bluuebunny/crossref_metadata_2025_split huggingface dataset:
The Affinity for Methane and Methanol of Mixed Cultures Grown on Methane in Continuous Culture
Authors: Wilkinson T. G. , Harrison D. E. F. 
Published: March 2008

ABSTRACT.Pure cultures of Hyphomicrobium sp. had a high affinity for methanol (Km= 8·33 × 10−6 M) and the maximum respiration rate was c. 5 times higher than that of a mixed culture in which a methane‐utilizing pseudomonad predominated (Km= 2·94 × 10−2 M). From a comparison of the substrate affinities, a culture of the methane‐utilizing organism would be expected to produce levels of methanol high enough to inhibit methane oxidation and the Hyphomicrobium sp. would be able to scavenge this methanol.
Measurement of Heat Resistance Parameters for Spores Isolated from Canned Products
Authors: Gibbiel A. Y. , Abd‐El Al A. T. H. 
Published: March 2008

ABSTRACT.Spores of Bacillus subtilis, B. cereus, B. megaterium and B. pumilus were isolated from canned products. Heat resistance parameters were determined for these spores in distilled water and in different juices and brines. D values for B. subtilis, B. cereus, B. megaterium and B. pumilus suspended in distilled water were 1·5, 0·8, 1·6, and 1·5 min at 212°F. The D value for B. stearothermophilus in water was 3μ4 min at 248°F. Both D and Z values were reduced when spores of B. megaterium were heated in orange and mango juices. Similarly, spores of B. stearothermophilus were destroyed in okra brine faster than in water. Sodium chloride increased the thermal resistance of B. megaterium spores and this effect was independent of NaCl concentration of 2–15%. Pectin also conferred some protection against heat inactivation of spores of B. megaterium but sucrose had no effect.
Survival of Infectious Bronchitis (IB) Virus in an Iodophor Disinfectant and the Influence of Certain Components
Authors: Jordan F. T. W. , Nassar T. J. 
Published: March 2008

ABSTRACT.The survival of infectious bronchitis virus in an iodophor disinfectant and modifications of the disinfectant by the omission or increase of certain components was determined by 2 methods. Both showed that iodine was the most important factor in preventing the survival of virus and that surfactant and acid were complementary to this. Stabilizer, in the presence of yeast, prolonged virus survival.
MacConkey and Glutamate Media in the Bacteriological Examination of Seawater
Authors: ALIVISATOS G. P. , PAPADAKIS J. A. 
Published: March 2008

Confirmatory tests were made in 4807 positive tubes of MacConkey broth. It was found that when an equal volume of seawater was added to a double strength MacConkey broth only 88% of the tubes contained coliform organisms (12% false‐positive reactions); when, however, the ratio of the volume of seawater to broth was 1/5 or less, coliform organisms were found in 93·5% of the positive tubes (6·5% false‐positive reactions). Glutamate medium gives a higher rate of false reactions than MacConkey broth when an equal volume of seawater is added to double strength medium. When the volume ratio of seawater to glutamate medium is equal to or less than 1/5, then the minerals‐modified lactose glutamate medium gives better results than MacConkey broth in the coliform and especially in the Escherichia coli count. The difference is statistically significant.It is thus concluded that for the bacteriological examination of seawater the volume ratio of water to medium should be 1/5 or less and also that glutamate medium is the medium of choice.
Effect of Temperature and Added Polyphosphate on the Survival of Salmonellae in Poultry Meat during Cold Storage
Authors: FOSTER R. D. , MEAD G. C. 
Published: March 2008

The behaviour of five salmonella serotypes in minced chicken breast (pH 5.8) and leg muscle (pH 6.4) held at 1 °C, ‐2 °C, ‐5 °C and ‐20 °C was studied with and without the addition of 0.35% polyphosphate (Puron 604).
In the absence of polyphosphate, survival of the test organisms was greater in breast than in leg muscle at all four temperatures, but was greatest at ‐20 °C in both types of muscle and least at ‐2 °C and ‐5 °C, just above and below the freezing point of the muscle.
Addition of polyphosphate increased the death rate of the salmonellae in breast muscle held at ‐2 °C and to a lesser extent at ‐20 °C but had little or no effect in leg muscle or in breast held at 1 °C or ‐5 °C.
Micro‐organisms Associated with Cassava Fermentation for Garri Production
Authors: OKAFOR NDUKA 
Published: March 2008

The predominant micro‐organisms isolated from de‐watered cassava pulp fermenting for garri production over a six‐day period were mainly Leuconostoc and, to a lesser extent, yeasts.
Corynebacterium sp. which had been implicated by earlier workers as the bacterium fermenting cassava was present in low numbers only.
It is suggested that although the predominant bacteria would be expected to produce lactice acid from the free sugar of the cassava, the breakdown of the cassava glucoside linamanin is probably accomplished more by the endogenous enzyme linamarase than by bacterial activity.
Effects of Composition of Substrate and Inoculation Technique on Plate Counts of Bacteria in the Northern Baltic Sea
Authors: VÄÄTÄNEN P. 
Published: March 2008

Medium V has been developed for the enumeration of total colony forming units (TCFU) of heterotrophic bacteria in coastal waters of the Northern Baltic Sea.
Medium V gave higher counts than ZoBell's medium 2216 E with samples taken over six months. The difference between counts for the inshore samples was significant.
A comparison of ‘spread’and ‘pour’plates suggested that the former was superior, especially for the enumeration of TCFU of psychrophiles.
‘Spread’plating should be used for samples whose natural temperature would suggest the presence of psychrophiles.
Incidence and Spoilage Potential of Isolates from Vacuum‐packaged Meat of High pH Value
Authors: PATTERSON J. T. , GIBBS P. A. 
Published: March 2008

Meat of high pH value (6·6) showing dark‐cutting characteristics was vacuum‐packaged and stored for up to 8 weeks at 0–2°C. ‘Off’‐odours were detected on opening the packages after 6 weeks of storage. Total counts at this stage were ca. 107/cm2 of which lactobacilli were the major component, with ca. 106/cm2 Gram negative organisms. Psychrotrophic Enterobacteriaceae represented a major proportion of the microflora only after the full 8 weeks of storage and were not detected previously. Aerobic storage of steaks cut from the vacuum packaged meat stored for 8 weeks resulted in a predominantly Gram negative spoilage flora.Inoculation studies on meat of normal pH value (5·4) and appearance using representative isolates from the vacuum‐packaged meat microflora indicated that most of the test organisms were capable of causing spoilage under aerobic conditions but few under vacuum‐packaging when incubated at 4°C. On meat of higher pH value (6·15) many of the Gram negative isolates did not grow as well, whereas the Gram positive isolates grew better than on meat of normal pH value when held under aerobic conditions. Under vacuum‐packaging all but one isolate grew as well or better on meat of high pH value than on normal meat at 4°C and objectionable odours were more marked.
Sodium Dodecyl Sulphate‐Polyacrylamide Gel Electrophoresis of Polypeptides from Bacteraides melaninogenicus
Authors: SWINDLEHURST C.A. , SHAH H. N. , PARR C. W. , WILLIAMS R. A. D. 
Published: March 2008

Sodium dodecyl sulphate‐polyacrylamide gel electrophoresis has been applied to proteins extracted from 32 strains of Bacteroides melaninogenicus.
Strains of subspecies melaninogenicus gave similar electrophoretic patterns which differed from those of strains outside the subspecies.
Strains of subspecies intermedius serotype C were similar to one another in electrophoretic pattern, and were different from strains outside the subspecies and from one strain of subspecies intermedius of serotype C1.
Greater variation was observed between asaccharolytic than between saccharolytic strains.
The group within subspecies asaccharolyticus with low G + C content stained poorly and showed few bands.
The group within subspecies asaccharolyticus with high G + C content showed interstrain differences but none would be confused with strains of the saccharolytic subspecies. The strain that did not react with type B antiserum was electrophoretically different from those strains that did.
The asaccharolytic Lev type strains form a separate group based on both electrophoretic and physiological criteria.
An Improved Medium for the Enumeration of Chromobacterium in Soil and Water
Authors: KEEBLE J. R. , CROSS T. 
Published: March 2008

Bennett's agar, containing (μg/ml): neomycin, 50; cycloheximide, 50; and nystatin, 50; gave higher counts of Chromobacterium from soil and water samples than did the selective medium of Ryall & Moss (1975).
Colonies on the modified Bennett's agar were usually large, deep purple and easily recognized.
The strains isolated were identified as Chromobacterium lividum.
A Simple Method for Storage of Bacteria at — 76°C
Authors: FELTHAM R. K. A. , POWER ANNETTE K. , PELL PATRICIA A. , SNEATH P. H. A. 
Published: March 2008

A safe, reliable and simple procedure for storing bacteria on beads at –76 °C is described.
The most suitable cryoprotectant for a wide variety of bacteria appears to be 10–15% (v/v) glycerol.
Partial Characterization of a Bacteriophage of Lactobacillus bulgaricus Isolated from Yoghurt
Authors: PEAKE SALLY E. , STANLEY G. 
Published: March 2008

Bacteriophage plaques have been obtained for a phage of Lactobacillus bulgaricus isolated from commercial yoghurt.
Electron microscopy has shown that the hexagonal head has a diameter of approximately 60 nm and the tail a length of approx. 210 nm. The tail is intersected at intervals by cross‐bar structures, the number (and positioning) on each tail being variable, up to a total of ten.
Growth Factors for Mycoplasma pneumoniae in Yeast and Tissue Extracts
Authors: RYLANCE H. J. , MARR W. , MALCOLM MARGARET G. , STEWART SHEILA M. , MARMION B. P. 
Published: March 2008

1. Many tissue extracts have been shown to have growth factor activity towards M. pneumoniae notably bovine lung. Yeast extract is therefore not unique in this respect. The materials in lung digest and in yeast extract are very similar in properties and could be identical.2. The growth factor is a low molecular weight water soluble material. Despite its stability to heat it decomposes on storage, presumably by oxidation.3. Chromatographic procedures, on both Dowex 50W columns and on paper, indicated the presence of two active components.
The Effect of Water Activity and the aw Controlling Solute on Spore Germination of Bacillus stearothermophilus
Authors: ANAGNOSTOPOULOS G. D. , SIDHU H. S. 
Published: March 2008

The germination of spores of Bacillus stearothermophilus was studied in nutrient broth in relation to the water activity (aw) of the medium, the nature of the aw controlling solutes glycerol, sucrose, KCl, and NaCl, and temperature. Quantitation of germination was based on the change of the phase‐bright spore to phase‐dark. Activation of spores was by exposure to 100°C/10 min in a medium of the same composition as that used for germination.Of the four solutes used, sucrose proved most inhibitory to germination, especially in the upper part of the temperature range 38‐75°C, glycerol was the most favourable whereas KCl and NaCl, whose effect was almost identical, occupied an intermediate place. The glycerol effect became more pronounced as the aw of the medium decreased towards 0.960, becoming inhibitory thereafter.The solute effect on spore germination followed a pattern that related to the class of solute, i.e. electrolyte or non‐electrolyte, and its cell penetration characteristics.Solute penetration during heat activation and germination was considered as the major germination factor and was associated with the osmoregulation mechanism within the spore proposed recently as the basis of spore dormancy and resistance.
A Comparison of Methods to Measure Operator Protection Factors in Open‐fronted Microbiological Safety Cabinets
Authors: CLARK R. P. , ELLIOTT C. J. , LISTER P. A. 
Published: March 2008

Comparative tests to measure operator protection factors in microbiological safety cabinets in accordance with British Standard 5726 have demonstrated good agreement in the results obtained by a microbiological method using a Collison nebulizer and the technique producing an aerosol of potassium iodide. Either method is suitable for testing for operator protection factors in Class I and Class II safety cabinets.The Collison nebulizer should be considered as the standard aerosol generator for the microbiological method; alternative nebulizers meeting the general requirements of BS 5726 should be compared in performance with this nebulizer if they are to be used for containment tests.Any microbiological safety cabinet specified for a new installation should have been ‘type’ tested to ensure compliance with BS 5726. However, in order to ensure adequate performance, on‐site commissioning tests (and routine maintenance checks thereafter) are necessary to verify that air velocity, filtration and operator protection factor requirements are met.
Factors influencing the production of extracellular proteinase by Pseudomonas fluorescens*
Authors: McKellar R. C. 
Published: March 2008

Abstract—Some of the factors influencing the production of extracellular proteinase by three strains of Pseudomonas fluorescens were studied. Tryptic Soy Broth supported good growth and enzyme production by all three strains. Poor enzyme yields resulted from growth in Nutrient Broth, Brain Heart Infusion and Peptone Yeast Extract. Addition of 0.2% (w/v) Skim Milk Powder to citrate mineral salts or Nutrient Broth stimulated enzyme production. Maximum yields of enzyme on mineral salts medium containing skim milk were obtained when pyruvate was the source of carbon; activity was low when glucose or citrate were used. Glutamine, when added as the sole carbon and/or nitrogen source, supported enzyme synthesis. At 5, 10, 15 and 20°C enzyme levels increased with increasing skim milk concentration. At 5°C enzyme activity was approximately 55% of that found at 20°C. A filter‐sterilized or autoclaved high‐speed centrifuged supernatant from skim milk strongly induced the proteinase. A small molecular weight (<5000) fraction obtained from a Sephadex G‐100 separation of skim milk supernatant actively stimulated enzyme production; fractions containing large molecular weight proteins were ineffective inducers. The maximum rate of enzyme production occurred during the late log and early stationary phases of growth at both 5 and 20°C.
Germination and outgrowth of single spores of Clostridium botulinum and putrefactive anaerobes
Authors: Roberts T.A. , Thomas Josephine A. 
Published: March 2008

AbstractSingle spores of putrefactive anaerobes (PAs) germinated more slowly than those of Clostridium botulinum types A & B, with calculated times for 10% germination from 2 to 302 d. If PA spores were used in inoculated pack studies to simulate the response of Cl. botulinum, the likelihood of growth of Cl. botulinum would be underestimated.
Detached leaf enrichment: a method for detecting small numbers of Pseudomonas syringae pv. tomato and Xanthomonas campestris pv. vesicatoria in seed and symptomless leaves of tomato and pepper
Authors: Sharon Edna , Okon Y. , Bashan Y. , Henis Y. 
Published: March 2008

AbstractA method for detecting 101‐102 cells of phytopathogenic bacteria (Pseudomonas syringae pv. tomato and Xanthomonas campestris pv. vesicatoria) in either tomato or pepper seed was developed. The method is based on the enrichment of the compatible pathogen inside a detached leaf of its host when placed on a water agar medium. It was found to be superior to the diagnostic growth media method commonly used and to permit the detection of the pathogens in symptomless plants.
A study of isolation procedures for multiple infections of Salmonella and Arizona in a wild marsupial, the quokka (Setonix brachyurus)
Authors: Hart R. P. , Iveson J. B. , Bradshaw S. D. , Speed T. P. 
Published: March 2008

AbstractRectal swabs and faeces were used in the regular sampling for salmonellas and Arizonas from a heavily‐infected population of a marsupial, the quokka (Setonix brachyurus). The media used were strontium selenite A and strontium chloride B enrichment broths, with subculture onto modified bismuth sulphite agar and deoxycholate citrate agar. A study of sampling, enrichment, sub‐culture and colony selection procedures produced an optimal scheme giving high yields but consistent with reasonable economy of time and materials. A three‐swab sample was taken and inoculated into the two enrichment media, and with each enrichment subjected to three subcultures. The absolute efficiency of this procedure was greater than 80% (and confirmed by a serological method), compared with only 67% for a single swab in a single enrichment. Recovery of some serotypes depended on the media used; e.g. Arizonas could not be recovered satisfactorily from strontium chloride B enrichment. Faeces samples were found to be greatly superior to rectal swabs for detecting salmonellas and arizonas but they were less convenient in field studies. In a comparison of rectal swabs and faeces samples where the actual concentration of salmonellas was known, it was found that the efficiency of rectal swabs approached 100% if there were more than 103 salmonellas/g faeces, but this declined to approximately 50% if there were 102‐103 salmonellas/g faeces and only 25% if there were less than 102 salmonellas/g faeces. A new statistical procedure was introduced for comparing the number of isolations from two methods, and this should be of use in similar methodological studies.
The microbial flora of smoked pork loin and frankfurter sausage stored in different gas atmospheres at 4°C
Authors: Blickstad E. , Molin G. 
Published: March 2008

The development of the microflora of smoked pork loin and frankfurter sausage was followed during storage in vacuum, N2 and CO2 atmospheres at 4°C. The total aerobic count on the smoked pork loin reached 107 organisms/g after 37 d in vacuum, 43 d in N2 and 49 d in CO2. The corresponding value for the sausage was 77 d in vacuum, while the growth stopped at 6 times 104 organisms/g after 98 d in N2, and at 4 times 102 organisms/g after 48 d in CO2.The predominant organisms on the fresh products were Bacillus spp., coryneform bacteria, Flavobacterium spp. and Pseudomonas spp.At the end of the storage time the microflora on both products in the three gas atmospheres, consisted mainly of Lactobacillus spp. and two large groups of organisms that could not be identified as any described genus. Some of the unidentified strains could be classified as a Lactobacillus sp. after subsequent subculturing on laboratory media.The numbers of Lactobacillus spp. at the end of storage decreased in the order, CO2 > N2 > vacuum. Lactobacillus viridescens generally constituted a substantial part of the Lactobacillus flora (5–72%). On the sausages two large uniform groups of unidentifiable homofermentative Lactobacillus spp. were also found.
Actinomyces denticolens Dent & Williams sp. nov: a new species from the dental plaque of cattle
Authors: Dent V.E. , Williams R.A.D. 
Published: March 2008

Dent, V.E. & Williams, R.A.D. 1984. Actinomyces denticolens Dent & Williams sp. nov: a new species from the dental plaque of cattle. Journal of Applied Bacteriology56, 183–192.Six strains of actinomyces isolated from the dental plaque of cattle were assigned presumptively to the genus Actinomyces on the basis of Gram reaction, cellular and colony morphology and acid end‐products of metabolism. This assignment was confirmed by the peptidoglycan composition which is shared with Actinomyces species from dental plaque. These cattle strains formed a homogeneous group on the basis of cell wall carbohydrate components, DNA base composition, polypep‐tide molecular weight distribution and physiological reactions but could not be classified with any recognised species of Actinomyces. A new taxon Actinomyces denticolens is proposed for these strains.
The antimicrobial properties of two commonly used antiseptic mouthwashes—Corsodyl and Oraldene
Authors: Ashley K.C. 
Published: March 2008

Ashley, K.C. 1984. The antimicrobial properties of two commonly used antiseptic mouthwashes—Corsodyl and Oraldene. Journal of Applied Bacteriology 56>, 221–225.The antimicrobial activities of the mouthwashes Corsodyl and Oraldene against common buccal organisms were essentially similar. The concentration of the active substance in the two mouthwashes was well in excess of the minimum inhibitory concentrations determined. Also a rapid lethal effect on the bacteria was found which, when combined with the previous property, may well account for the usefulness of these products in infectious conditions.
L‐Rhamnose utilisation in Salmonella typhimurium
Authors: Akhy M.T. , Brown C.M. , Old D.C. 
Published: March 2008

Akhy, M.T., Brown, C.M. & Old, D.C. 1984. L‐Rhamnose utilisation in Salmonella typhimurium. Journal of Applied Bacteriology56, 269–274.L‐Rhamnose is degraded by strains of Salmonella typhimurium by isomerisation to L‐rhamnulose, phosphorylation to L‐rhamnulose‐1‐phosphate and cleavage to lac‐taldehyde and dihydroxyacetone phosphate. The enzymes involved are, respectively, rhamnose isomerase (Rhal), rhamnulokinase (RhuK) and an aldolase (Ald). Strains able to grow rapidly on L‐rhamnose contained a high‐affinity uptake system for 3H‐L‐rhamnose that was induced by L‐rhamnose and repressed by D‐glucose. The synthesis of Rhal and RhuK was also induced by L‐rhamnose but was not repressed by D‐glucose. The synthesis of Ald was constitutive. Data are presented on some strains which grow very slowly on L‐rhamnose and on others which do not utilise it.
Effect of temperature on the microbial flora of herring fillets stored in air or carbon dioxide
Authors: Molin G. , Stenström Inga‐Maj 
Published: March 2008

Molin, G. & Sxenström, I‐M. 1984. Effect of temperature on the microbial flora of herring fillets stored in air or carbon dioxide. Journal of Applied Bacteriology56, 275–282.The microbial development on fillets of herring from the Baltic Sea was studied at temperatures from 0–15d̀C in air or 100% carbon dioxide (96–100% CO2). The shelf‐life of the fillets, defined as the time for the ‘total aerobic count’ to reach 1 times 107 c.f.u./g increased with decreased temperature from 1 d at 15d̀C to 7 d at 0d̀C (air). The corresponding values in CO2 were 3 d and 33 d, respectively. The initial flora of the herring fillets was dominated by Alteromonas putrefaciens and Pseudo‐monus spp. and so was the spoilage flora after storage in air (together 62–95% of the flora; ail temperatures). Alteromonas putrefaciens predominated slightly at 2d̀C to 15 C. while Pseudomonas spp. dominated at 0d̀C. The Pseudomonas flora was mainly split between Ps. fragi, Ps. fluorescens and a heterogenous group of unidentified Pseudomonas spp. The proportions were not influenced by temperature. In 100% CO2 at the time of spoilage the flora consisted of a significant number of Lactobacillus spp. Below 4d̀C the domination was almost complete while at 10d̀C and 15d̀C Enterobacteriaceae, Vibrionaceae and Alt. putrefaciens were also found. It was concluded that the microbiological shelf‐life of herring fillets is improved by refrigeration storage in 100% CO2 but for good results the temperature should not exceed 2d̀C.