Influencia del tipo de filtrado y tratamiento con Stomacher del fluido ruminal de ovejas en las poblaciones microbianas del inóculo

Four rumen-fistulated sheep fed a 66:34 alfalfa hay:concentrate diet were used as donors to investigate the effect of rumen contents’ treatment on microbial populations in the resulting fluid. Rumen contents were sampled from each individual sheep and subjected to the following treatments: SQ: squeezed through 4 layers of cheesecloth; FIL: SQ treatment and further filtration through a 100-μm nylon cloth; STO: reated with a Stomacher® for 3 min at 230 rev min-1 and followed by SQ. Microbial populations in the fluid were analysed by real-time PCR and bacterial diversity was assessed by the automated ribosomal intergenic spacer analysis (ARISA) of the 16S ribosomal DNA. Bacterial DNA concentrations and relative abundance of Ruminococcus flavefaciens, arqueal and fungal DNA did not differ (P>0.05) between treatments. In contrast, STO treatment decreased (P<0.05) protozoal DNA concentrations and increased (P<0.05) the relative abundance of Fibrobacter succinogenes compared with SQ method. There were no differences (P>0.05) between treatments either in the Shannon index or in the number of peaks in the ARISA electropherograms, indicating no effect on bacterial diversity. Studies analyzing the influence on the tested methods on fermentation characteristics of different substrates when the fluid is used as inoculum is required.

Effect of solute and matric potential on growth rate of fungal species isolated from cheese

The effect of water potential ( J w ) on the growth of 15 fungal species isolated from cheeses was analysed. The species, identified mainly by analysis of DNA sequences, belonged to genera Penicillium , Geotrichum , Mucor , Aspergillus , Microascus and Talaromyces . Particularly, the effect of matric potential ( J m ), and ionic (NaCl) and non-ionic (glycerol) solute potentials ( J s ) on growth rate was studied. The response of strains was highly dependent on the type of J w . For J s , clear profiles for optimal, permissive and marginal conditions for growth were obtained, and differences in growth rate were achieved comparing NaCl and glycerol for most of the species. Conversely, a sustained growth was obtained for J m in all the strains, with the exception of Aspergillus pseudoglaucus , whose growth increased proportionally to the level of water stress. Our results might help to understand the impact of environmental factors on the ecophysiology and dynamics of fungal populations associated to cheeses.

Effect of solute and matric potential on growth rate of fungal species isolated from cheese

The effect of water potential ( J w ) on the growth of 15 fungal species isolated from cheeses was analysed. The species, identi fi ed mainly by analysis of DNA sequences, belonged to genera Penicillium, Geotrichum, Mucor , Aspergillus , Microascus and Talaromyces . Particularly, the effect of matric potential ( J m ), and ionic (NaCl) and non-ionic (glycerol) solute potentials ( J s ) on growth rate was studied. The response of strains was highly dependent on the type of J w . For J s, clear profiles for optimal, permissive and marginal conditions for growth were obtained, and differences in growth rate were achieved comparing NaCl and glycerol for most of the species. Conversely, a sustained growth was obtained for J m in all the strains, with the exception of Aspergillus pseudoglaucus, whose growth increased proportionally to the level of water stress. Our results might help to understand the impact of environmental factors on the ecophysiology and dynamics of fungal populations associated to cheeses.