scholarly journals Dynamics of the Apple Fruit Microbiome after Harvest and Implications for Fruit Quality

2021 ◽  
Vol 9 (2) ◽  
pp. 272
Author(s):  
Yvonne Bösch ◽  
Elisabeth Britt ◽  
Sarah Perren ◽  
Andreas Naef ◽  
Jürg E. Frey ◽  
...  
Keyword(s):  
Plant Protection ◽  
Storage Conditions ◽  
Apple Fruit ◽  
Storage Duration ◽  
Apple Variety ◽  
Production Chain ◽  
Storage Season ◽  
Storage Technology ◽  
Microbiome Diversity ◽  
Quantitative Results

The contribution of the apple microbiome to the production chain of apple was so far largely unknown. Here, we describe the apple fruit microbiome and influences on its composition by parameters such as storage season, storage duration, storage technology, apple variety, and plant protection schemes. A combined culturing and metabarcoding approach revealed significant differences in the abundance, composition, and diversity of the apple fruit microbiome. We showed that relatively few genera contribute a large portion of the microbiome on fruit and that the fruit microbiome changes during the storage season depending on the storage conditions. In addition, we show that the plant protection regime has an influence on the diversity of the fruit microbiome and on the dynamics of pathogenic fungal genera during the storage season. For the genus Neofabraea, the quantitative results from the metabarcoding approach were validated with real-time PCR. In conclusion, we identified key parameters determining the composition and temporal changes of the apple fruit microbiome, and the main abiotic driving factors of microbiome diversity on apple fruit were characterized.

scholarly journals Growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions

2021 ◽  
Vol 51 (11) ◽  
Author(s):  
Joelson Sousa Lima ◽  
Ana Paula Presley Oliveira Sampaio ◽  
Mylla Christy da Silva Dufossé ◽  
Paula Fernanda Morais de Sousa ◽  
Josyane Brasil da Silva ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Growth Kinetics ◽  
Storage Conditions ◽  
Buffalo Milk ◽  
Production Chain ◽  
Pasteurized Milk ◽  
Processing And Storage ◽  
And Storage ◽  
Kinetics Of

ABSTRACT: Buffalo milk is rich in nutrients and can serve as a substrate for the proliferation of microorganisms. Thus, the objective of the present study was to evaluate the growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions. Samples of raw and pasteurized milk were inoculated with 1 CFU of each bacterium, separately and together, per 25 mL. After contamination, samples were stored at 8 °C or 37 °C, and bacterial counts were performed at 24, 48, and 168 h. In addition, the accompanying microbiota growth, pH, and the effect of these variables on the growth kinetics of microorganisms were monitored. The pathogens tested were able to proliferate under most conditions tested, reaching high titers throughout the experimental period. At 37 °C, there was a decrease in pH and an increase in the accompanying microbiota that interfered with the microbial growth curve. It was also observed that pasteurized milk subjected to 8 °C provided better conditions for the multiplication of bacteria. Therefore, it was concluded that care throughout the production chain, storage, and commercialization of milk must be adopted to guarantee the microbiological safety of this food.

Effectiveness of hermetic maize grain storage technology in limiting aflatoxin exposure in women and children from smallholder farming areas

2019 ◽  
Vol 12 (3) ◽  
pp. 233-243 ◽  
Author(s):  
M.P. Dembedza ◽  
C. Chidewe ◽  
M.A. Benhura ◽  
B.M. Mvumi ◽  
L.R. Manema ◽  
...  
Keyword(s):  
Geometric Mean ◽  
Urine Samples ◽  
Grain Storage ◽  
Smallholder Farming ◽  
Hermetic Storage ◽  
Storage Season ◽  
Storage Technology ◽  
Significant Difference ◽  
Women And Children ◽  
Exposure Levels

The longitudinal study assessed the effectiveness of hermetic storage technology in limiting aflatoxin exposure among women aged 15-45 years and children under five years of age from households in selected smallholder farming areas of Zimbabwe. Exposure levels were determined by measuring aflatoxin M1 (AFM1) in urine samples from women and children every three months during the 2015/2016 storage season for nine months. After extraction and immunoaffinity column clean up, AFM1 was determined by high performance liquid chromatography. Generally, the proportion of AFM1 positive urine samples from women increased throughout the grain storage season from 5.4% (n=23) (geometric mean (GM) 1.62 μg/l) at harvest to 75% (n=315) (GM 48.35 μg/l) nine months later (range <limit of quantification (LOQ)-217.29 μg/l). In urine samples from children, AFM1 positive samples increased from 2.2% (n=4) (GM 0.78 μg/l) at harvest to 72.5% (n=98) (GM 22.81 μg/l) nine months later (range <LOQ- 135.00 μg/l). Urinary AFM1 was significantly higher in samples from participants using conventional storage (GM 62.28 μg/l; range <LOQ-217.29 μg/l) compared with samples from participants using hermetic technology (GM 31.95 μg/l; range <LOQ-157.71 μg/l. There was no significant difference in AFM1 concentrations in urine samples from participants consuming grain from metal silos and hermetic bags (P>0.05) hence the two technologies are equally effective in limiting exposure to aflatoxins in humans. The study concluded that aflatoxin exposure levels among women and children from small-holder farming areas increase throughout the postharvest season and the use of hermetic storage technology resulted in up to 33.2% decrease in frequency of detection and 48.7% decrease in levels of AFM1 compared to conventional storage technologies. Thus hermetic grain storage can be an effective technology recommended for limiting aflatoxin exposure in smallholder farming populations.

scholarly journals ВПЛИВ УМОВ ЗБЕРІГАННЯ НА ПОЖИВНІСТЬ СУХИХ КОРМІВ ДЛЯ НЕПРОДУКТИВНИХ ТВАРИН

2016 ◽  
Vol 18 (3(70)) ◽  
pp. 13-17
Author(s):  
I. Beloshitskа
Keyword(s):  
High Temperature ◽  
Crude Protein ◽  
Energy Content ◽  
Enzymatic Catalysis ◽  
Storage Conditions ◽  
Pet Food ◽  
Storage Duration ◽  
Hydrolysis Process ◽  
Duration Of Storage ◽  
Microbial Lipases

Stability in storage of dry feed and of their storage duration without appreciably reducing the nutritional value depends not only on the environmental factors, but also on the formulation and production technology. Humidity, temperature contribute to the development of microorganisms that consume energy and nutrients for the development, resulting in reduced energy content therein and crude protein. Manufacturers of dry pet food to ensure feed quality and slowing deterioration and development of microbial flora of added preservatives and antioxidants of different origin, which break the chain of oxidation. The introduction of inhibitors in an amount of 0.01% fat oxidation resistance increases 10...15 times.The performed investigations have established that during storage of dry pet food in a variety of storage conditions reduced the content of crude protein, crude fat and increased humidity, despite the conservation of feed. The greatest damage to the nutrients mentioned for the «summer conditions» storage in dry pet food which preserved natural ingredients, which is explained by the most intensive development of microflora in these conditions, and the oxidation of fat under the influence of high temperature and humidity. The best preserved nutrients in dry feed with a chemical preservative for «winter conditions», which are characterized by low temperature. It is seen from the results of studies that the rate of hydrolysis and the depth depends on the temperature and the antioxidant origin: enzymatic catalysis accelerated at 29.8 °C («summer» conditions), reducing the temperature (12 °C) slows down the hydrolysis process (the period of «autumn – spring»), but even at 4.5 ° with the enzymatic activity of microbial lipases shown, but to a lesser degree («winter»).Thus, the main causes of spoilage of feed – high temperature (about 30 °C) and high humidity (60 –70%) to facilitate activation of oxidative processes and the development of the microflora, and the duration of storage, even under favorable conditions, depending on the origin of a preservative. Therefore, it is recommended to store this food in a dry, cool place, preferably dark place. 

scholarly journals Changes in the Ultrastructure of the Epicuticular Wax and Postharvest Calcium Uptake in Apples

HortScience ◽  
1999 ◽  
Vol 34 (1) ◽  
pp. 121-124 ◽  
Author(s):  
Stephane Roy ◽  
William S. Conway ◽  
Alley E. Watada ◽  
Carl E. Sams ◽  
Eric F. Erbe ◽  
...  
Keyword(s):  
Calcium Uptake ◽  
Structural Changes ◽  
Apple Fruit ◽  
Epicuticular Wax ◽  
Harvest Time ◽  
Storage Duration ◽  
Ca Uptake ◽  
Temperature Scanning ◽  
The Relationship ◽  
Fruit Surface

Structural changes in the cuticle could be partially responsible for the differences in uptake of infiltrated Ca in apple fruit. We examined the relationship between the surface structure of epicuticular wax of `Golden Delicious' apple and Ca uptake by the fruit. Apples were nontreated or pressure infiltrated with distilled water, or with 0.14 or 0.27 mol·L-1 CaCl2 solutions 2 weeks before optimum harvest time, at optimum harvest, or after 2, 4, or 6 months of storage at 0 °C. Examination of the fruit surface with low-temperature scanning electron microscopy revealed that cracks in the epicuticular wax became wider and deeper as storage duration increased. After 6 months of storage, the cracks extended through the cuticle. Uptake of Ca by the infiltrated fruit was greater after 6 months of storage than after shorter storage intervals. These data indicate that as storage duration increased, epicuticular wax cracks became deeper and Ca uptake by the fruit increased.

scholarly journals A Novel Stability Study of Simvastatin Generic Tablet in Public Pharmacy Facilities of Purwakarta District, Indonesia

2021 ◽  
pp. 548-562
Author(s):  
Muchtaridi Muchtaridi ◽  
Rini Yulianita ◽  
Iyan Sopyan ◽  
Amirah Mohd Gazzali
Keyword(s):  
Drug Stability ◽  
Stress Test ◽  
Simulation Method ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Stability Study ◽  
Storage Duration ◽  
Disintegration Time ◽  
Temperature And Humidity ◽  
Physical And Chemical Quality

Drug stability is one of the most important criteria for producing safe, excellent and effective products. Some environmental factors that influence drug stability are light, temperature, and humidity. Simvastatin is a cholesterol-lowering drug that is known to be sensitive to high temperature and humidity. The purpose of this study is to analyze the effect of 6 months of real-time storage conditions on the stability of generic simvastatin tablets in public pharmacy facilities. This study used simulation method with 4 brands of simvastatin generic tablets with two different strengths (10 mg and 20 mg). In the process, the sample was conditioned in 6 different regions for 6 months. The results of temperature and humidity monitoring showed 2 locations at ≤ 25 ° C, 4 locations had a temperature of ≥ 25 °C and all locations had humidity > 65 %. The drug was evaluated for physical and chemical quality parameters at months 0, 3, and 6. After being stored for 6 months, the tablets showed a decrease in disintegration time and an increase in the friability, showing lack of durability. Similarly, there was a decrease in the content concentration in the tablets but fortunately the level was still within the accepted specification range (90 – 110 %). However, there was one tablet that did not meet the dissolution test requirements after the storage duration (Q ≤ 75 % at 30 minutes). The results of the stress test showed that simvastatin degraded in all conditions. This stress test confirmed the extreme instability of simvastatin.  Poor storage conditions can reduce the quality of generic simvastatin tablets, thus a well-controlled environment is vital in pharmacy facilities.

scholarly journals Preparation of nuclease-resistant RNA standard for hepatitis C virus quantification

2021 ◽  
Vol 63 (7) ◽  
pp. 31-36
Author(s):  
Minh Tuan Nguyen ◽  
◽  
Thi Le Thuy Nguyen ◽  
Thi Thu Thuy Thuong ◽  
Ngoc Le Nguyen ◽  
...  
Keyword(s):  
Hepatitis C Virus ◽  
Hepatitis C ◽  
Gel Filtration ◽  
Sucrose Density Gradient ◽  
Storage Conditions ◽  
Positive Control ◽  
Transmission Electron ◽  
Viral Particles ◽  
Quantitative Results ◽  
Armored Rna

Positive control (or standard) is an indispensable ingredient in molecular biology assays widely used for the quantification of nucleic acid. The commonly used standards are plasmid DNA, cDNA, or naked RNA, which are unstable and easily degraded by nucleases in the surrounding environment; this might affect the accuracy of quantitative results. In this study, the authors designed and created a positive control for the hepatitis C virus (HCV) quantification based on armored RNA technology. The 5’UTR non-encoding sequence of HCV was cloned into the BH20 plasmid. Armored RNA HCV (AR-HCV) was induced for expression in the E. coli BL21 (DE3) by the addition of an IPTG inducer. AR-HCV was collected by sucrose density gradient ultracentrifugation followed by gel filtration chromatography using Superdex 75 column. Created AR-HCV was determined the concentration and examined the formation of pseudo viral particles by transmission electron microscopy (TEM). Stability assessment of AR-HCV to DNase and RNase treatment simultaneously has demonstrated its ability to resist these nucleases. Moreover, AR-HCV is stable over time and storage conditions. Strikingly, AR-HCV can be directly added to the specimen, allowing better and more accurate control of the whole quantitative procedure of HCV.

Effects of Flavorings, Storage Conditions, and Storage Time on Survival of Staphylococcus aureus in Sürk Cheese

2005 ◽  
Vol 68 (7) ◽  
pp. 1487-1491 ◽  
Author(s):  
TUĞRUL M. MASATCIOĞLU ◽  
YAHYA K. AVŞAR
Keyword(s):  
Staphylococcus Aureus ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Conditions ◽  
Black Pepper ◽  
Ash Content ◽  
Mold Growth ◽  
Storage Duration ◽  
And Storage ◽  
Over Time

The objectives of this study were to determine the cumulative effects of flavorings (chili pepper, thyme, mint, cumin, nutmeg, allspice, clove, cinnamon, black pepper, salt, and hot red pepper paste), storage conditions, and storage time on the survival of Staphylococcus aureus in Sürk cheese and to monitor the associated chemical changes. Sürk cheese, a traditional Turkish cheese, was produced by heating diluted nonfat yogurt and adding flavorings to the resultant acid-heat curd. The cheese was later inoculated with S. aureus, shaped conically, and stored aerobically for mold growth and anaerobically in olive oil for 30 days at room temperature. The moisture content of aerobically stored cheese decreased over time and led to increases in total solids, salt, salt-in-moisture, and ash content during ripening (P &lt; 0.05). The presence or absence of the flavorings had no significant effect, whereas storage conditions and storage duration decreased the survival of S. aureus (P &lt; 0.05).

Changes in the content of organic acids and inorganic anions in sugar beet during long-term storage

2016 ◽  
pp. 760-764 ◽  
Author(s):  
Maciej Wojtczak ◽  
Aneta Antczak-Chrobot ◽  
Paulina Miko ◽  
Magdalena Molska ◽  
Ilona Baszczyk ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Storage Conditions ◽  
Denitrifying Bacteria ◽  
Raw Material ◽  
Storage Duration ◽  
Long Term Storage ◽  
Term Storage ◽  
Acetic Acids

Due to the prolongation of the period of the sugar campaign, it is necessary to optimize the storage conditions, so that changes in the quality of the raw material could be minimized. The aim of this study was to determine the effect of storage duration and temperature on changes in the composition of sugar beet. The study presents the changes in the content of glucose, fructose, raffinose, lactic and acetic acids, nitrates and nitrites as well as in the content of the total number of mesophilic bacteria, denitrifying bacteria and spores of denitrifying bacteria during storage under various conditions.

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