Preparation of non-alcoholic naturally carbonated beverage using yeast isolate from whey beverage

Four pure yeast isolates from feta cheese whey beverage were phenotypically characterised and D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) region were sequenced. These isolates were identified as Clavispora lusitaniae (84), Candida sp. YS12A (86), Clavispora lusitaniae (B82), and Candida hyderabadensis (S82). The fermentation potentials of all yeast isolates were determined in plum, amla, lemon, guava, kinnow, and pineapple, and Clavispora lusitaniae (84) was reported as the best yeast for carrying out fermentation with CO<sub>2</sub> levels of 1.5 bar. Using Clavispora lusitaniae, a reliable, controllable, simple, and reproducible technology from astringent fruits has been developed for the production of non-alcoholic naturally carbonated beverage with improved tangy taste, appearance, aroma, extended shelf life, and retention of all the nutrients. This yeast on inoculation @ 0.5% in astringent in amla juice (13%), TSS adjusted to 16.0°B, and fermentetion at 20 ± 5°C for 36 h produces a new non-alcoholic naturally carbonated beverage. The physicochemical parameters of freshly prepared beverage juice 13%, pH 3.0, TSS 16.0°B, acidity 0.38%, Brix acid ratio 42.10, ascorbic acid 120.0 mg/100 ml. The physicochemical parameters did not change significantly during storage. The volatile components like propanol, butanol, acetaldehyde, methanol, ethyl acetate, and isopropanol were found to be absent while the percentage of ethanol was 1.16% after three months of storage. Shelf life of the beverage is three months under refrigerated conditions (4°C).  

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Cryptococcus rajasthanensis sp. nov., an anamorphic yeast species related to Cryptococcus laurentii, isolated from Rajasthan, India

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY ◽

10.1099/ijs.0.64543-0 ◽

2007 ◽

Vol 57 (2) ◽

pp. 414-418 ◽

Cited By ~ 11

Author(s):

Puja Saluja ◽

G. S. Prasad

Keyword(s):

Large Subunit ◽

Its Region ◽

Molecular Data ◽

Lsu Rdna ◽

Cryptococcus Laurentii ◽

The Novel ◽

D2 Domain ◽

Its Regions ◽

Anamorphic Yeast ◽

Physiological Tests

Two novel anamorphic yeast strains (S-15LT and 3-C1) were isolated from the inflorescences of plants collected in two different towns in Rajasthan State, India. Sequencing of the D1/D2 domains of the large-subunit (LSU) rDNA and the internal transcribed spacer (ITS) regions suggested they are strains of the same species. Phenotypic characteristics such as the absence of fermentation, the absence of sexual structures and ballistoconidia, the assimilation of myo-inositol and d-glucuronate, and positive Diazonium blue B and urease reactions indicated that these strains belong to the genus Cryptococcus. The novel strains differed from Cryptococcus laurentii in six physiological tests and differed from other related species in more than six tests. A phylogenetic analysis of the sequences of the D1/D2 domains of the LSU rDNA and the ITS regions placed these strains in the Bulleromyces clade within the order Tremellales, with C. laurentii as their closest described relative. The novel strains showed 1.6 and 7.5 % divergence in the D1/D2 domain of the LSU rDNA and ITS regions, respectively, with respect to C. laurentii. The divergence from other species was more than 3 % for the D1/D2 domain and more than 9 % for the ITS region. On the basis of the phenotypic and molecular data, strains S-15LT and 3-C1 represent a novel species within the genus Cryptococcus, for which the name Cryptococcus rajasthanensis sp. nov. is proposed. The type strain is S-15LT (=MTCC 7075T=CBS 10406T).

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Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless

Food Science and Technology International ◽

10.1177/10820132211020612 ◽

2021 ◽

pp. 108201322110206

Author(s):

TK Hazarika ◽

Tangkasil Marak

Keyword(s):

Salicylic Acid ◽

Oxalic Acid ◽

Shelf Life ◽

Titratable Acidity ◽

Ethylene Biosynthesis ◽

Fungal Decay ◽

Grape Berries ◽

Overall Acceptability ◽

Table Grapes ◽

Acid Ratio

Postharvest life of table grapes is usually shortened by berry softening, berry drop, stem browning, fungal decay. Salicylic acid reduces fruit respiration and ethylene biosynthesis, during storage of fruits. Similarly, application of oxalic acid is a secure and hopeful postharvest handling technology for keeping quality and prolonging storage life of fruit. To study the effect of Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape, the present investigation was conducted. The grape berries were treated with Oxalic acid (OA) (1, 2, 3, 4, and 5 mM) and Salicylic acid (SA) (0.5, 1, 1.5 and 2 mM). The treatments were compared within 16th days at an interval of 4 days. Among the treatments, SA (2 mM) showed superiority in different quality attributing characters like physiological loss in weight (PLW), berry firmness, rachis browning, berry appearance, fungal decay, berry shattering, TSS, ascorbic acid, titratable acidity, total sugars, reducing sugars, TSS: acid ratio, taste, overall acceptability and shelf life. Hence, SA (2 mM) can be used as an effective strategy for maintaining quality of table grapes.

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High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae

Foods ◽

10.3390/foods10081754 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1754

Author(s):

Anlaug Ådland Hansen ◽

Solveig Langsrud ◽

Ingunn Berget ◽

Mari Øvrum Gaarder ◽

Birgitte Moen

Keyword(s):

Shelf Life ◽

Sensory Quality ◽

Atlantic Cod ◽

Bacterial Load ◽

Modified Atmosphere Packaging ◽

Volatile Components ◽

Spoilage Bacteria ◽

Before And After ◽

Thawing Process ◽

Short Time

Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on the load of dominating bacteria, the effect of different packaging methods and a short freezing/thawing process on prolonged shelf-life was evaluated (total viable counts, bacteriota, sensory attributes, and volatile components). Hand filleted (strict hygiene) cod fillets had a low initial bacterial load dominated by the spoilage organism Photobacterium, whereas industrially produced fillets had higher bacterial loads and diversity (Pseudomonas, Arthrobacter, Psychrobacter, Shewanella). The identified bacteria after storage in vacuum or air were similar to the initially identified bacteria. Bacteriota analysis showed that a short time freezing/thawing process reduced Photobacterium while modified atmosphere packaging (MAP; 60%CO2/40%O2 or 60%CO2/40%N2) inhibited the growth of important spoilage bacteria (Photobacterium, Shewanella, Pseudomonas) and allowed the growth of Carnobacterium/Carnobacteriaceae and Acinetobacter. Despite being dominated by Photobacterium, fresh fillets stored in MAP 60%CO2/40%N2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60%CO2/40%O2 (dominated by Carnobacterium/Carnobacteriaceae). Carnobacterium spp. or other members of Carnobacteriaceae may therefore be potential spoilage organisms in cod when other spoilage bacteria are reduced or inhibited.

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Potential mechanisms involving the immobilization of Cd, As and Cr during swine manure composting

Scientific Reports ◽

10.1038/s41598-020-73894-4 ◽

2020 ◽

Vol 10 (1) ◽

Author(s):

Hao-Nan Guo ◽

Li-Xia Wang ◽

Hong-Tao Liu

Keyword(s):

Cation Exchange Capacity ◽

Physicochemical Parameters ◽

Redundancy Analysis ◽

Critical Role ◽

Swine Manure ◽

Exchange Capacity ◽

Bulking Agent ◽

Initial Carbon ◽

Acid Ratio ◽

The Relationship

Abstract This study aims to investigate the relationship between key physicochemical parameters related to composting process and bioavailability of Cd, As and Cr during swine manure composting through regulating different initial carbon to nitrogen (C/N) ratios (15:1, 20:1, 25:1) and bulking agent types (straw, green waste). Results showed that higher initial C/N ratio of 20:1 or 25:1 and straw as bulking agent were optimal to reduce the bioavailability of Cd, As and Cr (62.4%, 20.6% and 32.2% reduction, respectively). Redundancy analysis implied that the bioavailability of Cd was significantly associated with total phosphorus and total nitrogen, deducing the formation of phosphate precipitation and biosorption might participated in the reaction process, while that of As and Cr were mainly influenced by organic matter (OM), cation exchange capacity (CEC) and OM, CEC, electric conductivity, respectively. A total of 48.5%, 64.6% and 62.2% of Cd, As and Cr redistribution information could be explained by the above parameters. Further correlation analysis revealed that bioavailable As and Cr were negatively correlated with humic acid to fulvic acid ratio. In summary, this study confirms that the mechanisms of phosphate precipitation, biosorption and humification played critical role in reducing Cd, As and Cr bioavailability during swine manure composting.

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Savitreea pentosicarens gen. nov., sp. nov., a yeast species in the family Saccharomycetaceae isolated from a grease trap

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY ◽

10.1099/ijsem.0.004457 ◽

2020 ◽

Vol 70 (11) ◽

pp. 5665-5670

Author(s):

Varunya Sakpuntoon ◽

Jirameth Angchuan ◽

Chanita Boonmak ◽

Pannida Khunnamwong ◽

Noémie Jacques ◽

...

Keyword(s):

Phylogenetic Analysis ◽

Yeast Species ◽

Sequence Divergence ◽

Its Region ◽

Rrna Gene ◽

Nucleotide Substitutions ◽

D2 Domain ◽

The Family ◽

Lsu Rrna Gene ◽

Lsu Rrna

Two strains (DMKU-GTCP10-8 and CLIB 1740) representing a novel anamorphic yeast species were isolated from a grease sample collected from a grease trap in Thailand and from an unidentified fungus collected in French Guiana, respectively. On the basis of phylogenetic analysis based on the combined D1/D2 domain of the large subunit (LSU) rRNA gene and the internal transcribed spacer (ITS) region, Lachancea fermentati CBS 707T was the closely related species with 12.8 % sequence divergence (70 nucleotide substitutions and three gaps in 571 nucleotides) and 28.1 % sequence divergence (93 nucleotide substitutions and 90 gaps in 651 nucleotides) in the D1/D2 domain of the LSU rRNA gene and the ITS region, respectively. Phylogenetic analysis based on the concatenated sequences of the five genes including the small subunit rRNA gene, the D1/D2 domain of the LSU rRNA gene, the ITS region, translation elongation factor-1 alpha (TEF1) and RNA polymerase II subunit 2 (RPB2) genes confirmed that the two strains (DMKU-GTCP10-8 and CLIB 1740) were well-separated from other described yeast genera in Saccharomycetaceae. Hence, Savitreea pentosicarens gen. nov., sp. nov. is proposed to accommodate these two strains as members of the family Saccharomycetaceae. The holotype is S. pentosicarens DMKU-GTCP10-8T (ex-type strain TBRC 12159=PYCC 8490; MycoBank number 835044).

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Study of the shelf-life of cured cv Tarocco oranges by sensory and physicochemical parameters

Journal of the Science of Food and Agriculture ◽

10.1002/(sici)1097-0010(20000115)80:2<241::aid-jsfa524>3.0.co;2-9 ◽

2000 ◽

Vol 80 (2) ◽

pp. 241-246 ◽

Cited By ~ 7

Author(s):

Carmela M Lanza ◽

Ella Pagliarini ◽

Giacomo Lanza

Keyword(s):

Shelf Life ◽

Physicochemical Parameters

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B acillus Cereus Contamination of UF-Feta Cheese during Ripening and Shelf Life

Journal of Food Safety ◽

10.1111/jfs.12140 ◽

2014 ◽

Vol 35 (1) ◽

pp. 41-49 ◽

Cited By ~ 4

Author(s):

Zhila Moradi-Khatoonabadi ◽

Hamid Ezzatpanah ◽

Yahya Maghsoudlou ◽

Morteza Khomeiri ◽

Mehdi Aminafshar

Keyword(s):

Shelf Life ◽

Feta Cheese

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Physicochemical properties, bioactive components, antioxidant and antimicrobial potentials of some selected honeys from different provinces of Turkey

British Food Journal ◽

10.1108/bfj-04-2018-0261 ◽

2019 ◽

Vol 121 (6) ◽

pp. 1298-1313

Author(s):

Ömer Erturk ◽

Sefine Kalın ◽

Melek Çol Ayvaz

Keyword(s):

Physicochemical Parameters ◽

Phenolic Content ◽

Biochemical Properties ◽

Added Value ◽

Diffusion Method ◽

Total Phenolic ◽

Volatile Components ◽

Content Type ◽

Volatile Analysis ◽

Reducing Ability

PurposeThe purpose of this paper is to characterize monofloral and heterofloral honey samples (chestnut, lavandula, acacia and sunflower) from different regions of Turkey according to their physicochemical (moisture content, acidity, ash, sucrose, reducing sugar and hydroxymethylfurfural content) and biochemical properties to compare regional and species differences that are thought to contain different types of plant sources.Design/methodology/approachPhysicochemical investigations were performed according to AOAC methods. Mineral analysis and volatile analysis were performed by using atomic absorption spectrometry and GC–MS, respectively. Antimicrobial activities of honey samples were evaluated based on disc diffusion method and minimum inhibition concentration (MIC) values. The assays followed to determine total phenolic content and antioxidative and activities are spectrophotometric methods.FindingsThe obtained values of physicochemical parameters are among the values that can be accepted according to legal regulations. The most abundant mineral was potassium, which made up 81 per cent of the total mineral content, ranging between 165.7 and 301.6 mg/kg. A total of 87 different volatile components, some of which are highlighted in the literature to have antimicrobial and antioxidant effects, were detected. The maximum phenolic content, antioxidant activity against DPPH radical and ferric reducing ability were detected in the chestnut honeys. All tested honeys showed antimicrobial activity with MIC values between 6.25 and 50 µg/mL.Originality/valueThe present study has the feature of being a large study in terms of the region from where honey samples were selected and choice of analysis. The values obtained from physicochemical parameters reveal that the honeys from related region can be consumed with confidence. The biological properties found in honeys make them products of high added value and excellent quality.

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