scholarly journals Proteomics as a Tool for the Characterization of Microbial Isolates and Complex Communities

10.5772/29689 ◽  
2012 ◽  
Author(s):  
Florence Arsene-Ploetze ◽  
Christine Carapito ◽  
Frederic Plewniak ◽  
Philippe N.
Keyword(s):  
Microbial Isolates

Microbiological Comparison of Hot-Boned and Conventionally Processed Beef Plate Cuts During Extended Storage1

1982 ◽  
Vol 45 (7) ◽  
pp. 607-614 ◽  
Author(s):  
J. E. KENNEDY ◽  
J. L. OBLINGER ◽  
R. L. WEST
Keyword(s):  
Yersinia Enterocolitica ◽  
Processing Technique ◽  
Post Mortem ◽  
Microbial Counts ◽  
Processing Treatment ◽  
Brochothrix Thermosphacta ◽  
Taxonomic Characterization ◽  
Lactobacillus Spp ◽  
Microbial Isolates

The development of microflora on hot-boned and conventionally processed beef plate cuts was investigated from time of slaughter and/or fabrication throughout vacuum-packaged storage for 6 weeks at 0–1 C. Cuts from each processing treatment were analyzed immediately post-mortem and after 0.5, 1, 1.5, 2, 4, 7, 14, 21, 28 and 42 days of storage. Fabrication, packaging and chilling of beef plates were carefully controlled to minimize differences in chilling rates and contamination of hot and conventionally processed cuts. Microbial analyses included enumeration of mesophilic, psychrotrophic and total Enterobacteriaceae populations as well as taxonomic characterization of corresponding microbial isolates. Microbial counts of hot-boned cuts were generally higher than corresponding counts of conventionally processed cuts with significant differences (p<0.05) detected between mesophilic and psychrotrophic counts at most storage intervals between 14 and 42 days. Earlier predominance of organisms such as Lactobacillus spp. and Brochothrix thermosphacta on hot-boned vs. conventionally processed cuts was indicated by taxonomic determinations. Psychrotrophic Enterobacteriaceae, including Hafnia alvei and Yersinia enterocolitica-like organisms, were recovered in high numbers from a few samples after 28 and 42 days of storage regardless of processing technique. Differences in the development of microbial flora on hot and conventionally processed beef cuts could not be explained on the basis of differences in initial chill rates between treatments.

scholarly journals IDENTIFICATION AND CHARACTERIZATION OF RHIZOSPHERIC MICROBIAL ISOLATES WITH ANTIMICROBIAL (ANTIFUNGAL) ACTIVITY FROM SORGASTRUM NUTANS

2016 ◽  
Vol 2 (4) ◽  
Author(s):  
MRRIDULA DANGI NARWAL
Keyword(s):  
Plant Growth ◽  
Hydrogen Cyanide ◽  
Phosphate Solubilization ◽  
Acc Deaminase ◽  
Antagonistic Action ◽  
Plant Growth Promoting ◽  
Growth Promoting ◽  
Identification And Characterization ◽  
Microbial Isolates

The goal of this review was to disconnect and describe a rhizospheric bacterium from Sorgastrum nutans, developing around the betray district of Rajasthan (India). Plant growth promoting rhizobacterias (PGPR) are known to impact plant development by different immediate or circuitous systems. Separated strain was tried for different PGP characteristics like 1-aminocyclopropane-1-carboxylate (ACC) deaminase movement, phosphate solubilization, indole acidic corrosive generation, creation of siderophore, nitrogen obsession and alkali generation. Bio-control capacity of detach was screened by antagonistic action against certain parasitic/bacterial pathogens and additionally Hydrogen cyanide( HCN) creation. Selected test strain was likewise biochemically characterized. Advance recognizable proof of identification was performed by PCR based 16S rRNA qualitative sequencing. Besides assessment of the segregate SNP-18 showing different plant growth promoting (PGP) qualities on soil/plant framework is on-going to reveal their viability as successful PGPR.

Enzymatic characterization of microbial isolates from lignocellulose waste composting: Chronological evolution

2014 ◽  
Vol 145 ◽  
pp. 137-146 ◽  
Author(s):  
Juan Antonio López-González ◽  
María del Carmen Vargas-García ◽  
María José López ◽  
Francisca Suárez-Estrella ◽  
Macarena Jurado ◽  
...  
Keyword(s):  
Enzymatic Characterization ◽  
Microbial Isolates

Morphological Characterization of Mycobacteriophage R1

1974 ◽  
Vol 32 ◽  
pp. 254-255
Author(s):  
B. L. Soloff ◽  
T. A. Rado
Keyword(s):  
Carbon Source ◽  
Stationary Phase ◽  
Growth Phase ◽  
Minimal Medium ◽  
Morphological Characterization ◽  
Logarithmic Growth Phase ◽  
Complete Lysis ◽  
Lysogenic Culture ◽  
Logarithmic Growth

Mycobacteriophage R1 was originally isolated from a lysogenic culture of M. butyricum. The virus was propagated on a leucine-requiring derivative of M. smegmatis, 607 leu−, isolated by nitrosoguanidine mutagenesis of typestrain ATCC 607. Growth was accomplished in a minimal medium containing glycerol and glucose as carbon source and enriched by the addition of 80 μg/ ml L-leucine. Bacteria in early logarithmic growth phase were infected with virus at a multiplicity of 5, and incubated with aeration for 8 hours. The partially lysed suspension was diluted 1:10 in growth medium and incubated for a further 8 hours. This permitted stationary phase cells to re-enter logarithmic growth and resulted in complete lysis of the culture.

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