Categorisation of culturable bioaerosols in a fruit juice manufacturing facility.

Bioaerosols are defined as aerosols that comprise particles of biological origin or activity that may affect living organisms through infectivity, allergenicity, toxicity, or through pharmacological or other processes. Interest in bioaerosol exposure has increased over the last few decades. Exposure to bioaerosols may cause three major problems in the food industry, namely: (i) contamination of food (spoilage); (ii) allergic reactions in individual consumers; or (iii) infection by means of pathogenic microorganisms present in the aerosol.

Bacterial and Fungal Dynamics During the Fermentation Process of , a Traditional Beer of Southern Africa.

is an indigenous cereal-based fermented drink traditionally produced in the mountain kingdom of Lesotho, Southern Africa. The present study sought to examine the microbial (bacterial and fungal) community composition of at five fermentation stages in five different locations. Using culture-independent (Illumina sequencing) techniques it was found that the bacterial communities followed similar successional patterns during the fermentation processes, regardless of geographical location and recipe variation between breweries.

Culture-dependent diversity profiling of spoilage yeasts species by PCR-RFLP comparative analysis.

Spoilage caused by yeasts is a constant, widespread problem in the beverage industry that can result in major economic losses. Fruit juices provide an environment that allows the proliferation of yeast. Some factories in South Africa are not equipped with laboratory facilities to identify spoilage yeasts and outsourcing becomes a prolonged process which obstructs corrective action planning.

Functionalization of Biomedical Ti6Al4V via In Situ Alloying by Cu during Laser Powder Bed Fusion Manufacturing.

The modern medical industry successfully utilizes Laser Powder Bed Fusion (LPBF) to manufacture complex custom implants. Ti6Al4V is one of the most commonly used biocompatible alloys. In surgery practice, infection at the bone-implant interface is one of the key reasons for implant failure.

Influence of sanitizers on the lipopolysaccharide toxicity of Escherichia coli strains cultivated in the presence of Zygosaccharomyces bailii.

The influence of sublethal concentrations of two sanitizers, liquid iodophor and liquid hypochlorite (LH), on the growth rates and toxicity of food-borne pathogenic Escherichia coli strains grown in the presence of spoilage yeast Zygosaccharomyces bailii was assessed. When grown in combination with Z. bailii both E.

Bacterial diversity in soil from geophagic mining sites in the Qwa-Qwa region of South Africa.

Geophagia is practised in many parts of the world and can be associated with medicinal treatments, ceremonial events and spiritual behaviours/practices. This is the first report on a systematic investigation and description of the bacterial diversity in soil regularly ingested by geophagic individuals using a culture-independent method. Diversity in 17 different mining sites was investigated using denaturing gradient gel electrophoresis.

Molecular and physiological aspects of alcohol dehydrogenases in the ethanol metabolism of Saccharomyces cerevisiae.

The physiological role and possible functional substitution of each of the five alcohol dehydrogenase (Adh) isozymes in Saccharomyces cerevisiae were investigated in five quadruple deletion mutants designated strains Q1-Q5, with the number indicating the sole intact ADH gene. Their growth in aerobic batch cultures was characterised in terms of kinetic and stoichiometric parameters. Cultivation with glucose or ethanol as carbon substrate revealed that Adh1 was the only alcohol dehydrogenase capable of efficiently catalysing the reduction of acetaldehyde to ethanol.

The alcohol dehydrogenases of Saccharomyces cerevisiae: a comprehensive review.

Alcohol dehydrogenases (ADHs) constitute a large family of enzymes responsible for the reversible oxidation of alcohols to aldehydes with the concomitant reduction of NAD(+) or NADP(+). These enzymes have been identified not only in yeasts, but also in several other eukaryotes and even prokaryotes. The ADHs of Saccharomyces cerevisiae have been studied intensively for over half a century.