Factors affecting growth and lipase production by meat lactobacilli strains and Brochothrix thermosphacta

Lipolytic activity of lactobacilli strains and Brochothrix thermosphacta was cellrelated; no significant activity was found in the supernatant fluids. Most lipase was produced during the logarithmic phase of growth and was greatly affected by growth conditions. The optimal temperatures for growth and lipase production were respectively 24°C for B. thermosphacta and 30°C for lactobacilli. For all strains, an initial pH of around 7-0 for the medium and low glucose concentration stimulated lipase production. Tributyrin inhibited both growth and lipase production at a concentration of 0-1% for B. thermosphacta or 1% for lactobacilli. Butyric acid (0-1%) and anaerobic culture inhibited lipase production by B. thermosphacta while these two factors had no effect on enzyme production by lactobacilli.     

Factors affecting growth and lipase production by meat lactobacilli strains and Brochothrix thermosphacta

Lipolytic activity of lactobacilli strains and Brochothrix thermosphacta was cell-related; no significant activity was found in the supernatant fluids. Most lipase was produced during the logarithmic phase of growth and was greatly affected by growth conditions. The optimal temperatures for growth and lipase production were respectively 24 degrees C for B. thermosphacta and 30 degrees C for lactobacilli. For all strains, an initial pH of around 7.0 for the medium and low glucose concentration stimulated lipase production. Tributyrin inhibited both growth and lipase production at a concentration of 0.1% for B. thermosphacta or 1% for lactobacilli. Butyric acid (0.1%) and anaerobic culture inhibited lipase production by B. thermosphacta while these two factors had no effect on enzyme production by lactobacilli.     

Bacterial sources of putrescine and cadaverine in chill stored vacuum-packaged beef

Of the meat strains of streptobacteria, leuconostocs, Enterobacteriaceae and Brochothrix thermosphacta tested, only Hafnia alvei and Serratia liquefaciens showed diamine-producing potential during growth in pure culture on beef stored in vacuum packs at 1°C. Both organisms produced cadaverine at concentrations similar to those reported previously in naturally contaminated beef stored under the same conditions. Putrescine concentrations produced by the two organisms, however, were an order of magnitude lower. During the growth on beef of either H. alvei or S. liquefaciens in mixed culture with arginine-utilizing strains of streptobacteria, putrescine as well as cadaverine concentrations were similar to those detected in naturally contaminated samples.     

Bacterial sources of putrescine and cadaverine in chill stored vacuum-packaged beef

Of the meat strains of streptobacteria, leuconostocs, Enterobacteriaceae and Brochothrix thermosphacta tested, only Hafnia alvei and Serratia liquefaciens showed diamine-producing potential during growth in pure culture on beef stored in vacuum packs at 1 degree C. Both organisms produced cadaverine at concentrations similar to those reported previously in naturally contaminated beef stored under the same conditions. Putrescine concentrations produced by the two organisms, however, were an order of magnitude lower. During the growth on beef of either H. alvei or S. liquefaciens in mixed culture with arginine-utilizing strains of streptobacteria, putrescine as well as cadaverine concentrations were similar to those detected in naturally contaminated samples.     

Growth and end product formation of two psychrotrophic Lactobacillus spp. and Brochothrix thermosphacta ATCC 11509T at different pH values and temperatures

Lactobacillus viridescens, Lactobacillus sp. strain 173 (homofermentative), and Brochothrix thermosphacta ATCC 11509T were studied at different pH values and temperatures in aerobic and anaerobic batch cultures. The growth rates were higher in aerobic than in anaerobic cultures. L. viridescens grew faster at pH 5.8 than at pH 6.3, whereas the opposite was true for B. thermosphacta. Lactobacillus sp. strain 173 was inhibited in air or at 8 degrees C in anaerobic culture. B. thermosphacta did not grow in anaerobic culture at pH 5.3. The following variations in growth yields were found in the different environments studied: Lactobacillus sp. strain 173, 23 to 25 g (dry weight) per mol of glucose consumed; L. viridescens, 11 to 23 g/mol; B. thermosphacta, 16 to 38 g/mol. In air, L. viridescens produced D-lactic acid, ethanol, and acetic acid, whereas no acetic acid was produced anaerobically. Acetic acid and ethanol together constituted 41 to 48% of the total product yield irrespective of pH and temperature. Lactobacillus sp. strain 173 produced a racemic mixture of D- and L-lactic acid at pH 6.3, whereas the proportion of L-lactic acid was higher than that of D-lactic acid at pH 5.3. In air, product formation of B. thermosphacta varied from a domination of L-lactic acid to increasing yields of acetoin, acetic acid, 2,3-butanediol and isovaleric acid. The effect of pH and temperature on product formation was difficult to separate from the effect of O2 availability in aerobic cultures. However, it was indicated that more 2,3-butanediol and less acetoin were produced with a decreasing temperature.(ABSTRACT TRUNCATED AT 250 WORDS)     

Growth and end-product formation in fermenter cultures of Brochothrix thermosphacta ATCC 11509T and two psychrotrophic Lactobacillus spp. in different gaseous atmospheres

The effects of different gaseous atmospheres were determined on the maximum specific growth rate (mumax) and end-product formation by Brochothrix thermosphacta ATCC 11509T, Lactobacillus viridescens SMRICC 174 and Lactobacillus sp. SMRICC 173 (homofermentative). The highest mumax-values for Lact. viridescens (0.47/h) and Broc. thermosphacta (0.49/h) were obtained in air. Under anaerobic conditions mumax was reduced, an atmosphere containing CO2 alone giving the greatest reduction. Lactobacillus sp. 173 did not grow in air or N2. Aerobic growth was obtained by adding peroxidase while anaerobic growth occurred in the presence of 5-20% CO2. Carbon dioxide alone reduced the growth rate. All test organisms produced mainly lactic acid anaerobically. Lactobacillus viridescens also produced ethanol while Broc. thermosphacta produced small amounts of ethanol and formic acid. With O2 present, the number of end-products increased for all organisms. Lactobacillus sp. 173 produced small amounts of acetic acid and acetoin together with lactic acid. Oxygen induced acetic acid production in Lact. viridescens and Broc. thermosphacta. Aerobically, Broc. thermosphacta also produced a large amount of acetoin and smaller amounts of 2,3-butanediol, iso-valeric acid and iso-butyric acid. The production of lactic acid by Broc. thermosphacta was completely prevented under strictly aerobic conditions. All test organisms consumed O2 during aerobic growth. Hydrogen peroxide was produced by Lact. viridescens and Lactobacillus sp. 173.     

Growth and end product formation of two psychrotrophic Lactobacillus spp. and Brochothrix thermosphacta ATCC 11509T at different pH values and temperatures.

Lactobacillus viridescens, Lactobacillus sp. strain 173 (homofermentative), and Brochothrix thermosphacta ATCC 11509T were studied at different pH values and temperatures in aerobic and anaerobic batch cultures. The growth rates were higher in aerobic than in anaerobic cultures. L. viridescens grew faster at pH 5.8 than at pH 6.3, whereas the opposite was true for B. thermosphacta. Lactobacillus sp. strain 173 was inhibited in air or at 8 degrees C in anaerobic culture. B. thermosphacta did not grow in anaerobic culture at pH 5.3. The following variations in growth yields were found in the different environments studied: Lactobacillus sp. strain 173, 23 to 25 g (dry weight) per mol of glucose consumed; L. viridescens, 11 to 23 g/mol; B. thermosphacta, 16 to 38 g/mol. In air, L. viridescens produced D-lactic acid, ethanol, and acetic acid, whereas no acetic acid was produced anaerobically. Acetic acid and ethanol together constituted 41 to 48% of the total product yield irrespective of pH and temperature. Lactobacillus sp. strain 173 produced a racemic mixture of D- and L-lactic acid at pH 6.3, whereas the proportion of L-lactic acid was higher than that of D-lactic acid at pH 5.3. In air, product formation of B. thermosphacta varied from a domination of L-lactic acid to increasing yields of acetoin, acetic acid, 2,3-butanediol and isovaleric acid. The effect of pH and temperature on product formation was difficult to separate from the effect of O2 availability in aerobic cultures. However, it was indicated that more 2,3-butanediol and less acetoin were produced with a decreasing temperature.(ABSTRACT TRUNCATED AT 250 WORDS)     

Precursors of the major end products of aerobic metabolism of Brochothrix thermosphacta

To further our understanding of off-odour production by Brochothrix thermosphacta , the nature and origins of its end products have been compared during aerobic growth in complex and in minimal, defined medium. In complex medium glucose is the major precursor of acetoin and acetic acid but alanine may be an additional minor source. Iso butyric, iso valeric (3-methylbutyric) and 2-methylbutyric acids are derived exclusively from valine, leucine and iso leucine, respectively. In minimal defined medium although the same end products are produced they are all derived from glucose.     

Growth and end-product formation in fermenter cultures of Brochothrix thermosphacta ATCC 11509T and two psychrotrophic Lactobacillus spp. in different gaseous atmospheres

The effects of different gaseous atmospheres were determined on the maximum specific growth rate (μ_max) and end-product formation by Brochothrix thermosphacta ATCC 11509^T, Lactobacillus viridescens SMRICC 174 and Lactobacillus sp. SMRICC 173 (homofermentative). The highest μ_max-values for Lact. viridescens (0.47/h) and Broc. thermosphacta (0.49/h) were obtained in air. Under anaerobic conditions μ_max was reduced, an atmosphere containing CO₂ alone giving the greatest reduction. Lactobacillus sp. 173 did not grow in air or N₂. Aerobic growth was obtained by adding peroxidase while anaerobic growth occurred in the presence of 5–20% CO₂. Carbon dioxide alone reduced the growth rate. All test organisms produced mainly lactic acid anaerobically. Lactobacillus viridescens also produced ethanol while Broc. thermosphacta produced small amounts of ethanol and formic acid. With O₂ present, the number of end-products increased for all organisms. Lactobacillus sp. 173 produced small amounts of acetic acid and acetoin together with lactic acid. Oxygen induced acetic acid production in Lact. viridescens and Broc. thermosphacta . Aerobically, Broc. thermosphacta also produced a large amount of acetoin and smaller amounts of 2,3-butanediol, iso -valeric acid and iso -butyric acid. The production of lactic acid by Broc. thermosphacta was completely prevented under strictly aerobic conditions. All test organisms consumed O₂ during aerobic growth. Hydrogen peroxide was produced by Lact. viridescens and Lactobacillus sp. 173.     

Butane 2,3-diol production by Aeromonas hydrophila grown on starch

Summary The conversion of soluble starch to butane 2,3-diol by Aeromonas hydrophila was investigated. The diol was produced optimally at pH 6.2 to 5.0. A significantly higher yield of the diol occurred in media buffered with potassium rather than sodium phosphates. The addition of relatively low concentrations of sodium acetate ( 1g/l) to the starch-based growth medium caused substantial increases in the yield of the diol, although no obvious proportional relationship between the amount of acetate added and the enhanced yield of the diol was recorded. The addition of 5g/l of sodium acetate caused severe growth inhibition and decreased the amount of butane 2,3-diol produced.     

The Role of Thiamine as a Factor for the Growth of Brochothrix thermosphacta

Thiamine enhances growth of the meat spoilage organism, Brochothrix thermosphacta. It fulfils some, but not all, of the yeast-extract requirement of this organism. Oxythiamine acts as a growth inhibitor at high concentrations and the inhibition is readily reversed by thiamine. The possible roles of thiamine in the metabolism of Br. thermosphacta are discussed.     

Protease production by Bacillus subtilis in oxygen-controlled,glucose fed-batch fermentations

Summary An open-loop, on-off control system using the dissolved oxygen level to control a glucose feed was used in a study of growth and production of protease by Bacillus subtilis CNIB 8054. With this system, both glucose and oxygen were controlled at low concentrations. In batch fermentations, protease activity in the fermentation broth was maximum when growth had stopped. During oxygen-controlled, glucose fed-batch fermentations, growth and the production of protease activity continued during glucose feeding. Oxygen-controlled, glucose fed-batch fermentations produced more protease activity than batch fermentations, depending upon the set point for dissolved oxygen. These results indicate that control of glucose and oxygen concentrations can result in improvements in protease production.     

Effect of modified atmosphere composition on the metabolism of glucose by Brochothrix thermosphacta

The influence of atmosphere composition on the metabolism of Brochothrix thermosphacta was studied by analyzing the consumption of glucose and the production of ethanol, acetic and lactic acids, acetaldehyde, and diacetyl-acetoin under atmospheres containing different combinations of carbon dioxide and oxygen. When glucose was metabolized under oxygen-free atmospheres, lactic acid was one of the main end products, while under atmospheres rich in oxygen mainly acetoin-diacetyl was produced. The proportions of the total consumed glucose used for the production of acetoin (aerobic metabolism) and lactic acid (anaerobic metabolism) were used to decide whether aerobic or anaerobic metabolism predominated at a given atmosphere composition. The boundary conditions between dominantly anaerobic and aerobic metabolisms were determined by logistic regression. The metabolism of glucose by B. thermosphacta was influenced not only by the oxygen content of the atmosphere but also by the carbon dioxide content. At high CO(2) percentages, glucose metabolism remained anaerobic under greater oxygen contents.     

Beta-glucosidase of Trichoderma: its biosynthesis and role in saccharification of cellulose.

The extracellular beta-glucosidase of Trichoderma viride generally is present in low levels when the organism is cultured on cellulose because it is inactivated under the acid conditions which develop in the medium while the other enzymes of the cellulase complex are more stable. With the appropriate pH control, inactivation of beta-glucosidase is prevented and the activity of this enzyme increases during growth. In the saccharification of crystalline cellulose, or of cellulose at low concentrations, much of the glucose produced is the result of the cleavage of cellobiose by beta-glucosidase. However when high concentrations (10%) of pretreated cellulose are saccharified, significant quantities of glucose are produced by action of enzymes other than beta-glucosidase.     

Beta-glucosidase of Trichoderma: its biosynthesis and role in saccharification of cellulose.

The extracellular beta-glucosidase of Trichoderma viride generally is present in low levels when the organism is cultured on cellulose because it is inactivated under the acid conditions which develop in the medium while the other enzymes of the cellulase complex are more stable. With the appropriate pH control, inactivation of beta-glucosidase is prevented and the activity of this enzyme increases during growth. In the saccharification of crystalline cellulose, or of cellulose at low concentrations, much of the glucose produced is the result of the cleavage of cellobiose by beta-glucosidase. However when high concentrations (10%) of pretreated cellulose are saccharified, significant quantities of glucose are produced by action of enzymes other than beta-glucosidase.     

End Products of Glucose Fermentation by Brochothrix thermosphacta

Anaerobically, Brochothrix thermosphacta fermented glucose primarily to l-lactate, acetate, formate, and ethanol. The ratio of these end products varied with growth conditions. Both the presence of acetate and formate and a pH below about 6 increased l-lactate production from glucose. Small amounts of butane-2,3-diol were also produced when the pH of the culture was low (相似文献   

Regulation of Staphylococcal Enterotoxin B

Several factors influenced the formation of enterotoxin B by Staphylococcus aureus strain S-6. In the standard casein hydrolysate medium, toxin was not produced in detectable quantities during exponential growth; it was produced during the post-exponential phase when total protein synthesis was arithmetic. The rate of toxin synthesis was much greater than the rate of total protein synthesis. The appearance of enterotoxin was inhibited by chloramphenicol; thus, the presence of toxin was dependent on de novo protein synthesis. When low concentrations of glucose (<0.30%) were added to the casein hydrolysate medium, growth was diauxic; glucose was completely metabolized during the first growth period. During the second growth period, enterotoxin was synthesized. In unbuffered casein hydrolysate medium containing excess glucose, toxin synthesis was completely repressed. The absence of toxin production under such conditions might be explained by the low (4.6) pH resulting from the acid end products of glucose metabolism. At pH <5.0, little or no toxin was produced. Toxin synthesis was initiated in the presence of glucose when the medium were buffered at any pH above 5.6. In such media, the differential rates of toxin synthesis, with respect to the rates of total protein synthesis, were lower than the differential rates in casein hydrolysate medium alone. Addition of glucose to a culture synthesizing toxin resulted in an immediate decrease in the differential rate without any change in pH. Thus, toxin synthesis appeared to be regulated by catabolite repression.     

Bacterial synergism or antagonism in a gel cassette system

The growth and the metabolic activity of Shewanella putrfaciens, Brochothrix thermosphacta, and Pseudomonas sp., when cultured individually or in all possible combinations in gel cassettes system supplemented with 0.1% glucose at 5 degrees C, were investigated. The overall outcome was that the coexistence of the above-mentioned microorganisms affected not only each growth rate but also their type of metabolic end products compared to the control cultures. These effects were varied and depended on the selection of the combination of the tested bacteria. For example, the growth of Pseudomonas sp. strains cocultured with either B. thermosphacta or S. putrefaciens strains resulted in different effects: a promoting one for the first and an inhibitory one for the second. Moreover, the production of formic acid and two unidentified organic acids (peaks a and b) was characteristic in all cases in which S. putrefaciens was cultured.     

Production of butanol by Clostridium puniceum in batch and continuous culture

Summary The pink-pigmented, amylolytic and pectinolytic bacterium Clostridium puniceum in anaerobic batch culture at pH 5.5 and 25–30°C produced butan-1-ol as the major product of fermentation of glucose or starch. The alcohol was formed throughout the exponential phase of growth and surprisingly little acetone was simultaneously produced. Furthermore, acetic and butyric acids were only accumulated in low concentrations, and under optimal conditions were completely re-utilised before the fermentation ceased. Thus, in a minimal medium containing 4% w/v glucose as sole source of carbon and energy, after 65 h at 25°C, pH 5.5 all of the glucose had been consumed to yield (g product/100 g glucose utilised) butanol 32, acetone 3 and ethanol 2. Butanol was again the major product of glucose fermentation during phosphate-limited chemostat culture wherein, although the organism eventually lost its capacity to sporulate and to synthesize granulose, production of butanol continued for at least 100 volume changes. Under no growth condition was the organism capable of producing more than 13.3 g l^-1 of butanol. At pH 5.5, growth on pectin was slow and yielded a markedly lesser biomass concentration than when growth was on glucose or starch; acetic acid was the major fermentation product with lower concentrations of methanol, acetone, butanol and butyric acid. At pH 7, growth on all substrates produced virtually no solvents but high concentrations of both acetic and butyric acids.     

A microcalorimetric study of the growth of Klebsiella aerogenes in simple salts/glucose media.

Heat output-time records or 'thermograms' produced during the aerobic growth of Klebsiella aerogenes in simple salts/glucose media with growth limiting glucose concentrations of 2.0, 1.0 and 0.5 g dm-3 were obtained using a flow-microcalorimeter fitted with an aerobic cell. These traces are interpreted in terms of the recorded oxygen tension, pH, glucose concentration and bacterial population of the culture. Heat output is greatest during the phase of exponential growth, indicating that here the organisms are most energetically inefficient. During the stationary phase aerobic processes, which give rise to a low oxygen tension, produce a smaller heat output until secondary metabolic processes are complete.