4 results match your criteria: "Hassan II Institute of Agronomy and Veterinary Medicine (IAV)[Affiliation]"
Comparative Study of Ochratoxin A Exposure through the Intake of Cereal Products in Two Climatic Moroccan Regions.
Toxins (Basel)
July 2023
Department of Biological and Pharmaceutical Sciences, Hassan II Institute of Agronomy and Veterinary Medicine (IAV), Rabat P.O. Box 6202, Morocco.
The present study aims to compare ochratoxin A (OTA) exposure through the intake of three cereal derivative products (bread, pasta and semolina) in two different Moroccan climatic regions (littoral and continental). OTA weekly intakes from cereal products were calculated using a deterministic approach for each region. Results showed a statistically significant difference ( < 0.
View Article and Find Full Text PDFExposure assessment to ochratoxin A through the intake of three cereal derivatives from the Moroccan market.
Food Res Int
November 2020
Department of Biological and Pharmaceutical Sciences, Hassan II Institute of Agronomy and Veterinary Medicine (IAV), BP 6202, Rabat-Instituts, Morocco.
Previous studies reported the contamination of cereals products with OTA in Morocco. Given bread, pasta and semolina are staple consumed food in the country, this study aims to assess the OTA exposure levels for the adult consumers in the country through cereal derivatives intake, by using a deterministic model based on the crossover of consumption and contamination data of 457 cereals products samples. The study also set out to determine under what conditions the OTA contributions from these 3 cereal derivatives alone were enough to cause a real public health problem in the country.
View Article and Find Full Text PDFInfluence of carbon sources on the viability and resuscitation of Acetobacter senegalensis during high-temperature gluconic acid fermentation.
Bioprocess Biosyst Eng
May 2017
Microbial Processes and Interactions (MiPI), Gembloux Agro-Bio Tech, Bio-Industry Unit, University of Liège, 5030, Gembloux, Belgium.
Much research has been conducted about different types of fermentation at high temperature, but only a few of them have studied cell viability changes during high-temperature fermentation. In this study, Acetobacter senegalensis, a thermo-tolerant strain, was used for gluconic acid production at 38 °C. The influences of different carbon sources and physicochemical conditions on cell viability and the resuscitation of viable but nonculturable (VBNC) cells formed during fermentation were studied.
View Article and Find Full Text PDFSimultaneous production of acetic and gluconic acids by a thermotolerant Acetobacter strain during acetous fermentation in a bioreactor.
J Biosci Bioeng
February 2016
Walloon Centre of Industrial Biology, University of Liege, B40, B-4000 Sart-Tilman, Belgium.
Article Synopsis
- - The study investigates how two strains of acetic acid bacteria (AF01 and CV01) from apple and cactus fruits affect vinegar quality, particularly focusing on their ability to produce acetic and gluconic acids during fermentation at high temperatures.
- - Both strains were identified as *Acetobacter pasteurianus*, and the fermentation process revealed that while AF01 predominantly produced acetic acid, CV01 managed to produce both acetic and gluconic acids simultaneously.
- - CV01 showed greater resilience to ethanol depletion and had superior enzyme activity at higher temperatures (38°C), compared to a standard strain, suggesting its potential for more effective vinegar production in warmer conditions.