Clostridium tyrobutyricum Strains Show Wide Variation in Growth at Different NaCl, pH, and Temperature Conditions

Ruusunen, Marjo; Surakka, Anu; Korkeala, Hannu; Lindström, Miia

doi:10.4315/0362-028x.jfp-12-109

Cited by 20 publications

(16 citation statements)

References 26 publications

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“…Similarly, the parent strain of C. botulinum ATCC 3502 with a growth rate of 0.31 h −1 in presence of 1% sodium chloride, was still able to grow in presence of 4% sodium chloride, but with a quite lower growth rate of 0.10 h −1 (Derman et al 2015). For other bacteria such as C. tyrobutyricum different strains found in dairy products tolerated at least 3% salt in milk, but complete inhibition was often already observed at 3.5% (Ruusunen et al 2012). In cooked ham and beef, among three C. perfringens strains, all could develop at sodium chloride concentrations up to 2% but complete inhibition was generally found above 3% salt (Zaika 2003).…”

Section: Discussionmentioning

confidence: 99%

Effect of salinity on C1-gas fermentation by Clostridium carboxidivorans producing acids and alcohols

2019

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Clostridium carboxidivorans can produce acids and/or alcohols through syngas fermentation. In that C1-gas fermentation process, the production of acids takes place at higher pH (acetogenesis) (e.g., around 6.00), while the conversion of accumulated acids into alcohols (solventogenesis) is more favourable at a lower pH (e.g., 4.75–5.00). The pH drop, when switching from acetogenesis to solventogenesis, can either be natural—and result from the production of acids—or artificial. In the latter case, for the acidification process, a strong acid (HCl) was added to a syngas fermenting bioreactor in this study, while NaOH was added to increase the pH whenever needed. Cycles of high and low pH were applied in order to switch from acetogenic to solventogenic stages. This pH adjustment procedure leads to the accumulation of salts. The possible inhibitory effect exerted by changes in salinity in the bioreactor was estimated in batch bottles assays, carried out with different salinities (media with different concentrations of sodium chloride) using C. carboxidivorans and CO as a carbon source. At NaCl concentrations below 9 g/L, maximum growth rates around 0.055 h −1 were obtained, whereas increasing the concentration of sodium chloride had a negative effect on bacterial growth and CO consumption. In the case of the most concentrated bottles, above 15 g/L NaCl no relevant growth was observed. Also, the IC 50 , i.e. concentration yielding 50% growth inhibition, was estimated, and reached a value of 11 g/L sodium chloride.

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Section: Discussionmentioning

confidence: 99%

Effect of salinity on C1-gas fermentation by Clostridium carboxidivorans producing acids and alcohols

2019

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“…Studies on the effectiveness of LAB bacteriocin, as a different antimicrobial component, in growth inhibition of vegetative cells and germination of C. tyrobutyricum spores are limited by: (i) abundance of types of semi-hard and hard cheeses, (ii) differences in the intrinsic and extrinsic properties of cheeses (e.g. a w , pH, salt concentration, ripening temperature) and (iii) significant physiological differences between C. tyrobutyricum strains (Ruusunen et al, 2012). In other words, high physiological variability and different growth abilities were found between the strains of this species, under stressful conditions.…”

Section: Semi-hard and Hard Cheesesmentioning

confidence: 99%

Antimikrobna aktivnost bakteriocina bakterija mliječne kiseline prema Listeria monocytogenes, Staphylococcus aureus i Clostridium tyrobutyricum u proizvodnji sira

et al. 2020

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The generally accepted concept of the necessity of producing safe foods has indirectly influenced the decision to replace chemical preservatives with natural ones. Bacteriocins, and in particular those synthesized by lactic acid bacteria (LAB) in the food industry, are considered to be their effective replacement. In controlling the growth of microbial pathogens and/or the occurrence of pathogenic bacteria in food, with the permitted nisin and pediocin, a significant antibacterial effect has been shown for most LAB bacteriocins. However, the use of purified bacteriocins as bio preservatives in cheese production is limited. To inhibit the growth of bacteria L. monocytogenes, S. aureus and C. tyrobutyricum in cheese, bacteriocinogenic LAB strains contained in primary, adjunct or protective culture are much more acceptable in cheese production.

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“…Thermostable enzymes from such environments have attracted increased interest from industry and academia due to the opportunities for high‐temperature processes and interesting molecular structures (DeCastro, Rodríguez‐Belmonte, & González‐Siso, ; Elleuche, Schäfers, Blank, Schröder, & Antranikian, ; Mehta, Singhal, Singh, Damle, & Sharma, ; Ribeiro, Sánchez, Hidalgo, & Berenguer, ; Urbieta et al, ). Especially within dairy production, processes at high or low temperatures are required due to low growth capabilities of food spoilers (Hervert, Martin, Boor, & Wiedmann, ; Ruusunen, Surakka, Korkeala, & Lindström, ). Furthermore, in some processes like oligosaccharide synthesis high temperatures are desired to obtain higher solubility of the reactants (Hassan et al, ; Yu & O'Sullivan, ).…”

Section: Introductionmentioning

confidence: 99%

“…Especially within dairy production, processes at high or low temperatures are required due to low growth capabilities of food spoilers (Hervert, Martin, Boor, & Wiedmann, 2017;Ruusunen, Surakka, Korkeala, & Lindström, 2012). Furthermore, in some processes like oligosaccharide synthesis high temperatures are desired to obtain higher solubility of the reactants (Hassan et al, 2015;Yu & O'Sullivan, 2018).…”

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confidence: 99%

Transglycosylating β‐d‐galactosidase and α‐l‐fucosidase from Paenibacillus sp. 3179 from a hot spring in East Greenland

et al. 2019

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Thermal springs are excellent locations for discovery of thermostable microorganisms and enzymes. In this study, we identify a novel thermotolerant bacterial strain related to Paenibacillus dendritiformis, denoted Paenibacillus sp. 3179, which was isolated from a thermal spring in East Greenland. A functional expression library of the strain was constructed, and the library screened for β‐d‐galactosidase and α‐l‐fucosidase activities on chromogenic substrates. This identified two genes encoding a β‐d‐galactosidase and an α‐l‐fucosidase, respectively. The enzymes were recombinantly expressed, purified, and characterized using oNPG (2‐nitrophenyl‐β‐d‐galactopyranoside) and pNP‐fucose (4‐nitrophenyl‐α‐l‐fucopyranoside), respectively. The enzymes were shown to have optimal activity at 50°C and pH 7–8, and they were able to hydrolyze as well as transglycosylate natural carbohydrates. The transglycosylation activities were investigated using TLC and HPLC, and the β‐d‐galactosidase was shown to produce the galactooligosaccharides (GOS) 6'‐O‐galactosyllactose and 3'‐O‐galactosyllactose using lactose as substrate, whereas the α‐l‐fucosidase was able to transfer the fucose moiety from pNP‐fuc to lactose, thereby forming 2'‐O‐fucosyllactose. Since enzymes that are able to transglycosylate carbohydrates at elevated temperature are desirable in many industrial processes, including food and dairy production, we foresee the potential use of enzymes from Paenibacillus sp. 3179 in the production of, for example, instant formula.

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Clostridium tyrobutyricum Strains Show Wide Variation in Growth at Different NaCl, pH, and Temperature Conditions

Cited by 20 publications

References 26 publications

Effect of salinity on C1-gas fermentation by Clostridium carboxidivorans producing acids and alcohols

Effect of salinity on C1-gas fermentation by Clostridium carboxidivorans producing acids and alcohols

Antimikrobna aktivnost bakteriocina bakterija mliječne kiseline prema Listeria monocytogenes, Staphylococcus aureus i Clostridium tyrobutyricum u proizvodnji sira

Transglycosylating β‐d‐galactosidase and α‐l‐fucosidase from Paenibacillus sp. 3179 from a hot spring in East Greenland

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