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Occurrence and Phylogenetic Diversity in Halobacteriales Afef Najjari, Hiba Mejri, Marwa Jabbari, Haitham Sghaier, Ameur Cherif and Hadda-Imene Ouzari
Chapter Halocins, Bacteriocin-Like Antimicrobials Produced by the Archaeal Domain: Occurrence and Phylogenetic Diversity in Halobacteriales Afef Najjari, Hiba Mejri, Marwa Jabbari, Haitham Sghaier, Ameur Cherif and Hadda-Imene Ouzari Abstract Members of extremely halophilic archaea, currently consisting of more than 56 genera and 216 species, are known to produce their specific bacteriocin-like pep- tides and proteins called halocins, synthesized by the ribosomal pathway. Halocins are diverse in size, consisting of proteins as large as 35 kDa and peptide “microhalo- cins” as small as 3.6 kDa. Today, about fifteen halocins have been described and only three genes, halC8, halS8 and halH4, coding C8, S8 and H4 halocins respectively have been identified. In this study, a total of 1858 of complete and nearly complete genome sequences of Halobacteria class members were retrieved from the IMG and Genbank databases and then screened for halocin encoding gene content, based on the BLASTP algorithm. A total of 61 amino acid sequences belonging to three halocins classes (C8, HalH4 and S8) were identified within 15 genera with the abun- dance of C8 class. Phylogenetic analysis based on amino acids sequences showed a clear segregation of the three halocins classes. Halocin S8 was phylogenetically more close to HalH4. No clear segregation on species and genera levels was observed based on halocin C8 analysiscontrary to HalH4 based analysis. Collectively, these results give an overview on halocins diversity within halophilic archaea which can open new research topics that will shed light on halocins as marker for haloarchaeal phylogentic delineation. Keywords: archaea, bioinformatics, diversity, halocins, phylogeny 1. -
F Is for Flavor.Pdf
!! ™ This is an introductory version of Chef Jacob’s Culinary Bootcamp Workbook and F-STEP™ curriculum. You can download the complete curriculum here. 2 !! Third Edition Copyright © 2015 Jacob Burton All rights reserved. 3 4 !! WHAT IS F-STEP?!.....................................................................................11 F IS FOR FLAVOR!.....................................................................................13 UNDERSTANDING FLAVOR STRUCTURE! 14 What is flavor?! 14 Salty! 15 Sweet! 20 Sour! 21 Bitter! 22 Umami! 22 Umami Ingredient Chart! 26 Piquancy! 28 Flavor And Aroma! 28 The Importance Of Fat And Flavor! 29 Texture! 30 Tannins! 30 Flavor’s X Factor! 31 Preventing Palate Fatigue! 32 Delivering A “Flavor Punch”! 33 Using “Flavor Interruptions”! 33 CHOOSING PRIMARY AND SECONDARY FLAVORS! 34 SELECTING NON SEASONAL INGREDIENTS! 35 Buying Spices! 35 Herbs! 36 Poultry! 37 5 Seafood! 37 Beef! 39 Pork! 41 GUIDE TO SEASONAL PRODUCE! 42 Winter! 42 December! 42 January! 44 February! 45 Spring! 46 March! 46 April! 47 May! 49 Summer! 49 June! 50 July! 50 August! 52 Fall! 54 September! 54 October! 55 November! 58 S IS FOR SAUCE!.......................................................................................60 CULINARY STOCKS! 62 Basic Recipe for Protein-Based Stocks! 63 SAUCE THICKENERS! 63 Roux! 64 6 !! Liaison! 65 Other Sauce Thickeners At A Glance! 66 The Three Modern Mother Sauces! 67 REDUCTION SAUCES! 67 Reduction Sauce Process! 69 Tips For Reinforcing Flavors! 70 Reduction Stage! 70 Tips For Reduction! 71 Pan Sauces! -
Effects of Salinity on the Cellular Physiological Responses of Natrinema Sp
RESEARCH ARTICLE Effects of salinity on the cellular physiological responses of Natrinema sp. J7-2 Yunjun Mei1*, Huan Liu1, Shunxi Zhang1, Ming Yang1, Chun Hu1, Jian Zhang1, Ping Shen2, Xiangdong Chen2* 1 School of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China, 2 State Key Laboratory of Virology, College of Life Science, Wuhan University, Wuhan, Hubei, China * [email protected] (YM); [email protected] (XC) a1111111111 Abstract a1111111111 a1111111111 The halophilic archaea (haloarchaea) live in hyersaline environments such as salt lakes, a1111111111 a1111111111 salt ponds and marine salterns. To cope with the salt stress conditions, haloarchaea have developed two fundamentally different strategies: the "salt-in" strategy and the "compatible- solute" strategy. Although investigation of the molecular mechanisms underlying the toler- ance to high salt concentrations has made outstanding achievements, experimental study from the aspect of transcription is rare. In the present study, we monitored cellular physiol- OPEN ACCESS ogy of Natrinema sp. J7-2 cells incubated in different salinity media (15%, 25% and 30% Citation: Mei Y, Liu H, Zhang S, Yang M, Hu C, NaCl) from several aspects, such as cellular morphology, growth, global transcriptome and Zhang J, et al. (2017) Effects of salinity on the cellular physiological responses of Natrinema sp. the content of intracellular free amino acids. The results showed that the cells were polymor- J7-2. PLoS ONE 12(9): e0184974. https://doi.org/ phic and fragile at a low salt concentration (15% NaCl) but had a long, slender rod shape at 10.1371/journal.pone.0184974 high salt concentrations (25% and 30% NaCl). -
Open Mckinney Thesis 4 1.Pdf
The Pennsylvania State University The Graduate School College of Agricultural Sciences INVESTIGATION OF FOOD SAFETY PARAMETERS FOR FERMENTED SEMI-DRY AND DRY SAUSAGE PRODUCTS A Thesis in Animal Science by Samantha R. McKinney 2017 Samantha R. McKinney Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science May 2017 The thesis of Samantha R. McKinney was reviewed and approved* by the following: Jonathan A. Campbell Assistant Professor of Animal Science Extension Meat Specialist Thesis Advisor Catherine N. Cutter Professor of Food Science Food Safety Extension Specialist – Muscle Foods Nancy M. Ostiguy Associate Professor of Entomology Terry D. Etherton Distinguished Professor of Animal Nutrition Head of the Department of Animal Science *Signatures are on file in the Graduate School ii ABSTRACT Fermentation and drying are two methods utilized by humans for thousands of years to preserve food. Fermented semi-dry and dry sausages are safe, ready-to-eat (RTE) meat items produced using strict government regulations. One of these regulations requires meat processing establishments to create and have a scientifically-validated Hazard Analysis Critical Control Point (HACCP) plan. HACCP plans are validated utilizing a combination of data collected in the plant and scientific literature to ensure that process controls exist for identified food safety hazards. When little or incomplete data exists for very specific products or processes, challenge studies may be conducted to investigate the safety of the processes used to produce the food item. Three experiments were conducted to determine the effects of varying fermented semi-dry and dry sausage production parameters on the reduction of three pathogenic bacteria: E. -
Curing As a Single Special Process Regulatory Agency Jurisdiction NAME (Fill in Form)
DRAFT Single Hazard Special Process HACCP Template for Curing as a Single Special Process Regulatory Agency Jurisdiction NAME (fill in form) Date Submitted __________ Date Approved ________ Valid until ___________ A. General Information This is a placeholder for the general information needed: e.g. operator name, location, Person-in- Charge (PIC) Name, contact information, etc. fill in form B. Categorization – Recipe(s) Categorization: Template for Curing as a Single Special Process 2013 FDA Food Code Section 3-502.11: “A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY (RA) as specified in §8-103.10 and under §8- 103.11 before: (B) Curing food.” This template is to be utilized for raw food that will follow US FDA model Food Code parameters for cooking, cooling and cold storage. This template is not intended for products where additional critical control points (CCPs)/variances would be needed (for example, products with a fermentation or drying step or products where slow cooling is used). Recipe: Attach recipes of all current and future meat and poultry products containing sodium nitrite to this document (see C2 Control below) [label as attachment 1]. Product must contain a minimum of 120ppm ingoing nitrite. The use of nitrate is not permitted (under this Special Processes HACCP template). Only curing salt mixtures, which contain sodium chloride (NaCl) with 6.25% sodium nitrite, are permitted. The curing salt mixture must be dyed pink so that it cannot be confused with common salt. The curing salt mixture must be stored in a safe and secure place. Appropriate labeling must remain on the packaging. -
Chemical Hazard Analysis for Sodium Nitrite in Meat Curing L
CHEMICAL HAZARD ANALYSIS FOR SODIUM NITRITE IN MEAT CURING L. L. Borchert and R. G. Cassens University of Wisconsin July, 1998 Cured meat has specific properties including a pink color and characteristic flavor and texture. Potassium nitrate and sodium nitrite have a long history of use as curing ingredients, and by the close of the 19th century the scientific basis of the process was becoming understood. It was realized, for example, that nitrate must be converted to nitrite in order for the curing process to proceed. Regulations controlling the use of curing agents were established in the USA in 1926 (see USDA, 1925; USDA, 1926), and the same rules are in effect at present, with slight modification. The critical feature of these rules is that a maximum use level of sodium nitrite is defined; but the meat processor may use less. Basically, no more than one-quarter ounce (7.1 g) may be used per 100 pounds (45.4 kg) of meat (resulting in 156 mg/kg or 156 ppm). While nitrate is still permitted, it is, in fact, not used by the industry. The regulations were changed for bacon so that ingoing nitrite is targeted at 120 ppm, and the maximum use of ascorbates (550 ppm) is mandated. The current routine use of ascorbates (ascorbic acid, sodium ascorbate, erythorbic acid and sodium erythorbate) by the meat processing industry is important not only because it accelerates and improves the curing process but also the use of ascorbates inhibits nitrosation reactions which might result in formation of carcinogenic nitrosamines (Mirvish et al, 1995). -
The Complete Genome Sequence of Natrinema Sp. J7-2, a Haloarchaeon Capable of Growth on Synthetic Media Without Amino Acid Supplements
The Complete Genome Sequence of Natrinema sp. J7-2, a Haloarchaeon Capable of Growth on Synthetic Media without Amino Acid Supplements Jie Feng1., Bin Liu2., Ziqian Zhang1, Yan Ren2, Yang Li2, Fei Gan1, Yuping Huang1, Xiangdong Chen1, Ping Shen1, Lei Wang2,3, Bing Tang1*, Xiao-Feng Tang1* 1 College of Life Sciences, Wuhan University, Wuhan, Hubei, People’s Republic of China, 2 TEDA School of Biological Sciences and Biotechnology, Nankai University, Tianjin, People’s Republic of China, 3 The Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, Tianjin, People’s Republic of China Abstract Natrinema sp. J7-2 is an extreme haloarchaeon capable of growing on synthetic media without amino acid supplements. Here we report the complete genome sequence of Natrinema sp. J7-2 which is composed of a 3,697,626-bp chromosome and a 95,989-bp plasmid pJ7-I. This is the first complete genome sequence of a member of the genus Natrinema.We demonstrate that Natrinema sp. J7-2 can use gluconate, glycerol, or acetate as the sole carbon source and that its genome encodes complete metabolic pathways for assimilating these substrates. The biosynthetic pathways for all 20 amino acids have been reconstructed, and we discuss a possible evolutionary relationship between the haloarchaeal arginine synthetic pathway and the bacterial lysine synthetic pathway. The genome harbors the genes for assimilation of ammonium and nitrite, but not nitrate, and has a denitrification pathway to reduce nitrite to N2O. Comparative genomic analysis suggests that most sequenced haloarchaea employ the TrkAH system, rather than the Kdp system, to actively uptake potassium. -
Curing and Smoking Poultry Meat
OREGON STATE UNIVERSITY Extension Service SP 50-693 Revised March 2013 Curing and Smoking Poultry Meat Cured and smoked poultry meats, especially smoked turkey, have become popular, particularly for the Thanksgiving holiday. Curing and smoking imparts a unique, delicate flavor and pink color to poultry meat and increases the refrigerator storage life. Mild cures (relatively low salt) are usually used in preparation for the smoking process to maintain the poultry flavor. Smoked poultry, like ham, can be served hot or cold for sandwiches, salads or party snacks. The bones may be used to replace ham bones for adding flavor to soups or bean dishes. PREPARATIONS The first step in the curing and smoking process is to obtain the following materials and ingredients: Poultry meat Non-iodized salt Sugar and/or brown sugar Cure (containing 6.25% sodium nitrite)* Other seasonings according to your recipe Food grade plastic or stainless steel tub or a large crock or jar Smoker** Wood chips or liquid smoke if you choose not to use natural smoke Cheese cloth or stockinette for hanging in the smokehouse Air tight packaging for storage * The cure mentioned above and in the recipe is a commercial cure containing 6.25% sodium nitrite, which gives poultry meat an attractive light pink color after heating. Smoked poultry which does not contain cure will be brownish- white, not pink, after processing. Commercial cures such as “Modern Cure” or “Prague Powder” can sometimes be purchased from small commercial sausage makers. Complete cures such as “Morton’s Tender Quick Curing Salt” can often be purchased in grocery stores or locker plants. -
Natrinema Versiforme Sp. Nov., an Extremely Halophilic Archaeon from Aibi Salt Lake, Xinjiang, China
International Journal of Systematic and Evolutionary Microbiology (2000), 50, 1297–1303 Printed in Great Britain Natrinema versiforme sp. nov., an extremely halophilic archaeon from Aibi salt lake, Xinjiang, China Huawei Xin,1,2 Takashi Itoh,2 Peijin Zhou,1 Ken-ichiro Suzuki,2 Masahiro Kamekura3 and Takashi Nakase2 Author for correspondence: Takashi Itoh. Tel: j81 48 467 9560. Fax: j81 48 462 4617. e-mail: ito!jcm.riken.go.jp 1 The Institute of A novel extremely halophilic archaeon, strain XF10T, was isolated from a salt Microbiology, Chinese lake in China. This organism was neutrophilic, non-motile and pleomorphic, Academy of Sciences (CAS), Beijing 100080, PR China and was rod, coccus or irregularly shaped. It required at least 15 M NaCl for growth and grew in a wide range of MgCl concentrations (0005–05 M). Lipid 2 Japan Collection of 2 Microorganisms, RIKEN extract of whole cells contained two glycolipids with the same (The Institute of Physical chromatographic properties as two unidentified glycolipids found in the two and Chemical Research), described Natrinema species, Natrinema pellirubrum and Natrinema pallidum. Wako-shi, Saitama 351-0198, Japan Phylogenetic analysis based on 16S rDNA sequence comparison revealed that strain XF10T clustered with the two described Natrinema species and several 3 Noda Institute for Scientific Research, other strains (strains T5.7, GSL-11 and Haloterrigena turkmenica JCM 9743) 399 Noda, Noda-shi, with more than 981% sequence similarities, suggesting that strain XF10T Chiba 278-0037, belongs to the genus Natrinema. Comparative analysis of phenotypic Japan properties and DNA–DNA hybridization between strain XF10T and the Natrinema species supported the conclusion that strain XF10T is a novel species within the genus Natrinema. -
Evaluation of Microbial Community Dynamics Impacting the Shelf-Life of Processed Meats Chad G
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Theses and Dissertations in Animal Science Animal Science Department 5-2019 Evaluation of Microbial Community Dynamics Impacting the Shelf-Life of Processed Meats Chad G. Bower University of Nebraska-Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/animalscidiss Part of the Agriculture Commons, and the Animal Sciences Commons Bower, Chad G., "Evaluation of Microbial Community Dynamics Impacting the Shelf-Life of Processed Meats" (2019). Theses and Dissertations in Animal Science. 187. https://digitalcommons.unl.edu/animalscidiss/187 This Article is brought to you for free and open access by the Animal Science Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Theses and Dissertations in Animal Science by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. EVALUATION OF MICROBIAL COMMUNITY DYNAMICS IMPACTING THE SHELF-LIFE OF PROCESSED MEATS by Chad G. Bower A DISSERTATION Presented to the Faculty of The Graduate College at the University of Nebraska In Partial Fulfillment of Requirements For the Degree of Doctor of Philosophy Major: Animal Science (Meat Science & Muscle Biology) Under the Supervision of Professor Gary A. Sullivan Lincoln, Nebraska May, 2019 EVALUATION OF MICROBIAL COMMUNITY DYNAMICS IMPACTING THE SHELF-LIFE OF PROCESSED MEATS Chad G. Bower, Ph.D. University of Nebraska, 2019 Advisor: Gary A. Sullivan The objective of this study in its entirety was to utilize high next-generation genetic sequencing to evaluate the microbial communities involved with processed meat spoilage. High throughput 16S rRNA gene sequencing on the Illumina MiSeq© platform was used alongside traditional plating methods to characterize the growth and composition of bacterial communities in processed meats. -
Curing and Smoking Poultry
L-1664 9-99 Curing and Poultry Smoking Extension Poultry Scientists The Texas A&M University System Cured and smoked poultry is a taste-tempting Step 1. treat. In addition to having a distinctive aroma and Selecting poultry flavor, it also has eye appeal unmatched by any other meat product. Once cured and smoked, the Poultry selected for smoking should be of good meat is easily and quickly prepared for serving and quality. Grade A poultry from the local market is can be stored in the home refrigerator for as long as acceptable. If home-grown poultry is used, it should 2 weeks. Meats that are only smoked and not cured be well fleshed, well finished, and properly can be stored no longer than other cooked meats. processed. Freshly slaughtered birds must be chilled before they are cured. All poultry should be chilled The curing and smoking process produces meat to below 40 degrees F as soon as possible (within 30 that is distinctly different from meat that has only minutes) after slaughter. Beginning with a high qual- been smoked. Curing results from the combined ity bird will result in a high quality product. (See B- actions of salt, sugar and nitrite (sodium nitrite or 1383, “Processing Poultry at Home,” available from saltpeter) on the meat. The salt and sugar flavor the the Texas Agricultural Extension Service.) meat and help preserve it. Salting, a common method of meat preservation before refrigeration Step 2. was available, reduces water activity of the muscle tissue and inhibits certain bacteria. Preparing the brine Nitrite is the ingredient that gives cured meat its The curing brine can be prepared in either of two characteristic flavor and reddish-pink color. -
Determination of Hydrolytic Enzyme Capabilities of Halophilic Archaea Isolated from Hides and Skins and Their Phenotypic and Phylogenetic Identification by S
33 DETERMinATION OF HYDROLYTic ENZYME CAPABILITIES OF HALOPHILIC ARCHAEA ISOLATED FROM HIDES AND SKins AND THEIR PHENOTYpic AND PHYLOGENETic IDENTIFicATION by S. T. B LG School of Health, Canakkale Onsekiz Mart University, Terzioglu Campus Canakkale, Turkey, 17100. and B. MER ÇL YaPiCi Biology Department, Faculty of Arts and Science, Canakkale ONSEKIZ MART UNIVERSITY, TERZIOGLU CAMPUS, Canakkale, Turkey, 17100. and İsmail Karaboz Basic and Industrial Microbiology Section, Biology Department, Faculty of Science, Ege University, Bornova, İzmi r, Turkey, 35100. ABSTRACT INTRODUCTION This research aims to isolate extremely halophilic archaea The main constituent of the raw hide is protein, mainly from salted hides, to determine the capacities of their collagen (33% w/w), and remainder is moisture and fat. During hydrolytic enzymes, and to identify them by using phenotypic storage of raw hide, collagen’s excessive proteolysis by and molecular methods. Domestic and imported salted hide lysosomal autolysis or proteolytic bacterial enzymes can lead and skin samples obtained from eight different sources were to the disintegration of the structure of collagen fibers.1 used as the research material. 186 extremely halophilic Biodeterioration is among the major causes of impairment of microorganisms were isolated from salted raw hides and aesthetic, functional and other properties of leather and other skins. Some biochemical, antibiotic sensitivity, pH, NaCl, biopolymers or organic materials and the products made from temperature tolerance and quantitative and qualitative them. Due to the fact that prevention of biological degradation hydrolytic enzyme tests were performed on these isolates. In is very important in conservation and processing of leather, our study, taking into account the phenotypic findings of the great effort is being made for decontamination of these research, 34 of 186 isolates were selected.