The Streptococci

Sherman, James M.

doi:10.1128/mmbr.1.1.3-97.1937

Cited by 222 publications

(141 citation statements)

References 87 publications

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“…The natural habitat of L. lactis strains is still a subject of controversy because, although they are commonly found in milk and dairy products, they are also readily isolated from vegetable materials (Stark and Sherman 1935). Sherman (1937) suggested that plant material is the natural habitat of the species and Hirsch (1951) and Mundt (1970) pointed out the possibility of a relatively recent adaptation to milk. The traditional view that nisin-producing strains are associated with dairy products has been challenged by the recent isolation and characterization of two nisin-producing L. lactis strains from a commercial sauerkraut fermentation (Harris et al 1992a).…”

Section: Discussionmentioning

confidence: 99%

Isolation of nisin‐producing Lactococcus lactis strains from dry fermented sausages

Rodríguez

Cintas

Casaus

et al. 1995

Journal of Applied Bacteriology

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A total of 4608 lactic acid bacteria (LAB) were isolated from 24 Spanish fermented sausages and screened for bacteriocin production. Two strains, BB24 and G18, produced bacteriocins that inhibited a broad spectrum of Gram-positive bacteria. BB24 and G18 were tentatively identified as Lactococcus lactis by carbohydrate fermentation patterns and other biochemical characteristics. The characterization of their bacteriocins suggested that both could be the well-known lantibiotic nisin. This was confirmed by PCR analysis of their genomic DNA. Nucleotide sequencing revealed that they produced nisin A. The fact that BB24 and G18 were isolated from sausages produced in two different regions of Spain suggests that nisin-producing L. lactis strains may be more widespread in meat products than previously thought. Nisin produced by L. lactis BB24 has been purified to homogeneity by a procedure that included ammonium sulphate precipitation and cation-exchange, hydrophobic-interaction and reverse-phase chromatography. The purification procedure was simple, rapid and reproducible.

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Section: Discussionmentioning

confidence: 99%

Isolation of nisin‐producing Lactococcus lactis strains from dry fermented sausages

Rodríguez

Cintas

Casaus

et al. 1995

Journal of Applied Bacteriology

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“…Following purification, the cultures were initially examined for gram reaction, morphology, and catalase production. The catalase-negative cocci were t'len tested for growth at 10 and 45"C, for changes in litmus milk, and for the ability to grow in broth containing 6.5% (w/v) sodium chloride (Sherman, 1937). Carbon dioxide production in broth plugged \vith vaspar and dextran formation in sucrose media separated the leuconostoc from the streptococci.…”

Section: Experimental Methodsmentioning

confidence: 99%

“…Leuconostoc-growth at 10°C bui not 45"C, significant CO, from glucose, ahnost all produce dextran from sucrose 27 13 23 a Number of isolates studied: 415 from peas, 204 from beans, 656 from corn. ferment lactose have long been known (Uawger and Sherman, 1937) and were recently isolated from frozen peas (White and White. 1962).…”

Section: Peas and Snap Beans Yielded Figures Quite Similarmentioning

confidence: 99%

The Groups of Microorganisms Composing the “Total”‐Count Population in Frozen Vegetables

Splittstoesser

Gadjo

1966

Journal of Food Science

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SUMMARY The types of microorganisms contaminating frozen peas, snap beans, and corn were studied quantitatively. An average of 40‐75% of the isolates were species of Leuconostoc and Strep. tococcus. The incidence of some of the less numerous groups is also given. The data suggested that a characteristic microflora, dependent upon vegetable product, developed on the surfaces of processing equipment. Thus, similar distributions of microorganisms were found on vegetables processed at different factories, as well as on vegetables in different stages of processing. The characteristic microbial distributions were observed, however, only in samples collected after the processing seasons had been in effect for a number of days.

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“…The enterococci are known to survive 60" for 30 min (Sherman, 1937) and their marked heat resistance compared to other vegetative bacteria has been studied in relation to canned hams (Drake, Evans & Niven, 1960), luncheon meats (Greenberg & Silliker,196l), baby food meat and enzyme digested meat (Brown, Vinton & Gross, 1960), and in other foods (Ott, El-Bisi & Esselen, 1961). These organisms have a wide range of growth temperature, 1 0 4 5 " (Sherman, 1937); Poter & Rahn (1936) found that Xtrep. faecalis could grow at 5 and 0" over a period of 3 0 4 0 days.…”

Section: Discussionmentioning

confidence: 99%

Effects of Pasteurization or Added Sulphite on the Microbiology of Stored Vacuum Packed Baconburgers

Gardner¹

1968

Journal of Applied Bacteriology

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SUMMARY The flora of untreated vacuum packed baconburgers which were allowed to spoil at 5, 10 and 22° was dominated by atypical streptobacteria. Corynebacterium spp., micrococci, Bacillus spp. and lactic acid bacteria survived the post‐packing pasteurization treatments. There was no increase in bacterial numbers in 3 weeks at 5°, but at 10 and 22° group D streptococci grew and caused a souring spoilage of the product. Sodium metabisulphite, added to an initial level of 300 p/m SO2 retarded the growth of organisms, but had no qualitative effect on the flora. Of the two methods for extending the shelf life of vacuum packed baconburgers, the addition of SO2 was the safer, as the public health significance of group D streptococci is at present decidedly equivocal.

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The Streptococci

Cited by 222 publications

References 87 publications

Isolation of nisin‐producing Lactococcus lactis strains from dry fermented sausages

Isolation of nisin‐producing Lactococcus lactis strains from dry fermented sausages

The Groups of Microorganisms Composing the “Total”‐Count Population in Frozen Vegetables

Effects of Pasteurization or Added Sulphite on the Microbiology of Stored Vacuum Packed Baconburgers

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