THE EFFECT OF SALTS ON THE GROWTH OF <i>MICROCOCCUS HALODENITRIFICANS</i> N. SP.

Robinson, J.; Gibbons, N. E.

doi:10.1139/b52-013

Cited by 47 publications

(16 citation statements)

References 3 publications

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“…relatives, tolerant to low-water conditions and grow at high salt concentrations, but they may grow at lower temperatures than Staphylococcus spp. (Robinson and Gibbons 1952;Vivier and others 1994). The closely related Kocuria spp.…”

Section: Gram-positive Bacteriamentioning

confidence: 93%

Residential Bacteria on Surfaces in the Food Industry and Their Implications for Food Safety and Quality

Møretrø

Langsrud

2017

Comp Rev Food Sci Food Safe

308

165

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Surface hygiene is commonly measured as a part of the quality system of food processing plants, but as the bacteria present are commonly not identified, their roles for food quality and safety are not known. Here, we review the identity of residential bacteria and characteristics relevant for survival and growth in the food industry along with potential implications for food safety and quality. Sampling after cleaning and disinfection increases the likelihood of targeting residential bacteria. The increasing use of sequencing technologies to identify bacteria has improved knowledge about the bacteria present in food premises. Overall, nonpathogenic Gram-negative bacteria, especially Pseudomonas spp., followed by Enterobacteriaceae and Acinetobacter spp. dominate on food processing surfaces. Pseudomonas spp. persistence is likely due to growth at low temperatures, biofilm formation, tolerance to biocides, and low growth requirements. Gram-positive bacteria are most frequently found in dairies and in dry production environments. The residential bacteria may end up in the final products through cross-contamination and may affect food quality. Such effects can be negative and lead to spoilage, but the bacteria may also contribute positively, as through spontaneous fermentation. Pathogenic bacteria present in food processing environments may interact with residential bacteria, resulting in both inhibitory and stimulatory effects on pathogens in multispecies biofilms. The residential bacterial population, or bacteriota, does not seem to be an important source for the transfer of antibiotic resistance genes to humans, but more knowledge is needed to verify this. If residential bacteria occur in high numbers, they may influence processes such as membrane filtration and corrosion.

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Section: Gram-positive Bacteriamentioning

confidence: 93%

Residential Bacteria on Surfaces in the Food Industry and Their Implications for Food Safety and Quality

Møretrø

Langsrud

2017

Comp Rev Food Sci Food Safe

308

165

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“…Robinson & Gibbons, 1952;Ingram, 1957). Luminescent bacteria, from marine sources, have been shown to be susceptible to lysis in particular salt concentrations (Johnson & Harvey, 1987;Johnson & Gray, 1949) and physiologically responsive to varied salts (Johnson & Harvey, 1988).…”

Section: Introductionmentioning

confidence: 99%

Mineral Requirements and other Characters of Selected Marine Bacteria

Tyler

Bielling

Pratt

1960

Journal of General Microbiology

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SUMMARYMarine bacteria from Atlantic coastal waters off Florida, isolated by a technique assuring that all would grow on a sea-water medium but not on a distilled water medium, were studied; 96 of 100 original isolates were characterized by morphological and some physiological properties, particularly those related to mineral responses. All isolates were Gram-negative rods or spiral forms, grew well in a simple saline-peptone medium, and most were pigmented and motile. All isolates required NaCl for good growth, and groupings could be clearly established for those whose mineral nutrition was satisfied, in a casein digest broth, by adding NaCl only, NaClfKCl, NaCl+Mg salts, or all three salts. Lytic susceptibility in various mineral solutions and growth tolerance to various salt levels were studied. Some overall similarities, and a few correlations between mineral nutrition and physiological versatility, were established.

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“…Bacillus licheniformis, a bacterium repeatedly isolated with enrichment media containing 0.7 M (7%) KNO,, might seem to be an ideal choice, but this choice is obviated by the presence of only weak nitrite reductase activity in this organism (31). Paracoccus halodenitrijicans denitrifies vigorously but requires chloride ions for growth and is extremely sensitive to accumulation of nitrite, the first intermediate in denitrification (34). Hafobacterium denitrificans, an extreme halophile, lyses at salt concentrations below 1.5 M (37) and therefore does not allow much flexibility.…”

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confidence: 99%

A Halophilic Denitrifier, Bacillus halodenitrificans sp. nov.

Denariaz

Payne

Gall

1989

International Journal of Systematic Bacteriology

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A new halotolerant denitrifier, which was isolated from a solar saltern by enrichment culture in liquid medium supplemented with 1.06 M (9%) NaNO,, grew optimally in media containing 0.5 to 1.35 M NaCI, survived and multiplied in media ranging in salinity from 0.35 to 4.25 M NaCI, and tolerated high nitrite ion concentrations, as well as high nitrate ion concentrations. The salt requirement could be provided by 1 M KNO, or KCI instead of NaCI. For this nonfermentative organism, nitrate and nitrite were the only electron acceptors tested that supported anaerobic growth on a complex medium. Washed cells reduced both nitrate and nitrite at significant rates. The isolate lacked a nitrous oxide reductase activity, utilized a variety of substrates as carbon and energy sources, and required both growth factors and organic (reduced) sulfur. Ammonia served as a nitrogen source for growth, but nitrate did not. Despite the failure of the organism to sporulate, assignment to the genus Bacillus appeared to be consistent with results of cell constituent analyses and partial 16s ribosomal ribonucleic acid sequencing. We propose the name Bacillus halodenitrijicans for this organism. A type culture has been deposited with the American Type Culture Collection, Rockville, Md., as strain ATCC 49067.

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THE EFFECT OF SALTS ON THE GROWTH OF MICROCOCCUS HALODENITRIFICANS N. SP.

Cited by 47 publications

References 3 publications

Residential Bacteria on Surfaces in the Food Industry and Their Implications for Food Safety and Quality

Residential Bacteria on Surfaces in the Food Industry and Their Implications for Food Safety and Quality

Mineral Requirements and other Characters of Selected Marine Bacteria

A Halophilic Denitrifier, Bacillus halodenitrificans sp. nov.

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