Milk Component(s) Inhibitory to Bacillus stearothermophilus

Busta, F. F.

doi:10.3168/jds.s0022-0302(66)87940-7

Cited by 18 publications

(6 citation statements)

References 7 publications

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“…Busta (5) found that, upon fractionation of milk, the major portion of the inhibitory activity remained with the acid-insoluble (pH 4.6) curd. Ashton and Busta (2) reported that lactotransferrin isolated from casein had a high specific inhibitory activity, but they could account for only a minor fraction of the total inhibitory ac-I Paper number 2544 of the Journal Series of the North Carolina State University Agricultural Experiment Station, Raleigh.…”

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confidence: 99%

Relief of Casein Inhibition of Bacillus stearothermophilus by Iron, Calcium, and Magnesium1

Ashton

Busta

Warren

1968

Applied Microbiology

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Growth of Bacillus stearothermophilus strain NCA 1518 Smooth in Dextrose Tryptone Agar (DTA) was inhibited by sodium caseinate. Binding studies indicated that sodium caseinate, when present in DTA, had the capacity to effect an iron deficiency which could cause inhibition of growth. Additions of essential cations, iron (1 mm), calcium (5 mM), magnesium (10 mM), or hydrogen ion (pH 5.7), relieved inhibition. Responses to and interactions among these relief factors were analyzed statistically. Equations were fitted to the data and were used to estimate responses to all treatment combinations within the ranges tested. Results from these studies indicated that calcium, magnesium, and hydrogen ion acted by decreasing the binding capacity of the protein for iron, rendering this metal available for metabolic needs. Evidence was obtained that ferrous rather than ferric iron was the limiting factor in DTA containing sodium caseinate.

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confidence: 99%

Relief of Casein Inhibition of Bacillus stearothermophilus by Iron, Calcium, and Magnesium1

Ashton

Busta

Warren

1968

Applied Microbiology

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“…Spore germination and vegetative growth of G. stearothermophilus are inhibited by components of raw and mildly heated milks Ashton, Busta, & Warren, 1968;Busta, 1966). It has been suggested that milk proteins deplete essential cations from the medium, which results in the inhibition of spore germination or vegetative growth Busta, 1966). Depletion of available cations or a decrease in pH by initial microbial growth could be the cause of subsequent growth inhibition Kalogridou-Vassiliadou, 1992).…”

Section: Resultsmentioning

confidence: 99%

Efficacy of 3M™ Petrifilm™ aerobic count plates for enumerating Bacillus sporothermodurans and Geobacillus stearothermophilus in UHT milk

Casillas-Buenrostro

Heredia

Benesh

et al. 2012

International Dairy Journal

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“…If the number of survivors is low, the food containing the spores may be added to the recovery medium in relatively large amounts. Components of the food may be inhibitory to the spores (7,17), especially to injured spores, and prevent accurate enumeration of survivors. Milk and meat broth had little effect on the enumeration of spores not receiving a UHT treatment (Table 3).…”

Section: Resultsmentioning

confidence: 99%

Recovery of Heated Clostridium perfringens Type A Spores on Selective Media1

Barach

Adams

Speck

1974

Applied Microbiology

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The enumeration of Clostridium perfringens spores on sulfite-polymyxin-sulfadiazine agar (SPS), tryptone-sulfite-neomycin agar (TSN), Shahidi-Fergusonperfringens agar (SFP), tryptone-sulfite-cycloserine agar (TSC), and TSN lacking antibiotics (BASE) was studied. The spores were heated at 105 to 120 C by the capillary-tube method. The media were about equally efficient for the enumeration of heat-activated spores. Efficiency of the media for the recovery of spores surviving heat treatments at ultrahigh temperatures varied as follows: TSC > SFP > BASE > SPS > TSN. Greater recovery when survivors were enumerated on TSC or SFP was attributed to germination of injured spores by the lysozyme present in the egg yolk emulsion used in these media. Low recovery of survivors on TSN and SPS was due to both the absence of lysozyme and inhibition of injured spores by the selective agents of these media. Recovery of heated spores was reduced greatly by polymyxin, neomycin, and kanamycin, and slightly by sulfadiazine and D-cycloserine. The addition of lysozyme to SPS or TSN did not improve the percentage of heat-injured spores recovered because the selective agents of these media interfered with the action of lysozyme. The suitability of the selective media for the enumeration of survivors was greatly affected by the presence of certain foods.

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Milk Component(s) Inhibitory to Bacillus stearothermophilus

Cited by 18 publications

References 7 publications

Relief of Casein Inhibition of Bacillus stearothermophilus by Iron, Calcium, and Magnesium1

Relief of Casein Inhibition of Bacillus stearothermophilus by Iron, Calcium, and Magnesium1

Efficacy of 3M™ Petrifilm™ aerobic count plates for enumerating Bacillus sporothermodurans and Geobacillus stearothermophilus in UHT milk

Recovery of Heated Clostridium perfringens Type A Spores on Selective Media1

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