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Ismail Bindhumol - - 2010
Exopolysaccharides (EPS) from lactic acid bacteria contribute to specific rheology and texture of fermented milk products and finds applications even in non-dairy foods and in therapeutics. Box-Behnken model of response surface methodology (RSM) was employed to formulate the production medium for exopolysaccharide (EPS). FT-IR spectral analysis of the purified EPS ...
Zhang Wen - - 2011
Recombinant Lactococcus lactis MG1363/pMG36e-lacZ exhibiting high β-galactosidase activities were constructed by us in the previous study. However, erythromycin resistance present in these recombinants restricted their practical application in food preparation. This study was conducted to delete the gene coding for erythromycin resistance present in recombinant L. lactis, as a result ...
Allgeyer L C - - 2010
The popularity of dairy products fortified with prebiotics and probiotics continues to increase as consumers desire flavorful foods that will fulfill their health needs. Our objectives were to assess the sensory profile of drinkable yogurts made with prebiotics and probiotics and to determine the viability of the probiotics in the ...
Sforza Stefano - - 2011
This tutorial review will address the issue of DNA determination in food by using Peptide Nucleic Acid (PNA) probes with different technological platforms, with a particular emphasis on the applications devoted to food authentication. After an introduction aimed at describing PNAs structure, binding properties and their use as genetic probes, ...
Su Liang - - 2011
A microbial biosensor is an analytical device which integrates microorganism(s) with a physical transducer to generate a measurable signal proportional to the concentration of analytes. In recent years, a large number of microbial biosensors have been developed for environmental, food, and biomedical applications. Starting with the discussion of various sensing ...
Bonnaud Marieange - - 2010
Lauric arginate (LAE) is a food-grade cationic surfactant that is a highly potent antimicrobial active against a wide range of food pathogens and spoilage organisms. In compositionally complex environments, the antimicrobial activity of cationic LAE is likely to be impacted by its interactions with other charged components. The purpose of ...
Rezaei Farzaneh - - 2010
Food-processing residues are good feedstocks for biofuel and biochemical production because they have high energy content and are abundant. Year-round biofuel and biochemical production requires proper storage to prevent microbial decomposition and thermal runaway. In this study, microbial activity of tomato pomace (TP), grape pomace (GP), fermented grape pomace (FGP) ...
Friedman Mendel - - 2010
Interest in chitosan, a biodegradable, nontoxic, non-antigenic, and biocompatible biopolymer isolated from shellfish, arises from the fact that chitosans are reported to exhibit numerous health-related beneficial effects, including strong antimicrobial and antioxidative activities in foods. The extraordinary interest in the chemistry and application in agriculture, horticulture, environmental science, industry, microbiology, ...
Szczepaniak S - - 2011
Food producers apply modern processing techniques and use a variety of preservative additives to guarantee safe food and a longer shelflife. Regrettably many of these impact the sensory characteristics of the foodstuffs, such as colour, texture, and flavour, which can result in low consumer acceptance. Additionally, strategies used to reduce ...
Danchin Antoine - - 2010
Luminescent bacteria and nematodes associate in a strategy where the bacteria act as virulent pathogens of insects, used as their food supply, while the nematodes graze on them. Upon reaching high density, the bacteria produce light and metabolites that turn the nematodes into hosts permitting them to be carried over ...
McKenzie Ailsa J - - 2010
Global demand for organic produce is increasing by euro4 billion annually. One key reason why consumers buy organic food is because they consider it to be better for human and animal health. Reviews comparing organic and conventional food have stated that organic food is preferred by birds and mammals in ...
Olstorpe Matilda - - 2011
Cereal grain is a major component of food and feed in large parts of the world. The microbial flora on cereal grains may interfere with hygiene and storage stability, palatability and bioavailability of minerals and proteins may depend on the composition of the microbial population. Therefore, it is of primary ...
Turpin Williams - - 2010
Lactic acid bacteria and more particularly lactobacilli have been used for the production of fermented foods for centuries. Several lactobacilli have been recognized as probiotics due to their wide range of health-promoting effects in humans. However, little is known about the molecular mechanisms underpinning their probiotic functions. Here we reviewed ...
Roberfroid Marcel - - 2010
The different compartments of the gastrointestinal tract are inhabited by populations of micro-organisms. By far the most important predominant populations are in the colon where a true symbiosis with the host exists that is a key for well-being and health. For such a microbiota, 'normobiosis' characterises a composition of the ...
Keenan Jacqueline I - - 2010
Eradication of H. pylori can reduce the risk of non-cardia gastric cancer developing in infected humans. Thus, the consumption of foods that inhibit the growth of these bacteria may provide an alternative to current therapies that include antibiotics, proton pump inhibitors and/or bismuth salts. This study describes a simple broth ...
Duan Cheng-Jie - - 2010
Cellulases hydrolyze the β-1,4 linkages of cellulose and are widely used in food, brewing and wine, animal feed, textiles and laundry, and pulp and paper industries, especially for hydrolyzing cellulosic materials into sugars, which can be fermented to produce useful products such as ethanol. Metagenomics has become an alternative approach ...
Apás Ana Lidia - - 2010
The application of potentially beneficial microorganisms to increase host defense is a new trend to increase health benefits. In this paper the first specific host probiotics for goats from a mixture isolated from healthy animals (Lactobacillus reuteri DDL 19, Lactobacillus alimentarius DDL 48, Enterococcus faecium DDE 39 and Bifidobacterium bifidum ...
Judet-Correia Daniela - - 2010
The objective of this study was to develop and to validate a model for predicting the combined effect of temperature and a(w) on the radial growth rate, mu, of Botrytis cinerea and Penicillium expansum on grape berries. The proposed strategy was based on the gamma-concept developed previously [Zwietering, M.H., Wijtzes, ...
Antoine Jean Michel - - 2010
Probiotics, defined as living micro-organisms that provide a health benefit to the host when ingested in adequate amounts, have been used traditionally as food components to help the body to recover from diarrhoea. They are commonly ingested as part of fermented foods, mostly in fresh fermented dairy products. They can ...
Raoult D - - 2010
Many microorganisms reside in human mucosa, specifically in the gut. There are many sources of the microorganisms that colonize our gut, and these sources are mainly environmental. Indeed, food is a major source of bacteria and viruses. Food also modifies the equilibrium of microorganisms in our gut, with vegetables favoring ...
Noriega E - - 2010
Most predictive models are based on planktonic microbial growth in broth and, therefore, do not deal with diffusional limitations generated by the solid-food structure. Recently, a few approaches have incorporated the diffusional component, but still on the basis of pure cultures growing in homogenous supports. In this work, a transport-phenomenon ...
Walsh Helen - - 2010
Consumption of a food product containing prebiotics and probiotics has been recognized as an important factor in lowering risk of intestinal cancer and gastrointestinal diseases and risks associated with high cholesterol. An oats-based symbiotic yogurt-like food (Oagurt) was developed using oats and probiotics (Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium), with ...
Yin Shijiu - - 2010
BACKGROUND: The global market for organic food has developed significantly in the past decade. The organic food industry in China is export oriented, with production growing rapidly, although the domestic market remains relatively small. This paper surveys 432 consumers from three cities in China, consequently establishing a logit model to ...
Narayan Sujatha S - - 2010
In recent years, research into and public interest in probiotics and probiotic foods have risen. Lactobacilli and bifidobacterium are the most commonly used probiotics while yoghurt and kefir are popular foods containing probiotics. Probiotics have been used to manage diarrhoea. Many things cause diarrhoea, including bacterial, viral and protozoal infections, ...
Miniello V L - - 2010
Probiotics (bacteria or yeasts) were defined by the Food Agricultural Organization (FAO) and the World Health Organization (WHO) joint report as live microorganisms which when administered in adequate amounts (in food or as a dietary supplement) confer a health benefit on the host. The best-demonstrated potential clinical benefits of probiotic ...
Rapin Jean Robert - - 2010
Increased intestinal permeability is a likely cause of various pathologies, such as allergies and metabolic or even cardiovascular disturbances. Intestinal permeability is found in many severe clinical situations and in common disorders such as irritable bowel syndrome. In these conditions, substances that are normally unable to cross the epithelial barrier ...
Françoise Leroi - - 2010
Lactic acid bacteria (LAB) in fish flesh has long been disregarded because the high post-mortem pH, the low percentage of sugars, the high content of low molecular weight nitrogenous molecules and the low temperature of temperate waters favor the rapid growth of pH-sensitive psychrotolerant marine Gram-negative bacteria like Pseudomonas, Shewanella ...
Di Leonardo R - - 2010
Self-propelling bacteria are a nanotechnology dream. These unicellular organisms are not just capable of living and reproducing, but they can swim very efficiently, sense the environment, and look for food, all packaged in a body measuring a few microns. Before such perfect machines can be artificially assembled, researchers are beginning ...
De Troch Marleen - - 2010
Fecal pellets make up a significant fraction of the global flux of organic matter in oceans, and the associated bacterial communities in particular are a potential food source for marine organisms. However, these communities remain largely unknown. In the present study, the bacterial communities on fecal pellets of the benthic ...
Noriega E - - 2010
Predictive models must consider the significant effect of the physical structure of the food on the magnitude and type of microbial growth. Before such models are developed, a thorough characterization of the food structure is mandatory because this information will determine the modeling approach. In this work, several physical structures ...
Immerstrand Tina - - 2010
Pediococcus parvulus 2.6 (previously Pediococcus damnosus 2.6, here confirmed as P. parvulus by 16S DNA sequencing) displayed antibacterial activity toward several bacterial species, including isolates found as contaminants in oats, herein genetically identified as Bacillus cereus. No inhibition of Listeria monocytogenes was found under the conditions used. Antibacterial activity was ...
Potera Carol - - 2010
Bacteria from undercooked chicken take a circuitous route to the bladder.
Crinnion Walter J - - 2010
The multi-billion dollar organic food industry is fueled by consumer perception that organic food is healthier (greater nutritional value and fewer toxic chemicals). Studies of the nutrient content in organic foods vary in results due to differences in the ground cover and maturity of the organic farming operation. Nutrient content ...
Ter Beek Alex - - 2010
Bacillus species are a spoilage and safety challenge to the food industry due to their extremely resistant endospores. To interfere with (out)growth of spores and vegetative cells, weak organic acids are suitable preservatives. To ensure their continued use while optimally preserving product quality, knowledge of resistance development is important. In ...
Jankovic I - - 2010
The probiotic research conducted over the past 20 years has resulted in a valuable source of data related to health beneficial effects of probiotics. Nevertheless, documentation of probiotic benefits remains challenging, especially in functional foods that are designed for the generally healthy population that, however, regularly experiences episodes of 'suboptimal' ...
Mastromatteo Marianna - - 2010
The antimicrobial effectiveness of lysozyme, nisin, and ethylene diamine tetraacetic acid (EDTA) combination treatments (Mix(1): 250 ppm lysozyme, 250 ppm nisin, 5 mM EDTA; Mix(2): 500 ppm lysozyme, 500 ppm nisin, 5 mM EDTA) on bacterial growth of ostrich patties packaged in air, vacuum, and 2 different modified atmospheres (MAP(1): ...
Possemiers S - - 2010
In this work, chocolate has been evaluated as a potential protective carrier for oral delivery of a microencapsulated mixture of Lactobacillus helveticus CNCM I-1722 and Bifidobacterium longum CNCM I-3470. A sequential in vitro setup was used to evaluate the protection of the probiotics during passage through the stomach and small ...
Giraffa Giorgio - - 2010
The genus Lactobacillus is a heterogeneous group of lactic acid bacteria (LAB) with important implications in food fermentation. The ability to colonize a variety of habitats is a direct consequence of the wide metabolic versatility of this group of LAB. Consequently, lactobacilli have been used for decades in food preservation, ...
Khan Haider - - 2010
The Enterococcus genus, a member of the Lactic Acid Bacteria (LAB) is found in various environments, but more particularly in the intestines of humans and other animals. Although sometimes associated with pathogenicity these bacteria have many benefits. They have been found in traditional artisanal fermented products, are used as probiotic ...
Gaggìa Francesca - - 2010
Recent outbreaks of food-borne diseases highlight the need for reducing bacterial pathogens in foods of animal origin. Animal enteric pathogens are a direct source for food contamination. The ban of antibiotics as growth promoters (AGPs) has been a challenge for animal nutrition increasing the need to find alternative methods to ...
Fern?ndez-No Inmaculada C - - 2010
Histamine poisoning is caused by the consumption of fish and other foods that harbor bacteria possessing histidine decarboxylase activity. With the aim of preventing histamine formation, highly specific mass spectral fingerprints were obtained from the 16 major biogenic amine-producing enteric and marine bacteria by means of MALDI-TOF MS analysis. All ...
Yang E J - - 2010
The aim of this study was to purify and to identify an antifungal compound of Lactobacillus plantarum AF1, which was isolated from kimchi, and to determine if Lb. plantarum AF1 can prevent fungal growth in a particular food model system. The antifungal compound was purified using SPE and recycling prep-HPLC ...
Gálvez Antonio - - 2010
Application of natural antimicrobial substances (such as bacteriocins) combined with novel technologies provides new opportunities for the control of pathogenic bacteria, improving food safety and quality. Bacteriocin-activated films and/or in combination with food processing technologies (high-hydrostatic pressure, high-pressure homogenization, in-package pasteurization, food irradiation, pulsed electric fields, or pulsed light) may ...
Rijkers Ger T - - 2010
Probiotic bacteria are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. There is a growing interest in probiotics within the scientific community, with consumers, and in the food industry. The interactions between the gut and intestinal microbiota and between resident and transient microbiota ...
McMeekin T A - - 2010
The term ecophysiology suggests that a natural connection exists between microbial ecology and microbial physiology, the former being concerned with the responses of microbial populations to environmental influences, and the latter with activities within individual cells. In this contribution we choose to integrate these as far as possible and also ...
Bastian F - - 2010
Lascaux Cave (Montignac, France) contains paintings from the Upper Paleolithic period. Shortly after its discovery in 1940, the cave was seriously disturbed by major destructive interventions. In 1963, the cave was closed due to algal growth on the walls. In 2001, the ceiling, walls and sediments were colonized by the ...
Saxena Sudhanshu - - 2010
Gamma radiation is known to inactivate microorganisms in various foods and thus ensures their microbial safety. In the present study, process parameters were standardized for achieving microbial decontamination of honey of Indian origin. Study was also carried out to examine the effect of gamma radiation treatment on the biochemical, antioxidant, ...
Hammami Riadh - - 2010
BACKGROUND: BACTIBASE is an integrated open-access database designed for the characterization of bacterial antimicrobial peptides, commonly known as bacteriocins. DESCRIPTION: For its second release, BACTIBASE has been expanded and equipped with additional functions aimed at both casual and power users. The number of entries has been increased by 44% and ...
Hébrard Géraldine - - 2010
Viable Saccharomyces boulardii, used as a biotherapeutic agent, was encapsulated in food-grade whey protein isolate (WP) and alginate (ALG) microparticles, in order to protect and vehicle them in gastrointestinal environment. Yeast-loaded microparticles with a WP/ALG ratio of 62/38 were produced with high encapsulation efficiency (95%) using an extrusion/cold gelation method ...
Vitali Beatrice - - 2010
The human gut harbors a diverse community of microorganisms which serve numerous important functions for the host wellbeing. Functional foods are commonly used to modulate the composition of the gut microbiota contributing to the maintenance of the host health or prevention of disease. In the present study, we characterized the ...
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