-
Animals : An Open Access Journal From... May 2021The assumption that requires the uterus to be a sterile environment to sustain a successful pregnancy has been recently challenged in humans, and is still under debate....
The assumption that requires the uterus to be a sterile environment to sustain a successful pregnancy has been recently challenged in humans, and is still under debate. The aim of this study was to assess whether bacteria can be isolated from the pregnant uterus and from amniotic fluid and meconium of healthy canine fetuses at term, delivered through cesarean section. Fifteen dams of different breed, age and parity, undergoing either elective ( = 10) or emergency ( = 5) cesarean section after a healthy pregnancy, were included in the study. Swabs for bacterial culture were collected from the uterus, and from amniotic fluid and meconium. Bacteria were isolated from all the sampled sites and materials, irrespective of cesarean type. In most cases, different bacteria were isolated from the different sites. spp., coagulase-negative Staphylococci and spp. were frequently found while , spp., spp., spp., spp., spp. and spp. were only occasionally identified. Our data show that uterus and fetuses may not be sterile in healthy term canine pregnancies.
PubMed: 34069213
DOI: 10.3390/ani11051415 -
Emerging Infectious Diseases Feb 2018During cefoxitin-based nasal screening, phenotypically categorized methicillin-resistant Staphylococcus aureus (MRSA) was isolated and tested negative for the presence...
During cefoxitin-based nasal screening, phenotypically categorized methicillin-resistant Staphylococcus aureus (MRSA) was isolated and tested negative for the presence of the mecA and mecC genes as well as for the SCCmec-orfX junction region. The isolate was found to carry a mecB gene previously described for Macrococcus caseolyticus but not for staphylococcal species. The gene is flanked by β-lactam regulatory genes similar to mecR, mecI, and blaZ and is part of an 84.6-kb multidrug-resistance plasmid that harbors genes encoding additional resistances to aminoglycosides (aacA-aphD, aphA, and aadK) as well as macrolides (ermB) and tetracyclines (tetS). This further plasmidborne β-lactam resistance mechanism harbors the putative risk of acceleration or reacceleration of MRSA spread, resulting in broad ineffectiveness of β-lactams as a main therapeutic application against staphylococcal infections.
Topics: Aged; Bacterial Proteins; Gene Transfer, Horizontal; Humans; Male; Methicillin Resistance; Methicillin-Resistant Staphylococcus aureus; Plasmids
PubMed: 29350135
DOI: 10.3201/eid2402.171074 -
Frontiers in Microbiology 2020subsp. is a Gram-positive, commensal organism documented to be present as a component of the secondary microflora in fermented foods such as Ragusano and Fontina...
subsp. is a Gram-positive, commensal organism documented to be present as a component of the secondary microflora in fermented foods such as Ragusano and Fontina cheeses and Cantonese sausage. In these products, the organism appears to play a role in ripening and the development of the final organoleptic qualities. However, the role of this organism in flavor generation is not well understood. Therefore, the objective of this study was to investigate the role of subsp. in flavor compound formation through an examination of enzymatic, metabolomic and genomic data. A bank of subsp. strains derived from a variety of niches were examined. Enzyme activities analyzed comprised those of the proteolytic and lipolytic cascades including cell-envelope proteinase (CEP), peptidases, esterases, lipases, aminotransferases and glutamate dehydrogenase (GDH). Strain to strain variation was observed, often associated with niche. All strains, except those isolated from non-dairy sources, demonstrated high CEP activity. Such high CEP activity associated with dairy strains implies the importance of this characteristic in the adaptation of these strains to a dairy-specific niche. However, limited downstream peptidolytic activity, in addition to a limited ability to generate free amino acids (FAA) was observed across all strains, indicating weak ability of this organism to generate amino-acid derived flavor compounds. Interestingly, the strains with high CEP activity also demonstrated high esterase activity and gas chromatography-mass spectrometry (GC-MS) analysis of the volatile compounds produced when these strains were grown in lactose-free milk demonstrated differences in the range and types of volatiles produced. In contrast to this metabolic versatility, comparative genome analysis revealed the distribution of components of the proteolytic and lipolytic system in these strains to be conserved. Overall, this study demonstrates the potential of subsp. to generate diverse volatile flavor compounds. Additionally, the identification of the highly active strain-specific cell wall bound caseolytic proteases deriving extensive casein hydrolysis, serves as a promising avenue which can be potentially harnessed in the future to produce greater and more diverse flavor compounds.
PubMed: 32733419
DOI: 10.3389/fmicb.2020.01533 -
Case Reports in Veterinary Medicine 2021A male mixed breed dog was presented with two large wounds, extending the epidermis, dermis, and fascia: one at the dorsum of the thoracolumbar region and the other at...
A male mixed breed dog was presented with two large wounds, extending the epidermis, dermis, and fascia: one at the dorsum of the thoracolumbar region and the other at the lumbosacral area. Lesions had extended inconspicuously to the dorsum of thorax affecting a large area, which showed regions with necrotic and crepitating foci after shaving. Based on histopathological and bacterial culture examinations, polymicrobial necrotizing fasciitis (NF) was diagnosed. Using the Bruker MALDI Biotyper identification technique, , , were identified. Hitherto, there is no report on these bacteria linking them simultaneously to NF in a dog. In addition, the authors highlight other microbes associated with NF in humans and animals.
PubMed: 33859862
DOI: 10.1155/2021/5544558 -
Journal of Global Antimicrobial... Mar 2021
Topics: Chromosomes, Bacterial; Methicillin Resistance; Staphylococcaceae
PubMed: 33571707
DOI: 10.1016/j.jgar.2021.02.001 -
Molecular Microbiology Nov 2018The methicillin resistance gene mecD has been recently identified on chromosomal islands in Macrococcus caseolyticus (McRI ). The 5' end of McRI carries an integrase...
The methicillin resistance gene mecD has been recently identified on chromosomal islands in Macrococcus caseolyticus (McRI ). The 5' end of McRI carries an integrase (int) of the tyrosine recombinase family and two genes (intR and xis) encoding putative DNA-binding proteins. The islands are integrated site-specifically at the 3' end of the rpsI gene, a highly conserved locus in Gram-positive bacteria. Moreover, the rpsI gene of some Staphylococcus and Bacillus strains was found to be followed by a related integrase, raising the question of whether McRI could be transferred to these species. We used circular model elements carrying 5' end fragments of McRI -1 to demonstrate that the int enzyme and the attachment (att) site were sufficient to mediate site-specific DNA integration into the rpsI locus of Staphylococcus aureus, Staphylococcus pseudintermedius and Bacillus thuringiensis in vivo. Including xis in the model element stimulated both integrative and excisive recombination reactions and influenced the Int enzyme in att site selection. The intR gene functions as a negative regulator of int and xis. The int-xis genes of McRI -1 encode a site-specific recombination function that enables the acquisition of McRI in new hosts and the potential dissemination of broad-spectrum β-lactam resistance across genus barriers.
Topics: Bacillus thuringiensis; DNA, Bacterial; Integrases; Methicillin Resistance; Recombination, Genetic; Staphylococcaceae
PubMed: 30152907
DOI: 10.1111/mmi.14112 -
Applied Microbiology and Biotechnology Mar 2024Host and tissue-specificity of endophytes are important attributes that limit the endophyte application on multiple crops. Therefore, understanding the endophytic...
Host and tissue-specificity of endophytes are important attributes that limit the endophyte application on multiple crops. Therefore, understanding the endophytic composition of the targeted crop is essential, especially for the dioecious plants where the male and female plants are different. Here, efforts were made to understand the endophytic bacterial composition of the dioecious Siraitia grosvenorii plant using 16S rRNA amplicon sequencing. The present study revealed the association of distinct endophytic bacterial communities with different parts of male and female plants. Roots of male and female plants had a higher bacterial diversity than other parts of plants, and the roots of male plants had more bacterial diversity than the roots of female plants. Endophytes belonging to the phylum Proteobacteria were abundant in all parts of male and female plants except male stems and fruit pulp, where the Firmicutes were most abundant. Class Gammaproteobacteria predominated in both male and female plants, with the genus Acinetobacter as the most dominant and part of the core microbiome of the plant (present in all parts of both, male and female plants). The presence of distinct taxa specific to male and female plants was also identified. Macrococcus, Facklamia, and Propionibacterium were the distinct genera found only in fruit pulp, the edible part of S. grosvenorii. Predictive functional analysis revealed the abundance of enzymes of secondary metabolite (especially mogroside) biosynthesis in the associated endophytic community with predominance in roots. The present study revealed bacterial endophytic communities of male and female S. grosvenorii plants that can be further explored for monk fruit cultivation, mogroside production, and early-stage identification of male and female plants. KEY POINTS: • Male and female Siraitia grosvenorii plants had distinct endophytic communities • The diversity of endophytic communities was specific to different parts of plants • S. grosvenorii-associated endophytes may be valuable for mogroside biosynthesis and monk fruit cultivation.
Topics: RNA, Ribosomal, 16S; Microbiota; Bacteria; Firmicutes; Endophytes; Crops, Agricultural
PubMed: 38427084
DOI: 10.1007/s00253-024-13076-8 -
Current Research in Food Science 2022A microbial starter culture is expected to improve the quality of traditional fermented fish products. was selected for grass carp fermentation due to its high...
Proteomics and metagenomics reveal the relationship between microbial metabolism and protein hydrolysis in dried fermented grass carp using a lactic acid bacteria starter culture.
A microbial starter culture is expected to improve the quality of traditional fermented fish products. was selected for grass carp fermentation due to its high proteolytic activity. To investigate its effects on muscle proteolysis of dried fermented fish, the protein profile and microbial community were analysed by using proteomics and metabolomics. The myofibrillar protein and collagen profiles showed remarkable variation after processing, changes that were related to the development of flavour and texture in fish samples. The starter culture had a marked effect on the microbial composition. and were the dominant genera, with a relative abundance of 24.79% and 12.53%, respectively. There were significant correlations (P < 0.05) between the dominant genera and the major peptidase genes and quality-related proteins. These findings suggest that microbial activity is involved in proteolysis and affects the flavour and texture of dried fermented fish.
PubMed: 36467746
DOI: 10.1016/j.crfs.2022.11.016 -
Frontiers in Microbiology 2021In current study, bacterial diversity and community in different tissues of pork bacon were determined using high-throughput sequencing. In total, six phyla and 111...
In current study, bacterial diversity and community in different tissues of pork bacon were determined using high-throughput sequencing. In total, six phyla and 111 bacterial genera were identified. Among them, three dominant genera (, , and ) were shared by all bacon samples. The linear discriminant analysis showed that 24 bacterial taxa significantly differentiated between the tissues. Results of non-metric Multidimensional Scaling and redundancy analysis showed that physicochemical characteristics of the tissue prominently structured the bacterial communities. Network analysis also illustrated that tissue type was an important factor impacting the bacterial interactions in different types of tissue. The results of current study can add valuable insights to the traditional homemade pork bacon.
PubMed: 34925308
DOI: 10.3389/fmicb.2021.799332 -
Foods (Basel, Switzerland) May 2024Dry-aged beef has been long favored by people due to its unique flavor and taste. However, the inner relationship between its overall quality formation and microbial...
Dry-aged beef has been long favored by people due to its unique flavor and taste. However, the inner relationship between its overall quality formation and microbial changes during dry aging has not yet received much attention and research. To deeply reveal the forming mechanism of the unique flavor and taste of dry-aged beef, correlations between its three main quality indicators, i.e., texture, free amino acids (FAAs), volatile flavor compounds (VFCs), and microbial succession were analyzed in this study. The results showed that spp. and spp. were key strains that influenced the total quality of dry-aged beef and strongly correlated with chewiness, hardness, and sweet FAAs (Ala), providing beef with unique palatability and taste. Additionally, among VFCs, spp. and spp. showed a strong correlation with octanal and heptanal, and meanwhile, those highly correlated with nonanal, pentanol, and oct-1-en-3-ol were spp., spp., and spp., respectively, providing beef with a unique flavor. spp. was proposed to be the dominant genus for dry-aged beef. This study provides valuable reference for the understanding of the role of microorganisms involved in dry aging.
PubMed: 38790852
DOI: 10.3390/foods13101552