Korean Journal for Food Science of Animal Resources最新文献_第6页

Prevalence of Clostridium difficile Isolated from Beef and Chicken Meat Products in Turkey. 土耳其牛肉和鸡肉产品中难辨梭菌的流行情况。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-09-01 Epub Date: 2018-09-30 DOI: 10.5851/kosfa.2018.e14

Şeyma Şeniz Ersöz, Serap Coşansu

{"title":"Prevalence of Clostridium difficile Isolated from Beef and Chicken Meat Products in Turkey.","authors":"Şeyma Şeniz Ersöz, Serap Coşansu","doi":"10.5851/kosfa.2018.e14","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e14","url":null,"abstract":"The concern about the possibility of food can be a vehicle for the transmission of Clostridium difficile to humans has been raised recently due to the similarities among the strains isolated from patients, foods and food animals. In this study, therefore, the prevalence of C. difficile was investigated in beef and chicken meat products collected from 57 different butcher shops, markets and fast food restaurants in Sakarya province of Turkey. Two out of 101 samples (1.98%) was positive for C. difficile indicating a very low prevalence. The pathogen was isolated from an uncooked meatball sample and a cooked meat döner sample, whereas not detected in chicken meat samples. The meatball isolate was resistant to vancomycin and tetracycline, while the cooked meat döner isolate was resistant to vancomycin and metronidazole. Both isolates were sensitive to moxifloxacin and clindamycin. Toxins A and B were not detected. This study reveals the presence of C. difficile in further processed beef products in Turkey.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/bc/2d/kosfa-38-4-759.PMC6131381.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36484254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 17

Development of a Rapid Method for the Screening of Conjugated Linoleic Acid (CLA)-Producing Strains of Bifidobacterium breve. 开发用于筛选产生共轭亚油酸 (CLA) 的前列双歧杆菌菌株的快速方法。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-09-01 Epub Date: 2018-09-30 DOI: 10.5851/kosfa.2018.e34

Sun-Hae Choi, Kyoung-Min Lee, Kwan-Hu Kim, Geun-Bae Kim

{"title":"Development of a Rapid Method for the Screening of Conjugated Linoleic Acid (CLA)-Producing Strains of Bifidobacterium breve.","authors":"Sun-Hae Choi, Kyoung-Min Lee, Kwan-Hu Kim, Geun-Bae Kim","doi":"10.5851/kosfa.2018.e34","DOIUrl":"10.5851/kosfa.2018.e34","url":null,"abstract":"This study was performed to isolate some strains of Bifidobacteriumbreve from fecal materials of neonates and to screen them for the biotransformation activity of converting linoleic acid into conjugated linoleic acid (CLA). Fecal samples were collected from twenty healthy neonates between 14 and 100 days old, and four hundred colonies were randomly selected from a Bifidobacterium selective transoligosaccharide medium. A duplex polymerase chain reaction technique was developed for the rapid and accurate molecular characterization of the B. breve strains that have been reported to show the species-specific characteristic of CLA production. They are identified by 16S ribosomal DNA, fructose-6-phosphate phosphoketolase encoding genes (xfp), and rapid pulsed field gel electrophoresis. Thirty-six isolates were identified as B. breve, and just two of the 12 neonates were harboring B. breve strains. Each isolate showed different CLA-producing ability in the spectrophotometric assay. All of the positive strains from the primary spectrophotometric assay were confirmed for their CLA-producing activities using gas-chromatographic analysis, and their conversion rates were different, depending on the strain isolated in this study. Some strains of B. breve were successfully isolated and characterized based on the CLA-producing activity, and further studies are necessary to characterize the enzyme and the gene responsible for the enzyme activity.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/52/3b/kosfa-38-4-806.PMC6131384.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36484258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determination of Shelf Life Model of Pork Cutlet and Pork Lard during Accelerated Storage Conditions. 加速储存条件下肉排和猪油保质期模型的确定。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-09-01 Epub Date: 2018-09-30 DOI: 10.5851/kosfa.2018.e3

Jung-Min Park, Su-Han Lee, Jong-Ho Koh, Jin-Man Kim

{"title":"Determination of Shelf Life Model of Pork Cutlet and Pork Lard during Accelerated Storage Conditions.","authors":"Jung-Min Park, Su-Han Lee, Jong-Ho Koh, Jin-Man Kim","doi":"10.5851/kosfa.2018.e3","DOIUrl":"10.5851/kosfa.2018.e3","url":null,"abstract":"This study was carried out to establish shelf life for pork cutlet of ground meat and pork lard by using various quality indicators and to understand how quality changes in these products are accelerated by temperature. The samples were selected and purchased from markets in Korea, and the chosen quality indicators were total aerobic counts and coliform group in microbiological analyses, thiobarbituric acid reactive substances assay, volatile basic nitrogen, pH, acid value, and peroxide value in physical chemical analyses, and sensory evaluation. The pork cutlet samples were stored at -18℃, -6℃, and -1℃, whereas pork lard samples were stored at 10℃, 25℃, 35℃, and 45℃. These temperature conditions were set to real distribution conditions. The samples were then analyzed using various models including of reaction orders, arrhenius equation, and Q10 value. The quality limits for each sample were calculated, and shelf life was estimated. The results of this experiment highlighted the importance of temperature control during the distribution process of these products and revealed that temperature is a useful parameter for the establishment of a basic database for shelf life.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.e3","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36481745","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 9

Identification of a Bromodomain-containing Protein 2 (BRD2) Gene Polymorphic Variant and Its Effects on Pork Quality Traits in Berkshire Pigs. 含溴域蛋白2 (BRD2)基因多态性变异的鉴定及其对伯克夏猪品质性状的影响

Korean Journal for Food Science of Animal Resources Pub Date : 2018-09-01 Epub Date: 2018-09-30 DOI: 10.5851/kosfa.2018.e7

Dong Ju Lee, Jung Hye Hwang, Jeongim Ha, Go Eun Yu, Seulgi Kwon, Da Hye Park, Deok Gyeong Kang, Tae Wan Kim, Hwa Chun Park, Sang Mi An, Chul Wook Kim

引用次数: 2

Effects of a Novel p.A41P Mutation in the Swine Myogenic factor 5(MYF5) Gene on Protein Stabilizing, Muscle Fiber Characteristics and Meat Quality. 猪肌原因子5(MYF5)基因p.A41P突变对蛋白质稳定、肌纤维特性和肉品质的影响

Korean Journal for Food Science of Animal Resources Pub Date : 2018-09-01 Epub Date: 2018-09-30 DOI: 10.5851/kosfa.2018.e9

Youn-Chul Ryu, Eun-A Lee, Han-Ha Chai, Jong-Eun Park, Jun-Mo Kim

{"title":"Effects of a Novel p.A41P Mutation in the Swine Myogenic factor 5(MYF5) Gene on Protein Stabilizing, Muscle Fiber Characteristics and Meat Quality.","authors":"Youn-Chul Ryu, Eun-A Lee, Han-Ha Chai, Jong-Eun Park, Jun-Mo Kim","doi":"10.5851/kosfa.2018.e9","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e9","url":null,"abstract":"Myogenic factor 5 (MYF5) plays an important role in regulating skeletal muscle fiber characteristics, consequently affecting meat production and quality. We identified a novel p.A41P mutation in exon1 of the porcine MYF5 gene by direct sequencing. The mutation was predicted to be destabilizing in protein structure based on the resultant amino acid substitution. We estimated the significant substitution effect of p.A41P on the energy stabilization of Myf5 protein structure. Then, we demonstrated that the mutation in Yorkshire population significantly affected muscle fiber type I composition (p<0.05), loin-eye area of lean meat content (p<0.05) and filter-fluid uptake of meat quality (p<0.01). Furthermore, dominant effects significantly influenced total muscle fiber number (p<0.05). This study suggests that the novel p.A41P mutation in porcine MYF5 may be a valuable genetic marker to affect the muscle fiber characteristics and consequently improve meat production quality and quantity.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/45/fd/kosfa-38-4-711.PMC6131375.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36481749","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Direct Detection of Escherichia coli, Staphylococcus aureus, and Salmonella spp. in Animal-derived Foods Using a Magnetic Bead-based Immunoassay. 基于磁珠的免疫测定法直接检测动物源性食品中的大肠杆菌、金黄色葡萄球菌和沙门氏菌。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-09-01 Epub Date: 2018-09-30 DOI: 10.5851/kosfa.2018.e11

Jong-Hui Kim, Jae Gyu Yoo, Jun-Sang Ham, Mi-Hwa Oh

引用次数: 1

Construction of a Bioluminescent Labelling Plasmid Vector for Bifidobacteria. 双歧杆菌生物荧光标记质粒载体的构建

Korean Journal for Food Science of Animal Resources Pub Date : 2018-09-01 Epub Date: 2018-09-30 DOI: 10.5851/kosfa.2018.e17

Gi-Seong Moon, Arjan Narbad

{"title":"Construction of a Bioluminescent Labelling Plasmid Vector for Bifidobacteria.","authors":"Gi-Seong Moon, Arjan Narbad","doi":"10.5851/kosfa.2018.e17","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e17","url":null,"abstract":"Bifidobacterium is recognized as one of the most beneficial microorganisms in our gut. Many researches on bifidobacteria have been done to understand their roles in the gut. The objective of the present study was to develop a bioluminescent labelling plasmid vector for bifidobacteria to facilitate their visualization in vitro, in situ, and in vivo. A plasmid replicon (2.0 kb) of plasmid pFI2576 previously identified from B. longum FI10564 was amplified by PCR and cloned into pUC19 plasmid vector (2.68 kb). The cloned replicon was subcloned into pTG262 (luc+ ) recombinant plasmid vector (7.4 kb) where a luciferase gene (luc+ ) from pLuc2 (8.5 kb), an Escherichia coli and lactobacilli shuttle vector, was inserted into pTG262 plasmid vector. The final recombinant DNA, pTG262::pFI2576 rep (luc+ ), was transferred into a B. catenulatum strain. This recombinant strain showed 3,024 relative luminescence units at OD600 value of 0.352. Thus, this recombinant plasmid construct can be broadly used for labelling bifidobacteria.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/8e/e6/kosfa-38-4-816.PMC6131385.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36484634","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 8

Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage. 清阳红椒香肠微生物分布及中心温度对香肠品质特性的影响

Korean Journal for Food Science of Animal Resources Pub Date : 2018-09-01 Epub Date: 2018-09-30 DOI: 10.5851/kosfa.2018.e13

Yun-Sang Choi, Su-Kyung Ku, Tae-Kyung Kim, Jong-Dae Park, Young-Chan Kim, Hee-Ju Kim, Young-Boong Kim

{"title":"Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage.","authors":"Yun-Sang Choi, Su-Kyung Ku, Tae-Kyung Kim, Jong-Dae Park, Young-Chan Kim, Hee-Ju Kim, Young-Boong Kim","doi":"10.5851/kosfa.2018.e13","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e13","url":null,"abstract":"The objective of this study was to provide preliminary data for food industry by investigating the distribution of microorganisms in raw materials and sausage examining the effect of heating temperature on sausage quality. Total microbes in sausage ranged 2.21-3.11 Log CFU/g. Bacillus pumilus, B. licheniformis, Staphylococcus saprophyticus, and Enterococcus faecalis were detected on sausage. Total microbes in raw materials was 1.59-7.16 Log CFU/g. Different types of microorganisms were found depending on raw materials, with B. pumilus and B. subtilis were being detected in both raw materials and sausage. Total microbes in sausage after heating was in the range of 1.10-2.22 Log CFU/g, showing the trend of decrease in total microbe with increasing heating temperature, although the decrease was not significant. With increasing heating temperature, pH and hardness were also increased. The yield of sausage manufactured at 85°C was 95.42% while that manufactured at 65°C was 96.67%. Therefore, decreasing heating temperature during sausage production might increase yield and save energy without microbiological effect.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/bb/54/kosfa-38-4-749.PMC6131380.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36484253","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Australian Lamb Meat - The Response to Societal and Ethnic Influences. 澳大利亚羊肉-对社会和种族影响的反应。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-09-01 Epub Date: 2018-09-30 DOI: 10.5851/kosfa.2018.e1

David Laurence Hopkins, Stephanie Marie Fowler

引用次数: 6

Rapid Detection of Escherichia coli in Fresh Foods Using a Combination of Enrichment and PCR Analysis. 利用富集和PCR分析相结合的方法快速检测新鲜食品中的大肠杆菌。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-09-01 Epub Date: 2018-09-30 DOI: 10.5851/kosfa.2018.e19

Yukyung Choi, Sujung Lee, Heeyoung Lee, Soomin Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Hyemin Oh, Yewon Lee, Yujin Kim, Yohan Yoon

{"title":"Rapid Detection of Escherichia coli in Fresh Foods Using a Combination of Enrichment and PCR Analysis.","authors":"Yukyung Choi, Sujung Lee, Heeyoung Lee, Soomin Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Hyemin Oh, Yewon Lee, Yujin Kim, Yohan Yoon","doi":"10.5851/kosfa.2018.e19","DOIUrl":"10.5851/kosfa.2018.e19","url":null,"abstract":"The objective of this study was to determine the minimum enrichment time for different types of food matrix (pork, beef, and fresh-cut lettuce) in an effort to improve Escherichia coli detection efficiency. Fresh pork (20 g), beef (20 g), and fresh-cut lettuce (20 g) were inoculated at 1, 2, and 3 Log CFU/g of Escherichia coli. Samples were enriched in filter bags for 3 or 5 h at 44.5°C, depending on sample type. E. coli cell counts in the samples were enriched in E. coli (EC) broth at 3 or 5 h. One milliliter of the enriched culture medium was used for DNA extraction, and PCR assays were performed using primers specific for uidA gene. To detect E. coli (uidA) in the samples, a 3-4 Log CFU/mL cell concentration was required. However, E. coli was detected at 1 Log CFU/g in fresh pork, beef, and fresh-cut lettuce after 5, 5, and 3-h enrichment, respectively. In conclusion, 5-h enrichment for fresh meats and 3-h enrichment for fresh-cut lettuce in EC broth at 44.5°C, and PCR analysis using uidA gene-specific primers were appropriate to detect E. coli rapidly in food samples.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.e19","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36484636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 9