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  • 1
    Electronic Resource
    Electronic Resource
    Antigenic secreted proteins from Haemophilus paragallinarum. A 110-kDa putative RTX protein (2004)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 232 (2004), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Haemophilus paragallinarum is the causal agent of infectious coryza, an economically important disease for the poultry industry. This bacterium secreted proteins of 25–110 kDa during its growth in brain heart infusion, tryptic soy broth, or Luria–Bertani glucose phosphate media, all lacking serum. Some of these proteins were recognized by sera from chickens experimentally infected with H. paragallinarum. A 110-kDa protein was recognized by a serum pool from convalescent-phase pigs naturally infected with Actinobacillus pleuropneumoniae, and also by a rabbit polyclonal serum against Apx I as well as a rabbit serum against Mannheimia haemolytica leukotoxin, suggesting the presence of an RTX-like protein in H. paragallinarum. H. paragallinarum secreted proteins could be important immunogens in the control of infectious coryza.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/S0378-1097(04)00036-9
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  • 2
    Electronic Resource
    Electronic Resource
    Optimization of the green fluorescent protein (GFP) expression from a lactose-inducible promoter in Lactobacillus casei (2003)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 222 (2003), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: An expression vector for Lactobacillus casei has been constructed containing the inducible lac promoter and the gene encoding ultraviolet visible green fluorescent protein (GFPUV) as reporter. Different conditions to grow L. casei were assayed and fluorescence as well as total protein synthesized were quantified. The maintenance of neutral pH had the greatest incidence on GFPUV expression, followed by aeration and a temperature of 30°C. Environmental factors favoring GFPUV accumulation did not exactly correlate with those enhancing fluorescence. Therefore, oxygenation, by stirring the culture, had the greatest influence on the proportion of fluorescent protein, which is in accordance with the structural requirements of this protein. The highest yield obtained was 1.3 μg of GFP per mg of total protein, from which 55% was fluorescent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/S0378-1097(03)00244-1
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  • 3
    Electronic Resource
    Electronic Resource
    Secretion of the rotavirus VP8* protein in Lactococcus lactis (2001)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 203 (2001), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Secretion of the VP8* subunit of the VP4 capsid protein of rotavirus by Lactococcus lactis has been achieved. For this purpose, a secretion vector has been constructed with the lactococcal signal sequence AL9 and the VP8*-encoding gene fragment. The amount of VP8* secreted by L. lactis in the culture supernatant was quantified and visualised by Western blot. Furthermore, it was shown to retain its hemagglutination capability, indicating that the conformation of the secreted peptide may be retaining its biological activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.2001.tb10852.x
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  • 4
    Electronic Resource
    Electronic Resource
    A role for the bacterial outer membrane in the pathogenesis of Helicobacter pylori infection (2000)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 182 (2000), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Helicobacter pylori infection in humans is associated with diverse of clinical outcomes which are partly attributed to bacterial strain differences. Secreted bacterial products are thought to be involved in the pathogenesis caused by this non-invasive bacterium. Electron microscopy of gastric biopsies from infected individuals revealed blebbing of the H. pylori outer membrane, similar to the process of outer membrane vesicle shedding which occurs when the bacterium is grown in broth. Porins, a class of proinflammatory proteins, were observed in the outer membrane vesicles. The VacA cytotoxin, which is produced by 50–60% of H. pylori strains and associated with increased pathogenesis of infection, was also found to be vesicle-associated and biologically active. This supports the hypothesis that these vesicles represent a vehicle for the delivery of damaging bacterial products to the gastric mucosa.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.2000.tb08905.x
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  • 5
    Electronic Resource
    Electronic Resource
    Organizational Culture, Individual Differences and the Participation System in Cooperativism of Associated Workers in Andalusia, Spain (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of public and cooperative economics 74 (2003), S. 0 
    Details
    ISSN: 1467-8292
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: From a psychosocial perspective, we have attempted to identify the characteristics of the democratic systems of a sample of 36 Andalusian cooperatives of associated workers. In this study it has become evident that those who participate the least in the governments of their organizations are the workers and those with less education. Thus, there is a high degree of association between participation in the governing of the cooperative and the development within it of an appropriate organizational culture. The results of this study have allowed us to empirically deconstruct the concept of cooperative democracy, and this process may have an effect on the improvement of human resource administration in this type of organization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1467-8292.00225
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  • 6
    Electronic Resource
    Electronic Resource
    TMAOase Activity of European Hake (Merluccius merluccius) Organs: Influence of Biological Condition and Season (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: : Trimethylamine N-oxide demethylase (TMAOase) activity of several internal organs of hake were studied for 2 consecutive y. The correlation between enzymatic activity and season of year, sex, weight, and length were analyzed. While kidney and spleen showed the highest activities, liver, heart, bile, and gall bladder activities were much lower, and in some cases they were below the detection limit. A correlation between TMAOase activity of kidney and season was found. During winter and spring (February to May), the months matching the spawning peak, high activities were detected, while in summer months the activity level was lower. TMAOase activity in the rest of the organs did not seem to have a seasonal influence. Keywords: TMAOase, season, biological condition, hake, soluble protein
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09573.x
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  • 7
    Electronic Resource
    Electronic Resource
    Plum Storability Improved after Calcium and Heat Postharvest Treatments: Role of Polyamines (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: : Plums were treated with calcium or heat (45°C) and then stored at 2°C for 28 d. Fruit firmness, ethylene, and CO2 production rates were investigated. The concentrations of endogenous polyamines (free, conjugated-soluble, and cell wall-bound) were also studied. Both treatments improved fruit firmness by increases in Magness-Taylor force and force-deformation ratio, and decreases in flesh deformation. No differences were found in either ethylene or respiration rate production among fruits due to the low storage temperature. Calcium-treating plums increased the conjugated forms of putrescine (conjugated-soluble and cell wall-bound), which are related to higher firmness. Heat-treated plums mainly increased cell wall-bound spermidine, inducing a greater cell wall stability and plum firmness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08778.x
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  • 8
    Electronic Resource
    Electronic Resource
    Physical, Chemical, and Sensory Properties of Bologna Sausage Made with Ostrich Meat (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: Three formulations of bologna were prepared, differing only by the lean meat used: (1) ostrich meat from Iliofibularis muscle (fan thigh), (2) ostrich meat from Femorotibialis medius muscle (tip thigh), and (3) beef meat from Subscapularis muscle (shoulder). Physical, chemical, and sensory analyses were made. The final products formulated with ostrich meat, although having a dark appearance, were acceptable in chemical composition and other sensory characteristics. The low fat and high protein content for ostrich bolognas will help to ensure that, if marketed in sufficient quantities, ostrich meat can successfully compete with other healthy meat products. The ostrich meat (Iliofibularis muscle) formula reached the highest general quality scores in the sensory evaluation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09675.x
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  • 9
    Electronic Resource
    Electronic Resource
    Aroma of Canned Peach Halves Acidified with Clarified Lemon Juice (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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 aroma composition of canned peaches was studied during the 1st year of storage. Citric acid was substituted with 2 types of lemon juice: turbid and clarified. The volatiles were extracted using a distillation technique and quantified by gas chromatography-mass spectrometry. A total of 35 aroma compounds were identified and quantified, with the major volatile components being lactones. The removal of monoterpenes, during the tangential flow filtration of the lemon juice, provided an acidifier with high scores in the sensory evaluation. In this study, a product perceived by the consumers as more “natural” was elaborated, and new industrial perspectives were opened for the lemon industry and agriculture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08292.x
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  • 10
    Electronic Resource
    Electronic Resource
    Authentication of Green Asparagus Varieties by Near-Infrared Reflectance Spectroscopy (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: : Near-infrared reflectance spectroscopy (NIRS) was used for the authentication of 2 green asparagus varieties (Taxara and UC-157), grown in Huetor-Tajar (Granada, Spain) protected by the Quality Specific Appellation “Espárragos de Huétor-Tájar”. To develop the prediction model, the method chosen was modified partial least square (MPLS) regression. Two sample sets (N = 219 and N2 = 145 samples, respectively) were used to obtain the calibration equations. The standard error of cross-validation (SECV) and the r2 value were 0.082 and 0.97, respectively, for the 1st calibration set and 0.077 and 0.97 for the 2nd calibration set. The 2nd chemometric model obtained was tested with independent validation sample set (N3 = 74 samples), and the resulting values for standard error of prediction (SEP) and for r2 were 0.07 and 0.96, respectively. These results prove that NIRS is an accurate technology for identification and authentication of asparagus varieties and easily implemented in industry.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb11340.x
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