Strain Variation in Scrapie and BSE

Author(s):  
Moira E. Bruce
Keyword(s):  
Author(s):  
A A Safitri ◽  
I Meilano ◽  
E Gunawan ◽  
H Z Abidin ◽  
J Efendi ◽  
...  

1972 ◽  
Vol 51 (2) ◽  
pp. 543-550 ◽  
Author(s):  
James H. Shaw

Diet 2000 did not support as rapid growth as did diet 2700, even when supplemented simultaneously with protein, unsaturated fats, B-complex and fat-soluble vitamins, and minerals. With some strain variation, the mineral mixture as a supplement to diet 2000 caused reductions in caries activity in occlusal sulci and on smooth surfaces to about the same levels observed with diet 2700. Sucrose and confectioner's sugar fed alone alternating with laboratory meal were about equally capable of supporting caries.


2015 ◽  
Vol 20 (1) ◽  
pp. 04014056 ◽  
Author(s):  
A. B. M. Abdullah ◽  
Jennifer A. Rice ◽  
H. R. Hamilton

Author(s):  
Shiyu Cai ◽  
Abigail Snyder

Black yeasts can survive extreme conditions in food production owing to their polyextremotolerant character. However, significant strain-to-strain variation in black yeast thermoresistance has been observed. In this study, we assessed the variability in tolerance to nonthermal interventions among a collection of food-related black yeast strains. Variation in tolerance to UV light treatment, high pressure processing, sanitizers, and osmotic pressure was observed within each species. The two strains previously shown to possess high thermotolerance, Exophiala phaeomuriformis FSL-E2-0572 and Exophiala dermatitidis YB-734, were also the most HPP tolerant, but were the least halotolerant. Meanwhile, Aureobasidium pullulans FSL-E2-0290 was the most UV and sanitizer tolerant, but had been shown to have relatively low thermoresistance. Fisher’s exact tests showed that thermoresistance in black yeasts was associated with HPP tolerance and inversely with halotolerance, but no association was found with UV tolerance or sanitizer tolerance. Collectively, the relative stress tolerance among strains varied across interventions. Given this variation, a broad range of different food products are susceptible to black yeast spoilage. Additionally, different strains should be selected in challenge studies specific to the intervention. (1312/2000 characters)


Nature ◽  
1996 ◽  
Vol 383 (6602) ◽  
pp. 685-690 ◽  
Author(s):  
John Collinge ◽  
Katie C. L. Sidle ◽  
Julie Meads ◽  
James Ironside ◽  
Andrew F. Hill

1985 ◽  
Vol 15 (5) ◽  
pp. 479-483 ◽  
Author(s):  
S. Kohlhagen ◽  
Carolyn A. Behm ◽  
C. Bryant

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