Reduction of Trimethylamine Oxide by Bacteria: 1. The Enterobacteriaceae

Wood, A. J.; Baird, Elizabeth A.

doi:10.1139/f42-023

Cited by 53 publications

(17 citation statements)

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“…An estimate of numbers of adherent S. putrefaciens bacteria from a mixture also containing P. fluorescens was made using a direct conductometric method. The disks with a mixed biofilm were transferred to Malthus glass tubes containing 8 ml of a nutrient broth containing 1 g of trimethylamine oxide (TMAO) per liter (42). S. putrefaciens reduces the neutral TMAO to ionized trimethylamine by anaerobic respiration and causes an increase in conductance (11,35).…”

Section: Methodsmentioning

confidence: 99%

Shewanella putrefaciens Adhesion and Biofilm Formation on Food Processing Surfaces

Bagge

Hjelm

Johansen

et al. 2001

Appl Environ Microbiol

126

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Laboratory model systems were developed for studying Shewanella putrefaciens adhesion and biofilm formation under batch and flow conditions. S. putrefaciens plays a major role in food spoilage and may cause microbially induced corrosion on steel surfaces. S. putrefaciens bacteria suspended in buffer adhered readily to stainless steel surfaces. Maximum numbers of adherent bacteria per square centimeter were reached in 8 h at 25°C and reflected the cell density in suspension. Numbers of adhering bacteria from a suspension containing 10 8 CFU/ml were much lower in a laminar flow system (modified Robbins device) (reaching 10 2 CFU/cm 2 ) than in a batch system (reaching 10 7 CFU/cm 2 ), and maximum numbers were reached after 24 h. When nutrients were supplied, S. putrefaciens grew in biofilms with layers of bacteria. The rate of biofilm formation and the thickness of the film were not dependent on the availability of carbohydrate (lactate or glucose) or on iron starvation. The number of S. putrefaciens bacteria on the surface was partly influenced by the presence of other bacteria (Pseudomonas fluorescens) which reduced the numbers of S. putrefaciens bacteria in the biofilm. Numbers of bacteria on the surface must be quantified to evaluate the influence of environmental factors on adhesion and biofilm formation. We used a combination of fluorescence microscopy (4,6-diamidino-2-phenylindole staining and in situ hybridization, for mixed-culture studies), ultrasonic removal of bacteria from surfaces, and indirect conductometry and found this combination sufficient to quantify bacteria on surfaces.

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Section: Methodsmentioning

confidence: 99%

Shewanella putrefaciens Adhesion and Biofilm Formation on Food Processing Surfaces

Bagge

Hjelm

Johansen

et al. 2001

Appl Environ Microbiol

126

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“…The reduction of TMAO was tested according to Wood andBaird (1943) (van Spreekens, 1974), using the original medium of Wood and Baird.…”

Section: Methodsmentioning

confidence: 99%

Characterization of some fish and shrimp spoiling bacteria

Kj¹

1977

Antonie van Leeuwenhoek

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The classification of some important groups of bacteria involved in fish and shrimp spoilage was studied. Trimethylamine is produced by Pseudomonas putrefaciens, a "non-defined" group resembling Ps. putrefaciens, Photobacterium spp. and some Moraxella-like bacteria. Hypoxanthine is produced by the same groups of bacteria except the last named and also by the "typical shrimp spoilers" (presumptive Alteromonas). Strong off-odours are produced on fresh fish by Ps. putrefaciens, dextrose-oxidative Pseudomonas spp. (Groups I and II according to Shewan, Hobbs and Hodgkiss, 1960), the above mentioned "non-defined" group and by only some of the "typical shrimp spoilers", whereas Moraxella-like bacteria and Photobacterium spp. failed to produce strong odours. Strong off-odours are produced on boiled shrimp by the "typical shrimp spoilers" (presumptive Altermonas). Ps. putrefaciens, the dextrose-oxidative Pseudomonas spp. and the "non-defined" group; Moraxella-like bacteria produced less offensive odours or none, nor did Photobacterium.

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“…The conductance assay described by Easter, Gibson & Ward (1982) was used to screen bacteria for their ability to reduce TMAO to TMA in the medium of Wood & Baird (1943).…”

Section: Assay For Tmao Reductionmentioning

confidence: 99%

Rapid and automated detection of salmonella by electrical measurements

Easter¹,

Gibson

1985

J. Hyg.

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SUMMARYA rapid method for determining the presence of salmonella in food is described. It consists of pre-enrichment in buffered peptone water modified by the addition of dulcitol and trimethylamine oxide, followed by selective enrichment in a selenite-cystine broth with similar modifications. Changes in the conductance of the selective enrichment broth are monitored continuously using a suitable impediometric instrument. Most of the Salmonella spp. tested gave a fast (-100 #1S/h) and large (> 600 itS) change in conductance, other enteric bacteria much less or no change. The assay is usually complete within 24 h. Samples of foodstuffs, naturally and artificially contaminated with Salmonella spp., were all correctly classified. Some strains of Citrobacter freundii produced a false positive conductance response, and they could not be selectively eliminated using antibiotics or cyanide. The conductance method is simple and easy to use, gives rapid results and involves less media and subculturing than is required for traditional methods.

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Reduction of Trimethylamine Oxide by Bacteria: 1. The Enterobacteriaceae

Cited by 53 publications

References 0 publications

Shewanella putrefaciens Adhesion and Biofilm Formation on Food Processing Surfaces

Shewanella putrefaciens Adhesion and Biofilm Formation on Food Processing Surfaces

Characterization of some fish and shrimp spoiling bacteria

Rapid and automated detection of salmonella by electrical measurements

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