Aerobic spore formers in battered and breaded fish products

Editorial: Spores and Spore Formers

Carotenoids present in halotolerant Bacillus spore formers.

Six isolates of pigmented spore-forming bacteria were recovered from human faeces from subjects in Vietnam. 16S rRNA analysis demonstrated close association with known pigmented Bacillus species. All isolates were able to tolerate growth on 8% NaCl and were resistant to arsenate, characteristics that make them most related to Bacillus indicus. Two visible pigments were apparent, a yellow pigmen...

Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish.

Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked products, but there are concerns about the increase in lipid uptake from par frying. The objective of this study was to examine the effect of differe...

Characterization of Lipids and Their Oxidation Products in Baked or Fried Breaded Shrimp Products

Baking and frying are two common food preparation methods, but there is limited knowledge about the lipid oxidation events that occur in food products prepared in these ways. Two commercially available breaded shrimp products were examined using gas chromatography, for changes in cholesterol, phytosterols, and fatty acids as a result of baking and deep frying after separation into breading and ...

Bacillus-related Spore Formers: Attractive Agents for Plant Growth Promotion

Aerobic spore-forming bacteria, such as Bacillus spp., Paenibacillus spp., and Brevibacillus spp., are one of the major soil bacteria (1, 2, 15). This finding is based on the culture-dependent methods. The culture-independent methods have also revealed that Bacillus spp. constitute a majority of the bacteria in a Dutch soil (6) and a soil contaminated with chlorinated compounds in Taiwan (3). I...