Factors Affecting the Performance of Crossflow Filtration of Yeast Cell Suspension

Eight yeast isolates that bound directly to Botrytis cinerea germlings were assessed for the ability to suppress spore liberation of conidia from B. cinerea. After the yeast cell suspension from each isolate was mixed with cellulose and dried, the product was milled into a fine powder. This yeast-cellulose formulation was applied as a dry powder to sporulating B. cinerea colonies on kiwifruit (Actinidia deliciosa) leaf disks, where the particles from the formulation attached to conidiophores and conidia. Some of these formulations significantly suppressed the liberation of conidia from treated colonies. Suppression of conidial liberation could provide another management tool for the biological control of sporulating B. cinerea with applications during late epidemic development. Using α-cellulose prepared with Candida pulcherrima in the conditions imposed in the present study, there was an approximately 50% reduction in the number of conidia released with the treatment of the B. cinerea lesions. The suppression of disease through a reduction in the population of liberated conidia is discussed.

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Extracellular generation of active oxygen species catalyzed by exogenous menadione in yeast cell suspension

Biochimica et Biophysica Acta (BBA) - Bioenergetics ◽

10.1016/s0005-2728(05)80191-4 ◽

1991 ◽

Vol 1059 (1) ◽

pp. 99-105 ◽

Cited By ~ 25

Author(s):

Shiro Yamashoji ◽

Tatsuhiko Ikeda ◽

Kumiko Yamashoji

Keyword(s):

Yeast Cell ◽

Cell Suspension ◽

Active Oxygen Species ◽

Active Oxygen ◽

Oxygen Species

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Factors Affecting the Persistence of Salmonella During the Processing of Poultry

Journal of Food Protection ◽

10.4315/0362-028x-52.11.829 ◽

1989 ◽

Vol 52 (11) ◽

pp. 829-832 ◽

Cited By ~ 72

Author(s):

H. S. LILLARD

Keyword(s):

Electron Microscopy ◽

Cell Suspension ◽

Significant Role ◽

Bacterial Cell ◽

Water Immersion ◽

False Negative ◽

Water Film ◽

Bacterial Cells ◽

Factors Affecting ◽

Bacterial Cell Suspension

Bacteria, including Salmonella, have been shown to attach firmly to poultry skin and meat. Neither fimbriae, flagella, nor electrostatic attraction seem to play a significant role in the mechanism of attachment. Bacterial cells (95%) were shown to be initially entrapped in a water film on the skin, then to migrate to the skin with prolonged immersion in a bacterial cell suspension. Using electron microscopy it was shown that bacteria appear to be entrapped in ridges and crevices which become more pronounced in the skin and muscle following water immersion. This may make bacteria on carcasses inaccessible to bactericides. It was shown that bacteria are firmly attached to poultry skin before broilers arrive at the plant and that high numbers are still recovered after 40 consecutive whole carcass rinses of a single carcass. It was further shown that Salmonella are not always recovered in the first whole carcass rinse and that this method of sampling could result in false negative reports for Salmonella incidence.

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