Genome Sequence of the Lactate-Utilizing Pseudomonas aeruginosa Strain XMG

Gao, Chao; Hu, Chunhui; Ma, Cuiqing; Su, Fei; Yu, Hao; Jiang, Tianyi; Dou, Peipei; Wang, Yujiao; Qin, Tong; Lv, Min; Xu, Ping

doi:10.1128/jb.00943-12

Cited by 16 publications

(9 citation statements)

References 21 publications

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“…However, the MIC M s for 98% of the P. aeruginosa strains with citric and lactic acids were at pH 4.53 and pH 5.28, respectively [35]. The result obtained for P. aeruginosa [35] may well be different since P. aeruginosa is known to utilize lactate [45,46]. The 100% inhibition range for all four undissociated organic acids, acetic, citric, lactic and propionic for the 145 Salmonella strains extends from 2.29 mM undissociated citric acid to 19.0 mM undissociated acetic acid.…”

Section: Beier Et Almentioning

confidence: 68%

Interactions of Organic Acids with Salmonella Strains from Feedlot Water-Sprinkled Cattle

Beier¹,

Callaway²,

Andrews³

et al. 2017

J Food Chem Nanotechnol

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Section: Beier Et Almentioning

confidence: 68%

Interactions of Organic Acids with Salmonella Strains from Feedlot Water-Sprinkled Cattle

Beier¹,

Callaway²,

Andrews³

et al. 2017

J Food Chem Nanotechnol

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“…However, measured lactate levels in PLTs challenged with E. coli at RT increased through Day 2 after collection before rapidly dropping, with significant reductions in plasma lactate detected on Days 4 and 5 after collection relative to uninfected controls (p < 0.05). Curiously, despite reported lactic acid/lactate utilization mechanisms, lactate levels were significantly increased in PLTs challenged with P. aeruginosa beginning on Day 3 after collection and continuing through Day 5 relative to uninfected controls at RT (p < 0.05). Furthermore, while most RT‐stored PLT samples exhibited a maximum lactate level of around 20 mM, lactate levels in PLTs challenged with P. aeruginosa consistently exceeded 30 mM by Day 5 after collection.…”

Section: Resultsmentioning

confidence: 95%

Platelet enhancement of bacterial growth during room temperature storage: mitigation through refrigeration

et al. 2019

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INTRODUCTION Due to high risk of septic transfusion reactions arising from bacterial contamination, US Food and Drug Administration regulations currently limit platelet storage to 5 days at room temperature (RT). However, blood culturing methods can take up to 7 days to detect bacteria, allowing transfusion of potentially contaminated units. Thus, cold storage (CS) may be a viable means of extending shelf life and improving safety. STUDY DESIGN AND METHODS Platelets and fresh plasma (FP) were collected by apheresis from healthy donors, aliquoted, and challenged with Acinetobacter baumannii, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, or Staphylococcus epidermidis. Aliquots were then stored at either RT or CS. RESULTS Significant (p < 0.05) bacterial growth was detected at RT for most bacteria as early as Day 1 after collection, with peak growth occurring between Days 3 and 4. Growth remained static during CS. Additionally, platelets appeared to enhance bacterial replication with growth significantly lower (p < 0.05) in FP relative to RT‐stored platelets. Lactic acid promoted bacterial growth when added to FP at RT. Bacterial challenge also resulted in significantly increased platelet activation (p < 0.05) and significantly reduced platelet function (p < 0.05) in RT storage relative to uninfected controls by Day 5 after collection. Conversely, CS ablated bacteria growth, limited platelet metabolism, and preserved platelet function throughout the study. CONCLUSION These data suggest that CS presents an attractive alternative to RT to both extend storage life and reduce the risk of transfusion‐related sepsis.

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“…It is known that P . aeruginosa utilizes lactate [ 52 , 53 ], and the high inhibition concentration obtained for dissociated lactic acid could be expected [ 38 ]. Lactic acid is not an appropriate OA to use against P .…”

Section: Discussionmentioning

confidence: 99%

Interactions of organic acids with Campylobacter coli from swine

et al. 2018

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Campylobacter coli is a bacterial species that is a major cause of diarrheal disease worldwide, and Campylobacter spp. are among the top 5 foodborne pathogens in the United States. During food production organic acids (OAs) are often used to remove bacteria from animal carcasses. The interactions of six OAs with 111 C. coli strains obtained from swine and retail pork chops were studied by determining the molar minimum inhibitory concentrations (MICMs) of the C. coli strains, and the pH at the MICMs. The Henderson-Hasselbalch equation was used to calculate the concentrations of the undissociated and dissociated OAs at the MICMs of the C. coli strains. The results for the 111 different C. coli strains obtained from different locations were treated as a single group for each OA since many of the C. coli strains behaved similarly to each different OA. Inhibition of C. coli was not dependent on pH or on the undissociated OA species, but C. coli inhibition correlated with the dissociated OA species. Therefore, if the concentration of the dissociated OAs decreases from optimum, one may then expect that C. coli bacteria would escape disinfection. The concentration of the dissociated OA should be carefully controlled in a carcass wash. We suggest maintaining a concentration of the dissociated acetic, butyric, citric, formic, lactic and propionic acids at 29, 23, 11, 35, 22 and 25 mM, respectively, when using a carcass wash with these OAs to remove C. coli bacteria. However, due to C. coli utilization of acetate, formate, lactate and propionate, these four OAs may not be the best choice to use for a carcass wash to remove C. coli contamination. Of the six OAs, citric acid was the most efficient at inhibiting C. coli.

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Genome Sequence of the Lactate-Utilizing Pseudomonas aeruginosa Strain XMG

Cited by 16 publications

References 21 publications

Interactions of Organic Acids with Salmonella Strains from Feedlot Water-Sprinkled Cattle

Interactions of Organic Acids with Salmonella Strains from Feedlot Water-Sprinkled Cattle

Platelet enhancement of bacterial growth during room temperature storage: mitigation through refrigeration

Interactions of organic acids with Campylobacter coli from swine

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