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Physicochemical Aspects (physicochemical + aspect)
Selected AbstractsState transitions and physicochemical aspects of cryoprotection and stabilization in freeze-drying of Lactobacillus rhamnosus GG (LGG)JOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2008K.S. Pehkonen Abstract Aims:, The frozen and dehydrated state transitions of lactose and trehalose were determined and studied as factors affecting the stability of probiotic bacteria to understand physicochemical aspects of protection against freezing and dehydration of probiotic cultures. Methods and Results:,Lactobacillus rhamnosus GG was frozen (,22 or ,43°C), freeze-dried and stored under controlled water vapour pressure (0%, 11%, 23% and 33% relative vapour pressure) conditions. Lactose, trehalose and their mixture (1 : 1) were used as protective media. These systems were confirmed to exhibit relatively similar state transition and water plasticization behaviour in freeze-concentrated and dehydrated states as determined by differential scanning calorimetry. Ice formation and dehydrated materials were studied using cold-stage microscopy and scanning electron microscopy. Trehalose and lactose,trehalose gave the most effective protection of cell viability as observed from colony forming units after freezing, dehydration and storage. Enhanced cell viability was observed when the freezing temperature was ,43°C. Conclusions:, State transitions of protective media affect ice formation and cell viability in freeze-drying and storage. Formation of a maximally freeze-concentrated matrix with entrapped microbial cells is essential in freezing prior to freeze-drying. Freeze-drying must retain a solid amorphous state of protectant matrices. Freeze-dried matrices contain cells entrapped in the protective matrices in the freezing process. The retention of viability during storage seems to be controlled by water plasticization of the protectant matrix and possibly interactions of water with the dehydrated cells. Highest cell viability was obtained in glassy protective media. Significance and Impact of the Study:, This study shows that physicochemical properties of protective media affect the stability of dehydrated cultures. Trehalose and lactose may be used in combination, which is particularly important for the stabilization of probiotic bacteria in dairy systems. [source] MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERIZATION OF NATURAL FERMENTED CAMEL MEAT SAUSAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2008JAZILA EL MALTI ABSTRACT In this study, fermentations of camel meat were followed by analyzing the microbiological and physicochemical aspects of this product. The sausages were characterized by an important microbial activity of lactic acid bacteria that resulted in a product with a final pH of about 5.06. No Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia were ever isolated from the raw materials or the fermented sausages during the maturation, underlining the safety of this product. The final water activity of the product was 0.91. Identification showed that the majority of lactobacilli isolated from de Man,Rogosa,Sharpe agar strains were assigned to the species of Lactobacillus plantarum. PRACTICAL APPLICATIONS The production of fermented foods is based on the use of starter cultures, for instance lactic acid bacteria that initiate rapid acidification of the raw material. They contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages. Also, their production of acetic acid, ethanol, aroma compounds, bacteriocins, exopolysaccharides, and several enzymes is of importance. In this way they enhance shelf life and microbial safety, improve texture, and contribute to the pleasant sensory profile of the end product. [source] PROTECTIVE CULTURES USED FOR THE BIOPRESERVATION OF HORSE MEAT FERMENTED SAUSAGE: MICROBIAL AND PHYSICOCHEMICAL CHARACTERIZATIONJOURNAL OF FOOD SAFETY, Issue 3 2008JAZILA EL MALTI ABSTRACT In this paper, 150 isolates, originating from horse meat, were subjected to step-by-step screening and characterization to search for potential protective cultures to be used in the meat industry. Isolates were first tested on their homofermentative and salt tolerance. Second, the antibacterial capacities toward Listeria monocytogenes were determined in an agar spot test. In total, 50% of the tested isolates were inhibitory toward Listeria monocytogenes. However, only 12 isolates produced a bacteriocin. Finally, three isolates with the strong bacteriocin activity were evaluated on their competitive nature by comparing their growth rate, acidifying character and lactic acid production at 15C under anaerobic conditions in a liquid broth. All three isolates combined a fast growth rate with a deep and rapid acidification caused by the production of high levels of lactic acid. Lactobacillus sakei was used as starter culture for producing sausage horse meat. In this study, fermentations were followed analyzing the microbiological and physicochemical aspects of this product. The sausages were characterized by an important microbial activity of lactic acid bacteria that resulted in a product with a final pH of about 4.56. No Listeria monocytogenes, Salmonella spp. or sulfite reducing clostridia were ever isolated from the raw materials or the fermented sausages during the maturation, underlining the microbial safety of this product. The final water activity of the product was 0.85. Starter cultures showed that Lactobacillus sakei was really efficient in reducing the amine production since this strain caused a quick pH drop during sausage fermentation. PRACTICAL APPLICATIONS A starter culture can be defined as a microbial preparation of large numbers of cells of at least one microorganism to be added to a raw material to produce a fermented food by accelerating and steering its fermentation process. The group of lactic acid bacteria (LAB) occupies a central role in these processes, and has a long and safe history of application and consumption in the production of fermented foods and beverages. They cause rapid acidification of the raw material through the production of organic acids, mainly lactic acid. Also, their production of acetic acid, ethanol, aroma compounds, bacteriocins, exopolysaccharides and several enzymes is of importance. The main reason for suitability of LAB is their natural origin, and they can contribute to food safety and/or offer one or more organoleptic, technological, nutritional or health advantages. [source] Recent advances in rational gene transfer vector design based on poly(ethylene imine) and its derivativesTHE JOURNAL OF GENE MEDICINE, Issue 8 2005Michael Neu Abstract The continually increasing wealth of knowledge about the role of genes involved in acquired or hereditary diseases renders the delivery of regulatory genes or nucleic acids into affected cells a potentially promising strategy. Apart from viral vectors, non-viral gene delivery systems have recently received increasing interest, due to safety concerns associated with insertional mutagenesis of retro-viral vectors. Especially cationic polymers may be particularly attractive for the delivery of nucleic acids, since they allow a vast synthetic modification of their structure enabling the investigation of structure-function relationships. Successful clinical application of synthetic polycations for gene delivery will depend primarily on three factors, namely (1) an enhancement of the transfection efficiency, (2) a reduction in toxicity and (3) an ability of the vectors to overcome numerous biological barriers after systemic or local administration. Among the polycations presently used for gene delivery, poly(ethylene imine), PEI, takes a prominent position, due to its potential for endosomal escape. PEI as well as derivatives of PEI currently under investigation for DNA and RNA delivery will be discussed. This review focuses on structure-function relationships and the physicochemical aspects of polyplexes which influence basic characteristics, such as complex formation, stability or in vitro cytotoxicity, to provide a basis for their application under in vivo conditions. Rational design of optimized polycations is an objective for further research and may provide the basis for a successful cationic polymer-based gene delivery system in the future. Copyright © 2005 John Wiley & Sons, Ltd. [source] | |||||||||||||