A5000120771- Probiotics and Fermented Foods
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Listeria monocytogenes in Food Safety
- Diet, Metabolism, and Disease
- Nanocomposite Films for Food Packaging
- Diet and metabolism studies
- Gut microbiota and health
- Microbial Metabolites in Food Biotechnology
- Identification and Quantification in Food
- Essential Oils and Antimicrobial Activity
- Advanced Chemical Sensor Technologies
- Olfactory and Sensory Function Studies
- Postharvest Quality and Shelf Life Management
- Spectroscopy and Chemometric Analyses
- Genomics and Phylogenetic Studies
- Antimicrobial Peptides and Activities
- Dyeing and Modifying Textile Fibers
- Microbial Metabolic Engineering and Bioproduction
- biodegradable polymer synthesis and properties
- Peptidase Inhibition and Analysis
- Proteins in Food Systems
- Food Safety and Hygiene
- Biosensors and Analytical Detection
- Microbial Inactivation Methods
University of Idaho
2014-2023
Washington State University
2011-2023
Sivas State Hospital
2006
Sivas Cumhuriyet Üniversitesi
2002
Lactic acid-producing bacteria are associated with various plant and animal niches play a key role in the production of fermented foods beverages. We report nine genome sequences representing phylogenetic functional diversity these bacteria. The small genomes lactic acid encode broad repertoire transporters for efficient carbon nitrogen acquisition from nutritionally rich environments they inhabit reflect limited range biosynthetic capabilities that indicate both prototrophic auxotrophic...
Artisanal kefir is a traditional fermented dairy product made using grains. Kefir has documented natural antimicrobial activity and health benefits. A typical microbial community includes lactic acid bacteria (LAB), acetic bacteria, yeast among other species in symbiotic matrix. In the presented work, 16S rRNA gene sequencing was used to reveal bacterial populations elucidate diversity abundance of LAB international artisanal kefirs from Fusion Tea, Britain, Caucuses region, Ireland,...
Background: Ischemia and reperfusion of the skeletal muscle tissue may cause remote lung injury. We aimed to evaluate protective effect ischemic preconditioning (IP) on during unilateral lower limb ischemia (IR). Methods: Four groups rats were used in this study: (i) sham group (sham, n = 6) served as time controls, they remained anesthetized for whole duration study; (ii) (IR, 10) underwent 4 h left followed by 2 reperfusion; (iii) (IP, 10), limbs exposed three cycles IP (10 min 10...
Summary Safe, high‐quality meat that is minimally processed, containing few added chemicals, what desired by the modern consumer. Biological approaches to safety appear more natural and, thus, are readily acceptable. In this review, we examine biological for and quality in preharvest animal as well during slaughter post‐harvest processing of product. components, including probiotics (Direct‐Fed Microbials), vaccines, bacteriocins lytic bacteriophage, important components a comprehensive...
Kefir, a fermented dairy beverage, exhibits antimicrobial activity due to many metabolic products, including bacteriocins, generated by lactic acid bacteria. In this study, the activities of artisanal kefir products from Fusion Tea (A), Britain (B), Ireland (I), Lithuania (L), Caucuses region (C), and South Korea (K) were investigated against select foodborne pathogens. Listeria monocytogenes CWD 1198, Salmonella enterica serovar Enteritidis ATCC 13076, Staphylococcus aureus 25923, Bacillus...
Abstract: Trout‐skin ( Oncorhynchus mykiss ) gelatin‐based films containing antioxidants (epigallocatechin gallate (EGCG), 50 and 250 ppm w/w) green tea powder (1% 20% w/w of gelatin) were tested for tensile strength, elastic modulus, elongation, oxygen water vapor transmission rates, in vitro antioxidant activity using the DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) assay effect on stabilizing cod‐liver oil held under mild thermal abuse conditions. Cod‐liver overlaid with was stored at 40 °C 20 d...
Changes in quality parameters including pH, water activity, texture, and lipid oxidation were studied pasteurized chum salmon (Oncorhynchus keta) ikura samples packaged using two films with different oxygen transmission rates (OTR) (40 62 cm3·m−2·day−1; F-40 F-62), during 60 days storage at 4°C. No significant differences pH activity (aw) observed between OTR (P > 0.05). However, compared to the first day of study, decreased significantly < Ikura thiobarbituric reactive substance (TBARS)...
Multi-omics has the promise to provide a detailed molecular picture of biological systems. Although obtaining multi-omics data is relatively easy, methods that analyze such have been lagging. In this paper, we present an algorithm uses probabilistic graph representations and external knowledge perform optimal structure learning deduce multifarious interaction network for from bacterial community. Kefir grain, microbial community ferments milk creates kefir, represents self-renewing, stable,...
Abstract Zygosaccharomyces parabailii ( Z. ) causes spoilage in salad dressings due to its tolerance osmotic pressure. The objective of this study was determine the effect organic acids and storage temperatures (4, 10, 25 °C) on growth dressing mechanical properties. Acetic, lactic, gluconic were used alone combination acidify dressing. -challenged formulations containing acetic acid tended have lower counts when compared other combinations. Overall, temperature had most impact over a 45-day...
This study was designed to investigate the effect of kefir consumption as a common dairy fermented product on keep bodyweight balanced high fat-fed streptozotocin-induced diabetic wistar rats which fed with daily gavage dose, also examine any effects regards abdominal circumference (AC) and body fat mass; observed results compared normal male rats; Experiments were carried out 60 albino rats, age 8 weeks, weighing about 220-250 g, after adaptation period, divided randomly into two...