Jayarao, B. M., Gillespie, B. E. and Oliver, S. P. (1998): Application of randomly amplified polymorphic DNA fingerprinting for species identification of bacteria isolated from bovine milk. Journal of Food
scanning calorimetry (DSC) is applicable to studying the thermal properties
of bacteria when treated with heat, cold, or antibiotics. Foodborne pathogens
are inactivated by heat, and denaturation transitions observed by DSC indicate
potential sites of cellular injury. Ribosomes, which are the sites for messenger
RNA translation, are one critical component of thermal damage as evidenced
by characteristic denaturation transitions in the 66-74C range.
These transitions disappear when cells of Clostridium
perfringens are subjected to heat, suggesting structural or conformational
changes to ribosomal proteins, and when cells of Listeria
monocytogenes are cold-shocked by refrigeration, indicating ribosomal
dissociation. DSC can be used to show that refrigeration followed by heat
treatment improves the killing of dangerous microorganisms.
Authors:P. G. Ott, G. J. Varga, Á. Szatmári, Z. Bozsó, E. Besenyei, A. Czelleng, and E. Szabó
): Early induced selective inhibition of incompatible bacteria in tobacco plants. Phytopathologica Mediterranea 18 , 153-161.
Early induced selective inhibition of incompatible bacteria in tobacco plants
Studies were carried out on bacteria which usually infect spawns and culture plates of Psathyrella atroumbonata (Pegler) and Schizophyllum commune (Fr. ex. Fr.), two Nigerian edible mushrooms. During the vegetative propagation of these higher fungi, six different bacterial species were isolated and characterized from 14-day-old spawns and mycelial ramified PDA culture plates. These bacteria include Bacillus licheniformis, Bacillus subtilis, Leuconostoc mesenteroides, Pseudomonas aeruginosa, Bacillus cereus and Staphylococcus aureus. The average bacteria count was 1.0 x 106 cfu/ml and these bacteria grew within pH range of 5.0 and 9.0. The optimum temperature range of growth is between 30 °C and 37 °C. The significance of these findings to the cultivation of P. atroumbonata and S. commune in Nigeria was discussed.
Poonguzhali, S., Madhaiyan, M., Sa, T.: Isolation and identification of phosphate solubilizing bacteria from chinese cabbage and their effect on growth and phosphorus utilization of plants. J Microbiol Biotechnol
, 773–777 (2008
Authors:Levente Szeredi, Róbert Glávits, Miklós Tenk, and Szilárd Jánosi
The applicability of an anti-
(BCG) antibody-based immunohistochemistry (IHC) procedure was investigated using everyday veterinary pathological samples collected from 13 different animal species. Fifty-one formalin-fixed and paraffin-embedded tissue samples were selected for this study. Forty, 4 and 7 tissue samples contained different species of bacteria, fungi and protozoa, respectively. Three serial sections were prepared in each case. Two sections were pre-treated with enzyme and heat, respectively, while the last section was not pre-treated. In seven cases the sensitivity of histochemical staining (HSM), IHC and bacteriological culture were compared. Heating of the sections in a microwave oven was the most effective method in the case of almost all pathogens used. Strong or moderate positive reactions were observed for 26 bacterial species, all fungal and 2 protozoal species, while weak reactions occurred for 2 bacterial and 1 protozoal species. Only 4 protozoal and 12 bacterial species, including
and all the five
species examined, showed no reaction in this test. IHC had almost the same sensitivity as bacteriological culture and was more sensitive than HSM. The IHC method presented here should be preferred to HSM as a general screening tool in cases where pathological lesions suspicious for infections are evident and no microorganism can be cultured
or only formalin-fixed tissue samples are available for the laboratory examination.
The chemical communication or quorum sensing (QS) is a sequential process initiated by binding of an extracellular signal to a receptor. It is a critical cascade pathway in bacteria, which is not only important for
Arakawa, K., Kawai, Y., Iioka, H., Tanioka, M., Nishimura, J., Kitizawa, H., Tsurum i, K. & Saito, T. (2008): Microbial community analysis of food-spoilage bacteria in commercial custard cream using culture-dependent and independent methods. J. Dairy Sci