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  • 1
    Electronic Resource
    Electronic Resource
    Production of Thermonuclease Deficient Mutants from an Enterotoxigenic Thermonuclease Producing Strain of Staphylococcus aureus (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A toxigenic strain of Staphylococcus aureus known to produce both thermonuclease and enterotoxin was exposed to ultraviolet radiations. Thermonuclease deficient mutants were recovered on methylgreen-DNA-agar medium. All of twenty thermonuclease deficient mutants lost the capacity to produce coagulase, enterotoxin, and lecithinase. However, these functions were regained upon reversion with visible light (Photoreactivation) thus suggesting a coordinated control mechanism for the synthesis and release of the above metabolites. These characteristics in most of the mutants remained stable for 3 months.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03033.x
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  • 2
    Electronic Resource
    Electronic Resource
    FACTORS AFFECTING LIPASE PRODUCTION BY PENICILLIUM CHRYSOGENUM (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Factors affecting growth and lipase production by Penicillium chrysogenum were studied. The optimum conditions for lipase production by the mold were 30°C at pH 6.0. In shake cultures, lipase production was enhanced by 70%. Amongst several carbohydrates that were examined, maximum lipase production occurred in medium containing glucose, followed by maltose, mannitol, galactose, sucrose, lactose and fructose in the decreasing order. Out of different nitrogen sources peptone proved most stimulatory.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08458.x
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  • 3
    Electronic Resource
    Electronic Resource
    Factors Affecting Enterotoxin Production by Thermonuclease Positive Streptococcus faecium IF-100 Isolated from an Infant Food (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Among the different media tested for optimal production of enterotoxin by Streptococcus faecium IF-100, trypticase soy broth was the best for maximal enterotixin production by Streptococcus faecium IF-100 at 37°C after 8 hr incubation in agitated cultures. The pH optimum was 8.0. Although addition of 1% casamino acid enhanced enterotoxin production, yeast extract did not affect enterotoxin production appreciably. Dextrose, at 0.5%, was inhibitory towards enterotoxin production. Production of enterotoxin was also inhibited by addition of acridine orange, suggesting possible involvement of some extra chromsomal factor in the production of this metabolite in S. faecium IF-100. A supplemented medium for maximum enterotoxin production is described.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10520.x
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  • 4
    Electronic Resource
    Electronic Resource
    Heat Resistance and Other Characteristics of Deoxyribonuclease Positive Enterococci Isolated from Milk and Milk Products (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Out of 224 deoxyribonulcease (DNase) positive enterococci recovered from dairy products, 21.9% survived pasteurization. Among the latter, 26 exhibited thermonuclease activity and 14 were hemolytic. Enterotoxigenic activity in rabbit ileal loops was exhibited by 13 strains, whereas 14 strains were pathogenic to mice. Resistance to penicillin and streptomycin was shown by 5 1 and 47 strains, respectively. There appears to be a positive relationship between heat resistance, thermonuclease activity, enterocin production by these organisms and their resistance to penicillin and streptomycin. As many as 37 heat resistant strains were recovered from samples of nonfat dry cow's milk, infant foods and from sweetened condensed milk. The predominant heat resistant strains were identified as Streptococcus faecalis var. faecalis., Streptococcus faecium and Streptococcus faecalis var zymogenes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13808.x
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  • 5
    Electronic Resource
    Electronic Resource
    Incidence of Enterococcal Thermonuclease in Milk and Milk Products (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Out of 728 enterococcal isolates recovered from 208 samples of milk and milk products, 216 isolates (29.7%) produced deoxyribonuclease (DNase), but among them only 31 (4.3%) were capable of exhibiting thermonuclease (TNase) activity. The incidence of DNase positive enterococci was maximum (63.4%) in Kulfi mix, but the number of thermonuclease positive enterococci was maximum (9.6%) in nonfat dry cow's milk. DNase positive enterococci were encountered in 78 (37.5%) samples, whereas only 22 (10.6%) of the samples showed the presence of thermonuclease producing enterococci. Although 30 samples (14.4%) contained staphylococcal TNase, thermonuclease of nonstaphyloccal origin was actually detected in 7 such samples. The latter, however, did not contain either Staphylococcus aureus or their enterotoxins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12856.x
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  • 6
    Electronic Resource
    Electronic Resource
    Screening of Milk and Milk Products for Thermonuclease (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Out of 208 samples of dairy products, 17.8% contained thermonuclease. Staphylococcal TNase (6-49 μg/100 mL or g) was detected in 14.4% samples that also contained TNase positive S. aureus and their enterotoxins. Enterotoxin A was recorded most frequently. Incidence of TNase was maximum (30.4%) in raw cow's milk followed by nonfat dry cow's milk (25.9%) and Kulfli (25.0%). The most frequent contaminants in the seven nonstaphylococcal TNase positive samples (6 – 16 μg per 100 mL org) were TNase-positive enterococci. TNase-positive B. cereus was recovered from a TNase-positive sweetened condensed milk sample. Unidentifiable TNase producing molds were detected in three TNase-positive samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10427.x
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  • 7
    Electronic Resource
    Electronic Resource
    Rehydration of Freeze-Dried Cultures of Lactic Streptococci (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cell suspensions (0.2 ml each) of three lactic streptococci were freeze-dried from distilled water. In order to determine the optimum conditions of rehydration the effect of different factors such as composition, temperature, and pH of rehydrating media on viability of the freeze-dried cells of the lactic streptococci has been studied. Rehydration of freeze-dried cells with 10% solution of dextrose, sucrose or reconstituted skim milk at pH 6.5 and 22°C can be recommended as optimum conditions for maximum recovery of viable cells.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10148.x
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  • 8
    Electronic Resource
    Electronic Resource
    ROLE OF SOME FATTY ACIDS ON THE GROWTH AND LIPASE PRODUCTION BY Streptococcus faecalis (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Incorporation of short chain fatty acids into the growth medium of Streptococcus faecalis was found to be stimulatory for lipase production. The long chain fatty acids were inhibitory to growth and lipase production.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06494.x
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  • 9
    Electronic Resource
    Electronic Resource
    STUDY ON CASEIN DEGRADATION BY A GAMMA-RADIATION INDUCED MUTANT OF LACTOBACILLUS BULGARICUS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Results of starch gel electrophoresis of degraded whole casein by a gamma-radiation induced mutant of L. bulgaricus showed that the mutant degraded whole casein much faster than the parent culture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb09794.x
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  • 10
    Electronic Resource
    Electronic Resource
    PROTECTIVE EFFECT OF FORTIFIED SKIM MILK AS SUSPENDING MEDIUM FOR FREEZE DRYING OF DIFFERENT LACTIC ACID BACTERIA (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The efficacy of fortified skim milk was tested for improving cell survival of 23 different cultures of freeze-dried lactic acid bacteria. Except in the case of Streptococcus cremoris, Streptococcus thermophilus (two strains), Lactobacillus bulgaricus and Lacto-bacillus lactis, all other freeze-dried cultures of lactic acid bacteria showed improved cell survival.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02969.x
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