Spoilage of canned milk products by flavobacteria

Everton, J. R.; Bean, P. G.; Bashford, T. E.

doi:10.1111/j.1365-2621.1968.tb01461.x

Cited by 12 publications

(3 citation statements)

References 10 publications

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“…Small pieces of petiole axis, young stems and buds were cut from the edges of advance portions of lesions, surface sterilized in 10% sodium hypochlorite (NaCIO) solution for 1 min, rinsed in sterile distilled water [14], separately crushed in bijou bottles filled with 3 mL of sterile distilled water, and transferred to sterile conical flasks. The flasks were shaken on an orbital shaker at 100 rpm for…”

Section: Isolation and Identification Of The Pathogenmentioning

confidence: 99%

First report of Chryseobacterium indologenes as causal agent for crown rot of papaya (Carica papaya L.) in peninsular Malaysia

Din¹,

Kadir²,

Hailmi³

et al. 2018

J. Fundam and Appl Sci.

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Section: Isolation and Identification Of The Pathogenmentioning

confidence: 99%

First report of Chryseobacterium indologenes as causal agent for crown rot of papaya (Carica papaya L.) in peninsular Malaysia

Din¹,

Kadir²,

Hailmi³

et al. 2018

J. Fundam and Appl Sci.

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“…Such proteolytic activity by Chryseobacterium/Flavobacterium spp. has also been reported to result in the spoilage of butter (Wolochow et al 1942;Jooste et al 1986a), creamed rice (Everton et al 1968) and canned vegetables (Bean and Everton 1969).…”

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confidence: 98%

Comparison of the growth kinetics and proteolytic activities of Chryseobacterium species and Pseudomonas fluorescens

et al. 2015

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The effect of temperature on the growth kinetics and proteolytic activity of Chryseobacterium joostei and Chryseobacterium bovis was determined during this study. The results were compared with the activities of Pseudomonas fluorescens, which is regarded to be a major food spoilage psychrotolerant microorganism. For the growth studies, cultures were incubated in nutrient broth in a temperature gradient incubator (from 9 to 50 °C) and separately at 4 °C, and the optical density was measured at different time intervals. Growth temperature profiles for each organism were constructed. For determination of proteolytic activity, the cultures were incubated in fat-free ultra-high temperature processed milk in the temperature gradient incubator for 72 h (temperature range as above). Cell-free extracts were used to determine the proteolytic activity using the azocasein method. Results of the growth studies showed that C. joostei had the ability to grow over a wider temperature range than C. bovis and P. fluorescens without being affected by changes in the temperature. For the proteolytic activity, C. joostei had significantly (p < 0.001) higher activity per milligram of protein at 15.5 °C, followed by C. bovis and P. fluorescens. The results showed that C. joostei potentially has an even greater spoilage capacity in milk on the basis of growth rate and proteolytic activity than did P. fluorescens.

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“…Some species cause spoilage in milk due to lipolytic and proteolytic activities [ 12 ]. Chryseobacterium / Flavobacterium were also reported to cause spoilage in butter [ 13, 14 ] and creamed rice [ 15 ]. In contrast, Chryseobacterium species can also play a protective role, as evidenced by the presence of four Chryseobacterium balustinum strains on potatoes where they play an antagonistic role against plant-pathogenic fungi and a plant-parasitic nematode [ 16 ].…”

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confidence: 99%

Chryseobacterium pennae sp. nov., isolated from poultry feather waste

Nde

Charimba

Hitzeroth

et al. 2021

International Journal of Systematic and Evolutionary Microbiology

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A Gram-stain-negative, rod-shaped, non-motile, non-spore-forming, aerobic, yellow-pigmented bacterium was isolated from chicken feather waste collected from an abattoir in Bloemfontein, South Africa. A polyphasic taxonomy study was used to describe and name the bacterial isolate, strain 1_F178T. The 16S rRNA gene sequence analysis and sequence comparison data indicated that strain 1_F178T was a member of the genus Chryseobacterium and was closely related to Chryseobacterium jejuense (99.1%) and Chryseobacterium nakagawai (98.7%). Overall genome similarity metrics (average nucleotide identity, digital DNA–DNA hybridization and average amino acid identity) revealed greatest similarity to the C. jejuense and C. nakagawai type strains but were below the threshold for species delineation. Genome sequencing revealed a genome size of 6.18 Mbp and a G+C content of 35.6 mol%. The major respiratory quinone and most abundant polar lipid of strain 1_F178T were menaquinone-6 and phosphatidylethanolamine, respectively. Strain 1_F178T had a typical fatty acid composition for Chryseobacterium species. On the basis of physiological, genotypic, phylogenetic and chemotaxonomic data, strain 1_F178T constitutes a novel species of Chryseobacterium , for which the name Chryseobacterium pennae sp. nov. is proposed. The type strain is 1_F178T (=LMG 30779T=KCTC 62759T).

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Spoilage of canned milk products by flavobacteria

Cited by 12 publications

References 10 publications

First report of <i>Chryseobacterium indologenes</i> as causal agent for crown rot of papaya (<i>Carica papaya</i> L.) in peninsular Malaysia

First report of <i>Chryseobacterium indologenes</i> as causal agent for crown rot of papaya (<i>Carica papaya</i> L.) in peninsular Malaysia

Comparison of the growth kinetics and proteolytic activities of Chryseobacterium species and Pseudomonas fluorescens

Chryseobacterium pennae sp. nov., isolated from poultry feather waste

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