Separation of bacteria using agglutinins isolated from invertebrates.
The agglutination of a selection of Gram-positive and Gram-negative bacteria by the haemolymph and coelomic fluid from several invertebrates was studied. The haemolymph from Lumbricus terrestris and Limulus polyphemus caused the strongest agglutination of most of the bacteria studied. When the agglutinating fraction of Lim. Polyphemus was liganded to magnetic microspheres 53% of the cells in pure cultures of Listeria monocytogenes C200, 15% of Salmonella enteritidis 37782, 92% of Staphylococcus aureus NCDO 949, 19% of Escherichia coli E4936/76 and 65% of E. coli W2-2 were adsorbed to the beads. The immobilized haemolymph from Lumb. terrestris adsorbed 42% of Salm. enteritidis 37782, 64% of E. coli 4936/76 and 27% of Staph. aureus NCDO 1499 cells and the coelomic fluid from Haemopsis sanguisuga adsorbed 42, 48 and 50% of these cultures respectively. With immobilized Haem. sanguisuga agglutinins, 21-27% of Staph. aureus NCDO 2044 cells were recovered from full-fat pasteurized milk and 20-51% from braising steak. Immobilized Lim. polyphemus agglutinins recovered 17-34% of Staph. aureus cells from raw egg. The potential of agglutinins isolated from invertebrates for enhancing rapid microbiological assays of foods is discussed.
Payne
M J
MJ
Department of Microbiology, AFRC Institute of Food Research, Reading Laboratory, Earley Gate, Berkshire, UK.
Campbell
S
S
Kroll
R G
RG
D000372:Agglutination Tests; D000373:Agglutinins / Q000302:isolation & purification*; D000818:Animals; D001419:Bacteria / Q000302:isolation & purification*; D001826:Body Fluids / Q000737:chemistry; D004531:Eggs / Q000382:microbiology*; D005516:Food Microbiology; D006458:Hemolymph / Q000737:chemistry; D007448:Invertebrates; D008460:Meat / Q000382:microbiology*; D008863:Microspheres
D000373:Agglutinins