丙型副伤寒沙门菌的灭活工艺

目的优化甲醛对灭活丙型副伤寒沙门菌原液的条件,确定灭活工艺参数。方法在37℃条件下,比较不同甲醛浓度、灭活时间对丙型副伤寒沙门菌原液的灭活效果,依据无菌检查、外观以及效价测定的结果,确定丙型副伤寒沙门菌原液的灭活工艺参数,并对该工艺进行细菌灭活验证。结果不同菌株制成的丙型副伤寒沙门菌液,当稀释至一定浓度(<1 000×108cfu/m L)后,采用终体积分数为1%的甲醛溶液,经37℃灭活48 h,可达到完全灭菌的效果,同时维持了抗原的稳定性。结论经过条件优化,确定了丙型副伤寒沙门菌灭活的工艺参数,完善了关键技术。     

伤寒沙门菌和甲型副伤寒沙门菌分离株的外膜蛋白谱比较

目的:比较伤寒沙门菌和甲型副伤寒沙门菌流行菌株的外膜蛋白谱差异。方法:运用二维蛋白电泳方法,对我国伤寒沙门菌株XJ90和甲型副伤寒沙门菌株JX2005-92在实验室通用营养条件下培养提取的外膜蛋白进行分离,比对其差异,对差异蛋白点进行质谱鉴定,对鉴定蛋白点的基因序列也进行比较。结果:菌株XJ90中发现20个特异蛋白点,质谱鉴定出16个;菌株JX2005-92中发现29个特异蛋白点,鉴定出18个。在这些蛋白中,OmpA是数目最多的同种差异蛋白。这些差异蛋白点中的大部分编码基因在2种细菌中序列高度相似或相同。结论:伤寒沙门菌和甲型副伤寒沙门菌基因序列高度相似的外膜蛋白具有不同的修饰形式,提示其不同遗传背景在相同的环境条件下表现出精细的功能差异。     

甲型副伤寒沙门菌的耐药现状与临床用药

近年来,甲型副伤寒(Paratyphoid A)的发病在沿海和一些边远地区有增多趋势[1-8]。为了更好地防治甲型副伤寒沙门菌感染,现就有关该菌的耐药现状以及临床用药中的一些问题简要综合评述如下。1药敏结果的差异性[9-24]纵观国内众多甲型副伤寒沙门菌对临床常用抗菌药物的药敏试验结     

伤寒沙门菌与甲、乙、丙副伤寒沙门菌质控血清的制备

应用免疫学原理,将伤寒沙门菌O901、H901和甲、乙、丙型副伤寒沙门菌分别制成全菌体抗原,免疫实验兔获取免疫血清。依据伤寒沙门菌和副伤寒沙门菌的抗原成分的异同性,选择适当的吸收菌除去免疫血清中的交叉反应抗体和类属凝集素,而保留其特异性的抗体。通过对诊断菌液的验证试验,证实吸收充分的免疫血清具有质控血清的特性。具备可靠性能的质控血清,适用于伤寒沙门菌与副伤寒沙门菌的菌种检定及其效价检测;亦有利于肥达氏诊断菌液的质量控制。     

基于生物学特征解析甲型副伤寒沙门菌噬菌体的分离技术

目的:利用分离技术实现甲型副伤寒沙门菌噬菌体分离,判定其生物学特性。方法:从我院污水当中获取副甲噬菌体,滴度测定使用噬斑形成法;然后使用透射电镜观察菌体外观;随后设定不同的PH值以及温度数值,对其表现出的活性进行判定;然后制作其生长曲线,随后对其进行研究。结论:噬菌体为含尾噬菌体符合dsDNA特性,相应的基因组为35bp。     

非生物胁迫条件下施氏假单胞菌生物膜形成规律的研究

旨在系统研究非生物胁迫因素对固氮施氏假单胞菌A1501生物膜形成能力的影响,测定了不同NaCl浓度、pH值、温度等培养条件下A1501生长及其生物膜形成能力的变化规律。结果显示,上述3种环境因素均对A1501菌的生长及生物膜形成具有影响,且呈现出一定的规律性。NaCl浓度2 mmol/L、p H值6.8、温度30℃是A1501的最适生长条件,而在0.6 mol/L的NaCl、p H值6.0及温度40℃等胁迫条件下,A1501菌的生物膜形成量均达到最高,分别为最佳生长条件下的7.8、7.0和2.0倍。在测试的诸因素中,NaCl浓度对A1501生物膜形成影响最大。以上结果表明,生物膜的形成与菌体生长负相关,即高盐、弱酸、高温等条件不利于A1501的生长,但刺激了其生物膜的形成。     

交替假单胞菌LP621菌株产右旋糖苷酶的培养条件优化

从江苏连云港海域分离和筛选到1株产右旋糖苷酶的海洋细菌交替假单胞菌Pseudoalteromonas tetraodonis LP621,通过单因素试验和正交试验对该菌株产右旋糖苷酶培养条件进行优化。单因素试验结果表明,最佳培养时间为24 h,最适产酶温度为25℃;产酶pH范围为5.0~11.0,最适产酶pH为6.0;产酶NaCl浓度范围为1%~10%,NaCl浓度为4%时产酶较高;装液量在25%。麦芽糖、胰蛋白胨和酵母膏促进产酶。利用响应面方法对LP621产右旋糖苷酶的发酵条件进行优化。选择培养基pH、时间、麦芽糖浓度和装液量4因素进行优化,结果为pH 7.07,发酵时间21.94 h,麦芽糖浓度0.42%,装液量为21.88%,酶活为270.1U/mL。     

6种沙门菌单克隆抗体的制备和效能评价

目的：制备稳定、特异、高亲和性的分别针对甲型副伤寒沙门菌、乙型副伤寒沙门菌、丙型副伤寒沙门菌、肠炎沙门菌、伤寒沙门菌和猪霍乱沙门菌的单克隆抗体。方法：用甲醛灭活的菌液抗原免疫BALB／c小鼠,取脾细胞与SP2／0骨髓瘤细胞融合;用灭活的菌液包被酶标板,ELISA筛选阳性克隆株,建立细胞系;选取高效分泌杂交瘤细胞,常规制备腹水并纯化,进行单抗特异性与亲和性评价。结果：筛选得到分泌6种沙门菌相应单克隆抗体的杂交瘤细胞株,获得高亲和性单抗;所有单抗与大部分病原菌（包括7种沙门菌、3株志贺菌、2株李斯特菌、4株致病性大肠杆菌、2株霍乱弧菌）无交叉反应,但由于同类型O抗原的广泛分布,抗乙型副伤寒沙门菌单抗与鼠伤寒沙门菌、抗伤寒沙门菌单抗与肠炎沙门菌有明显的交叉反应。结论：沙门菌单抗的制备,为感染性腹泻的监测、诊断奠定了基础。     

单份血清肥达凝集试验在甲型副伤寒诊断中的价值

目的：评价疑似甲型副伤寒病例单份血清肥达凝集试验(WAT)的诊断价值。方法：以甲型副伤寒沙门菌血培养阳性和／或血清鞭毛特异性抗原阳性的甲型副伤寒病例(n=76)、血培养阴性和／或血清抗原阴性的对照发热病人(n=92)和健康饮食从业人员(n=63)为检测对象,用WAT测定以上三种人群血清甲型副伤寒沙门菌O、H、A抗体,分析评价不同O、H、A判断值诊断甲型副伤寒的敏感性、特异性、阳性预测值和阳性似然比等指标。结果：获得三种人群O、H、A凝集价的分布及其几何平均滴度,20％对照发热病人O抗体效价≥160,而健康从业人员仅有3．2％的O抗体效价≥160,对照发热病人和健康人相应H抗体效价分别占17％和4．8％,A抗体效价分别占16％和1．6％。53％血培养阳性和血清鞭毛抗原阳性甲型副份寒病例O抗体效价≥160,相应H、A抗体效价分别占41％和51％。用敏感性、特异性、阳性预测值、阳性似然比等指标评价单份血清WAT诊断甲型副伤寒的价值,提出O或H或A≥160和O≥160或A≥80可作为WAT辅助诊断甲型副伤寒的标准。结论：单份血清WAT有助于甲型副伤寒的诊断,该试验对血培养阴性的临床疑似甲型副伤寒病例及其高危人群中甲型副伤寒病例的诊断有实用意义。     

甲型副伤寒病人血内细菌的定量分析

甲型副伤寒(paratyphoid A,简称"甲副")是以肠沙门菌肠亚种甲型副伤寒血清型(Salmonella entrica subsp.enteric-aser.Paratyphi A,简称"甲副菌")菌血症为特征的一种迁延性致虚弱疾病[1],至今尚无甲副病人血内细菌数的文献报道[2].为掌握甲副病人血内细菌数等实验与临床特征,我们对甲副疑似病人的血液进行了定量细菌学培养.     

Effect of NaCl, pH, temperature, and atmosphere on growth of Salmonella typhimurium in glucose-mineral salts medium

The interactions of pH (5.0, 6.0, and 7.0), temperature (19, 28, and 37 degrees C), and atmosphere (aerobic versus anaerobic) with NaCl (0, 1, 2, 3, 4, and 5%) on the growth of Salmonella typhimurium ATCC 14028 in defined glucose-mineral salts culture medium were evaluated. Response surface methodology was used to develop equations describing the response of S. typhimurium to environmental changes. The response to an increasing concentration of NaCl at any temperature tested was nonlinear. The maximum growth was predicted to occur at an NaCl concentration of 0.5%, a temperature of 19 degrees C, and an initial pH of 7.0 under aerobic growth conditions. The relative amounts of aerobic growth at 19 degrees C, pH 7.0, and NaCl concentrations of 0, 0.5, 1, 2, 3, 4, and 5% were predicted to be 99.2, 100.0, 98.8, 90.2, 73.5, 48.6, and 15.6%, respectively. Anaerobic growth conditions repressed the amount of growth relative to that under aerobic conditions, and the effects of NaCl and pH were additive at low salt concentrations; however, at higher salt levels anaerobiosis provided protection against the effects of NaCl.     

Effect of NaCl, pH, temperature, and atmosphere on growth of Salmonella typhimurium in glucose-mineral salts medium.

The interactions of pH (5.0, 6.0, and 7.0), temperature (19, 28, and 37 degrees C), and atmosphere (aerobic versus anaerobic) with NaCl (0, 1, 2, 3, 4, and 5%) on the growth of Salmonella typhimurium ATCC 14028 in defined glucose-mineral salts culture medium were evaluated. Response surface methodology was used to develop equations describing the response of S. typhimurium to environmental changes. The response to an increasing concentration of NaCl at any temperature tested was nonlinear. The maximum growth was predicted to occur at an NaCl concentration of 0.5%, a temperature of 19 degrees C, and an initial pH of 7.0 under aerobic growth conditions. The relative amounts of aerobic growth at 19 degrees C, pH 7.0, and NaCl concentrations of 0, 0.5, 1, 2, 3, 4, and 5% were predicted to be 99.2, 100.0, 98.8, 90.2, 73.5, 48.6, and 15.6%, respectively. Anaerobic growth conditions repressed the amount of growth relative to that under aerobic conditions, and the effects of NaCl and pH were additive at low salt concentrations; however, at higher salt levels anaerobiosis provided protection against the effects of NaCl.     

一株产纤维素酶菌株的分离、鉴定及产酶特性

【目的】筛选并鉴定一株产纤维素酶的菌株,初步探究该菌的产酶特性,为综合利用纤维素筛选菌源。【方法】在常温条件下,采用滤纸培养基对菌种富集,采用CMC-Na初筛纤维素降解菌,采用LB培养基分离纯化菌株,经形态学、生理生化特征试验、16S r RNA基因序列测定等分析筛选菌株的系统分类地位。单因素试验确定培养时间、培养温度、初始p H及Na Cl浓度对筛选菌株产酶活力的影响。【结果】从腐烂的玉米秸秆中分离出一株在常温下产纤维素酶细菌KZ-2,根据菌落形态特征、生理生化特征鉴定以及16S r RNA基因序列分析,初步鉴定KZ-2为肠杆菌(Enterobacter sp.),为潜在新种。产酶条件实验显示:该菌使用产酶发酵培养基120 h产酶量达到最大值,在25–35°C、初始p H 4.5–5.5、Na Cl浓度1.0%–2.0%范围内为最佳产酶条件,在最适条件下酶活可达80.93 U/m L。该菌株所产纤维素酶最适反应p H为7.0,最适反应温度为50°C。【结论】KZ-2是一株具有降解纤维素能力的细菌,在常温下即可分泌纤维素酶,并且该菌株为潜在新种,具有潜在的开发价值。     

内生解淀粉芽孢杆菌CC09产Iturin A摇瓶发酵条件优化

【目的】提高内生解淀粉芽孢杆菌CC09发酵产抗菌脂肽Iturin A的产量。【方法】首先采用单因子实验研究了碳源、氮源、NaCl浓度、pH、温度、转速和装液量等因子对CC09产Iturin A能力的影响,然后对其中显著性因子:氮源浓度、pH、温度及装液量4个因素进行正交实验,进一步优化发酵条件。【结果】优化培养基组成及发酵条件可以提高CC09菌株的生长速度及产Iturin A的量,其中可溶性淀粉以及一定比例的蛋白胨和酵母粉是CC09菌株产Iturin A的良好碳源和氮源;培养温度、装液量、培养液pH等也对CC09菌株产Iturin A有显著影响。优化后的培养基成分:可溶性淀粉(碳源)5 g/L、比例为3:1的胰蛋白胨酵母粉混合氮源15 g/L、NaCl 1 g/L;最佳培养条件:pH 6.0、28°C、摇床转速120 r/min、培养瓶装液量20%。【结论】在此条件下,Iturin A的产量可达到690 mg/L,较优化前的138 mg/L提高了4倍。     

W135群脑膜炎球菌发酵工艺的研究

为研究A、C、Y、W 135群流脑多糖疫苗,针对W 135群脑膜炎球菌的生长特性,采用国产50L发酵罐,针对流脑半综合液体培养基中葡萄糖浓度;培养温度、菌种接种浓度、pH、通氧量及搅拌速度等因素对W 135群脑膜炎球菌生长的影响,选择最适的培养条件。结果表明,选择半综合培养基中补加1%的葡萄糖培养效果良好,菌种接种浓度直接影响多糖复合物产量;最适pH值6.5~7.5的范围可维持W 135群链球菌快速生长;温度控制在36.5±0.2℃可得到较高的培养产物;培养过程中加大通气量及搅拌速度对培养结果有明显改善。确立了W 135群脑膜炎球菌的最适培养条件,在确定培养条件后连续进行3批500L罐放大中试培养,达到规模化生产要求。     

Lipolytic activity from Halobacteria: screening and hydrolase production

Strains of Halobacteria from an Algerian culture collection were screened for their lipolytic activity against p-nitrophenyl butyrate (PNPB) and p-nitrophenyl palmitate (PNPP). Most strains were active on both esters and 12% hydrolyzed olive oil. A strain identified as Natronococcus sp. was further studied. It grew optimally at 3.5 M NaCl, pH 8 and 40 degrees C. An increase in temperature shifted the optimum salt concentration range for growth from a wider range of 2-4 M, obtained at 25-30 degrees C, to a narrower range of 3.5-4 M, obtained at 35-40 degrees C. At 45 degrees C the optimum salt concentration was 2 M. These results show a clear correlation between salt and temperature requirement. The optimum conditions for the production of hydrolytic activity during growth were: 3.5 M NaCl and pH 8 for PNPB hydrolytic activity and 4 M NaCl and pH 7.5 for PNPP hydrolytic activity; both at 40 degrees C. The clear supernatant of cells grown at 4 M NaCl showed olive oil hydrolysis activity (in presence of 4 M NaCl) demonstrating the occurrence of a lipase activity in this strain. To our knowledge, this is the first report of a lipase activity at such high salt concentration.     

Effects of Temperature, pH, and NaCl on Growth and Pectinolytic Activity of Pseudomonas marginalis

The interaction of temperature (4, 10, 18, and 30°C), pH (6, 7, and 8), and NaCl (0, 2.5, and 5%) and their effects on specific growth rate, lag phase, and pectinolytic enzymes of Pseudomonas marginalis were evaluated. Response surface methodology was adapted to describe the response of growth parameters to environmental changes. To obtain good conditions of storage, the combined action of salt and temperature is necessary. At 4°C with an NaCl concentration of 5% and a pH of 7, the lag time was 8 days and no growth was observed at 4°C with 5% NaCl and a pH of 6. In the absence of salt, P. marginalis could grow regardless of temperature and pH. Pectate lyase and pectin lyase were produced by P. marginalis, while pectin methyl esterase activity was not observed in our culture conditions. The enzyme production depended on temperature, pH, and salt concentration but also on the age of the culture. Pectinolytic enzymes were abundantly excreted during the stationary phase, and even at 4°C, after 2 weeks of storage, enzyme activities in supernatant culture were sufficient to damage vegetables. Both bacterial growth and enzymatic production have to be taken into account in order to estimate correctly the shelf life of vegetables.     

Salt extends the upper temperature limit for growth of food-poisoning bacteria

Inclusion of NaCl into the growth medium raised the upper temperature limit of growth of the following organisms: Staphylococcus aureus (two strains), Salmonella senftenberg, S. typhimurium, Escherichia coli, Streptococcus faecalis, Bacillus cereus, Clostridium sporogenes, C. perfringens (two strains). The magnitude of the response varied with the culture, the largest being 3.5 degrees with B. cereus cells. The spores of B. cereus were not protected by salt but clostridial spores behaved as the vegetative cells (response of 2.5 degrees). The optimal salt concentration for the protective effect varied with the organism ranging from 0.2 M for the Gram-negative organisms to 1.0 M for S. aureus.     

Alkaline inulinase production by a newly isolated bacterium Marinimicrobium sp. LS–A18 and inulin hydrolysis by the enzyme

To date, all of microbial inulinases reported showed optimal activity at pH values ranging from 3.5 to 7.0. A bacterial strain, Marinimicrobium sp. LS-A18, showing high extracellular inulinolytic activity was isolated from a marine solar saltern of the Yellow Sea in China. Maximum enzyme activity was obtained at 55°C and pH 9.0, respectively. The inulinase activity was induced by inulin, but not by the other carbon sources employed. Under the optimal medium and culture condition, the highest inulinase activity, 14.6 U/ml, was obtained after 96 h of incubation at shake flask level. The optimal medium for inulinase production was MHI medium containing 4% inulin, 1% peptone and 5% NaCl, while the optimal culture condition for inulinase production were pH 7.5, temperature 37°C, agitation speed 210 rpm, medium volume 40 ml in 250 ml shake flask, and incubation time 96 h. A large amount of monosaccharides was released after inulin hydrolysis by the inulinase from strain LS-A18. This is the first report on alkaline inulinase production from microorganism.     

Effect of culture conditions on lactic acid production of Tetragenococcus species

AIMS: To investigate the effects of the salt concentration, incubation temperature and initial pH of the medium on the fermentative ability of the halophilic lactic acid bacteria, Tetragenococcus muriaticus and T. halophilus. METHOD AND RESULTS: The growth, lactic acid production and pH reduction ability of five strains of T. muriaticus and T. halophilus in MRS broth medium under various culture conditions such as salt concentration (3, 7, 15 and 23% NaCl), temperature (20, 30 and 40 degrees C), and initial medium pH (5.8, 6.5 and 7.5) were investigated. Those of T. halophilus were seriously affected by a high salinity (23% NaCl); in contrast, those of T. muriaticus were affected by a low initial pH (5.8). CONCLUSIONS: The results indicate that high saline concentrations and low pH values have significant impact on the growth, lactic acid production and pH reduction ability of T. halophilus and T. muriaticus, respectively. SIGNIFICANCE AND IMPACT OF THE STUDY: This study appears to be important in biopreservation during the manufacture of fermented food products. Both T. muriaticus and T. halophilus may support each other in reducing pH in hypersaline or low pH environment. To our knowledge, this is the first report on the fermentation ability of T. muriaticus.