The contributions of microorganisms in the deterioration of African breadfruit during storage were investigated in this study. Matured fruits of the seedless variety of the African breadfruit (Artocarpus communis, Forst) were stored under different temperature conditions and morphological changes observed at 24-h intervals for 120 h. Spoilage of breadfruit was observed after 72 h with microbial...

Food is not commonly regarded as an ecosystem, perhaps on the basis that it is not a ‘‘natural’’ system. Nevertheless an ecosystem it is and an important one, because food plants and the fungi that colonise their fruiting parts (seeds and fruit) have been co-evolving for millennia. The seed and nut caches of rodents have provided a niche for the development of storage fungi. Fallen fruit, as th...

The ability to measure and capture real-time unit operational data has significant benefits during dairy processing, whether it is the basics, such as measuring temperature, pressure, flow rates, or more recent developments in case of in-line viscosity product-compositional measurements. This rapid collection helped increase profitability by reducing energy costs, minimizing product loss, allow...

Lactic acid bacteria (LAB) are the most common beer-spoilage bacteria regardless of beer type, and thus pose significant problems for the brewery industry. The aim of this study was to investigate the genetic mechanisms involved in the ability of the hard-to-culture beer-spoilage bacterium Lactobacillus acetotolerans to enter into the viable putative non-culturable (VPNC) state. A genome-wide t...

Whole-transcriptome analysis was performed on beer-spoilage organisms Lactobacillus brevis BSO 464 (Lb464) and Pediococcus claussenii ATCC BAA-344 (Pc344) when grown in growth-limiting concentrations of hop extract. This was done to delineate the hops-specific component of the total transcriptional response for these bacteria when growing in beer. The transcriptome of highly hop-tolerant isolat...

in this research green tea extract was prepared with water and then fishes in whole and gutted fish form was dipped in solutions of green tea extract (600 ppm) for 90 minutes and then were icing. during storage period (16 days), spoilage oxidation (pv, ffa, and tba), spoilage microbial indices (tvb-n, tvc, pvc) and sensory assessment with interval of 4 days were measured and compared with contr...