Investigation of phage and molasses interactions for the biocontrol of E. coli O157:H7

Resistance to antibiotics is one of the most critical health problems in the world. Therefore, finding new treatment methods to be used as alternatives to antibiotics has become a priority for researchers. Similar to phages, certain products containing antimicrobial components, such as molasses, are widely used to eliminate resistant bacteria. Molasses has a strong antimicrobial effect on bacterial cells, and this effect is thought to be due to the breakdown of the cytoplasmic cell membrane and cell proteins of the polyphenols in molasses. In the present study, phage–molasses interactions were investigated to examine the effects of concomitant use. It was found that molasses samples increased the size of phage plaques by up to 3-fold, and MIC and 1/2 x MIC concentrations of molasses increased the burst size of phages. Although no synergistic effect was found between the phage and molasses, the antimicrobial activities of the components and the effect of molasses on phage activity were demonstrated. © 2022, Canadian Science Publishing. All rights reserved.Emine Ku€bra Tayyarcan is supported by the 100/ 2000 doctoral scholarship provided by the Council of Higher Education, Turkey

Inactivation of aflatoxigenic fungi (Aspergillus spp.) on granular food model, maize, in an atmospheric pressure fluidized bed plasma system

Atmospheric plasma provides the advantages of high microbial inactivation that can be performed under ambient conditions; therefore, it is regarded as a potential alternative to traditional food preservation methods. The present work presents the results of a critical study conducted on the efficiency of a non thermal atmospheric pressure fluidized bed plasma (APFBP) system used for decontamination of maize. Maize grains that were artificially contaminated with Aspergillus flavus and Aspergillus parasiticus spores were treated in APFBP system for 1-5 min at two differently designed fluidized bed reactors with air and nitrogen. Results indicate maximum significant reductions of 5.48 and 5.20 log (cfu/g) in Aspergillus flavus and A. parasiticus after 5 min air plasma treatment. The native microbial flora of the maize grains decreased to more than 3 log after 3 min APFBP treatment, and no viable cells were counted. During the storage of plasma treated maize samples at 25 degrees C for 30 days, the Aspergillus spp. spores log reduction was maintained with no occurrence of re-growth. Overall, this study shows that plasma treatment has a fungicidal effect on A. flavus and A. parasiticus spores associated with alterations in spore surface morphology and loss of spore integrity. APFBP can inactivate aflatoxigenic spores on maize grains and could be optimized to improve the safety and quality of produce. (C) 2016 Elsevier Ltd. All rights reserved

Determination of terpenoid contents of aromatic plants using NIRS

The method was developed in order to provide a fast, simple and non-destructive analysis of terpenoid compounds of aromatic plants. For this purpose, spectroscopic data were collected on the surface of dried plant samples by using near infrared spectroscopic (NIRS) analysis. Volatile substances were extracted from aromatic plants using hydro-distillation method to determine terpenoid composition by using gas chromatography-mass spectrometry (GC-MS). Multivariate calibration methods namely, partial least squares (PLS) regression, were used for data analysis. The correlation between NIBS spectral data and the concentrations of terpenoid contents were established with coefficient of determination (R-2) values in the range of 0.953-0.997. The model validation results showed that the contents of 24 terpenoids were predicted accurately with a satisfactory limit of detection (LOD) values. In this study, 24 terpenoids, the major constituents of volatile compounds, from nine aromatic plants were investigated

Decontamination of Aspergillus flavus and Aspergillus parasiticus spores on hazelnuts via atmospheric pressure fluidized bed plasma reactor

In this study, an atmospheric pressure fluidized bed plasma (APFBP) system was designed and its decontamination effect on aflatoxigenic fungi (Aspergillus flavus and Aspergillus parasiticus) on the surface of hazelnuts was investigated. Hazelnuts were artificially contaminated with A. litmus and A. parasiticus and then were treated with dry air plasma for up to 5 min in the APFBP system at various plasma parameters. Significant reductions of 4.50 log (cfu/g) in A. flavus and 4.19 log (cfu/g) in A. parasiticus were achieved after 5 min treatments at 100% V - 25 kHz (655 W) by using dry air as the plasma forming gas. The decontamination effect of APFBP on A. flavus and A. parasiticus spores inoculated on hazelnuts was increased with the applied reference voltage and the frequency. No change or slight reductions were observed in A. flavus and A. parasiticus load during the storage of plasma treated hazelnuts whereas on the control samples fungi continued to grow under storage conditions (30 days at 25 degrees C). Temperature change on hazelnut surfaces in the range between 35 and 90 degrees C was monitored with a thermal camera, and it was demonstrated that the temperature increase taldng place during plasma treatment did not have a lethal effect on A.flavus and A. parasiticus spores. The damage caused by APFBP treatment on Aspergillus spp. spores was also observed by scanning electron microscopy. (C) 2015 Elsevier B.V. All rights reserved

Bazı Tatlandırıcı ve Şekerlerin Zayıflatılmış Toplam Yansımafourıer Dönüşümlü Kızılötesi (Atr-Ftır), Yakın Kızılötesi (Nır) ve Raman Spektroskopisi İle Hızlı Tanımlanması

The aim of the present study is to compare the vibrational characteristics of various sweeteners with differentsugars by using attenuated total reflectance-Fourier transform infrared (ATR-FTIR), near-infrared (NIR) andRaman spectroscopy. For this purpose, ATR-FTIR, NIR and Raman spectra of several sugars and sweetenerswere recorded. The spectra of all samples were examined in detail for each technique. Then certain values ofsugars (sucrose, galactose, fructose, glucose) and sweeteners (saccharin, sucralose, neotame, acesulfame K andrebaudioside A) were compared. Also, the spectra of binary, triple and quaternary mixtures of some sweetenersand sugars were analyzed. The specific bands of each of the sugars and sweeteners were identified. The obtainedspectral information can be used as a reference to develop useful spectral methods for routine controls ofsweeteneers and sugars. Moreover, the methods will be helpful for the rapid identification of sweeteners andsugars.Bu çalışmanın amacı, çeşitli tatlandırıcıların farklı şekerler ile titreşimsel özelliklerinin, zayıflatılmış toplam yansıma-Fourier dönüşümlü kızılötesi (ATR-FTIR), yakın kızılötesi (NIR) ve Raman spektroskopisi yöntemleri kullanılarak karşılaştırılmasıdır. Bu amaçla; çeşitli şeker ve tatlandırıcıların ATR-FTIR, NIR ve Raman spektrumları kaydedilmiştir. Tüm örneklerin spektrumları her bir teknik için detaylı olarak incelenmiş. Daha sonra şekerler (sakkaroz, galaktoz, fruktoz, glukoz) ve tatlandırıcılar (sakarin, sükraloz, neotam, asesülfam K ve rebaudiozit A) için belirli değerlerin karşılaştırılması yapılmıştır. Ayrıca, bazı tatlandırıcılar ve şekerlerin ikili, üçlü ve dörtlü karışımlarının spektrumları analiz edilmiştir. Her bir şekerin ve tatlandırıcının spesifik bantları belirlenmiştir. Elde edilen spektral bilgi, tatlandırıcıların ve şekerlerin rutin kontrollerinde faydalı spektral yöntemlerin üretilmesi için referans olarak kullanılabilir. Ayrıca bu maddelerin hızlı bir şekilde tanımlanmasına da katkıda bulunacaktır

BAZI TATLANDIRICI VE ŞEKERLERİN ZAYIFLATILMIŞ TOPLAM YANSIMA-FOURIER DÖNÜŞÜMLÜ KIZILÖTESİ (ATR-FTIR), YAKIN KIZILÖTESİ (NIR) VE RAMAN SPEKTROSKOPİSİ İLE HIZLI TANIMLANMASI

The aim of the present study is to compare the vibrational characteristics of various sweeteners with differentsugars by using attenuated total reflectance-Fourier transform infrared (ATR-FTIR), near-infrared (NIR) andRaman spectroscopy. For this purpose, ATR-FTIR, NIR and Raman spectra of several sugars and sweetenerswere recorded. The spectra of all samples were examined in detail for each technique. Then certain values ofsugars (sucrose, galactose, fructose, glucose) and sweeteners (saccharin, sucralose, neotame, acesulfame K andrebaudioside A) were compared. Also, the spectra of binary, triple and quaternary mixtures of some sweetenersand sugars were analyzed. The specific bands of each of the sugars and sweeteners were identified. The obtainedspectral information can be used as a reference to develop useful spectral methods for routine controls ofsweeteneers and sugars. Moreover, the methods will be helpful for the rapid identification of sweeteners andsugars.Bu çalışmanın amacı, çeşitli tatlandırıcıların farklı şekerler ile titreşimsel özelliklerinin, zayıflatılmış toplam yansıma-Fourier dönüşümlü kızılötesi (ATR-FTIR), yakın kızılötesi (NIR) ve Raman spektroskopisi yöntemleri kullanılarak karşılaştırılmasıdır. Bu amaçla; çeşitli şeker ve tatlandırıcıların ATR-FTIR, NIR ve Raman spektrumları kaydedilmiştir. Tüm örneklerin spektrumları her bir teknik için detaylı olarak incelenmiş. Daha sonra şekerler (sakkaroz, galaktoz, fruktoz, glukoz) ve tatlandırıcılar (sakarin, sükraloz, neotam, asesülfam K ve rebaudiozit A) için belirli değerlerin karşılaştırılması yapılmıştır. Ayrıca, bazı tatlandırıcılar ve şekerlerin ikili, üçlü ve dörtlü karışımlarının spektrumları analiz edilmiştir. Her bir şekerin ve tatlandırıcının spesifik bantları belirlenmiştir. Elde edilen spektral bilgi, tatlandırıcıların ve şekerlerin rutin kontrollerinde faydalı spektral yöntemlerin üretilmesi için referans olarak kullanılabilir. Ayrıca bu maddelerin hızlı bir şekilde tanımlanmasına da katkıda bulunacaktır

Rapid discrimination between buffalo and cow milk and detection of adulteration of buffalo milk with cow milk using synchronous fluorescence spectroscopy in combination with multivariate methods

This research paper describes the potential of synchronous fluorescence (SF) spectroscopy for authentication of buffalo milk, a favourable raw material in the production of some premium dairy products. Buffalo milk is subjected to fraudulent activities like many other high priced foodstuffs. The current methods widely used for the detection of adulteration of buffalo milk have various disadvantages making them unattractive for routine analysis. Thus, the aim of the present study was to assess the potential of SF spectroscopy in combination with multivariate methods for rapid discrimination between buffalo and cow milk and detection of the adulteration of buffalo milk with cow milk. SF spectra of cow and buffalo milk samples were recorded between 400-550 nm excitation range with Delta lambda of 10-100 nm, in steps of 10 nm. The data obtained for Delta lambda = 10 nm were utilised to classify the samples using principal component analysis (PCA), and detect the adulteration level of buffalo milk with cow milk using partial least square (PLS) methods. Successful discrimination of samples and detection of adulteration of buffalo milk with limit of detection value (LOD) of 6% are achieved with the models having root mean square error of calibration (RMSEC) and the root mean square error of cross-validation (RMSECV) and root mean square error of prediction (RMSEP) values of 2, 7, and 4%, respectively. The results reveal the potential of SF spectroscopy for rapid authentication of buffalo milk

Chemometric Evaluation of Discrimination of Aromatic Plants by Using NIRS, LIBS

Aromatic plants have different chemical compositions that give them specific properties such as colour, aroma and taste and can be classified based on differentiation of various chemical constituents such as protein, vitamins, minerals, volatile and non-volatile oil, carbohydrates and the presence of adulterants. The aim of the present study was to develop a fast, simple and non-destructive method for discrimination of aromatic plants, juniper (Juniperus communis), rosemary (Rosmarinus officinalis), laurel (Laurus nobilis), sweet basil (Ocimum basilicum), black pepper (Piper nigrum), thyme (Origanum majorana), lavender (Lavandula latifolia), spearmint (Mentha spicata) and ginger (Zingiber officinale), commonly used. In order to discriminate aromatic plants, chemometric methods, namely principal component analysis (PCA), were used together with spectroscopic methods. Analysis of plant samples was carried out using Raman spectroscopy (RS), near-infrared spectroscopy (NIRS) and laser-induced breakdown spectroscopy (LIBS). Although Raman spectra of aromatic plant samples could not be obtained due to problems with sample degradation and fluorescence effect, satisfying classification of aromatic plant samples was accomplished by LIBS and NIRS. PCA models developed using NIRS data showed that the first two principal components explained 82.56% of the total variance. Elemental composition of the aromatic plant samples was investigated using LIBS, and the first two principal components explained 77.97% of the total variance in the PCA model generated by using the LIBS data. The ability to rapidly discriminate various culinary herbs makes these spectroscopic methods available to use by the aromatic plant industry in order to perform a fast quality control of incoming raw materials

Determination of visual quality of tomato paste using computerized inspection system and artificial neural networks

An artificial neural network (ANN) integrated computerized inspection system (CIS) was developed to determine tomato paste color in CIE L*, a*, and le color format and the number and size of dark specks which exist in the product. The usability of CIS in the determination of the number and the size of dark specks in tomato paste were investigated by comparing the results of CIS and human inspectors. While the inspectors had difficulties not only in determination of the specks having a diameter less than 0.2 mm but also in correct diameter measurement for all specks, the CIS had good determination and measurement capability. In 99 tomato paste samples, the number of the specks having diameter more than 0.2 mm were found by human inspectors and CIS as 233 and 235, respectively. However, the manual inspection gave inaccurate results for the diameter measurement of the specks. In the color evaluation of the tomato paste, strong correlations (R) were found between the results estimated from ANN-integrated CIS and those obtained from colorimeter (0.889, 0.958, 0.907 and 0.987 for L*, a*, b* and a*/b*, respectively). The whole system is adapted to a graphical user interface (GUI) for use by a non-skilled person working in the tomato paste sector. While manual methods need approximately 5 min, GUI needs 20-25 s to determine, count and classify the dark specks and to measure the product color. (C) 2011 Elsevier B.V. All rights reserved.Namik Kemal UniversityNamik Kemal University [NKUBAP00.24.DR.09.01]This work was supported by the Namik Kemal University Scientific Research Projects Fund (Project No. NKUBAP00.24.DR.09.01)