Effects of temperatures and storage time on resting populations of Escherichia coli O157:H7 and Pseudomonas fluorescens in vitro

Assessment of microbial interactions is crucial for documenting bacterial growth in pure and mixed cultures and their potential for biological applications. Pseudomonas fluorescens (non-plant pathogenic and non-pectinolytic) has been used as a biocontrol microbe for plant pathogens and food-borne bacteria. We determined the growth of Escherichia coli O157:H7 (Ec) and P. fluorescens(Pf) in monocultures and co-cultures in sterile distilled water (SDW), buffered peptone water (BPW) and trypticase soy broth (TSB). The effects of temperatures (5, 10, 15, 20, 25, 35, and 37 °C) and storage time (0, 2, 4, 6, 24, and 48 h) on bacteria populations were assessed. Bacteria counts in monocultures in SDW ranged from 2.14 to 3.03 and 2.54 to 3.31 Log CFU/ml for Ec and Pf; respectively. In BPW, mean bacteria counts (monocultures) ranged from 3.15 to 6.14 and 2.54 to 6.41 Log CFU/ml for Ec and Pf, respectively. Ec populations in co-culture varied with storage temperatures and time. After 48 h, Ec 43894 monocultures in TSB ranged from 2.17 to 8.75 and 2.31 to 8.85 Log CFU/ml at 20 and 35 °C; respectively. In co-cultures with Pf 2-79, Ec 43894 counts ranged from 1.71 to 5.83 (20 °C) and 1.90 to 9.03 Log CFU/ml (35 °C) in TSB. The reductions of Ec by Pf 2-79 varied among strains and generally ranged from 0.20 to 0.90, 0.63 to 1.18, and 0 to 0.56 Log CFU/ml in BPW (10 °C). Substrate availability, storage temperatures, and time significantly (P < 0.05) impacted Ec populations in co-culture. The liquid substrate experiments indicated suppressive conditions of Ec by Pf, however; the reduction of produce contamination by E. coli O157:H7 during transitory temperature abuse conditions such as the transportation of produce from fields needs further investigation.     

The efficacy of grape seed extract,citric acid and lactic acid on the inactivation of Vibrio parahaemolyticus in shucked oysters

The efficacy of grape seed extract (GE), citric acid (CA) or lactic acid (LA) on the inactivation of Vibrio parahaemolyticus in shucked oysters was studied. The minimum inhibitory concentration (MIC) of GE, CA or LA against V. parahaemolyticus in TSB-1% NaCl was also determined. The shucked oysters were artificially inoculated with V. parahaemolyticus, the inoculated shucked oysters (25 g) were then dipped in solution of GE (0.0, 10.0, 20.0, 50.0, 100, 200, 300 and 500 mg mL⁻¹), CA (0.0, 5.0, 10.0, 15.0, 20.0, 50.0, 100, 200 and 300 mg mL⁻¹) or LA (0.0, 1.0, 5.0, 10.0, 15.0, 20.0, 50.0, 100 and 150 mg mL⁻¹) for 10 min. The population of V. parahaemolyticus in shucked oysters was determined. The MICs of GE, CA or LA against V. parahaemolyticus were 10.0, 5.0 or 1.0 mg mL⁻¹, respectively. A 500, 300 or 150 mg mL⁻¹ GE, CA or LA solutions were needed to reduce the population of V. parahaemolyticus to below the detection level (1.0 log g⁻¹) in shucked oysters.     

Inactivation of Staphylococcus saprophyticus in chicken meat and purge using thermal processing,high pressure processing,gamma radiation,and ultraviolet light (254 nm)

Staphylococcus saprophyticus is a common contaminant in meat and poultry, and causes urinary tract infections after colonization of the gastrointestinal tract, followed by accidental transfer of contaminated feces to the urethra. There is limited information regarding the inactivation kinetics of S. saprophyticus in meat and poultry. When S. saprophyticus was suspended in ground chicken meat (GCM) the thermal processing D₁₀ was 6.26, 0.60 and 0.09 min at 55, 60 and 65 °C, respectively. When S. saprophyticus was inoculated into GCM and subjected to high pressure processing (5 °C, 0–25 min) at 200, 300 or 400 MPa the HPP D₁₀ was 15.5, 9.43, and 3.54 min, respectively. When the S. saprophyticus cocktail was inoculated into GCM and irradiated (5 and −20 °C) the gamma radiation D₁₀ were 0.64 and 0.77 kGy, respectively. When S. saprophyticus was inoculated into chicken purge which was then placed on food contact surfaces including stainless steel, and high density polyethylene and polypropylene and treated with UV-C (0–60 mJ/cm²) the UV-C D₁₀ ranged from 14.9 to 18.5 mJ/cm². These results indicate the inactivation kinetics for S. saprophyticus are consistent with those for other foodborne pathogens and could be controlled in poultry meat and purge without difficulty.     

Inhibition of Listeria monocytogenes in vitro and in goat milk by liposomal nanovesicles containing bacteriocins produced by Lactobacillus sakei subsp. sakei 2a

Lactobacillus sakei subsp. sakei 2a is a bacteriocinogenic lactic acid bacteria isolated from a Brazilian meat product, capable to inhibit Listeria monocytogenes in vitro and in foods. In this study, bacteriocin produced by this strain were encapsulated in phosphatidylcholine (FC) and 1,2-dioleoyloxy-3-trimethylammonium-propane (DOTAP) liposomes, separately and in combination, were characterized and evaluated for activity against L. monocytogenes in vitro and in experimentally contaminated UHT goat milk, during storage at 7 °C for 14 days and 30 °C for 24 h. The FC and DOTAP/FC (3:1) nanovesicles containing bacteriocins (12.800 AU mL⁻¹) presented zeta potential of −1.54 and + 38.13 mV, Entrapment Efficiency of 80.0% and 94.1%, and diameter of 91.19 and 81.49 nm, respectively. DOTAP/FC nanovesicle presented excellent stability, and maintained the same physicochemical characteristics over 28 days. Both free and encapsulated bacteriocins controlled L. monocytogenes growth in BHI medium and goat milk stored at 30 °C for at least 8 h, in a similar pattern. After 24 h in BHI medium, bacteriocins encapsulated in FC nanovesicles were more effective (p < 0.05) than free bacteriocins. However, in goat milk, no significant differences (p ≥ 0.05) were observed for the two types of nanovesicles. At 7 °C, both free and encapsulated bacteriocins retarded the L. monocytogenes growth, and after 5 days, counts were 5 log lower than in the controls, both in BHI and in goat milk. Encapsulation of bacteriocin in FC and DOTAP/FC nanovesicles did not affect the antimicrobial activity, but the advantages of their application for control of L. monocytogenes in goat milk based dairy products, when compared to free bacteriocins, remain unclear and more studies are needed.     

Decimal reduction times of acid-adapted and non-adapted Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes in young Cocos nucifera Linn. liquid endosperm

The study established the decimal reduction times at 55 °C (D_55 °C values) of acid-adapted and non-adapted Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in young coconut liquid endosperm. Acid adaptation of the test pathogens was conducted by cultivating cells in a gradually acidifying nutrient broth supplemented with 1% glucose. Results showed that acid adaptation had varying influence on the subsequent thermal resistances of the pathogens. The non-adapted E. coli O157:H7 exhibited the greatest resistance among the tested pathogens with a D_55 °C of 23.20 min. Prior adaptation to acidity decreased the D_55 °C to 16.16 min. On the other hand, acid adaptation increased the D_55 °C values of S. enterica and L. monocytogenes from 8.76 to 10.55 min, and from 7.47 to 18.09 min, respectively. The D_55 °C of the non-adapted E. coli O157:H7 was used to establish a pasteurization process schedule with an order of lethality equal to 5-logarithmic (99.999%) reduction. Sensory evaluation revealed that the overall acceptability, color, aroma, coconut flavor, and freshness characteristics of non-pasteurized and pasteurized liquid endosperms were not significantly different (p > 0.05). Moreover, the sensory quality attributes of coconut beverages (80:20 vol/vol endosperm-to-water ratio, soluble solids adjusted to 10 °Brix with sucrose) prepared from both non-pasteurized and pasteurized liquid endosperm samples did not significantly vary. The results obtained from the study may be used in the establishment and validation of thermal process schedules for young coconut liquid endosperm beverages.     

Survival and inhibition of Staphylococcus aureus in commercial and hydrated tahini using acetic and citric acids

Tahini (sesame paste) is a low-moisture ready-to-eat food that has been linked to foodborne outbreaks and recalls. The objectives of this study were to investigate the behavior of Staphylococcus aureus in commercial and hydrated tahini at 10, 21 and 37 °C and to inhibit S. aureus in these products by 0.1, 0.3 and 0.5% acetic or citric acid. S. aureus was able to survive in commercial tahini with reductions of 3.3, 1.6 and 0.7 log₁₀ CFU/g at 37, 21 and 10 °C, respectively; while it grew in hydrated tahini with an increase of 3.9, 3.0 and 1.8 log₁₀ CFU/ml at 37, 21 and 10 °C, respectively, by 28d. Citric or acetic acid at ≤ 0.5% reduced S. aureus in commercial tahini by ≤ 2.3 log₁₀ CFU/ml by 28d compared to control at all of the tested temperatures. However, acetic and citric acid were more inhibitory at 37 and 10 °C, respectively. In hydrated tahini, viable S. aureus cells were not detected in the presence of 0.5 or 0.3% acetic acid after 7 and 14d, respectively, at both 21 and 37 °C; and after 14 and 28d, respectively at 10 °C. Acetic acid at 0.1% also reduced S. aureus numbers to undetectable levels after 14 and 28d at 21 and 37 °C, respectively. S. aureus cells were also not detected in the presence of 0.5% citric acid by 21d at all of the tested temperatures, or 0.1 and 0.3% citric acid by 28 and 21d, respectively at 21 °C. Acetic and citric acids could be used in tahini or tahini-based products to reduce the potential risk associated with S. aureus.     

Effect of UV-C irradiation on the inactivation of inoculated pathogens and quality of chicken breasts during storage

In this study, we evaluated the inactivation of foodborne pathogens inoculated on chicken breasts by UV-C treatment. Chicken breasts were inoculated with Campylobacter jejuni, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium at 6–7 log CFU/g. The inoculated chicken breasts were then irradiated with UV-C light of dose 0, 0.5, 1, 3, and 5 kJ/m². Microbiological data indicated that the populations of the foodborne pathogens decreased significantly (p < 0.05) with increasing UV-C irradiation. In particular, UV-C irradiation at 5 kJ/m² reduced the initial populations of C. jejuni, L. monocytogenes, and S. typhimurium by 1.26, 1.29, and 1.19 log CFU/g, respectively. After UV-C irradiation, the samples were individually packed using polyethylene terephthalate containers and stored at 4 ± 1 °C for 6 d. The pH of the control increased more than the samples irradiated at 0.5, 1, 3, and 5 kJ/m², while TBARS values increased during storage regardless of UV-C irradiation. UV-C irradiation caused negligible changes in Hunter L, a, and b values. These results suggest that UV-C irradiation can be useful in improving the microbial safety of chicken breasts during storage, without impairing quality.     

Histamine content and histamine-forming bacteria in mahi-mahi (Coryphaena hippurus) fillets and dried products

Forty-two mahi-mahi fillets and 17 dried products sold in retail markets in Taiwan were tested for histamine and histamine-forming bacteria. The levels of pH, salt content, water content, Aw, TVBN, APC, TC and Escherichia coli in mahi-mahi fillet samples ranged from 5.6 to 6.5, 0.05 to 2.44%, 70.9 to 82.8%, 0.95 to 0.99, 5.9 to 23.5 mg/100 g, 3.1 to 7.0 log CFU/g, <3 to 1650 MPN/g and <3 to 45 MPN/g, respectively. The levels of pH, salt content, water content, Aw, TVBN, APC, TC and E. coli in dried mahi-mahi samples ranged from 5.7 to 6.4, 0.63 to 20.13%, 7.1 to 42.9%, 0.51 to 0.85, 21.4 to 133.9 mg/100 g, 3.6 to 8.7 log CFU/g, <3 to 5900 MPN/g and <3 to 2500 MPN/g, respectively. The average content of various biogenic amines in fillets samples was less than 0.3 mg/100 g. Four of the 17 dried samples (23.4%) had histamine levels greater than the FDA guideline of 5 mg/100 g for scombroid fish and/or product with one of them containing 68.15 mg/100 g of histamine, which is greater than the 50 mg/100 g hazard action level. Eight histamine-producing bacterial isolates, capable of producing 12.6 ppm–562 ppm of histamine in trypticase soy broth supplemented with 1.0% l-histidine (TSBH), were identified as Raoultella ornithinolytica (three isolates), Pantoea agglomerans (two isolates), Proteus vulgaris (two isolates) and Enterobacter amnigenus (one isolate), by 16S rDNA sequencing with PCR amplification.     

One-Pot Synthesis,Crystal Structure,and Thermal Decomposition Behavior of 1,1ʹ-Diamino-4,4ʹ,5,5ʹ-Tetranitro-2,2ʹ-Biimidazole

1,1?-Diamino-4,4?,5,5?-tetranitro-2,2?-biimidazole (DATNBI) was synthesized, by employing one-pot facile method, from 4,4?,5,5?-tetranitro-2,2?-biimidazole. The crystal structure was determined by X-ray diffraction for the first time. DATNBI crystallized in monoclinic system P2₁/c, with a crystal density of 1.934 g cm^?3 at 293(2) K and 2.019 g cm^?3 at 130(2) K, respectively. Its crystal parameters at 293 K are a = 4.8833(15) Å, b = 6.960(2) Å, c = 6.928(4) Å, α = γ = 90°, β = 93.418(6)°, V = 591.1(3) ?³, Z = 2, μ = 0.178 mm^?1, and F(000) = 348. The thermal stability and non-isothermal kinetics of DATNBI were studied by differential scanning calorimeter (DSC) with heating rates of 5, 10, 15, and 20 K min^?1. The apparent activation energy (E_a) at the first decomposition peak calculated by Kissinger, Ozawa, and Starink equations were 85.50, 89.67, and 86.10 kJ mol^?1, respectively. For the second peak, these were 116.49, 119.82, and 117.45 kJ mol^?1, respectively, with individual pre-exponential factors lnA = 18.40 s^?1 and lnA = 25.11 s^?1. The thermogravimetry-Fourier transform infrared spectroscopy (TG-FTIR) analysis of thermal decomposition products reveals that the main decomposition gas products are H₂O, N₂O, CO₂, and NO₂. Based on the new crystalline densities, the detonation velocity and pressure predicted by EXPLO5 are 9062 m s^?1 and 36.4 GPa, respectively.     

Antimicrobial efficacy of cinnamon oil against Salmonella in almond based matrices

Reduced moisture enhances resistance of Salmonella and subsequently reduces the antimicrobial efficacy of thermal treatment. Alternative and supplementary non-thermal intervention methods are urgently needed. In this study, Cinnamonum cassia oil was tested for its antimicrobial effect against outbreak strains Salmonella Enteritidis PT30 and S. Tennessee K4643. Minimal inhibitory concentration and minimal bactericidal concentration for both strains were 0.05% (v/v) and 0.1% (v/v), respectively. Death curves showed that including 0.1% and 0.15% (v/v) C. cassia oil resulted in ∼7 Log reduction of bacteria within 2 h and 1 h, respectively. However, the antimicrobial efficacy of C. cassia oil was reduced when S. Enteritidis PT30 existed in low moisture condition. When S. Enteritidis PT30 was established on almonds/paper discs, 0.4% C. cassia oil resulted in ∼1.7 Log₁₀ CFU/almond or 3.2 Log₁₀ CFU/disc reduction within 2 h at room temperature, respectively. S. Enteritidis PT30 established on both almonds and paper discs were very stable, there was only a 0.80 Log₁₀ CFU/almond and 1.20 Log₁₀ CFU/disc reduction during 9-week and 7-week storage at room temperature, respectively. C. cassia oil intervention increased S. Enteritidis PT30 reduction on both almonds and paper discs during storage with more reduction on paper discs. 0.4% C. cassia oil treatment reduced S. Enteritidis PT30 on paper disc to undetectable level within 4 weeks, but only led to 2 Log₁₀ CFU reduction on almonds, indicating a protection effect from the almond matrix or almond surface components. Additionally, S. Enteritidis PT30 established on paper disc coated with almond surface components exhibited higher resistance to desiccation and C. cassia oil treatment, further demonstrating the protection role of food matrix. In conclusion, C. cassia oil is effective against S. Enteritidis PT30 and S. Tennessee K4643, but its antimicrobial efficacy against the tested Salmonella was compromised by low moisture environment and food matrix.     

Effect of Aspergillus carbonarius amounts on winemaking and ochratoxin A contamination

Aspergillus carbonarius is the major ochratoxin A (OTA)-producing fungus that contaminates wine grapes. To investigate the effect of the initial amount of A. carbonarius on winemaking and ochratoxin A contamination, different conidial concentrations of A. carbonarius were manually added to the grape musts before fermentation. Sampling was carried out at different stages in alcoholic fermentation, including crushing, maceration, pressing and alcoholic fermentation. The levels of alcohols, soluble solids, and reducing sugars in the musts were analyzed before and during the whole procedure of alcoholic fermentation. Aspergillus spp. and other fungal contaminants increased rapidly after crushing, however most died at 48 h. OTA levels in the musts increased during the first 8–48 h and then decreased sharply in A. carbonarius inoculants (1 × 10⁴ to 1 × 10⁶ spores/g) in a spore concentration-dependent manner. Most OTA was retained in the pomaces fraction after the pressing operation. High amounts of A. carbonarius did not significantly affect yeast growth, sugar use, and alcoholic production during fermentation. In conclusion, high levels of contamination with A. carbonarius in the grape musts did not inhibit alcoholic fermentation, but caused high OTA residues in the wine produced.     

Tenacity of Bacillus cereus and Staphylococcus aureus in dried spices and herbs

Numerous studies examined the antimicrobial effects of spice and herb extracts, whereas little is known about the effects of dry condiments on the survival of microorganisms. This study investigated the impact of dried condiments on the survival of Bacillus cereus and B. thuringiensis spores as well as Staphylococcus aureus cells. In addition, the survival variability between different strains was evaluated. Condiments (allspice, basil, cinnamon, nutmeg, oregano, paprika, parsley and pepper) were artificially contaminated by a dry spiking method using sand as carrier matrix and as control. The results show that counts of B. cereus and B. thuringiensis spores (initial spore count 5.6 ± 0.2 log₁₀ cfu/g and 6.7 ± 0.1 log₁₀ cfu/g, respectively) did not decline significantly in all condiments over a period of 50 weeks. In contrast, in some of the spiked test materials, cell counts of S. aureus (initial cell count 8.1 ± 0.5 log₁₀ cfu/g) were reduced below the detection limit of 10 cfu/g within 10 weeks of storage. D values for S. aureus ranged between 5 and 31 days depending on the strain, condiment and initial contamination level. In conclusion, dried condiments may not affect the survival of spores but can significantly affect the survival of non-spore forming bacteria. As strain variability can occur, tenacity studies should be conducted including a variety of strains.     

Saturated hydrocarbons of Ulyanovsk oblast crude oils and waxes isolated from these oils

The composition and distribution of saturated hydrocarbons (alkanes, steranes, and terpanes) of oils from the Ulyanovsk oblast of the Volga-Urals oil-and-gas basin were studied. Wax fractions were isolated from crude oils, and C₄₈-C₅₂ high-molecular-mass n-alkanes, C₃₅-C₅₂ alkylcyclopentanes, and C₂₄-C₄₂ 2- and 3-monomethylalkanes were identified in these fractions. Based on the data on the composition of C₁₀-C₃₆ n-alkanes, C₁₉-C₃₅ terpanes, C₂₁-C₃₀ steranes, and C₄₀₊ alkanes, it was shown that the oils in question were generated by marine organic matter in carbonate sediments. Oil from the Novolabitovskoe field (1981–1992 m) substantially differs for the other oils in terpane and sterane compositions. These differences are supposedly due to another source of organic matter.     

负载型氮化物催化剂的性质及加氢精制性能

 采用N₂/H₂程序升温还原法制备了非负载型氮化钼(Mo₂N)和氮化镍钼(Ni₂Mo₃N)催化剂，并以Al₂O₃为载体制备了负载型氮化钼(Mo₂N/Al₂O₃)和氮化镍钼(Ni₂Mo₃N/Al₂O₃)催化剂。采用XRD、BET、H₂-TPR和NH₃-TPD等方法对制备的氮化物催化剂的性质进行了研究，并分别以含2%（质量分数，下同）噻吩和10%四氢萘的环己烷溶液为含硫、含芳烃的柴油模型化合物，考察了制备的负载型氮化物的加氢脱硫（HDS）及加氢脱芳烃（HAD）性能。结果表明，以金属氧化物为前驱物，采用N₂/H₂程序升温还原法制得的氮化钼为Mo₂N(γ型)、氮化镍钼为Ni₂Mo₃N；经钝化处理后，氮化物表面形成了金属氧化物保护层，其中Mo₂N/Al₂O₃和Ni₂Mo₃N/Al₂O₃表面氧化层的还原温度分别为350和300℃。Mo₂N/Al₂O₃和Ni₂Mo₃N/Al₂O₃催化剂的表面酸性以弱酸为主；二者均表现出较好的HDS性能，但Mo₂N/Al₂O₃的HDA性能很差，而Ni₂Mo₃N/Al₂O₃的HDA性能较Mo₂N/Al₂O₃有一定程度的提高，说明镍钼共存有利于提高金属组分的分散性及催化剂的加氢饱和性能。     

Inactivation behaviors of foodborne microorganisms in multi-frequency power ultrasound-treated orange juice

This study established the inactivation kinetic parameters of some pathogenic bacteria including Escherichia coli O157:H7, Salmonella enterica serotypes, and Listeria monocytogenes; and spoilage yeasts namely, Debaryomyces hansenii, Clavispora lusitaniae, Torulaspora delbrueckii, Pichia fermentans, and Saccharomyces cerevisiae in orange juice subjected to multi-frequency Dynashock power ultrasound treatment. All test organisms exhibited a biphasic inactivation behavior with a sigmoidal inactivation curve consisted of an initial inactivation lag, followed by logarithmic linear inactivation. Injury accumulation in the inactivation lag phase was established in acid-adapted bacteria. The time necessary to reduce initial inoculated populations by 5 log cycles (99.999%), T_5D values, significantly increased with acid adaptation. The T_5D of E. coli, S. enterica, and L. monocytogenes increased from 37.64, 36.87, and 34.59 respectively; to 54.72, 40.38, and 37.83 min respectively after acid exposure. Temperature increase due to sensible heat propagation during ultrasound treatment decreased the resistance of the test bacteria. The cocktail of E. coli O157:H7 had significantly greater resistance towards ultrasound treatment (T_5D = 54.72 min) than any of the individual strain (T_5D = 41.48–47.48 min) in the mix. Similar results were found in the composited (T_5D = 60.02 min) and individual species (T_5D = 20.31–59.04 min). The results established in this work provide baseline information on microbial behavior in multi-frequency ultrasound-treated orange juice for establishment of pasteurization process schedules.     

The Preparation of Wax Emulsions Stabilized by C5 Petroleum Resin

Wax emulsions were prepared by using paraffin wax and oxidized wax as raw materials, compound Wb-L as emulsifier, and C₅ petroleum resin as stabilizer. Its performance was studied. The results showed that when M _{C5 petroleum resin r}/M _{wax and oxidized wax} = 0.20, M _emulsifier/M _{wax and oxidized wax} = 0.50, M _water/M _{wax and oxidized wax} = 2.50, emulsifying time was 30 min, emulsifying temperature was 90–95°C, and stirring speed was 1,100 r/min, wax emulsions with good stability, dispersibility, and monodisperse particle size were obtained, giving a preservative solution in pencil board production.     

Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation

For the purpose of preparing lactic acid bacteria (LAB) carrier food, the solid-state fermentation of whole soybean was performed using Bifidobacterium animalis 937, Lactobacillus casei Zhang and Lactobacillus plantarum P-8 mixed with Bacillus subtilis natto, respectively. The physicochemical properties, the amino nitrogen content and peptide molecular weight distribution of the fermented whole soybean products were examined during this process. After 48 h of fermentation, the viable counts of the three samples were 1.41 × 10⁸ CFU/g (B. animalis 937), 1.74 × 10¹⁰ CFU/g (L. casei Zhang) and 2.19 × 10¹⁰ CFU/g (L. plantarum P-8), with the pH declined rapidly from 6.32 to 5.78, 5.60 and 5.44 at the early stage of the fermentation and increased to 6.71, 6.47 and 6.60 at the later stage of the fermentation. The fermentation caused a sharply increase in the content of the free amino nitrogen from 99.7 μmol/g to 301.9 μmol/g, 390.1 μmol/g and 529.1 μmol/g in the solid fermented soybean products, due to the multiplication of microorganism and the effect of enzyme system. Furthermore, the levels of soybean peptide with molecular weight less than 1000 Da increased 30.7%, 71.2% and 81.3% relative to that of the control group at 48 h. The result of the present work implied that whole soybean fermented by LAB can provide the different probiotics for the host, and there is potential to develope nutritious fermented soybean products.     

Occurrence of biogenic amines in beers from Chilean market

The presence of tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine was determined for the first time in beers commercialized in Chilean market. Dansylated amines were separated on a Zorbax-XDB C₁₈ column using a binary mobile phase composed of acetonitrile and 20 mmol L⁻¹ ammonium formate, pH 5.5. Chromatographic conditions were optimized using an experimental design, and validation was carried out following ICH recommendations. Calibration data fitted a linear regression model with R² > 0.996. Repeatability (n = 6) and intermediate precision (n = 3) in matrix showed RSD values lower than 5.00% and 5.21%, respectively. Recoveries at three different concentrations ranged from 75.50 to 96.48%. The proposed method was applied to determine the biogenic amines content in 101 beer samples produced by macro- (n = 65) and microbreweries (n = 36) using low (n = 63) and high fermentations (n = 38). Biogenic amines content in beer samples ranged from 0.53 to 85.04 mg L⁻¹, from which beers produced by microbreweries (19.13 ± 16.92 mg L⁻¹) showed a significant higher biogenic amines content (P = 0.0021) than beers produced by macrobreweries (9.65 ± 4.50 mg L⁻¹). Putrescine was the principal biogenic amine found in all kind of beers regardless origin, and the type of fermentation and brewery. Only 2 samples presented relevant levels of histamine and tyramine, but both below the limits reported by the European Food Safety Authority (EFSA). Thus, it can be concluded that beers commercialized in Chile are not a serious toxicological risk (e.g. hypertensive crisis) regarding the type and content of biogenic amines.     

Compositional variabilities among crude oils from the southwestern part of the Qaidam Basin, NW China

A suite of crude oils have been analyzed by GC/MS in order to understand compositional heterogeneities in the oilfields located in the southwestern part of the Qaidam Basin, NW China. The oil samples investigated in this study can be grouped into two broad groups, A and B, based on the distributions of pentacyclic triterpanes. Group A oils predominately occurred in the northwestern part of the study area contain relatively high amounts of gammacerane and C₃₅ hopanes with the ratio of gammacerane to C₃₀ hopane (G/H) > 0.7 and the C₃₅/C₃₄ hopane ratio (C₃₅/C₃₄) > 1.2. In contrast, Group B oils mainly occurred in the southeastern part of the study area have relatively low values of G/H (~ < 0.7) and C₃₅/C₃₄ (< 1.2). Furthermore, Group A oils can be subdivided into three subgroups (A1, A2, and A3) by detailed investigation of molecular compositions of steranes, hopanes and aromatic sulfur compounds. Subgroup A1 oils, which mainly occurred in the westernmost corner, contain low amounts of dibenzothiophene (DBT) and methyldibenzothiophenes (MDBT) relative to C₃₀ hopane with the ratio of (DBT + MDBT)/C₃₀ hopane (DBT + MDBT/H) < ~ 0.25 and display high abundances of ααα20R C₂₈ sterane relative to C₂₉ compound with the C₂₈/C₂₉ sterane ratio > ~ 0.90. In contrast, subgroup A3 oils, which mainly occurred in depression areas, have relatively high values of (DBT + MDBT)/H (~ > 0.25) and relatively low ratios of C₂₈/C₂₉ sterane (~ < 0.90). Subgroup A2 oils, occurring in Gasikule and nearby oilfields, seem to have intermediate amounts of aromatic sulfur compounds and C₂₈ steranes relative to A1 and A3 oils, indicating a mixing signature of the two subgroups. The oil groups or subgroups revealed by the compositional heterogeneities and genetic affinities, as well as their regular occurrence in different oilfields, may indicate secondary petroleum systems existing within the Tertiary saline lacustrine petroleum in the southwestern Qaidam basin.     

Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons

The sanitising effect of low concentration neutralised electrolysed water (LCNEW, pH: 7.0, free available chlorine (FAC): 4 mg/L) combined with ultrasound (37 kHz, 80 W) on food contact surface was evaluated. Stainless steel coupon was chosen as attachment surface for Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012, representing bacteria, yeast and mold, respectively. The results showed that although LCNEW itself could effectively reduce survival population of E. coli ATCC 25922, P. pastoris GS115 and low concentration A. pullulans 2012 in planktonic status, LCNEW combined with ultrasound showed more sanitising efficacy for air-dried cells on coupons, with swift drops: 2.2 and 3.1 log CFU/coupon reductions within 0.2 min for E. coli ATCC 25922 and P. pastoris GS115, respectively and 1.0 log CFU/coupon reductions within 0.1 min for A. pullulans 2012. Air-dried cells after treatment were studied by atomic force microscopy (AFM)/optical microscopy (OM) and protein leakage analyses further. All three strains showed visible cell damage after LCNEW and LCNEW combined with ultrasound treatment and 1.41 and 1.73 μg/mL of protein leakage were observed for E. coli ATCC 25922 and P. pastoris GS115, respectively after 3 min combination treatment, while 6.22 μg/mL of protein leakage for A. pullulans 2012 after 2 min combination treatment. For biofilms, LCNEW combined with ultrasound also significantly reduced the survival cells both on coupons and in suspension for all three strains. The results suggest that LCNEW combined with ultrasound is a promising approach to sanitise food equipment.