Photoinactivation of Staphylococcus aureus and Vibrio parahaemolyticus in the model aquatic microcosm: effect of light intensity and dissolved biodegradable organic compound.

The impact of light (1,000 × 100,000 lx) on the inactivation of S. aureus and V. parahaemolyticus has been assessed under different concentrations of dissolved biodegradable organic compound (BOC) at pH 7.0. First, a gradual decrease in the number of cultivable cells was observed. Secondly, a cell reactivation was observed and it was marked in the absence of BOC. In the absence of BOC, the lowest value of cell inhibition rate (CIR) during the first 3 h was 0.138 h(-1) for S. aureus and 0.218 h(-1) for V. parahaemolyticus. In the presence of 10,100 and 1,000 mg/l of BOC, it was 0.196 h(-1), 0.243 h(-1) and 0.257 h(-1) for S. aureus respectively, and 0.285 h(-1), 0.306 h(-1) and 0.409 h(-1) for V. parahaemolyticus respectively. The CIRs values of each bacterial species significantly varied (P<0.001) with the changes in BOC concentration. In most cases, no significant difference was noted in the CIRs of both species when they were under the same light intensity and BOC. Nevertheless, it seems important to consider the impact of dissolved BOC during the treatment of bacterial polluted water.

Involvement of cell shape and flagella in the bacterial retention during percolation of contaminated water through soil columns in tropical region.

Microorganisms' retention in soil contributes to the natural purification of groundwater. Bacteria found in groundwater are generally of various shapes. The aim of this study was to assess the importance of cell shape and flagella in bacterial retention during polluted water percolation through two soil columns CA and CB, in the equatorial region in Central Africa. Percolation tests were carried out using different water loads samples which were contaminated by Escherichia coli (straight rods, peritrichous flagella), Vibrio parahaemolyticus (rods bacteria, polar flagella), and Staphylococcus saprophyticus (spherical, free-flagellum). It has been noted that showed that through soil column CA, the mean values of cells retention ratios (T(R)) varied with bacteria species considered, and from one applied water load sample to another. E. coli T(R) and that of S. saprophyticus were not significantly different (P> 0.05) for the two soil columns. V. parahaemolyticus T(R) significantly differed from that of E. coli and S. saprophyticus through soil column CA (P< 0.01) when the highest water load was applied, and through soil column CB (P< 0.05) for each of water load applied. A relative hierarchical arrangement of retained cells based on the T(R) showed that V. parahaemolyticus was less retained through the 2 soil columns. S. saprophyticus in most cases was more retained than others. The physical properties of the bacterial cell must be taken into consideration when evaluating the transfer of bacteriological pollutants towards groundwater.

Antibacterial activity of some lactic acid bacteria isolated from an Algerian dairy product.

In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria. Streptococcus thermophilus T2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, by S. thermophilus T2 cells, was measured by the end of the late-log phase (90 AU ml(-1)) with a bacteriocine production rate of 9.3 (AU ml(-1)) h(-1). In addition, our findings showed that the bacteriocin, produced by S. thermophilus T2, was stable over a wide pH range (4-8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.

Adaptational changes in cellular fatty acid branching and unsaturation of Aeromonas species as a response to growth temperature and salinity.

The effects of growth temperature and salinity on the cellular fatty acids were investigated on Aeromonas caviae, Aeromonas hydrophila and Aeromonas sobria. Under optimal growth conditions, fatty acids patterns were dominated by even-numbered chains C(16:0), C(16:1cis9), C(18:1cis11), C(12:0) and C(14:0). Growth temperature modifications induced, in the three Aeromonas species, important changes in fatty acid (i) unsaturation, (ii) branching and (iii) chain length. An important decrease in the C(18:1cis11) fatty acid content was observed for the three species below 15 degrees C and above 25 degrees C. The evolution of C(18:1cis11) and C(16:0) showed a mirror image for the three Aeromonas species. Low NaCl concentrations did not elicit significant changes in the fatty acids content of the three Aeromonas species. However, for high NaCl concentration in the medium, the growth ability was related to an important decrease of the unsaturated to saturated fatty acids ratio indicating a membrane rigidification. Thermal and salinity adaptations were branched fatty acid-dependent for A. caviae, whereas this phenomenon was less significant for A. hydrophila and A. sobria.

Tolerance and starvation induced cross-protection against different stresses in Aeromonas hydrophila.

Aeromonas hydrophila is sometimes considered as a controversial human pathogen and reported to be susceptible to food processing procedures and environmental stresses. In this study, we have shown that early stationary phase cells of A. hydrophila were readily killed during up shifts in temperature (in the range 50-70 degrees C), the course of drying (at relative humidity, temperature and brightness of the laboratory) and after 5 min exposure to 20%, 30% and 40% v/v ethanol. However, this bacterium was found moderately susceptible to down shift to 4 degrees C in nutrient poor water, sodium chloride stresses (1.5 and 2 M) and to 12% and 15% v/v ethanol stresses. Tolerance against 1 M NaCl and 10% v/v ethanol was observed. At ambient temperature (24.5 degrees C), this microorganism exhibited a starvation survival state, which was largely independent of the initial cell concentrations (8.82, 7.71 and 6.76 log units). The cross-protection experiments showed that cells starved for short (1 day) or prolonged (50 days) periods developed increased resistance to down shift at 4 degrees C and ethanol stress. This may be of concern to the food-processing industry from the public health perspective.