The effect of residual water on antacid properties of sucralfate gel dried by microwaves

The aim of this work was to study the acid neutralization characteristics of microwave-dried sucralfate gel in relation to the water content and physical structure of the substance. Several dried sucralfate gels were compared with humid sucralfate gel and sucralfate nongel powder in terms of neutralization rate and buffering capacity. Humid sucralfate gel and microwave-dried gel exhibited antacid effectiveness. In particular, the neutralization rate of dried gel powders was inversely related to the water content: as the water content of dried powders decreased, the acid reaction rate linearly increased. The relationship was due to the different morphology of dried sucralfate gels. In fact, the porosity of the dried samples increased with the water reduction. However, the acid neutralization equivalent revealed that the dried sucralfate gel became more resistant to acid attack in the case of water content below 42%. Then, the microwave drying procedure had the opposite effect on the reactivity of the aluminum hydroxide component of dried sucralfate gel powders, since the rate of the reaction increased whereas the buffering capacity decreased as the amount of water was reduced. Published: January 20, 2006     

The effect of slurry storage and anaerobic digestion on survival of pathogenic bacteria

The decline in viable numbers of Salmonella typhimurium, Yersinia enterocolitica and Listeria monocytogenes in beef cattle slurry is temperature-dependent; they decline more rapidly at 17°C than at 4°C. Mesophilic anaerobic digestion caused an initial rapid decline in the viable numbers of Escherichia coli, Salm. typhimurium, Y. enterocolitica and L. monocytogenes. This was followed by a period in which the viable numbers were not reduced by 90%. The T₉₀ values of E. coli, Salm. typhimurium and Y. enterocolitica ranged from 0.7 to 0.9 d during batch digestion and 1.1 to 2.5 d during semi-continuous digestion. Listeria monocytogenes had a significantly higher mean T₉₀ value during semi-continuous digestion (35.7 d) than batch digestion (12.3 d). Anaerobic digestion had little effect in reducing the viable numbers of Campylobacter jejuni.     

Changes in the lipid component of dried doughnut mixtures during storage

Changes in various indices of lipid components of dried doughnut mixtures during their joint or separate 3-month storage were studied. Methyl oleate oxidation model was used to determine the prooxidant properties of the initial mixture. The antioxidant activity, inhibition of oxidation, and inhibitory properties of lipids were shown to be enhanced during storage. The composition of phospholipids varied considerably due to changes in the degree of unsaturation of lipids in the mixture during storage. Joint storage of components resulted in greater stability and better preservation of lipid components (as compared to their separate storage).     

The survival of Staphylococcus aureus during the fermentation and storage of yoghurt

The effect of yoghurt culture R _x on the survival of Staphylococcus aureus CCM 5984 added to milk in various concentrations was observed during the fermentation and storage of yoghurt. The end of the fermentation process (3.5 h) was only accompanied by a slight reduction. During the storage of yoghurt at 4°C a 1-2 log reduction was observed. No Staph. aureus was detected in yoghurt produced from milk contaminated by 10³ Staph. aureus cells 1^-1 after 48 h of cold storage. When a concentration of 10² Staph. aureus cells was used for milk contamination, the pathogen was not recovered from yoghurt during the fermentation and storage. The fermentation and storage of yoghurt was accompanied by increases in lactic acid and titrimetric acidity, as well as by a decrease in pH value.     

Effects of storage conditions on survival and free radical populations in dried irradiated spores ofosmunda regalis

Radiation and Environmental Biophysics - Spores of the fernOsmunda regalis were irradiated and stored for 8 weeks in N2, NO, H2S and O2. They were examined at increasing times after irradiation...     

The effect of modified atmospheres on the survival of the eggs of four storage mite species

The results of a laboratory investigation into the effects of modified atmospheres (MA) on the eggs of mite pests of grain and cheese are presented. Four species of astigmatid mite were tested; Acarus farris (Oudemans). A. siro L., Lepidoglyphus destructor (Schrank) and Tyrophagus longior (Gervais). All are found in many habitats including grain and cheese stores. Three low oxygen (O2) MA mixtures were used, based on carbon dioxide (CO2), nitrogen (N2) or simulated burner gas (0.5 or 2% O2, 10% CO2, balance N2) plus 60% CO2 in air (8% O2). The mites were exposed at 15 degrees C and 80% r.h., a combination of conditions that occurs at the surface of stored grain during the autumn which promotes mite population growth. The exposure periods required to prevent egg hatch for each species in every mixture are given. Tyrophagus longior was the most tolerant species, followed by A. siro and A. farris, with L. destructor the most susceptible. Burner gas was the most effective mixture overall with 0.5% O2 but with an increase in the O2 level to 2% for all the mixtures, CO2 became the more effective control agent. With 60% CO2 in air some loss of efficacy was observed against the three most tolerant species and even more so for L. destructor. Sublethal exposures to MAs for at least 4 days in L. destructor, 6 days in A. farris and A. siro and 8 days for T. longior caused a delay in egg hatch.     

Probiotic bacteria may become dormant during storage

The determination of bacterial viability in probiotic products is of economic, technological, and clinical significance. We compared four methods to enumerate three Bifidobacterium strains in fermented oat products during storage. A subpopulation of nonculturable cells retained a functional cell membrane typical of viable cells, indicating that probiotic bacteria become dormant during storage.     

Antibacterial effect of electrolyzed water on oral bacteria

This study investigated the antibacterial effect of electrolyzed water on oral bacteria both in vitro and in vivo. Tap water was electrolyzed in a water vessel using platinum cell technology. The electrolyzed tap water (called Puri-water) was put in contact with five major periodontopathogens or toothbrushes contaminated with these bacteria for 30 sec. In addition, Puri-water was used as a mouthwash for 30 sec in 16 subjects and the antibacterial effect on salivary bacteria was evaluated. Puri-water significantly reduced the growth of all periodontopathogens in culture and on toothbrushes, and that of aerobic and anaerobic bacteria in saliva, when compared to the effect of tap water. It also significantly reduced mutans streptococci growing on mitis salivarius-bacitracin agar. Our results demonstrate that the electrolyzed tap water is effective as a mouthwash and for toothbrush disinfection.     

Factors promoting survival of bacteria in chlorinated water supplies

Results of our experiments showed that the attachment of bacteria to surfaces provided the greatest increase in disinfection resistance. Attachment of unencapsulated Klebsiella pneumoniae grown in medium with high levels of nutrients to glass microscope slides afforded the microorganisms as much as a 150-fold increase in disinfection resistance. Other mechanisms which increased disinfection resistance included the age of the biofilm, bacterial encapsulation, and previous growth conditions (e.g., growth medium and growth temperature). These factors increased resistance to chlorine from 2- to 10-fold. The choice of disinfectant residual was shown to influence the type of resistance mechanism observed. Disinfection by free chlorine was affected by surfaces, age of the biofilm, encapsulation, and nutrient effects. Disinfection by monochloramine, however, was only affected by surfaces. Importantly, results showed that these resistance mechanisms were multiplicative (i.e., the resistance provided by one mechanism could be multiplied by the resistance provided by a second mechanism).     

The effect of gamma radiation on the enzyme activity of collalitin during storage

A study was made of the effect of gamma-irradiation of collalitin samples with doses of 25 and 50 kGy on proteolytic and enzyme activity with respect to denaturated collagen. The enzyme properties were found to change upon storage for periods of 6 and 12 months at 15 degrees C under unsterile conditions. No significant changes in the molecular mass of the collalitin samples were revealed by the method of gell-chromatography after irradiation and storage.     

The effects of periodic warming on the survival and fecundity of Diadromus pulchellus during long-term storage

Biological control strategies capitalise on natural mechanisms such as predation and parasitism to reduce the need for chemical applications to control insect pests. In Canada, the parasitic wasp Diadromus pulchellus Wesmael (Hymenoptera: Ichneumonidae) is being investigated for its use in the biological control of an invasive crop pest, the leek moth, Acrolepiopsis assectella (Zeller) (Lepidoptera: Acrolepiidae). Large numbers of insects will be needed for releases to ensure that populations of D. pulchellus establish quickly and impact leek moth populations. Since the current culture is not producing the number of insects required for large-scale releases, the accumulation and storage of D. pulchellus might be a viable option to obtain ideal numbers. Currently, little is known about the optimal conditions for the long-term storage and release of D. pulchellus, which overwinter in nature as adults. Using insects from the active culture, the effect of intermittent, short-term warming on cold-stored adults was evaluated for survivorship and fecundity. In accordance with previous findings, females survived cold storage more readily than males. However, the warming regimes employed had no significant impacts on overall survivorship. Cold-stored females had reduced fecundity compared to females maintained in the culture, though no significant differences were noted between the treatments. In addition, the offspring sex-ratio for all treatments was male skewed. Thus, the warming procedures utilised provided no advantages over current techniques for the long-term storage of D. pulchellus intended for release.     

The effect of water activity on Legionella spp. growth and survival

Growth and survival of Legionella spp. at various water activity (a_w) levels were determined. Compared with Escherichia coli , the growth of Legionella spp. was limited to a high a_w environment (≥0.98).     

The effect of water activity on Legionella spp. growth and survival

Growth and survival of Legionella spp. at various water activity (aw) levels were determined. Compared with Escherichia coli, the growth of Legionella spp. was limited to a high aw environment (greater than or equal to 0.98).     

Effect of conditions and protectants on the survival of Penicillium bilaiae during storage

Penicillium bilaiae is a fungal microorganism used to promote soil-bound phosphorous uptake in several crop species such as wheat, canola, and pulse crops. In this study, an air-dried granular starch-based form of the inoculant was studied for improved longevity. Experiments were performed to determine optimal water activity, packaging atmosphere, and the effects of several protective chemicals. Viable spore fractions were measured at 1, 3, and 6 months. Longevity of the microorganism was found to suffer at intermediate values of water activity and with the addition of glycerol. However, skim milk powder, sucrose, MSG, and proprietary PBX3000 were found to improve survival, with a maximum survival fraction of 15% at 6 months using the best formulation. Cell concentration was not found to influence shelf-life. High viability loss during storage in a nitrogen environment resulted in less than 1% survival.