An uncooked vegan diet shifts the profile of human fecal microflora: computerized analysis of direct stool sample gas-liquid chromatography profilesof bacterial cellular fatty acids

Article Abstract:

The bacterial cellular fatty acid profiles of stool samples of 18 volunteers were monitored after an initial period of ordinary diet consumption followed by an extreme uncooked vegan diet. Stool samples were analyzed by computerized analysis of gas-liquid chromatography (GLC) profiles. The results showed that bacteriological profiles changed significantly after shifting diets. However, conventional quantitative culture techniques did not detect such changes. The results show that the GLC method is a fast and sensitive way to monitor fecal samples in response to dietary changes.

Physiological aspects, Feces, Microbiology, Vegetarianism

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Identification and sequencing of beta-myrcene catabolism genes from Pseudomonas sp. strain M1

Article Abstract:

Beta-myrcene was used as the sole carbon and energy source for the culture of a new Pseudomonas sp. strain known as M1. To identify the compound, gas chromatography-mass spectrometry was used. A particular beta-myrcene-negative mutant, N22, was found to accumulate (E)-2-methyl-6-methylen-2,7-octadien-1-ol as a unique beta-myrcene biotransformation product. This compound has been utilized as a synthon for the zoapatanol production and its derivatives, as a chemical for anti-fertility activity obtained from plants belonging to the genus Montanoa.

Genetic aspects, Microbial metabolism, Pseudomonas, Mass spectrometry

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Biometric study of acetoin production in Hanseniaspora guilliermondii and Kloeckera apiculata

Article Abstract:

The ability of ninety-six strains of Hanseniaspora guilliermondii and Kloeckera apiculata to produce aceton in a synthetic medium and in must is investigated. Both the species produce acetoin at a high level, and do not differ much in sugar utilization and ethanol or acetoin production in a synthetic medium, though they are significantly different in acetoin production in grape must.

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