Compound inhibitory to Clostridium botulinum type E produced by a Moraxella species

A Moraxella strain, A-43, produced a compound inhibitory to the outgrowth of Clostridium botulinum type E spores. The inhibitor could be produced in various laboratory media, and the outgrowth of germinated spores was inhibited by a 1/10th dilution of the A-43 spent medium. Germination was not affected. Molecular weight of the inhibitor was estimated at 800 to 1,000. The inhibitor was dialyzable and could be concentrated by lyophilization. It was stable at 37, 25, and 5 C, but was 70% inactivated when heated at 65 C for 10 min. The inhibitor was not volatile and could not be vacuum-distilled at 40 C. Solutions of acids with pH values below 2.0 destroyed the activity. The A-43 inhibitor appears to be similar, in molecular weight and inhibition characteristics, to tylosin.

Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas putrefaciens, Pseudomonas fluorescens, and an Achromobacter species

Volatile compounds produced by Pseudomonas putrefaciens, P. fluorescens, and an Achromobacter species in sterile fish muscle (Sebastes melanops) were identified by combined gas-liquid chromatography and mass spectrometry. Compounds produced by P. putrefaciens included methyl mercaptan, dimethyl disulfide, dimethyl trisulfide, 3-methyl-1-butanol, and trimethylamine. With the exception of dimethyl trisulfide, the same compounds were produced by an Achromobacter species. Methyl mercaptan and dimethyl disulfide were the major sulfur-containing compounds produced by P. fluorescens.

Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi

Volatile compounds produced by Pseudomonas fragi strain 18 in sterile fish muscle (Sebastes melanops) were identified by combined gas-liquid chromatography and mass spectrometry. Compounds positively identified included dimethyl sulfide, acetaldehyde, ethyl acetate, ethyl alcohol, and dimethyl disulfide. Methyl mercaptan, ethyl butyrate, ethyl hexanoate, and butanone were tentatively identified by relative retention times of the authentic compounds. The fruity odor that developed in fish muscle during incipient spoilage was attributed to a synergistic flavor interaction involving the ethyl esters of acetate, butyrate, and hexanoate.

Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas perolens

Volatile compounds produced by Pseudomonas perolens ATCC 10757 in sterile fish muscle (Sebastes melanops) were identified by combined gas-liquid chromatography and mass spectrometry. Compounds positively identified included methyl mercaptan, dimethyl disulfide, dimethyl trisulfide, 3-methyl-1-butanol, butanone, and 2-methoxy-3-isopropylpyrazine. Compounds tentatively identified included 1-penten-3-ol and 2-methoxy-3-sec-butylpyrazine. The substituted pyrazine derivative 2-methoxy-3-isopropylpyrazine was primarily responsible for the musty, potato-like odor produced by P. perolens.

Microbial flora of Pacific oysters (Crassostrea gigas) subjected to ultraviolet-irradiated seawater

The ability of oysters to purge themselves of microbial contaminants was investigated by identifying the microorganisms retained by oysters after they have been subjected to ultraviolet (UV) light-treated seawater. A UV intensity of 960 muw per min per cm(2) reduced the microbial count of seawater from 263 to 13 per ml. The coliform multitube test (MPN) was reduced from a high of 17 to <0.18 per 100 ml. Over 75% of the microorganisms found in treated seawater were Acinetobacter/Moraxella, Vibrio/Pseudomonas type II, and Flavobacterium/Cytophaga. With the exception of coliforms, the microbial composition of oysters subjected to UV-treated seawater remained at levels comparable to the control oysters held in untreated seawater. Total counts ranged between 10(3) and 10(5)/g. The microorganism most frequently encountered were Flavobacterium/Cytophaga, Vibrio/Pseudomonas type II, Pseudomonas type III or IV, Acinetobacter/Moraxella, gram-positive cocci and Bacillus. Together they comprised over 90% of the flora. Coagulase-positive, deoxyribonuclease-positive, and beta-hemolytic cocci were found in some samples, as were V. parahaemolyticus, V. aliginolyticus, and Aeromonas species.

Inactivation of Vibrio parahaemolyticus in distilled water

Vibrio parahaemolyticus cells are readily inactivated in distilled water. The time of exposure required to inactivate 90% of the cells was between 0.9 and 4.4 min.

Fluid movement in occluded single capillaries of rabbit omentum

The sequence of transcapillary fluid movement during microocclusion of single capillaries was investigated on the theoretical basis of the Starling hypothesis. For most capillaries studied, the theory agrees reasonably well with the experiments with red cells used as the tags for fluid movement. By analyzing the sequence of the movement of the red cell in one single occlusion, it was possible to calculate the filtration coefficient and the effective pressure. The effective pressure ranged from 28 to 38 cm H 2 O. Since the arterial pressure in the capillary is about 20 to 30 cm H 2 O, the calculations suggest that about 10 cm H 2 O of the effective pressure is contributed by tissue factors, i.e., a negative hydrostatic pressure or a substantial colloidal osmotic pressure in the tissue space or both. The calculated filtration coefficient for the capillaries ranged from 0.01 to 0.07 µ 3 /(sec µ 2 cm H 2 O).

Microbiological evaluation of Pacific shrimp processing

Microbiological evaluation of Pacific shrimp (Pandalus jordani) processing was made from samples obtained at five key processing points. The microbial count of raw shrimp ranged from 1.3 x 10(6) to 3.0 x 10(6). The initial microbial flora, in order of predominance, was Acinetobacter-Moraxella, Flavobacterium, Pseudomonas, gram-positive cocci, and Bacillus species. No yeasts were isolated. Differences in processing practices influenced both microbial count and the shrimp flora. The microbial load, however, always increased after peeling and sorting operations and decreased after cooking, washing, and brining steps. Significantly, the gram-positive cocci were recovered with increasing frequency after each processing step, reaching 76% of the total load in a final product. Most of them, however, were coagulase-negative.