Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh.

This study investigated the changes in volatile compounds in chicken flesh after boiling at various pHs (6.0-9.0) and after chilling storage (4.

Removal of Histamine from Fish Sauce by sp. Isolated from Fermented Fish.

Research Background: One of the issues in the production of fish sauce is the legal constraints on the concentration of histamine produced by bacteria during fermentation because it causes allergic reactions in humans. The goal of this study is therefore to eliminate histamine from the final product after fermentation to enhance the quality of fish sauce for consumer safety, manufacturer exportability and domestic sales.

Experimental Approach: The bacteria that grow in the histamine medium were isolated from the salted fish.

Estimation of glucosamine in biomass of Trichoderma reesei cultivated on lignocellulosic substrates.

Effects of the compositions of lignocellulosic substrate including hemicellulose, cellulose, lignin, and protein on the glucosamine content in biomass of Trichoderma reesei TISTR3080 were studied. A synthetic solid surface media containing different ratios of xylan (hemicellulose), carboxymethyl cellulose (cellulose), lignin, and various concentrations of yeast extract (source of protein) were used to cultivated T. reesei.

Quantification of the glucosamine content in the filamentous fungus Monascus ruber cultured on solid surfaces.

We evaluated whether the glucosamine content in the filamentous fungus Monascus ruber NBRC 32318, cultured on a solid surface (agar) containing different carbon and nitrogen sources, could be used as a measure of biomass. The relationship between the amounts of glucosamine and biomass was independent of the cultivation period, but was dependent on the carbon source (D-glucose, D-fructose, maltose, sucrose, or rice starch) and the nitrogen source (ammonium chloride, sodium nitrate, monosodium glutamate, or yeast extract) in the agar; it was also dependent on the culture method (solid-surface culture or submerged culture). We concluded that the amount of glucosamine extracted from M.