Staphylococcus Research Today is a free monthly online journal that collates and summarizes the latest research about Staphylococcus, including details on mrsa, hospitals, infection, antibiotic resistance, superbugs. | ||||||||
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Degradation of polychlorinated biphenyls (PCBs) by Staphylococcus xylosus in liquid media and meat mixture.Leães FL, Daniel AP, Mello GB, Battisti V, Bogusz S, Emanuelli T, Fries LL, Costabeber I Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria, Camobi, Santa Maria, RS, CEP 97105-900, Brazil. We investigated the growth of the meat starter Staphylococcus xylosus (10(4) cells mL(-1)) in liquid media containing 0.01 ppm of each polychlorinated biphenyls (PCBs 10, 28, 52, 138, 153, and 180) and its ability to degrade PCBs during 168 h of incubation in liquid media (10(4) cells mL(-1), 0.01 ppm of each PCB congener) and cured meat mixture (0.1% of meat starter, 1 microg g(-1) fat of each PCB congener). PCBs did not affect the growth of the starter microorganism in nutritive (brain heart infusion, BHI) or mineral salts medium (MSM) when compared to control (no PCB). S. xylosus degraded some of the PCB congeners tested. PCBs 138 and 153 were degraded both in BHI (78% and 68%, respectively; p<0.05) and in MSM (71% and 66%, respectively; p<0.05), with maximum degradation being observed within 24 h. Highly significant negative exponential relationships was observed between incubation time and concentrations of PCB 28 and 180 in BHI, as well as for PCBs 52 and 180 in MSM. In the cured meat mixture highly significant negative exponential relationship was observed between incubation time and the concentration of PCB 10. These results indicate that although S. xylosus reduced residues of various PCB congeners in liquid media, it was less effective in cured meat. Published 5 April 2006 in Food Chem Toxicol, 44(6): 847-54.
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