Blackberries, genus Rubus, are an important Oregon agricultural commodity. In their fresh and processed forms, they offer many health benefits and may be able to help Americans better achieve fruit consumption recommendations because of convenience and pleasant sensory qualities. However, the susceptibility of blackberry products to contamination with bacterial pathogens...
Nisin, an antimicrobial peptide used in food preservation was
evaluated for thermal stability. Nisin retained antimicrobial
activity after having been heated at 121°C for seven hours.
Anhydrous nisin and concentrated nisin solutions (5-10 mg/ml) were
still active after having been heated up to 190°C or 230°C. When
exposed to high...
Hen egg white lysozyme is a hydrolytic enzyme effective at preventing the growth of Gram positive bacteria by degrading the bacterial cell wall to a point of cell lysis. Investigating lysozyme as a processing tool in wine to control the growth of lactic acid bacteria and malolactic fermentation has significant...
It has been suggested that cellular damage from oxygen radicals is one of the processes leading to cardio-vascular disease and cancer. Natural antioxidants prevent uncontrolled oxidative reactions by decreasing molecular oxygen levels, scavenging chain-initiating and chain-propagating free radicals, chelating metals, or decomposing peroxides. Beer is rich in antioxidants, derived both...
Lysozyme is a natural antimicrobial agent that is effective against many
food spoilage and pathogenic microorganisms by disintegrating their cell walls.
Immobilization of lysozyme has attractive applications for use in the food
industry: (1) The enzyme could be readily separated from treated foods and
beverages and re-used while the foods...
Eight foodborne pathogenic and spoilage Gram-positive bacteria were
evaluated for their spontaneous resistance frequencies to the peptide
antimicrobial nisin. In brain heart infusion (BHI) medium, nisin resistance
frequencies were in the range of l06 to l08 when exposed to nisin at
concentrations 2 to 4 times the minimal inhibitory concentrations....
Alfalfa sprouts have been implicated in several salmonellosis outbreaks in recent years. Electrolysis of a NaCl solution generates, in the anode side of a two-chamber electrolyzer, acidic electrolyzed oxidizing (EO) water which contains Cl₂, HOC1, dissolved oxygen, and it is characterized by a low pH and a high oxidation reduction...
To provide a possible alternative for the antimicrobial action of sulfur dioxide in winemaking, and address the issue of stuck fermentations, I studied the efficacy of chicken lysozyme (EC 3.2.1.17) as an antimicrobial in grape juice. Two different forms of lysozyme were used: native lysozyme (NL), that is known to...
There have been several epidemiological studies linking alcohol
consumption to a decreased risk of contracting illness from foodborne
bacterial contamination. To study this phenomenon, we examined the
survival of Escherichia coli 0157:H7 and Salmonella typhimurium in grape
juice and wine and then designed a model stomach to investigate the effect...