Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Egg Yolk Lipids Alleviated Dextran Sulfate Sodium ‐Induced Colitis by Inhibiting NLRP3 Inflammasome and Regulating Gut Microbiota
Anti-colitis mechanism of egg yolk lipids. AbstractThe increasing incidence of inflammatory bowel disease (IBD) has become a global phenomenon. Egg yolk lipids are one of the essential dietary foods, but its effects on intestinal immunity remain unclear. Here, egg yolk lipids are obtained using ethanol extraction and a total of 601 kinds of lipids are detected via lipidomics, including 251 kinds of triglycerides, 133 kinds of phosphatidylcholines, 44 kinds of phosphatidylethanolamines. Then, the study finds that egg yolk lipids significantly alleviate dextran sulfate sodium-induced colitis and reduce the production of infl...
Source: Molecular Nutrition and Food Research - December 1, 2023 Category: Food Science Authors: Nanhai Xiao,
Wen He,
Shuping Chen,
Yao Yao,
Na Wu,
Mingsheng Xu,
Huaying Du,
Yan Zhao,
Yonggang Tu Tags: Research Article Source Type: research
Effect of membrane stabilizers on semen quality and sperm membrane protein expression during cryopreservation of goat semen
CONCLUSION: The present study revealed that supplementation of tris basic extender with trehalose at 100 mM and or IGF-1 at 100 ng/mL or 150 ng per mL improves the post-thaw semen characteristics and protects certain fertility related sperm membrane proteins. Doi.org/10.54680/fr23510110612.PMID:38032310 (Source: Cryo-Letters)
Source: Cryo-Letters - November 30, 2023 Category: Biology Authors: M Dutta G Kadirvel P Borah S Sinha K Ahmed G Hazarika R Sharma H Choudhury S Deori M Das Gupta R K Biswas S Tamuly P M Barua J Hussain Source Type: research
