Effects of phosphates on Pseudomonas fragi growth, protease production and activity

Marsh, Sharon Lynn Kotinek

doi:10.31274/rtd-180813-9655

Cited by 3 publications

(5 citation statements)

References 138 publications

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“…The inhibitory effect of STPP on the protease secretion of Aeromona shydrophila was confirmed by Venugopal et al (1984). Also, inhibition of protease activity of Pseudomonas fragi with STPP at 0.8% and 1% was revealed by Marsh (1992).…”

Section: Figure 2 Changes In Redox Potential Of Cultures In Growth Mediamentioning

confidence: 77%

“…(2003) found that Cunninghamella elegans produced different amounts of biomass depending on concentration Pi (0.5 and 2.5 g/L) in medium, thus the maximal biomass amount was obtained at concentration 2.5 g/L. In addition, Marsh (1992) revealed that growth of P. fragi was inhibited at 0.8% and 1% solution of STPP.…”

Section: Figure 3 Proteolytic Activity Of Cultures In Growth Mediamentioning

confidence: 99%

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Biochemical Responses of Pure and Mixed Fungal Cultures Isolated From Waste Water to the Presence of Sodium Tripoliphosphates

Jakovljević,

Đorđević,

Veljković

et al. 2020

ASB

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Sodium tripolyphosphate (STPP) has a wide application in different industrial processes but mainly as the builder in household cleaning products. The use of STPP has been associated with the environmental problem referred to as eutrophication. From the environmental point of view, it is important to identify microorganisms which have the ability to reduce STPP from environment. This paper investigated the chemical and biochemical responses of pure cultures Trichoderma viride and Geotrichum candidum and their mixed culture to the presence sodium tripolyphosphate (STPP) at 0.5% concentration during 8 days of cultivation in the growth liquid medium. For this purpose, the changes in the pH value, redox potential, proteolytic activity of liquid growth media and total dry weight biomass (DWB) of cultures were measured. The addition of STPP in growth medium affected the increase in initial pH values and decrease in redox potential values compared to the control. The STPP caused an inhibitory effect on protease activity of all fungal cultures in the following order: T. viride (3.60%), mixed culture (9.77%) and G. candidum (60.33%). The dry weight biomass (DWB) of T. viride was slightly inhibited (1.06%) whereas DWB of G. candidum (0.58%) and mixed culture (9.53%) were slightly and moderately stimulated by STPP. The results obtained in this study indicate a potential role of tested cultures in polyphosphates removal from industrial and waste water treatment plants and their potential application in the biotechnological processes.

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Section: Figure 2 Changes In Redox Potential Of Cultures In Growth Mediamentioning

confidence: 77%

Section: Figure 3 Proteolytic Activity Of Cultures In Growth Mediamentioning

confidence: 99%

Biochemical Responses of Pure and Mixed Fungal Cultures Isolated From Waste Water to the Presence of Sodium Tripoliphosphates

Jakovljević,

Đorđević,

Veljković

et al. 2020

ASB

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“…The chelating ability of polyphosphates increases with increase in pH, temperature and the chain length of polyphosphate (Marsh, 1992). However, the antioxidant potential of polyphosphates is partially reduced by endogenous phosphatase enzymes in the meat due to hydrolysis of polyphosphates into orthophosphates (Yamazaki et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Determining the effects of encapsulated polyphosphates on quality parameters and oxidative stability of cooked ground beef during storage

Bilecen

Kılıç

2019

Food Sci. Technol

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Effects of encapsulated (e) sodium tripolyphosphate (STP), sodium pyrophosphate (SPP) and various combinations of encapsulated and un-encapsulated (u) forms of these polyphosphates on lipid oxidation in the cooked ground beef during storage (0, 1, 7 d at 4 0 C) were determined. pH, color, cooking loss (CL), thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPD) and soluble orthophosphate (DP) analysis were conducted. Study results indicated that STP increased pH, whereas SPP decreased pH compared to control (p<0.05). SPP was determined as the most effective polyphosphate type to inhibit lipid oxidation (p<0.05). On addition, the use of eSPP significantly reduced DP content compared to uSPP (p<0.05). The lowest TBARS and LPD formation were determined in the groups produced with only eSPP or its combinations with uSPP or uSTP or eSTP (p<0.05). Since the group containing a combination of 0.25% eSTP and 0.25% eSPP was found to have lower CL than the other groups produced with only eSPP or its combinations with uSPP or uSTP, this group was suggested as the most appropriate group which can be used in ready to eat meat product processing by the meat industry.

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“…This speculation was examined by Kung (1991) and Marsh (1992). Kung (1991) studied the effects of polyphosphates in frankfurters and found that 0.4% UP (71% P2O5) had the best antilisterial activity when compared to TSPP and STPP at the same level.…”

Section: Introductionmentioning

confidence: 99%

“…Although UP did not significantly affect sensory attributes, acceptable product color, emulsion stability, purge and firmness characteristics were obtained from combinations of 0.1% UP and 0.3% TSPP, and 0.1% UP and 0.3% STPP. Marsh (1992) studied the effects of phosphates on the growth, protease production and protease activity of Pseudomonas fragi. UP significantly reduced the growth rate and levels of protease activity of this Gram-negative bacterium in bacteriological media.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial mechanism of phosphates in Staphylococcus aureus

Lee

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Effects of phosphates on Pseudomonas fragi growth, protease production and activity

Cited by 3 publications

References 138 publications

Biochemical Responses of Pure and Mixed Fungal Cultures Isolated From Waste Water to the Presence of Sodium Tripoliphosphates

Biochemical Responses of Pure and Mixed Fungal Cultures Isolated From Waste Water to the Presence of Sodium Tripoliphosphates

Determining the effects of encapsulated polyphosphates on quality parameters and oxidative stability of cooked ground beef during storage

Antibacterial mechanism of phosphates in Staphylococcus aureus

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