The removal of Cr(III) from aqueous Cr(III) using Arthrobacter nicotianae cells was examined. Cr(III) removal was strongly affected by the pH of the solution and the amounts of Cr(III) removed increased as the pH (1 -...The removal of Cr(III) from aqueous Cr(III) using Arthrobacter nicotianae cells was examined. Cr(III) removal was strongly affected by the pH of the solution and the amounts of Cr(III) removed increased as the pH (1 - 5) of the solution increased. The removal of Cr(III) using the cells was also strongly affected by the Cr(III) concentration of the solution, and obeyed the Langmuir isotherm. The percentage of Cr increased as the cell quantity increased, whereas the amount of Cr (μmol/g dry wt. cells) decreased. The removal of Cr(III) using the cells was very fast, and reached an equilibrium within 6 h from the supply of Cr(III) in the solution. A small amount of Cr(III) absorbed by immobilized cells was desorbed at 30oC;however, most was desorbed at reflux temperature using diluted HCl. Cr(III) adsorption-desorption cycles can be repeated 5 times using immobilized cells. These results have practical implications for industrial wastewater management.展开更多
The sterilization conditions between experiment and dairy industrial level are different and concern about influence on product’s qualities. In this study, the fermentation properties of Streptococcus thermophilus, a...The sterilization conditions between experiment and dairy industrial level are different and concern about influence on product’s qualities. In this study, the fermentation properties of Streptococcus thermophilus, alone and in combination with Lactobacillus delbrueckii subsp. bulgaricus, were evaluated in skim milk that had been subjected to distinct sterilization conditions. Growth, organic acid generation, and EPS production were determined using pasteurized or autoclaved milk. When S. thermophilus was cultivated in pasteurized skim milk, the growth was strain-dependent. On the other hand, growth of S. thermophilus was accelerated in autoclaved milk. Exocellular polysaccharide (EPS) production by L. bulgaricus was not affected by the combination of S. thermophilus strains. Thus, we observed that yogurt fermented by L. bulgaricus was minimally affected by the combination of S. thermophilus strains;growth of L. bulgaricus was maintained under the constant environment. These results should facilitate the development of fermented milk produced from L. bulgaricus in the dairy industry.展开更多
Food-borne salmonellosis continues to be a major health concern worldwide. Carry-contamination of Salmonella frequently occurs in meat production. We focused on cell dynamics of swine fibroblasts after infection with ...Food-borne salmonellosis continues to be a major health concern worldwide. Carry-contamination of Salmonella frequently occurs in meat production. We focused on cell dynamics of swine fibroblasts after infection with Salmonella enterica serovar Enteritidis and Typhimurium, because fibroblast can be a target cell for Salmonella latent infection. It was found that both S. Enteritidis and S. Typhimurium were able to adhere and invade to swine fibroblasts. The proliferations in fibroblasts were different between each serovar. S. Enteritidis reached to the maximum at 24 hr after infection while S. Typhimurium did not. In addition, the decrease in the G<sub>0</sub>/G<sub>1</sub> phase cells and increase in G<sub>2</sub>/M phase cells on the fibroblast were observed by both Salmonella infection. Cell death including apoptosis in the cells was inhibited by the infection of Salmonella. These results suggest that nontyphoidal Salmonella can survive for the long term by modifying bacterial cell proliferation and preventing cell death of host cells.展开更多
Lactobacillus delbrueckii subsp. bulgaricus, which has been widely used as a fermented milk starter, is a type of probiotic, and certain strains are able to produce exopolysaccharide (EPS). EPS produced from L. bulgar...Lactobacillus delbrueckii subsp. bulgaricus, which has been widely used as a fermented milk starter, is a type of probiotic, and certain strains are able to produce exopolysaccharide (EPS). EPS produced from L. bulgaricus contributes to the physical and biological function of dairy products by regulating immune response, and this tendency seems to place EPS with acidic groups. To date, six types of chemical structure have been determined and are basically composed from glucose (Glc), galactose (Gal), and rhamnose (Rha). Eps clusters on chromosome DNA control the EPS synthesis and are transcribed as one mRNA 14 genes with 18kb on L. bulgaricus Lfi5. Furthermore, L. bulgaricus is able to utilize lactose (Lac) as carbohydrate source, repeating units of EPS are synthesized from Glc 6-phosphate, generated by an Embden-Meyerhof (EM) pathway in cellular carbohydrate assimilation. This review discusses EPS produced from L. bulgaricus.展开更多
文摘The removal of Cr(III) from aqueous Cr(III) using Arthrobacter nicotianae cells was examined. Cr(III) removal was strongly affected by the pH of the solution and the amounts of Cr(III) removed increased as the pH (1 - 5) of the solution increased. The removal of Cr(III) using the cells was also strongly affected by the Cr(III) concentration of the solution, and obeyed the Langmuir isotherm. The percentage of Cr increased as the cell quantity increased, whereas the amount of Cr (μmol/g dry wt. cells) decreased. The removal of Cr(III) using the cells was very fast, and reached an equilibrium within 6 h from the supply of Cr(III) in the solution. A small amount of Cr(III) absorbed by immobilized cells was desorbed at 30oC;however, most was desorbed at reflux temperature using diluted HCl. Cr(III) adsorption-desorption cycles can be repeated 5 times using immobilized cells. These results have practical implications for industrial wastewater management.
文摘The sterilization conditions between experiment and dairy industrial level are different and concern about influence on product’s qualities. In this study, the fermentation properties of Streptococcus thermophilus, alone and in combination with Lactobacillus delbrueckii subsp. bulgaricus, were evaluated in skim milk that had been subjected to distinct sterilization conditions. Growth, organic acid generation, and EPS production were determined using pasteurized or autoclaved milk. When S. thermophilus was cultivated in pasteurized skim milk, the growth was strain-dependent. On the other hand, growth of S. thermophilus was accelerated in autoclaved milk. Exocellular polysaccharide (EPS) production by L. bulgaricus was not affected by the combination of S. thermophilus strains. Thus, we observed that yogurt fermented by L. bulgaricus was minimally affected by the combination of S. thermophilus strains;growth of L. bulgaricus was maintained under the constant environment. These results should facilitate the development of fermented milk produced from L. bulgaricus in the dairy industry.
文摘Food-borne salmonellosis continues to be a major health concern worldwide. Carry-contamination of Salmonella frequently occurs in meat production. We focused on cell dynamics of swine fibroblasts after infection with Salmonella enterica serovar Enteritidis and Typhimurium, because fibroblast can be a target cell for Salmonella latent infection. It was found that both S. Enteritidis and S. Typhimurium were able to adhere and invade to swine fibroblasts. The proliferations in fibroblasts were different between each serovar. S. Enteritidis reached to the maximum at 24 hr after infection while S. Typhimurium did not. In addition, the decrease in the G<sub>0</sub>/G<sub>1</sub> phase cells and increase in G<sub>2</sub>/M phase cells on the fibroblast were observed by both Salmonella infection. Cell death including apoptosis in the cells was inhibited by the infection of Salmonella. These results suggest that nontyphoidal Salmonella can survive for the long term by modifying bacterial cell proliferation and preventing cell death of host cells.
文摘Lactobacillus delbrueckii subsp. bulgaricus, which has been widely used as a fermented milk starter, is a type of probiotic, and certain strains are able to produce exopolysaccharide (EPS). EPS produced from L. bulgaricus contributes to the physical and biological function of dairy products by regulating immune response, and this tendency seems to place EPS with acidic groups. To date, six types of chemical structure have been determined and are basically composed from glucose (Glc), galactose (Gal), and rhamnose (Rha). Eps clusters on chromosome DNA control the EPS synthesis and are transcribed as one mRNA 14 genes with 18kb on L. bulgaricus Lfi5. Furthermore, L. bulgaricus is able to utilize lactose (Lac) as carbohydrate source, repeating units of EPS are synthesized from Glc 6-phosphate, generated by an Embden-Meyerhof (EM) pathway in cellular carbohydrate assimilation. This review discusses EPS produced from L. bulgaricus.
