Vibriosis and Aeromonas infection in shrimp: Isolation, sequencing, and control

Background and Aim: Shrimp is one of the most commonly consumed types of seafood. It is a very nutritious healthy food. Shrimp is low in calories and rich in protein and healthy fats. It also contains a treasure trove of vitamins and minerals. On the negative side, it may be affected by many bacterial diseases which affect its health. Furthermore, it may be incriminated as a vector of foodborne illnesses that range from mild gastrointestinal upset to life-threatening diseases. This study was designed to assess the clinical picture and zoonotic importance of vibriosis and Aeromonas infection in live shrimp and to study the antibacterial effect of citric acid (lemon juice) and acetic acid (vinegar) on these pathogens. Materials and Methods: A total of 170 live shrimp (Metapenaeus monoceros) samples were collected from Suez City, Egypt. The samples were examined clinically, and then, they were enriched into alkaline peptone water and cultivated on thiosulfate-citrate-bile salts-sucrose agar and ampicillin MacConkey agar for the isolation of Vibrio and Aeromonas species, respectively. The recovered isolates were confirmed biochemically and genotypically using duplex polymerase chain reaction (PCR) and sequencing. The germicidal effects of vinegar and lemon on artificially contaminated shrimp samples with Aeromonas hydrophila and Vibrio parahaemolyticus at different times (0.25, 1, 1.5, and 24 h) and temperatures (5° and 30°C) were studied. Results: The results revealed that some of the infected shrimp were hypoxic, lethargic with abnormal swimming behavior. In most cases, body appendages, telsons, uropods, and gills took black coloration. In addition, the hepatopancreas appeared soft, swollen, and congested. The prevalence rates of vibriosis in each of the musculature and hepatopancreas were 4.7%, while the prevalence rates of Aeromonas infection in the musculature and hepatopancreas were 11.8% and 11.2%, respectively. Duplex PCR showed that Aeromonas isolates gave double bands: 237 bp specific for gcat and 500 bp specific for 16S rRNA, while Vibrio spp. and Plesiomonas shigelloides isolates gave single band at 500 bp. The effect of organic acid treatment showed that acetic acid (vinegar 5%) had increasing reduction rates that reached its maximum level after 24 h; where it caused (100% inhibition) for A. hydrophila at both temperatures and (33.63% and 60% inhibition) for V. parahaemolyticus at refrigerator and room temperatures, respectively. Moreover, acetic acid was more effective at room temperature than at refrigerator temperature. Concerning the effect of lemon juice (citric acid), it was more effective than acetic acid at short marination (0.25 and 1 h) at both temperatures for the two pathogens. Moreover, lemon was more effective at refrigerator temperature than at room temperature at the same aforementioned time. The difference between the reduction effects of the two acids on both pathogens was statistically significant (p<0.0001). Conclusion: Overall, the examined shrimp samples were found to be vectors for Vibrio and Aeromonas spp. Application of hygienic measures during handling and cooking of shrimp should be esteemed. The organic acid treatment trial showed that vinegar and lemon juice can be used as a safe and economic method to limit the microbial contamination in seafood.

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Organic Acid Profile of “Batuan” (Garcinia binucao [Blco] Choisy) Fruit

Annals of Tropical Research ◽

10.32945/atr3923.2017 ◽

2017 ◽

pp. 25-33 ◽

Cited By ~ 2

Author(s):

Elizabeth Quevedo ◽

Erlinda Dizon ◽

Florinia Merca

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Citric Acid ◽

Oxalic Acid ◽

Organic Acids ◽

Organic Acid ◽

Fumaric Acid ◽

Mobile Phase ◽

Fruit Samples ◽

Organic Acid Profile

“Batuan” fruit (Garcinia binucao [Blco.] Choisy), an indigenous acidulant grown in the Visayas State University, Baybay City, Leyte was analyzed for its organic acid profile at different stages of maturity for the development of potential food and non-food products. The analysis of organic acid content was done using Reverse Phase-High Performance Liquid Chromatography. Organic acids in the dried, powdered “batuan” fruit samples were extracted with the mobile phase (50mM KH2PO4/ H3PO4, pH2.8). The sample extracts and organic acid standards (oxalic acid, tartaric acid, malic acid, citric acid, fumaric acid, lactic acid, acetic acid, and succinic acid) were injected to RP-HPLC under isocratic elution with the mobile phase at a flow rate of 1.0mL min-1 and using UV-vis detection at 210nm. “Batuan” fruit samples contain oxalic acid, tartaric acid, malic acid, citric acid, fumaric acid, succinic acid, acetic acid, lactic acid, and a few unidentified organic acids. Among the organic acids present, citric acid accumulated the highest in the ripe “batuan” fruit; fumaric acid, the least. Results of this study show that “batuan” fruit could be a good natural source of acidulant for food and non-food applications.

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IMPACT OF ORGANIC ACID ADDITION ON THE FORMATION OF PRECIPITATED IRON COMPOUNDS

Acta Metallurgica Slovaca ◽

10.12776/ams.v22i4.831 ◽

2016 ◽

Vol 22 (4) ◽

pp. 259 ◽

Cited By ~ 2

Author(s):

Thao Thi Nguyen ◽

Than Ngoc Truong ◽

Binh Ngoc Duong

Keyword(s):

Acetic Acid ◽

Citric Acid ◽

Organic Acid ◽

Ammonium Chloride ◽

Flow Rate ◽

Metallic Iron ◽

Air Flow Rate ◽

Iron Compounds ◽

Solid Ratio ◽

Removal Time

In this work, acetic and citric acids were used along with ammonium chloride in the removal of iron from reduced Hatinh ilmenite. Iron removal was carried out at 70ºC, 4 liter/min of air flow rate, 7/1 of liquid/solid ratio and 0.5% NH4Cl as catalyst. After 9 hours, metallic iron was decreased from 30.3% in reduced ilmenite to 0.5% in synthetic rutile. The addition of 0.4% acetic acid into NH4Cl solution reduces removal time to 5 hours, residual metallic iron (RMI) was also 0.5%. The addition of 0.4% citric acid also reduces removal time to 5 hours, RMI was reduced to 0.33%. The rusting rate of metallic iron increased when acid concentration increased from 0.1 to 1%. The results indicated that acetic and citric acids could be used as additional catalysts along with NH4Cl in the removal of metallic iron in reduced ilmenite. The acid have the capability to form complexes with iron and also showed impact on the formation of precipitated iron compounds.

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Effect of Coagulants in Curd forming in Cheese Making

Jurnal Rekayasa Kimia & Lingkungan ◽

10.23955/rkl.v13i2.12157 ◽

2018 ◽

Vol 13 (2) ◽

pp. 209-216

Author(s):

Dyah Hesti Wardhani ◽

Bakti Jos ◽

Abdullah Abdullah ◽

Suherman Suherman ◽

Heri Cahyono

Keyword(s):

Enzyme Activity ◽

Acetic Acid ◽

Citric Acid ◽

Nutrient Content ◽

Lemon Juice ◽

Cheese Making ◽

Milk Whey ◽

Protease Enzyme ◽

High Nutrient ◽

Acid Lime

Cheese is one of the popular dairy products with high nutrient content. Coagulation as an important process in making cheese, wherein, the curd will be separated from the milk whey. This coagulation can use the enzyme rennet, acid, or a combination of both. This study aims to study the effect of coagulant agents on yield, protease enzyme activity, and curd texture on cheese making. Coagulant agents used are acetic acid, citric acid, lime and lemon combined with the enzyme rennet. The process begins with pasteurized milk and analyzed, the milk is pasteurized and analyzed first to obtain moisture content, density and pH. The coagulant added is 25-45% with a base of 50 ml of milk and 5 mL of the enzyme rennet. The curd formed is then separated from the whey using a filter cloth and analyzed for its water content and pH. The coagulant of acetic acid and citric acid produced a higher yield curd of 94.66% (4% acetic acid) and 93.9% (5% citric acid) compared to the highest yield of curd that can be produced by lime and lemon coagulant which is 68 72% (lemon orange 45%) and 61.84% (lime 45%). The texture of the curd formed by lime and lemon juice is more fragile than the curd texture with coagulant of acetic acid and citric acid. Each coagulant provides a diverse response to protease enzyme activity.

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Eco-Friendly Synthesis and Applicability to Silver Ink of Silver Nanoparticles Prepared via Stepwise-Modified Tollens Method

Journal of Nanoscience and Nanotechnology ◽

10.1166/jnn.2021.19102 ◽

2021 ◽

Vol 21 (4) ◽

pp. 2568-2575

Author(s):

Nguyen Cong Tu ◽

Ho Minh Sang ◽

Luu Thi Lan Anh ◽

Nguyen Huu Lam

Keyword(s):

Silver Nanoparticles ◽

Acetic Acid ◽

Citric Acid ◽

Acid Solution ◽

Room Temperature ◽

X Ray Diffraction ◽

Silver Ink ◽

Stepwise Method ◽

Mean Size ◽

The Mean

Silver nanoparticles were eco-friendly synthesized at room temperature via a Tollens process modified with the stepwise method using eco-friendly precursors (citric acid and acetic acid). The field emission scanning electron spectroscopy was used to study the morphology of silver nanoparticles. The mean size of silver nanoparticles and the components of products were theoretically determined using UV-Vis and X-ray Diffraction spectra. The mole ratio between the silver ion, citric acid and the buffer acid solution (acetic acid) strongly influences the mean size and the composition of the product. The appearance of acetic acid in the buffer acid solution helped increase the efficiency of silver nanoparticles preparation. With the mole ratio n[Ag+]:ncitric:nacetic = 1.0:2.5:2.5, the highest preparation efficiency was obtained, the silver nanoparticles had an average dimension of ˜11 nm and narrow size distribution. The silver nanoparticles were dispersed into different solvents to examine their applicability to silver ink. The silver ink using propylene glycol solvent showed good applicability to silver ink which could work at room temperature.

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Effects of Seed Coat Treatment and Stratification on the Germination Rate of Montezuma Cypress

HortScience ◽

10.21273/hortsci.39.4.787e ◽

2004 ◽

Vol 39 (4) ◽

pp. 787E-788

Author(s):

Geoffrey C. Denny* ◽

Michael A. Arnold

Keyword(s):

Citric Acid ◽

Seed Coat ◽

Ethyl Ether ◽

Filter Paper ◽

Acid Treatment ◽

Room Temperature ◽

Germination Rate ◽

Taxodium Distichum ◽

Hot Water ◽

Seed Treatments

An experiment was initiated to evaluate the effects of previously recommended seed treatments for baldcypress [Taxodium distichum (L.) Rich.] or pondcypress [Taxodium distichum (L.) Rich. var. imbricarium (Nutt.) Croom] on Montezuma cypress [Taxodium distichum (L.) Rich. var. mexicanum Gordon], and to determine which, if any, provided optimum germination. Factorial combinations of seed treatments and stratification (2 °C for 0, 45, or 90 d) were applied to seeds of Montezuma cypress. Treatments included: 1) 90% ethanol 5 min soak, 2) ethyl ether 5 min soak, 3) 100 mg·L-1 citric acid 48 h soak, 4) mechanical scarification, 5) five hot water baths (42 °C) allowing the water to cool to room temperature between baths, and 6) a non-treated control. Three more seed treatments consisted of water soaks at room temperature (25 °C) for 0, 45, or 90 d. Seeds were germinated on moist filter paper in a growth chamber with a 12-h day/night photoperiod at a constant 25 °C. Data was collected daily for 14 d and then weekly for the following 4 wks. Radicle elongation of 1 cm was considered germination. Without stratification, 100 mg·L-1 citric acid and the hot water bath treatments were significantly different from other treatments by 7 d, though not from each other, with a mean cumulative germination of 15.6% and 12.2%, respectively. By 14 d, the 100 mg·L-1 citric acid treatment differed only from the ethyl ether wash attaining 28.9% and 14.4% germination, respectively. There were no other statistically significant differences observed among any other treatments without stratification. Germination percentages were low,<30%, without stratification. Effects of additional stratification will also be discussed.

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Sugars, organic acids, minerals and lipids in jabuticaba

Revista Brasileira de Fruticultura ◽

10.1590/s0100-29452011000200026 ◽

2011 ◽

Vol 33 (2) ◽

pp. 540-550 ◽

Cited By ~ 20

Author(s):

Annete de Jesus Boari Lima ◽

Angelita Duarte Corrêa ◽

Ana Maria Dantas-Barros ◽

David Lee Nelson ◽

Ana Carolina Lourenço Amorim

Keyword(s):

Acetic Acid ◽

Citric Acid ◽

Oxalic Acid ◽

Organic Acids ◽

Organic Acid ◽

Succinic Acid ◽

Malic Acid ◽

Seed Oil ◽

Reducing Sugars ◽

Mineral Compositions

The aim of this work was to determine the sugar, organic acid and mineral compositions of the whole fruit and fractions (skin, pulp and seed) of the Paulista (Plinia cauliflora) and Sabará (Plinia jaboticaba) jabuticaba tree genotypes, as well as the oil compositions of their skin and seeds. High levels of sugar, especially fructose, followed by glucose and sucrose, were encountered in the fruit. In the Paulista genotype, higher levels of total and reducing sugars were found in the pulp and skin, which was not observed when comparing the whole fruit of both genotypes. Five organic acids were found in the whole fruit and in the fractions of the two jabuticaba genotypes in quantitative order: citric acid > succinic acid > malic acid > oxalic acid > acetic acid. Potassium was the most abundant mineral found. This fruit was also shown to be rich in magnesium, phosphorus, calcium and copper. The seed oil had nearly the same constitution as the oil extracted from the skin in both genotypes and the major compounds were an unidentified phytosterol, palmitic, linoleic and oleic acids, and squalene.

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Quality Evaluation of Beef Preserved With Food Grade Organic Acids at Room Temperature

Journal of Food Research ◽

10.5539/jfr.v3n5p120 ◽

2014 ◽

Vol 3 (5) ◽

pp. 120

Author(s):

Eniolorunda O. O. ◽

Apata E. S. ◽

Ogunlesi O. E. ◽

Okubanjo A. O.

Keyword(s):

Acetic Acid ◽

Organic Acids ◽

Organic Acid ◽

Room Temperature ◽

Experimental Treatment ◽

Thigh Muscle ◽

Food Grade ◽

Quality Properties ◽

Ogun State ◽

Federal Institute

The objective of this study was to investigate the effects of three common food grade organic acids – citric, acetic and ascorbic on quality properties of fresh beef preserved for 14 days. 1 kg of fresh beef (thigh muscle) of White Fulani cow was purchased at Ayetoro market in Yewa North local government Area of Ogun State and was divided into 4 equal parts of 250 g per treatment replicated three times. The acids were purchased at Federal Institute of Industrial Research Oshodi (FIIRO) Lagos. 5% each of the organic acid was prepared and constituted an experimental treatment, freezing was used as control. Thus: T1 = Freezing (control), T2 = Citric acid, T3 = Acetic acid, T4 = Ascorbic acid. 10ml of each organic acid solution was injected into 250 g fresh beef with a needle and syringe and immersed in the same solution in covered plastic containers, stored at room temperature (27 ºC). The results showed that most of the physicochemical properties of the preserved beef were better (P < 0.05) in treatment 3, also. Lipid oxidation and microbial values were lower (P < 0.05) in the same treatment. However, acceptability of beef in treatment3 was lower (P < 0.05) because colour and flavour scores beef were lower (P < 0.05). It was suggested therefore, that lower concentrations of acetic acid be tested in a separate study to ascertain concentration level that will confer higher colour flavour and acceptability scores on beef since acetic acid favoured almost all tested properties and of preserved beef in this study.

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Organic Acids Enhance the Antilisterial Activity of Potassium Sorbate

Journal of Food Protection ◽

10.4315/0362-028x-54.8.593 ◽

1991 ◽

Vol 54 (8) ◽

pp. 593-597 ◽

Cited By ~ 10

Author(s):

MOUSTAFA A. EL-SHENAWY ◽

ELMER H. MARTH

Keyword(s):

Acetic Acid ◽

Listeria Monocytogenes ◽

Citric Acid ◽

Organic Acids ◽

Organic Acid ◽

Tartaric Acid ◽

Incubation Temperature ◽

Potassium Sorbate ◽

Acid Growth ◽

Time Required

Tryptose broth containing 0.0, 0.05, 0.15, or 0.3% potassium sorbate was acidified to pH 5.0 or 5.6 with acetic, tartaric, lactic or citric acid; inoculated to contain ca. 103 CFU Listeria monocytogenes/ml; and incubated at 13 or 35°C. The pathogen was inactivated in tryptose broth containing (a) 0.3% sorbate and acidified to pH 5.0 with acetic, tartaric, lactic, or citric acid although the time required for inactivation varied from ca. 30 h to > 10 d and (b) 0.15% sorbate and acidified to pH 5.0 with tartaric acid. Growth of the pathogen was inhibited to various degrees by other combinations of sorbate and organic acids. L. monocytogenes grew at pH 5.6 regardless of organic acid or incubation temperature used and at pH 5.0 in all instances except when acetic acid and incubation at 13°C were used.

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The Effects of Soft Leaching with Low Molecular Weight Organic Acids on Soil P Release Characteristics

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.518-523.2900 ◽

2012 ◽

Vol 518-523 ◽

pp. 2900-2905

Author(s):

Chen Feng ◽

Li Yan ◽

Dan Song ◽

Lian Zhu Guan

Keyword(s):

Acetic Acid ◽

Oxalic Acid ◽

Organic Acids ◽

Organic Acid ◽

Acid Treatment ◽

Soil Column ◽

Phosphorus Release ◽

Column Leaching ◽

Soil P ◽

P Concentration

A soil column leaching experiment was conducted to investigate the influence of citric, oxalic and acetic acid on release characteristics of phosphorus. The results showed that for 5 mmol/L organic acid concentration, the ability of three organic acid to activate phosphorus in the soil was at the order of: citric>acetic>oxalic acid. Different treatments result in various phosphorus release characteristics. For citric acid treatment, phosphorus concentrations of effluents increased with effluent volume at the begining, there was a comparatively steady state at high level during 1000-3050 ml leachate volume after reached the highest value, then P concentration declined and became lower than the detection limit finally. For the oxalic acid, a regular decrease of P concentration was observed during the column leaching, and it droped to extremely low concentration rapidly. During the column leaching with acetic acid, the amount of P in the effluents initially increased, and then declined gradually. Though Pmaxand Pmax/T are not significantly higher than the values of oxalic acid treatment and CK, acetic acid treatment showed a relatively strong sustainability during column study. The variations of pH during column leaching with citric, oxalic and acetic acid followed the trend: citric>acetic>oxalic acid, which is the same as the order of the mobilizing ability of organic acids for phosphorus.

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