Exercise 12: Creative Document on the importance of
Pseudomonas lundensis The species of
Pseudomonas that I chose
Pseudomonas lundensis is a gram negative, rod shaped bacteria that are motile with one polar flagella that propels it forward. The optimal temperature for
P. lundensis is 25°C but its temperature range is from 0°C to 33°C. One third of
P. lundensis strains can also grow at 37°C (optimal human body temperature). The colonies on nutrient agar will be smooth, circular and lack pigment but a green tinge may sometimes be seen.
P. lundensis cannot grow at a pH of 4.5.
P. lundensis was isolated and discovered living on refrigerated meat, other cases found on refrigerated spoiled meat and spoiled fish. This species of pseudomonas produces the fluorescent pigment pyoverdine. This pigment is best seen on King B medium which contains a proteose peptone & glycerol which enhances pigment production (2011, King’s).
Pyoverdine pigments are yellow­green siderophores seen under UV light, that are water soluble and efficient Iron(III) scavengers and transporters (Iain 2002).
P. lundensis produces catalase, oxidase and has a arginine dihydrolase system all similar characteristics to pseudomonas species. Most strains of
P. lundensis liquefy gelatin as well.
P. lundensis metabolism is respitory; it does not have the ability to ferment thus the strains all produce acid but no gas.
P. lundensis has the ability to produce pyrimidines which cause food spoilage (Thomas, 2009).
P. lundensis produces the enzyme urease which inhibits the coagulation of milk (Henry, 1934).
P. lundensis also has the ability to produce unsaturated hydrocarbons. The species of pseudomonas, P. lundensis is important because it has been found to cause milk spoilage and has made pasteurization necessary due to its ability to grow in refrigerator temperatures(Valarie, 2011). Another reason
P. lundensis is important is because it is the most common microorganism to cause the spoiling of meat producing a slim or bad odor (G. Molin, 1986), this is important to know in the food industry. The third reason that
P.
lundensis is important because it is one of the dominant microorganisms that causes spoilage in refrigerated seafood(Y.H. 2005), this is important to know for working in the food industry or for home cooking.
The most interesting fact I learned about by species is the fact that is a common and dominant microorganism that causes spoilage in meats, seafoods and dairy products. And the fact that it has the ability to grow in your fridge. This is important for consumers to remember because many people often think of their refrigerator as clean and safe however, there are organisms that can survive and thrive in a refrigerated environment.

Pseudomonas lundensis

A bacteria that could be living in your refrigerator

Pseudomonas lundensis is a gram­negative, rod shaped
Pseudomonas bacteria that is motile by one polar flagella.
P. lundensis produces the fluorescent pigment pyoverdine.
Pyoverdine is a water soluble pigment that produces a green yellow color under UV light. Pyoverdine is best seen when streaked on King’s B agar which has proteose peptones & glycerol which enhances pigment production.

P. lundensis is one of the dominant microorganisms that causes food spoilage in refrigerated meat, fish and dairy products.
P. lundensis causes food spoilage with its production of pyrimidines. his bacteria has the ability to survive and thrive in your
T
refrigerator. It has a temperature range of 0°C to 33°C with its optimal temperature at
25°C. One third of
P. lundensis strains can also grow at our normal body temperature.
P. lundensis is commonly isolated on refrigerated raw meat, and it could be living on your raw meat too!

Bibliography

2011.King’s medium B base. http://www.himedialabs.com/TD/M1544.pdf . G. Molin, A. Ternstorm, and J. Ursing. 1986.
Pseudomonas lundensis, a New Bacterial
Species Isolated from Meat. International Journal of Systematic Bacteriology. Vol.
36, No. 2,
p. 339­342. Henry Tauber. 1934. Inhibitors of Milk­Curdling Enzymes.
Department of Physiology and Physiological Chemistry of the New York Homeopathic Medical College and Flower hospital. Iain L. Lamont and
Lois W. Martin. 2002. Identification and characterization of novel pyoverdine synthesis genes in
Pseudomonas aeruginosa. icrobiology. Vol. 149
M
. Jean­Marie Meyer. 2000. Pyoverdines: pigments, siderophores and potential taxonomic markers of fluorescent Pseudomonas species.
Archives of Microbiology olume 174,
.
V
Issue
3
, p.135­142.
Thomas West. 2009. Regulation of pyrimidine formation in Pseudomonas lundensis. PubMed. Valerie De Jonghe,
An Coorevits et al. 2011.Influence of Storage Conditions on the Growth of
Pseudomonas
Species in Refrigerated Raw Milk. vol. 77, no. 2, p. 460­470. Y. H. Hui, Frank Sherkat. 2005. Handbook of Food Science, Technology, and
Engineering.Vol. 4.

Pseudomonas lundensis A bacteria that could be living in your refrigerator

Pseudomonas lundensis is a gram­negative, rod shaped
Pseudomonas bacteria that is motile by one polar flagella.
P. lundensis produces the fluorescent pigment pyoverdine. Pyoverdine is a water soluble pigment that produces a green yellow color under UV light. Pyoverdine is best seen when streaked on
King’s B agar which has proteose peptones & glycerol which enhances pigment production.

P. lundensis is one of the dominant microorganisms that causes food spoilage in refrigerated meat, fish and dairy products.
P. lundensis causes food spoilage with its production of pyrimidines. his bacteria has the ability to survive and
T
thrive in your refrigerator. It has a temperature range of 0°C to 33°C with its optimal temperature at 25°C. One third of
P. lundensis strains can also grow at our normal body temperature.
P. lundensis is commonly isolated on refrigerated raw meat, and it could be living on your raw meat too!