Hcm 431 Advanced Food and Beverage Production
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
A Taxonomic Note on the Genus Lactobacillus
Taxonomic Description template 1 A taxonomic note on the genus Lactobacillus: 2 Description of 23 novel genera, emended description 3 of the genus Lactobacillus Beijerinck 1901, and union 4 of Lactobacillaceae and Leuconostocaceae 5 Jinshui Zheng1, $, Stijn Wittouck2, $, Elisa Salvetti3, $, Charles M.A.P. Franz4, Hugh M.B. Harris5, Paola 6 Mattarelli6, Paul W. O’Toole5, Bruno Pot7, Peter Vandamme8, Jens Walter9, 10, Koichi Watanabe11, 12, 7 Sander Wuyts2, Giovanna E. Felis3, #*, Michael G. Gänzle9, 13#*, Sarah Lebeer2 # 8 '© [Jinshui Zheng, Stijn Wittouck, Elisa Salvetti, Charles M.A.P. Franz, Hugh M.B. Harris, Paola 9 Mattarelli, Paul W. O’Toole, Bruno Pot, Peter Vandamme, Jens Walter, Koichi Watanabe, Sander 10 Wuyts, Giovanna E. Felis, Michael G. Gänzle, Sarah Lebeer]. 11 The definitive peer reviewed, edited version of this article is published in International Journal of 12 Systematic and Evolutionary Microbiology, https://doi.org/10.1099/ijsem.0.004107 13 1Huazhong Agricultural University, State Key Laboratory of Agricultural Microbiology, Hubei Key 14 Laboratory of Agricultural Bioinformatics, Wuhan, Hubei, P.R. China. 15 2Research Group Environmental Ecology and Applied Microbiology, Department of Bioscience 16 Engineering, University of Antwerp, Antwerp, Belgium 17 3 Dept. of Biotechnology, University of Verona, Verona, Italy 18 4 Max Rubner‐Institut, Department of Microbiology and Biotechnology, Kiel, Germany 19 5 School of Microbiology & APC Microbiome Ireland, University College Cork, Co. Cork, Ireland 20 6 University of Bologna, Dept. of Agricultural and Food Sciences, Bologna, Italy 21 7 Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Vrije Universiteit 22 Brussel, Brussels, Belgium 23 8 Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Ghent, 24 Belgium 25 9 Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada 26 10 Department of Biological Sciences, University of Alberta, Edmonton, Canada 27 11 National Taiwan University, Dept. -
Breakfast Lunch Dinner
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY January 26 January 27 January 28 January 29 January 30 January 31 February 1 BREAKFAST Juice Juice Juice Juice Juice Juice Juice Prunes Papaya w/ Lemon Banana Papaya w/ Lemon Prunes Papaya w/ Lemon Banana Raisin Bran Oatmeal Cornflakes Cream of Wheat Fruit Loops Oatmeal Honey Nut Cheerios Luncheon Meat Sausage Patty Oven Baked Denver Hard Boiled Egg Fried Egg Patty Scrambled Egg Hard Boiled Egg Fried Egg Patty Poached Egg Omelet French Toast Portuguese Sausage Assorted Breakfst Blueberry Pancake Milk / Coffee / Tea Milk / Coffee / Tea Milk / Coffee / Tea Milk / Coffee / Tea Milk / Coffee / Tea Bread Milk / Coffee / Tea Milk / Coffee / Tea LUNCH Cheeseburger on Bun Chili con Carne Char Su Pork Spaghetti w/ Pork Tofu Rosie’s Shoyu Chicken Hot Dog on Bun Lettuce & Tomato Rice or M Potato Rice or M Potato Meatsauce Rice or M Potato Rice or M Potato French Fries Tater Tots Caesar Salad Garden Salad w/ 1000 Isle Zucchini Cauliflower Haricot Bean Blend KFC Cole Slaw Fruited Jello Corn Muffin Dressing Garlic Bread Wheat Roll w/ Margarine Snowflake Roll Cookie Roll w Margarine Island Fruit Salad Coconut Cake Milk and/or Juice Peach n Pear Medley Almond Cookie Peach Pie Milk and/or Juice Milk and/or Juice Milk and/or Juice Milk and/or Juice Milk and/or Juice Milk and/or Juice DINNER Chicken Stew Saucy Stir Fry Pork Seafood Casserole Turkey Tofu Loaf Chicken Long Rice Beef Burgundy Chicken Lickn Pork Rice or M Potato Brown Rice Carrots, Beans & Rice or M Potato Rice or M Potato Rice or M Potato -
Fermented Foods
Chapter 6 Fermented Foods Fermentation in food processing is the process of converting carbohydrate to alcohol or organic acids using microorganisms, yeasts or bacteria-under anaerobic conditions. Fermented foods are rich in probiotic bacteria so by consuming fermented foods the health of gut microbiome and digestive system can increase and also can enhances the immune system. Sauerkraut Sauerkraut is a finely cut raw cabbage that has been fermented by lactic acid bacteria. It is made by a process of pickling called lactic acid fermentation. The cabbage is finely shredded, layered with salt and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container stored at 150C or below. The fermentation process involves three phases. In the first phase, anaerobic bacteria such as Klebsiella and Enterobacter lead the fermentation and beginning to produce an acidic environment that favors later bacteria. The second phase starks as the acid levels becomes too high for many bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. take dominance. In the third phase, various Lactobacillus species including L. brevis and L. plantarum ferment any remaining sugars, further lowering the pH. Properly cured sauerkraut is sufficiently acidic to prevent a favorable environment for the growth of Clostridium botulinum, the toxins of which cause botulism. Tempeh Tempeh is a traditional Indonesian Soy product made from fermented Soybeans. The principal step in making tempeh is the fermentation of soybeans which undergo inoculation with Rhizopus spp. mold Rhizopus oligosporus. The beans are spread into a thin layer and are allowed to ferment for 24-36 hours at a temperature around 300C. -
Leuconostoc Bacteriocins and Their Application in Genome Editing
Leuconostoc bacteriocins and their application in genome editing Xing Wan Division of Microbiology and Biotechnology Department of Food and Environmental Sciences Faculty of Agriculture and Forestry University of Helsinki, Finland Academic Dissertation in Microbiology To be presented, with the permission of the Faculty of Agriculture and Forestry of the University of Helsinki for public examination in Room 2402, Biocentre 3, Viikinkaari 1, University of Helsinki, on 9th June 2017, at 12 o’clock noon. Helsinki 2017 Supervisor: Dr. Timo Takala Department of Food and Environmental Sciences Faculty of Agriculture and Forestry University of Helsinki, Finland Co-supervisor: Professor Per Saris Department of Food and Environmental Sciences Faculty of Agriculture and Forestry University of Helsinki, Finland Reviewers: Dr. Morten Kjos Faculty of Chemistry, Biotechnology and Food Science Norwegian University of Life Sciences, Norway Dr. Elina Säde Department of Food Hygiene and Environmental Health Faculty of Veterinary Medicine University of Helsinki, Finland Opponent: Professor Mikael Skurnik Department of Bacteriology and Immunology The Haartman Institute University of Helsinki Custos: Professor Per Saris Department of Food and Environmental Sciences Faculty of Agriculture and Forestry University of Helsinki, Finland ISBN 978-951-51-3203-1 (paperback) ISBN 978-951-51-3204-8 (PDF) ISSN 2342-5423 (Print) ISSN 2342-5431 (Online) Cover page photo: Leucocins A, B and C on Leuconostoc pseudomesenteroides CIP103316 indicator lawn (photo by Xing Wan) -
Food Fermentations: Microorganisms with Technological Beneficial Use Inventory of Species - 2012/03/15
Food fermentations: Microorganisms with technological beneficial use Inventory of Species - 2012/03/15 Documented DanishList Kingdom QPS Phylum Family Genus Taxonomy Food Usage Reference Food Usage Type Strain Reference Taxonomy Reuter, G., 1963. Vergleichende Untersuchunge über die Rabiu, B.A., 2001. Synthesis and fermentation properties of Bifidobacterium Bifidus-Flora im Säuglings- und Erwachsenenstuhl. 1963 Monera Actinobacteria Bifidobacteriaceae Bifidobacterium Dairy novel galacto-oligosaccharides by beta-galactosidases from Y Y ATCC 15703 adolescentis Zentralbl. Bakteriol. Parasitenkd. Infektionskr. Hyg. Bifidobacterium species. Appl Environ Microbiol. 67, 2526-30. Abt. 1, Orig. Reihe A191 486–507. Mitsuoka, T., 1969. Comparative studies on bifidobacteria Biavati, B., Mattarelli, P., Crociani, F., 1992. Identification of Bifidobacterium animalis isolated from the alimentary tract of man and animals. Zentralbl. 1969 Monera Actinobacteria Bifidobacteriaceae Bifidobacterium Dairy bifidobacteria from fermented milk products. Microbiologica 15, Y Y ATCC 25527 subsp animalis Bakteriol. Parasitenkd. Infektionskr. Hyg. 7-13. Abt. 1, Orig. Reihe A210 52–64. Meile, L., Ludwig, W., Rueger, U., Gut, C., Kaufmann, P., Biavati, B., Mattarelli, P., Crociani, F., 1992. Identification of Bifidobacterium animalis Dasen, G., Wenger, S., Teuber, M., 1997. Bifidobacterium lactis 1980 Monera Actinobacteria Bifidobacteriaceae Bifidobacterium Dairy bifidobacteria from fermented milk products. Microbiologica 15, Y Y DSM 10140 subsp lactis sp.nov., a moderately oxygen tolerant species isolated from 7-13. fermented milk. Syst. Appl. Microbiol. 20, 57–64. Ventling, B.L., Mistry, V.V., 1993. Growth characteristics of Orla-Jensen, S., 1924. La classification des bactéries lactiques. 1924 Monera Actinobacteria Bifidobacteriaceae Bifidobacterium Bifidobacterium bifidum Dairy bifidobacteria in ultrafiltered milk. J Dairy Sci. 76, 962-71. Y Y ATCC 29521 Lait 4, 468–474. -
Microbial Diversity Analyses in a Changing Landscape
FACULTY OF SCIENCES Microbial diversity analyses in a changing landscape Lactic acid bacteria in food fermentations as a test case MSc. Isabel Snauwaert Doctor (Ph.D.) in Sciences, Biochemistry and Biotechnology (Ghent University) Dissertation submitted in fulfillment of the requirements for the degree of Doctor (Ph.D.) in Bioengineering Sciences (Vrije Universiteit Brussel) Promotors: Prof. dr. Peter Vandamme (Ghent University) Prof. dr. ir. Luc De Vuyst (Vrije Universiteit Brussel) Prof. dr. Anita Van Landschoot (Ghent University) I feel more microbe than man Snauwaert, I. | Microbial diversity analyses in a changing landscape: Lactic acid bacteria in food fermentations as a test case ©2014, Isabel Snauwaert ISBN-number: 978-9-4619724-0-8 All rights reserved. No part of this thesis protected by this copyright notice may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying, recordinghttp://www.universitypress.be or by any information storage or retrieval system without written permission of the author. Printed by University Press | Joint Ph.D. thesis, Faculty of Sciences, Ghent University, Ghent, Belgium Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium th Publicly defended in Ghent, Belgium, November 25 , 2014 Author’sThis Ph.D. email work address: was supported by FWO-Flanders, BOF project, and the Vrije Universiteit Brussel (SRP, IRP, and IOF projects). [email protected] ExaminationProf. dr. Savvas SAVVIDES Committee (Chairman) L-Probe: Laboratory for Protein Biochemistry and Biomolecular Engineering FacultyProf. of Sciences, dr. Peter Ghent VANDAMME University, Ghent, Belgium (Promotor UGent) LM-UGent: Laboratory of Microbiology Faculty ofProf. Sciences, dr. ir. Ghent Luc DE University, VUYST Ghent, Belgium (Promotor VUB) IMDO: Research Group of Industrial Microbiology and Food Biotechnology Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Prof. -
Proceedings of the Taro Conference
PROCEEDINGS OF THE TARO CONFERENCE COOPERATIVE EXTENSION SERVICE • UNIVERSITY OF HAWAII TABLE OF CONTENTS Page Can We Revive a Taro Industry in Hawaii? ................ 3 Why a Conference on Taro? .............................. 5 Agricultural History of Taro ............................. 8 Suitable Lands for Dryland Taro on Kauai ................. 14 Taro Production and Acreage Trends ..................... 18 Practical Acceptance of Taro as a Diet Food .............. 24 Research on Poi (Taro) ..................................27 Abstract of Report of January 25, 1965................... 31 A Review and Appraisal of Taro's Potential. ............. , 33 Crash Follow-up Program from Taro Conference.......... 37 Poi - Its Use as a Food for Normal, Allergic and Potentially Allergic Infants ...................................... 39 CAN WE REVIVE A TARO INDUSTRY IN HAWAI.!? Dr. Shelley M. Mark, Director Department of Planning and Economic Development State of Hawaii The very title of my talk this morning indicates that Hawaii once did have a taro industry. This will undoubtedly be substantiated by talks which will be given later in the day. However, I would like to point out that insofar as statistics are concerned, Hawaii had over 1,000 acres in taro production in 1948, but by 1963 this acreage had been reduced to 480. Why this reduction in production has occurred, I cannot specifically answer, but perhaps I can point to a few of the reasons. Prior to World War II, taro flour was produced and shipped to the Mainland. As late as 1952 Dr. Glaser, our principal speaker of the day, attested to the fact that "a number of doctors. on the mainland had used the taro flour prior to World War II, principally in allergy work, and still enthusiastically endorse it." Through the closing of the taro flour mill, the demand for taro production would automatically have been decreased, thus reducing the acreage re quirements. -
A Genome-Based Species Taxonomy of the Lactobacillus Genus Complex
A genome-based species taxonomy of the Lactobacillus genus complex Item Type Article Authors Wittouck, S.; Wuyts, S.; Meehan, Conor J.; van Noort, V.; Lebeer, S. Citation Wittouck S, Wuyts S, Meehan CJ et al (2019) A genome-based species taxonomy of the Lactobacillus genus complex. mSystems. 4(5): e00264-19. Rights © 2019 Wittouck et al. This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International license. Download date 03/10/2021 20:20:26 Link to Item http://hdl.handle.net/10454/17513 RESEARCH ARTICLE Ecological and Evolutionary Science A Genome-Based Species Taxonomy of the Lactobacillus Genus Complex Stijn Wittouck,a,b Sander Wuyts,a Conor J. Meehan,c,d Vera van Noort,b Sarah Lebeera Downloaded from aResearch Group Environmental Ecology and Applied Microbiology, Department of Bioscience Engineering, University of Antwerp, Antwerp, Belgium bCentre of Microbial and Plant Genetics, KU Leuven, Leuven, Belgium cSchool of Chemistry and Bioscience, University of Bradford, Bradford, United Kingdom dBCCM/ITM Mycobacterial Culture Collection, Institute of Tropical Medicine, Antwerp, Belgium ABSTRACT There are more than 200 published species within the Lactobacillus ge- nus complex (LGC), the majority of which have sequenced type strain genomes http://msystems.asm.org/ available. Although genome-based species delimitation cutoffs are accepted as the gold standard by the community, these are seldom actually checked for new or al- ready published species. In addition, the availability of genome data is revealing in- consistencies in the species-level classification of many strains. We constructed a de novo species taxonomy for the LGC based on 2,459 publicly available genomes, us- ing a 94% core nucleotide identity cutoff. -
A Genome-Based Species Taxonomy of the Lactobacillus Genus Complex
RESEARCH ARTICLE Ecological and Evolutionary Science Downloaded from A Genome-Based Species Taxonomy of the Lactobacillus Genus Complex Stijn Wittouck,a,b Sander Wuyts,a Conor J. Meehan,c,d Vera van Noort,b Sarah Lebeera aResearch Group Environmental Ecology and Applied Microbiology, Department of Bioscience Engineering, University of Antwerp, Antwerp, Belgium bCentre of Microbial and Plant Genetics, KU Leuven, Leuven, Belgium http://msystems.asm.org/ cSchool of Chemistry and Bioscience, University of Bradford, Bradford, United Kingdom dBCCM/ITM Mycobacterial Culture Collection, Institute of Tropical Medicine, Antwerp, Belgium ABSTRACT There are more than 200 published species within the Lactobacillus ge- nus complex (LGC), the majority of which have sequenced type strain genomes available. Although genome-based species delimitation cutoffs are accepted as the gold standard by the community, these are seldom actually checked for new or al- ready published species. In addition, the availability of genome data is revealing in- consistencies in the species-level classification of many strains. We constructed a de novo species taxonomy for the LGC based on 2,459 publicly available genomes, us- ing a 94% core nucleotide identity cutoff. We reconciled these de novo species with on January 24, 2020 at University of Antwerp - Library published species and subspecies names by (i) identifying genomes of type strains and (ii) comparing 16S rRNA genes of the genomes with 16S rRNA genes of type strains. We found that genomes within the LGC could be divided into 239 de novo species that were discontinuous and exclusive. Comparison of these de novo species to published species led to the identification of nine sets of published species that can be merged and one species that can be split. -
Wedding Menu Options
Providing Extraordinary Catering Services to the Greater Chicagoland Area Exclusive Caterer to Marquette Park Pavilion on Miller Beach Wedding Menu Options Traditional Plated Service Salad Course, Please Choose one Vegetarian Option Pear salad - Mixed Greens with Sliced Asian Pears, Aged Stilton Cheese and Quinoa & Grilled Vegetable Stuffed Candied Walnuts Drizzled with a Pear Portobello Mushroom and White Balsamic Vinaigrette Grilled Vegetable Napoleon - Portobello, Caesar Salad - Crisp Romaine, Zucchini, Roasted Pepper, Oven Croutons, and Fresh Grated Parmesan Roasted Tomato, Mozzarella, Drizzled Cheese Tossed with Our Creamy with Basil Oil & Red Pepper Sauce Caesar Dressing Wild Cherry Salad - Wild Field Greens, Seafood Option Dried Cherries, Candied Pecans and Atlantic Salmon Fillet – Pan Seared Goat Cheese with a Sesame Vinaigrette Grilled New Zealand Orange Roughy Strawberry Spinach Salad – Baby Topped with a Light Tangerine Citrus Spinach, Sliced Strawberries, and Goat Jus Cheese Drizzled with a Strawberry and Chilean Sea Bass with Miso Glaze White Truffle Infused Vinaigrette (+$3.50) Beef Option Grilled Panzanella Salad – Arugula and Classic Filet of Beef Served with Heirloom Tomatoes with Grilled Smoky Madeira Sauce Brioche Croutons, Pine Nuts and Sweet Tuscan Braised Beef Short Ribs - Maui Onions Served with Feta Cheese Braised with Chianti and Root and a Fresh Oregano Vinaigrette Vegetables (+$3.00) Beef Tenderloin - Served with Green Peppercorn Au Jus The Main Course Flat Iron Steak - Cooked Medium with Fresh -
A Taxonomic Note on the Genus Lactobacillus
TAXONOMIC DESCRIPTION Zheng et al., Int. J. Syst. Evol. Microbiol. DOI 10.1099/ijsem.0.004107 A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae Jinshui Zheng1†, Stijn Wittouck2†, Elisa Salvetti3†, Charles M.A.P. Franz4, Hugh M.B. Harris5, Paola Mattarelli6, Paul W. O’Toole5, Bruno Pot7, Peter Vandamme8, Jens Walter9,10, Koichi Watanabe11,12, Sander Wuyts2, Giovanna E. Felis3,*,†, Michael G. Gänzle9,13,*,† and Sarah Lebeer2† Abstract The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse at phenotypic, ecological and gen- otypic levels. This study evaluated the taxonomy of Lactobacillaceae and Leuconostocaceae on the basis of whole genome sequences. Parameters that were evaluated included core genome phylogeny, (conserved) pairwise average amino acid identity, clade- specific signature genes, physiological criteria and the ecology of the organisms. Based on this polyphasic approach, we propose reclassification of the genus Lactobacillus into 25 genera including the emended genus Lactobacillus, which includes host- adapted organisms that have been referred to as the Lactobacillus delbrueckii group, Paralactobacillus and 23 novel genera for which the names Holzapfelia, Amylolactobacillus, Bombilactobacillus, Companilactobacillus, Lapidilactobacillus, Agrilactobacil- lus, Schleiferilactobacillus, Loigolactobacilus, Lacticaseibacillus, Latilactobacillus, Dellaglioa, -
Race, Abjection, and the Politics of Hawaiian Poi
Global Food History ISSN: 2054-9547 (Print) 2054-9555 (Online) Journal homepage: http://www.tandfonline.com/loi/rfgf20 A “Queer-Looking Compound”: Race, Abjection, and the Politics of Hawaiian Poi Hiʻilei Julia Hobart To cite this article: Hiʻilei Julia Hobart (2017): A “Queer-Looking Compound”: Race, Abjection, and the Politics of Hawaiian Poi, Global Food History, DOI: 10.1080/20549547.2017.1352441 To link to this article: http://dx.doi.org/10.1080/20549547.2017.1352441 Published online: 25 Jul 2017. Submit your article to this journal Article views: 7 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=rfgf20 Download by: [Hiilei Hobart] Date: 10 August 2017, At: 06:48 GLOBAL FOOD HISTORY, 2017 https://doi.org/10.1080/20549547.2017.1352441 A “Queer-Looking Compound”: Race, Abjection, and the Politics of Hawaiian Poi Hiʻilei Julia Hobart Alice Kaplan Institute for the Humanities, Northwestern University, Evanston, IL, USA ABSTRACT The ecological, cosmological, and genealogic meanings of kalo (taro) and the foods made from it bind the practice of eating poi, an important traditional staple food, to both material and cultural concepts of Hawaiian identity. During the nineteenth century, the taste of foods like poi became a subject of debate among newcomers to the archipelago, who used the language of disgust, queerness, and civility to distinguish Euro-American whiteness from indigeneity through foodways. While discourses about the palatability of poi were, and still are, typically couched in the language of personal preference, an examination of historical sources reveal settler abjection to instead be a culturally conditioned approach to Native taste and foodways.