Repeated Examinations, Using the Laparotomy Sampling Technique, of the Gastro-intestinal Microflora of Baboons Fed a Natural or a Synthetic Diet

S ummary . Semi-quantitative studies on serial gastro-intestinal aspirates taken at laparotomy showed an increase in both numbers and types of organisms on passing down the baboon intestine from stomach to colon. In baboons fed a natural diet of fresh fruit and vegetables, the stomach, duodenum, and jejenum were sparsely populated, the flora consisting mainly of yeasts and lactobacilli, together with small numbers of faecal streptococci, micrococci and staphylococci. The mid-ileum was more heavily populated, yeasts, lactobacilli and faecal streptococci being present in most samples, while lactose-fermenting enterobacteria were isolated from half the aspirates, and in some, small numbers of micrococci, staphylococci and Clostridium welchii were present. The caecum and colon aspirates were heavily populated with all the organisms mentioned above. Differences between the intestinal flora of baboons fed the natural diet and baboons fed a synthetic diet were similar to the difference noted previously (Uphill, 1973) for the faecal flora. The suitability of laparotomy technique as a means of examining the flora of the various regions of the baboon gut is discussed.     

Quantitative detection of Corynebacterium casei in cheese by real-time PCR

The flora on the surface of smear-ripened cheeses is composed of numerous species of bacteria and yeasts that contribute to the production of the desired organoleptic properties. Due to the absence of selective media, it is very difficult to quantify cheese surface bacteria, and, consequently, the ecology of the cheese surface microflora has not been extensively investigated. We developed a SYBR green I real-time PCR method to quantify Corynebacterium casei, a major species of smear-ripened cheeses, using primers designed to target the 16S rRNA gene. It was possible to recover C. casei genomic DNA from the cheese matrix with nearly the same yield that C. casei genomic DNA is recovered from cells recovered by centrifugation from liquid cultures. Quantification was linear over a range from 10(5) to 10(10) CFU per g of cheese. The specificity of the assay was demonstrated with DNA from species related to C. casei and from other bacteria and yeasts belonging to the cheese flora. Nine commercial cheeses were analyzed by real-time PCR, and six of them were found to contain more than 10(5) CFU equivalents of C. casei per g. In two of them, the proportion of C. casei in the total bacterial flora was nearly 40%. The presence of C. casei in these samples was further confirmed by single-strand conformation polymorphism analysis and by a combined approach consisting of plate counting and 16S rRNA gene sequencing. We concluded that SYBR green I real-time PCR may be used as a reliable species-specific method for quantification of bacteria from the surface of cheeses.     

Microbiological profile in Serra ewes' cheese during ripening

The microflora of Serra cheese was monitored during a 35 d ripening period at three different periods within the ewe's lactation season. After 7 d ripening, the numbers of micro-organisms reached their maximum, and lactic acid bacteria (LAB) and coliforms were the predominant groups. Pseudomonads were not detected after 1 week of ripening. At all stages of ripening, cheeses manufactured in spring exhibited the lowest numbers of LAB and yeasts, whereas cheeses manufactured in winter showed the lowest numbers of coliforms and staphylococci.
Leuconostoc lactis was the most abundant LAB found in Serra cheese whereas Enterococcus faecium and Lactococcus lactis spp. lactis exhibited the highest decrease in percentage composition. Numbers of both Leuc. mesenteroides and Lactobacillus paracasei tended to increase throughout ripening. The most abundant coliform was Hafnia alvei. Klebsiella oxytoca was found in curd but declined in number during ripening. Staphylococcal flora of curd was mainly composed of Staphylococcus xylosus, Staph. aureus and Staph. epidermidis. Staphylococcus xylosus was the major species found at the end of ripening. Pseudomonas fluorescens , was the only Pseudomonas species isolated from the curd. Although a broad spectrum of yeasts were found in Serra cheese, Sporobolomyces roseus was the most abundant yeast isolated.     

Microbiology of the Frankfurter Process: Salmonella and Natural Aerobic Flora

Salmonella senftenberg 775W added to frankfurter emulsion was killed during normal processing in the smoke house when internal product temperature was 71.1 C (160 F) or above. The thermal destruction point of S. senftenberg 775W in frankfurters (temperature at which no viable cells were detected) was a function of the length of time of the process rather than of the starting number of cells. Heating of frankfurters to 73.9 C (165 F) substantially reduced the total non-salmonella count. For total non-salmonella bacterial flora and salmonella, relatively little thermal destruction occurred below 43.3 C (110 F). The heating step can bring about a 7-log cycle decrease (10(8) to 10(1)/g) of bacteria present in the raw emulsion. The flora of this high-bacteriological-count raw emulsion was predominantly gram-negative rods. Variation in the number of bacteria (both total and salmonella) surviving at various temperatures during processing was attributed to slight variations in the temperature pattern of the smoke house during its operation. An integration process was devised which allowed calculation of exposure to temperatures above 110 F (43.3 C) on the basis of degree-minutes. Plots of degree-minutes versus log of surviving bacteria were linear. The salmonella plot had a greater slope than that of the total non-salmonella flora, indicating that salmonellae are more heat sensitive than the bacterial population as a whole. The predominant bacteria surviving the heating step were micrococci. These micrococci were able to increase in number in or on the frankfurters during storage at 5 C.     

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.     

Quantitative Detection of Corynebacterium casei in Cheese by Real-Time PCR

The flora on the surface of smear-ripened cheeses is composed of numerous species of bacteria and yeasts that contribute to the production of the desired organoleptic properties. Due to the absence of selective media, it is very difficult to quantify cheese surface bacteria, and, consequently, the ecology of the cheese surface microflora has not been extensively investigated. We developed a SYBR green I real-time PCR method to quantify Corynebacterium casei, a major species of smear-ripened cheeses, using primers designed to target the 16S rRNA gene. It was possible to recover C. casei genomic DNA from the cheese matrix with nearly the same yield that C. casei genomic DNA is recovered from cells recovered by centrifugation from liquid cultures. Quantification was linear over a range from 10⁵ to 10¹⁰ CFU per g of cheese. The specificity of the assay was demonstrated with DNA from species related to C. casei and from other bacteria and yeasts belonging to the cheese flora. Nine commercial cheeses were analyzed by real-time PCR, and six of them were found to contain more than 10⁵ CFU equivalents of C. casei per g. In two of them, the proportion of C. casei in the total bacterial flora was nearly 40%. The presence of C. casei in these samples was further confirmed by single-strand conformation polymorphism analysis and by a combined approach consisting of plate counting and 16S rRNA gene sequencing. We concluded that SYBR green I real-time PCR may be used as a reliable species-specific method for quantification of bacteria from the surface of cheeses.     

Endogenous infection in mice with streptozotocin-induced diabetes. A feature of bacterial translocation

Slc:ddY mice that received a single intraperitoneal injection of 200 mg/kg streptozotocin (STZ) were examined for persistency of diabetes (changes of indigenous bacterial floras, and bacterial translocation. Significant diabetes (increase in plasma glucose and decrease in insulin) was recognized 2 weeks after the injection, and persisted for 12 weeks. The numbers of aerobic gram-negative bacilli, staphylococci (including micrococci), and streptococci in caecal and oral floras were significantly increased, but the numbers of anaerobic bacteria in caecal flora were hardly changed. Bacterial translocation of indigenous bacteria to the mesenteric lymph node, lung, or kidney was detectable in some mice 2 weeks after the injection. The incidence of bacterial translocation in these STZ-treated mice then increased; infection caused by several organisms, e.g., Klebsiella pneumoniae, Staphylococcus epidermidis, streptococci, or Lactobacillus sp., occurred in lung, liver, spleen, kidneys, and mesenteric lymph node. No indigenous bacteria were cultured from these organs of control mice. This endogenous infection may have been due to the over population of several bacterial strains caused by disruption of indigenous floras along with depression of immunological function.     

Effect of raw-milk cheese consumption on the enterococcal flora of human feces

Enterococci are one of the major facultative anaerobic bacterial groups that reside in the human gastrointestinal tract. In the present study, the composition of the enterococcal fecal flora in three healthy humans was analyzed before, during, and after the daily consumption of approximately 125 g of a raw-milk Cheddar-type cheese containing 3.2 x 10(4) enterococci/g of cheese. Enterococcal counts ranged between 1.4 x 10(2) and 2.5 x 10(8) CFU/g of feces and differed from subject to subject and from week to week. The cheese contained mainly Enterococcus casseliflavus and a small population of Enterococcus faecalis. Clonal relationships were determined by pulsed-field gel electrophoresis. Before and after consumption of the cheese, samples from humans contained mainly Enterococcus faecium, with some of the clones being resident. During consumption of the cheese, one particular transient clone of E. faecalis, clone Fs2, which was present in small numbers in the cheese, largely dominated the feces. Two clones of E. casseliflavus from the cheese were also found in the feces of one of the subjects during cheese consumption. These results suggest that a clone need not be present in a food in high numbers to establish itself in the intestine.     

Isolation from food sources, of lactic acid bacteria that produced antimicrobials

The potential of lactic acid bacteria, isolated from a variety of foods, to inhibit indicators representative of spoilage and pathogenic bacteria associated with food products was examined. Fruit and vegetables were a poor source of lactic acid bacteria but large numbers were readily isolated on MRS agar from cheese, milk and meat samples. Approximately 1000 isolates from each of the food samples were examined by the deferred antagonism procedure to determine their ability to inhibit Staphylococcus aureus, Listeria innocua and Pseudomonas fragi. Listeria innocua was the bacterium predominantly inhibited by isolates from the cheese, milk and meats, but antagonism was also observed to a lesser extent against the other indicators. The only inhibition observed for isolates from vegetable material was directed against Staph. aureus. The majority of inhibitor producers were effective against only one of the indicators but a small number were isolated which inhibited two or three.     

Development of a Probiotic Cheddar Cheese Containing Human-Derived Lactobacillus paracasei Strains

Cheddar cheese was manufactured with either Lactobacillus salivarius NFBC 310, NFBC 321, or NFBC 348 or L. paracasei NFBC 338 or NFBC 364 as the dairy starter adjunct. These five strains had previously been isolated from the human small intestine and have been characterized extensively with respect to their probiotic potential. Enumeration of these strains in mature Cheddar cheese, however, was complicated by the presence of high numbers (>10⁷ CFU/g of cheese) of nonstarter lactic acid bacteria, principally composed of lactobacilli which proliferate as the cheese ripens. Attempts to differentiate the adjunct lactobacilli from the nonstarter lactobacilli based on bile tolerance and growth temperature were unsuccessful. In contrast, the randomly amplified polymorphic DNA method allowed the generation of discrete DNA fingerprints for each strain which were clearly distinguishable from those generated from the natural flora of the cheeses. Using this approach, it was found that both L. paracasei strains grew and sustained high viability in cheese during ripening, while each of the L. salivarius species declined over the ripening period. These data demonstrate that Cheddar cheese can be an effective vehicle for delivery of some probiotic organisms to the consumer.     

Aerobic microbial flora of intertrigenous skin.

The incidence and density of intertrigenous microflora were determined in subjects using nonmedicated soap. The axilla, groin, toe web, and finger web were examined. The incidence of gram-negative rods was 17% for the axilla, 13% for the groin, 10% for the toe web, and 9% for the finger web. Klebsiella, Proteus, and Enterobacter were the predominant organisms, in that order. The highest incidence of Staphylococcus aureus was in the groin (12%) and toe web (11%). Lipophilic diphtheroids were the most prevalent bacteria in the groin (1.1 X 10(6)/cm2) and toe web (1.2 X 10(6)/cm2). Nonlipophilic diphtheroids were the predominant flora in the axilla (1.3 X 10(7)/cm. Micrococci had the highest counts in the toe web (7.6 X 10(5)/cm2). The incidence of coagulase-negative staphylococci was highest in the finger web, but the major flora were those of micrococci.     

A comparison of bacterial flora isolated by transtracheal aspiration and pharyngeal swabs in Macaca fascicularis.

The pulmonary flora of 30 monkeys (Macaca fascicularis) was sampled by the transtracheal aspiration technique and the pharyngeal swab method, and the results were compared. The transtracheal aspiration technique yielded lower numbers of bacteria in both aerobic and anaerobic cultures. The bacteria isolated by transtracheal aspiration were predominately pure culture, thereby lowering the possibility of contamination from commensal flora. Bordetella bronchiseptica was isolated from 23.3% of the monkeys by transtracheal aspiration, but this organism was not isolated when samples were collected with pharyngeal swabs.     

The Microbiology of Built Up Poultry Litter

The numbers of viable bacteria in built up poultry litter were found to be 10¹⁰-10¹¹/g fresh weight and appeared to be little affected by factors such as age, temperature, moisture content and pH. Counts for unused litter and poultry droppings were lower. In built up litter of high alkalinity coryneform bacteria were predominant; micrococci occurred sporadically and small numbers of nocardias, streptomycetes, aerobic spore formers and streptococci were encountered. A variety of Gram negative bacteria also occurred, the numbers of which appeared to be controlled by alkalinity; they were less abundant in litters where the pH and buffering capacity were high. Strongly alkaline conditions also tended to lower the fungal counts but had no effect on the count of enterococci.     

The spatial distribution of bacteria in Grana-cheese during ripening

The microbial composition and its spatial distribution of Grana Trentino, a hard Parmesan-like cheese, was determined, from vat milk to cheese. After cutting along the vertical axis of the cheese wheels, three layers were sampled diagonally across the cheese: under the cheese rind, an intermediate section and the cheese core. After two different ripening periods (9 and 18 months), the cheese samples were analysed using traditional culture dependent and culture independent methods. Milk samples were dominated by mesophilic and psychrophilic bacterial counts. Thermophilic bacteria (Lactobacillus helveticus) were found in high amounts in cooked whey and natural whey starter cultures. After 9 months of ripening, lactic acid bacteria (LAB) counts were higher than those after 18 months. Furthermore, the LAB numbers in the cheese core was lower than those under the rind or in the intermediate section. The main LAB species isolated from milk (Lactococcus lactis, Pediococcus pentosaceus, Streptococcus uberis and Lactococcus garvieae) were not found in the corresponding cheeses. Some differences were observed in the species composition among the three cheese sections. Microbiota under the rind and in the intermediate section was similar and dominated by Lactobacillus paracasei and Lactobacillus rhamnosus. The core, after 18 months of ripening, was characterized by a total absence of LAB. In each sample, all LAB were genotypically grouped and the different biotypes were subjected to several technological tests indicating that some non-starter LAB (NSLAB) displayed technological features that are favorable for the production of Grana Trentino cheese.     

The impact of lactic acid bacteria on cheese flavor

Abstract Chesse flavor is a manifestation of complex interactions of volatile and non-volatile flavor-active compounds plus tactual perception. Numerous agents, including lactic acid bacteria, procece the flavou sensations. The effect of lactic acid bacteria is more dominant in cheese varieties with limited growth of secondary flora. This review describes the indirect and direct impacts of lactic acid bacteria in cheese with emphasis on carbohydrate fermentation, changes in oxidation-reduction potential, interactions with non-starter bacteria, autolysis, proteolytic and peptidolytic activities, transport of metabolites and flavor production.     

Comparison of bacterial flora and enzymatic activity in faeces of infants and calves

Sixty-four breast-fed infants and 23 calves were investigated for bacteria and enzymatic activity in their faecal samples. The bacteria were measured using cultivation and fluorescence in situ hybridization. Enzymatic activity was also examined. Forty-seven (64%) infants and all the calves had high numbers of bifidobacteria (usually >9 log CFU g-1) in their faeces, but 17 infants (36%) did not have a detectable amount of the bacteria. Most of the bifidobacteria-negative infants had significant quantities of clostridia in their faecal flora. While the infants did not have significantly higher counts of bifidobacteria, the samples from calves contained significantly (P<0.05) more coliform bacteria and lactobacilli. There were also significant differences in their enzymatic activities. Bifidobacteria-positive samples had a greater alpha-glucosidase activity, while bifidobacteria-negative samples had a lower activity of alpha-galactosidase, and calf samples had the highest beta-glucuronidase activity. A significant increase in bifidobacteria in calf faeces between days 3 and 7 was accompanied by a decrease in Escherichia coli. Our results show that the faecal flora of calves is similar to that of infants with regard to the occurrence of bifidobacteria as a dominant bacterial group.     

Effect of Raw-Milk Cheese Consumption on the Enterococcal Flora of Human Feces

Enterococci are one of the major facultative anaerobic bacterial groups that reside in the human gastrointestinal tract. In the present study, the composition of the enterococcal fecal flora in three healthy humans was analyzed before, during, and after the daily consumption of ~125 g of a raw-milk Cheddar-type cheese containing 3.2 × 10⁴ enterococci/g of cheese. Enterococcal counts ranged between 1.4 × 10² and 2.5 × 10⁸ CFU/g of feces and differed from subject to subject and from week to week. The cheese contained mainly Enterococcus casseliflavus and a small population of Enterococcus faecalis. Clonal relationships were determined by pulsed-field gel electrophoresis. Before and after consumption of the cheese, samples from humans contained mainly Enterococcus faecium, with some of the clones being resident. During consumption of the cheese, one particular transient clone of E. faecalis, clone Fs2, which was present in small numbers in the cheese, largely dominated the feces. Two clones of E. casseliflavus from the cheese were also found in the feces of one of the subjects during cheese consumption. These results suggest that a clone need not be present in a food in high numbers to establish itself in the intestine.     

Aerobic Oral Bacteria in Healthy Captive Snakes

Cotton swab samples were taken from the ventral surface of the mouth and from the proximal esophagus from 23 captive nonpoisonous snakes. The samples were cultured and investigated for aerobic bacteria. Both the mouth and the esophagus) samples of 6 snakes were negative. When the bacterial isolates of the mouth and the esophagus of the whole snake population were compared, it was found that the flora isolated from both locations were similar. However, when the samples of individual snakes were compared it was found that the same isolates were seldom found in both the mouth and the esophagus. The most common bacteria found were Pseudomonas sp., Alcaligenes-like organisms, Gram-positive rods and Gram-positive cocci belonging to the family Micrococcaceae. Important pathogens were seldom isolated. Salmonella virchow could be found from 2 snakes. The presence of bacteriologically negative samples, great variations in the composition of the flora between individual snakes, and the occurrence of typical environmental bacteria in the oral cavity all suggest that snakes lack a specific autochtonous flora: and the bacteria isolated from the oral cavity may be occasional environmental bacteria. The source of pathogens may be the environment, too.     

A Quantitative Comparison of the Faecal Microflora of Baboons Fed a Natural Diet or a Synthetic Diet Complete or Deficient in Pyridoxine or Riboflavin

S ummary . Quantitative methods were used to study the microflora of faeces produced by a group of baboons receiving fresh fruit and vegetables (natural diet), and 3 groups fed a synthetic diet deficient in either pyridoxine or riboflavin, or which contained both vitamins (pair fed). There was no significant difference between the microbial counts of any of the groups of organisms studied in the pyridoxine or riboflavin deficient and pair fed baboons. Compared with baboons on natural diet, faecal counts from baboons fed the synthetic diet showed highly significant increases in Clostridium welchii and in lactose-fermenting enterobacteria, together with a considerable decrease in the number of lactobacilli. Small increases in the numbers of micrococci, staphylococci and faecal streptococci were noted, whilst the numbers of yeasts were reduced slightly. Whilst the change from the natural to the synthetic diet caused a great alteration in the flora, the synthetic diet flora appeared to be extremely stable and generally unaffected by drastic modifications of the synthetic diet. However, marked alteration did occur on re-feeding with the natural diet. Data on the faecal microflora of baboons are compared briefly with published data for man and other animals, and the effects of dietary changes on the composition of the faecal flora are discussed.     

Presence of halophilic and alkaliphilic lactic acid bacteria in various cheeses

AIM: We sought to confirm the presence of halophilic and alkaliphilic lactic acid bacteria (HALAB) of marine origin in cheeses and thus contribute to the understanding of the roles of LAB flora in cheese ripening. METHODS AND RESULTS: We used 7% NaCl glucose-yeast extract-peptone-fish extract broth and agar media (pH 9.5) for pour-plating and enrichment culture for 16 cheese samples produced in six European countries. HALAB were present in 9 of the 16 samples at < 20 --> 10(7) CFU g(-1). In three mould-ripened soft cheeses, HALAB counts ranged from 10(6) to 10(7) CFU g(-1) and were one order (two samples) and six orders (one sample) of magnitude greater than that of nonhaloalkaliphilic, common LAB, as enumerated on lactobacilli MRS agar. The 16S rRNA gene sequences (500 bp) of 51 of the 55 isolates examined were identical or similar to that of Marinilactibacillus psychrotolerans or Alkalibacterium olivapovliticus and related species, all of which are HALAB. CONCLUSIONS: HALAB of possible marine origin were present in various soft, semi-hard and semi-soft cheeses and were highly predominant in some mould-ripened cheeses. Significance AND IMPACT OF THE STUDY: HALAB of possible marine origin are members of the microflora of various cheeses and, when dominant, may play a role in the ripening of cheeses. Microbial analysis of LAB flora in cheeses should take into consideration the presence of HALAB.