BACKGROUND: Chicken meat is susceptible to microbial and chemical contamination and using antimicrobial agents helps to prolong its shelf-life. OBJECTIVES: This study focuses on the effect of chitosan-based coating and Trachyspermum ammi essential oil on qualitative properties of refrigerated chicken fillet meat. MATERIAL and METHODS: chicken fillets treated with chitosan solution (2 %wv-1) and...

Microbial diversity in a thermopilic UASB reactor producing biogas from palm oil mill effluent (POME) was investigated. The PCR-based DGGE analysis showed that the microbial population profiles changed with the temperature transition from mesophilic to thermophilic conditions. Acetotrophic and hydrogenotrophic methanogens were found in all three phases: the seed sludge, transition from mesophil...

AIMS Investigations were carried out to observe the influence of winter/spring and summer periods on the survival of Salmonella typhimurium and indicator bacteria (psychrophilic, mesophilic, coliform and faecal coliform bacteria and faecal streptococci) in the solid fraction of pig slurry from agricultural wastewater treatment plant. METHODS AND RESULTS Leather squares and PVC bottles with op...

Factors that are related to thermostability of proteins have been extensively studied in recent years, especially by comparing thermophiles and mesophiles. However, most of them are global characters. It is still not clear how to identify specific residues or fragments which may be more relevant to protein thermostability. Moreover, some of the differences among the thermophiles and mesophiles ...

UNLABELLED Bacteria and archaea face continual onslaughts of rapidly diversifying viruses and plasmids. Many prokaryotes maintain adaptive immune systems known as clustered regularly interspaced short palindromic repeats (CRISPR) and CRISPR-associated genes (Cas). CRISPR-Cas systems are genomic sensors that serially acquire viral and plasmid DNA fragments (spacers) that are utilized to target a...

Morphological, biochemical and molecular characteristics were studied to identify dominant lactic acid bacteria (LAB), isolated from traditional yoghurts produced by tribes of Iran. From 60 yoghurt samples, a total of 137 LAB isolates were determined, in which 66 and 71 were identified as lactic acid cocci and bacilli, respectively. Biochemical tests showed the occurrence of 9.76% mesophilic ho...

Mesophilic bacteria, fungi and actinomycetes varied during composting cycles with high numbers in the initial and final cycles with maximal values in compost C and D, and sharply decreased in the heating cycles. Staphylococcus aureus and Bacillus subtilis were dominated at the initial composting cycle. Whereas, at maturity Bacillus subtilis was the major followed by B.badi...

The effect of vacuum packing on the shelf-life of sausages produced from Capoeta umbla were investigated during storage periods. For this purpose, microbial, chemical and sensory changes were analyzed throughout the storage time. The microbial flora of the sausages comprised mainly mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, yeast and molds. Escherichia coli, Staphylcocc...

The effect of vacuum packing on the shelf-life of sausages produced from Capoeta umbla were investigated during storage periods. For this purpose, microbial, chemical and sensory changes were analyzed throughout the storage time. The microbial flora of the sausages comprised mainly mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, yeast and molds. Escherichia coli, Staphylcocc...