scholarly journals Effect of Coagulants in Curd forming in Cheese Making

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.

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

2019 ◽  
pp. 38-48 ◽  
Author(s):  
Hanaa Mohamed Fadel ◽  
Maather M.M. El-Lamie
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Organic Acid ◽  
Acid Treatment ◽  
Room Temperature ◽  
Maximum Level ◽  
Lemon Juice ◽  
Aeromonas Species ◽  
Prevalence Rates ◽  
Refrigerator Temperature

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.

Estimation of the productivity and nutritionality of forage mass of new varieties of Medicago lupulina

2020 ◽  
Author(s):  
A.V. Vorsheva ◽  
◽  
G.V. Stepanova
Keyword(s):  
Vitamin D ◽  
Ascorbic Acid ◽  
Aerial Part ◽  
Nutrient Content ◽  
Calcium Salts ◽  
Green Mass ◽  
Medicago Lupulina ◽  
High Nutrient ◽  
New Varieties

Medicago has a high nutrient content, and the aerial part of Medicago lupulina contains saponins, tannins, estrogenic substances and calcium salts. The leaves of this plant contain carotene, vitamin D and ascorbic acid. Medicago lupulina can develop a significant green mass, has low pubescence, thin stems and provides a delicate forage. The article presents the results of assessing the productivity and feeding qualities of new varieties ofMedicago lupulina

Nutritional composition of different cape gooseberry genotypes (Physalis peruviana L.) – a comparative study

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 191-202
Author(s):  
N.T. Petkova ◽  
V.T. Popova ◽  
T.A. Ivanova ◽  
N.N. Mazova ◽  
N.D. Panayotov ◽  
...  
Keyword(s):  
Mineral Content ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Nutrient Content ◽  
Nutritional Composition ◽  
Cellulose Content ◽  
South American ◽  
Physalis Peruviana ◽  
High Nutrient ◽  
Cape Gooseberry

Cape gooseberry (Physalis peruviana L.) is a South American fruit with high nutrient content, pleasant taste and antioxidant properties. However, its consumption in some countries is underеvalued. The aim of this study was to determine the nutritional composition of two genotypes of Cape gooseberry fruit produced in Bulgaria (CG-F and CG-P) and to compare it with imported Colombian fruits (CG-C). The samples were assayed for size, diameter, moisture, ash, titratable acidity, pH, protein, lipid, carbohydrate, natural pigments, and mineral content. Bulgarian genotypes were smaller in size than the imported Colombian fruits. The protein content (2.54-1.88 g/100 g) was relatively higher in the imported variety, compared with the locally produced fruit. Carbohydrate content (10.23-14.13 g/100 g) slightly varied between the genotypes. The sweetness of the fruit was due to the main detected sugars – sucrose, glucose and fructose. CG-F and GC-C genotypes had similar sweetness indices, and fruit taste was evaluated as sweet-sour. Pectin content did not exceed 1.85%; the cellulose content varied between 4.29% and 6.64%. Moreover, all investigated fruit had a low lipid content (below 1.00%). The total chlorophyll and carotenoids levels were the highest in the local genotype CG-P (3.62 and 22.36 µg/g). Potassium was the predominant macro-element in all genotypes; there were numerical differences in the rest of the minerals (Ca, Mg, Fe, Cu, Zn, Mn), while the heavy metals, Pb, Cd and Cr, were generally absent. Cape gooseberry fruit of Bulgarian origin was evaluated as a low-calorie nutrient, compatible with the imported Colombian fruit.

Effect of pH, Acidulant, Time, and Temperature on the Growth and Survival of Listeria monocytogenes

1989 ◽  
Vol 52 (8) ◽  
pp. 571-573 ◽  
Author(s):  
KENT M. SORRELLS ◽  
DAVIN C. ENIGL ◽  
JOHN R. HATFIELD
Keyword(s):  
Antimicrobial Activity ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Citric Acid ◽  
Hydrochloric Acid ◽  
Malic Acid ◽  
Incubation Temperature ◽  
Growth And Survival ◽  
Ph Values

The effect of different acids, pH, incubation time, and incubation temperature on the growth and survival of four strains of Listeria monocytogenes in tryptic soy broth was compared. Hydrochloric acid (HCl), acetic acid (AA), lactic acid (LA), malic acid (MA), and citric acid (CA) were used to acidify tryptic soy broth to pH values 4.4, 4.6, 4.8, 5.0, and 5.2 pH. Incubation times were 1, 3, 7, 14, and 28 d at 10, 25, and 35°C. The inhibition of L. monocytogenes in the presence of high acidity appears to be a function of acid and incubation temperature. Based on equal pH values, the antimicrobial activity is AA &gt; LA &gt; CA ≥ MA &gt; HCl at all incubation times and temperatures. When based on equal molar concentration, the activity appeared to be CA ≥ MA &gt; LA ≥ AA &gt; HCl at 35 and 25°C, and MA &gt; CA &gt; AA ≥ LA &gt; HCl at 10°C. Greatest antimicrobial activity occurred at 35°C. Greatest survival occurred at 10°C and greatest growth occurred at 25°C. Final pH of the medium was as low as 3.8 in HCl at 28 d. All strains grew well at pH values lower than the minimum previously reported (5.5–5.6).

scholarly journals Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

2012 ◽  
Vol 78 (15) ◽  
pp. 5395-5405 ◽  
Author(s):  
Gilberto Vinícius de Melo Pereira ◽  
Maria Gabriela da Cruz Pedrozo Miguel ◽  
Cíntia Lacerda Ramos ◽  
Rosane Freitas Schwan
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Dominant Species ◽  
Starter Culture ◽  
Physicochemical Characterization ◽  
Cocoa Bean ◽  
Small Scale ◽  
Content Type ◽  
Cocoa Bean Fermentation

ABSTRACTSpontaneous cocoa bean fermentations performed under bench- and pilot-scale conditions were studied using an integrated microbiological approach with culture-dependent and culture-independent techniques, as well as analyses of target metabolites from both cocoa pulp and cotyledons. Both fermentation ecosystems reached equilibrium through a two-phase process, starting with the simultaneous growth of the yeasts (withSaccharomyces cerevisiaeas the dominant species) and lactic acid bacteria (LAB) (Lactobacillus fermentumandLactobacillus plantarumwere the dominant species), which were gradually replaced by the acetic acid bacteria (AAB) (Acetobacter tropicaliswas the dominant species). In both processes, a sequence of substrate consumption (sucrose, glucose, fructose, and citric acid) and metabolite production kinetics (ethanol, lactic acid, and acetic acid) similar to that of previous, larger-scale fermentation experiments was observed. The technological potential of yeast, LAB, and AAB isolates was evaluated using a polyphasic study that included the measurement of stress-tolerant growth and fermentation kinetic parameters in cocoa pulp media. Overall, strainsL. fermentumUFLA CHBE8.12 (citric acid fermenting, lactic acid producing, and tolerant to heat, acid, lactic acid, and ethanol),S. cerevisiaeUFLA CHYC7.04 (ethanol producing and tolerant to acid, heat, and ethanol), andAcetobacter tropicalisUFLA CHBE16.01 (ethanol and lactic acid oxidizing, acetic acid producing, and tolerant to acid, heat, acetic acid, and ethanol) were selected to form a cocktail starter culture that should lead to better-controlled and more-reliable cocoa bean fermentation processes.

Digestive enzyme and gut surfactant activity of detritivorous gizzard shad (Dorosoma cepedianum)

2000 ◽  
Vol 57 (6) ◽  
pp. 1113-1119 ◽  
Author(s):  
James C Smoot ◽  
Robert H Findlay
Keyword(s):  
Enzyme Activity ◽  
Protease Activity ◽  
Feeding Strategy ◽  
Digestive Enzyme ◽  
Artificial Substrates ◽  
Gizzard Shad ◽  
Dorosoma Cepedianum ◽  
Digestive Physiology ◽  
Protease Enzyme ◽  
Surfactant Activity

Measuring digestive enzyme and surfactant activities tested specialization of gizzard shad (Dorosoma cepedianum) digestive physiology to a detritivorous feeding strategy. Digestive enzyme activity was measured in adult and larval gizzard shad using fluorescently labeled artificial substrates. Surfactant activity in gizzard shad was measured by comparing gut juice drop diameters over a range of dilutions. Enzyme activity in the ceca region of adult gizzard shad was high for esterase, beta-glucosidase, lipase, and protease. Enzyme activity was lower in posterior intestine sections than in anterior intestine sections, although protease activity remained high for the greatest distance in the intestine. Micelles were detected in adult gizzard shad gut juice, and surfactant activity was greatest in the ceca region. Larval gizzard shad protease activity was similar to that of adult fish, and surfactants were below their critical micelle concentration. Gizzard shad coupled digestive physiology with gut anatomy to obtain nutrients from detritus, and these adaptations may explain elevated growth rates observed in these fish when they are planktivorous.

Efficacy Comparison of Some New Natural-Product Herbicides for Weed Control at Two Growth Stages

2009 ◽  
Vol 23 (3) ◽  
pp. 431-437 ◽  
Author(s):  
Hussein F. H. Abouziena ◽  
Ahmad A. M. Omar ◽  
Shiv D. Sharma ◽  
Megh Singh
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Natural Product ◽  
Weed Control ◽  
Growth Stages ◽  
Clove Oil ◽  
Yellow Nutsedge ◽  
Natural Herbicides ◽  
Redroot Pigweed ◽  
Wild Mustard

There is an urgent need to accelerate the development and implementation of effective organic-compliant herbicides that are environmentally safe and that help the producer meet increasing consumer demand for organic products. Therefore, greenhouse experiments were conducted to evaluate the effectiveness of acetic acid (5%), acetic acid (30%), citric acid (10%), citric acid (5%) + garlic (0.2%), citric acid (10%) + garlic (0.2%), clove oil (45.6%), and corn gluten meal (CGM) compounds as natural-product herbicides for weed control. The herbicides were applied to the broadleaf weeds stranglervine, wild mustard, black nightshade, sicklepod, velvetleaf, and redroot pigweed and to narrowleaf weeds crowfootgrass, Johnsongrass, annual ryegrass, goosegrass, green foxtail, and yellow nutsedge. The herbicides were applied POST at two weed growth stages, namely, two to four and four to six true-leaf stages. CGM was applied PPI in two soil types. Citric acid (5%) + garlic (0.2%) had the greatest control (98%) of younger broadleaf weeds, followed by acetic acid (30%) > CGM > citric acid (10%) > acetic acid (5%) > citric acid (10%) + garlic (0.2%), and clove oil. Wild mustard was most sensitive to these herbicides, whereas redroot pigweed was the least sensitive. Herbicides did not control narrowleaf weeds except for acetic acid (30%) when applied early POST (EPOST) and CGM. Acetic acid (30%) was phytotoxic to all broadleaf weeds and most narrowleaf weeds when applied EPOST. Delayed application until the four- to six-leaf stage significantly reduced efficacy; acetic acid was less sensitive to growth stage than other herbicides. These results will help to determine effective natural herbicides for controlling weeds in organic farming.

Nuisance odours produced by benthic cyanobacteria in a Mediterranean river

2004 ◽  
Vol 49 (9) ◽  
pp. 25-31 ◽  
Author(s):  
E. Vilalta ◽  
H. Guasch ◽  
I. Muñoz ◽  
A. Romaní ◽  
F. Valero ◽  
...  
Keyword(s):  
Nutrient Content ◽  
Flow Conditions ◽  
Cyanobacterial Mats ◽  
River Waters ◽  
Mediterranean River ◽  
Benthic Cyanobacteria ◽  
Natural Flow ◽  
High Nutrient

Geosmin dynamics in the Llobregat waters were related to the waxing and waning of benthic cyanobacterial mats developing in the river. Geosmin concentration in the water during 2002 reached a maximum of 204 ng L-1, and coincided with an abundance of cyanobacteria in the river. Cyanobacterial mats were favoured by the high nutrient content of the waters. The cyanobacterial mats experienced a process of growth in thickness (attached forms), until they became unattached and drifted downstream (free-floating forms), accumulating in shallow areas of the river. Geosmin in the biofilm ranged from 0.55 ± 0.97 ng geosmin per mg DW-1 in the attached biofilms and 5.25 ± 4.96 ng geosmin per mg DW-1 in the free-floating biofilms. While the attached mats could be responsible for the local occurrence of geosmin at a given site, the free-floating mats became a relevant agent for the dispersion of the metabolite downstream. This impression was reinforced by the extremely high correlation between the geosmin content in the free-floating biofilm and in the water (r = 0.917, p = 0.00001). In order to reduce the geosmin concentration and accumulation of the cyanobacterial mats in shallow river waters, the nutrient content should be controlled and the natural flow conditions restored, to prevent the growth and accumulation of the geosmin-producing cyanobacterial mats.

scholarly journals Effect of organic acids fed through drinking water on carcass and internal organs of broiler chickens

2021 ◽  
Vol 41 (1) ◽  
pp. 60-67
Author(s):  
E. K. Ndelekwute ◽  
H. O. Uzegbu ◽  
K. U. Amaefule ◽  
C. O. Okereke ◽  
B. I. Umoh
Keyword(s):  
Drinking Water ◽  
Acetic Acid ◽  
Citric Acid ◽  
Gall Bladder ◽  
Organic Acids ◽  
Formic Acid ◽  
Butyric Acid ◽  
Broiler Chickens ◽  
Internal Organs ◽  
Carcass Yield

A Six week study was carried out to investigate effect of different organic acids (OAs) fed through drinking water on carcass yield and internal organs weight of broiler chickens. The OAs were acetic acid (AA) butyric acid (BA), citric acid (CA) and formic acid (FA). One hundred and fifty (150) day old AborAcre-plus chicks were used. There were five treatments. Treatment 1 which served as control (CON) consumed water with no organic acid, while treatments 2,3, 4 and5 respectively were offered drinking water treated with 0.25% acetic acid (AA), butyric acid (BA), citric acid (CA) and formic acid (FA). Each treatment was replicated three times each having 10 birds arranged in completely randomized design (CRD). Feed and water were offered ad libitum. Results showed that dressed carcass weight and breast weight were improved by all the organic acids. While only AA positively influenced the thigh weight, all the OAs drinking water fed resulted to smaller drumstick compared to the CON. Feeding of AA, BA and FA through drinking water increased (PSO.05) deposition of abdominal fat. Weight of pancreas, small intestine, caecum and large intestine was significantly (P<0.05) higher in CON. The gall bladder was significantly (P<0.05) bigger in all the OA groups. Conclusively, OAs could be fed through the drinking water for improved percentage carcass yield, breast meat and larger gall bladder and invariably bile volume

scholarly journals Health benefits of bioactive compounds from cocoa (Theobroma cacao)

2019 ◽  
Author(s):  
Shahanas E ◽  
Seeja T Panjikkaran ◽  
Sharon C L ◽  
Remya P R
Keyword(s):  
Bioactive Compounds ◽  
Vascular Function ◽  
Health Benefits ◽  
Nutrient Content ◽  
Brain Regions ◽  
Bioactive Components ◽  
Cocoa Products ◽  
High Nutrient ◽  
Health Promoting ◽  
The Brain

Cocoa is regarded as a super food due to its high nutrient content and proven health benefits. Cocoa beans are rich in carbohydrate (31%), protein (11%), fat (54%), fibre (16%) and minerals. Cocoa is a good source of bioactive compounds too. The major bioactive components are polyphenols constituted of flavanoids and non flavanoids. The bioactive components with rich antioxidants and anti-inflammatory activities contribute to various health benefits. The flavonoid rich chocolates improve peripheral vascular function. The consumption of cocoa or chocolate are beneficial in inhibiting the complex molecular process leading to cancer. Flavanoids in cocoa increases insulin sensitivity by improving endothelial function and reducing oxidative stress. The cocoa flavonoids also penetrate and accumulate in the brain regions involved in learning and memory. The knowledge on bioactive compounds in cocoa and cocoa products suggests that they could be consumed as a part of wholesome, health promoting nutritional food.

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