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671.
4-Amino-4-deoxy-l-arabinose in LPS of enterobacterial R-mutants and its possible role for their polymyxin reactivity 总被引:6,自引:0,他引:6
Matthias Boll Joanna Radziejewska-Lebrecht Christoph Warth Danuta Krajewska-Pietrasik Hubert Mayer 《FEMS immunology and medical microbiology》1994,8(4):329-341
Abstract The content of 4-amino-4-deoxy- l -arabinopyranose ( l -Arap4N) and the phosphate substitution pattern of the LPS of various strains from Salmonella minnesota, Yersinia enterocolitica and Proteus mirabilis was determined by GC/MS, HPLC and 31 P-NMR. These data allowed us to examine the possible role of these components for the polymyxin B-binding capacity of LPS and for the minimal inhibiting concentration (MIC) and the minimal bactericidal concentration (MBC) of polymyxins B and E towards the respective R-mutants. Contrary to other investigated Re-, Rd- and Rc-mutants of S. minnesota , strain R595 (Re-mutant) showed about a 90% substitution of the ester-linked phosphate-group with l -Arap4N, whereas the l -Arap4N content of the other S. minnesota strains amounted to 17–25%. Neither the binding capacity of LPS to polymyxin B, determined by a bioassay, nor the MIC- and MBC-values of the R-mutants were significantly affected by this alteration. Similar results were obtained after using the temperature-dependent changes in the l -Ara p4N-content and phosphate substitution pattern of Y. enterocolitica 75R . In order to explore the relevant polymyxin B binding site, lipid A samples with or without substitution of their ester-linked phosphate group were prepared and subjected to the polymyxin-binding assay. The results obtained so far indicated that the inner core bound l -Arap4N, detected in all resistant strains investigated, may play a decisive role in the decreased binding of polymyxin B, responsible for the bacterial resistance towards polymyxin(s). 相似文献
672.
Raw cured and ripened meat products have been traditionally manufactured using the fermentation of native or added carbohydrates by lactic acid bacteria found in meat or in its environment. The commercial application of probiotic microorganisms in dry fermented meat products is not yet common. Probiotic bacterial strains that can be used in the manufacturing of dry fermented meat products should be capable of surviving in conditions found in fermented products; furthermore, they should dominate other microorganisms found in the finished product. The initial number of microorganisms in sausage filling or on the surface of ham or loin cannot be reduced as in milk pasteurization, for example. Therefore, the choice of appropriate microorganisms is important. Probiotic meat products are a relatively new and not very well recognized field of meat industry, but the most important issue is to find a compromise between technological aspects, safety, quality and health-beneficial effects of food. Therefore, the object of this review is on the one hand to analyze technological possibilities and quality parameters of probiotic meat products, and on the other hand to discuss risks and benefits of probiotic meat used in human nutrition. 相似文献