A survey of microorganisms for thermonuclease production

Abstract

A total of 1204 cultures comprising 16 genera were surveyed for production of thermonuclease (TNase) in milk. Cultures other than Staphylococcus capable of TNase production were restricted to two genera, Streptococcus and Bacillus. Nineteen percent of 338 group D streptococci comprising four species (85% of which were Streptococcus faecalis) and 17% of 60 streptococci belonging to other groups produced TNase. Nine percent of 130 Bacillus cultures comprising six species produced the enzyme. On the other hand, 99% of coagulase-positive staphylococci produced TNase and only 18% of the coagulase-negative staphylococci produced the enzyme. The amount of TNase produced by streptococci and bacilli was significantly lower than that produced by coagulase-positive staphylococci. The pH profile of the streptococci and Bacillus TNases was similar to that of the staphylococcal TNase; each enzyme exhibited a minor peak at pH 7.0 and a broad major peak ranging from pH 8.5 to 10. The nuclease produced by coagulase-positive Staphylococcus was more heat stable than the nucleases produced by Streptococcus and Bacillus; there was little loss in activity of the staphylococcal enzyme after 60 min at 100 degrees C, whereas 50% of the activity of the streptococcal and Bacillus nucleases was destroyed in 40-60 min and 60-80 min, respectively.

Staphylococcal food poisoning in the United Kingdom, 1969–90

“…The absence of TNase in foods with high counts of S. aureus may be due to the presence of proteolytic enzymes originating from the S. aureus strain, from other organisms or from the food system itself [37,38]. Both high [39] and low [40] correlations between SE and TNase presence have been reported.…”

Enterococci in Milk and Milk Products

“…137. 138 Many enterococcal isolates from dairy products have been reported to produce DNAses that resist boiling for 15 min, 139 like the thermonucleases elaborated by Staphylococcus aureaus. Hence, such heat-resistant DNAses have also been often referred to as ther-monucleases.…”

Staphylococcus aureus and related staphylococci in foods: ecology, proliferation, toxinogenesis, control and monitoring

“…(1) a high, but not complete, specificity (Bissonette et al 1980;Park et al 1980;Batish et al 1981, (2) interference due to inactivation by, for example, enterococci (Medwid & Grant 1980); and (3) no consistent quantitative relationship to staphylococcal colony counts (Park et al 1978;van 1984); Schouwenburg-van Focken et al 1978;Todd et al 1981;Stersky et al 1986).…”