Search results for "Acid stress"

Biogenic amines in fermented foods

2010

Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic. Some species of LAB, however, can produce biogenic amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly formed through decarboxylation of amino acids. BAs are present in a wide range of foods, including dairy products, and can occasionally accumulate in high concentrations. The consumption of food containing large amounts of these amines can have toxicological consequences. Although there is no specific legislation regarding BA content in many fermented products, it is generally assumed that they should not be allowed to accumulate. The ability of microorganisms to decarbox…

Etude de la réponse aux stress environmentaux chez deux lactobacilles: identification de régulateurs impliqués dans le stress oxidatif chez Lactobaci…

2005

Cardiovascular, ventilatory and haematological responses of brown trout (Salmo trutta L.), to the combined effects of acidity and aluminium in humic …

1995

Two year old brown trout (Salmo trutta L.) were exposed for 7 days to pH 4.7 alone and with aluminium at concentrations of 0.28 and 0.45 mg l−1, respectively, in the water of River Rutajoki, Central Finland. The labile aluminium accounted for less than 30% of the total added amount in the humic water. During the exposures the fish were monitored by a non-contact bioelectronic monitoring system which records heart and ventilation rates of the fish. Terminal blood samples were obtained to evaluate the degree of stress. No mortality occurred during any of the exposures. Acid stress alone and with aluminium caused an immediate acute response in heart and ventilation rates, which remained higher…