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Applying the Anna Karenina principle for wild animal gut microbiota: Temporal stability of the bank vole gut microbiota in a disturbed environment.
2020
Gut microbiota play an important role in host health. Yet, the drivers and patterns of microbiota imbalance (dysbiosis) in wild animals remain largely unexplored. One hypothesised outcome of stress on animal microbiomes is a destabilised microbial community that is characterised by an increase in inter-individual differences compared with microbiomes of healthy animals, which are expected to be (a) temporally stable and (b) relatively similar among individuals. This set of predictions for response of microbiomes to stressors is known as the Anna Karenina principle (AKP) for animal microbiomes. We examine the AKP in a wild mammal inhabiting disturbed environments by conducting a capture-mark…
Note. Kinetic parameters of Bacillus stearothermophilus spores under isothermal and non-isothermal heating conditions Nota. Parámetros cinéticos del …
1998
Thermobacteriological studies using Bacillus stearotherrnophilus spores were carried out by heating the spores under isothermal and non-isothermal conditions followed by an isothermal period. Ex perimental data obtained after isothermal heating were analyzed using a two-step linear regression procedure and a one-step nonlinear regression method. Results obtained using both analytical tech niques were close, but the 90% interval of confidence for predictions was lower when the one-step nonlinear regression was used. These results indicated the convenience of using the one-step nonlin ear regression method to obtain thermal kinetic parameters for bacterial spores. Also, the parameters obtain…
Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage
2021
Abstract Contamination of maize and barley grain during storage by the toxigenic fungi Aspergillus flavus (A. flavus) and Penicillium Verrucosum (P. verrucosum) is both an economic and a public health problem, especially in less industrialized countries. Peracetic acid (PA) is a compound used for the disinfection of food and food contact surfaces. Unlike other disinfectants, it leaves no toxic residues and its decomposition products (CH3COOH, O2 and H2O) are environmentally friendly. In order to apply PA to preserve maize and barley grain during storage, first, the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) against both fungi were determined in a 96-we…
Biopreservation of tomatoes using fermented media by lactic acid bacteria
2020
Abstract Post-harvest spoilage fungi in tomatoes represent an economic loss for industry and consumers. There is currently an increasing demand for novel applications of bio-preservatives as replacers of chemical additives and pesticides in food. In this study, nine lactic acid bacteria strains isolated from tomato and sourdough were screened for antifungal activity in vitro against 33 fungal strains and used as bio-preservatives of tomato inoculated with Penicillium expansum and Aspergillus flavus. The identification of the compounds potentially responsible for the antifungal activity, such as organic acids, phenolic acids and volatile organic compounds (VOCs), were identified and quantifi…
Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure proce…
2019
The effect of high pressure processing (HPP) (200–600 MPa/5–45°C/1–15 min) on the enzyme activity and some quality parameters of cloudy apple juice during subsequent storage (4°C for 12 weeks) was investigated. Statistical analysis showed that pressure, temperature, and time had a significant effect (p < 0.05) on tissue enzyme activity, decreasing the activity of polyphenol oxidases (PPO) and peroxidases (POD). No significant changes in physicochemical parameters (pH, total soluble solids, sugars, and vitamin C) were observed after HPP treatments. The main polyphenols detected in apple juice were dichydrochalcones, being phloridzin the predominant (48.8 mg/L), and flavanols, with the highes…
Evaluation of microbiological and physico‐chemical parameters of retail ready‐to‐eat mono‐varietal salads
2019
An integrated microbiological and physico-chemical approach was applied to evaluate the decay of mono-varietal ready-to-eat escarole (Cichorium endivia var. latifolium) and red chicory (Cichorium intybus L. var. foliosum Hegi) during refrigeration. Total mesophilic microorganisms, including pseudomonads, and total psychrotrophic microorganisms were detected at high numbers in all samples just after packaging and at the expiry date. The dominant microbial populations analyzed by classical culture-dependent methods belonged to Pseudomonas and yeasts. Illumina sequencing identified Janthinobacterium lividum and Pseudomonas veronii as main species. Regarding the physico-chemical quality between…
Infection by Endosymbiotic “Male-Killing” Bacteria in Coleoptera
2018
Wolbachia, Rickettsia, Spiroplasma and Cardinium are endosymbiotic and intracellular bacteria known to cause numerous disorders in host reproduction, reflected in their common name “male-killers”. In this study, 297 beetle species from various taxonomic groups were screened with the use of molecular markers for the presence of infection by any of these endosymbionts. Wolbachia was found to be the most common “male-killer” among beetle hosts as it infected approx. 27% of species. Rickettsia, Spiroplasma and Cardinium were much less prevalent as they infected: 8%, 3% and 2%, respectively, of the studied beetle species. This is the first report of Cardinium presence in beetle hosts. Incidences…
Valorisation of Persimmon and Blueberry By-Products to Obtain Functional Powders: in vitro Digestion and Fermentation by Gut Microbiota
2020
[EN] Globalization of fruit and vegetable markets generates overproduction, surpluses, and potentially valuable residues. The valorization of these byproducts constitutes a challenge, to ensure sustainability and reintroduce them into the food chain. This work focuses on blueberry and persimmon residues, rich in polyphenols and carotenoids, to obtain powders with high added value to be used as ingredients in food formulation. These powders have been characterized, and the changes in the bioactive compounds in in vitro gastrointestinal digestion have been evaluated. The results indicated that the type of residue, the drying process, as well as the content and type of fiber determine the rele…
Fast pyrolysis of hot-water-extracted and soda-AQ-delignified okra (Abelmoschus esculentus) and miscanthus (miscanthus x giganteus) stalks by Py-GC/MS
2018
Abstract The thermochemical behavior of various samples of okra ( Abelmoschus esculentus ) and miscanthus ( Miscanthus x giganteus ) stalks (initial, hot-water-extracted, and those from sulfur-free delignification) were studied by pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS). In all cases, major GC-amenable condensable products were measured semi-quantitatively and classified into several product groups. The formation of these product groups from different feedstock samples with varying mass portions of their structural constituents (carbohydrates and lignin) was investigated at 500 °C and 700 °C with a residence time of 5 s and 20 s. The main product groups were aliphatic comp…
Effects of almond gum as texture and sensory quality improver in wheat bread
2016
International audience; The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61…