Efficiency of natural and engineered bacterial strains in the degradation of 4-chlorobenzoic acid in soil slurry

Two bacterial strains, the natural isolate Arthrobacter sp. FG1 and the engineered strain Pseudomonas putida PaW340/pDH5, were compared for their efficiency in the degradation of 4-chlorobenzoic acid in a slurry phase system. The recombinant strain was obtained by cloning the Arthrobacter sp. FG1 dehalogenase encoding genes in P. putida PaW340. In the slurry inoculated with pre-adapted cultures of Arthrobacter sp. FG1, the 4-chlorobenzoic acid degradation was found to be slower than that observed in the slurry inoculated with the recombinant strain P. putida PaW340/pDH5, regardless of the presence or absence of soil indigenous bacteria. Slurry inoculated with mixed cultures of Arthrobacter sp. FG1 and the 4-hyroxybenzoic acid degrader P. putida PaW340 did not show any improvement in 4-chlorobenzoic acid degradation.     

Large-gauge needle biopsy in diagnosing malignant breast neoplasia

This paper is concerned with large-gauge needle biopsies of suspicious breast neoplasia performed within a three-year period (22nd June 1999 through 21st December 2001). Within that time 262 large-gauge needle biopsies as well as cytological punctions were performed with the aim of diagnosing benign and malignant neoplasia. In the same three-year period 29 malignant breast tumors were diagnosed. In one of the patients a clinically and PHD verified alteration was found which pointed to Mb. Padget, while in another patient an atypical ductal hyperplasia was confirmed by a pathohistological test.     

Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts

AIMS: In this work, a population of 88 descendants derived from three wine strains of Saccharomyces cerevisiae was tested for the enological trait 'wine colour adsorption' (WCA) to evaluate its inheritability. METHODS AND RESULTS: The WCA phenotype was tested on plate agar medium specifically formulated for the purpose. After 10 days of anaerobic incubation at 28 degrees C, a computer-assisted assessment of WCA aptitude of the yeasts was carried out. The biomass colour -- ranging from white to dark brown -- reflects the adsorption of grape pigments: white and dark brown biomass colour corresponds to low and high adsorption, respectively. In order to confirm biomass colour results, microvinification trials using red must were performed, and the obtained wines were analysed. CONCLUSIONS: The analysis of the progeny demonstrated that the enological trait WCA is inheritable and polygenic. SIGNIFICANCE AND IMPACT OF THE STUDY: A way to describe the polygenic effect of the WCA trait has been found, also showing that this trait is inheritable. The impact of the work revolves more around the large-scale screening method, which could then assist in breeding wine yeast, and can also be used as a scientific tool to investigate WCA trait.     

Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar

The application of a selected Acetobacter pasteurianus strain for traditional balsamic vinegar production was assessed. Genomic DNA was extracted from biofilms after enrichment cultures on GYC medium (10% glucose, 1.0% yeast extract, 2.0% calcium carbonate) and used for PCR/denaturing gradient gel electrophoresis, 16S rRNA gene sequencing, and enterobacterial repetitive intergenic consensus/PCR sequencing. Results suggested that double-culture fermentation is suitable for traditional balsamic vinegar acetification.The use of selected starter cultures (SSC) in fermented food production is widely applied throughout the food industry, in particular for wine, dairy products, sausages, and a variety of vegetables (3, 11). The advantages of their use are related to the improvement of the process control, hygiene, and quality with respect to fermented foods obtained through indigenous fermentation. Vinegar is one of the fermented beverages produced without SSC inoculation, in both small- and large-scale production, mainly for the following reasons: (i) the majority of vinegars have low commercial value, and often technological innovation is not considered profitable, and (ii) there is limited knowledge of the ecophysiology of acetic acid bacteria (AAB) due to the difficulty in accessing, sampling, isolating, and preserving strains (2, 12, 15, 16, 17). Among vinegars, traditional balsamic vinegar (TBV) is an Italian aged condiment produced by “seed vinegar,” the so-called “mother of vinegar” that is an indigenous starter culture withdrawn from acetifying vinegar through back-slopping procedures. The raw material is a fermented and cooked grape must (here indicated as must) at a soluble solids content ranging from 20 to 60°Bx (10). TBV production is regulated by denomination of protected origin guidelines that specify procedures and final product features. In particular, the raw material characteristics, the production process (e.g., must cooking, alcoholic fermentation, acetic oxidation, and ageing), features of the production area (no environmental condition management is permitted), and analytical and sensorial parameters are stated as follows: acidity (not less than 4.5% [wt/wt], expressed as grams of acetic acid per 100 g of product), density at 20°C (not less than 1.240 g per liter), color, aroma, and taste. The production is performed in wood barrels, and the process is carried out by sequential refilling to acetify the must and replace the volume lost by evaporation. AAB grow on the surface of liquid by biofilm formation. No addition of any substance can be made except for the acetifying must as a starter (7). Microbial studies of TBV reported culture-dependent and -independent approaches to evaluating AAB occurrence in TBV musts (5, 10). These studies highlighted the occurrence of Gluconacetobacter europaeus as a widespread indigenous species, as well as Acetobacter pasteurianus, Acetobacter aceti, and Acetobacter malorum. However, no comprehensive studies of AAB diversity and the correlation between species occurrence and technological steps of TBV production have been published, due mainly to the difficulty of easy access to AAB microflora in vinegar matrix by both culture-dependent and -independent approaches.Regarding production technology, at least one drawback of current production procedures has been acknowledged. It concerns the difficulty of start-up acetification, which affects the minimum acidity value required for the final product. In fact, some studies showed that many variables regulate AAB growth and activity. Above all is the sugar concentration among substrates and the temperature among physical parameters. To efficiently control the acetification start-up, it is necessary to understand the function of AAB responsible for the initial colonization of musts and to investigate the microbial succession suitable to complete the acetification. Our previous researches on TBV showed that AAB strains exhibit different growing abilities. In particular, strains of Acetobacter pasteurianus grow quickly on laboratory synthetic media, wine, and cooked must. In contrast, strains belonging to G. europaeus do not grow or grow very slowly on cooked and fermented must (9, 10).The goal of this study was to implement a laboratory SSC to test it on a factory scale for TBV production purposes. In particular, we focused our attention on the effect of A. pasteurianus strain AB0220 on the acetification and dynamics of species at the end of the process. The SSC effectiveness was assessed by monitoring analytical parameters (acetic acid, ethanol, and pH), species succession, and strain persistence during three stages by the following molecular analyses: PCR/denaturing gradient gel electrophoresis (DGGE), 16S rRNA gene sequencing, and enterobacterial repetitive intergenic consensus (ERIC)/PCR sequencing using genomic DNA extracted from biofilms recovered on GYC (10% glucose, 1.0% yeast extract, 2.0% calcium carbonate) plates.     

The intracellular localisation and mobility of Type Igamma phosphatidylinositol 4P 5-kinase splice variants

There are three known splice variants of Type Iγ phosphatidylinositol 4-phosphate 5-kinase (PIPkin Iγ): PIPkins Iγ87, Iγ90, and the most recently cloned (Giudici, M.L., Emson, P.C. and Irvine, R.F. (2004) A novel neuronal-specific splice variant of Type I phosphatidylinositol 4-phosphate 5-kinase isoform gamma. Biochem. J. 379, 489–496) PIPkin IγC (here called PIPkin Iγ93). Here, we have explored the subcellular localisation and mobility of Type I PIPkins in transfected cells by confocal microscopy and flourescence recovery after photobleaching. The unique behaviour shown by PIPkin Iγ93 is consistent with its suggested distinct function. Moreover, the markedly different localisation and mobility of active versus inactive PIPkin Iγ93 provide insights into the factors that dictate cellular targeting of Type Iγ PIPkins.     

The membranotropic regions of the endo and ecto domains of HIV gp41 envelope glycoprotein

We have identified the membranotropic regions of the full sequence of the HIV gp41 envelope glycoprotein by performing an exhaustive study of membrane rupture, phospholipid-mixing and fusion induced by two 15-mer gp41-derived peptide libraries from HIV strains HIV_MN and HIV_consensus_B on model membranes having different phospholipid compositions. The data obtained for the two strains and its comparison have led us to identify different gp41 membranotropic segments in both ecto- and endodomains which might be implicated in viral membrane fusion and/or membrane interaction. The membranotropic segments corresponding to the gp41 ectodomain were the fusion domain, a stretch located on the N-heptad repeat region adjacent to the fusion domain, part of the immunodominant loop, the pre-transmembrane domain and the transmembrane domain. The membranotropic segments corresponding to the gp41 endodomain were mainly located at some specific parts of the previously described lentivirus lytic sequences. Significantly, the C-heptad repeat region and the Kennedy sequence located in the ectodomain and in the endodomain, respectively, presented no membranotropic activity in any model membrane assayed. The identification of these gp41 segments as well as their membranotropic propensity sustain the notion that different segments of gp41 provide the driving force for the merging of the viral and target cell membranes as well as they help us to define those segments as attractive targets for further development of new anti-viral compounds.     

Effect of continuous far red on betaxanthin and betacyanin synthesis

Seedlings of Celosia plumosa under prolonged irradiation with far red light synthesize chlorophyll α and betaxanthin. Levulinic acid and 2,4-dinitrophenol, inhibitors of chlorophyll synthesis and cyclic photophosphorylation respectively, reduce betaxanthin synthesis. Pigment formation is also inhibited by actinomycin-D and puromycin, but is unaffected by 3-(3,4-dichlorophenyl)-1,1-dimethylurea, an inhibitor of noncyclic photophosphorylation. These findings are evidence of the involvement of photosynthesis through cyclic photophosphorylation, in the far red HER associated with betaxanthin synthesis. Under continuous far red seedlings of Amaranthus tricolor synthesize only chlorophyll α. Lack of betacyanin formation is ascribed to the inactive status of the genes involved in the pigment synthesis.     

Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures

Aims:  To characterize the genetic and phenotypic diversity of 135 lactic acid bacteria (LAB) strains isolated from Italian wines that undergone spontaneous malolactic fermentation (MLF) and propose a multiphasic selection of new Oenococcus oeni malolactic starters.
Methods and Results:  One hundred and thirty-five LAB strains were isolated from 12 different wines. On the basis of 16S amplified ribosomal DNA restriction analysis (ARDRA) with three restriction enzymes and 16S rRNA gene sequencing, 120 O. oeni strains were identified. M13-based RAPD analysis was employed to investigate the molecular diversity of O. oeni population. Technological properties of different O. oeni genotypes were evaluated in synthetic medium at increasing selective pressure, such as low pH (3·5, 3·2 and 3·0) and high ethanol values (10, 11 and 13% v/v). Finally, the malolactic activity of one selected strain was assessed in wine by malolactic trial in winery.
Conclusions:  The research explores the genomic diversity of wine bacteria in Italian wines and characterizes their malolactic metabolism, providing an efficient strategy to select O. oeni strains with desirable malolactic performances and able to survive in conditions simulating the harsh wine environment.
Significance and Impact of the Study:  This article contributes to a better understanding of microbial diversity of O. oeni population in Italian wines and reports a framework to select new potentially O. oeni starters from Italian wines during MLF.     

Next-generation sequencing and its potential impact on food microbial genomics

Recent efforts of researchers to elucidate the molecular mechanisms of biological systems have been revolutionized greatly with the use of high throughput and cost-effective techniques such as next generation sequencing (NGS). Application of NGS to microbial genomics is not just limited to predict the prevalence of microorganisms in food samples but also to elucidate the molecular basis of how microorganisms respond to different food-associated conditions, which in turn offers tremendous opportunities to predict and control the growth and survival of desirable or undesirable microorganisms in food. Concurrently, NGS has facilitated the development of new genome-assisted approaches for correlating genotype and phenotype. The aim of this review is to provide a snapshot of the various possibilities that these new technologies are opening up in area of food microbiology, focusing the discussion mainly on lactic acid bacteria and yeasts associated with fermented food. The contribution of NGS to a system level understanding of food microorganisms is also discussed.     

Demonstration and semi-automatic assay of gelatin in serum]

We suggest a semi-automatic method for the determination of gelatin. The measured concentration of gelatin is not dependant for the amino-acid composition of that plasma substitute preparation. Plasmatic proteins are separated previously from gelatin by precipitation using trichloracetic acid (5 p. cent; vol/vol). Modified gelatin lower in molecular weight than proteins can be found in the supernatant. It is determined by Lowry method with an automatic continuous flow system. Standardization must be realized using gelatin's solution since the developped coloration intensity with proteins is stronger. At electrophoresis, gelatin migrates essentially towards beta-globulins. beta-globulins increased with the gelatin level in serum. Percentage of variation for beta globulins and other fractions must be determinated in function of the protein level before perfusion. So it is possible to study the percentage of variation of these electrophoretic fractions independantly of the altered protein level.