The Influence of Microwave Sterilization on the Ultrastructure, Permeability of Cell Membrane and Expression of Proteins of Bacillus Cereus.

Bacillus cereus was isolated from ready-to-serve brine goose, identified by 16S rRNA gene sequencing analysis and treated with a commercial microwave sterilization condition (a power of 1,800 W at 85°C for 5 min). The influence of microwaves on the morphology, the permeability of membrane and the expression of total bacterial proteins was observed. Microwave induced the clean of bacterial nuclear chromatin, increased the permeability and disrupted the integrity of membrane. Twenty-three proteins including 18 expressed down-regulated proteins and 5 expressed up-regulated proteins were identified by HPLC-MS/MS in the samples treated with microwave. The frequencies of proteins changed after microwaves treatment were labeled as 39.13% (synthesis and metabolism of amino acid or proteins), 21.74% (carbohydrate metabolism), 8.70% (anti-oxidant and acetyl Co-A synthesis), and 4.35% (the catalyst of catabolism of bacterial acetoin, ethanol metabolism, glyoxylate pathway, butyrate synthesis and detoxification activity), respectively. This study indicates that microwaves result in the inactivation of Bacillus cereus by cleaning nuclear chromatin, disrupting cell membrane and disordering the expression of proteins.

[Effects of Organic Pollutants on the Bacterioplankton Community in Hangzhou Bay].

Hangzhou Bay suffers from intensive anthropogenic disturbances and a huge amount of terrestrial inputs, and thus has become one of the most seriously contaminated coastal zones in China. There is evidence that microbes play a dominant role in pollutant biodegradation and serve as biomarkers for pollution levels. However, it remains unclear how the bacterioplankton communities respond to organic contaminants. To fill this knowledge gap, we collected surface water samples (0.5 m below the surface layer) from 13 sites across Hangzhou Bay and 8 control sites across its adjacent offshore areas. Using Illumina sequencing based on analysis of the bacterial 16S rRNA gene, we explored the effects of increasing organic pollution levels on the bacterioplankton community compositions (BCCs). The results revealed that the organic pollution level (A) in Hangzhou Bay (13.2±1.6) was significantly (P<0.001) higher than in the control zone (5.4±3.0). The distribution and diversity of bacterioplankton communities were significantly distinct between the two zones. The dominant bacterioplankton lineages in Hangzhou Bay were γ-Proteobacteria (24.4%±5.5%), α-Proteobacteria (16.5%±7.7%), and Planctomycetes (13.9%±8.6%), whereas those in the adjacent zones were Cyanobacteria (20.1%±7.5%), Bacteroidetes (18.4%±1.5%), Actinobacteria (17.5%±4.2%), γ-Proteobacteria (16.6%±1.2%), and α-Proteobacteria (14.3%±1.7%). Multivariate regression tree (MRT) analysis showed that the bacterioplankton community diversity was primarily affected by suspended particulates (SP), nitrite, oil, and organic pollutants, which respectively explained 22.0%, 6.5%, 6.0%, and 5.5% of the variance in diversity. Redundancy analysis (RDA) illustrated that the bacterioplankton community distribution was controlled by organic pollutants, COD, Chla, TN, nitrate, and salinity, which cumulatively governed 71.0% of the variation in BCCs. Organic pollutants alone controlled 6.5% variance, which was higher than any other single factor. Additionally, 35 sensitive species were identified via the indicator value method and their relative abundances were significantly associated (P<0.05 in each case) with the organic pollution level, thereby indicating their potential for evaluating coastal pollution. Collectively, our work demonstrates that BCCs are sensitive to coastal pollution and provides biomarkers for elevated pollution levels.

The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing.

Twelve pieces of longissimus dorsi were processed into Chinese traditional dry-cured loins. The changes in the proteolylic enzymes activities, myofibrillar proteins degradation, and free amino acids content were investigated during processing. Compared with fresh piece (0 day), the cathepsin B + L and calpains activities decreased after dry-curing and maintained potential activities values of 23.25 and 15.04% in the final products, respectively. The myosin heavy chain (MHC) and C protein were intensely degraded at the dry-ripened stage; the 50 kDa desmin increased at day 2 and then disappeared at day 11. The total free amino acids content increased from 333.18 mg/100 g in the raw to 1096.54 mg/100 g at the end of the dry-ripening. This work provided a mechanism for the accumulation of free amino acids and predicted the proteolysis extent of myofibrillar proteins by monitoring the changes of three marker proteins (MHC, C protein and 50 kDa desmin) during Chinese traditional dry-cured loins processing.

Effect of black pepper essential oil on the quality of fresh pork during storage.

The effect of different concentrations (0, 0.1 and 0.5%, v/v) of black pepper essential oil (BPEO) on thiobarbituric acid reactive substances (TBARS), meat color, the percentage of metmyoglobin (MetMb%), microbiological parameters and total volatile basic nitrogen (TVB-N) of pork loins stored at 4°C for 9days was evaluated. BPEO treatments showed lower TBARS, MetMb%, yellowness (b*) values, Pseudomonas spp. and Enterobacteriaceae count and TVB-N values and higher lightness (L*) and redness (a*) values than the control during storage; the effectiveness of BPEO was dose-dependent. The retardation of the formation of MetMb by adding BPEO ensured higher L* and a* values and lower b* values than the control at 6 and 9days; the MetMb content has a similar trend to the lipid oxidation. The lower TVB-N value of BPEO treatments than the control could be attributed to the inhibition of Pseudomonas spp. and Enterobacteriaceae. Gram-negative bacteria were more sensitive than Gram-positive bacteria to BPEO.

[Preparation of oligosaccharides from alginate by fermenting combined with membrane separation method and analysis of the oligomers].

Changes in biomass, oligosaccharides content and alginate lyase activity in broth of Alteromonas sp. incubated in shaking flask and fermentation jar were studied. According to those changes, parameters were established for preparing oligosaccharides from alginate by fermentation combined with nano-filtration membrane separation method. Resulting oligosaccharides were analyzed by gel permeation chromatography and thin layer chromatography. One liter culture medium(pH 7.5) contains 5 g yeast extract, l0 g peptone, 0.1 g FeSO4, 12 g sodium alginate and 1.5 g NaCl. When incubating at 28 degrees C, the result showed that the optimal fermentation time was 30 h to obtain the highest production of oligosaccharides in the broth. After ultra-filtration and nano-filtration, 94.0% of the total oligosaccharides was recovered from the broth, and meanwhile 93.3% of the salt was removed. Gel permeation chromatography and TLC analyses indicated that the resulting oligosaccharides were composed of five fractions with different degree of polymerization.