Molecules, Vol. 29, Pages 1861: A Study on the Efficient Preparation of & alpha;-Ketoglutarate with L-Glutamate Oxidase
Molecules, Vol. 29, Pages 1861: A Study on the Efficient Preparation of α-Ketoglutarate with L-Glutamate Oxidase
Molecules doi: 10.3390/molecules29081861
Authors:
Shuhui Niu
Fang Liu
Yaping Wang
Ben Rao
Yueying Wang
Alpha-ketoglutaric acid (α-KG), as an intermediate product of the tricarboxylic acid cycle, plays a crucial role in peptide and amino acid synthesis. In order to reduce costs and improve efficiency in the oxidative production of α-ketoglutaric acid, this study successfully synthesized and expressed L-glutamate oxidase (LGOXStr) from Streptomyces viridosporus...
Source: Molecules - April 19, 2024 Category: Chemistry Authors: Shuhui Niu Fang Liu Yaping Wang Ben Rao Yueying Wang Tags: Article Source Type: research
Characterization of diarrheagenic Escherichia coli from different cattle production systems in Brazil
This study aimed to characterize the distribution of DEC [Shiga toxin-producing E. coli (STEC), enteroinvasive E. coli (EIEC), enteropathogenic E. coli (EPEC), enterotoxigenic E. coli (ETEC), and enteroaggregative E. coli (EAEC)] from extensive and intensive cattle production systems in Brazil. Samples (n = 919) were collected from animal feces (n = 200), carcasses (n = 600), meat cuts (n = 90), employee feces (n = 9), and slaughterhouse water (n = 20). Virulence genes were detected by PCR in 10% of animal samples (94/919), with STEC (n = 81) as the higher prevalence, followed by EIEC (n = 8), and lastly EPEC (n = 5). Anim...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Rafaela de Melo Tavares Mallu Jagnow Sereno Aryele Nunes da Cruz Encide Sampaio Juliano Gon çalves Pereira Luciano Dos Santos Bersot Ricardo Seiti Yamatogi Douglas Ruben Call Lu ís Augusto Nero Source Type: research
Survival of O157 and non-O157 shiga toxin-producing Escherichia coli in Korean style kimchi
Food Microbiol. 2024 Aug;121:104526. doi: 10.1016/j.fm.2024.104526. Epub 2024 Mar 30.ABSTRACTKorean style kimchi contaminated with Shiga toxin-producing Escherichia coli (STEC) O157:H7 was the cause of an outbreak in Canada from December 2021 to January 2022. To determine if this STEC O157:H7 has greater potential for survival in kimchi than other STEC, the outbreak strain and six other STEC strains (O26:H11, O91:H21, O103:H2, O121:H19, and two O157:H7) were inoculated individually at 6 to 6.5 log CFU/g into commercially sourced kimchi and incubation at 4 °C. At intervals of seven days inoculated and control kimchi was pl...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Alexander Gill Tanis McMahon Christina Ferrato Linda Chui Source Type: research
The influence of pH on the efficacy of oxidation-reduction potential (ORP) to predict chlorine disinfection of surrogate bacteria, Escherichia coli O157:H7 and Listeria monocytogenes in oxidant demand free conditions and fresh produce wash water
Food Microbiol. 2024 Aug;121:104516. doi: 10.1016/j.fm.2024.104516. Epub 2024 Mar 14.ABSTRACTOxidation-reduction potential (ORP) is commonly used as a rapid measurement of the antimicrobial potential of free chlorine during industrial fresh produce washing. The current study tested the hypothesis that ORP can act as a "single variable" measurement of bacterial (vegetative and endospores) inactivation effectiveness with free chlorine irrespective of the water pH value. This situation has on occasion been assumed but never confirmed nor disproven. Chlorine-dosed pH 6.5 and 8.5 phosphate buffer solutions were inoculated with ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Kimberly Gongora Joris Vankerschaver Imca Sampers Sam Van Haute Source Type: research
A meta-analysis of microbial thermal inactivation in low moisture foods
In this study, we leveraged the body of previous work on this topic to model key experimental features that determine microbial thermal inactivation in low moisture foods. We identified 27 studies which contained 782 mean D-values and developed linear mixed-effect models to assess the effect of microorganism type, matrix structure and composition, water activity, temperature, and inoculation and recovery methods on cell death kinetics. Intraclass correlation statistics (I2) and conditional R2 values of the linear mixed effects models were: E. coli (R2-0.91, I2-83%), fungi (R2-0.88, I2-85%), L. monocytogenes (R2-0.84, I2-75...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Yadwinder Singh Rana Long Chen Yang Jiao Lynn M Johnson Abigail B Snyder Source Type: research
Survival of O157 and non-O157 shiga toxin-producing Escherichia coli in Korean style kimchi
Food Microbiol. 2024 Aug;121:104526. doi: 10.1016/j.fm.2024.104526. Epub 2024 Mar 30.ABSTRACTKorean style kimchi contaminated with Shiga toxin-producing Escherichia coli (STEC) O157:H7 was the cause of an outbreak in Canada from December 2021 to January 2022. To determine if this STEC O157:H7 has greater potential for survival in kimchi than other STEC, the outbreak strain and six other STEC strains (O26:H11, O91:H21, O103:H2, O121:H19, and two O157:H7) were inoculated individually at 6 to 6.5 log CFU/g into commercially sourced kimchi and incubation at 4 °C. At intervals of seven days inoculated and control kimchi was pl...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Alexander Gill Tanis McMahon Christina Ferrato Linda Chui Source Type: research
The influence of pH on the efficacy of oxidation-reduction potential (ORP) to predict chlorine disinfection of surrogate bacteria, Escherichia coli O157:H7 and Listeria monocytogenes in oxidant demand free conditions and fresh produce wash water
Food Microbiol. 2024 Aug;121:104516. doi: 10.1016/j.fm.2024.104516. Epub 2024 Mar 14.ABSTRACTOxidation-reduction potential (ORP) is commonly used as a rapid measurement of the antimicrobial potential of free chlorine during industrial fresh produce washing. The current study tested the hypothesis that ORP can act as a "single variable" measurement of bacterial (vegetative and endospores) inactivation effectiveness with free chlorine irrespective of the water pH value. This situation has on occasion been assumed but never confirmed nor disproven. Chlorine-dosed pH 6.5 and 8.5 phosphate buffer solutions were inoculated with ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Kimberly Gongora Joris Vankerschaver Imca Sampers Sam Van Haute Source Type: research
A meta-analysis of microbial thermal inactivation in low moisture foods
In this study, we leveraged the body of previous work on this topic to model key experimental features that determine microbial thermal inactivation in low moisture foods. We identified 27 studies which contained 782 mean D-values and developed linear mixed-effect models to assess the effect of microorganism type, matrix structure and composition, water activity, temperature, and inoculation and recovery methods on cell death kinetics. Intraclass correlation statistics (I2) and conditional R2 values of the linear mixed effects models were: E. coli (R2-0.91, I2-83%), fungi (R2-0.88, I2-85%), L. monocytogenes (R2-0.84, I2-75...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Yadwinder Singh Rana Long Chen Yang Jiao Lynn M Johnson Abigail B Snyder Source Type: research
Characterization of diarrheagenic Escherichia coli from different cattle production systems in Brazil
This study aimed to characterize the distribution of DEC [Shiga toxin-producing E. coli (STEC), enteroinvasive E. coli (EIEC), enteropathogenic E. coli (EPEC), enterotoxigenic E. coli (ETEC), and enteroaggregative E. coli (EAEC)] from extensive and intensive cattle production systems in Brazil. Samples (n = 919) were collected from animal feces (n = 200), carcasses (n = 600), meat cuts (n = 90), employee feces (n = 9), and slaughterhouse water (n = 20). Virulence genes were detected by PCR in 10% of animal samples (94/919), with STEC (n = 81) as the higher prevalence, followed by EIEC (n = 8), and lastly EPEC (n = 5). Anim...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Rafaela de Melo Tavares Mallu Jagnow Sereno Aryele Nunes da Cruz Encide Sampaio Juliano Gon çalves Pereira Luciano Dos Santos Bersot Ricardo Seiti Yamatogi Douglas Ruben Call Lu ís Augusto Nero Source Type: research
The influence of pH on the efficacy of oxidation-reduction potential (ORP) to predict chlorine disinfection of surrogate bacteria, Escherichia coli O157:H7 and Listeria monocytogenes in oxidant demand free conditions and fresh produce wash water
Food Microbiol. 2024 Aug;121:104516. doi: 10.1016/j.fm.2024.104516. Epub 2024 Mar 14.ABSTRACTOxidation-reduction potential (ORP) is commonly used as a rapid measurement of the antimicrobial potential of free chlorine during industrial fresh produce washing. The current study tested the hypothesis that ORP can act as a "single variable" measurement of bacterial (vegetative and endospores) inactivation effectiveness with free chlorine irrespective of the water pH value. This situation has on occasion been assumed but never confirmed nor disproven. Chlorine-dosed pH 6.5 and 8.5 phosphate buffer solutions were inoculated with ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Kimberly Gongora Joris Vankerschaver Imca Sampers Sam Van Haute Source Type: research
A meta-analysis of microbial thermal inactivation in low moisture foods
In this study, we leveraged the body of previous work on this topic to model key experimental features that determine microbial thermal inactivation in low moisture foods. We identified 27 studies which contained 782 mean D-values and developed linear mixed-effect models to assess the effect of microorganism type, matrix structure and composition, water activity, temperature, and inoculation and recovery methods on cell death kinetics. Intraclass correlation statistics (I2) and conditional R2 values of the linear mixed effects models were: E. coli (R2-0.91, I2-83%), fungi (R2-0.88, I2-85%), L. monocytogenes (R2-0.84, I2-75...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Yadwinder Singh Rana Long Chen Yang Jiao Lynn M Johnson Abigail B Snyder Source Type: research
Survival of O157 and non-O157 shiga toxin-producing Escherichia coli in Korean style kimchi
Food Microbiol. 2024 Aug;121:104526. doi: 10.1016/j.fm.2024.104526. Epub 2024 Mar 30.ABSTRACTKorean style kimchi contaminated with Shiga toxin-producing Escherichia coli (STEC) O157:H7 was the cause of an outbreak in Canada from December 2021 to January 2022. To determine if this STEC O157:H7 has greater potential for survival in kimchi than other STEC, the outbreak strain and six other STEC strains (O26:H11, O91:H21, O103:H2, O121:H19, and two O157:H7) were inoculated individually at 6 to 6.5 log CFU/g into commercially sourced kimchi and incubation at 4 °C. At intervals of seven days inoculated and control kimchi was pl...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Alexander Gill Tanis McMahon Christina Ferrato Linda Chui Source Type: research
Characterization of diarrheagenic Escherichia coli from different cattle production systems in Brazil
This study aimed to characterize the distribution of DEC [Shiga toxin-producing E. coli (STEC), enteroinvasive E. coli (EIEC), enteropathogenic E. coli (EPEC), enterotoxigenic E. coli (ETEC), and enteroaggregative E. coli (EAEC)] from extensive and intensive cattle production systems in Brazil. Samples (n = 919) were collected from animal feces (n = 200), carcasses (n = 600), meat cuts (n = 90), employee feces (n = 9), and slaughterhouse water (n = 20). Virulence genes were detected by PCR in 10% of animal samples (94/919), with STEC (n = 81) as the higher prevalence, followed by EIEC (n = 8), and lastly EPEC (n = 5). Anim...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Rafaela de Melo Tavares Mallu Jagnow Sereno Aryele Nunes da Cruz Encide Sampaio Juliano Gon çalves Pereira Luciano Dos Santos Bersot Ricardo Seiti Yamatogi Douglas Ruben Call Lu ís Augusto Nero Source Type: research
Survival of O157 and non-O157 shiga toxin-producing Escherichia coli in Korean style kimchi
Food Microbiol. 2024 Aug;121:104526. doi: 10.1016/j.fm.2024.104526. Epub 2024 Mar 30.ABSTRACTKorean style kimchi contaminated with Shiga toxin-producing Escherichia coli (STEC) O157:H7 was the cause of an outbreak in Canada from December 2021 to January 2022. To determine if this STEC O157:H7 has greater potential for survival in kimchi than other STEC, the outbreak strain and six other STEC strains (O26:H11, O91:H21, O103:H2, O121:H19, and two O157:H7) were inoculated individually at 6 to 6.5 log CFU/g into commercially sourced kimchi and incubation at 4 °C. At intervals of seven days inoculated and control kimchi was pl...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Alexander Gill Tanis McMahon Christina Ferrato Linda Chui Source Type: research
The influence of pH on the efficacy of oxidation-reduction potential (ORP) to predict chlorine disinfection of surrogate bacteria, Escherichia coli O157:H7 and Listeria monocytogenes in oxidant demand free conditions and fresh produce wash water
Food Microbiol. 2024 Aug;121:104516. doi: 10.1016/j.fm.2024.104516. Epub 2024 Mar 14.ABSTRACTOxidation-reduction potential (ORP) is commonly used as a rapid measurement of the antimicrobial potential of free chlorine during industrial fresh produce washing. The current study tested the hypothesis that ORP can act as a "single variable" measurement of bacterial (vegetative and endospores) inactivation effectiveness with free chlorine irrespective of the water pH value. This situation has on occasion been assumed but never confirmed nor disproven. Chlorine-dosed pH 6.5 and 8.5 phosphate buffer solutions were inoculated with ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Kimberly Gongora Joris Vankerschaver Imca Sampers Sam Van Haute Source Type: research
