ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
Collection
Publisher
Years
  • 1
    Electronic Resource
    Electronic Resource
    INHIBITION OF AFLATOXIN PRODUCTION BY CINNAMON (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb07344.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    MYCOTOXIN PRODUCING-POTENTIAL OF MOLDS ISOLATED FROM CHEDDAR CHEESE (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb07345.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    EXAMINATION OF SWISS CHEESE FOR INCIDENCE OF MYCOTOXIN PRODUCING MOLDS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Samples of 11 brands of Swiss cheese were analyzed by plate count for molds capable of growing at 5 and 21°C. Portions of each sample were stored at 5°C and observed for visible mold development throughout a 6-wk storage period. Representative molds were isolated from counted plates and moldy samples, and identified to genus. Isolates were grown in yeast extract sucrose broth and rice powder corn steep agar cultures at 12°C for 2 wk, and then extracted with chloroform. The extracts were tested for toxicity to 7-day-old chicken embryos, and analyzed for the presence of known mycotoxins using TLC. Cheese samples that developed visible mold growth during storage were extracted with acetonitrile. The extracts were examined for the presence of known mycotoxins using TLC. Mold counts ranged 〈 10 to 1580 colonies/g of surface cheese at 5°C and from 〈 10 to 5700 colonies/g of surface cheese at 21°C. AlI cheese samules stored at 5°C develoued visible mold growth within 6 wk. Of the 183 molds isolated, 87% were Penicillium species; 93% of the isolates that grew at 5°C were penicillia. Toxicological screening of the mold isolates showed extracts of 34% of all isorates, and 35% of Penicillium isolates were toxic to chicken embryos. Chemical analyses of the culture extracts detected known mycotoxins in 5.5%. Toxins detected were penicillic acid, patulin and aflatoxins. Analyses of moldy cheese stored at 5°C for 6 wk for known mycotoxins showed peniciliic acid in 4 of 33 samples. The isolated penicillic acid was comparable to standard penicillic acid by TLC in three different solvent systems using three different derivatization procedures. UV and IR absorption spectral data supported the TLC data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01093.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    INSTABILITY OF PATULIN IN CHEDDAR CHEESE (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: When 50 μg/g patulin was added to Cheddar cheese and stored at 5° and 25°C for varying time periods, the toxin became undetectable by chemical and biological means. Less than 27% of the added toxin was detected after 3 hr and less than 16% after 48 hr. The reaction was not affected by storage temperature or the presence of microorganisms and thus appeared to be chemical in nature. A patulin producing strain of Penicillium patulum grew well on Cheddar cheese at 5° and 25°C, but patulin production was not observèd at 5°C, and only small, variable amounts of patulin were noted at 25°C. The patulin formed at 25°C on the cheese was authentic as shown by UV absorption maxima and high pressure liquid chromatography, and it possessed biological activity against Bacillus megaterium and Clostridium perfringens. Potassium sorbate, vacuum packaging and coating cheese with paraffin wax all pre vented growth of P. patulum on retail size pieces of cheese stored at 5° and 25°C. A heat-sealed wrapping on large (20 lb) blocks of cheese also prevented growth of this organism on cheese stored at 12°C for 6.5 wk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01137.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    ISOLATION AND PURIFICATION OF Clostridium perfringens ENTEROTOXIN BY AFFINITY CHROMATOGRAPHY (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Sporulating cells of certain strains of Clostridium perfringens produce an intracellular enterotoxin believed to be the causative agent of C. perfringens food poisoning. Rabbit antibody preparations to both vegetative and sporulating cell extracts were used to purify toxin by differential immuno-affinity chromatography. Solid phase immune adsorbents were prepared by attaching antibody via α-amino groups to succinylaminoethyl Sepharose-4B to give two resins: one binding anti-vegetative immunoglobulin G (IgG), (V-resin), the other, antisporulating IgG, (S-resin). Sporulating cell extract was passed through resin with bound IgG to vegetative cell extract. A large protein fraction representing antigens common to both C. perfringens forms was retained, but toxin was not measurably absorbed to the resin as determined by erythemal activity in rabbits. The toxic fraction was then passed through resin with bound IgG to sporulating cell extract. The majority of the protein did not adhere to this resin; however, that which did, showed erythemal activity in rabbits. Disc-gel electrophoresis of the protein fraction eluted from resin with bound IgG to sporulating cell extract demonstrated the presence of five components. One elicited erythemal activity in rabbits. The maximum capacity of the V-resin column was 102 μg of bound protein/ml of resin, and of the S-resin column, 32 μg of bound protein/ml of resin. A 150-fold purification was achieved by the procedure. Resins could be used repeatedly.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00749_41_4.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    USE OF γ-IRRADIATION TO PREVENT AFLATOXIN PRODUCTION IN BREAD (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb07246.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Effect of Cycling Temperatures on Aflatoxin Production by Aspergillus parasiticus and Aspergillus flavus in Rice and Cheddar Cheese (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Initiation of growth, sporulation and aflatoxin production at cycling temperatures took less time than at 15°C but more than at 18°C and 25°C. A. parasiticus produced more aflatoxins on rice under cycling temperatures than at 25°C, 18°C or 15°C, while A. flavus produced less aflatoxin under cycling temperatures. A. parasiticus produced more aflatoxins on cheese under cycling temperatures than at 18°C or 15°C, but much less than at 25°C. A. flavus produced less aflatoxins on cheese under cycling temperatures than at 18°C and 25°C. Both organisms produced trace amounts of toxins at 15°C on cheese. Preincubation at 25°C for 2 days before temperature cycling did not increase aflatoxin production on rice but increased production on cheese. The rate of aflatoxin production on cheese decreased as the temperature decreased. No growth, sporulation or aflatoxin production was observed at 5°C on either rice or cheese.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14924.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    PRODUCTION AND STABILITY OF AFLATOXINS, PENICILLIC ACID AND PATULIN lN SEVERAL SUBSTRATES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Aflatoxins B1 and G1, penicillic acid and patulin were each added to Swiss cheese, bologna and cooked cornmeal. The samples were stored at 5°C for 15 min and 3, 12, 24, 48, 120 and 168 hr before extraction and recovery of the added toxins. Aflatoxins B1 and G1 were stable in the foods during the entire storage period. Patulin and penicillic acid, on the other hand, were undetectable in bologna after 12 and 48 hr storage, respectively. In Swiss cheese, after 168 hr of storage at 5°C, 8% of the original penicillic acid remained. With cooked cornmeal, about 80% of the patulin and peniciuic acid were detected after 168 hr of storage at 5°C. Growth and experimental toxin production on Swiss cheese, Mozzarella cheese, bologna, bacon, cooked cornmeal, and English muffins were studied by using known toxinogenic strains of Aspergillus flavis, Penicillium patulum and a Penicillium sp. incubated at 5, 12 and 25°C for 6, 4 and 2 wk respectively. No growth of A. flaws or aflatoxin production was observed at 5 and 12°C on any substrate, but at 25°C, growth and aflatoxin production occurred on Swiss cheese, bologna, cooked cornmeal, Mozzarella cheese and bacon. Patulin and penicillic acid were produced in cooked cornmeal at all three temperatures. No patulin or penicillic acid was found in the other food substrates, except for a small amount of penicillic acid in one of the English muffin samples at 5°C, even though the molds grew extensively on all substrates at all three temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb14465.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    Increased Aflatoxin Production by Aspergillus parasiticus Under Conditions of Cycling Temperatures (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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 cycling temperatures (5°C for 12 hr and 25°C for 12 hr) on aflatoxin production by Aspergillus parasiticus NRRL 2999 in yeast extract sucrose (YES) medium were studied. Cycling temperatures, after preincubation at 25°C for various times, resulted in more aflatoxin B1, G1, and total aflatoxin production than did constant incubation at either 25°C, which is generally considered to be the optimum for aflatoxin production, or 15°C, which is the same total thermal input as the 5-25°C temperature cycling. With increased preincubation time at 25°C, toxin production increased and the lag phase of growth was shortened or not evident. Cultures that were preincubated at 25°C for 1, 2, and 3 days prior to onset of temperature cycling showed the greatest increase in maximum aflatoxin production over the 25°C and 15°C constant temperatures. Cultures that were not preincubated at 25°C but subjected to constantly fluctuating temperatures produced maximum amounts of aflatoxin equivalent to cultures incubated at a constant 25°C. The maximum aflatoxin production at all temperatures studied occurred during the late log phase of growth and at pH minimums. Aflatoxins were found in higher concentrations in the broth than the mycelia under temperature cycling conditions, at 15°C, and at 25°C during the first 21 days of incubation, whereas greater amounts of toxin were retained in mycelium at 25°C in the later incubation period (28-42 days).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03012.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    INHIBITION OF GROWTH AND AFLATOXIN PRODUCTION BY CINNAMON AND CLOVE OILS. CINNAMIC ALDEHYDE AND EUGENOL (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Previous work indicated that cinnamon was inhibitory to the growth of aflatoxin-producing molds. The objective of this study was to determine the specific components of cinnamon and cloves that may be effective against mold growth and toxin production. The effects of cinnamon oil, clove oil, cinnamic aldehyde and eugenol on growth and aflatoxin production by Aspergillus parasiticus were studied using yeast-extract sucrose broth as the substrate. All four substances inhibited mold growth and subsequent toxin production. Cinnamon and clove oils were inhibitory at 200–250 ppm, cinnamic aldehyde at 150 ppm and eugenol at 125 ppm. Since cinnamic aldehyde and eugenol are the respective major components of cinnamon and clove oils, it was concluded that these are the major active antifungal ingredients of these two essential oils. The inhibitory effect of these substances was judged to be inhibition of growth rather than of toxin production. When growth occurred after a delay, aflatoxin production occurred when the cultures reached secondary metabolism. Given sufficient time, cultures which were inhibited initially, but which subsequently grew, produced toxin levels equivalent to control cultures. Levels of the oils above 250 ppm and of cinnamic aldehyde and eugenol above 200 ppm completely inhibited mold growth, or permitted only a small amount of growth that never reached secondary metabolism and never produced aflatoxins during the time of this study.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12677.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...