STUDIES ON THE PROTEOLYTIC BACTERIA OF MILK
|
|
- Sharyl Mathews
- 5 years ago
- Views:
Transcription
1 STUDIES ON THE PROTEOLYTIC BACTERIA OF MILK III. ACTION OF PROTEOLYTIC BACTERIA OF MILK ON CASEIN AND GELATIN WILLIAM C. FRAZIER AND PHILIP RUPP From the Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture Received for publication April 1, 1928 In Paper II of this series (1928) the action of 229 cultures of proteolytic milk organisms on milk was discussed and the organisms were roughly grouped according to that action. A study of the action of these same organisms on casein and gelatin has also been undertaken to aid further in their grouping. The tests and methods used in the present work are the same as those used in the work on milk and are as follows: The bromine test for tryptophane, the Salkowski test for indol-acetic acid, the Thomas test for ammonia, and the formol titration for increase in amino nitrogen. In addition, since the casein and gelatin solutions were clear, the "amino-ph number" was determined as an indication of increase in amino nitrogen. The method for this determination has been described elsewhere by one of the authors (Frazier, 1926). Berman and Rettger (1918) reported that the bacteria which they used required the presence of simpler and more available nitrogen compounds to start the breaking down of purified casein. Therefore, most of the media tried in this work contained in addition to the casein or gelatin small quantities of simpler nitrogenous compounds, such as beef infusion, peptone, or sterile milk. The basic casein medium was made as follows: Casein (according to Hammarsten) grams N/1 NaOH cc. K2HPO grams KCI grams Distilled water to 1000 cc. 187
2 188 WILLIAM C. FRAZIER AND PHILIP RUPP This medium was modified by the addition of one or more of the following: peptone (Bacto), 1 gram; double strength beef infusion, 10 cc.; glucose, 0.1 gram; or sterile milk, 10 to 100 cc. As much as 20 grams of casein per liter were tried, and the glucose was varied between none and 3 grams per liter in different experiments. The gelatin medium contained the following: Bacto gelatin, 10 grams; NaH2PO4-2H20, 1.2 grams; KCl, 5 grams; peptone, 0.1 gram; beef infusion, 10 cc., glucose, 0.1 gram; and distilled water to make 1000 cc. In one experiment the glucose, peptone, and beef infusion were omitted. The gelatin agar plate method used is described in another paper (Frazier, 1926). Because of erratic results with M. varians, a casein medium was prepared in which lime water was used instead of sodium hydroxide in order that calcium caseinate would be present instead of sodium caseinate. Except that the formula was trebled, the medium was prepared in the same way as the casein solution used for the casein-agar plates and described in Paper I of this series (1928). First 10.5 grams of casein (according to Hammarsten) are soaked in 100 cc. of water. Then 216 cc. of saturated lime water are added and the mixture is shaken until nearly all the casein is in solution. After the addition of 1.05 grams of potassium citrate the shaking is cont*ued until all the casein has dissolved. Then 10 cc. of double strength beef infusion are added and the solution made up to 500 cc. with distilled water. To this solution are added 15 cc. of a 3 per cent solution of calcium chloride and 15 cc. of a phosphate solution of ph 6.7 (2.5 grams of Na2HP04 2H20 and 2.2 grams of KH2PO4 in 100 cc. of water). The solution is then made up to 1 liter. DATA In table 1 is shown the action of the cocci and in table 2 the action of the rods in a casein medium containing 0.01 per cent glucose, 0.1 per cent peptone, and 10 cc. of beef infusion. It will be observed that not all the organisms which give an increase in amino-nitrogen in milk can break down casein in the synthetic
3 STUDIES ON PROTEOLYTIC BACTERIA OF MILK medium used. All cultures of M. perfiavus, M. varians, M. ureae, M. freudenreichii and Str. liquefaciens were non-caseolytic. It was thought that the failure of these organisms to decompose the casein might be due to the use of a faulty medium. Therefore the casein medium was varied in a number of ways-the quantity TABLE 1 Action of cocci on casein (Incubated ten days at 300C.) 0~~~~~ ORGANISM = 0 0 Ps CC. Control o _ M. citreus M. perflavus Si M. varians _ M. casei (yellow) M. percitreus SI. Si M. luteus Si M. cereus _ M. subftavescen Sl M. casei (white) S Staph. albus Si M. freudenreichii _ M. ureae _ P P t 6.2 P Str. liquefaciens _ Str. bovis SI * Increase in amino-n expressed as cubic centimeters of N/'10 NaOH per 100 cc. of medium. Sl. = slight. of casein and of glucose was varied or small quantities of sterile milk were added. Experiments were made to determine whether the addition of metals would help in the decomposition of the casein. An increase in sugar seemed to cause caseolysis by Str. liquefaciens, but none of these modifications of the medium caused any of the other non-caseolytic organisms to split the
4 190 WILLIAM C. FRAZIER AND PHILIP RUPP casein. Calcium and magnesium seemed to help to some extent the action of organisms which were able to split casein. It will be shown ini a following paper that these organisms which are _ TABLE 2 Action of rods on casein (Incubated ten days at 30 C.) ~~~~~1 E4 W 0 ~~~~105 z z _ Control _ Flavobacterium synxanthum Flavobacterium lactis SI Flavobacterium tremelloides P Achromobacter coadunatum S1. - SI Achromobacter liquefaciens SI Achromobacter delictatulum Proteus vulgaris Alcaligenes bookeri P 107 (Escherichia) Serratia ruber Serratia indica Red B. albokactis B. cereus Strain "A" B. cereus, Strain "B" B. vulgatus B. subtilis B. simplex S1. S1. S B. mesentericus SI B. cohaerens B. tumescens B. nmegatherium B. ruminatus B. macerans P P _ S * See footnote to table CC. proteolytic in milk, yet do not split casein in synthetic media, are able to break down lactalbumin. M. varians was caseolytic according to the casein agar plates
5 STUDIES ON PROTEOLYTIC BACTERIA OF MILK and according to the bromine test in milk but did not split casein in the sodium caseinate media. Therefore, the organim were inoculated into a calcium caseinate medium which was the same as the casein agar medium described in Paper I of this series except that the agar was omitted. This decidedly opalescent medium was cleared up by the M. variars cultures, and a slight positive bromine test was obtained, although the medium contained such a small quantity of casein that the increase in amino-nitrogen was almost within the limit of error of measurement. The extreme delicacy of the bromine test for free trypto- TABLE 3 Action of organi8ms on calcium caseinate medium ~OPALESCENT BH RO- TITRAT- AMINo-N ORGANISM ~ OR CLEAR ph N&MINE ABLETT (FORMOL)t O~~~ ACIADITT8 ~ ~~~~~~~TB Control... Opalescent M. varians... Clear M1. citreus... Clear 7.0 S X 3.2 Staph. albus... Clear M. perfiavus... Opalescent M. freudenreichii. Opalescent o0.7 0 Flavobacterium synxanthum... Clear Achromobacter liquefaciens... Clear B. cereus... Clear B. albolactis... Clear * Increase in acidity expressed as cc. of N/10 NaOH to neutralize 100 cc. of medium to phenolphthalein. t See footnote to table 1. phane as a test for caseolysis is shown by the fact that in this case an increase in formol titration of only 0.03 to 0.07 cc. of N/10 NaOH per 5 cc. of medium was detected in a 1 cc. sample. When the quantity of casein in the medium was trebled, a measurable increase in amino-nitrogen, as well as a distinct positive bromine test, was obtained with M. varians. The action of M. varians and of some of the other organisms on this calcium caseinate medium is shown in table 3. Some of the organisms can apparently split calcium caseinate more readily than sodium caseinate, but with most of the organisms tried there was little 191
6 192 WILLIAM C. FRAZIER AND PHILIP RUPP difference in caseolysis in the two media. The calcium caseinate medium has the advantage that, because of its opalescence, caseolysis can readily be detected by the appearance of the medium. In casein media the bromine test for free tryptophane is apparently a clear-cut and reliable test for proteolysis. As is shown in tables 1 and 2 the bromine test is positive in all cases of caseolysis except with the three cultures of M. cereus, an organism which has given very erratic results on both milk and casein. ORGANISM TABLE 4 Comparison of casein media containing various amounts of glucose NO GLUCOSE 0.01 PER CENT GLUCOSE 0.1 PER CENT GLUCOSE Ii ~~ Z Z r~ ~Z P 2 a a Control _ _ M. citreus S M. percitreus S1. S _ M.casei S O Str. liquefa.. ietns S Achromobacter coadunatum SI. - SI Proteus vulgaris SI B. albolactis B. cereus The Salkowski test for indol-acetic acid practically parallels the bromine test but does not seem quite so reliable. The test for ammonia also parallels closely the bromine test in this casein medium, which contains only 0.1 per cent glucose. The aminoph numbers are shown to correspond roughly to the respective formol titration figures. In table 4 are shown the results of the action of some of the representative cultures on casein media containing 0, 0.01 and 0.1 per cent of glucose respectively. The presence of fermentable
7 STUDIES ON PROTEOLYTIC BACTERIA OF MILK sugar up to 0.1 per cent does not seem greatly to affect the amount of proteolysis or the bromine or Salkowski test, but does nullify the ammonia test in the case of the acid cocci. In these experiments increasing quantities of glucose seemed to cut down caseolysis to some extent in the case of M. percitreus and to TABLE 5 Action of cocci on gelatin SOLUTION ~~~~* GELATIN STAB ORGANISM Z L GELATIN-AGAR PLATE IQUE 2,TCTI ~ z LIUEFACTON HgCl2 [ Tannic acid _ z._ I _ Control _ - M. citreus SI Precipitate M. perfiavus Precipitate M. varians (slow) + Precipitate M. casei (yellow) to sl. + Precipitate M. percitreus S (slow) + Precipitate M. luteus M.cereu Precipitate M. subflave8cens M. ca8ei (white) S to sl. + Precipitatle Staph. albus ls. to + + Precipitate M. freudenreichii or + + Precipitate M. ureae _ - P Ring P Precipitate Str. liquefaciens Heavy precipitate Str. bovis P o0.0 - * See footnote to table 1. t Plus marks refer to width of clear zone about colony. increase it in the case of Str. liquefaciens. It will be noted that B. albolactis and B. cereus, which resemble each other very closely except that the former ferments lactose, have practically the same caseolytic action when only small quantities of fermentable sugar are present. The organisms which are able to decompose casein with an increase in amino-nitrogen fall into two distinct groups: a high 193
8 194 WILLIAM C. FRAZIER AND PHILIP RUPP amino-nitrogen group and a low amino-nitrogen group. The "high" group might include all organisms which required 20 cc. or more of N/10 NaOH per 100 cc. of media (see tables 1 and 2) B. cereus, Strain "B" B. vulgatus. B. subtilis. B. simplex. B. mesentericus. B. cohaerens. B. tumes. B. megatherium. B. ruminatus. B. macerans. P67. P285. TABLE 6 Action of rods on gelatin INGOLTIN ORGANISM II 7.0 II 7.6 II 7.2 II GELATIN-AGAR PLATE _.. Z~ gprecip- ta Tannic acid E prciitnt ~~. ~ "4 tanttp reiptat.~~~p Control Flavobacterium synxanthum Flavobacterium lactis p Flavobacterium tremelloides : I. 4.6 p a 17.0 P I 5.E Achromobacter coadunatum Achromobacter liquefaciens ( I 14.3 p D 9.4 Achromobacter delictatulum I D) 29.4 Proteus vulgaris Alcaligenes bookeri. 8.2 I P 107 (Escherichia) I Serratia ruber. 7.2 I1 p O.C +.1- I Serratia indica B. albolactis B. cereus, Strain "A" It IL 6.5;c 23.5 A + S1. pi II III I * See footnote to table 1. t Plus marks refer to width of clear zone about colony. L Precipitate Precipitate Precipitate Precipitate Precipitate and the "low" group those organisms which required 10 cc. or less of NaOH. There were no intermediate organisms among those studied.
9 STUDIES ON PROTEOLYTIC BACTERIA OF MILK The action of the proteolytic organisms on gelatin solution, gelatin stab cultures, and gelatin agar plates is shown in tables 5 and 6. It is evident that the organisms may be subdivided into a number of different groups on the basis of their action on gelatin media. This will be discussed in a later paper on classification. As with the casein, however, the organisms may be divided into a negative group, a low amino-nitrogen group, and a high amino-nitrogen group. It is interesting to note that the lactose-fermenting cocci, M. perfiavus and M. freudenreichii, which do not split casein (table 1), also do not break down gelatin. Evidence will be presented in a following paper to show that these organisms are, however, able to decompose lactalbumin. SIUMMARY The action of 229 cultures of proteolytic bacteria from milk on casein and gelatin was studied. Four species of cocci and four of rods were found to cause no increase in amino-nitrogen in casein or gelatin media. The remaining organisms fell into either high or low amino-nitrogen groups in casein and gelatin solutions. The bromine test was found to be positive in all cases of caseolysi.r except with M. cereus. M. varians was apparently unable to split sodium caseinate but did break down calcium caseinate. Some of the other organisms seem to split calcium caseinate more readily than sodium caseinate. Increasing amounts of fermentable sugar up to 0.1 per cent did not seem to affect appreciably the amount of caseolysis by most organisms. With M. percitreus, however, the caseolysis seemed to decrease with increasing quantities of glucose. Caseolysis by the acid-forming Streptococcus liquefaciens seemed to be aided by more fermentable sugar. A study of the proteolytic milk organisms on casein and gelatin media is of value in the grouping of these organisms. 195
10 196 WILLIA C. FRAZIER AND PHILIP RUJPP REFERENCES BERMAN, N., AND RETTGER, L. F Further studies on the utilization of protein and non-protein nitrogen. Jour. Bact., 3, FRAZIER, W. C A method for the detection of changes in gelatin due to bacteria. Jour. Infectious Diseases, 39, FRAZIER, W. C., AND Rupp, P Studies on the protolytic bacteria of milk. I. A medium for the direct isolation of caseolytic milk bacteria. Jour. Bact., 16, 57. FRAZIER, W. C., AND RuPP, P Studies on the proteolytic bacteria of milk. II. Action of proteolytic bacteria of milk on milk. Jour. Bact., 16, 65. Downloaded from on October 8, 2018 by guest
compounds were found to be little better than any of the single amino acids. STUDIES ON THE PROTEOLYTIC BACTERIA OF MILK
STUDIES ON THE PROTEOLYTIC BACTERIA OF MILK IV. ACTION OF PROTEOLYTIC MILK BACTERIA ON AMINO ACIDS AND OTHER SIMPLE NITROGENOUS COMPOUNDS WILLIAM C. FRAZIER AND PHILIP RUPP From the Research Laboratories,
More informationRICINOLEATE UPON BACTERIA
A COMPARATIVE STUDY OF THE ACTION OF SODIUM RICINOLEATE UPON BACTERIA From the Division of Laboratories and Research, New York State Department of Health, Albany Received for publication, May 14, 1928
More informationScholars Research Library. Purification and characterization of neutral protease enzyme from Bacillus Subtilis
Journal of Microbiology and Biotechnology Research Scholars Research Library J. Microbiol. Biotech. Res., 2012, 2 (4):612-618 (http://scholarsresearchlibrary.com/archive.html) Purification and characterization
More informationConsequently, the authors decided to investigate the various A STUDY OF METHODS FOR THE DETERMINATION OF
A STUDY OF METHODS FOR THE DETERMINATION OF REDUCING SUGARS IN BACTERIAL CULTURES COLORIMETRIC METHODS DOROTHEA KLEMME AND CHARLES F. POE Division of Sanitary Chemistry, Department of Chemistry, University
More informationStreptococcus thermophilus which grows actively at temperatures
STREPTOCOCCI WHICH GROW AT HIGH TEMPERATURES Department of Dairy Industry, Cornell University, Ithaca, New York Received for publication, "April 16, 1931 INTRODUCTION Although streptococci have been exhaustively
More information(1946), and Elek (1948) have described different methods. Stuart, van Stratum, and Rustigian (1945) found the method of Rustigian
A COMPARISON OF THE PHENYLPYRUVIC ACID REACTION AND THE UREASE TEST IN THE DIFFERENTIATION OF PROTEUS FROM OTHER ENTERIC ORGANISMS SVERRE DICK HENRIKSEN State Institute for Public Health, Bacteriological
More informationTHE FERMENTATION OF PROPYLENE GLYCOL BY
THE FERMENTATION OF PROPYLENE GLYCOL BY MEMBERS OF THE ESCHERICHIA-AEROBACTER- INTERMEDIATE GROUPS K. PIERRE DOZOIS, GREGORY A. LEE, C. JELLEFF CARR, FRANK HACHTEL AND JOHN C. KRANTZ, JR. Departments of
More informationcompounds, and its formation by bacteria from both
STUDIES ON THE BACTERIAL METABOLISM OF SULFUR I. FORMATION OF HYDROGEN SULFIDE FROM CERTAIN SULFUR COMPOUNDS UNDER AEROBIC CONDITIONS FRED W. TANNER From the Laboratory of Bacteriology, University of Illinoi8,
More informationby both esterification and acetylation of the liver concentrate inorganic salts and a source of energy such as glycerol or
BETA ALANINE AS A GROWTH ACCESSORY FOR THE DIPHTHERIA BACILLUS J. HOWARD MUELLER AND SIDNEY COHEN Department of Bacteriology and Immunology, Harvard University Medical School, Boston, Massachusetts Received
More informationThe slime or gum produced by Azotobacter chroococcum has. (1926). Buchanan (1909) in a discussion of gum production
GUM PRODUCTION BY AZOTOBACTER CHROOCOC- CUM OF BEIJERINCK AND ITS COMPOSITION' W. BROOKS HAMILTON Department of Bacteriology, MacDonald College, Quebec, Canada Received for publication, March 5, 1931 INTRODUCTION
More informationFood acidity FIRST LAB
Food acidity FIRST LAB objective To determine total acidity of milk, juice, vinegar and oil acid value Food acidity Food acids are usually organic acids, with citric, malic, lactic, tartaric, and acetic
More informationBACTERIA. media for bacteria highly desirable. Douglas and Gordon in England, and more recently Meyer in this country, have proposed
YEAST AUTOLYSATE AS A CULTURE MEDIUM FOR BACTERIA I. J. KLIGLER From the Laboratories of the Rockefeller Institute for Medical Research Received for publication November 23, 1918 The necessity for conserving
More informationSUGAR IN BACTERIAL CULTURES' of the media, gas or acid production are the usual criteria taken
A RAPID METHOD FOR THE DETERMINATION OF SUGAR IN BACTERIAL CULTURES' H. R. STILES, W. H. PETERSON AND E. B. FRED From the Departments of Agricultural Chemistry and Agricultural Bacteriology, University
More informationS. aureus NCTC 6571, E. coli NCTC (antibiotic
ISO Sensitivity Test Agar Code: KM1204 A semi-defined nutritionally rich sensitivity medium. It is composed of specially selected peptones with a small amount of glucose, solidified with a very pure agar
More informationwhether or not acid cleavage products were formed from the STUDIES ON CARBON METABOLISM OF ORGANISMS
STUDIES ON CARBON METABOLISM OF ORGANISMS OF THE GENUS MYCOBACTERIUM III. END PRODUCTS OF CARBOHYDRATE UTILIZATION AS DETERMINED IN SYNTHETIC MEDIA CULTURES MALCOLM H. MERRILL Department of Bacteriology
More informationSimpson (1928), Julianelle (1937), Thompson and Khorazo. that the pathogenic strains, (Staphylococcus aureus and Staphylococcus
THE RELATION OF AEROBIOSIS TO THE FERMENTATION OF MANNITOL BY STAPHYLOCOCCI EUGENIA VALENTINE COLWELL Laboratory of Industrial Hygiene Inc., New York City Received for publication August 5, 1938 While
More informationhanging-drop technique. The results are macroscopic. They are Semi-solid media have been employed for many years in the
THE USE OF SEMI-SOLID AGAR FOR THE DETECTION OF BACTERIAL MOTILITY' RALPH P. TITTSLER AND LESLIE A. SANDHOLZER Department of Bacteriology, University of Rochester, School of Medicine and Dentistry, Rochester,
More information--> Buy True-PDF --> Auto-delivered in 0~10 minutes. GB Translated English of Chinese Standard: GB5009.
Translated English of Chinese Standard: GB5009.259-2016 www.chinesestandard.net Sales@ChineseStandard.net NATIONAL STANDARD GB OF THE PEOPLE S REPUBLIC OF CHINA National food safety standard Determination
More informationlactose-fermenting variants (reds). Appreciable lactose utilization variants. Hershey and Bronfenbrenner (1936) found the non-lactosefermenting
THE LACTASE ACTIVITY OF ESCHERICHIA COLI- MUTABILE' CHARLES J. DEERE, ANNA DEAN DULANEY AND I. D. MICHELSON Department of Chemistry and Department of Bacteriology, University of Tennessee School of Biological
More informationvolume and surface area. Walker and Winslow (1932) reported metabolic rates per cell being observed towards the end of the
A COMPARISON OF THE METABOLIC ACTIVITIES OF AEROBACTER AEROGENES, EBERTHELLA TYPHI AND ESCHERICHIA COLI C. E. CLIFTON Department of Bacteriology and Experimental Pathology, Stanford University, California
More informationapplied. Therefore, it was thought desirable to study the method
A COMPARISON OF THE EIJKMAN TEST WITH OTHER TESTS FOR DETERMINING ESCHERICHIA COLI IN SEWAGE Bureau of Bacteriology, Maryland State Department of Health, Baltimore, Maryland Received for publication July
More informationMicrobiology Activity #6 Metabolism of Small Molecules.
Microbiology Activity #6 Metabolism of Small Molecules. Analysis of Carbohydrate Metabolism Organisms that use CO 2 as a carbon source and fix the carbon into biomass are autotrophs, usually obtaining
More informationorganisms of this type, it seems probable that they have also
II. ANAEROBIC BACTERIA IN DAIRY PRODUCTS RELATIONSHIP OF ANAEROBIC BACTERIA TO CERTAIN ABNORMAL FERMENTATIONS Department of Dairy Industry, Iowa State College, Ames, Iowa Received for publication, July
More informationInfluence of Proteolytic Microorganisms on Dairy Products Quality
Bulletin UASVM Agricultue, 66 (2)/2009 Print ISSN 1843-5246; Electronic ISSN 1843-5386 Influence of Proteolytic Microorganisms on Dairy Products Quality Mihaela- Ancuţa ROTAR, Cristina SEMENIUC, Sorin
More informationSections 11 & 12: Isolation and Identification of Enterobacteriaceae
Sections 11 & 12: Isolation and Identification of Enterobacteriaceae The family Enterobacteriaceae includes many genera and species. The last edition of Bergey s Manual of Systematic Bacteriology (Vol.
More informationLaboratorios CONDA, S.A. Distributed by Separations
Culture Media as on Pharmacopoeia 7.3, Harmonized Method for Microbiological Examination of non sterile products -FORMULATIONS Buffered sodium chloride-peptone solution ph 7.0 Cat. Nº 1401 Potassium dihydrogen
More informationMicrobiological Methods V-A- 1 SALMONELLA SPECIES PRESUMPTIVE AND CONFIRMATION TESTS
Microbiological Methods V-A- 1 PRESUMPTIVE AND CONFIRMATION TESTS PRINCIPLE SCOPE Enrichment and selective procedures are used to provide a reasonably sensitive, definitive and versatile means of qualitatively
More informationcontaining China blue-rosolic Acid (C.R.) indicator (Bronfenbrenner, organisms were obtained from one, in which they were
DISSOCIATION AND LACTASE ACTIVITY IN SLOW LACTOSE-FERMENTING BACTERIA OF INTESTINAL ORIGIN A. D. HERSHEY AND J. BRONFENBRENNER Department of Bacteriology and Immunology, Washington University School of
More informationAPPLICATION Detection and isolation of pathogenic intestinal bacteria including Shigella and Salmonella from surfaces, food, or liquid samples.
HEK/SS Code 5543 COMING SOON! BioPaddles Colony Identification App Hektoen Enteric Agar (HEK) Salmonella Shigella Agar (SS) USE: Detection and isolation of pathogenic intestinal bacteria including Shigella
More informationthe disinfection time in minutes at the lower temperature by the
AN EXPERIMENTAL STUDY OF THE INFLUENCE OF TEMPERATURE ON THE BACTERICIDAL ACTIVITIES OF ALCOHOLS AND PHENOLS Senior Bacteriologist, Pathological Division, Bureau of Animal Industry, United State8 Department
More informationStreptococcus equi, Streptococcus mastitidis, Streptococcus lactis, Streptococcus bovis and Streptococcus thermophilus. On
STREPTOCOCCUS SALIVARIUS C. E. SAFFORD, J. M. SHERMAN AND H. M. HODGE Laboratory of Bacteriology, College of Agriculture, Cornell University, Ithaca, New York Received for publication August 17, 1936 During
More informationpossibilities occurs. It has been found that the organism acquires addition of vitamin B1 to cells of P. pentosaceum which had
ADAPTATION OF THE PROPIONIC-ACID BACTERIA TO VITAMIN B1 SYNTHESIS INCLUDING A METHOD OF ASSAY M. SILVERMAN AND C. H. WERKMAN Bacteriology Section, Industrial Science Research Institute, Iowa State College,
More information202 S. IsExi and T. IKEDA [Vol. 32,
No. 3] 201 47. On Bacterial Enzyme Specifically Decomposing Group B Substance By Shoei ISEKI and Tsukasa IKEDA Department of Legal Medicine, School of Medicine, Gunma University, Maebashi, Japan (Comm.
More informationCONTENT OF ICE CREAM MIX' A. C. FAY AND N. E. OLSON Kansas State Agricultural College. Received for publication, April 15, 1927 INTRODUCTION
THE EFFECT OF GELATIN ON THE BACTERIAL CONTENT OF ICE CREAM MIX' A. C. FAY AND N. E. OLSON Kansas State Agricultural College Received for publication, April 15, 197 INTRODUCTION During the past few years
More informationThe Relation of Different Ingredients of Ice Cream to its Freezing and Supercooling Points
FEBRUARY, 1938 RESEARCH BULLETIN 276 UNIVERSITY OF MISSOURI COLLEGE OF AGRICULTURE AGRICULTURAL EXPERIMENT STATION F. B. MUMFORD, Director The Relation of Different Ingredients of Ice Cream to its Freezing
More informationTANZANIA BUREAU OF STANDARDS
TBS/AFDC 14 (5261) P3 Raw milk Specification DRAFT TANZANIA STANDARD TANZANIA BUREAU OF STANDARDS Raw milk Specification 0 FOREWORD Milk is a nutritious food produced by milking animals for the nourishment
More informationNon-protein nitrogen. balance, was dissolved in approximately 50 cc. of distilled water. By the method of Folin and Wu. 251
SOME CHEMICAL STUDIES OF COMMERCIAL BACTERIOLOGICAL PEPTONES JAMES G. McALPINE AND GEORGE D. BRIGHAM From the Department of Animal Diseases, Storrs Agricultural Experiment Station Storrs, Connecticut Received
More informationEFFECTS ON THE THERMAL RESISTANCE OF BACTERIA. (1934). This author found that sucrose and glucose in concentrations
HEAT STERILISED REDUCING SUGARS AND THEIR EFFECTS ON THE THERMAL RESISTANCE OF BACTERIA J. G. BAUMGARTNER Research Laboratory, 36, Crimscott Street, London, S.E.1., England Received for publication March
More informationERYSIPELOTHRIX RHUSIOPATHIAE1. ordinary culture media. This is especially true when pathogens are to be isolated SELECTIVE MEDIUM FOR STREPTOCOCCI AND
THE USE OF SODIUM AZIDE (NaNs) AND CRYSTAL VIOLET IN A SELECTIVE MEDIUM FOR STREPTOCOCCI AND ERYSIPELOTHRIX RHUSIOPATHIAE1 Department of Veterinary Hygiene, Division of Veterinary Medicine, Iowa State
More informationDetection of microbial enzyme : Amylase, lipase, gelatinase, catalase, urease, nitrate reductase, protease and coagulase
Detection of microbial enzyme : Amylase, lipase, gelatinase, catalase, urease, nitrate reductase, protease and coagulase To detect amylase enzyme production Introduction: Amylase is hydrolytic enzyme produced
More informationBiochemical Testing Handout
Biochemical Testing Handout As you guys know, the purpose of a medical microbiology laboratory is to mainly isolate and identify organisms to provide proper treatment. For this week we will focus on five
More informationHassan Pyar Kok-Khiang Peh *
Isolation of probiotics Lactobacillus acidophilus from commercial yoghurt Hassan Pyar Kok-Khiang Peh * School of Pharmaceutical Sciences, University Sains Malaysia, 11800 Minden, Penang, Malaysia. Telephone
More informationNational Standard of the People s Republic of China. National food safety standard. Determination of pantothenic acid in foods for infants and
National Standard of the People s Republic of China GB 5413.17 2010 National food safety standard Determination of pantothenic acid in foods for infants and young children, milk and milk products Issued
More informationorganisms. All cultures conformed with the usual cultural and serological characteristics of the species or groups designated.
THE FERMENTATION OF GLYCEROL BY STREPTOCOCCI I. C. GUNSALUS Ain J. M. SHERMAN Laboratory of Bacteriology, College of Agriculture, Cornell Univer8ity, Ithaca, New York Received for publication July 1, 1942
More informationMedia Optimization Studies for Enhanced Production of Serratiopeptidase
Media Optimization Studies for Enhanced Production of Serratiopeptidase from Bacillus Licheniformis (NCIM ) Manasi J. Wagdarikar*, Anagha M. Joshi, Amir A. Shaikh SCES s Indira College of Pharmacy, Tathawade,
More informationGrowth of Lactic Acid Bacteria in Milk for the Preparation of Functional Frozen Misti Dahi (Sweet Curd)
2017 IJSRST Volume 3 Issue 8 Print ISSN: 2395-6011 Online ISSN: 2395-602X Themed Section: Science and Technology Growth of Lactic Acid Bacteria in Milk for the Preparation of Functional Frozen Misti Dahi
More informationUnderstanding your results Acidity... 3 Aluminium... 3 Base saturation... 3 Boron... 4 Bulk density... 4 Calcium... 4 Cations...
Understanding your results Acidity... 3 Aluminium.... 3 Base saturation... 3 Boron... 4 Bulk density... 4 Calcium... 4 Cations... 4 CEC - Cation Exchange Capacity... 4 Copper... 5 Conductivity... 6 Deficiencies...
More informationpoints raised, and the following is an account of what I have done under touched, but my work has fallen under two main heads:
NOTES ON CREATININE. BY P. C. COLLS, late Assistant Demonstrator in Physiology, King's College, London. (From the Physiological Laboratory, King's College, London.) ABOUT two years ago, a lengthy correspondence
More informationPelagia Research Library
Available online at www.pelagiaresearchlibrary.com European Journal of Experimental Biology, 211, 1 (3):124-129 ISSN: 2248 9215 Production of Alkaline Protease by Bacillus subtilis (MTCC7312) using Submerged
More informationbacteriology to an analysis of changes occurring in the sea. The FATE OF FRESH WATER BACTERIA IN T
FATE OF FRESH WATER BACTERIA IN T SEA VICTOR BURKE AD LENNA A. BAIRD Bacteriological Laboratories, State College of Washington, Pullman, Washington Received for publication October 30, 1930 Fresh water
More informationGram-negative rods. Enterobacteriaceae. Biochemical Reactions. Manal AL khulaifi
Gram-negative rods Enterobacteriaceae Biochemical Reactions Bacteria Gram positive Gram negative Cocci Bacilli Cocci Rods Characters of Enterobacteriaceae All Enterobacteriaciae Gram-negative rods Reduce
More informationAmendment of Standards for Specification, Scope, Application and Limitation of Food Additives
G/SPS/N/TPKM/147Add.1 Amendment of Standards for Specification, Scope, Application and Limitation of Food Additives DOH Food No. 0980403340, April 24, 2009 Appendix 1: Standards for Scope, Application
More informationTHE ESTIMATION OF PEPSIN, TRYPSIN, PAPAIN, AND CATHEPSIN WITH HEMOGLOBIN
Published Online: 20 September, 1938 Supp Info: http://doi.org/10.1085/jgp.22.1.79 Downloaded from jgp.rupress.org on July 1, 2018 THE ESTIMATION OF PEPSIN, TRYPSIN, PAPAIN, AND CATHEPSIN WITH HEMOGLOBIN
More informationGB Translated English of Chinese Standard: GB NATIONAL STANDARD OF THE
Translated English of Chinese Standard: GB4789.30-2016 www.chinesestandard.net Buy True-PDF Auto-delivery. Sales@ChineseStandard.net GB NATIONAL STANDARD OF THE PEOPLE S REPUBLIC OF CHINA GB 4789.30-2016
More informationProperties of Proteins
Name Properties of Proteins Experiment #8 Section Pre Lab Exercise 1. Draw the chemical structure for the amino acids glycine, tyrosine, tryptophan, cysteine and methionine. 2. Which of the above amino
More informationExercise 15-B PHYSIOLOGICAL CHARACTERISTICS OF BACTERIA CONTINUED: AMINO ACID DECARBOXYLATION, CITRATE UTILIZATION, COAGULASE & CAMP TESTS
Exercise 15-B PHYSIOLOGICAL CHARACTERISTICS OF BACTERIA CONTINUED: AMINO ACID DECARBOXYLATION, CITRATE UTILIZATION, COAGULASE & CAMP TESTS Decarboxylation of Amino Acids and Amine Production The decarboxylation
More informationPROTEOLYSIS BY LACTOBACILLUS CASEI
PROTEOLYSIS BY LACTOBACILLUS CASEI II. PEPTIDASE AcIvrry1 ERLING BRANDSAETER2 AND F. E. NELSON Iowa Agricultural Experiment Station, Ames, Iowa A study of the proteinase activity of Lactobacillus casei
More informationCODEX STANDARD FOR EDIBLE CASEIN PRODUCTS
CODEX STAN A-18-1995, Rev. 1-2001 Page 1 of 5 CODEX STANDARD FOR EDIBLE CASEIN PRODUCTS CODEX STAN A-18-1995, Rev. 1-2001 The Annex to this Standard contains provisions which are not intended to be applied
More informationrequirements and the ease of measuring the extent of their growth or acid
THE PANTOTHENIC ACID REQUIREMENTS OF LACTIC ACID BACTERIA' VERNON H. CHELDELIN, EDWARD H. HOAG, AND HERBERT P. SARETT Department of Chemistry, Oregon State College, Corvallis, Oregon Received for publication
More informationCODEX STANDARD FOR EDIBLE CASEIN PRODUCTS
CODEX STANDARD FOR EDIBLE CASEIN PRODUCTS CODEX STAN 290-1995 1. SCOPE This Standard applies to edible acid casein, edible rennet casein and edible caseinate, intended for direct consumption or further
More informationINTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY
[Ravish, 2(2): Feb., 2013] ISSN: 2277-9655 IJESRT INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY Isolation And Characterization Of Proteolytic Bacteria And Its Protease Himani Ravish
More informationstudy has also been made of the effect on chocolate agar of both bacilli and cocci. It must be emphasized at this time that the
TYPES OF BACTERIA ON BLOOD AND CHOCOLATE AGAR AND THE IMMEDIATE CAUSE OF THESE TYPES EINAR LEIFSON Department of Pathology and Bacteriology, Johns Hopkins University, Baltimore, Maryland' Received for
More informationSTANDARD FOR EDIBLE CASEIN PRODUCTS CODEX STAN
STANDARD FOR EDIBLE CASEIN PRODUCTS CODEX STAN 290-1995 Formerly CODEX STAN A-18-1995. Adopted in 1995. Revision: 2001. Amendment: 2010, 2013, 2014, 2016. CODEX STAN 290-1995 2 1. SCOPE This Standard applies
More informationChanges in the Microflora of Bovine Colostrum During Natural Fermentation
27 f. Milk Food Techno/. Vol. 39. No. I, Pages 27-31!January, 1976) Copyright 1976, International Association of Milk, Food, and Environmental Sanitarians Changes in the Microflora of Bovine Colostrum
More informationCharacterization of Bacteria by Their Degradation of Amino Acids
APPLIED MICROBIOLOGY, Oct. 1968, P. 1591-1595 Copyright 1968 American Society for Microbiology Vol. 16, No. 10 Printed in U.S.A. Characterization of Bacteria by Their Degradation of Amino Acids M. J. PICKETT
More informationNONSPOREFORMING, ANAEROBIC BACTERIA'
THE FERMENTATION OF GLUCOSE BY CERTAIN GRAM-POSITIVE, NONSPOREFORMING, ANAEROBIC BACTERIA' New York State Agricultural Experiment Station, Geneva, N. Y. Received for publication June 30, 1945 The identity
More informationethylene glycol. The latter was regarded as the more suitable solvent, by Smith and Clark (1937) one of the important differential points
STUDIES OF THE COMMON AEROBIC SPORE-FORMING BACILLI, I. STAINING FOR FAT WITH SUDAN BLACK B-SAFRANIN KENNETH L. BURDON,2 Consultant, JULIA C. STOKES, Junior Bacteriologist, AND CECIL E. KIMBROUGH, Assistant
More informationG/LITRE 5.0 g KOH g 0.5 g 0.05 g 0.01 g MgS047H20 NaCl CaCl2
A P P E N D IX -V III COMPOSITION OF USED MEDIA AND CHEMICAL REAGENTS 1. NITROGEN FREE BROMOTHYMOL BLUE (NFB) MEDIUM Dobereiner et al (1976) Same media was also used to check the effect of temperature
More informationHARMONISED PHARMACOPOEIA DEHYDRATED CULTURE MEDIA FOR SUPPORTING REGULATORY COMPLIANCE AVAILABLE NOW P O RTF O LIO.
DEHYDRATED CULTURE MEDIA FOR ENHANCED P O RTF O LIO AVAILABLE NOW HARMONISED PHARMACOPOEIA SUPPORTING REGULATORY COMPLIANCE A Neogen Company THE GATEWAY TO MICROBIOLOGY INTRODUCTION Harmonised Pharmacopoeia;
More informationnitrogen-containiing groups gives increased solubility, but the
THE BACTERIOLOGICAL EVALUATION OF SOME NEW WATER SOLUBLE ORGANO-MERCURY COMPOUNDS, JOHN H. WALDO, H. A. SHONLE AND H. M. POWELL Lilly Research Laboratories, Eli Lilly and Company, Indianapolis, Indiana
More informationESCHERICHIA COLI-MUTABILE1. antiseptics employed "activated" the lactase which was present, "activate" the lactase.
ON THE "ACTIVATION" OF THE LACTASE OF ESCHERICHIA COLI-MUTABILE1 CHARLES J. DEERE Department of Chemistry, University of Tennessee School of Biological Sciences, Memphis Received for publication August
More informationFitzgerald and Schmidt (1912) and Sears (1916, 1917) have demonstrated that bacteria can produce creatinine and the latter
PRECURSORS TO THE FORMATION OF CREATININE BY BACTERIA C. H. FISH AND T. D. BECKWITH Department of Bacteriology, University of California at Los Angeles Received for publication July 29, 1938 Creatinimne
More informationOrganisms used. The routine test organism was a putrefactive anaerobe, Company, and Bacilus stearothermophilus, strain NCA 1518.
THE EFFECT OF OXIDATIVE RANCIDITY IN UNSATURATED FATTY ACIDS ON THE GERMINATION OF BACTERIAL SPORES NORMAN G. ROTH2 AND H. 0. HALVORSON Department of Bacteriology, University of Illinois, Urbana, Illinois
More informationmelanogenum glucose is necessary for growth and
UTILIZATION OF ETHANOL BY ACETIC ACID BACTERIA M. R. RAGHAVENDRA RAO1 AND J. L. STOKES' Department of Bacteriology, Indiana University, Bloomington, Indiana Received for publication June 5, 1953 It is
More informationEdible casein products Specification
ICS 67.100.10 DMS 1396:2016 First edition CODEX STAN 290:1995 IDT DRAFT MALAWI STANDARD Edible casein products Specification NOTE: This is a draft proposal and it shall neither be used nor regarded as
More informationBiochemical tests. To identify bacteria, we must rely heavily on biochemical testing. The types of. for its identification.
Biochemical tests To identify bacteria, we must rely heavily on biochemical testing. The types of بصمة اإلببام " thumbprint biochemical reactions each organism undergoes act as a " for its identification.
More informationLACTOBACILLI AND MICROCOCCI ISOLATED. concerned arise from one or more of the following sources: milk, rennet
DELAYED HYDROLYSIS OF BUTTERFAT BY CERTAIN LACTOBACILLI AND MICROCOCCI ISOLATED FROM CHEESE1 MERLIN H. PETERSON AND MARVIN J. JOHNSON Department of Biochemistry, College of Agriculture, University of Wisconsin,
More informationstaphylococci. They found that of 28 strains of staphylococci from foods STAPHYLOCOCCI AND RELATED VARIETIES
A COMPARATIVE STUDY OF KNOWVN FOOD-POISONING STAPHYLOCOCCI AND RELATED VARIETIES JAMES B. EVANS AND C. F. NIVEN, JR. Division of Bacteriology, American Meat Institute Foundation, and the Department of
More informationQualitative test of protein-lab2
1- Qualitative chemical reactions of amino acid protein functional groups: Certain functional groups in proteins can react to produce characteristically colored products. The color intensity of the product
More informationLESSON 2.6 WORKBOOK Diagnosing infections, and, what s up your nose?
Staphylococcus aureus Morphology: The physical form or structure of a microbe.. LESSON 2.6 WORKBOOK Diagnosing infections, and, what s up your nose? Now we have discussed the different requirements that
More informationMETABOLIC INJURY TO BACTERIA AT LOW TEMPERATURES
METABOLIC INJURY TO BACTERIA AT LOW TEMPERATURES ROBERT P. STRAKA AND J. L. STOKES Western Regional Research Laboratory,' Albany, California Received for publication January 19, 1959 The death of bacteria
More informationTSI AGAR INTENDED USE
TSI AGAR INTENDED USE TSI (Triple Sugar Iron) Agar is used for the identification of enterobacteria by the rapid detection of the fermentation of lactose, glucose (with or without gas production) and of
More informationNON-LACTOSE FERMENTING BACTERIA FROM. While B. coli is generally accepted as a satisfactory index of
NON-LACTOSE FERMENTING BACTERIA FROM POLLUTED WELLS AND SUB-SOIL' I. J. KLIGLER From the Laboratories of the Rockefeller Institute for Medical Research, New York Received for publication February 1, 1918
More information(Ostrolenk and Hunter, 1946) revealed that approximately 7 per cent of the spec- 197
COMPARATIVE STUDIES OF ENTEROCOCCI AND ESCHERICHIA COLI AS INDICES OF POLLUTION MORRIS OSTROLENK, NORMAN KRAMER, AND ROBERT C. CLEVERDON U. S. Food and Drug Administration, Washington, D. C. Received for
More informationlacking in our American-made cheese. It is also frequently deficient
THE CAUSE OF EYES AND CHARACTERISTIC FLAVOR IN EMMENTAL OR SWISS CHEESE' JAMES M. SHERMAN From the Research Laboratories of the Dairy Division, United States Department of Agriculture, Washington, D. C.
More informationWallace and Neave (1927), and Tittsler (1928) reported reduction by Sal. pullorum. Hadley, Elkins and Caldwell (1918) found no
THE REDUCTION OF NITRATES TO NITRITES BY SAL- MONELLA PULLORUM AND SALMONELLA GALLINARUMi Division of Bacteriology, Penn8ylvania State College, State College, Pa. Received for publication October 9, 1929
More informationUnderstanding a Soil Report
Understanding a Soil Report AGRONOMY SOIL ANALYSIS 1. Soil ph Soil ph is a measure of the acidity in the soil. An acidic soil has a greater amount of hydrogen (H+) ions and a ph below 7.0. Values above
More informationLaboratory Protocol. November 2017 Version 3. Henrik Hasman, Yvonne Agersø and Lina M Cavaco (DTU Food)
Laboratory Protocol Validation of selective MacConkey agar plates supplemented with 1 mg/l cefotaxime for monitoring of ESBL- and AmpCproducing E. coli in meat and caecal samples November 2017 Version
More informationTHE ESTIMATION OF TRYPSIN WITH HEMOGLOBIN
THE ESTIMATION OF TRYPSIN WITH HEMOGLOBIN BY M. L. ANSON Am) A. E. MIRSKY (From the Laboratories of The Rockefeller Institute for Medical Research, Princeton, N. J., and the Hospital of The Rockefeller
More informationA reliable, practical and easy-to-use Determination of Soil Conductivity and Salt Content with TRIME Probes
A reliable, practical and easy-to-use Determination of Soil Conductivity and Salt Content with TRIME Probes IMKO s TRIME TDR-probes can now report soil EC as standard simultaneously with soil moisture
More informationLab #9. Introduction. Class samples:
Lab #9 Introduction Food-borne illness is largely caused by the presence of bacteria in red meat. However, much of these harmful bacteria can be destroyed and prevented by sanitation and safe cooking practices.
More informationDetermination of Calcium in Milk
Determination of Calcium in Milk Calcium an important mineral for the body Calcium is an important component of a healthy diet and a mineral necessary for life. Calcium is a mineral that people need to
More informationSCREENING LACTIC ACID BACTERIA FOR ANTIMICROBIAL COMPOUND PRODUCTION K. KHALISANNI, K. LEE HUNG
SCREENING LACTIC ACID BACTERIA FOR ANTIMICROBIAL COMPOUND PRODUCTION K. KHALISANNI, K. LEE HUNG Department of Microbiology, Faculty of Applied Sciences, Universiti Teknologi MARA (UiTM), 40450 Shah Alam,
More information21 Virginiamycin OH O. For chickens (except for broilers) broilers. Added amount 5~15 5~15 10~20 10~20
21 Virginiamycin H H H H H H Virginiamycin M 1 C 28 H 35 3 7 MW: 525.6 CAS o.: 21411-53-0 Virginiamycin S 1 C 43 H 49 7 10 MW: 823.9 CAS o.: 23152-29-6 [Summary of virginiamycin] Virginiamycin (VM) is
More information(Anderson, 1946) containing sodium chloride, sodium-potassium phosphate. added to this basic medium in a concentration sufficient for maximum growth.
THE EFFECTS OF A TRYPTOPHAN-HISTIDINE DEFICIENCY IN A MUTANT OF ESCHERICHIA COLI MARGOT K. SANDS AND RICHARD B. ROBERTS Carnegie Institution of Washington, Department of Terrestrial Magnetism, Washington,
More informationequation logr = P - Q.c... (1) (where r is the rate of respiration expressed as a percentage of
THE ENDOGENOUS RESPIRATION OF BACILLUS CEREUS III. TEE CHANGES IN THE RATE: OF RESPIRATION CAUSED BY SODIUM CHLORIDE, IN RELATION TO HYDROGEN-ION CONCENTRATION M. INGRAM Low Temperature Research Station,
More informationExperimental. Schmidt, in his experiments, boiled his solutions
PROTECTION OF TRYPSIN FROM DESTRUCTION BY HEAT. BY D. IL DE SOUZA. (From the Institute of Physiology, University College, London.) E. W. SCHMIDT' has recently claimed: that trypsin in the presence of peptone,
More information