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Objective: Challenging differential diagnosis Background: B cell lymphoma constitutes 80-85% of cases of Non Hodgkin's lymphoma in the Untied States. Metabolic complications may arise from the disease itself or through its end organ involvement. Case Report: We describe a case of a diffuse large B cell lymphoma diagnosed by abdominal computed tomography after it initially presented as hypoglycemia not correctable by dextrose infusion that instead resulted in increased anion gap metabolic acidosis with elevated lactate levels. Conclusions: The case illustrates how lymphomas can present unusually with hypoglycemia and lactic acidosis, the latter being an ominous sign that can occur without liver involvement. In this regard, the case demonstrates the metabolic sequelae of lymphoma that should raise suspicion for an underlying process. This has implications for diagnosis, treatment, and patient survival. Attention should be paid especially in the primary care setting in order to minimize delays in diagnosis.

Objective: Challenging differential diagnosis Background: B cell lymphoma constitutes 80-85% of cases of Non Hodgkin's lymphoma in the Untied States. Metabolic complications may arise from the disease itself or through its end organ involvement. Case Report: We describe a case of a diffuse large B cell lymphoma diagnosed by abdominal computed tomography after it initially presented as hypoglycemia not correctable by dextrose infusion that instead resulted in increased anion gap metabolic acidosis with elevated lactate levels. Conclusions: The case illustrates how lymphomas can present unusually with hypoglycemia and lactic acidosis, the latter being an ominous sign that can occur without liver involvement. In this regard, the case demonstrates the metabolic sequelae of lymphoma that should raise suspicion for an underlying process. This has implications for diagnosis, treatment, and patient survival. Attention should be paid especially in the primary care setting in order to minimize delays in diagnosis.

A study was conducted to isolate and identify bacteria from “amabere amaruranu” cultured-milk from Kenya and to evaluate the isolates’ potential to be used as probiotics. Isolates were identified using PCR sequence analysis of the 16S rRNA gene and the API® 50 identification system. Identified isolates included: Acetobacter tropicalis, Bacillus pumilus, Bacillus safensis, Lactobacillus paracasei, Lactobacillus rhamnosus, Staphylococcus aureus, Staphylococcus epidermidis and Staphylococcus sciuri. Their potential as probiotics was evaluated using their ability to survive in acid-then-bile conditions, antibacterial activity (against Escherichia coli, Klebsialla pneumonia, Enterococcus faecalis, Pseudomonas aeruginosa and Enterobacter cloacae), mucin degradation activity, and sensitivity to antibiotics (ampicillin, bacitracin, chloramphenicol, erythromycin, kanamycin, penicillin, streptomycin and tetracycline). Lactobacillus isolates were tolerant to acid-then-bile conditions, non-mucinolytic and inhibited growth of indicator strains but only L. rhamnosus was sensitive to all test antibiotics. Bacillus isolates were tolerant to acid-then-bile conditions, non-mucinolytic, lacked antibacterial activity and only B. safensis was sensitive to all test antibiotics. Acetobacter tropicalis isolates were non-mucinolytic but were intolerant to acid-then-bile conditions. In conclusion, both Lactobacillus rhamnosus and Bacillus safensis isolates that showed tolerance to digestive tract conditions, were sensitive to antibiotics and were non-mucinolytic would be recommended for further consideration as candidate probiotics.

A study was conducted to isolate and identify bacteria from “amabere amaruranu” cultured-milk from Kenya and to evaluate the isolates’ potential to be used as probiotics. Isolates were identified using PCR sequence analysis of the 16S rRNA gene and the API® 50 identification system. Identified isolates included: Acetobacter tropicalis, Bacillus pumilus, Bacillus safensis, Lactobacillus paracasei, Lactobacillus rhamnosus, Staphylococcus aureus, Staphylococcus epidermidis and Staphylococcus sciuri. Their potential as probiotics was evaluated using their ability to survive in acid-then-bile conditions, antibacterial activity (against Escherichia coli, Klebsialla pneumonia, Enterococcus faecalis, Pseudomonas aeruginosa and Enterobacter cloacae), mucin degradation activity, and sensitivity to antibiotics (ampicillin, bacitracin, chloramphenicol, erythromycin, kanamycin, penicillin, streptomycin and tetracycline). Lactobacillus isolates were tolerant to acid-then-bile conditions, non-mucinolytic and inhibited growth of indicator strains but only L. rhamnosus was sensitive to all test antibiotics. Bacillus isolates were tolerant to acid-then-bile conditions, non-mucinolytic, lacked antibacterial activity and only B. safensis was sensitive to all test antibiotics. Acetobacter tropicalis isolates were non-mucinolytic but were intolerant to acid-then-bile conditions. In conclusion, both Lactobacillus rhamnosus and Bacillus safensis isolates that showed tolerance to digestive tract conditions, were sensitive to antibiotics and were non-mucinolytic would be recommended for further consideration as candidate probiotics.

Seven strains of Streptococcus cremoris and Streptococcus lactis were tested for temperature sensitivity on a temperature gradient bar. A temperature of 37 C was the optimum for differentiating between temperature-sensitive and insensitive strains. Temperature-insensitive strains produced cell masses with absorbance values of 0.1 or higher and activity levels of 1.0 (expressed as a decrease in pH) or above at 37 C. Temperature-sensitive strains failed to produce these cell masses and activity levels, Strain selection and resistant- mutant isolation made it possible to identify ten strains of Streptococci sufficiently free of phage sensitivity for use in a cheese plant rotation program. These resistant mutants failed after being successfully used in mixed cultures for a short period of time, They became either slow acid producers or were again attacked by new bacteriophages. More work is needed to successfully isolate phage-resistant mutants suitable for cheese starters.

This study evaluated four lactic streptococcal pairs which had been used routinely in cheese plants to determine (1) if strain growth interactions would produce stimulated growth and acid production; (2) final percent strain ratios and generation times after 1/1 initial inocula volumes and (3) whether final strain ratios could be controlled through adjustment of initial inocula volumes. Strains were propagated in fortified and unmodified whey substrate under pH control at 27C for 12 hours. Cell number and acid activity were evaluated on single and paired strains. Phage typing was used to determine generation times and the percent of each strain in a pair. Cell number increase was found in two of the four pairs grown in the unmodified whey substrate but in only one of the four pairs grown in the fortified medium. Acid production increase was observed in one pair when grown in the unmodified whey substrate, and in one other pair when grown in the fortified medium. Final strain percent ratios of the two of the four pairs (with initial inocula of a 1/1, v/v, ratio), demonstrated unbalanced growth, with one strain accounting for 76 to 92% of the final flora. Generation times of the dominant strain varied significantly with incocula ratios. Increasing the inocula volume ratio of the dominated strain of one pair from 1/1 to 19/1 dropped the final percent of the dominant strain from an average value of 83 to 66%. The dominant organism of this pair increased its doubling time when the inocula ratio was varied from 3/1 to 19/1 (dominated/dominant).

The Mozzarella cheese market is growing rapidly. Major concerns with cheese meltability and color have arisen in the fast food industry. Pre starter culture was used in this study to improve the physical properties of Mozzarella cheese. Three tests (stretch test, melt test, and browning test) were modified to evaluate the quality of cheese. A stretch test using the Brookfield helipath viscometer to stretch the cheese sample at 60°C was successful in distinguishing cheeses from different make procedures and from different proteolytic strains. A melt test using a glass tube to hold the cheese flow at 110°C for 60 min was used to determine meltability of cheese. A chroma meter was used to measure color change after the cheese sample was subjected to boiling water for 60 min. The b* value was used to indicate the color change. Cheese made with Pre strains of Lactobacillus bulgaricus stretched less but showed longer melting flow than that from Prt+ strains. Cheese made with Pre strains was lighter in color than cheese from Prt+ strains. An inverse relationship existed between stretchability and meltability. When mixed cultures of L. bulgaricus and Streptococcus thermophil us were used, the symbiotic interaction in acid production of Prt+ strains was more effective than mixed cultures of Prt- strains. Stretchability of...

The manufacture of cheddar cheese is greatly dependent on bacterial growth for acid production. The quality of cheese depends upon the type and extent of microbial activity. An important function of the lactic fermenting bacteria is the production of acid resulting from cellular metabolism. If little or no acid is production of acid resulting from cellular metabolism. If little or no acid is produced the resulting cheese will have an inferior body, flavor, and texture and may even cause the cheese to be used as grinders. The major causes for inhibited lactic bacterial growth are poor starter handling procedures, antibiotic in mild coming from cows treated for mastitis, quaternary ammonium compounds used in plant sanitation, and bacteriophage. The occurrence of bacteriophage contamination and the increased use of quaternary ammonium compounds and antibiotics have caused a serious problem in cheese manufacturing. Purpose of project. The purpose of this project is to determine if cheddar cheese, comparable to normal cheese, can be made from slow or non-acid milk with the use of added lactic acid. Lactic acid will be used for the purpose of substituting for the acid that is normally produced by bacterial metabolism in the manufacture of cheddar cheese.

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