Displaying publications 21 - 40 of 63 in total

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  1. Fulltext Antimicrobial activity of Emilia sonchifolia DC., Tridax procumbens L. and Vernonia cinerea L. of Asteracea family: potential as food preservatives
    Yoga Latha, L., Darah, I., Sasidharan, S., Jain, K.
    Malays J Nutr, 2009;15(2):223-231.
    MyJurnal
    Chemical preservatives have been used in the food industry for many years. However, with increased health concerns, consumers prefer additive-free products or food preservatives based on natural products. This study evaluated antimicrobial activities of extracts from Emilia sonchifolia L. (Common name: lilac tassel flower), Tridax procumbens L. (Common name: tridax daisy) and Vernonia cinerea L. (Common name: Sahadevi), belonging to the Asteracea family, to explore their potential for use against general food spoilage and human pathogens so that new food preservatives may be developed. Three methanol extracts of these plants were tested in vitro against 20 bacterial species, 3 yeast species, and 12 filamentous fungi by the agar diffusion and broth dilution methods. The V. cinerea extract was found to be most effective against all of the tested organisms and the methanol fraction showed the most significant (p < 0.05) antimicrobial
    activity among all the soluble fractions tested. The minimum inhibitory concentrations (MICs) of extracts determined by the broth dilution method ranged from 1.56 to 100.00mg/mL. The MIC of methanol fraction was the lowest in comparison to the other four extracts. The study findings indicate that bioactive natural products from these plants may be isolated for further testing as leads in the development of new pharmaceuticals in food preservation as well as natural plant-based medicine.
    Matched MeSH terms: Yeast, Dried
  2. Fulltext The effect of synbiotic Streptococcus salivarius K12 and Musa acuminata on Candida albicans biofilm formation
    Nurul Alia Risma Rismayuddin, Munirah Mokhtar, Noratikah Othman, Ahmad Faisal Ismail, Mohd Hafiz Arzmi
    Malaysian Journal of Medicine and Health Sciences, 2019;15(108):37-37.
    MyJurnal
    Introduction:Candida albicans is an opportunistic fungus that is associated with oral carcinogenesis. In addition, biofilm formation has been one of the important virulence factors of the yeast. Streptococcus salivarius K12 is an oral probiotic while Musa acuminata is a well-known prebiotic. The objective of this study is to investigate the effect of S. salivarius K12 and M. acuminata skin aqueous extract (synbiotic) on C. albicans with the hypothesis that S. salivariusK12 and M. acuminata inhibit C. albicans biofilm formation. Methods: To develop mono-species biofilm, C. albicans(ATCC MYA-4901 and cancer isolates, ALC2 and ALC3 strains) and S. salivarius K12 were standardised to 105 cells and 106 cells, respectively and grown in 96-well plate in nutrient broth (NB) or RPMI at 37 °C for 72 h. Polymicro-bial biofilms were developed by inoculating both microorganisms in the same well with similar cell number as in mono-species. To determine the effect of synbiotic, similar protocol was repeated by mixing with 800 mg mL-1 of M. acuminata skin extract and incubated at 37 °C for 72 h. The medium was replenished at every 24 h, aseptically. Finally, the biofilms were assessed using crystal violet assay and the optical density was measured at OD620nm. Results:C. albicans strain MYA-4901 and ALC3, when grown in polymicrobial with S. salivarius K12 in NB that is predominated by yeast-form C. albicans, exhibited decreased biofilms by 71.40±11.7% and 49.40±3.9%, respec-tively when compared to the expected biofilms. Meanwhile in RPMI, which C. albicans strain ATCC MYA-4901, ALC2 and ALC3 were predominated by hyphal-form showed decreased biofilms by 72.0±26.7%, 53.4±14.4% and 65.7±6.7%, respectively when compared to the expected biofilms. Conclusion:S. salivarius K12 and M. acuminata skin extract synbiotic inhibit biofilm formation of C. albicans yeast and hyphal forms thus supported the hypothesis of the present study.
    Matched MeSH terms: Yeast, Dried
  3. Fulltext Predominant supragingival plaque microflora in a Malaysian population
    Fathilah, A.R., Rahim, Z.H.A., Othman, Y.
    Malaysian Dental Journal, 2007;28(2):92-96.
    MyJurnal
    The tooth provides a non-shedding surface ideal for microbial and plaque accumulation. Despite being exposed to regular environmental perturbations, the microbial composition and proportions in the plaque often remains in homeostasis and is relatively stable over time. Supragingival plaque sampled from various sites on the tooth surface was pooled and conventionally analyzed for its microbial constituent. Classification of microbial isolates was made based on the characteristics exhibited by the growth colonies, Gram-stained cells, as well as biochemical reactions using the API Identification System kit. Observation was also made of the colony forming units on both non-selective and selective agar culture plates. A variety of bacteria, both of the facultative and anaerobic types, were isolated from the supragingival plaque of the Malaysian population. Among those found to predominate the supragingival plaque include the Gram positive and Gram negative cocci and rods from the genera Streptococcus, Staphylococcus, Actinomyces, Fusobacterium, Corynebacterium, Clostridium, Bacteroides, Veilonella and Lactobacillus. In addition, yeast within the genus Candida was also isolated from the plaque samples.
    Matched MeSH terms: Yeast, Dried
  4. Fulltext Phylogenetic and Transcripts Profiling of Glucose Sensing Related Genes in Candida glabrata
    Ng TS, Mohd Desa MN, Sandai D, Chong PP, Than LT
    Jundishapur J Microbiol, 2015 Nov;8(11):e25177.
    PMID: 26855740 DOI: 10.5812/jjm.25177
    BACKGROUND: The sensing mechanism of glucose in Saccharomyces cerevisiae is well studied. However, such information is scarcely found in other yeast species such as Candida glabrata.

    OBJECTIVES: This study aimed to identify the glucose sensing pathway related genes of C. glabrata and to analyze the regulation pattern of these genes in response to different surrounding glucose concentrations through the quantitative real time polymerase chain reaction (qRT-PCR).

    MATERIALS AND METHODS: Phylogenetic analysis was carried out on predicted amino acid sequences of C. glabrata and S. cerevisiae to compare their degree of similarity. In addition, the growth of C. glabrata in response to different amounts of glucose (0%, 0.01%, 0.1%, 1% and 2%) was evaluated via the spot dilution assay on prepared agar medium. Besides, the SNF3 and RGT2, which act as putative glucose sensors, and the RGT1 and MIG1, which act as putative transcriptional regulators and selected downstream hexose transporters (HXTs), were analysed through qRT-PCR analysis for the gene expression level under different glucose concentrations.

    RESULTS: Comparative analysis of predicted amino acids in the phylogenetic tree showed high similarity between C. glabrata and S cerevisiae. Besides, C. glabrata demonstrated the capability to grow in glucose levels as low as 0.01% in the spot dilution assay. In qRT-PCR analysis, differential expressions were observed in selected genes when C. glabrata was subjected to different glucose concentrations.

    CONCLUSIONS: The constructed phylogenetic tree suggests the close evolutionary relationship between C. glabrata and S. cerevisiae. The capability of C. glabrata to grow in extremely low glucose environments and the differential expression of selected glucose-sensing related genes suggested the possible role of these genes in modulating the growth of C. glabrata in response to different glucose concentrations. This study helps deepen our understanding of the glucose sensing mechanism in C. glabrata and serves to provide fundamental data that may assist in unveiling this mechanism as a potential drug target.

    Matched MeSH terms: Yeast, Dried
  5. Phomopsidione-Loaded Chitosan Polyethylene Glycol (PEG) Nanocomposite Dressing for Pressure Ulcers
    Chin IBI, Yenn TW, Ring LC, Lazim Y, Tan WN, Rashid SA, et al.
    J Pharm Sci, 2020 09;109(9):2884-2890.
    PMID: 32534882 DOI: 10.1016/j.xphs.2020.06.005
    Pressure ulcers are commonly associated with microbial infections on the wounds which require an effective wound dressing for treatment. Thus far, the available silver dressing has shown tremendous result, however, it may cause argyria and complicate the internal organ function. Hence, our study aims to develop and characterize phomopsidione-loaded chitosan-polyethylene glycol nanocomposite hydrogel (C/PEG/Ph) as an antimicrobial dressing. Physically, the C/PEG/Ph hydrogel demonstrated a uniform light blue color, soft, flexible, and elastic, with no aggregation form. The evaluation via Fourier Transform Infrared (FTIR) exposed the C/PEG/Ph hydrogel has a notable shift towards lower frequency at 1600 and 1554 cm-1. For drug release test, the phomopsidione attained plateau at 24 h, with a total release of 67.9 ± 6.4% from the C/PEG/Ph hydrogel. There was a null burst release effect discovered throughout the experimental period. The C/PEG/Ph hydrogel showed significant results against all 4 Gram-negative bacteria and 1 yeast, with 99.99-100% reduction of microbial growth. The findings revealed that the C/PEG/Ph hydrogel can potentially act as an antimicrobial dressing for pressure ulcers.
    Matched MeSH terms: Yeast, Dried
  6. Fulltext Disinfectant of pummelo (Citrus Grandis L. Osbeck) fruit juice using gaseous ozone
    Shah NNAK, Supian NAM, Hussein NA
    J Food Sci Technol, 2019 Jan;56(1):262-272.
    PMID: 30728568 DOI: 10.1007/s13197-018-3486-2
    This work studied the effectiveness of gaseous ozone disinfection on pummelo (Citrus Grandis L. Osbeck) fruit juice components. Unfiltered and filtered pummelo fruit juices were treated with gaseous ozone for up to 50 min with ozone concentration fixed at 600 mg/h. A microbiological and physicochemical properties analysis were conducted on the ozone-treated fruit juices samples. It was found that the survival rate of aerobic bacteria, yeast and mold in unfiltered pummelo fruit juice were higher compared to filtered juice, as the juice components acted as protective barriers to the microorganisms. The microorganisms' inactivation in pummelo fruit juices was also observed to have increased as the ozone treatment time increased. Significant effects on total colour difference, ascorbic acid content, and total phenolic content were also observed over increased ozone-treatment time. However, ozone was shown to be ineffective in activating PME activity in both types of juice. The experimental results of this study indicated that pummelo fruit juice components had significant effects on the effectiveness of gaseous ozone, however, the degree of the effects depends on the different fruit components (total soluble solids, total phenolic content). As a conclusion, filtered juice showed better quality characteristics in comparison to unfiltered juice post-ozone treatment.
    Matched MeSH terms: Yeast, Dried
  7. Sago starch and its utilisation
    Abd-Aziz S
    J Biosci Bioeng, 2002;94(6):526-9.
    PMID: 16233345
    The importance and development of industrial biotechnology processing has led to the utilisation of microbial enzymes in various applications. One of the important enzymes is amylase, which hydrolyses starch to glucose. In Malaysia, the use of sago starch has been increasing, and it is presently being used for the production of glucose. Sago starch represents an alternative cheap carbon source for fermentation processes that is attractive out of both economic and geographical considerations. Production of fermentable sugars from the hydrolysis of starches is normally carried out by an enzymatic processes that involves two reaction steps, liquefaction and saccharification, each of which has different temperature and pH optima with respect to the maximum reaction rate. This method of starch hydrolysis requires the use of an expensive temperature control system and a complex mixing device. Our laboratory has investigated the possibility of using amylolytic enzyme-producing microorganisms in the continuous single-step biological hydrolysis of sago flour for the production of a generic fermentation medium. The ability of a novel DNA-recombinated yeast, Saccharomyces cerevisiae strain YKU 107 (expressing alpha-amylase production) to hydrolyse gelatinised sago starch production has been studied with the aim of further utilizing sago starch to obtain value-added products.
    Matched MeSH terms: Yeast, Dried
  8. Fulltext Growth kinetics of ethidium bromide mutagenized Lipomyces starkeyi strains
    Micky Vincent, Latifah Suali, Afizul Safwan Azahari, Patricia Rowena Mark Baran, Elexson Nillian, Lesley Maurice Bilung
    Journal of Advanced Research in Applied Sciences and Engineering Technology, 2018;11(1):47-54.
    MyJurnal
    Yeast growth and biomass production are greatly influenced by the length of the
    incubation period during cultivation. Therefore, this study was conducted to
    investigate the growth kinetics of five Lipomyces starkeyi strains as determined by
    biomass production. The five L. starkeyi strains, namely L. starkeyi ATCC 12659, L.
    starkeyi MV-1, L. starkeyi MV-4, L. starkeyi MV-5 and L. starkeyi MV-8, were inoculated
    in sterilized Yeast Malt broth, and, incubated for 192 hr at ambient temperature.
    Biomass yields were assessed and calculated gravimetrically every 24 hr. Results
    indicated that the optimal biomass production of L. starkeyi ATCC 12659, L. starkeyi
    MV-1, L. starkeyi MV-4, L. starkeyi MV-5 and L. starkeyi MV-8 were at 120, 168, 144,
    168 and 120 hr, with the concentrations of 6.64, 6.43, 9.78, 11.23 and 8.56 g/L,
    respectively. These results indicate that each L. starkeyi strain requires specific
    incubation period for the optimum production of fungal biomass. Therefore, by
    cultivating each L. starkeyi strain at the predetermined incubation period, biomass
    yields could significantly be improved for further downstream applications such as
    single cell protein and lipid production.
    Matched MeSH terms: Yeast, Dried
  9. Fulltext Numerical Analysis of Hydrodynamic Flow in Microfluidic Biochip for Single-Cell Trapping Application
    Khalili AA, Ahmad MR
    Int J Mol Sci, 2015;16(11):26770-85.
    PMID: 26569218 DOI: 10.3390/ijms161125987
    Single-cell analysis has become the interest of a wide range of biological and biomedical engineering research. It could provide precise information on individual cells, leading to important knowledge regarding human diseases. To perform single-cell analysis, it is crucial to isolate the individual cells before further manipulation is carried out. Recently, microfluidic biochips have been widely used for cell trapping and single cell analysis, such as mechanical and electrical detection. This work focuses on developing a finite element simulation model of single-cell trapping system for any types of cells or particles based on the hydrodynamic flow resistance (Rh) manipulations in the main channel and trap channel to achieve successful trapping. Analysis is carried out using finite element ABAQUS-FEA™ software. A guideline to design and optimize single-cell trapping model is proposed and the example of a thorough optimization analysis is carried out using a yeast cell model. The results show the finite element model is able to trap a single cell inside the fluidic environment. Fluid's velocity profile and streamline plots for successful and unsuccessful single yeast cell trapping are presented according to the hydrodynamic concept. The single-cell trapping model can be a significant important guideline in designing a new chip for biomedical applications.
    Matched MeSH terms: Yeast, Dried
  10. Fulltext A catheter-related bloodstream infection caused by the yeast Kodamaea ohmeri
    Ding, C.H., Tzar M.N., Biswas S., Muttaqillah N.A.S., Wahab A.A.
    International Medical Journal Malaysia, 2018;17(2):135-138.
    MyJurnal
    Catheter-related bloodstream infections caused by Kodamaea ohmeri are generally not considered due to the relative scarcity of reported cases. This is a case of an 85-year-old man with poorly controlled diabetes mellitus who was initially admitted to our hospital for diabetic ketoacidosis. An internal jugular catheter was inserted as part of the initial management. A week later the patient developed a temperature spike and a yeast identified as Kodamaea ohmeri by ID 32 C (bioMérieux, France) was isolated from both his central and peripheral blood cultures. The catheter was removed and the patient was treated with fluconazole despite the organism’s relatively high minimum inhibitory concentration (2 μg/mL) to this antifungal. The fungemia resolved following a 2-weeks course of fluconazole.
    Matched MeSH terms: Yeast, Dried
  11. Fulltext Antimicrobial Effect of Malaysian Honey on Some Human Pathogens: an in vitro Study
    Hassanain, A.T., Alyaa, A.K., Karim, A.J.
    International Medical Journal Malaysia, 2010;9(2):15-18.
    MyJurnal
    Introduction: Honey has potent bactericidal activity against many pathogenic organisms, including various Gram-negative and Gram-positive bacteria. This study aimed to determine the antimicrobial effect of Malaysian honey against different species of human pathogens using optimized honey broth media. Materials and Methods: The antimicrobial activity of honey against standard strains of Gram-negative and Grampositive bacteria and yeast was tested in vitro by the broth dilution method using 10%-100% w/v concentrations prepared in tryptic soy broth. Results: Streptococcus pyogenes was the most sensitive pathogen, it was completely inhibited by 30% honey broth medium. The most resistant were E. faecalis, S. aureus and MRSA, but they were all completely inhibited by 80% honey broth medium. Conclusion: Honey is shown to possess antimicrobial activity against human Gram-positive and negative medically important bacteria.
    Matched MeSH terms: Yeast, Dried
  12. Fulltext Effect of fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) on microbial quality and sensory acceptability of frozen paratha
    Rosli, N.A., Azilan, N A., Mahyudin, N.A., Mahmud Ab Rashid, N.K., Meon, F.N.S., Ismail, Z., et al.
    International Food Research Journal, 2019;26(3):945-952.
    MyJurnal
    Fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) are known to possess good antimicrobial properties. In the present work, spice-infused frozen parathas were formulated to investigate the effect of fennel and coriander on microbial (aerobic mesophilic bacteria, yeast and mould, and Bacillus cereus) reduction and sensory acceptability of frozen paratha throughout the storage at -18°C. The present work was also aimed at determining the relationship between spice concentrations and storage durations on microbiological quality of the samples. Fennel and coriander seed powder were used at concentrations of 2, 4 and 6% of wheat flour (w/w). The microbiological analysis was performed by total plate count, yeast and mould count, and Bacillus cereus count after 9, 12 and 15 weeks of storage. Sensory evaluation was conducted using hedonic scales at the end of storage durations. Results showed that spice infusion in frozen paratha significantly delayed the growth of aerobic mesophilic bacteria, yeasts and moulds, and Bacillus cereus during storage. The lowest log count was demonstrated by coriander at 6% in total plate count (3.85, 3.90 and 3.91 log10 CFU/g), and yeast and mould count (2.54, 2.59 and 2.60 log10 CFU/g) after 9, 12 and 15 weeks, respectively. Bacillus cereus was not detected throughout the storage durations. Fennel exhibited minimum activity against Bacillus cereus with no significant difference on log count reduction when compared with control. Coriander showed the highest decrease in both total plate count and Bacillus cereus count during the storage duration. Sensory evaluation result indicated that control sample exhibited the highest preference over all attributes when compared with fennel and coriander. Coriander-infused paratha was slightly darker in colour due to high concentration of 6%. Fennel yielded the lowest score in terms of taste among all samples. Fennel and coriander showed no significant difference for sensory acceptability. Overall, all frozen parathas were in good quality after 15 weeks of frozen storage. It can thus be concluded that fennel and coriander can be used as potential natural preservatives to inhibit the growth of microorganisms in paratha during frozen storage. Nevertheless, the optimum spice concentration should be determined to minimise the effects on the sensory attributes.
    Matched MeSH terms: Yeast, Dried
  13. Fulltext Application of supercritical carbon dioxide (SC-CO2 ) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature
    Ismail Fitry Mohammad Rashedi, Safiullah Jauhar, Chong, ?Gun Hean, Nor Khaizura Mahmud @ Ab Rashid, Wan Zunairah Wan Ibadullah
    International Food Research Journal, 2020;27(1):103-110.
    MyJurnal
    Supercritical carbon dioxide (SC-CO2 ) is a non-thermal technique implemented by food, pharmaceutical, and similar industries with the aim of inhibiting the microorganisms and apply effective sterilisation. Presently, limited number of studies has reported the application of SC-CO2 on fresh chicken meat. The present work therefore aimed to reveal the microbial and physicochemical quality of the SC-CO2 -treated fresh chicken meat. The fresh chicken meat was subjected to the SC-CO2 at 14 MPa and 45°C for 40 min and was stored at 4°C for 0, 3, and 7 days. The obtained results indicated that the treatment with SC-CO2 significantly decreased the total plate count and, yeast and mould count from log10 5.90 to 2.00 CFU/g and from log10 5.02 to 2.00 CFU/g at day 7 of storage, respectively. The values of pH, cooking loss, and water holding capacity were not affected by the treatment. The results revealed that the SC-CO2 -treated samples displayed harder texture, higher lightness and yellowness, and lower redness. In addition, lipid peroxidation of SC-CO2 and control samples resulted in values of 1.9 and 0.5 MDA/mg of meat at day 7 of storage time and did not significantly change in the rest of the evaluation days. In summary, the application of SC-CO2 was capable of enhancing the microbial quality and certain physicochemical attributes. However, alteration of certain parameters of SC-CO2 might enhance the overall meat quality.
    Matched MeSH terms: Yeast, Dried
  14. Fulltext Effect on the physico-chemical properties of liberica green coffee beans under ambient storage
    Ismail, I., Anuar, M.S., Shamsudin, R.
    International Food Research Journal, 2013;20(1):255-264.
    MyJurnal
    Green coffee beans are stored for a certain period and under certain conditions until they are finally utilized. The storage period may depend on customer demand while the storage conditions depend on where the coffee beans are stored. Thus, this research emphasizes the physicochemical changes that occur in Liberica coffee beans during storage under the Malaysian
    climate (average temperature and relative humidity of 29.33ºC and 71.75% respectively). The changes in the physico-chemical (coffee size, mass, densities, colour, proximate analysis, sucrose, chlorogenic acid content) and microbiological (yeast and mould count) properties were evaluated during eight months of storage. After the storage, the physical properties of the coffee changed as the coffee beans expanded in size, reduced in mass and density and became brighter in colour. Changes in the chemical properties were also detected where the moisture decreased and the ash content increased. In addition, the sucrose level was found to decrease with a corresponding increase in chlorogenic acid. During storage, the counts of yeast and mould were reduced. Model equations describing the changes in the properties were developed. The overall conclusion was that the coffee beans reduced in quality during storage.
    Matched MeSH terms: Yeast, Dried
  15. Fulltext Saprophytic yeasts: effective biocontrol agents against Aspergillus flavus
    Afsah-Hejri, L.
    International Food Research Journal, 2013;20(6):3403-3409.
    MyJurnal
    Aflatoxins are carcinogenic, mutagenic and teratogenic fungal toxins predominantly produced by Aspergillus flavus (A. flavus) and Aspergillus parasiticus (A. parasiticus). Members of the Aspergillus family are wound-invading pathogens that can infect pistachio trees and nuts. The pistachio nut is a favorite tree nut worldwide, and more than half of the world’s pistachio production is from Iran. Pistachio nuts can easily be infected with Aspergillus spp. due to early splitting or due to animal, insect or physical damage. Any established infection of Aspergillus under high relative humidity and temperature results in the production and rapid accumulation of aflatoxins in pistachio nuts. It is impractical to remove aflatoxins from pistachio nuts after they are produced. Some microorganisms (such as saprophytic yeasts) have been reported to have an antagonistic effect against Aspergillus spp. This study aimed to isolate saprophytic yeasts from pistachio fruits and leaves and investigate their biocontrol activities against a toxigenic strain of Aspergillus flavus (A. flavus). Saprophytic yeasts were identified based on their morphological properties and biochemical tests. In total, 24 yeast isolates were obtained from pistachio fruits and leaves, and their antagonistic effect on A. flavus (PTCC 5006) was investigated. Five saprophytic yeast isolates, displaying the highest biocontrol activities against A. flavus (PTCC 5006), were identified as Pseudozyma fusiformata, Cryptococcus albidus, Rhodotorula fragaria, Cryptococcus hungaricus and Rhodotorula hinula. The biocontrol activities of these yeast isolates were evaluated by their inhibitory effects on sporulation, colony expansion, biomass production and prevention of aflatoxin B1 (AFB1) production. Pseudozyma fusiformata was the most effective yeast isolate in terms of spore reduction (84.6%) and inhibition of AFB1 production (89.1%). Cryptococcus albidus produced the maximum reduction in fungal dry weight (77.9%). Based on these results, isolated saprophytic yeasts from pistachio fruits and leaves can be used as effective biocontrol agents against the growth of Aspergillus and aflatoxin production.
    Matched MeSH terms: Yeast, Dried
  16. Fulltext Evaluation of injury to Saccharomyces rouxii YSa40 cells in low water activity/pH glycerol/CPB stress system
    Yeoh, T.K., Cheah, Y.K., Davies, R.
    International Food Research Journal, 2012;19(1):95-99.
    MyJurnal
    Mid-exponential phase Saccharomyces rouxii YSa40 cells subsequently stressed at low aw/pH in the 0.64 aw/pH 3.5 glycerol/CPB system became injured. Such injury was detected by the loss of ability of the
    stressed population to form colonies on secondary-stress plating medium (glycerol/BM agar at 0.94 aw
    /pH 3.5 (lactic acid)) while colony forming ability on secondary non-stress plating medium (sugars/BM agar at 0.94 aw/pH 3.5 (lactic) was unaffected. The injury was shown to be due to sensitivity to glycerol/lactic acid. Results of the present study will be useful for achieving complete decontamination of ‘Intermediate Moisture Foods’ against xerotolerant molds and yeast.
    Matched MeSH terms: Yeast, Dried
  17. Fulltext Nonthermal pasteurization of Pitaya (Hylocereus polyrhizus) juice using the hurdle concept
    Halim, H., Noranizan, M., Sobhi, B., Sew, C.C., Karim, R., Osman, A.
    International Food Research Journal, 2012;19(4):1457-1461.
    MyJurnal
    Red pitaya juice (RPJ) was subjected to UV-C irradiation and the potential of UV as a pasteurization tool for reducing microbial load in pitaya juice was evaluated. Effectiveness of the hurdle concept, i.e. addition of citric acid (CA) and dimethyl dicarbonate (DMDC) was also studied. Total plate counts (TPC) and yeast and mould counts (YMC) achieved 2.43 log₁₀ and 2.7 log₁₀ reductions respectively after exposure to UV irradiation. Addition of the CA (0.5 - 2.0%) and dimethyl dicarbonate (DMDC) (5 - 20 µL/100mL) to pitaya juice reduced the microbial loads, with 1.5% CA and 15 µL/100mL DMDC being the most effective concentrations. Addition of CA and DMDC into RPJ prior to UV treatment achieved significantly higher microbial reduction compared to UV alone, which were 4.12 log ₁₀ and 4.14 log₁₀ reductions for TPC and for YMC, respectively.
    Matched MeSH terms: Yeast, Dried
  18. Fulltext Short technical communication yeast identification from domestic ragi for food fermentation by PCR method
    Siti Hajar, M.D., Noorhisham, T.K., Nurina, A.
    International Food Research Journal, 2012;19(2):775-777.
    MyJurnal
    In this study polymerase chain reaction (PCR) was used to identify yeast in domestic ragi obtained
    from two local markets in Sarawak and Pahang. These ragi are normally used as a dry starter in food fermentation (tapai) for Pahang (ST2) and Sarawak (ST3) and tuak (ST1) which is an alcoholic drink in Sarawak. Universal primer, NL1 and NL4 were used as a primer in this study to amplify D1/D2 fragment. Based on the result from the sequencing and after the BLAST search of the nucleotide sequences, the strain was confirmed as Candida glabrata (FN424108.) partial 26S rRNA gene, strain IMUFRJ 51955 for ST1, Saccharomyces cerevisiae(EU285514.1) isolate 35 26S ribosomal RNA gene, partial sequence for ST2 sample and Candida glabrata (FN393990.1) partial 26S rRNA gene, strain MUCL 51244 for ST3. All these strains were found in domestic ragi used for food fermentation.
    Matched MeSH terms: Yeast, Dried
  19. Fulltext Influence of partial substitution of wheat flour with banana (Musa paradisiaca var. Awak) flour on the physico – chemical and sensory characteristics of doughnuts
    Chong, L.C., Noor Aziah, A.A.
    International Food Research Journal, 2008;15(2):119-124.
    MyJurnal
    Evaluation on the physicochemical and sensory properties of wheat flour doughnuts substituted with banana flour (BF) was investigated. Wheat flour was substituted with green banana (Musa paradisiaca var. Awak) flour at 0% (control), 10%, 20% and 30% levels in yeast-raised doughnut prepared by the straight dough method. Chemical (moisture, fat, protein, ash, carbohydrate, crude fibre, total dietary fibre and caloric content), physical (volume, specific volume and colour) and sensory evaluation were conducted on all samples. Chemical analyses result indicated a higher percentage of total dietary fibre and caloric content in doughnut substituted with BF than the control. Colour evaluation showed that the dough, crust and crumb of doughnut with BF ranged from 68.97 ± 0.59 – 84.78 ± 0.16 (red – yellow quadrant). The change from light to darker colour correlated with the amount of BF added. Results also showed that the volume and specific volume was significantly affected (p < 0.05) by levels of BF substituted. Doughnut substituted with 20% BF showed the highest score in overall acceptability (6.71 ± 1.40).
    Matched MeSH terms: Yeast, Dried
  20. Fulltext Effect of cornsilk (Maydis stigma) addition in yeast bread: investigation on nutritional compositions, textural properties and sensory acceptability
    Ng, S.H., Wan Rosli, W.l.
    International Food Research Journal, 2013;20(1):339-345.
    MyJurnal
    The proximate compositions, total dietary fibre (TDF) content, textural properties and sensory acceptability of yeast breads formulated with 0%, 2%, 4% and 6% of cornsilk powder (CSP) were studied. The protein, ash and TDF contents of yeast breads were increased in line with the CSP level added whereas moisture content was decreased. Yeast bread added with 6% CSP recorded the highest content of TDF (5.91%), protein (9.76%) and ash (1.03%) compared to other formulation of yeast breads containing lower percentage of CSP. Besides, texture profile analysis (TPA) reported that the firmness, gumminess and chewiness of yeast breads increased directly proportional to the level of CSP added mainly due to higher content of TDF and lower content of moisture. However, for the yeast bread added with 2%CSP, there were no significant differences compared with control yeast bread. Among all cornsilk-based yeast bread, formulation containing 2% CSP had the highest scores for all attributes including overall acceptance and there were no significant differences with control yeast bread. The present study indicated that the addition of 2% CSP could be an effective way to produce functional yeast bread without changing negatively its desirable textural and sensory acceptability.
    Matched MeSH terms: Yeast, Dried
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