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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 ...
Gammariello D - - 2008
This work presents a preliminary study to assess the efficiency of plant essential oils as natural food preservatives in Fior di Latte cheese. Selected compounds were directly dissolved into Fior di Latte brine. Packaged Fior di Latte samples were stored at 10 degrees C for about 6 d. The cell ...
Sánchez-Bel P - - 2008
The chemical quality of almonds variety Guara cultivated in nonirrigated farming (NI) and drip-irrigated farming (DI) conditions with different fertilizing treatments, two organic treatments (T1 and T2) and a mineral treatment (C), all of them with a N-P-K proportion of 1-2-1, is studied. Almonds obtained in irrigated farming showed higher ...
Apás Ana Lidia - - 2008
Sugar production from sugarcane generates residual products, currently, many of which are waste products. At the same time, introduction of probiotic bacteria to food animals needs an economical production medium. Fermentation of sugarcane blunting, an industrial residue, inoculated with ruminant probiotic bacteria was investigated. Fermentation was carried out using native ...
Rattanachaikunsopon Pongsak - - 2008
Lactic acid bacteria isolated from various Thai fermented foods were screened for the presence of nisin gene by using PCR with primers specific to nisin A structural gene. Only one strain, Lactococcus lactis subsp. lactis TFF 221, isolated from kung jom, a traditional shrimp paste, was found to carry a ...
Goddard J M - - 2008
Polyethylene films were surface modified, to incorporate amine and amide functionalities, and subsequently were evaluated for their ability to recharge the antimicrobial N-halamine structures after contact with sodium hypochlorite, a common food-approved sanitizer. Surfaces were tested for chlorine retention and release, as well as antimicrobial activity against microorganisms relevant to ...
Caetano F H - - 2009
We conducted ultrastructural studies to examine the presence of microorganisms in the midgut of the ant Odontomachus bauri (Ponerinae), as a contribution towards understanding the relationships between microorganisms and their hosts. The presence of microorganisms in this region, including inside the cells, suggests their participation in food digestion as symbiontic ...
Guerrieri Elisa - - 2008
In the ecology of Legionella pneumophila a crucial role may be played by its relationship with the natural flora; thus we investigated the interactions between Legionella and other aquatic bacteria, particularly within biofilms. Among 80 aquatic bacteria screened for the production of bacteriocin-like substances (BLSs), 66.2% of them were active ...
Mogna Giovanni - - 2008
Food sensitivities are constantly increasing in "westernized" countries and may pose serious health risks to sensitized individuals. Severe allergy episodes have also been reported after the intake of probiotic products containing milk protein residues, especially in children. The need for safe and effective probiotic strains and food supplements, which contain ...
Miliotis M - - 2008
Microbial risk assessment (MRA) is a systematic tool to evaluate the likelihood of exposure to food-borne pathogens and the resulting impact of exposure on consumer health. In addition, MRA can be used to evaluate the public health impact of intervention or control measures designed to prevent or reduce pathogens at ...
Torres César I - - 2008
Anode-respiring bacteria (ARB) are able to transfer electrons from reduced substrates to a solid electrode. Previously, we developed a biofilm model based on the Nernst-Monod equation to describe the anode potential losses of ARB that transfer electrons through a solid conductive matrix. In this work, we develop an experimental setup ...
Landete José María - - 2008
Histamine poisoning is caused by the ingestion of food containing high levels of histamine, a biogenic amine. Histamine could be expected in virtually all foods that contain proteins or free histidine and that are subject to conditions enabling microbial activity. In most histamine-containing foods the majority of the histamine is ...
Walsh Ciara - - 2008
The widespread use of antibiotics in food animal production systems has resulted in the emergence of antibiotic resistant zoonotic bacteria that can be transmitted to humans through the food chain. Infection with antibiotic resistant bacteria negatively impacts on public health, due to an increased incidence of treatment failure and severity ...
Zhu Yang - - 2008
Transglutaminase (EC 2.3.2.13) initially attracted interest because of its ability to reconstitute small pieces of meat into a 'steak'. The extremely high cost of transglutaminase of animal origin has hampered its wider application and has initiated efforts to find an enzyme of microbial origin. Since the early 1990s, many microbial ...
Wassenaar Trudy M - - 2008
The application of living bacteria as probiotics in food or food supplements requires a careful safety assessment. This review summarizes key issues concerning the safety aspects of bacteria added to particular products marketed for improvement of general health or treatment of (post)infectious symptoms. The bacteria used in such products should ...
Rouse Susan - - 2008
Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such ...
Arakawa K - - 2008
Custard cream is made from highly nutritive raw materials such as milk and sugar and is easily spoiled by the multiplication of specific microbial contaminants or residents. However, this spoilage microbial community has not been studied. We determined the spoilage microbiota in commercial custard creams using culture-dependent and independent methods. ...
Jolivet Aurélie - - 2008
It is generally accepted that the formation of otolith microstructures (L- and D-zones) and in particular the organic and mineral fractions vary on a daily basis. Raman microspectrometry provides a nondestructive technique that can be used to provide structural information on organic and mineral compounds. We applied it to thin ...
da Silva Ligia V Antonia - - 2008
The microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks treated with antimicrobials and antioxidants were examined during 6-week ambient storage. Five pre-smoking soaking treatments were applied: 25% NaCl and 1% ascorbic acid for 30 min or 1h, 3% sodium lactate with or without 5% rosemary extract for ...
Rittmann Bruce E - - 2008
Microorganisms can produce renewable energy in large quantities and without damaging the environment or disrupting food supply. The microbial communities must be robust and self-stabilizing, and their essential syntrophies must be managed. Pre-genomic, genomic and post-genomic tools can provide crucial information about the structure and function of these microbial communities. ...
Charlier C - - 2009
Staphylococcus aureus is a gram positive opportunistic pathogen and a major concern for both animal and human health worldwide. In some contexts where Lactic Acid Bacteria (LAB) are the normal dominant microbiota, such as in fermented food or in the vaginal ecosystem, S. aureus sometimes colonises, persists, expresses virulence factors ...
Toh Soo Min - - 2008
The present study investigated how key organizational contextual factors relate to bundles of human resource (HR) practices. In a two-phase study of a sample of 661 organizations representing a full range of industries and organizational size, the authors found that organizations use 1 of 5 HR bundles: cost minimizers, contingent ...
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