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Rossi Franca - - 2010
This investigation was carried out to identify the microbiota in a spoiled commercial food supplement consisting of a syrup suspension of a mixture of dried herbs and herb extracts. The product did not contain alkyl-p-hydroxybenzoates (parabens) as preservatives, was kept at room temperature and showed abundant gas formation. Colonies of ...
Lenz Christian A - - 2010
Enterococci are ubiquitous lactic acid bacteria commonly associated with the human digestive tract as commensal organisms. Additionally, these organisms have a long history of use in foods improving flavor as well as providing protective mechanisms as either a probiotic or antimicrobial additive. However, Enterococcus faecalis accounts for up to 10% ...
Fang-Yen Christopher C Department of Physics, Harvard University, 17 Oxford Street, Cambridge, MA 02138, USA. - - 2009
Caenorhabditis elegans is a filter feeder: it draws bacteria suspended in liquid into its pharynx, traps the bacteria, and ejects the liquid. How pharyngeal pumping simultaneously transports and filters food particles has been poorly understood. Here, we use high-speed video microscopy to define the detailed workings of pharyngeal mechanics. The ...
Ottesen Andrea R - - 2009
Bacterial communities associated with the phyllosphere of apple trees (Malus domestica cv. Enterprise) grown under organic and conventional management were assessed to determine if increased biological food safety risks might be linked with the bacterial communities associated with either treatment. Libraries of 16S rRNA genes were generated from phyllosphere DNA ...
Guío Felipe - - 2009
Prebiotics are food ingredients that promote host health beneficially due to their effect over the growth and activity of probiotic bacterial species. Prebiotic properties have been demonstrated for inulin-type fructans, galactoolicosaccharides and lactulose. Fructooligosaccharides (FOS), considered as inulin-type fructans, represent an important source of prebiotic compounds that are widely used ...
Liang Xiaobo - - 2010
Nisin is a bacteriocin that is widely used as a safe, natural preservative in food products. Nisin-controlled gene expression (NICE) systems and food-grade expression systems with nisin resistance as the selection marker are increasingly attracting attention owing to their food-grade statuses. However, the putative influence of nisin resistance on NICE ...
Dang T D T - - 2010
The aim of the study was to develop mathematical models describing growth/no growth (G/NG) boundaries of the highly resistant food spoilage yeast-Zygosaccharomyces bailii-in different environmental conditions, taking acidified sauces as the target product. By applying these models, the stability of products with characteristics within the investigated pH, a(w) and acetic ...
Rossmanith P - - 2010
AIMS: In the present study, chromogenic (red) bacteria were used to simulate actual target bacteria during set-up and optimization of an isolation process of bacteria, designed for food samples. Isolation of bacteria from food in the context of molecular biological detection of food pathogens is a multistep process. Development of ...
Carlos A R - - 2010
The role of enterococci in food fermentation and as probiotics counteracts with their increasing importance as human pathogens. Over the years, several virulence factors have been described, mainly in clinical strains but also in food isolates. However, differential expression of such traits may modulate the pathogenic potential of the harbouring ...
Abeliovich Hagai - - 2009
The purpose of this review is not to explain autophagy (as clearly there is a plethora of reviews and research papers on the topic) but to provide the autophagy-savvy reader with an overview of the impact of autophagy research on a number of current topics in food biotechnology. To understand ...
Mertens L - - 2009
Within the field of predictive microbiology, the number of studies that quantify the effect of food structure on microbial behavior is very limited. This is mainly due to impracticalities related to the use of a nonliquid growth medium. In this study, an experimental food model system for studying yeast spoilage ...
Wang Yu - - 2009
Curcumin as an edible natural pigment has several biological activities but its use as a food colorant and preservative is restricted due to low stability and insolubility in water. Stabilizing it with microencapsulation to obtain microcapsule curcumin can improve its stability and solubility. The microcapsule curcumin was studied for their ...
Ellis Jesse M S - - 2009
Food begging is common in nutritionally dependent young of many animals, but structurally homologous calls recur in adult signal repertoires of many species. We propose eight functional hypotheses for begging in adults; these stem from observations in birds but apply broadly to other taxa in which begging occurs. Adult cooperatively-breeding ...
Buchanan Robert L - - 2009
The Key Events Dose-Response Framework (KEDRF) is an analytical approach that facilitates the use of currently available data to gain insight regarding dose-response relationships. The use of the KEDRF also helps identify critical knowledge gaps that once filled, will reduce reliance on assumptions. The present study considers how the KEDRF ...
Roux Agnès A Schepens Eye Research Institute, Boston, MA 02114, - - 2009
Bacterial-sensing circuits may be triggered by molecules originating from the environment (e.g., nutrients and chemoattractants). Bacteria also actively probe the environment for information by releasing molecular probes to measure conditions beyond the cell surface: a process known as telesensing. Perceiving the environment beyond is achieved by sensing environmentally induced changes ...
Meyer B - - 2010
The results from European standard disinfectant tests are used as one basis to approve the use of disinfectants in Europe. The design of these laboratory-based tests should thus simulate as closely as possible the practical conditions and challenges that the disinfectants would encounter in use. No evidence is available that ...
Zinger-Yosovich Keren D - - 2009
Pseudomonas aeruginosa antibiotic resistance prompted the search for glycodecoys that would block its lectin-dependent adhesion to human cells. We have used the lectins of this pathogen, PA-IL (galactophilic LecA) and PA-IIL (fucophilic LecB), and two additional pathogenic bacterial lectins, CV-IIL (fucophilic, of Chromobacterium violaceum) and RS-IIL (mannophilic, of Ralstonia solanacearum), ...
Yeo Siok-Koon - - 2009
Hypertension is one of the major risk factors for cardiovascular disease. Although various drugs for its treatment have been synthesized, the occurring side effects have generated the need for natural interventions for the treatment and prevention of hypertension. Dietary intervention such as the administration of prebiotics has been seen as ...
Drago L - - 2009
Probiotics are gaining increasing scientific and commercial interest as functional foods. Their success has led to the development and marketing of a broad range of products based on probiotics. In this context, resolution of the taxonomy of microbial species remains a key point, since different species belonging to the same ...
Gautam Neha - - 2009
Bacteriocin, an antimicrobial agent having potential for food biopreservation was purified from Lactobacillus brevis (a safe food-grade bacteria isolated from Vari Kandal, a traditional fermented food of Himachal Pradesh by adopting a novel repeated washing method. Its purity was confirmed by SDS-PAGE and Native-PAGE. The relative molecular mass of bacteriocin ...
Bajpai Vivek K - - 2009
This review deals with the recent findings on the microbial conversion of essential fatty acids (EFAs) through Pseudomonas aeruginosa PR3 NRRL-B-18602, and the antimicrobial properties of bioconverted EFAs, with particular emphasis on n-3 or n-6 fatty acids. The first section deals with the most recent and some background literature on ...
Haros Monika - - 2009
The growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health above and beyond providing basic nutrition. Probiotics are live organisms present in foods, which yield health benefits related to their interactions with the gastrointestinal tract. Phytases are a ...
Tiwari Brijesh K - - 2009
In this review, antimicrobials from a range of plant, animal, and microbial sources are reviewed along with their potential applications in food systems. Chemical and biochemical antimicrobial compounds derived from these natural sources and their activity against a range of pathogenic and spoilage microorganisms pertinent to food, together with their ...
Ho P H - - 2009
Naturally fermented and raw foods contain a range of organisms that may have benefit as additives in some foods and food processing. In particular, potential anti-fungal properties of these organisms may be potentially utilised as natural alternatives to chemical additives used to delay and prevent spoilage by fungi and yeast. ...
Garcia Daiana - - 2009
The need to ensure the microbiological quality and safety of food products has stimulated interest in the use of mathematical models for quantifying and predicting microbial behaviour. For 20 years, predictive microbiology has been developed for predicting the occurrence of food-borne pathogens, although these tools are dedicated to bacteria. Recently, ...
Luksiene Z - - 2009
Photosensitization is a treatment involving the interaction of the two nontoxic factors, photoactive compound and visible light, which in the presence of oxygen results in the selective destruction of the target cell. Different micro-organisms, such as multidrug-resistant bacteria, yeasts, microfungi and viruses, are susceptible to this treatment. Therefore, a photosensitization ...
Ndagijimana Maurice - - 2009
The capacity of human lactobacilli and bifidobacteria to produce metabolites under conditions that may prevail in the human intestine has been studied "in vitro". However, the effect of systematic probiotic consumption on human metabolic phenotype has not been investigated in faeces. This paper shows the potential for the use of ...
Kubota Hiromi - - 2009
The purpose of this study was to investigate the change in resistance of biofilm and planktonic food spoilage lactic acid bacteria (LAB) to environmental stresses, which strongly inhibit bacterial growth and are important in food preservation or in disinfection. The stress responses of biofilm and planktonic cells of Lactobacillus plantarum ...
Nogueira P F M - - 2009
The influence of Anabaena spiroides exopolysaccharides (EPS) on copper speciation (total dissolved, particulate and free Cu(2+) ions) and bioavailability in aquatic organisms was investigated. Bacteria were used as the first trophic level, Paramecium caudatum (protozoan) as the second and the copepod cyclopoid Metacyclops mendocinus as the third level. The organisms ...
O'Flaherty Sarah - - 2009
When phages were originally identified, the possibility of using them as antibacterial agents against pathogens was immediately recognized and put into practise based on the knowledge available at the time. However, with the advent of antibiotics a decline in the use of phage as therapeutics followed. Phages did, however, become ...
Rodríguez Héctor - - 2009
Phenolic compounds are important constituents of food products of plant origin. These compounds are directly related to sensory characteristics of foods such as flavour, astringency, and colour. In addition, the presence of phenolic compounds on the diet is beneficial to health due to their chemopreventive activities against carcinogenesis and mutagenesis, ...
Bermúdez-Humarán Luis G - - 2009
Food-grade lactic acid bacteria (LAB) have been safely consumed by humans for centuries in fermented foods. Lactococcus lactis, a LAB widely used in the dairy industry as a starter, can be genetically engineered to efficiently produce a large variety of proteins. This feature has been recently exploited by scientists for ...
Müller D M - - 2009
AIMS: Characterization and purification of a new bacteriocin produced by Lactobacillus plantarum LP 31 strain, isolated from Argentinian dry-fermented sausage. METHODS AND RESULTS: Lactobacillus plantarum LP 31 strain produces an antimicrobial compound that inhibits the growth of food-borne pathogenic bacteria. It was inactivated by proteolytic enzymes, was stable to heat ...
Goretti Marta - - 2009
The in vitro antimycotic activity of a purified killer protein (KT4561) secreted by a strain of Williopsis saturnus was tested against 310 yeast strains belonging to 21 food spoilage species of 14 genera (Candida, Debaryomyces, Dekkera, Hanseniaspora, Issatchenkia, Kazachstania, Kluyveromyces, Pichia, Rhodotorula, Saccharomyces, Schizosaccharomyces, Torulaspora, Yarrowia and Zygosaccharomyces). Minimum inhibitory ...
Ladero Victor - - 2009
Lactic acid bacteria (LAB) are recognized as a group of important microorganisms because of their crucial role in food fermentation and their contribution to the maintenance of health homeostasis, as natural inhabitants of the human mucosa. However, the metabolic activities of some strains, such as the ability to synthesize biogenic ...
Jacobs Doris M - - 2009
Increasing health issues related to immune and gut function such as inflammatory disorders, resistance to infections and metabolic syndrome demand modern analytical approaches to accelerate nutritional research aimed at health promotion and disease prevention. Gut microbial-human mutualism endows the host 'superorganism' with a fitness advantage including nutritional, immune and intestinal ...
Berlec Ales - - 2009
Lactic acid bacteria (LAB) are gaining importance due to their "generally recognized as safe" status, long-term use in food and beneficial, probiotic properties. They can acquire new, desirable traits by the incorporation of genes that allow the expression of heterologous proteins, and several patents and patent applications describe the use ...
Patra F - - 2009
Lactic acid bacteria (LAB) have been extensively used for centuries as starter cultures to carry out food fermentations and are looked upon as burgeoning "cell factories" for production of host of functional biomolecules and food ingredients. Low-calorie sugars have been a recent addition and have attracted a great deal of ...
Waite Joy G - - 2009
Hydroxyxanthenes are commonly used as dyestuffs in the food, cosmetics, and textile industries. These compounds also have medical applications due to their unique staining and fluorescent properties. The halogenated hydroxyxanthenes exhibit antimicrobial properties that may be useful for reducing or eliminating bacterial pathogens from a variety of environments, including drinking ...
Bodera Pawel - - 2009
Probiotics are usually defined as live microbial food ingredients beneficial to health which comprise of normal commensally bacteria as a part of the healthy human gut micro flora. The gut microflora is an important component of the gut defense barrier and have been shown to induce and maintain oral tolerance ...
Saulnier Delphine M - - 2009
Gut bacteria can be categorised as being either beneficial or potentially pathogenic due to their metabolic activities and fermentation end-products. Health-promoting effects of the microflora may include immunostimulation, improved digestion and absorption, vitamin synthesis, inhibition of the growth of potential pathogens and lowering of gas distension. Detrimental effects are carcinogen ...
Bastos M C F - - 2009
Bacteriocins are bacterial antimicrobial peptides with bactericidal activity against other bacteria. Staphylococcins are bacteriocins produced by staphylococci, which are Gram-positive bacteria with medical and veterinary importance. Most bacteriocins produced by staphylococci are either lantibiotics (e.g., Pep5, epidermin, epilancin K7, epicidin 280, staphylococcin C55/BacR1, and nukacin ISK-1) or class II bacteriocins ...
McGaughey Joseph - - 2009
To gain insight into the transmissibility of bacteria by house flies, the temporal and spatial fate of green fluorescent protein (GFP)-expressing motile and nonmotile strains of Aeromonas hydrophila was examined within the alimentary canal. Liquid food consumed by house flies is first stored in the crop and then is regurgitated ...
Blanarova C - - 2009
Probiotics can be applied in therapy and mainly in prevention of many civilization disorders. Experimental studies in animal models and clinical trials of patients with inflammatory bowel disease (IBD) have consistently shown that the use of probiotic organisms may effectively down-modulate the severity of intestinal inflammation by altering the composition ...
Koseki Shige - - 2009
ComBase is a large database of microbial responses to food environments and has attracted the attention of many researchers and food processors. Although ComBase contains a vast amount of data, it is not easy to obtain desired information from the retrieved data. In the present study, we developed a new ...
Kłodzińska Ewa - - 2008
Achievements in bacteria analysis with electromigration techniques may improve medical diagnoses, detection of food contamination, and sterility testing. (To listen to a podcast about this feature, please go to the Analytical Chemistry website at pubs.acs.org/ac .).
O'Bryan Corliss A - - 2008
In October 2002, the United States Department of Agriculture issued the framework for the National Organic Program. Under these guidelines, the use of many chemicals and all antibiotics for animals to be labeled organic have been prohibited. There is currently a great demand to find not only organic substances to ...
Callaway T R - - 2008
The microbial population of the intestinal tract is a complex natural resource that can be utilized in an effort to reduce the impact of pathogenic bacteria that affect animal production and efficiency, as well as the safety of food products. Strategies have been devised to reduce the populations of food-borne ...
Myers Jamie L - - 2009
Black band disease (BBD) is a cyanobacteria-dominated microbial mat that migrates across living coral colonies lysing coral tissue and leaving behind exposed coral skeleton. The mat is sulfide-rich due to the presence of sulfate-reducing bacteria, integral members of the BBD microbial community, and the sulfide they produce is lethal to ...
Rao Devendar - - 2008
L-tagatose was produced directly from L-psicose by subjecting the same biomass suspension to microbial reduction followed by oxidation using a newly isolated bacteria Enterobacter aerogenes 230S. After various optimizations, it was observed that cells grown on xylitol have the best conversion potential. Moreover, E. aerogenes 230S converted L-psicose to L-tagatose ...
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