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Full-Text Articles in Life Sciences
Nisin Resistance Of Bacillus Cerus: Preparation Of Nisin, Peter Weber
Nisin Resistance Of Bacillus Cerus: Preparation Of Nisin, Peter Weber
Journal of Undergraduate Research at Minnesota State University, Mankato
Nisin is a peptide that is made by the bacterium Lactococcus lactis. Nisin is a small molecule that kills gram positive bacteria by binding to their membrane and by disrupting the proton motive force. When food is processed it is heated to kill bacteria, but some bacteria still survive. Adding nisin to the food provides a second barrier for the growth of the bacteria. Purified nisin has become quite expensive in the current marketplace. Therefore this study is directed at producing nisin and purifying it. L. lactis was grown in five different media (BHI, BHI + 1% glucose, BHI + …
Ultrastructural Studies On The Cultivation Processes And Growth And Development Of The Cultivated Mushroom Agaricus Bisporus, D. A. Wood, G. D. Craig, P. T. Atkey, R. J. Newsam, K. Gull
Ultrastructural Studies On The Cultivation Processes And Growth And Development Of The Cultivated Mushroom Agaricus Bisporus, D. A. Wood, G. D. Craig, P. T. Atkey, R. J. Newsam, K. Gull
Food Structure
Scanning electron microscopy (SEM) , transmission electron microscopy and light microscopy have been used to study various processes in the cultivation of the edible mushroom Agaricus bisporus . Mushrooms are cultured on composted wheat straw. The microbial degradation processes during composting have been visualised by TEM and SEM and correlated with microbiological studies . Various modes of attack by the microorganisms on the plant cell walls can be seen. Most rapid degradation occurred on the cuticle and phloem and spread to other cell types. Microbial attack was found to be nonuniform between tissue types and individual cells. The mycelium of …
Some Factors Influencing Ante-Mortem Changes In Muscle: A Brief Review, S. C. Seideman, S. H. Cohen, J. V. Schollmeyer
Some Factors Influencing Ante-Mortem Changes In Muscle: A Brief Review, S. C. Seideman, S. H. Cohen, J. V. Schollmeyer
Food Structure
Ante-mortem changes to muscle microstructure are influenced in many ways. During pre-natal cell differentiation and growth , myoblasts develop and mature into cells with quite different characteristics. Incorporated into the genome of these cells is the ability to synthesize a wide variety of filaments which occupy specific niches within each myofibril. During post-natal development , depending upon the particular precursor cell lines, different fiber types are produced. These are especially important in contributing to the ultimate palatability of meat. In this paper several factors which influence ante-mortem changes to muscle microstructure are discussed. While some of these are better understood …
An Analysis Of Microstructural Factors Which Influence The Use Of Muscle As A Food, R. G. Cassens, C. E. Carpenter, T. J. Eddinger
An Analysis Of Microstructural Factors Which Influence The Use Of Muscle As A Food, R. G. Cassens, C. E. Carpenter, T. J. Eddinger
Food Structure
Study of structure of muscle provides information on the location and arrangement of various components and the changes which may be inflicted upon them. The structura l features of muscle have been descr ibed in detail down to the molecular level, but rega rding its use as a food, special interest centers on the connective tissue component and on myofibri llar proteins . Muscle comprises about 1/3 of the live weight of the a ni mal and is not static , but rather is subject to major changes in properties associated with growth, repair and se nescence. It is apparent …