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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Compare the anti-inflammatory and antibacterial effects of Sophora flavescens and its eight different processed products, providing experimental basis for the use of different processed products of So⁃ phora flavescens in feed additives. Using lipopolysaccharide (LPS) to stimulate RAW264.7 mouse macrophages as an in vitro anti-inflammatory model, the proliferation rate of cells was determined by CCK-8 method. The contents of TNF- α, IL-1β, IL-6 and IL-10 were determined by ELISA. The contents of TNF-α, IL-1β, IL-6 and IL-10 in LPS stimulated cells were reduced by Sophora flavescens and different processed products. Bran-processed and rice-washed processed are significantly lower than raw products (P<0.01). Sophora flavescens and its different processed products have inhibitory effect on both bacteria, the MIC of carbonized-processed, branprocessed and rice-washed processed was less than that of raw Sophora flavescens, and the bacteriostasis circle was larger than that of raw Sophora flavescens (P<0.05). Sophora flavescens and its different processed products all have good anti-inflammatory and antibacterial effects, among which bran-processed and rice-washed processed are better than raw Sophora flavescens. Therefore, bran-processed and rice-washed processed can be added to animal feed, providing ideas for the subsequent application of Sophora flavescens processed products in the feed field. [ABSTRACT FROM AUTHOR]

In order to effectively prevent and treat microbial contamination in foods, L-methionine-modified microcrystalline cellulose (M-MCC) with antibacterial effect was prepared by loading L-methionine (L-Met) on microcrystalline cellulose (MCC). The morphology, element composition and stability of M-MCC were characterized, indicating the successful grafting of L-Met. M-MCC had a good scavenging effect on 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cationic radicals, with a scavenging percentage of 97.47% at 20 mg/mL. M-MCC had a marked antibacterial activity against the Gram-positive bacteria Listeria monocytogenes and Staphylococcus aureus, with minimal inhibitory concentration and minimum bactericidal concentration of 15 and 30 mg/mL, respectively. Finally, the effect of M-MCC on the cell membrane permeability, cell membrane integrity, cellular contents and DNA content of the two bacteria was studied. The results showed that M-MCC treatment had a significant inhibitory effect on the growth of L. monocytogenes and S. aureus, and delayed the time taken to reach the logarithmic phase compared with the untreated group. Furthermore, it resulted in obvious changes in extracellular conductivity and the contents of nucleic acid and protein, which was closely related to the treatment time. This study shows that M-MCC has great application potential as an antibacterial agent.

Copyright of Acta Materiae Compositae Sinica is the property of Acta Materiea Compositae Sinica Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In vitro evaluation method was used to study the antibacterial and anti-inflammatory activity of extracts of Rhizoma imperataein in oral care products. Water, 50% ethanol, ethyl acetate, acetone and petroleum ether were used as solvents to extract Rhizoma imperatae, which was added to the toothpaste of silica system. The periodontitis model of 20 5-week-old SD rats was established by "cutting the gum+wire ligation+drop into the bacterial culture of periodontitis patients+feeding with high sugar sticky food". The effects of extract from Rhizoma imperatae on periodontal pathogens Actinobacteria Aa, Porphyromonas gingivalis Pg, Fusobacterium nucleatum Fn, Puccinia intermedia Pi, Selenium class standard bacteria Tf, Puccinia melanogenes Pn, peripheral blood, inflammatory factors in gingival crevicular fluid C-reactive protein CRP, tumor necrosis factor-α TNF-α, interleukin-1β IL-1β, interleukin-6 IL-6, prostaglandin E2 PGE2, and periodontal health indicators Plaque index PLI, depth of exploration PD, bleeding index BI of the rat periodontitis model were determined, and the acute oral toxicity experiment in mice was used to verify the safety of the extracts of Rhizoma imperatae used in oral care products. The results show that the extracts of Rhizoma imperatae can significantly reduce Aa, Pg, Fn, Pi, Tf, Pn, and reduce the expression of CRP, TNF-α, IL-1β, IL-6, and PGE2. It has the activity of inhibiting periodontal pathogens, resisting periodontal inflammation, improving periodontal health, and is safe and reliable. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Surfactant Detergent & Cosmetics (2097-2806) is the property of China Surfactant Detergent & Cosmetics Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The structure characteristics of lignin were summarized・ The inhibitory mechanism of lignin on Gram-positive and Gram-negative bacteria was described, that is, the phenol hydroxyl group can promote the decrease of pH value around cells, thus destroying cell membranes, denaturating proteins, inhibiting the activity of respiratory system and electron transfer enzyme system of microbial cells, and achieving the inhibitory effect, while the reduction of molecular weight can increase the phenol hydroxyl group content of lignin・ The water solubility of lignin can be improved effectively with the increase of hydrophilicity ・ Based on the research status at home and abroad, the main methods to improve the antibacterial activity of lignin (depolymerization, fractionation, extraction of lignin and lignin-silver complex) were introduced, the methods for improving the antibacterial activity of lignin modified by different methods were discussed, and the prospect of improving the antibacterial activity of lignin was also discussed. [ABSTRACT FROM AUTHOR]

Copyright of Detergent & Cosmetics is the property of Detergent & Cosmetics Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The purpose of the study was to compare the antioxidant activity and bacteriostasis of ethanol extracts from Zizyphus jujuba leaves in main producing areas of Shanxi Province. The samples of Zizyphus jujuba leaves from main producing areas such as northern Shanxi, central Shanxi, southeastern Shanxi and southern Shanxi were collected, and the antioxidant active sites of Zizyphus jujuba leaves were screened by organic solvent extraction of ethanol extract method, and the antioxidant activity of different polar parts of Zizyphus jujuba leaves from different main producing areas were compared, and the bacteriostasis of ethanol extract aqueous solution of Zizyphus jujuba leaves was tested. The results showed that the total flavonoids content in the ethyl acetate phase of ethanol extract of Zizyphus jujuba leaves was the highest. Ethyl acetate phase has the strongest scavenging ability against ABTS radical and DPPH radical, which indicates that ethyl acetate phase was the strongest site of antioxidant activity. In different producing areas, the antioxidant activity of different polar parts of Zizyphus jujuba leaves in central Shanxi was the strongest, while that in southern Shanxi was the weakest. The aqueous solution of ethanol extract of Zizyphus jujuba leaves in Taigu District and Pingyao County has the strongest bacteriostatic effect. The study indicates that the ethanol extract of Zizyphus jujuba leaves in central Shanxi has higher antioxidant activity, and the ethyl acetate phase has higher antioxidant activity than other polar parts, and the aqueous solution of ethanol extract of Zizyphus jujuba leaves in central Shanxi has the strongest antibacterial and bactericidal effects. [ABSTRACT FROM AUTHOR]

In order to study the antibacterial effect of extracts of Astragalus membranaceus, Licorice, and Sophora alopecuroides and their compounds, water extraction was used to prepare single-dose extracts of Chinese herbal medicines, and nine different compounds were obtained according to L9(34) orthogonal design. Escherichia coli, Staphylococcus aureus, and Salmonella were used as test bacteria for antibacterial test in vitro. The results showed that Astragalus membranaceus, Licorice, and Sophora alopecuroides had a certain antibacterial effect on Escherichia coli, Staphylococcus aureus, and Salmonella. Among the three different single extracts, Astragalus membranaceus had the best antibacterial effect on the three bacteria, followed by Licorice and Sophora alopecuroides. Compared with the single dose, the antibacterial effects of the three kinds of Chinese herbal medicines were improved as a whole, and the best ratios of antibacterial effects on Escherichia coli, Staphylococcus aureus, and Salmonella were 1∶1∶2, 2∶2∶1 and 4∶1∶2, respectively. It was proved that when the ratio of the three Chinese herbal medicines was 1∶1∶2, the antibacterial effect was the best, and the diameter of the antibacterial zone of the compound against Escherichia coli, Staphylococcus aureus, and Salmonella was 15.20, 14.10, and 12.92 mm, respectively. The results showed that in livestock production, it is suggested that the compound addition ratio of Astragalus membranaceus, Licorice, and Sophora alopecuroides water extracts should be 1∶1∶2, and the concentrations should be 0.6, 0.6, and 1.2 g/mL at this time, so as to maximize the antibacterial effect of Chinese herbal medicines. [ABSTRACT FROM AUTHOR]

It was a safe, efficient and feasible way to control diseases by antagonizing pathogenic bacteria with microorganisms. Screening and identification of microorganisms on the fruit surface were carried out in order to obtain a biological control strain that can effectively inhibit gray mold. Morphological, physiological and biochemical characteristics of the biocontrol strain H-1 against Botrytis cinerea were analyzed, and combined with the 16S rDNA sequence analysis and gyrB gene sequence analysis to construct a phylogenetic tree. The antifungal effects of antagonistic H-1 on vitro and pear fruit surface were determined by plate confrontation method combined with fruit wound experiments. H-1 strain was identified as Bacillus velezensis. B. velezensis H-1 could significantly inhibit the hyphae growth of Botrytis cinerea, Alternaria tenuissima and Fusarium verticillioides on vitro, among which inhibitory effect on Botrytis cinerida hyphae was the strongest. Fruit wound experiments showed that 1x1011 CFU/mL of B. velezensis H-1 could completely inhibit the growth of Botrymyces on the surface of pear fruit. B. velezensis H-1 could effectively inhibit the occurrence of Botrytis cinerea in postharvest pear fruits. [ABSTRACT FROM AUTHOR]

In order to improve the stability and bacteriostasis of patchouli essential oil, high-energy emulsification method was used to prepare patchouli essential oil nanoemulsion by using a mixture of tween 80, thiamine pyrophosphate and chitosan, its structure, particle size, ζ potential and polymer dispersity index were analysed. The results showed that the particle size of the newly prepared patchouli essential oil nanoemulsion was about 89.5 nm. The encapsulation rate of patchouli essential oil was 95.85%, and the retention rate remained above 85% for up to 7 days at room temperature. Furthermore, fluorescence microscopy and scanning electron microscopy demonstrated that the droplets of the emulsion were spherical and the dispersion of oil droplets was relatively uniform. It was also showed that the patchouli essential oil was encapsulated in nanoemulsion based on the Fourier transform infrared spectroscopy and X-ray diffraction experiments. The results of the antioxidation and antibacterial experiments showed that the patchouli essential oil nanoemulsion exhibited a better oxidation stability, it had a good inhibitory effect on Staphylococcus aureus and Escherichia coli within a period of 7 days. Altogether, patchouli essential oil nanoemulsion showed a better stability and bacteriostatic activity compared to pure essential oil, and had a broad application prospect in the fields of food preservation.

Copyright of Journal of Prevention & Treatment For Stomatological Diseases is the property of Journal of Prevention & Treatment For Stomatological Diseases Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Xinjiang Agricultural Sciences is the property of Xinjiang Agricultural Sciences Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Packaging & Food Machinery is the property of Packaging & Food Machinery Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chemistry & Industry of Forest Products is the property of Chemistry & Industry of Forest Products Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The ultrasonic-assisted extraction process of polysaccharides from Stropharia rugosoannulata in Bo'ai County and the antibacterial and antioxidant activities were analyzed. On the basis of single factor experiments, with the polysaccharide yield as response value, the ultrasonic-assisted extraction process of polysaccharides from Stropharia rugosoannulata in Bo'ai County was optimized using Box-Behnken experimental design with three factors and three levels. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the polysaccharides extracted from Stropharia rugosoannulata in Bo'ai County were determined using the double dilution method and the plate coating method, respectively. The antioxidant activity was determined using ABTS method and FRAP methods. The results showed that the optimal ultrasonic-assisted extraction conditions were 62 ℃ (ultrasonic temperature), 1:30 g/mL (solid-liquid ratio) and 62 min (ultrasonic time). Under these conditions, the average yield of polysaccharide was 13.25%, which agreed well with the predicted value of 13.35%, the relative error was 0.75%. Among the five common pathogenic bacteria tested, the polysaccharide extract showed the strongest inhibitory effect on Salmonella typhimurium with the minimum inhibitory concentration of 6.25 mg/mL and the minimum bactericidal concentration of 12.5 mg/mL. Meanwhile, the polysaccharide extract showed strong ability to scavenge ABTS+ free radicals and reduce Fe3+, and showed dose-effect relationship within a certain concentration range, although weaker than the positive control (VC) at the same concentration. The results suggested that the regression models were stable and feasible for polysaccharide extraction from Stropharia rugosoannulata in Bo'ai County and the extract had strong antioxidant and antibacterial activities, but its antibacterial effect was selective.

Marine fish are rich in minerals (calcium and iron), vitamins (riboflavin and niacin), nutrients that are beneficial for brain (fatty acids), docosahexaenoic acid that prevent cardiovascular and cerebrovascular diseases, and are an important source of protein for humans. In recent years, the nexus between the increased demand of high-quality protein and the decrease in marine fishery resources resulted in the intensification of marine farming. However, this high-density farming has led to various bacterial diseases frequently due to lack of disease control methods, which has caused economic losses in the farming industry and impeded the healthy development of the industry. Therefore, it is particularly important to reduce the rates of bacterial diseases and improve the survival rate of cultured fish. It is of particular concern on how to maintain intestinal health of cultured fish under this farming method. Probiotics, a kind of living microorganisms, are beneficial to the health of the host. In the 1980s, probiotics have been viewed as an environmentally friendly and effective product in aquaculture; they improve the host health by influencing intestinal microbiota and nonspecific immunity to increase disease resistance ability. Moreover, they can be used as an ideal substitute for antibiotics in aquaculture production. Probiotics from Bacillus, lactic acid bacteria, saccharomyces, and nitrobacteria are diverse, and the function of each varies widely. As the typical representative of probiotics, lactic acid bacteria, may inhibit the growth of pathogens by the production of its metabolites, such as lactic acid, acetic acid, peroxide hydrogen, and bacteriocin. Lactic acid bacteria are also able to balance intestinal microecological imbalance and maintain intestinal microbiota balance when the intestinal microbiota contains pathogenic bacteria or the host is treated with antibiotics. Bacillus is an aerobic or facultative anaerobic gram-positive bacteria, which is stable, possesses strong stress resistance and high resurrection rate, and can produce various macromolecules, such as proteases and amylases and thus can improve the digestive function of the host by promoting the absorption of nutrients. Furthermore, as a non-specific immune antigen, Bacillus can improve the immune resistance of the host by stimulation of the components of cells or cell walls. The application of lactic acid bacteria and Bacillus has demonstrated favorable results, but this has been limited in marine fish culture because the non-fish origin of some strains and the different specificity of strains for different fish species or the same growth stage make their application difficult. Thus, it is essential to develop marine fish-derived probiotics, analyze their characteristics, define growth conditions, verify safety effects, and determine dosage and methods for their administer in marine fish culture. In this study, probiotics from marine fish were screened for the development of microbial ecological agents; 80 strains of culturable bacteria were obtained by separating bacteria from the mucosa samples of the digestive tract of wild Sebastes schlegelii and Hexagrammos otakii. The enzyme-producing ability of the strains was determined using a selective culture medium. The common pathogenic bacteria infecting marine fish were selected as indicator bacteria to determine the antibacterial activity of the isolated strains. Two potential probiotics, strains TS2 and TH8, were screened, and their physiological and biochemical identification, 16S rDNA sequence, growth characteristics, and host safety were determined. The results showed that TS2 had the strongest ability to hydrolyze starch, protein, and fat, and its sterile culture products could significantly inhibit the growth of Vibrio anguillarum, V. parahaemolyticus, V. Harvey, and Pseudoalteromonas nigrifaciens. TH8 has the strongest ability to hydrolyze protein and fat, and its sterile culture products could significantly inhibit the growth of V. anguillarum, V. alginolyticus, V. parahaemolyticus, P. nigrifaciens, Aeromonas hydrophila, Staphyloccocus aureus, and Escherichia coli. According to the analysis of the physiological and biochemical characteristics of the bacteria and 16S rDNA sequence alignment analysis, strain TS2 was identified as Bacillus subtilis and strain TH8 as Vagococcus fluvialis. Strain TS2 showed significant growth at 15–40 ℃, sodium chloride concentration of 0–0.08 g/L, and pH of 5–9; it entered the logarithmic phase after 6 h and the stable phase after 26 h. TH8 grew rapidly at 20–40 ℃, sodium chloride concentration of 0–0.08 g/L, and pH of 5–12; it entered the logarithmic phase after 2 h and the stable phase after 14 h. The safety of strains TS2 and TH8 was analyzed on a homologous host, and it was found that the strains were relatively safe for the homologous host at the concentration of 108 CFU/mL. The screened B. subtilis TS2 and V. fluvialis TH8 strains have a strong enzyme production ability and inhibit the growth of various pathogens by their metabolites; they have the following advantages: Wide temperature and salt tolerance, acid and alkali resistance, and fast growth speed. Thus, they could be considered as potential probiotic candidates for the development of microbial pharmaceuticals and can be used in more applications in marine aquaculture.

Objective: By analyzing bacteriostasis and efficacy, the possibility of Artemisia argyi extract to be a plant extract preservative is clarified. It provides a message for the development of natural non-irritating plant extract preservative. Methods: Water and ethanol extracts of A. argyi were prepared. The content of its main active components was determined. Its inhibitory effect and stability on Escherichia coli and Staphylococcus aureus were analyzed. Antioxidant activity, ultraviolet absorption capacity and security were also discussed. Results: The ethanol extract of A. argyi had a significant inhibitory effect on the two kinds of bacteria, which was related to the content of active components to some extent. Temperature and UV irradiation had no significant effect on antibacterial activity, while pH had a greater effect on antibacterial activity. At the concentration of 0.96 mg/mL, ethanol extract of A. argyi leaves could eliminate 98% of DPPH and ABTS free radicals, and more than 50% of superoxide anion and hydroxyl free radicals. When the concentration was 0.5 mg/mL, the two extracts had good ultraviolet absorption capacity. The HET-CAM test showed that the extract of A. argyi had high security at the concentration of 62.5 mg/mL. Conclusion: The ethanol extract of A. argyi has good and stable bacteriostatic effect, certain antioxidant activity, ultraviolet absorption performance and security.

Objective: The effects of ginkgo powder on the physicochemical indexes of wheat flour, as well as the nutrition, sensory, texture, cooking quality and bacteriostasis of noodles were studied. Methods: The physicochemical, nutritional and microbial indexes of flour and noodles were determined by instrumental analysis and chemical analysis respectively. And the sensory indexes of noodles were evaluated by sensory method. Results: The results showed that adding 0~18% ginkgo powder to wheat flour could reduce dough stability time, falling number wet and gluten content. It could increase the water absorption, whiteness of wheat flour, the taste and hardness of noodles. The contents of protein, dietary fiber, fat and ash in noodles showed an upward trend. The total number of bacteria in noodles showed a downward trend. When the appropriate addition amount of ginkgo powder in wheat flour was 12%, the elasticity, chewiness, sensory quality and cooking quality of noodles reached the maximum. Conclusion: Ginkgo powder could improve the sensory quality, nutritional value, preservation and freshness of wheat flour noodles, which has good application value in wheat flour noodles.

The processing of Forsythia suspensa green tea mainly includes four steps: fresh leaf spreading, fixing, rolling, and drying. In order to explore the inhibitory effect and antioxidant activity of extracts from different processing stages of F. suspensa green tea on foodborne bacteria, in this study, F. suspensa fresh leaves, fixed tea leaves, rolled tea leaves, and dried tea leaves were used as research materials. Seven common foodborne bacteria were used as test strains. The diameter of the bacterial inhibition zone, and the DPPH, ABTS+ free radical scavenging rates, and total antioxidant capacity were determined. This allowed assessment of the antibacterial and antioxidant activities of extracts from the different products, provide scientific guidance for further optimization of F. suspensa green tea processing, and a theoretical basis for deep development of F. suspensa green tea. The results showed that the extracts from the different processing stages of F. suspensa green tea all exhibited obvious inhibitory effects on Bacillus cereus and Staphylococcus aureus, but no obvious effects on five bacteria including Escherichia coli, Salmonella enterica subsp. enterica, Shigella flexneri, Cronobacter sakazakii, and Shigella dysenteriae, indicating that F. suspensa fresh leaves, fixed tea leaves, rolled tea leaves, and dried tea leaves had better inhibitory effect on gram-positive bacteria. The minimum inhibitory mass concentration of fresh leaves and dried tea leaves against B. cereus and S. aureus was 125 mg/mL. The minimum bactericidal mass concentration of fresh leaves and dried tea leaves against B. cereus was 250 mg/mL for both fresh leaves and dried tea extracts. The minimum bactericidal mass concentration of fresh leaves and dried tea leaves against S. aureus was 500 mg/mL. The scavenging rates of the fixed tea leaves against DPPH, ABTS+ free radical, and total antioxidant capacity were the highest and they were 98.2%, 90.3%, and 92.5%, respectively. This showed that Forsythia suspensa green tea had good anti-bacterial ability, but its antioxidant activity was reduced after high temperature treatment. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The fermentation conditions for co-extraction of β-glucan and polypeptide from oat bran by mixed bacteria and yeast culture were optimized using single factor and orthogonal test. The fermentation broth was analyzed for antioxidant and bacteriostatic performance, as well as application in hair protection. The optimal strain mixture for fermentation contained Bacillus subtilis, Bacillus licheniformis and Saccharomyces cerevisiae at an inoculation ratio of 7∶3∶5 by detecting of the viable number of B. subtilis and B. licheniformis during fermentation. The optimized fermentation conditions, resulting in β-glucan yield at 5.98% and oat polypeptide yield at 16.21%, were found to be the ratio of solid to liquid at 1∶7.5, temperature at 30℃, inoculation volume at 2% and fermentation time for 42 h and the main and secondary order of the effects of various factors on the fermentation yield of oat bran is material liquid ratio > inoculation amount > fermentation time > fermentation temperature. The fermentation broth reduced the radical formation as the radical scavenging rate of DPPH, ABTS and hydroxyl radical was 89.00%, 99.50% and 93.01%, respectively, with IC50 of 89.35, 1.315 and 91.26 mg/mL, respectively. The antibacterial activity of the fermentation broth against Escherichia coli, Staphylostreptococcus aureus and Malassezia furfur was analyzed and the minimum inhibitory concentration was 12.5, 25 and 12.5 mg/mL, respectively. The fermentation broth had significant effect on increasing hair glossiness, repairing hair scales, reducing dry hair combing force and improving reducibility of α-keratin. Based on the detection of the target active substance content and the evaluation of its efficacy in three extraction processes, the experimental results showed that the fermentation extraction process improved the comprehensive extraction efficiency of β-glucan and peptides compared to the heating extraction method and enzymatic extraction method, and had higher activity in antioxidant, antibacterial, repairing hair scales, and reducing keratin functions. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Fermented meat products are vulnerable to microbial contamination because of their long production cycle and rich nutrients, which can affect product quality and result in adverse effects on human health. As consumers pay increasing attention to the flavor and safety of fermented meat products, it is very important to explore the safety and flavor characteristics of meat products. Lactic acid bacteria were the first microorganisms isolated from fermented meat products, which are important dominant microorganisms in traditional fermented meat products and are closely related to product quality. In fermented meat products, lactic acid bacteria can not only produce antibacterial substances that inhibit the growth of harmful microorganisms and therefore improve the safety of meat products, but also improve the flavor of fermented meat products by affecting carbohydrate metabolism as well as protein and lipid decomposition and oxidation. This paper reviews the effect of lactic acid bacteria on improving the product quality by inhibiting the growth of harmful microorganisms in fermented meat products and the effect of lactic acid bacteria the flavor of fermented meat products in order to provide new ideas for future research of fermented meat products.

Hydrogel is a polymer material composed of a hydrophilic three-dimensional network structure, which can quickly absorb water, swell, and maintain the swollen state to avoid significant water loss. It can provide sufficient capacity to accommodate a variety of materials, including small molecules, polymers and particles, among which, those that exhibit antibacterial properties are called antibacterial hydrogels. Antibacterial hydrogels have been widely used in many fields, such as biomedicine, textile, chemical industry, agriculture, and tissue engineering. They have great application potential in food packaging, food quality indication, and food preservation, but have not attracted enough attention. According to the type of active ingredients, antibacterial hydrogels can be divided into three categories: Natural polymer antibacterial hydrogel, hydrogels loaded with inorganic/organic antibacterial substances, and antibacterial hydrogels containing light-activated or light-responsive materials. This review expounds on the antibacterial mechanism and application status of these three types of antibacterial hydrogels, in order to provide a broader idea for the application of hydrogels in the field of food to exert its antibacterial effect.

Objective: To isolate and identify Lactobacillus gasseri from 125 fecal samples of healthy infants, and to evaluate its safety and antimicrobial activity. Methods: In this study, fecal samples of 1-month-old healthy infants were taken, and the strains were separated by MRS medium, Gram staining, biochemical identification and 16S rRNA sequencing technology were used to strain identification. Subsequently, the hemolysis of the isolated L. gasseri was evaluated by blood agar. The drug sensitivity of antibiotics was determined by micro broth dilution method, and the safety of the isolated strains were evaluated. Finally, the inhibitory effects of the 15 isolated L. gasseri strains on E. coli ATCC 25922 and S. aureus ATCC 25923 were detected by Oxford cup method. Results: Fifteen strains of L. gasseri were successfully isolated from 125 fecal samples of healthy infants. Hemolysis test results showed that 14 strains of them was hemolytic negative. The 15 tested strains were highly sensitive to tetracycline, vancomycin, linezolid and rifampicin, completely sensitive to imipenem and completely resistant to trimethoprim. The results of antibacterial activity test showed that 6 strains could effectively in inhibiting both E. coli and S. aureus. Conclusion: In this study, three strains of L. gasseri were successfully isolated from healthy infant’s fecal samples, which could not only inhibit E. coli and S. aureus, but also passed the safety test (LGI 6-1, LGI 6-2 and LGI 6-3). As potential probiotic resources, they could provide a research target for further research on function exploring.

Pea polyphenols are secondary metabolites widely existing in peas, mainly including flavonoids (populin, kaempferol, quercetin), phenolic acids (p-coumaric acid, erucic acid, ferulic acid) and tannins (catechins). The content, species and distribution of pea polyphenols depend on pea varieties, but they are affected by environment and inducing factors in the process of their growth. The extraction method of pea polyphenols has gradually changed from inefficient solvent extraction to microwave extraction technology with high efficiency and high extraction rate. The research on its physiological activity has gradually developed to the molecular and cellular level, and its application scope has gradually expanded to meat products, aquatic products, flour products and other industries. In order to further understand the chemical properties and potential utilization value of pea polyphenols, this paper expounds in detail the distribution of pea polyphenols, the factors affecting the types and content of pea polyphenols, the separation and extraction, physiological activity and its application in food industry, in order to provide a theoretical basis for the development and research of pea polyphenols.

The aim of this study was to isolate Aspergillus versicolor and explore the inhibitory effect of Lactobacillus versicolor on Aspergillus versicolor. In vitro oxford cup method was used to adjust the concentration of Aspergillus versicolor spore suspension to 1×105 CFU/mL in three groups: Lactobacillus fermentans group, Lactobacillus reuteri group and mixed Lactobacillus group, adjust the concentration of the resuscitated Lactobacillus fermentum and Lactobacillus reuteri to 1×108 CFU/mL, the mixture of Lactobacillus fermentum and Lactobacillus reuteri was prepared in the proportion of 1:1. The inhibition of the three groups on Aspergillus versicolor was compared by measuring the diameter of inhibition zone. The paper agar diffusion method was used to determine the drug resistance of Aspergillus versicolor to 20 kinds of common drugs. The results were as follows: ① compared with Lactobacillus fermentans, Lactobacillus reuteri and mixed Lactobacillus had better antibacterial effect on Aspergillus versicolor. ② The isolated strains were resistant to ceftriaxone, minocycline, kanamycin, gentamicin, cefradine and ampicil‐ lin, and sensitive to 14 other drugs. This experiment can provide new data for probiotics to inhib‐ it feed mold of livestock and poultry, and provide data reference for treatment of aspergillosis of livestock. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Plastics / Zhongguo Suliao is the property of Journal Office of CHINA PLASTICS and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To obtain a broad-spectrum biocontrol strain with high efficiency against vegetable soft rot bacteria, in this study, a biocontrol strain DJ1 with good inhibition effect on three pathogens was screened from vegetable rhizosphere soil by the method of bacteriostasis circle, using soft rot pathogen of Chinese cabbage Pectobacterium carotovorum BC2, onion Burkholderia gladioli YC1 and baby cabbage Pseudomonas sp. WWC2 as the targets. Antagonistic strains were isolated and screened from vegetable rhizosphere soil by gradient dilution and bacteriostatic zone method. Through morphological, physiological and biochemical analysis and 16S rDNA sequence analysis, the species of the biocontrol strains were identified, and their the growth characteristics were studied. The Oxford Cup method was used to determine the bacteriostasis of the biocontrol strains on 3 strains of soft rot and 3 strains of human pathogenic bacteria, and the plate confrontation method to determine the bacteriostasis on 8 strains of plant pathogenic fungi. Needling inoculation method was applied to determine the control effect on vegetables leaves in vitro and field, and X-gal chromogenic method to determine the degradation activities of quorum-sensing signal factors against Chinese cabbage soft rot pathogen. The growth characteristics of the strain, its ability to degrade quorum sensing signal factors, its bacteriostatic spectrum and its field control effect on soft rot of Chinese cabbage were studied. The results showed that 18 antagonistic strains were selected from 1 012 bacteria isolated from 20 soil samples, among which 1 biocontrol strain DJ1 had antibacterial activity against 3 soft rot pathogens YC1, BC2 and WWC2. The antibacterial zone diameters were (10.60±0.20), (6.92±0.56) and (3.92±0.16) mm, respectively. The strain DJ1 was identified as Bacillus velezensis. The optimal growth temperature of strain DJ1 was 30℃, and it had good salt tolerance and grew under 1%- 5% NaCl. It had the ability to degrade the quorum-sensing signaling factors of Chinese cabbage, and inhibited the growth of Escherichia coli, Staphylococcus aureus and 8 plant pathogenic fungi. The 1×108 CFU/mL of bacterial solution was 84.30%, 60.21% and 69.96% in vitro against soft rot of Chinese cabbage, onion and baby cabbage, respectively, and 79.91% in field. Therefore, B. velezensis DJ1 presents potential application in the control of vegetable soft rot. [ABSTRACT FROM AUTHOR]

Objective: This study aimed to optimize the optimal extraction process of total flavonoids from the root of Clausena anisum-olens and determine the yield and antibacterial effect of total flavonoids from different producing areas. Methods: The total flavonoids were extracted by ultrasonic method from the roots of C. anisum-olens. Through single factor and orthogonal test, the effect of ultrasonic assisted extraction conditions on the extraction rate of total flavonoids from the root of C. anisum-olens was investigated, and the extraction and antibacterial test of total flavonoids from various producing areas were carried out. Results: The optimum extraction process of total flavonoids from C. anisum-olens was as follows: temperature 70 ℃, ultrasonic power 50 W, ethanol concentration 90%, solid-liquid ratio 1∶16 (g/mL), extraction time 40 min. Under the control of these conditions, the extraction rate of total flavonoids was 3.361%, and the yield of total flavonoids in the root bark of C. anisum-olens in Chongzuo city was the highest, up to 4.781%; the total flavonoids of C. anisum-olens had strong inhibitory effects on Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus subtilis, borer killing bacteria and Escherichia coli, indicating that it had broad-spectrum antibacterial activity. Conclusion: Ultrasonic method was suitable for the extraction of flavonoids from the root of C. anisum-olens. The yield of flavonoids from different producing areas varied greatly, and the total flavonoids had broad spectrum antibacterial activity.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The study was to enrich the control measures of Elizabethkingia miricola EMI and screen the strains with antagonistic effect on Elizabethkingia. The EMI antagonism was isolated by dilution coating method. Morphological observation, physiological and biochemical characteristics analysis and 16S rRNA gene sequence analysis were used to determine the classification status of the isolated strain LM-7. To study the optimal bacteriostatic conditions and active substances of antagonistic strain LM-7 against EMI. The results showed that LM-7 belonged to Streptomyces antibioticus which had the best antibacterial effect on EMI in PDA medium, the ratio of circle and diameter was 11.13. LM-7 contained polyketide synthase genes PKS-I and PKS-II and non-ribosomal peptide synthase genes NRPS, the antibacterial active components were related to non-ribosomal peptides and polyketide secondary metabolites, and its antibacterial activity mainly existed in the exocytic secretion of cells. The study indicates that strain LM-7 can be used as a candidate strain for EMI control, and its fermentation broth has the potential to study and develop novel structurally active compounds. [ABSTRACT FROM AUTHOR]

Objective：To discuss the becteriostatic effect of flavonoids in the Carex meyeriana Kunth extract on infection of Staphylococcus aureus（S. aureus) of the rats after skin scalding, and to provide the new ideas，for the research on new-style anti-infection traditional Chinese medicine. Methods：The wateralcohol extraction method was used to extract the active ingredients of Carex meyeriana Kunth and the content of flavonoids was determined by UV spectrophotometry, Oxford cup bacteriostatic test was used to detect the bacteriostatic activity of active ingredients of the Carex meyeriana Kunth against bacteria, and its minimal inhibitory concentration（MIC) was determined by tube dilution method. A total of 24 SD rats were used to establish Ⅱ degree scalding models and randomly divided into normal saline control group, penicillin sodium （NaBP) control group and Carex meyeriana Kunth extract CM-70 treatment group, and there were 8 rats in each group. The rats in three groups were inoculated with 20 µL （ 1. 0× 108 CFU·mL-1 ) S. aureus by multi-point injection in the wound skin；on the next day, the rats in three groups were smeared with sterile normal saline （0. 5 g sterile absorbent cotton adsorbed normal saline 0. 5 mL·cm-2 ), NaBP （0. 5 g sterile absorbent cotton adsorbed NaBP, 5 000 U·kg-1 body mass) and 10 g·L-1 Carex meyeriana kunth CM-70 extract diluent （ 0. 5 g sterile absorbent cotton adsorbed 0. 5 mL·cm-2 Carex meyeriana Kunth extract CM-70 extract diluent). The wound infection of the rats in various groups were observed； the bacteria number （CFU·g-1 )under scalding wound scab of the rats on the 1st，2nd，3rd，4th，5th，6th, and 7th days after scalding was measured by bacteria quantitative test； the serum levels of interleukin-1β（IL-1β), interleukin-10（IL-10), and tumor necrosis factor-α（TNF-α) of the rats in various groups before scalding and on the 1st，3rd，7th, and 14th days after scalding were detected by ELISA method. Results：The in vitro bacteriostatic activity test results showed that different dilution concentrations of Carex meyeriana Kunth extract CM-70 formed different sizes of inhibition zones against S. aureus, and did not formed the inhibition zones against Escherichia and Candida albicans. The MIC detection results showed that the MIC value of active ingredients of the Carex mgyeriana Kunth extract to S. aureus was 2. 5 g·L-1. The observation results of infection and healing of scalding wounds of the rats in various groups showed that compared with normal saline control group, on the 3rd day after scalding, the exudation of wound serous of the rats in Carex meyeriana Kunth extract CM-70 treatment group was less； on the 7th day after scalding, the wound serous exudation, redness and swelling，and the wound area of the rats were decreased； on the 14th day after scalding, the wounds of the rats were completely dry without serous exudation，the scabs were formed on the surface, and the wounds healed well, which was similar to that in NaBP control group. The number of bacteria under scalding wound scab detection results showed that compared with normal saline control group, the number of bacteria under scalding wound scab of the rats in Carex meyeriana Kunth extract CM-70 treatment group was decreased significantly at the same time （P<0. 01). The ELISA results showed that compared with normal saline control group, the level of serum IL-10 of the rats in Carex meyeriana Kunth extract CM-70 treatment group was increased significantly on the 1st day and 3rd day after scalding（P<0. 01), and it was decreased significantly on the 7th day and 14th day （P<0. 05)；the serum levels of IL-1β and TNF- α of the rats in Carex meyeriana Kunth extract CM-70 treatment group were decreased significantly on the 7th day and 14th day（P<0. 05). Conclusion：The active ingredients of Carex meyeriana Kunth can significantly inhibit the infection of S. aureus after skin scalding in the rats and exert the anti-inflammatory and bacteriostatic effects by regulating the levels of serum IL-10，IL-1β, and TNF-α. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, antibacterial PVA-SS-LJ-AgNPs composite films were made by using polyvinyl alcohol (PVA) and soluble starch (SS) as ingredients, glycerol as plasticizer, and lemon juice (LJ) as reducing agent to in situ reduced AgNPs from AgNO3. After single factor and orthogonal experiments, the optimum films preparation process was PVA 3 g, SS 0.5 g, glycerol 3 g, LJ 7 mL, AgNO3 130 mmol/L. Under the optimal process, the tensile strength, elongation at break, water vapor permeability coefficient, moisture absorption rate, and light transmittance of the membrane were 12.16 MPa, 1111.59%, 0.09 g/0.01 h·m2, 12.56%, 48.05%, respectively. Through the analysis of physical properties and structure of the films, lemon juice could successfully restore AgNPs in situ to films. Compared with the PVA-SS films, the tensile strength and elongation at break of the composite films were improved up to 11.51 MPa and 1470.20%, respectively. Compared with PVA-SS-LJ films, the water vapor penetration and moisture absorption were effectively balanced, AgNPs evenly dispersed in the composite films, the compound films had good inhibition effect for E. coli, Salmonella, Bacillus subtilis, S. aureus, P. aeruginosa. In summary, PVA-SS-LJ-AgNPs composite films met the current new requirements of food packaging materials, and had its potential application prospects.

In this study, based on the traditional hot water extraction-ethanol precipitation method for fucoidan, the ethanol-free extraction process of kelp fucoidan was studied in accordance with the difference in the fucose contents and sulfate groups of fucoidans and their beneficial biological activities. Three extraction methods including hot water extraction-ethanol precipitation method, hot water extraction-acid precipitation method, and hot water extraction-acid precipitation-enzymatic hydrolysis assisted extraction method, were applied to prepare fucoidans, and three fucoidan samples (sample 1, sample 2 and sample 3) were obtained, respectively. Fucose and sulfuric acid group-contents and biological activities (antioxidant, antibacterial activities) analysis results showed that the contents of fucose and sulfate groups in fucoidan (sample 3) prepared by hot water extraction-acid precipitation-enzymatic assisted hydrolysis method were 41.10%±0.87% and 24.90%±0.15%, respectively, which were significantly higher than the Trade Standard requirements of fucoidan (SC/T 3404-2012), samples 1 and sample 2. Meanwhile, the sample 3 also had the best antioxidant and antibacterial activities in three fucoidan samples. The Response surface methodology (RSM) was used to optimize the key process conditions of hot water extraction-acid precipitation-enzymatic hydrolysis assisted extraction of fucoidan. The best extraction process parameters were obtained as follows: Extraction temperature was 90℃, extraction time was 2.0 h, liquid material ratio was 40:1 mL/g, and the extraction yield reached 9.65%±0.11%. In this study, raction rate of fucoidan and the biological activity of fucoidan prepared by hot water extraction-acid precipitation-enzymatic assisted hydrolysis method were significantly higher than those prepared by hot water extraction-ethanol precipitation method and hot water extraction-acid precipitation method, therefore, the hot water extraction-acid precipitation-enzymatic assisted hydrolysis method digestion would be a good process to effectively replace the hot water extraction-ethanol precipitation method for fucoidan extraction.

Fermentation is an important means of fish preservation and processing. Fermentation gives fish unique flavor and texture, and microorganisms play an important role in the process of fermentation. This paper introduces the composition of microorganisms in fermented fish and its role in inhibiting miscellaneous bacteria, substance degradation, flavor formation and biogenic amine accumulation, in order to help understand the dominant microorganisms and their fermentation characteristics, prepare industrial starter and improve the yield and quality of fermented fish. In addition, the further study of fermented fish is prospected.

Copyright of Electroplating & Finishing is the property of Electroplating & Finishing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The purpose of this experiment was to study the antibacterial effect of saponins from different sources on common food-borne pathogens, and to develop the application of saponins in the field of food. The size of inhibition zone, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of saponins from three different sources (Gleditsia sinensis shell, green tea and Camellia oleifera seed) were determined by Oxford cup method and double dilution method, respectively. The results showed that the three saponins from different sources all had antibacterial effect on four common food-borne pathogenic bacteria, namely Bacillus subtilis, Staphylococcus aureus, Salmonella sp. and Escherichia coli. Among them, the saponins derived from Gleditsia sinensis shell had the best antibacterial effect. The double dilution method showed that their MICs for the two Gram-positive bacteria Bacillus subtilis and Staphylococcus aureus were both 4 mg/mL, and the MBCs were 16 mg/mL and 8 mg/mL respectively; The MIC of Salmonella and E.coli of two Gram-negative bacteria were 4 mg/mL and 8 mg/mL, and MBC were 8 mg/mL and 16 mg/mL respectively. The results provide devidence for the research and development of safe, high effective and natural plant food preservatives.

The objective of the study was preliminarily explore the antibacterial activity and stability of Thamnolia subuliformis in vitro, the plate drilling method was used to determine the antibacterial activity of methanol extract of Thamnolia subuliformis against common pathogenic bacteria in vitro. The indicator bacteria of Staphylococcus aureus was used to determine the effects of factors such as different temperature, pH and UV irradiation time on antibacterial stability. Petroleum ether, ethyl acetate and n-butanol were used to extract the methanol extract, determine the polarity of its antibacterial active substances, and determine the content of usnic acid. The results showed that the methanol extract of Thamnolia subuliformis had good antibacterial effect on Gram-positive bacteria such as Staphylococcus aureus, Bacillus subtilis, Listeria stephensi, Staphylococcus surface, Listeria evansi, Salmonella paratyphi A, Salmonella paratyphi B of Gram-negative bacteria and Candida albicans. The minimum inhibitory concentration and minimum bactericidal concentration against Staphylococcus aureus were 0.625 and 10 mg/mL respectively; The results of antibacterial stability test showed that temperature had no significant effect on the antibacterial activity of methanol extract of Thamnolia subuliformis (P>0.05), and it still had high antibacterial activity after treatment at 100 ℃ for 30 min; The antibacterial activity of UV irradiation for 40 min and 50 min decreased significantly (P0.05）, showing high antibacterial activity. When the pH was high (8.0, 10.0) or low (2.0, 4.0), the antibacterial activity of the treatment group decreased significantly (P

Copyright of China Journal of Oral & Maxillofacial Surgery is the property of Shanghai Jiao Tong University, College of Stomatology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)