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Fang Wang - One of the best experts on this subject based on the ideXlab platform.
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absorption of different food sources by sea cucumber apostichopus japonicus selenka echinodermata holothuroidea evidence from carbon stable isotope
Aquaculture, 2011Co-Authors: Qinfeng Gao, Shuanglin Dong, Yansu Wang, Zhenlong Sun, Fang WangAbstract:The present experiment compared the effects of 6 different diet types, including benthic matter collected from natural sea water (diet A), brown algae Sargassum thunbergii (diet B), red algae Gracilaria lemaneiformis (diet C), mixture of benthic matter and G. lemaneiformis (diet D), mixture of benthic matter and S. thunbergii (diet E) and mixture of G. lemaneiformis and S. thunbergii (diet F) on the growth of sea cucumber Apostichopus japonicus. The sea cucumber fed mixture diet containing benthic matter showed the higher specific growth rate (SGR) relative to the single feed ingredient and sea Cucumbers fed diet D showed the maximum SGR. Carbon stable isotope evidence revealed the different feeding preference of sea Cucumbers among the various feed ingredients. The results of the present study suggested that G. lemaneiformis might be more preferable to the nutritional requirements of sea cucumber relative to the traditional sea cucumber feed S. thunbergii. G. lemaneiformis which has been widely cultured with higher availability and lower feed cost is suitable for the manufacture of sea cucumber feed in aquaculture practice. Addition of benthic matter collected from the natural sea waters containing microalgae, bacterial and muddy materials is helpful to improve the feeding and absorption of macroalgae by sea cucumber and subsequently to enhance the growth and production of sea cucumber.
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effects of dietary sea mud and yellow soil on growth and energy budget of the sea cucumber apostichopus japonicus selenka
Aquaculture, 2009Co-Authors: Shuanglin Dong, Xiangli Tian, Fang WangAbstract:Abstract The effects of dietary sea mud or yellow soil (0, 20, 40, 60 and 80%) on growth and energy budget of the sea cucumber Apostichopus japonicus Selenka were studied. The results showed that there was no significant difference among growth of sea Cucumbers fed diets containing the same proportion of sea mud and yellow soil. Sea Cucumbers fed 20% sea mud or yellow soil obtained better growth than the other treatments (P
Ilenys M Perezdiaz - One of the best experts on this subject based on the ideXlab platform.
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content of xylose trehalose and l citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria
Food Microbiology, 2020Co-Authors: Redife Aslihan Ucar, Ilenys M Perezdiaz, Lisa L DeanAbstract:Abstract This research determined the concentration of trehalose, xylose and l -citrulline in fresh and fermented Cucumbers and their utilization by Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus buchneri. Targeted compounds were measured by HPLC and the ability of the lactobacilli to utilize them was scrutinized in fermented cucumber juice. Fresh cucumber juice was supplemented with trehalose, xylose and l -citrulline to observed mixed culture fermentations. Changes in the biochemistry, pH and colony counts during fermentations were monitored. Trehalose, xylose and l -citrulline were detected in fermentations to15.51 ± 1.68 mM, a fresh cucumber sample at 36.05 mM and in fresh and fermented cucumber samples at 1.05 ± 0.63 mM, respectively. Most of the LAB tested utilized trehalose and xylose in FCJM at pH 4.7. l -citrulline was utilized by L. buchneri and produced by other LAB. l -citrulline (12.43 ± 2.3 mM) was converted to ammonia (14.54 ± 3.60 mM) and the biogenic amine ornithine (14.19 ± 1.07 mM) by L. buchneri at pH 4.7 in the presence of 0.5 ± 0.2 mM glucose enhancing growth by 0.5 log CFU/mL. The use of a mixed starter culture containing L. buchneri aided in the removal of l -citrulline and enhanced the fermentation stability. The utilization of l -citrulline by L. buchneri may be a cause of concern for the stability of cucumber fermentations at pH 3.7 or above. This study identifies the use of a tripartite starter culture as an enhancer of microbial stability for fermented Cucumbers.
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content of xylose trehalose and l citrulline in cucumber fermentations and utilization of such compounds by certain lactobacilli
bioRxiv, 2019Co-Authors: Redife Aslihan Ucar, Ilenys M Perezdiaz, Lisa L DeanAbstract:This research determined the concentration of trehalose, xylose and L-citrulline in fresh and fermented Cucumbers and their utilization by Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus buchneri. Targeted compounds were measured by HPLC and the ability of certain lactobacilli to utilize them was scrutinized in fermented cucumber juice. Fresh cucumber juice was supplemented with trehalose, xylose and L-citrulline to observed mixed culture fermentations. Changes in the biochemistry, pH and colony counts during fermentations were monitored. Trehalose was detected in fermentations to 15.51 ± 1.68 mM. Xylose was found in a fresh cucumber sample to 36.05 mM. L-citrulline was present in fresh and fermented cucumber samples to 1.05 ± 0.63 mM. Most of the lactobacilli tested utilized trehalose and xylose in FCJM at pH 4.7. L-citrulline was utilized by L. buchneri and produced by other LAB. L-citrulline (12.43 ± 2.3 mM) was converted to ammonia (14.54 ± 3.60 mM) and the biogenic amine ornithine (14.19 ± 1.07 mM) by L. buchneri at pH 4.7 in the presence of 0.5 ± 0.2 mM glucose enhancing growth by 0.5 log CFU/mL. The use of a mixed starter culture containing L. buchneri aided in the removal of L-citrulline and enhanced the fermentation stability. The utilization of L-citrulline by L. buchneri may be a cause of concern for the stability of cucumber fermentations at pH 3.7 or above. This study identifies the use of a tripartite starter culture as an enhancer of microbial stability for fermented Cucumbers.
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influence of sodium chloride ph and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage
Journal of Food Science, 2012Co-Authors: Suzanne D Johanningsmeier, Wendy Franco, Ilenys M Perezdiaz, Roger F. McfeetersAbstract:Cucumbers are preserved commercially by natural fermentations in 5% to 8% sodium chloride (NaCl) brines. Occasionally, fermented Cucumbers spoil after the primary fermentation is complete. This spoilage has been characterized by decreases in lactic acid and a rise in brine pH caused by microbial instability. Objectives of this study were to determine the combined effects of NaCl and pH on fermented cucumber spoilage and to determine the ability of lactic acid bacteria (LAB) spoilage isolates to initiate lactic acid degradation in fermented Cucumbers. Cucumbers fermented with 0%, 2%, 4%, and 6% NaCl were blended into slurries (FCS) and adjusted to pH 3.2, 3.8, 4.3, and 5.0 prior to centrifugation, sterile-filtration, and inoculation with spoilage organisms. Organic acids and pH were measured initially and after 3 wk, 2, 6, 12, and 18 mo anaerobic incubation at 25 ◦ C. Anaerobic lactic acid degradation occurred in FCS at pH 3.8, 4.3, and 5.0 regardless of NaCl concentration. At pH 3.2, reduced NaCl concentrations resulted in increased susceptibility to spoilage, indicating that the pH limit for lactic acid utilization in reduced NaCl fermented Cucumbers is 3.2 or lower. Over 18 mo incubation, only Cucumbers fermented with 6% NaCl to pH 3.2 prevented anaerobic lactic acid degradation by spoilage bacteria. Among several LAB species isolated from fermented cucumber spoilage, Lactobacillus buchneri was unique in its ability to metabolize lactic acid in FCS with concurrent increases in acetic acid and 1,2-propanediol. Therefore, L. buchneri may be one of multiple organisms that contribute to development of fermented cucumber spoilage.
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fermentation of Cucumbers brined with calcium chloride instead of sodium chloride
Journal of Food Science, 2010Co-Authors: R F Mcfeeters, Ilenys M PerezdiazAbstract:Waste water containing high levels of NaCl from cucumber fermentation tank yards is a continuing problem for the pickled vegetable industry. A major reduction in waste salt could be achieved if NaCl were eliminated from the cucumber fermentation process. The objectives of this project were to ferment Cucumbers in brine containing CaCl(2) as the only salt, to determine the course of fermentation metabolism in the absence of NaCl, and to compare firmness retention of Cucumbers fermented in CaCl(2) brine during subsequent storage compared to Cucumbers fermented in brines containing both NaCl and CaCl(2) at concentrations typically used in commercial fermentations. The major metabolite changes during fermentation without NaCl were conversion of sugars in the fresh Cucumbers primarily to lactic acid which caused pH to decrease to less than 3.5. This is the same pattern that occurs when Cucumbers are fermented with NaCl as the major brining salt. Lactic acid concentration and pH were stable during storage and there was no detectable production of propionic acid or butyric acid that would indicate growth of spoilage bacteria. Firmness retention in Cucumbers fermented with 100 to 300 mM CaCl(2) during storage at a high temperature (45 degrees C) was not significantly different from that obtained in fermented Cucumbers with 1.03 M NaCl and 40 mM CaCl(2). In closed jars, cucumber fermentations with and without NaCl in the fermentation brine were similar both in the chemical changes caused by the fermentative microorganisms and in the retention of firmness in the fermented Cucumbers.
Shuanglin Dong - One of the best experts on this subject based on the ideXlab platform.
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absorption of different food sources by sea cucumber apostichopus japonicus selenka echinodermata holothuroidea evidence from carbon stable isotope
Aquaculture, 2011Co-Authors: Qinfeng Gao, Shuanglin Dong, Yansu Wang, Zhenlong Sun, Fang WangAbstract:The present experiment compared the effects of 6 different diet types, including benthic matter collected from natural sea water (diet A), brown algae Sargassum thunbergii (diet B), red algae Gracilaria lemaneiformis (diet C), mixture of benthic matter and G. lemaneiformis (diet D), mixture of benthic matter and S. thunbergii (diet E) and mixture of G. lemaneiformis and S. thunbergii (diet F) on the growth of sea cucumber Apostichopus japonicus. The sea cucumber fed mixture diet containing benthic matter showed the higher specific growth rate (SGR) relative to the single feed ingredient and sea Cucumbers fed diet D showed the maximum SGR. Carbon stable isotope evidence revealed the different feeding preference of sea Cucumbers among the various feed ingredients. The results of the present study suggested that G. lemaneiformis might be more preferable to the nutritional requirements of sea cucumber relative to the traditional sea cucumber feed S. thunbergii. G. lemaneiformis which has been widely cultured with higher availability and lower feed cost is suitable for the manufacture of sea cucumber feed in aquaculture practice. Addition of benthic matter collected from the natural sea waters containing microalgae, bacterial and muddy materials is helpful to improve the feeding and absorption of macroalgae by sea cucumber and subsequently to enhance the growth and production of sea cucumber.
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effects of dietary sea mud and yellow soil on growth and energy budget of the sea cucumber apostichopus japonicus selenka
Aquaculture, 2009Co-Authors: Shuanglin Dong, Xiangli Tian, Fang WangAbstract:Abstract The effects of dietary sea mud or yellow soil (0, 20, 40, 60 and 80%) on growth and energy budget of the sea cucumber Apostichopus japonicus Selenka were studied. The results showed that there was no significant difference among growth of sea Cucumbers fed diets containing the same proportion of sea mud and yellow soil. Sea Cucumbers fed 20% sea mud or yellow soil obtained better growth than the other treatments (P
Lisa L Dean - One of the best experts on this subject based on the ideXlab platform.
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content of xylose trehalose and l citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria
Food Microbiology, 2020Co-Authors: Redife Aslihan Ucar, Ilenys M Perezdiaz, Lisa L DeanAbstract:Abstract This research determined the concentration of trehalose, xylose and l -citrulline in fresh and fermented Cucumbers and their utilization by Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus buchneri. Targeted compounds were measured by HPLC and the ability of the lactobacilli to utilize them was scrutinized in fermented cucumber juice. Fresh cucumber juice was supplemented with trehalose, xylose and l -citrulline to observed mixed culture fermentations. Changes in the biochemistry, pH and colony counts during fermentations were monitored. Trehalose, xylose and l -citrulline were detected in fermentations to15.51 ± 1.68 mM, a fresh cucumber sample at 36.05 mM and in fresh and fermented cucumber samples at 1.05 ± 0.63 mM, respectively. Most of the LAB tested utilized trehalose and xylose in FCJM at pH 4.7. l -citrulline was utilized by L. buchneri and produced by other LAB. l -citrulline (12.43 ± 2.3 mM) was converted to ammonia (14.54 ± 3.60 mM) and the biogenic amine ornithine (14.19 ± 1.07 mM) by L. buchneri at pH 4.7 in the presence of 0.5 ± 0.2 mM glucose enhancing growth by 0.5 log CFU/mL. The use of a mixed starter culture containing L. buchneri aided in the removal of l -citrulline and enhanced the fermentation stability. The utilization of l -citrulline by L. buchneri may be a cause of concern for the stability of cucumber fermentations at pH 3.7 or above. This study identifies the use of a tripartite starter culture as an enhancer of microbial stability for fermented Cucumbers.
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content of xylose trehalose and l citrulline in cucumber fermentations and utilization of such compounds by certain lactobacilli
bioRxiv, 2019Co-Authors: Redife Aslihan Ucar, Ilenys M Perezdiaz, Lisa L DeanAbstract:This research determined the concentration of trehalose, xylose and L-citrulline in fresh and fermented Cucumbers and their utilization by Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus buchneri. Targeted compounds were measured by HPLC and the ability of certain lactobacilli to utilize them was scrutinized in fermented cucumber juice. Fresh cucumber juice was supplemented with trehalose, xylose and L-citrulline to observed mixed culture fermentations. Changes in the biochemistry, pH and colony counts during fermentations were monitored. Trehalose was detected in fermentations to 15.51 ± 1.68 mM. Xylose was found in a fresh cucumber sample to 36.05 mM. L-citrulline was present in fresh and fermented cucumber samples to 1.05 ± 0.63 mM. Most of the lactobacilli tested utilized trehalose and xylose in FCJM at pH 4.7. L-citrulline was utilized by L. buchneri and produced by other LAB. L-citrulline (12.43 ± 2.3 mM) was converted to ammonia (14.54 ± 3.60 mM) and the biogenic amine ornithine (14.19 ± 1.07 mM) by L. buchneri at pH 4.7 in the presence of 0.5 ± 0.2 mM glucose enhancing growth by 0.5 log CFU/mL. The use of a mixed starter culture containing L. buchneri aided in the removal of L-citrulline and enhanced the fermentation stability. The utilization of L-citrulline by L. buchneri may be a cause of concern for the stability of cucumber fermentations at pH 3.7 or above. This study identifies the use of a tripartite starter culture as an enhancer of microbial stability for fermented Cucumbers.
Petros Taoukis - One of the best experts on this subject based on the ideXlab platform.
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Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber
Innovative Food Science and Emerging Technologies, 2008Co-Authors: Efimia K. Dermesonlouoglou, Stella Pourgouri, Petros TaoukisAbstract:Abstract Quality of frozen cucumber can significantly be improved by means of osmotic dehydration as a pre-freezing treatment. The objective of this work was to study the effect of osmotic pre-treatment with alternative osmotic solutes – oligofructose and a high DE maltodextrin – on the quality and functional properties of frozen cucumber tissue. Colour, texture and sensory characteristics of pre-treated and conventionally frozen samples were comparatively measured at 3 months time, during storage at four different temperatures, − 5, − 8, − 12, − 15 °C. Colour change was kinetically studied, and its temperature dependence was modelled by the Arrhenius equation. Dehydrofrozen samples exhibited significantly improved stability, with the rates of colour change being reduced up to 36.7% for osmotically pre-treated Cucumbers, compared to the untreated samples. The results indicate that osmodehydrofrozen compared to conventionally frozen sliced Cucumbers show improved firmness for prolonged storage period. Sensory evaluation also showed good organoleptic quality in osmodehydrofrozen cucumber slices. Industrial relevance The poor quality of frozen cucumber can significantly be improved by means of the cryoprotection accomplished by a pre-freezing osmotic dehydration step. Osmotic dehydration at mild temperatures can preserve product texture, and enhance flavour and other sensory properties (colour). In this paper, the effect of osmotic pre-treatment on the quality and shelf life of frozen cucumber tissue was investigated. The aim was to develop a method of processing cucumber that maintains palatable product while optimizing quality at the beginning and during frozen storage.
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kinetic study of the effect of the osmotic dehydration pre treatment to the shelf life of frozen cucumber
Innovative Food Science and Emerging Technologies, 2008Co-Authors: Efimia K. Dermesonlouoglou, Stella Pourgouri, Petros TaoukisAbstract:Abstract Quality of frozen cucumber can significantly be improved by means of osmotic dehydration as a pre-freezing treatment. The objective of this work was to study the effect of osmotic pre-treatment with alternative osmotic solutes – oligofructose and a high DE maltodextrin – on the quality and functional properties of frozen cucumber tissue. Colour, texture and sensory characteristics of pre-treated and conventionally frozen samples were comparatively measured at 3 months time, during storage at four different temperatures, − 5, − 8, − 12, − 15 °C. Colour change was kinetically studied, and its temperature dependence was modelled by the Arrhenius equation. Dehydrofrozen samples exhibited significantly improved stability, with the rates of colour change being reduced up to 36.7% for osmotically pre-treated Cucumbers, compared to the untreated samples. The results indicate that osmodehydrofrozen compared to conventionally frozen sliced Cucumbers show improved firmness for prolonged storage period. Sensory evaluation also showed good organoleptic quality in osmodehydrofrozen cucumber slices. Industrial relevance The poor quality of frozen cucumber can significantly be improved by means of the cryoprotection accomplished by a pre-freezing osmotic dehydration step. Osmotic dehydration at mild temperatures can preserve product texture, and enhance flavour and other sensory properties (colour). In this paper, the effect of osmotic pre-treatment on the quality and shelf life of frozen cucumber tissue was investigated. The aim was to develop a method of processing cucumber that maintains palatable product while optimizing quality at the beginning and during frozen storage.