The effect of CO2 concentration on yeast fermentation: rates, metabolic products, and yeast stress indicators.

Unlabelled: This research aimed to assess how the partial removal of carbon dioxide affects fermentations to provide a better understanding of how the manipulation of carbon dioxide concentration can be used to optimize industrial fermentations. To achieve this, fermentation kinetics, fermentation metabolic products, and yeast stress indicators were analyzed throughout ongoing brewing fermentations conducted under partial vacuum with atmospheric pressure controls. The partial vacuum reduced the solubility of carbon dioxide in the media and decreased the time necessary to reach carbon dioxide saturation.

Development of a rapid colorimetric strip method for determination of volatile bases in mahi-mahi and tuna.

Tuna (Thunnus albacares) and mahi-mahi (Coryphaena hippurus) are two major fish species responsible for scombroid poisoning in the United States. The purpose of this research was to develop a low-cost and easily operated colorimetric strip method for the rapid determination of spoilage degree via amine response in mahi-mahi and tuna. The color strip method was developed by investigating different types of dyes, filter papers, sample volume, water bath temperature, and other parameters.

Aroma Profile Characterization of Mahi-Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography-Mass Spectrometry.

Alcohols, aldehydes, ketones, amines, and sulfur compounds are essential aroma compounds related to fish flavor and spoilage. Gas chromatography-mass spectrometry (GC-MS) is an instrument that is widely used to identify and quantify volatile and semi-volatile compounds in fish products. In this research, a simple and accurate GC-MS method was developed to determine the aroma profile of mahi-mahi and tuna for chemical indicators of spoilage.

Physicochemical and Sensory Properties of Cold Pressed Oils from Florida Hamlin and Valencia Oranges Affected by Huanglongbing.

Cold pressed oils from huanglongbing (HLB) symptomatic (SY) and asymptomatic (AS) Hamlin and Valencia oranges were assessed for 2 y (2014 to 2015 and 2015 to 2016 seasons) with 2 harvest dates for each orange variety per year. Physicochemical properties (optical rotation, aldehyde content, ultraviolet [UV] absorbance, refractive index, and specific gravity) mandated by the United States Pharmacopeia (USP) for orange oil quality were assessed. Hamlin and Valencia oils showed minor differences in physicochemical properties based upon disease stage.