Chemical and Microbiological Changes during Storage of Vacuum Packed Sliced Bacon

Summary: The micro-ecology of block cured, sliced, vacuum packed bacon has been studied during storage at 20 and 30°; high salt (8–12% NaCl, based on the aqueous phase) and low salt (5–7% NaCl) bacon were used. The dominant flora of all samples during the first 9 days' storage comprised catalase positive cocci. They persisted in the high salt bacon but, under lower salt conditions, group D streptococci and motile lactic acid bacteria became dominant.
Of the chemical changes studied, proteolysis, lipolysis and reduction of nitrate and nitrite were due largely to coagulase negative subgroup II staphylococci. Micrococci which predominated at 20° were capable of reducing nitrate to nitrite but of only slightly increasing free amino or fatty acids.
Inoculation of low count bacon with subgroup II staphylococci confirmed that this group was responsible for putrefaction in low salt bacon stored at temperatures above 20°. Similarly micrococci which tend to delay spoilage did not contribute much to the off odours and it was thought that the heterofermentative catalase negative organisms could contribute to typical sour spoilage.     

Some technological properties of Penicillium roqueforti strains isolated from a home-made blue cheese

Nine strains of Penicillium roqueforti isolated from a traditional Spanish blue cheese (Valdeón cheese) along with two commercial strains were investigated for their ability to grow at different concentrations of salt and at different temperatures as well as for their proteolytic and lipolytic activities. Low concentrations of salt (1-3%) were stimulating for all the strains, with 1% salt being the concentration with the highest stimulating effect in nearly all. The rate of growth at 10°C was 2-3 times lower than at 25°C, the optimum temperature for the species. None of the strains, including the commercial cultures, showed proteolytic activity on casein agar, while all of them were lipolytic on tributyrin agar.     

Microbial Progression in Sliced Vacuum Packaged Bacon at Refrigeration Temperatures

S ummary . Three hundred and forty eight strains of micro-organisms were isolated from packaged bacon which had been cured by one or other of 2 methods (A and B) and stored at 0–10° for 7 weeks. Before storage, Micrococcus sub-group 7 (47%) and coryneform bacteria (33%) were the principal contaminants of bacon cured by method A and Micrococcus subgroup 1 (20%) and Microbacterium thermosphactum (21%), in bacon cured by method B. After 7 days at 0°, coagulase negative staphylococci accounted for 10 and 33% of the microflora in bacon A and B, respectively: other organisms were micrococci, 60% (A) and 25% (B); corynebacteria, 20% (A) and 12·5% (B), yeasts ( Torulopsis candida and T. dattila ) 5% (A) and 29% (B). In the following month at 10°, Micrococcus sub-group 5 was the dominant (43–88%) contaminant of bacon B; the incidence of Streptococcus Group N ranged from 27–36% and that of unidentified lactic acid bacteria from 23–32%. Towards the end of storage, the order of dominance was Micrococcus sub-group 3 (38–58%) and atypical streptobacteria (38%) in A; Streptococcus Group N (42%) and Gram positive rods (5–20%) in B. Staphylococci tended to die out during storage of bacons cured by the 2 methods and coagulase positive staphylococci were not isolated.     

Extracellular Enzymic Activity of Poultry Spoilage Bacteria

The extracellular enzymic activity has been studied of 224 strains of bacteria isolated mainly at 1° from spoiling chickens and turkeys and from poultry processing plants. The isolates comprised 44 strains of pigmented Pseudomonas , 57 strains of nonpigmented Pseudomonas , 29 strains of Ps. putrefaciens , 50 strains of oxidase positive Acinetobacter and 44 strains of oxidase negative Acinetobacter. None of the strains showed any significant activity against dextrin, starch, glycogen, inulin, dextran, xylan or pectin. Proteolytic activity was found mainly amongst 2 groups of pigmented pseudo-monads, and Ps. putrefaciens. Nuclease activity was found particularly amongst strains of Ps. putrefaciens and the oxidase negative Acinetobacter strains isolated from spoiling poultry. Almost all of the strains showed lipolytic activity when tested with tributyrin and a proportion of strains could also attack chicken fat. This latter property was particularly evident amongst the nonpigmented Pseudomonas strains.     

Effect of Sodium Nitrite on Toxin Production by Clostridium botulinum in bacon

Pork bellies were formulated to 0, 30, 60, 120, 170, or 340 μg of nitrite per g of meat and inoculated with Clostridium botulinum via pickle or after processing and slicing. Processed bacon was stored at 7 or 27 C and assayed for nitrite, nitrate, and botulinal toxin at different intervals. Nitrite levels declined during processing and storage. The rate of decrease was more rapid at 27 than at 7 C. Although not added to the system, nitrate was detected in samples during processing and storage at 7 and 27 C. The amount of nitrate found was related to formulated nitrite levels. No toxin was found in samples incubated at 7 C throughout the 84-day test period. At 27 C, via pickle, inoculated samples with low inoculum (210 C. botulinum per g before processing and 52 per g after processing) became toxic if formulated with 120 μg of nitrite per g of meat or less. Toxin was not detected in bacon formulated with 170 or 340 μg of nitrite per g of meat under these same conditions. Toxin was detected at all formulated nitrite levels in bacon inoculated via the pickle with 19,000 C. botulinum per g (4,300 per g after processing) and in samples inoculated after slicing. However, increased levels of formulated nitrite decreased the probability of botulinal toxin formation in bacon inoculated by both methods.     

Cell location and partial characterization of Brochothrix thermosphacta and Lactobacillus curvatus lipases

The lipases of Brochothrix thermosphacta and Lactobacillus curvatus were in the soluble fraction of the cell and not membrane- or wall-bound. Their optimal activities were around pH 6mD5 and at 37°C. Enzymes were stable between 4 and 30°C and at freezing temperatures (— 20°C and —60°C). The lipase of Lact. curvatus was stable in the pH range of 4mD0 to 11mD0, whereas that of B. thermosphacta was denatured at pH lower than 5mD0 and greater than 9mD0. Among triglycerides tested, maximal activity was found with tributyrin and hydrolysis of other triglycerides decreased as the length of fatty acid increased.     

The Effect of Nitrate and Nitrite on the Microbial Flora of Wiltshire Bacon after Maturation and Vacuum-packed Storage

Unsmoked Wiltshire bacon was produced with and without nitrate and with different concentrations of nitrite. Micrococci, Moraxella spp. and Moraxella -like organisms were the most common bacteria on the bacon after maturation when there was little difference between the microflora of the various back bacon. Collar bacon cured without nitrate carried much higher numbers of Moraxella spp. than that cured with nitrate. Micrococci and lactic acid bacteria usually predominated after vacuum-packed storage. Inclusion of nitrate in the cure increased the numbers of micrococci but did not reduce stability on storage. The highest numbers of lactic acid bacteria were present on bacon containing the lowest initial concentration of nitrite (34 parts/10⁶) and it is thought that nitrite may delay the souring which these bacteria cause in vacuum-packed bacon.     

The lipolytic activity of Thermomyces lanuginosus strains isolated from different natural sources

The ability of 144 Thermomyces lanuginosus wild strains isolated from biohumus, mushroom and garden composts, decayed leaves, hazelnuts, and raw coffee beans to hydrolyze synthetic (tributyrin, Tween 20, Tween 40, Tween 60, and Tween 80) and natural fatty substrates (sunflower, soybean, rapeseed and corn oil) was evaluated, and whether the lipolytic activity depended on the isolation source determined. All strains incubated at 55 °C on solid media containing 1% synthetic and 15% natural fatty substrates hydrolyzed both types of substrate. Mean lipolytic activity on natural substrates was significantly higher than on synthetic substrates. The highest mean activity index was noted after growth on sunflower oil, followed by soybean oil and tributyrin; indices on other fatty substrates were low. Strains isolated from raw coffee beans showed the highest mean index, followed by those from biohumus and garden compost; the lowest index being for strains isolated from hazelnuts. Thus, the lipolytic activity index depended on the specific fatty substrate and the source of the isolates.     

Microbiological and Chemical Changes in Lean Wiltshire Bacon During Aerobic Storage

Total microbial growth and chemical changes in aerobically stored bacon lean were found to fall into 2 phases. Phase 1: there was an increase in total microbial load to c . 10⁹/g, during which most of the nitrate was broken down and there was an accumulation of nitrite. Phase 2: the microbial load increased further to c . 10¹⁰/g and during this time most of the accumulated nitrite was broken down to unknown products, so that at the end of the experiments most of the nitrate and nitrite had disappeared from the bacon.
The most important types of micro-organisms isolated from the bacons were Micrococcus , yeasts, Vibrio, Acinetobacter, Alcaligenes and Arthrobacter-Corynebacterium. The latter 3 types appeared to be associated with phase 2 changes.     

Cell-Bound Lipase and Esterase of Brevibacterium linens

The activities of glycerol ester hydrolase, lipase (EC 3.1.1.3) and carboxylesterase, and esterase (EC 3.1.1.1) were determined for whole cell preparations of Brevibacterium linens by using the pH-stat assay. The culture growth liquors were inactive against the three substrates, tributyrin emulsion, triacetin, and methyl butyrate. Cells washed in water had less activity than cells washed in 5% NaCl; the ratio of activities was close to 1:2 for all strains using tributyrin emulsion as the substrate. For the esterase substrates, this relationship varied widely and was strain dependent. The ability to hydrolyze the two esterase substrates varied independently of the level of lipase activity.     

Some Metabolic and Biochemical Characteristics of Representative Microbial Isolates from Vacuum-packaged Beef

Some of the metabolic and biochemical characteristics of 105 organisms isolated at 4° from meat matured in vacuo at 0–2° for 0–9 weeks were studied. Proteolysis was noted in Pseudomonas spp., Achromobacter spp. and Gram negative, fermentative organisms, mainly in aerobic and low oxygen environments. Fewer organisms hydrolysed beef fat than hydrolysed tributyrin. While representatives of most of the major groups of organisms dissimilated mono- and di-saccharides, more complex carbohydrates were less readily attacked. Only Gram negative, fermentative organisms showed decarboxylase activity on amino acids. There is evidence that Pseudomonas spp. can survive in an anaerobic environment, although their metabolism is less vigorous.     

Nitrogenase activity (acetylene reduction) in root-associated, cold-climate species of Azospirillum, Enterobacter, Klebsiella and Pseudomonas growing at various temperatures

Abstract 23 Strains of diazotrophic root-associated bacteria isolated from various parts of Finland were tested for nitrogenase activity during growth at various temperatures. Nitrogenase activity was optimal at 20–37°C in cultures of Klebsiella pneumoniae , and at 14–20°C in cultures of Klebsiella terrigena and Enterobacter agglomerans . Strains of K. terrigena and E. agglomerans showed no activity at 37°C, and K. pneumoniae only minimal or no activity at 14°C. Azospirillum lipoferum exhibited high nitrogenase activity at both 28–37°C, but less than 25% of optimal activity at 20°C and no activity at 14°C. Pseudomonas sp. expressed nitrogenase activity at 14–28°C. None of the strains manifested nitrogenase activity at 4 or 42°C. There were only small local variations within a species between strains isolated at different locations.     

Effect of various gas atmospheres on the growth and survival of Campylobacter jejuni on beef

Pieces of fresh beef were inoculated with three strains of Campylobacter jejuni . The meat was then allocated to three treatments: (a) vacuum packaged, (b) packaged in an atmosphere of 20% CO₂+ 80% N₂, and (c) packaged into sterile Petri dishes in anaerobic cultivation boxes, which were filled with a gas mixture of 5% O₂+ 10% CO₂+ 85% N₂. The packaging material in the first two treatments was PA 80/PE 100–PE 100/PA 80/PE 100. The survival of Campylobacter cells was followed at 37°C, 20°C and 4°C for 48 h, 4 days and 25 days, respectively. At 37°C the counts of two Campylobacter strains increased in each package treatment for 48 h. At 20°C and at 4°C the counts of the same two strains decreased by 1 to 2 log units and 0.5 to 1 log unit, respectively, during storage. The survival of the two strains was about the same in all package treatments. The third strain was the most sensitive of the strains studied. At 37°C its numbers increased only in the optimal gas atmosphere; at 20°C the strain was not detectable after 24 to 48 h storage and at 4°C after 4 days storage. The aerobic plate counts were determined for all samples at the same time as Campylobacter counts. The high indigenous bacterial numbers of the meat samples did not appear to have a great effect on the survival or growth of campylobacters.     

Localization of nitrite and sulfite reductase in bundle sheath and mesophyll cells of maize leaves

The distribution of nitrite reductase (EC 1.7.7.1) and sulfite reductase (EC 1.8.7.1) between mesophyll ceils and bundle sheath cells of maize ( Zea mays L. cv. Seneca 60) leaves was examined. This examination was complicated by the fact that both of these enzymes can reduce both NO-₂ and SO^2-₃ In crude extracts from whole leaves, nitrite reductase activity was 6 to 10 times higher than sulfite reductase activity. Heat treatment (10 min at 55°C) caused a 55% decrease in salfite reductase activity in extracts from bundle sheath cells and mesophyll cells, whereas the loss in nitrite reductase activity was 58 and 82% in bundle sheath cells and mesophyll cell extracts, respectively. This result was explained, together with results from the literature, by the hypothesis that sulfite reductase is present in both bundle sheath cells and mesophyll cells, and that nitrite reductase is restricted to the mesophyll cells. This hypothesis was tested i) by comparing the distribution of nitrite reductase activity and sulfite reductase activity between bundle sheath and mesophyll cells with the presence of the marker enzymes ribulose-l, 5-bisphosphate carboxylase (EC 4.1.1.39) and phosphoe-nolpyruvate carboxylase (EC 4.1.1.32), ii) by examining the effect of cultivation of maize plants in the dark without a nitrogen source on nitrite reductase activity and sulfite reductase activity in the two types of cells, and iii) by studying the action of S^2-on the two enzyme activities in extracts from bundle sheath and mesophyll cells. The results from these experiments are consistent with the above hypothesis.     

SOME BIOCHEMICAL CHARACTERISTICS OF FRESHLY ISOLATED STRAINS OF THE GENUS SERRATIA

SUMMARY: Many of 110 strains of Serratia , isolated from soil, water, milk and dairy equipment, were biochemically closely related to the coli-aerogenes bacteria. Acid and gas was formed from glucose in 14 days at 30° by 53% and from lactose and MacConkey's broth by about 40%. All except one strain gave——++ IMViC reactions.
An inverse relationship was observed between depth of pigmentation and carbohydrate fermentation. Complete loss of pigment in mutant strains was not uncommon, and was associated with loss of proteolytic properties and increase of saccharolytic activity.
The majority of the strains had psychrophilic characteristics: 75% grew at 3–5°. Most strains showed moderate growth at 37°, but only 7 formed red pigment at that temperature.
All strains resembled Serratia marcescens in morphology, containing minute coccoid rods smaller than those of coli-aerogenes bacteria.     

Hemicellulase activity of antarctic microfungi

The mannanase (endo-β-1,4-mannanase; E.C. 3.2.1.78) and xylanase (endo-β-1,4-xylanase; E.C. 3.2.1.8) activity of five microfungal isolates from Antarctica were characterized at different temperatures and pH. In general, the hemicellulase activity of the antarctic strains occurred at least 10 °C and as much as 30 °C lower than that of a mesophilic reference strain. At 0 °C, two strains, a Phoma and a Penicillium , produced in excess of 40% of their measured maximum activity of mannanase. All strains had maximum hemicellulase activity in the range pH 4–5, with Penicillium , Phoma and Alternaria strains exhibiting high (in excess of 80% of maximum) mannanase activity at pH 10. Three of the antarctic isolates exhibited high levels of xylanase activity over a pH range of 3–11.     

Effect of Some Environmental Factors on Psychrophilic Microbacteria

S ummary . The growth of three psychrophilic strains of Microbacterium isolated from meat was studied at 10 temperatures between 0° and 35° and at 6 water activity (a_w) levels between 0.99 and 0.94. The temperature and water relations of the three strains were similar. For all strains the rate of growth was fastest at 25° and a_w 0.99, and growth did not occur at 35°.
Further experiments on one strain showed that under aerobic conditions the range of water activities permitting growth was independent of temperature, but under anaerobic conditions the minimum water activity increased from about 0.94—0.96 as the temperature was reduced from 25° to 0°. Growth was inhibited by low concentrations of undissociated nitrous acid, and inhibition was greater at 0° than at 10° or 25°.     

Conformational changes in human urokinase induced by a specific reduction of disulfide bond in Cys-194-Cys-222 associated with exhibition of enzymatic activity

The mechanism of action of hepatic triacylglycerol lipase (EC 3.1.1.3) was examined by comparing the hydrolysis of a water-soluble substrate, tributyrin, with that of triolein by hepatic triacylglycerol lipase purified from human post-heparin plasma. The hydrolyzing activities toward tributyrin and triolein were coeluted from heparin-Sepharose at an NaCl concentration of 0.7 M. The maximal velocity of hepatic triacylglycerol lipase (Vmax) for tributyrin was 17.9 mumol/mg protein per h and the Michaelis constant (Km) value was 0.12 mM, whereas the Vmax for triolein was 76 mumol/mg per h and the Km value was 2.5 mM. The hydrolyses of tributyrin and triolein by hepatic triacylglycerol lipase were inhibited to similar extends by procainamide, NaF, Zn2+, Cu2+, Mn2+, SDS and sodium deoxycholate. Triolein hydrolysis was inhibited by the addition of tributyrin. Triolein hydrolysis was also inhibited by the addition of dipalmitoylphosphaidylcholine vesicles. In contrast, the additions of triolein emulsified with Triton X-100 and dipalmitoylphosphatidylcholine vesicles enhanced the rate of tributyrin hydrolysis by hepatic triacylglycerol lipase. In the presence of dipalmitoylphosphatidylcholine, the Vmax and Km values of hepatic triacylglycerol lipase for tributyrin were 41 mumol/mg protein per h and 0.12 mM, respectively, indicating that the enhancement of hepatic triacylglycerol lipase activity for tributyrin by dipalmitoylphosphatidycholine vesicles was mainly due to increase in the Vmax. The enhancement of hepatic triacylglycerol lipase activity for tributyrin by phospholipid was not correlated with the amount of tributyrin associated with the phospholipid vesicles. On Bio-Gel A5m column chromatography, glycerol tri[1-14C]butyrate was not coeluted with triolein emulsion, and hepatic triacylglycerol lipase activity was associated with triolein emulsion even in the presence of 2 mM tributyrin. These results suggest that hepatic triacylglycerol lipase has a catalytic site for esterase activity and a separate site for lipid interface recognition, and that on binding to a lipid interface the conformation of the enzyme changes, resulting in enhancement of the esterase activity.     

南极假丝酵母脂肪酶A的表面展示及酶学性质研究

采用a凝集素作为载体蛋白,首次将南极假丝酵母脂肪酶A展示在酿酒酵母细胞表面,通过MD平板筛选获得表面展示型的CALA酵母工程菌株。免疫荧光检测显示CALA被成功展示在酵母细胞壁表面,重组子经诱导后能在三丁酸甘油酯板上形成透明圈,说明展示的CALA具有活性。重组酵母在液体培养基培养72 h,活性达到最高,为80.4 U/g干细胞。酿酒酵母展示的CALA最适温度及pH值为70°C和pH 8.0。经50°C保温2 h,仍含有60%水解酶活力。展示的CALA在pH 7.0和pH 8.0溶液中比较稳定。经DMSO处理2 h,展示的CALA仍保持70%的活性。以上结果表明酵母展示的CALA可作为一种有潜质商业用途的全细胞催化剂。     

Nitrate and Nitrite Reduction in Relation to Nitrogenase Activity in Soybean Nodules and Rhizobium japonicum Bacteroids

Soybean (Glycine max L. cv Williams) seeds were sown in pots containing a 1:1 perlite-vermiculite mixture and grown under greenhouse conditions. Nodules were initiated with a nitrate reductase expressing strain of Rhizobium japonicum, USDA 110, or with nitrate reductase nonexpressing mutants (NR⁻ 108, NR⁻ 303) derived from USDA 110. Nodules initiated with either type of strain were normal in appearance and demonstrated nitrogenase activity (acetylene reduction). The in vivo nitrate reductase activity of N₂-grown nodules initiated with nitrate reductase-negative mutant strains was less than 10% of the activity shown by nodules initiated with the wild-type strain. Regardless of the bacterial strain used for inoculation, the nodule cytosol and the cell-free extracts of the leaves contained both nitrate reductase and nitrite reductase activities. The wild-type bacteroids contained nitrate reductase but not nitrite reductase activity while the bacteroids of strains NR⁻ 108 and NR⁻ 303 contained neither nitrate reductase nor nitrite reductase activities.

Addition of 20 millimolar KNO₃ to bacteroids of the wild-type strain caused a decrease in nitrogenase activity by more than 50%, but the nitrate reductase-negative strains were insensitive to nitrate. The nitrogenase activity of detached nodules initiated with the nitrate reductase-negative mutant strains was less affected by the KNO₃ treatment as compared to the wild-type strain; however, the results were less conclusive than those obtained with the isolated bacteroids.

The addition of either KNO₃ or KNO₂ to detached nodules (wild type) suspended in a semisolid agar nutrient medium caused an inhibition of nitrogenase activity of 50% and 65% as compared to the minus N controls, and provided direct evidence for a localized effect of nitrate and nitrite at the nodule level. Addition of 0.1 millimolar sucrose stimulated nitrogenase activity in the presence or absence of nitrate or nitrite. The sucrose treatment also helped to decrease the level of nitrite accumulated within the nodules.