The Experts below are selected from a list of 6972 Experts worldwide ranked by ideXlab platform
Navdeep Kaur Natt - One of the best experts on this subject based on the ideXlab platform.
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In situ control of Food Spoilage fungus using Lactobacillus acidophilus NCDC 291
Journal of Food Science and Technology, 2012Co-Authors: Seema Garcha, Navdeep Kaur NattAbstract:A challenge for Food industry today is to produce minimally processed Food, without use of chemical preservatives and little compromise on nutritional status. Lactobacillus acidophilus NCDC 291 can be directly added to Food where it enhances shelf life by competing with other microflora (both bacterial and fungal) for Food and also by production of antimicrobial metabolites as bacteriocins. Comprehensive studies have demonstrated the in vitro activity of bacteriocins. However their role in preventing fresh Food Spoilage needs more elucidation. The present study was conducted to evaluate the efficacy of the whole cells of this organism as biopreservative agent against fungi. Four most commonly occurring Spoilage fungi were isolated and were identified as Fusarium, Alternaria, Penicillium and Aspergillus . Growth of all of them was inhibited in in vitro studies, (approximately 33–43% decrease in mycelial dry weight basis between test and control). In situ biopreservation of Indian cheese and raw poultry meat was attempted and the colony count of Alternaria was significantly ( p
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In situ control of Food Spoilage fungus using Lactobacillus acidophilus NCDC 291
Journal of food science and technology, 2011Co-Authors: Seema Garcha, Navdeep Kaur NattAbstract:A challenge for Food industry today is to produce minimally processed Food, without use of chemical preservatives and little compromise on nutritional status. Lactobacillus acidophilus NCDC 291 can be directly added to Food where it enhances shelf life by competing with other microflora (both bacterial and fungal) for Food and also by production of antimicrobial metabolites as bacteriocins. Comprehensive studies have demonstrated the in vitro activity of bacteriocins. However their role in preventing fresh Food Spoilage needs more elucidation. The present study was conducted to evaluate the efficacy of the whole cells of this organism as biopreservative agent against fungi. Four most commonly occurring Spoilage fungi were isolated and were identified as Fusarium, Alternaria, Penicillium and Aspergillus. Growth of all of them was inhibited in in vitro studies, (approximately 33–43% decrease in mycelial dry weight basis between test and control). In situ biopreservation of Indian cheese and raw poultry meat was attempted and the colony count of Alternaria was significantly (p < 0.05, Bonferroni Holm) reduced in presence of L. acidophilus. Dip and Keep approach of preservation for Mangifera and Momordica were carried out in which microbial Spoilage was not observed up to 6 days.
Arjan Narbad - One of the best experts on this subject based on the ideXlab platform.
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analysis of the inhibition of Food Spoilage yeasts by vanillin
International Journal of Food Microbiology, 2003Co-Authors: Daniel J Fitzgerald, Malcolm Stratford, Arjan NarbadAbstract:The antimicrobial potential of vanillin, the major component of vanilla flavour, was examined against the growth of three yeasts associated with Food Spoilage, Saccharomyces cerevisiae, Zygosaccharomyces bailii and Zygosaccharomyces rouxii. Minimum inhibitory concentration (MIC) values of 21, 20 and 13 mM vanillin were determined for the three yeast strains, respectively. The observed inhibition was found to be biostatic. During fermentation, the bioconversion of sub-MIC levels of vanillin in the culture medium was demonstrated. The major bioconversion product was identified as vanillyl alcohol, however low levels of vanillic acid were also detected. Neither the vanillyl alcohol nor the vanillic acid was found to be antagonistic to yeast cell growth. The results indicate the importance of the aldehyde moiety in the vanillin structure regarding its antimicrobial activity and that the bioconversion of vanillin could be advantageous for the yeasts, but only at levels below MIC. These bioconversion activities, presumably catalysed by non-specific dehydrogenases, were shown to be expressed constitutively. It was observed that increased vanillin concentrations inhibited its own bioconversion suggesting that the activity required intact cells with metabolic capacity.
Robin Bocquet - One of the best experts on this subject based on the ideXlab platform.
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Monitoring of Food Spoilage by high resolution THz analysis.
The Analyst, 2018Co-Authors: Francis Hindle, Lotta Kuuliala, Meriem Mouelhi, Arnaud Cuisset, Cédric Bray, Mathias Vanwolleghem, Frank Devlieghere, Gaël Mouret, Robin BocquetAbstract:High resolution rotational Terahertz (THz) spectroscopy has been widely applied to the studies of numerous polar gas phase molecules, in particular volatile organic compounds (VOCs). During the storage of Foodstuffs packed under a protective atmosphere, microbial activity will lead to the generation of a complex mixture of trace gases that could be used as Food Spoilage indicators. Here we have demonstrated that the THz instrumentation presently available provides sufficient sensitivity and selectivity to monitor the generation of hydrogen sulfide (H2S) in the headspace of packed Atlantic salmon (Salmo salar) fillet portions. A comprehensive comparison was made using selective-ion flow-tube mass spectrometry (SIFT-MS) in order to validate the THz measurements and the protocol. The detectivity of a range of alternative compounds for this application is also provided, based on the experimental detection limit observed and molecular spectroscopic properties. Molecules like ethanol, methyl mercaptan and ammonia are suitable indicators with the presently available sensitivity levels, while dimethyl sulfide, acetone and butanone may be considered with a sensitivity improvement of 2 orders of magnitude.
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Monitoring of Food Spoilage by high resolution THz analysis
Analyst, 2018Co-Authors: Francis Hindle, Lotta Kuuliala, Meriem Mouelhi, Arnaud Cuisset, Cédric Bray, Mathias Vanwolleghem, Frank Devlieghere, Gaël Mouret, Robin BocquetAbstract:High resolution rotational Terahertz (THz) spectroscopy has been widely applied to the studies of numerous polar gas phase molecules, in particular volatile organic compounds (VOCs). During the storage of Foodstuffs packed under a protective atmosphere, microbial activity will lead to the generation of a complex mixture of trace gases that could be used as Food Spoilage indicators. Here we have demonstrated that the THz instrumentation presently available provides sufficient sensitivity and selectivity to monitor the generation of hydrogen sulfide (H2S) in the headspace of packed Atlantic salmon (Salmo salar) fillet portions. A comprehensive comparison was made by selective-ion flow-tube mass spectrometry (SIFT-MS) in order to validate the THz measurements and protocol. The detectivity of a range of alternative compounds for this application is also provided, based on the experimental detection limit observed and molecular spectroscopic properties. Molecules like ethanol, methyl mercaptan and ammonia are suitable indicators with the presently available sensitivity levels, while dimethyl sulfide, acetone and butanone may be considered with a sensitivity improvement of 2 orders of magnitude.
Rafik Goubran - One of the best experts on this subject based on the ideXlab platform.
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Tracking Food Spoilage in the smart home using odour monitoring
2011 IEEE International Symposium on Medical Measurements and Applications, 2011Co-Authors: Geoffrey Green, Adrian D. C. Chan, Rafik GoubranAbstract:Use of continuous odour monitoring in a smart home represents a novel sensor modality with the potential to recognize various activities of daily living and identify unsafe conditions for the occupant. In this paper, we focus on Food Spoilage as one such condition. Using a metal-oxide sensor (MOS) based electronic nose, we measured the odour signatures of two common Foods (milk and yogurt) that were stored at 25°C during a week-long period. Feature vectors were constructed using the maximum absolute sensor responses, and their components exhibited a smooth trajectory as the samples aged. Applying principal component analysis (PCA) revealed that the two substances followed distinct trajectories during Spoilage. We conclude that an electronic nose can be used to track the Spoilage of various Foods in a manner that is a) repeatable for a specific Food, and b) unique for different Foods. Additionally, we found that the sampling protocol used in this work resulted in better repeatability than our previous work in this area. This result demonstrates the potential of using an electronic nose for smart home monitoring.
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monitoring of Food Spoilage with electronic nose potential applications for smart homes
International Conference on Pervasive Computing, 2009Co-Authors: Geoffrey Green, Adrian D. C. Chan, Rafik GoubranAbstract:In ambient-assisted living environments, advanced sensors are used to detect potential problems that may affect the occupant. For a range of unsafe living conditions, characteristic odours arise that can provide early warning of a problem in the dwelling. In this paper, we investigate the concept of smell monitoring in the smart home environment, with particular attention paid to Food Spoilage. Using a commercially available electronic nose (e-nose) based on a metal-oxide sensor array, the odours associated with five common Foods were captured over a seven day period. All Foods were readily discriminated at the beginning of the measurement period. However, as the Food spoiled, the odour profiles changed significantly. In several cases, the changes for a given Food exhibited a clear trajectory in the PCA space. This preliminary work suggests that e-nose technology is a promising candidate for incorporation in the smart home. For widespread adoption, however, future e-nose development must continue to improve current shortcomings such as instability, user intervention, and high cost.
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PervasiveHealth - Monitoring of Food Spoilage with electronic nose: potential applications for smart homes
2009 3rd International Conference on Pervasive Computing Technologies for Healthcare, 2009Co-Authors: Geoffrey Green, Adrian D. C. Chan, Rafik GoubranAbstract:In ambient-assisted living environments, advanced sensors are used to detect potential problems that may affect the occupant. For a range of unsafe living conditions, characteristic odours arise that can provide early warning of a problem in the dwelling. In this paper, we investigate the concept of smell monitoring in the smart home environment, with particular attention paid to Food Spoilage. Using a commercially available electronic nose (e-nose) based on a metal-oxide sensor array, the odours associated with five common Foods were captured over a seven day period. All Foods were readily discriminated at the beginning of the measurement period. However, as the Food spoiled, the odour profiles changed significantly. In several cases, the changes for a given Food exhibited a clear trajectory in the PCA space. This preliminary work suggests that e-nose technology is a promising candidate for incorporation in the smart home. For widespread adoption, however, future e-nose development must continue to improve current shortcomings such as instability, user intervention, and high cost.
Seema Garcha - One of the best experts on this subject based on the ideXlab platform.
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In situ control of Food Spoilage fungus using Lactobacillus acidophilus NCDC 291
Journal of Food Science and Technology, 2012Co-Authors: Seema Garcha, Navdeep Kaur NattAbstract:A challenge for Food industry today is to produce minimally processed Food, without use of chemical preservatives and little compromise on nutritional status. Lactobacillus acidophilus NCDC 291 can be directly added to Food where it enhances shelf life by competing with other microflora (both bacterial and fungal) for Food and also by production of antimicrobial metabolites as bacteriocins. Comprehensive studies have demonstrated the in vitro activity of bacteriocins. However their role in preventing fresh Food Spoilage needs more elucidation. The present study was conducted to evaluate the efficacy of the whole cells of this organism as biopreservative agent against fungi. Four most commonly occurring Spoilage fungi were isolated and were identified as Fusarium, Alternaria, Penicillium and Aspergillus . Growth of all of them was inhibited in in vitro studies, (approximately 33–43% decrease in mycelial dry weight basis between test and control). In situ biopreservation of Indian cheese and raw poultry meat was attempted and the colony count of Alternaria was significantly ( p
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In situ control of Food Spoilage fungus using Lactobacillus acidophilus NCDC 291
Journal of food science and technology, 2011Co-Authors: Seema Garcha, Navdeep Kaur NattAbstract:A challenge for Food industry today is to produce minimally processed Food, without use of chemical preservatives and little compromise on nutritional status. Lactobacillus acidophilus NCDC 291 can be directly added to Food where it enhances shelf life by competing with other microflora (both bacterial and fungal) for Food and also by production of antimicrobial metabolites as bacteriocins. Comprehensive studies have demonstrated the in vitro activity of bacteriocins. However their role in preventing fresh Food Spoilage needs more elucidation. The present study was conducted to evaluate the efficacy of the whole cells of this organism as biopreservative agent against fungi. Four most commonly occurring Spoilage fungi were isolated and were identified as Fusarium, Alternaria, Penicillium and Aspergillus. Growth of all of them was inhibited in in vitro studies, (approximately 33–43% decrease in mycelial dry weight basis between test and control). In situ biopreservation of Indian cheese and raw poultry meat was attempted and the colony count of Alternaria was significantly (p < 0.05, Bonferroni Holm) reduced in presence of L. acidophilus. Dip and Keep approach of preservation for Mangifera and Momordica were carried out in which microbial Spoilage was not observed up to 6 days.