Brewing microbiology - bacteria of the genus Clostridium

Martina BROŽOVÁ; Petra KUBIZNIAKOVÁ; Dagmar MATOULKOVÁ

doi:10.18832/kp201830

Impact of Nisin and Nisin-Producing Lactococcus lactis ssp. lactis on Clostridium tyrobutyricum and Bacterial Ecosystem of Cheese Matrices

Foods ◽

10.3390/foods10040898 ◽

2021 ◽

Vol 10 (4) ◽

pp. 898

Author(s):

Hebatoallah Hassan ◽

Daniel St-Gelais ◽

Ahmed Gomaa ◽

Ismail Fliss

Keyword(s):

Lactococcus Lactis ◽

Cheddar Cheese ◽

Economic Loss ◽

Gas Production ◽

Clostridium Tyrobutyricum ◽

Nisin Production ◽

Genus Clostridium ◽

Milk Pasteurization ◽

Cheese Slurry ◽

Significant Economic Loss

Clostridium tyrobutyricum spores survive milk pasteurization and cause late blowing of cheeses and significant economic loss. The effectiveness of nisin-producing Lactococcus lactis ssp. lactis 32 as a protective strain for control the C. tyrobutyricum growth in Cheddar cheese slurry was compared to that of encapsulated nisin-A. The encapsulated nisin was more effective, with 1.0 log10 reductions of viable spores after one week at 30 °C and 4 °C. Spores were not detected for three weeks at 4 °C in cheese slurry made with 1.3% salt, or during week 2 with 2% salt. Gas production was observed after one week at 30 °C only in the control slurry made with 1.3% salt. In slurry made with the protective strain, the reduction in C. tyrobutyricum count was 0.6 log10 in the second week at 4 °C with both salt concentration. At 4 °C, nisin production started in week 2 and reached 97 µg/g after four weeks. Metabarcoding analysis targeting the sequencing of 16S rRNA revealed that the genus Lactococcus dominated for four weeks at 4 °C. In cheese slurry made with 2% salt, the relative abundance of the genus Clostridium decreased significantly in the presence of nisin or the protective strain. The results indicated that both strategies are able to control the growth of Clostridium development in Cheddar cheese slurries.

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STUDIES ON THE GENUS CLOSTRIDIUM : III. CLASSIFICATION OF ORGANISMS ORIGINATED FROM THE DIGESTIVE TRACT AND SOIL

The Japanese Journal of Veterinary Science ◽

10.1292/jvms1939.28.141 ◽

1966 ◽

Vol 28 (3) ◽

pp. 141-148

Author(s):

Tosiharu SHINJO

Keyword(s):

Digestive Tract ◽

Genus Clostridium

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Survival and Growth of Clostridium Species in the Presence of Hydrogen Peroxide

Journal of Food Protection ◽

10.4315/0362-028x-43.6.431 ◽

1980 ◽

Vol 43 (6) ◽

pp. 431-432 ◽

Cited By ~ 3

Author(s):

S. M. EL-GENDY ◽

T. NASSIB ◽

H. ABED-EL-GELLEL ◽

N-EL-HODA HANAFY

Keyword(s):

Hydrogen Peroxide ◽

Clostridium Perfringens ◽

Raw Milk ◽

Gas Production ◽

Clostridium Tyrobutyricum ◽

Clostridium Species ◽

Clostridium Sporogenes ◽

Litmus Milk ◽

Genus Clostridium ◽

Survival And Growth

Some bacteria in the genus Clostridium can occur as contaminants in milk. If cheese is made from milk with such contaminants, the bacteria can cause the “late gas” or “late blowing” defect in the cheese. Since hydrogen peroxide can be used to treat milk for cheesemaking, this investigation was initiated to determine effects of the peroxide on viability and growth of Clostridium tyrobutyricum NIZO, C. tyrobutyricum 144, Clostridium perfringens 115 and Clostridium sporogenes T9. Presence of 0.01% hydrogen peroxide in litmus milk retarded but did not prevent growth of and gas production by the clostridia. Presence of 0.02% peroxide inhibited growth and gas production when litmus milk contained, per milliliter, 50 or 100 spores of any of the clostridia being studied. These numbers of clostridial spores are greater than those normally found in raw milk produced under ordinary conditions.

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The Genus Clostridium

Practical Handbook of Microbiology ◽

10.1201/9781420009330-33 ◽

2008 ◽

pp. 359-374

Keyword(s):

Genus Clostridium

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Studies in the metabolism of the strict anaerobes (genus Clostridium)

Biochemical Journal ◽

10.1042/bj0281746 ◽

1934 ◽

Vol 28 (5) ◽

pp. 1746-1759 ◽

Cited By ~ 150

Author(s):

Leonard Hubert Stickland

Keyword(s):

Genus Clostridium

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Difficulties in identifying the bacterial species from the genus Clostridium in a case of injury-related osteitis

Folia Microbiologica ◽

10.1007/s12223-018-0597-0 ◽

2018 ◽

Vol 63 (5) ◽

pp. 533-536

Author(s):

Marta Kierzkowska ◽

Piotr Pędzisz ◽

Ireneusz Babiak ◽

Jakub Janowicz ◽

Mateusz Kulig ◽

...

Keyword(s):

Bacterial Species ◽

Genus Clostridium

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Effect of Selected Stilbenoids on Human Fecal Microbiota

Molecules ◽

10.3390/molecules24040744 ◽

2019 ◽

Vol 24 (4) ◽

pp. 744 ◽

Cited By ~ 6

Author(s):

Jose Jaimes ◽

Veronika Jarosova ◽

Ondrej Vesely ◽

Chahrazed Mekadim ◽

Jakub Mrazek ◽

...

Keyword(s):

Gut Microbiota ◽

Relative Abundance ◽

Statistical Tests ◽

16S Rrna Gene Sequencing ◽

Fecal Microbiota ◽

Rrna Gene ◽

Microbial Composition ◽

Genus Clostridium ◽

The Family ◽

Rrna Gene Sequencing

Dietary phenolics or polyphenols are mostly metabolized by the human gut microbiota. These metabolites appear to confer the beneficial health effects attributed to phenolics. Microbial composition affects the type of metabolites produced. Reciprocally, phenolics modulate microbial composition. Understanding this relationship could be used to positively impact health by phenolic supplementation and thus create favorable colonic conditions. This study explored the effect of six stilbenoids (batatasin III, oxyresveratrol, piceatannol, pinostilbene, resveratrol, thunalbene) on the gut microbiota composition. Stilbenoids were anaerobically fermented with fecal bacteria from four donors, samples were collected at 0 and 24 h, and effects on the microbiota were assessed by 16S rRNA gene sequencing. Statistical tests identified affected microbes at three taxonomic levels. Observed microbial composition modulation by stilbenoids included a decrease in the Firmicutes to Bacteroidetes ratio, a decrease in the relative abundance of strains from the genus Clostridium, and effects on the family Lachnospiraceae. A frequently observed effect was a further decrease of the relative abundance when compared to the control. An opposite effect to the control was observed for Faecalibacterium prausnitzii, whose relative abundance increased. Observed effects were more frequently attributed to resveratrol and piceatannol, followed by thunalbene and batatasin III.

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