Effect of temperature and storage time of wheat germ on the oil tocopherol concentration

Abstract The aim of the study was to (i) evaluate the behavior of Listeria monocytogenes in a commercially produced yogurt, (ii) determine the survival/inactivation rates of L. monocytogenes during cold storage of yogurt and (iii) to generate primary and secondary mathematical models to predict the behavior of these bacteria during storage at different temperatures. The samples of yogurt were inoculated with the mixture of three L. monocytogenes strains and stored at 3, 6, 9, 12 and 15°C for 16 days. The number of listeriae was determined after 0, 1, 2, 3, 5, 7, 9, 12, 14 and 16 days of storage. From each sample a series of decimal dilutions were prepared and plated onto ALOA agar (agar for Listeria according to Ottaviani and Agosti). It was found that applied temperature and storage time significantly influenced the survival rate of listeriae (p<0.01). The number of L. monocytogenes in all the samples decreased linearly with storage time. The slowest decrease in the number of the bacteria was found in the samples stored at 6°C (D-10 value = 243.9 h), whereas the highest reduction in the number of the bacteria was observed in the samples stored at 15°C (D-10 value = 87.0 h). The number of L. monocytogenes was correlated with the pH value of the samples (p<0.01). The natural logarithm of the mean survival/inactivation rates of L. monocytogenes calculated from the primary model was fitted to two secondary models, namely linear and polynomial. Mathematical equations obtained from both secondary models can be applied as a tool for the prediction of the survival/inactivation rate of L. monocytogenes in yogurt stored under temperature range from 3 to 15°C, however, the polynomial model gave a better fit to the experimental data.

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Hydrolysis Kinetic Parameters of DP6,7,8, and9−12Fructooligosaccharides (FOS) of Onion Bulb Tissues. Effect of Temperature and Storage Time

Journal of Agricultural and Food Chemistry ◽

10.1021/jf052848i ◽

2006 ◽

Vol 54 (7) ◽

pp. 2587-2592 ◽

Cited By ~ 20

Author(s):

Noureddine Benkeblia ◽

Norio Shiomi

Keyword(s):

Kinetic Parameters ◽

Storage Time ◽

Onion Bulb ◽

Effect Of Temperature ◽

And Storage

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Effect of storage time and temperature on infectivity, reproduction and development of Heterorhabditis megidis in Galleria mellonella

Nematology ◽

10.1163/156854100509501 ◽

2000 ◽

Vol 2 (6) ◽

pp. 635-644 ◽

Cited By ~ 3

Author(s):

Gerrie Wiegers ◽

Mari I.C. Boff ◽

Peter Smits

Keyword(s):

Body Length ◽

Storage Time ◽

Galleria Mellonella ◽

Storage Temperature ◽

Storage Period ◽

Reproductive Capacity ◽

Effect Of Temperature ◽

Inoculum Level ◽

Heterorhabditis Megidis ◽

And Storage

AbstractThe effect of temperature, dose and storage period on the infectivity and development of Heterorhabditis megidis (strain NLH-E 87.3) infective juveniles (IJ) was studied in the laboratory. IJ were stored at 5, 10, 15 and 20°C for a period of up to 70 days (10 weeks). Every second week, mortality, infectivity, reproductive capacity, time to emergence and length of IJ were examined. Galleria mellonella larvae were infested with doses of one and 30 IJ. As the period of storage increased, the number of active nematodes, the infectivity and the reproduction of IJ decreased both at low and high temperatures. Time to first emergence and body length of IJ were significantly affected by time, storage temperature and inoculum level. Independent of the dose and storage periods, highest infectivity and optimal development were observed when IJ were stored at 10 and 15°C. Effets de la durée du stockage et de la température sur le pouvoir infestant, la reproduction et le développement d'Heterorhabditis megidis parasitant Galleria mellonella - Les effets de la température, de la dose d'inoculum et de la durée du stockage sur le pouvoir infestant et le développement des juvéniles infestants (JI) d'Heterorhabditis megidis ont été étudiés au laboratoire. Les JI ont été stockés à 5, 7, 10, 15 et 20°C pendant une période allant jusqu'à 70 jours (10 semaines). Toutes les 2 semaines ont été examinées: la mortalité, le pouvoir infestant, la capacité de reproduction, la durée de l'émergence et la longueur de ces JI. Les larves de Galleria mellonella ont été infestées à deux doses: un et 30 JI. Lorsque la durée du stockage augmente, le nombre de nématodes actifs, le pouvoir infestant et la reproduction des JI diminuent, aussi bien à basse qu'à haute température. La durée de la première émergence et la longueur du corps des JI ont été significativement affectées par la durée et la température du stockage, ainsi que par la valeur de l'inoculum. De façon indépendante de cette dernière valeur et de la durée de stockage, le pouvoir infestant la plus élevée et le développement optimal ont été observés lorsque les JI sont stockés à 10 et 15°C.

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Refrigerated storage of ram sperm in presence of Trolox and GSH antioxidants: Effect of temperature, extender and storage time

Animal Reproduction Science ◽

10.1016/j.anireprosci.2014.10.006 ◽

2014 ◽

Vol 151 (3-4) ◽

pp. 137-147 ◽

Cited By ~ 21

Author(s):

María Mata-Campuzano ◽

Manuel Álvarez-Rodríguez ◽

Julio Tamayo-Canul ◽

Elena López-Urueña ◽

Paulino de Paz ◽

...

Keyword(s):

Storage Time ◽

Effect Of Temperature ◽

Refrigerated Storage ◽

Ram Sperm ◽

And Storage

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RETRACTED: Effect of Temperature and Storage Time on Sorbitol Dehydrogenase Activity in Sprague-Dawley Rat Serum and Plasma

Toxicologic Pathology ◽

10.1177/0192623314552853 ◽

2014 ◽

Vol 44 (5) ◽

pp. NP1-NP1

Keyword(s):

Dehydrogenase Activity ◽

Storage Time ◽

Sorbitol Dehydrogenase ◽

Effect Of Temperature ◽

Sprague Dawley ◽

Rat Serum ◽

Sprague Dawley Rat ◽

And Storage

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Effect of Temperature and Storage Time on Shelf Life of Mycoherbicidal Products of Colletotrichum dematium FGCC#20

American Journal of Agricultural and Biological Sciences ◽

10.3844/ajabssp.2010.315.320 ◽

2010 ◽

Vol 5 (3) ◽

pp. 315-320 ◽

Cited By ~ 2

Author(s):

Singh

Keyword(s):

Shelf Life ◽

Storage Time ◽

Effect Of Temperature ◽

Colletotrichum Dematium ◽

And Storage

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Effect of Temperature and Time Storage to pH and Color Changes of Palm Sap (Arenga pinnata Merr) after Tapping

Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) ◽

10.23960/jtep-l.v8i1.40-48 ◽

2019 ◽

Vol 8 (1) ◽

pp. 40

Author(s):

Ansar Ansar ANSAR

Keyword(s):

Storage Time ◽

Effect Of Temperature ◽

Color Changes ◽

Quality Degradation ◽

Environment Temperature ◽

Higher Temperature ◽

Ph Decrease ◽

And Storage ◽

Storage Temperatures ◽

Temperature Storage

Flos masculus at palm can be produced a palm sap after tapping process. Palm sap have quality degradation due to effect environment temperature. The purpose of the study was to evaluate the effect of temperature and storage time to changes pH and color of palm sap after tapping. The research samples were obtained from farmers in Pusuk, West Lombok, NTB. The research parameters were observed is changes pH and color of palm sap during storage. The sample of the research was storaged at temperature variation of 10, 29, and 40oC, and then observed each 2 until 10 hour. The results of the research showed the temperature and time storage was affected to pH and color palm sap after tapping. After 10 hour pH of palm sap changed from 7.0 to 2.6 at temperature of 40oC, 4.8 at temperature of 29oC, and 6.6 at temperature of 10oC. Palm sap which storage at temperature 10oC has pH quality decrease is lowest than at temperature of 29 and 40oC. The higher temperature storage, the bigger pH decrease. The pH decreases, the L* and b* values also decrease significantly, but the value of a* does not change significantly at various storage temperatures.

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