Effect of aeration and dilution rate on nisin Z production during continuous fermentation with free and immobilized Lactococcus lactis UL719 in supplemented whey permeate

The influence of dilution rate (D) and aeration on soluble and cell-bound nisin Z production was investigated during continuous free (FC) and immobilized cell (IC) cultures with Lactococcus lactis subsp. lactis biovar diacetylactis UL719 in supplemented whey permeate. Maximum total bacteriocin titres during non-aerated continuous FC and IC cultures were obtained for low D, with 1490 and 1090 IU mL⁻¹ for 0.15 h⁻¹ or 0.25 and 0.5 h⁻¹, respectively. For both systems, aeration increased nisin total production with maximum titres of 2560 and 2430 IU mL⁻¹ for low D, respectively, as well as specific production. Volumetric productivity was the highest for an intermediate D of 0.4 h⁻¹ during FC cultures (460 IU mL⁻¹ h⁻¹ for both aerated and non-aerated cultures), while it increased continuously with D during IC cultures, reaching high values of 1090 and 1760 IU mL⁻¹ h⁻¹ at 2.0 h⁻¹ without and with aeration, respectively. In comparison with previous data for FC batch cultures, data from this study may indicate that during continuous fermentations at steady state, some steps in nisin biosynthesis are limiting. In these conditions, nisin production by immobilized cells is reduced.     

High nisin-Z production during repeated-cycle batch cultures in supplemented whey permeate using immobilized Lactococcus lactis UL719

Nisin-Z production was studied during repeated-cycle pH-controlled batch (RCB) cultures using Lactococcus lactis subsp. lactis biovar. diacetylactis UL719 immobilized in κ-carrageenan/locust bean gum gel beads in supplemented whey permeate. After an initial colonization of gel beads during the first two cycles, nisin-Z production in bulk medium and gel beads was very similar for 1-h and 2-h cycle RCB cultures. A very high nisin-Z production (8200 IU mL⁻¹) was measured in the broth after the 1-h cycles, with a corresponding volumetric productivity of 5730 IU mL⁻¹ h⁻¹. This productivity is much higher than maximum nisin productivities reported in literature or maximum productivities obtained previously for free-cell batch cultures (850 IU mL⁻¹ h⁻¹), and free-cell (460 IU mL⁻¹ h⁻¹) or immobilized-cell (1760 IU mL⁻¹ h⁻¹) continuous cultures, using the same strain and fermentation conditions. The stability of RCB cultures was demonstrated for 24 and 36 1-h cycles carried out over 3 and 6-day periods, respectively. Changing environmental conditions during batch cultures resulted high nisin production.     

The effect of oxygen and redox potential on growth of Clostridium botulinum type E from a spore inoculum

Small volumes of oxygen introduced into vials of medium at pH 7 prepared under anaerobic conditions reacted with the medium during sterilization by heating, and also raised the redox potential. The partial pressure of oxygen (pO₂) in the medium, and the redox potential (E_h) were measured and their effect on the number of spores of Clostridium botulinum type E required to produce growth, and hence on the probability of growth from single spore inocula, was determined.In the presence of a pO₂ of up to 4·5 × 10⁻³ atm resulting in an E_h of c. + 217 mV, the probability of growth from single spores within 5 days at 20°C was equal to that in strictly anaerobic conditions at an E_h of − 400 mV. At pO₂ values of between 5·3 × 10⁻³ atm and 8·4 × 10⁻³ atm corresponding to E_h values of between + 226 mV and + 254 mV an inoculum of between 10 and 1000 spores was required to produce growth and at pO₂ values of between 1·12 × 10⁻² atm,and 1·6 × 10⁻² atm, corresponding to redox potentials of between + 271 mV and + 294 mV, the number of spores required to produce growth was between 2 × 10⁴ and > 2 × 10⁵. The relationship between pO₂ and E_h depends on the chemical nature of a culture medium or food, and in order to assess the probable influence of these parameters on growth of C. botulinum in a medium or a food it is necessary to determine both the redox potential and the partial pressure of oxygen.     

Ferrous bisglycinate content and release in W1/O/W2 multiple emulsions stabilized by protein–polysaccharide complexes

Ferrous bisglycinate aqueous solution was entrapped in the inner phase (W₁) of water-in-oil-in-water (W₁/O/W₂) multiple emulsions. The primary ferrous bisglycinate aqueous solution-in-mineral oil (W₁/O) emulsion contained 15% (w/w) ferrous bisglycinate, had a dispersed phase mass fraction of 0.5, and was stabilized with a mixture of Grindsted PGPR 90:Panodan SDK (6:4 ratio) with a total emulsifiers concentration of 5% (w/w). This primary emulsion was re-emulsified in order to prepare W₁/O/W₂ multiple emulsions, with a dispersed mass fraction of 0.2, and stabilized using protein (whey protein concentrate (WPC)):polysaccharide (gum arabic (GA) or mesquite gum (MG) or low methoxyl pectin (LMP)) complexes (2:1 ratio) in the W₂ aqueous phase. The W₁/O/W₂ multiple emulsion stabilized with WPC:MG (5% w/w total biopolymers concentration) provided smaller droplet sizes (2.05 μm), lower rate of droplet coalescence (7.09 × 10⁻⁷ s⁻¹), better protection against ferrous bisglycinate oxidation (29.75% Fe³⁺) and slower rate of ferrous bisglycinate release from W₁ to W₂ (K_H = 0.69 mg mL⁻¹ min^−0.5 in the first 24 h and 0.07 mg mL⁻¹ min^−0.5 for the next 19 days of storage time). Better encapsulation efficiencies, enhanced protection against oxidation and slower release rates of ferrous bisglycinate were achieved as the molecular weight of the polysaccharide making up protein:polysaccharide complex was higher. Thus, the factor that probably affected most the overall functionality of multiple emulsions was the thickness of the complex adsorbed around the multiple emulsion oil droplets. These thicknesses determined indirectly by measuring the z-average diameter of the complexes, and that of the WPC:MG (529.4 nm) was the largest.     

Burlat cherry quality after long range transport: optimisation of packaging conditions

The purpose of this work was to determine the shelf life of Burlat cherries packaged in modified atmospheres during transportation and commercialisation. Cherries were harvested at commercial maturity and packaged in trays covered with polypropylene films with different permeabilities. All cherries were transported in a refrigerated truck from Zaragoza (Spain) to Milán (Italy) during a transport time of 5 days. After transportation, cherries were submitted to a commercialisation period. Our results show that modified atmosphere packaging using polypropylene films of intermediate permeability (238 ml O₂ m⁻² h⁻¹ atm⁻¹ or 423 ml O₂ m⁻² h⁻¹ atm⁻¹) extends postharvest cherry shelf life up to 15–20 days at 5 °C. Under these conditions acidity levels remain higher, anthocyanin synthesis is reduced, lower level of oxidative enzymes are detected, and texture and sensorial quality improve. Moreover, films of intermediate permeability allow a temporal breakage of the cold chain without any reduction in sensorial quality of the cherries.     

Destruction of acid- and non-adapted Listeria monocytogenes during drying and storage of beef jerky

Presence of Listeria monocytogenes in ready-to-eat meat products is not desired and strictly regulated in the US. Inactivation of acid- and non-adapted L. monocytogenes inoculated on beef slices was studied during drying and storage of jerky formulated with modified marinades. The inoculated (five-strain composite, c. 6·2 log cfu cm⁻²) slices were subjected to marinades (4°C, 24 h) prior to drying (60°C for 10 h) and aerobic storage (25°C for 60 days). The predrying marinade treatments tested were, first, no treatment, control (C); second, traditional marinade (TM); third, double amount of TM modified with 1·2% sodium lactate, 9% acetic acid, and 68% soy sauce containing 5% ethanol (MM); fourth, dipping into 5% acetic acid for 10 min and then applying the TM (AATM); and fifth dipping into 1% Tween 20 for 15 min and then into 5% acetic acid for 10 min followed by the TM (TWTM). Bacterial survivors on beef slices were determined during drying and storage using tryptic soy agar with 0·1% pyruvate (TSAP), and PALCAM agar. Results indicated that drying reduced bacterial populations in the order of pre-drying treatments TWTM (5·9–6·3 log cfucm⁻² in 10 h)≥AATM≥MM>TM≥C (3·8−4·6 log cfucm⁻² in 10 h). No significant (P≥0·05) difference was found in inactivation of acid-adapted and non-adapted inocula within individual treatments. Bacterial populations dropped below the detection limit (−0·4 log cfucm⁻²) as early as 4 h during drying or remained detectable even after 60 days of storage depending on acid-adaptation, predrying treatment, and agar media. These results indicated that acid-adaptation may not increase resistance to microbial hurdles involved in jerky processing and that use of modified marinades may improve the effectiveness of drying in inactivating L. monocytogenes.     

Inhibition of Clostridium sporogenes growth in mascarpone cheese by co-inoculation with Streptococcus thermophilus under conditions of temperature abuse

The ability of a biological control system to inhibit the outgrowth of Clostridium sporogenes spores during storage of mascarpone cheese under temperature-abuse conditions was investigated. Challenge studies were carried out on mascarpone cheese artificially contaminated with spores of C. sporogenes (10 cfu g⁻¹), and with or without the coinoculum of a Streptococcus thermophilus strain (10⁵cfu g⁻¹). During storage at 4, 12, and 25°C, the outgrowth of clostridia spores, the growth of S. thermophilus, and the pH changes were evaluated at 10, 20, 30, and 40 days. In mascarpone cheese stored at 4° and 12°C, S. thermophilus and C. sporogenes did not show any growth. The initial pH (6·14) of the product also remained unchanged. During storage at 25°C S. thermophilus grew up to about 10⁷cfu g⁻¹after 10 days, resulting in a pH decrease of mascarpone cheese to values close to 4·5. The cell number decreased progressively during storage reaching values near to 10¹cfu g⁻¹after 40 days, whereas product acidity remained constant. C. sporogenes, when inoculated alone, also grew at 25°C. The cell number increased to levels of about 10⁷cfu g⁻¹after 20–40 days of storage according to the different mascarpone cheese lots used. No growth was found when C. sporogenes was co-inoculated in mascarpone cheese with S. thermophilus and stored at 25°C. The study on the behaviour of C. sporogenes, known as a non-toxigenic variant of Clostridium botulinum, allowed us to obtain useful information for setting up an effective biological control system to inhibit growth of the toxigenic species as well. The use of an additional barrier, besides refrigerated storage, may help to maintain the safety of mascarpone cheese in the event it was exposed to elevated temperatures.     

Influence of organic acid concentration on survival of Listeria monocytogenes and Escherichia coli 0157:H7 in beef carcass wash water and on model equipment surfaces

Acid-adapted cultures of Escherichia coli O157:H7 and Listeria monocytogenes were inoculated in meat decontamination spray-washing runoff fluids in order to evaluate their survival and potential to form biofilms on stainless steel coupons. The cultures (10⁷ cfu ml⁻¹) and stainless steel coupons were exposed to mixtures of water and organic acid washings (composites of each of 2% acetic acid or lactic acid washings with water washings from meat decontamination in proportions of 1/9, 1/49, 1/99 [vol/vol]) or to water washings for up to 14 days at 15°C. E. coli O157:H7 formed biofilms and remained detectable (1.3 log cfu cm⁻²) on stainless steel for up to 4 d in the 1/9 dilution (pH 3.17–3.77) of the organic acid washings, and persisted throughout storage (14 d) in the 1/49 (pH 3.96–4.33) and 1/99 (pH 4.34–6.86) dilution of the organic acid washings. L. monocytogenes populations were unable to form detectable (<1.3 log cfu cm⁻²) biofilms in the 1/9 and 1/49 dilutions of both organic acid washings for up to 14 d; however, by day-14 in the 1/99 dilution of the washings, the pathogen was able to attach at detectable levels (2.7 to 3.4 logs). The pH effects of lower concentrations (1/49 or 1/99) of acidic washings decreased over time due to the formation of amine compounds produced by the natural meat flora, allowing resuscitation of the acid-stressed pathogen survivors. The resuscitation of acid-stressed pathogens may potentially enhance their survival and prevalence in biofilms and thus more attention should be focused on avoiding or minimizing the collection of decontamination runoff fluids on food contact equipment surfaces.     

Environmental factors affect efficacy of some essential oils and resveratrol to control growth and ochratoxin A production by Penicillium verrucosum and Aspergillus westerdijkiae on wheat grain

This study determined the efficacy of three essential oils (bay, clove and cinnamon oil) and the antioxidant resveratrol (0–500 μg g⁻¹) on the control of growth and ochratoxin A (OTA) production by Penicillium verrucosum and Aspergillus westerdijkiae (=A. ochraceus) under different water activity (a_w, 0.90, 0.95, 0.995), and temperature (15, 25 °C) conditions on irradiated wheat grain. The most effective treatment (resveratrol) was then tested on natural grain. The ED₅₀ values for growth inhibition by the oils were 200–300 μg g⁻¹ at the a_w and the temperatures tested. For resveratrol, this varied from <50 μg g⁻¹ at 0.90–0.95 a_w to >350 at 0.995a_w at both temperatures. The ED₅₀ values for the control of OTA were slightly lower than for control of growth, with approx. 200 μg g⁻¹ required for the oils and 50–100 μg g⁻¹ of the antioxidant, at 0.90/0.95a_w and both temperatures. In wet grain (0.995a_w), higher concentrations were required. For growth there were statistically significant effects of single-, two- and three-way interactions between treatments except for concentration×temperature and concentration×temperature×essential oil/antioxidant treatment. For OTA control, statistically significant treatments were a_w, temperature×a_w, concentration×temperature, treatment×concentration, and three-way interaction of concentration×a_w×treatment for P. verrucosum and A. westerdijkiae. Subsequent studies were done with the best treatment (resveratrol, 200 μg g⁻¹) on natural wheat grain with either P. verrucosum or A. westerdijkiae at 0.85–0.995a_w and 15/25 °C over 28 days storage. This showed that the populations of the mycotoxigenic species and OTA contamination could be reduced by >60% by this treatment at the end of the storage period.     

Influence of gliadins on rheology of methylcellulose in 70% (v/v) aqueous ethanol

Rheological properties of methylcellulose in 70% (v/v) aqueous ethanol with and without 100 g L⁻¹ gliadins were studied as a function of methylcellulose concentration C from 0 g L⁻¹ to 20 g L⁻¹. The overlapping concentration of methylcellulose is 7.5 g L⁻¹ in the absence of gliadins while methylcellulose is in the semidilute region at C ≤ 20 g L⁻¹ in the presence of gliadins. The presence of gliadins weakens the shear thinning under strain rate sweep. However, dynamic stress sweep reveals that gliadins may enhance the stress thinning and the solutions at C > 7.5 g L⁻¹ exhibit two Newtonian plateaus which are not observed in the absence of gliadins. The results suggest that the mutual interaction between methylcellulose and gliadin leads to the appearance of two Newtonian plateaus. The methylcellulose solutions in the absence of gliadins do not gel upon heating. On the other hand, gliadins in the solution facilitate the hydrophobic association of methylcellulose molecules upon heating, which leads to the thermal gelation of the solution at C = 20 g L⁻¹.     

Repair and growth of heat- and freeze-injured Escherichia coli O157:H7 in selective enrichment broths

Two Escherichia coli O157:H7 strains, ATCC 35150 and 43894, were heat injured in a beef infusion at 53°C for 40 and 50 min, respectively (1· 5–2·0 log₁₀cfu ml⁻¹of injury) and freeze injured at −25°C for 30 days (1 log₁₀cfu ml⁻¹of injury) as determined by plating on MacConkey agar with 0·60% bile salts #3 (Mac-BS) as the selective medium and on Brain Heart Infusion agar (BHIA) as the non-selective medium. Repair of injury was measured in five selective enrichment broths [buffered peptone water supplemented with vancomycin, cefsulodin, and cefixime (BPW-VCC), modified EC broth with novobiocin (mEC+n), enterohaemorrhagic E. coli enrichment broth (EEB), double modified TSB (dmTSB), and BCM^®E. coli enrichment broth (BCM^®-EB)] versus TSB as the non-selective control broth over 3 h incubation at 37°C and 42°C. Repair was measured as the increase in cfu ml⁻¹enumerated on Mac-BS with time vs the total cfu ml⁻¹(injured and uninjured cells) enumerated on BHIA. In mEC+n, EEB, and dmTSB some death of both heat- and freeze-injured cells occurred immediately during the 3 h incubation (decrease on BHIA plates), and there was either minimal or no repair of the injured cells at both temperatures. Efficient repair of heat injury was obtained with both BPW-VCC and BCM^®-EB, but the latter produced a growth rate and final cell concentration closer to TSB. In freeze-injury repair however, BPW-VCC gave poor results while repair in BCM^®-EB was equal to TSB. Both BCM^®-EB and BPW-VCC inhibited the growth of all Gram-positive and a select number of Gram-negative bacteria tested. The ability of the selective enrichment broth BCM^®-EB to resuscitate heat- and freeze-injured E. coli O157:H7 efficiently within 3 h, warrants further testing with other types of stress in both artificially and naturally contaminated foods.     

Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines

Eighty four isolates of Brettanomyces bruxellensis, were collected during fermentation of Sangiovese grapes in several Tuscan wineries and characterized by restriction analysis of 5.8S-ITS and species-specific PCR. The isolates were subsequently analysed, at strain level, by the combined use of the RAPD-PCR assay with primer OPA-02 and the mtDNA restriction analysis with the HinfI endonuclease. This approach showed a high degree of polymorphism and allowed to identify seven haplotypes, one of them being the most represented and widely distributed (72 isolates, 85.7%). Physiological traits of the yeasts were investigated under a wine model condition. Haplotypes clustered into two groups according to their growth rates and kinetics of production of 4-ethylphenol and 4-ethylguaiacol. Hexylamine was the biogenic amine most produced (up to 3.92 mg l^− 1), followed by putrescine and phenylethylamine. Formation of octapamine was detected by some haplotypes, for the first time.     

Composition of the caecal microflora, faecal bile acids and serum proteins of rats fed turmeric (Curcuma longa L.) and its alcoholic extract

Wistar strain albino rats were fed turmeric (Curcuma longa L.) powder (100 mg rat⁻¹ day⁻¹) and its alcoholic extract (20 mg rat⁻¹ day⁻¹). The caecal contents were analysed after 3 months and 2 years. Colony counts of lactobacilli and total aerobes were decreased and of coliforms, total anaerobes and Clostridium perfringens were increased in the caecal contents of rats fed turmeric and its alcoholic extract for 3 months. A similar trend was also observed after 2 years feeding, except that the coliform count apparently decreased. Concomitantly faecal deoxycholic acid was increased and serum globulins were decreased as compared to those of rats fed a control diet.     

Nisin treatments to control Listeria monocytogenes post-processing contamination on Anthotyros, a traditional Greek whey cheese, stored at 4°C in vacuum packages

Post-processing contamination and growth of Listeria monocytogenes in whey cheeses stored under refrigeration is an important safety concern. This study evaluated commercially available nisin (Nisaplin^®) as a biopreservative to control L. monocytogenes introduced post-processing on Anthotyros, a traditional Greek whey cheese, stored at 4°C in vacuum packages for up to 45 days. The whey used (pH 6.5–6.7) was from Feta cheese manufacture, and it was subjected either to natural acidification (pH 5.3, readjusted to 6.2 with 10% NaOH) prior to heating, or to direct acidification (pH 6.0–6.2) at 80°C with 10% citric acid. Nisin was added either to the whey (100 or 500 IU g⁻¹) prior to heating, or to the cheese (500 IU g⁻¹) prior to packaging, also inoculated with ca. 10⁴ cfu g⁻¹ of L. monocytogenes strain Scott A. In cheese samples without nisin, L. monocytogenes (PALCAM agar) exceeded 7 log cfu g⁻¹ after the first 10 days of storage, irrespective of the whey acidification method. All nisin treatments had an immediate lethal effect (0.7–2.2 log reduction) on L. monocytogenes populations at inoculation (day 0), which was more pronounced with 500 IU g⁻¹ added to the whey. This treatment also suppressed L. monocytogenes growth below the inoculation level for 30 and 45 days in naturally and directly acidified samples, respectively. All other treatments had weak antilisterial effects. Nisin reversed the natural spoilage flora of Anthotyros cheese from Gram-positive to Gram-negative, and this ecological alteration was far more pronounced in the most effective antilisterial treatments.     

Analytical data for Acacia senegal var. senegal gum samples collected between 1993 and 1995 from Sudan

Over 1500 authentic and commercial A. senegal var. senegal gum samples were analysed to evaluate existing quality control parameters and to assess the potential of new parameters such as pH, viscosity, viscosity average molecular weight (M_V) equivalent weight and total uronic acid content as additional qualifying indices. The data obtained indicate the following mean values: moisture (10.75%), ash (3.77%), nitrogen (0.328%), specific rotation (−31.3°), pH (4.66), equivalent weight (1436) and total uronic acid content (13.71%). The results also indicate wide variations in intrinsic viscosity and viscosity average molecular weight (mean values 16.4 ml g⁻¹ and 9.0×10⁵, respectively. Accordingly these parameters, therefore, cannot be recommended as qualifying indices.     

Effect of lactic acid on Listeria monocytogenes and Edwardsiella tarda attached to catfish skin

This study evaluated the use of lactic acid to decontaminate Listeria monocytogenes andEdwardsiella tarda attached to catfish skin with or without mucus. At the highest inoculum levels (10⁴–10⁵cfu skin⁻¹), lactic acid (0·5–2·0%) exposure for 10 min reduced counts of L. monocytogenes firmly attached to catfish skin by 0·9–>1·9 log₁₀cfu skin⁻¹and cells loosely attached by 2·7–>3·7 logs. Counts of E. tarda firmly attached to catfish skin were reduced by 0·9–>3·0 logs and cells loosely attached by 1·5–>3·5 logs. Overall bacterial numbers of lactic acid-treated cells that were firmly attached to skin with mucus were higher than on skin without mucus. Firmly attached L. monocytogenes was more resistant to lactic acid than was firmly attached E. tarda. Catfish skin mucus decreased the antimicrobial effect of lactic acid against attached L. monocytogenes and E. tarda.     

Identification of critical control points for control of microbiological contamination in processes leading to the production of ground beef at a packing plant

Carcasses, carcass portions and pieces of manufacturing beef were sampled by swabbing a 100 cm² randomly selected site on each of 25 randomly selected product units at each of several stages of the meat production processes at a large beef packing plant. After skinning, aerobes were recovered from each sample, at log mean numbers of 1.86 log cfu cm⁻²; and coliforms and Escherichia coli were recovered from <15 of 25 samples at log total numbers of 3.27 and 3.16 log cfu 2500 cm⁻². The numbers of bacteria recovered after preevisceration washing and spraying with 2% lactic acid solution were similar to the numbers recovered after skinning, and the numbers recovered from carcasses that had been eviscerated, split, vacuum/hot-water cleaned and trimmed were little different. However, the numbers of coliforms and E. coli were reduced by the washing of carcass sides; and pasteurizing followed by spraying with lactic acid reduced the numbers of aerobes to log mean numbers of 0.71 log cfu cm⁻² and coliforms and E. coli to log total numbers of 1.28 and 0.30 log cfu 2500 cm⁻², respectively. After cooling for 24 h, numbers of aerobes on carcass sides had increased to log mean numbers of 2.57 log cfu cm⁻², and log total numbers of coliforms and E. coli had increased to 3.34 and 2.18 log cfu 2500 cm⁻², respectively. Numbers had not increased after sides had been held for a further 12 h before breaking. Numbers of bacteria on forequarters increased during breaking operations on hanging sides and increased further after forequarters were dropped to conveyor belts. Numbers on hindquarters were little affected by those operations. Large numbers of bacteria were recovered from cleaned equipment that contacted forequarters. The numbers of bacteria on trimmings did not increase during conveying from breaking lines to bulk containers. The numbers of bacteria on manufacturing beef were less than the numbers on forequarters trimmings, but more than the numbers on hindquarters trimmings. The log mean numbers of bacteria in ground beef produced at the plant were 3.11 log cfu g⁻¹, and the log total numbers of coliforms and E. coli were 1.84 and 1.30 log cfu 25 g⁻¹, respectively. Similar numbers of bacteria were recovered from ground samples of manufacturing beef. It therefore appears that most of the E. coli as well as other bacteria in ground beef are deposited on the product during the initial operations for breaking forequarters. Thus, improvement of equipment cleaning rather than of production processes would be required to improve the microbiological condition of ground beef prepared at the plant. However, skinning, washing of dressed sides, pasteurizing and cooling are evidently critical control points in carcass production processes.     

Influence of fermentation oxygen partial pressure on semicontinuous acetification for wine vinegar production

This paper describes semicontinuous acetic acid fermentations for wine vinegar production carried out with different aerating gas compositions ranging from 21% (air) to 63% oxygen content and using low aeration (3.7 h^–1, vvm), in order to study the influence of the oxygen partial pressure on the aerating gas supplied to the reactor in this industrial biotransformation process. The acetification process was conducted in 6- to 100-l reactors. The overall acetic acid productivity increased from 0.72 g l^–1 h^–1 with air to 1.35 g l^–1 h^–1 when oxygen-rich (36%) air was used. The same behaviour was observed for the maximum acetification rate, and therefore the total process time was reduced in proportion to the increase in productivity, from 65 h using air to 35 h using an aerating gas mixture containing 36% oxygen. The yield of the process was high, 96–99%; the final concentration of acetic acid reached was 116–118 g l^–1; and the substrate yield coefficient based on ethanol metabolised was higher using oxygen-rich air than with air. It was not feasible to carry out semicontinuous acetification cycles with an oxygen content higher than 40%, and when the oxygen content was 63%, the process stopped during the first cycle with very little acetic acid production. Moreover, an inverse relationship between the acetic acid formation rate profile in the course of the acetification process and the amount of dissolved acetaldehyde in the fermentation broth formed by the acetic bacteria was observed.     

Microbiological quality of the fish species Trachurus murphyi, sold at the retail level in the town of Valdivia, Chile

A microbiological survey of 80 fish samples from the species Trachurus murphyi (common name ‘jurel’), sold at retail level in the town of Valdivia, Chile, was conducted. The aerobic plate count mean (geometric) was 1·91 × 10⁶ g⁻¹ with a range from 3·90 × 10⁴ g⁻¹ to 3·12 × 10⁸ g⁻¹. The average (geometric) coliform Most Probable Number (M.P.N.) was 411 g⁻¹ with a range from 15 g⁻¹ to over 1100 g⁻¹, while the fecal coliform M.P.N. showed an average (geometric) of 5·3 g⁻¹ with counts ranging between 3·6 g⁻¹ and more than 1100 g⁻¹. Bacteria from the genus Salmonella were not found in any of the samples tested.The average pH value of the fish meat was 6·29 fluctuating between 5·87 and 7·03. Taking as a basis the microbiological standards given for frozen fish, a high percentage of the samples did not meet with the requirements set by the Chilean Sanitary Food Regulations.