Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage
Food Microbiol. 2024 May;119:104443. doi: 10.1016/j.fm.2023.104443. Epub 2023 Dec 3.ABSTRACTThe present study developed a model for effectively assessing the risk of spoilage caused by Aspergillus niger to identify key control measures employed in bakery supply chains. A white bread supply chain comprising a processing plant and two retail stores in Taiwan was selected in this study. Time-temperature profiles were collected at each processing step in summer and winter. Visual mycelium diameter predictions were validated using a time-lapse camera. Six what-if scenarios were proposed. The mean risk of A. niger contamination ...
Source: Food Microbiology - January 15, 2024 Category: Food Science Authors: Kelvin Chou Jinxin Liu Xiaonan Lu Hsin-I Hsiao Source Type: research
Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage
Food Microbiol. 2024 May;119:104443. doi: 10.1016/j.fm.2023.104443. Epub 2023 Dec 3.ABSTRACTThe present study developed a model for effectively assessing the risk of spoilage caused by Aspergillus niger to identify key control measures employed in bakery supply chains. A white bread supply chain comprising a processing plant and two retail stores in Taiwan was selected in this study. Time-temperature profiles were collected at each processing step in summer and winter. Visual mycelium diameter predictions were validated using a time-lapse camera. Six what-if scenarios were proposed. The mean risk of A. niger contamination ...
Source: Food Microbiology - January 15, 2024 Category: Food Science Authors: Kelvin Chou Jinxin Liu Xiaonan Lu Hsin-I Hsiao Source Type: research
Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage
Food Microbiol. 2024 May;119:104443. doi: 10.1016/j.fm.2023.104443. Epub 2023 Dec 3.ABSTRACTThe present study developed a model for effectively assessing the risk of spoilage caused by Aspergillus niger to identify key control measures employed in bakery supply chains. A white bread supply chain comprising a processing plant and two retail stores in Taiwan was selected in this study. Time-temperature profiles were collected at each processing step in summer and winter. Visual mycelium diameter predictions were validated using a time-lapse camera. Six what-if scenarios were proposed. The mean risk of A. niger contamination ...
Source: Food Microbiology - January 15, 2024 Category: Food Science Authors: Kelvin Chou Jinxin Liu Xiaonan Lu Hsin-I Hsiao Source Type: research
Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage
Food Microbiol. 2024 May;119:104443. doi: 10.1016/j.fm.2023.104443. Epub 2023 Dec 3.ABSTRACTThe present study developed a model for effectively assessing the risk of spoilage caused by Aspergillus niger to identify key control measures employed in bakery supply chains. A white bread supply chain comprising a processing plant and two retail stores in Taiwan was selected in this study. Time-temperature profiles were collected at each processing step in summer and winter. Visual mycelium diameter predictions were validated using a time-lapse camera. Six what-if scenarios were proposed. The mean risk of A. niger contamination ...
Source: Food Microbiology - January 15, 2024 Category: Food Science Authors: Kelvin Chou Jinxin Liu Xiaonan Lu Hsin-I Hsiao Source Type: research
Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage
Food Microbiol. 2024 May;119:104443. doi: 10.1016/j.fm.2023.104443. Epub 2023 Dec 3.ABSTRACTThe present study developed a model for effectively assessing the risk of spoilage caused by Aspergillus niger to identify key control measures employed in bakery supply chains. A white bread supply chain comprising a processing plant and two retail stores in Taiwan was selected in this study. Time-temperature profiles were collected at each processing step in summer and winter. Visual mycelium diameter predictions were validated using a time-lapse camera. Six what-if scenarios were proposed. The mean risk of A. niger contamination ...
Source: Food Microbiology - January 15, 2024 Category: Food Science Authors: Kelvin Chou Jinxin Liu Xiaonan Lu Hsin-I Hsiao Source Type: research
Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage
Food Microbiol. 2024 May;119:104443. doi: 10.1016/j.fm.2023.104443. Epub 2023 Dec 3.ABSTRACTThe present study developed a model for effectively assessing the risk of spoilage caused by Aspergillus niger to identify key control measures employed in bakery supply chains. A white bread supply chain comprising a processing plant and two retail stores in Taiwan was selected in this study. Time-temperature profiles were collected at each processing step in summer and winter. Visual mycelium diameter predictions were validated using a time-lapse camera. Six what-if scenarios were proposed. The mean risk of A. niger contamination ...
Source: Food Microbiology - January 15, 2024 Category: Food Science Authors: Kelvin Chou Jinxin Liu Xiaonan Lu Hsin-I Hsiao Source Type: research
Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage
Food Microbiol. 2024 May;119:104443. doi: 10.1016/j.fm.2023.104443. Epub 2023 Dec 3.ABSTRACTThe present study developed a model for effectively assessing the risk of spoilage caused by Aspergillus niger to identify key control measures employed in bakery supply chains. A white bread supply chain comprising a processing plant and two retail stores in Taiwan was selected in this study. Time-temperature profiles were collected at each processing step in summer and winter. Visual mycelium diameter predictions were validated using a time-lapse camera. Six what-if scenarios were proposed. The mean risk of A. niger contamination ...
Source: Food Microbiology - January 15, 2024 Category: Food Science Authors: Kelvin Chou Jinxin Liu Xiaonan Lu Hsin-I Hsiao Source Type: research
Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage
Food Microbiol. 2024 May;119:104443. doi: 10.1016/j.fm.2023.104443. Epub 2023 Dec 3.ABSTRACTThe present study developed a model for effectively assessing the risk of spoilage caused by Aspergillus niger to identify key control measures employed in bakery supply chains. A white bread supply chain comprising a processing plant and two retail stores in Taiwan was selected in this study. Time-temperature profiles were collected at each processing step in summer and winter. Visual mycelium diameter predictions were validated using a time-lapse camera. Six what-if scenarios were proposed. The mean risk of A. niger contamination ...
Source: Food Microbiology - January 15, 2024 Category: Food Science Authors: Kelvin Chou Jinxin Liu Xiaonan Lu Hsin-I Hsiao Source Type: research
Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage
Food Microbiol. 2024 May;119:104443. doi: 10.1016/j.fm.2023.104443. Epub 2023 Dec 3.ABSTRACTThe present study developed a model for effectively assessing the risk of spoilage caused by Aspergillus niger to identify key control measures employed in bakery supply chains. A white bread supply chain comprising a processing plant and two retail stores in Taiwan was selected in this study. Time-temperature profiles were collected at each processing step in summer and winter. Visual mycelium diameter predictions were validated using a time-lapse camera. Six what-if scenarios were proposed. The mean risk of A. niger contamination ...
Source: Food Microbiology - January 15, 2024 Category: Food Science Authors: Kelvin Chou Jinxin Liu Xiaonan Lu Hsin-I Hsiao Source Type: research
Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage
Food Microbiol. 2024 May;119:104443. doi: 10.1016/j.fm.2023.104443. Epub 2023 Dec 3.ABSTRACTThe present study developed a model for effectively assessing the risk of spoilage caused by Aspergillus niger to identify key control measures employed in bakery supply chains. A white bread supply chain comprising a processing plant and two retail stores in Taiwan was selected in this study. Time-temperature profiles were collected at each processing step in summer and winter. Visual mycelium diameter predictions were validated using a time-lapse camera. Six what-if scenarios were proposed. The mean risk of A. niger contamination ...
Source: Food Microbiology - January 15, 2024 Category: Food Science Authors: Kelvin Chou Jinxin Liu Xiaonan Lu Hsin-I Hsiao Source Type: research
Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage
Food Microbiol. 2024 May;119:104443. doi: 10.1016/j.fm.2023.104443. Epub 2023 Dec 3.ABSTRACTThe present study developed a model for effectively assessing the risk of spoilage caused by Aspergillus niger to identify key control measures employed in bakery supply chains. A white bread supply chain comprising a processing plant and two retail stores in Taiwan was selected in this study. Time-temperature profiles were collected at each processing step in summer and winter. Visual mycelium diameter predictions were validated using a time-lapse camera. Six what-if scenarios were proposed. The mean risk of A. niger contamination ...
Source: Food Microbiology - January 15, 2024 Category: Food Science Authors: Kelvin Chou Jinxin Liu Xiaonan Lu Hsin-I Hsiao Source Type: research
Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage
Food Microbiol. 2024 May;119:104443. doi: 10.1016/j.fm.2023.104443. Epub 2023 Dec 3.ABSTRACTThe present study developed a model for effectively assessing the risk of spoilage caused by Aspergillus niger to identify key control measures employed in bakery supply chains. A white bread supply chain comprising a processing plant and two retail stores in Taiwan was selected in this study. Time-temperature profiles were collected at each processing step in summer and winter. Visual mycelium diameter predictions were validated using a time-lapse camera. Six what-if scenarios were proposed. The mean risk of A. niger contamination ...
Source: Food Microbiology - January 15, 2024 Category: Food Science Authors: Kelvin Chou Jinxin Liu Xiaonan Lu Hsin-I Hsiao Source Type: research
Effect of fermented tomato pomace on the growth performance, antioxidant capacity, and intestinal microflora in broiler chickens
This study was conducted to investigate the effects of tomato pomace (TP) andAspergillus niger-fermented tomato pomace (FTP) on the growth performance, some carcass traits, antioxidant status, and intestinal microflora in broiler chickens. A total of 140 Ross 308 one-day-old male chicks were allocated to one of four treatment groups consisting of five replicates of seven chicks each. Chicks were fed ad libitum with the corn-soybean based basal diet (control), the basal diet supplemented with 0.25 g/kg synthetic antioxidant, 10 g/kg TP or 10 g/kg FTP for 42 days. Dietary TP increased serum glutathione peroxidase (GPx...
Source: Animal Science Journal - January 15, 2024 Category: Zoology Authors: Emrah Gungor,
Aydin Altop,
Guray Erener Tags: RESEARCH ARTICLE Source Type: research
Production of the prolyl endoprotease (PEP) from Aspergillus sp. FSDE 16 by solid ‐state fermentation (SSF) and use for producing a gluten‐free beer
AbstractBeer is a beverage that contains gluten and cannot be consumed by people with celiac disease. In this context, the enzyme prolyl endoprotease (PEP) can be used to reduce the gluten content in beer. The present study aimed to produce the PEP fromAspergillus sp. FSDE 16 using solid-state fermentation with 5 conditions and comparing with a similar commercial enzyme produced fromAspergillus niger in the production of a gluten-free beer. The results of the performed cultures showed that during the culture, the most increased protease activity (54.46 U/mL) occurred on the 4th day. In contrast, for PEP, the highest acti...
Source: Biotechnology and Applied Biochemistry - January 12, 2024 Category: Biochemistry Authors: Tha ís Cartaxo de Almeida,
Sharline Florentino de Melo Santos,
Everaldo Silvino dos Santos Tags: ORIGINAL ARTICLE Source Type: research
