Relationships among coryneform bacteria from soil,cheese and sea fish

DNA-DNA hybridization experiments among coryneform bacteria from soil, cheese and sea fish were performed and the genome sizes of 60 of these bacteria determined. According to the D values obtained with hybridization experiments the soil arthrobacters can be divided into an Arthrobacter simplex and an A. globiformis group. The cheese and sea-fish coryneforms were found to be only remotely related to the soil arthrobacters of the A. globiformis type. The greater part of the orange cheese coryneforms are homologous to a high degree and appear to be of the Brevibacterium linens type. Low D values between the reference strains indicate that the orange cheese coryneforms are only remotely related to the non-orange ones. In spite of the morphological resemblance only a minority of the orange seafish coryneforms hybridized significantly with B. linens. The % GC of the majority of these coryneforms are in the range of 63 to 64%.     

Decomposition of nucleic acids and some of their degradation products by microorganisms

A study was made of the decomposition of nucleic acids, uric acid and urea by different groups of soil microorganisms including bacilli, non-coryneform rods, corynebacteria (arthrobacters and non-arthrobacters), streptomycetes, fungi and yeasts. Hydrolysis of nucleic acids was found to be a common phenomenon. The decomposition of uric acid was readily carried out by arthrobacters and streptomycetes. Most bacilli, however, lacked this capacity. Few soil microorganisms degraded urea. Additional investigations were made of the breakdown of nucleic acids and their degradation products by coryneform bacteria from soil, cheese, sea-fish, sewage, the phyllosphere and poultry litter. Generally, coryneforms from soil could utilize allantoin as the sole source of nitrogen, carbon and energy in contrast to most of those from cheese which could not. Breakdown of uric acid and allantoin by washed cells of a coryneform strain from soil resulted in formation of ammonia; breakdown of these compounds by washed cells of a strain from cheese resulted in accumulation of urea.     

DNA Base composition of soil arthrobacters and other coryneforms from cheese and sea fish

The DNA base composition of 34 coryneforms isolated from different sources, and those of 20 named cultures of the generaArthrobacter, Brevibacterium,Mycobacterium, Corynebacterium andNocardia has been determined. A preliminary study of the morphological and physiological characteristics of the new isolates, and some named cultures, led to a division into three groups:

1. Soil coryneforms identified as arthrobacters, completed with theArthrobacter globiformis strains ATCC 8602 and 8010.
2. Orange coryneforms and one white isolate from cheese, and orange coryneforms including one yellow isolate from sea fish, completed with twoBrevibacterium linens strains ATCC 9174 and 9175.
3. Non-orange cheese coryneforms.

DNA base composition of group (1) ranges from 65.3 to 67.0 molar % GC, suggesting that this group is genetically homogeneous. % GC values of group (2) range from 62.6 to 64.0 except for one isolate (65.6), suggesting that this group is also homogeneous. DNA base composition of group (3) ranges from 65.5 to 66.9 % GC, except for three isolates (56.5, 60.1, 60.6). It is concluded that as far as their % GC is concerned, the strains of group (3), except the threem entioned ones, may be closely related to the arthrobacters of group (1). The strains of group (2) are probably less closely related to those of the groups (1) and (3).     

Ecology of soil arthrobacters in clarion-webster toposequences of iowa

Toposequence variations in soil properties were characterized and related to variations in populations of total isolatable bacteria and arthrobacters. Increases in soil NO₃-N, available phosphorous, NO₃-N-producing power, Arthrobacter counts, and the percentage of the total counts represented by arthrobacters were correlated with decreases in soil acidity. The total bacterial counts were not correlated with soil acidity but were associated with percentage of soil organic matter and percentage of clay. The percentage of the total counts represented by arthrobacters was lowest at the summit position and increased downslope to the highest value in the toeslope position. Factor analysis of the data revealed that 67 to 81% of the total variance exhibited by all variables per site-sampling period could be accounted for by soil acidity, soil structure, soil fertility, soil moisture, and bacterial factors. A selective medium was developed for soil arthrobacters and tested on a wide variety of central Iowa soils to determine its potential as a medium for enumeration as well as isolation. The medium developed in this study was found to be superior to the other available direct-isolation media for soil arthrobacters.     

Biodiversity of the Bacterial Flora on the Surface of a Smear Cheese

The bacteria on the surface of a farmhouse smear-ripened cheese at four stages of ripening (4, 16, 23, and 37 days) from inoculated (i.e., deliberately inoculated with Brevibacterium linens BL2) and noninoculated (not deliberately inoculated with B. linens BL2) cheese were investigated. The results show that, contrary to accepted belief, B. linens is not a significant member of the surface flora of smear cheese and no microbial succession of species occurred during the ripening of the cheeses. Of 400 isolates made, 390 were lactate-utilizing coryneforms and 10 were coagulase-negative Staphylococcus spp. A detailed analysis of the coryneforms was undertaken using phenotypic analysis, molecular fingerprinting, chemotaxonomic techniques, and 16S rRNA gene sequencing. DNA banding profiles (ramdom amplified polymorphic DNA [RAPD]-PCR) of all the coryneform isolates showed large numbers of clusters. However, pulsed-field gel electrophoresis (PFGE) of the isolates from the cheeses showed that all isolates within a cluster and in many contiguous clusters were the same. The inoculated and noninoculated cheeses were dominated by single clones of novel species of Corynebacterium casei (50.2% of isolates), Corynebacterium mooreparkense (26% of isolates), and Microbacterium gubbeenense (12.8% of isolates). In addition, five of the isolates from the inoculated cheese were Corynebacterium flavescens. Thirty-seven strains were not identified but many had similar PFGE patterns, indicating that they were the same species. C. mooreparkense and C. casei grew at pH values below 4.9 in the presence of 8% NaCl, while M. gubbeenense did not grow below pH 5.8 in the presence of 5 to 10% NaCl. B. linens BL2 was not recovered from the inoculated cheese because it was inhibited by all the Staphylococcus isolates and many of the coryneforms. It was concluded that within a particular batch of cheese there was significant bacterial diversity in the microflora on the surface.     

The occurrence of pectolysis within the genusArthrobacter

Out of 240 strains ofArthrobacter and 58 strains ofBrevibacterium of different origin which were screened for pectolysis, thirty-two strains liquefied pectinate gel medium and out of these, twenty-seven also degraded pectate in a liquid medium. These thirty-two strains originate from soil, activated sludge from the sewage of a dairy industry and sea water. None of the brevibacteria from cheese or of the arthrobacters from cheese rind or fish and fish boxes were pectolytic.The authors wish to thank Miss Hanny Vaal for her skilful technical assistance.     

Phenylalanine and tyrosine catabolism in some cheese coryneform bacteria

Abstract 23 cheese coryneform bacteria (14 orange, 3 white, and 6 yellow-pigmented) were examined for five enzymes of two branch-point steps in the catabolic pathways of l -phenylalanine and l -tyrosine. Orange cheese coryneforms ( 'Brevibacterium linens' ) catabolized th amino acids by transamination and the benzene ring was cleaved by 3, 4-dihydroxyphenylacetate-2, 3-dioxygenase. Both enzymes appear to be inducible. Yellow and white strains possessed non-inducible low activity of aminotransferase and lacked completely benzene ring cleavage enzymes.     

Retroviruses and sexual size dimorphism in domestic cats (Felis catus L.).

Hochberg and co-workers have predicted that an increase in host adult mortality due to parasites is balanced by an earlier age at first reproduction. In polygynous species we hypothesize that such a pattern would lead to diverging selection pressure on body size between sexes and increased sexual size dimorphism. In polygynous mammals, male body size is considered to be an important factor for reproductive success. Thus, under the pressure of a virulent infection, males should be selected for rapid growth and/or higher body size to be able to compete successfully as soon as possible with opponents. In contrast, under the same selection pressure, females should be selected for lighter adult body size or rapid growth to reach sexual maturity earlier. We investigated this hypothesis in the domestic cat Felis catus. Orange cats have greater body size dimorphism than non-orange cats. Orange females are lighter than non-orange females, and orange males are heavier than non-orange males. Here, we report the extent to which orange and non-orange individuals differ in infection prevelance for two retroviruses, feline immunodeficiency virus (FIV) and feline leukaemia virus (FeLV). FIV is thought to be transmitted almost exclusively through aggressive contacts between individuals, whereas FeLV transmission occurs mainly through social contacts. The pattern of infection of both diseases is consistent with the higher aggressiveness of orange cats. In both sexes, orange cats are significantly more infected by FIV, and tend to be less infected by FeLV than other cats. The pattern of infection is also consistent with an earlier age at first reproduction in orange than in non-orange cats, at least for females. These results suggest that microparasitism may have played an important role in the evolution of sexual size dimorphism of domestic cats.     

Microbiological characteristics of Crottin goat cheese made in different seasons

General profiles and effect of season on microbiological characteristics of Crottin goat's cheese were evaluated in different batches during storage. Microorganisms determined were: mesophilic, proteolytic, halotolerant, psychotrophs, coliforms, yeasts and Staphylococcus aureus. The presence of Escherichia coli, Salmonella spp., Yersinia enterocolitica and pH and moisture content were also analyzed. E. coli, Salmonella spp. and Y. enterocolitica were not detected in the Argentinian soft goat cheese. Cheese made during winter had significant differences in mesophilic, psychrotrophics, halotolerant microorganisms and yeast between batches. In fall cheese, there were significant differences to mesophilic, proteolytic and psychrotrophics. There were not significant differences to the microbial groups in summer cheese. The variability between batches in Crottin cheese occurred during cold months, which may be attributed to the coagulation process of the cheese at environmental temperature (without any control), creating a delay in the lactic flora activity in winter. The results showed a significant influence of the seasons in the microbial population evolution during storage, suggesting that the differences in each microbial group in different seasons could be caused by differences in the predominant strains of each group. Further studies are needed for the composition of the microorganisms, where goat's products have not specific hygienic and quality standards in Argentina.     

Growth Characteristics of Brevibacterium, Corynebacterium, Microbacterium, and Staphylococcus spp. Isolated from Surface-Ripened Cheese

The growth characteristics of five bacteria, Brevibacterium aurantiacum 1-16-58, Corynebacterium casei DPC 5298^T, Corynebacterium variabile DPC 5310, Microbacterium gubbeenense DPC 5286^T, and Staphylococcus saprophyticus 4E61, all of which were isolated from the surface of smear cheese, were studied in complex and chemically defined media. All of the coryneforms, except M. gubbeenense, grew in 12% salt, while B. aurantiacum and S. saprophyticus grew in 15% salt. All five bacteria assimilated lactate in a semisynthetic medium, and none of the coryneform bacteria assimilated lactose. Glucose assimilation was poor, except by S. saprophyticus and C. casei. Five to seven amino acids were assimilated by the coryneforms and 12 by S. saprophyticus. Glutamate, phenylalanine, and proline were utilized by all five bacteria, whereas utilization of serine, threonine, aspartate, histidine, alanine, arginine, leucine, isoleucine, and glycine depended on the organism. Growth of C. casei restarted after addition of glutamate, proline, serine, and lactate at the end of the exponential phase, indicating that these amino acids and lactate can be used as energy sources. Pantothenic acid was essential for the growth of C. casei and M. gubbeenense. Omission of biotin reduced the growth of B. aurantiacum, C. casei, and M. gubbeenense. All of the bacteria contained lactate dehydrogenase activity (with both pyruvate and lactate as substrates) and glutamate pyruvate transaminase activity but not urease activity.     

Inclusion of cocoa by-product in the diet of dairy sheep: Effect on the fatty acid profile of ruminal content and on the composition of milk and cheese

In this study, we hypothesized that dietary cocoa bean shell (CBS) as a partial replacer of human edible cereal grains in the diet of lactating ewes may affect performance and milk and cheese composition. Twenty Comisana lactating ewes allotted into control (CTRL; n = 10) or cocoa (CBS; n = 10) group received alfalfa hay ad libitum and 800 g of conventional (CTRL) or experimental (CBS) concentrate containing 11.7% CBS to partially replace corn and barley of the CTRL concentrate. Milk yield and composition did not differ between groups, and only urea concentration was lower in CBS milk. Dietary CBS increased cheese fat and reduced protein percentage in CBS group. Fatty acid composition of rumen content partially reflected that of the ingested diet, with total saturated fatty acids (SFA), total monounsaturated fatty acids (MUFA), 16:0, 18:0 and 18:1c9 greater in the CBS group. Moreover, all the identified trans- and cis-18:1 isomers were greater in CBS rumen content. Milk and cheese showed a similar fatty acid composition. Total MUFAs were greater in milk and cheese of CBS, mainly due to the proportion of 18:1c9, and conversely, total polyunsaturated fatty acids (PUFA), PUFAn-6 and PUFAn-6-to-PUFAn-3 ratio was greater in CTRL group. Concluding, the inclusion of CBS in the diet of lactating ewes within the limit imposed by the current legislation did not cause detrimental effects on animal performance and milk composition. Interestingly, dietary CBS reduced milk urea concentration probably due to the phenols contained in CBS concentrate. However, our results support that biohydrogenation was weakly impaired by dietary CBS. Finally, CBS negatively affected cheese nutritional characteristics due to lower protein and greater fat content, but improved fat health indexes in milk and cheese.     

Isolation of facultatively anaerobic soil bacteria from Ny-Ålesund, Svalbard

Anaerobic conditions in soil commonly occur even in upland environments. Physiological and biogeochemical properties of individual anaerobic bacteria, however, have been poorly understood due to difficulties in culture. This study aimed to isolate anaerobic bacteria in the Arctic tundra soil and to identify their physiological characteristics. Anaerobic culture and 16S rRNA gene sequence-based phylogenetic analysis showed that total 33 bacterial strains were affiliated with 15 species from the following 8 genera: Bacillus, Carnobacterium, Clostridium, Paenibacillus, and Trichococcus (Firmicutes), Pseudomonas and Rahnella (Gamma-proteobacteria), and Cellulomonas (Actinobacteria). All isolates were identified as facultatively anaerobic bacteria; this finding might be partially attributed to the characteristics of sampling sites, which temporarily developed anaerobic conditions because of the presence of stagnant melting snow. Six of the 33 bacterial strains were revived subsequently from glycerol stocks held ?80 °C, and these were used for the physiological study: four isolates from Firmicutes, one isolate from Gamma-proteobacteria, and one isolate from Actinobacteria. Five isolates except KOPRI 80146 (Bacillus sp.) could grow at either 4 or 10 °C within a week. All six isolates showed cellulase or protease activities at 10 or 15 °C. Endospores were observed from four isolates belonging to Firmicutes. These physiological characteristics may contribute to the survival of these organisms at low temperatures and to their involvement in biogeochemical cycles in the tundra soil. These isolates may be used for further detailed studies for identifying their cold adaptation mechanisms and ecological roles in the Arctic.     

Morphological and physiological response of sour orange (Citrus aurantium L.) seedlings to the inoculation of taxonomically characterized bacterial endophytes

Entophytic bacteria (EBs) are very diverse and found in virtually all plant species studied. These natural EBs live insides the host plant and can be used to maximize crop and fruit yield by exploiting their potential. In this paper, EBs characterization from various citrus genotypes and their influence on the morphological and physiological functioning of sour orange (Citrus aurantium) seedlings are described. To assess the influence of 10 distinct EBs, three different techniques (injection, soil mix, and spray) were applied for single and mixed inoculation on sour orange (C. aurantium) seedlings. The selected strains were identified as firmicutes (Enterococcus faecalis, Bacillus safensis, Bacillus cereus, Bacillus megaterium, Brevibacillus borstelensis & Staphylococcus haemolyticus), and gamma Proteobacteria (Enterobacter hormachaei, Proteus mirabilis, Pseudomonas aeruginosa, & Pseudomonas sp.) by 16S rRNA gene sequencing. To investigate the influence of these EBs on host plant morphology, different parameters (morphometric) were recorded after five WOI (weeks of inoculation), including shoot/root length, shoot/root fresh and dry biomass, and biophysical analyses i.e., relative water content (RLWC). Physiological markers such as chlorophyll & carotenoid content, protein content, proline content, phenolics, and flavonoids were also analyzed to determine the influence of endophytes on sour orange seedlings. Five strains such as SM-34, SM-20, SM-36, SM-68, and SM-56 significantly improved the development and physiology of sour orange seedlings. Bacillus cereus and Pseudomonas aeruginosa produced the best outcomes in terms of plant growth. The relative quantification of bacterial inoculums was determined using real-time PCR. A rise in the number of bacterial cells in inoculated treatment suggests that bacterial strains survived and colonized successfully, and also shown their competitiveness with native bacterial community structure. As per the results of inoculation methods, soil mixing, and injection methods were determined to be effective for bacterial inoculation to plants but a variable trend was found for different parameters with test bacterial strains. After testing their impact on field conditions, these strains can be applied as fertilizers as an alternative to conventional chemical fertilizer, although in the context of mixed inoculation of bacterial strains, 5 M and 6 M performed best and enhanced plant growth-promoting activity.     

Phenotypic and Genotypic Characterization of Non-Starter Lactic Acid Bacteria in Mature Cheddar Cheese

Non-starter lactic acid bacteria were isolated from 14 premium-quality and 3 sensorially defective mature Irish Cheddar cheeses, obtained from six manufacturers. From countable plates of Lactobacillus-selective agar, 20 single isolated colonies were randomly picked per cheese. All 331 viable isolates were biochemically characterized as mesophilic (i.e., group II) Lactobacillus spp. Phenotypically, the isolates comprised 96.4% L. paracasei, 2.1% L. plantarum, 0.3% L. curvatus, 0.3% L. brevis, and 0.9% unidentified species. Randomly amplified polymorphic DNA (RAPD) analysis was used to rapidly identify the dominant strain groups in nine cheeses from three of the factories, and through clustering by the unweighted pair group method with arithmetic averages, an average of seven strains were found per cheese. In general, strains isolated from cheese produced at the same factory clustered together. The majority of isolates associated with premium-quality cheese grouped together and apart from clusters of strains from defective-quality cheese. No correlation was found between the isomer of lactate produced and RAPD profiles, although isolates which did not ferment ribose clustered together. The phenotypic and genotypic methods employed were validated with a selection of 31 type and reference strains of mesophilic Lactobacillus spp. commonly found in Cheddar cheese. RAPD analysis was found to be a useful and rapid method for identifying isolates to the species level. The low homology exhibited between RAPD banding profiles for cheese isolates and collection strains demonstrated the heterogeneity of the L. paracasei complex.     

Isolation of Streptococcus lactis Bacteriophages and Their Interaction with the Host Cell

Phages may cause lysis of lactic acid bacteria used in cheese production. Three virulent bacteriophages specific for Streptococcus lactis subsp. lactis C2 were isolated and purified from cheese whey. They showed distinct plaque sizes, and although they had similar morphology by electron microscope examination, their dimensions were slightly different. The phage heads were elongated and hexagonal in shape, and the flexible tails appeared periodically cross-striated. They were DNA phages based on the acridine orange test. On infection, phage was adsorbed on the bacterial surface by the free end of the tail. After 80 min of incubation at 25°C, the phage heads appeared empty, slightly collapsed, and possessed a visible hollow tube through which the genetic material had been injected.     

Population dynamics of lactobacilli in Grana cheese

A survey on the presence, microbial diversity, and population dynamics of lactobacilli in Grana cheese is presented. Evolution of thermophilic rod lactic acid bacteria within the first two days from cheese making and during ripening was different according to different bacterial groups, which were selectively enumerated and identified by molecular methods. Species-specific microbial counts indicated prevalence ofLactobacillus helveticus in both the whey starter and the cheese at moulding, and ofLactobacillus delbrueckii subsp.lactis in cheese after two months of ripening. In more advanced ripening, a decrease of total thermophilic lactobacilli and an increase of mesophilic lactobacilli (mostly belonging toLactobacillus casei/paracasei andLactobacillus rhamnosus) was observed. PCR fingerprinting of lactobacilli, which was performed by PCR-fingerprinting, indicated a marked microbial heterogeneity within theLactobacillus spp. populations, which enabled strain (or group)-specific fingerprints to be observed.     

Presence of adropin,nesfatin-1, apelin-12, ghrelins and salusins peptides in the milk,cheese whey and plasma of dairy cows

Biological fluids (milk and serum/plasma) and cheese whey milk-derived fluid contain numerous molecules, especially amino acids and proteins. Therefore, the purpose of this study was to find out whether cheese whey (n:6), cow milk (n:6) and its blood (n = 6) have adropin, nesfatin-1, apelin-12, ghrelins and salusin peptides. Adropin, nesfatin-1, apelin-12 concentrations were measured by ELISA, whereas ghrelin and salusin concentrations were measured by EIA methods. It was found that adropin, nesfatin-1, apelin-12, des-acylated ghrelin and salusins in cheese whey were higher than in the corresponding milk peptides and plasma of dairy cows, with the exception of salusin alpha and acylated ghrelin in milk being the same than that of the corresponding cheese whey concentration and plasma of dairy cows. A correlation was also found between milk peptides and cheese whey, as also with plasma of dairy cows. The data suggest that peptides in cow milk might be an important and nutritious food for (neonatal) calves and human diet due to their biological and physiological properties.     

Morphological Spore Types in the Streptomyces hygroscopicus-like Complex

Streptomycetes comprising the Streptomyces hygroscopicus-like complex may be divided into two groups based on the micromorphology of their spores. The species S. hygroscopicus has short-cylindrical, phalangiform spores, whereas members of the second group possess elliptical-type spores. It was determined that S. platensis, of the latter group, is not only readily distinguishable from S. hygroscopicus on the basis of spore micromorphology, but differs, as well, according to various physiological measurements.     

Combining Individual-Based Modeling and Food Microenvironment Descriptions To Predict the Growth of Listeria monocytogenes on Smear Soft Cheese

An individual-based modeling (IBM) approach was developed to describe the behavior of a few Listeria monocytogenes cells contaminating smear soft cheese surface. The IBM approach consisted of assessing the stochastic individual behaviors of cells on cheese surfaces and knowing the characteristics of their surrounding microenvironments. We used a microelectrode for pH measurements and micro-osmolality to assess the water activity of cheese microsamples. These measurements revealed a high variability of microscale pH compared to that of macroscale pH. A model describing the increase in pH from approximately 5.0 to more than 7.0 during ripening was developed. The spatial variability of the cheese surface characterized by an increasing pH with radius and higher pH on crests compared to that of hollows on cheese rind was also modeled. The microscale water activity ranged from approximately 0.96 to 0.98 and was stable during ripening. The spatial variability on cheese surfaces was low compared to between-cheese variability. Models describing the microscale variability of cheese characteristics were combined with the IBM approach to simulate the stochastic growth of L. monocytogenes on cheese, and these simulations were compared to bacterial counts obtained from irradiated cheeses artificially contaminated at different ripening stages. The simulated variability of L. monocytogenes counts with the IBM/microenvironmental approach was consistent with the observed one. Contrasting situations corresponding to no growth or highly contaminated foods could be deduced from these models. Moreover, the IBM approach was more effective than the traditional population/macroenvironmental approach to describe the actual bacterial behavior variability.     

Comparison of Streptococcus thermophilus strains by pulse field gel electrophoresis of genomic DNA

Pulse field gel electrophoresis (PFGE) was utilised to compare the genomes of 16 Streptococcus thermophilus cultures from yoghurt, cheese, laban and dahi after digestion with the restriction endonucleases, SfiI, SmaI and BssHII. PFGE profiles could be used for strain identification and were also useful in predicting relatedness of certain strains. Genetic variations between specific morphotypes of a highly proteolytic culture were not detectable by PFGE in this study. Statistical analysis of SmaI restriction patterns enabled the clustering of strains into two groups which corresponded with biochemical properties of the strains examined and suggested that PFGE profiles could be useful in predicting biochemical characteristics.