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  • 1
    Electronic Resource
    Electronic Resource
    Construction of a genetically engineered microorganism for CO2 fixation using a Rhodopseudomonas/Escherichia coli shuttle vector (2003)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 225 (2003), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: The CO2 fixation ability of Rhodopseudomonas palustris DH was enhanced by introducing the recombinant plasmid pMG-CBBM containing the form II ribulose-1,5-bisphosphate carboxylase/oxygenase (RubisCO) gene (cbbM) isolated from Rps. palustris NO. 7. Sequencing of a 3.0-kb PstI fragment containing the cbbM gene revealed an open reading frame encoding 461 amino acids, homologous to known cbbM genes, with a ribosome binding site upstream of cbbM and a terminator downstream of cbbM, without promoter. pMG-CBBM, a Rhodopseudomonas/Escherichia coli shuttle expression plasmid, was derived from the Rhodopseudomonas/E. coli shuttle cloning vector pMG105, by inserting the promoter of the pckA gene and the cbbM gene into its multiple cloning site. Plasmid pMG-CBBM was transformed into Rps. palustris DH by electroporation, and was stably maintained when transformants were grown either photoheterotrophically or photolithoautotrophically in the absence of antibiotics. This is the first report of an expression plasmid containing a Rps. palustris-specific promoter that allows stable expression of a foreign gene in the absence of antibiotic selection.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/S0378-1097(03)00482-8
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  • 2
    Electronic Resource
    Electronic Resource
    Development of Biogenic Amines in Yellowfin Tuna (Thunnus albacares): Effect of Storage and Correlation with Decarboxylase-Positive Bacterial Flora (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The effects of storage at 0,4,10, and 22°C for 0,1,3,5, and 9 d on the quality of yellowfin tuna fillets as determined by microbiological assessment, development of some biogenic amines, and sensory analysis were studied. Tuna fillets stored at 22 °C for 3 d, 10 °C for 5 d, and 4 °C for 9 d were rated unacceptable for consumption. Those stored at 22 °C for 3 d had total aerobic bacterial count of 〉 8 log10 CFU/g, a histamine-producing bacterial population of 7 log10 CFU/g, and 832 ppm of histamine, 35.8 ppm of putrescine, and 147 ppm of cadaverine. A comparison of the capillary electrophoresis, AOAC fluorometric method, and gas chromatography showed a very good correlation (r2 〉 0.99) among these 3 methods for histamine quantitation in tuna samples. Morganella morganii, Enterobacter agglomerans, Enterobacter intermedium, Pseudomonas fluorescens, Proteins vulgaris, and Serratia liquefaciens were the decarboxylase-positive bacterial species isolated by using the Niven's medium and identified during storage, which were responsible for histamine production in test tuna fillets.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb11400.x
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  • 3
    Electronic Resource
    Electronic Resource
    Lipid Oxidation, Color, Volatiles, and Sensory Characteristics of Aerobically Packaged and Irradiated Pork with Different Ultimate pH (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Irradiation and storage increased lipid oxidation of normal and pale-soft-exudative (PSE) muscles, whereas dark-firm-dry (DFD) muscle was very stable and resistant to oxidative changes. Irradiation increased redness regardless of pork-quality type, and the increases were proportional to irradiation dose. Irradiation increased the production of sulfur-containing volatiles, but not lipid oxidation products. The total volatiles produced in normal and PSE pork were higher than the DFD pork. Some volatiles produced in meat by irradiation evaporated during storage under aerobic packaging conditions. Nonirradiated normal and DFD pork had higher odor preference scores than the nonirradiated PSE, but irradiation reduced the preference scores of all 3 pork-quality types.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb16109.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effects of Antioxidants and Packaging on Lipid and Cholesterol Oxidation and Color Changes of Irradiated Egg Yolk Powder (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Electron-beam irradiation significantly increased the oxidation of docosahexaenoic, arachidonic and linolenic acids, and cholesterol in egg yolk powder. Arachidonic-acid content was reduced from 4.58% to 3.07%, and total cholesterol oxidation products increased from 11 μg/g to 467 μg/g after 5.0 kGy irradiation. Further oxidation occurred during storage. Vacuum-packaging significantly reduced, but the use of antioxidants had no effect on the fatty acids and cholesterol oxidation during irradiation and storage. Irradiation caused color change in egg yolk powder. The Hunter color a- (redness) values decreased from 3.89 to 2.48 and 1.94, respectively, after 2.5 and 5.0 kGy irradiation. Hunter color a- and b-values were also decreased during storage. Vacuum-packaging and antioxidants significantly reduced color changes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb16062.x
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  • 5
    Electronic Resource
    Electronic Resource
    A chlorophyll-reduced seedling mutant in oilseed rape, Brassica napus, for utilization in F1 hybrid production (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Plant breeding 119 (2000), S. 0 
    Details
    ISSN: 1439-0523
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: A mutant chlorophyll-reduced (Cr) seedling with yellow-green cotyledons and leaves was obtained from the Brassica napus inbred line 3529 induced by fast neutron and diethyl sulphate (DES). Genetic analysis revealed that the Cr seedling marker trait was controlled by a pair of recessive genes. A randomized complete block design was used to evaluate its agronomic performance. Results from 2 years of tests indicated that the seed yield of Cr lines was significantly lower than that of normal green plants; however, when the Cr gene was in the heterozygous condition, no deleterious effects on yield characteristics and disease resistance were observed. The Cr seedling marker trait was introduced into male-sterile lines, and Cr male-sterile lines revealed the same superior combining ability as normal chlorophyll (Nc) lines. The Cr trait can therefore be used as a marker to produce hybrid seed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1439-0523.2000.00453.x
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  • 6
    Electronic Resource
    Electronic Resource
    Genetic analysis of presence and absence of lint and fuzz in cotton (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Plant breeding 120 (2001), S. 0 
    Details
    ISSN: 1439-0523
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Cotton fibre mutants that were fuzzless and/or lintless were crossed with each other and a normal genotype (fuzzy, linted) to produce F2 and BC1 generations. F2 segregation ratios from the cross of fuzzless-lintless × fuzzy-linted, for fuzzy-linted, fuzzless-linted and fuzzless-lintless were 45 : 15 : 4. From the cross of fuzzless-lintless × fuzzy-linted, the F2 segregation ratios were 9 : 39 : 16 whereas the BC1F1 segregation ratios from the F1 backcrossed to fuzzless-lintless were 1 : 3 : 4. These data suggest that the presence or absence of lint and fuzz are controlled by the interaction of four gene loci on non-homologous chromosomes. We designate these loci as N1, N2, Li3 and Li4, where N1 N1 confers the presence of fuzzy, N2N2 confers inhibition of fuzzy initiation and development, and duplicate gene pairs, Li3Li3 and Li4Li4, determine the presence of lint. Homozygosity for li3li3 and li4li4 might also inhibit fuzz from development. In other words, they were recessive epistatic to fuzz genes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1439-0523.2001.00643.x
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  • 7
    Electronic Resource
    Electronic Resource
    Replacement of a Natural Diet by a Prepared Dry Feed for Successful Maturation and Spawning of Female Litopenaeus vannamei (Boone) Broodstock (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of the World Aquaculture Society 35 (2004), S. 0 
    Details
    ISSN: 1749-7345
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: A prepared dry feed containing bloodworm meal Glycera chirori Izuka and oyster meal Crassostrea rivularis Gould, together with a natural diet consisting of G. chirori and shelled C. rivularis (1:1 ratio) and a mixed diet consisting of the prepared dry feed and the natural diet in equal proportion were evaluated as broodstock diets for female Pacific white shrimp Litopenaeus vannamei- (Boone). Results showed that shrimp fed the prepared dry feed gave higher maturation ratio and significantly higher hepatosomatic index (HSI) values (P 〈 0.05) than those fed the natural diet and the mixed diet. The prepared dry feed and the mixed diet induced higher total spawn numbers and significantly higher average daily spawns per female than the natural diet (P 〈 0.05), while the gonadosomatic index (GSI) values and fecundity (eggs per spawn) were not significantly affected by these diets. Results of this study showed that both the prepared dry feed and the mixed diet outperformed the natural diet to improve the spawning performance of female L. vannamei, and that using G. chirori meal and C. rivularis meal as the main ingredients of the prepared dry feed would be an effective way to promote the broodstock nutrition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-7345.2004.tb00118.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effects of Electron Beam Irradiation and Antimicrobials on the Volatiles, Color, and Texture of Ready-to-eat Turkey Breast Roll (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Breast rolls with 6 antimicrobial additive treatments—no preservatives (control), 0.1% potassium benzoate (PB), 2% sodium lactate (SL), 0.1% potassium benzoate plus 2% sodium lactate (PB + SL), 2% sodium lactate plus 0.1% sodium diacetate (SL + SDA), and 0.1% potassum benzoate, 2% sodium lactate, and 0.1% sodium diacetate (PB + SL + SDA)—were prepared. Samples were irradiated at 0, 1.0, or 2.0 kGy, and then the quality characteristics of turkey rolls were analyzed. Adding 2% SL increased the hardness, springiness, cohesiveness, chewiness, and resilience of breast rolls. Addition of PB or SDA, and irradiation had no significant effect on texture. Adding 2% SL affected color values. The color a* and b* values of turkey rolls with 2% SL added were significantly lower than those of the control, and this difference was maintained after irradiation and during storage. No difference in color and texture was observed between turkey rolls added with SL and those added with SL + PB + SDA. Breast rolls containing antimicrobials had more lipid oxidation than control. Irradiation and storage slightly enhanced lipid oxidation, although the overall lipid oxidation was very low. Irradiation promoted the formation of dimethyl disulfide and dimethyl trisulfide. Adding PB in breast rolls greatly increased the formation of benzene during irradiation, whereas other antimicrobial additives had no significant effects on volatiles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb10702.x
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  • 9
    Electronic Resource
    Electronic Resource
    Simultaneous Analysis of Tocopherols, Cholesterol, and Phytosterols Using Gas Chromatography (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : A method for the simultaneous analysis of tocopherols and sterols was developed. Lipids were extracted with the Folch method, saponified by KOH-ethanol, and then tocopherols, cholesterol, and phytosterols were extracted with hexane. The extracted samples were dried under a nitrogen stream, derivatized using trimethylsilyl compounds, and then subjected to a gas chromatography. The recovery rates for cholesterol, stigmasterol, and sitosterol were about 100%, but recovery rates for tocopherols were low (25% forδtocopherol and 66% for γ-tocopherol) and varied according to compound structures. However, the recovery rates for δ- and γ-tocopherols increased to about 100% when the amounts of water and hexane were increased to 15 mL at the extraction step after saponification.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08708.x
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  • 10
    Electronic Resource
    Electronic Resource
    Potential Application of the Electronic Nose for Quality Assessment of Salmon Fillets Under Various Storage Conditions (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The feasibility of using an electronic nose (AromaScanTM) to assess seafood quality was studied with salmon fillets stored at -20, 4, and 10 °C for 14 d. AromaScan mappings of these fillets were compared to their timerelated changes in microbial counts, histamine contents, and sensory panel evaluations. Fillets stored at 10 °C had respective bacterial counts of 8.90 and 9.06 log10 CFU/g after 7 and 9 d. The mappings for the 10 °C fillets were separated from those of fresh fillets by Day 3, and continued to separate further as storage time increased. An electronic nose can be used as an assisting instrument to a sensory panel in evaluating seafood quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb11402.x
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