The effect of cranberry pomace ethanol extract on the growth of meat starter cultures, <ce:italic>Escherichia coli</ce:italic> O157:H7<ce:italic>, Salmonella enterica</ce:italic> serovar Enteritidis and <ce:italic>Listeria monocytogenes</ce:italic>
The effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and Staphylococcus, and three pathogens, Escherichia coli O1...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Yin Lau, Alex Tsun [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2019transfer abstract |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:115 ; year:2019 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.lwt.2019.108452 |
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ELV047752572 |
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| 245 | 1 | 4 | |a The effect of cranberry pomace ethanol extract on the growth of meat starter cultures, <ce:italic>Escherichia coli</ce:italic> O157:H7<ce:italic>, Salmonella enterica</ce:italic> serovar Enteritidis and <ce:italic>Listeria monocytogenes</ce:italic> |
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| 520 | |a The effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and Staphylococcus, and three pathogens, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, and Listeria monocytogenes were grown in either dextrose-free De Man, Rogosa and Sharpe broth, or dextrose-free tryptic soy broth, respectively. Six CE concentrations (0.125, 0.25, 0.50, 0.75, 1.00, and 1.25% wt/vol) were used. Changes in bacterial growth at 37 °C was monitored by measuring absorbance at 600 nm. Concentration-dependent growth stimulation was observed for all starter cultures studied. Lactobacillus spp. and Pediococcus spp. demonstrated maximum stimulatory concentration (MSC) at 0.5–1.00% wt/vol CE. Unlike Lactobacillus spp. and Pediococcus spp., Staphylococcus spp. was more sensitive to CE with complete growth inhibition at concentration of 0.50% wt/vol or higher CE. Reduced growth at higher CE levels could be attributed to the combined effect of inherited acidity and increased phenolic content. All pathogens studied showed a higher sensitivity towards CE than the starter cultures. Findings suggested that CE can potentially be used as a natural antimicrobial against foodborne pathogens and growth promoter for certain meat starter cultures. | ||
| 520 | |a The effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and Staphylococcus, and three pathogens, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, and Listeria monocytogenes were grown in either dextrose-free De Man, Rogosa and Sharpe broth, or dextrose-free tryptic soy broth, respectively. Six CE concentrations (0.125, 0.25, 0.50, 0.75, 1.00, and 1.25% wt/vol) were used. Changes in bacterial growth at 37 °C was monitored by measuring absorbance at 600 nm. Concentration-dependent growth stimulation was observed for all starter cultures studied. Lactobacillus spp. and Pediococcus spp. demonstrated maximum stimulatory concentration (MSC) at 0.5–1.00% wt/vol CE. Unlike Lactobacillus spp. and Pediococcus spp., Staphylococcus spp. was more sensitive to CE with complete growth inhibition at concentration of 0.50% wt/vol or higher CE. Reduced growth at higher CE levels could be attributed to the combined effect of inherited acidity and increased phenolic content. All pathogens studied showed a higher sensitivity towards CE than the starter cultures. Findings suggested that CE can potentially be used as a natural antimicrobial against foodborne pathogens and growth promoter for certain meat starter cultures. | ||
| 650 | 7 | |a <ce:italic>Lactobacillus</ce:italic> |2 Elsevier | |
| 650 | 7 | |a <ce:italic>Staphylococcus</ce:italic> |2 Elsevier | |
| 650 | 7 | |a Foodborne pathogen |2 Elsevier | |
| 650 | 7 | |a Starter culture |2 Elsevier | |
| 650 | 7 | |a Meat fermentation |2 Elsevier | |
| 650 | 7 | |a <ce:italic>Pediococcus</ce:italic> |2 Elsevier | |
| 650 | 7 | |a Cranberry pomace |2 Elsevier | |
| 700 | 1 | |a Barbut, Shai |4 oth | |
| 700 | 1 | |a Ross, Kelly |4 oth | |
| 700 | 1 | |a Diarra, Moussa Sory |4 oth | |
| 700 | 1 | |a Balamurugan, S. |4 oth | |
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10.1016/j.lwt.2019.108452 doi GBV00000000000731.pica (DE-627)ELV047752572 (ELSEVIER)S0023-6438(19)30794-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Yin Lau, Alex Tsun verfasserin aut The effect of cranberry pomace ethanol extract on the growth of meat starter cultures, <ce:italic>Escherichia coli</ce:italic> O157:H7<ce:italic>, Salmonella enterica</ce:italic> serovar Enteritidis and <ce:italic>Listeria monocytogenes</ce:italic> 2019transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and Staphylococcus, and three pathogens, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, and Listeria monocytogenes were grown in either dextrose-free De Man, Rogosa and Sharpe broth, or dextrose-free tryptic soy broth, respectively. Six CE concentrations (0.125, 0.25, 0.50, 0.75, 1.00, and 1.25% wt/vol) were used. Changes in bacterial growth at 37 °C was monitored by measuring absorbance at 600 nm. Concentration-dependent growth stimulation was observed for all starter cultures studied. Lactobacillus spp. and Pediococcus spp. demonstrated maximum stimulatory concentration (MSC) at 0.5–1.00% wt/vol CE. Unlike Lactobacillus spp. and Pediococcus spp., Staphylococcus spp. was more sensitive to CE with complete growth inhibition at concentration of 0.50% wt/vol or higher CE. Reduced growth at higher CE levels could be attributed to the combined effect of inherited acidity and increased phenolic content. All pathogens studied showed a higher sensitivity towards CE than the starter cultures. Findings suggested that CE can potentially be used as a natural antimicrobial against foodborne pathogens and growth promoter for certain meat starter cultures. The effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and Staphylococcus, and three pathogens, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, and Listeria monocytogenes were grown in either dextrose-free De Man, Rogosa and Sharpe broth, or dextrose-free tryptic soy broth, respectively. Six CE concentrations (0.125, 0.25, 0.50, 0.75, 1.00, and 1.25% wt/vol) were used. Changes in bacterial growth at 37 °C was monitored by measuring absorbance at 600 nm. Concentration-dependent growth stimulation was observed for all starter cultures studied. Lactobacillus spp. and Pediococcus spp. demonstrated maximum stimulatory concentration (MSC) at 0.5–1.00% wt/vol CE. Unlike Lactobacillus spp. and Pediococcus spp., Staphylococcus spp. was more sensitive to CE with complete growth inhibition at concentration of 0.50% wt/vol or higher CE. Reduced growth at higher CE levels could be attributed to the combined effect of inherited acidity and increased phenolic content. All pathogens studied showed a higher sensitivity towards CE than the starter cultures. Findings suggested that CE can potentially be used as a natural antimicrobial against foodborne pathogens and growth promoter for certain meat starter cultures. <ce:italic>Lactobacillus</ce:italic> Elsevier <ce:italic>Staphylococcus</ce:italic> Elsevier Foodborne pathogen Elsevier Starter culture Elsevier Meat fermentation Elsevier <ce:italic>Pediococcus</ce:italic> Elsevier Cranberry pomace Elsevier Barbut, Shai oth Ross, Kelly oth Diarra, Moussa Sory oth Balamurugan, S. oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:115 year:2019 pages:0 https://doi.org/10.1016/j.lwt.2019.108452 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 115 2019 0 |
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10.1016/j.lwt.2019.108452 doi GBV00000000000731.pica (DE-627)ELV047752572 (ELSEVIER)S0023-6438(19)30794-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Yin Lau, Alex Tsun verfasserin aut The effect of cranberry pomace ethanol extract on the growth of meat starter cultures, <ce:italic>Escherichia coli</ce:italic> O157:H7<ce:italic>, Salmonella enterica</ce:italic> serovar Enteritidis and <ce:italic>Listeria monocytogenes</ce:italic> 2019transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and Staphylococcus, and three pathogens, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, and Listeria monocytogenes were grown in either dextrose-free De Man, Rogosa and Sharpe broth, or dextrose-free tryptic soy broth, respectively. Six CE concentrations (0.125, 0.25, 0.50, 0.75, 1.00, and 1.25% wt/vol) were used. Changes in bacterial growth at 37 °C was monitored by measuring absorbance at 600 nm. Concentration-dependent growth stimulation was observed for all starter cultures studied. Lactobacillus spp. and Pediococcus spp. demonstrated maximum stimulatory concentration (MSC) at 0.5–1.00% wt/vol CE. Unlike Lactobacillus spp. and Pediococcus spp., Staphylococcus spp. was more sensitive to CE with complete growth inhibition at concentration of 0.50% wt/vol or higher CE. Reduced growth at higher CE levels could be attributed to the combined effect of inherited acidity and increased phenolic content. All pathogens studied showed a higher sensitivity towards CE than the starter cultures. Findings suggested that CE can potentially be used as a natural antimicrobial against foodborne pathogens and growth promoter for certain meat starter cultures. The effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and Staphylococcus, and three pathogens, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, and Listeria monocytogenes were grown in either dextrose-free De Man, Rogosa and Sharpe broth, or dextrose-free tryptic soy broth, respectively. Six CE concentrations (0.125, 0.25, 0.50, 0.75, 1.00, and 1.25% wt/vol) were used. Changes in bacterial growth at 37 °C was monitored by measuring absorbance at 600 nm. Concentration-dependent growth stimulation was observed for all starter cultures studied. Lactobacillus spp. and Pediococcus spp. demonstrated maximum stimulatory concentration (MSC) at 0.5–1.00% wt/vol CE. Unlike Lactobacillus spp. and Pediococcus spp., Staphylococcus spp. was more sensitive to CE with complete growth inhibition at concentration of 0.50% wt/vol or higher CE. Reduced growth at higher CE levels could be attributed to the combined effect of inherited acidity and increased phenolic content. All pathogens studied showed a higher sensitivity towards CE than the starter cultures. Findings suggested that CE can potentially be used as a natural antimicrobial against foodborne pathogens and growth promoter for certain meat starter cultures. <ce:italic>Lactobacillus</ce:italic> Elsevier <ce:italic>Staphylococcus</ce:italic> Elsevier Foodborne pathogen Elsevier Starter culture Elsevier Meat fermentation Elsevier <ce:italic>Pediococcus</ce:italic> Elsevier Cranberry pomace Elsevier Barbut, Shai oth Ross, Kelly oth Diarra, Moussa Sory oth Balamurugan, S. oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:115 year:2019 pages:0 https://doi.org/10.1016/j.lwt.2019.108452 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 115 2019 0 |
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10.1016/j.lwt.2019.108452 doi GBV00000000000731.pica (DE-627)ELV047752572 (ELSEVIER)S0023-6438(19)30794-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Yin Lau, Alex Tsun verfasserin aut The effect of cranberry pomace ethanol extract on the growth of meat starter cultures, <ce:italic>Escherichia coli</ce:italic> O157:H7<ce:italic>, Salmonella enterica</ce:italic> serovar Enteritidis and <ce:italic>Listeria monocytogenes</ce:italic> 2019transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and Staphylococcus, and three pathogens, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, and Listeria monocytogenes were grown in either dextrose-free De Man, Rogosa and Sharpe broth, or dextrose-free tryptic soy broth, respectively. Six CE concentrations (0.125, 0.25, 0.50, 0.75, 1.00, and 1.25% wt/vol) were used. Changes in bacterial growth at 37 °C was monitored by measuring absorbance at 600 nm. Concentration-dependent growth stimulation was observed for all starter cultures studied. Lactobacillus spp. and Pediococcus spp. demonstrated maximum stimulatory concentration (MSC) at 0.5–1.00% wt/vol CE. Unlike Lactobacillus spp. and Pediococcus spp., Staphylococcus spp. was more sensitive to CE with complete growth inhibition at concentration of 0.50% wt/vol or higher CE. Reduced growth at higher CE levels could be attributed to the combined effect of inherited acidity and increased phenolic content. All pathogens studied showed a higher sensitivity towards CE than the starter cultures. Findings suggested that CE can potentially be used as a natural antimicrobial against foodborne pathogens and growth promoter for certain meat starter cultures. The effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and Staphylococcus, and three pathogens, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, and Listeria monocytogenes were grown in either dextrose-free De Man, Rogosa and Sharpe broth, or dextrose-free tryptic soy broth, respectively. Six CE concentrations (0.125, 0.25, 0.50, 0.75, 1.00, and 1.25% wt/vol) were used. Changes in bacterial growth at 37 °C was monitored by measuring absorbance at 600 nm. Concentration-dependent growth stimulation was observed for all starter cultures studied. Lactobacillus spp. and Pediococcus spp. demonstrated maximum stimulatory concentration (MSC) at 0.5–1.00% wt/vol CE. Unlike Lactobacillus spp. and Pediococcus spp., Staphylococcus spp. was more sensitive to CE with complete growth inhibition at concentration of 0.50% wt/vol or higher CE. Reduced growth at higher CE levels could be attributed to the combined effect of inherited acidity and increased phenolic content. All pathogens studied showed a higher sensitivity towards CE than the starter cultures. Findings suggested that CE can potentially be used as a natural antimicrobial against foodborne pathogens and growth promoter for certain meat starter cultures. <ce:italic>Lactobacillus</ce:italic> Elsevier <ce:italic>Staphylococcus</ce:italic> Elsevier Foodborne pathogen Elsevier Starter culture Elsevier Meat fermentation Elsevier <ce:italic>Pediococcus</ce:italic> Elsevier Cranberry pomace Elsevier Barbut, Shai oth Ross, Kelly oth Diarra, Moussa Sory oth Balamurugan, S. oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:115 year:2019 pages:0 https://doi.org/10.1016/j.lwt.2019.108452 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 115 2019 0 |
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10.1016/j.lwt.2019.108452 doi GBV00000000000731.pica (DE-627)ELV047752572 (ELSEVIER)S0023-6438(19)30794-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Yin Lau, Alex Tsun verfasserin aut The effect of cranberry pomace ethanol extract on the growth of meat starter cultures, <ce:italic>Escherichia coli</ce:italic> O157:H7<ce:italic>, Salmonella enterica</ce:italic> serovar Enteritidis and <ce:italic>Listeria monocytogenes</ce:italic> 2019transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and Staphylococcus, and three pathogens, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, and Listeria monocytogenes were grown in either dextrose-free De Man, Rogosa and Sharpe broth, or dextrose-free tryptic soy broth, respectively. Six CE concentrations (0.125, 0.25, 0.50, 0.75, 1.00, and 1.25% wt/vol) were used. Changes in bacterial growth at 37 °C was monitored by measuring absorbance at 600 nm. Concentration-dependent growth stimulation was observed for all starter cultures studied. Lactobacillus spp. and Pediococcus spp. demonstrated maximum stimulatory concentration (MSC) at 0.5–1.00% wt/vol CE. Unlike Lactobacillus spp. and Pediococcus spp., Staphylococcus spp. was more sensitive to CE with complete growth inhibition at concentration of 0.50% wt/vol or higher CE. Reduced growth at higher CE levels could be attributed to the combined effect of inherited acidity and increased phenolic content. All pathogens studied showed a higher sensitivity towards CE than the starter cultures. Findings suggested that CE can potentially be used as a natural antimicrobial against foodborne pathogens and growth promoter for certain meat starter cultures. The effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and Staphylococcus, and three pathogens, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, and Listeria monocytogenes were grown in either dextrose-free De Man, Rogosa and Sharpe broth, or dextrose-free tryptic soy broth, respectively. Six CE concentrations (0.125, 0.25, 0.50, 0.75, 1.00, and 1.25% wt/vol) were used. Changes in bacterial growth at 37 °C was monitored by measuring absorbance at 600 nm. Concentration-dependent growth stimulation was observed for all starter cultures studied. Lactobacillus spp. and Pediococcus spp. demonstrated maximum stimulatory concentration (MSC) at 0.5–1.00% wt/vol CE. Unlike Lactobacillus spp. and Pediococcus spp., Staphylococcus spp. was more sensitive to CE with complete growth inhibition at concentration of 0.50% wt/vol or higher CE. Reduced growth at higher CE levels could be attributed to the combined effect of inherited acidity and increased phenolic content. All pathogens studied showed a higher sensitivity towards CE than the starter cultures. Findings suggested that CE can potentially be used as a natural antimicrobial against foodborne pathogens and growth promoter for certain meat starter cultures. <ce:italic>Lactobacillus</ce:italic> Elsevier <ce:italic>Staphylococcus</ce:italic> Elsevier Foodborne pathogen Elsevier Starter culture Elsevier Meat fermentation Elsevier <ce:italic>Pediococcus</ce:italic> Elsevier Cranberry pomace Elsevier Barbut, Shai oth Ross, Kelly oth Diarra, Moussa Sory oth Balamurugan, S. oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:115 year:2019 pages:0 https://doi.org/10.1016/j.lwt.2019.108452 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 115 2019 0 |
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10.1016/j.lwt.2019.108452 doi GBV00000000000731.pica (DE-627)ELV047752572 (ELSEVIER)S0023-6438(19)30794-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Yin Lau, Alex Tsun verfasserin aut The effect of cranberry pomace ethanol extract on the growth of meat starter cultures, <ce:italic>Escherichia coli</ce:italic> O157:H7<ce:italic>, Salmonella enterica</ce:italic> serovar Enteritidis and <ce:italic>Listeria monocytogenes</ce:italic> 2019transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and Staphylococcus, and three pathogens, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, and Listeria monocytogenes were grown in either dextrose-free De Man, Rogosa and Sharpe broth, or dextrose-free tryptic soy broth, respectively. Six CE concentrations (0.125, 0.25, 0.50, 0.75, 1.00, and 1.25% wt/vol) were used. Changes in bacterial growth at 37 °C was monitored by measuring absorbance at 600 nm. Concentration-dependent growth stimulation was observed for all starter cultures studied. Lactobacillus spp. and Pediococcus spp. demonstrated maximum stimulatory concentration (MSC) at 0.5–1.00% wt/vol CE. Unlike Lactobacillus spp. and Pediococcus spp., Staphylococcus spp. was more sensitive to CE with complete growth inhibition at concentration of 0.50% wt/vol or higher CE. Reduced growth at higher CE levels could be attributed to the combined effect of inherited acidity and increased phenolic content. All pathogens studied showed a higher sensitivity towards CE than the starter cultures. Findings suggested that CE can potentially be used as a natural antimicrobial against foodborne pathogens and growth promoter for certain meat starter cultures. The effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and Staphylococcus, and three pathogens, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, and Listeria monocytogenes were grown in either dextrose-free De Man, Rogosa and Sharpe broth, or dextrose-free tryptic soy broth, respectively. Six CE concentrations (0.125, 0.25, 0.50, 0.75, 1.00, and 1.25% wt/vol) were used. Changes in bacterial growth at 37 °C was monitored by measuring absorbance at 600 nm. Concentration-dependent growth stimulation was observed for all starter cultures studied. Lactobacillus spp. and Pediococcus spp. demonstrated maximum stimulatory concentration (MSC) at 0.5–1.00% wt/vol CE. Unlike Lactobacillus spp. and Pediococcus spp., Staphylococcus spp. was more sensitive to CE with complete growth inhibition at concentration of 0.50% wt/vol or higher CE. Reduced growth at higher CE levels could be attributed to the combined effect of inherited acidity and increased phenolic content. All pathogens studied showed a higher sensitivity towards CE than the starter cultures. Findings suggested that CE can potentially be used as a natural antimicrobial against foodborne pathogens and growth promoter for certain meat starter cultures. <ce:italic>Lactobacillus</ce:italic> Elsevier <ce:italic>Staphylococcus</ce:italic> Elsevier Foodborne pathogen Elsevier Starter culture Elsevier Meat fermentation Elsevier <ce:italic>Pediococcus</ce:italic> Elsevier Cranberry pomace Elsevier Barbut, Shai oth Ross, Kelly oth Diarra, Moussa Sory oth Balamurugan, S. oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:115 year:2019 pages:0 https://doi.org/10.1016/j.lwt.2019.108452 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 115 2019 0 |
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The effect of cranberry pomace ethanol extract on the growth of meat starter cultures, <ce:italic>Escherichia coli</ce:italic> O157:H7<ce:italic>, Salmonella enterica</ce:italic> serovar Enteritidis and <ce:italic>Listeria monocytogenes</ce:italic> |
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The effect of cranberry pomace ethanol extract on the growth of meat starter cultures, <ce:italic>Escherichia coli</ce:italic> O157:H7<ce:italic>, Salmonella enterica</ce:italic> serovar Enteritidis and <ce:italic>Listeria monocytogenes</ce:italic> |
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effect of cranberry pomace ethanol extract on the growth of meat starter cultures, <ce:italic>escherichia coli</ce:italic> o157:h7<ce:italic>, salmonella enterica</ce:italic> serovar enteritidis and <ce:italic>listeria monocytogenes</ce:italic> |
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The effect of cranberry pomace ethanol extract on the growth of meat starter cultures, <ce:italic>Escherichia coli</ce:italic> O157:H7<ce:italic>, Salmonella enterica</ce:italic> serovar Enteritidis and <ce:italic>Listeria monocytogenes</ce:italic> |
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The effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and Staphylococcus, and three pathogens, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, and Listeria monocytogenes were grown in either dextrose-free De Man, Rogosa and Sharpe broth, or dextrose-free tryptic soy broth, respectively. Six CE concentrations (0.125, 0.25, 0.50, 0.75, 1.00, and 1.25% wt/vol) were used. Changes in bacterial growth at 37 °C was monitored by measuring absorbance at 600 nm. Concentration-dependent growth stimulation was observed for all starter cultures studied. Lactobacillus spp. and Pediococcus spp. demonstrated maximum stimulatory concentration (MSC) at 0.5–1.00% wt/vol CE. Unlike Lactobacillus spp. and Pediococcus spp., Staphylococcus spp. was more sensitive to CE with complete growth inhibition at concentration of 0.50% wt/vol or higher CE. Reduced growth at higher CE levels could be attributed to the combined effect of inherited acidity and increased phenolic content. All pathogens studied showed a higher sensitivity towards CE than the starter cultures. Findings suggested that CE can potentially be used as a natural antimicrobial against foodborne pathogens and growth promoter for certain meat starter cultures. |
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The effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and Staphylococcus, and three pathogens, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, and Listeria monocytogenes were grown in either dextrose-free De Man, Rogosa and Sharpe broth, or dextrose-free tryptic soy broth, respectively. Six CE concentrations (0.125, 0.25, 0.50, 0.75, 1.00, and 1.25% wt/vol) were used. Changes in bacterial growth at 37 °C was monitored by measuring absorbance at 600 nm. Concentration-dependent growth stimulation was observed for all starter cultures studied. Lactobacillus spp. and Pediococcus spp. demonstrated maximum stimulatory concentration (MSC) at 0.5–1.00% wt/vol CE. Unlike Lactobacillus spp. and Pediococcus spp., Staphylococcus spp. was more sensitive to CE with complete growth inhibition at concentration of 0.50% wt/vol or higher CE. Reduced growth at higher CE levels could be attributed to the combined effect of inherited acidity and increased phenolic content. All pathogens studied showed a higher sensitivity towards CE than the starter cultures. Findings suggested that CE can potentially be used as a natural antimicrobial against foodborne pathogens and growth promoter for certain meat starter cultures. |
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The effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and Staphylococcus, and three pathogens, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, and Listeria monocytogenes were grown in either dextrose-free De Man, Rogosa and Sharpe broth, or dextrose-free tryptic soy broth, respectively. Six CE concentrations (0.125, 0.25, 0.50, 0.75, 1.00, and 1.25% wt/vol) were used. Changes in bacterial growth at 37 °C was monitored by measuring absorbance at 600 nm. Concentration-dependent growth stimulation was observed for all starter cultures studied. Lactobacillus spp. and Pediococcus spp. demonstrated maximum stimulatory concentration (MSC) at 0.5–1.00% wt/vol CE. Unlike Lactobacillus spp. and Pediococcus spp., Staphylococcus spp. was more sensitive to CE with complete growth inhibition at concentration of 0.50% wt/vol or higher CE. Reduced growth at higher CE levels could be attributed to the combined effect of inherited acidity and increased phenolic content. All pathogens studied showed a higher sensitivity towards CE than the starter cultures. Findings suggested that CE can potentially be used as a natural antimicrobial against foodborne pathogens and growth promoter for certain meat starter cultures. |
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The effect of cranberry pomace ethanol extract on the growth of meat starter cultures, <ce:italic>Escherichia coli</ce:italic> O157:H7<ce:italic>, Salmonella enterica</ce:italic> serovar Enteritidis and <ce:italic>Listeria monocytogenes</ce:italic> |
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Reduced growth at higher CE levels could be attributed to the combined effect of inherited acidity and increased phenolic content. All pathogens studied showed a higher sensitivity towards CE than the starter cultures. Findings suggested that CE can potentially be used as a natural antimicrobial against foodborne pathogens and growth promoter for certain meat starter cultures.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and Staphylococcus, and three pathogens, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, and Listeria monocytogenes were grown in either dextrose-free De Man, Rogosa and Sharpe broth, or dextrose-free tryptic soy broth, respectively. Six CE concentrations (0.125, 0.25, 0.50, 0.75, 1.00, and 1.25% wt/vol) were used. Changes in bacterial growth at 37 °C was monitored by measuring absorbance at 600 nm. Concentration-dependent growth stimulation was observed for all starter cultures studied. Lactobacillus spp. and Pediococcus spp. demonstrated maximum stimulatory concentration (MSC) at 0.5–1.00% wt/vol CE. Unlike Lactobacillus spp. and Pediococcus spp., Staphylococcus spp. was more sensitive to CE with complete growth inhibition at concentration of 0.50% wt/vol or higher CE. Reduced growth at higher CE levels could be attributed to the combined effect of inherited acidity and increased phenolic content. All pathogens studied showed a higher sensitivity towards CE than the starter cultures. Findings suggested that CE can potentially be used as a natural antimicrobial against foodborne pathogens and growth promoter for certain meat starter cultures.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a"><ce:italic>Lactobacillus</ce:italic></subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a"><ce:italic>Staphylococcus</ce:italic></subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Foodborne pathogen</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Starter culture</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Meat fermentation</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a"><ce:italic>Pediococcus</ce:italic></subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Cranberry pomace</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Barbut, Shai</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Ross, Kelly</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Diarra, Moussa Sory</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Balamurugan, S.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier</subfield><subfield code="a">Ziyaee, Maryam ELSEVIER</subfield><subfield code="t">Assessment of urban identity through a matrix of cultural landscapes</subfield><subfield code="d">2017</subfield><subfield code="d">an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</subfield><subfield code="g">Amsterdam [u.a.]</subfield><subfield code="w">(DE-627)ELV004078675</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:115</subfield><subfield code="g">year:2019</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.lwt.2019.108452</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OPC-GGO</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">74.12</subfield><subfield code="j">Stadtgeographie</subfield><subfield code="j">Siedlungsgeographie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">74.72</subfield><subfield code="j">Stadtplanung</subfield><subfield code="j">kommunale Planung</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">115</subfield><subfield code="j">2019</subfield><subfield code="h">0</subfield></datafield></record></collection>
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