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Food Technology and Biotechnology

Ayeza Naeem, Tanveer Abbas, Tahira Mohsin Ali, Abid Hasnain
Lipid fractions that are extracted from condiments have a wide array of biological potential and are commonly utilized for medicinal and culinary applications. This investigation aims at determining the antimicrobial potential of lipid fractions isolated using two different solvent systems against five foodborne pathogens. The antibacterial efficacy was tested after 0, 1, 2, 3 and 24 h of incubation with the active agent. The leakage of cellular content was assessed at 1 and 2 h of incubation. Scanning electron microscope (SEM) images were obtained after 18 h of contact time with lipid fractions at their minimum inhibitory concentration (MIC)...
June 2018: Food Technology and Biotechnology
Ranko Gacesa, Damir Baranasic, Antonio Starcevic, Janko Diminic, Marino Korlević, Mirjana Najdek, Maria Blažina, Davor Oršolić, Domagoj Kolesarić, Paul F Long, John Cullum, Daslav Hranueli, Sandi Orlic, Jurica Zucko
Three metagenomic libraries were constructed using surface sediment samples from the northern Adriatic Sea. Two of the samples were taken from a highly polluted and an unpolluted site respectively. The third sample from a polluted site had been enriched using crude oil. The results of the metagenome analyses were incorporated in the REDPET relational database (, which was generated using the previously developed MEGGASENSE platform. The database includes taxonomic data to allow the assessment of the biodiversity of metagenomic libraries and a general functional analysis of genes using hidden Markov model (HMM) profiles based on the KEGG database...
June 2018: Food Technology and Biotechnology
Andrea Antolić, Željan Maleš, Maja Tomičić, Mirza Bojić
Sage ( Salvia sp.) is a genus of a native Mediterranean plant used for aromatization of foods. In this study, total polyphenolic profile, antioxidant properties and antiplatelet effect of short-toothed sage ( Salvia brachyodon Vandas) are analyzed and compared to most commonly used Salvia species ( S. officinalis , Dalmatian sage). Content of total flavonoids was 0.08-0.23% and of phenolic acids 0.47-3.04%. Antioxidant DPPH assay showed higher antioxidant capacity of S. brachyodon (29-36 mg/mL of gallic acid equivalents) than of S...
June 2018: Food Technology and Biotechnology
Burcu Çabuk, Matthew G Nosworthy, Andrea K Stone, Darren R Korber, Takuji Tanaka, James D House, Michael T Nickerson
In order to determine the impact of fermentation on protein quality, pea protein concentrate (PPC) was fermented with Lactobacillus plantarum for 11 h and total phenol and tannin contents, protease inhibitor activity, amino acid composition and in vitro protein digestibility were analyzed. Phenol levels, expressed as catechin equivalents (CE), increased on dry mass basis from 2.5 at 0 h to 4.9 mg CE per 1 g of PPC at 11 h. Tannin content rose from 0.14 at 0 h to a maximum of 0.96 mg CE per 1 g of PPC after 5 h, and thereafter declined to 0...
June 2018: Food Technology and Biotechnology
Ikbal Chaieb, Amel Ben Hamouda, Wafa Tayeb, Khaoula Zarrad, Thameur Bouslema, Asma Laarif
Essential oils of three species of Artemisia genus ( A. absinthium L ., A. campestris L. and A. herba-alba (Asso)) were analyzed by gas chromatography-mass spectrometry (GC-MS) and their potential insecticidal and repellent activities against the stored grain insect Tribolium castaneum (Herbst) was investigated. Fumigant and repellent activity bioassays were investigated in vitro . Chemical characterisation of essential oils showed that the bicyclic monoterpenes were predominant in all Artemisia essential oils, A...
June 2018: Food Technology and Biotechnology
Bjørn Tore Rotabakk, Gaute Lunde Melberg, Jørgen Lerfall
The effect of season, localization, filleting regime and storage on water-holding properties of Atlantic salmon ( Salmo salar L.) was investigated. Salmon was sampled at two different slaughter facilities (in the north and south of Norway) in autumn and spring and divided in pre- and post-rigor groups, which were sampled before and after filleting. This gave a total of 16 groups that were analyzed for water-holding capacity (WHC), water content and pH. In addition, a storage trial was performed to assess the effect of all the design variables on drip loss and the composition of the drip loss during up to 18 days of storage...
June 2018: Food Technology and Biotechnology
Sumedha Arora, Prashant Mohanpuria, Gurupkar Singh Sidhu, Inderjit Singh Yadav, Vandna Kumari
Kinnow mandarin ( Citrus reticulata Blanco) is a popular citrus crop of northwestern India and it occupies maximum fruit area in Punjab. However, citrus juice processing industry is still suffering from delayed bitterness problem caused mainly by limonoid aglycones such as limonin. In order to study citrus limonoid metabolism, limonoid glucosyltransferase ( LGT ) gene, which encodes a natural debittering enzyme, was isolated from the fruit tissues of Kinnow mandarin. After confirmation and characterization, its full-length gene sequence (1533 bp) was submitted to National Centre for Biotechnology Information...
June 2018: Food Technology and Biotechnology
Mohd Zuhair Mohd Nor, Lata Ramchandran, Mikel Duke, Todor Vasiljevic
Membrane technology has been successfully applied for the purification of bromelain, a protease enzyme from pineapple. However, the current system operates less optimally in terms of flux and separation primarily due to properties of the feed, such as viscosity. Hence, in this study, enzymatic pretreatment and diafiltration operation were employed in a two-stage ultrafiltration (UF) system to enhance the performance of the purification and concentration process of bromelain enzyme from an extract of pineapple crude waste mixture (CWM)...
June 2018: Food Technology and Biotechnology
Željko Jakopović, Karla Hanousek Čiča, Jasna Mrvčić, Irina Pucić, Iva Čanak, Jadranka Frece, Jelka Pleadin, Damir Stanzer, Slaven Zjalić, Ksenija Markov
In this paper the effect of aflatoxin B1 , ochratoxin A and zearalenon on morphology, growth parameters and metabolic activity of yeasts Saccharomyces cerevisiae , Saccharomyces uvarum , Candida utilis and Kluyveromyces marxianus was determined. The results showed that the three mycotoxins affected the morphology of all these yeasts, primarily the cell diameter, but not their final cell count. Fourier transform infrared spectroscopy showed that the yeast membranes bound the mycotoxins, C. utilis in particular...
June 2018: Food Technology and Biotechnology
Seyedeh Zeinab Asadi, Kianoush Khosravi-Darani, Houshang Nikoopour, Hossein Bakhoda
Arachidonic acid (ARA) and eicosapentaenoic acid (EPA) are important for human health and are produced by the fungus Mortierella alpina . Fermentation conditions may affect fatty acid profile of produced oil. Substrates in solid-state fermentation are usually renewable and low-cost agro-industrial waste. The aim of this research is to study simultaneous production of ARA and EPA by M. alpina CBS 528.72 in solid-state fermentation. Date waste and soybean meal served as carbon and nitrogen sources, respectively...
June 2018: Food Technology and Biotechnology
Joanna Berlowska, Weronika Cieciura-Włoch, Halina Kalinowska, Dorota Kregiel, Sebastian Borowski, Ewelina Pawlikowska, Michał Binczarski, Izabela Witonska
This study compares the efficiency of lactic acid production by separate hydrolysis and fermentation (SHF) or simultaneous saccharification and fermentation (SSF) of sugar beet pulp, a byproduct of industrial sugar production. In experiments, sugar beet pulp was hydrolyzed using five commercial enzymes. A series of shake flask fermentations were conducted using five selected strains of lactic acid bacteria (LAB). The differences in the activities of the enzymes for degrading the principal sugar beet pulp components were reflected in the different yields of total reducing sugars...
June 2018: Food Technology and Biotechnology
Katarzyna Robak, Maria Balcerek
In the context of climate change and the depletion of fossil fuels, there is a great need for alternatives to petroleum in the transport sector. This review provides an overview of the production of second generation bioethanol, which is distinguished from the first generation and subsequent generations of biofuels by its use of lignocellulosic biomass as raw material. The structural components of the lignocellulosic biomass such as cellulose, hemicellulose and lignin, are presented along with technological unit steps including pretreatment, enzymatic hydrolysis, fermentation, distillation and dehydration...
June 2018: Food Technology and Biotechnology
Arijana Bušić, Semjon Kundas, Galina Morzak, Halina Belskaya, Nenad Marđetko, Mirela Ivančić Šantek, Draženka Komes, Srđan Novak, Božidar Šantek
Biodiesel and biogas are two very important sources of renewable energy worldwide, and particularly in the EU countries. While biodiesel is almost exclusively used as transportation fuel, biogas is mostly used for production of electricity and heat. The application of more sophisticated purification techniques in production of pure biomethane from biogas allows its delivery to natural gas grid and its subsequent use as transportation fuel. While biogas is produced mostly from waste materials (landfills, manure, sludge from wastewater treatment, agricultural waste), biodiesel in the EU is mostly produced from rapeseed or other oil crops that are used as food, which raises the 'food or fuel' concerns...
June 2018: Food Technology and Biotechnology
Rodrigo José Gomes, Maria de Fatima Borges, Morsyleide de Freitas Rosa, Raúl Jorge Hernan Castro-Gómez, Wilma Aparecida Spinosa
The group of Gram-negative bacteria capable of oxidising ethanol to acetic acid is called acetic acid bacteria (AAB). They are widespread in nature and play an important role in the production of food and beverages, such as vinegar and kombucha. The ability to oxidise ethanol to acetic acid also allows the unwanted growth of AAB in other fermented beverages, such as wine, cider, beer and functional and soft beverages, causing an undesirable sour taste. These bacteria are also used in the production of other metabolic products, for example, gluconic acid, l-sorbose and bacterial cellulose, with potential applications in the food and biomedical industries...
June 2018: Food Technology and Biotechnology
Vladimir Mrša
No abstract text is available yet for this article.
June 2018: Food Technology and Biotechnology
Jie Deng, Qiaofen Wu, Hua Gao, Qian Ou, Bo Wu, Bing Yan, Chengjian Jiang
l-Cysteine sulfinate decarboxylase (CSD, EC, the rate-limiting enzyme in taurine synthesis pathway, catalyzes l-cysteine sulfinic acid to form hypotaurine. Identification of the novel CSD that could improve the biosynthetic efficiency of taurine is important. An unexplored decarboxylase gene named undec1A was identified in a previous work through sequence-based screening of uncultured soil microorganisms. Random mutagenesis through sequential error-prone polymerase chain reaction was used in Undec1A...
March 2018: Food Technology and Biotechnology
Anju Mohandas, Sindhu Raveendran, Binod Parameswaran, Amith Abraham, Raj S R Athira, Anil Kuruvilla Mathew, Ashok Pandey
Seven isolates from spoiled fruits and vegetables were screened for pectinase production using pectin agar plates and the most efficient bacterial strain, MPTD1, was identified as Bacillus sonorensis. Optimisation of various process parameters was done using Plackett-Burman and Box-Behnken designs and it was found that parameters like yeast extract, K2 HPO4 , incubation time, NaNO3 and KCl have a negative impact on pectinase production. Parameters like pH and MgSO4 and pectin mass fractions have a positive impact on pectinase production...
March 2018: Food Technology and Biotechnology
Yankun Yang, Guoqiang Liu, Meng Liu, Zhonghu Bai, Xiuxia Liu, Xiaofeng Dai, Wenwen Guo
It is widely accepted that features such as pI, length, molecular mass and amino acid (AA) sequence have a significant influence on protein solubility. Here, we mainly focused on AA composition and explored those that most affected the soluble expression level of human serum albumin (HSA) domain antibody (dAb). The soluble expression and sequence of 65 dAb variants were analysed using clustering and linear modelling. Certain AAs significantly affected the soluble expression level of dAb, with the specific AA combinations being (S, R, N, D, Q), (G, R, C, N, S) and (R, S, G); these combinations respectively affected the dAb expression level in the broth supernatant, the level in the pellet lysate and total soluble dAb...
March 2018: Food Technology and Biotechnology
Parvathy Sree Varma, Salini Chandrasekharan, Govindarajulu Venkateswaran, Santhosh Rajendran, Kiran Kumar Mallapureddy, Ashok Pandey, Binod Parameswaran
The production of γ-linolenic acid (GLA) by the fungus Cunninghamella elegans CFR C07 in submerged fermentation was studied. Culture parameters such as carbon source and incubation time were optimized. Four different extraction methods using solvents with acid washed sand, glass beads, lyophilization and Soxhlet extraction were evaluated for improved extraction of lipids from the fungal biomass after fermentation. The GLA production was initially optimized in 250-mL flask and the process was demonstrated in a 3-litre fermentor...
March 2018: Food Technology and Biotechnology
Dão Pedro de Carvalho Neto, Gilberto Vinícius de Melo, Pereira, Júlio César de Carvalho, Vanete Thomaz Soccol, Carlos Ricardo Soccol
Coffee bean fermentation is a spontaneous, on-farm process involving the action of different microbial groups, including bacteria and fungi. In this study, high-throughput sequencing approach was employed to study the diversity and dynamics of bacteria associated with Brazilian coffee bean fermentation. The total DNA from fermenting coffee samples was extracted at different time points, and the 16S rRNA gene with segments around the V4 variable region was sequenced by Illumina high-throughput platform. Using this approach, the presence of over eighty bacterial genera was determined, many of which have been detected for the first time during coffee bean fermentation, including Fructobacillus, Pseudonocardia, Pedobacter, Sphingomonas and Hymenobacter ...
March 2018: Food Technology and Biotechnology
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