Anaerobic sulfide oxidation with nitrate by a freshwater Beggiatoa enrichment culture

Article Abstract:

A lithotrophic freshwater Beggiatoa strain was enriched in [O.sub.2]-[H.sub.2]S gradient tubes for investigating its ability to oxidize sulfide with N[O.sup.3][.sup.-] as an alternative electron acceptor. The more [NO.sub.3][.sup.-] that was added to the agar, the deeper the Beggiatoa filaments glided into anoxic agar layers, suggesting that the Beggiatoa sp. used [NO.sub.3][.sup.-] to oxidize sulfide at depths below the depth that [O.sub.2] penetrated.

Analysis, Oxidation-reduction reaction, Oxidation-reduction reactions, Sulfur bacteria, Sulphur bacteria, Anaerobic respiration

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Microbial ecology of the soppresasata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures

Article Abstract:

Several culture-dependent and culture-independent approaches are employed to study the microbial ecology of 'soppresasata of Vallo di Diano', a traditional dry fermented sausage from southern Italy. The in situ evaluation of the autochthonous starter cultures is found to be much better than the in vitro selection.

Italy, Usage, Lactobacillus, Staphylococcus, Fermented foods

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