Furan in coffee: pilot studies on formation during roasting and losses during production steps and consumer handling.

The occurrence of furan in some food products has already been known for a few decades, and it has been reconfirmed in more recent investigations that furan is present in a variety of foodstuffs. This list of products includes roasted coffee, which has been shown to generate furan as a result of the heat treatment at roasting which is applied to achieve the desired aroma and flavour profile of a roasted coffee. The objective of this study is to provide data to allow a better understanding of the available data of furan in coffee, the kinetics of furan generated during roasting, and to estimate the reduction of furan levels afterwards due to subsequent processing steps and consumer handling.

Effect of administration of Lactobacillus crispatus, Clostridium lactatifermentans and dietary lactose on the development of the normal microflora and volatile fatty acids in the caeca of broiler chicks.

1. Lactobacillus crispatus and Clostridium lactatifermentans, both isolated from the caeca of chickens, grown together in an in vitro model system are able to ferment lactose to acetate and propionate. In this study, the capabilities of these organisms were studied in vivo.

Spatial and temporal variation of the intestinal bacterial community in commercially raised broiler chickens during growth.

The objective of this study was to determine whether host, compartment, or environmental specific factors play an important role in the establishment of the intestinal microflora in broiler chickens during growth. This objective was addressed using a 16S rDNA approach. PCR-amplicons from the V6 to V8 regions of the 16S rDNA of intestinal samples were separated by denaturing gradient gel electrophoresis (DGGE).

Clostridium lactatifermen tans sp. nov., a lactate-fermenting anaerobe isolated from the caeca of a chicken.

An obligately anaerobic, lactate-fermenting bacterium (strain G17T) was isolated from the caeca of a 31-day-old chicken. Grown at neutral pH, cells were rod-shaped with tapered ends and showed no motility and no spore formation. Electron microscopy showed that the cell walls had a gram-positive structure.

Competitive exclusion of Salmonella enterica serovar Enteritidis by Lactobacillus crispatus and Clostridium lactatifermentans in a sequencing fed-batch culture.

Competitive exclusion of Salmonella enterica serovar Enteritidis by a mixed culture of Lactobacillus crispatus and Clostridium lactatifermentans was studied in a sequencing fed-batch reactor mimicking the cecal ecophysiology of broiler chickens. Growth of serovar Enteritidis was inhibited by a mixed culture of L. crispatus and C.