Beta-Nitropropionic Acid Production by Aspergillus oryzae in Selected High Protein and Carbohydrate-rich Foods.

Aspergillus oryzae (ATCC, 12892) was studied for its ability to produce Beta-Nitropropionic Acid (BNP) in selected high protein and carbohydrate-rich foods. Portions of 35 grams of white potato, yellow sweet potato, ripe banana, freshly made Indonesian tempeh, and Cheddar cheeses loosely packed in petri dishes were inoculated with a spore suspension of A. oryzae .

Influence of milk ultrafiltration on bacteriophages of lactic acid bacteria.

Bacteriophages added to whole milk were partially concentrated during ultrafiltration. At 4:1 retentate, phage had concentrated 2.4:1.

Conversion of glucose in lactase-hydrolyzed whey permeate to fructose with immobilized glucose isomerase.

The maximum conversion of glucose to fructose in lactase-hydrolyzed whey permeate by glucose isomerase was approximately 52% at .1 g enzyme/ml substrate after 7 h incubation at 60 degrees C. Removal of minerals from the substrate was essential for enzyme activity.

Removal of penicillin G from contaminated milk by ultrafiltration.

Penicillin G purposedly added to whole raw milk at concentrations from .05 to .20 IU/ml was removed to undetectable levels by a combination of ultrafiltrations and permeate washes.

Growth of lactic acid bacteria in highly concentrated ultrafiltered skim milk retentates.

Buffer capacity of ultrafiltered skim milk retentates at various protein concentrations and growth of direct set, frozen concentrated lactic starter cultures in such retentates were studied. Maximum buffering occurred at approximately pH 5.1 to 5.

Histological and histochemical characterisation of mammary gland tissue of cows infected with foot-and-mouth disease by contact exposure.

Foot-and-mouth disease virus was observed to replicate in secretory epithelial cells of bovine mammary gland alveoli as a result of systemic infection initiated by exposure to infected animals. Viral antigens were demonstrated using fluorescent antibody and immunoperoxidase labelling techniques before the development of signs of clinical disease. In addition, labelled antigens were observed associated with cytoplasmic-like fragments in luminal membrane limited structures.

Physicochemical transformation of milk components and release of foot-and-mouth disease virus.

Possible mechanisms for protective roles of milk components on foot-and-mouth disease virus present in the milk of infected cows were examined. Light scattering bands collected from Ficoll-sucrose gradient fractions of skim-milk contained membrane-limited structures but these were non-infectious for bovine kidney cells. Infectivity titres in buttermilk higher than those of the original cream or butter suggested association of virus with milk fat globules.

Use of Time-Temperature Indicators as Quality Control Devices for Market Milk.

i-Point TTM and 3M Monitormark time-temperature indicators were evaluated for their use as quality monitors for market milk. i-Point indicators exhibiting a life span of 10 d at 4.4°C.

Cassava as a food.

This review has attempted to examine information pertaining to the role of cassava (Manihot esculenta) as a major food source for a large part of the world population, particularly the countries of South America, Africa, and Asia, where it is primarily a major source of energy for 300 to 500 million people. Its cultivation, usually on small farms with little technology, is estimated to cover on an annual basis about 11 million hectares providing about 105 million tons, more than half of which is consumed by humans. The importance of cassava as an energy source can be seen by its growing demand in the European economic community countries where it forms up to 60% of the balanced diets for swine.

Properties of Commercial Flavored Frozen Yogurts.

A study was made of the composition, acidity, bacterial levels and related characteristics of 34 flavored frozen yogurts obtained in the Northeast United States from various sources. Wide variations were observed. pH of frozen yogurts varied from 4.

Vesicular exocytosis of foot- and -mouth disease virus from mammary gland secretory epithelium of infected cows.

Foot-and-mouth disease virus particles were observed by electron microscopy in the cytoplasma of alveolar secretory cells of the bovine mammary gland after contact exposure of uninfected cows to pits with foot-and-mouth disease. Virus, contained in membrane-limited vesicles, was released from the basal and peranuclear portions of the cells into the intracellular and extracellular spaces by an exocytotic mechanism similar to that of the release of th milk-fat globule. Virus was released into the lumen from the apical portion of the cell both by membrane-limited vesicles and by the merocrinal exocytosis of casein-associated virus.

Ultrafiltration of Skim Milk at High Temperature.

Raw skim milk was selectively concentrated at 60 C by ultrafiltration and diafiltration procedures in an Abcor UF-22S unit equipped with high flux membranes. The thermal effect on flux rate, microbiological quality of the retentate and whey protein denaturation were observed under this processing condition. The higher processing temperature increased flux rate, improved microbiological quality and expanded the possibility of denaturing whey proteins, particularly with diafiltration.

Mixed cultures of different yeasts species and yeasts with filamentous fungi in the SCP production. I. Production of single cell protein by mixed cultures Candida lipolytica and Candida tropicalis.

The aim of this study was to determine the application of mixed cultures Candida lipolytica and Candida tropicalis in the SCP production. N-paraffin fraction of crude oil and individual n-alkanes C:7--C:17 and glucose were used as carbon sources. The cultures were grown on laboratory scale in shaking flasks and in a 7 1 fermentor.

Symptom response to lactose-reduced milk in lactose-intolerant adults.

The possible usefulness of low-lactose milk for those lactose-intolerant subjects who develop symptoms from milk consumption was investigated. In the first part of the study, 16 intolerant subjects (blood glucose rise less than 25 mg/100 ml) received low-lactose skim milk containing 15 g lactose (2.5 cups) and 7.