Uncategorized
Gram Positive
Source:
Food and Argriculture Organization of the United Nations. "Fermented Fruits and Vegetables. A Global Perspective." Food and Argirculture Organization of the United Nations. 2008. 6 Dec. 2008 <http://www.fao.org/docrep/x0560e/x0560e10.htm>.
Quote:
The lactic acid bacteria are a group of Gram positive bacteria, non-respiring, non-spore forming, cocci or rods, which produce lactic acid as the major end product of the fermentation of carbohydrates. They are the most important bacteria in desirable food fermentations, being responsible for the fermentation of sour dough bread, sorghum beer, all fermented milks, cassava (to produce gari and fufu) and most "pickled" (fermented) vegetables. Historically, bacteria from the genera Lactobacillus, Leuconostoc, Pediococcus and Streptococcus are the main species involved. Several more have been identified, but play a minor role in lactic fermentations. Lactic acid bacteria were recently reviewed by Axelsson (1998).
Paraphrase:
My bacteria is gram poositive, doesn't form endospores
Aeroobic
Source:
Food and Argriculture Organization of the United Nations. "Fermented Fruits and Vegetables. A Global Perspective." Food and Argirculture Organization of the United Nations. 2008. 6 Dec. 2008 <http://www.fao.org/docrep/x0560e/x0560e10.htm>.
Quote:
Lactic acid bacteria carry out their reactions - the conversion of carbohydrate to lactic acid plus carbon dioxide and other organic acids - without the need for oxygen. They are described as microaerophilic as they do not utilise oxygen. Because of this, the changes that they effect do not cause drastic changes in the composition of the food. Some of the family are homofermentative, that is they only produce lactic acid, while others are heterofermentative and produce lactic acid plus other volatile compounds and small amounts of alcohol. Lactobacillus acidophilus, L. bulgaricus, L. plantarum, L. caret, L. pentoaceticus, L brevis and L. thermophilus are examples of lactic acid-producing bacteria involved in food fermentations. All species of lactic acid bacteria have their own particular reactions and niches, but overall, L. plantarum – a homofermenter -produces high acidity in all vegetable fermentations and plays the major role. All lactic acid producers are non-motile gram positive rods that need complex carbohydrate substrates as a source of energy. The lactic acid they produce is effective in inhibiting the growth of other bacteria that may decompose or spoil the food. Because the whole group are referred to as ‘lactic acid bacteria’ it might appear that the reactions they carry out are very simple, with the production of one substrate. This is far from the truth. The lactic acid bacteria are a diverse group of organisms with a diverse metabolic capacity. This diversity makes them very adaptable to a range of conditions and is largely responsible for their success in acid food fermentations.
Paraphrase:
- Lactic acid bacteria are microaerophilic - they don't need much oxygen to survive
- lactic acids they the produce in helpful in preventing bacteria growth on food(slowing down spoiling and decomposition
Least Acid
Source:
Food and Argriculture Organization of the United Nations. "Fermented Fruits and Vegetables. A Global Perspective." Food and Argirculture Organization of the United Nations. 2008. 6 Dec. 2008 <http://www.fao.org/docrep/x0560e/x0560e10.htm>.
Quote:
Despite their complexity, the whole basis of lactic acid fermentation centres on the ability of lactic acid bacteria to produce acid, which then inhibits the growth of other non-desirable organisms. All lactic acid producers are micro-aerophilic, that is they require small amounts of oxygen to function. Species of the genera Streptococcusand Leuconostoc produce the least acid. Next are the heterofermentative species of Lactobacilluswhich produce intermediate amounts of acid, followed by the Pediococcusand lastly the homofermenters of the Lactobacillus species, which produce the most acid. Homofermenters, convert sugars primarily to lactic acid, while heterofermenters produce about 50%lactic acid plus 25% acetic acid and ethyl alcohol and 25% carbon dioxide. These other compounds are important as they impart particular tastes and aromas to the final product. The heterofermentative lactobacilli produce mannitol and some species also produce dextran.
Paraphrase:
- My bacteria is of the genera Leuconostoc produce he least acid
Temperature
Source:
Food and Argriculture Organization of the United Nations. "Fermented Fruits and Vegetables. A Global Perspective." Food and Argirculture Organization of the United Nations. 2008. 6 Dec. 2008 <http://www.fao.org/docrep/x0560e/x0560e10.htm>.
Quote:
Different bacteria can tolerate different temperatures, which provides enormous scope for a range of fermentations. While most bacteria have a temperature optimum of between 20 to 30ºC, there are some (the thermophiles) which prefer higher temperatures (50 to 55ºC) and those with colder temperature optima (15 to 20ºC). Most lactic acid bacteria work best at temperatures of 18 to 22ºC. The Leuconostoc species which initiate fermentation have an optimum of 18 to 22ºC. Temperatures above 22ºC, favour the lactobacillus species.
Paraphrase:
- Lactobacillus - initiate fermentation at 18-22C
Salt
Source:
Food and Argriculture Organization of the United Nations. "Fermented Fruits and Vegetables. A Global Perspective." Food and Argirculture Organization of the United Nations. 2008. 6 Dec. 2008 <http://www.fao.org/docrep/x0560e/x0560e10.htm>.
Quote:
Lactic acid bacteria tolerate high salt concentrations. The salt tolerance gives them an advantage over other less tolerant species and allows the lactic acid fermenters to begin metabolism, which produces acid, which further inhibits the growth of non-desirable organisms. Leuconostoc is noted for its high salt tolerance and for this reason, initiates the majority of lactic acid fermentations.
Paraphrase:
My bacteria has a particularly high salt tolerance.
Lactic Acid Fermentation
Source:
Hunter, B.T. "Fermented foods." Consumers' Research Magazine Oct. 1991: 8-9. Science Reference Center. EBSCO. St. Andrews Epicopal., Austin, TX. 7 Dec. 2008 <http://search.ebscohost.com/>.
Quote:
Lactic acid bacteria probably offer the broadest range of fermentation applications. Lactic acid fermentation is responsible for the characteristic way in which sugars, such as lactose (milk sugar) and others, are converted to glucose and then to Lactic acid. Lactic acid fermentation produces pickles, dry sausages, sourdough bread, sauerkraut, soy, and tamari sauce.
Paraphrase:
- produces pckles
- dry sausages
- sourdough bread
- sauerkraut
- soy
- tamari sauce
Fermentation benefits
Source:
Hunter, B.T. "Fermented foods." Consumers' Research Magazine Oct. 1991: 8-9. Science Reference Center. EBSCO. St. Andrews Epicopal., Austin, TX. 7 Dec. 2008 <http://search.ebscohost.com/>.
Quote:
The fermentation of food offers several benefits. The shelf life of highly perishable foods such as milk can be extended. Dairy products such as yogurt and cheese remain fresh for longer periods than fluid milk. The shelf life of some fermented foods is extended by increasing the acidity and producing a wide range of antimicrobial compounds such as lactic, benzoic, acetic, and propionic acids, as well as hydrogen peroxide, in the fermented food.
Fermentation can create certain desirable flavors, such as the aromatic short-chain fatty acids produced in some dairy foods. It can destroy certain undesirable flavors, such as the bitterness in soybeans, and can improve the texture of some products, such as milk transformed to yogurt.
Certain natural toxins such as trypsin inhibitors, present in soybeans, can be destroyed by fermentation. Thus, the nutritional value of fermented soybean products is increased. Fermentation can also improve the nutritional value of some foods by producing beneficial proteolytic enzymes, synthesize vitamins (notably riboflavin), and produce a more favorable balance of amino acids in the food.
People using fermented foods have long been aware that such foods may be more readily digested than their unfermented counterparts. Fermentation may increase the digestibility of food by the presence of enzymes of microbial origin. In tempeh, for example, proteolytic enzymes of the Rhizopus bring about rapid hydrolysis of protein to amino acids. In miso, the starch of the rice as well as the protein of the soybean are hydrolyzed by the enzymes of the Aspergillus oryzae. The live cultures used in producing yogurt do not colonize in the human gut. But they can influence the number and types of organisms found in the gut, and are useful to control undesirable enzymatic activities that affect gut pathology. Frequently, fermented milk products are recommended for young children and the elderly if individuals in these groups have gastrointestinal problems. Sometimes, small quantities of fermented milk products may be tolerated by lactose-intolerant individuals who cannot digest unfermented milk.
Health benefits are ascribed to fermented foods. Tempeh, a traditional Indonesian fermented soybean food introduced in recent years into the American cuisine, has been shown to inhibit the growth of some undesirable bacteria. Rhizopus, used to culture tempeh, was found to produce antibacterial compounds that may increase disease resistance. When tested with 25 species of bacteria, these compounds arrested the growth of nine species and weakened 11 species.
Miso, a fermented soybean paste, contains many different microorganisms. In 60 miso samples examined, 161 strains of aerobic bacteria were identified. Nearly all of them were antagonistic to Escherichia colt and Staphyloccocus aureus, two organisms frequently responsible for food poisoning. This finding suggests that some of the beneficial bacteria present in miso might be useful in controlling disease-causing agents.
Specific health benefits of yogurt have been studied extensively. Several studies have confirmed that yogurt with live cultures has the ability to stimulate immunological responses in animals. Yogurts and other cultured milk products have been shown to produce certain natural antibiotics, called biocides, that are active against pathogens such as Listeria, Escherichia, Shigella, and Salmonella.
In current cancer research, at least two key studies have shown that yogurt with live cultures is capable of inhibiting the development of certain tumors. Also, anti-tumor agents have been isolated from yogurt. While these findings appear promising, it must be stressed that the studies are preliminary and should be interpreted cautiously.
Paraphrase:
- increases shelf life - increases acidity and antimicrobial compounds
- creates desireable flavors
- destroys toxins, and synthizing vitammins can increase nutiritonal value
- more easily digestable
- may stimlate immune resposnses
- MAY inhibit cancer tumors
Genome mapping
Source:
JGI Genome Analysis and System Modeling Group of the Life Sciences Division of Oak Ridge National Laboratory. "Leuconostoc mesenteroides ATCC 8293." JGI Microbes . 7 Dec. 2008 <http://http://genome.jgi-psf.org/finished_microbes/leume/leume.home.html>.
URL:
http://genome.jgi-psf.org/finished_microbes/leume/leume.home.html
Quote:
Leuconostoc species are epiphytic bacteria that are wide spread in the natural environment and play an important role in several industrial and food fermentations. Leuconostoc mesenteroides is a facultative anaerobe requiring complex growth factors and amino acids (Reiter and Oram 1982; Garvie 1986).
Most strains in liquid culture appear as cocci, occurring singly or in pairs and short chains, however, morphology can vary with growth conditions; cells grown in glucose or on solid media may have an elongated or rod shaped morphology. Cells are Gram positive, asporogenous and non-motile.
A variety of lactic acid bacteria (LAB), including Leuconostoc species are commonly found on crop plants (Mundt et al 1967; Mundt 1970). L. mesenteroides is perhaps the most predominant LAB species found on fruits and vegetables and is responsible for initiating the sauerkraut and other vegetable fermentations (Pederson and Albury 1969). L. mesenteroides starter cultures also used in some dairy and bread dough fermentations (Server-Busson et al. 1999).
Under microaerophilic conditions, a heterolactic fermentation is carried out. Glucose and other hexose sugars are converted to equimolar amount of D-lactate, ethanol and CO2 via a combination of the hexose monophosphate and pentose phosphate pathways (Demoss et al 1951; Garvie 1986; Gottschalk 1986). Other metabolic pathways include conversion of citrate to diacetyl and acetoin (Cogan et al 1981) and production of dextrans and levan from sucrose (Alsop 1983; Broker 1977).
Viscous polysaccharides produced by L. mesenteroides are widely recognized as causing product losses and processing problems in the production of sucrose from sugar cane and sugar beets (Tallgren et al. 1999). The first observation of the production of polysaccharide "slime" from sugar, dates to the earliest days of the science of microbiology; Pasteur (1861) attributed this activity to small cocci, presumably Leuconostoc species. Commercial production dextrans and levans by L. mesenteroides, for use in the biochemical and pharmaceutical industry, has been carried out for more than 50 years (Alsop 1983; Sutherland 1996).
Dextrans are used in the manufacture of blood plasma extenders, heparin substitutes for anticoagulant therapy, cosmetics, and other products (Leathers et al 1995; Sutherland 1996; Alsop 1983; Kim and Day 1994). Another use of dextrans is the manufacture of Sephadex gels or beads, which are widely used for industrial and laboratory protein separations (Sutherland 1996). Currently, L. mesenteroides has significant roles in both industrial and food fermentations.
Paraphrase:
Leuconostoc mesenteroides are important in fermentation - both food and industrial. They are motile, do not produce spores, need very little oxygen to produce lactic acid and can be shaped liked cocci or rods. Problems associated with this bacteria are that they can produce slime. They are beneficial for preventing some types of food from rotting and in the manufacture of some medicines.
My Ideas:
Create running lists of advantages and disavantages.
Try to locate drawings and diagrams.
Pathogens
Source:
Centers for Disease Control and Prevention. "Nosocomial Outbreaks Caused by Leuconostoc mesenteroides subsp. mesenteroides." Emerging Infectious Diseases Volume 14 Number 6.Number 6 (2008). 7 Dec. 2008 <http://www.cdc.gov/EID/content/14/6/968.htm>.
URL:
http://www.cdc.gov/EID/content/14/6/968.htm
Quote:
From July 2003 through October 2004, 42 patients became infected by strains of Leuconostoc mesenteroides subsp. mesenteroides (genotype 1) in different departments of Juan Canalejo Hospital in northwest Spain. During 2006, 6 inpatients, also in different departments of the hospital, became infected (genotypes 2–4). Parenteral nutrition was the likely source....This outbreak highlights the importance of LM as an emerging hospital pathogen in patients with underlying diseases and in whom parental nutrition may be the source of the initial infection and its spread. Every infection with LM could be a yet undetected outbreak and should result in an investigation that focuses on parental nutrition or products manufactured in a centralized hospital pharmacy.
Paraphrase:
In 2004, it was discovered that a strain of Leuconostoc mesenteroides was paathogenic and deadly; it was possibly linked to parental nutrition.
My Ideas:
Leuconostoc mesenteroides could be both beneficial and harmful.
classification
Source:
National Center for Biotechn ology Information, U.S. National Library of Medicine. "Leuconostoc mesenteroides subsp. mesenteroides ATCC 8293." NCBI Taxonomy Browser. 23 July 2008. 7 Dec. 2008 <http://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?mode=Info&id=203120&lvl=3&lin=f&keep=1&srchmode=1&unlock>.
URL:
http://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?mode=Info&id=203120&lvl=3&lin=f&keep=1&srchmode=1&unlock
Quote:
- Lineage( full )
- cellular organisms; Bacteria; Firmicutes; Bacilli; Lactobacillales; Leuconostocaceae; Leuconostoc; Leuconostoc mesenteroides; Leuconostoc mesenteroides subsp. mesenteroides
Paraphrase:
- Kingdom: Bacteria;Division: Firmicutes; Class: Bacilli; Order: Lactobacillales; Family: Leuconostocaceae; Genus: Leuconostoc; Species: Leuconostoc mesenteroides; Leuconostoc mesenteroides subsp. mesenteroides
My Ideas:
Look for any other info re naming of bacteria.
synonyms
Source:
National Center for Biotechn ology Information, U.S. National Library of Medicine. "Leuconostoc mesenteroides subsp. mesenteroides ATCC 8293." NCBI Taxonomy Browser. 23 July 2008. 7 Dec. 2008 <http://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?mode=Info&id=203120&lvl=3&lin=f&keep=1&srchmode=1&unlock>.
URL:
http://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?mode=Info&id=1245&lvl=3&keep=1&srchmode=1&unlock&lin=f
Quote:
| synonym: |
Betacoccus arabinosaceus |
| synonym: |
Ascococcus mesenteroides |
| synonym: |
"Ascococcus mesenteroides" Tsenkovskii 1878 |
| synonym: |
Leuconostoc mesenteroides (Tsenkovskii 1878) van Tieghem 1878 |
| synonym: |
"Betacoccus arabinosaceus" Orla-Jensen 1919 |
Paraphrase:
This bacteria has had 5 other names, and has been named as early as 1878.
leuconocytes as dairy contaminants
Source:
Dworkin, Martin, et al. The Prokaryotes. A Handbook on the Biology of Bacteria. bacteria: Firmicutes, Cyanobacteria. 9 Dec. 2008 <http://http://books.google.com/books?id=C5tzLBabUh8C&pg=PA279&lpg=PA279&dq=prokaryotes+handbook+biology+of+bacteria+leuconostoc+mesenteroides&source=web&ots=5W6k0zvY5V&sig=deqSqxHG53NybuCqZvtiBiroWuw&hl=en&sa=X&oi=book_result&resnum=1&ct=result#PPP1,M1>.
Quote:
Although leuconocytes, and to a lesser extent weissellars are typical contaiminatns of the dairy environment, they have only limited growth potential in refrigerated milk...Regular contaominants of raw and pateurized milk, little is know about their involvement in and contribution to spoilage.
Paraphrase:
Leuconocytes are found in dairy milk, and while they may have a role in its deterioration, more research is needed onhow they actually spoil the milk.
My Ideas:
Look for an actual research project.
leuconocytes - starter milks, cheeses
Source:
Dworkin, Martin, et al. The Prokaryotes. A Handbook on the Biology of Bacteria. bacteria: Firmicutes, Cyanobacteria. 9 Dec. 2008 <http://http://books.google.com/books?id=C5tzLBabUh8C&pg=PA279&lpg=PA279&dq=prokaryotes+handbook+biology+of+bacteria+leuconostoc+mesenteroides&source=web&ots=5W6k0zvY5V&sig=deqSqxHG53NybuCqZvtiBiroWuw&hl=en&sa=X&oi=book_result&resnum=1&ct=result#PPP1,M1>.
Quote:
Leuconocytes are not competitive growers of important producers of lactic acid in milk. The ability of cetain strains to produce the flavor compund diacetyl, however, has led to their frequent incorporation into starter cultures for buttermilk, butterm quarg (cream cheese) abnd (other types of cheese).
Paraphrase:
While leuconocytes may not be the most active bacteria in spoiling milk, they are important in food production for the flaavors that they produce.
leuconocytes - fish
Source:
Dworkin, Martin, et al. The Prokaryotes. A Handbook on the Biology of Bacteria. bacteria: Firmicutes, Cyanobacteria. 9 Dec. 2008 <http://http://books.google.com/books?id=C5tzLBabUh8C&pg=PA279&lpg=PA279&dq=prokaryotes+handbook+biology+of+bacteria+leuconostoc+mesenteroides&source=web&ots=5W6k0zvY5V&sig=deqSqxHG53NybuCqZvtiBiroWuw&hl=en&sa=X&oi=book_result&resnum=1&ct=result#PPP1,M1>.
Quote:
Fish and fish products appear to constitue a particular habitat fo these groups....Leuconostocs mesenteroides and Leuconostoc citrum were reported fpr spoiled vacuum-packed cold-smoked rainbow trout.
Paraphrase:
Leuconostocs mesenteroides has been associated with the spoilage of fish.
leuconocytes - plants
Source:
Dworkin, Martin, et al. The Prokaryotes. A Handbook on the Biology of Bacteria. bacteria: Firmicutes, Cyanobacteria. 9 Dec. 2008 <http://http://books.google.com/books?id=C5tzLBabUh8C&pg=PA279&lpg=PA279&dq=prokaryotes+handbook+biology+of+bacteria+leuconostoc+mesenteroides&source=web&ots=5W6k0zvY5V&sig=deqSqxHG53NybuCqZvtiBiroWuw&hl=en&sa=X&oi=book_result&resnum=1&ct=result#PPP1,M1>.
Quote:
Among LAB (Lactic Acid Bacteria) found on plants, Leuconostoc appears to be predominant......On living, undamaged tissue, leuconostoc occur in relatively low numbers...The presence of leuconostoc is especially associate with the release of nutrients from damaged or decaying plant material.
Paraphrase:
Of the lactic acid bacteria, Leuconsotoc is the one most often found on plants.
leuconostoc - peas and beans
Source:
Dworkin, Martin, et al. The Prokaryotes. A Handbook on the Biology of Bacteria. bacteria: Firmicutes, Cyanobacteria. 9 Dec. 2008 <http://http://books.google.com/books?id=C5tzLBabUh8C&pg=PA279&lpg=PA279&dq=prokaryotes+handbook+biology+of+bacteria+leuconostoc+mesenteroides&source=web&ots=5W6k0zvY5V&sig=deqSqxHG53NybuCqZvtiBiroWuw&hl=en&sa=X&oi=book_result&resnum=1&ct=result#PPP1,M1>.
Quote:
In vegetables such as peans and beans prepared for freezing, Leuconostoc mesenteroides may multiply and cause sourness, discoloration or off flavor.
Paraphrase:
Leuconostoc mesenteroides can have negative impacts (sourness and discoloration) on frozen peas and beans.
leuconocytes - fresh, ready to use carrots
Source:
Dworkin, Martin, et al. The Prokaryotes. A Handbook on the Biology of Bacteria. bacteria: Firmicutes, Cyanobacteria. 9 Dec. 2008 <http://http://books.google.com/books?id=C5tzLBabUh8C&pg=PA279&lpg=PA279&dq=prokaryotes+handbook+biology+of+bacteria+leuconostoc+mesenteroides&source=web&ots=5W6k0zvY5V&sig=deqSqxHG53NybuCqZvtiBiroWuw&hl=en&sa=X&oi=book_result&resnum=1&ct=result#PPP1,M1>.
Quote:
Leuconocytes mesenteroides dominated among isolates of LAB responsible for spoilage of fresh, ready-to-use grated carrots.
Paraphrase:
One study reported that examination of a sample of fresh, ready-to-use carrots showed a high percentage of Leuconocytes mesenteroides.
leuconocytes - history
Source:
Dworkin, Martin, et al. The Prokaryotes. A Handbook on the Biology of Bacteria. bacteria: Firmicutes, Cyanobacteria. 9 Dec. 2008 <http://http://books.google.com/books?id=C5tzLBabUh8C&pg=PA279&lpg=PA279&dq=prokaryotes+handbook+biology+of+bacteria+leuconostoc+mesenteroides&source=web&ots=5W6k0zvY5V&sig=deqSqxHG53NybuCqZvtiBiroWuw&hl=en&sa=X&oi=book_result&resnum=1&ct=result#PPP1,M1>.
Quote:
Leuconocytes are known to be responsible for detrimental effects in ths sugar industry, and are one of the first bacterial groups studied for their causative role in commercial losses (Van Tiegjem, 1878). During harvesting, sugar cane is conatimnated with LM, which is able to grow in the cut stalks and cause souring of the cane.
Paraphrase:
LM spoilage is responsible for spoilage in the sugar industry and therefore for loss of money.
Leuconocytes - dextrans
Source:
Dworkin, Martin, et al. The Prokaryotes. A Handbook on the Biology of Bacteria. bacteria: Firmicutes, Cyanobacteria. 9 Dec. 2008 <http://http://books.google.com/books?id=C5tzLBabUh8C&pg=PA279&lpg=PA279&dq=prokaryotes+handbook+biology+of+bacteria+leuconostoc+mesenteroides&source=web&ots=5W6k0zvY5V&sig=deqSqxHG53NybuCqZvtiBiroWuw&hl=en&sa=X&oi=book_result&resnum=1&ct=result#PPP1,M1>.
Quote:
The ability of LM to produce antimicrobials to produce dextrans from sucrose by a dextroginsucrase has been exploited for the production of commerically valuable dextans.
Paraphrase:
Some dextrans are being used commercially.
Leuconocytes - ID
Source:
Dworkin, Martin, et al. The Prokaryotes. A Handbook on the Biology of Bacteria. bacteria: Firmicutes, Cyanobacteria. 9 Dec. 2008 <http://http://books.google.com/books?id=C5tzLBabUh8C&pg=PA279&lpg=PA279&dq=prokaryotes+handbook+biology+of+bacteria+leuconostoc+mesenteroides&source=web&ots=5W6k0zvY5V&sig=deqSqxHG53NybuCqZvtiBiroWuw&hl=en&sa=X&oi=book_result&resnum=1&ct=result#PPP1,M1>.
Quote:
Only LM subsp. cremoris can be easily distinguished from the other luconocytes owing to its poor carbohydrate fermentation capability. It ferments only glucose, galactose and lactose.
Paraphrase:
LM susp. cremoris ferments poorly; it ferments galatos, glucose and lactose.
Leuconocytes - how to differentiate
Source:
Dworkin, Martin, et al. The Prokaryotes. A Handbook on the Biology of Bacteria. bacteria: Firmicutes, Cyanobacteria. 9 Dec. 2008 <http://http://books.google.com/books?id=C5tzLBabUh8C&pg=PA279&lpg=PA279&dq=prokaryotes+handbook+biology+of+bacteria+leuconostoc+mesenteroides&source=web&ots=5W6k0zvY5V&sig=deqSqxHG53NybuCqZvtiBiroWuw&hl=en&sa=X&oi=book_result&resnum=1&ct=result#PPP1,M1>.
Quote:
Sugars most helpful for the differentiation if Leuconostoc species are arabinose, melibiosee, trehalose abd xylose.
Paraphrase:
The sugars listed help to identify strains of Leuconostoc.
Leuconostoc messenteroides
Source:
Johanningsmeiser, Suzanne, et al. "'Effects of Leuconostoc mesenteroides Starter Culture on Fermetnation of Cabbage with Reduced Salt Concentrations.' ." USDA Agricultural Research Service. 8 Dec. 2008. 10 Dec. 2008 <http://www.ars.usda.gov/research/publications/Publications.htm?seq_no_115=203863>.
URL:
http://www.ars.usda.gov/research/publications/Publications.htm?seq_no_115=203863
Quote:
Interpretive Summary: Variability in the texture and flavor of sauerkraut and the costs associated with treatment and disposal of sauerkraut brine containing high levels of sodium chloride and organic matter are problems for the commercial sauerkraut industry in the United States. The results of this investigation have shown that addition of an appropriate starter culture to shredded cabbage yields sauerkraut with increased uniformity and quality (i.e. firm, crunchy texture and reduced off-flavor) even under reduced salt conditions. Results of this study suggest that good quality sauerkraut using only 1% NaCl (a 50% reduction from current practices) could consistently be produced if cabbage were initially inoculated with a suitable strain of L. mesenteroides. Reduced chloride in the waste brine generated during the manufacture of sauerkraut would reduce the cost of waste treatment and disposal.
Technical Abstract: Sauerkraut fermentations rely upon selection of naturally occurring lactic acid bacteria by addition of 2.0 to 2.25% granulated sodium chloride (NaCl) to shredded cabbage. Excess brine generated is a waste product with high levels of organic material (BOD) and non-biodegradable NaCl. The objective was to determine whether addition of Leuconostoc mesenteroides starter culture to reduced salt cabbage fermentations would yield sauerkraut with reproducible and acceptable chemical composition and sensory qualities. Shredded cabbage was salted with 0.5%, 1.0%, or 2.0% NaCl (wt/wt) at 2 starter culture levels, none or L. mesenteroides strain LA 81, ATCC 8293 (106 cfu/g). Fermentation products were quantified by high performance liquid chromatography and pH was measured during the initial stages of fermentation and after 10 months storage at 18°C. A trained descriptive sensory panel used category scales to rate flavor and texture of selected sauerkrauts. A modified Kramer Shear test was used to measure firmness. Cabbage fermented with L. mesenteroides consistently resulted in sauerkraut with firm texture and reduced off-flavors across all salt levels (P < 0.05). Conversely, sauerkraut quality was highly variable with softening and off-flavors occurring as salt concentrations were decreased in natural fermentations (P < 0.05). Fermentations were rapid with a more uniform decline in pH when starter culture was added. L. mesenteroides addition to cabbage fermentations ensured that texture and flavor quality were retained while allowing 50% NaCl reduction. Application of this technology to commercial sauerkraut production could improve the uniformity of fermentations and substantially reduce generation of non-biodegradable chloride waste.
Paraphrase:
Salt and brine pollution after sauerkraut formation and texture quality and variability may be reduced by adding a starter culture to shredded cabbage.
bacteria - history
Source:
"Antony van Leeuwenhoek (1632-1723)." University of California Museum of Palentology. 11 Dec. 2008 <http://www.ucmp.berkeley.edu/history/leeuwenhoek.html>.
URL:
Quote:
Antony van Leeuwenhoek was an unlikely scientist. A tradesman of Delft, Holland, he came from a family of tradesmen, had no fortune, received no higher education or university degrees, and knew no languages other than his native Dutch. This would have been enough to exclude him from the scientific community of his time completely. Yet with skill, diligence, an endless curiosity, and an open mind free of the scientific dogma of his day, Leeuwenhoek succeeded in making some of the most important discoveries in the history of biology. It was he who discovered bacteria, free-living and parasitic microscopic protists, sperm cells, blood cells, microscopic nematodes and rotifers, and much more. His researches, which were widely circulated, opened up an entire world of microscopic life to the awareness of scientists.Leeuwenhoek reported how in his own mouth: "I then most always saw, with great wonder, that in the said matter there were many very little living animalcules, very prettily a-moving. The biggest sort. . . had a very strong and swift motion, and shot through the water (or spittle) like a pike does through the water. The second sort. . . oft-times spun round like a top. . . and these were far more in number." In the mouth of one of the old men, Leeuwenhoek found "an unbelievably great company of living animalcules, a-swimming more nimbly than any I had ever seen up to this time. The biggest sort. . . bent their body into curves in going forwards. . . Moreover, the other animalcules were in such enormous numbers, that all the water. . . seemed to be alive." These were among the first observations on living bacteria ever recorded.
Paraphrase:
In 1674, Leeuwenhoek was the scientist to first disover bacteria.
problem - cholera
Source:
"Cholera." Encyclopedia Britannica. 11 Dec. 2008 <http://school.eb.com/eb/article-9082306?query=cholera&ct=>.
URL:
http://school.eb.com/eb/article-9082306?query=cholera&ct=
Quote:
an acute infection of the small intestine caused by the bacterium Vibrio cholerae and characterized by extreme diarrhea with rapid and severe depletion of body fluids and salts. Cholera has often risen to epidemic proportions in sub-Saharan Africa and South Asia, particularly in India and Bangladesh. In the past two centuries, seven pandemics (global epidemics) of cholera have carried the disease to countries around the world.
Cholera is a disease that can incite populations to panic. Its reputation as a fierce and unrelenting killer is a deserved one; it has been responsible for the deaths of millions, for economic losses of immense magnitude, and for the disruption of the very fabric of society in all parts of the world. In spite of the chaos that it continues to generate, cholera is perhaps the best understood of the modern plagues. The organism that causes it has been studied extensively for well over a century; its modes of transmission have been identified; and safe, effective, and inexpensive interventions for both preventing infection and treating clinical illness have been developed.
Paraphrase:
Vibrio cholerae causees cholera which is a very serious illness. It has caused deaths and economic losses.
carbon cycle
Source:
"Carbon Cycle." Encyclopedia Britannica. 11 Dec. 2008 <http://school.eb.com/eb/article-9020247?query=carbon%20cycle&ct=>.
URL:
http://school.eb.com/eb/article-9020247?query=carbon%20cycle&ct=
Quote:
The carbon present in animal wastes and in the bodies of all organisms is released as CO2 by decay, or decomposer, organisms (chiefly bacteria and fungi) in a series of microbial transformations.
Paraphrase:
Decomposers such as bacteria release carbon.
nitrogen cycle
Source:
"Nitrogen Cycle." Encyclopedia Britannica. 11 Dec. 2008 <http://school.eb.com/eb/article-9055948>.
URL:
http://school.eb.com/eb/art-19381/The-carbon-cycle-Carbon-is-transported-in-various-forms-through?&articleTypeId=1
Quote:
Nitrogen, a component of proteins and nucleic acids, is essential to life on Earth. Although 78 percent by volume of the atmosphere is nitrogen gas, this abundant reservoir exists in a form unusable by most organisms. Through a series of microbial transformations, however, nitrogen is made available to plants, which in turn ultimately sustain all animal life. The steps, which are not altogether sequential, fall into the following classifications: nitrogen fixation, nitrogen assimilation, ammonification, nitrification, and denitrification.
Nitrogen fixation, in which nitrogen gas is converted into inorganic nitrogen compounds, is mostly (90 percent) accomplished by certain bacteria and blue-green algae (see nitrogen fixation). A much smaller amount of free nitrogen is fixed by abiotic means (e.g., lightning, ultraviolet radiation, electrical equipment) and by conversion to ammonia through the Haber-Bosch process (q.v.).
Paraphrase:
Bacteria convert nitrogen from the atmosphere into a form useable by man.
flagella
Source:
"flagellum." Encyclopaedia Britannica Online School Edition. Encyclopaedia Britannica. 13 Dec. 2008 <http://school.eb.com/>.
Quote:
hairlike structure that acts primarily as an organelle of locomotion in the cells of many living organisms. Flagella, characteristic of the protozoan group Mastigophora, also occur on the gametes of algae, fungi, mosses, slime molds, and animals. Flagellar motion causes water currents necessary for respiration and circulation in sponges and coelenterates. Most motile bacteria move by means of flagella.
The structures and pattern of movement of prokaryotic and eukaryotic flagella are different. Eukaryotes have one to many flagella, which move in a characteristic whiplike manner. The flagella closely resemble the cilium (q.v.) in structure. The core is a bundle of nine pairs of microtubules surrounding two central pairs of microtubules (the so-called nine-plus-two arrangement); each microtubule is composed of the protein tubulin. The coordinated sliding of these microtubules confers movement. The base of the flagellum is anchored to the cell by a basal body.
Bacterial flagella are helically shaped structures containing the protein flagellin. The base of the flagellum (the hook) near the cell surface is attached to the basal body enclosed in the cell envelope. The flagellum rotates in a clockwise or counterclockwise direction, in a motion similar to that of a propeller.
The movement of eukaryotic flagella depends on adenosine triphosphate (ATP) for energy, while that of the prokaryotes derives its energy from the proton-motive force, or ion gradient, across the cell membrane.
Paraphrase:
Some bacteria havev flagella that help them move.
My Ideas:
Leuconostoc mesenteroides do not (use to explain what flagella is and to provid a picture of what they look like)
pathogen
Source:
Albanese, Alessio, et al. "Molecular Identification of Leuconostoc mesenteroides as a Cause of brain Abscess in and Immunocompromised Patient." Journal of Clinical Microbiology 44.4 (2006). Journal of Clinical Microbiology. 9 Dec. 2008 <http://jcm.asm.org/cgi/content/full/44/8/3044>.
URL:
http://jcm.asm.org/cgi/content/full/44/8/3044
Quote:
Leuconostoc species are emerging pathogens that can cause severe infections, particularly in immunocompromised patients. Using molecular methods, we identified Leuconostoc mesenteroides as the cause of a brain abscess which was successfully treated by surgery and antimicrobial treatment. This is the first report of brain abscess caused by this species. A 61-year-old woman was hospitalized for a seizure with loss of consciousness.The Leuconostoc genus includes facultatively anaerobic catalase-negative gram-positive cocci arranged in pairs and in chains (7). Their distinguishing characteristics include vancomycin resistance, pyrrolidonyl arylamidase and leucine aminopeptidase negativity, and failure to produce gas from glucose. Until recently, these environmental organisms, which are usually found on vegetables and food products, were widely considered nonpathogenic and therefore of limited clinical importance.
Paraphrase:
Leuconostoc mesenteroidesis believed to have cause a brain access and is therefore a pathogen in some instances.
My Ideas:
highlight change from just thinking of Leuconostoc m as a food fermenter, etc.
history - pasteur, koch
Source:
"Microbiology." Encyclopaedia Britannica Online School Edition. Encyclopaedia Britannica. 13 Dec. 2008 <http://school.eb.com/>.
Quote:
Microbiology came into being largely through studies of bacteria. The experiments of Louis Pasteur in France, Robert Koch in Germany, and others in the late 1800s established the importance of microbes to humans. As stated in the Historical background section, the research of these scientists provided proof for the germ theory of disease and the germ theory of fermentation. It was in their laboratories that techniques were devised for the microscopic examination of specimens, culturing (growing) microbes in the laboratory, isolating pure cultures from mixed-culture populations, and many other laboratory manipulations. These techniques, originally used for studying bacteria, have been modified for the study of all microorganisms—hence the transition from bacteriology to microbiology.
My Ideas:
place in general history section
reproduction - conjugation
Source:
Dessart, S.R., and L.R. Steenson. "High Frequency Intergeneric and Intrageneric Conjugal Transfer of Drug Resistance Plasmids in Leuconostoc mesenteroides ssp. cremoris." Journal of Dairy Science 74.9 2912-2919 (1991). Journal of Dairy Science. American Dairy Science Association. 13 Dec. 2008 <http://jds.fass.org/cgi/content/abstract/74/9/2912>.
URL:
http://jds.fass.org/cgi/content/abstract/74/9/2912
Quote:
Transfer of the broad host range conjugative plasmids pAMß1, pVA797:: Tn917, and pIP501 between Lactococcus lactis and Leuconostoc mesenteroides ssp. cremoris occurred at high frequency via a conjugation-like process on solid surface agar. Frequencies of 10–1 to 10–3 transconjugants per input donor cell were observed from L. lactis to three strains of Leuc. mesenteroides ssp. cremoris. Reverse intergeneric transfer from Leuc. mesenteroides ssp. cremoris to L. lactis occurred at frequencies up to 10–4 transconjugants per donor cell. Intrageneric transfer between Leuc. mesenteroides ssp. cremoris strains was also observed at frequencies as high as 10–3 transconjugants per donor cell. The ability to transfer these plasmids to and among Leuc. mesenteroides ssp. cremoris at high frequencies provides a method of genetic transfer, making them available to cloning strategies developed in other Gram-positive bacteria.
Paraphrase:
Lactococcus lactis and Leuconostoc mesenteroides ssp. cremoris occurred at high
Lnder the conditions described, there was conjugation between Lactococcus lactis and leuconostoc mesenteroides ssp. cremoris.
reproduction - binary fission
Source:
"Binary Fission." Encyclopaedia Britannica Online School Edition. Encyclopaedia Britannica. 13 Dec. 2008 <http://school.eb.com/>.
URL:
http://school.eb.com/eb/article-9034410?query=bacteria%20binary%20fission&ct=
Quote:
sexual reproduction by a separation of the body into two new bodies. In the process of binary fission, an organism duplicates its genetic material, or deoxyribonucleic acid (DNA), and then divides into two parts (cytokinesis), with each new organism receiving one copy of DNA.
Paraphrase:
In binary fission, the bacteria copies its DNA, splits into two, giving each part one DNA copy.
Plasmid
Source:
"Prokaryote." Encyclopaedia Britannica Online School Edition. Encyclopaedia Britannica. 13 Dec. 2008 <http://school.eb.com/>.
URL:
http://school.eb.com/eb/article-9061465
Quote:
Many prokaryotes also contain additional circular DNA molecules called plasmids, with additional dispensable cell functions, such as encoding proteins to inactivate antibiotics.
Paraphrase:
Plasmids are made of DNA, can go from one organism to another, and can make antibiotics ineffective.
reproduction - fission and Gram positve details
Source:
"Bacteria." Encyclopaedia Britannica Online School Edition. Encyclopaedia Britannica. 13 Dec. 2008 <http://school.eb.com/>.
Quote:
Most prokaryotes reproduce by a process of binary fission, in which the cell grows in volume until it divides in half to yield two identical daughter cells. Each daughter cell can continue to grow at the same rate as its parent. For this process to occur, the cell must grow over its entire surface until the time of cell division, when a new hemispherical pole forms at the division septum in the middle of the cell. In gram-positive bacteria the septum grows inward from the plasma membrane along the midpoint of the cell; in gram-negative bacteria the walls are more flexible, and the division septum forms as the side walls pinch inward, dividing the cell in two. In order for the cell to divide in half, the peptidoglycan structure must be different in the hemispherical cap than in the straight portion of the cell wall, and different wall-cross-linking enzymes must be active at the septum than elsewhere.
Paraphrase:
Most bacteria reproduce by binary fission and in gram positive bacteria the septum grows inward.
fixing nitrogen
Source:
"Rhizobium ." Encyclopaedia Britannica Online School Edition. Encyclopaedia Britannica. 13 Dec. 2008 <http://school.eb.com/>.
URL:
http://school.eb.com/eb/art-19576/The-soil-bacterium-Rhizobium-leguminosarum?&articleTypeId=1
Quote:
The soil bacterium Rhizobium leguminosarum. Living in nodules on legume roots, it fixes nitrogen from the air into ammonia, a usable plant nutrient.
Paraphrase:
Rhizobium leguminosarum converts gaseous nitrogen to ammonia, which plants can then use.
conjugation
Source:
"'Conjugation'." Encyclopaedia Britannica Online School Edition. Encyclopaedia Britannica. 13 Dec. 2008 <http://school.eb.com/>.
URL:
http://school.eb.com/eb/art-111332/Two-hypotrichs-in-conjugation?&articleTypeId=1
Quote:
in biology, sexual process in which two lower organisms of the same species, such as bacteria, protozoans, and some algae and fungi, exchange nuclear material during a temporary union (e.g., ciliated protozoans), completely transfer one organism's contents to the other organism (bacteria and some ..
Paraphrase:
In conjugation contents of one organism are transferred to another.
flagellum
Source:
"'Proteus Vulgaris'." Encyclopaedia Britannica Online School Edition. Encyclopaedia Britannica. 13 Dec. 2008 <http://school.eb.com/>.
URL:
http://school.eb.com/eb/art-5490/The-bacterium-Proteus-vulgaris-showing-flagella
Quote:
The bacterium Proteus vulgaris (greatly magnified) showing flagella
Paraphrase:
Proteus Vulgaris has flagella
Diagrams - Pickling, Fermenting
Source:
Barbosa-Cánovas, Gustavo V., and Juan J. Fernández-Molina. "Handling and Preservation of Fruits and Vegetables by Combined Methods for Rural Areas." FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS. United Nations. 13 Dec. 2008 <http://www.fao.org/docrep/005/Y4358E/y4358e04.htm>.
URL:
http://www.fao.org/docrep/005/Y4358E/y4358e04.htm
Quote:
Diagram of Pickling steps
Diagram of Sauerkraut steps
natural toxin against Leuconostoc
Source:
Srionnual, Sirinat, and Fujitoshi Yanagida. "Weissellicin 110, a Newly Discovered Bacteriocin from Weissella cibaria 110, Isolated from Plaa-Som, a Fermented Fish Product from Thailand[down-pointing small open triangle]." Applied and Environmental Microbiology 73 (Apr. 2007). Pub Med Central. American Society for Microbiology. 13 Dec. 2008 <http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1855655>.
URL:
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1855655
Quote:
Bacteriocins are peptides produced by bacteria that kill or inhibit the growth of closely related bacteria. Bacteriocins produced by LAB have attracted special interest as potential safe, alternative food preservatives....a fermented fish product from Thailand, was found to produce a bacteriocin active against some gram-positive bacteria
Paraphrase:
Bacteriocins found in fermented fish food product to actually work against bacteria that is Gram positive. (Natural process)
bacteria - fossil
Source:
"Bacteria: Fossil Record." University of California Museum of Paleontology. 14 Dec. 2008 <http://www.ucmp.berkeley.edu/bacteria/bacteriafr.html>.
URL:
http://www.ucmp.berkeley.edu/bacteria/bacteriafr.html
Quote:
It may seem surprising that bacteria can leave fossils at all. However, one particular group of bacteria, the cyanobacteria or "blue-green algae," have left a fossil record that extends far back into the Precambrian - the oldest cyanobacteria-like fossils known are nearly 3.5 billion years old, among the oldest fossils currently known.
Paraphrase:
Bacteria fossils dating back 3.5 Billio years.
rspiration
Source:
"Bacteria: Life History and Ecology." University of California Musem of Paleontology. 14 Dec. 2008 <http://www.ucmp.berkeley.edu/bacteria/bacterialh.html>.
URL:
http://www.ucmp.berkeley.edu/bacteria/bacterialh.html
Quote:
Bacteria grow in a wide variety of habitats and conditions.
When most people think of bacteria, they think of disease-causing organisms, like the Streptococcus bacteria growing in culture in this picture, which were isolated from a man with strep throat. While pathogenic bacteria are notorious for such diseases as cholera, tuberculosis, and gonorrhea, such disease-causing species are a comparatively tiny fraction of the bacteria as a whole.
Bacteria are so widespread that it is possible only to make the most general statements about their life history and ecology. They may be found on the tops of mountains, the bottom of the deepest oceans, in the guts of animals, and even in the frozen rocks and ice of Antarctica. One feature that has enabled them to spread so far, and last so long is their ability to go dormant for an extended period.
Bacteria have a wide range of envronmental and nutritive requirements.
Most bacteria may be placed into one of three groups based on their response to gaseous oxygen. Aerobic bacteria thrive in the presence of oxygen and require it for their continued growth and existence. Other bacteria are anaerobic, and cannot tolerate gaseous oxygen, such as those bacteria which live in deep underwater sediments, or those which cause bacterial food poisoning. The third group are the facultative anaerobes, which prefer growing in the presence of oxygen, but can continue to grow without it.
Bacteria may also be classified both by the mode by which they obtain their energy. Classified by the source of their energy, bacteria fall into two categories: heterotrophs and autotrophs. Heterotrophs derive energy from breaking down complex organic compounds that they must take in from the environment -- this includes saprobic bacteria found in decaying material, as well as those that rely on fermentation or respiration.
The other group, the autotrophs, fix carbon dioxide to make their own food source; this may be fueled by light energy (photoautotrophic), or by oxidation of nitrogen, sulfur, or other elements (chemoautotrophic). While chemoautotrophs are uncommon, photoautotrophs are common and quite diverse. They include the cyanobacteria, green sulfur bacteria, purple sulfur bacteria, and purple nonsulfur bacteria. The sulfur bacteria are particularly interesting, since they use hydrogen sulfide as hydrogen donor, instead of water like most other photosynthetic organisms, including cyanobacteria.
Bacteria play important roles in the global ecosystem.
The ecosystem, both on land and in the water, depends heavily upon the activity of bacteria. The cycling of nutrients such as carbon, nitrogen, and sulfur is completed by their ceaseless labor.
Organic carbon, in the form of dead and rotting organisms, would quickly deplete the carbon dioxide in the atmosphere if not for the activity of decomposers. This may not sound too bad to you, but realize that without carbon dioxide, there would be no photosynthesis in plants, and no food. When organisms die, the carbon contained in their tissues becomes unavailble for most other living things. Decomposition is the breakdown of these organisms, and the release of nutrients back into the environment, and is one of the most important roles of the bacteria.
The cycling of nitrogen is another important activity of bacteria. Plants rely on nitrogen from the soil for their health and growth, and cannot acquire it from the gaseous nitrogen in the atmosphere. The primary way in which nitrogen becomes available to them is through nitrogen fixation by bacteria such as Rhizobium, and by cyanobacteria such as Anabaena, Nostoc, and Spirulina, shown at right. These bacteria convert gaseous nitrogen into nitrates or nitrites as part of their metabolism, and the resulting products are released into the environment. Some plants, such as liverworts, cycads, and legumes have taken special advantage of this process by modifying their structure to house the basteria in their own tissues. Other denitrifying bacteria metabolize in the reverse direction, turning nitrates into nitrogen gas or nitrous oxide. When colonies of these bacteria occur on croplands, they may deplete the soil nutrients, and make it difficult for crops to grow.
Paraphrase:
Different types of bacteria may be pathogens, beneficial, etc (carbon and nitrogen cycling). Some are aerobic, anaerobicor facultative anaerobes; some are heterotrophs or autotrophs.
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