摘要:

These quarterly literature reviews are a listing of selected references from various sources. The selection has been made by a panel of ‘reviewers’ and is compiled by S.P. Denyer, Department of Pharmacy, Brighton Polytechnic. This current selection includes some references published prior to this quarter which have only recently come to the attention of the ‘reviewers’. The listing is not intended to be exhaustive. We regret that reprints and photocopies are not available from the Journal or from the ‘revi

ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1991.tb02936.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1991.tb02937.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

Metabolic and antiproliferative effects of methylglyoxal bis(butylamidinohydrazone) (MGBB) and methylglyoxal bis(cyclopentylamidinohydrazone) (MGBCP), inhibitors for polyamine biosynthetic pathway, onEscherichia coli, Shigella sonnei, Aeromonas sobria, Aeromonas hydrophilaandVibrio choleraewere investigated. MGBB at the concentration of 100 μmol/1 depleted intracellular putrescine and spermidine concentrations ofE. colito 25 and 20% of the controls, respectively, while MGBCP depressed their concentrations to 38 and 24%, respectively. In these polyamine‐depletedE. colicells the syntheses of RNA, DNA and protein decreased to 13, 54 and 29% of the control, respectively, with MGBB and to 23, 71 and 55%, respectively, with MGBCP. The minimum inhibitory concentrations (MIC) of MGBB for the growth ofA. sobria, E. coli, A. hydrophila, V. choleraeandSh. sonneiwere estimated to be 50, 160, 240, 285 and 320 μmol/1, respectively, whereas those of MGBCP were slightly higher for respective bacte

ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1991.tb02938.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

All strains of oral streptococci tested and specially those ofStreptococcus mutans, Strep. sanguisandStrep. minorproduced more than one distinct bacteriocin‐like substance with variable inhibitory activity on 20 indicator staphylococci. Inhibitory activity was comparatively higher on nasal strains ofStaph. aureusandStaph. epidermidisthan on strains of both species isolated from the mouth. Nineteen of 20 staphylococcal indicators were inhibited by 1–12 of the 12 effector streptococci. Sensitivity of nasal staphylococci to bacteriocins (frequency of positive inhibitory tests and total inhibition zone diameters) was significantly higher (P<0·001, χ2test andP<0·05,ttest respectively) than that of oral ones. The sensitivity of nasal over oralStaph. aureus(P<0·001 andP<0·01) and of oralStaph. epidermidisover oralStaph. aureus(P<0·01 andP<0·05) was also significantly higher. The evaluation of variability of inhibitory patterns of bacteriocins produced by streptococci (p‐typing), of sensitivity patterns of staphylococci to bacteriocins (s‐typing) and of the significantly higher sensitivity of nasal over oral staphylococci to bacteriocins from the epidemiological and ecological veiwpoints

ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1991.tb02939.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

Ninety‐four Gram‐positive, catalase‐negative bacteria, isolated from pork and chicken that had been packed in modified atmospheres and irradiated to 1·75 and 2·5 kGy respectively, were studied. The majority of the strains wereLactobacillus saké. Numerical taxonomy, with the group average clustering strategy, revealed the existence of six clusters at the 85% similarity level. The largest, Cluster 1, contained 78 (83%) of the test strains along with threeLact. saké strains. Cluster 2 contained three test strains and the type strains of Carnobacterium piscicola and Carn. divergens. Cluster 3 contained two chicken strains andLact. curvatus. Cluster 4 contained a pork strain andLeuconostoc dextranicum. Clusters 5 and 6 contained four pork and two chicken strains respectively and no type strains. Four test strains remained unclustered as did the other reference strains included in

ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1991.tb02940.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

Because of the difficulty of ensuring that cottage cheese is produced in conditions that prevent contamination withListeria monocytogenes, the ability of this bacterium to survive in cottage cheese from three sources was investigated (a) during shelf‐life at chill temperature and (b) in conditions of temperature abuse. Three batches of creamed cottage cheese, from three sources, received within 24 h of production, were inoculated withL. monocytogenesstrain F6861 and stored at 4, 8 or 12°C for 14 d. The three batches differed in their initial pH, titratable acidity and content of lactic acid and of lactic acid bacteria. No increase in numbers ofL. monocytogenesoccurred in the cottage cheeses during storage in these conditions. The numbers of listeria decreased; the rate of decrease differed in products from the three sources and was least in the product with the highest pH and lowest content of lactic acid. Acid formation by lactic acid bacteria during storage of the products probably contributed to the inhibition of lister

ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1991.tb02941.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

A total of 130Bacillusstrains were isolated from dairy products, the dairy environment and from packaging boards and board‐producing machines. Ninety‐eight of these were members of theB. cereusgroup (B. cereus, B. mycoidesandB. thuringiensis) as determined by whole cell fatty acid composition. Fatty acid composition did not differentiate between the three species. Of the 98 strains, which were indistinguishable by biochemical tests, 87 could be assigned into 21 different phage types (11 strains remained untypable) when tested with 12B. cereus, B. mycoidesandB. thuringiensisphages. The distribution of phage types between strains from different sources showed that the source of contamination of the dairy products was of milk origin and not from the packaging materials. Most strains isolated from the dairy products were able to grow below 10°C, whereas strains from the dairy environment and from board mills had higher minimum growth temperat

ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1991.tb02942.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

A polymer‐forming strain ofLactobacillus delbrueckiissp.bulgaricuswas grown under differing conditions. It was found that at higher temperatures and slower growth the production of the polymer per cell was greater. Polymer‐producing ability seems to be unstable with cells losing the phenotype faster at 48 than at 40°C. Specific production of polymer was increased in the presence of hydrolysed casein early in the growth phase when growing in milk, but production of polymer in MRS broth + lactose was reduced compared with milk. Furthermore, addition of hydrolysed casein to MRS did not increase specific production of polymer. Preliminary results suggest that the polymer is a glycoprotein, although the protein may be loosely associated with the carbohyd

ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1991.tb02943.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

Counts ofBacillus cereusreachedca108cfu/g within 40 h in fermenting unacidified horsebean tempeh and resulted in complete spoilage of the product. In fermenting unacidified pea, chickpea and soybean tempeh,B. cereuscounts reached 106–107cfu/g, although the products were not spoiled. Inoculation of these unacidified beans withLactobacillus plantarumdecreased the final count ofB. cereusby 2 log units, but had no effect on its growth in unacidified horsebean tempeh and its subsequent spoilage. Acidification of the beans during soaking resulted in a lower rate ofB. cereusgrowth during fermentation. Inoculation of acidified beans withLact. plantarumresulted in a markedly lower growth rate ofB. cereus. In an associative broth culture study,B. cereuswas completely inhibited byLact. plantarumat pH values of about 5·5.Lactobacillus plantarummay be used to control the growth ofB. cereusduring tempeh producti

ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1991.tb02944.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

The microflora of soak water was studied during the soaking of horsebean, pea, chickpea and soybean for tempeh production. Lactic streptococci dominated the flora in both unacidified and acidified soak water. Coliforms and yeasts were found only in unacidified soak water. Growth of micro‐organisms in acidified and unacidified soak water resulted in a decrease in pH value of the cooked beans. Microbial acidification during soaking is considered to be important in tempeh productio

ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1991.tb02945.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY