Studies on Anaerobic Bacteria

McClung, L. S.

doi:10.1128/jb.29.2.173-187.1935

Cited by 18 publications

(2 citation statements)

References 15 publications

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“…From the time since discovery of anaerobic bacterial infections, very less progress has been achieved which included anaerobic apparatus like gas paks, Coy anaerobic chambers, pre-reduced anaerobically sterilized media (PRAS) and sodium azide selective medium for selective culture of anaerobes were used in clinical laboratories [4][5][6]. Identification of Anaerobic bacterial isolates from various clinical isolates was studied based morphological characters like pigment production and their susceptibilities to six antibiotics including penicillin, erythromycin, rifampicin, kanamycin, vancomycin and colostin [7,8].…”

Section: Identification Of Anaerobic Bacteriamentioning

confidence: 99%

“…Bacterial therapeutics, use of bacteria for drug delivery, a new area of research concentrating on treatment of cancers with use of anaerobic bacteria to carry the antibiotics or anti cancer reagents to the hypoxic, low pH and microenvironments inside the cancerous tissue has been instrumental in generating some interest in anaerobic bacteria [23,24]. Thermophilic anaerobic bacteria are a cause of concern in food industry that brings about spoilage of non or semi-acid canned foods and can be responsible for outbreaks [6]. The main drawback for reduced isolation of anaerobic bacteria from various clinical samples was improperly collected and transported specimen.…”

Section: Current Perspective and Future Implicationsmentioning

confidence: 99%

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Clinical Microbiology: Reemphasizing the Role of Anaerobic Bacteria in Human Infections

Ramana¹

2012

J Med Microb Diagn

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Section: Identification Of Anaerobic Bacteriamentioning

confidence: 99%

Section: Current Perspective and Future Implicationsmentioning

confidence: 99%

Clinical Microbiology: Reemphasizing the Role of Anaerobic Bacteria in Human Infections

Ramana¹

2012

J Med Microb Diagn

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Microbiological problems in the manufacture of sugar from beet. II. Losses due to fermentation during the diffusion process

Allen¹,

Cooper²,

Maxwell³

1948

J. Chem. Technol. Biotechnol.

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During the process of diffusion thegns which collects at the top of a diffuser contains a decreasing proportion of carbon dioxide and an increasing proportion of hydrogen. Observations on the respiration of sliced beet suggest that this factor may be largely responsible for the carbon dioxide which appears at the beginning of diffusion, but that the rising temperature in the battery soon inhibits further plant respiration. Periodic opening of the release cocks, which occurs during operation of the battery, then tends to replace the gases originally present by those released from the juice. Thcsc include the products of fermentation, which consist of carbon dioxide and hydrogen.The thcrmophilic bacterial flora of the diffusing juice consist mainly of lactobacilli and gas-forming anaerobes. Thcsc appear to be largely responsible for production of gas, formation of invert sugar, and the appearance in the juice of smdl quantities of lactic, butyric, and acetic acids. The temperature relations of the strains of these organisms tested in the laboratory suggest that their activities would be inhibitcd if the temperature of the battery were consistently maintained above 70'.In a previous paper' it was shown that, in the recirculation system of a beet sugar diffusion battery, conditions were suitable for development of thermophilic lactobacilli which converted sucrose in the return water to lactic and volatile acids, thus lowering the p~ value and causing extensive corrosion. Growth of strictly anaerobic bacteria in the system is discouraged by the agitation and aeration to which the return water is subjected.In the battery itself (see Fig. I of previous paper) conditions are different. Hot water from the battery supply tank diffuses slowly through a series of cells each containing 2-4 tons of cossettes ; the sugar content of the juice in the cells increases from about I or 2% at the battery supply end, to about 16 or 18% at the raw juice end, of the circuit. A preheater between successive cells maintains the diffusing liquid at a temperaturc which varies at different times and in different factories from below 50' to above 70'. It is evident that these conditions may be suitable for growth of thermophilic bacteria, including anaerobes. The less obvious contribution made to the total chemical change by the respiration of the sliced beet should not, however, be overlooked.Chemical changes caused by biological action during the diffusion process may be of importance for several reasons. Continuous conversion to invert sugar, or to organic acids and gases, of a small proportion of the sucrose extracted from the cossettes may represent an appreciable economic loss during the course of a campaign. At times the amount of gas evolved by fermentation in the diffusers may be sufficient to slow down and evcn to stop the process of diffusion by exerting a back pressure on the pumps. The corrosion which occurs in the iron diffusers in the course of a campaign may be aggravated by metabolic products, including organic acids, resulting...

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Mikroorganismen

Christophersen¹

1955

Temperatur Und Leben

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Studies on Anaerobic Bacteria

Cited by 18 publications

References 15 publications

Clinical Microbiology: Reemphasizing the Role of Anaerobic Bacteria in Human Infections

Clinical Microbiology: Reemphasizing the Role of Anaerobic Bacteria in Human Infections

Microbiological problems in the manufacture of sugar from beet. II. Losses due to fermentation during the diffusion process

Mikroorganismen

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