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Effect of starter cultures on taste-active amino acids and survival of pathogenic Escherichia coli in dry fermented beef sausages
Download2018-08-01
Tang, Kai Xing, Shi, Tiange, Gänzle, Michael G.
The accumulation of taste-active compounds during ripening determines the taste of fermented meats; however, the contribution of defined starter cultures to glutamate during sausage ripening remains unknown. This study investigated the role of lactic acid bacteria and Staphylococcus carnosus on...
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Effects of high-pressure carbon dioxide on microbial quality and germination of cereal grains and beans
Download2021-09-01
Fang, Yuan, Franke, Claudia, Manthei, Alina, McMullen, Lynn, Temelli, Feral, Gänzle, Michael G.
Decontamination of low aw foods without impairing the food quality is challenging, particularly for sprouting seeds. This study aimed to explore the lethality of high pressure carbon dioxide (HPCD) to Salmonella enterica, E. coli AW1.7, A. niger, P. roquforti, and Fusarium on beans, cereal...
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2014
Jin, Weiwu, He, Maolong, Guan, Leluo, Romao, Josue M., McAllister, Tim
Background MicroRNAs (miRNAs) are small non-coding RNAs found to regulate several biological processes including adipogenesis. Understanding adipose tissue regulation is critical for beef cattle as fat is an important determinant of beef quality and nutrient value. This study analyzed the...
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Transcriptome microRNA profiling of bovine mammary epithelial cells challenged with Escherichia coli or Staphylococcus aureus bacteria reveals pathogen directed microRNA expression profiles
Download2014
Zhao, Xin, Liang, Guanxiang, Jin, Weiwu, Guan, Leluo, Beaudoin, Frédéric, Ibeagha-Awemu, Eveline M.
Background MicroRNAs (miRNAs) can post-transcriptionally regulate gene expression and have been shown to be critical regulators to the fine-tuning of epithelial immune responses. However, the role of miRNAs in bovine responses to E. coli and S. aureus, two mastitis causing pathogens, is not well...