lactic acid bacteria and enterococci based on randomly amplified polymorphic DNA (RAPD) fragments has been developed. Using a single 10-mer primer, fingerprints were achieved without the need to isolate genomic DNA. Different conditions of DNA release and amplification were investigated in order to obtain reproducible results and high discrimination among strains. This RAPD protocol was successfully applied for the typing of strains belonging to the species Lactobacillus acidophilus, Lact. helveticus, Lact. casei, Lact. reuteri, Lact. plantarum, Enterococcus faecalis, Ent. faecium and Streptococcus thermophilus.     

Survival of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the terminal ileum of fistulated Göttingen minipigs

The ability of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus administered in yogurt to survive the passage through the upper gastrointestinal tract was investigated with G?ttingen minipigs that were fitted with ileum T-cannulas. After ingestion of yogurt containing viable microorganisms, ileostomy samples were collected nearly every hour beginning 3 h after food uptake. Living L. delbrueckii subsp. bulgaricus and S. thermophilus were detected in the magnitude of 10(6) to 10(7) per gram of intestinal contents (wet weight) in all animals under investigation. A calculation of the minimum amount of surviving bacteria that had been administered is presented. Total DNA extracted from ileostomy samples was subjected to PCR, which was species specific for L. delbrueckii and S. thermophilus and subspecies specific for L. delbrueckii subsp. bulgaricus. All three bacterial groups could be detected by PCR after yogurt uptake but not after uptake of a semisynthetic diet. One pig apparently had developed an endogenous L. delbrueckii flora. When heat-treated yogurt was administered, L. delbrueckii was detected in all animals. S. thermophilus or L. delbrueckii subsp. bulgaricus was not detected, indicating that heat-inactivated cells and their DNAs had already been digested and their own L. delbrueckii flora had been stimulated for growth.     

Plantaricins S and T, Two New Bacteriocins Produced by Lactobacillus plantarum LPCO10 Isolated from a Green Olive Fermentation

Twenty-six strains of Lactobacillus plantarum isolated from green olive fermentations were tested for cross-antagonistic activities in an agar drop diffusion test. Cell-free supernatants from four of these strains were shown to inhibit the growth of at least one of the L. plantarum indicator strains. L. plantarum LPCO10 provided the broadest spectrum of activity and was selected for further studies. The inhibitory compound from this strain was active against some gram-positive bacteria, including clostridia and propionibacteria as well as natural competitors of L. plantarum in olive fermentation brines. In contrast, no activity against gram-negative bacteria was detected. Inhibition due to the effect of organic acids, hydrogen peroxide, or bacteriophages was excluded. Since the inhibitory activity of the active supernatant was lost after treatment with various proteolytic enzymes, this substance could be classified as a bacteriocin, designated plantaricin S. Plantaricin S was also sensitive to glycolytic and lipolytic enzymes, suggesting that it was a glycolipoprotein. It exhibited a bactericidal and nonbacteriolytic mode of action against indicator cells. This bacteriocin was heat stable (60 min at 100 degrees C), active in a pH range of 3.0 to 7.0, and also stable in crude culture supernatants during storage. Ultrafiltration studies indicated that plantaricin S occurred as multimolecular aggregates and that the size of the smallest active form is between 3 and 10 kDa. In sodium dodecyl sulfate-polyacrylamide gels, plantaricin S migrated as a peptide of ca. 2.5 kDa. Maximum production of plantaricin S was obtained in a fermentor system in unregulated pH and log-phase cultures of L. plantarum LPCO10 in MRS broth plus 4% NaCl. In these culture conditions, a second bacteriocin (designated plantaricin T) was produced in late-stationary-phase cultures of L. plantarum LPCO10. On the basis of its biological activity, its sensitivity to various enzymes, and its molecular weight (lower than that of plantaricin S) as assessed in sodium dodecyl sulfate-polyacrylamide gel electrophoresis, plantaricin T appeared different from plantaricin S. Curing experiments with L. plantarum LPCO10 resulted in the appearance of variants that no longer produced either of the two bacteriocins but that were still immune to both of them.     

Polyphasic approach to bacterial dynamics during the ripening of Spanish farmhouse cheese, using culture-dependent and -independent methods

We studied the dynamics of the microbial population during ripening of Cueva de la Magahá cheese using a combination of classical and molecular techniques. Samples taken during ripening of this Spanish goat's milk cheese in which Lactococcus lactis and Streptococcus thermophilus were used as starter cultures were analyzed. All bacterial isolates were clustered by using randomly amplified polymorphic DNA (RAPD) and identified by 16S rRNA gene sequencing, species-specific PCR, and multiplex PCR. Our results indicate that the majority of the 225 strains isolated and enumerated on solid media during the ripening period were nonstarter lactic acid bacteria, and Lactobacillus paracasei was the most abundant species. Other Lactobacillus species, such as Lactobacillus plantarum and Lactobacillus parabuchneri, were also detected at the beginning and end of ripening, respectively. Non-lactic-acid bacteria, mainly Kocuria and Staphylococcus strains, were also detected at the end of the ripening period. Microbial community dynamics determined by temporal temperature gradient gel electrophoresis provided a more precise estimate of the distribution of bacteria and enabled us to detect Lactobacillus curvatus and the starter bacteria S. thermophilus and L. lactis, which were not isolated. Surprisingly, the bacterium most frequently found using culture-dependent analysis, L. paracasei, was scarcely detected by this molecular approach. Finally, we studied the composition of the lactobacilli and their evolution by using length heterogeneity PCR.     

Heat shock response in Lactobacillus plantarum

Heat stress resistance and response were studied in strains of Lactobacillus plantarum. Stationary-phase cells of L. plantarum DPC2739 had decimal reduction times (D values) (D value was the time that it took to reduce the number of cells by 1 log cycle) in sterile milk of 32.9, 14.7, and 7.14 s at 60, 72, and 75 degrees C, respectively. When mid-exponential-phase cells were used, the D values decreased. The temperature increases which caused a 10-fold reduction in the D value ranged from 9 to 20 degrees C, depending on the strain. Part of the cell population treated at 72 degrees C for 90 s recovered viability during incubation at 7 degrees C in sterile milk for 20 days. When mid-exponential- or stationary-phase cells of L. plantarum DPC2739 were adapted to 42 degrees C for 1 h, the heat resistance at 72 degrees C for 90 s increased ca. 3 and 2 log cycles, respectively. Heat-adapted cells also showed increased growth at pH 5 and in the presence of 6% NaCl. Two-dimensional gel electrophoresis of proteins expressed by control and heat-adapted cells revealed changes in the levels of expression of 31 and 18 proteins in mid-exponential- and stationary-phase cells, respectively. Twelve proteins were commonly induced. Nine proteins induced in the heat-adapted mid-exponential- and/or stationary-phase cells of L. plantarum DPC2739 were subjected to N-terminal sequencing. These proteins were identified as DnaK, GroEL, trigger factor, ribosomal proteins L1, L11, L31, and S6, DNA-binding protein II HlbA, and CspC. All of these proteins have been found to play a role in the mechanisms of stress adaptation in other bacteria. Antibodies against GroES detected a protein which was induced moderately, while antibodies against DnaJ and GrpE reacted with proteins whose level of expression did not vary after heat adaptation. This study showed that the heat resistance of L. plantarum is a complex process involving proteins with various roles in cell physiology, including chaperone activity, ribosome stability, stringent response mediation, temperature sensing, and control of ribosomal function. The physiological mechanisms of response to pasteurization in L. plantarum are fundamental for survival in cheese during manufacture.