永平铜矿酸性矿坑水中的浸矿细菌培养试验研究

通过分离、驯化、组合菌种并制作生长曲线等系列试验过程，详细研究了浸矿细菌转化铁、硫的能力随不同试验进程的变化情况，在此基础上探讨了细菌的生理习性及培养过程中的影响因素。     

利用基因工程菌修复富营养化水体

以徐州市黄河故道应用基因工程菌修复富营养化水体为研究对象，对水体中富营养化指标进行了测定，并对水体中生物生长变化情况进行了观察，试验和分析了基因工程菌中的消氮细菌及沉淀细菌对水体进行生物修复的作用及其效果，指出了存在的问题，为利用生物修复技术处理天然湖泊的富营养化提供了参考数据．     

难选金矿细菌预处理技术理论与实践

论述了预处理难选金矿细菌的种类、来源，浸出机理，浸出工艺及工业应用实践．归纳介绍了强化难选金矿细菌浸出的措施．     

番茄灰霉病拮抗细菌 R26抗菌物质产生条件的研究

拮抗细菌R26菌株的代谢产物对番茄灰霉病菌等多种植物病原真菌有较好的抑制作用。本试验研究结果表明，在含麦芽糖20g，牛肉浸膏8g，酵母浸膏5g的1000mL液体培养基中，最有利于其抗菌物质的产生；当温度为32℃，pH值为7，在250mL三角瓶中装20mL液体培养基，接种量为30％(v／v)时，R26菌株产生的抗菌物质抑菌活性最高。培养液中抗菌物质活性随着培养时间的延长而增加。培养36h达到最高。     

Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation

For the purpose of preparing lactic acid bacteria (LAB) carrier food, the solid-state fermentation of whole soybean was performed using Bifidobacterium animalis 937, Lactobacillus casei Zhang and Lactobacillus plantarum P-8 mixed with Bacillus subtilis natto, respectively. The physicochemical properties, the amino nitrogen content and peptide molecular weight distribution of the fermented whole soybean products were examined during this process. After 48 h of fermentation, the viable counts of the three samples were 1.41 × 10⁸ CFU/g (B. animalis 937), 1.74 × 10¹⁰ CFU/g (L. casei Zhang) and 2.19 × 10¹⁰ CFU/g (L. plantarum P-8), with the pH declined rapidly from 6.32 to 5.78, 5.60 and 5.44 at the early stage of the fermentation and increased to 6.71, 6.47 and 6.60 at the later stage of the fermentation. The fermentation caused a sharply increase in the content of the free amino nitrogen from 99.7 μmol/g to 301.9 μmol/g, 390.1 μmol/g and 529.1 μmol/g in the solid fermented soybean products, due to the multiplication of microorganism and the effect of enzyme system. Furthermore, the levels of soybean peptide with molecular weight less than 1000 Da increased 30.7%, 71.2% and 81.3% relative to that of the control group at 48 h. The result of the present work implied that whole soybean fermented by LAB can provide the different probiotics for the host, and there is potential to develope nutritious fermented soybean products.     

Cereal‐based fermented foods in developing countries: ancient foods for modern research

Cereal‐based fermented foods are major contributors to energy intake in developing countries (DC). Their microbiota is dominated by lactic acid bacteria and has been extensively investigated. Diversity studies have been facilitated by molecular methods enabling genotyping of isolates; the rapid development of ‘omics’ approaches should facilitate more comprehensive studies to describe the relation between microbial diversity, cell physiology and product characteristics. Also, the link between the food microbiota and health benefits, in particular in nutrition, should be investigated. There is a need to encourage researches in the field of DC cereal‐based foods in direction of more mechanistic approaches.     

Characterization and Technological Properties of Lactic Acid Bacteria Isolated from Traditional Argentinean Goat’s Milk Products

A total of 286 lactic acid bacteria isolated from goat’s dairy products in northwest of Argentina were characterized. Lactobacilli (38%) and cocci (62%) were identified according to morphological, physiological, and relevant technological properties. L. plantarum (14%) and Enterococcus (34%) were the predominant species. S. thermophilus, Pediococcus and L. plantarum were the highest acid producers. Eight strains of L. fermentum produced bacteriocins or metabolites similar to bacteriocins. The API-ZYM test was applied to 39 isolates. Eight strains were selected from their both technological properties and enzymatic activities for use as starter or adjunct culture in the manufacture of artisanal goat cheeses.     

Identification and antibiotic resistance of Lactobacilli isolated from raw cow’s milk of Oujda City (Morocco)

In this study, a Lactobacillus strain was isolated from raw cow milk. It was tentatively identified at the species level according to its carbohydrate fermentation profile and phenotype characteristics as Lactobacillus paracasei KSNM. The susceptibility of the identified Lactobacillus to 23 antibiotics was performed using the disc diffusion testing method. Inhibition zone diameters were measured and expressed in terms of sensitive, intermediate or resistant. KSNM strain was sensitive toward; amoxicillin, ampicillin, amoxyclav (amoxicillin + clavulanic acid), tetracycline, macrolides, sulfamides/trimethoprim, and rifampicin. But, it expressed intermediate sensitivity toward; cefamandole, cefaclor, and cephalothin. However, it was resistant to penicillin G, aminoglycosides, quinolones, ciprofloxacin, lincomycin, nitroxolin, and a large number of cephalosporins, which included cefoxitin, cefotaxime, and ceftriaxone.     

A survey on bacteria isolated as hydrogen sulfide-producers from marine fish

Aim of the work was to identify sulfide-producers isolated from tuna and swordfish and to evaluate some physiological characteristics, particularly those that could be related to spoiling potential.16S rDNA sequencing revealed Shewanella baltica as the main species, followed by Serratia spp. and other Shewanella species, while RAPD- and rep-PCR analyses indicated the presence of several biotypes. Shewanella baltica and Shewanella putrefaciens showed rapid growth at 4 and 8 °C, production of TMA and H₂S, amino acids decarboxylation and proteolytic activity also at refrigeration temperatures, therefore being potentially able to modify texture and sensory characteristics of finfish. Extracellular DNAse activity and growth in presence of high salt concentrations can provide a competitive advantage in unfavourable environments.Our data provide new insights into specific metabolic features of Shewanella spp., rarely studied before, such as extracellular DNAse activity and amino acid decarboxylating activity. Moreover, our results highlight the clear necessity of more specific media and research methods to count H₂S-producing bacteria.     

Inactivation behaviors of foodborne microorganisms in multi-frequency power ultrasound-treated orange juice

This study established the inactivation kinetic parameters of some pathogenic bacteria including Escherichia coli O157:H7, Salmonella enterica serotypes, and Listeria monocytogenes; and spoilage yeasts namely, Debaryomyces hansenii, Clavispora lusitaniae, Torulaspora delbrueckii, Pichia fermentans, and Saccharomyces cerevisiae in orange juice subjected to multi-frequency Dynashock power ultrasound treatment. All test organisms exhibited a biphasic inactivation behavior with a sigmoidal inactivation curve consisted of an initial inactivation lag, followed by logarithmic linear inactivation. Injury accumulation in the inactivation lag phase was established in acid-adapted bacteria. The time necessary to reduce initial inoculated populations by 5 log cycles (99.999%), T_5D values, significantly increased with acid adaptation. The T_5D of E. coli, S. enterica, and L. monocytogenes increased from 37.64, 36.87, and 34.59 respectively; to 54.72, 40.38, and 37.83 min respectively after acid exposure. Temperature increase due to sensible heat propagation during ultrasound treatment decreased the resistance of the test bacteria. The cocktail of E. coli O157:H7 had significantly greater resistance towards ultrasound treatment (T_5D = 54.72 min) than any of the individual strain (T_5D = 41.48–47.48 min) in the mix. Similar results were found in the composited (T_5D = 60.02 min) and individual species (T_5D = 20.31–59.04 min). The results established in this work provide baseline information on microbial behavior in multi-frequency ultrasound-treated orange juice for establishment of pasteurization process schedules.