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פותח על ידי קלירמאש פתרונות בע"מ -
Fate of Escherichia coli during ensiling of wheat and corn
Year:
2005
Authors :
גמבורג, מירה
;
.
וינברג, צבי
;
.
חן, יאירה
;
.
סלע, שלמה
;
.
פינטו, רבקה
;
.
Volume :
71
Co-Authors:
Chen, Y., Department of Food Science, Volcani Center, Bet Dagan 50250, Israel
Sela, S., Department of Food Science, Volcani Center, Bet Dagan 50250, Israel
Gamburg, M., Department of Food Science, Volcani Center, Bet Dagan 50250, Israel
Pinto, R., Department of Food Science, Volcani Center, Bet Dagan 50250, Israel
Weinberg, Z.G., Department of Food Science, Volcani Center, Bet Dagan 50250, Israel
Facilitators :
From page:
5163
To page:
5170
(
Total pages:
8
)
Abstract:
A recombinant Escherichia coli strain carrying a plasmid with an antibiotic resistance marker and expressing the green fluorescent protein was inoculated at a concentration of 3.8 × 108 CFU/g into direct-cut wheat (348 g of dry matter kg-1), wilted wheat (450 g of dry matter kg -1), and corn (375 g of dry matter kg-1). The forages were ensiled in mini-silos. The treatments included control (no E. coli added), application of tagged E. coli, and delayed sealing of the inoculated wheat. Three silos per treatment were sampled on predetermined dates, and the numbers of E. coli were determined on Chromocult TBX medium with or without kanamycin. Colonies presumptively identified as E. coli were also tested for fluorescence activity. Addition of E. coli at the time of ensiling resulted in a more rapid decrease in the pH but had almost no effect on the chemical composition of the final silages or their aerobic stability. E. coli disappeared from the silages when the pH decreased below 5.0. It persisted longer in silages of wilted wheat, in which the pH declined more slowly. Control silages of all crops also contained bacteria, presumptively identified as E. coli, that were resistant to the antibiotic, which suggests that some epiphytic strains are naturally resistant to antibiotics. Copyright © 2005, American Society for Microbiology. All Rights Reserved.
Note:
Related Files :
Crop Production
Microbiology
pH
Plasmid
proteins
Triticum
Triticum aestivum
Zea mays
עוד תגיות
תוכן קשור
More details
DOI :
10.1128/AEM.71.9.5163-5170.2005
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
25126
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:12
Scientific Publication
Fate of Escherichia coli during ensiling of wheat and corn
71
Chen, Y., Department of Food Science, Volcani Center, Bet Dagan 50250, Israel
Sela, S., Department of Food Science, Volcani Center, Bet Dagan 50250, Israel
Gamburg, M., Department of Food Science, Volcani Center, Bet Dagan 50250, Israel
Pinto, R., Department of Food Science, Volcani Center, Bet Dagan 50250, Israel
Weinberg, Z.G., Department of Food Science, Volcani Center, Bet Dagan 50250, Israel
Fate of Escherichia coli during ensiling of wheat and corn
A recombinant Escherichia coli strain carrying a plasmid with an antibiotic resistance marker and expressing the green fluorescent protein was inoculated at a concentration of 3.8 × 108 CFU/g into direct-cut wheat (348 g of dry matter kg-1), wilted wheat (450 g of dry matter kg -1), and corn (375 g of dry matter kg-1). The forages were ensiled in mini-silos. The treatments included control (no E. coli added), application of tagged E. coli, and delayed sealing of the inoculated wheat. Three silos per treatment were sampled on predetermined dates, and the numbers of E. coli were determined on Chromocult TBX medium with or without kanamycin. Colonies presumptively identified as E. coli were also tested for fluorescence activity. Addition of E. coli at the time of ensiling resulted in a more rapid decrease in the pH but had almost no effect on the chemical composition of the final silages or their aerobic stability. E. coli disappeared from the silages when the pH decreased below 5.0. It persisted longer in silages of wilted wheat, in which the pH declined more slowly. Control silages of all crops also contained bacteria, presumptively identified as E. coli, that were resistant to the antibiotic, which suggests that some epiphytic strains are naturally resistant to antibiotics. Copyright © 2005, American Society for Microbiology. All Rights Reserved.
Scientific Publication
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