Dibenzo[def,p]chrysene (DBC) is a highly potent, but less prevalent, environmental carcinogen belonging to a class of compounds known as Polycyclic Aromatic Hydrocarbons (PAHs). They are highly ubiquitous and arise as a byproduct of natural and anthropogenic combustion processes. Previous studies have documented carcinogenic effects upon in utero exposure of PAHs....
The ability of Propionibacterium shermanii to produce
growth metabolites which were inhibitory to food spoilage
indicator organisms was investigated. Asperqillus niqer,
a Pseudomonas species and Kluyveromyces fraqilis were the
spoilage indicators chosen to represent molds, gram
negative psychrotrophic bacteria and yeasts, respectively.
Supplementation of milk or whey based media was...
Three commercial sausage starter cultures were grown in
an internal-pH-controlled medium (PHASE 4) and in a soluble
phosphate-buffered medium. The cultures were tested by
comparing viable counts before and after freezing at -40 C
or freeze-drying and subsequent storage for 3 months in the
frozen or dried state. Strains varied...
A method for rapid isolation of plasmid DNA from group N
streptococci was developed. Chief advantages of the method were
simplicity, the utilization of microliter quantities of reagents,
and the obtainment of preparations highly enriched for covalently
closed circular plasmid DNA. The method was also applied to over
15 Leuconostoc...
Mutants of Streptococcus lactis 7962 with various combinations of plasmid molecular masses were screened for nisin production. Nisin was produced by both wild type and mutants that contained a 17.5 Md plasmid, which was usually obscured by the chromosomal fragments. No nisin was produced by plasmid-free mutants. Sucrose fermentation and...
Gram positive cocci isolated from Oregon wines
were characterized and their relative malate fermentation
abilities compared. They were heterofermentative,
catalase negative, and facultatively anaerobic. Glucose,
fructose, cellobiose, maltose, ribose, trehalose, salicin
and esculin were fermented by all strains. Arabinose was
fermented weakly but lactose, raffinose, sucrose, xylose,
rhamnose, mannose and...