Food Biotechnology

The Research Publications track research that is published across national and international peer-reviewed journals. The most recent articles are available ahead of print and searchable by Journal Title, Subject, USDA Grant Funding Agencies or FDA Grant Funding Agencies. The research publications are tracked across five subject areas: Bacterial Pathogens, Chemical Contaminants, Natural Toxins, Parasites, and Viruses.

Tue, 04/21/2020 - 03:28
Botulinum neurotoxin (BoNT) is the most toxic biomolecule known to the world (⁓100 times toxic than cyanide) and has been listed as category ‘A’ biowarfare agent. In the present investigation, we cloned the catalytic domain of BoNT type ‘F’. Maximum recombinant BoNT/F protein expression was achieved at 21°C, 0.75 mM IPTG at 6 h post induction. The rBoNT/F protein was purified and confirmed...
Fri, 01/31/2020 - 03:19
Enterococci are part of the dominant microbiota of artisanal Pico cheese and could be used as adjunct cultures for improving this traditional dairy product. However, the genus lacks Qualified Presumption of Safety (QPS) status. The aim of this study was to assess virulence factors, antibiotic resistance and biogenic amine production in 28 autochthonous Enterococcus from Pico cheese. Isolates were...
Thu, 11/07/2019 - 03:20
Toxicity studies in mammals continue to be the most appropriate model for predicting risk in humans, but they tend to be expensive and time-consuming. In the aftermath of the genetic sequencing of zebrafish (Danio rerio), this species is highly genetically homologous to humans. The use of the zebrafish model to assess food toxicity is already a reality as it is capable of biological processes...
Sun, 09/22/2019 - 03:18
Listeria monocytogenes is a pathogenic microorganism infects man mostly through food. A total of 1615 samples of foods of animal origin and water were collected from retail meat shops of North-Eastern India and processed. Sixty-three (3.9%) samples were positive for L. monocytogenes. Animal origin foods showing the highest prevalence was chevon (9.8%) followed by beef (8.9%), chicken (8.5%), pork...