SPORULATION REQUIREMENTS OF
            <i>BACILLUS COAGULANS</i>
            VAR.
            <i>THERMOACIDURANS</i>
            IN COMPLEX MEDIA

Amaha, Mikio; Ordal, Z. John; Touba, A

doi:10.1128/jb.72.1.34-41.1956

Cited by 34 publications

(15 citation statements)

References 19 publications

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“…Spore crops of B. coagulans were grown as surface cultures in Roux bottles on the proteose peptone acid agar of Frank (1955) supplemented with 10 ug per ml of MnSO4 H20 (Amaha et al, 1956). After incubation for 2 weeks at 55 C the spores were harvested as described by Frank (1955) and washed 5 times with sterile 0.01 M potassium phosphate buffer, pH 7.2.…”

Section: Experimental Methodsmentioning

confidence: 99%

EFFECT OF SUBTILIN AND NISIN ON THE SPORES OF BACILLUS COAGULANS ,

Campbell

Sniff

1959

J Bacteriol

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Section: Experimental Methodsmentioning

confidence: 99%

EFFECT OF SUBTILIN AND NISIN ON THE SPORES OF BACILLUS COAGULANS ,

Campbell

Sniff

1959

J Bacteriol

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“…2). Bacillus cereus spores were prepared according to the method of Amaha et al (1). The spore suspension was used after incubation at 65ЊC for 45 min.…”

mentioning

confidence: 99%

Inhibition of microbial growth by ajoene, a sulfur-containing compound derived from garlic

Naganawa¹,

Iwata²,

Ishikawa³

et al. 1996

Appl Environ Microbiol

153

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Ajoene, a garlic-derived sulfur-containing compound that prevents platelet aggregation, exhibited broadspectrum antimicrobial activity. Growth of gram-positive bacteria, such as Bacillus cereus, Bacillus subtilis, Mycobacterium smegmatis, and Streptomyces griseus, was inhibited at 5 g of ajoene per ml. Staphylococcus aureus and Lactobacillus plantarum also were inhibited below 20 g of ajoene per ml. For gram-negative bacteria, such as Escherichia coli, Klebsiella pneumoniae, and Xanthomonas maltophilia, MICs were between 100 and 160 g/ml. Ajoene also inhibited yeast growth at concentrations below 20 g/ml. The microbicidal effect of ajoene on growing cells was observed at slightly higher concentrations than the corresponding MICs. B. cereus and Saccharomyces cerevisiae were killed at 30 g of ajoene per ml after 24 h of cultivation when cultivation was started at 10 5 cells per ml. However, the minimal microbicidal concentrations for resting cells were at 10 to 100 times higher concentrations than the corresponding MICs. The disulfide bond in ajoene appears to be necessary for the antimicrobial activity of ajoene, since reduction by cysteine, which reacts with disulfide bonds, abolished its antimicrobial activity.

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“…kills the organisms and thus prevents sporulation. Amaha, Ordal, and Touba (1956) have shown in shake culture that sporulation will occur in 5 days if placed in 10 % tomato serum at 45 C. In their study, the percentage of sporulation varied from 10 to 98 c, varying with the particular strain. These workers also showed the importance of MnSO4 on sporulation of strains of B. coagulans.…”

mentioning

confidence: 94%

“…Pederson and Becker (1949), Becker and Pederson (1950), and Rice and Pederson (1954) found that the pH of the juice is the main factor influencing the growth of B. coagulans. Amaha et al (1956) have shown that tomato juice serum with an initial pH of 7 is a satisfactory medium for sporulation. The main problem appears to be obtaining a pH which supports vegetative growth long enough to allow sporulation to occur.…”

mentioning

confidence: 99%

The Effect of Oidium lactis on the Sporulation of Bacillus coagulans in Tomato Juice1

Fields¹

1962

Applied Microbiology

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The effect of Oidium lactis on the sporulation of Bacillus coagulans in tomato juice. Appl. Microbiol. 10:70-73. 1962. Oidium lactis can raise the pH of tomato juice in thin layers to a pH range optimum for sporulation of Bacillus coagulans in 24 hr at 25 C and in 48 hr at :35 C. The percentage of sporulation of B. coagulans was greater in tomato juice where 0. lactis had grown than in the thermoacidurans broth. As high as 61.7 % sporulation occurs within 24 hr in the tomato juice in which Oidium lactis had grown when this juice was incubated at 52 C. When tomato juice was adjusted to pH 5.0 and B. coagulans or a mixture of 0. lactis and the vegetative cells of B. coagulans were added as an inoculum, only in the juice in which 0. lacti. was growing were spores produced within 72 hr at 35 C.

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SPORULATION REQUIREMENTS OF BACILLUS COAGULANS VAR. THERMOACIDURANS IN COMPLEX MEDIA

Cited by 34 publications

References 19 publications

EFFECT OF SUBTILIN AND NISIN ON THE SPORES OF BACILLUS COAGULANS ,

EFFECT OF SUBTILIN AND NISIN ON THE SPORES OF BACILLUS COAGULANS ,

Inhibition of microbial growth by ajoene, a sulfur-containing compound derived from garlic

The Effect of Oidium lactis on the Sporulation of Bacillus coagulans in Tomato Juice1

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