BACTERIAL PERMEABILITY OF TIN-SEALED SAUSAGE CASING

Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage

This study aimed to evaluate the effectiveness of natural casing treatment with nisin and phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages. Ovine casings were dipped in the following baths: 1) 0.1% food grade phosphoric acid; 2) 5.0 mg/L nisin; 3) 0.1% phosphoric acid and 5.0 mg/L nisin; and 4) sterile water (control). The sausages were produced in a pilot plant...

Molecular basis of bacterial outer membrane permeability.

INTRODUCTION Bacteria produce cell walls with the exception of mycoplasmas, and the cell wall component common to all eubacteria is the murein, or the peptidoglycan, which contributes mechanical rigidity. All gram-negative bacteria contain an additional layer in the cell wall structure, i.e., the outer membrane, which is located outside the peptidoglycan layer and shows up as a trilaminar struc...

Microstructure of fermented sausage.

A protein matrix is necessary for the desired texture of fermented sausages suitable for slicing. The formation of this network is predominantly induced by myosin and actin proteins. A change in the structure of native muscle proteins results from different technological processes such as chopping, salting, and fermentation. During chopping with simultaneous release of meat proteins, the salt b...

ABC Analysis Behind Casing

Effect of bis (tributyl tin) oxide on permeability of the blood-brain barrier: a transient increase.

OBJECTIVES To study the effect of bis (tributyl tin) oxide (TBTO) on permeability of the blood-brain barrier. METHODS Electron microscopy and an x ray microanalyser with lanthanum chloride as a tracer were used, and blood tin concentrations were determined with an atomic absorption spectrophotometer. Adult male wistar rats received 0.05 ml/kg body weight of TBTO orally. RESULTS A transient ...