Cell-associated bovine immunodeficiency virus (BIV) and cell-free BIV were subjected to increasing temperatures, including pasteurization conditions. To determine the effect of heat treatment on BIV viability, reverse transcriptase activity and infectivity of the heat-treated virus were assessed. BIV was inactivated by heating to 47 degrees C for 30 min and by low- and high-temperature pasteuri...

Wallis, Craig (Baylor University, Houston, Texas) and Joseph L. Melnick. Thermal inactivation of poliovirus under anaerobic conditions. J. Bacteriol. 84:389-392. 1962.-Of the six strains of poliovirus tested (three antigenic types), none was stabilized at 50 C under anaerobic conditions. The previously reported stabilization of polioviruses using thioglycolate had been attributed to anaerobic c...

in this study response surface methodology was used to optimize process conditions and to evaluate the effect of ultrasound on quality attributes (antioxidant activity, ph, total soluble solid, turbidity) and the inactivation of escherichia coli bacteria in carrot juice. independent variables in this study were temperature (25-50°c), time (20-40 min) and frequency (0-130 khz). in this study the...

ADP-glucose (Glc) pyrophosphorylase (AGPase), a key regulatory enzyme in starch biosynthesis, is highly regulated. Transgenic approaches in four plant species showed that alterations in either thermal stability or allosteric modulation increase starch synthesis. Here, we show that the classic regulators 3-phosphoglyceric acid (3-PGA) and inorganic phosphate (Pi) stabilize maize (Zea mays) endos...

Bacterial spores are in cryptobiosis during the dormant period, which can change vegetative cells upon exposure to favorable conditions and eventually cause serious illness through ingestion of spore-contaminated food (Leuschner et al., 1999; Reissbrodt et al., 2002; Roszak and Colwell, 1987). The most common spore-forming bacteria causing foodborne disease are aerobic Bacillus spp. and anaerob...

Aquatic foods such as fish, shrimp, and shellfish are important human nutrient sources. However, aquatic spoil quickly during processing storage due to spoilage bacteria endogenous enzymes. Ultra-high-pressure (UHP) technology, an advanced non-thermal treatment method, is effective preservation technique for foods. The mechanism of UHP technology destroy non-covalent bonds by UHP, which l...