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https://www.readbyqxmd.com/read/28543439/metagenomic-profiling-of-the-microbial-freshwater-communities-in-two-bulgarian-reservoirs
#1
Ivan Iliev, Galina Yahubyan, Mariana Marhova, Elena Apostolova, Mariyana Gozmanova, Gana Gecheva, Sonya Kostadinova, Angelina Ivanova, Vesselin Baev
Microorganisms inhabiting freshwater environments are an integral part of the aquatic ecosystems. Very few data are available regarding the profiles of the microbial communities in the reservoirs in Bulgaria, despite their key role in the biogeochemical processes. In the present study, we provide the first comprehensive metagenomic analysis on the planktonic bacterial diversity of two large and economically important Bulgarian reservoirs (Batak and Tsankov Kamak) using next-generation sequencing of 16S ribosomal RNA gene (16S rRNA)...
May 22, 2017: Journal of Basic Microbiology
https://www.readbyqxmd.com/read/28540643/improvement-of-fermented-fish-flour-quality-using-essential-oil-extracted-from-fresh-leaves-of-pimenta-racemosa-mill-j-w-moore
#2
Euloge S Adjou, René G Dègnon, Edwige Dahouenon-Ahoussi, Mohamed M Soumanou, Dominique C K Sohounhloue
The aim of this study was to evaluate the efficacy of the essential oil extracted from fresh leaves of Pimenta racemosa in the improvement of fermented fish flour producing technology. Essential oil of Pimenta racemosa was extracted by hydrodistillation and its chemical composition was determined by GC and GC/MS. Different types of fermented fish flours from Lesser African Threadfin (Galeoides decadactylus) were produced by the modification of the traditional processing technology and the introduction of a step of essential oil adjunction during the process...
May 24, 2017: Natural Products and Bioprospecting
https://www.readbyqxmd.com/read/28538682/enteric-viruses-and-fecal-bacteria-indicators-to-assess-groundwater-quality-and-suitability-for-irrigation
#3
Osvalda De Giglio, Giuseppina Caggiano, Francesco Bagordo, Giovanna Barbuti, Silvia Brigida, Federica Lugoli, Tiziana Grassi, Giuseppina La Rosa, Luca Lucentini, Vito Felice Uricchio, Antonella De Donno, Maria Teresa Montagna
According to Italian Ministerial Decree No. 185 of 12 June 2003, water is considered suitable for irrigation if levels of fecal bacteria (i.e., Escherichia coli and Salmonella) are within certain parameters. The detection of other microorganisms is not required. The aim of this study is to determine the bacteriological quality of groundwater used for irrigation and the occurrence of enteric viruses (Norovirus, Enterovirus, Rotavirus, Hepatovirus A), and to compare the presence of viruses with the fecal bacteria indicators...
May 24, 2017: International Journal of Environmental Research and Public Health
https://www.readbyqxmd.com/read/28533770/from-vineyard-soil-to-wine-fermentation-microbiome-approximations-to-explain-the-terroir-concept
#4
REVIEW
Ignacio Belda, Iratxe Zarraonaindia, Matthew Perisin, Antonio Palacios, Alberto Acedo
Wine originally emerged as a serendipitous mix of chemistry and biology, where microorganisms played a decisive role. From these ancient fermentations to the current monitored industrial processes, winegrowers and winemakers have been continuously changing their practices according to scientific knowledge and advances. A new enology direction is emerging and aiming to blend the complexity of spontaneous fermentations with industrial safety of monitored fermentations. In this context, wines with distinctive autochthonous peculiarities have a great acceptance among consumers, causing important economic returns...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28515654/qualitative-characteristics-and-determining-shelf-life-of-milk-beverage-product-supplemented-with-coffee-extracts
#5
Ji-Woo Yoon, Sung-Il Ahn, Ha-Na Kim, Jun-Hong Park, Sun-Young Park, Jae-Hoon Kim, Duk-Geun Oh, Jin-Woo Jhoo, Gur-Yoo Kim
This study was conducted to establish the shelf-life of a milk beverage product supplemented with coffee extracts. Qualitative changes including peroxide value (PV), microorganism content, caffeine content, and sensory evaluation were measured periodically in beverages kept at 10, 20, and 30°C for 8 wk. Lipid oxidation of the product was measured by peroxide value analysis, and apparent changes were observed during a 4 wk storage period. Caffeine analysis revealed that the changes in caffeine content were negligible during the storage period...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28505302/the-first-whole-genome-and-transcriptome-of-the-manila-clam-ruditapes-philippinarum-isolated-in-korea
#6
Seyoung Mun, Yun-Ji Kim, Kesavan Markkandan, Wonseok Shin, Sumin Oh, Jiyoung Woo, Jongsu Yoo, Hyesuck An, Kyudong Han
The manila clam, Ruditapes philippinarum, is an important bivalve species in worldwide aquaculture including Korea. The aquaculture production of R. philippinarum is under threat from diverse environmental factors including viruses, microorganisms, parasites, and water conditions with subsequently declining production. In spite of its importance as a marine resource, the reference genome of R. philippinarum for comprehensive genetic studies is largely unexplored. Here, we report the de novo whole-genome and transcriptome assembly of R...
May 13, 2017: Genome Biology and Evolution
https://www.readbyqxmd.com/read/28501002/effects-of-lactic-acid-bacteria-and-molasses-additives-on-the-microbial-community-and-fermentation-quality-of-soybean-silage
#7
Kuikui Ni, Fangfang Wang, Baoge Zhu, Junxiang Yang, Guoan Zhou, Yi Pan, Yong Tao, Jin Zhong
The objective was to study effects of lactic acid bacteria (L) and molasses (M) on the microbial community and fermentation quality of soybean silage. Soybean was ensiled with no additive control (C), 0.5% molasses (0.5%M), 0.5%M+L (0.5%ML), 2%M, 2%M+L (2%ML) for 7, 14, 30 and 60days. The M-treated silages could increase the content of lactic acid and decrease butyric acid than control. Besides, higher crude protein was also observed in M-treated silages. With prolonged ensiling time, there was a reduction of the ratio of lactic acid/acetic acid in the 2%M-treated and 2%ML-treated silages...
April 20, 2017: Bioresource Technology
https://www.readbyqxmd.com/read/28488147/advances-and-perspective-in-bioremediation-of-polychlorinated-biphenyl-contaminated-soils
#8
Jitendra K Sharma, Ravindra K Gautam, Sneha V Nanekar, Roland Weber, Brajesh K Singh, Sanjeev K Singh, Asha A Juwarkar
In recent years, microbial degradation and bioremediation approaches of polychlorinated biphenyls (PCBs) have been studied extensively considering their toxicity, carcinogenicity and persistency potential in the environment. In this direction, different catabolic enzymes have been identified and reported for biodegradation of different PCB congeners along with optimization of biological processes. A genome analysis of PCB-degrading bacteria has led in an improved understanding of their metabolic potential and adaptation to stressful conditions...
May 9, 2017: Environmental Science and Pollution Research International
https://www.readbyqxmd.com/read/28486419/impact-of-a-microbial-cocktail-used-as-a-starter-culture-on-cocoa-fermentation-and-chocolate-flavor
#9
Igor Magalhães da Veiga Moreira, Leonardo de Figueiredo Vilela, Maria Gabriela da Cruz Pedroso Miguel, Cledir Santos, Nelson Lima, Rosane Freitas Schwan
Chocolate production suffered a vast impact with the emergence of the "witches' broom" disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. However, some different cocoa hybrids produce cocoa beans that generate chocolate with variable quality. Fermentation of cocoa beans is a microbiological process that can be applied for the production of chocolate flavor precursors, leading to overcoming the problem of variable chocolate quality. The aim of this work was to use a cocktail of microorganisms as a starter culture on the fermentation of the ripe cocoa pods from PH15 cocoa hybrid, and evaluate its influence on the microbial communities present on the fermentative process on the compounds involved during the fermentation, and to perform the chocolate sensorial characterization...
May 9, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28478894/molecular-improvements-in-microbial-%C3%AE-amylases-for-enhanced-stability-and-catalytic-efficiency
#10
REVIEW
Raveendran Sindhu, Parameswaran Binod, Aravind Madhavan, Ummalyma Sabeela Beevi, Anil Kuruvilla Mathew, Amith Abraham, Ashok Pandey, Vinod Kumar
α-Amylases is one of the most important industrial enzyme which contributes to 25% of the industrial enzyme market. Though it is produced by plant, animals and microbial source, those from microbial source seems to have potential applications due to their stability and economic viability. However a large number of α-amylases from different sources have been detailed in the literature, only few numbers of them could withstand the harsh industrial conditions. Thermo-stability, pH tolerance, calcium independency and oxidant stability and starch hydrolyzing efficiency are the crucial qualities for α-amylase in starch based industries...
April 27, 2017: Bioresource Technology
https://www.readbyqxmd.com/read/28473009/a-year-in-the-life-of-a-contaminated-heater-cooler-unit-with-mycobacterium-chimaera
#11
Mark I Garvey, Craig W Bradley, Jimmy Walker
OBJECTIVE Heater-cooler units (HCUs) have been shown to be a source of Mycobacterium chimaera infections. For the past year, weekly water samples have been taken from HCUs used at University Hospitals Birmingham (UHB) NHS Foundation Trust. We report the microbial contamination of the HCUs over a year detailing the decontamination regimes applied at UHB to reduce the microbial load. DESIGN Observational study SETTING UHB is a tertiary referral teaching hospital in Birmingham, United Kingdom, that provides clinical services to nearly 1 million patients every year...
May 5, 2017: Infection Control and Hospital Epidemiology
https://www.readbyqxmd.com/read/28472722/investigation-of-the-antimicrobial-effect-of-natural-deep-eutectic-solvents-nades-as-solvents-in-antimicrobial-photodynamic-therapy
#12
Kristine Opsvik Wikene, Håkon Valen Rukke, Ellen Bruzell, Hanne Hjorth Tønnesen
Natural deep eutectic solvents (NADES) are a third class of liquids, separate from water and lipids. Some NADES, especially those containing organic acids, have been suggested to possess antimicrobial properties. Such properties may be advantageous when NADES are used as solvents in e.g. antimicrobial photodynamic therapy. However, to control the toxicity of acid-containing NADES, they must retain their specific qualities upon dilution. Hence, the aims of this study were to investigate the effect of dilution on the acid-containing NADES network, their antimicrobial activity on different planktonic microorganisms, and their influence on phototoxicity when used as solvents for a photosensitiser...
April 27, 2017: Journal of Photochemistry and Photobiology. B, Biology
https://www.readbyqxmd.com/read/28472498/busybee-web-metagenomic-data-analysis-by-bootstrapped-supervised-binning-and-annotation
#13
Cedric C Laczny, Christina Kiefer, Valentina Galata, Tobias Fehlmann, Christina Backes, Andreas Keller
Metagenomics-based studies of mixed microbial communities are impacting biotechnology, life sciences and medicine. Computational binning of metagenomic data is a powerful approach for the culture-independent recovery of population-resolved genomic sequences, i.e. from individual or closely related, constituent microorganisms. Existing binning solutions often require a priori characterized reference genomes and/or dedicated compute resources. Extending currently available reference-independent binning tools, we developed the BusyBee Web server for the automated deconvolution of metagenomic data into population-level genomic bins using assembled contigs (Illumina) or long reads (Pacific Biosciences, Oxford Nanopore Technologies)...
May 2, 2017: Nucleic Acids Research
https://www.readbyqxmd.com/read/28462431/total-staphylococci-as-performance-surrogate-for-greywater-treatment
#14
David C Shoults, Nicholas J Ashbolt
Faecal indicator bacteria (FIB) are commonly used as water quality indicators; implying faecal contamination and therefore the potential presence of pathogenic enteric bacteria, viruses, and protozoa. Hence in wastewater treatment, the most commonly used treatment process measures (surrogates) are total coliforms, faecal coliforms, Escherichia coli (E. coli), and enterococci. However, greywater potentially contains skin pathogens unrelated to faecal load, and E. coli and other FIB may grow within greywater unrelated to pathogens...
May 1, 2017: Environmental Science and Pollution Research International
https://www.readbyqxmd.com/read/28462032/the-emerging-contribution-of-social-wasps-to-grape-rot-disease-ecology
#15
Anne A Madden, Sean D Boyden, Jonathan-Andrew N Soriano, Tyler B Corey, Jonathan W Leff, Noah Fierer, Philip T Starks
Grape sour (bunch) rot is a polymicrobial disease of vineyards that causes millions of dollars in lost revenue per year due to decreased quality of grapes and resultant wine. The disease is associated with damaged berries infected with a community of acetic acid bacteria, yeasts, and filamentous fungi that results in rotting berries with high amounts of undesirable volatile acidity. Many insect species cause the initial grape berry damage that can lead to this disease, but most studies have focused on the role of fruit flies in facilitating symptoms and vectoring the microorganisms of this disease complex...
2017: PeerJ
https://www.readbyqxmd.com/read/28460929/formation-of-taste-active-amino-acids-amino-acid-derivatives-and-peptides-in-food-fermentations-a-review
#16
REVIEW
Cindy J Zhao, Andreas Schieber, Michael G Gänzle
Fermented foods are valued for their rich and complex odour and taste. The metabolic activity of food-fermenting microorganisms determines food quality and generates odour and taste compounds. This communication reviews the formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations. Pathways of the generation of taste compounds are presented for soy sauce, cheese, fermented meats, and bread. Proteolysis or autolysis during food fermentations generates taste-active amino acids and peptides; peptides derived from proteolysis particularly impart umami taste (e...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28458251/effects-and-mechanisms-of-biochar-microbe-interactions-in-soil-improvement-and-pollution-remediation-a-review
#17
REVIEW
Xiaomin Zhu, Baoliang Chen, Lizhong Zhu, Baoshan Xing
Biochars have attracted tremendous attention due to their effects on soil improvement; they enhance carbon storage, soil fertility and quality, and contaminant (organic and heavy metal) immobilization and transformation. These effects could be achieved by modifying soil microbial habitats and (or) directly influencing microbial metabolisms, which together induce changes in microbial activity and microbial community structures. This review links microbial responses, including microbial activity, community structures and soil enzyme activities, with changes in soil properties caused by biochars...
April 27, 2017: Environmental Pollution
https://www.readbyqxmd.com/read/28450992/-study-of-the-bacteriological-quality-of-water-used-in-the-agro-food-industry-in-the-north-of-morocco
#18
El Houcine Haijoubi, Fatiha Benyahya, Abdrezzak Bendahou, Faima Zahra Essadqui, Mohammed El Behhari, Ahmed Fouad El Mamoune, Naima Nourouti Ghailani, Mohcine Bennani Mechita, Amina Barakat
INTRODUCTION: Water is used predominantly in food manufacturing process. Northern morocco agro-food industries use different sources of water, but public water and wells water are the main sources of water used. This water can be the main source of possible food contaminations and alterations. This study aims is to assess the bacteriological quality of water used in the agro-food industries in the Northern region of Morocco, to identify the different types of germs responsible for the pollution of these waters and to establish the main causes of this pollution...
2017: Pan African Medical Journal
https://www.readbyqxmd.com/read/28448929/microbial-use-of-low-molecular-weight-dom-in-filtered-and-unfiltered-freshwater-role-of-ultra-small-microorganisms-and-implications-for-water-quality-monitoring
#19
F L Brailsford, H C Glanville, M R Marshall, P N Golyshin, P J Johnes, C A Yates, A T Owen, D L Jones
Dissolved organic matter (DOM) plays a central role in regulating productivity and nutrient cycling in freshwaters. It is therefore vital that we can representatively sample and preserve DOM in freshwaters for subsequent analysis. Here we investigated the effect of filtration, temperature (5 and 25°C) and acidification (HCl) on the persistence of low molecular weight (MW) dissolved organic carbon (DOC), nitrogen (DON) and orthophosphate in oligotrophic and eutrophic freshwater environments. Our results showed the rapid loss of isotopically-labelled glucose and amino acids from both filtered (0...
April 24, 2017: Science of the Total Environment
https://www.readbyqxmd.com/read/28444375/evaluation-of-the-alpha-amylase-activity-as-an-indicator-of-pasteurization-efficiency-and-microbiological-quality-of-liquid-whole-eggs
#20
Guilherme Resende da Silva, Liliane Denize Miranda Menezes, Isabela Pereira Lanza, Daniela Duarte de Oliveira, Carla Aparecida Silva, Roger Wilker Tavares Klein, Débora Cristina Sampaio de Assis, Silvana de Vasconcelos Cançado
In order to evaluate the efficiency of the pasteurization process in liquid whole eggs, an UV/visible spectrophotometric method was developed and validated for the assessment of alpha-amylase activity. Samples were collected from 30 lots of raw eggs (n = 30) and divided into three groups: one was reserved for analysis of the raw eggs, the second group was pasteurized at 61.1°C for 3.5 minutes (n = 30), and the third group was pasteurized at 64.4°C for 2.5 minutes (n = 30). In addition to assessing alpha-amylase activity, the microbiological quality of the samples was also evaluated by counting total and thermotolerant coliforms, mesophilic aerobic microorganisms, Staphylococcus spp...
April 24, 2017: Poultry Science
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