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lactic Cid

Denes Kaic Alves do Rosário, Yhan da Silva Mutz, Jaqueline Moreira Curtis Peixoto, Syllas Borburema Silva Oliveira, Raquel Vieira de Carvalho, Joel Camilo Souza Carneiro, Jackline Freitas Brilhante de São José, Patrícia Campos Bernardes
New sanitization methods have been evaluated to improve food safety and food quality and to replace chlorine compounds. However, these new methods can lead to physicochemical and sensory changes in fruits and vegetables. The present study evaluated the effects of acetic acid, peracetic acid, and sodium dodecylbenzenesulfonate isolated or combined with 5min of ultrasound treatment (40kHz, 500W) on strawberry quality over 9days of storage at 8°C. The strawberry natural contaminant microbiota (molds and yeasts, mesophilic aerobic and lactic acid bacteria), physicochemical quality (pH, total titratable acidity, total soluble solids, vitamin C, and color), sensory quality (triangle test) and inactivation of Salmonella enterica subsp...
October 12, 2016: International Journal of Food Microbiology
Cid Gonzalez-Gonzalez, Trevor Gibson, Paula Jauregi
In previous research, we have demonstrated that Bifidobacterium bifidum MF 20/5 fermented milk possessed stronger angiotensin converting enzyme (ACE) inhibitory activity than other lactic acid bacteria, including Lactobacillus helveticus DSM 13137, which produces the hypotensive casokinins Ile-Pro-Pro (IPP) and Val-Pro-Pro (VPP). The aim of this study is to investigate the ACE-inhibitory peptides released in B. bifidum MF 20/5 fermented milk. The novel ACE-inhibitory peptide LVYPFP (IC50 = 132 μM) is reported here for the first time...
October 15, 2013: International Journal of Food Microbiology
Lana E Greene, J Stuart Grossert, Robert L White
Under conditions of collision-induced dissociation (CID), anions of α-hydroxycarboxylic acids usually fragment to yield the distinctive hydroxycarbonyl anion (m/z 45) and/or the complementary product anion formed by neutral loss of formic acid (46 u). Further support for the known two-step mechanism, involving an ion-neutral complex for the formation of the hydroxycarbonyl anion from the carboxyl group, is herein provided by tandem mass spectrometric results and density functional theory computations on the glycolate, lactate and 3-phenyllactate ions...
March 2013: Journal of Mass Spectrometry: JMS
I Lebert, S Leroy, P Giammarinaro, A Lebert, J P Chacornac, S Bover-Cid, M C Vidal-Carou, R Talon
Naturally fermented sausages produced in nine traditional French processing units and their environmental surfaces were characterised by microbial and physico-chemical analyses. Salmonella and Staphylococcus aureus were not detected in the environment whereas Listeria monocytogenes was detected in four samples. Staphylococcus/Kocuria, lactic acid bacteria (LAB), Enterobacteriaceae, Pseudomonas, yeasts/moulds and enterococci contaminated the surfaces of two processing units, indicating insufficient cleaning and disinfection procedures...
May 2007: Meat Science
Monika Simonová, Viola Strompfová, Miroslava Marciňáková, Andrea Lauková, Satu Vesterlund, Mariluz Latorre Moratalla, Sara Bover-Cid, Carmen Vidal-Carou
The aims of this study were to isolate, identify and characterize the population of coagulase-negative staphylococci in different types of Slovak traditional sausages and to determine the metabolic properties of selected Staphylococcus xylosus and S. carnosus strains for the selection of potential starter cultures to use in the processing of sausages. The strains were tested for lactic acid production, survival in the presence of bile and sensitivity to antibiotics. Bacteriocin production, adhesion ability as well as biogenic amine (BA) production by isolates were also analysed...
August 2006: Meat Science
Sara Bover-Cid, M Jesús Miguelez-Arrizado, L Luz Latorre Moratalla, M Carmen Vidal Carou
Biogenic amine accumulation was studied in spontaneously fermented sausages (Fuet) manufactured from unfrozen-fresh meat (U-sausages) and frozen-thawed meat (F-sausages). The aim was to investigate whether the frozen storage of raw materials affects the microbial composition and its aminogenic activity during sausage fermentation. Tyramine was the major amine in all sausages. Although the final levels were similar, tyramine accumulated more rapidly in F-sausages, which contained putrescine as the second amine...
January 2006: Meat Science
C Ibañez, L Quintanilla, A Irigoyen, I Garcia-Jalón, C Cid, I Astiasarán, J Bello
Two types of dry fermented sausages were manufactured: type A with traditional formulation and type B with reduced sodium content. pH and a(w) values and the counts of aerobic mesophiles, Enterobacteriaceae and lactobacilli micro-organisms during the ripening of both fermented sausages were similar. Final lactic acid contents were also similar, but carbohydrate content was significantly lower in type B sausage. Content of acetic, propionic and butyric acids were significantly higher in type B, suggesting a higher heterofermentative activity...
1995: Meat Science
M L Latorre-Moratalla, S Bover-Cid, R Talon, T Aymerich, M Garriga, E Zanardi, A Ianieri, M J Fraqueza, M Elias, E H Drosinos, A Lauková, M C Vidal-Carou
Any bacterial strain to be used as starter culture should have suitable characteristics, including a lack of amino acid decarboxylase activity. In this study, the decarboxylase activity of 76 bacterial strains, including lactic acid bacteria and gram-positive, catalase-positive cocci, was investigated. These strains were previously isolated from European traditional fermented sausages to develop autochthonous starter cultures. Of all the strains tested, 48% of the lactic acid bacteria strains and 13% of gram-positive, catalase-positive cocci decarboxylated one or more amino acids...
March 2010: Journal of Food Protection
S Bover-Cid, S Torriani, V Gatto, R Tofalo, G Suzzi, N Belletti, F Gardini
AIMS: To evaluate the concomitant effects of three technological variables (fermentation temperature, NaCl and glucose added to the meat batter) on diamines (cadaverine, putrescine and histamine) accumulation and microbial changes during ripening of dry fermented sausages. METHODS AND RESULTS: The variables were modulated according to an experimental design and predictive mathematical models were obtained. The models indicated that the sausages were characterized by low histamine amount independently on the applied conditions...
April 2009: Journal of Applied Microbiology
Sara Bover-Cid, Anna Jofré, Teresa Aymerich, Margarita Garriga
The effects of enterocins A and B (produced by Enterococcus faecium CTC492), lactate, and ethylenediaminetetraacetic acid (EDTA) on the growth of Salmonella were modeled together with temperature using the response surface methodology. Six serovars of Salmonella enterica were inoculated (ca. 10(3) cells/ml) in brain-heart infusion broth with different levels of the studied factors and then incubated at different temperatures. The results showed that while Salmonella growth was affected by all the factors, temperature was the most important factor influencing the time to detection of the pathogen...
March 2008: International Microbiology: the Official Journal of the Spanish Society for Microbiology
Javier Urra, Moisés Sandoval, Isabel Cornejo, L Felipe Barros, Francisco V Sepúlveda, L Pablo Cid
Extracellular pH, especially in relatively inaccessible microdomains between cells, affects transport membrane protein activity and might have an intercellular signaling role. We have developed a genetically encoded extracellular pH sensor capable of detecting pH changes in basolateral spaces of epithelial cells. It consists of a chimerical membrane protein displaying concatenated enhanced variants of cyan fluorescence protein (ECFP) and yellow fluorescence protein (EYFP) at the external aspect of the cell surface...
October 2008: Pflügers Archiv: European Journal of Physiology
Sandra Torriani, Veronica Gatto, Silvia Sembeni, Rosanna Tofalo, Giovanna Suzzi, Nicoletta Belletti, Fausto Gardini, Sara Bover-Cid
In this study, PCR-based procedures were developed to detect the occurrence and quantify the expression of the tyrosine decarboxylase gene (tdc) in gram-positive bacteria associated with fermented foods. Consensus primers were used in conventional and reverse transcription PCR to analyze a collection of 87 pure cultures of lactic acid bacteria and staphylococci. All enterococci, Staphylococcus epidermidis, Lactobacillus brevis, Lactobacillus curvatus, and Lactobacillus fermentum strains and 1 of 10 Staphylococcus xylosus strains produced amplification products with the primers DEC5 and DEC3 in accordance with results of the screening plate method and with previously reported result obtained with high-performance liquid chromatography...
January 2008: Journal of Food Protection
Grazyna Adamus
Two random copolyesters of poly[(R,S)-3-hydroxybutyrate-co-L-lactide] (P[(R,S)-3HB-co-LA]), prepared by equimolar reaction of (R,S)-beta-butyrolactone with L-lactic acid and (R,S)-3-hydroxybutyric acid with L-lactide, respectively, were characterized by electrospray ionization ion trap mass spectrometry (ESI-ITMS). Detailed studies of these copolyesters were performed by means of collision-induced dissociation (CID). The molecular architecture of individual copolyester macromolecules, including chemical structures of their end groups (hydroxyl and carboxylate), were established on the basis of their ESI mass spectra...
2007: Rapid Communications in Mass Spectrometry: RCM
T Aymerich, B Martín, M Garriga, M C Vidal-Carou, S Bover-Cid, M Hugas
AIM: To evaluate the biodiversity of lactobacilli from slightly fermented sausages (chorizo, fuet and salchichon) by molecular typing, while considering their safety aspects. METHODS AND RESULTS: Species-specific PCR, plasmid profiling and randomly amplified polymorphic DNA (RAPD)-PCR were used to characterize 250 lactic acid bacteria (LAB) isolated from 21 low acid Spanish fermented sausages. Lactobacillus sakei was the predominant species (74%) followed by Lactobacillus curvatus (21...
2006: Journal of Applied Microbiology
J Cid, V Beltran, L Escoda, E Elies, C Martin-Vega
We report the case of a 62-year-old woman who developed an autoanti-D after cladribine treatment. In May 2000, the patient underwent splenectomy for a stage IV-B lymphoplasmocytic lymphoma. She was transfused with ABO- and Rh(D)-matched blood. A month later, she received chemotherapy with cladribine. In February 2001, blood grouping showed her to be AB, D+ and the direct antiglobulin test was positive for IgG. An autoanti-D was identified in the eluate. Genotypic analysis confirmed the Rh phenotype of the patient as ccDEe...
2002: Immunohematology
C García Sanz, M Rupérez Lucas, J López-Herce Cid, D Vigil Escribano, G Garrido Cantarero
OBJECTIVE: To analyze and compare the prognostic value of the pediatric index of mortality (PIM) score and lactate values on admission to a pediatric intensive care unit (PICU). PATIENTS AND METHODS: We performed a prospective study of 500 consecutive children: 237 girls (47.4 %) and 263 boys (52.6 %) with a mean age of 51.5 59.7 (range: 3 days-18 years) admitted to our PICU. PIM scores and blood lactate concentrations were determined on admission. The predictive ability of PIM and lactate concentrations in relation to mortality and length of stay in the PICU were analyzed...
November 2002: Anales Españoles de Pediatría
P Angelet, M T Compte, J L Cid, T Soriano, J Vilaseca, J Bartolomé
We present a case of a patient with short bowel syndrome in a hemodialysis program, with recurrent episodes of serious acidosis. The presence of a D-lactic acidosis peak secondary to bacterial overgrowth in the intestine was discovered during an acute episode of acidosis, with neurological affection. The detection of acidosis in predialysis measurements and the acute episodes of acidosis, made it necessary to administer bicarbonate to the patient and give him additional hemodialysis sessions.
2002: Nefrología: Publicación Oficial de la Sociedad Española Nefrologia
S Bover-Cid, M Hugas, M Izquierdo-Pulido, M C Vidal-Carou
The occurrence of amino acid-decarboxylase activity in 92 strains of lactic acid bacteria, coagulase-negative staphylococci, and Enterobacteriaceae isolated from Spanish fermented pork sausages was investigated. The presence of biogenic amines in a decarboxylase synthetic broth was determined by ion-pair high performance liquid chromatography with o-phtalaldehyde post-column derivatization. Among the 66 lactic acid bacteria strains tested, 21 lactobacilli (in particular, Lactobacillus curvatus) and all 16 enterococci were amine producers...
June 15, 2001: International Journal of Food Microbiology
S Bover-Cid, M Izquierdo-Pulido, M C Vidal-Carou
The effect of proteolytic starter cultures of Staphylococcus carnosus and Staphylococcus xylosus on biogenic amine production was examined during the fermentation process of dry sausages. Microbial counts (lactic acid bacteria, Micrococcaceae and Enterobactenaceae), pH, moisture and proteolysis-related parameters were also studied. The polyamines spermine and spermidine were the main amines found in the raw material and they only showed slight fluctuations during the fermentation. The four elaborated batches presented a significant (P < 0...
February 2, 1999: International Journal of Food Microbiology
S Bover-Cid, W H Holzapfel
An improved screening plate method for the detection of amino acid decarboxylase-positive microorganisms (especially lactic acid bacteria) was developed. The suitability and detection level of the designed medium were quantitatively evaluated by confirmation of amine-forming capacity using an HPLC procedure. The potential to produce the biogenic amines (BA) tyramine, histamine, putrescine, and cadaverine, was investigated in a wide number of lactic acid bacteria (LAB) of different origin, including starter cultures, protective cultures, type strains and strains isolated from different food products...
December 1, 1999: International Journal of Food Microbiology
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