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Metabolic engineering for single-cell protein production from renewable feedstocks and its applications.
Adv Biotechnol (Singap)
September 2024
School of Agriculture and Biotechnology, Shenzhen Campus of Sun Yat-sen University, Sun Yat-sen University, Shenzhen, 518107, China.
Proteins are indispensable for maintaining a healthy diet and performing crucial functions in a multitude of physiological processes. The growth of the global population and the emergence of environmental concerns have significantly increased the demand for protein-rich foods such as meat and dairy products, exerting considerable pressure on global food supplies. Single-cell proteins (SCP) have emerged as a promising alternative source, characterized by their high protein content and essential amino acids, lipids, carbohydrates, nucleic acids, inorganic salts, vitamins, and trace elements.
View Article and Find Full Text PDFMicrobiome characterization of two fresh pork cuts during production in a pork fabrication facility.
Microbiol Spectr
January 2025
Department of Veterinary Population Medicine, University of Minnesota, St. Paul, Minnesota, USA.
The goal of this study was to characterize the microbial profile of two different fresh pork cuts, bootjack (BJ) trim and tenderloin (TL), through a 16S rRNA sequencing workflow developed specifically for investigating low-biomass fresh meat within a commercial production schedule. Additionally, this study aimed to determine a baseline prevalence and enumeration profile across these two fresh pork cuts. Results showed that microbiome diversity was different between the BJ and TL, and also differed significantly by processing date.
View Article and Find Full Text PDFInvestigating the effect of freezing method, voltage gradient, and probe type on quality characteristics of Turkey meat during the ohmic thawing process.
Heliyon
January 2025
Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan 45371-38791 Iran.
This research addresses the gap in efficient thawing methods by investigating the effects of ohmic thawing variables and freezing methods on the thawing speed and quality attributes of ground turkey breast, aiming to identify the optimal ohmic thawing method and compare it with traditional air and water thawing techniques. The variables for ohmic thawing consisted of voltage gradient (10, 15, and 20 V/cm), freezing method (Snap (rapid freezing of samples in liquid nitrogen at -210 °C), -70, and -20 °C), and probe type. The results showed that the snap-freezing method demonstrated superior functional and quality characteristics.
View Article and Find Full Text PDFResistance to medically important antimicrobials in broiler and layer farms in Cameroon and its relation with biosecurity and antimicrobial use.
Front Microbiol
January 2025
Department of Comparative Biomedicine and Food Science, University of Padua, Legnaro, Italy.
Introduction: Poultry production accounts for 42% of Cameroonian meat production. However, infectious diseases represent the main hindrance in this sector, resulting in overuse and misuse of antimicrobials that can contribute to the emergence and dissemination of antimicrobial resistance (AMR). This study aimed to evaluate the prevalence of antimicrobial resistance genes (ARGs) conferring resistance to carbapenems ( and ), (fluoro) quinolones (, , and ), polymyxins ( to ), and macrolides ( and ) in the poultry farm environment.
View Article and Find Full Text PDFUnveiling the epidemiology and community perspectives on bovine brucellosis in North Shewa, Central Highlands of Ethiopia.
Sci Rep
January 2025
College of Veterinary Medicine and Agriculture, Addis Ababa University, P. O. Box 34, Bishoftu, Ethiopia.
Brucellosis is a bacterial disease of many domestic and wild animals with great economic and public health importance. Although it has a major constraint in dairy production, comprehensive information regarding the epidemiology of brucellosis in dairy herds is limited. Besides, evaluating the dairy farmers' knowledge, attitude, and practice (KAP) regarding brucellosis is crucial for generating information that can enhance control programs and public health interventions.
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