The Experts below are selected from a list of 18 Experts worldwide ranked by ideXlab platform
N Van Uden - One of the best experts on this subject based on the ideXlab platform.
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isolation of proteolytic psychrotrophic yeasts from fresh Raw Seafoods
Letters in Applied Microbiology, 1992Co-Authors: Michiko Kobatake, Nel Kregervan J W Rij, Teresa M L C Placido, N Van UdenAbstract:A total of 103 cultures of yeasts were isolated from seven kinds of fresh Raw Seafoods. The isolates comprised six genera, Candida, Cryptococcus, Debaryomyces. Rhodotorula, Sterigmatomyces and Trichosporon, and included 21 different species. All the isolates were psychrotrophic yeasts. Proteolytic activities of 50 psychrotrophic strains were studied by use of skim milk within the temperature range of 0-42-degrees-C. All the strains showed various degrees of proteolysis. In particular, Candida lipolytica, Trichosporon pullulans and Candida scottii were active species at low temperatures. Sensory spoilage due to the proteolytic yeasts were observed in mackerel homogenates stored at 10-degrees-C. C. lipolytica-inoculated homogenates caused spoilage with ammoniacal odours after 1 week of storage. Values of total volatile basic nitrogen at 10-degrees-C were highest with C. lipolytica among 35 strains tested, followed by Tr. pullans, Trichosporon cutaneum, C. scottii, Rhodotorula glutinis and Cryptococcus luteolus. Proteolytic psychrotrophic yeasts were widely distributed in Raw Seafoods.
Yicheng Su - One of the best experts on this subject based on the ideXlab platform.
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vibrio parahaemolyticus a concern of seafood safety
Food Microbiology, 2007Co-Authors: Yicheng SuAbstract:Vibrio parahaemolyticus is a human pathogen that is widely distributed in the marine environments. This organism is frequently isolated from a variety of Raw Seafoods, particularly shellfish. Consumption of Raw or undercooked seafood contaminated with V. parahaemolyticus may lead to development of acute gastroenteritis characterized by diarrhea, headache, vomiting, nausea, and abdominal cramps. This pathogen is a common cause of foodborne illnesses in many Asian countries, including China, Japan and Taiwan, and is recognized as the leading cause of human gastroenteritis associated with seafood consumption in the United States. This review gives an overview of V. parahaemolyticus food poisoning and provides information on recent development in methods for detecting V. parahaemolyticus and strategies for reducing risk of V. parahaemolyticus infections associated with seafood consumption.
Michiko Kobatake - One of the best experts on this subject based on the ideXlab platform.
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isolation of proteolytic psychrotrophic yeasts from fresh Raw Seafoods
Letters in Applied Microbiology, 1992Co-Authors: Michiko Kobatake, Nel Kregervan J W Rij, Teresa M L C Placido, N Van UdenAbstract:A total of 103 cultures of yeasts were isolated from seven kinds of fresh Raw Seafoods. The isolates comprised six genera, Candida, Cryptococcus, Debaryomyces. Rhodotorula, Sterigmatomyces and Trichosporon, and included 21 different species. All the isolates were psychrotrophic yeasts. Proteolytic activities of 50 psychrotrophic strains were studied by use of skim milk within the temperature range of 0-42-degrees-C. All the strains showed various degrees of proteolysis. In particular, Candida lipolytica, Trichosporon pullulans and Candida scottii were active species at low temperatures. Sensory spoilage due to the proteolytic yeasts were observed in mackerel homogenates stored at 10-degrees-C. C. lipolytica-inoculated homogenates caused spoilage with ammoniacal odours after 1 week of storage. Values of total volatile basic nitrogen at 10-degrees-C were highest with C. lipolytica among 35 strains tested, followed by Tr. pullans, Trichosporon cutaneum, C. scottii, Rhodotorula glutinis and Cryptococcus luteolus. Proteolytic psychrotrophic yeasts were widely distributed in Raw Seafoods.
Nel Kregervan J W Rij - One of the best experts on this subject based on the ideXlab platform.
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isolation of proteolytic psychrotrophic yeasts from fresh Raw Seafoods
Letters in Applied Microbiology, 1992Co-Authors: Michiko Kobatake, Nel Kregervan J W Rij, Teresa M L C Placido, N Van UdenAbstract:A total of 103 cultures of yeasts were isolated from seven kinds of fresh Raw Seafoods. The isolates comprised six genera, Candida, Cryptococcus, Debaryomyces. Rhodotorula, Sterigmatomyces and Trichosporon, and included 21 different species. All the isolates were psychrotrophic yeasts. Proteolytic activities of 50 psychrotrophic strains were studied by use of skim milk within the temperature range of 0-42-degrees-C. All the strains showed various degrees of proteolysis. In particular, Candida lipolytica, Trichosporon pullulans and Candida scottii were active species at low temperatures. Sensory spoilage due to the proteolytic yeasts were observed in mackerel homogenates stored at 10-degrees-C. C. lipolytica-inoculated homogenates caused spoilage with ammoniacal odours after 1 week of storage. Values of total volatile basic nitrogen at 10-degrees-C were highest with C. lipolytica among 35 strains tested, followed by Tr. pullans, Trichosporon cutaneum, C. scottii, Rhodotorula glutinis and Cryptococcus luteolus. Proteolytic psychrotrophic yeasts were widely distributed in Raw Seafoods.
Teresa M L C Placido - One of the best experts on this subject based on the ideXlab platform.
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isolation of proteolytic psychrotrophic yeasts from fresh Raw Seafoods
Letters in Applied Microbiology, 1992Co-Authors: Michiko Kobatake, Nel Kregervan J W Rij, Teresa M L C Placido, N Van UdenAbstract:A total of 103 cultures of yeasts were isolated from seven kinds of fresh Raw Seafoods. The isolates comprised six genera, Candida, Cryptococcus, Debaryomyces. Rhodotorula, Sterigmatomyces and Trichosporon, and included 21 different species. All the isolates were psychrotrophic yeasts. Proteolytic activities of 50 psychrotrophic strains were studied by use of skim milk within the temperature range of 0-42-degrees-C. All the strains showed various degrees of proteolysis. In particular, Candida lipolytica, Trichosporon pullulans and Candida scottii were active species at low temperatures. Sensory spoilage due to the proteolytic yeasts were observed in mackerel homogenates stored at 10-degrees-C. C. lipolytica-inoculated homogenates caused spoilage with ammoniacal odours after 1 week of storage. Values of total volatile basic nitrogen at 10-degrees-C were highest with C. lipolytica among 35 strains tested, followed by Tr. pullans, Trichosporon cutaneum, C. scottii, Rhodotorula glutinis and Cryptococcus luteolus. Proteolytic psychrotrophic yeasts were widely distributed in Raw Seafoods.
