| taxonomic studies on a psychrophilic clostridium from vacuum-packed beef: description of clostridium estertheticum sp. nov. | taxonomic studies were performed on an anaerobic gram-positive, spore-forming, psychrophilic bacterium originally isolated from spoiled vacuum-packed refrigerated beef. based on the present finding it is proposed that this unknown psychrophilic bacterium be classified as a new species of the genus clostridium, as clostridium estertheticum sp. nov. the type strain is ncimb 12511. | 1992 | 1383083 |
| clostridium pascui sp. nov., a new glutamate-fermenting sporeformer from a pasture in pakistan. | four strains of an obligately anaerobic spore-forming bacterium were isolated from soil samples from a donkey pasture in pakistan. comparative 16s rrna sequence analysis demonstrated that the strains are members of phylogenetic cluster i of the genus clostridium (collins et al. 1994). the strains are mesophilic, nonsaccharolytic, and nonproteolytic, utilize glutamate and histidine, and produce indole. acetate, butyrate, ethanol, hydrogen, and carbon dioxide are the products of fermentation. alth ... | 1997 | 8995820 |
| pcr-based 16s ribosomal dna detection technique for clostridium estertheticum causing spoilage in vacuum-packed chill-stored beef. | chill stored vacuum-packaged meat is sometimes spoiled by psychrotrophic or psychrophilic clostridia. clostridium estertheticum was first isolated from vacuum-packed beef from southern africa, but has recently been found in beef originating from northern europe. this organism is difficult to isolate using conventional methods, and two pcr-based methods have been devised for use in measures to control the bacterium in the abattoir and to study its ecology. in the first method, primers were design ... | 1999 | 10573392 |
| 16s rdna diversity of cultured and uncultured prokaryotes of a mat sample from lake fryxell, mcmurdo dry valleys, antarctica. | the prokaryotic diversity of aerobic and anaerobic bacterial isolates and of bacterial and archaeal 16s rdna clones was determined for a microbial mat sample from the moated region of lake fryxell, mcmurdo dry valleys, antarctica. among the anaerobic bacteria, members of clostridium estertheticum and some other psychrotolerant strains dominated whereas methanogens and other archaea were lacking. isolates highly related to flavobacterium hibernum, janthiniobacterium lividum, and arthrobacter flav ... | 2001 | 11302499 |
| pcr detection of psychrophilic clostridium spp. causing 'blown pack' spoilage of vacuum-packed chilled meats. | to develop a practical molecular procedure that directly, without isolation, and specifically detects the presence of clostridia which cause 'blown pack' spoilage of vacuum-packed meat. | 2003 | 12588561 |
| characterization of novel psychrophilic clostridia from an antarctic microbial mat: description of clostridium frigoris sp. nov., clostridium lacusfryxellense sp. nov., clostridium bowmanii sp. nov. and clostridium psychrophilum sp. nov. and reclassification of clostridium laramiense as clostridium estertheticum subsp. laramiense subsp. nov. | taxonomic studies were performed on four strains (d-1/d-an/iit, c/c-an/b1t, a-1/c-an/c1t and a-1/c-an/it) of anaerobic, gram-positive, spore-forming bacteria originally isolated from a mat sample retrieved from a shallow, moated area around lake fryxell, an antarctic freshwater lake. phylogenetic analyses based on 16s rrna gene sequence data indicated that these strains are affiliated with cluster i clostridia and form a coherent group with clostridium estertheticum and clostridium laramiense. s ... | 2003 | 12892121 |
| influence of peroxyacetic acid-based carcass rinse on the onset of "blown pack" spoilage in artificially inoculated vacuum-packed chilled beef. | "blown pack" spoilage is an increasingly reported spoilage condition of vacuum-packed chilled meats. this spoilage condition is primarily caused by a psychrophilic obligately anaerobic microorganism, clostridium estertheticum. the present study investigated whether peroxyacetic acid (poaa)-based carcass rinse can delay the onset of gas production in chilled vacuum-packed beef artificially inoculated with c. estertheticum spores. the variables studied were (i) two prepackaging meat rinses (water ... | 2007 | 17612074 |
| the effect of peroxyacetic acid-based sanitizer, heat and ultrasonic waves on the survival of clostridium estertheticum spores in vitro. | to determine the effect of selected physical and chemical treatments on the survival of 'blown pack'-causing clostridium estertheticum. | 2007 | 17718849 |
| isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat. | the use of lactic acid bacteria (lab) as protective cultures in vacuum-packed chill-stored meat has potential application for assuring and improving food quality, safety and market access. in a study to identify candidate strains suitable for evaluation in a meat model, agar-based methods were employed to screen 181 chilled meat and meat process-related lab for strains inhibitory to pathogens and spoilage organisms of importance to the meat industry. six meat-derived strains, including lactobaci ... | 2008 | 18206764 |
| substrate utilization by clostridium estertheticum cultivated in meat juice medium. | blown pack spoilage of vacuum packaged beef, which results in packs being grossly distended with gas, is caused by the psychrophile clostridium estertheticum. to determine what substrates are utilized by c. estertheticum during growth on beef, c. estertheticum subsp. estertheticum atcc 51377, the type strain for that organism, and two isolates from blown pack spoiled beef that were identified as c. estertheticum by 16 s rrna gene sequencing were grown in meat juice medium at 10 degrees c for up ... | 2009 | 19027974 |
| isolation and sources of 'blown pack' spoilage clostridia in beef abattoirs. | (i) to evaluate methods for isolation and molecular detection of blown pack spoilage (bps) clostridia and (ii) to survey beef abattoirs for sources and distributions of clostridium estertheticum and cl. gasigenes. | 2009 | 19302293 |
| sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum-packed chilled meats, as determined by pcr amplification procedure. | to determine possible preslaughter and processing sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum-packed chilled meats. | 2009 | 19302329 |
| the effect of storage temperature and inoculum level on the time of onset of 'blown pack' spoilage. | to examine the effect of storage temperature and inoculum level on the time of onset of 'blown pack' spoilage (bps) caused by psychrotolerant bacteria in vacuum-packed (vp) meats. | 2010 | 19659695 |
| inhibition by lactobacillus sakei of other species in the flora of vacuum packaged raw meats during prolonged storage. | the abilities of five lactobacillus sakei strains and one lactococcus lactis strain to retain inhibitory activity against several target organisms in the flora of product during 12 weeks storage of vacuum-packaged lamb and beef was investigated. l. sakei strains were generally found capable of developing dominant populations on both beef and lamb. l. lactis 75 grew poorly on lamb did not inhibit co-inoculated brochothrix thermosphacta. lamb inoculated with the sakacin-a producer l. sakei lb706 h ... | 2009 | 19835775 |
| effects of temperature and ph on the growth of bacteria isolated from blown packs of vacuum-packaged beef. | bacteria recovered from the microflora of blown packs of vacuum-packaged beef were identified as leuconostoc mesenteroides, lactococcus lactis, carnobacterium maltaromaticum, and clostridium estertheticum, with l. mesenteroides predominant. isolates of these lactic acid bacteria all grew in peptone yeast extract glucose starch broth (pygsb) at temperatures between -2 and 30 degrees c but generally grew more slowly and over a more restricted temperature range in meat juice medium (mjm). a c. este ... | 2009 | 19903404 |
| contamination levels of clostridium estertheticum spores that result in gaseous spoilage of vacuum-packaged chilled beef and lamb meat. | to determine the contamination levels of cl. estertheticum spores that result in gaseous spoilage of vacuum-packaged chilled meats, beef and lamb, stored at two different temperatures, -1.5 and 2 degrees c. | 2010 | 20406381 |
| products of glucose and lactate fermentation, and utilization of amino acids by clostridium estertheticum subspp. laramiense and estertheticum growing in meat juice medium. | the type strains of clostridium estertheticum subsp. laramiense and c. estertheticum subsp. estertheticum both utilized glucose and glycogen when growing in meat juice medium and fermented lactate, but ceased growth when glucose was exhausted. the fermentation products from glucose were butyrate, acetate, and formate; those from lactate were 1-butanol, ethanol, butyrate, and formate. both organisms utilized several amino acids (not containing sulfur) during their cultivation in meat juice medium ... | 2010 | 20615352 |
| effects on the development of blown pack spoilage of the initial numbers of clostridium estertheticum spores and leuconostoc mesenteroides on vacuum packed beef. | beef steaks were inoculated with clostridium estertheticum spores and leuconostoc mesenteroides cells at all combinations of numbers of 0, 10, 100 or 1000/cm(2) for each organism. after vacuum packaging the steaks were stored at 4, 1, or -1.5°c. pack volumes were determined by water displacement at suitable intervals. irrespective of l. mesenteroides numbers, for packs containing meat inoculated with 0, 10, 100 or 1000 spores/cm(2), 60, 16, 3 and 1 of 60 packs did not swell. the times of onset o ... | 2011 | 21316870 |
| diversity of the culturable psychrophilic and psychrotrophic anaerobic bacteria isolated from beef abattoirs and their environments. | this study identified 431 psychrophilic or psychrotrophic isolates from commercial irish beef abattoir environments and "blown packs" of vacuum packed beef, using pcr and 16s rrna sequencing, and estimated their intra-species genetic diversity using restriction fragment length polymorphism (rflp) analysis and spacer region pcr (sr-pcr). twenty-five species were identified in the 431 isolates, with the most frequently recovered species being clostridium gasigenes (n=315), c. estertheticum (n=17), ... | 2011 | 21498765 |
| detection of cold-tolerant clostridia other than clostridium estertheticum in raw vacuum-packed chill-stored meat. | samples from raw chill-stored vacuum-packed beef, lamb and venison or the meat processing environment, associated with a spoilage problem, but negative for clostridium estertheticum using a specific real-time pcr test, were examined for other clostridium spp. using direct 16s rdna pcr-rflp and sequencing. of 291 samples tested by pcr, presence of clostridia was indicated in 123 and there was sufficient pcr product in 35 to be further investigated. presence of clostridium spp. was confirmed by rf ... | 2011 | 21569939 |
| effects of meat ph on growth of 11 species of psychrotolerant clostridia on vacuum packaged beef and blown pack spoilage of the product. | the aim of the study was to determine the effects of meat ph on the abilities of 11 psychrotolerant clostridium spp. to grow on, and to possibly cause blown pack spoilage of vacuum packaged beef. beef steaks of ph 5.4-5.6, 5.7-5.9 or ≥6.0, i.e. of normal, intermediate or high ph were prepared and vacuum packaged. groups of 3 steaks of the same ph range were inoculated with log phase cultures of clostridium algoriphilum, clostridium algidixylanolyticum, clostridium bowmanii, clostridium esterthet ... | 2014 | 24387847 |
| controlling blown pack spoilage using anti-microbial packaging. | active (anti-microbial) packaging was prepared using three different formulations; auranta fv; inbac-mda and sodium octanoate at two concentrations (2.5 and 3.5 times their minimum inhibitory concentration (mic, the lowest concentration that will inhibit the visible growth of the organisms) against clostridium estertheticum, dsmz 8809). inoculated beef samples were packaged using the active packaging and monitored for 100 days storage at 2 °c for blown pack spoilage. the time to the onset of blo ... | 2017 | 28805679 |
| real-time pcr methods for the detection of blown pack spoilage causing clostridium species; c. estertheticum, c. gasigenes and c. ruminantium. | a set of real-time pcr methods for the detection of c. estertheticum, c. gasigenes and c. ruminantium, the causative agents of blown pack spoilage (bps) in vacuum packaged beef, was developed. robust validation of the sensitivity and specificity was carried out in the three matrices (beef meat drip, wet environmental swabs and dry environmental swabs) as encountered in our testing laboratory and against clostridium strains (n=76) and non-clostridium strains (n=36). it was possible to detect 4-5 ... | 2017 | 28641137 |
| an investigation of the effect of rapid slurry chilling on blown pack spoilage of vacuum-packaged beef primals. | the aim of this study was to investigate if rapid slurry chilling would retard or prevent blown pack spoilage (bps) of vacuum-packaged beef primals. beef primals were inoculated with clostridium estertheticum subspp. estertheticum (dsmz 8809), c. estertheticum subspp. laramenise (dsmz 14864) and c. gasigenes (dsmz 12272), and vacuum-packaged with and without heat shrinkage (90°c for 3 s). these packs were then subjected to immediate chilling in an ice slurry or using conventional blast chilling ... | 2017 | 27981595 |
| complete genome sequence of clostridium estertheticum dsm 8809, a microbe identified in spoiled vacuum packed beef. | blown pack spoilage (bps) is a major issue for the beef industry. etiological agents of bps involve members of a group of clostridium species, including clostridium estertheticum which has the ability to produce gas, mostly carbon dioxide, under anaerobic psychotrophic growth conditions. this spore-forming bacterium grows slowly under laboratory conditions, and it can take up to 3 months to produce a workable culture. these characteristics have limited the study of this commercially challenging ... | 2016 | 27891116 |
| detection of psychrophilic and psychrotolerant clostridium spp. in chilled fresh vacuum-packed meat using different pcr methods. | since 1989, blown pack spoilage has been recognized as a special form of spoilage in vacuum-packed raw and cooked beef. however, only limited information concerning the occurrences of bacteria causing blown pack spoilage on chilled fresh meat is available. in this study, a total of 63 beef and 33 lamb commercially available samples from different countries and without any signs of spoilage were examined for contamination with psychrophilic and psychrotolerant clostridium spp. using different pcr ... | 2016 | 26564966 |
| a four-year survey of blown pack spoilage clostridium estertheticum and clostridium gasigenes on beef primal cuts. | the objective of this study was to determine the incidence of clostridium estertheticum and clostridium gasigenes on beef primals taking sample type and season into account. molecular methods using direct extraction of dna without enrichment and based on the polymerase chain reaction (pcr) amplification of 16s rdna fragments were used to test for the presence of cl. estertheticum and cl. gasigenes in 4826 beef primal samples (1967 drip, 1896 wet swab and 963 dry swab) provided by 10 commercial b ... | 2015 | 25895107 |
| reduction of spoilage of chilled vacuum-packed lamb by psychrotolerant clostridia. | methods for the reduction of spoilage, of lamb, by psychrotolerant clostridia were investigated including exposure to air, hot and cold water spray washing and tyndallisation. initially vegetative cells of psychrotolerant clostridia associated with spoilage of chilled vacuum-packed meat were exposed to aerobic cooked meat medium at room temperature (21 °c) to determine how long they remained viable. survival of strains varied from 2h to 3 days. vegetative cells of clostridium estertheticum subsp ... | 2013 | 23040518 |
| development and validation of a real-time pcr assay specific for clostridium estertheticum and c. estertheticum-like psychrotolerant bacteria. | a new real-time pcr assay was developed targeted to the psychrotolerant spoilage bacteria, clostridum estertheticum, a causative agent of 'blown-pack' spoilage of vacuum packaged meats during chilled storage. further, a robust validation of the sensitivity and specificity in different meat processing related matrices was carried out. results show that real-time pcr is a valid method for the detection of c. estertheticum spores as long as consideration is given to the matrix being tested and the ... | 2012 | 22782010 |