Changes in the composition of volatile compounds during processing and storage of Jerky sausages

The change in the composition of volatile components during aging and storage of jerky sausages containing a mixture of Lactobacillus plantarum and Staphylococcus carnosus as fermenting cultures was studied by high-performance capillary gas chromatography and gas chromatography-mass spectrometry. A total of 52 compounds were identified. It was found that sausage storage is accompanied by a significant increase in the concentration of flavoring aldehydes. The terpene concentration monotonously increases with sausage aging and storage.     

Effect of fermentation, aging and thermal storage on total glycosides, phenol-free glycosides and volatile compounds of White Riesling (Vitis vinifera L.) wines

There is growing recognition of the significance of the products of glycoside hydrolysis to varietal wine aroma. White Riesling wines were produced from four strains of Saccharomyces cerevisiae. Wines underwent conventional aging or anaerobic thermal storage (20 days at 45°C) either 2 or 40 months post-fermentation to quantify influences on total glycosides, phenol-free glycosides and selected volatiles. Glycoside and free volatile concentrations were estimated by analysis of glycosyl-glucose and gas chromatography/mass spectrometry, respectively. Thermal storage of wines 2 months post-fermentation reduced the total glycosides by an average of 33% for all yeasts and increased the concentration of free benzyl alcohol while decreasing the concentration of free linalool and geraniol. Conventional aging for 40 months reduced the total and phenol-free glycosides equally among yeasts by an average of 60%, with phenol-free glycosides averaging 80% of the total. Thermal storage of aged wines reduced the total glycoside concentration by an additional 29%. The effect of thermal storage on selected volatile phenols, higher alcohols, esters, acids, terpenes, carbonyl compounds, C-13 norisoprenoids and six-carbon alcohols was variable depending upon the component. Received 29 September 1998/ Accepted in revised form 16 January 1999     

Effect of nitrite,storage temperature and time onClostridium botulinum type A toxin formation in liver sausage

Summary The occurrence ofClostridium botulinum-type A toxin in inoculated, commercially processed Finnish liver sausages that were kept under different storage conditions was studied. Two levels of sodium nitrite addition, three different storage times and three temperatures were used. An addition of 100 mg of sodium nitrite per kg of sausage emulsion prevented toxin formation during a 2-week period. In an inoculated sausage without nitrite the toxin was not produced when stored at 15°C, but was formed at 20 and 25°C.     

Effect of frozen storage and aging on the Kashkaval cheese starter culture

Summary The changes in the number of the starter microorganisms Lb. delbrueckii subsp. bulgaricus and Str. thermophiluswere followed in frozen-stored Kashkaval cheese made from cow’s milk. Kashkaval samples of various aging times were produced industrially, frozen at T=−16 °C and stored at T=−10 to −12 °C for 12 months. It was found that the number of Lb. delbrueckiisubsp. bulgaricus and Str. thermophilusdecreased considerably during frozen storage. The decrease was more substantial for Lb. delbrueckiisubsp. bulgaricus, which was evidence for its greater sensitivity to the impact of low temperatures. The aging time of Kashkaval did not influence the changes in the starter culture during frozen storage but is important for its amount in the product aged after defrosting. There was an increase in the Str. thermophilus: Lb. delbrueckiisubsp. bulgaricus ratio in samples with shorter aging time subjected to frozen storage and aged after defrosting. The changes in the starter culture in frozen stored Kashkaval cheese can be controlled by an appropriate combination of the two factors: aging time and period of frozen storage.     

Effect of nitrite on a thermophilic, methanogenic consortium from an oil storage tank

Samples from an oil storage tank (resident temperature 40 to 60 °C), which experienced unwanted periodic odorous gas emissions, contained up to 2,400/ml of thermophilic, lactate-utilizing, sulfate-reducing bacteria. Significant methane production was also evident. Enrichments on acetate gave sheathed filaments characteristic of the acetotrophic methanogen Methanosaeta thermophila of which the presence was confirmed by determining the PCR-amplified 16S rDNA sequence. 16S rDNA analysis of enrichments, grown on lactate- and sulfate-containing media, indicated the presence of bacteria related to Garciella nitratireducens, Clostridium sp. and Acinetobacter sp. These sulfidogenic enrichments typically produced sulfide to a maximum concentration of 5–7 mM in media containing excess lactate and 10 mM sulfate or thiosulfate. Both the production of sulfide and the consumption of acetate by the enrichment cultures were inhibited by low concentrations of nitrite (0.5–1.0 mM). Hence, addition of nitrite may be an effective way to prevent odorous gas emissions from the storage tank.     

The Role of Trehalose and Glycogen in the Survival of Aging Saccharomyces cerevisiae Cells

The role of the storage carbohydrates trehalose and glycogen in the survival of aging Saccharomyces cerevisiae cells was studied. Culture aging for one week did not reduce cell viability. During this period, the cells accumulated the storage carbohydrates and showed increased activity of the glycolytic enzymes hexokinase and phosphofructokinase. However, further aging led to a drastic drop in cell viability and to a decrease in the cellular content of trehalose and glycogen and in the activity of hexokinase and phosphofructokinase. The possible reasons for these changes are discussed.     

Detection and Isolation of Preformed Antifungal Compounds from the Peel of Pyrus bretschneideri Rehd. cv. Pingguoli at Different Stages of Maturity

Ethanol‐dichloromethane crude extract from peel of pear (Pyrus bretschneideri Rehd. cv. Pingguoli) was separated by thin layer chromatographic plates and bioassayed with conidia of Alternaria alternata. The inhibition zones differed significantly in retention factor (R_f) at expanding stage, harvest time and after 100 days of cold storage. The compounds in the inhibition zones were isolated and identified with gas chromatography and mass spectroscopy. Palmitate methyl, oleic acid methyl, linolenic acid methyl and squalene were present at all stages. The concentration of these chemicals was the highest in expanding stage fruit peel and decreased rapidly with fruit development. It is suggested that these compounds may be the main antifungal compounds in the growing fruit. The phthalate alkyl esters occurred at relatively higher concentrations in pear peel at harvest and after 100 days of cold storage. Six phthalate alkyl esters were identified from peel of pear fruit after 100 days of cold storage. It is also supposed that these esters may be the antifungal compounds in postharvest pear.     

dFatp regulates nutrient distribution and long‐term physiology in Drosophila

Nutrient allocation and usage plays an important part in regulating the onset and progression of age‐related functional declines. Here, we describe a heterozygous mutation in Drosophila (dFatp) that alters nutrient distribution and multiple aspects of physiology. dFatp mutants have increased lifespan and stress resistance, altered feeding behavior and fat storage, and increased mobility. Concurrently, mutants experience impairment of cardiac function. We show that endurance exercise reverses increased lipid storage in the myocardium and the deleterious cardiac function conferred by dFatp mutation. These findings establish a novel conserved genetic target for regulating lifespan and physiology in aging animals. These findings also highlight the importance of varying exercise conditions in assessing aging functions of model organisms.     

Geological gas-storage shapes deep life

Around the world, several dozen deep sedimentary aquifers are being used for storage of natural gas. Ad hoc studies of the microbial ecology of some of them have suggested that sulfate reducing and methanogenic microorganisms play a key role in how these aquifers' communities function. Here, we investigate the influence of gas storage on these two metabolic groups by using high-throughput sequencing and show the importance of sulfate-reducing Desulfotomaculum and a new monophyletic methanogenic group. Aquifer microbial diversity was significantly related to the geological level. The distance to the stored natural gas affects the ratio of sulfate-reducing Firmicutes to deltaproteobacteria. In only one aquifer, the methanogenic archaea dominate the sulfate-reducers. This aquifer was used to store town gas (containing at least 50% H₂) around 50 years ago. The observed decrease of sulfates in this aquifer could be related to stimulation of subsurface sulfate-reducers. These results suggest that the composition of the microbial communities is impacted by decades old transient gas storage activity. The tremendous stability of these gas-impacted deep subsurface microbial ecosystems suggests that in situ biotic methanation projects in geological reservoirs may be sustainable over time.     

Breeding performance of Tetrahymena thermophila following storage for 5 to 6 years in liquid nitrogen

Although the ciliated protozoan, T. thermophila, approaches immortality while growing vegetatively, most stocks sooner or later lose the ability to produce viable progeny after conjugation. Liquid nitrogen storage eliminates, or drastically slows, this aging process.Multiple stocks of 11 inbred strains have been thawed after 1,2, and 5 to 6 years in storage and mated to a tester strain or among themselves. Significantly more viable progeny resulted from crosses of frozen-thawed cultures than from crosses of unfrozen controls. The performance of the inbred strains varied as did that of replicate samples from rapidly aging strains. Crosses made with samples in which relatively few cells had survived storage and thawing varied more than did those made with samples containing many survivors.These results (a) show that good breeding strains retain this ability during storage and (b) support the hypothesis that the mechanism of aging in Tetrahymena results from the accumulation of random defects rather than an intrinsic program. It appears, however, that no results from the present experiments provide any new insight into the mechanism of aging.     

Influence of cycle exercise on acetone in expired air and skin gas

Abstract

This study investigated the influence of cycle exercise on acetone concentration in expired air and skin gas. The subjects for this experiment were eight healthy males. Subjects performed a continuous graded exercise test on a cycle ergometer. The workloads were 360 (1.0 kg), 720 (2.0 kg), 990 (2.75 kg) kgm/min, and each stage was 5 min in duration. A pedaling frequency of 60 rpm was maintained. Acetone concentration was analyzed by gas chromatography. The acetone concentration in expired air and skin gas during exercise at 990 kgm/min intensity was significantly increased compared with the basal level. The skin-gas acetone concentration at 990 kgm/min significantly increased compared with the 360 kgm/min (P < 0.05). The acetone excretion of expired air at 720 kgm/min and 990 kgm/min significantly increased compared with the basal level (P < 0.05). Acetone concentration in expired air was 4-fold greater than skin gas at rest and 3-fold greater during exercise (P < 0.01). Skin gas acetone concentration significantly related with expired air (r = 0.752; P < 0.01). This study confirmed that the skin-gas acetone concentration reflected that of expired air.     

Isolation and analysis of gas bubbles in the cavities of Azolla leaves

A procedure has been developed for the isolation of gas bubbles from the cavities of leaves of Azolla rubra. Mature leaves of exponentially growing Azolla plants were carefully cut under water with a razor blade. The gas bubbles in the cavities were driven out by a stream of water running from a glass capillary and collected in another capillary that was filled with distilled water. This allowed the collection of a sufficient number of gas bubbles for analysis. The concentration of oxygen in the gas obtained was slightly lower than that in the external air. The diffusion of external ¹⁵N₂ into the gas bubbles was low. The concentration of ¹⁵N₂ in gas bubbles was only 2% of that of the external air even after incubation of Azolla plants in ¹⁵N₂ in light or in darkness for 20 h. The method described here for isolation and analysis of gas bubbles should permit further studies of the properties of the gas bubbles in the cavities of Azolla leaves.     

Survival of Salmonella on cuts of beef carcasses subjected to dry aging

Aims: The aim of this study was to determine the survival of 15 different strains of Salmonella of selected serotypes during prolonged cold storage of beef. Methods and Results: Fifteen strains of eight different serotypes of Salmonella were spiked onto fresh cuts beef portions, and the survival was followed during storage in a laboratory cooling system. Over a 14‐day period, all strains were reduced significantly in numbers; however, strains of Salmonella Typhimurium DT104 and Salmonella Enteritidis PT4 and PT8 survived significantly longer than strains of the serovars Dublin, Derby, Infantis and Newport. For five selected strains, the observations were verified in a pilot plant cooling facility mimicking industrial cooling. No significant differences in reduction were found between the two cooling methods. Conclusions: A significant reduction in Salmonella can be obtained by dry aging of beef during cold storage but the survival is strain dependent. Significance and Impact of the Study: From a hygienic point of view, cold storage of unpacked beef, which is still performed in small slaughterhouses, is a good alternative to vacuum packaging.     

Effects of Long Term Exposure to High-CO2 During Storage at 0°C on Biology and Infectivity of Botrytis cinerea in Red Chicory

The effects on Botrytis cinerea of prolonged exposures to CO₂‐enriched atmospheres were studied in vitro and in vivo at 0°C. Mycelial growth on potato dextrose agar decreased linearly with increasing CO₂ concentrations from 5, 10, 15 and 20% CO₂. The growth reduction was greater after 30–40 days of incubation. A reduced production of sclerotia in air by the colonies formerly exposed to various CO₂ concentrations was also detected. Conidial germination was delayed and the amount of germinated conidia decreased with increased CO₂ and at 20% CO₂ it was inhibited. Germ tube elongation was affected in the same way. In artificially inoculated red chicory, lesion area caused by B. cinerea decreased with increasing concentrations of CO₂ up to 60 days storage, later only 10 and 15% CO₂ were really effective, while in the final inspection after 120 days all the concentration tested showed a low efficacy. Similar results were obtained in naturally infected chicory where the severity of the disease decreased by increasing CO₂ from 5 to 10%, higher values did not improve the suppressive effect or determined, after 150 days of storage, an increased vulnerability of the tissues to disease due to the phytotoxic effects of the gas. An atmosphere enriched with 10% CO₂ is advised to suppress Botrytis rot during storage at 0°C of red chicory.     

Application of a virulent bacteriophage cocktail leads to reduction of Salmonella enterica serovar Enteritidis counts in processed meat products

Salmonella enterica serotype Enteritidis (SE) is a major cause of food-borne disease outbreaks worldwide. We evaluated the effectiveness of five lytic bacteriophages applied as a cocktail to reduce the counts of SE in two types of processed meat products: cooked (turkey ham (TB) and chicken sausage (CS)) and cured sausage (Italian salami (IS) and barbecue sausage (BS)). Groups of 25 samples each were contaminated with SE, treated with a phage cocktail using a multiplicity of infection of 10⁵ and then incubated for ten days at 18°C and 4°C. A significant reduction in bacteria was obtained on days 3, 6 and 10 in all matrices incubated at 18°C (from 0.48 to 2.12?log Colony Forming Units (CFU)?g^?1) and at 4°C (from 0.23 to 2.06?log CFU?g^?1), with the exception of BS at day 3 at 4°C, and IS at both incubation temperatures throughout the trial. The viral titre remained stable in all matrices analysed except in BS. These results show the effectiveness of this bacteriophage cocktail against S. enterica serovar Enteritidis in some processed meat products such as CS, BS and TB.     

Solution Stability and Degradation Pathway of Deoxyribonucleoside Phosphoramidites in Acetonitrile

The impuritiy profiles of acetonitrile solutions of the four standard O‐cyanoethyl‐N,N‐diisopropyl‐phosphoramidites of 5′‐O‐dimethoxytrityl (DMT) protected deoxyribonucleosides (dG^ib, dA^bz, dC^bz, T) were analyzed by HPLC‐MS. The solution stability of the phosphoramidites decreases in the order T, dC>dA>dG. After five weeks storage under inert gas atmosphere the amidite purity was reduced by 2% (T, dC), 6% (dA), and 39% (dG), respectively. The main degradation pathways involve hydrolysis, elimination of acrylonitrile and autocatalytic acrylonitrile‐induced formation of cyanoethyl phosphonoamidates. Consequently, the rate of degradation is reduced by reducing the water concentration in solution with molecular sieves and by lowering the amidite concentration. Acid‐catalyzed hydrolysis could also be reduced by addition of small amounts of base.     

Oxylipin profile and antioxidant status of potato tubers during extended storage at room temperature

Potato tubers (cv. Bintje) (Solanum tuberosum L.) were stored under extreme conditions at 20 °C for 350 days without sprout inhibitors in order to assess whether aging- and/or senescence-related processes occurred. Under these extreme storage conditions, multiple sprouting followed by the formation of daughter tubers occurs. At the same time, an increase in respiration intensity, as evidenced by cytochrome c oxidase activity (E.C. 1.9.3.1), is observed, leading to a potential increase in reactive oxygen species (ROS) production. As polyunsaturated fatty acids are priority targets of oxidative attacks, the damage to lipids was assessed by oxylipin profiling in both free and esterified forms. Oxylipin profiling showed a predominance of linoleic acid-derived oxylipins and of 9-hydroxy and 9-hydroperoxy fatty acids in both free and esterified forms. No significant accumulation of individual oxylipin was observed 350 days after harvest. To further understand the absence of lipid breakdown products accumulation, the main enzymatic and non-enzymatic antioxidants were assessed. Antioxidant enzyme activities [superoxide dismutase (E.C. 1.15.1.1), catalase (E.C. 1.11.1.6.), ascorbate peroxidase (E.C. 1.11.1.11)] were enhanced during the advanced phase of aging. The main non-enzymatic antioxidant compound, ascorbate, decreased markedly in the early stages of storage, followed by a slower decline. Total radical scavenging activity was also maintained at the end of the storage period. Our results indicate that the enhanced aging process occurring during storage at room temperature does not seem to be associated with the changes classically encountered during leaf senescence or seed aging and that the observed degenerative processes do not surpass the protective potential of the tubers.     

Fate of Escherichia coli O157:H7 as affected by pH or sodium chloride and in fermented, dry sausage.

The influence of pH adjusted with lactic acid or HCl or sodium chloride concentration on survival or growth of Escherichia coli O157:H7 in Trypticase soy broth (TSB) was determined. Studies also determined the fate of E. coli O157:H7 during the production and storage of fermented, dry sausage. The organism grew in TSB containing less than or equal to 6.5% NaCl or at a pH of 4.5 to 9.0, adjusted with HCl. When TSB was acidified with lactic acid, the organism grew at pH 4.6 but not at pH 4.5. A commercial sausage batter inoculated with 4.8 x 10(4) E. coli O157:H7 per g was fermented to pH 4.8 and dried until the moisture/protein ratio was less than or equal to 1.9:1. The sausage chubs were then vacuum packaged and stored at 4 degrees C for 2 months. The organism survived but did not grow during fermentation, drying, or subsequent storage at 4 degrees C and decreased by about 2 log10 CFU/g by the end of storage. These studies reveal the importance of using beef containing low populations or no E. coli O157:H7 in sausage batter, because when initially present at 10(4) CFU/g, this organism can survive fermentation, drying, and storage of fermented sausage regardless of whether an added starter culture was used.     

Involvement of nitrogen in storage root growth and related gene expression in sweet potato (Ipomoea batatas)

• Nitrogen (N) could affect storage root growth and development of sweet potato. To manage external N concentration fluctuations, plants have developed a wide range of strategies, such as growth changes and gene expression.
• Five sweet potato cultivars were used to analyse the functions of N in regulating storage root growth. Growth responses and physiological indicators were measured to determine the physiological changes regulated by different N concentrations. Expression profiles of related genes were analysed via microarray hybridization data and qRT‐PCR analysis to reveal the molecular mechanisms of storage root growth regulated by different N concentrations.
• The growth responses and physiological indicators of the five cultivars were changed by N concentration. The root fresh weight of two of the sweet potato cultivars, SS19 and GS87, was higher under low N concentrations compared with the other cultivars. SS19 and GS87 were found to be having greater tolerance to low N concentration. The expression of N metabolism and storage root growth related genes was regulated by N concentration in sweet potato.
• These results reveal that N significantly regulated storage root growth. SS19 and GS87 were more tolerant to low N concentration and produced greater storage root yield (at 30 days). Furthermore, several N response genes were involved in both N metabolism and storage root growth.