Microbiological and physicochemical characterisation of green table olives of Halkidiki and Conservolea varieties processed by the Spanish method on industrial scale

The microbiological and physicochemical changes of industrially fermented Halkidiki and Conservolea green table olives were determined. Samples were analysed to monitor the population of lactic acid bacteria (LAB), yeasts and Enterobacteriaceae, together with changes in pH, acidity, salinity, colour, lactic acid, acetic acid and ethanol. LAB and yeast species diversity was evaluated at the beginning (1 day), middle (75 days) and final (135 days) stages of fermentation by RAPD-PCR genomic fingerprinting. Results revealed vigorous lactic acid processes as indicated by the dominance of LAB over yeasts. No Enterobacteriaceae could be detected after 30 days. Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) dominated in the beginning of fermentation in both varieties. In the end, Lactiplantibacillus pentosus (formerly Lactobacillus pentosus) and Pediococcus ethanolidurans prevailed in Halkidiki and Conservolea varieties, respectively. As for yeasts, Kluyveromyces lactis/marxianus and Pichia manshurica prevailed at the onset of fermentation in Halkidiki and Conservolea varieties, whereas in the end Pichia membranifaciens dominated in both varieties.     

Nano and Microtechnologies for the Study of Magnetotactic Bacteria

Magnetotactic bacteria (MTB) naturally synthesize magnetic nanoparticles that are wrapped in lipid membranes. These membrane‐bound particles, which are known as magnetosomes, are characterized by their narrow size distribution, high colloidal stability, and homogenous magnetic properties. These characteristics of magnetosomes confer them with significant value as materials for biomedical and industrial applications. MTB are also a model system to study key biological questions relating to formation of bacterial organelles, metal homeostasis, biomineralization, and magnetoaerotaxis. The similar size scale of nano and microfluidic systems to MTB and ease of coupling to local magnetic fields make them especially useful to study and analyze MTB. In this Review, a summary of nano‐ and microtechnologies that are developed for purposes such as MTB sorting, genetic engineering, and motility assays is provided. The use of existing platforms that can be adapted for large‐scale MTB processing including microfluidic bioreactors is also described. As this is a relatively new field, future synergistic research directions coupling MTB, and nano‐ and microfluidics are also suggested. It is hoped that this Review could start to bridge scientific communities and jump‐start new ideas in MTB research that can be made possible with nano‐ and microfluidic technologies.     

Anodic potential on dual-chambered microbial fuel cell with sulphate reducing bacteria biofilm

Dual chamber microbial fuel cell reactors were inoculated with a mixed culture of sulfate-reducing bacteria with anode potential being the controlling parameter. A negative poised anode potential enhanced the performance of this fuel cell while a positive poised anode potential had adverse effects on cell performance. Negative anodic potential affects the biofilm characteristics, as evidenced by electrochemical analysis. Microbial community was changed accordingly.     

Application of a bacteriological on-farm test to reduce antimicrobial usage in dairy cows with purulent vaginal discharge

The objective of this study was to assess the effect of a selective antibiotic treatment strategy based on a quick bacteriological on-farm test (Petrifilm, 3M Corp., St. Paul, MN) compared with the conventional antibiotic treatment of all cows having clinical endometritis (CE) defined by the presence of purulent vaginal discharge on both clinical cure rate and reproductive performance. The study was simultaneously conducted with dairy cows reared under a highly supplemented rotational grazing system in Argentina and in a freestall system in Slovakia. Cows having an abnormal vaginal discharge (VD, indicative of clinical endometritis) on 21 to 35 d in milk (DIM) were randomly allocated to 1 of 2 study groups: selective treatment (ST) or conventional treatment (CT). All cows in the CT group (n = 174) received a single intrauterine administration of 500 mg of cephapirin. In the ST group (n = 178), treatment decision was made according to the results of the bacteriological on-farm test. For this test, we collected intrauterine samples with the cytobrush technique and stroke the brushes onto 2 different Petrifilm plates, one for aerobic count and another for Enterobacteriaceae count, incubated the plates, and counted the number of colonies after 24 h. Positive cows (≥5 colonies in one or both plates) received a single intrauterine treatment with 500 mg of cephapirin, whereas negative cows (<5 colonies) remained untreated. Clinical cure rate was assessed by direct vaginal inspection at 14 d after treatment (VD-0). The odds for conception at first artificial insemination, artificial insemination by 80 DIM, pregnancy by 100 DIM, and for nonpregnancy by 200 DIM were estimated with mixed logistic regression models. The hazard of conception was also assessed with proportional hazard regression model. The selective antibiotic treatment strategy based on the outcome of Petrifilm test reduced the number of required treatments (57%) and maintained similar efficacy in terms of clinical cure and reproductive performance as the conventional antibiotic treatment of all endometritic cows.     

发酵十字花科蔬菜中硫代葡萄糖苷代谢研究进展

硫代葡萄糖苷（简称硫苷）是十字花科蔬菜中一类重要的次生代谢物。在蔬菜发酵过程中，硫苷被代谢为异硫氰酸盐等活性产物，这些代谢产物具有抗氧化、抗癌、调节肠道菌群等多种生理功能。乳酸菌发酵对硫苷的代谢机制包括促进硫苷从蔬菜中释放，以及使其发生降解，且代谢作用既与乳酸菌种属相关，也与发酵体系的盐含量、金属离子、pH值以及蔬菜加热预处理相关。通过总结梳理发酵蔬菜硫苷代谢研究进展，并解析影响因素，为提高发酵蔬菜中活性硫苷代谢产物含量，提升发酵蔬菜的健康效应提供理论指引。     

Hsp100 Molecular Chaperone ClpB and Its Role in Virulence of Bacterial Pathogens

This review focuses on the molecular chaperone ClpB that belongs to the Hsp100/Clp subfamily of the AAA+ ATPases and its biological function in selected bacterial pathogens, causing a variety of human infectious diseases, including zoonoses. It has been established that ClpB disaggregates and reactivates aggregated cellular proteins. It has been postulated that ClpB’s protein disaggregation activity supports the survival of pathogenic bacteria under host-induced stresses (e.g., high temperature and oxidative stress), which allows them to rapidly adapt to the human host and establish infection. Interestingly, ClpB may also perform other functions in pathogenic bacteria, which are required for their virulence. Since ClpB is not found in human cells, this chaperone emerges as an attractive target for novel antimicrobial therapies in combating bacterial infections.     

Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate

The objective of this research was to improve the volatile flavour profile of a pork trimming hydrolysate by lactic acid bacteria (LAB) fermentation. Five probiotic strains and one dairy strain were used. The dominant aliphatic aldehydes (80.90%) in the unfermented hydrolysate were greatly reduced to <15% by converting into respective carboxylic acids and alcohols after fermentation. Strain GG was the only LAB that produced a significant level of succinic acid (1.62 mg mL⁻¹) and ketones (14.92%) (mainly diacetyl and acetoin) in the hydrolysate. Strains 299V and GG showed moderate proteolytic activities as their amino acid content reduced to 126.05 and 219.14 mg per 10 mL compared to the control (316.45 mg per 10 mL) after fermentation, respectively. However, little amino acid-derived volatiles were found in all fermented samples. These findings indicate that LAB fermentation modulates the flavour compounds of pork hydrolysates, which has the potential to be developed to novel flavouring materials.     

A novel insight to screen the optimal spray-drying protectants and parameters for manufacturing lactic acid bacteria preparations

Abstract

This study constructed a β-galactosidase (β-gal) liposome model instead of bacterial cells to optimize spray-drying protectants and parameters. The screened protectant combination consisted of 35?g/L monosodium glutamate, 50?g/L sucrose, and 35?g/L maltodextrin. The optimal parameters for spray drying were 130?°C inlet air temperature, 7.5?mL/min feed flow rate, and 150?mL optimal protectant combination. The viability of the five lactic acid bacteria strains spray-dried with the optimized protectant and parameters was over 50%. Lactobacillus helveticus strain LH-9’s mechanism of resistance to spray-dry treatment was investigated in the presence of the optimal protectant combination.     

Single passage in mouse organs enhances the survival and spread of Salmonella enterica

Intravenous inoculation of Salmonella enterica serovar Typhimurium into mice is a prime experimental model of invasive salmonellosis. The use of wild-type isogenic tagged strains (WITS) in this system has revealed that bacteria undergo independent bottlenecks in the liver and spleen before establishing a systemic infection. We recently showed that those bacteria that survived the bottleneck exhibited enhanced growth when transferred to naive mice. In this study, we set out to disentangle the components of this in vivo adaptation by inoculating mice with WITS grown either in vitro or in vivo. We developed an original method to estimate the replication and killing rates of bacteria from experimental data, which involved solving the probability-generating function of a non-homogeneous birth–death–immigration process. This revealed a low initial mortality in bacteria obtained from a donor animal. Next, an analysis of WITS distributions in the livers and spleens of recipient animals indicated that in vivo-passaged bacteria started spreading between organs earlier than in vitro-grown bacteria. These results further our understanding of the influence of passage in a host on the fitness and virulence of Salmonella enterica and represent an advance in the power of investigation on the patterns and mechanisms of host–pathogen interactions.     

5 种乳酸菌对库车小白杏发酵液理化性质及感官评价的影响

用戊糖片球菌、罗伊氏乳杆菌、鼠李糖乳杆菌、植物乳杆菌、嗜酸乳杆菌共5?种乳酸菌发酵库车小白杏，通过比较发酵液在发酵过程中的菌浓度、pH值、总可溶性固形物（total soluble solids，TSS）含量、超氧化物歧化酶（superoxide dismutase，SOD）活性等理化特性及发酵结束后的感官评价，筛选出一种或几种适合发酵库车小白杏发酵液的菌株。结果表明，发酵结束后，戊糖片球菌发酵库车小白杏发酵液的SOD活性达到252.63?U/g，活菌数达到8.07（lg（CFU/mL）），TSS含量降至17.1?°Brix，感官总体评价值最佳达到97%。植物乳杆菌发酵的库车小白杏发酵液的SOD活性达到275.87?U/g，感官总体评价几何平均（geometrical mean，GM）值达到88%。嗜酸乳杆菌发酵的库车小白杏发酵液速度最快，活菌数最终达到9.95（lg（CFU/mL）），TSS含量降至16.6?°Brix，但感官总体评价GM值仅为79%。综上所述，戊糖片球菌是最适合发酵库车小白杏的菌种，而植物乳杆菌和嗜酸乳杆菌的适合度仅次于戊糖片球菌。通过比较5?种乳酸菌发酵的库车小白杏发酵液的理化性质和感官评价，可以得出结论，戊糖片球菌最适合发酵库车小白杏。