Kitchen sponges are among the possible sources of contaminants in food establishments. The main purpose of the current study was, therefore, to assess the microbiological safety of sponges as it has been used in selected food establishments of Jimma town. Accordingly, the microbiological safety of a total of 201 kitchen sponges randomly collected from food establishments was evaluated against t...

In this study, 3 different spice mixes were added just after blanching to mozzarella cheese produced by high moisture production method. The dough was kneaded and filled into to fibrous cases. After filling process, cheeses were stored for 28 days at 4 °C and 85 % of relative humidity. The following characteristics were measured: color parameters, milk acidity, total dry matter, maturation inde...

The dynamics of mesophilic and thermophilic bacterial population was studied in the bulk soil and rhizosphere of the grass Aristida adscensionis L. in a caatinga of the semi-arid Brazilian Northeast. Mesophilic heterotrophic bacteria, spore–forming bacteria and actinomycetes were significantly more abundant than thermophiles, and their counts were 10 10 CFU g dry soil, showing weak fluctuations...

Understanding fate of antibiotic resistant bacteria (ARB) vs. their antibiotic resistance genes (ARGs) during wastewater sludge treatment is critical in order to reduce the spread of antibiotic resistance through process optimization. Here, we spiked high concentrations of tetracycline-resistant bacteria, isolated from mesophilic (Iso M1-1-a Pseudomonas sp.) and thermophilic (Iso T10-a Bacillus...

When minced model kitchen refuse was inoculated with Bacillus coagulans and incubated under non-sterilizing open condition, at the temperature below 45°C, racemic mixture of D-and L-lactic acid was found, while L-lactic acid was selectively accumulated at 50-65°C. To analyze microflora of such mixed culture system, whole cells (fluorescent in situ hybridization) using species and group of speci...

mesophilic bacteria, fungi and actinomycetes varied during composting cycles with high numbers in the initial and final cycles with maximal values in compost c and d, and sharply decreased in the heating cycles. staphylococcus aureus and bacillus subtilis were dominated at the initial composting cycle. whereas, at maturity bacillus subtilis was the major followed by b.badies, b.polymixa and b.b...

Microbial flora of portuguese chouriço (Alentejano (A) and Ribatejano (R)) with abnormal sensorial characteristics along shelf life was studied. Mesophilic anaerobic bacteria, enterococci, mesophilic sporeformers, coliforms, coagulase-positive staphylococci, sulphite reducing clostridia, Clostridium perfringens, moulds and yeasts were the most representative in both types of chouriço.

A comparative study of amino acid sequence and physicochemical properties indicates the affiliation of protein from the nitrilase/cyanide hydratase family. This family contains nitrilases that break carbon-nitrogen bonds and appear to be involved in the reduction of organic nitrogen compounds and ammonia production. They all have distinct substrate specificity and include nitrilase, cyanide hyd...

The modified sigmoidal bacteria growth functions (the Gompertz, logistic, and Richards) were used to evaluate the methane production process kinetics of agricultural wastes. mesophilic anaerobic co-digestion experiments conducted with various wastes as feedstocks, including cow manure, corn straw, grape leaves, vines, wine residue, strawberry tomato leaves. results showed that manure other incr...