Publications

arthrobacter bergerei sp. nov. and arthrobacter arilaitensis sp. nov., novel coryneform species isolated from the surfaces of cheeses.	fourteen isolates of two different bacterial species isolated from the surface of smear-ripened cheeses were found to exhibit many characteristics of the genus arthrobacter. the isolates were aerobic, gram-positive, catalase-positive, non-spore-forming and non-motile. the cell-wall peptidoglycan contained lysine, alanine and glutamic acid. rrs sequence analysis indicated that the new isolates re117t and ca106t are closely related to the arthrobacter nicotianae group and showed highest sequence s ...	2005	15653918
surface microflora of four smear-ripened cheeses.	the microbial composition of smear-ripened cheeses is not very clear. a total of 194 bacterial isolates and 187 yeast isolates from the surfaces of four irish farmhouse smear-ripened cheeses were identified at the midpoint of ripening using pulsed-field gel electrophoresis (pfge), repetitive sequence-based pcr, and 16s rrna gene sequencing for identifying and typing the bacteria and fourier transform infrared spectroscopy and mitochondrial dna restriction fragment length polymorphism (mtdna rflp ...	2005	16269673
production of volatile aroma compounds by bacterial strains isolated from different surface-ripened french cheeses.	twelve bacterial strains belonging to eight taxonomic groups: brevibacterium linens, microbacterium foliorum, arthrobacter arilaitensis, staphylococcus cohnii, staphylococcus equorum, brachybacterium sp., proteus vulgaris and psychrobacter sp., isolated from different surface-ripened french cheeses, were investigated for their abilities to generate volatile aroma compounds. out of 104 volatile compounds, 54 volatile compounds (identified using dynamic headspace technique coupled with gas chromat ...	2007	17701035
microbial interactions within a cheese microbial community.	the interactions that occur during the ripening of smear cheeses are not well understood. yeast-yeast interactions and yeast-bacterium interactions were investigated within a microbial community composed of three yeasts and six bacteria found in cheese. the growth dynamics of this community was precisely described during the ripening of a model cheese, and the lotka-volterra model was used to evaluate species interactions. subsequently, the effects on ecosystem functioning of yeast omissions in ...	2008	17981942
commercial ripening starter microorganisms inoculated into cheese milk do not successfully establish themselves in the resident microbial ripening consortia of a south german red smear cheese.	production of smear-ripened cheese critically depends on the surface growth of multispecies microbial consortia comprising bacteria and yeasts. these microorganisms often originate from the cheese-making facility and, over many years, have developed into rather stable, dairy-specific associations. while commercial smear starters are frequently used, it is unclear to what degree these are able to establish successfully within the resident microbial consortia. thus, the fate of the smear starters ...	2008	18281427
effects of proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese.	to investigate the impact of proteus vulgaris growth on a multispecies ecosystem and on volatile aroma compound production during cheese ripening.	2009	19426267
amylolytic microorganism from s+úo paulo zoo composting: isolation, identification, and amylase production.	composting is a way of transforming the organic waste into fertilizer, minimizing the use of inorganic compounds that may contaminate the environment. this transformation is the result of the microorganism action, converting complex carbon sources into energy. enzymes that are exported by the microorganisms to the surrounding environment mediate this process. the aiming of the present work is to prospect the compost produced by the organic composting unit (ocu) of the funda+º+úo parque zool+¦gic ...	2011	21845217
reduced growth of listeria monocytogenes in two model cheese microcosms is not associated with individual microbial strains.	two model antilisterial microbial communities consisting of two yeasts, two gram positive and two gram negative bacteria, and originating from livarot cheese smear were previously designed. they were used in the present study to analyse the impact of microbial population dynamics on growth of listeria monocytogenes in cheese microcosm. specific culture media and pcr primers were developed for simultaneous culture-dependent and real-time pcr quantification of strains belonging to marinomonas sp., ...	2013	23122498
quantification of yeast and bacterial gene transcripts in retail cheeses by reverse transcription-quantitative pcr.	the cheese microbiota contributes to a large extent to the development of the typical color, flavor, and texture of the final product. its composition is not well defined in most cases and varies from one cheese to another. the aim of the present study was to establish procedures for gene transcript quantification in cheeses by reverse transcription-quantitative pcr. total rna was extracted from five smear-ripened cheeses purchased on the retail market, using a method that does not involve prior ...	2013	23124230
characteristics of an organic solvent-tolerant β-fructofuranosidase from arthrobacter arilaitensis njem01 and efficient synthesis of prebiotic kestose.	an organic solvent-tolerant β-fructofuranosidase (β-ffase) from arthrobacter arilaitensis njem01 was purified, characterized, cloned, and overexpressed in escherichia coli. the mature β-ffase contained 495 amino acid residues with an estimated molecular mass of 55 kda. the purified β-ffase from strain njem01 was very stable in the buffer systems (ph 5.0-9.5) and showed high stability below 45 °c. furthermore, the enzyme exhibited relatively high solvent stability in various aqueous organic mixtu ...	2014	24854707
production of carotenoids by arthrobacter arilaitensis strains isolated from smear-ripened cheeses.	arthrobacter arilaitensis is one of the major microorganisms responsible for the coloration of cheese surface, particularly in smear-ripened cheeses. this study investigated the occurrence of pigment synthesis among a. arilaitensis strains in several aspects covering (1) uv-vis absorption spectra and hplc chromatograms of pigment extracts, (2) diversity of pigment production among strains, (3) influence of light on the production of pigment, and (4) kinetic of pigment synthesis. based on absorpt ...	2014	25236332
detection of tetracycline resistance genes in bacteria isolated from fish farms using polymerase chain reaction.	five common tetracycline resistance genes tet(a), tet(b), tet(m), tet(o) and tet(s) were studied by polymerase chain reaction in 100 bacteria isolated from iranian fish farms. in the antibiogram test most of the bacteria were either intermediately or completely resistant to tetracycline. nine isolates out of 46 aeromonas spp. contained either tet(a/m/s) resistant genes as follows: tet(a) in a. veronii/sobria (n = 1), a. media (n = 2), a. aquariorum (n = 1), and a. veronii (n = 3); tet(m) in one ...	2014	25610578
biodiversity of the surface microbial consortia from limburger, reblochon, livarot, tilsit, and gubbeen cheeses.	comprehensive collaborative studies from our laboratories reveal the extensive biodiversity of the microflora of the surfaces of smear-ripened cheeses. two thousand five hundred ninety-seven strains of bacteria and 2,446 strains of yeasts from the surface of the smear-ripened cheeses limburger, reblochon, livarot, tilsit, and gubbeen, isolated at three or four times during ripening, were identified; 55 species of bacteria and 30 species of yeast were found. the microfloras of the five cheeses sh ...	2014	26082119
survival of cheese-ripening microorganisms in a dynamic simulator of the gastrointestinal tract.	a mixture of nine microorganisms (six bacteria and three yeasts) from the microflora of surface-ripened cheeses were subjected to in vitro digestive stress in a three-compartment "dynamic gastrointestinal digester" (didgi). we studied the microorganisms (i) grown separately in culture medium only (ii) grown separately in culture medium and then mixed, (iii) grown separately in culture medium and then included in a rennet gel and (iv) grown together in smear-ripened cheese. the yeasts geotrichum ...	2016	26611167
[heterotrophic nitrification and aerobic denitrification of the hypothermia aerobic denitrification bacterium: arthrobacter arilaitensis].	high concentrations of ammonium, nitrate and nitrite nitrogen were employed to clarify the abilities of heterotrophic nitrification and aerobic denitrification of arthrobacter arilaitensis strain y-10. meanwhile, by means of inoculating the strain suspension into the mixed ammonium and nitrate, ammonium and nitrite nitrogen simulated wastewater, we studied the simultaneous nitrification and denitrification ability of arthrobacter arilaitensis strain y-10. in addition, cell optical density was as ...	2016	27337904
immune tolerance to an intestine-adapted bacteria, chryseobacterium sp., injected into the hemocoel of protaetia brevitarsis seulensis.	to explore the interaction of gut microbes and the host immune system, bacteria were isolated from the gut of protaetia brevitarsis seulensis larvae. chryseobacterium sp., bacillus subtilis, arthrobacter arilaitensis, bacillus amyloliquefaciens, bacillus megaterium, and lysinibacillus xylanilyticus were cultured in vitro, identified, and injected in the hemocoel of p. brevitarsis seulensis larvae, respectively. there were no significant changes in phagocytosis-associated lysosomal formation or p ...	2016	27530146