Abstract
The influence of the growth of Pseudomonas fragi strain F 111 was studied in a synthetic medium. It was shown that volatile nitrogen compounds were rapidly liberated as a result of the decomposition at 5°C of arginine and histidine. A later and slower increase of TVN was observed in media, which contained lysine or urea. From the other 7 amino acids which were included in the test, no increase of TVN was observed to be caused by the strain F 11.
It was shown that within the range of 0.05 to 0.8 % histidine added to the basic salt solution the amount of TVN liberated was correlated to the amount of histidine included in the media. At the TVN maximum approx. 50 % of the amino acid nitrogen of the medium was recovered as TVN.
It was further shown that the liberation of TVN was correlated to the added amount of arginine and histidine included in the growth medium. The presence of lysine also influenced on the TVN maximum which was reached. In the synthetic medium to which arginine or histidine was added the growth of strain F 111 was stimulated by the presence of glucose. The acids produced by the oxidative breakdown of glucose were neutralized partly by the volatile bases produced in the decomposition of amino acids.
The ability of the Pseudomonas fragi to grow in anaerobic conditions and to produce enzymes which could decompose histidine was studied. It was concluded that the anaerobic breakdown of histidine was similar to the anaerobic breakdown of arginine reported by other authors.
Keyword: volatile nitrogen compounds, Pseudomonas fragi, synthetic medium, amino-acid-breakdown
Sammanfattning
Inverkan av tillväxten av Pseudomonas fragi, stam F 111, på aminosyror studerades i ett syntetiskt medium. Det visades att flyktiga kvävebaser bildades snabbt vid nedbrytningen av arginin och histidin vid inkubering i 5° C. En senare och långsammare ökning av TVN observerades i media som innehöll lysin eller urinämne. Ingen ökning av TVN förorsakad av stam F 111 påvisades i media som innehöll någon av de sju övriga aminosyror som ingick i prövningen.
Inom gränserna 0,05 till 0,8 % histidin visades mängden frigjort TVN vara korrelerad till den mängd av aminosyran som tillfördes bassubstratet. Vid maximihalten av TVN kunde ungefär 50 % av aminosyrans kvävehalt återfinnas som flyktigt kväve.
Det visades också att halten bildat flyktigt kväve var korrelerad till summan av mängden histidin och arginin. Närvaron av lysin påverkade också TVN maximum. I det syntetiska mediet till vilket arginin eller histidin hade tillsatts stimulerades tillväxten av Pseudomonas fragi av närvaron av glykos. De syror som producerades vid den oxidativa nedbrytningen av glykos neutraliserades av flyktiga baser som producerades vid nedbrytningen av aminosyror.
Förmågan hos Pseudomonas fragi att växa under anaeroba förhållanden och att producera enzym som kan bryta ned histidin under dessa förhållanden studerades. Det påvisades att nedbrytningen av histidin liknade den anaeroba nedbrytningen av arginin som rapporterats av andra författare.
Full Text
The Full Text of this article is available as a PDF (2.8 MB).
References
- Bramstedt, F. & Margarethe Auerbach: The spoilage of freshwater fish. In Borgstrom, G.: Fish as Food. Vol. I. Academic Press, New York and London 1961, 613–637.
- Brown A D. Some general properties of a psychrophilic pseudomonad: the effects of temperature on some of these properties and the utilization of glucose by this organism and Pseudomonas aeruginosa. J. gen. Microbiol. 1957;17:640–648. doi: 10.1099/00221287-17-3-640. [DOI] [PubMed] [Google Scholar]
- Castell C H, Maxine F Greenough. The action of Pseudomonas on fish muscle: 1. Organisms responsible for odours produced during incipient spoilage of chilled fish muscle. J. Fish. Res. Bd Can. 1957;14:617–625. [Google Scholar]
- Castell C H, Greenough Maxine F. The action of Pseudomonas on fish muscle: 4. Relation between substrate composition and the development of odours by Pseudomonas fragi. J. Fish. Res. Bd Can. 1959;16:21–31. [Google Scholar]
- Farber L, Ferro M. Volatile reducing substances (VRS) and volatile nitrogen compounds in relation to spoilage in canned fish. Food Technol. 1956;10:303–304. [Google Scholar]
- Florin S O. Experimental studies on the growth of Pseudomonas fragi in precooked fish and its influence on the decomposition of the fish during storage at + 4°C. Nord. Vet.-Med. 1971;23:484–498. [Google Scholar]
- Florin, S. O.: Experimental studies on the volatile nitrogen compounds produced by Pseudomonas fragi in fish extracts. Acta vet. scand. 1972, 13, 381–402. [DOI] [PMC free article] [PubMed]
- Garvie, E. I.: The growth of Escherichia coli in buffer substrate and distilled water. J. Bact. 1955, 69, 393. [DOI] [PMC free article] [PubMed]
- Hallman, L.: Bakteriologische Nährböden. (Culture media for microorganisms). Stuttgart 1953.
- Handbook of Chemistry and Physics. 45th Ed. The Chemical Rubber Co., Cleveland, Ohio 1964–1965.
- Hughes R B. Chemical studies on the herring (Glupea harengus). V. The effect of heat processing on the extractable nitrogen fraction. J. Sci. Food Agric. 1961;12:475–483. [Google Scholar]
- Jezeski, J. J. & R. H. Olsen: The activity of enzymes at low temperatures. Proc. Low Temperature Microbiology, Symposium 1961. Campbell Soup Co., Camden, New Jersey 1962, 139–154.
- Juffs H S, Hayward A C, Doelle H W. Growth and proteinase production in Pseudomonas spp. cultivated under various conditions of temperature and nutrition. J. Dairy Res. 1968;35:385–393. [Google Scholar]
- Möller Vagn. Simplified tests for some amino acid decarboxylases and for the arginine dihydrolase system. Acta path, microbiol. scand. 1955;36:158–172. doi: 10.1111/j.1699-0463.1955.tb04583.x. [DOI] [PubMed] [Google Scholar]
- Peterson, A. C. & M. F. Gunderson: Role of the psychrophilic bacteria in frozen food spoilage. Food Technol. 1960 a, 14, 413–417.
- Peterson, A. C. & M. F. Gunderson: Some characteristics of proteolytic enzymes from Pseudomonas fluorescens. Appl. Microbiol. 1960 b, 8, 98–104. [DOI] [PMC free article] [PubMed]
- Pharmacopea Nordica. Ed. Svecica. Vol. II, Kungl. Medicinalstyrelsen, Stockholm 1964.
- Rhodes M E. The characterization of Pseudomonas fluorescens. J. gen. Microbiol. 1959;21:221–263. doi: 10.1099/00221287-21-1-221. [DOI] [PubMed] [Google Scholar]
- Sherris J C, Preston N W, Shoesmith J G. The influence of oxygen and arginine on the motility of a strain of Pseudomonas sp. J. gen. Microbiol. 1957;16:89–96. doi: 10.1099/00221287-16-1-86. [DOI] [PubMed] [Google Scholar]
- Sherris J C, Shoesmith J G, Parker M T, Breckon D. Tests for the rapid breakdown of arginine by bacteria: Their use in the identification of pseudomonads. J. gen. Microbiol. 1959;21:389–396. doi: 10.1099/00221287-21-2-389. [DOI] [PubMed] [Google Scholar]
- Shewan, J. M.: The microbiology of sea-water fish. In Borgstrom, G.: Fish as Food. Vol. I. Academic Press, New York and London 1961, 536–543.
- Shewan J M, Jones N R. Chemical changes occurring in cod muscle during chill storage and their possible use as objective indicies of quality. J. Sci. Food Agric. 1957;8:491–498. [Google Scholar]
- Souci, S. W., W. Fachmann & H. Kraut: Die Zusammensetzung der Lebensmittel I. (Composition of food I). Dtsch. Forschungsanstalt Lebensmittelchemie, München 1962.
- Thornley Margaret J. The differentiation of Pseudomonas from other gram-negative bacteria on the basis of arginine metabolism. J. appl. Bact. 1960;23:37–52. [Google Scholar]
- Witter L D. Psychrophilic bacteria — A review. J. Dairy Sci. 1961;44:983–1015. doi: 10.3168/jds.S0022-0302(61)89851-2. [DOI] [Google Scholar]
