Colicins are natural non-antibiotic bacterial proteins with a narrow spectrum but an extremely high antibacterial activity. These proteins are promising food additives for the control of major pathogenic Shiga toxin-producing E. coli serovars in meats and produce. In the USA, colicins produced in edible plants such as spinach and leafy beets have already been accepted by the U. S. Food and Drug...

Glucan particles (GPs) are hollow porous Saccharomyces cerevisiae cell walls that are treated so that they are composed primarily of β-1,3-d-glucans. Our previous studies showed that GPs can serve as an effective vaccine platform. Here, we characterize CD4(+) T-cell and antibody responses in immunized mice as a function of antigen (ovalbumin) encapsulation, antigen dose, particle numbers, time,...

In the food industry, synthetic color-active compounds can be added as additives to replace natural colors that are damaged during processing. This addition reduces batch-to-batch fluctuation and increases development of new or desired products appealing consumers where absent. Synthetic colorants cannot produced by any bioprocess. contrast, Food Drug Administration declared algae such Chlorell...

Abstract: There is a long history of using fermentation in food production. Edible seeds, such as certain beans and cereal grains, are important in the human diet and provide many health benefits. Various microbes, such as lactic acid bacteria, molds, and yeasts, considered as generally recognized as safe (GRAS) microbes, are commonly used to ferment edible seeds and their products. Fermentatio...

Carter, Carlos, Devon M.S., Purdue University, December 2016. Antibacterial Activity of Essential Oil Encapsulated Sodium Iota-Carrageenan Fibers. Major Professors: Dr. Arun K. Bhunia & Dr. Srinivas Janaswamy Spoilage microorganisms cause food waste and loss of quality. While the foodborne pathogen outbreaks lead to thousands of hospitalizations and deaths. Essential oils (EOs), plant extracts,...

BACKGROUND Bacillus subtilis is a favorable host for the production of industrially relevant proteins because of its capacity of secreting proteins into the medium to high levels, its GRAS (Generally Recognized As Safe) status, its genetic accessibility and its capacity to grow in large fermentations. However, production of heterologous proteins still faces limitations. RESULTS This study aim...

Lactococcus lactis has progressed a long way since its discovery and initial use in dairy product fermentation, to its present biotechnological applications in genetic engineering for the production of various recombinant proteins and metabolites that transcends the heterologous species barrier. Key desirable features of this gram-positive lactic acid non-colonizing gut bacteria include its gen...

Tagatose is a new food ingredient being used as a reduced-calorie sweetener in foods and beverages. Tagatose is a six-carbon ketose sugar found naturally in some dairy products and in tropical date trees. As tagatose is incompletely absorbed, it provides only 1.5 cal/g as contrary to 4 cal/g for sucrose. Tagatose has approximately the same sweetness as sucrose. Recently, a manufacturing process...

Whey proteins are widely used as nutritional and functional ingredients in formulated foods because they are relatively inexpensive, generally recognized as safe (GRAS) ingredient, and possess important biological, physical, and chemical functionalities. Denaturation and aggregation behavior of these proteins is of particular relevance toward manufacture of novel nanostructures with a number of...

New crop varieties containing traits such as enhanced nutritional profiles, increased yield, and tolerance to drought are being developed. In some cases, these new traits are dependent on small RNAs or regulatory proteins such as transcription factors (TF) that modify the expression of endogenous plant genes. To date, the food and feed safety of genetically modified (GM) crops has been assessed...