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https://www.readbyqxmd.com/read/27904401/comparison-of-cultivable-acetic-acid-bacterial-microbiota-in-organic-and-conventional-apple-cider-vinegar
#1
Aleksandra Štornik, Barbara Skok, Janja Trček
Organic apple cider vinegar is produced from apples that go through very restricted treatment in orchard. During the first stage of the process, the sugars from apples are fermented by yeasts to cider. The produced ethanol is used as a substrate by acetic acid bacteria in a second separated bioprocess. In both, the organic and conventional apple cider vinegars the ethanol oxidation to acetic acid is initiated by native microbiota that survived alcohol fermentation. We compared the cultivable acetic acid bacterial microbiota in the production of organic and conventional apple cider vinegars from a smoothly running oxidation cycle of a submerged industrial process...
March 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27904400/16s-rrna-in-situ-hybridization-followed-by-flow-cytometry-for-rapid-identification-of-acetic-acid-bacteria-involved-in-submerged-industrial-vinegar-production
#2
Janja Trček, Luka Lipoglavšek, Gorazd Avguštin
Acetic acid bacteria are involved in many biotechnological processes such as vitamin C, gluconic acid, miglitol or acetic acid production, and others. For a technologist trying to control the industrial process, the ability to follow the microbiological development of the process is thus of importance. During the past few years hybridization in a combination with flow cytometry has often been used for this purpose. Since vinegar is a liquid, it is an ideal matrix for flow cytometry analysis. In this work we have constructed a specific probe for highly acetic acid-resistant species of the acetic acid bacteria and a protocol for in situ hybridization, which in combination with flow cytometry enables direct monitoring of bacteria producing vinegar with >10% of acetic acid...
March 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27904267/application-of-topical-acids-improves-atopic-dermatitis-in-murine-model-by-enhancement-of-skin-barrier-functions-regardless-of-the-origin-of-acids
#3
Noo Ri Lee, Hae-Jin Lee, Na Young Yoon, Donghye Kim, Minyoung Jung, Eung Ho Choi
BACKGROUND: The acidic pH of the stratum corneum (SC) is important for epidermal permeability barrier homeostasis. Acidification of the skin surface has been suggested as a therapeutic strategy for skin disorders such as atopic dermatitis (AD). OBJECTIVE: We performed an animal study to evaluate the usefulness of acidification of SC for inhibition of AD lesions and to find out if the therapeutic effect of vinegar is attributable to its herbal contents, rather than its acidity...
December 2016: Annals of Dermatology
https://www.readbyqxmd.com/read/27889153/metagenomics-reveals-flavour-metabolic-network-of-cereal-vinegar-microbiota
#4
Lin-Huan Wu, Zhen-Ming Lu, Xiao-Juan Zhang, Zong-Min Wang, Yong-Jian Yu, Jin-Song Shi, Zheng-Hong Xu
Multispecies microbial community formed through centuries of repeated batch acetic acid fermentation (AAF) is crucial for the flavour quality of traditional vinegar produced from cereals. However, the metabolism to generate and/or formulate the essential flavours by the multispecies microbial community is hardly understood. Here we used metagenomic approach to clarify in situ metabolic network of key microbes responsible for flavour synthesis of a typical cereal vinegar, Zhenjiang aromatic vinegar, produced by solid-state fermentation...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27885939/microbial-innovations-in-the-world-of-food
#5
Hisashi Kawasaki, Kenji Ueda
Technological developments in Japan based on the results of microbial research were a major pillar supporting the postwar industrial revolution. The wellspring of these advancements was the sophisticated technology used in traditional brewing, a foundation of the characteristic Japanese food culture. In this manuscript, we will describe the fermentative production of amino acids and nucleic acids following the discovery of the umami component so distinct in Japanese cuisine, which finally revealed the true power of microbial production...
January 2017: Bioscience, Biotechnology, and Biochemistry
https://www.readbyqxmd.com/read/27872714/effects-of-dietary-supplementation-of-organic-acids-and-phytase-on-performance-and-intestinal-histomorphology-of-broilers
#6
Nasibeh Mohammadagheri, Ramin Najafi, Gholamreza Najafi
The present experiment was conducted to evaluate the effects of organic acids and phytase enzyme supplementation on performance and intestinal histomorphology of broilers. The experiment was done in a factorial arrangement 2 × 2 × 2 based on completely randomized design with eight treatments, five replicates with 12 chicks in each until 42 days of age. Diets included natural vinegar (0 and 2%), citric acid (CA; 0.00 and 1.00%) and phytase enzyme (PHY; 0.00 and 500 FTU phytase per kg of feed). One bird from each treatment replicate was randomly selected and slaughtered to evaluate the small intestinal morphology on 42 days of age...
2016: Veterinary Research Forum
https://www.readbyqxmd.com/read/27869756/a-review-of-temperature-ph-and-other-factors-that-influence-the-survival-of-salmonella-in-mayonnaise-and-other-raw-egg-products
#7
REVIEW
Thilini Piushani Keerthirathne, Kirstin Ross, Howard Fallowfield, Harriet Whiley
Salmonellosis is one of the main causes of foodborne illnesses worldwide, with outbreaks predominately linked to contamination of eggs and raw egg products, such as mayonnaise. This review explores previous studies that have investigated Salmonella control mechanisms utilized in the production of raw egg mayonnaise and other food products. Apart from the use of pasteurized eggs, the main control mechanism identified is the pH of the raw egg products, which plays an important role in the consistency and stability while affecting the survival of Salmonella spp...
November 18, 2016: Pathogens
https://www.readbyqxmd.com/read/27852126/traditional-chinese-medicine-food-therapy-and-hypertension-control-a-narrative-review-of-chinese-literature
#8
Ping Zou
Despite the lack of English literature about Traditional Chinese Medicine (TCM) food therapy, there is abundant Chinese literature about the application of food therapy for hypertension control. This paper summarizes basic concepts of TCM, the principles of food therapy and its application for hypertension control according to Chinese literature. In TCM, food is conceptualized according to both nutritional and functional aspects, and can be used to treat illnesses. Four principles of TCM food therapy including light eating, balancing the "hot" and "cold" nature of food, the harmony of the five flavors of food, and consistency between dietary intake and different health conditions, can be used to facilitate hypertension control...
November 16, 2016: American Journal of Chinese Medicine
https://www.readbyqxmd.com/read/27812356/effectiveness-of-washing-procedures-in-reducing-salmonella-enterica-and-listeria-monocytogenes-on-a-raw-leafy-green-vegetable-eruca-vesicaria
#9
Alessandra Pezzuto, Simone Belluco, Carmen Losasso, Ilaria Patuzzi, Paola Bordin, Alessia Piovesana, Damiano Comin, Renzo Mioni, Antonia Ricci
Vegetables are an important source of nutrients, but they can host a large microbial population, particularly bacteria. Foodborne pathogens can contaminate raw vegetables at any stage of their production process with a potential for human infection. Appropriate washing can mitigate the risk of foodborne illness consequent to vegetable consumption by reducing pathogen levels, but few data are available to assess the efficacy of different practices. In the present work, six different washing methods, in the presence or absence of sanitisers (peracetic acid and percitric acid, sodium bicarbonate, sodium hypochlorite) and vinegar, were tested for their effectiveness in reducing Salmonella and Listeria counts after artificial contamination of raw rocket (Eruca vesicaria)...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/27799068/recurrent-purpura-due-to-alcohol-related-schamberg-s-disease-and-its-association-with-serum-immunoglobulins-a-longitudinal-observation-of-a-heavy-drinker
#10
Udo Bonnet, Claudia Selle, Katrin Isbruch, Katrin Isbruch
BACKGROUND: It is unusual for purpura to emerge as a result of drinking alcohol. Such a peculiarity was observed in a 55-year-old man with a 30-year history of heavy alcohol use. CASE PRESENTATION: The Caucasian patient was studied for 11 years during several detoxification treatments. During the last 2 years of that period, purpuric rashes were newly observed. The asymptomatic purpura was limited to both lower limbs, self-limiting with abstinence, and reoccurring swiftly with alcohol relapse...
October 31, 2016: Journal of Medical Case Reports
https://www.readbyqxmd.com/read/27784948/screening-of-bacillus-strains-from-sun-vinegar-for-efficient-production-of-flavonoid-and-phenol
#11
Changqing Zhao, Xingxiu Zhao, Jing Zhang, Wei Zou, Yi Zhang, Li Li, Jun Liu
The aim of this study was to screen out a bacillus from Sichuan sun vinegar grains capable of producing a high total amount of flavonoids and total phenols. Forty-eight strains were initially screened out from Sichuan sun vinegar grains. The sodium nitrite-aluminum nitrate-sodium hydroxide colorimetry method was used to determine the total flavonoids, and the Folin-phenol method was used to determine the total phenols. Based on the results of total flavonids and total phenol producing capacities of the strains, one strain was singled out for use in this study...
December 2016: Indian Journal of Microbiology
https://www.readbyqxmd.com/read/27784924/determination-of-rheological-property-and-its-effect-on-key-aroma-release-of-shanxi-aged-vinegar
#12
Hong Zhu, Ju Qiu, Zaigui Li
The rheological property of Shanxi aged vinegar (SAV) was determined by rheometer, and its effects on release in eight key aroma components of SAV was investigated by SPME-GC-MS. In order to simulate the change of rheological property of SAV, a modified SAV system was developed from a finished SAV using carboxymethylcellulose, pectin, glucose, fructose, sodium chloride and tannic acid at indicate levels. The consistency coefficients (K) of SAV ranged from 1.09e(-5) to 0.0137, which was correlated to glucose, polyphenol, acids and (o)Bx...
August 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27784909/chemical-and-sensory-characteristics-of-orange-based-vinegar
#13
Cristina Cejudo-Bastante, Remedios Castro-Mejías, Ramón Natera-Marín, Carmelo García-Barroso, Enrique Durán-Guerrero
Several experiments were conducted to developed orange based vinegar by surface culture. The addition of sugar (sucrose and concentrated must) and the presence/absence of peel in the raw material (squeezed juice, peeled orange, non-peeled orange plus squeezed juice) have been studied during the development of the final product. Polyphenolic and volatile characterization and sensory analysis have also been carried out. The polyphenolic and volatile content of the resulting wines and vinegars showed significant differences depending upon the raw material used...
August 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27777448/implementing-principles-of-traditional-concentrated-grape-must-fermentation-to-the-production-of-new-generation-balsamic-vinegars-starter-selection-and-effectiveness
#14
Sofia Lalou, Angela Capece, Fani Th Mantzouridou, Patrizia Romano, Maria Z Tsimidou
In an effort to implement principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars (BVs), the specific goals of the study were the isolation and molecular identification of the predominant yeasts in concentrated grape must (cv. Xinomavro), their technological characterization and the evaluation of the fermentative aptitude of the selected strains. Tolerance against 5-hydroxymethyl-furfural (HMF) and furfural, acetic acid and glucose concentration was examined by appropriate methods and tests...
September 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27736235/outbreak-of-an-unusual-tracheal-mite-ptilonyssus-morofskyi-acarina-rhinonyssidae-in-canaries-serinus-canaria-with-concurrent-infection-with-staphylococcus-aureus-and-macrorhabdus-ornithogaster
#15
Fatemeh Arabkhazaeli, Seyed Ahmad Madani, Samare Ghavami
Mortalities in a flock of canaries ( Serinus canaria ) with respiratory acariasis, pododermatitis caused by Staphylococcus aureus , and macrorhabdosis were investigated by postmortem examination. After a thorough parasitologic study, the tracheal mites were identified as Ptilonyssus morofskyi. Cleaning and disinfection of cages and perches, ivermectin application on the cervical skin of individual birds, enrofloxacin medication, and drinking water acidification with vinegar were used to control mortality. To the best of our knowledge, this is the first report of the occurrence of Ptilonyssus species in captive passerine birds...
September 2016: Journal of Avian Medicine and Surgery
https://www.readbyqxmd.com/read/27720978/successful-use-of-heat-as-first-aid-for-tropical-australian-jellyfish-stings
#16
Mark Little, Richard Fitzpatrick, Jamie Seymour
Currently the Australian Resuscitation Council (ARC) recommends dousing with vinegar followed by ice as first aid for jellyfish stings in tropical Australia, with limited evidence to support this recommendation (Li et al., 2013). We report our successful experience in using hot water immersion as first aid in treating two people stung by venomous tropical Australian jellyfish, one by Chironex fleckeri and one by Carukia barnesi.
October 6, 2016: Toxicon: Official Journal of the International Society on Toxinology
https://www.readbyqxmd.com/read/27697173/effect-of-bioaugmented-inoculation-on-microbiota-dynamics-during-solid-state-fermentation-of-daqu-starter-using-autochthonous-of-bacillus-pediococcus-wickerhamomyces-and-saccharomycopsis
#17
Pan Li, Weifeng Lin, Xiong Liu, Xiaowen Wang, Xing Gan, Lixin Luo, Wei-Tie Lin
Daqu, a traditional fermentation starter that is used for Chinese liquor and vinegar production, is still manufactured through a traditional spontaneous solid-state fermentation process with no selected microorganisms are intentionally inoculated. The aim of this work was to analyze the microbiota dynamics during the solid-state fermentation process of Daqu using a traditional and bioaugmented inoculation with autochthonous of Bacillus, Pediococcus, Saccharomycopsis and Wickerhamomyces at an industrial scale...
February 2017: Food Microbiology
https://www.readbyqxmd.com/read/27692531/identification-and-quantification-of-nuisance-odors-at-a-trash-transfer-station
#18
Jane Curren, Samantha A Hallis, Cherie Cher L Snyder, Irwin Mel H Suffet
The objective of this study was to evaluate the effectiveness of a modified Odor Profile Method (OPM) at a trash transfer station (TTS). An updated Landfill Odor Wheel was used to define odor character and distinguish among odor sources. The Flavor Profile Analysis (FPA) intensity scale was used to rank the relative intensity of the various odor characters defined by the odor wheel and to understand how each odor profile changed off site. Finally, the odor wheel was used to select the appropriate chemical analysis to identify the odorants causing the odors identified by the human panelists...
September 27, 2016: Waste Management
https://www.readbyqxmd.com/read/27690020/fruit-antioxidants-during-vinegar-processing-changes-in-content-and-in-vitro-bio-accessibility
#19
Sena Bakir, Gamze Toydemir, Dilek Boyacioglu, Jules Beekwilder, Esra Capanoglu
BACKGROUND: Vinegars based on fruit juices could conserve part of the health-associated compounds present in the fruits. However, in general very limited knowledge exists on the consequences of vinegar-making on different antioxidant compounds from fruit. In this study vinegars derived from apple and grape are studied. METHODS: A number of steps, starting from the fermentation of the fruit juices to the formation of the final vinegars, were studied from an industrial vinegar process...
2016: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/27684966/intestinal-immunostimulatory-activity-of-neutral-polysaccharide-isolated-from-traditionally-fermented-korean-brown-rice-vinegar
#20
Hoon Kim, Ho Lee, Kwang-Soon Shin
In this study, diverse intestinal immunostimulatory activities were demonstrated for polysaccharides (KBV-CP) isolated from Korean brown rice vinegar. Monosaccharide composition analysis indicated that KBV-CP was composed mainly of neutral sugar units, primarily glucose and mannose. In vitro, KBV-CP significantly augmented the productions of immunoglobulin A (IgA) and IgA-related cytokines such as interleukin-6 (IL-6) and transforming growth factor-β (TGF-β) in a dose-dependent manner. Furthermore, results of an in vitro co-culture system of intestinal Caco-2 cells and RAW 264...
December 2016: Bioscience, Biotechnology, and Biochemistry
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