This study aimed at identifying the effects of propolis and honeybee pollen (HBP) on growth performance, fecundity and some hematological indices of liver and kidney functions of Nile tilapia ''Oreochromis niloticus'' supplemented with 2.5% of propolis or HBP in diet for 21 days. The results showed that dietary propolis or HBP significantly (P<0.05) improved Specific Growth Rate (SGR), Average ...

Physical, physicochemical, and microbiological changes were monitored in 256 samples of artisanal Minas cheese from eight producers from Serro region (Minas Gerais, Brazil) for 64 days of ripening to determine the minimum ripening time for the cheese to reach the safe microbiological limits established by Brazilian legislation. The cheeses were produced between dry season (April-September) and ...

The microbial composition of smear-ripened cheeses is not very clear. A total of 194 bacterial isolates and 187 yeast isolates from the surfaces of four Irish farmhouse smear-ripened cheeses were identified at the midpoint of ripening using pulsed-field gel electrophoresis (PFGE), repetitive sequence-based PCR, and 16S rRNA gene sequencing for identifying and typing the bacteria and Fourier tra...

After fruit development is triggered by pollination, the abscission zone (AZ) in the fruit pedicel strengthens its adhesion to keep the fruit attached. We previously reported that xyloglucan and arabinan accumulation in the AZ accompanies the shedding of unpollinated flowers. After the fruit has developed and is fully ripened, shedding occurs easily in the AZ due to lignin accumulation. Regulat...

STUDY POPULATION. This study was a nonrandomized controlled, parallel-group intervention trial with an active study population of 50 consecutively enrolled children aged 5 to 18 years. The study children underwent egg OIT after confirming immunoglobulin (Ig)E-mediated egg allergy by using a double-blind, placebo-controlled egg food challenge (DBPCFC). The control group included 32 children who ...

In this study the growth of genetically modified Lactobacillus casei LAB6, overexpressing proline iminopeptidase PepI and its capacity to increase free proline was investigated during ripening of Edam cheese. The strain successfully survived 12 weeks of ripening period in cheese. The food-grade plasmid pLEB604, carrying the pepI gene, was stable, and PepI enzyme was active in LAB6 cells isolate...

Cais-Sokolińska D., Pikul J. (2009): Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese. Czech J. Food Sci., 27: 301–308. The study assessed cheese meltability at elevated temperatures, based on the results of the Tube Test and Schreiber Test. The tests were conducted on curd-ripened fried cheese with...