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H r Ii z 0., Jindra L u k Ii S 0 v Ii: Influence of Some Food Industry Technologies on the Characteristics of Pseudomonas aeruginosa Strains. Acta vet. Brno, 57, 1988:169-181. An investigation was made into the effects of 2 and 3% con­ centration of NaCl,2.5% nitrite salting mixture, freezing and milk fermentation on the characteriStics. of 5 typical ~­ monas aeruginosa strains isolated from water (1), ·bull semen (2) and bovine mastitis (2). the results were as follows: 1. On examination of 75 re-isolated P. aeruginosa strains qualitative changes were found 12 times, being recorded in a total of 10 (13.3%) strains. they concerned only dubious to negative attempts at gelatin hydrolysis (9 times), pyover­ dine loss (twice) and absence of visible gas from KN02 (once). Another frequent finding was the loss of blue-green pigmentati<?n on King' s agar A, but the production of pyocyanin in Gessard s medium was unaffected. 2. A total of 55 minor qUllJ'ltitative changes were found in 4 strains of the foregoing group and in 41 (54.7% other strains. they concerned delayed growth at 41"C (35 times), production of visible gas from KNO only after adaptation passage in nitrate broth (16 times); delayed oxidase reaction (twice), decreased motility (once) and delayed nitrate reduction (once). they occurred mainly in cases where 2 or 3% NaCl or nitrite salting mixture was added. 3. In 16 (21.3%) strains, decreased mortality of mice inoculated i.p. with 0.2 ml of 18- to 24 h culture was recorded. Almost half of these strains came from meat-peptone broth containing 2% NaCl. Involved in this phenomenon were 12 (23.5%) out of 51 aberrant strains and 4 (16.6%) out of 24 typical strains.