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Food Substrates (food + substrate)

Distribution by Scientific Domains

Life Sciences	75%

Selected Abstracts

Horizontal transmission of Wolbachia in a Drosophila community

ECOLOGICAL ENTOMOLOGY, Issue 4 2005
Eleanor R. Haine
Abstract., 1.,Wolbachia bacteria are reproductive parasites of arthropods and infect an estimated 20% of all insect species worldwide. In order to understand patterns of Wolbachia infection, it is necessary to determine how infections are gained or lost. Wolbachia transmission is mainly vertical, but horizontal transmission between different host species can result in new infections, although its ecological context is poorly understood. Horizontal transmission is often inferred from molecular phylogenies, but could be confounded by recombination between different Wolbachia strains. 2.,This study addressed these issues by using three genes: wsp, ftsZ, and groE, to study Wolbachia infections in fruit- and fungus-feeding Drosophila communities in Berkshire, U.K. 3.,Identical sequences were found for all three genes in Drosophila ambigua and Drosophila tristis. This suggests horizontal transmission of Wolbachia between these two previously unstudied Drosophila species, which may be the result of the two host species sharing the same food substrates or parasites. 4.,Wolbachia infections might be lost from species due to curing by naturally occurring antibiotics and the presence of these is likely to vary between larval food substrates. 5.,It was investigated whether Wolbachia incidence was lower in fungus-feeding than in fruit-feeding Drosophila species, but no significant difference based on food substrate was found. [source]

Food process engineering and dairy technology at the Technical University of Munich

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2003
Ulrich Kulozik
The Chair for Food Process Engineering and Dairy Technology at the Technical University of Munich in Freising-Weihenstephan has been installed since 1992 in a new building hosting modern and well-equipped laboratories and pilot-plant facilities. Its objectives in terms of research are to participate in the development of the scientific understanding of complex food systems and their constitutive components, and the way they interact with the process during manufacturing. The aim is to allow the production of food products with desired properties, improved quality and optimal safety, while ensuring an efficient use of raw materials and of the energy required for industrial production. The methodology used involves the fractionation of complex systems and the systematic study of their constitutive components taken in isolation as well as in various combinations. Milk, as a naturally complex raw material, receives particular attention, but research activities increasingly extend to other functional food substrates such as eggs. The research activities are organized into three working groups that reflect the core competencies developed at the chair throughout the years: Bio-Processes and Aseptic Processing, Formation of Structures in Food Systems, and Protein Technology. Its key position within the ,Centre of Life and Food Science' of the Technical University of Munich fosters interdisciplinary interactions with many specialized scientists, and therefore provides a broad perspective regarding the comprehension of the complex implications of modern food and pharmaceutical product manufacturing. [source]

An enzyme-linked immunosorbent assay for monitoring of Aspergillus ochraceus growth in coffee powder, chilli powder and poultry feed

LETTERS IN APPLIED MICROBIOLOGY, Issue 1 2006
S. Anand
Abstract Aims:, The work was carried out to develop an immunoassay for estimation of Aspergillus ochraceus biomass on solid substrate. Methods and Results:, An indirect noncompetitive enzyme-linked immunosorbent assay (ELISA) was developed for determination of fungal biomass in food commodities using antibody raised against A. ochraceus mycelial antigen. The sensitivity of the assay was linear in the range of 10,160 ,g fungal biomass per millilitre extract of coffee (R2 = 0·989), poultry feed (R2 = 0·987) and chilli (R2 = 0·989). The growth of A. ochraceus in the food commodities like chilli, coffee beans and poultry feed, under the influence of two levels of moisture (20% and 30%) were monitored by the ELISA. The maximum fungal colonization was observed in poultry feed (9·8 and 11·8 mg g,1) followed by coffee beans (6·8 and 11·3 mg g,1) and chilli (5·1 and 6·3 mg g,1) at 20% and 30% moisture after 20 days of incubation. Similarly the fungus produced maximum ochratoxin A in poultry feed (25 and 120 ,g g,1) followed by coffee beans (8 and 24 ,g g,1) and chilli (0·2 and 0·45 ,g g,1) at 20% and 30% moisture after 20 days of incubation. Conclusions:, The method can be used for quantitative estimation of fungal biomass and comparison of fungal colonization in food substrates varying in composition. Significance and Impact of the Study:, The method can be adapted for studying the fungal colonization in different solid substrates under different culture condition. The method is sensitive to mould colonization of ,0·02% (w/w) and can be used for early detection of specific fungal infestation in food commodities. [source]