The Growth of Gram-Negative Bacteria in the Hen's Egg

Summary: Bacteriological and chemical methods were used to follow the course of infection in eggs, incubated at 27°, the air cells of which had been inoculated with a suspension of washed bacteria. In the 3–4 days following inoculation, limited bacterial multiplication occurred in the inner membrane of the air cell but very few organisms entered the albumen. These populations then remained static or decreased slightly until renewed multiplication occurred 12–30 days after inoculation. This was induced by contact of the yolk and the shell membranes: it occurred on the 12–20th day in eggs in which the yolk moved towards the site of inoculation, but later when the yolk moved in the opposite direction. At this time there was a general infection of the egg contents and significant changes occurred in the pH and glucose concentration in the albumen. In eggs that had been inoculated with chromogenic and/or proteolytic bacteria, the first macroscopic changes of the contents were seen at this time. The rate and extent of the initial multiplication was influenced by the composition of the fluid used to suspend the washed bacteria and, in all instances, the fastest multiplication occurred when iron was added to the inoculum. Moreover, renewed multiplication occurred when iron was added to the albumen of eggs in which the bacteria were in the stationary phase.     

The inhibition of vegetative cell outgrowth and division from spores of Bacillus cereus T by hen egg albumen

Spores of Bacillus cereus T germinated and formed vegetative cells in Tryptone Soya broth (TSB), pH 9-0 and 7-4 at 30^oC. Spores germinated but did not form vegetative cells when suspended in hen egg white (pH 9-0) supplemented with L-alanine and inosine. Using a split image eyepiece, the volumes of germinating spores in egg white were seen to increase as a result of increases in both length and breadth. In TSB at the same pH, the major volume increase resulted from a progressive increase in cell length. Egg white supplemented with L-alanine and inosine (pH 7-6 30^oC) allowed limited outgrowth to occur but the vegetative cells differed in morphology to those in TSB. Fe(NH₄)₂(SO₄)2.6H₂O overcame the inhibition of outgrowth in egg white at pH 7–8 but not in egg white at pH 9-1. Solutions containing trace elements, growth factors and casamino acids could not replace iron in this respect. Sporulation occurred in egg white only when iron was present.     

Egg Turning During Incubation has no Effect Upon the Growth of Embryos of Alligator mississippiensis

Alligator eggs are not turned during incubation, instead the embryo adheres to the top inside of the shell. Turning is alleged to shear off the embryo and kill it. Avian egg turning allegedly facilitates embryonic development by stimulating growth of the area vasculosa and minimizing the effects of unstirred yolk and albumen layers. From day 10 to day 45 of incubation, alligator eggs were experimentally turned, gently, through ± 60° in an hourly cycle. This turning regime killed only 6 out of 25 embryos. Compared with unturned controls, no significant effects were observed on the growth, production of extraembryonic fluids or utilization of albumen and yolk for those embryos that survived turning. The protein concentration of amniotic fluid at various stages of alligator development was examined in eggs incubated at 30 and 33°C. The fluid contained very little protein (max <8 mg) at any time: the protein concentration did not change consistently as development progressed. Differences in response to egg turning in birds and reptiles may be associated with the length of the incubation period, the protein content of the albumen and the mechanism of albumen utilization.     

Thermally induced fibrillar aggregation of hen egg white lysozyme

We study the effect of pH and temperature on fibril formation from hen egg white lysozyme. Fibril formation is promoted by low pH and temperatures close to the midpoint temperature for protein unfolding (detected using far-ultraviolet circular dichroism). At the optimal conditions for fibril formation (pH 2.0, T = 57 degrees C), on-line static light-scattering shows the formation of fibrils after a concentration-independent lag time of approximately 48 h. Nucleation presumably involves a change in the conformation of individual lysozyme molecules. Indeed, long-term circular dichroism measurements at pH 2.0, T = 57 degrees C show a marked change of the secondary structure of lysozyme molecules after approximately 48 h of heating. From atomic force microscopy we find that most of the fibrils have a thickness of approximately 4 nm. These fibrils have a coiled structure with a periodicity of approximately 30 nm and show characteristic defects after every four or five turns.     

Effects of Dietary Selenium Source,Storage Time,and Temperature on the Quality of Quail Eggs

We report the effects of time of storage, temperature, and supplementation with sodium selenite- and selenium-enriched yeast on the quality of quail eggs. For this study, 90 10-week-old female Japanese quails (Coturnix coturnix japonica) with similar body size were caged individually and randomly divided into five groups of 18 quails each. One group was fed a normal diet and served as control. A second group was supplemented with 0.2 mg/kg sodium selenite (In-Se) and three groups supplemented with 0.1, 0.2, and 0.3 mg/kg of a commercially available selenium-enriched yeast (O-Se1, O-Se2, and O-Se3, respectively). The eggs were collected at third and fourth weeks of the experiment and were stored at 4°C and 20°C for 0, 15, 30, and 45 days. Extension of the storage time to 45 days at 20°C resulted in significant deterioration of egg quality. The albumen Haugh unit (HU), pH, albumen index, yolk index, and egg weight loss were the most important parameters influenced by the nature of the selenium sources, storage time, and temperature. Storage time and temperature were also significant for egg weight loss, HU, and albumen and yolk indexes. The results show that supplementation with selenium yeast significantly affected shell weight, shell thickness, HU, albumen index, yolk index, and pH. The HU decreased with increased storage time and temperature. Higher levels of Se-yeast administration resulted in greater HU compared to the selenite and control groups.     

黑眶蟾蜍皮肤抗菌肽的制备及其性质

收集黑眶蟾蜍皮肤分泌物,经Sephadex G-25去除大分子蛋白后,利用微量测定法进行抗菌活性分析。结果发现:黑眶蟾蜍皮肤分泌物对革兰氏阳性菌——金黄色葡萄球菌、枯草芽孢杆菌的抑制作用较强,对革兰氏阴性菌中的嗜水气单细胞菌也表现出较强的抑制作用,对溶藻弧菌、副溶血弧菌、河流弧菌、大肠杆菌的抑制相对较弱。利用胰蛋白酶对黑眶蟾蜍皮肤抗菌肽水解后,其抗菌活性消失。将黑眶蟾蜍皮肤抗菌肽在37~95℃和pH 2.5~5.0下保温,发现其抗菌活性成分对热及酸耐受性较强。黑眶蟾蜍皮肤分泌物在低浓度无溶血活性。     

Differential effects of egg albumen content on barn swallow nestlings in relation to hatch order

In diverse animal taxa, egg mass variation mediates maternal effects with long-term consequences for offspring ontogeny and fitness. Patterns of egg mass variation with laying order differ considerably among birds, but no study has experimentally investigated the function of variation in albumen or yolk egg content in the wild. In barn swallows (Hirundo rustica), absolute and relative albumen mass increased with egg laying order. Experimental albumen removal delayed hatching, had larger negative effects on growth of late-hatched nestlings, and reduced nestling survival. Laying order positively predicted hatch order. Because nestling competitive ability depends on size, and albumen egg content influences hatchling size, present results suggest that by increasing albumen content of late eggs mothers reduce hatching asynchrony and enhance growth particularly of late-hatched nestlings. Thus, variation in albumen mass with laying order may function to mitigate the negative phenotypic consequences of hatching late in species that adopt a 'brood-survival' strategy.     

The lysozyme from insect (Manduca sexta) is a cold-adapted enzyme

Enzymatic activity is dependent on temperature, although some proteins have evolved to retain activity at low temperatures at the expense of stability. Cold adapted enzymes are present in a variety of organisms and there is ample interest in their structure-function relationships. Lysozyme (E.C. 3.2.1.17) is one of the most studied enzymes due to its antibacterial activity against Gram positive bacteria and is also a cold adapted protein. In this work the characterization of lysozyme from the insect Manduca sexta and its activity at low temperatures is presented. Both M. sexta lysozymes natural and recombinant showed a higher content of alpha-helix secondary structure compared to that of hen egg white lysozyme and a higher specific enzymatic activity in the range of 5-30 degrees C. These results together with measured thermodynamic activation parameters support the designation of M. sexta lysozyme as a cold adapted enzyme. Therefore, the insect recombinant lysozyme is feasible as a model for structure-function studies for cold-adapted proteins.     

The effect of light wavelength on the production and quality of eggs of the domestic hen

The effect of light color on egg-laying and on egg quality during the first 50 wk of egg production and during a second cycle of 19 wk following molting was examined. Hens were exposed to one of the following six sources of light: blue (B), green (G), red (R), tungsten (T), cool-white (C) fluorescent or simulated-sunlight (V) fluorescent tubes. Light intensity was equalized at photon output. Total egg production per hen was significantly influenced by the color of light with the most eggs being procuced in R light and the fewest in B light. Hens were more sensitive to light color in response to egg production during the second cycle than during the first cycle. Hens in C light produced significantly fewer eggs than those under V light in both laying cycles. Eggs laid under B or G light were consistently larger than those under R light. Egg weights of hens in V light were heavier than those for the C or T light groups. In the first cycle, shell quality was significantly better in G light than in B or R light. Percent of yolk increased and percent of albumen decreased with age during the first cycle in all treatments and the rate of change was directly related to light color (wavelength). In the second cycle, shell quality, percent of shell, yolk and albumen did not change significantly with age in any of the light treatments. It can be concluded that the wavelength of light may influence egg production, egg components and shell quality of the domestic laying hen.     

The polymorphic phase behaviour of phosphatidylethanolamines of natural and synthetic origin. A 31P NMR study.

1. The polymorphic phase behaviour of aqueous dispersions of phosphatidylethanolamines isolated from human erythrocytes, hen egg yolk and Escherichia coli have been investigated employing 31P NMR techniques. All species exhibit well defined, reversible bilayer to hexagonal (H11) phase transitions as the temperature is increased. The temperatures at which these transition take place (10, 25--30 and 55--60 degrees C for erythrocyte, egg yolk and E. coli phosphatidylethanolamine, respectively) are sensitive to the fatty acid composition, occurring at a temperature up to 10 degrees C above the high temperature end of the hydrocarbon phase transition as detected by differential scanning calorimetry. In some cases the bilayer to hexagonal (H11) transitions may also be detected employing calorimetric techniques. 2. The addition of equimolar concentrations of cholesterol to these naturally occurring phosphatidylethanolamines does not dramatically affect the bilayer-hexagonal (H11) transition temperature, producing changes of up to 10 degrees C. 3. 18 : 1t/18 : 1t phosphatidylethanolamine undergoes the bilayer to hexagonal (H11) phase transition as the temperature is increased through the interval 50--55 degrees C. Alternatively, hydrated 12 : 0/12 : 0 phosphatidylethanolamine remains in the bilayer phase at temperatures up to 90 degrees C (50 degrees C above the hydrocarbon phase transition temperature). 4. The presence of 100 mM NaCl or 10 mM CaCl2 in aqueous dispersions of egg yolk phosphatidylethanolamine does not alter the temperature-dependent polymorphic phase behaviour significantly. However, at 40 degrees C, increasing the p2H above 8.0 results in progressive inhibition of the hexagonal (H11) phase and the appearance of a phase possibly of cubic structure at p2H 9.0. At p2H 10.0 the bilayer phase is preferred. 5. It is suggested that in biomembranes containing phosphatidylethanolamine as a majority species (such as that of E. coli) the fatty acid composition may primarily reflect the need to maintain bilayer structure. Alternatively, it is pointed out that in mammalian membranes such as that of the erythrocyte, phosphatidylethanolamine tends to destabilize bilayer structure. The resulting possibility that transitory non-bilayer lipid configurations may occur may be directly related to many important properties of biological membranes.     

Use of an Intelligent Control System To Evaluate Multiparametric Effects on Iron Oxidation by Thermophilic Bacteria

A learning-based intelligent control system, the BioExpert, was developed and applied to the evaluation of multiparametric effects on iron oxidation by enrichment cultures of moderately thermophilic, acidophilic mining bacteria. The control system acquired and analyzed the data and then selected and maintained the sets of conditions that were evaluated. Through multiple iterations, the BioExpert selected sets of conditions that resulted in improved iron oxidation rates. The results obtained with the BioExpert suggested that temperature and pH were coupled, or interactive, parameters. Elevated temperatures (51.5°C) in combination with a moderately high pH (pH 1.84) impaired the growth of and iron oxidation by the enrichment culture. Moderate-to-high oxidation rates were achieved with a relatively high pH in combination with a relatively low temperature or, conversely, with a relatively low pH in combination with a relatively high temperature. The interactive effect of pH and temperature was not apparent from the results obtained in an experiment in which temperature was the only parameter that was varied. When the BioExpert was applied to a mixed culture containing mesophilic and thermophilic bacteria, the computer “learned” that pH 1.8, 45°C, and an inlet iron concentration from 30 to 35 mM were most favorable for iron oxidation. In conclusion, this study demonstrated that the learning-based intelligent control system BioExpert was an effective experimental tool that can be used to examine multiparametric effects on the growth and metabolic activity of mining bacteria.     

The Effects of Temperature and pH on the Growth of Eight Enteric and Nine Glucose Non-Fermenting Species of Gram-Negative Rods

We studied the heat resistance and the range of growth temperature o gram-negative rods to find one of the bacterial factors governing their infectivity in exogenous and endogenous infections in predisposed patients. Escherichia coli, Klebsiella pneumoniae, Serratia marcescens, Pseudomonas aeruginosa, and Acinetobacter calcoaceticus grew equally well at 25, 30, 37, and 42 C. Among other sugar non-fermenting gram-negative rods, six species showed suppressed growth at either or both ends of the incubation temperature range. All the bacterial species tested were killed within 30 min at 60 or 70 C. At 10 C, none of the bacterial strains multiplied, but all survived for 6 hr. Of 17 bacterial species tested, E. coli had the widest range of growth temperature (18–47 C), and also the shortest time necessary for growth to a certain population. Among the sugar non-fermenting rods, A. calcoaceticus had the widest range of growth temperature (20–45 C) and also multiplied rapidly. Pseudomonas strains exhibited slower growth at all temperatures and also had a narrower range of growth temperature than Enterobacteriaceae. Among Pseudomonas species, P. aeruginosa had the widest range of growth temperature (25–42 C) and also showed rapid growth. Pseudomonas cepacia, Achromobacter xylosoxidans, and Alcaligenes faecalis had a narrow range of growth temperature (28–37 C), and Pseudomonas fluorescens, Flavobacterium meningosepticum, and Moraxella grew most rapidly at 30 C. The above results are correlated fairly well with the incidence of clinical cases of infection. The growth attitude of a species of bacteria in response to temperature was considered to be one of the factors affecting the establishment of infection.     

The effect of pH, salt concentration and temperature on the survival and growth of Listeria monocytogenes

Factorially designed experiments have been used to study the growth and survival of Listeria monocytogenes in different combinations of pH and salt concentrations at ambient and chill temperatures. Survival at low pH and high salt concentration was strongly temperature dependent. The minimum pH values that allowed survival after 4 weeks from an initial 10(4) cells were 4.66 at 30 degrees C, 4.36 at 10 degrees C and 4.19 at 5 degrees C. These limits were salt dependent, low (4-6%) salt concentrations improved and higher concentrations reduced survival at limiting pH values. The lowest pH that allowed a 100-fold increase in cell numbers within 60 d was 4.66 at 30 degrees C but this was increased to 4.83 at 10 degrees C. At 5 degrees C growth occurred at pH 7.0 but not at pH 5.13. Simple predictive models describing the effect of hydrogen-ion and salt concentration on the time for at least a 100-fold increase in numbers at 10 degrees C and 30 degrees C were constructed after analysis of the results for a least squares fit to a quadratic model. The interactions between salt and hydrogen-ion concentration on growth were found to be purely additive.     

Synthesis and antimicrobial activity of novel 2-thiazolylimino-5-arylidene-4-thiazolidinones

New 2-thiazolylimino-5-arylidene-4-thiazolidinones (compounds 4a-j), unsubstituted or carrying hydroxy, methoxy, nitro and chloro groups on the benzene ring, were synthesized and assayed in vitro for their antimicrobial activity against Gram positive and Gram negative bacteria, yeasts and mould. The compounds were very potent towards all tested Gram positive microorganisms (MIC ranging from 0.03 to 6 microg/mL in most of the cases) and Gram negative Haemophilus influenzae (MIC 0.15-1.5 microg/mL), whereas no effectiveness was exhibited against Gram negative Escherichia coli and fungi up to the concentration of 100 microg/mL. The 5-arylidene derivatives showed an antibacterial efficacy considerably greater than that of the parent 2-(thiazol-2-ylimino)thiazolidin-4-one 3, suggesting that the substituted and unsubstituted 5-arylidene moiety plays an important role in enhancing the antimicrobial properties of this class of compounds. The remarkable inhibition of the growth of penicillin-resistant staphylococci makes these substances promising agents also for the treatment of infections caused by microorganisms resistant to currently available drugs.     

Growth and survival of Escherichia coli O157:H7 under acidic conditions.

The effect of pH reduction with acetic (pH 5.2), citric (pH 4.0), lactic (pH 4.7), malic (pH 4.0), mandelic (pH 5.0), or tartaric (pH 4.1) acid on growth and survival of Escherichia coli O157:H7 in tryptic soy broth with 0.6% yeast extract held at 25, 10, or 4 degrees C for 56 days was determined. Triplicate flasks were prepared for each acid treatment at each temperature. At 25 degrees C, populations increased 2 to 4 log10 CFU/ml in all treatments except that with mandelic acid, whereas no growth occurred at 10 or 4 degrees C in any treatments except the control. However, at all sampling times, higher (P < 0.05) populations were recovered from treatments held at 4 degrees C than from those held at 10 degrees C. At 10 degrees C, E. coli O157:H7 was inactivated at higher rates in citric, malic, and mandelic acid treatments than in the other treatments. At the pH values tested, the presence of the organic acids enhanced survival of the pathogen at 4 degrees C compared with the unacidified control. E. coli O157:H7 has the ability to survive in acidic conditions (pH, > or = 4.0) for up to 56 days, but survival is affected by type of acidulant and temperature.     

The role of Eh, pH and iron in the bactericidal power of human plasma

The bactericidal power of fresh human plasma against Klebsiella pneumoniae and Escherichia coli was extremely sensitive to changes in Eh and pH. At a high Eh (approx. +200 mV) the bacteria were destroyed, but rapid regrowth occurred when the Eh was lowered to approx. -400 mV. Abolition of the bactericidal effect was also produced by adding ferric iron at a high Eh (approx. +200 mV). Lowering the pH to 6.50 reduced or prevented the bactericidal effect. These results are probably related to the availability of iron for bacterial growth, and could be important for understanding the development of infection in injured or diseased tissue.     

Thiobacillus prosperus sp. nov., represents a new group of halotolerant metal-mobilizing bacteria isolated from a marine geothermal field

From the shallow geothermally heated seafloor at the beach of Porto di Levante (Vulcano, Italy) 8 strains of long, tiny rods were isolated, which represent the first marine metal-mobilizing bacteria. Cells are Gram negative. They grow in a temperature range between 23 and 41°C with an optimum around 37°C at a salt concentration of up to 6.0% NaCl. The isolates are obligately chemolithotrophic, acidophilic aerobes which use sulfidic ores, elemental sulfur or ferrous iron as energy sources and procedure sulfuric acid. They show an upper pH-limit of growth at around 4.5. The G+C content of their DNA is around 64 mol%. Based on the results of the DNA-DNA hybridization they represent a new group within the genus Thiobacillus. Isolate LM3 is described as the type strain of the new species Thiobacillus prosperus.     

Isolation of bacteria of the genus Paenibacillus from soil and springs of the Valley of Geysers (Kamchatka)

Strains of rod-shaped, facultatively anaerobic, spore-forming bacteria exhibiting negative Gram reaction were revealed after inoculation of soil, water, and silt samples from springs of the Valley of Geysers (Kamchatka) onto complete media at pH 5.0, 7,0, and 9.0 and cultivation at 28–30°C. The bacterial isolates differed in their phenotypic characteristics and in the G + C content of genomic DNA, which ranged from 41.1 to 53 mol %. The analysis of 16S rRNA gene nucleotide sequences of all isolated strains (GenBank EU497635-EU497641) revealed their close homologues among the known species of the genus Paenibacillus. At the same time, all the studied bacilli (Dg-824, Dg-904, Dg-1009, Gi-662, Gi-724, K-58, etc.) differed significantly from the nearest phylogenetic neighbors in their phenotypic characteristics, including the Gram reaction, the DNA G + C content, and a number of other determinative characteristics; therefore, they could not be assigned to previously known species.     

对肿瘤有抑制作用的假单胞菌新种——济南假单胞菌

1973年自山东省无影山表土中分离出一株革兰氏阴性杆菌(编号161)。它对小鼠的宫颈癌、肝癌和黑色素瘤有明显抑制作用;对金黄色葡萄球菌、枯草芽孢杆菌和微球菌也有拮抗作用。     

Mechanism of gram variability in select bacteria.

Gram stains were performed on strains of Actinomyces bovis, Actinomyces viscosus, Arthrobacter globiformis, Bacillus brevis, Butyrivibrio fibrisolvens, Clostridium tetani, Clostridium thermosaccharolyticum, Corynebacterium parvum, Mycobacterium phlei, and Propionibacterium acnes, using a modified Gram regimen that allowed the staining process to be observed by electron microscopy (J. A. Davies, G. K. Anderson, T. J. Beveridge, and H. C. Clark, J. Bacteriol. 156:837-845, 1983). Furthermore, since a platinum salt replaced the iodine mordant of the Gram stain, energy-dispersive X-ray spectroscopy could evaluate the stain intensity and location by monitoring the platinum signal. These gram-variable bacteria could be split into two groups on the basis of their staining responses. In the Actinomyces-Arthrobacter-Corynebacterium-Mycobacterium-Propionibacterium group, few cells became gram negative until the exponential growth phase; by mid-exponential phase, 10 to 30% of the cells were gram negative. The cells that became gram negative were a select population of the culture, had initiated septum formation, and were more fragile to the stress of the Gram stain at the division site. As cultures aged to stationary phase, there was a relatively slight increase toward gram negativity (now 15 to 40%) due to the increased lysis of nondividing cells by means of lesions in the side walls; these cells maintained their rod shape but stained gram negative. Those in the Bacillus-Butyrivibrio-Clostridium group also became gram negative as cultures aged but by a separate set of events. These bacteria possessed more complex walls, since they were covered by an S layer. They stained gram positive during lag and the initial exponential growth phases, but as doubling times increased, the wall fabric underlying the S layer became noticeably thinner and diffuse, and the cells became more fragile to the Gram stain. By stationary phase, these cultures were virtually gram negative.