Microbiological and chemical quality of a traditional salted-fermented fish (Hout-Kasef) product of Jazan Region,Saudi Arabia

The Hout-Kasef is traditional salted fermented fish product of natural fermentation of salted mullet fish of coastal area of Jazan region of Saudi Arabia. The present study was carried out to investigate the microbiological and chemical characteristic of Hout-Kasef. A total of twenty-four salted fish samples were purchased from fish market in Jazan and Abu-Arish at different times of the year. The microbial studies of salted-fermented fish revealed a total bacterial count ranging from 2.81 to 4.72 Log₁₀ CFU/g, yeast and mold counts ranging from 0.48 to 3.14 Log₁₀ CFU/g, total staphylococci count 2.71–3.85 Log₁₀ CFU/g, halophile bacteria count 3.26–5.14 Log₁₀ CFU/g, and coliforms count <1 Log₁₀ CFU/g. However, pathogenic bacteria such as Listeria monocytogenes, Vibrio spp., Campylobacter spp. and Yersinia species were not detected. The major bacteria species isolated and identified from the salted fermented fish were Bacillus Subtilus, Bacillus mycoides, Bacillus licheniformis, Bacillus pumilus, Staphylococcus aureus, Staphylococcus epidermidis, Staphylococcus hominis, Staphylococcus xylosus, Staphylococcus saprophticus and Staphylococcus cahnii subsp cahnii. The chemical analysis of salted fermented fish showed high content of moisture (47.96%), protein (25.71%), ash (19.6%) and salt (15.19%) but low contents of lipid (7.25%). The salted-fermented fish also showed high level of total volatile basic nitrogen (78.86 mg/100 gm sample) and thiobarbutric acid number (32.32 mg malonaldehyde/kg) with a pH value of pH 6.3. Finally, this study showed the presence of gram positive and gram negative bacteria in the fish product. The predominant microorganisms found were Bacillus and Staphylococcus spp. The fish product had high content of salt and TVB-N levels.     

Genetic Diversity of Hydrogen-Producing Bacteria in an Acidophilic Ethanol-H2-Coproducing System, Analyzed Using the [Fe]-Hydrogenase Gene

Hydrogen gas (H₂) produced by bacterial fermentation of biomass can be a sustainable energy source. The ability to produce H₂ gas during anaerobic fermentation was previously thought to be restricted to a few species within the genera Clostridium and Enterobacter. This work reports genomic evidence for the presence of novel H₂-producing bacteria (HPB) in acidophilic ethanol-H₂-coproducing communities that were enriched using molasses wastewater. The majority of the enriched dominant populations in the acidophilic ethanol-H₂-coproducing system were affiliated with low-G+C-content gram-positive bacteria, Bacteroidetes, and Actinobacteria, based on the 16S rRNA gene. However, PCR primers designed to specifically target bacterial hydA yielded 17 unique hydA sequences whose amino acid sequences differed from those of known HPB. The putative ethanol-H₂-coproducing bacteria comprised 11 novel phylotypes closely related to Ethanoligenens harbinense, Clostridium thermocellum, and Clostridium saccharoperbutylacetonicum. Furthermore, analysis of the alcohol dehydrogenase isoenzyme also pointed to an E. harbinense-like organism, which is known to have a high conversion rate of carbohydrate to H₂ and ethanol. We also found six novel HPB that were associated with lactate-, propionate-, and butyrate-oxidizing bacteria in the acidophilic H₂-producing sludge. Thus, the microbial ecology of mesophilic and acidophilic H₂ fermentation involves many other bacteria in addition to Clostridium and Enterobacter.     

The Screening of Hydrogen Peroxide-Producing Lactic Acid Bacteria and Their Application to Inactivating Psychrotrophic Food-Borne Pathogens

Lactic acid bacteria were isolated from various food samples and evaluated for hydrogen peroxide (H₂O₂) production. Cells suspended in 0.5% (wt/vol) glucose plus 0.5% (wt/vol) lactate (pH 7.0) were incubated for 5 h at 37°C under aeration. Among 193 strains, 27 strains accumulated 201-300 ppm H₂O₂, and 4 strains accumulated more than 301 ppm H₂O₂ in the cell suspensions. Among the 9 high-level H₂O₂-producing strains, 8 strains were identified as Lactococcus lactis subsp. lactis. The cell-free filtrate from Lc. lactis subsp. lactis AI 62, which contained approximately 350 ppm H₂O₂, was evaluated for antimicrobial activity against Enterococcus faecalis, Ent. faecium, enterotoxigenic Escherichia coli, Listeria ivanovii, Staphylococcus aureus, Yersinia enterocolitica, and Aeromonas hydrophila. After 1 h incubation at 30°C in the cell-free filtrate, the initial viable cell counts of the target bacteria (5.53–6.00 log cfu/mL) were reduced by 0.12-5.00 log units, except in the case of enterococci. The sensitivity varied with the bacterial species and pH. The enterococci were resistant to the treatment. Our results show that H₂O₂ accumulated by lactic acid bacteria in a cell suspension is very effective in reducing the viable cell count of food-borne pathogens.Received: 7 October 2002 / Accepted: 4 November 2002     

Evolution of the Lactic Acid Bacterial Community during Malt Whisky Fermentation: a Polyphasic Study

The development of the lactic acid bacterial community in a commercial malt whisky fermentation occurred in three broad phases. Initially, bacteria were inhibited by strong yeast growth. Fluorescence microscopy and environmental scanning electron microscopy revealed, in this early stage, both cocci and rods that were at least partly derived from the wort and yeast but also stemmed from the distillery plant. Denaturing gradient gel electrophoresis (DGGE) of partial 16S rRNA genes and sequence analysis revealed cocci related to Streptococcus thermophilus or Saccharococcus thermophilus, Lactobacillus brevis, and Lactobacillus fermentum. The middle phase began 35 to 40 h after yeast inoculation and was characterized by exponential growth of lactobacilli and residual yeast metabolism. Lactobacillus casei or Lactobacillus paracasei, L. fermentum, and Lactobacillus ferintoshensis were detected in samples of fermenting wort examined by DGGE during this stage. Bacterial growth was accompanied by the accumulation of acetic and lactic acids and the metabolism of residual maltooligosaccharides. By 70 h, two new PCR bands were detected on DGGE gels, and the associated bacteria were largely responsible for the final phase of the fermentation. The bacteria were phylogenetically related to Lactobacillus acidophilus and Lactobacillus delbrueckii, and strains similar to the former had previously been recovered from malt whisky fermentations in Japan. These were probably obligately homofermentative bacteria, required malt wort for growth, and could not be cultured on normal laboratory media, such as MRS. Their metabolism during the last 20 to 30 h of fermentation was associated with yeast death and autolysis and further accumulation of lactate but no additional acetate.     

Degradation of cellulose by thermophilic bacteria

Degradation of 1—.10% crystalline cellulose and concentration of:free reducing sugars in the medium, were studied during cultivation of a wild coculture of obligately thermphilic bacteria in 3-L fermentors at 60^°C and pH 7.0 under anaerobic conditions. The coculture was composed of five different species ofBacillus and a single cellulolytic species lof Clostridium. The proportion of degraded substrate was inversely proportional to the initial concentration of cellulose. The higher the initial substrate concentration the lower the proportion of its.degradation. Cellulose at 1 — 2 % concentration is best degraded (98 % in:5.d). The fermentation time increases with increasing cellulose concentration, the level of reducing saccharides increases together with the initial rate of substrate degradation. In the presence of 10 %) cellulose the rate of degradation within a period of a 1-d fermentation is close toV, being 0.455 g L^-1 h^-1withK _m of 12.5 g/L. However, during further cultivation (1—3 d) the rate of degradation of 4—10 % cellulose decreases, probably due to the effect of accumulated reducing saccharides whose levels reach 55—60 mg/L.     

Assessment of Reductive Acetogenesis with Indigenous Ruminal Bacterium Populations and Acetitomaculum ruminis

The objective of this study was to evaluate the role of reductive acetogenesis as an alternative H₂ disposal mechanism in the rumen. H₂/CO₂-supported acetogenic ruminal bacteria were enumerated by using a selective inhibitor of methanogenesis, 2-bromoethanesulfonic acid (BES). Acetogenic bacteria ranged in density from 2.5 × 10⁵ cells/ml in beef cows fed a high-forage diet to 75 cells/ml in finishing steers fed a high-grain diet. Negligible endogenous acetogenic activity was demonstrated in incubations containing ruminal contents, NaH¹³CO₃, and 100% H₂ gas phase since [U-¹³C]acetate, as measured by mass spectroscopy, did not accumulate. Enhancement of acetogenesis was observed in these incubations when methanogenesis was inhibited by BES and/or by the addition of an axenic culture of the rumen acetogen Acetitomaculum ruminis 190A4 (10⁷ CFU/ml). To assess the relative importance of population density and/or H₂ concentration for reductive acetogenesis in ruminal contents, incubations as described above were performed under a 100% N₂ gas phase. Both selective inhibition of methanogenesis and A. ruminis 190A4 fortification (>10⁵ CFU/ml) were necessary for the detection of reductive acetogenesis under H₂-limiting conditions. Under these conditions, H₂ accumulated to 4,800 ppm. In contrast, H₂ accumulated to 400 ppm in incubations with active methanogenesis (without BES). These H₂ concentrations correlated well with the pure culture H₂ threshold concentrations determined for A. ruminis 190A4 (3,830 ppm) and the ruminal methanogen 10-16B (126 ppm). The data demonstrate that ruminal methanogenic bacteria limited reductive acetogenesis by lowering the H₂ partial pressure below the level necessary for H₂ utilization by A. ruminis 190A4.     

Influence of Lactobacillus spp. from an Inoculant and of Weissella and Leuconostoc spp. from Forage Crops on Silage Fermentation

Lactobacillus spp. from an inoculant and Weissella and Leuconostoc spp. from forage crops were characterized, and their influence on silage fermentation was studied. Forty-two lactic acid-producing cocci were obtained from forage crops and grasses. All isolates were gram-positive, catalase-negative cocci that produced gas from glucose, and produced more than 90% of their lactate in the d-isomer form. These isolates were divided into groups A and B by sugar fermentation patterns. Two representative strains from the two groups, FG 5 and FG 13, were assigned to the species Weissella paramesenteroides and Leuconostoc pseudomesenteroides, respectively, on the basis of DNA-DNA relatedness. Strains FG 5, FG 13, and SL 1 (Lactobacillus casei), isolated from a commercial inoculant, were used as additives to alfalfa and Italian ryegrass silage preparations. Lactic acid bacterium counts were higher in all additive-treated silages than in the control silage at an early stage of ensiling. During silage fermentation, inoculation with SL 1 more effectively inhibited the growth of aerobic bacteria and clostridia than inoculation with strain FG 5 or FG 13. SL 1-treated silages stored well. However, the control and FG 5- and FG 13-treated silages had a significantly (P < 0.05) higher pH and butyric acid and ammonia nitrogen contents and significantly (P < 0.05) lower lactate content than SL 1-treated silage. Compared with the control silage, SL 1 treatments reduced the proportion of d-(−)-lactic acid, gas production, and dry matter loss in two kinds of silage, but the FG 5 and FG 13 treatments gave similar values in alfalfa silages and higher values (P < 0.05) in Italian ryegrass silage. The results confirmed that heterofermentative strains of W. paramesenteroides FG 5 and L. pseudomesenteroides FG 13 did not improve silage quality and may cause some fermentation loss.Silage is now the most common preserved cattle feed in many countries, including Japan. It is well established that lactic acid bacteria (LAB) play an important role in silage fermentation. Epiphytic microflora, the microorganisms naturally present on forage crops, are responsible for silage fermentation and also influence silage quality (3, 11, 15). Lactobacilli and lactic acid-producing cocci, e.g., leuconostocs, lactococci, streptococci, pediococci, and Weissella species, are major components of the microbial flora in various types of forage crops (3). Stirling and Whittenbury (21) reported that leuconostocs were the most numerous and widely distributed on forages and that lactobacilli occurred mostly on grasses. Cai et al. (3) examined a large number of forage crops and grasses and also found that the predominant LAB were lactic acid-producing cocci and that lactobacilli were the least numerous and mostly homofermentative. Ruser (17) found that although all LAB groups were present in chopped-maize samples, homofermentative lactobacilli and heterofermentative leuconostocs were present in the highest numbers.In order to improve silage quality, many LAB-containing biological additives have been developed and are currently available (13, 20, 25). These inoculants may inhibit the growth of harmful bacteria and enhance lactic acid fermentation during ensiling periods. The epiphytic LAB influence the effectiveness of silage inoculants because the introduced bacteria must compete with these LAB (12). Therefore, the LAB species and their characteristics in the silage environment require further study. However, while an increasing number of studies have reported positive benefits from using some bacterial inoculants as silage additives, relatively few have reported the effect of epiphytic LAB, especially Leuconostoc and Weissella species, on silage fermentation. In the present study, the characterization of Leuconostoc and Weissella species isolated from forage crops and their influence on silage fermentation were examined.     

Effects of age and starvation on the gastrointestinal microflora and the heat resistance of fecal bacteria in rats.

The microflora of the gastrointestinal tract in rats 1 day to 100 weeks old, of the cecal contents and wall in starved rats, and of heat-treated feces of normal rats was determined by cultural examination. Streptococci, staphylococci, lactobacilli, actinobacilli, and coliforms colonized the tract during the 1st week of life. Bacteroidaceae, veillonellae, catenabacteria (composed of eubacteria and anaerobic lactobacilli), clostridia, bifidobacteria, anaerobic gram-positive cocci, fusiform bacteria, curved rods, and spirochetes appeared when the rats were 2 to 4 weeks old. Yeasts were slower in colonizing the tract than any other organism. Dramatic changes occurred in the microflora of rats 2 to 4 weeks of age. There was a time lag between the changes in enterococcal and coliform populations. The enterococcal population was depressed over a period from 2 to 6 weeks of age. Bifidobacteria showed a larger population at 4 to 9 weeks than at any other age. The microflora of the stomach was the same as that of the small intestine, with some exceptions. It differed markedly from that of the cecum. The ratio of total aerobic count to anaerobic count gradually increased in the stomach, but decreased in the cecum, with advance in age. The microorganisms distributed in the tract could be divided roughly into 3 types. The population of each organism, except spirochetes, in the cecal wall was approximately 1/1,000 of that in the cecal contents. One of the 2 types of spirochetes was found only in the cecal wall and in a high incidence, forming a large population. In rats starved for 48 hr, coliforms, Proteus spp., anaerobic gram-positive cocci, Clostridia, and some bacteroidaceae showed an increase in population in the cecum, but lactobacilli, veillonellae, and spirochetes decreased. The major organisms cultured from the heat-treated feces were fusiform and curved bacteria, some members of Bacillus, minor anaerobic cocci, and straight rods.     

Ensilage of tropical grasses mixed with legumes and molasses

The effects of adding two legumes, Gliricidia sepium and Leucaena leucocephala, cv. Cunningham, and molasses on the fermentation characteristics of silages made from two tropical grasses (Pangola grass, Digitaria decumbens, and Setaria sphacelata cv. Kazungula) were investigated. Pangola grass silages contained significantly higher contents of water-soluble carbohydrates and lactic acid than did setaria silages after 100 days fermentation, but there were no significant differences between the two silages in populations of lactic acid bacteria and contents of total N and NH₃–N. Addition of either species of legume had no significant effect on fermentation acids and NH₃–N contents, and numbers of lactic acid bacteria. Addition of both legumes reduced NH₃–N production in the silages by 59% after 5 days' fermentation. Numbers of lactic acid bacteria were not significantly affected by the different treatments. Enterococcus faecalis represented 60% of the lactic acid bacteria isolated from the treated herbages prior to ensiling. By 100 days of fermentation, only lactobacilli were isolated: 82% homo-fermenters and 18% hetero-fermenters. Lactobacillus mesenteroides subsp. dextranicum was found only in the silage supplemented with 33% (w/w) legume. It was concluded that the low quality of tropical grasses used as feeds for ruminants may be significantly improved by ensiling these grasses with small amounts of molasses and with high-protein tree leaves.M. Tjandraatmadja and B.W. Norton are with the Department of Agriculture. The University of Queensland, Queensland, 4072, Australia; I.C. Mac Rae is with the Department of Microbiology, The University of Queensland, Queensland, 4072, Australia.     

Production of Italian Dry Salami: Effect of Starter Culture and Chemical Acidulation on Staphylococcal Growth in Salami Under Commercial Manufacturing Conditions

The effect of starter culture and chemical acidulation on the growth and enterotoxigenesis of Staphylococcus aureus strain S-6 in Italian dry salami under commercial manufacturing conditions was studied. The experimental design included two levels of S. aureus (10⁴ and 10⁵/g), three levels of starter culture (0, 10⁵, and 10⁶/g), three levels of initial pH (pH₀) (6.1, 5.5, and 4.8), two manufacturing plants, and three replications. S. aureus growth in the salami was affected significantly (P < 0.005) by pH₀, initial levels of S. aureus (staph₀) and lactic acid bacteria (LAB₀), day of fermentation, and by the interactions of pH₀ × day, pH₀ × LAB₀, LAB₀ × staph₀, pH₀ × staph₀, and pH₀ × location of fermentation. In general, the lower the pH₀ and the higher the LAB₀, the greater the inhibition of S. aureus. The LAB levels during the fermentation were affected significantly (P < 0.005) by pH₀, LAB₀, day of fermentation, location, LAB₀ × pH₀, and LAB₀ × day. Derived regression equations related level of S. aureus and LAB at any day of fermentation to a number of microbiological and chemical variables. Close similarity of observed and predicted levels of S. aureus and LAB growth demonstrated the usefulness of the experimental approach in evaluating the safety of a process. No detectable enterotoxin or thermonuclease was found at any stage of processing even when S. aureus reached levels of 10⁷/g of salami.     

Production of a Heterologous Nonheme Catalase by Lactobacillus casei: an Efficient Tool for Removal of H2O2 and Protection of Lactobacillus bulgaricus from Oxidative Stress in Milk

Lactic acid bacteria (LAB) are generally sensitive to H₂O₂, a compound that they can paradoxically produce themselves, as is the case for Lactobacillus bulgaricus. Lactobacillus plantarum ATCC 14431 is one of the very few LAB strains able to degrade H₂O₂ through the action of a nonheme, manganese-dependent catalase (hereafter called MnKat). The MnKat gene was expressed in three catalase-deficient LAB species: L. bulgaricus ATCC 11842, Lactobacillus casei BL23, and Lactococcus lactis MG1363. While the protein could be detected in all heterologous hosts, enzyme activity was observed only in L. casei. This is probably due to the differences in the Mn contents of the cells, which are reportedly similar in L. plantarum and L. casei but at least 10- and 100-fold lower in Lactococcus lactis and L. bulgaricus, respectively. The expression of the MnKat gene in L. casei conferred enhanced oxidative stress resistance, as measured by an increase in the survival rate after exposure to H₂O₂, and improved long-term survival in aerated cultures. In mixtures of L. casei producing MnKat and L. bulgaricus, L. casei can eliminate H₂O₂ from the culture medium, thereby protecting both L. casei and L. bulgaricus from its deleterious effects.     

Indirect estimation of cell mass and substrate concentration using a computer-coupled mass spectrometer

On-line estimation of cell mass and substrate concentration based on exhaust gas analysis was developed. The O₂, CO₂, H₂O, and N₂ contents at the inlet and outlet of fermentor, analyzed by a computer-coupled quadrupole mass spectrometer, were used to calculate the oxygen uptake rate and carbon dioxide evolution rate, and these rates were further used to evaluate cell mass and substrate concentration in a recombinant Escherichia coli fermentation. Cell mass, glucose concentration, specific growth rate, and specific consumption rate of glucose were well estimated by this method; the oxygen uptake rate gave more accurate estimates for these state variables than did the carbon dioxide evolution rate.     

Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics

In this paper, the influence of lactic acid fermentation on the metabolic profile of ginkgo kernel juice was studied. For this purpose, three lactic acid bacteria (LAB), Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei, were selected. The results showed that all the lactobacilli grew well in ginkgo kernel juice with viable cell counts exceeding 8.0 Log CFU/mL. The organic acid contents underwent dynamic changes, and the lactic acid production reached more than 3 g/L. The consumption of sugars and free amino acids by LAB was evident. Meanwhile, more than 70% of the ginkgolic acids were degraded by LAB, and the final concentrations in ginkgo kernel juice were below 1 mg/L after 48 h of fermentation. In contrast, the terpene lactones contents in fermented ginkgo kernel juice exceed 20 mg/L, which was 1.6-fold higher than that in the unfermented juice. Certain phenolics were significantly enriched, and the total phenolic content increased by approximately 9% through fermentation. In addition, lactic acid fermentation significantly enhanced the antioxidant and antimicrobial activities of ginkgo kernel juice. Overall, the results indicated that lactic acid fermentation can effectively improve the nutritional value and safety of ginkgo kernel juice.     

Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum

Cocoa fermentations were performed in wooden boxes under the following four experimental regimens: beans naturally fermented with wild microflora; aseptically prepared beans with no inoculum; and beans inoculated with a defined cocktail containing microorganisms at a suitable concentration either at zero time or by using phased additions at appropriate times. The cocktail used consisted of a yeast, Saccharomyces cerevisiae var. chevalieri, two lactic acid bacterial species, Lactobacillus lactis and Lactobacillus plantarum, and two acetic acid bacterial species, Acetobacter aceti and Gluconobacter oxydans subsp. suboxydans. The parameters measured were cell counts (for yeasts, filamentous fungi, lactic acid bacteria, acetic acid bacteria, and spore formers, including reisolation and identification of all residual cell types), sugar, ethanol, acetic acid, and lactic acid contents (and contents of other organic acids), pH, and temperature. A cut test for bean quality and a sensorial analysis of chocolate made from the beans were also performed. The natural fermentation mimicked exactly the conditions in 800-kg boxes on farms. The aseptic box remained largely free of microflora throughout the study, and no significant biochemical changes occurred. With the zero-time inoculum the fermentation was almost identical to the natural fermentation. The fermentation with the phased-addition inoculum was similar, but many changes in parameters were slower and less pronounced, which led to a slightly poorer end product. The data show that the nearly 50 common species of microorganisms found in natural fermentations can be replaced by a judicious selection and concentration of members of each physiological group. This is the first report of successful use of a defined, mixed starter culture in such a complex fermentation, and it should lead to chocolate of more reliable and better quality.     

Catabolic Activities of Neisseria meningitidis: Utilization of Succinate

Two strains of Saccharomycopsis guttulata, JB-1 and JB-3, isolated from stomach contents of domestic rabbits, were grown under different gas phases, and their growth rates were compared. Strain JB-1 grew exponentially at a maximal growth rate under a continuous gas phase of 15% CO₂, 2% O₂ in nitrogen. High cell yields with low cell granulation were obtained. The growth rates were almost the same between oxygen concentrations of 0.25 and 20% at 15% CO₂. Poor growth and early cell granulation occurred in the absence of oxygen at 15% CO₂. Growth increased at 2% O₂ in direct proportion to the carbon dioxide concentration up to 10 to 15% CO₂. A very high carbon dioxide content (e.g. 98%) was somewhat inhibitory. Cell granulation always occurred during the maximal stationary phase in media at pH 4, but was relatively slight at pH 5.6 or higher. Strain JB-3 responded to various gas phases in a similar manner except that it grew slowly in the absence of oxygen at 15% CO₂ (pH 4). The effect of an optimal gas phase on the growth of strain JB-1 was examined in relation to other environmental conditions. In the presence of 15% CO₂, 2% O₂, this strain grew exponentially in yeast autolysate-Proteose Peptone-glucose medium at 37 C at pH 2, 4, and 5.6 at approximately the same rate; the growth rate was somewhat lower at pH 6.2. Under similar conditions, strain JB-1 grew at 30 C and pH 4 at one-sixth its maximal growth rate. Cell granulation was greatly reduced at this temperature. With adequate CO₂ strain JB-1 also grew at a reduced rate in a yeast autolysate medium previously reported not to support growth. Results indicate that continuous gassing with an optimal gas phase increases the growth rate to the extent that the growth rate surpasses the death rate by a significant margin; as a result, granulated cells can be avoided almost entirely in the log phase.     

Microbial and Physiological Characterization of Weakly Amylolytic but Fast-Growing Lactic Acid Bacteria: a Functional Role in Supporting Microbial Diversity in Pozol, a Mexican Fermented Maize Beverage

Pozol is an acid beverage obtained from the natural fermentation of nixtamal (heat- and alkali-treated maize) dough. The concentration of mono- and disaccharides from maize is reduced during nixtamalization, so that starch is the main carbohydrate available for lactic acid fermentation. In order to provide some basis to understand the role of amylolytic lactic acid bacteria (ALAB) in this fermented food, their diversity and physiological characteristics were determined. Forty amylolytic strains were characterized by phenotypic and molecular taxonomic methods. Four different biotypes were distinguished via ribotyping; Streptococcus bovis strains were found to be predominant. Streptococcus macedonicus, Lactococcus lactis, and Enterococcus sulfureus strains were also identified. S. bovis strain 25124 showed extremely low amylase yield relative to biomass (139 U g [cell dry weight]⁻¹) and specific rate of amylase production (130.7 U g [cell dry weight]⁻¹ h⁻¹). In contrast, it showed a high specific growth rate (0.94 h⁻¹) and an efficient energy conversion yield to bacterial cell biomass (0.31 g of biomass g of substrate⁻¹). These would confer on the strain a competitive advantage and are the possible reasons for its dominance. Transient accumulation of maltooligosaccharides during fermentation could presumably serve as energy sources for nonamylolytic species in pozol fermentation. This would explain the observed diversity and the dominance of nonamylolytic lactic acid bacteria at the end of fermentation. These results are the first step to understanding the importance of ALAB during pozol fermentation.     

Effect of mercuric ion on the growth, photosynthesis, and nitrogenase activity of Anabaena inaequalis.

Maintenance energy expenditures were mesured for five rumen bacteria, Selenomonas ruminantium, Butyrivibrio fibrisolvens, Bacteroides ruminicola, Megasphaera elsdenii, and Streptococcus bovis, by using a complex medium with glucose as the carbon source. Large differences (as high as 8.5-fold) in maintenance energy expenditures were seen among these bacteria. The suggestion is made that maintenance requirements could be a significant determinant of bacterial competition in the rumen. Theoretical maximum growth yields, calculated from double reciprocal plots of yield versus dilution rate, were compared to theoretical Y_ATP^max values in order to estimate minimum molar adenosine 5′-triphosphate yields from glucose for each bacterium. Results showed that relative yield among the bacteria was growth rate dependent. At high dilution rates, both S. ruminantium and S. bovis produced lactate as their principal fermentation product. At lower dilution rates very little lactate was formed and growth yields increased. Acetate and ethanol were the predominant fermentation products of S. bovis at low dilution rates. Other workers have shown that S. ruminantium produces acetate and propionate at low growth rates.     

Regulation of extracellular acid phosphatase biosynthesis by culture conditions in entomopathogenic fungusMetarhizium anisopliae strain CQMa102

Metarhizium anisopliae is an imperfect entomopathogenic fungus. Once invading into its host,M. anisopliae needs to absorb basic nutrients such as phosphorus from the host haemolymph. A large number of phosphorylated compounds in haemolymph cannot be directly utilised by the fungal cell and must be hydrolysed into available form by phosphatase before ingested. Aims of this paper were to investigate optimum fermentation conditions for production of acid phosphatase and phosphatase isoenzymes byMetarhizium anisopliae. The optimum fermentation conditions were: glucose, 20 g/l; (NH₄)₂SO₄, 2 g/l; casein, 4 g/l; MgSO₄, 0.5 g; KCl, 0.5 g; microelement salt solution, 10 ml; inoculum size, 1×10⁷ spores per 100 ml medium; initial medium pH, 6.0. Under these conditions, the highest total acid phosphatase activity was 3.05 U/ml in 4 days at 27 °C and 160 rpm. Synthesis of the acid phosphatase was repressed by 0.01% inorganic phosphate in culture medium. The spectrum of isoenzymes produced byM. anisopliae varied depending on the phosphorus source employed in the culture. A specific isoform with pI 9.45 was induced by casein, and another isoform of pI 8.21 was induced by phytic acid and disodium phenyl phosphate.     

Dynamics and Biodiversity of Populations of Lactic Acid Bacteria and Acetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans in Ghana

The Ghanaian cocoa bean heap fermentation process was studied through a multiphasic approach, encompassing both microbiological and metabolite target analyses. A culture-dependent (plating and incubation, followed by repetitive-sequence-based PCR analyses of picked-up colonies) and culture-independent (denaturing gradient gel electrophoresis [DGGE] of 16S rRNA gene amplicons, PCR-DGGE) approach revealed a limited biodiversity and targeted population dynamics of both lactic acid bacteria (LAB) and acetic acid bacteria (AAB) during fermentation. Four main clusters were identified among the LAB isolated: Lactobacillus plantarum, Lactobacillus fermentum, Leuconostoc pseudomesenteroides, and Enterococcus casseliflavus. Other taxa encompassed, for instance, Weissella. Only four clusters were found among the AAB identified: Acetobacter pasteurianus, Acetobacter syzygii-like bacteria, and two small clusters of Acetobacter tropicalis-like bacteria. Particular strains of L. plantarum, L. fermentum, and A. pasteurianus, originating from the environment, were well adapted to the environmental conditions prevailing during Ghanaian cocoa bean heap fermentation and apparently played a significant role in the cocoa bean fermentation process. Yeasts produced ethanol from sugars, and LAB produced lactic acid, acetic acid, ethanol, and mannitol from sugars and/or citrate. Whereas L. plantarum strains were abundant in the beginning of the fermentation, L. fermentum strains converted fructose into mannitol upon prolonged fermentation. A. pasteurianus grew on ethanol, mannitol, and lactate and converted ethanol into acetic acid. A newly proposed Weissella sp., referred to as “Weissella ghanaensis,” was detected through PCR-DGGE analysis in some of the fermentations and was only occasionally picked up through culture-based isolation. Two new species of Acetobacter were found as well, namely, the species tentatively named “Acetobacter senegalensis” (A. tropicalis-like) and “Acetobacter ghanaensis” (A. syzygii-like).     

Biological Delignification of Aspen Wood by Solid-State Fermentation with the White-Rot Fungus Merulius tremellosus

Solid-state fermentation of aspen (Populus tremuloides) wood with Merulius tremellosus for 8 weeks removed 52% of the lignin but only 12% of the total wood weight, and increased the cellulase digestibility to 53% from 18%. Water-soluble and enzyme-solubilized lignin degradation products accumulated. Delignification was fastest at temperatures between 25 and 32.5°C and at a water-to-wood ratio of 2. Initial pH values between 4 and 6 were optimal; M. tremellosus acidified the wood to below pH 3.5 as it grew. The fungus tolerated CO₂ concentrations of at least 14% and O₂ concentrations down to 7% in the bulk gas phase. Both simple and complex nitrogen supplements inhibited delignification. Supplementary KH₂PO₄, MgSO₄, CaCl₂, thiamine, and trace elements had little effect on the fermentation. Four isolates of M. tremellosus had very similar abilities to delignify aspen wood. Biological delignification with M. tremellosus may be a useful pretreatment for enzymatic saccharification or ruminant feeding.