Research Publications (Food Safety)

Journal of the Science of Food and Agriculture, Accepted Article. Background Rice straw (RS) is one of the largest sources of lignocellulosic, which is an abundant raw material for biofuels and chemicals. However, the natural degradation of RS under low temperature environment is the biggest obstacle of straw returning to field. Results In this test, one bacillus strain W118 was isolated.

BACKGROUND Animal manure frequently harbors pathogenic microorganisms such as Salmonella spp and diarrheagenic Escherichia coli. A defined microbial consortium such as Effective Microorganisms (EM) can potentially be used as a biocontrol against manure‐borne human pathogens such as Salmonella and pathogenic E. coli. The objective of the study was to investigate the efficacy of EM to decontaminate cattle manure.

BACKGROUND The development of brewer's spent grain protein films with potential active packaging properties was investigated. Films were prepared by casting protein dispersions at different pHs (2, 8, 11), plasticizers (polyethylene glycol –PEG– or glycerol), and levels (0–0.25 g g−1) of PEG. Mechanical, water‐barrier and solubility, optical, antioxidant (reducing power, ABTS•+ and lipidic radical scavenging), and antimicrobial properties of films were determined.

BACKGROUND Jiuqu are vital saccharifying and fermenting agents for Chinese fermented foods. Natural ventilation during Jiuqu fermentation causes changes in temperature, oxygen and moisture content, resulting in mass and heat gradients from the outer to inner areas of Jiuqu blocks. In the present study, microbiota stratification in Jiuqu was investigated by single molecule real‐time sequencing and culture isolation.

BACKGROUND The consumption of pesticides‐contaminated sour cherry as fruit or juice has become a major health concern, and thus, intensified the search for alternative processing technologies such as pulsed electric fields (PEF), ozone (O), and ultrasonication (US).

BACKGROUND Baixi sufu (BS) is a traditional Chinese spicy fermented bean curd manufactured with a natural starter. In this study, the bacterial and fungal communities during BS fermentation were determined by culture and the culture‐independent method of high‐throughput sequencing (HTS), and correlation analyses were performed to select the potential fermentation‐contributing microorganisms.

BACKGROUND The scarcity of irrigation water is severely affecting global crop production. In this context, biostimulants are increasingly used as alternatives means against abiotic stress conditions. In this study, phenolic compounds composition and bioactive properties of common bean (Phaseolus vulgaris L.) plants grown under water stress conditions and biostimulants application were investigated.

Journal of the Science of Food and Agriculture, EarlyView.

Journal of the Science of Food and Agriculture, Volume 0, Issue ja, -Not available-.