Presently‚ Consumers are rather conservative and conscious in accepting entirely new ingredients and products‚ and prefer to look for new benefits in more or less familiar products (Jongen and Meulenbery‚ 2005). However‚ the demands of consumers keep changing from time to time and these demands range from basic considerations such as improving food safety‚ shelf-life and reducing wastage to demands for increasingly sophisticated foods having special characteristics in terms of nutritional value
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Food ©2007 Global Science Books Food Preservation – A Biopreservative Approach Iraj Rasooli Department of Biology‚ Shahed University‚ Opposite Imam Khomeini’s Shrine‚ Tehran-Qom Express Way‚ Tehran‚ Iran Correspondence: * rasooli@shahed.ac.ir ABSTRACT Preservative agents are required to ensure that manufactured foods remain safe and unspoiled. Antimicrobial properties of essential oils (EOs) reveal that Gram-positive bacteria are more vulnerable than Gram-negative bacteria. A number of EO
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MASINDE MULIRO UNIVERSITY OF SCIENCE AND TECHNOLOGY P.O. BOX 190-50100 KAKAMEGA FACULTY OF SCIENCE DEPARTMENT OF BIOLOGICAL SCIENCES COURSE TILTE: INDUSTRIAL/FIELD ATTACHMENT COURSE CODE: SBL326 NAME: PAMELA K. MUKWEYI REG. No.: BTE/0517/08 DURATION: 9TH MAY – 20TH JULY 2012 SUBMISSION DATE: ATTACHMENT PLACE:CENTRE FOR MICROBIOLOGY RESEARCH- KEMRI Scope/purpose The Industrial Attachment program fulfils part of the requirement in pursuing the degree
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CHAPTER I INTRODUCTION 1.1 Background Food is one of human sources of calorie‚ protein‚ fats‚ and nutrition. Yet‚ because of the highly nutritious content‚ food is susceptible to growth of microorganisms. By the presence of microorganisms in food‚ the food is more likely to have shorter shelf life. Thus‚ mostly it is resolved by the addition of antimicrobial substances to food‚ such as condiments and preservatives. Condiments and preservatives could inhibit the growth of microorganisms
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Background Presence of gallstones in the gallbladder. Spectrum ranges from asymptomatic‚ colic‚ cholangitis‚ choledocholithiasis‚ cholecystitis Colic is a temporary blockage‚ cholecystitis is inflammation from obstruction of CBD or cystic duct‚ cholangitis is infection of the biliary tree. Anatomy Pathophysiology Three types of stones‚ cholesterol‚ pigment‚ mixed. Formation of each types is caused by crystallization of bile. Cholesterol stones most common. Bile consists of lethicin‚ bile
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Up to 80% of rhizobacteria can synthesize indole-3-acetic acid(Loper and Schroth‚ 1986).Beneficial Azospirillum sp.‚ Alcaligenes faecalis‚Klebsiella‚ Enterobacter cloacae‚ Acerobacter diazotrophicus‚ Pseudomonas and Xanthomonas‚Herbaspirillurn seropedicae ‚ symbiotic Rhizobium‚ and Bradyrhizobiurn do produce IAA in the culture medium. It is of interest to study IAA production by bacteria‚ not only because
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Infant feeding Introduction The most important thing the mothers used to worry about is how they can provide healthy life for their children. Therefore‚ the appropriate and healthy food is one of the most important things they try to make it available. They usually start that during pregnancy period. After that‚ they begin to think how to feeding their infant and provide all the nutrients that they need. Many mothers around the world depend on feeding their infant by their breast milk while many
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GROUP No.: | DATE: 02/14/13 | | NAME: | | EXPERIMENT No.25BACILLUS: Diagnostic Tests | | ASCOLI’S THERMOPRECIPITIN TEST Purpose: used to identify anthrax bacilli in animal hides and meat. Principle: This test was designed to detect B. anthracis antigens in the tissues of animals being utilized in animal by-products and thereby to reveal when these products contained ingredients originating from animals that had died of anthrax. The thermostable antigens involved are common to other
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to be effective in degradation of fipronil (Mandal 2013‚ 2014). Rani and Juwarkar‚ (2012) observed a lower degradation of 55 per cent of phorate in sandy loam soils by a bacterial consortium consisting of R. eutropha‚ Pseudomonas aeruginosa and Enterobacter cloacae. Such phorate degradation is associated with a parallel increase in sulphoxide and sulpohone as toxic phorate metabolites (Venkatramesh et al.‚ 1987). Similarly‚ with other microbial species‚ identified phorate metabolites included phosphodithioate
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Citrate Test: Some bacteria can use citrate as a source of carbon. To test if the unknown bacteria uses citrate as a source of carbon‚ Simmon’s citrate agar was used as the medium on which the bacteria was grown. The Simmon’s citrate agar consists of sodium citrate as the source of carbon‚ ammonium dihydrogen phosphate as the source of nitrogen along with pH indicator such as bromothymol blue. Procedure: The Citratase activity was detected by inoculating the unknown bacteria on the slant surface
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