Nono is a traditionally fermented milk drink commonly consumed in the Northern parts of Nigeria. It is produced through the spontaneous fermentation of raw cow milk by Lactic Acid Bacteria (LAB), a process that could ...Nono is a traditionally fermented milk drink commonly consumed in the Northern parts of Nigeria. It is produced through the spontaneous fermentation of raw cow milk by Lactic Acid Bacteria (LAB), a process that could result to the contamination of the product with such pathogenic organisms as Clostridia spp. The aim of this research was therefore to determine the incidence of Clostridia species in thirty-two (32) ready-to-drink nono samples collected directly from a number of Fulani vendors in randomly selected locations within the Federal Capital Territory (FCT), Abuja, Nigeria. Isolated organisms were further subjected to some morphological and biochemical characterizations using standard microbiological procedures. The results obtained indicate that fourteen (14) isolates were putatively identified to be Clostridium sp., out of which five (5) isolates were confirmed to be Clostridium sporogens by a BLAST analysis of their respective 16SrRNA nucleotide sequence. It was concluded that, the detection of these pathogenic strains in frequently consumed product like nono could pose a public health risk and proactive measures to prevent an outbreak of food borne illness from nono consumption, were recommended.展开更多
Fish processing environment is very favorable for the growth of microorganisms and highlights a potential risk associated with microbial hazards. The present study investigated the growth behavior of aerobic bacteria,...Fish processing environment is very favorable for the growth of microorganisms and highlights a potential risk associated with microbial hazards. The present study investigated the growth behavior of aerobic bacteria, yeasts and molds, and bacterial pathogens or surrogate (Listeria monocytogenes and Clostridium sporogenes) on thawed and fresh catfish fillets during refrigerated storage (5°C - 7°C). Thawed and fresh fillets were respectively inoculated with L. monocytogenes and C. sporogenes, and packaged in LDPE bags. In uninoculated catfish, the populations of aerobic bacteria, and yeasts and molds increased significantly (P C. sporogenes vegetative cells on fresh catfish fillets. These results indicated that the microbiological quality of refrigerated thawed catfish would become unacceptable within 3 - 4 days. Our results also implied that environmental pathogens such as L. monocytogenes and Clostridium sp. can survive on catfish fillets for extended periods during refrigerated storage. Proper sanitation and hygienic practices are essential to control microbial hazards during handling and processing of catfish fillets.展开更多
Clostridium sporogenes and Clostridium tepidium strains were detected in traditional Kashar cheese samples with late blowing characteristics.To control Clostridium spp.,in Kashar cheese,dairy originated Lactic Acid Ba...Clostridium sporogenes and Clostridium tepidium strains were detected in traditional Kashar cheese samples with late blowing characteristics.To control Clostridium spp.,in Kashar cheese,dairy originated Lactic Acid Bacteria(LAB)strains were tested under in vitro conditions and during Kashar production.Two strains,Lactiplantibacillus plantarum and Lactococcus lactis subsp.lactis demonstrated anticlostridial activity in vitro and the co-inoculum of these two strains(107 cfu g^(-1))were tested during the challenge test on Kashar cheese production in which a contamination ratio of 10^(4) cfu g^(-1) with spores of Cl.sporogenes were applied.Kashar samples were stored at 4℃ and 25℃ during 40 days of storage period and microbiological and physicochemical properties of Kashar samples were determined during this period.A decrement of nearly 1 log cfu g^(-1) in Cl.sporogenes numbers was observed in Kashar samples produced with co-inoculum of Lb.plantarum and L.lactis subsp.lactis stored at 4℃ but this was not the case for the Kashar samples stored at 25℃.This study revealed the potential of distinct LAB strains to control Cl.sporogenes spores in semi-hard cheese samples as biocontrol agents at 4℃ storage.展开更多
【目的】从土壤中分离获得产电菌纯菌株SE6,鉴定其种类并分析其产电性能。【方法】通过厌氧培养分离得到纯菌株,根据其形态、生理生化性质及16S r RNA基因测序分析确定其种属。以该菌株作为产电菌接种源,液体LB培养基和铁氰化钾溶液分...【目的】从土壤中分离获得产电菌纯菌株SE6,鉴定其种类并分析其产电性能。【方法】通过厌氧培养分离得到纯菌株,根据其形态、生理生化性质及16S r RNA基因测序分析确定其种属。以该菌株作为产电菌接种源,液体LB培养基和铁氰化钾溶液分别作为阳极液和阴极液,构建双室微生物燃料电池(Microbial fuel cells,MFCs),研究其产电能力;根据交流阻抗图谱,分析MFCs的内阻。应用循环伏安测试确定该菌株的胞外电子传递方式。并利用扫描电镜对阳极表面产电菌形态进行观察。【结果】菌株SE6的16S r RNA基因序列与Clostridium sporogenes有100%同源性,结合其形态特征和生理生化特性,确定其属于梭菌属(Clostridium)。SE6接种到MFCs中可以获得44.42 m W/m^2的最大功率密度。MFCs的阳极内阻、阴极内阻和欧姆内阻分别为(1488±193)Ω/cm^2、(0.92±0.01)Ω/cm^2和(20.69±1.76)Ω/cm^2。其循环伏安图谱显示体系中存在电化学活性物质且峰值电流随扫速升高线性增大。扫描电镜观察到阳极表面聚集附着着长度约1μm的杆菌。【结论】本研究成功从土壤中分离出具有一定产电能力的菌株C.sporogenes SE6,可直接将电子传递至阳极,其产电过程阻抗较大。展开更多
棉花晋 A 细胞质雄性不育系雄性败育的主要时期是在造孢细胞增殖——小孢子母细胞形成时期。造孢细胞和小孢子母细胞退化导致雄性不育的主要细胞学特征是:造孢细胞不能进行正常的有丝分裂,胞内常含有 n 个微核,小孢子母细胞细胞盾液泡化...棉花晋 A 细胞质雄性不育系雄性败育的主要时期是在造孢细胞增殖——小孢子母细胞形成时期。造孢细胞和小孢子母细胞退化导致雄性不育的主要细胞学特征是:造孢细胞不能进行正常的有丝分裂,胞内常含有 n 个微核,小孢子母细胞细胞盾液泡化,并且认为绒毡层的退化与小孢子母细胞败育密切相关。展开更多
文摘Nono is a traditionally fermented milk drink commonly consumed in the Northern parts of Nigeria. It is produced through the spontaneous fermentation of raw cow milk by Lactic Acid Bacteria (LAB), a process that could result to the contamination of the product with such pathogenic organisms as Clostridia spp. The aim of this research was therefore to determine the incidence of Clostridia species in thirty-two (32) ready-to-drink nono samples collected directly from a number of Fulani vendors in randomly selected locations within the Federal Capital Territory (FCT), Abuja, Nigeria. Isolated organisms were further subjected to some morphological and biochemical characterizations using standard microbiological procedures. The results obtained indicate that fourteen (14) isolates were putatively identified to be Clostridium sp., out of which five (5) isolates were confirmed to be Clostridium sporogens by a BLAST analysis of their respective 16SrRNA nucleotide sequence. It was concluded that, the detection of these pathogenic strains in frequently consumed product like nono could pose a public health risk and proactive measures to prevent an outbreak of food borne illness from nono consumption, were recommended.
文摘Fish processing environment is very favorable for the growth of microorganisms and highlights a potential risk associated with microbial hazards. The present study investigated the growth behavior of aerobic bacteria, yeasts and molds, and bacterial pathogens or surrogate (Listeria monocytogenes and Clostridium sporogenes) on thawed and fresh catfish fillets during refrigerated storage (5°C - 7°C). Thawed and fresh fillets were respectively inoculated with L. monocytogenes and C. sporogenes, and packaged in LDPE bags. In uninoculated catfish, the populations of aerobic bacteria, and yeasts and molds increased significantly (P C. sporogenes vegetative cells on fresh catfish fillets. These results indicated that the microbiological quality of refrigerated thawed catfish would become unacceptable within 3 - 4 days. Our results also implied that environmental pathogens such as L. monocytogenes and Clostridium sp. can survive on catfish fillets for extended periods during refrigerated storage. Proper sanitation and hygienic practices are essential to control microbial hazards during handling and processing of catfish fillets.
基金Fatmanur Demirbas¸was supported by Turkish Council of Higher Education with 100/2000 PhD programme and by TUB˙ITAK with 2211-C programme.
文摘Clostridium sporogenes and Clostridium tepidium strains were detected in traditional Kashar cheese samples with late blowing characteristics.To control Clostridium spp.,in Kashar cheese,dairy originated Lactic Acid Bacteria(LAB)strains were tested under in vitro conditions and during Kashar production.Two strains,Lactiplantibacillus plantarum and Lactococcus lactis subsp.lactis demonstrated anticlostridial activity in vitro and the co-inoculum of these two strains(107 cfu g^(-1))were tested during the challenge test on Kashar cheese production in which a contamination ratio of 10^(4) cfu g^(-1) with spores of Cl.sporogenes were applied.Kashar samples were stored at 4℃ and 25℃ during 40 days of storage period and microbiological and physicochemical properties of Kashar samples were determined during this period.A decrement of nearly 1 log cfu g^(-1) in Cl.sporogenes numbers was observed in Kashar samples produced with co-inoculum of Lb.plantarum and L.lactis subsp.lactis stored at 4℃ but this was not the case for the Kashar samples stored at 25℃.This study revealed the potential of distinct LAB strains to control Cl.sporogenes spores in semi-hard cheese samples as biocontrol agents at 4℃ storage.
文摘【目的】从土壤中分离获得产电菌纯菌株SE6,鉴定其种类并分析其产电性能。【方法】通过厌氧培养分离得到纯菌株,根据其形态、生理生化性质及16S r RNA基因测序分析确定其种属。以该菌株作为产电菌接种源,液体LB培养基和铁氰化钾溶液分别作为阳极液和阴极液,构建双室微生物燃料电池(Microbial fuel cells,MFCs),研究其产电能力;根据交流阻抗图谱,分析MFCs的内阻。应用循环伏安测试确定该菌株的胞外电子传递方式。并利用扫描电镜对阳极表面产电菌形态进行观察。【结果】菌株SE6的16S r RNA基因序列与Clostridium sporogenes有100%同源性,结合其形态特征和生理生化特性,确定其属于梭菌属(Clostridium)。SE6接种到MFCs中可以获得44.42 m W/m^2的最大功率密度。MFCs的阳极内阻、阴极内阻和欧姆内阻分别为(1488±193)Ω/cm^2、(0.92±0.01)Ω/cm^2和(20.69±1.76)Ω/cm^2。其循环伏安图谱显示体系中存在电化学活性物质且峰值电流随扫速升高线性增大。扫描电镜观察到阳极表面聚集附着着长度约1μm的杆菌。【结论】本研究成功从土壤中分离出具有一定产电能力的菌株C.sporogenes SE6,可直接将电子传递至阳极,其产电过程阻抗较大。
