The fate of Listeria monocytogenes during the manufacture of Camembert-type cheese: A comparison between raw milk and milk treated with high hydrostatic pressure

Camembert-type cheese was produced from: raw bovine milk; raw milk inoculated with 2 or 4 log CFU/ml Listeria monocytogenes; raw milk inoculated with L. monocytogenes and subsequently pressure-treated at 500 MPa for 10 min at 20 °C; or uninoculated raw milk pressure-treated under these conditions. Cheeses produced from both pressure-treated milk and untreated milk had the typical composition, appearance and aroma of Camembert. Curd and cheese made from inoculated, untreated milk contained large numbers of L. monocytogenes throughout production. An initial inoculum of 1.95 log CFU/ml in milk increased to 4.52 log CFU/g in the curd and remained at a high level during ripening, with 3.85 log CFU/g in the final cheese. Pressure treatment inactivated L. monocytogenes in the raw milk at both inoculum levels and the pathogen was not detected in any of the final cheeses produced from pressure-treated milk. Therefore high pressure may be useful to inactivate L. monocytogenes in raw milk that is to be used for the production of soft, mould-ripened cheese.

Industrial relevance

This paper demonstrates the potential of high pressure (HP) for treatment of raw milk to be used in the manufacture of soft cheeses. HP treatment significantly reduced the level of Listeria monocytogenes in the raw milk and so allowed the production of safer non-thermally processed camembert-like soft cheese.     

BLACK TIP DISCOLORATION IN INDIAN RICE. EFFECT OF EXTENDED MILLING ON MILLING CHARACTERISTICS, CHEMICAL COMPOSITION AND COOKING QUALITY

Extended milling of rice decreased the incidence of mycoflora and reduced black tip discoloration but reduced the head rice yield and kernel weight. Protein content, ash, reducing sugars, nonreducing sugars and free fatty acids increased whereas amylose decreased significantly with the increase in the number of discolored grains. Discolored rice required significantly less time to cook, showed decreased water uptake, reduced kernel elongation and losses. Cooking time decreased; water uptake, elongation in cooked rice and gruel solid loss increased with an increase in the degree of milling. Correlation coefficients between the different variables were calculated.     

Effect of jet angle and orifice shape in gas-gas mixer using CFD

Mixing of gases using jets in cross-flow is investigated with the help of Computational Fluid Dynamics (CFD) modeling. This is particularly encountered in hydrocarbon oxidation reactions. A mixture of such gaseous reactants results in the flammable zones inside the mixer. In the present work, CFD simulations have been carried out for various jet angles (30°, 45° downstream, 90° and 45° upstream) and for different orifice shapes (defined in terms of aspect ratio, AR). The model has been validated with experimental data reported in the past literature. Results have been analyzed in terms of volume of mixing region and turbulent viscosity. Also, the characteristics mixing time is calculated for different conditions.     

Numerical simulations of bubble formation on submerged orifices: Period-1 and period-2 bubbling regimes

The process of bubble formation is involved in several gas-liquid reactors and process equipment. It is therefore important to understand the dynamics of bubble formation and to develop computational models for the accurate prediction of the bubble formation dynamics in different bubbling regimes. This work reports the numerical investigations of bubble formation on submerged orifices under constant inflow conditions. Numerical simulations of bubble formation at high gas flow rates, where the bubble formation is dominated by inertial forces, were carried out using the combined level set and volume-of-fluid (CLSVOF) method and the predictions were experimentally validated. Effects of gas flow rate and orifice diameter on the bubbling regimes and in particular, on the transition from period-1 to period-2 bubbling regime (with pairing or coalescence at the orifice) were investigated. Using the simulation data on the transition of bubble formation regimes, the bubble formation regime map constructed using Froude and Bond numbers is presented.     

Exploring the Molecular Interactions of 7,8-Dihydroxyflavone and Its Derivatives with TrkB and VEGFR2 Proteins

7,8-Dihydroxyflavone (7,8-DHF) is a TrkB receptor agonist, and treatment with this flavonoid derivative brings about an enhanced TrkB phosphorylation and promotes downstream cellular signalling. Flavonoids are also known to exert an inhibitory effect on the vascular endothelial growth factor receptor (VEGFR) family of tyrosine kinase receptors. VEGFR2 is one of the important receptors involved in the regulation of vasculogenesis and angiogenesis and has also been implicated to exhibit various neuroprotective roles. Its upregulation and uncontrolled activity is associated with a range of pathological conditions such as age-related macular degeneration and various proliferative disorders. In this study, we investigated molecular interactions of 7,8-DHF and its derivatives with both the TrkB receptor as well as VEGFR2. Using a combination of molecular docking and computational mapping tools involving molecular dynamics approaches we have elucidated additional residues and binding energies involved in 7,8-DHF interactions with the TrkB Ig2 domain and VEGFR2. Our investigations have revealed for the first time that 7,8-DHF has dual biochemical action and its treatment may have divergent effects on the TrkB via its extracellular Ig2 domain and on the VEGFR2 receptor through the intracellular kinase domain. Contrary to its agonistic effects on the TrkB receptor, 7,8-DHF was found to downregulate VEGFR2 phosphorylation both in 661W photoreceptor cells and in retinal tissue.     

Coumarin‐based polymer and its silver nanocomposite as advanced antibacterial agents: Synthetic path,kinetics of polymerization,and applications

A novel polymer bearing coumarin pendants of 4‐allyloxy‐2H‐chromen‐2‐one (ACO) was synthesized by atom transfer radical polymerization (ATRP) in toluene at 110°C using 2‐Bromoisobutyryl bromide (BIBB), Cu (I) Br, and 2,2′‐bipyridyl (bpy) as initiator, catalyst, and ligand, respectively. The most appropriate molar concentration ratio of [ACO] : [BIBB] : [Cu (I) Br] : [bpy] was found to be 40 : 1 : 1 : 2 for controlled polymerization. Successful chain extension polymerization of poly (4‐allyloxy‐2H‐chromen‐2‐one) (PACO) confirms the livingness of the process. The activation energy (E_a) (76.26 kJ mol^?1) and enthalpy of activation (ΔH^?) (73.07 kJ mol^?1) were in good agreement to each other proving the feasibility of the reaction and negative value of entropy of activation (ΔS^?) (?320 J mol^?1 K^?1) supported the highly restricted movement of reacting species in transition state during polymerization. Initial polymer decomposition temperature of PACO was found to be 130°C. SEM analysis revealed that polymer surface is not smooth with pointed rod like shapes. The polymer/Ag nanocomposite was synthesized and examined in view of antibacterial effect against Enterococcus faecalis, Staphylococcus aureus, Escherichia coli, Proteus mirabilis, and Klebsiella pneumonae. PACO and its Ag nanocomposite (PACON) have been found to be active selectively against bacterial pathogen E. fecalis with minimum inhibitory concentration of 50 and 32 μg mL^?1, respectively. © 2012 Wiley Periodicals, Inc. J Appl Polym Sci, 2012     

Time‐dependent dosing of Fe2+ for improved lipopeptide production by marine Bacillus megaterium

BACKGROUND: Lipopeptide production is strongly influenced by trace metals. The availability of free Fe²⁺ in the media throughout the process of fermentation was found to be very critical. Since free Fe²⁺ was reported to be sequestered by the lipopeptide as it was produced, intermittent feeding of Fe²⁺ was strategized and optimized for enhanced lipopeptide production by marine Bacillus megaterium in glucose mineral salts medium (GMSM). RESULTS: Studies with the single‐dose Fe²⁺ (0.48 mmol L^?1) supplementation after 8 h of fermentation resulted in lipopeptide concentration of 3.3 ± 0.1 g L^?1. Lipopeptide production was further enhanced to 4.2 ± 0.15 g L^?1 by adopting a multi‐dose Fe²⁺ feeding strategy. The maximum product yield (Y_P/S) of 0.24 ± 0.02 g g^?1 with specific product formation rate (q_p) of 0.124 ± 0.01 g g^?1 h^?1 was achieved when 0.48 mmol L^?1 Fe²⁺ was fed intermittently at different times as per the designed strategy. CONCLUSION: Lipopeptide concentration was improved 4.7‐fold by single‐dosing and 5.8‐fold by multiple dosing of Fe²⁺, when compared with GMSM without Fe²⁺ supplementation. Copyright © 2012 Society of Chemical Industry     

Size-dependent antimicrobial properties of sugar-encapsulated gold nanoparticles synthesized by a green method

The antimicrobial properties of dextrose-encapsulated gold nanoparticles (dGNPs) with average diameters of 25, 60, and 120 nm (± 5) and synthesized by green chemistry principles were investigated against both Gram-negative and Gram-positive bacteria. Studies were performed involving the effect of dGNPs on the growth, morphology, and ultrastructural properties of bacteria. dGNPs were found to have significant dose-dependent antibacterial activity which was also proportional to their size. Experiments revealed the dGNPs to be bacteriostatic as well as bactericidal. The dGNPs exhibited their bactericidal action by disrupting the bacterial cell membrane which leads to the leakage of cytoplasmic content. The overall outcome of this study suggests that green-synthesized dGNPs hold promise as a potent antibacterial agent against a wide range of disease-causing bacteria by preventing and controlling possible infections or diseases.