This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrowReprints and Permissions
Right arrow Copyright Information
Right arrow Books from ASM Press
Right arrow MicrobeWorld
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Tsigarida, E.
Right arrow Articles by Nychas, G.-J. E.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Tsigarida, E.
Right arrow Articles by Nychas, G.-J. E.
Agricola
Right arrow Articles by Tsigarida, E.
Right arrow Articles by Nychas, G.-J. E.

 Previous Article  |  Next Article 

Applied and Environmental Microbiology, December 2003, p. 7204-7209, Vol. 69, No. 12
0099-2240/03/$08.00+0     DOI: 10.1128/AEM.69.12.7204-7209.2003
Copyright © 2003, American Society for Microbiology. All Rights Reserved.

Bacterial Synergism or Antagonism in a Gel Cassette System

Eirini Tsigarida, Ioannis S. Boziaris, and George-John E. Nychas*

Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology, Agricultural University of Athens, Athens 11855, Greece

Received 8 April 2003/ Accepted 15 September 2003

The growth and the metabolic activity of Shewanella putrfaciens, Brochothrix thermosphacta, and Pseudomonas sp., when cultured individually or in all possible combinations in gel cassettes system supplemented with 0.1% glucose at 5°C, were investigated. The overall outcome was that the coexistence of the above-mentioned microorganisms affected not only each growth rate but also their type of metabolic end products compared to the control cultures. These effects were varied and depended on the selection of the combination of the tested bacteria. For example, the growth of Pseudomonas sp. strains cocultured with either B. thermosphacta or S. putrefaciens strains resulted in different effects: a promoting one for the first and an inhibitory one for the second. Moreover, the production of formic acid and two unidentified organic acids (peaks a and b) was characteristic in all cases in which S. putrefaciens was cultured.

* Corresponding author. Mailing address: Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece. Phone: 30-210-5294693. Fax: 30-210-5294693. E-mail: gjn{at}aua.gr.

Applied and Environmental Microbiology, December 2003, p. 7204-7209, Vol. 69, No. 12
0099-2240/03/$08.00+0     DOI: 10.1128/AEM.69.12.7204-7209.2003
Copyright © 2003, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Koutsoumanis, K., Angelidis, A. S. (2007). Probabilistic Modeling Approach for Evaluating the Compliance of Ready-To-Eat Foods with New European Union Safety Criteria for Listeria monocytogenes. Appl. Environ. Microbiol. 73: 4996-5004 [Abstract] [Full Text]  
  • Koutsoumanis, K., Stamatiou, A., Skandamis, P., Nychas, G.-J. E. (2006). Development of a Microbial Model for the Combined Effect of Temperature and pH on Spoilage of Ground Meat, and Validation of the Model under Dynamic Temperature Conditions. Appl. Environ. Microbiol. 72: 124-134 [Abstract] [Full Text]  


Copyright © 2009 by the American Society for Microbiology.   For an alternate route to Journals.ASM.org, visit: http://intl-journals.asm.org | More Info»