scholarly journals Effect of Bacterial Strains Isolated from Stored Shiitake (Lentinula edodes) on Mushroom Biodeterioration and Mycelial Growth

Agronomy ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 898
Author(s):  
Eva Tejedor-Calvo ◽  
Sergi García-Barreda ◽  
Sergio Sánchez ◽  
Pedro Marco
Keyword(s):  
Shelf Life ◽  
Lentinula Edodes ◽  
Biological Activities ◽  
Storage Conditions ◽  
Bacterial Strains ◽  
Mycelium Growth ◽  
Bacterial Microbiota ◽  
Physico Chemical ◽  
Ewingella Americana ◽  
Sensory Parameters

Shiitake (Lentinula edodes) is a fungus that attracts the attention of consumers and researchers due to its flavour and bioactive compounds with biological activities. However, it swiftly loses quality because of its short shelf life. The present work evaluated the shelf life of cultivated shiitake carpophores with a weekly monitoring of the physico-chemical, microbiological, and sensory parameters under three different storage conditions. To establish the mycopathogenicity of fruitbody-inhabiting bacterial microbiota, 48 strains were isolated from shiitake throughout its storage time and subsequently inoculated on cap cuticles and slices. Additionally, an antibiogram of these bacterial strains against shiitake mycelium was performed. Shiitake had a total microbial load of 5 log cfu/g, composed mainly of Pseudomonas genus, followed by Enterobacteriaceae family, and moulds and yeasts. Among the 48 bacterial strains identified, 18 belonged to the Enterobacteriaceae family and 21 to the Pseudomonas genus. The biodeterioration capacity of the isolated strains increased throughout the conservation period, with slices being more damaged than cap cuticles. We observed a mycopathogenic behaviour of Burkholderia sp., Ewingella americana, Serratia sp., Microbacterium sp. and Rahnella sp. strains, although only the latter highly inhibited shiitake vegetative mycelium growth.

scholarly journals INVESTIGATION OF THE PROPERTIES OF MARMALADE WITH PLANT CRYOADDITIVES DURING STORAGE

2018 ◽  
Vol 12 (1) ◽  
Author(s):  
N. Shmatchenko ◽  
M. Artamonova ◽  
O. Aksonova ◽  
S. Oliinyk
Keyword(s):  
Antioxidant Capacity ◽  
Shelf Life ◽  
New Technologies ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Storage Period ◽  
Storage Conditions ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Reducing Substances

This article presents the results of studies of the properties of marmalade with natural plant cryoadditives during storage for 3 months (90 days). To improve the organoleptic characteristics and antioxidant properties of marmalade, plant additives of cryogenic origin were used, namely cryopastes from quince, apple, carrot, pumpkin, grapes, and cryopowders from rose hips, sea buckthorn, and grapes. It is shown that the use of plant cryoadditives makes it possible to increase the biological value and antioxidant properties of new types of marmalade. For new types of marmalade with cryoadditives, during its shelf life, these properties have not been studied earlier. However, it should be noted that such studies are necessary and relevant for solving the problem of preserving the quality indicators and antioxidant capacity of marmalade with cryoadditives. New kinds of marmalade have high organoleptic characteristics during the whole storage period. It is shown that the storage conditions of marmalade, according to current regulatory documentation, are suitable for new marmalade products, since the physico-chemical and microbiological indicators vary, but remain within acceptable limits. Thus, the moisture content decreases to almost 31%, the acidity rises by 12–16%, compared to freshly prepared samples. The content of reducing substances increases by 30–64%. It is determined that the value of the antioxidant capacity of all the samples developed is much higher – almost 2.3–8 times than the same figure for the control sample. After the storage period, the antioxidant capacity is reduced by 15–35%, but this data also significantly exceeds the antioxidant capacity of the control sample. Storage of marmalade with cryopastes and cryopowders for 90 days is possible, since all the basic physico-chemical, microbiological, and organoleptic indicators at the end of shelf life meet the requirements. Indicators of antioxidant capacity for them also remain at a fairly high level. New technologies of jelly-fruit marmalade with plant cryoadditives have been introduced at 4 enterprises. 2 utility model patents have been received, and regulatory documents have been developed and approved for the manufacture of new jelly products.

scholarly journals Physico-chemical, Sensory and Microbiological Characteristics of Strawberry Flavored Milk under Refrigerated Storage

2021 ◽  
Author(s):  
Md. Sarwar Hossin ◽  
Shangkor Debnath ◽  
Md. Nur Alam ◽  
Md. Saiful Islam ◽  
Md. Kajal Miah ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Storage Conditions ◽  
Plate Count ◽  
Overall Acceptability ◽  
Total Plate Count ◽  
Microbial Characteristics ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Sensory Parameters ◽  
Refrigeration Storage

Background: In this study, physico-chemical, sensory and microbial characteristics of three formulated strawberry flavored milk samples were investigated under 14 days of storage at refrigeration (4oC) temperature.Methods: pH, acidity, specific gravity, TSS, fat, protein, sensory attributes and microbial quality were investigated.Result: Physicochemical properties varied from pH (5.47 to 6.37), acidity (0.15 to 0.19%), TSS (15 to 16oBrix), specific gravity (1.05 to 1.063), fat (1.87 to 2.07%) and protein (3.33 to 3.40%) under the storage conditions. The results of sensory parameters ranged color (3.27 to 7.93), flavor (3.27 to 7.93), taste (3.40 to 7.73) and overall acceptability (3.13 to 8.0). The total plate count (TPC) in strawberry flavored milk ranged from 3.67×103 to 24.67×103 cfu/ml. Sample 3 almost retained the highest values considering pH, acidity, specific gravity, fat and protein with few exceptions as compare to sample 1 and sample 2 which were not significantly different (p≤0.05). Sample 2 obtained the highest score for color, flavor, taste and overall acceptability which was significantly different (p≤0.05) from other sample 1 and sample 3. Although the TPC value lowest found in sample 1 but there was no significant different (p≤0.05) with sample 2 and sample 3. Overall, sample 2 had more reliable results till the 7 days of refrigeration storage, followed by sample 3 and sample 1.

The Antifungal Activity of Some Aliphatic and Aromatic Acids

1992 ◽  
Vol 57 (5) ◽  
pp. 1134-1142 ◽  
Author(s):  
Bohuslav Rittich ◽  
Marta Pirochtová ◽  
Jiří Hřib ◽  
Kamila Jurtíková ◽  
Petr Doležal
Keyword(s):  
Biological Activities ◽  
Pure Water ◽  
Water System ◽  
Penicillium Expansum ◽  
Aromatic Acids ◽  
Antifungal Activities ◽  
Aliphatic Acids ◽  
Significant Relationships ◽  
Physico Chemical ◽  
Connectivity Indices

The present paper deals with the relationship between biological activities of some aliphatic and aromatic acids and their physico-chemical parameters expressing the influence of hydrophobic factors. The test strain in the biotest of growth inhibition was the fungus Fusarium moniliforme CCMF-180 and Penicillium expansum CCMF-576. Significant relationship between antifungal activities of un-ionized form of aliphatic acids and their capacity factors (log k'0) extrapolated to pure water, partition coefficients determined in 1-octanol-water system (log Poct) and the first order of molecular connectivity indices (1χ) were calculated. The ionized form of aliphatic acids were antifungally active too. For benzoic acids significant relationships between antifungal activities and capacity factors of anionic form (log k'ia) were calculated.

scholarly journals Investigation of the Physical, Chemical and Microbiological Stability of Losartan Potassium 5 mg/mL Extemporaneous Oral Liquid Suspension

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 301
Author(s):  
Lisa Foley ◽  
Jennifer Toney ◽  
James W. Barlow ◽  
Maura O’Connor ◽  
Deirdre Fitzgerald-Hughes ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Losartan Potassium ◽  
Microbial Count ◽  
E Coli ◽  
Physical Chemical ◽  
Liquid Suspension ◽  
Oral Liquid ◽  
Microbiological Stability ◽  
Stability Data

Extemporaneous oral liquid preparations are commonly used when there is no commercially available dosage form for adjustable dosing. In most cases, there is a lack of stability data to allow for an accurately assigned shelf life and storage conditions to give greater confidence of product safety and efficacy over its shelf life. The aim of this study was to evaluate the physical, chemical and microbiological stability of an extemporaneous oral liquid suspension of losartan potassium, 5 mg/mL, used to treat paediatric hypertension in Our Lady’s Children’s Hospital Crumlin, Ireland. The losartan content of extemporaneous oral suspensions, prepared with and without addition of water, was measured by UV and confirmed by HPLC analysis. Suspensions were stored at 4 °C and room temperature (RT) and were monitored for changes in; pH, colour, odour, re-dispersibility, Total Aerobic Microbial Count, Total Yeast and Mould Count and absence of E. coli. Results showed that suspensions prepared by both methods, stored at 4 °C and RT, were physically and microbiologically stable over 28 days. Initial losartan content of all suspensions was lower than expected at 80–81% and did not change significantly over the 28 days. HPLC and NMR did not detect degradation of losartan in the samples. Suspensions prepared in water showed 100% losartan content. The reduced initial losartan content was confirmed by HPLC and was related to the acidic pH of the suspension vehicle. Physiochemical properties of the drug are important factors for consideration in the selection of suspension vehicle for extemporaneous compounding of oral suspensions as they can influence the quality, homogeneity and efficacy of these preparations.

scholarly journals Beehive Products as Antibacterial Agents: A Review

Antibiotics ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 717
Author(s):  
Rita Abou Nader ◽  
Rawan Mackieh ◽  
Rim Wehbe ◽  
Dany El El Obeid ◽  
Jean Marc Sabatier ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Honey Bee ◽  
Antibacterial Agents ◽  
Royal Jelly ◽  
Biological Activities ◽  
Vital Role ◽  
Bee Venom ◽  
Bacterial Strains ◽  
Wide Range ◽  
Life Threatening

Honeybees are one of the most marvelous and economically beneficial insects. As pollinators, they play a vital role in every aspect of the ecosystem. Beehive products have been used for thousands of years in many cultures for the treatment of various diseases. Their healing properties have been documented in many religious texts like the Noble Quran and the Holy Bible. Honey, bee venom, propolis, pollen and royal jelly all demonstrated a richness in their bioactive compounds which make them effective against a variety of bacterial strains. Furthermore, many studies showed that honey and bee venom work as powerful antibacterial agents against a wide range of bacteria including life-threatening bacteria. Several reports documented the biological activities of honeybee products but none of them emphasized on the antibacterial activity of all beehive products. Therefore, this review aims to highlight the antibacterial activity of honey, bee venom, propolis, pollen and royal jelly, that are produced by honeybees.

scholarly journals Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

2014 ◽  
Vol 2014 ◽  
pp. 1-18 ◽  
Author(s):  
Irais Sánchez-Ortega ◽  
Blanca E. García-Almendárez ◽  
Eva María Santos-López ◽  
Aldo Amaro-Reyes ◽  
J. Eleazar Barboza-Corona ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Barrier Properties ◽  
Storage Conditions ◽  
Edible Films ◽  
Animal Origin ◽  
Chemical Additives ◽  
Processed Meats ◽  
Physicochemical Changes ◽  
Preservation Technology

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

Influence of the polyanion on the physico-chemical properties and biological activities of polyanion/DNA/polycation ternary polyplexes

2012 ◽  
Vol 8 (8) ◽  
pp. 3014-3026 ◽  
Author(s):  
Cuifeng Wang ◽  
Xin Luo ◽  
Yuefang Zhao ◽  
Lina Han ◽  
Xin Zeng ◽  
...  
Keyword(s):  
Biological Activities ◽  
Chemical Properties ◽  
Physico Chemical
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