Solobacterium moorei has recently been implicated as a causative agent of halitosis. In vitro experiments to evaluate the role of S. moorei in halitosis have, however, been complicated by a paucity of information on the ideal conditions for culturing this organism. This work aimed to optimize a liquid culture medium for S. moorei, and to determine the growth-curve of the organism. Further, the ability of S. moorei to generate volatile sulfur compounds was investigated and compared quantitatively to other oral anaerobes by an optimized head-space gas chromatography method. Serum-supplementation of standard liquid growth media gave greater growth of S. moorei than non-supplemented broths, with the best medium found to be serum-supplemented tryptone soya broth. S. moorei was able to metabolize cysteine directly to hydrogen sulfide, but was unable to produce methanethiol from methionine. S. moorei produced 2-3 times more hydrogen sulfide (normalized for colony forming units) than Porphyromonas gingivalis and Veillonella dispar, but considerably less than Fusobacterium nucleatum. The study has identified reliable growth conditions for culture of S. moorei, which were employed to show that S. moorei has the requisite biochemistry consistent with a potential role in halitosis.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.anaerobe.2014.01.007 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Analytical Mapping of Swiss Hard Cheese to Highlight the Distribution of Volatile Compounds, Aroma, and Microbiota.
J Agric Food Chem
March 2025
Agroscope, Schwarzenburgstrasse 161, Bern 3003, Switzerland.
Cheese is one of the most consumed fermented animal-based products globally, rendering its quality assessment and evaluation of substantial economic interest. Understanding the degree of cheese homogeneity is paramount for designing effective sampling strategies, yet this information is largely lacking. This study investigates the homogeneity of a cheese wheel based on the distribution of volatile compounds, microbiota, sodium chloride content, and pH, combined with sensory analyses.
View Article and Find Full Text PDFMetabolic pathways to sustainability: review of purple non-sulfur bacteria potential in agri-food waste valorization.
Front Bioeng Biotechnol
February 2025
Laboratory of Proteomics and Microbiology, Research Institute for Biosciences, University of Mons, Mons, Belgium.
Agri-food waste (AFW) represents a significant fraction of the material generated by the agri-food industry, which itself accounts for almost one-third of the annual global anthropogenic greenhouse gas (GHG) emissions. Considering the growing global population and the consequent rise in food demand, the management and valorization of this waste are essential to ensure the sustainability of the entire food chain for future generations. Recycling agri-food waste offers a promising strategy to mitigate the sector's environmental impact, particularly when the waste consists of food-grade materials that enhance its intrinsic value.
View Article and Find Full Text PDFA dual-functional needle-based VOC sensing platform for rapid vegetable phenotypic classification.
Biosens Bioelectron
March 2025
Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC, 27695, USA; Emerging Plant Disease and Global Food Security Cluster, North Carolina State University, Raleigh, NC, 27695, USA. Electronic address:
Volatile organic compounds (VOCs) are common constituents of fruits, vegetables, and crops, and are closely associated with their quality attributes, such as firmness, sugar level, ripeness, translucency, and pungency levels. While VOCs are vital for assessing vegetable quality and phenotypic classification, traditional detection methods, such as Gas Chromatography-Mass Spectrometry (GC-MS) and Proton Transfer Reaction Mass Spectrometry (PTR-MS) are limited by expensive equipment, complex sample preparation, and slow turnaround time. Additionally, the transient nature of VOCs complicates their detection using these methods.
View Article and Find Full Text PDFProfiles of aroma volatile components in textured vegetable proteins using headspace solid phase microextraction-gas chromatography-mass spectrometry.
Curr Res Food Sci
February 2025
Corporate Technology Office, Pulmuone. Co. Ltd., 29, Osongsaengmyeong 10-ro, Osong-eup, Heungdeok-gu, Cheongju, 28220, Republic of Korea.
Textured vegetable protein (TVP) is a significant alternative to meat, with its primary raw materials being soybeans, peas, rice, and wheat proteins. While advancements in technology have successfully replicated the unique texture of meat in plant-based proteins, research on the aroma profiles of these key raw materials remains limited. The subtle differences in aroma between meat and meat substitutes are yet to be fully addressed.
View Article and Find Full Text PDFDynamic characterization of volatile and non-volatile profiles during Toona sinensis microgreens growth in combination with chemometrics.
Food Res Int
April 2025
College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling, Shaanxi 712100, China. Electronic address:
Toona sinensis microgreens (TSM) are popular for their aroma similar to Toona sinensis buds (TSB). This study characterized TSM across four developmental stages: sprout-appearing (M1), apical hook opening (M2), cotyledon unfolding and expansion (M3), and fully opened cotyledons (M4). Eighty-two volatile organic compounds (VOCs) were identified, with nineteen VOCs serving as key discriminators.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!