The aerogenic response of Escherichia coli and strains of Aerobacter in EC broth and selected sugar broths at elevated temperatures

[Suitability of Culture Broth and Conditions for Escherichia coli Growth and Gas Production as a Test for Food Additives in EC Broth]

The growth and gas production test for Escherichia coli in the microbiological examination of food additives is stipulated in the ninth edition of Japan's Specifications and Standards for Food Additives (JSFA) and described as a part of the "Confirmation Test for Escherichia coli" in "Microbial Limit Tests" in the same manuscript. The growth and gas production test for E. coli indicated that the positive or negative of "gas production and/or turbidity" in EC broth should be confirmed after incubating at 45.5±0.2℃ for 24±2 h. If both gas production and turbidity are negative, the culture is additionally incubated up to 48±2 h to determine E. coli contamination. The internationally referenced Bacteriological Analytical Manual of the U.S. FDA had revised the incubation temperature in tests for coliforms and E. coli from 45.5±0.2℃ to 44.5±0.2℃ in 2017. Therefore, we conducted research in anticipation of this temperature change being reflected in the microbiological examination of the JSFA. We used seven EC broth products and six food additives across eight products that are available in Japan in order to compare the growth and gas production at temperatures of 45.5±0.2℃ and 44.5±0.2℃ of E. coli NBRC 3972, which is designated as the test strain in JSFA. Both with/without food additives, the number of EC broth products in which medium turbidity and gas production by the strain were positive in three out of three tubes at all test times was greater at 44.5±0.2℃ than at 45.5±0.2℃. These results suggest that the growth and gas production test for E. coli could be more appropriately conducted by incubation at 44.5±0.2℃ in the "Confirmation Test for Escherichia coli" for E. coli in the JSFA in comparison to 45.5±0.2℃. Furthermore, there were differences in the growth and gas production of E. coli NBRC 3972 depending on the EC broth product used. Therefore, the importance of "Media growth promotion test" and "Method suitability test" in the ninth edition of the JSFA should be emphasized.

Insights from 100 Years of Research with Probiotic E. Coli

A century ago, Alfred Nissle discovered that intentional intake of particular strains of Escherichia coli could treat patients suffering from infectious diseases. Since then, one of these strains became the most frequently used probiotic E. coli in research and was applied to a variety of human conditions. Here, properties of that E. coli Nissle 1917 strain are compared with other commercially available E. coli probiotic strains, with emphasis on their human applications. A literature search formed the basis of a summary of research findings reported for the probiotics Mutaflor, Symbioflor 2, and Colinfant. The closest relatives of the strains in these products are presented, and their genetic content, including the presence of virulence, genes is discussed. A similarity to pathogenic strains causing urinary tract infections is noticeable. Historic trends in research of probiotics treatment for particular human conditions are identified. The future of probiotic E. coli may lay in what Alfred Nissle originally discovered: to treat gastrointestinal infections, which nowadays are often caused by antibiotic-resistant pathogens.

TEMPERATURE-GRADIENT INCUBATOR FOR DETERMINING THE TEMPERATURE RANGE OF GROWTH OF MICROORGANISMS

Elliott, R. Paul (U.S. Department of Agriculture, Albany, Calif.). Temperature-gradient incubator for determining the temperature range of growth of microorganisms. J. Bacteriol. 85:889-894. 1963.-The temperature-gradient incubator consists of an aluminum bar with troughs for media, with controlled temperatures at each end, and with insulation to prevent heat transfer. The resulting linear temperature gradient provides a means for determining minimal or maximal growth temperatures of microorganisms in any desired range and at any desired gradient. The operation of the incubator is unaffected by line-voltage variations or by ambient temperature. Media do not dehydrate seriously even during prolonged periods of operation. The incubator can be used to determine water activity of media by an adjustment to permit partial freezing. Either thermocouples or thermistors may be used to measure temperatures.

COMPARISON OF THE RECOVERY OF ESCHERICHIA COLI FROM FROZEN FOODS AND NUTMEATS BY CONFIRMATORY INCUBATION IN EC MEDIUM AT 44.5 AND 45.5 C

The productivity of confirmatory EC broth for the isolation of fecal Escherichia coli was determined at 44.5 and 45.5 C. A variety of frozen pre-cooked foods and an assortment of nutmeats were examined after primary incubation in Lauryl Sulfate Tryptose (LST) broth. In 85.3% of the cases, the parallel tubes of EC broth incubated for 24 hr at 44.5 and 45.5 C gave rise to identical E. coli responses of positive, false positive, and negative. The remaining 14.7% of the reactions represent the qualitative difference between the two temperatures. The EC test at 45.5 C was more specific for E. coli, since two- to threefold fewer false positives were produced at this temperature than at 44.5 C. However, fecal E. coli recoveries were slightly higher (4%) at the lower temperature. Incubating the EC tubes from the interval of 24 to 48 hr gave rise to an additional 4.3% of E. coli recovery, but this was accompanied by an excessive production of false positives (75.9%), representing a 3.5-fold decrease in specificity. It is recommended that, in the confirmatory use of EC broth in the examination of frozen foods and nutmeats for the recovery of fecal E. coli, the test be made at 45.5 C in a water bath and limited to 24 hr of incubation only, to insure optimal specificity. During the study, a "fixed" productivity ratio was noted; E. coli(+)/LST(+) equaled approximately one-fourth or 25%. The significance of this ratio is discussed.

Biochemical characteristics and identification of Enterobacteriaceae isolated from meats

The isolation and identification of 2,220 Enterobacteriaceae from meats indicated that Escherichia coli biotype I, Enterobacter agglomerans, and Serratia liquefaciens were the principal types to be differentiated in meats. Citrobacter freundii, Klebsiella pneumoniae, Enterobacter cloacae, and Enterobacter hafniae were also commonly identified. Identification of isolates by the Encise II (Roche Diagnostics Inc., Nutley, N.J.) and Minitek (BBL Microbiology Systems, Cockeysville, Md.) coding systems gave similar results with only 255 (11.5%) discrepancies in identity, but both systems required large numbers of supplementary tests for identification of the isolates. Not only the distribution of Enterobacteriaceae types isolated from meats but also some of the biochemical reactions of the isolates differed from those of clinical isolates. The Minitek technique is recommended because of its versatility. However, with the addition of cellobiose and salicin disks and the inclusion of methyl red to the Minitek test and the use of the Voges-Proskauer test and gas production in EC medium at elevated temperature as standard tests, the identification of these Enterobacteriaceae from meats would be greatly facilitated. The inclusion of the motility test, for example, using nitrate motility agar, would also be of value to Enterobacteriaceae identification.

The annual cycle ofVibrio Parahaemolyticus in chesapeake bay

An ecological study ofVibrio parahaemolyticus was carried out from December 1970 to December 1971 in the Rhode River of Chesapeake Bay. The annual cycle of the organism was elucidated and factors restricting its distribution in the estuary were described, including the association of the organism with zooplankton. Numerical taxonomy was employed for identification and classification ofV. parahaemolyticus and related organisms on the basis of substrate utilization tests. From characteristics recorded forV. parahaemolyticus, it is concluded to be an estuarine organism.

Rapid method for detection and enumeration of fecal coliforms in fresh chicken

A rapid method for enumerating fecal coliforms in foods was developed employing an agar pour-plate medium. After 7 h of incubation at 41.5 +/- 0.05 C, this medium effectively allows the growth of fecal coliforms only. This rapid method was compared with the Association of Official Analytical Chemists multiple-tube dilution method for Escherichia coli, by using 21 samples of fresh, cut-up chicken and a surface rinsing procedure for sample preparation. Verification of picked colonies was carried out in EC broth using parallel incubation temperatures of 45.5 and 44.5 +/- 0.05 C. Verifications for these temperatures averaged 79 and 98%, respectively. All positively verified isolates were E. coli types I and II, as were the negatives. Geometric means for the verified 7-h plate count were within 12% of the standard means for both EC broth incubation temperatures.

Coliforms Associated With Sugarcane Plants and Juices

A study of the coliforms found on sugarcane plants throughout the growing season indicated that members of the genus Aerobacter comprise a part of the epiphytic microflora. When quantitative determinations were made of the coliforms by means of the most probable number technique, no completed tests were obtained on young sugarcane plants during the test period of February through May; however, Paracolobactrum aerogenoides was isolated frequently. Nine different IMViC types of coliforms were identified among the 198 isolates chosen for study. The predominating coliform found at the top, middle, and bottom portions of the sugarcane plants was A. cloacae , but the type predominating in leaf-sheath water was A. aerogenes . Only once was Escherichia coli found associated with the plants at the high dilutions necessary for determining most probable numbers. The numbers of different coliforms occurring in sugarcane juice were generally divided equally among A. aerogenes, A. cloacae , and E. coli . More variety among the IMViC types seemed to occur on the cane plants than in the leaf-sheath water or the cane juice in the mill.