Genome sequence of a distinct watermelon mosaic virus identified from ginseng (Panax ginseng) transcriptome

Park, D.,Kim, H.,Hahn, Y. ACADEMIC PRESS - JOURNALS DEPARTMENT 2017 Acta virologica Vol.61 No.4

Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality

Ban, Choongjin,Yoon, Sangeun,Han, Jungwoo,Kim, Sang Oh,Han, Jung Sook,Lim, Seokwon,Choi, Young Jin ACADEMIC PRESS - JOURNALS DEPARTMENT 2016 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.73 No.-

<P><B>Abstract</B></P> <P>Using frozen ready-to-bake dough is a very common practice in the industrial croissant production. However, the freezing process during the preparation frozen croissant dough can deteriorate its quality. In this study, we investigated the effects of the freezing rate (FR) and terminal freezing temperatures on the volume and firmness of croissants by analyzing frozen dough for yeast viability, thermal property changes, and internal microstructure integrity. Croissant dough samples were frozen at rates ranging from −0.72 to −3.56 °C min<SUP>−1</SUP> down to final temperatures of −20, −40, and −55 °C. Our results showed that the ice crystals normally forming in the dough during freezing, causing a lower yeast viability and croissants quality, were of smaller size when a rapid FR ≥ −3.19 °C min<SUP>−1</SUP> was used. Furthermore, a freezing termination temperature lower than −20 °C induced more yeast cell death, thereby deteriorating croissant quality. Therefore, we suggest that the croissant dough freezing process should be conducted with an appropriate FR down to a suitable terminal temperature. Consequently, our results are helpful to understand how the freezing procedure affects ice crystal formation and yeast viability in the frozen dough matrix and our findings can be applied to enhance bread quality in the frozen dough industry.</P> <P><B>Highlights</B></P> <P> <UL> <LI> The optimal freezing rate for croissant dough was −3.19 °C min<SUP>−1</SUP>. </LI> <LI> The optimal terminal freezing temperature for croissant dough was −20 °C. </LI> <LI> At the optimal freezing conditions, frozen croissant dough had maximum viable yeasts. </LI> </UL> </P>

Analysis of microbiota of the swimming crab (<i>Portunus trituberculatus</i>) in South Korea to identify risk markers for foodborne illness

Kim, Suyeon,Lee, Min-Jung,Lee, Jin-Jae,Choi, Sang Ho,Kim, Bong-Soo ACADEMIC PRESS - JOURNALS DEPARTMENT 2017 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol. No.

<P><B>Abstract</B></P> <P>The swimming crab <I>Portunus trituberculatus</I> is one of the most popular seafoods in South Korea. Despite yearly reports of foodborne illness caused by swimming crab consumption, the microbiota in the whole body of the crab has not been fully characterized. A total of 60 crabs were collected from different sites in the Yellow Sea in the spring and autumn, and the crab microbiota was analyzed by 16S rRNA pyrosequencing. Crab microbial diversity was higher in the autumn than in the spring. <I>Psychrobacter, Vagococcus, Carnobacterium, Lactococcus,</I> and <I>Streptococcus</I> were dominant genera in the spring, whereas <I>Roseovarius</I> and various other genera were dominant in the autumn. The composition of the microbiota differed significantly between spring and autumn (p < 0.01). The relative abundances of potential pathogens, including <I>Lactococcus garvieae,</I> in crabs were higher in spring than in autumn. Thus, the potential risk of foodborne illness by crab intake could be higher in spring than autumn. This study extends our knowledge of potential foodborne illness according to microbiota and may improve the management of crab products.</P> <P><B>Highlights</B></P> <P> <UL> <LI> The microbiota in swimming crabs in South Korea was analyzed. </LI> <LI> The diversity and composition of the microbiota differed between spring and autumn. </LI> <LI> The proportion of <I>Lactococcus</I> and <I>Psychrobacter</I> can be potential risk markers. </LI> <LI> The risk of foodborne illness by crab intake is higher in spring than autumn. </LI> <LI> Microbiota characteristics can inform the management of crab products. </LI> </UL> </P>

Quality predictive models for whole flour of immature wheat during storage and consumer acceptance on its baked product

Kim, M.J.,Kwak, H.S.,Lee, M.J.,Kim, S.S. ACADEMIC PRESS - JOURNALS DEPARTMENT 2017 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.83 No.-

<P>The objectives of this study were to investigate quality changes in whole flour of immature wheat (WFIW) stored during 24 wk at different temperatures (0, 25, 35 or 45 degrees C) and to develop Arrhenius models to predict its quality. Color coordinates a* and b*, alpha-amylase activity, falling number (FN), setback, and final viscosity as quality attributes of WFIW during storage were measured every 4 wk for 24 wk and the changes were kinetically modeled using the Arrhenius equation. The activation energy (Ea) of quality attributes was in the range of 23,000-70,000 kJ/mol and that for FN was the highest, which was 70,000 kJ/mol. Additionally, volatile compounds in WFIW and consumer acceptance of cookies baked with WFIW as an end-product were measured. Among the volatile compounds, the propan-2-one and hexanal dramatically increased in WFIW stored at relative high temperature (35 or 45 degrees C) for prolonged period. Consumer acceptance of cookies showed that consumers prefer cookies made with WFIW stored relatively low temperature (0-25 degrees C). (C) 2017 Elsevier Ltd. All rights reserved.</P>

Microbial inactivation and effects of interrelated factors of intense pulsed light (IPL) treatment for <i>Pseudomonas aeruginosa</i>

Yi, Ji Yoon,Bae, Yu-Kyung,Cheigh, Chan-Ick,Chung, Myong-Soo ACADEMIC PRESS - JOURNALS DEPARTMENT 2017 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.77 No.-

<P>Intense pulsed light (IPL) inactivation of Pseudomonas aeruginosa for different pulse repetition rates (2 -15 Hz) and widths (0.15-1.5 ms) were described using the double Weibull model and their energy incidents were compared. The values of the regression coefficient (R-2), RMSE (root mean sum of squared errors), accuracy factor (A(f)), and bias factor (B-f) strongly suggested that the model provided a good fit to the data, and they were coupled with the fluence for the first log reduction (F-R) to compare the energy incidents of different treatments. The incident was higher for a lower pulse repetition rate or a longer pulse width. Moreover, in order to examine the effects of interrelated factors on the IPL fluence in terms of energy efficiency, we proposed several terms: the V-F value is defined as the increase in the voltage required for a 1-J/cm(2) increase in the fluence, and the z(prr) and z(pw) values are defined as the increases in repetition rate and width of the pulses, respectively, that result in one unit increase in the VF value. By using these terms, the effects of pulse repetition rate and width on the IPL fluence were analyzed and predicted for further investigation. (C) 2016 Elsevier Ltd. All rights reserved.</P>

Quality characteristics of common wheat fresh noodle with insoluble dietary fiber from kimchi by-product

Kim, B.R.,Kim, S.,Bae, G.S.,Chang, M.B.,Moon, B. ACADEMIC PRESS - JOURNALS DEPARTMENT 2017 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.85 No.PA

<P>This study aimed to investigate the quality of fresh noodles prepared using insoluble dietary fiber-enriched fractions (IEF) recovered from kimchi by-products (KBP) and common wheat flour, instead of semolina. Four samples (NICO, NIC2, NIC4, and NIC6) were prepared using common wheat flour mixed with different ratios of IEF (0 g/100 g; 2 g/100 g; 4 g/100 g; 6 g/100 g, respectively); Semolina pasta (SMP) was prepared as control. With increasing IEF ratios, cooking loss and swelling indexes increased significantly (p < 0.05). SEM images showed continuous and clear air pockets that were observed in NIC2 and SMP, whereas a loose protein network and big air pockets were observed in NIC4 and NIC6. After addition of IEF, L*, a*, and b* of samples decreased in all samples. Hardness of all samples in TPA was not statistically different regardless of the addition of IEF to common wheat flour. NIC2 showed the highest overall acceptability in sensory evaluation, while hardness, texture, color, taste, and flavor decreased in higher than 2 g/100 g (p < 0.05) IEF. Based on these results, fresh noodle using 2 g/100 g IEF from KBP and common wheat flour showed a great possibility to replace semolina pasta. (C) 2017 Elsevier Ltd. All rights reserved.</P>

A quantitative PCR based method using propidium monoazide for specific and sensitive detection of <i>Pectobacterium carotovorum</i> ssp. <i>carotovorum</i> in kimchi cabbage (<i>Brassica rapa</i> L. subsp. <i>pekinensis</i>)

Jeong, Seul-Gi,Lee, Jae Yong,Yoon, So-Ra,Moon, Eun Woo,Ha, Ji-Hyoung ACADEMIC PRESS - JOURNALS DEPARTMENT 2019 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.113 No.-

<P><B>Abstract</B></P> <P>Quality issues related to bacterial soft rot caused by <I>Pectobacterium carotovorum</I> ssp. <I>carotovorum</I> (PCC) in commercially available kimchi highlights the demand for rapid, specific, sensitive, and accurate methods for monitoring the quality of kimchi cabbage. Moreover, development and optimization of analytical methods to determine and quantify only the viable bacterial cells and not the non-viable cells from cabbage samples are indispensable. In this study, a quantitative PCR (RT-qPCR) method combined with an intercalating propidium monoazide (PMA) dye used as the DNA-binding molecule was evaluated for selective detection of viable PCC cells in bacterial suspension of live and dead cells and in artificially inoculated fresh and kimchi cabbage samples. The recovery rates of PCC cells using RT-qPCR from fresh and kimchi cabbage test samples, artificially inoculated with approximately 4.76 log<SUB>10</SUB> DNA genomic copies/reaction, were 94.1 ± 6.2% and 96.80 ± 5.1%, respectively. The optimum concentration of PMA was 16 μM. The quantification data obtained in the PMA/RT-qPCR assays showed that C<SUB>T</SUB> values were significantly increased with the decreasing proportion of viable cells in bacterial suspension and cabbage samples. The PMA/RT-qPCR assay presented herein could selectively detect viable PCC cells and be useful for monitoring the quality of kimchi cabbage.</P> <P><B>Highlights</B></P> <P> <UL> <LI> <I>Pectobacterium carotovorum</I> ssp. <I>carotovorum</I> causes bacterial rot in kimchi cabbage. </LI> <LI> Real-time quantitative PCR can be combined with intercalating propidium monoazide. </LI> <LI> This combined method detected viable bacterial cells. </LI> <LI> The proposed method is useful for monitoring the quality of kimchi cabbage. </LI> </UL> </P>