ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1988.tb04642.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

A numerical taxonomic study using 155 unit characters was performed on 63 strains of Gram‐negative non‐motile non‐fermentative bacteria isolated from proteinaceous foods. Similar bacteria from other sources and severalPseudomonasstrains from meat were included for reference purposes. Three clusters were observed at 76% S which contained all the food strains. Cluster 1 was composed entirely ofAcinetobacterstrains including 17 isolated from foods that were provisionally identified withAcinetobacter johnsonii.Cluster 2 contained 22 strains identified asPsychrobacter immobilis, of which 20 were from food. Cluster 3 contained all thePseudomonasreference strains and 26 non‐motile strains isolated from meat. These were shown to be non‐motile variants ofPseudomonas fragi.A simple identification scheme, based on five tests, is presented for the distinction of the three types of

ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1988.tb04311.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1988.tb04643.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

The effects of temperature and pH on the survival and growth ofSaccharomyces cerevisiae, Kloeckera apiculata, Candida stellata, Candida krusei, Candida pulcherrimaandHansenula anomalawere examined during mixed culture in grape juice. At 25°C, pH 3.0 and pH 3.5,S. cerevisiaedominated the fermentation and the other species died off before fermentation was completed.Saccharomyces cerevisiaealso dominated the fermentation at 20°C but there was increased growth and survival of the other species. At 10°C the fermentation was dominated by the growth of bothS. cerevisiaeandK. apiculataand there was extended growth and survival ofC. stellataandC. krusei.Juices fermented at 10°C exhibited ethanol concentrations between 7.4 and 13.4% and populations ofK. apiculata, C. stellataandC. kruseiin the range 106‐108cells/ml. However, these species produced maximum ethanol concentrations in the range 2.7–6.6% when grown as single cultures in grap

ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1988.tb04312.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

Growth and survival of two enterotoxigenic strains ofStaphylococcus aureuswere studied during manufacture and ripening of eight batches of raw ewes' milk Manchego cheese. Only 2–3 generations ofStaph. aureusoccurred in the vat and during pressing. The death rate ofStaph. aureus(mean decrease in log cfu/g/week of ripening) from day 1 to day 60 was 0.421 in cheese made with 1%Streptococcus lactisstarter and 0.404 in cheese made without starter. Thermostable nuclease was produced in the vat by growingStaph. aureuscells; it was inactivated by rennet during the first 24 h and synthesized again by surviving cells ofStaph. aureusfrom day 1 to day 60. Staphylococcal enterotoxins A, B, C and D were not detected in any batches of cheese, even thoughStaph. aureuscounts exceeded 107cfu/

ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1988.tb04313.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1988.tb04644.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

Fourteen strains of lactobacilli isolated from the rumen of young calves were studied to determine their biochemical characteristics, growth parameters, metabolism on lactose and sensitivity to 28 antimicrobial agents. Thirteen homofermentative strains belonged toLactobacillus acidophilusand one heterofermentative strain resembledLact. fermentum.The relevance of rumen lactobacilli to the nutrition of calves is discussed.

ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1988.tb04315.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

The use of a computer data file to compile published heat resistance data on bacterial spores is described. Information relating to sporulation, heating and recovery of the spores, in addition to decimal reduction times at different temperatures has been stored. The data file was constructed using Minitab and an indexer program on a VAX 11/750 computer operating on VMS. Storage of the data in this way enables rapid manipulation and analysis of large quantities of information relating to heat resistance of bacterial spores.

ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1988.tb04316.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1988.tb04645.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

One hundred and thirty‐six cultures of aerobic streptomycetes were examined by simple cultural and microscopical methods.Nocardiaspp. were recognized by their resistance to lysozyme and identified to the three important species by casein, xanthine and tyrosine hydrolysis test

ISSN:0021-8847    

DOI:10.1111/j.1365-2672.1988.tb04317.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY