Home About us Contact
|
Home About us Contact | ||
|
|
||
Mould Growth (mould + growth)
Selected AbstractsConsumer preferences and fungal and mycotoxin contamination of dried cassava products from GhanaINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2001Peter W. Wareing Summary Members of one hundred and twenty five households from 19 villages producing dried cassava products were interviewed in Ghana. Kokonte was the most important cassava product in 19% of the households processing it. Most kokonte was produced between January and March. Mould growth during processing or storage was a problem during June and July, which is part of the rainy season. Most producers and market traders preferred non-mouldy kokonte, although many (59%) would consume a mouldy product. There was a price premium for non-mouldy kokonte. The most commonly isolated fungi were yeasts and Cladosporium spp. (44 out of 49 samples). Other fungi isolated included Aspergillus spp. (20 samples); Penicillium spp. (15 samples) and Fusarium spp. (30 samples). Sterigmatocystin was detected in 10 samples at 0.17,1.67 mg kg,1; patulin in 4 samples at 0.55,0.85 mg kg,1; cyclopiazonic acid in 4 samples at 0.08,0.72 mg kg,1; penicillic acid in 5 samples at 0.06,0.23 mg kg,1 and tenuazonic acid in 3 samples at 0.02,0.34 mg kg,1. Mycotoxin contamination of mouldy kokonte was a potential problem; there is therefore the need to improve kokonte processing to avoid mould growth. [source] Fermentation patterns of small-bale silage and haylage produced as a feed for horsesGRASS & FORAGE SCIENCE, Issue 2 2005C. E. Müller Abstract The fermentation quality of small-bale silage and haylage for feeding to horses in Sweden, and using a conventional high-density hay baler, was investigated in two experiments. Treatments studied were use of additives (inoculants containing lactic acid bacteria and a chemical additive consisting of hexamethylenetetramine, sodium nitrate, sodium benzoate and sodium propionate), the influence of dry-matter (DM) content of wilted herbage and the effect of number of stretch film layers on fermentation pattern and aerobic stability. All silages and haylages were made from predominantly Timothy swards and were well fermented as indicated by low levels of ammonia and butyric acid. Values of pH were higher and concentrations of organic acids were lower in haylages than in the silages. This was not considered to be indicative of a poor fermentation in the haylage but of a restricted fermentation due to the high DM content of the herbage. The additives enhanced aerobic storage stability because of inhibition of mould growth. The only statistically significant effect of varying the number of stretch film layers was a higher content of CO2 inside the bales when ten layers of stretch film were applied compared with six layers. [source] Some chemical and microbiological properties of ghee produced in Eastern AnatoliaINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2008AYSEGUL KIRAZCI Some properties of 30 ghee samples produced in Eastern Anatolia in Turkey were evaluated. Lipolytic bacteria and yeast,mould counts ranged from undetectable to 9.9 × 105 and 6.9 × 105 cfu/g, respectively. Most of the samples showed higher free fatty acids (FFA) and peroxide values (PV) than the limits mentioned in International Dairy Federation standards. Storage at 5°C for 30 days was not sufficient to stop the lipolytic and yeast,mould growth and lipid oxidation of the samples. Ghee samples with considerably higher trans -C18 : 1 and trans -C18 : 2 fatty acids contents were considered to be adulterated with hydrogenated oils. It is recommended that specific attention should be given to technology transfer and the education of traditional dairy product manufacturers. [source] Effect of temperature and salt on the maturation of white-salted cheeseINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2004Mutlag M Al-Otaibi White-salted cheeses were prepared from ultrafiltered (UF) cows' milk and salted to give final salt-in-moisture (SM) levels of 2.5, 3.2 and 4.0%. The cheeses were stored at 5°C and 10°C for up to 15 weeks. The microflora was dominated by lactic acid bacteria (LAB) but some mould growth was evident within 15 weeks at all SM levels and both temperatures. Levels of water-soluble nitrogen (WSN), attributed to chymosin activity, increased significantly with time, the rate being inversely proportional to the SM level and increasing with storage temperature. Similar effects were noted for trichloroacetic acid-soluble nitrogen (TCA-SN) and free amino acid (FAA) levels, both of which would also be affected by bacterial protease activity. The proteolytic activity was reflected by changes in the hardness and fracturability of the cheeses. [source] Effect of gamma irradiation and sulphitation treatments on keeping quality of white button mushroom Agaricus bisporus (J. Lge)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2009Ali M. Wani Summary Gamma irradiation, alone and in combination with sulphitation, was tested for preventing the browning and maintaining the quality attributes of the white button mushrooms. Mushrooms were subjected to treatment of gamma irradiation in the dose range of 0.5,2.0 kGy and to combination treatments of sulphitation at a concentration of 0.1% potassium metabisulphite (KMS) and gamma irradiation (dose range 0.5,2.0 kGy) followed by storage at 10 ± 2 °C (RH 85%). A dose of 2.0 kGy significantly reduced the weight loss, prevented browning and mould growth. Cap and veil opening of mushrooms was delayed by 9 days and shelf life was extended by 12 days at a dose level of 2.0 kGy. Sulphitation alone at a concentration of 0.1% KMS was effective in controlling browning only upto 3 days, beyond which both browning and cap opening increased significantly (P , 0.05) and the samples were unacceptable after 6 days of storage. No synergistic effect of sulphitation and irradiation was observed with respect to the shelf-life extension of mushroom. [source] Consumer preferences and fungal and mycotoxin contamination of dried cassava products from GhanaINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2001Peter W. Wareing Summary Members of one hundred and twenty five households from 19 villages producing dried cassava products were interviewed in Ghana. Kokonte was the most important cassava product in 19% of the households processing it. Most kokonte was produced between January and March. Mould growth during processing or storage was a problem during June and July, which is part of the rainy season. Most producers and market traders preferred non-mouldy kokonte, although many (59%) would consume a mouldy product. There was a price premium for non-mouldy kokonte. The most commonly isolated fungi were yeasts and Cladosporium spp. (44 out of 49 samples). Other fungi isolated included Aspergillus spp. (20 samples); Penicillium spp. (15 samples) and Fusarium spp. (30 samples). Sterigmatocystin was detected in 10 samples at 0.17,1.67 mg kg,1; patulin in 4 samples at 0.55,0.85 mg kg,1; cyclopiazonic acid in 4 samples at 0.08,0.72 mg kg,1; penicillic acid in 5 samples at 0.06,0.23 mg kg,1 and tenuazonic acid in 3 samples at 0.02,0.34 mg kg,1. Mycotoxin contamination of mouldy kokonte was a potential problem; there is therefore the need to improve kokonte processing to avoid mould growth. [source] Identification of spore allergens from the indoor mould Aspergillus versicolorALLERGY, Issue 4 2008D. Benndorf Background:, Indoor mould growth and dampness are associated with respiratory health effects and allergies and several studies demonstrated that mainly Aspergillus versicolor and Penicillium expansum are responsible for indoor mould exposure. In contrast, commercialized test systems to diagnose allergic reactions to this mould species are not available. In this study, allergenic proteins from spores of the indoor relevant species A. versicolor and P. expansum should get detected and identified. Methods:, We used two-dimensional (2D)-gel electrophoresis of spore proteins and immunoblotting with sera from patients participating in an epidemiologic study about indoor exposure of moulds and their influence on the development of allergies (ESTERSPEGA). Sera were screened for IgE antibodies specific for proteins from A. versicolor, A. fumigatus and P. expansum in one-dimensional blots and in 2D immunoblots. From the 2D gels, the corresponding spots were picked and identified by mass spectrometry. Results:, More than 20 allergens from A. versicolor were identified; in particular, seven major allergens were selected, which were detected by more than 90% of the positive sera. The most abundant allergen was glyceraldehyde-3-phosphate dehydrogenase, followed by an unnamed protein, which displays a high homology to sobitol/xylose reductase. The other allergens were identified as catalase A, hypothetical protein AN6918.2, enolase, hypothetical protein AN0297.2 and a protein with homology to a fungal malate dehydrogenase. Conclusions:, The results indicate an important role of spore proteins from A. versicolor for sensitization against indoor moulds and identification of the major allergens might enable species-specific diagnosis of allergic reactions. [source] Effect of high moisture storage of pearl millet (Pennisetum typhoides) with or without feed enzymes on growth and nutrient utilization in broiler chickensANIMAL SCIENCE JOURNAL, Issue 4 2009Satish Jagannath MANWAR ABSTRACT Effect of reconstitution of pearl millet with or without enzymes on its utilization in broiler chickens was studied. The pearl millet grains were reconstituted by adding water to raise the moisture level to 30%, followed by storage in sealed plastic buckets with or without feed enzymes (0.5 g/kg) for 21 days at room temperature (25°C). Subsequently, the grains were sun-dried to reduce the moisture content up to 10% to avoid mould growth. Nine dietary treatments were formulated incorporating pearl millet either raw with or without enzymes or reconstituted with or without enzymes in maize-soya based control diet replacing maize at 50 and 75% levels. The birds fed on diets containing enzyme reconstituted pearl millet accrued higher body weight than maize based control diet. Addition of enzymes to raw pearl-millet based diet improved the body weight gain significantly. The reconstitution of pearl millet with or without enzymes increased (P < 0.01) the dietary nitrogen corrected apparent metabolizable energy (AMEn) values and the highest improvement (6.11%) was recorded in diets containing pearl millet reconstituted with enzymes at 75% level of maize replacement. The percent nitrogen retention in pearl millet based diets was comparable to maize based control diet. It may be concluded that the supplementation of the feed enzymes or reconstitution of pearl millet may improve the utilization of pearl millet in broiler chickens. [source] | ||||||||||