This study investigated effects of the high molecular-weight (800 kDa) chitosan coating on quality and shelf life channel catfish (Ictalurus punctatus) fillets stored at 4 °C. Distilled water (control), CHAC1% (1% w/v in 1% v/v acetic acid), AS3% (3% aspartic CHAS3% 3% acid) were used as solutions. Microbial (total aerobic mesophilic bacteria-TAMB; total psychrophilic bacteria-TAPB), physicoche...

Synthetic genes based on deduced amino acid sequences of the NAD-dependent DNA ligase (ligA) and CTP synthetase (pyrG) of psychrophilic bacteria were substituted for their native homologues in the genome of Salmonella enterica serovar Enteritidis phage type 13a (PT13a). The resulting strains were rendered temperature sensitive (TS) and did not revert to temperature resistance at a detectable le...

The present study reports the characterization of psychrophilic yeast and yeast-like diversity in cold habitats (superficial and deep sediments, ice cores and meltwaters) of the Calderone Glacier (Italy), which is the southernmost glacier in Europe. After incubation at 4 and 20 degrees C, sediments contained about 10(2)-10(3) CFU of yeasts g(-1). The number of viable yeast cells in ice and melt...

Current microbial methodologies to determine fish quality are laborious and have long time required to obtain results. The impediometric technique as a rapid sensitive method was used to determine the correlation between impedance detection times (IDTs) and conventional reference psychrophilic and mesophilic plate counts of fish in order to develop models for predicting the microbial quality an...

Diverse organisms have adapted to thrive at low temperatures (i.e., <20 °C, termed psychrophiles), colonizing the majority of earth's biosphere. In contrast with mesophiles (20-40 °C thermal range), all observed psychrophiles increase intracellular adenosine 5'-triphosphate concentrations as temperatures decline; this phenomenon has been described as an important compensatory mechanism to deal ...

The Homopolysaccharide called beta-glucan was extracted from different sources, microbial source (baking yeast of Turkish origin) and vegetable (brown barley bran) using the classical method hot water respectively. Results showed that higher yield contents β-glucan, which reached 5.95 % 5.18 were found in baker’s origin bran respectively, β-glucan analyzed by Fourier transform infrared spectros...

The mold flora of certain frozen pastries and chicken pies was investigated. Molds were determined qualitatively or quantitatively, or both, by preparing pour plates of the blended product and incubating the plates at various temperatures. The mesophilic fungal flora developed on plates incubated at 10 and 20 C, whereas psychrophilic fungi were obtained on plates incubated at 0 and 5 C. About 2...