The Journal of Microbiology, Biotechnology and Food Sciences最新文献_第2页

QUANTITATIVE MICROBIAL RISK ASSESSMENT OF FERMENTED BEAN PASTES CONTAMINATED WITH CLOSTRIDIUM PERFRINGENS 产气荚膜梭菌污染豆瓣酱的定量微生物风险评价

The Journal of Microbiology, Biotechnology and Food Sciences Pub Date : 2021-09-14 DOI: 10.15414/JMBFS.3854

Y. Seo, Ye-Kyung Lee, Sejeong Kim, Jeeyeon Lee, J. Ha, Yukyung Choi, H. Oh, Yujin Kim, M. Rhee, Heeyoung Lee, Y. Yoon

引用次数: 0

A REVIEW ON UNDERSTANDING OF EGG YOLK AS FUNCTIONAL INGREDIENTS 蛋黄作为功能性配料的认识综述

The Journal of Microbiology, Biotechnology and Food Sciences Pub Date : 2021-09-13 DOI: 10.15414/JMBFS.4627

S. Patil, B. Rao, Malhar Matondkar, Pravin R. Bhushette, S. Sonawane

引用次数: 1

THE PROBIOTIC AND NUTRITIONAL CONTENT OF SOURO, AN IRANIAN TRADITIONAL FOOD 酸奶中的益生菌和营养成分，这是一种伊朗传统食品

The Journal of Microbiology, Biotechnology and Food Sciences Pub Date : 2021-09-13 DOI: 10.15414/JMBFS.2627

Milad Mohkam, Shiva Ghasemi Firoozabadi, Y. Ghasemi, A. Gholami

{"title":"THE PROBIOTIC AND NUTRITIONAL CONTENT OF SOURO, AN IRANIAN TRADITIONAL FOOD","authors":"Milad Mohkam, Shiva Ghasemi Firoozabadi, Y. Ghasemi, A. Gholami","doi":"10.15414/JMBFS.2627","DOIUrl":"https://doi.org/10.15414/JMBFS.2627","url":null,"abstract":"Probiotic foods are products containing adequate amounts of live and specific microorganisms that confer benefit to human health. This research was performed to spotlight on the nutritional value evaluation as well as isolation and probiotic characterization of lactic acid bacteria (LAB) isolated from native food \"Souro\" belonging to Iran. The isolated LABs were investigated in vitro for potential probiotic features based on their acidic pH tolerance, bile-salt resistance, hydrophobicity, autoaggragation, production of amylase and protease as well as antibiotic susceptibility test. Results showed that Souro had high content of protein (51 ± 0.16%,) and total lipid was 11.18 ± 0.38%. Most of isolates were able to produce protease and amylase. From the best potential probiotic isolates, 16S rRNA gene sequencing disclosed Lactobacillus plantarum, L. hilgardii, L. casei, L. fermentum and Weissella paramesenteroides. Thus, good physiological traits and safety evaluation of the isolated LAB emphasized the benefits of Souro for further use in the human diet as well as the preparation of diverse probiotic food formulations.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87120197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

USE OF BACTERIOPHAGES AS A TARGET SPECIFIC THERAPY AGAINST FOOD-BORNE PATHOGENS IN FOOD INDUSTRY- A REVIEW: Bacteriophage 噬菌体在食品工业中作为食源性致病菌靶向特异性治疗的应用——综述:噬菌体

The Journal of Microbiology, Biotechnology and Food Sciences Pub Date : 2021-09-06 DOI: 10.15414/JMBFS.2949

Fozia Hameed, J. Bandral, N. Gupta, Gulzar Ahmad Nayik, M. Sood, Rukhsana Rahman

{"title":"USE OF BACTERIOPHAGES AS A TARGET SPECIFIC THERAPY AGAINST FOOD-BORNE PATHOGENS IN FOOD INDUSTRY- A REVIEW: Bacteriophage","authors":"Fozia Hameed, J. Bandral, N. Gupta, Gulzar Ahmad Nayik, M. Sood, Rukhsana Rahman","doi":"10.15414/JMBFS.2949","DOIUrl":"https://doi.org/10.15414/JMBFS.2949","url":null,"abstract":"Within the context of food safety, the use of modern antimicrobial technologies to inactivate the food-borne pathogens is not infallible, as proven by the ceaseless increase in the food-borne illnesses. The extensive use of antibiotics to minimize the microbial contamination further results in the evolution of antibiotic-resistant bacterial pathogens. Moreover, some of the decontamination methods frequently used in the food industry cannot be directly applied to fresh fruits and vegetables, and RTE meals. Therefore, efforts are being made by researchers in developing a new approach so as to control the bacterial contamination. Consequently, bacteriophages have evolved as the safe, green, effective and natural alternative for treatment and complete destruction of pathogens in food industry. The review provides a general description about bacteriophages and has mainly focused on their potential use as antimicrobials during the postharvest processing of foods. Numerous research papers, review papers, book chapters and other relevant literature was used for writing this review paper.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77104695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

PREDICTING SHELF LIFE OF CHICKEN BURGER PRODUCED FROM SURIMI UNDER COMBINED USE OF THYME ESSENTIAL OIL AND MODIFIED ATMOSPHERE PACKAGING: The effect of essential oils on new burgers 百里香精油与气调包装联合用于鱼糜鸡肉汉堡的保质期预测:精油对新汉堡的影响

The Journal of Microbiology, Biotechnology and Food Sciences Pub Date : 2021-09-03 DOI: 10.15414/JMBFS.1662

Azadeh Rashidimehr, A. Fazlara, M. Zarei, M. Pourmehdi, M. Noshad

引用次数: 0

THE PHYSICAL AND CHEMICAL PROPERTIES OF THE JUJUBE FRUITS AT DIFFERENT MATURATION STAGES 枣果实在不同成熟期的理化性质

The Journal of Microbiology, Biotechnology and Food Sciences Pub Date : 2021-09-02 DOI: 10.15414/JMBFS.4370

F. Tepe, R. Ekinci, Ayten Ekinci

{"title":"THE PHYSICAL AND CHEMICAL PROPERTIES OF THE JUJUBE FRUITS AT DIFFERENT MATURATION STAGES","authors":"F. Tepe, R. Ekinci, Ayten Ekinci","doi":"10.15414/JMBFS.4370","DOIUrl":"https://doi.org/10.15414/JMBFS.4370","url":null,"abstract":"The effects of maturation stages on some physical and chemical properties of the jujube fruits were investigated. The maturation stages of the jujube fruits were described as green, yellow, half-red and red maturation. The physical properties and chemical composition of the jujube fruit significantly changed depending on the maturation stage. The size and weight of the jujube fruits increased, and the peel color changed from green to red with the maturation. The content of water-soluble vitamins, trans-resveratrol, total phenolic content and antioxidant capacity of the jujube fruits decreased during the maturation. The trans-resveratrol content of the jujube fruits was investigated for the first time and no trans-resveratrol content could be detected at red maturation stage. The major organic acid and sugar at the red maturation stage were found to be malic acid and sucrose, respectively. The phenolic composition also changed, but these changes showed unstable trend during the maturation. The major phenolic compound was catechin at the green maturation stage, whereas chlorogenic acid dominated at the red maturation stage. The jujube fruit is rich in minerals especially potassium and no changes in the mineral contents except for copper was observed between green and red maturation stages.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91127868","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

EXTRACELLULAR GLUTAMINASE-FREE L-ASPARAGINASE FROM TRICHODERMA VIRIDE F2: PURIFICATION, BIOCHEMICAL CHARACTERIZATION AND EVALUATION OF ITS POTENTIAL IN MITIGATING ACRYLAMIDE FORMATION IN STARCHY FRIED FOOD 绿木霉胞外无谷氨酰胺酶l -天冬酰胺酶f2:纯化、生化表征及其在淀粉油炸食品中抑制丙烯酰胺形成的潜力评价

The Journal of Microbiology, Biotechnology and Food Sciences Pub Date : 2021-06-08 DOI: 10.15414/JMBFS.4336

A. Elshafei, D. H. El-Ghonemy

{"title":"EXTRACELLULAR GLUTAMINASE-FREE L-ASPARAGINASE FROM TRICHODERMA VIRIDE F2: PURIFICATION, BIOCHEMICAL CHARACTERIZATION AND EVALUATION OF ITS POTENTIAL IN MITIGATING ACRYLAMIDE FORMATION IN STARCHY FRIED FOOD","authors":"A. Elshafei, D. H. El-Ghonemy","doi":"10.15414/JMBFS.4336","DOIUrl":"https://doi.org/10.15414/JMBFS.4336","url":null,"abstract":"L-asparaginase is an antitumor agent that suppresses cancer cell growth by eliminating L-asparagine from malignant cells. However, the intrinsic glutaminase activity is responsible for significant life-threatening adverse effects. Therefore, glutaminase-free L-asparaginase is far required to improve the therapeutic efficacy of L-asparaginase treatment. L-asparaginase was also used to combat the development of acrylamide in foods rich in carbohydrates cooked at high temperatures. Therefore, this study explores the purification and characterization of glutaminase-free L-asparaginase from Trichoderma viride F2 using agro-industrial residues as substrate. The enzyme was purified 36-folds with 688.1 U/mg specific activity and a final yield of 38.9% through ethanol precipitation, gel filtration on Sephadex G-100 followed by Sephadex G-200. The purified L-asparaginase is monomeric with a molecular mass of 57 kDa and exhibited optimum activity at pH 7.5 and 37 °C, which is relatively close to the human body's internal environment. The purified L-asparaginase showed high affinity and catalytic efficiency towards its natural substrate L-asparagine with Km and Vmax of 1.2 mM and 71.3 U/mL, respectively, and did not exhibit any intrinsic glutaminase activity. Among the salts tested, the univalent cations Na+ and K+ enhanced the activity by 145.7% and 163.5%, respectively, while the presence of Ag+ and Fe+3 displayed a considerable loss in activity. The enzyme showed a good anti-oxidant activity with IC50 of 66.1μg/mL and was able to convert L-asparagine exist in potatoes to L-aspartic acid and ammonia, suggesting its use as anti-carcinogenic agent and as potential food industry candidate to mitigate acrylamide content in starchy fried food.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85406551","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

TAXONOMIC INVESTIGATION OF EUPLANKTONIC DIATOM COMMUNITIES AS INDICATOR OF COPPER IN THE BANK OF THE SUBARNAREKHA RIVER, GHATSHILA, JHARKHAND, INDIA 印度恰尔肯德邦加特希拉subarnaarekha河河岸富浮游硅藻群落作为铜指示物的分类学研究

The Journal of Microbiology, Biotechnology and Food Sciences Pub Date : 2021-04-08 DOI: 10.15414/JMBFS.2827

G. G. Satpati, Rahul Bose, R. Pal

{"title":"TAXONOMIC INVESTIGATION OF EUPLANKTONIC DIATOM COMMUNITIES AS INDICATOR OF COPPER IN THE BANK OF THE SUBARNAREKHA RIVER, GHATSHILA, JHARKHAND, INDIA","authors":"G. G. Satpati, Rahul Bose, R. Pal","doi":"10.15414/JMBFS.2827","DOIUrl":"https://doi.org/10.15414/JMBFS.2827","url":null,"abstract":"The aim of this study was to demonstrate and evaluate the diatom communities in the copper infected areas readily associated with the Hindustan Copper Limited (HCL) at the bank of the Subarnarekha River. This study was based on three sampling sites commonly designated as high copper (>100 μg.L-1), medium copper (≤100 μg.L-1) and low copper (≤50 μg.L-1) contaminated area. Results indicated the detailed taxonomic description of 31 species that are dominant or less dominant over these contaminated area. Among the identified taxa, 10 were recorded as new to the Jharkhand state. Water analysis has suggested the presence of 17 species in the high copper contaminated area adjacent to HCL. Nine species was less dominant in the outlet of HCL that belonged to the medium contaminated and only 5 species were dominant over the low copper contaminated area. Physico-chemical parameters like pH, air and water temperature, salinity, conductivity, light extinction coefficient, turbidity, dissolved inorganic salts, dissolved oxygen and carbon-di-oxide, biological oxygen demand and total hardness were also estimated in the copper contaminated sites. Relatively all the species of Cymbella and Navicula were associated with high copper accumulation. Most interestingly, one harmful species Halamphora coffeiformis, which was recorded as most dominant species in high copper exposed area, has shown to be the best copper tolerant and copper indicator species.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83215269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Plant hormones physiological role, effect on human health and its analysis 植物激素的生理作用、对人体健康的影响及其分析

The Journal of Microbiology, Biotechnology and Food Sciences Pub Date : 2021-04-08 DOI: 10.15414/JMBFS.1147

S. Guleria, Mukul Kumar, R. Kaushik

引用次数: 1

INFLUENCE OF QUERCETIN AND DIHYDROQUERCETIN ON SOME FUNCTIONAL PARAMETERS OF RAT LIVER MITOCHONDRIA 槲皮素和二氢槲皮素对大鼠肝脏线粒体某些功能参数的影响

The Journal of Microbiology, Biotechnology and Food Sciences Pub Date : 2021-04-07 DOI: 10.15414/JMBFS.2924

U. Gayibov, Sabina Gayibova, M. Pozilov, Feruza Sh. Tuxtaeva, U. R. Yusupova, Gulchehra M.-K. Djabbarova, Zulayho A. Mamatova, N. Ergashev, T. Aripov

引用次数: 3