共查询到20条相似文献,搜索用时 15 毫秒
1.
Biogenic amine formation in tuna inoculated with two micro-organisms reported as powerful in vitro histamine producers, Morganella morganii and Klebsiella oxytoca, was investigated. Inoculated and non-inoculated tuna samples were stored in ice, under refrigeration at 8–10 °C and at 20±1 °C. Ten biogenic amines were studied and changes were found only in cadaverine and histamine in inoculated samples. Therefore, the in vitro ability of K. oxytoca to form cadaverine and that of both microorganisms to form histamine was confirmed in inoculated samples. Storage temperature had a crucial effect on the amount and intensity of amine production. On the other hand, the potential ability of M. morganii to form putrescine was not shown in the inoculated samples, regardless of the storage temperature. 相似文献
2.
The effects of temperature, pH, inoculum level, and NaCl on the growth and metabolism of Lactobacillus sanfranciscensis and Candida humilis in rye sourdough were determined. The temperature optima for growth of C. humilis and L. sanfranciscensis were 28 and 32 °C, respectively. Yeast growth was inhibited at 35 °C. The pH did not affect yeast growth in the range 3.5–5.5, whereas growth of L. sanfranciscensis was inhibited at pH 4.0. A NaCl concentration of 4% (flour base) inhibited growth of L. sanfranciscensis but not C. humilis. The effects of the process parameters on the formation of lactate, acetate, ethanol, and CO2 by the organisms were generally in agreement with their effects on growth. However, decreased formation of acetate by L. sanfranciscensis was observed at 35 °C although lactate and ethanol formation were not affected. In conclusion, the study provides a rationale for the stable persistence of L. sanfranciscensis and C. humilis in traditional sourdoughs and will facilitate the optimisation of sourdough fermentations in traditional and new applications. 相似文献
3.
Leona Buňková František Buňka Michaela Hlobilová Zuzana Vaňátková Dana Nováková Vladimír Dráb 《European Food Research and Technology》2009,229(3):533-538
The aim of this paper was to study the biogenic amines (histamine, tyramine, putrescine, cadaverine, agmatine, spermine and
spermidine) production of selected technological important lactic acid bacteria (strains of the genera Lactococcus, Lactobacillus and Streptococcus). Three methods (ion-exchange chromatography (IEC), PCR and cultivation method with pH indicator) were used. Within the 39
strains of lactic acid bacteria tested, the production of tyramine (formed by tyrosine decarboxylase) was detected in eight
strains (3 strains of Lactococcus lactis subsp. lactis, three strains of Lactococcus lactis subsp. cremoris, 1 strain of Streptococcus thermophilus and 1 strain of Lactobacillus delbrueckii subsp. bulgaricus). The other tested biogenic amines were not detected. Cultivation in decarboxylation broth seems to be the least accurate
method for the detection of biogenic amines due to enhanced risk of false-positive reactions. Therefore, in order to detect
bacteria producing biogenic amines, the combination of PCR and chromatographic methods (e.g. IEC) can be recommended. 相似文献
4.
5.
Fatty seeds of Papaver somniferum and Corylus avellana undergo a rapid microbial degradation after being ground. Those bacteria and fungi which are mainly responsible for the microbial decay were identified, and the most important growth and death processes were documented using crucial indicator-organisms. Additionally, an aflatoxin-screening was carried out in order to assess the possible risk-potential of food intoxication. The acid value (indicator for free fatty acids) of poppy seeds and hazelnut kernels was determined during their fermentation in order to document the decomposition of triglycerides.In this study it could be proved that initially a natural decay of oil seeds is caused by bacteria, yeasts and mould fungi. After the bacteria died in the course of time, yeasts and mould fungi dominated the germ spectrum. Bacteria taking part in the degradation were identified as varieties of Staphylococcus xylosus, Enterobacteriaceae and coliforms. Yeasts were identified as Pichia burtonii, and the mould fungi are associated with the genus Alternaria.On account of the absence of the genus Aspergillus in the spectrum of mould fungi, no aflatoxin was produced. 相似文献
6.
Juan Liu Bing Gu Jun Bian Shuigen Hu Xi Cheng Qiangkun Ke Huifang Yan 《European Food Research and Technology》2008,227(3):919-924
To acquire the effectiveness of oral treatments, aqueous extracts of Anodonta woodiana (HB) were incorporated into liposome and its antitumor activities evaluated in vivo. The HB-loaded liposomes (HBL) were prepared
at a mean size of 14.85 μm by reverse-phase evaporation method. Referring to the maximum tolerated doses test, mice with orally
administrated HBL, at a 3 g/kg body weight dosage, showed no obvious acute toxic sign. Furthermore, the tumoricidal activities
of HBL against C26 murine colon carcinoma, Lewis lung tumor, human QGY hepatic carcinoma and MKN-45 gastric tumor were examined,
respectively. In contrast to free HB, HBL possessed remarkable antitumor activity. Simultaneously, the effect of HBL was observed
in a dose-dependent manner. For C26 murine colon carcinoma and Lewis lung tumor, the inhibitory ratios of HBL were 54.36 and
51.97% at a dose of 400 mg/kg, respectively. The suppression of tumor growth and the reduction in body weight were more pronounced
in human QGY hepatic carcinoma and MKN-45 gastric tumors inoculated mice by treatment of HBL during 30 days. All these promising
results implied that liposome-incorporated aqueous extracts of Anodonta woodiana had a more potential application as a natural antitumor and immunomodulator formulation. 相似文献
7.
Sencer Buzrul Hami Alpas Alain Largeteau Gérard Demazeau 《European Food Research and Technology》2008,227(2):443-448
The survival curves of Escherichia coli and Listeria innocua inactivated by high hydrostatic pressure (HHP) were obtained at room temperature (∼22 °C) and at five pressure levels (400,
450, 500, 550 and 600 MPa) in whole milk. These curves were described by the Weibull model and parameters of this model were
reduced from two to one with slight loss of goodness-of-fit. The logarithm of the time constant parameter (δ) of the reduced Weibull model was described with respect to high pressure (P). This approach can be used to define a z
p
value analogous to the modeling of the classical D value (increase in pressure that results in one log unit decrease of δ values). The development of accurate survival models under high pressure, as presented here, can be very beneficial to food
industry for designing, evaluating and optimizing HHP processes as a new preservation technology. 相似文献
8.
Sencer Buzrul Hami Alpas Alain Largeteau Gérard Demazeau 《European Food Research and Technology》2009,229(1):127-131
Escherichia coli ATCC 11775 and Listeria innocua ATCC 33090 in whole milk were inactivated by single- and multi-pulsed (up to 10 pulses) high hydrostatic pressure (HHP) treatments.
Both bacteria showed similar resistance to single- and multi-pulsed HHP. The efficiency of pulsed pressure treatment depends
on the combination of holding time of each pulse and number of pulses. It was observed that multi-pulsed pressure treatment
instead of traditional single-pulsed HHP could be used to pasteurize milk at a lower pressure level. Nevertheless, an optimization
is necessary between the pulse holding time, number of pulses, and pressure levels to reach the desirable log-reduction of
microorganisms compatible with industrial application.
This study was partly presented in Joint 21st AIRAPT and 45th EHPRG International Conference on High Pressure Science and
Technology held September 17–21, 2007 in Catania (Italy). 相似文献
9.
In this study, the formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice was investigated. Apple juices spiked with 10 and 100 mg/L of vanillin were inoculated with 1×103 CFU/mL and 1×105 CFU/mL spores of A. acidoterrestris and incubated at 25 and 46 °C. A. acidoterrestris started to form guaiacol from vanillin when the spore count exceeded the critical level of 1×104 CFU/mL. Increasing the vanillin concentration also increased the concentration of guaiacol formed, especially at 46 °C. The growth of A. acidoterrestris was not favorable at 25 °C. Thus, the formation of guaiacol is strongly limited at room temperature. 相似文献
10.
Dioscorea batatas Decne (DBD) has been traditionally used as folk medicine and health food in Korea. One glycoprotein was isolated from DBD
and confirmed to have 30 kDa molecular weight. The DBD glycoprotein was tested its antioxidative activity and characterized
in various chemical conditions. The DBD glycoprotein has the optimal free radical scavenging activities in acidic and neutral
pH and up to 85 °C. In the M2+ ions (Ca2+, Mn2+, and Mg2+) in the presence of EDTA, the activities of DBD glycoprotein reduced, compared to DBD glycoprotein alone without metal ion.
Interestingly, the results in this study indicated that the activities of DBD glycoprotein do not depend on the presence of
EDTA. Interestingly, when DBD glycoprotein was treated with deactivation agents (pronase E or NaIO4), scavenging activity of DBD glycoprotein was decreased. The anti-oxidative effects of DBD glycoprotein on hydroxyl radicals
in cell-free system revealed, and the DBD glycoprotein has remarkable scavenging effects on hydroxyl radicals generated by
G/GO. Furthermore, the results in this study showed that the DBD glycoprotein (200 μg/ml) significantly inhibits intracellular
ROS amounts and protects from cytotoxicity in primary mouse splenocyte culture treated with GO (30 mU/ml). Therefore, we speculate
that DBD glycoprotein has an antioxidative potential as one of natural antioxidants. 相似文献
11.
Prashani Mudika Ekanayake Chamilani Nikapitiya Mahanama De Zoysa Ilson Whang Se Jae Kim Jehee Lee 《European Food Research and Technology》2008,227(3):897-903
Natural fermentation was tested as a method of releasing active compounds during screening for potential anticoagulant activity
in three types of algae (Pachymeniopsis elliptica, Sargassum horneri, and Ulva pertusa). Freeze dried algae samples (2.5 g) were fermented by adding 75 g of sugar and 500 mL of water and thereafter kept at room
temperature (25 °C) for 3 months. Activated partial thromboplastin time (APTT), prothrombin time (PT), and thrombin time (TT)
were measured every 2 weeks for 3 months to determine the optimum time for the highest activity. Fermented P. elliptica, (which had the highest activity) was subjected to anion exchange chromatography (DEAE-cellulose) and sepharose 4B gel permeation
chromatography. The purified sample was analyzed by agarose-gel electrophoresis and polyacrylamide gel electrophoresis (PAGE)
to confirm the purification and to determine the molecular mass, respectively. The 360 μg/mL of purified compound (Mwt > 500,000 Da)
had both APTT and PT activities (>1,000 s). However, at the concentrations of 180 μg/mL, purified compound and heparin showed
540 and >1,000 s APTT activity, respectively. Though, the purified compound of P. elliptica considered as a weaker anticoagulant than heparin, this purified anticoagulant polysaccharide could be considered as a good
alternative source as an anticoagulant. Moreover, the technique of fermentation is an inexpensive and feasible, this purified
anticoagulant polysaccharide compound could be used in pharmaceutical and biomedical industry. Further investigations need
to be performed to determine the mechanism of this novel anticoagulant compound.
The authors Prashani Mudika Ekanayake and Chamilani Nikapitiya contributed equally to this work. 相似文献
12.
Brovada is an ancient traditional product from the northeast Italian region, included in any list of typical Italian products, which is obtained by natural fermentation of turnips (Brassica rapa). Turnips are cleaned and put in vats, alternating them with a layer of grape skins. Before covering the vat a mix of water and salt or water only is added. The vegetable fermentation is a spontaneous process caused by the microorganisms present on the various components (turnip and grape skins). A total 225 lactic acid bacteria (LAB) and 63 yeasts were isolated during this natural fermentation process. The main heterofermentative population was identified as
Lactobacillus spp. while the major homofermentative LAB were Pediococcus spp., Candida spp. was the main yeast present. During the first 24 h of fermentation, the pH decreased rapidly to 3.7. At different steps of fermentation the headspace aroma compounds of
brovada were analyzed by solid-phase-micro-extraction/gas chromatography/flame ionization detection to define the characteristic aroma profile of this particular product. 相似文献
13.
The influence of a Lactobacillus plantarum (B4) on the growth of Staphylococcus aureus (Sa4) was verified by impedometric methods in a suitable model reproducing the characteristics of fresh vegetables. The inoculum size of the single strains and their growth temperature were varied according to a Central Composite Design. The results obtained via statistical analysis showed that the temperature affected the growth of both S. aureus and L. plantarum strains. The pathogenic strain, independently of its inoculum size, was inhibited by L. plantarum at all the tested temperatures. A proper combination of specific lactic acid bacteria and storage temperature should improve the safety of the vegetable products. 相似文献
14.
Elena G. Kovatcheva-Apostolova Milen I. Georgiev Mladenka P. Ilieva Leif H. Skibsted Anja Rødtjer Mogens Larsen Andersen 《European Food Research and Technology》2008,227(4):1243-1249
Ethanolic extracts of plant cell cultures of lavender (Lavandula vera) and rose (Rosa damascena) have been examined as potential food antioxidants. The L. vera cell extract quenched the radicals Fremy’s salt, DPPH (2,2-diphenyl-1-picrylhydrazyl radical), and ABTS·+ (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic) radical) more efficiently than the R. damascena extract. Also the L. vera extract inhibited lipid oxidation in a methyl linoleate emulsion more efficiently than the R. damascena extract. However, the L. vera extract had a prooxidative effect on the iron-based Fenton reaction in an aqueous model system. A similar effect was observed
for pure rosmarinic acid, but not for the R. damascena extract. The addition of L. vera extract to minced chicken meat reduced lipid oxidation (measured as thiobarbituric acid reactive species) and the loss of
α-tocopherol during cold storage after the meat was cooked. This suggests the antioxidative properties of L. vera extracts dominate in a real food system. 相似文献
15.
Seasonal variations in the fatty acid compositions of gilthead sea bream (Sparus aurata) and white sea bream (Diplodus sargus), captured in Iskenderun Bay, Eastern Mediterranean of Turkey, were investigated. Results from studying the composition over all seasons showed that the basic saturated, monounsaturated and polyunsaturated fatty acids for gilthead sea bream and white sea bream were palmitic acid (16:0), oleic acid (18:1) and docosahexaenoic acid (DHA, 22:63). The other main fatty acids for both species were myristic acid (14:0), stearic acid (18:0), palmitoleic acid (16:1), linoleic acid (18:26) (especially in autumn and winter for gilthead sea bream), and eicosapentaenoic acid (EPA, 20:53). Gilthead sea bream and white sea bream exhibited seasonal fluctuations in their fatty acid contents. EPA ratios in gilthead sea bream in the autumn, winter, spring and summer were 5.42%, 4.69%, 5.20% and 4.27%, whereas the ratios in white sea bream in autumn, spring and summer were found to be 5.03%, 4.53% and 6.97%, respectively. DHA ratios in gilthead sea bream in autumn, winter, spring and summer were 15.37%, 14.16%, 9.51% and 7.07%, whereas the ratios in white sea bream in autumn, spring and summer were found to be 11.49%, 20.17% and 7.74%, respectively. The present study suggests that the daily consumption of either 100 g of gilthead sea bream captured in any season or 100 g white sea bream captured in spring or summer could meet peoples needs for EPA+DHA fatty acids. 相似文献
16.
Bacterial strains (120) were isolated from fresh, spoiled, VP-packed and MAP-packed herring. Identified bacterial strains
were investigated for their abilities to produce biogenic amines in histidine, lysine and ornithine decarboxylase broth by
a rapid high-performance liquid chromatography (HPLC) method. The microflora of fresh herring was dominantly Pseudomonas (30%), Enterobacteriaceae (23.2%), Vibrio (13.3%) and Moraxella (13.3%) but, the microflora of herring stored in VP and MAP was dominated by species belonging to Vibrio (23.3%) and Moraxella (20%), which indicates that these packaging systems prevented the growth of Pseudomonas and Enterobacteriaceae. In a laboratory medium containing amino acid (histidine, ornithine and lysine), most of bacterial strains produced histamine,
putrescine and cadaverine. The highest histidine decarboxylase activities were observed in Klebsiella oxytoca, Hafnia alvei and Proteus vulgaris which produced 396, 232 and 54 mg histamine/L, respectively in histidine-enriched broth. The accumulation of cadaverine by
Klebsiella oxytoca and Hafnia alvei was 325 and 208 mg/l, respectively. All strains isolated produced putrescine in an ornithine-enriched broth, ranging from
3 to 249 mg/l. The production of putrescine by Klebsiella oxytoca and Hafnia alvei was 249 and 195 mg/l, respectively. Moraxella spp and Acinetobacter spp did not produce histamine which indicates they did not have histidine decarboxylase activity. 相似文献
17.
Pumpkin, Cucurbita ficifolia, seed oil was extracted with supercritical carbon dioxide (SC-CO2) in the temperature range of 308–318 K and in the pressure range of 18–20 MPa. In addition, the influence of the superficial velocity within a tubular extractor was studied. The oil content determined by a Soxhlet apparatus was 43.5%. Physical and chemical characteristics of the oil were obtained. The results in terms of free fatty acids contents were compared with those obtained when n-hexane was used as the solvent, and no significant differences between the oils extracted by both methods were found. The main fatty acid was 6-linoleic acid (about 60%), followed by palmitic acid (about 15%) and oleic acid (about 14%). Oxidative stability was studied by using the induction time determined by the Rancimat method. The oil obtained by supercritical fluid extraction (SFE) was less protected against oxidation (4.2 h for SFE-extracted oil and 8.3 h for the pumpkin seed oil extracted with n-hexane). The oil extracted by SC-CO2 was clearer than that extracted by n-hexane, showing some refining. The acidity index was 5.5 for the n-hexane extracted oil. For the oils extracted by SC-CO2, two analyses were made: for the oils obtained at 15 min of extraction time, for which the acidity indices varied from about 15 to 20, and for the remaining oils (extracted until 150 min), for which the acidity indices varied from about 2 to 2.6. The central composite nonfactorial design was used to optimise the extraction conditions, using the Statistica, version 5, software (Statsoft). The best results, in terms of oil recovered by SC-CO2, were found at 19 MPa, 308 K and a superficial velocity of 6.0×10–4 ms–1. 相似文献
18.
The purpose of the present study was to evaluate small and high molecular phenolics (tannins) and antioxidant activity of
Aronia melanocarpa berries, juice and pomace in order to find new potential sources of natural antioxidants. The fruits of Aronia melanocarpa Elliot were collected in the middle of October at a plantation near Wroclaw, Poland. The pomace has a much higher content
of phenolics in comparision to juice and fruits. Results showed that polymeric proanthocyanins, predominantly of (−)epicatechin,
are the major class of polyphenolic compounds in chokeberry, represent 66% of fruits polyphenols. The average concentration
ranged from 1578.79 mg/100 g of DW for chokeberry juice up to 8191.58 mg/100 g in pomace. The concentration of phenolic acids
(chlorogenic and neochlorogenic acids) in juice was higher than in pomace. Anthocyanins in Aronia melanocarpa are second phenolic compound group and represent about 25% of total polyphenols, mixture of four different cyanidin glycosides:
3-galactoside, 3-glucoside, 3-arabinoside and 3-xyloside. The higher antioxidant activity expressed as TEAC was measured in
pomace >fruit >juice. 相似文献
19.
Isabel López Carmen Torres Fernanda Ruiz-Larrea 《European Food Research and Technology》2008,227(2):547-555
Genetic typification of 120 bacterial isolates of Lactobacillus plantarum and Oenococcus oeni from different Rioja musts and wines was performed by numerical analysis of pulsed-field gel electrophoresis (PFGE) patterns
with endonuclease SfiI, and 46 of them were also studied by randomly amplified polymorphic DNA (RAPD)-PCR. A comparative study of both typification
methods applied to L. plantarum and O. oeni oenological strains was performed. Bacterial species was determined both by biochemical identification methods and by specific
PCR analysis. A wide variety of restriction digest patterns were detected by PFGE among L. plantarum strains (36 unrelated patterns and one closely related pattern, out of 48 isolates), as well as among O. oeni strains (18 unrelated patterns out of 72 isolates). PFGE was shown to be a suitable method for strain differentiation and
to determine which strains are present in wine fermentations, with a discriminatory power to type L. plantarum and O. oeni strains higher than that of RAPD-PCR. 相似文献
20.
Charlotte Langgaard Steffensen Maija-Liisa Mattinen Henrik Jørgen Andersen Kristiina Kruus Johanna Buchert Jacob Holm Nielsen 《European Food Research and Technology》2008,227(1):57-67
Hydrogen peroxide-activated Coprinus Cinereus peroxidase (CIP) can initiate polymerization of tyrosine-containing peptides via initial formation of an intermediate tyrosyl
radical, which for the first time has been identified by spin trap electron spin resonance spectroscopy as located on carbon
1 in the aromatic ring, and subsequent formation of either dityrosine or isodityrosine bonds through a net elimination of
two hydrogen atoms between peptides. The rate and degree of polymerization were found to depend on peptide size and the amino
acid adjacent to tyrosine, as longer peptides and amino acids with bulky side groups were less reactive. In the forwarded
hypothesis for the reaction mechanism upon peroxidase-initiated cross-linking of tyrosine-containing peptides and proteins,
it is suggested that the polymerization takes place through a radical chain reaction. The polymerization reaction shows the
potential of CIP as a protein structure-engineering tool to control functionality of proteinious food matrices or in biopolymer
formation. 相似文献