No abstract

We compared the performance characteristics of a real-time PCR method, the LightCycler vanA/vanB detection assay (Roche Diagnostics Corporation, Indianapolis, Ind.) to that of Enterococcosel agar (BBL, Sparks, Md.) for direct detection of vancomycin-resistant enterococci (VRE) from 894 perianal stool swabs. For 421 of 894 swabs, the result for LightCycler PCR was compared to an Enterococcosel plate containing vancomycin at 6 g/ml; for the remaining 473 swabs, the result for LightCycler PCR was compared to an Enterococcosel plate containing 8 g/ml vancomycin. The LightCycler method produced considerably more positive results than either the Enterococcosel plate containing vancomycin at 6 g/ml (n ‫؍‬ 25 versus n ‫؍‬ 11; sensitivity, 100%; specificity, 97%; positive predictive value [PPV], 42%; negative predictive value [NPV], 100%) or the Enterococcosel plate containing vancomycin at 8 g/ml (n ‫؍‬ 31 versus n ‫؍‬ 10; sensitivity, 100%; specificity, 95%; PPV, 32%; NPV, 100%). When possible, additional testing, including culture, LightCycler PCR, and/or a conventional PCR method (PCR-restriction fragment length polymorphism assay), were performed on either the original specimens or original cultures or subsequent specimens for cases in which the original specimen was positive by LightCycler PCR but the Enterococcosel plate was negative. This additional testing demonstrated positive results for 7 of 14 (50%) evaluable discordant specimens which initially tested as LightCycler PCR positive but culture negative using the Enterococcosel plate containing vancomycin at 6 g/ml and 12 of 17 (71%) evaluable discordant specimens which initially tested as LightCycler positive but culture negative using the Enterococcosel plate containing vancomycin at (8 g/ml). These results demonstrate that the LightCycler VRE detection assay is considerably more sensitive than the standard culture method for detecting VRE directly from perianal swab specimens. The LightCycler assay also provides results much faster than culture (ϳ3.5 versus >72 h). The use of this test could have important implications for the effective control and prevention of nosocomial outbreaks of VRE.

No abstract

Sauerkraut fermentations rely upon selection of naturally occurring lactic acid bacteria by addition of 2.0% to 2.25% granulated sodium chloride (NaCl) to shredded cabbage. Excess brine generated is a waste product with high levels of organic material (BOD) and nonbiodegradable NaCl. The objective was to determine whether addition of Leuconostoc mesenteroides starter culture to reduced-salt cabbage fermentations would yield sauerkraut with reproducible and acceptable chemical composition and sensory qualities. Shredded cabbage was salted with 0.5%, 1.0%, or 2.0% NaCl (wt/wt) at 2 starter culture levels, none or L. mesenteroides strain LA 81, ATCC 8293 (10(6) CFU/g). Fermentation products were quantified by high-performance liquid chromatography, and pH was measured during the initial stages of fermentation and after 10 mo storage at 18 degrees C. A trained descriptive sensory panel used category scales to rate the flavor and texture of selected sauerkrauts. A modified Kramer shear test was used to measure firmness. Cabbage fermented with L. mesenteroides consistently resulted in sauerkraut with firm texture and reduced off-flavors across all salt levels (P < 0.05). Conversely, sauerkraut quality was highly variable, with softening and off-flavors occurring as salt concentrations were decreased in natural fermentations (P < 0.05). Fermentations were rapid, with a more uniform decline in pH when starter culture was added. L. mesenteroides addition to cabbage fermentations ensured that texture and flavor quality were retained, while allowing 50% NaCl reduction. Application of this technology to commercial sauerkraut production could improve the uniformity of fermentations and substantially reduce generation of nonbiodegradable chloride waste.

A punch and die assembly was adapted to the Instron UTM for deter‐mination of firmness of mesocarp and endocarp tissues in cucumber slices. A cylindricalpunch 0.315 cm diameter (0.200 to 0.635 cm diameter tested) and a cucumber slice thickness of at least 0.48 cm were found to be suitable for the method developed. Penetration force was about five times greater for mesocarp than endocarp in 4 to 5 cm diameter cucumbers. Mesocarp and endocarp were firmer near the stem end than near the blossom end of cucumbers. Force readings also declined for both tissues with increase in fruit diameter from about 2 to 6 em. Single slices taken from the center of 20 cucumbers and punched once each at specified locations in the mesocarp and endocarp provided sufficient sampling to limit the coefficient of variation to about 5%. The correlation coefficient between sensory analysis for firmness and puncture force readings of fermented cucumber slices was 0.88.