Symposium on the Lactic Acid Bacteria1

Tittsler, Ralph P.; Pederson, Carl S.; Snell, Esmond E.; Hendlin, David; Niven, C. F.

doi:10.1128/mmbr.16.4.227-260.1952

Cited by 12 publications

(7 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Maximum stimulation was provided by 12 mg trypticase per ml. It is probable that S. putridus requires one or more factors similar to those supplied by enzymatic digests of casein and other proteins that stimulate the growth of certain lactic acid bacteria (Tittsler et al, 1952).…”

Section: Resultsmentioning

confidence: 99%

Nutritional Patterns of Some Anaerobic Streptococci

Mergenhagen

Scherp

1957

J Bacteriol

View full text Add to dashboard Cite

Various obligatorily anaerobic streptococci are reported to be indigenous to the human oral cavity and vagina. They occasionally produce stubborn putrefactive wound infections, sometimes in synergism with staphylococci or sundry other bacteria. Bergey's Manual of Determinative Bacteriology (Breed et al., 1948) recognizes 8 species of anaerobic streptococci on the basis of gas formation, fermentation reactions, and morphology, as suggested by Pr6vot. However, the criteria for separation into species are not well defined; data on cultural conditions, prevalence, biochemical activities, and antigenic composition are scarce. Stone (1940), using biochemical and serological reactions, could not correlate the two methods into any workable taxonomic scheme. Due to serological cross-reactions, he suggested that anaerobic streptococci may have some relationship with Lancefield groups A, B, and C streptococci. Knight (1955) has stated that the nutritional patterns of microorganisms may be among the characters well worth considering for use in classification. The nutritional requirements of members of the family Lactobacteriaceae are in general very complex (Tittsler et al., 1952). Nutritional observations on the anaerobic streptococci, however, are as yet incomplete. The present investigation was therefore made of the nutritional requirements of 8 strains of anaerobic streptococci in order to reveal any definitive differences or similarities between them and other members of the genus Streptococcus. MATERIALS AND METHODS Eight strains of obligatorily anaerobic streptococci were obtained from the following sources: 1 The data in this paper were taken from a thesis submitted by Stephan E. Mergenhagen in partial fulfillment of the requirements for the degree of Doctor of Philosophy at the University of Rochester. This research was aided by a contract, DA-49-007-MD-460, between the Office of the Surgeon General, Department of the Army, and the Universitv of Rochester.

show abstract

Section: Resultsmentioning

confidence: 99%

Nutritional Patterns of Some Anaerobic Streptococci

Mergenhagen

Scherp

1957

J Bacteriol

View full text Add to dashboard Cite

show abstract

“…Effect of addition of growth factors. Lactobacilli are nutritionally fastidious organisms and are known to require a number of growth factors (7,32,38). The effect of adding different sources of growth factors on whey fermentation, as measured by the rate of lactose utilization, was investigated (Fig.…”

Section: Resultsmentioning

confidence: 99%

Bacterial fermentation of cheese whey for production of a ruminant feed supplement rich in curde protein

Reddy¹,

Henderson²,

Erdman³

1976

Appl Environ Microbiol

View full text Add to dashboard Cite

A simple and efficient process for the production of a ruminant feed supplement, rich in crude protein (defined as total N x 6.25), by bacterial fermentation of cheese whey has been developed. The lactose in unpasteurized whey is fermented to lactic acid by Lactobacillus bulgaricus at a temperature of 43°C and pH 5.5. The lactic acid produced is continually neutralized with ammonia to form ammonium lactate. The fermented product is concentrated by evaporation to a solids content of about 70% and adjusted to pH 6.8 with additional ammonia. The concentrated product contains about 55% crude protein. Approximately 6 to 8% of the crude protein is derived from bacterial cells, 17% from whey proteins, and 75 to 77% from ammonium lactate. The efficiency of conversion of lactose to lactic acid usually exceeds 95%. The fermentation time is greatly reduced upon the addition of 0.2% yeast extract or 0.1% corn steep liquor as a source of growth factors. Whey containing lactose at concentrations up to 7% can be fermented

show abstract

“…The large number of bacteria present and the absence of typical putrid and ammoniacal spoilage odors certainly would indicate that they are not as active as Pseudomonas, for example. Indeed, they may even exert a preservative effect by preventing the growth of less-desirable organisms (2,17,25).…”

Section: Resultsmentioning

confidence: 99%

Changes in the Microflora of Vacuum-packaged, Irradiated Petrale Sole (Eopsetta jordani) Fillets Stored at 0.5 C

Pelroy¹,

Eklund²

1966

Applied Microbiology

View full text Add to dashboard Cite

, Wash.), AND MELVIN W. EKLUND. Changes in the microflora of vacuum-packaged, irradiated petrale sole (Eopsetta jordani) fillets stored at 0.5 C. Appl. Microbiol. 14:921-927. 1966.-The microfloral changes of irradiated petrale sole fillets during anaerobic (vacuum-packed in cans) refrigerated storage was determined by the identification of 1,260 microbial isolates to the generic level. The samples were irradiated at 0.0, 0.1, 0.2, 0.3, and 0.4 Mrad from a cobalt-60 gamma source, stored at 0.5 C, and examined periodically for spoilage and total microbial population and composition. The preirradiation flora consisted of Achromobacter, Micrococcus, Pseudomonas, coryneforms, Laciobacillus, and Flavobacterium. Immediately after irradiation, Micrococcus, Achromobacter, coryneforms, and Bacillus were predominant. After storage under vacuum, the spoilage flora of the nonirradiated petrale sole was predominantly Pseudomonas; the spoilage flora of the 0.1-Mrad irradiated samples consisted of Pseudomonas and Lactobacillus; and that of the 0.2-, 0.3-, and 0.4-Mrad samples was almost entirely Lactobacillus. Radiation pasteurization, more recently termed radurization, can eliminate as much as 99.9% of the original bacterial flora present on a food product. Some genera of bacteria are more resistant to radiation than others (24) and, therefore, the initial radiation treatment selects for them. Of the organisms that survive irradiation, only those that are able to multiply in the environment under which the product is stored will be able to cause spoilage. Differences in the storage environment, therefore, may cause changes in the composition of the spoilage flora equal in importance, although not necessarily the same, as those caused by the radiation treatment itself. Vacuum packaging has been shown to cause changes in microflora of some sliced meat products (1, 2). Christiansen and Foster (4) showed that vacuum packaging inhibits the growth of Staphylococcus aureus in cured meats and has little, if any, effect on the growth of Clostridium botulinum. Ingram and Thornley (10) reported that the microflora of irradiated chicken meat

show abstract

Symposium on the Lactic Acid Bacteria1

Cited by 12 publications

References 26 publications

Nutritional Patterns of Some Anaerobic Streptococci

Nutritional Patterns of Some Anaerobic Streptococci

Bacterial fermentation of cheese whey for production of a ruminant feed supplement rich in curde protein

Changes in the Microflora of Vacuum-packaged, Irradiated Petrale Sole (Eopsetta jordani) Fillets Stored at 0.5 C

Contact Info

Product

Resources

About