4.6 Article

Controlling of Mycobacterium by Natural Degradant-Combination Models for Sequestering Mycolic Acids in Karish Cheese

Related references

Note: Only part of the references are listed.
Article Biotechnology & Applied Microbiology

Impact of pH on citric acid antimicrobial activity against Gram-negative bacteria

C. Burel et al.

Summary: The study evaluated the antimicrobial effect of different concentrations of citric acid on Escherichia coli and Klebsiella aerogenes, showing that at high pH values, 10% citric acid can cause more severe membrane damage and cell reduction.

LETTERS IN APPLIED MICROBIOLOGY (2021)

Article Food Science & Technology

Antifungal activity and mode of action of lactic acid bacteria isolated from kefir against Penicillium expansum

Hong Chen et al.

Summary: Penicillium expansum is a common spoilage-associated organism in fruit, causing economic loss and public health concerns. This study isolated lactic acid bacteria (LAB) from kefir, identified antifungal compounds as organic acids and carboxylic acids, and found that LAB produced lytic enzymes and competed for nutrients with P. expansum.

FOOD CONTROL (2021)

Article Food Science & Technology

Dairy product quality using screening of aroma compounds by selected ion flow tube-mass spectrometry: A chemometric approach

Jackie E. Wood et al.

Summary: SIFT-MS is used to analyze volatile compounds in food samples and differentiate products using chemometric classifiers. Threshold models are developed to distinguish acceptable products from those containing off-aromas, thus reducing the demand on sensory panels.

INTERNATIONAL DAIRY JOURNAL (2021)

Review Biotechnology & Applied Microbiology

A review on preparation and chemical analysis of postbiotics from lactic acid bacteria

Mehran Moradi et al.

Summary: Postbiotics are soluble metabolites released by food-grade microorganisms during growth and fermentation, rich in biologically active compounds of varying molecular weights. While recent research on preparing and using postbiotics from probiotics is encouraging, their effectiveness against foodborne microorganisms requires further testing through chemical analysis and antagonistic tests.

ENZYME AND MICROBIAL TECHNOLOGY (2021)

Article Biochemistry & Molecular Biology

Evaluation of Physiological Characteristics, Soluble Sugars, Organic Acids and Volatile Compounds in 'Orin' Apples (Malus domestica) at Different Ripening Stages

Shunbo Yang et al.

Summary: During the ripening process of 'Orin' apple fruits, the weight, size, and total soluble solids increased gradually, while the titratable acidity decreased and the fruit firmness decreased. The content of soluble sugars reached its peak at 180 days after full bloom, with malic acid being the most abundant organic acid. Ester compounds such as ethyl butyrate, hexyl propanoate, hexyl acetate, and butyl acetate with high odor activity values may contribute to the distinctive aroma of 'Orin' apples. This study aims to provide information on the flavor characteristics of 'Orin' apples to promote this cultivar for marketing and processing in the future.

MOLECULES (2021)

Article Microbiology

Usnic Acid Treatment Changes the Composition of Mycobacterium tuberculosis Cell Envelope and Alters Bacterial Redox Status

Elwira Sieniawska et al.

Summary: This study analyzed the response of Mycobacterium tuberculosis to the lichen-derived secondary metabolite usnic acid, revealing that it induces disturbances in the bacterial cell's redox state and increases production of structural elements of the cell wall and membrane, prompting rearrangements as the first defense mechanism. Transcriptional and metabolomic data were correlated, showing metabolic changes similar to those exerted by antibiotics.

MSYSTEMS (2021)

Article Biotechnology & Applied Microbiology

Dynamic modeling of milk acidification: an empirical approach

Carlos Eduardo Robles-Rodriguez et al.

Summary: This paper explores the pH dynamics in milk acidification and develops a mathematical model to predict the partitioning of calcium and phosphates during yogurt manufacturing. The model can be used not only for product design recommendations but also for optimization problems.

FOOD AND BIOPRODUCTS PROCESSING (2021)

Review Food Science & Technology

Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics

Peiman Esmaeilzadeh et al.

Summary: The study analyzed the characteristics of Kope cheese during a ripening period of 187 days, focusing on factors such as chemical composition, fatty acids, organic acids, volatile compounds, and sensory attributes. Protein content, pH, salt content, and water activity were found to be closely correlated with sensory properties and led to distinct groups based on ripening stages. The study also identified the key volatile compounds and sensory attributes associated with early, medium, and old-ripened cheeses.

JOURNAL OF FOOD SCIENCE (2021)

Article Microbiology

Weak acids as an alternative anti-microbial therapy

Binu Kundukad et al.

BIOFILM (2020)

Review Biochemistry & Molecular Biology

Regulation of phytochemicals in fruits and berries by environmental variation-Sugars and organic acids

Jie Zheng et al.

JOURNAL OF FOOD BIOCHEMISTRY (2019)

Article Agriculture, Dairy & Animal Science

Short communication: Investigation into Mycobacterium avium ssp paratuberculosis in pasteurized milk in Italy

A. Serraino et al.

JOURNAL OF DAIRY SCIENCE (2017)

Article Food Science & Technology

Lactococcus species for conventional Karish cheese conservation

Marwa G. M. Allam et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Article Pharmacology & Pharmacy

Evaluation of Antibacterial Activity of Three Selected Fruit Juices on Clinical Endodontic Bacterial Strains

Subasish Behera et al.

JOURNAL OF PHARMACY AND BIOALLIED SCIENCES (2017)

Review Chemistry, Multidisciplinary

Citric acid: emerging applications of key biotechnology industrial product

Rosaria Ciriminna et al.

CHEMISTRY CENTRAL JOURNAL (2017)

Article Chemistry, Analytical

Analysis of organic acids of tricarboxylic acid cycle in plants using GC-MS, and system modeling

Vinod Kumar et al.

JOURNAL OF ANALYTICAL SCIENCE AND TECHNOLOGY (2017)

Article Chemistry, Multidisciplinary

Mycolic acids, a promising mycobacterial ligand for targeting of nanoencapsulated drugs in tuberculosis

Yolandy Lemmer et al.

JOURNAL OF CONTROLLED RELEASE (2015)

Article Biochemistry & Molecular Biology

Melissa officinalis L. decoctions as functional beverages: a bioactive approach and chemical characterization

Marcio Carocho et al.

FOOD & FUNCTION (2015)

Review Biochemistry & Molecular Biology

Mycolic Acids: Structures, Biosynthesis, and Beyond

Hedia Marrakchi et al.

CHEMISTRY & BIOLOGY (2014)

Article Biotechnology & Applied Microbiology

Survival of Mycobacterium avium subsp. paratuberculosis in ultra-filtered white cheese

S. Hanifian

LETTERS IN APPLIED MICROBIOLOGY (2014)

Article Biotechnology & Applied Microbiology

Antimicrobial Activities of Acetic Acid, Citric Acid and Lactic Acid against Shigella Species

Ye-Won In et al.

JOURNAL OF FOOD SAFETY (2013)

Review Microbiology

Crohn's disease and the mycobacterioses: A quarter century later. Causation or simple association?

Rodrick J. Chiodini et al.

CRITICAL REVIEWS IN MICROBIOLOGY (2012)

Article Food Science & Technology

Organic acids as antimicrobials to control Salmonella in meat and poultry products

E. Mani-Lopez et al.

FOOD RESEARCH INTERNATIONAL (2012)

Article Biochemistry & Molecular Biology

Lipidomic analyses of Mycobacterium tuberculosis based on accurate mass measurements and the novel Mtb LipidDB

Mark J. Sartain et al.

JOURNAL OF LIPID RESEARCH (2011)

Review Microbiology

Bacterial growth and cell division: a mycobacterial perspective

Erik C. Hett et al.

MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS (2008)

Article Food Science & Technology

Antilisterial activity of grape juice and grape extracts derived from Vitis vinifera variety Ribier

PL Rhodes et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)

Article Dentistry, Oral Surgery & Medicine

Effect of three different time periods of irrigation with EDTA-T, EDTA, and citric acid on smear layer removal

MFZ Scelza et al.

ORAL SURGERY ORAL MEDICINE ORAL PATHOLOGY ORAL RADIOLOGY AND ENDODONTOLOGY (2004)

Article Food Science & Technology

Observation of bacterial exopolysaccharide in dairy products using cryo-scanning electron microscopy

AN Hassan et al.

INTERNATIONAL DAIRY JOURNAL (2003)

Article Agriculture, Multidisciplinary

Development of a CE method to analyze organic acids in dairy products:: Application to study the metabolism of heat-shocked spores

JM Izco et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Food Science & Technology

Evaluation of antilisterial action of cilantro oil on vacuum packed ham

AO Gill et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)