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  • 1
    Electronic Resource
    Electronic Resource
    Identification of discriminant factors after treatment of resistant and susceptible banana leaves with Fusarium oxysporum f. sp. cubense culture filtrates (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Plant breeding 124 (2005), S. 0 
    Details
    ISSN: 1439-0523
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Among the most important crops in developing countries are banana and plantain. However, the production is threatened by increasingly virulent forms of Fusarium wilt, and therefore, intensive breeding programmes are being carried out worldwide. As conventional field studies of banana resistance to this disease are time-consuming and destructive, an easy-to-do procedure was previously developed to differentiate field-grown resistant and susceptible banana cultivars at leaf level. Such a procedure involved the in vitro treatment of fungal culture filtrates on to field-grown adult leaves and the measurement of lesion areas 48 h later. The present report includes measurements of other indicators such as biochemical compounds. The cultivar ‘Gross Michel’ (susceptible) and cv. ‘FHIA-01’ (resistant) leaves were treated with Fusarium oxysporum f. sp. cubense race 1 culture filtrates. Evaluations were performed 48 h after leaf treatment. Compared with culture medium-treated leaves (control treatment), fungal metabolites produced leaf lesions, decreased freephenolic contents and increased protein levels in both cultivars. In ‘FHIA-01’, the culture filtrate increased contents of cell wall-linked phenolics and the pool of aldehydes (except malondialdehyde). Fungal metabolites did not cause variations in peroxidase activity, chlorophyll pigment contents or malondialdehyde level in any cultivar. The use of Fisher's linear discriminant analysis to differentiate resistant and susceptible banana cultivars in breeding programmes is also a novel aspect of this report. Such an estimation was performed from a data matrix that included the effects of the fungal metabolites (leaf lesion area and levels of free and cell wall-linked phenolics, aldehydes, except malondialdehyde, and proteins) on banana leaves of seven cultivars (four susceptible and three resistant).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1439-0523.2004.00997.x
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  • 2
    Electronic Resource
    Electronic Resource
    Sorbitol synthesis by an engineered Lactobacillus casei strain expressing a sorbitol-6-phosphate dehydrogenase gene within the lactose operon (2005)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 249 (2005), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Sorbitol is claimed to have important health-promoting effects and Lactobacillus casei is a lactic acid bacterium relevant as probiotic and used as a cheese starter culture. A sorbitol-producing L. casei strain might therefore be of considerable interest in the food industry. A recombinant strain of L. casei was constructed by the integration of a d-sorbitol-6-phosphate dehydrogenase-encoding gene (gutF) in the chromosomal lactose operon (strain BL232). gutF expression in this strain followed the same regulation as that of the lac genes, that is, it was repressed by glucose and induced by lactose. 13C-nuclear magnetic resonance analysis of supernatants of BL232 resting cells demonstrated that, when pre-grown on lactose, cells were able to synthesize sorbitol from glucose. Inactivation of the l-lactate dehydrogenase gene in BL232 led to an increase in sorbitol production, suggesting that the engineered route provides an alternative pathway for NAD+ regeneration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/j.femsle.2005.06.010
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  • 3
    Electronic Resource
    Electronic Resource
    Eight-hour PCR-based procedure for the detection of Salmonella in raw oysters (2005)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 243 (2005), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: The aim of this study was to evaluate the ability of a nested PCR system to detect Salmonella senftenberg in raw oysters. The specific primers of the PCR were derived from the invA gene sequence, essential for Salmonella invasiveness into epithelial cells. First, for the extraction of DNA, four methods (guanidine isothiocyanate, E.Z.N.A. Mollusc Kit, Chelex®-100, and lysis with detergents) were compared. A nested PCR method combined with 3.5 h pre-enrichment in buffered peptone water (BPW) and DNA extraction by the resin Chelex®-100 is proposed for the detection of S. senftenberg in oyster samples. The detection limit of the method is less than 0.1 CFU/ml (〈1 CFU/g of oyster). This procedure is shown to be an excellent tool for the sensitive detection of S. senftenberg from naturally contaminated oysters, with results being obtained within 8 h.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/j.femsle.2004.12.016
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Raw Potato Composition on Acrylamide Formation in Potato Chips (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Recent studies have shown that subjecting foods to high temperatures during cooking processes such as frying gives rise to the formation of acrylamide. Several factors including product composition and processing conditions affect the rate of formation of this chemical in starch-rich foods. Low reducing sugar and the amino acid asparagine content is desired when cooking because the formation of acrylamide is attributed to the Maillard reaction that occurs between these food components. The cultivar ‘Atlantic’ was used to determine the effect of potato components (reducing sugars and asparagine) on acrylamide content during frying in a traditional fryer. A model system was developed by infusing leached potato slices with predetermined amounts of glucose and asparagine. Increasing glucose and asparagine content in the slices increased the acrylamide content in the potato chips. Color could not be used as an indication of acrylamide content because potato chips with similar color had very different acrylamide concentrations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08313.x
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  • 5
    Electronic Resource
    Electronic Resource
    Fermentation Capabilities of Bifidobacteria Using Nondigestible Oligosaccharides, and Their Viability as Probiotics in Commercial Powder Infant Formula (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 species Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum biotype infantis (Spanish type culture collection), and Bifidobacterium longum (Morinaga nutritional foods) were evaluated in vitro in the presence of 4 commercial nondigestible oligosaccharides (NDO) (short-chain fructooligosaccharides [SCFOS] [degree of polymerization, DP: 2–3], inulin [DP: 10–0], oligofructose [DP: 2–0] and 4′-galactosyllactose [4′-GOS] [DP: 3–]). Each species was incubated anaerobically in tryptone phytone yeast (TPY) broth for 7 d with NDO. Every 24 h, bifidobacteria growth was evaluated by means of broth turbidity as optical density at 600 nm. Moreover, another sample was collected for pH culture measurement. Results showed that inulin was the substrate with the least effect on the stimulation of bifidobacteria growth and pH decrease. On the last day of incubation, the substrate 4′-GOS stimulated bacterial growth more strongly and produced a larger decrease in culture broth pH than the other substrates. On the other hand, B. bifidum and B. longum showed a greater growth with 4′-GOS. In a 2nd study, these 2 bifidobacteria species were added to a powder follow-on probiotic infant formula. The viability of the bifidobacteria during the formula's period of consumption was evaluated in 2 studies of 6 and 14 d. Both corresponded to the minimum and maximum time of consumption of the formula according to the manufacturer's directions. It was found that, although in both studies bifidobacteria counts decreased significantly (P 〈 0.05) with time, they were always above the recommended addition level (106 colony-forming units [CFU]/g) at the time of sale for dairy products by the Intl. Standard of Fédération Internationale de Laiterie/International Dairy Federation (FIL/IDF). Moreover, because the pH of the reconstituted formula was always close to neutrality (from 6.74 to 7.06), the number of bacteria did not drop below the recommended level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11447.x
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  • 6
    Electronic Resource
    Electronic Resource
    A Functional Chitosan-Enriched Fish Sausage Treated by High Pressure (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Cod sausages with added chitosan (1.5%), a chitin-derived polysaccharide from shrimpshells, were obtained by high-pressure treatment (350 MPa/7°C/15 min). Color, rheological properties, biochemical indices (pH, total volatile basic nitrogen, thiobarbituric acid index), and microbiological counts (total bacteria, lactic acid bacteria, enterobacteria, pseudomonads, staphylococci) were determined during chilled storage at 2 ± 1°C. The addition of chitosan in dry formled to a noticeable increase in elasticity and yellowness. When chitosan was added in soluble form, total volatile basic nitrogen remained stable during 25 d of storage. Regarding microbial counts, soluble chitosan showed no appreciable effect in high-pressure sausages. However, when chitosan was added in dry form, higher counts were recorded.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07145.x
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  • 7
    Electronic Resource
    Electronic Resource
    Operational Stability and Kinetic Study of a Membrane Reactor with Pectinases from Aspergillus niger (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 kinetic and operational behavior of a free enzyme membrane reactor (FEMR) were analyzed. High conversion (83%) of the pectin could be achieved with a substrate-to-enzyme ratio of 23.3 at 46°C and pH 4.8, with a transmembrane pressure of 34.5 kPa and recycling flow rate of 36 L/h. The FEMR showed a 1st-order deactiva-tion profile with a calculated half life (t1/2) of 21.7 d in the operation conditions. Akinetic study of the hydrolysis of pectin by free endopectinases from Aspergillus niger was done by the simultaneous use of a stirred-tank reactor and a FEMR. Kinetic data were fit to a model based on the Michaelis-Menten rate expression and the design equation for a continuous membrane reactor. The kinetic characteristics observed in the hydrolysis of pectin included a product competitive inhibition. The Km and Ki values for the membrane reactor were 2 to 3 times greater those obtained in a stirred-tank reactor. On the basis of the Vmax values, the configuration of the FEMR was found to have excellent catalytic efficiency when compared with the stirred-tank reactor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07081.x
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  • 8
    Electronic Resource
    Electronic Resource
    Meat Products as Functional Foods: A Review (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Numerous studies have sought to demonstrate the possibility of changing the image of meat and meat products from the traditionally accepted image to one of healthy living thanks to the addition (vegetables, extracts, fibers, and so forth), elimination (fats), and reduction (additives) of different ingredients. This article presents a revision of studies published in recent years on the topic and looks at possible future trends in the sector, analyzing the changes that have occurred in the traditional meat industry as global forces in the agro food industry direct it more and more to the design and production of functional foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07110.x
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  • 9
    Electronic Resource
    Electronic Resource
    Sensory Detection of Cooked Flavor Development during Pasteurization of a Guava Beverage Using R-index (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Kinetics of cooked flavor development (CFD) during thermal treatment of a guava beverage was evaluated within a temperature range of 85°C to 90°C. The guava beverage (pH 3.2, 10.8°Brix, and 0.68% titrable acidity) made with 40% juice, 55% water, and 5% sugar was subjected to selected pasteurization treatments. A trained sensory panel and R-index test were used to determine the temperature dependence of CFD. Logarithm of maximum and minimum heating times that resulted in positive and negative sensory detection at each treatment temperature were plotted to calculate the z value (15.1°C). At 90°C, the treatment time required for the panel to detect a change in flavor was 119 s, whereas 184 s and 248 s were needed for detecting the flavor change at 87.5°C and 85°C, respectively. This result allows estimating the effects that pasteurization treatments will have on guava flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07120.x
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  • 10
    Electronic Resource
    Electronic Resource
    The prokaryotic diversity of biological soil crusts in the Sonoran Desert (Organ Pipe Cactus National Monument, AZ) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology ecology 54 (2005), S. 0 
    Details
    ISSN: 1574-6941
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: We studied prokaryotic community structure and composition in biological soil crusts (BSCs) from the Sonoran Desert, and their variability over space and time, using statistically analyzed, PCR-based molecular surveys of environmental 16S rRNA genes. Four sites, tens of km apart, were sampled, 3 times over a 1 year period, collecting 10 duplicate samples every 50 m in each site. Denaturing gradient gel electrophoresis (DGGE) revealed communities much less diverse than those of typical soil assemblages, displaying dominance of some bacterial types. No differences in crust microbial diversity or composition were detected between crusts under plant canopies and those in plant interspaces, indicating a likely crust independence from higher plant resources. However, statistically significant variability with space and time could be detected, and samples within a site were more similar than samples between sites. Both temporal and spatial variability in community composition involved non-dominant members of the community. Extensive sequencing and phylogenetic analysis revealed a large array of bacterial types, many novel. The most common included members of Cyanobacteria, Proteobacteria, Actinobacteria and Acidobacteria. Bacteriodetes, Chloroflexi and Gemmatimonadetes were not seen in high numbers, but were present in all sites, and Deinococci were also detected. Archaea were present, but as minor components. Sonoran BSC communities were distinct in rough compositional character from those in bulk arid soils or agricultural soils, and contained reoccurring, uncultured microbes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/j.femsec.2005.03.011
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