scholarly journals THE ALIGNMENT OF SOIL’S CONDITIONS FOR PLANT’S DEVELOPMENT DURING MICROBIAL DESTRUCTION OF PLANT’S RESIDUES BY MICROBIAL PREPARATIONS

2016 ◽  
Vol 51 (5) ◽  
pp. 664-672 ◽  
Author(s):  
O.V. Sviridova ◽  
◽  
N.I. Vorobyov ◽  
N.A. Provorov ◽  
O.V. Orlova ◽  
...  
Keyword(s):  
Microbial Destruction

Comparison of Two Models for Process Holding Time Calculations: Convection System

1985 ◽  
Vol 48 (4) ◽  
pp. 359-363 ◽  
Author(s):  
B. MANJI ◽  
F. R. VAN DE VOORT
Keyword(s):  
Kinetic Parameters ◽  
Actual Process ◽  
Correct Process ◽  
Chemical Systems ◽  
Death Time ◽  
Thermal Death ◽  
Microbial Destruction ◽  
Thermal Death Time ◽  
Relationship Of ◽  
The Relationship

The reaction kinetics of microbial destruction in food products are generally determined by the Thermal Death Time method (TDT), while chemical changes have traditionally been calculated by the more widely accepted Arrhenius approach. These two methods do not reconcile mathematically, and simply stated, one is the inverse of the other. It was of interest therefore to consider the relationship of these methods relative to each other on a mathematically simulated and experimental basis. The kinetic parameters of Saccharomyces uvarum were determined experimentally and used to calculate simulated processes in accordance to the relationships dictated by the TDT and Arrhenius models. The simulation results indicated a discrepancy between the methods, the Arrhenius approach requiring about 16% more time to complete a process. Based on five processing trials carried out using S. uvarum the actual process times were compared to those predicted by the TDT and Arrhenius methods. The Arrhenius method predicted the correct process times on the average, while the TDT predictions were short by about 8% in terms of time. From a microbiological standpoint, these differences are not likely to be singificant, however, they may be important if the TDT method is used to characterize the kinetic parameters of more rigerously defined chemical systems.

Destruction of Salmonella Species Heated in Aqueous Salt Solutions by Microwave Energy

1993 ◽  
Vol 56 (9) ◽  
pp. 763-768 ◽  
Author(s):  
RONALD A. HEDDLESON ◽  
STEPHANIE DOORES ◽  
RAMASWAMY C. ANANTHESWARAN ◽  
GERALD D. KUHN
Keyword(s):  
Phosphate Buffer ◽  
Microwave Energy ◽  
Constant Time ◽  
Salmonella Spp ◽  
Final Temperature ◽  
Minimum Concentration ◽  
Mixed Mean ◽  
Buffer Control ◽  
Microbial Destruction ◽  
Saline Solutions

Concentrations of 0.1, 0.5, 0.75, 1.0, and 1.25% wt/vol (0.017, 0.085, 0.13, 0.17, and 0.21 M, respectively) sodium chloride were added to 0.3 mM phosphate buffer, pH 6.8, and heated by microwave energy to study the relationship between salt concentration, temperatures achieved, and microbial destruction. Heating Salmonella spp. in saline solutions for a constant time (45 s) or to a constant final temperature (60°C) was also investigated. Fiberoptic thermometry was employed to obtain a temperature profile at specific sites within the solution. When heating for a constant time period, a minimum concentration of 0.75% wt/vol NaCl was necessary to afford Salmonella spp. significantly (P = 0.05) greater protection than the phosphate buffer control. Sodium, potassium, magnesium, and calcium chloride (1.0% wt/vol) in 0.3 mM phosphate buffer were also inoculated with a mixture of Salmonella spp. and heated by microwave energy. Of the salts examined, solutions containing NaCl consistently achieved the highest final surface temperature and largest temperature gradient from the surface to the bottom of the container. The amount of destruction of Salmonella spp. heated to a mixed mean final temperature of 60°C in buffer containing 1.0% wt/vol concentrations of NaCl, KCl, CaCl2, and MgCl2 was 56.4, 71.2, 72.8, and 88.7%, respectively. No relationship was found between the valency of the cation used and final temperatures achieved.

scholarly journals On the insensitivity of sheep to the almost complete microbial destruction of dietary choline before alimentary-tract absorption

1981 ◽  
Vol 196 (2) ◽  
pp. 499-504 ◽  
Author(s):  
R M Dawson ◽  
D W Grime ◽  
D B Lindsay
Keyword(s):  
Alimentary Tract ◽  
Single Injection ◽  
Microbial Destruction ◽  
Dietary Choline ◽  
Dietary Origin

1. Injection of [Me-14C]choline into sheep indicated that the small amount of phosphatidylcholine present in abomasal digesta was largely (69%) of non-dietary or ruminal origin. 2. Long-term feeding of [Me-3H]choline to sheep produced insignificant labelling of plasma phosphatidylcholine, indicating that more than 99% of the choline body pool was of non-dietary origin. 3. In contrast, when rats were fed with [Me-3H]choline for similar periods, 18-54% of the tissue phosphatidylcholine was derived from dietary choline. 4. The loss of [14C]choline and 32P from the plasma phosphatidylcholine after a single injection of these isotopes indicated a markedly slower turnover of choline in the sheep compared with the rat. This observation, coupled with a lack of liver glycerophosphocholine diesterase, provides an explanation for the insensitivity of the sheep to an almost complete microbial destruction of dietary choline before alimentary-tract absorption.

scholarly journals Microbial Destruction Mineral (Oil) Motor Oil

2015 ◽  
Vol 77 (6) ◽  
pp. 70-81
Author(s):  
L.A. Homenko ◽  
◽  
T.M. Nogina ◽  
Keyword(s):  
Mineral Oil ◽  
Motor Oil ◽  
Microbial Destruction

Short-Chain Fatty Acids as Sanitizers for Beef1,2,3

1980 ◽  
Vol 43 (3) ◽  
pp. 168-171 ◽  
Author(s):  
E. A. QUARTEY-PAPAFIO ◽  
R. T. MARSHALL ◽  
M. E. ANDERSON
Keyword(s):  
Fatty Acids ◽  
Ascorbic Acid ◽  
Acetic Acid ◽  
Formic Acid ◽  
Exposure Time ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Microbial Counts ◽  
Microbial Destruction ◽  
Test Cultures

Formic, acetic and propionic acids in various combinations and individually were screened for antimicrobial efficacy and effect on meat color. Microorganisms tested were two pseudomonads, three coliforms, a Streptococcus sp., a Micrococcus sp., a spore-forming bottom yeast and three film yeasts which reproduced by budding. Variables tested were microorganism, pH, concentration of sanitizer and exposure time. When the 11 cultures were exposed to individual sanitizers and mixtures of them in three replications, 2% formic acid and 1% formic plus 1% acetic acid were most effective, destroying 84 and 73%, respectively, of the test cultures. Three microorganisms that were refractory to 2% acetic acid were usually killed by 2% formic acid. Addition of ascorbic acid to the sanitizer to reduce oxidation of the meat pigments resulted in lowered microbial counts. Color was not affected by addition of 1% ascorbic acid. With added 5% ascorbic acid, discoloration was noticeable but not extensive. There was no effect of pH on microbial destruction at the concentration of acid used, However, more microorganisms were killed as time of exposure to the acid was increased.

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