Effects of processing treatment and sorbate addition on the flavor characteristics of apple cider.

PubMed

Boylston, Terri D; Wang, Hui; Reitmeier, Cheryll A; Glatz, Bonita A

2003-03-26

Processing treatments used to produce a microbiologically "safe" apple cider were evaluated to determine the impact of these treatments on the overall flavor characteristics. Apple cider with (0.1%) and without (0%) potassium sorbate was subjected to four processing treatments: untreated, irradiated at 2 kGy, irradiated at 4 kGy, and pasteurized. Volatile flavor compounds were isolated from the cider using solid-phase microextraction methods with gas chromatographic analysis. A trained descriptive analysis panel evaluated sensory attributes. The effects of the processing treatment were dependent on the presence of sorbate in the apple cider. Irradiation treatments resulted in a decrease in the content of esters characteristic of apple flavor and an increase in the content of alcohols and aldehydes formed through lipid oxidation reactions. The presence of sorbate reduced the effects of the irradiation treatments on these volatile flavor compounds. Sensory panelists, however, detected higher intensities of undesirable flavor attributes, including "cardboard flavor", and lower intensities of the desirable "apple flavor" in irradiated cider with added sorbate.

Characterization of cider apples on the basis of their fatty acid profiles.

PubMed

Blanco-Gomis, Domingo; Mangas Alonso, Juan J; Margolles Cabrales, Inmaculada; Arias Abrodo, Pilar

2002-02-27

In the current study, the fatty acids composition of 30 monovarietal apple juices from six cider apple varieties belonging to two categories was analyzed. The different apple juices were obtained from three consecutive harvests (1997, 1998, and 1999). The fatty acids concentration in apple juice together with chemometric techniques such as principal components analysis (PCA), soft independent modeling of class analogy (SIMCA), and linear discriminant analysis (LDA), allowed us to differentiate apple juices on the basis of the sweet or sharp category to which the cider apple variety belongs. Fatty acids such as the unsaturated oleic and linoleic acids, and saturated caprylic, capric, stearic, and palmitic acids were related to the sweet cider apple category, while pentadecanoic acid is related to the sharp class.

Genomic basis of the differences between cider and dessert apple varieties

PubMed Central

Leforestier, Diane; Ravon, Elisa; Muranty, Hélène; Cornille, Amandine; Lemaire, Christophe; Giraud, Tatiana; Durel, Charles-Eric; Branca, Antoine

2015-01-01

Unraveling the genomic processes at play during variety diversification is of fundamental interest for understanding evolution, but also of applied interest in crop science. It can indeed provide knowledge on the genetic bases of traits for crop improvement and germplasm diversity management. Apple is one of the most important fruit crops in temperate regions, having both great economic and cultural values. Sweet dessert apples are used for direct consumption, while bitter cider apples are used to produce cider. Several important traits are known to differentiate the two variety types, in particular fruit size, biennial versus annual fruit bearing, and bitterness, caused by a higher content in polyphenols. Here, we used an Illumina 8k SNP chip on two core collections, of 48 dessert and 48 cider apples, respectively, for identifying genomic regions responsible for the differences between cider and dessert apples. The genome-wide level of genetic differentiation between cider and dessert apples was low, although 17 candidate regions showed signatures of divergent selection, displaying either outlier FST values or significant association with phenotypic traits (bitter versus sweet fruits). These candidate regions encompassed 420 genes involved in a variety of functions and metabolic pathways, including several colocalizations with QTLs for polyphenol compounds. PMID:26240603

Potential sources of microbial contamination in unpasteurized apple cider.

PubMed

Garcia, Luis; Henderson, John; Fabri, Martha; Oke, Moustapha

2006-01-01

A study was conducted to identify possible sources of microbial contamination and to assess the effect of good cleaning and sanitation practices on the microbial quality and safety of unpasteurized apple cider. Raw unwashed apples, washed apples, cleaning water, fresh cider, and finished cider samples were collected from five Ontario producers over 4 months and microbiologically tested. Total coliforms were found in 31, 71 and 38% of the unwashed apple, water, and washed apple samples, respectively. Escherichia coli was found in 40% of the water samples from one producer alone. The washing step was identified as a potential source of contamination, possibly due to water in the dump tanks seldom being refreshed, and because scrubbers, spray nozzles, and conveyors were not properly cleaned and sanitized. Higher total coliform counts (P < 0.0001) and prevalence (P < 0.0001) in fresh cider compared with those in unwashed apples and washed apples indicated considerable microbial buildup along the process, possibly explained by the lack of appropriate equipment sanitation procedures. Results showed that producers who had better sanitary practices in place had lower (P < 0.001) total coliform prevalence than the rest of the producers. Overall results show that good sanitation procedures are associated with improved microbial quality of fresh cider in terms of total coliforms and that operators who pasteurize and/or UV treat their product should still be required to have a sound good manufacturing practices program in place to prevent recontamination. Cryptosporidium parvum, an important pathogen for this industry, was found in different sample types, including washed apples, water, and fresh and finished cider.

Interactions of carbon dioxide and food odours in Drosophila: olfactory hedonics and sensory neuron properties.

PubMed

Faucher, Cécile P; Hilker, Monika; de Bruyne, Marien

2013-01-01

Behavioural responses of animals to volatiles in their environment are generally dependent on context. Most natural odours are mixtures of components that can each induce different behaviours when presented on their own. We have investigated how a complex of two olfactory stimuli is evaluated by Drosophila flies in a free-flying two-trap choice assay and how these stimuli are encoded in olfactory receptor neurons. We first observed that volatiles from apple cider vinegar attracted flies while carbon dioxide (CO2) was avoided, confirming their inherent positive and negative values. In contradiction with previous results obtained from walking flies in a four-field olfactometer, in the present assay the addition of CO2 to vinegar increased rather than decreased the attractiveness of vinegar. This effect was female-specific even though males and females responded similarly to CO2 and vinegar on their own. To test whether the female-specific behavioural response to the mixture correlated with a sexual dimorphism at the peripheral level we recorded from olfactory receptor neurons stimulated with vinegar, CO2 and their combination. Responses to vinegar were obtained from three neuron classes, two of them housed with the CO2-responsive neuron in ab1 sensilla. Sensitivity of these neurons to both CO2 and vinegar per se did not differ between males and females and responses from female neurons did not change when CO2 and vinegar were presented simultaneously. We also found that CO2-sensitive neurons are particularly well adapted to respond rapidly to small concentration changes irrespective of background CO2 levels. The ability to encode temporal properties of stimulations differs considerably between CO2- and vinegar-sensitive neurons. These properties may have important implications for in-flight navigation when rapid responses to fragmented odour plumes are crucial to locate odour sources. However, the flies' sex-specific response to the CO2-vinegar combination and the context-dependent hedonics most likely originate from central rather than peripheral processing.

Efficacy of supercritical carbon dioxide for nonthermal inactivation of Escherichia coli K12 in apple cider

USDA-ARS?s Scientific Manuscript database

This study evaluated the efficacy of a supercritical carbon dioxide (SCCO2) system with a gas-liquid porous metal contactor for eliminating Escherichia coli K12 in apple cider. Pasteurized, preservative-free apple cider was inoculated with E. coli K12 and processed using the SCCO2 system at CO2 conc...

Apple cider vinegar boosted immunomodulatory and health promoting effects of Lactobacillus casei in common carp (Cyprinus carpio).

PubMed

Safari, Roghieh; Hoseinifar, Seyed Hossein; Nejadmoghadam, Shabnam; Khalili, Mohsen

2017-08-01

The present study was performed to investigate the immunomodulatory and health promoting effects of combined or singular administration of apple cider vinegar (ACV) and Lactobacillus casei in common carp (Cyprinus carpio) diet. An 8-week feeding trial was designed with following treatments: Control (basal diet), Pro (contains 10 7  CFU g -1 L. casei), LACV (contains 1% ACV), HACV (contains 2% ACV), Pro + LACV (contains 10 7  CFU g -1 L. casei plus 1% ACV) and Pro + HACV (contains 10 7  CFU g -1 L. casei plus 2% ACV). Evaluation of skin mucus revealed notable increase of total Ig level and lysozyme activity in Pro + LACV and Pro + HACV treatments compared other groups (P < 0.05). Similarly, serum total Ig and lysozyme activity in HACV, Pro + LACV and Pro + HACV fed carps was remarkably higher than other groups (P < 0.05). However, regarding serum alternative complement (ACH50) activity significant difference was observed just between Pro + HACV and control treatment (P < 0.05). The highest expression of immune related (LYZ, TNF-alpha, IL1b, IL8) and antioxidant enzymes genes (GSR, GST) were observed in carps fed Pro + HACV and Pro + LACV. The expression of GH gene expression in Pro, LACV and HACV treatments was significantly higher than those in control group (P < 0.05). The highest expression level of GH and IGF1 was observed in fish fed combined Pro and ACV (P < 0.05). These results indicated that co-administration of ACV boosted immunomodulatory and health promoting effects of L. casei and can be considered as a promising immunostimulants in early stage of common carp culture. Copyright © 2017 Elsevier Ltd. All rights reserved.

Enhanced recovery of Salmonella from apple cider and apple juice with universal preenrichment broth.

PubMed

Hammack, Thomas S; Johnson, Mildred L; Jacobson, Andrew P; Andrews, Wallace H

2002-01-01

A comparison was made of the relative efficiencies of Universal Preenrichment (UP) broth and lactose broth for the recovery of a variety of Salmonella serovars from pasteurized and unpasteurized apple cider and pasteurized apple juice. Bulk portions of juice were contaminated with single Salmonella serovars at high and low levels of 0.4 and 0.04 CFU/mL, respectively. The juice was aged for a minimum of 5 days at 2-5 degrees C. On the day analysis was initiated, each of 20 test portions (25 mL) of the contaminated juice was preenriched in UP broth and in lactose broth. The Bacteriological Analytical Manual Salmonella culture method was followed thereafter. For pasteurized apple cider, UP broth recovered significantly (p < 0.05) more Salmonella-positive test portions than did lactose broth (112 and 75, respectively). For unpasteurized apple cider, UP broth recovered significantly more Salmonella-positive test portions than did lactose broth (326 and 221, respectively). For pasteurized apple juice, UP broth recovered more Salmonella-positive test portions than did lactose broth (93 and 81, respectively). However, this difference was not statistically significant. These results indicate that UP broth should replace lactose broth for the analysis of pasteurized and unpasteurized apple cider and pasteurized apple juice.

A review of apple anthracnose canker biology and management in cider apple orchards in the Maritime Pacific Northwest

USDA-ARS?s Scientific Manuscript database

Cider apple (Malus ×domestica Borkh.) is an emerging crop in western Washington and the Pacific Northwest (PNW) region, but a major obstacle to planting new orchards and orchard productivity is the widespread occurrence of apple anthracnose canker, caused by the fungal pathogen Neofabraea malicortic...

Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production.

PubMed

Eleutério Dos Santos, Caroline Mongruel; Pietrowski, Giovana de Arruda Moura; Braga, Cíntia Maia; Rossi, Márcio José; Ninow, Jorge; Machado Dos Santos, Tâmisa Pires; Wosiacki, Gilvan; Jorge, Regina Maria Matos; Nogueira, Alessandro

2015-06-01

The amino acid profile in dessert apple must and its effect on the synthesis of fusel alcohols and esters in cider were established by instrumental analysis. The amino acid profile was performed in nine apple musts. Two apple musts with high (>150 mg/L) and low (<75 mg/L) nitrogen content, and four enological yeast strains, were used in cider fermentation. The aspartic acid, asparagine and glutamic acid amino acids were the majority in all the apple juices, representing 57.10% to 81.95%. These three amino acids provided a high consumption (>90%) during fermentation in all the ciders. Principal component analysis (PCA) explained 81.42% of data variability and the separation of three groups for the analyzed samples was verified. The ciders manufactured with low nitrogen content showed sluggish fermentation and around 50% less content of volatile compounds (independent of the yeast strain used), which were mainly 3-methyl-1-butanol (isoamyl alcohol) and esters. However, in the presence of amino acids (asparagine, aspartic acid, glutamic acid and alanine) there was a greater differentiation between the yeasts in the production of fusel alcohols and ethyl esters. High contents of these aminoacids in dessert apple musts are essential for the production of fusel alcohols and most of esters by aromatic yeasts during cider fermentation. © 2015 Institute of Food Technologists®

Growth parameters of Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and aerobic mesophilic bacteria of apple cider amended with nisin-EDTA.

PubMed

Ukuku, Dike O; Zhang, Howard; Huang, Lihan

2009-05-01

The effect of nisin (0 or 300 IU/mL), ethylenediamine tetraacetic acid (EDTA, 20 mM), and nisin (300 IU)-EDTA (20 mM) on growth parameters, including lag period (LP) and generation time, of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. in the presence or absence of aerobic mesophilic bacteria of apple cider during storage at 5 degrees C for up to 16 days or 23 degrees C for 16 h was investigated. The growth data were analyzed and fitted to the modified Gompertz model. The LP values for aerobic mesophilic bacteria of apple cider (control) and those amended with EDTA and nisin during storage at 5 degrees C were 1.61, 1.76, and 5.45 days, respectively. In apple cider stored at 23 degrees C for 16 h, the LP values for the same bacteria and treatment were 3.24, 3.56, and 5.85 h, respectively. The LP values for E. coli O157:H7 determined in the presence of aerobic mesophilic bacteria of apple cider stored at 23 degrees C for 16 h was 1.48 h, while populations for L. monocytogenes and Salmonella in the same cider declined. In sterile apple cider left at 23 degrees C for 16 h, the LP values for E. coli O157:H7, Salmonella, and L. monocytogenes averaged 2.74, 2.37, and 3.16 h, respectively. The generation time for these pathogens were 0.402, 0.260, and 0.187 log (CFU/mL)/h, respectively. Addition of nisin and EDTA combination caused a decline in lag phase duration and the populations for all pathogens tested, suggesting possible addition of this additive to freshly prepared apple cider to enhance its microbial safety and prevent costly recalls.

7 CFR 51.342 - U.S. Cider.

Code of Federal Regulations, 2011 CFR

2011-01-01

... FRESH FRUITS, VEGETABLES AND OTHER PRODUCTS 1,2 (INSPECTION, CERTIFICATION, AND STANDARDS) United States Standards for Grades of Apples for Processing Grades § 51.342 U.S. Cider. “U.S. Cider” consists of apples...

7 CFR 51.342 - U.S. Cider.

Code of Federal Regulations, 2012 CFR

2012-01-01

... FRESH FRUITS, VEGETABLES AND OTHER PRODUCTS 1,2 (INSPECTION, CERTIFICATION, AND STANDARDS) United States Standards for Grades of Apples for Processing Grades § 51.342 U.S. Cider. “U.S. Cider” consists of apples...

7 CFR 51.342 - U.S. Cider.

Code of Federal Regulations, 2013 CFR

2013-01-01

..., CERTIFICATION, AND STANDARDS) United States Standards for Grades of Apples for Processing Grades § 51.342 U.S. Cider. “U.S. Cider” consists of apples which are free from decay, worm holes and internal breakdown...

7 CFR 51.342 - U.S. Cider.

Code of Federal Regulations, 2014 CFR

2014-01-01

..., CERTIFICATION, AND STANDARDS) United States Standards for Grades of Apples for Processing Grades § 51.342 U.S. Cider. “U.S. Cider” consists of apples which are free from decay, worm holes and internal breakdown...

Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.

PubMed

Xu, Yan; Fan, Wenlai; Qian, Michael C

2007-04-18

The aroma-active compounds in two apple ciders were identified using gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (MS) techniques. The volatile compounds were extracted using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). On the basis of odor intensity, the most important aroma compounds in the two apple cider samples were 2-phenylethanol, butanoic acid, octanoic acid, 2-methylbutanoic acid, 2-phenylethyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, ethyl hexanoate, 4-ethylguaiacol, eugenol, and 4-vinylphenol. Sulfur-containing compounds, terpene derivatives, and lactones were also detected in ciders. Although most of the aroma compounds were common in both ciders, the aroma intensities were different. Comparison of extraction techniques showed that the SAFE technique had a higher recovery for acids and hydroxy-containing compounds, whereas the HS-SPME technique had a higher recovery for esters and highly volatile compounds.

Addition of fumaric acid and sodium benzoate as an alternative method to achieve a 5-log reduction of Escherichia coli O157:H7 populations in apple cider.

PubMed

Comes, Justin E; Beelman, Robert B

2002-03-01

A study was conducted to develop a preservative treatment capable of the Food and Drug Administration-mandated 5-log reduction of Escherichia coli O157:H7 populations in apple cider. Unpreserved apple cider was treated with generally recognized as safe acidulants and preservatives before inoculation with E. coli O157:H7 in test tubes and subjected to mild heat treatments (25, 35, and 45 degrees C) followed by refrigerated storage (4 degrees C). Fumaric acid had significant (P < 0.05) bactericidal effect when added to cider at 0.10% (wt/vol) and adjusted to pH 3.3, but citric and malic acid had no effect. Strong linear correlation (R2 = 0.96) between increasing undissociated fumaric acid concentrations and increasing log reductions of E. coli O157:H7 in apple cider indicated the undissociated acid to be the bactericidal form. The treatment that achieved the 5-log reduction in three commercial ciders was the addition of fumaric acid (0.15%, wt/vol) and sodium benzoate (0.05%, wt/vol) followed by holding at 25 degrees C for 6 h before 24 h of refrigeration at 4 degrees C. Subsequent experiments revealed that the same preservatives added to cider in flasks resulted in a more than 5-log reduction in less than 5 and 2 h when held at 25 and 35 degrees C, respectively. The treatment also significantly (P < 0.05) reduced total aerobic counts in commercial ciders to populations less than those of pasteurized and raw ciders from the same source (after 5 and 21 days of refrigerated storage at 4 degrees C, respectively). Sensory evaluation of the same ciders revealed that consumers found the preservative-treated cider to be acceptable.

Typification of cider brandy on the basis of cider used in its manufacture.

PubMed

Rodríguez Madrera, Roberto; Mangas Alonso, Juan J

2005-04-20

A study of typification of cider brandies on the basis of the origin of the raw material used in their manufacture was conducted using chemometric techniques (principal component analysis, linear discriminant analysis, and Bayesian analysis) together with their composition in volatile compounds, as analyzed by gas chromatography with flame ionization to detect the major volatiles and by mass spectrometric to detect the minor ones. Significant principal components computed by a double cross-validation procedure allowed the structure of the database to be visualized as a function of the raw material, that is, cider made from fresh apple juice versus cider made from apple juice concentrate. Feasible and robust discriminant rules were computed and validated by a cross-validation procedure that allowed the authors to classify fresh and concentrate cider brandies, obtaining classification hits of >92%. The most discriminating variables for typifying cider brandies according to their raw material were 1-butanol and ethyl hexanoate.

What Can I Eat?

MedlinePlus

... liquors/hard ciders are also gluten-free. However , beers, ales, lagers, malt beverages and malt vinegars that ... free . There are several brands of gluten-free beers available in the United States and abroad. Medicines, ...

27 CFR 24.76 - Tax exempt cider.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Tax exempt cider. 24.76 Section 24.76 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... exempt cider. Cider, when produced solely from the noneffervescent fermentation of apple juice without...

27 CFR 24.76 - Tax exempt cider.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Tax exempt cider. 24.76 Section 24.76 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... exempt cider. Cider, when produced solely from the noneffervescent fermentation of apple juice without...

27 CFR 24.76 - Tax exempt cider.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Tax exempt cider. 24.76 Section 24.76 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... exempt cider. Cider, when produced solely from the noneffervescent fermentation of apple juice without...

27 CFR 24.76 - Tax exempt cider.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Tax exempt cider. 24.76 Section 24.76 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... exempt cider. Cider, when produced solely from the noneffervescent fermentation of apple juice without...

27 CFR 24.76 - Tax exempt cider.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Tax exempt cider. 24.76 Section 24.76 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... exempt cider. Cider, when produced solely from the noneffervescent fermentation of apple juice without...

7 CFR 51.342 - U.S. Cider.

Code of Federal Regulations, 2010 CFR

2010-01-01

... Regulations of the Department of Agriculture AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946... Standards for Grades of Apples for Processing Grades § 51.342 U.S. Cider. “U.S. Cider” consists of apples...

Experiments with Fungi Part 2: Fermentation.

ERIC Educational Resources Information Center

Dale, Michele; Hetherington, Shane

1996-01-01

Gives details of three experiments with alcoholic fermentation by yeasts which yield carbon dioxide and ethanol. Lists procedures for making cider, vinegar, and fermentation gases. Provides some historical background and detailed equipment requirements. (DDR)

Reduction of patulin in apple cider by UV radiation.

PubMed

Dong, Qingfang; Manns, David C; Feng, Guoping; Yue, Tianli; Churey, John J; Worobo, Randy W

2010-01-01

The presence of the mycotoxin patulin in processed apple juice and cider presents a continual challenge to the food industry as both consumer health and product quality issues. Although several methods for control and/or elimination of patulin have been proposed, no unifying method has been commercially successful for reducing patulin burdens while maintaining product quality. In the present study, exposure to germicidal UV radiation was evaluated as a possible commercially viable alternative for the reduction and possible elimination of the patulin mycotoxin in fresh apple cider. UV exposure of 14.2 to 99.4 mJ/cm(2) resulted in a significant and nearly linear decrease in patulin levels while producing no quantifiable changes in the chemical composition (i.e., pH, Brix, and total acids) or organoleptic properties of the cider. For the range of UV doses tested, patulin levels decreased by 9.4 to 43.4%; the greatest reduction was achieved after less than 15 s of UV exposure. The method of UV radiation (the CiderSure 3500 system) is an easily implemented, high-throughput, and cost-effective method that offers simultaneous UV pasteurization of cider and juice products and reduction and/or elimination of patulin without unwanted alterations in the final product.

Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis.

PubMed

Viana, Roberta Oliveira; Magalhães-Guedes, Karina Teixeira; Braga, Roberto Alves; Dias, Disney Ribeiro; Schwan, Rosane Freitas

The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted Laser Desorption/Ionization - Time of Flight Mass Spectrometry (MALDI-TOF MS) technique. Saccharomyces cerevisiae, Lactobacillus paracasei, Lactobacillus plantarum, Acetobacter pasteurianus and Acetobacter syzygii were the microbial species identified. S. cerevisiae, L. plantarum, A. pasteurianus and A. syzygii were found in smaller quantities at the beginning of the alcoholic fermentation, but were found throughout the alcoholic and acetic fermentation. Kefir grains were able to utilize apple must as substrate to produce ethanol, and acetic acid. Acetate, volatile alcohols and aldehydes in the vinegar-based kefir were also produced. The yield of acetic acid in the kefir vinegars was ∼79%. The acetic acid concentration was ∼41gL -1 , reaching the required standard for the Brazilian legislation accepts it as vinegar (4.0% acetic acid). Kefir vinegar showed good acceptance in the sensory analysis. The technology proposed here is novel by the application of immobilized-cell biomass (kefir grains) providing a mixed inocula and eliminating the use of centrifuge at the end of the fermentative process. This step will save energy demand and investment. This is the first study to produce apple vinegar using kefir grains. Copyright © 2017. Published by Elsevier Editora Ltda.

Coating Galvanized Steel

DTIC Science & Technology

1989-06-01

bonding of topcoats to smooth galvanizing have lead to such practices as washing with vinegar , washing with copper sulfate solution, or weathering before...of special treatments other than weathering: "The "home cure" type of treatments such as washing the surface with vinegar , acetic acid, cider, copper... alcohol . The wash primer used was MIL-P-15328 (Formula 117). It is spray- applied to give 0.3- to 0.5-mil dry film thickness and is used on ships to

Polyphenolic profiles of Basque cider apple cultivars and their technological properties.

PubMed

Alonso-Salces, Rosa M; Barranco, Alejandro; Abad, Beatriz; Berrueta, Luis A; Gallo, Blanca; Vicente, Francisca

2004-05-19

The polyphenolic compositions of 31 Basque cider apple cultivars were determined in pulp, peel, and juice by high-performance liquid chromatography with diode array detection analysis of crude extracts and after thiolysis. Total polyphenols are distributed in a wide concentration range depending on the cultivar. Procyanidins are the class of polyphenols that present major concentrations in apple. Their average degrees of polymerization range from 4 to 8 depending on the cultivar. Apple cultivars were technologically classified into bitter and nonbitter categories using different classification systems obtained by applying several pattern recognition techniques, such as principal component analysis, K-nearest neighbors, soft independent modeling of class analogy, partial least-squares, and multilayer feed-forward-artificial neural networks, to apple pulp, peel, or juice data (individual polyphenol concentrations, total procyanidin content, and the average degree of polymerization of procyanidins). Bitter apple cultivars present higher contents of flavan-3-ols and/or dihydrochalcones than nonbitter cultivars. Detailed knowledge of the polyphenolic profile of each apple cultivar affords information about their susceptibility to oxidation, their sensory properties (bitterness, astringency), and their possible influence on the characteristics and quality of the final product (juice, cider) when apples are processed.

Patulin reduction in apple juice from concentrate by UV radiation and comparison of kinetic degradation models between apple juice and apple cider.

PubMed

Assatarakul, Kitipong; Churey, John J; Manns, David C; Worobo, Randy W

2012-04-01

Patulin, a mycotoxin produced by several genera of fungi, including Byssochlamys, Aspergillus, and Penicillium, has been an important concern in apple cider and apple juice due to its toxicity and health consequences. In this study, the effects of UV on the patulin level, physical and chemical properties, and sensory attributes in apple juice from concentrate were investigated. Kinetic modeling of patulin reduction by UV radiation in apple juice from concentrate was calculated and compared with the degradation rate observed previously in apple cider. From an initial patulin contamination of approximately 1,000 ppb (μg/liter), the UV exposure, ranging from 14.2 mJ/cm(2) (one pass) to 99.4 mJ/cm(2) (seven passes), was successful in reducing patulin levels by 72.57% ± 2.76% to 5.14% ± 0.70%, respectively. Patulin reduction by UV radiation followed first-order kinetic modeling in a fashion similar to first-order microbial inactivation. An exponential correlation between UV exposure and the percentage of patulin remaining was observed, giving an r(2) value of 0.9950. Apple juice was repeatedly exposed to 14.2 mJ/cm(2) for each treatment, and patulin levels were significantly decreased when compared with the level obtained with the previous UV exposure treatment. While there were no significant differences in the percentages of titratable acidity and ascorbic acid (P > 0.05), there were minor yet random sampling differences in pH and degrees Brix (1 °Brix is 1 g of sucrose in 100 g of solution; the °Brix represents the soluble solids content of the solution as percentage by weight [%, wt/wt]) (P ≤ 0.05). A significant difference (P ≤ 0.05) in sensory perception for the finished apple juice was detected between the control and the full seven-pass UV radiation treatment using an experienced consumer panel and a triangle test. Patulin reduction by UV radiation from both the current study and a previous study involving apple cider was compared, which showed that both matrices strongly fit a first-order kinetic degradation model. However, the kinetic constant for degradation in apple juice was approximately 5.5 times greater than that observed in an apple cider matrix.

Yeast species diversity in apple juice for cider production evidenced by culture-based method.

PubMed

Lorenzini, Marilinda; Simonato, Barbara; Zapparoli, Giacomo

2018-05-07

Identification of yeasts isolated from apple juices of two cider houses (one located in a plain area and one in an alpine area) was carried out by culture-based method. Wallerstein Laboratory Nutrient Agar was used as medium for isolation and preliminary yeasts identification. A total of 20 species of yeasts belonging to ten different genera were identified using both BLAST algorithm for pairwise sequence comparison and phylogenetic approaches. A wide variety of non-Saccharomyces species was found. Interestingly, Candida railenensis, Candida cylindracea, Hanseniaspora meyeri, Hanseniaspora pseudoguilliermondii, and Metschnikowia sinensis were recovered for the first time in the yeast community of an apple environment. Phylogenetic analysis revealed a better resolution in identifying Metschnikowia and Moesziomyces isolates than comparative analysis using the GenBank or YeastIP gene databases. This study provides important data on yeast microbiota of apple juice and evidenced differences between two geographical cider production areas in terms of species composition.

HPLC-DAD-MS Profiling of Polyphenols Responsible for the Yellow-Orange Color in Apple Juices of Different French Cider Apple Varieties.

PubMed

Le Deun, Erell; Van der Werf, Remmelt; Le Bail, Gildas; Le Quéré, Jean-Michel; Guyot, Sylvain

2015-09-09

The pigments responsible for the yellow-orange coloration of apple juices have remained largely unknown up to now. Four French cider apple juices were produced in conditions similar to those used in the cider-making industry. The oxidized juices, characterized using the CIE L a b parameters, displayed various colors depending on the apple variety and native phenolic composition. HPLC-DAD-MS revealed contrasting pigment profiles related to oxidized tanning and nontanning molecules. The latter were divided into two groups according to their polarity and their visible spectra. With regard to phenolic classes, flavanol monomers and hydroxycinnamic acids played an essential role in the formation of oxidation products. Interestingly, dihydrochalcones appeared to include precursors of some yellow compounds. Indeed, the yellow pigment phloretin xyloglucoside oxidation product (PXGOPj), derived from phloretin xyloglucoside, was clearly identified in apple juices as a xyloglucose analogue of the yellow pigment phloridzin oxidation product (POPj), previously characterized in a model solution by Le Guernevé et al. (Tetrahedron Lett. 2004, 45 (35), 6673-6677).

[Application of fingerprint chromatogram in quality assessment of apple cider].

PubMed

Xu, Kangzhen; Song, Jirong; Ren, Yinghui; Ma, Haixia; Huang, Jie; Du, Xiaodan

2007-01-01

Fingerprints of 14 apple cider samples from different manufacturers were studied using high performance liquid chromatography (HPLC) with an electrochemical detector (ECD). The analysis was carried out on a Zorbax SB-C18 column at 30 degrees C with 2% (v/v) methanol aqueous solution-4% (v/v) acetic acid aqueous solution as mobile phase at a flow rate of 0.8 mL/min. The electrochemical detector was set at 0.7 V. By calculating the relative retention times of certain peaks with chlorogenic acid as the reference standard, 8 common peaks in the samples were analyzed. Relative retention times for the common peaks of various samples were calculated, and the similarities of all the samples were figured out through each peak area with the vectorial angle cosine method and correlative coefficient method. The results indicated that apple cider products of the same manufacturer have good similarity, with the similarities greater than 92.7%. According to this experiment, effectual microcosmic information for apple cider analysis was gained through HPLC and ECD. Moreover, this test method will help the analysis and the control of product quality, the development of new products and the establishment of trade standard.

Polyphenol profiles of French cider apple varieties (Malus domestica sp.).

PubMed

Sanoner, P; Guyot, S; Marnet, N; Molle, D; Drilleau, J P

1999-12-01

The cortex of 14 French apple varieties (12 cider and 2 juice varieties), one English cider variety, and one dessert apple (i.e., Golden Delicious) were studied for their polyphenol composition. Total polyphenols were assayed by the Folin-Ciocalteu method, and the precise polyphenolic composition (monomeric catechins, proanthocyanidins, hydroxycinnamic acids, and dihydrochalcones) was obtained by HPLC following thiolysis. ESI-MS and ESI-MS/MS analyses showed that chlorogenic acid and p-coumaroylquinic acid were methylated under the conditions of thiolysis. Depending on the variety, the global polyphenol concentration varied from 1 to 7 g per kilogram of fresh cortex. Cider varieties globally showed a higher polyphenol concentration than the dessert apple Golden Delicious, bitter varieties being the more concentrated. The proportion of the polyphenol classes varied greatly from one cultivar to another. For all varieties, procyanidins were always the predominant class. They were mainly constituted of (-)-epicatechin units with a small proportion of (+)-catechin as a terminal unit. The average degree of polymerization ranged between 4.2 and 7.5 depending upon the variety with an exception for the sharp varieties Guillevic and Avrolles which showed significant concentrations of procyanidins with DPn of 40 and 50, respectively.

Efficient reduction of pathogenic and spoilage microorganisms from apple cider by combining microfiltration with UV treatment.

PubMed

Zhao, Dongjun; Barrientos, Jessie Usaga; Wang, Qing; Markland, Sarah M; Churey, John J; Padilla-Zakour, Olga I; Worobo, Randy W; Kniel, Kalmia E; Moraru, Carmen I

2015-04-01

Thermal pasteurization can achieve the U. S. Food and Drug Administration-required 5-log reduction of pathogenic Escherichia coli O157:H7 and Cryptosporidium parvum in apple juice and cider, but it can also negatively affect the nutritional and organoleptic properties of the treated products. In addition, thermal pasteurization is only marginally effective against the acidophilic, thermophilic, and spore-forming bacteria Alicyclobacillus spp., which is known to cause off-flavors in juice products. In this study, the efficiency of a combined microfiltration (MF) and UV process as a nonthermal treatment for the reduction of pathogenic and nonpathogenic E. coli, C. parvum, and Alicyclobacillus acidoterrestris from apple cider was investigated. MF was used to physically remove suspended solids and microorganisms from apple cider, thus enhancing the effectiveness of UV and allowing a lower UV dose to be used. MF, with ceramic membranes (pore sizes, 0.8 and 1.4 μm), was performed at a temperature of 10 °C and a transmembrane pressure of 155 kPa. The subsequent UV treatment was conducted using at a low UV dose of 1.75 mJ/cm(2). The combined MF and UV achieved more than a 5-log reduction of E. coli, C. parvum, and A. acidoterrestris. MF with the 0.8-μm pore size performed better than the 1.4-μm pore size on removal of E. coli and A. acidoterrestris. The developed nonthermal hurdle treatment has the potential to significantly reduce pathogens, as well as spores, yeasts, molds, and protozoa in apple cider, and thus help juice processors improve the safety and quality of their products.

Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions.

PubMed

Cousin, Fabien J; Le Guellec, Rozenn; Schlusselhuber, Margot; Dalmasso, Marion; Laplace, Jean-Marie; Cretenet, Marina

2017-07-25

Production of fermented apple beverages is spread all around the world with specificities in each country. 'French ciders' refer to fermented apple juice mainly produced in the northwest of France and often associated with short periods of consumption. Research articles on this kind of product are scarce compared to wine, especially on phenomena associated with microbial activities. The wine fermentation microbiome and its dynamics, organoleptic improvement for healthy and pleasant products and development of starters are now widely studied. Even if both beverages seem close in terms of microbiome and process (with both alcoholic and malolactic fermentations), the inherent properties of the raw materials and different production and environmental parameters make research on the specificities of apple fermentation beverages worthwhile. This review summarizes current knowledge on the cider microbial ecosystem, associated activities and the influence of process parameters. In addition, available data on cider quality and safety is reviewed. Finally, we focus on the future role of lactic acid bacteria and yeasts in the development of even better or new beverages made from apples.

40 CFR 407.10 - Applicability; description of the apple juice subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... apple juice subcategory. 407.10 Section 407.10 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... SOURCE CATEGORY Apple Juice Subcategory § 407.10 Applicability; description of the apple juice... apples into apple juice or apple cider. When a plant is subject to effluent limitations covering more...

40 CFR 407.10 - Applicability; description of the apple juice subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the apple... SOURCE CATEGORY Apple Juice Subcategory § 407.10 Applicability; description of the apple juice... apples into apple juice or apple cider. When a plant is subject to effluent limitations covering more...

40 CFR 407.10 - Applicability; description of the apple juice subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... 40 Protection of Environment 29 2011-07-01 2009-07-01 true Applicability; description of the apple... SOURCE CATEGORY Apple Juice Subcategory § 407.10 Applicability; description of the apple juice... apples into apple juice or apple cider. When a plant is subject to effluent limitations covering more...

40 CFR 407.10 - Applicability; description of the apple juice subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 29 2014-07-01 2012-07-01 true Applicability; description of the apple... SOURCE CATEGORY Apple Juice Subcategory § 407.10 Applicability; description of the apple juice... apples into apple juice or apple cider. When a plant is subject to effluent limitations covering more...

40 CFR 407.10 - Applicability; description of the apple juice subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... 40 Protection of Environment 30 2013-07-01 2012-07-01 true Applicability; description of the apple... SOURCE CATEGORY Apple Juice Subcategory § 407.10 Applicability; description of the apple juice... apples into apple juice or apple cider. When a plant is subject to effluent limitations covering more...

27 CFR 24.10 - Meaning of terms.

Code of Federal Regulations, 2010 CFR

2010-04-01

... juice or natural wine before, during, or after fermentation, of either water or pure dry sugar, or a... kind of fruit to juice before or during fermentation to develop alcohol by fermentation. Cider. See... wine, agricultural wine, and other than standard wine (except for distilling material and vinegar stock...

Novel 1,3-dioxanes from apple juice and cider.

PubMed

Kavvadias, D; Beuerle, T; Wein, M; Boss, B; König, T; Schwab, W

1999-12-01

Extracts obtained by XAD solid-phase extraction of apple juice and cider were separated by liquid chromatography on silica gel. Several new 1,3-dioxanes including the known 2-methyl-4-pentyl-1,3-dioxane and 2-methyl-4-[2'(Z)-pentenyl]-1,3-dioxane, were identified in the nonpolar fractions by GC/MS analysis and confirmed by chemical synthesis. The enantioselective synthesis of the stereoisomers of the 1,3-dioxanes was performed using (R)- and (R,S)-octane-1,3-diol and (R)- and (R,S)-5(Z)-octene-1,3-diol as starting material. Comparison with the isolated products indicated that the natural products consisted of a mixture of (2S,4R) and (2R,4R) stereoisomers in the ratio of approximately 10:1, except for 1,3-dioxanes generated from acetone and 2-butanone. It is assumed that the 1, 3-dioxanes are chemically formed in the apples and cider from the natural apple ingredients (R)-octane-1,3-diol, (R)-5(Z)-octene-1, 3-diol, (3R,7R)- and (3R,7S)-octane-1,3,7-triol, and the appropriate aldehydes and ketones, which are produced either by the apples or by yeast during fermentation of the apple juice.

Characterization of the polyphenol composition of 20 cultivars of cider, processing, and dessert apples (Malus × domestica Borkh.) grown in Virginia.

PubMed

Thompson-Witrick, Katherine A; Goodrich, Katheryn M; Neilson, Andrew P; Hurley, E Kenneth; Peck, Gregory M; Stewart, Amanda C

2014-10-15

Polyphenols and maturity parameters were determined in 20 apple cultivars with potential for hard cider production grown in Virginia, U.S.A. Concentrations of five classes of polyphenols were significantly different across cultivar for both peel and flesh. Total polyphenol concentration ranged from 0.9 μg/g wwb in flesh of Newtown Pippin to 453 μg/g wwb in peel of Red Delicious. Harrison, Granny Smith, Rome, Winesap, and Black Twig cultivars contained the highest concentration of total flavan-3-ols in flesh, indicating potential to impart desired astringency and bitterness to cider under processing conditions where extraction of polyphenols from peel is minimal. These results can inform selection of fruit juice, extracts, and byproducts for investigations of bioactivity and bioavailability of polyphenols, and provide baseline data for horticultural and processing research supporting the growing hard cider industry in Virginia. Based on these data, cultivars Harrison, Granny Smith, Rome, Winesap, and Black Twig show high potential for cider production in Virginia.

Patulin in domestic and imported apple-based drinks in Belgium: occurrence and exposure assessment.

PubMed

Tangni, E K; Theys, R; Mignolet, E; Maudoux, M; Michelet, J Y; Larondelle, Y

2003-05-01

Apple-based beverages are regularly consumed by adults and children in Belgium. They are locally produced or imported from other countries. The apples used as starting material for these productions are frequently contaminated by mycotoxin-producing moulds and damaged during transport and handling. The current study was undertaken to investigate whether patulin (PAT) is present in the industrial or handicraft-made apple juices and ciders consumed by the Belgian population and to assess the population's exposure to this mycotoxin through apple-based drinks. Belgian (n = 29) and imported (14) apple juices as well as ciders (7) were assayed for PAT by high-performance liquid chromatography with ultraviolet light detection. PAT was detected respectively in 79, 86 and 43% of these tested samples. However, no contaminated sample exceeded the safe level of 50 microg PAT l(-1). Levels of PAT contamination were comparable in Belgian and imported juice samples. The overall mean PAT concentrations were 9.0 and 3.4 microg l(-1) for contaminated apple juices and ciders, respectively. This study also indicates that there was no statistically significant difference in the mean PAT contamination between clear (7.8 microg l(-1)) and cloudy (10.7 microg l(-1)) apple juices, as well as between handicraft-made apple juices (14.6 microg l(-1)) and industrial ones (7.0 microg l(-1)). On the basis of the mean results, a consumer exposure assessment indicates that a daily intake of 0.2 litres apple juice contributes to 45% of the provisional maximum tolerable daily intake for a child of 10 kg body weight.

Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar.

PubMed

Cejudo-Bastante, María Jesús; Rodríguez Dodero, M Carmen; Durán Guerrero, Enrique; Castro Mejías, Remedios; Natera Marín, Ramón; García Barroso, Carmelo

2013-03-15

Despite the long history of sherry wine vinegar, new alternatives of consumption are being developed, with the aim of diversifying its market. Several new acetic-based fruit juices have been developed by optimising the amount of sherry wine vinegar added to different fruit juices: apple, peach, orange and pineapple. Once the concentrations of wine vinegar were optimised by an expert panel, the aforementioned new acetic fruit juices were tasted by 86 consumers. Three different aspects were taken into account: habits of consumption of vinegar and fruit juices, gender and age. Based on the sensory analysis, 50 g kg(-1) of wine vinegar was the optimal and preferred amount of wine vinegar added to the apple, orange and peach juices, whereas 10 g kg(-1) was the favourite for the pineapple fruit. Based on the olfactory and gustatory impression, and 'purchase intent', the acetic beverages made from peach and pineapple juices were the most appreciated, followed by apple juice, while those obtained from orange juice were the least preferred by consumers. New opportunities for diversification of the oenological market could be possible as a result of the development of this type of new product which can be easily developed by any vinegar or fruit juice maker company. © 2012 Society of Chemical Industry.

Biochemical Profile of Heritage and Modern Apple Cultivars and Application of Machine Learning Methods To Predict Usage, Age, and Harvest Season.

PubMed

Anastasiadi, Maria; Mohareb, Fady; Redfern, Sally P; Berry, Mark; Simmonds, Monique S J; Terry, Leon A

2017-07-05

The present study represents the first major attempt to characterize the biochemical profile in different tissues of a large selection of apple cultivars sourced from the United Kingdom's National Fruit Collection comprising dessert, ornamental, cider, and culinary apples. Furthermore, advanced machine learning methods were applied with the objective to identify whether the phenolic and sugar composition of an apple cultivar could be used as a biomarker fingerprint to differentiate between heritage and mainstream commercial cultivars as well as govern the separation among primary usage groups and harvest season. A prediction accuracy of >90% was achieved with the random forest method for all three models. The results highlighted the extraordinary phytochemical potency and unique profile of some heritage, cider, and ornamental apple cultivars, especially in comparison to more mainstream apple cultivars. Therefore, these findings could guide future cultivar selection on the basis of health-promoting phytochemical content.

Biodiversity of Total Phenolics, Antioxidant Capacity, and Juice Quality in Apple Cider Taxa

USDA-ARS?s Scientific Manuscript database

Apples are known to contain antioxidants that may play an important role in human health by providing protection against reactive free radicals affecting a wide range of biological molecules including nucleic acids, lipids, and proteins. While fresh apple juice is a main product of processed apples,...

Genetic and phenotypic diversity of autochthonous cider yeasts in a cellar from Asturias.

PubMed

Pando Bedriñana, R; Querol Simón, A; Suárez Valles, B

2010-06-01

This paper analyses yeast diversity and dynamics during the production of Asturian cider. Yeasts were isolated from apple juice and at different stages of fermentation in a cellar in Villaviciosa during two Asturian cider-apple harvests. The species identified by ITS-RFLP corresponded to Hanseniaspora valbyensis, Hanseniaspora uvarum, Metschnikowia pulcherrima, Pichia guilliermondii, Candida parapsilosis, Saccharomyces cerevisiae and Saccharomyces bayanus/Saccharomyces pastorianus/Saccharomyces kudriavzevii/Saccharomyces mikatae. The species C. parapsilosis is reported here for the first time in cider. The analysis of Saccharomyces mtDNA patterns showed great diversity, sequential substitution and the presence of a small number of yeast patterns (up to 8), present in both harvests. Killer (patterns nos. 22' and 47), sensitive (patterns nos. 12, 15, 33 and 61) and neutral phenotypes were found among the S. cerevisiae isolates. The detection of beta-glucosidase activity, with arbutin as the sole carbon source, allowed two S. cerevisiae strains (patterns nos. 3' and 19') to be differentiated by means of this enzymatic activity. Yeast strains producing the killer toxin or with beta-glucosidase activity are reported for the first time in autochthonous cider yeasts. 2009 Elsevier Ltd. All rights reserved.

7 CFR 51.343 - Culls.

Code of Federal Regulations, 2013 CFR

2013-01-01

..., CERTIFICATION, AND STANDARDS) United States Standards for Grades of Apples for Processing Culls § 51.343 Culls. “Culls” consist of apples which fail to meet the requirements of U.S. Cider Grade. Size ...

7 CFR 51.343 - Culls.

Code of Federal Regulations, 2014 CFR

2014-01-01

..., CERTIFICATION, AND STANDARDS) United States Standards for Grades of Apples for Processing Culls § 51.343 Culls. “Culls” consist of apples which fail to meet the requirements of U.S. Cider Grade. Size ...

Fate of Escherichia coli O157:H7 on Fresh-Cut Apple Tissue and Its Potential for Transmission by Fruit Flies

PubMed Central

Janisiewicz, W. J.; Conway, W. S.; Brown, M. W.; Sapers, G. M.; Fratamico, P.; Buchanan, R. L.

1999-01-01

Pathogenic Escherichia coli O157:H7, as well as nonpathogenic strains ATCC 11775 and ATCC 23716, grew exponentially in wounds on Golden Delicious apple fruit. The exponential growth occurred over a longer time period on fruit inoculated with a lower concentration of the bacterium than on fruit inoculated with a higher concentration. The bacterium reached the maximum population supported in the wounds regardless of the initial inoculum concentrations. Populations of E. coli O157:H7 in various concentrations of sterilized apple juice and unsterilized cider declined over time and declined more quickly in diluted juice and cider. The decline was greater in the unsterilized cider than in juice, which may have resulted from the interaction of E. coli O157:H7 with natural populations of yeasts that increased with time. Experiments on the transmission of E. coli by fruit flies, collected from a compost pile of decaying apples and peaches, were conducted with strain F-11775, a fluorescent transformant of nonpathogenic E. coli ATCC 11775. Fruit flies were easily contaminated externally and internally with E. coli F-11775 after contact with the bacterium source. The flies transmitted this bacterium to uncontaminated apple wounds, resulting in a high incidence of contaminated wounds. Populations of the bacterium in apple wounds increased significantly during the first 48 h after transmission. Further studies under commercial conditions are necessary to confirm these findings. PMID:9872751

Fate of patulin in the presence of the yeast Saccharomyces cerevisiae.

PubMed

Moss, M O; Long, M T

2002-04-01

Patulin is known to become analytically non-detectable during the production of cider from contaminated apple juice. The fate of [14C]-labelled patulin during the alcoholic fermentation of apple juice was studied. Three commercial cider strains of Saccharomyces cerevisiae degraded patulin during active fermentative growth, but not when growing aerobically. The products of patulin degradation were more polar than patulin itself and remained in the clarified fermented cider. Patulin did not appear to bind to yeast cells or apple juice sediment in these model experiments. HPLC analysis of patulin-spiked fermentations showed the appearance of two major metabolites, one of which corresponded by both TLC and HPLC to E-ascladiol prepared by the chemical reduction of patulin using sodium borohydride. Using a diode array detector, both metabolites had a lambda(max) = 271 nm, identical to that of ascladiol. The nmr spectrum of a crude preparation of these metabolites showed signals corresponding to those of the E-ascladiol prepared chemically and a weaker set of signals corresponding to those reported in the literature for Z-ascladiol.

Yeast species associated with the spontaneous fermentation of cider.

PubMed

Valles, Belén Suárez; Bedriñana, Rosa Pando; Tascón, Norman Fernández; Simón, Amparo Querol; Madrera, Roberto Rodríguez

2007-02-01

This paper reports the influence of cider-making technology (pneumatic and traditional pressing) on the dynamics of wild yeast populations. Yeast colonies isolated from apple juice before and throughout fermentation at a cider cellar of Asturias (Spain), during two consecutive years were studied. The yeast strains were identified by restriction fragment length polymorphism analysis of the 5.8S rRNA gene and the two flanking internal transcribed sequences (ITS). The musts obtained by pneumatic pressing were dominated by non-Saccharomyces yeasts (Hanseniaspora genus and Metschnikowia pulcherrima) whereas in the apple juices obtained by traditional pressing Saccharomyces together with non-Saccharomyces, were always present. The species Saccharomyces present were S. cerevisiae and S. bayanus. Apparently S. bayanus, was the predominant species at the beginning and the middle fermentation steps of the fermentation process, reaching a percentage of isolation between 33% and 41%, whereas S. cerevisiae took over the process in the final stages of fermentation. During the 2001 harvest, with independence of cider-making technology, the species Hanseniaspora valbyensis was always isolated at the end of fermentations.

Food odors trigger Drosophila males to deposit a pheromone that guides aggregation and female oviposition decisions

PubMed Central

Lin, Chun-Chieh; Prokop-Prigge, Katharine A; Preti, George; Potter, Christopher J

2015-01-01

Animals use olfactory cues for navigating complex environments. Food odors in particular provide crucial information regarding potential foraging sites. Many behaviors occur at food sites, yet how food odors regulate such behaviors at these sites is unclear. Using Drosophila melanogaster as an animal model, we found that males deposit the pheromone 9-tricosene upon stimulation with the food-odor apple cider vinegar. This pheromone acts as a potent aggregation pheromone and as an oviposition guidance cue for females. We use genetic, molecular, electrophysiological, and behavioral approaches to show that 9-tricosene activates antennal basiconic Or7a receptors, a receptor activated by many alcohols and aldehydes such as the green leaf volatile E2-hexenal. We demonstrate that loss of Or7a positive neurons or the Or7a receptor abolishes aggregation behavior and oviposition site-selection towards 9-tricosene and E2-hexenal. 9-Tricosene thus functions via Or7a to link food-odor perception with aggregation and egg-laying decisions. DOI: http://dx.doi.org/10.7554/eLife.08688.001 PMID:26422512

Effect of different marinating conditions on the evolution of spoilage microbiota and metabolomic profile of chicken breast fillets.

PubMed

Lytou, Anastasia E; Panagou, Efstathios Z; Nychas, George-John E

2017-09-01

Five different marinades were prepared containing lemon juice, apple cider vinegar, pomegranate juice and combinations of them. Three different temperatures (4, 10, and 20 °C) and five marinating time intervals (1, 3, 6, and 9 h) were tested. Microbial, physicochemical as well as sensory analyses were performed to assess marination. Noticeable microbial reductions and satisfactory sensory results were observed only in samples treated for short time (1 and 3 h). The marinade in which pomegranate and lemon juices were combined caused a decrease in microbial counts and led to desirable sensory attributes. Each of the marinades was characterized by a distinguishable organic acid profile, while the discrimination of the samples, based on organic acid concentration, between low (1 and 3) and high (6 and 9) marinating time was feasible. It can be concluded that marinating time affected the indigenous microbiota and the sensory characteristics of chicken meat while pomegranate could be a promising marinating ingredient from a microbiological and physicochemical perspective. Copyright © 2017 Elsevier Ltd. All rights reserved.

Modeling of Combined Processing Steps for Reducing Escherichia coli O157:H7 Populations in Apple Cider

PubMed Central

Uljas, Heidi E.; Schaffner, Donald W.; Duffy, Siobain; Zhao, Lihui; Ingham, Steven C.

2001-01-01

Probabilistic models were used as a systematic approach to describe the response of Escherichia coli O157:H7 populations to combinations of commonly used preservation methods in unpasteurized apple cider. Using a complete factorial experimental design, the effect of pH (3.1 to 4.3), storage temperature and time (5 to 35°C for 0 to 6 h or 12 h), preservatives (0, 0.05, or 0.1% potassium sorbate or sodium benzoate), and freeze-thaw (F-T; −20°C, 48 h and 4°C, 4 h) treatment combinations (a total of 1,600 treatments) on the probability of achieving a 5-log10-unit reduction in a three-strain E. coli O157:H7 mixture in cider was determined. Using logistic regression techniques, pH, temperature, time, and concentration were modeled in separate segments of the data set, resulting in prediction equations for: (i) no preservatives, before F-T; (ii) no preservatives, after F-T; (iii) sorbate, before F-T; (iv) sorbate, after F-T; (v) benzoate, before F-T; and (vi) benzoate, after F-T. Statistical analysis revealed a highly significant (P < 0.0001) effect of all four variables, with cider pH being the most important, followed by temperature and time, and finally by preservative concentration. All models predicted 92 to 99% of the responses correctly. To ensure safety, use of the models is most appropriate at a 0.9 probability level, where the percentage of false positives, i.e., falsely predicting a 5-log10-unit reduction, is the lowest (0 to 4.4%). The present study demonstrates the applicability of logistic regression approaches to describing the effectiveness of multiple treatment combinations in pathogen control in cider making. The resulting models can serve as valuable tools in designing safe apple cider processes. PMID:11133437

Modeling of combined processing steps for reducing Escherichia coli O157:H7 populations in apple cider.

PubMed

Uljas, H E; Schaffner, D W; Duffy, S; Zhao, L; Ingham, S C

2001-01-01

Probabilistic models were used as a systematic approach to describe the response of Escherichia coli O157:H7 populations to combinations of commonly used preservation methods in unpasteurized apple cider. Using a complete factorial experimental design, the effect of pH (3. 1 to 4.3), storage temperature and time (5 to 35 degrees C for 0 to 6 h or 12 h), preservatives (0, 0.05, or 0.1% potassium sorbate or sodium benzoate), and freeze-thaw (F-T; -20 degrees C, 48 h and 4 degrees C, 4 h) treatment combinations (a total of 1,600 treatments) on the probability of achieving a 5-log(10)-unit reduction in a three-strain E. coli O157:H7 mixture in cider was determined. Using logistic regression techniques, pH, temperature, time, and concentration were modeled in separate segments of the data set, resulting in prediction equations for: (i) no preservatives, before F-T; (ii) no preservatives, after F-T; (iii) sorbate, before F-T; (iv) sorbate, after F-T; (v) benzoate, before F-T; and (vi) benzoate, after F-T. Statistical analysis revealed a highly significant (P < 0.0001) effect of all four variables, with cider pH being the most important, followed by temperature and time, and finally by preservative concentration. All models predicted 92 to 99% of the responses correctly. To ensure safety, use of the models is most appropriate at a 0.9 probability level, where the percentage of false positives, i.e., falsely predicting a 5-log(10)-unit reduction, is the lowest (0 to 4.4%). The present study demonstrates the applicability of logistic regression approaches to describing the effectiveness of multiple treatment combinations in pathogen control in cider making. The resulting models can serve as valuable tools in designing safe apple cider processes.

27 CFR 24.306 - Distilling material or vinegar stock record.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Distilling material or vinegar stock record. 24.306 Section 24.306 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX... was fermented (e.g., grape, apple, strawberry). The volume of distilling material or vinegar stock...

27 CFR 24.306 - Distilling material or vinegar stock record.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Distilling material or vinegar stock record. 24.306 Section 24.306 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX... was fermented (e.g., grape, apple, strawberry). The volume of distilling material or vinegar stock...

27 CFR 24.306 - Distilling material or vinegar stock record.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Distilling material or vinegar stock record. 24.306 Section 24.306 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX... was fermented (e.g., grape, apple, strawberry). The volume of distilling material or vinegar stock...

27 CFR 24.306 - Distilling material or vinegar stock record.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Distilling material or vinegar stock record. 24.306 Section 24.306 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX... was fermented (e.g., grape, apple, strawberry). The volume of distilling material or vinegar stock...

27 CFR 24.306 - Distilling material or vinegar stock record.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Distilling material or vinegar stock record. 24.306 Section 24.306 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX... was fermented (e.g., grape, apple, strawberry). The volume of distilling material or vinegar stock...

A comparative scanning electron microscopy evaluation of smear layer removal with apple vinegar and sodium hypochlorite associated with EDTA

PubMed Central

CANDEIRO, George Táccio de Miranda; de MATOS, Isabela Barbosa; da COSTA, Clarice Fernandes Eloy; FONTELES, Cristiane Sá Roriz; do VALE, Mônica Sampaio

2011-01-01

Objective The purpose of this study was to evaluate by scanning electron microscopy (SEM) the removal of smear layer from the middle and apical root thirds after use of different irrigating solutions. Material and Methods Forty roots of permanent human teeth had their canals instrumented and were randomly assigned to 4 groups (n=10), according to the irrigating solution: apple vinegar (group A), apple vinegar finished with 17% ethylenediaminetetraacetic acid (EDTA) (group B), 1% sodium hypochlorite (NaOCl) finished with 17% EDTA (group C) and saline (group D - control). After chemomechanical preparation, the roots were cleaved longitudinally and their middle and apical thirds were examined by SEM at ×1,000 magnification. Two calibrated examiners (kappa=0.92) analyzed the SEM micrographs qualitatively attributing scores that indicated the efficacy of the solutions in removing the smear layer from the surface of the dentin tubules (1 - poor, 2 - good and 3 - excellent). Data from the control and experimental groups were analyzed by the Kruskal-Wallis and Dunn's test, while the Wilcoxon test was used to compare the middle and apical thirds of the canals within the same group (α=0.05). Results The middle third presented less amount of smear layer than the apical third, regardless of the irrigant. There was statistically significant difference (p=0.0402) among the groups in the middle third. In the apical third, the apple vinegar/EDTA group showed the greatest removal of smear layer (p=0.0373). Conclusion Apple vinegar associated or not with EDTA was effective in removing smear layer when used as an endodontic irrigant. PMID:22231000

Monte Carlo simulation of the risk of contamination of apples with Escherichia coli O157:H7.

PubMed

Duffy, Siobain; Schaffner, Donald W

2002-10-25

Quantitative descriptions of the frequency and extent of contamination of apple cider with pathogenic bacteria were obtained using literature data and computer simulation. Probability distributions were chosen to describe the risk of apple contamination by each suspected pathway. Tree-picked apples may be contaminated by birds infected with Escherichia coli O157:H7 when orchards were located near a sewage source (ocean or landfill). Dropped apples could become contaminated from either infected animal droppings or from contaminated manure if used as fertilizer. A risk assessment model was created in Analytica. The results of worst-case simulations revealed that 6-9 log CFU E. coli O157:H7 might be found on a harvest of 1000 dropped apples, while 3-4 log CFU contamination could be present on 1000 tree-picked apples. This model confirms that practices such as using dropped apples and using animal waste as fertilizer increase risk in the production of apple cider, and that pasteurization may not eliminate all contamination in juice from heavily contaminated fruit. Recently published FDA regulations for juices requiring a 5-log CFU/ml reduction of pathogenic bacteria in fresh juices should be a fail-safe measure for apples harvested in all but the worst-case scenarios.

Immobilization of Microbial Cells for Alcoholic and Malolactic Fermentation of Wine and Cider

NASA Astrophysics Data System (ADS)

Kourkoutas, Yiannis; Manojlović, Verica; Nedović, Viktor A.

Wine- or cider-making is highly associated with biotechnology owing to the traditional nature of must fermentation.. Nowadays, there have been considerable developments in wine- or cider-making techniques affecting all phases of wine or cider production, but more importantly, the fermentation process. It is well-known that the transformation of grape must by microbial activity results in the production of wine, and the fermentation of apples (or sometimes pears) in the production of cider. In this process, a variety of compounds affecting the organoleptic profile of wine or cider are synthesized. It is also common sense that in wine- or cider-making, the main objective is to achieve an adequate quality of the product. The technological progress and the improved quality of the wines or ciders have been associated with the control of technical parameters. Herein, cell immobilization offers numerous advantages, such as enhanced fermentation productivity, ability for cell recycling, application of continuous configurations, enhanced cell stability and viability, and improvement of quality (Margaritis and Merchant 1984; Stewart and Russel 1986; Kourkoutas et al. 2004a).

Kinetics of patulin degradation in model solution, apple cider and apple juice by ultraviolet radiation.

PubMed

Zhu, Yan; Koutchma, Tatiana; Warriner, Keith; Shao, Suqin; Zhou, Ting

2013-08-01

Patulin is a mycotoxin produced by a wide range of molds involved in fruit spoilage, most commonly by Penicillium expansum and is a health concern for both consumers and manufacturers. The current study evaluated feasibility of monochromatic ultraviolet (UV) radiation at 253.7 nm as a possible commercial application for the reduction of patulin in fresh apple cider and juice. The R-52G MINERALIGHT® UV bench top lamp was used for patulin destruction. It was shown that 56.5%, 87.5%, 94.8% and 98.6% reduction of patulin can be achieved, respectively, in the model solution, apple cider, apple juice without ascorbic acid addition and apple juice with ascorbic acid addition in 2-mm thickness sample initially spiked by 1 mg·L(-1) of patulin after UV exposure for 40 min at UV irradiance of 3.00 mW·cm(-2). A mathematic model to compare the degradation rate and effective UV dose was developed. The effective UV doses that were directly absorbed by patulin for photochemical reaction were 430, 674, 724 and 763 mJ·cm(-3), respectively. The fluence-based decimal reduction time was estimated to 309.3, 31.3, 28.9 and 5.1 mW·cm(-2)·min, respectively, in four media mentioned above. The degradation of patulin followed the first-order reaction model. The time-based and fluence-based reaction rate constants were determined to predict patulin degradation. The time-based reaction rate constant of samples treated in dynamic regime with constant stirring (model solution: 2.95E-4 s(-1), juice: 4.31E-4 s(-1)) were significantly higher than samples treated in static regime (model solution: 2.79E-4 s(-1), juice: 3.49E-4 s(-1), p < 0.05) when applied UV irradiance and sample thickness were consistent. The reaction rate constant of patulin degradation in apple juice was significantly higher than model solution (p < 0.05). Although further investigations are still needed, the results of this study demonstrated that UV radiation may be an effective method for treating patulin-containing apple cider and juice.

Determination of volatile compounds in cider apple juices using a covalently bonded ionic liquid coating as the stationary phase in gas chromatography.

PubMed

Pello-Palma, Jairo; González-Álvarez, Jaime; Gutiérrez-Álvarez, María Dolores; Dapena de la Fuente, Enrique; Mangas-Alonso, Juan José; Méndez-Sánchez, Daniel; Gotor-Fernández, Vicente; Arias-Abrodo, Pilar

2017-04-01

A chromatographic method for the separation of volatile compounds in Asturian cider apple juices has been developed. For this separation purpose, a monocationic imidazolium-based ionic liquid bearing a reactive terminal iodine atom was synthesized by a quaternization-anion exchange chemical sequence. Next, the gas chromatography (GC) stationary phase was prepared by covalently linking the imidazolium monolith to the reactive silanol groups of the inner capillary wall at 70 °C. This coated GC column exhibited good thermal stability (290 °C), as well as good efficiency (2000 plates/m) in the separation of volatile compounds from Asturian apple cider juices, and was characterized using the Abraham solvation parameter model. The intra-day and inter-day precision of the chromatographic method was evaluated, obtaining relative standard deviations from 3.7 to 12.9% and from 7.4 to 18.0%, respectively. Furthermore, recoveries from 82.5 to 122% were achieved. Graphical Abstract Covalent bonding of an ionic liquid to inner column wall led to a great improvement of the separation efficiencies of stationary phases in gas chromatography.

Malolactic bioconversion using a Oenococcus oeni strain for cider production: effect of yeast extract supplementation.

PubMed

Herrero, Mónica; García, Luis A; Díaz, Mario

2003-12-01

Yeast extract addition to reconstituted apple juice had a positive impact on the development of the malolactic starter culture used to ensure malolactic fermentation in cider, using active but non-proliferating cells. In this work, the reuse of fermentation lees from cider is proposed as an alternative to the use of commercial yeast extract products. Malolactic enzymatic assays, both in whole cells and cell-free extracts, were carried out to determine the best time to harvest cells for use as an inoculum in cider. Cells harvested at the late exponential phase, the physiological stage of growth corresponding to the maximum values of specific malolactic activity, achieved a good rate of malic acid degradation in controlled cider fermentation. Under the laboratory conditions used, malic acid degradation rates in the fermentation media turned out to be near 2.0 and 2.5 times lower, compared with the rates obtained in whole-cell enzymatic assays, as useful data applicable to industrial cider production.

Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions

PubMed Central

Le Guellec, Rozenn; Schlusselhuber, Margot; Laplace, Jean-Marie; Cretenet, Marina

2017-01-01

Production of fermented apple beverages is spread all around the world with specificities in each country. ‘French ciders’ refer to fermented apple juice mainly produced in the northwest of France and often associated with short periods of consumption. Research articles on this kind of product are scarce compared to wine, especially on phenomena associated with microbial activities. The wine fermentation microbiome and its dynamics, organoleptic improvement for healthy and pleasant products and development of starters are now widely studied. Even if both beverages seem close in terms of microbiome and process (with both alcoholic and malolactic fermentations), the inherent properties of the raw materials and different production and environmental parameters make research on the specificities of apple fermentation beverages worthwhile. This review summarizes current knowledge on the cider microbial ecosystem, associated activities and the influence of process parameters. In addition, available data on cider quality and safety is reviewed. Finally, we focus on the future role of lactic acid bacteria and yeasts in the development of even better or new beverages made from apples. PMID:28757560

QTL analysis and candidate gene mapping for the polyphenol content in cider apple.

PubMed

Verdu, Cindy F; Guyot, Sylvain; Childebrand, Nicolas; Bahut, Muriel; Celton, Jean-Marc; Gaillard, Sylvain; Lasserre-Zuber, Pauline; Troggio, Michela; Guilet, David; Laurens, François

2014-01-01

Polyphenols have favorable antioxidant potential on human health suggesting that their high content is responsible for the beneficial effects of apple consumption. They control the quality of ciders as they predominantly account for astringency, bitterness, color and aroma. In this study, we identified QTLs controlling phenolic compound concentrations and the average polymerization degree of flavanols in a cider apple progeny. Thirty-two compounds belonging to five groups of phenolic compounds were identified and quantified by reversed phase liquid chromatography on both fruit extract and juice, over three years. The average polymerization degree of flavanols was estimated in fruit by phloroglucinolysis coupled to HPLC. Parental maps were built using SSR and SNP markers and used for the QTL analysis. Sixty-nine and 72 QTLs were detected on 14 and 11 linkage groups of the female and male maps, respectively. A majority of the QTLs identified in this study are specific to this population, while others are consistent with previous studies. This study presents for the first time in apple, QTLs for the mean polymerization degree of procyanidins, for which the mechanisms involved remains unknown to this day. Identification of candidate genes underlying major QTLs was then performed in silico and permitted the identification of 18 enzymes of the polyphenol pathway and six transcription factors involved in the apple anthocyanin regulation. New markers were designed from sequences of the most interesting candidate genes in order to confirm their co-localization with underlying QTLs by genetic mapping. Finally, the potential use of these QTLs in breeding programs is discussed.

Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells.

PubMed

Nedovic; Durieuxb; Van Nedervelde L; Rosseels; Vandegans; Plaisant; Simon

2000-06-01

Ca-alginate matrix was used to co-immobilize Saccharomyces bayanus and Leuconostoc oenos in one integrated biocatalytic system in order to perform simultaneously alcoholic and malo-lactic fermentation of apple juice to produce cider, in a continuous packed bed bioreactor. The continuous process permitted much faster fermentation compared with the traditional batch process. The flavor formation was also better controlled. By adjusting the flow rate of feeding substrate through the bioreactor, i.e. its residence time, it was possible to obtain either "soft" or "dry" cider. However, the profile of volatile compounds in the final product was modified comparatively to the batch process, especially for higher alcohols, isoamylacetate, and diacetyl. This modification is due to different physiology states of yeast in two processes. Nevertheless, the taste of cider was quite acceptable.

Fruit vinegars attenuate cardiac injury via anti-inflammatory and anti-adiposity actions in high-fat diet-induced obese rats.

PubMed

Bounihi, Abdenour; Bitam, Arezki; Bouazza, Asma; Yargui, Lyece; Koceir, Elhadj Ahmed

2017-12-01

Fruit vinegars (FVs) are used in Mediterranean folk medicine for their hypolipidemic and weight-reducing properties. To investigate the preventive effects of three types of FV, commonly available in Algeria, namely prickly pear [Opuntia ficus-indica (L.) Mill (Cectaceae)], pomegranate [Punica granatum L. (Punicaceae)], and apple [Malus domestica Borkh. (Rosaceae)], against obesity-induced cardiomyopathy and its underlying mechanisms. Seventy-two male Wistar rats were equally divided into 12 groups. The first group served as normal control (distilled water, 7 mL/kg bw), and the remaining groups were respectively treated with distilled water (7 mL/kg bw), acetic acid (0.5% w/v, 7 mL/kg bw) and vinegars of pomegranate, apple or prickly pear (at doses of 3.5, 7 and 14 mL/kg bw, acetic acid content as mentioned above) along with a high-fat diet (HFD). The effects of the oral administration of FV for 18 weeks on the body and visceral adipose tissue (VAT) weights, plasma inflammatory and cardiac enzymes biomarkers, and in heart tissue were evaluated. Vinegars treatments significantly (p < .05) attenuated the HFD-induced increase in bw (0.2-0.5-fold) and VAT mass (0.7-1.8-fold), as well as increase in plasma levels of CRP (0.1-0.3-fold), fibrinogen (0.2-0.3-fold), leptin (1.7-3.7-fold), TNF-α (0.1-0.6-fold), AST (0.9-1.4-fold), CK-MB (0.3-1.4-fold) and LDH (2.7-6.7-fold). Moreover, vinegar treatments preserved myocardial architecture and attenuated cardiac fibrosis. These findings suggest that pomegranate, apple and prickly pear vinegars may prevent HFD-induced obesity and obesity-related cardiac complications, and that this prevention may result from the potent anti-inflammatory and anti-adiposity properties of these vinegars.

Authenticity of carbon dioxide bubbles in French ciders through multiflow-isotope ratio mass spectrometry measurements.

PubMed

Gaillard, Laetitia; Guyon, Francois; Salagoïty, Marie-Hélène; Médina, Bernard

2013-12-01

A procedure to detect whether carbon dioxide was added to French ciders has been developed. For this purpose, an optimised and simplified method is proposed to determine (13)C/(12)C isotope ratio of carbon dioxide (δ(13)C) in ciders. Three critical steps were checked: (1) influence of atmospheric CO2 remaining in the loaded vial, (2) impact of helium flush, (3) sampling speed. This study showed that atmospheric CO2 does not impact the measurement, that helium flush can lead to isotopic fractionation and finally, that a fractionation occurs only 5h after bottle opening. The method, without any other preparation, consists in sampling 0.2 mL of cold (4 °C) cider in a vial that is passed in an ultrasonic bath for 10 min at room temperature to enhance cider de-carbonation. The headspace CO2 is then analysed using the link Multiflow®-isotope ratio mass spectrometer. Each year, a data bank is developed by fermenting authentic apples juices in order to control cider authenticity. Over a four year span (2008-2011), the CO2 produced during the fermentation step was studied. This set of 61 authentic ciders, from various French production areas, was used to determine a δ(13)C value range of -22.59±0.92‰ for authentic ciders CO2 bubbles. 75 commercial ciders were analysed with this method. Most of the samples analysed present a gas δ(13)C value in the expected range. Nevertheless, some ciders have δ(13)C values outside the 3σ limit, revealing carbonation by technical CO2. This practice is not allowed for organic, "Controlled Appellation of Origin" ciders and ciders specifying natural carbonation on the label. Copyright © 2013 Elsevier Ltd. All rights reserved.

Colonic availability of polyphenols and D-(-)-quinic acid after apple smoothie consumption.

PubMed

Hagl, Stephanie; Deusser, Hannah; Soyalan, Buelent; Janzowski, Christine; Will, Frank; Dietrich, Helmut; Albert, Franz Werner; Rohner, Simone; Richling, Elke

2011-03-01

The aim of this study was to determine the amounts of polyphenols and D-(-)-quinic acid reaching the ileostomy bags of probands (and thus the colon in healthy humans) after ingestion of apple smoothie, a beverage containing 60% cloudy apple juice and 40% apple puree. Ten healthy ileostomy subjects each ingested 0.7 L of apple smoothie (a bottle). Their ileostomy bags were collected directly before and 1, 2, 4, 6 and 8 h after smoothie consumption, and the polyphenol and D-(-)-quinic acid contents of the ileostomy fluids were examined using HPLC-DAD and HPLC-MS/MS. The total polyphenol and D-(-)-quinic acid content of the apple smoothie was determined to be 1955.6±124.6 mg/0.7 L, which is very high compared to cloudy apple juices. The most abundant substances found in the ileostomy bags were oligomeric procyanidins (705.6±197.9 mg), D-(-)-quinic acid (363.4±235.5 mg) and 5-caffeoylquinic acid (76.7±26.8 mg). Overall recovery of ingested polyphenols and D-(-)-quinic acid in the ileostomy bags was 63.3±16.1%. The amounts of polyphenol and D-(-)-quinic acids reaching the ileostomy bags are considerably higher after apple smoothie consumption than after the consumption of cloudy apple juice or cider. These results suggest that the food matrix might affect the colonic availability of polyphenols, and apple smoothies could be more effective in the prevention of chronic colon diseases than both cloudy apple juice and apple cider. Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Fermentation of Apple Juice with a Selected Yeast Strain Isolated from the Fermented Foods of Himalayan Regions and Its Organoleptic Properties.

PubMed

Kanwar, S S; Keshani

2016-01-01

Twenty-three Saccharomyces cerevisiae strains isolated from different fermented foods of Western Himalayas have been studied for strain level and functional diversity in our department. Among these 23 strains, 10 S. cerevisiae strains on the basis of variation in their brewing traits were selected to study their organoleptic effect at gene level by targeting ATF1 gene, which is responsible for ester synthesis during fermentation. Significant variation was observed in ATF1 gene sequences, suggesting differences in aroma and flavor of their brewing products. Apple is a predominant fruit in Himachal Pradesh and apple cider is one of the most popular drinks all around the world hence, it was chosen for sensory evaluation of six selected yeast strains. Organoleptic studies and sensory analysis suggested Sc21 and Sc01 as best indigenous strains for soft and hard cider, respectively, indicating their potential in enriching the local products with enhanced quality.

Fermentation of Apple Juice with a Selected Yeast Strain Isolated from the Fermented Foods of Himalayan Regions and Its Organoleptic Properties

PubMed Central

Kanwar, S. S.; Keshani

2016-01-01

Twenty-three Saccharomyces cerevisiae strains isolated from different fermented foods of Western Himalayas have been studied for strain level and functional diversity in our department. Among these 23 strains, 10 S. cerevisiae strains on the basis of variation in their brewing traits were selected to study their organoleptic effect at gene level by targeting ATF1 gene, which is responsible for ester synthesis during fermentation. Significant variation was observed in ATF1 gene sequences, suggesting differences in aroma and flavor of their brewing products. Apple is a predominant fruit in Himachal Pradesh and apple cider is one of the most popular drinks all around the world hence, it was chosen for sensory evaluation of six selected yeast strains. Organoleptic studies and sensory analysis suggested Sc21 and Sc01 as best indigenous strains for soft and hard cider, respectively, indicating their potential in enriching the local products with enhanced quality. PMID:27446050

Heat resistance of Escherichia coli O157:H7 in apple juice.

PubMed

Splittstoesser, D F; McLellan, M R; Churey, J J

1996-03-01

The objective was to determine the effect of cider composition on the heat resistance of Escherichia coli O157:H7. The average D52 value in a model Empire apple juice was 18 min with a z value of 4.8 degrees C. Increasing the Brix from 11.8 to 16.5 degrees had no effect on thermal resistance, while increasing L-malic acid from 0.2 to 0.8%, or reducing the pH from 4.4 to 3.6 sensitized the cells to heat. The greatest effect on heat resistance was afforded by the preservatives benzoic and sorbic acids: D50 values in ciders containing 1,000 mg/l were 5.2 min in the presence of sorbic acid and only 0.64 min in the presence of benzoic acid. Commercial apple juice concentrates yielded lower numbers of survivors than single-strength juices even though their higher sugar concentrations of about 46 degrees Brix increased heat resistance.

Concentrations and characteristics of procyanidins and other phenolics in apples during fruit growth.

PubMed

Renard, Catherine M G C; Dupont, Nathalie; Guillermin, Pascale

2007-04-01

Apples (Malus domestica Borkh.) of two table and two cider cultivars were collected during fruit growth and maturation from the end of cell proliferation. Concentrations of flavonoids (flavan-3-ols, dihydrochalcones and flavonols) in the fruit flesh decreased sharply between circa 35 and circa 100 days after flowering. For hydroxycinnamic acids, the decrease appeared slower. In a second experiments apples of the cider cultivars Kermerrien and Avrolles were sampled every 2 weeks from 40 days after flowering to overripeness for a detailed characterisation of polyphenol accumulation kinetics in the fruit flesh. Most polyphenol synthesis had occurred at 40 days after full bloom, though it persisted at a low (Kermerrien) to very low (Avrolles) level during all the fruit growth. All qualitative characteristics of the polyphenols were remarkably stable. The degree of polymerisation of the procyanidins increased slightly in Avrolles and decreased in Kermerrien. This was accompanied by a relative increase in procyanidin B2, while size-exclusion chromatography of Kermerrien polyphenol extracts showed the disappearance of a highly polymerised fraction.

Survival of Escherichia coli O157:H7 ATCC 43895 in a Model Apple Juice Medium with Different Concentrations of Proline and Caffeic Acid

PubMed Central

Reinders, Robert D.; Biesterveld, Steef; Bijker, Peter G. H.

2001-01-01

The effects of proline and caffeic acid on the survival of Shiga toxin-producing Escherichia coli (STEC) O157:H7 strain ATCC 43895 in a model apple juice medium were studied. It is hypothesized that the inhibitory effect of caffeic acid may explain why almost all outbreaks of STEC O157:H7 infections linked to apple juice or cider have occurred in October or November. PMID:11375209

Factors affecting the conversion of apple polyphenols to phenolic acids and fruit matrix to short-chain fatty acids by human faecal microbiota in vitro.

PubMed

Bazzocco, Sarah; Mattila, Ismo; Guyot, Sylvain; Renard, Catherine M G C; Aura, Anna-Marja

2008-12-01

Proanthocyanidins (PAs) in apples are condensed tannins comprised mostly of (-)-epicatechin units with some terminal (+)-catechins. PAs, especially those having a long chain-length, are absorbed in the upper intestine only to a small extent and are passed to the colon. In the colon they are subjected to microbial metabolism by colonic microbiota. In the present article, the ability of human microbiota to ferment apple PAs is studied. Freeze-dried fruit preparations (apple, enzymatically digested apple, isolated cell-walls, isolated PAs or ciders) from two varieties, Marie Ménard and Avrolles, containing PAs of different chain lengths, were compared. Fermentation studies were performed in an in vitro colon model using human faecal microbiota as an inoculum. The maximal extent of conversion to known microbial metabolites, was observed at late time point for Marie Ménard cider, having short PAs. In this case, the initial dose also contributed to the extent of conversion. Long-chain PAs were able to inhibit the in vitro microbial metabolism of PAs shown as low maxima at early time points. Presence of isolated PAs also suppressed SCFA formation from carbohydrates as compared with that from apple cell wall or faecal suspension without substrates. The low maximal extents at early time points suggest that there is a competition between the inhibitory effect of the PAs on microbial activity, and the ability to convert PAs by the microbiota.

DOE Office of Scientific and Technical Information (OSTI.GOV)

Hang, Y.D.

Nearly 36 million tons of apples are produced annually in the US. Approximately 45% of the total US apple production is used for processing purposes. The primary by-product of apple processing is apple pomace. It consists of the presscake resulting from pressing apples for juice or cider, including the presscake obtained in pressing peel and core wastes generated in the manufacture of apple sauce or slices. More than 500 food processing plants in the US produce a total of about 1.3 million metric tons of apple pomace each year, and it is likely that annual disposal fees exceed $10 million.more » Apple pomace has the potential to be used for the production of fuels (ethanol and biogas containing 60% methane) and food-grade chemicals. These uses will be reviewed in this article.« less

Influence of prefermentary clarification on the composition of apple musts.

PubMed

Hubert, Bertrand; Baron, Alain; Le Quere, Jean-Michel; Renard, Catherine M G C

2007-06-27

The polyphenol contents and colors of cider apple juices were compared before (NCM, not clarified must) and after five clarification treatments: enzymatic depectinization by pectinases followed by (i) sedimentation (depectinized and decanted juice), (ii) tangential microfiltration (microfiltered juice) or (iii) fining using gelatin (gelatin-treated juice); (iv) enzymatic gelification of pectin by pectin methylesterase followed by natural keeving by a cider manufacturer (producer keeved juice), or (v) flotation (floated with nitrogen gas juice). The pressing of the apples led to the highly selective extraction of the flavan-3-ols with the lowest molecular weights: In the apples, the number average degree of polymerization of the flavanols was 14.7, and it dropped to 2.2 in the NCM. Keeving had the highest impact on the reduction of both flavanol content and number average degree of polymerization. The flavanol concentrations were decreased in the permeate by fining (30%) much more than by depectinization. The clarification step led to a further decrease of the number average degree of polymerization. Hydroxycinnamic acids were less affected by the extraction process (with extraction yields >50%) and not affected by clarification. The color evolved with all treatments: L*, a*, b*, and chromaticity distance index measures indicated a reduction of orange-yellow saturation except after sedimentation.

USDA FSIS, FDA BAM, and ISO culture methods BD BBL CHROMagar O157 media.

PubMed

Ritter, Vicki; Kircher, Susan; Dick, Nancy

2009-01-01

BBL CHROMagar O157 media (CO) was evaluated for detection of Escherichia coli O157:H7 in raw ground beef and unpasteurized apple cider. The recovery of E. coli O157:H7 on CO was compared to the U.S. Food and Drug Administration (FDA) Bacteriological Analytical Manual (BAM), U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS), and International Organization for Standardization (ISO) reference-plated media using the recommended enrichment broths. Of the 180 food samples tested, 45 were tested using BAM, 45 using the USDA method, and 90 using the ISO method. CO produced comparable results with the reference methods on all matrixes with a sensitivity of 100% and a specificity of 100%. No false negatives were found in testing the food matrixes. There was no statistical difference in recovery based on Chi-square analysis. Method agreement for raw ground beef was 85% for the USDAFSIS method and 95% for the ISO method. Method agreement for unpasteurized apple cider was 100% for the ISO and FDA BAM methods. In all cases where method agreement was <100%, CO detected more positives than the reference method media. Evaluation of known isolates on CO in inclusivity and exclusivity testing had a sensitivity and specificity of 100%. The results of this study demonstrate that CO is an effective medium for the recovery and detection of E. coli O157:H7 in raw ground beef and unpasteurized apple cider using FDA BAM, USDA FSIS, and ISO methods.

Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility

PubMed Central

Bakir, Sena; Toydemir, Gamze; Boyacioglu, Dilek; Beekwilder, Jules; Capanoglu, Esra

2016-01-01

Background: Vinegars based on fruit juices could conserve part of the health-associated compounds present in the fruits. However, in general very limited knowledge exists on the consequences of vinegar-making on different antioxidant compounds from fruit. In this study vinegars derived from apple and grape are studied. Methods: A number of steps, starting from the fermentation of the fruit juices to the formation of the final vinegars, were studied from an industrial vinegar process. The effect of each of the vinegar processing steps on content of antioxidants, phenolic compounds and flavonoids was studied, by spectroscopic methods and by high-performance liquid chromatography (HPLC). Results: The major observation was that spectrophotometric methods indicate a strong loss of antioxidant phenolic compounds during the transition from fruit wine to fruit vinegar. A targeted HPLC analysis indicates that metabolites such as gallic acid are lost in later stages of the vinegar process. Conclusion: The major conclusion of this work is that major changes occur in phenolic compounds during vinegar making. An untargeted metabolite analysis should be used to reveal these changes in more detail. In addition, the effect of vinegar processing on bio-accessibility of phenolic compounds was investigated by mimicking the digestive tract in an in vitro set up. This study is meant to provide insight into the potential of vinegar as a source of health-related compounds from fruit. PMID:27690020

Development and characterization of a carbon-based composite material for reducing patulin levels in apple juice.

PubMed

Huebner, H J; Mayura, K; Pallaroni, L; Ake, C L; Lemke, S L; Herrera, P; Phillips, T D

2000-01-01

Patulin, a heterocyclic lactone produced by various species of Penicillium and Aspergillus fungi, is often detected in apple juices and ciders. Previous research has shown the effectiveness of granular activated carbon for reducing patulin levels in aqueous solutions, apple juices, and ciders. In this study, ultrafine activated carbon was bonded onto granular quartz to produce a composite carbon adsorbent (CCA) with a high carbonaceous surface area, good bed porosity, and increased bulk density. CCA in fixed-bed adsorption columns was evaluated for efficacy in reducing patulin levels from aqueous solutions and apple juice. Columns containing 1.0, 0.5, and 0.25 g of CCA were continuously loaded with a patulin solution (10 microg/ml) and eluted at a flow rate of 1 ml/min. Results indicated that 50% breakthrough capacities for patulin on 1.0-, 0.5-, and 0.25-g CCA columns were 137.5, 38.5, and 19.9 microg, respectively. The effectiveness of CCA to adsorb patulin and prevent toxic effects was confirmed in vitro using adult hydra in culture. Hydra were sensitive to the effects of patulin, with a minimal affective concentration equal to 0.7 microg/ml; CCA adsorption prevented patulin toxicity until 76% breakthrough capacity was achieved. Fixed-bed adsorption with 1.0 g of CCA was also effective in reducing patulin concentrations (20 microg/liter) in a naturally contaminated apple juice, and breakthrough capacities were shown to increase with temperature. Additionally, CCA offered a higher initial breakthrough capacity than pelleted activated carbon when compared in parallel experiments. This study suggests that CCA used in fixed-bed adsorption systems effectively reduced patulin levels in both aqueous solutions and naturally contaminated apple juice; however, the appearance and taste of apple juice may be affected by the treatment process.

Aqueous extracts of yerba mate (Ilex paraguariensis) as a natural antimicrobial against Escherichia coli O157:H7 in a microbiological medium and pH 6.0 apple juice.

PubMed

Burris, Kellie P; Davidson, P M; Stewart, C Neal; Zivanovic, S; Harte, F M

2012-04-01

Ilex paraguariensis is popularly used in the preparation of a tea infusion (yerba mate), most commonly produced and consumed in the South American countries of Uruguay, Paraguay, Argentina, and Brazil. In this study, aqueous extracts of commercial tea, derived from the holly plant species I. paraguariensis were evaluated for their ability to inhibit or inactivate Escherichia coli O157:H7 in a microbiological medium and modified apple juice. Dialyzed, lyophilized aqueous extracts were screened for antimicrobial activity against E. coli O157:H7 strains ATCC 43894 and 'Cider' in tryptic soy broth (TSB) and apple juice (adjusted to pH 6.0 to allow for growth of the bacterium). A mixture of the two strains was used as the inoculum when apple juice was used as the medium. MBCs were determined to be ca. 5 and 10 mg/ml for ATCC 43894 and 'Cider', respectively, in TSB. Higher concentrations of the extract were required to inactivate E. coli O157:H7 in pH-adjusted apple juice. An approximate 4.5-log reduction was observed for E. coli O157:H7 treated with 40 mg/ml extract. It was concluded that aqueous extracts from commercial yerba mate have potential to be used as antimicrobials in foods and beverages against pathogenic E. coli O157:H7.

Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice.

PubMed

Boudreau, Thomas F; Peck, Gregory M; O'Keefe, Sean F; Stewart, Amanda C

2018-01-01

Yeast assimilable nitrogen (YAN) is essential for yeast growth and metabolism during apple ( Malus x domestica Borkh.) cider fermentation. YAN concentration and composition can impact cider fermentation kinetics and the formation of volatile aroma compounds by yeast. The YAN concentration and composition of apples grown in Virginia, USA over the course of two seasons was determined through analysis of both free amino nitrogen (FAN) and ammonium ion concentration. FAN was the largest fraction of YAN, with a mean value of 51 mg N L -1 FAN compared to 9 mg N L -1 ammonium. Observed YAN values ranged from nine to 249 mg N L -1 , with a mean value of 59 mg N L -1 . Ninety-four percent of all samples analyzed in this study contained <140 mg N L -1 YAN, a concentration generally considered the minimum level needed in grape-based wines for yeast to fully utilize all of the fermentable sugars. FAN concentration was correlated with total YAN concentration, but ammonium concentration was not. Likewise, there was no correlation between FAN and ammonium concentration.

Nanocapsular Dispersion of Thymol for Enhanced Dispersibility and Increased Antimicrobial Effectiveness against Escherichia coli O157:H7 and Listeria monocytogenes in Model Food Systems

PubMed Central

Shah, Bhavini; Davidson, P. Michael

2012-01-01

Essential oils are marginally soluble in water, making it challenging to evenly disperse them in foods and resulting in an increased tendency to bind with food lipids and proteins, resulting in lowered antimicrobial efficacy. In the current study, free and nano-dispersed (ND) thymol were compared in terms of their antimicrobial efficacies against Escherichia coli O157:H7 ATCC 43889 and 43894 and Listeria monocytogenes strains Scott A and 101 in apple cider and 2% reduced-fat milk. Apple cider was adjusted to pHs 5.5 and 3.5, and antimicrobial tests were performed at 0.3-, 0.5-, 0.75-, and 1.0-g/liter thymol concentrations at 35, 32, 25, and 4°C. Overall, 0.5 and 1.0 g/liter thymol in nano-dispersion and along with free thymol were inhibitory and bactericidal, respectively, against bacterial strains under all treatment conditions. At pH 5.5, 0.5 g/liter ND thymol was bacteriostatic against L. monocytogenes and E. coli for up to 48 h. At pH 3.5, L. monocytogenes controls did not survive beyond 12 h but E. coli survived and was inhibited by 0.5 g/liter ND thymol after 12 and 48 h in apple cider. E. coli strains were significantly sensitive to 4°C and pH 3.5 (P < 0.05). When bacteria were tested in 2% reduced-fat milk at 35 or 32°C, ND and free thymol demonstrated inhibition at 4.5 g/liter. Thus, the current technology seems to be promising and novel, enabling thymol-containing nano-dispersions that are not only transparent but also effective against pathogens in food applications, especially in clear beverages. PMID:23023745

Efficacy of supercritical carbon dioxide for inactivating Lactobacillus plantarum in apple cider

USDA-ARS?s Scientific Manuscript database

Juice makers have traditionally used thermal pasteurization to prevent deterioration by spoilage bacteria such as Lactobacillus plantarum; however this thermal processing causes adverse effects on product quality such as undesirable taste and destruction of heat sensitive nutrients. For this reason,...

Inactivation of microorganisms in apple cider and orange juice using supercritical carbon dioxide

USDA-ARS?s Scientific Manuscript database

Juice processors have traditionally used thermal pasteurization to prevent deterioration by spoilage bacteria such as Lactobacillus plantarum and Saccharomyces cerevisiae; however, thermal processing may cause adverse effects on product quality such as undesirable taste and destruction of heat sensi...

Stability of patulin to sulfur dioxide and to yeast fermentation.

PubMed

Burroughs, L F

1977-01-01

The affinity of patulin for sulfur dioxide (SO2) is much less than was previously reported and is of little significance at the SO2 concentrations (below 200 ppm) used in the processing of apple juice and cider. However, at concentrations of 2000 ppm SO2 and 15 ppm patulin, combination was 90% complete in 2 days. Removal of SO2 liberated only part of the patulin, which suggests that 2 mechanisms are involved: one reversible (opening the hemiacetal ring) and one irreversible (SO2 addition at the double bond). Test with 2 yeasts used in English commercial cider making confirmed that patulin is effectively removed during yeast fermentation.

27 CFR 19.296 - Fermented materials.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Fermented materials. 19.296 Section 19.296 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU... tax, or beer that was removed from a brewery upon determination of tax; or (d) Apple cider exempt from...

27 CFR 19.296 - Fermented materials.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Fermented materials. 19.296 Section 19.296 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU... tax, or beer that was removed from a brewery upon determination of tax; or (d) Apple cider exempt from...

27 CFR 19.296 - Fermented materials.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Fermented materials. 19.296 Section 19.296 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU... tax, or beer that was removed from a brewery upon determination of tax; or (d) Apple cider exempt from...

27 CFR 19.296 - Fermented materials.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Fermented materials. 19.296 Section 19.296 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU... tax, or beer that was removed from a brewery upon determination of tax; or (d) Apple cider exempt from...

Old Time Apple Cider Makin': An Outdoor Education Unit.

ERIC Educational Resources Information Center

Matthews, Bruce E.; Oakes, David B.

An illustrated, self-contained packet, the resource materials contained in this guide are designed for adaptation to K-8. The resources and ideas presented here are designed to encourage utilization of the outdoors as a learning resource. While intrinsically multidisciplinary, the activities are particularly adaptable to social studies, science,…

Inactivation of Lactobacillus plantarum in apple cider using radio frequency electric fields

USDA-ARS?s Scientific Manuscript database

Radio frequency electric fields (RFEF) processing is effective at inactivating Gram negative bacteria in fruit juices at moderately low temperatures, but has yet to be shown to be effective at reducing Gram positive bacteria. Lactobacillus plantarum ATCC 49445, a Gram positive bacterium, was inocula...

Supercritical carbon dioxide process for pasteurization of fruit juices

USDA-ARS?s Scientific Manuscript database

Supercritical carbon dioxide (SCCO2) nonthermal processing inactivates microorganisms in juices using non-toxic and non-reactive CO2. However, data is lacking on the inactivation of E. coli K12 and L. plantarum in apple cider using pilot plant scale SCCO2 equipment. For this study, pasteurized pres...

Characterization of procyanidin B2 oxidation products in an apple juice model solution and confirmation of their presence in apple juice by high-performance liquid chromatography coupled to electrospray ion trap mass spectrometry.

PubMed

Poupard, Pascal; Sanoner, Philippe; Baron, Alain; Renard, Catherine M G C; Guyot, Sylvain

2011-11-01

Procyanidins (i.e. condensed tannins) are polyphenols commonly found in fruits. During juice and cider making, apple polyphenol oxidase catalyzes the oxidation of caffeoylquinic acid (CQA) into its corresponding o-quinone which further reacts with procyanidins and other polyphenols, leading to the formation of numerous oxidation products. However, the structure and the reaction pathways of these neoformed phenolic compounds are still largely unknown. Experiments were carried out on a model system to gain insights into the chemical processes occurring during the initial steps of fruit processing. Procyanidin B2 was oxidized by caffeoylquinic acid o-quinone (CQAoq) in an apple juice model solution. The reaction products were monitored using high performance liquid chromatography (HPLC) coupled to ultraviolet (UV)-visible and electrospray tandem mass spectrometry (ESI-MS/MS) in the negative mode. Oxidative conversion of procyanidin B2 ([M-H](-) at m/z 577) into procyanidin A2 at m/z 575 was unambiguously confirmed. In addition, several classes of products were characterized by their deprotonated molecules ([M-H](-)) and their MS/MS fragmentation patterns: hetero-dimers (m/z 929) and homo-dimers (m/z 1153 and 705) resulting from dimerization involving procyanidin and CQA molecules; intramolecular addition products at m/z 575, 573, 927, 1151 and 703. Interestingly, no extensive polymerization was observed. Analysis of a cider apple juice enabled comparison with the results obtained on a biosynthetic model solution. However, procyanidin A2 did not accumulate but seemed to be an intermediate in the formation of an end-product at m/z 573 for which two structural hypotheses are given. These structural modifications of native polyphenols as a consequence of oxidation probably have an impact on the organoleptic and nutritional properties of apple juices and other apple-derived foods. Copyright © 2011 John Wiley & Sons, Ltd.

27 CFR 19.312 - Receipt of materials.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Receipt of materials. 19.312 Section 19.312 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU... provided in subpart W of this part. Fermented material (except apple cider exempt from tax under 26 U.S.C...

Evaluation of the efficacy of small hive beetle (Aethina tumida Murray) baits and lures.

USDA-ARS?s Scientific Manuscript database

Two experiments were conducted to evaluate the attractiveness of a lure developed by the Food and Environment Research Agency (=UK lure) to adult small hive beetles (SHB). Experiment 1 compared the UK lure with: USDA fermented pollen dough, banana scent, apple cider and their combinations while Exp...

Spatial Analysis of Seasonal Dynamics and Overwintering of Drosophila suzukii (Diptera: Drosophilidae) in the Okanagan-Columbia Basin, 2010-2014.

PubMed

Thistlewood, Howard M A; Gill, Paramjit; Beers, Elizabeth H; Shearer, Peter W; Walsh, Doug B; Rozema, Brigitte M; Acheampong, Susanna; Castagnoli, Steve; Yee, Wee L; Smytheman, Peter; Whitener, Alix B

2018-04-05

Spotted wing drosophila, Drosophila suzukii (Matsumura) (Diptera: Drosophilidae), was monitored from 2010 to 2014 in 314-828 sites located in interior fruit-growing regions of OR and WA, United States, and BC, Canada, using traps baited with apple cider vinegar or sugar-water-yeast. Seasonal population dynamics and sex ratios were summarized for berry, cherry, stone fruit, grape, non-crop host plants, non-host sites, and for conventional IPM, certified organic, backyard, and feral sites, by region and year. Overwintering was detected in all regions and years, despite winter temperatures below -17°C. A spatial analysis was conducted using a Geographic Information System (GIS), daily weather data, geomorphometric measures of terrain, distance to water, and other variables, at each site. Overwintering success at a site, measured as Julian week of first capture of D. suzukii, was significantly related (R2 = 0.49) in cherry habitats to year, agronomic treatment, and number of winter days with temperatures >-5°C. In berry, cherry, stone fruit and grape habitats, 2011-2014, it was significantly related (R2 = 0.42) to year, agronomic treatment, the logarithm of peak population of D. suzukii in the prior autumn, latitude, elevation, and topographic wetness index. The results show that D. suzukii has adapted to exploit a succession of irrigated crops and feral habitats in mixed landscapes of a semi-arid region with cold winters and hot dry summers, and are shaping strategies for pest management and for biological control.

Yeast vitality during cider fermentation: assessment by energy metabolism.

PubMed

Dinsdale, M G; Lloyd, D; McIntyre, P; Jarvis, B

1999-03-15

In an apple juice-based medium, an ethanol-tolerant Australian wine-yeast used for cider manufacture produced more than 10% ethanol over a 5 week period. Growth of the inoculum (10(6) organisms ml(-1)) occurred to a population of 3.1 x 10(7) ml(-1) during the first few days; at the end of the fermentation only 5 x 10(5) yeasts ml(-1) could be recovered as colony-forming units on plates. Respiratory and fermentative activities were measured by mass spectrometric measurements (O2 consumption and CO2 and ethanol production) of washed yeast suspensions taken from the cider fermentation at intervals. Both endogenous and glucose-supported energy-yielding metabolism declined, especially during the first 20 days. Levels of adenine nucleotides also showed decreases after day 1, as did adenylate energy charge, although in a prolonged (16.5 week) fermentation the lowest value calculated was 0.55. AMP was released into the medium. 31P-NMR spectra showed that by comparison with aerobically grown yeast, that from the later stages of the cider fermentation showed little polyphosphate. However, as previously concluded from studies of 'acidification power' and fluorescent oxonol dye exclusion (Dinsdale et al., 1995), repitching of yeast indicated little loss of viability despite considerable loss of vitality.

Haze in Apple-Based Beverages: Detailed Polyphenol, Polysaccharide, Protein, and Mineral Compositions.

PubMed

Millet, Melanie; Poupard, Pascal; Le Quéré, Jean-Michel; Bauduin, Remi; Guyot, Sylvain

2017-08-09

Producers of apple-based beverages are confronted with colloidal instability. Haze is caused by interactions between molecules that lead to the formation of aggregates. Haze composition in three apple-based beverages, namely, French sparkling cider, apple juice, and pommeau, was studied. Phenolic compounds, proteins, polysaccharides, and minerals were analyzed using global and detailed analytical methods. The results explained <75% (w/w) of haze dry mass. Polyphenols, represented mainly by procyanidins, were the main compounds identified and accounted for 10-31% of haze. However, oxidized phenolic compounds were probably underestimated and may represent a high proportion of haze. Proteins were present in all of the samples in proportions of <6% of haze except in two apple juice hazes, where they were the main constituents (18 and 24%). Polysaccharides accounted for 0-30% of haze. Potassium and calcium were the main minerals.

Conditioned taste aversion induced by motion is prevented by selective vagotomy in the rat

NASA Technical Reports Server (NTRS)

Fox, Robert A.; Mckenna, Susan

1991-01-01

The role of the vagus nerve in motion-induced conditioned taste aversion (CTA) was studied in hooded rats. Animals with complete, selective gastric vagotomy failed to form conditioned taste aversion after multiple conditioning sessions in which the conditioned stimulus (a cider vinegar solution) was drunk immediately before a 30-min exposure to vertical axis rotation at 150 deg/s. Results are discussed with reference to the use of CTA as a measure of motion-induced 'sickness' or gastrointestinal disturbance, and because motion-induced CTA requires that both the vagus nerve and the vestibular apparatus be intact, in light of the possible convergence of vegal and vestibular functions.

The effect of SO2 on the production of ethanol, acetaldehyde, organic acids, and flavor volatiles during industrial cider fermentation.

PubMed

Herrero, Mónica; García, Luis A; Díaz, Mario

2003-05-21

SO(2) is widely used in cider fermentation but also in other alcoholic beverages such as wine. Although the authorized limit is 200 ppm total SO(2), the International Organizations recommend its total elimination or at least reduction due to health concerns. Addition of SO(2) to apple juice at levels frequently used in industrial cidermaking (100 mg/L) induced significantly higher acetaldehyde production by yeast than that obtained without SO(2). Although the practical implications of acetaldehyde evolution under cidermaking conditions has been overcome by research and few data are available, this compound reached levels in two 2000 L bioreactors that may have prevented the occurrence of simultaneous alcoholic and malolactic fermentation. It was observed that malolactic fermentation had a positive effect promoting reduction of acetaldehyde levels in cider fermented with juice, SO(2)-treated or not. The addition of SO(2) clearly delayed malolactic fermentation comparing to the control, affecting not the onset of the malolactic fermentation but the rate of malic acid degradation. This compound, however, had a stimulatory effect on alcoholic fermentation.

Intake of vinegar beverage is associated with restoration of ovulatory function in women with polycystic ovary syndrome.

PubMed

Wu, Di; Kimura, Fuminori; Takashima, Akiko; Shimizu, Yoshihiko; Takebayashi, Akie; Kita, Nobuyuki; Zhang, Guangmei; Murakami, Takashi

2013-05-01

Polycystic ovary syndrome (PCOS) is one of major causes of irregular menstruation. It is defined as a condition involving the combination of hyperandrogenism and chronic oligomenorrhea or anovulation, and is thought to have a variety of etiologies. Insulin resistance (impaired insulin sensitivity) has been suggested to be one of the etiologies of PCOS. PCOS patients often need to take medication to treat anovulation and infertility. Therefore, it would be beneficial to patients if simple non-pharmacological treatments can be developed. Recently the efficacy of vinegar to improve insulin resistance has been reported. To study the effect of vinegar on metabolic and hormonal indices and ovulatory function in PCOS, seven patients seeking a non-pharmacological treatment for PCOS took a beverage containing 15 g of apple vinegar daily for 90 to 110 days. Ovulation, the menstrual interval, fasting serum glucose level, fasting serum insulin level, luteinizing hormone (LH), follicle stimulating hormone (FSH), and testosterone were compared before and after intake of the vinegar beverage. Intake of the vinegar beverage resulted in a decrease of the homeostasis model assessment insulin resistance index (HOMA-R) in six patients, as well as a decrease of the LH/FSH ratio in five of seven patients. Ovulatory menstruation was observed within 40 day in four of seven patients. These findings suggest the possibility of vinegar to restore ovulatory function through improving insulin sensitivity in PCOS patients, thus, avoiding pharmacological treatment. Intake of vinegar might reduce medical cost and treatment time for insulin resistance, anovulation, and infertility in patients with PCOS.

Survival, injury and inactivation of Escherichia coli 0157:H7, salmonella and aerobic mesophilic bacteria in apple juice and cider amended with nisin-edta

USDA-ARS?s Scientific Manuscript database

For health reasons, people are consuming fresh juices or minimally processed fruit and vegetable juices, thereby, exposing themselves to the risk of foodborne illness if such juices are contaminated with bacteria pathogens. Behavior of aerobic mesophilic bacteria, Escherichia coli O157:H7 and Salmon...

Variability of the polyphenolic composition of cider apple (Malus domestica) fruits and juices.

PubMed

Guyot, Sylvain; Marnet, Nathalie; Sanoner, Philippe; Drilleau, Jean-François

2003-10-08

Five French cider apple varieties were compared on the basis of their detailed polyphenol profile in the cortex and in the juices. Among the factors studied, variety was the most important variability factor in fruits, whereas polyphenol profiles showed an overall stability from one year to another, and a limited decrease of polyphenol concentration was observed during the starch regression period of fruit maturation. In juices, procyanidins remained the preponderant polyphenol class with concentrations up to 2.4 g/L even in centrifuged juices. Compared to the fruits, the average degree of polymerization of procyanidins was significantly reduced in the juice. Centrifugation of the crude juice had only minor effects on the polyphenol composition. For one variety, highly polymerized procyanidins with average degrees of polymerization of 25 were shown to be soluble in the centrifuged juice at a concentration of close to 1.2 g/L. Oxygenation of the juices during processing resulted in a significant decrease of all classes of native polyphenols. Catechins and procyanidins were particularly affected by oxidation, whereas caffeoylquinic acid was partly preserved. The transfer of polyphenols after pressing was maximal for dihydrochalcones and minimal for procyanidins with extraction yield values close to 80 and 30%, respectively.

The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation.

PubMed

Boudreau, Thomas F; Peck, Gregory M; O'Keefe, Sean F; Stewart, Amanda C

2017-01-01

Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H 2 S), which is an undesirable aroma compound. This phenomenon has been studied in grape fermentation but not in apple fermentation. Low nitrogen availability, which is characteristic of apples, may further exacerbate the effects of fungicides on yeast during fermentation. The present study explored the effects of three fungicides: elemental sulfur (S 0 ) (known to result in increased H 2 S in wine); fenbuconazole (used in orchards but not vineyards); and fludioxonil (used in post-harvest storage of apples). Only S 0 led to increased H 2 S production. Fenbuconazole (≥0.2 mg L -1 ) resulted in a decreased fermentation rate and increased residual sugar. An interactive effect of yeast assimilable nitrogen (YAN) concentration and fenbuconazole was observed such that increasing the YAN concentration alleviated the negative effects of fenbuconazole on fermentation kinetics. Cidermakers should be aware that residual fenbuconazole (as low as 0.2 mg L -1 ) in apple juice may lead to stuck fermentation, especially when the YAN concentration is below 250 mg L -1 . These results indicate that fermentation problems attributed to low YAN may be caused or exacerbated by additional factors such as fungicide residues, which have a greater impact on fermentation performance under low YAN conditions. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Getting More Power from Your Flowers: Multi-Functional Flower Strips Enhance Pollinators and Pest Control Agents in Apple Orchards

PubMed Central

Wilby, Andrew; Sutton, Peter; Wäckers, Felix

2017-01-01

Flower strips are commonly recommended to boost biodiversity and multiple ecosystem services (e.g., pollination and pest control) on farmland. However, significant knowledge gaps remain regards the extent to which they deliver on these aims. Here, we tested the efficacy of flower strips that targeted different subsets of beneficial arthropods (pollinators and natural enemies) and their ecosystem services in cider apple orchards. Treatments included mixes that specifically targeted: (1) pollinators (‘concealed-nectar plants’); (2) natural enemies (‘open-nectar plants’); or (3) both groups concurrently (i.e., ‘multi-functional’ mix). Flower strips were established in alleyways of four orchards and compared to control alleyways (no flowers). Pollinator (e.g., bees) and natural enemy (e.g., parasitoid wasps, predatory flies and beetles) visitation to flower strips, alongside measures of pest control (aphid colony densities, sentinel prey predation), and fruit production, were monitored in orchards over two consecutive growing seasons. Targeted flower strips attracted either pollinators or natural enemies, whereas mixed flower strips attracted both groups in similar abundance to targeted mixes. Natural enemy densities on apple trees were higher in plots containing open-nectar plants compared to other treatments, but effects were stronger for non-aphidophagous taxa. Predation of sentinel prey was enhanced in all flowering plots compared to controls but pest aphid densities and fruit yield were unaffected by flower strips. We conclude that ‘multi-functional’ flower strips that contain flowering plant species with opposing floral traits can provide nectar and pollen for both pollinators and natural enemies, but further work is required to understand their potential for improving pest control services and yield in cider apple orchards. PMID:28930157

Getting More Power from Your Flowers: Multi-Functional Flower Strips Enhance Pollinators and Pest Control Agents in Apple Orchards.

PubMed

Campbell, Alistair John; Wilby, Andrew; Sutton, Peter; Wäckers, Felix

2017-09-20

Flower strips are commonly recommended to boost biodiversity and multiple ecosystem services (e.g., pollination and pest control) on farmland. However, significant knowledge gaps remain regards the extent to which they deliver on these aims. Here, we tested the efficacy of flower strips that targeted different subsets of beneficial arthropods (pollinators and natural enemies) and their ecosystem services in cider apple orchards. Treatments included mixes that specifically targeted: (1) pollinators ('concealed-nectar plants'); (2) natural enemies ('open-nectar plants'); or (3) both groups concurrently (i.e., 'multi-functional' mix). Flower strips were established in alleyways of four orchards and compared to control alleyways (no flowers). Pollinator (e.g., bees) and natural enemy (e.g., parasitoid wasps, predatory flies and beetles) visitation to flower strips, alongside measures of pest control (aphid colony densities, sentinel prey predation), and fruit production, were monitored in orchards over two consecutive growing seasons. Targeted flower strips attracted either pollinators or natural enemies, whereas mixed flower strips attracted both groups in similar abundance to targeted mixes. Natural enemy densities on apple trees were higher in plots containing open-nectar plants compared to other treatments, but effects were stronger for non-aphidophagous taxa. Predation of sentinel prey was enhanced in all flowering plots compared to controls but pest aphid densities and fruit yield were unaffected by flower strips. We conclude that 'multi-functional' flower strips that contain flowering plant species with opposing floral traits can provide nectar and pollen for both pollinators and natural enemies, but further work is required to understand their potential for improving pest control services and yield in cider apple orchards.

Efficacy of home washing methods in controlling surface microbial contamination on fresh produce.

PubMed

Kilonzo-Nthenge, Agnes; Chen, Fur-Chi; Godwin, Sandria L

2006-02-01

Much effort has been focused on sanitation of fresh produce at the commercial level; however, few options are available to the consumer. The purpose of this study was to determine the efficacy of different cleaning methods in reducing bacterial contamination on fresh produce in a home setting. Lettuce, broccoli, apples, and tomatoes were inoculated with Listeria innocua and then subjected to combinations of the following cleaning procedures: (i) soak for 2 min in tap water, Veggie Wash solution, 5% vinegar solution, or 13% lemon solution and (ii) rinse under running tap water, rinse and rub under running tap water, brush under running tap water, or wipe with wet/dry paper towel. Presoaking in water before rinsing significantly reduced bacteria in apples, tomatoes, and lettuce, but not in broccoli. Wiping apples and tomatoes with wet or dry paper towel showed lower bacterial reductions compared with soaking and rinsing procedures. Blossom ends of apples were more contaminated than the surface after soaking and rinsing; similar results were observed between flower section and stem of broccoli. Reductions of L. innocua in both tomatoes and apples (2.01 to 2.89 log CFU/g) were more than in lettuce and broccoli (1.41 to 1.88 log CFU/g) when subjected to same washing procedures. Reductions of surface contamination of lettuce after soaking in lemon or vinegar solutions were not significantly different (P > 0.05) from lettuce soaking in cold tap water. Therefore, educators and extension workers might consider it appropriate to instruct consumers to rub or brush fresh produce under cold running tap water before consumption.

[Analysis of changes in minerals contents during cider fermentation process by inductively coupled plasma mass spectrometry].

PubMed

Ye, Meng-qi; Yue, Tian-li; Gao, Zhen-peng; Yuan, Ya-hong; Nie, Gang

2015-01-01

The changes in mineral elements during cider fermentation process were determined using ICP-MS. The results showed that the main minerals in the fermentation liquor included K, Na, Ca, Mg, Fe, Mn, Zn, Cu, Sr and B. The content of K was the highest in both the apple juice and the cider, being 1 853. 83 and 1 654. 38 mg . L-1 respectively. The content of minerals was in dynamic changes along with the fermentation process. As a whole, during 72-120 h and 144-216 h, most of the minerals contents underwent great fluctuation. Especially when fermented for 192 h, the content of most of the minerals reached peak value or valley value. The content of Fe and Zn achieved their peak value, while the content of K, Na, Ca, Mg, Mn and B achieved valley value. But during the following 24 h, the content of minerals underwent a sharp reversal. After fermentation, the content of K, Mg, Cu, Zn and B decreased significantly, while the content of Na, Ca, Mn, Fe and Sr did not change significantly. The correlational analysis was conducted to evaluate the correlation between the mineral elements, and the result showed that the correlation between Ca and Mn was the most significant, with the correlation index reaching 0. 924. The information of this study will supply sufficient data for the fermentation process control and quality improvement of cider.

Antioxidant activity and HPLC analysis of polyphenol-enriched extracts from industrial apple pomace.

PubMed

Bai, Xuelian; Zhang, Huawei; Ren, Shuang

2013-08-15

Phenolic compounds are the predominant ingredients in apple pomace. However, polyphenols from industrial apple pomace, which usually consists of several cultivars, have not been studied in detail. The present work focused on the antioxidant assay and HPLC analysis of polyphenol-enriched extracts from industrial apple pomace. Six fractions of apple polyphenols, API to APVI, were acquired through extraction and purification using absorbent macroporous resin. Fraction APIII, eluted by 40% aqueous ethanol, had the highest content of total phenolics (1.48 ± 0.03 g gallic acid equivalents g(-1) dry apple pomace), which consisted of chlorogenic acid, caffeic acid, syrigin, procyanidin B2, (-)-epicatechin, cinnamic acid, coumaric acid and quercetin. Antioxidant assays showed that APIII had the strongest antioxidant activity of DPPH radical scavenging rate (90.96% ± 10.23%), ABTS radical inhibition rate (89.78% ± 6.54%) and the strongest reducing power (8.30 ± 0.71 µmol Trolox equivalents kg(-1) dry apple pomace). It also indicated that procyanidin B2, chlorogenic acid, (-)-epicatechin and quercetin had stronger antioxidant capacity than other phenols. Our data suggested that extracts from industrial apple pomace were rich in phenols and exhibited potent antioxidant activity. Extraction of polyphenols from industrial apple pomace would bring a great benefit and improve development of apple juice and cider industries. © 2013 Society of Chemical Industry.

Dopant-assisted atmospheric pressure photoionization of patulin in apple juice and apple-based food with liquid chromatography-tandem mass spectrometry.

PubMed

Zhang, Kai; Wong, Jon W; Mai, Huy; Trucksess, Mary W

2014-05-07

A dopant-assisted atmospheric pressure photoionization (APPI) with liquid chromatography tandem mass spectrometry (LC-MS/MS) method was developed to determine patulin in apple juice and apple-based food. Different dopants, dopant flow rates, and LC separation conditions were evaluated. Using toluene as the dopant, the LC-APPI-MS/MS method achieved a linear calibration from 12.5 to 2000 μg/L (r(2) > 0.99). Matrix-dependent limits of quantitation (LOQs) were from 8 μg/L (solvent) to 12 μg/L (apple juice). [(13)C]-Patulin-fortified apple juice samples were directly analyzed by the LC-APPI-MS/MS method. Other apple-based food was fortified with [(13)C]-patulin, diluted using water (1% formic acid), centrifuged, and filtered, followed by LC-APPI-MS/MS analysis. In clear apple juice, unfiltered apple cider, applesauce, and apple-based baby food, average recoveries were 101 ± 6% (50 μg/kg), 103 ± 5% (250 μg/kg), and 102 ± 5% (1000 μg/kg) (av ± SD, n = 16). Using the suggested method, patulin was detected in 3 of 30 collected market samples with concentrations ranging from

Effect of GutsyGum(tm), A Novel Gum, on Subjective Ratings of Gastro Esophageal Reflux Following A Refluxogenic Meal.

PubMed

Brown, Rachel; Sam, Cecilia H Y; Green, Tim; Wood, Simon

2015-06-01

Chewing gum alleviates symptoms of gastro-esophageal reflux (GER) following a refluxogenic meal. GutsyGum(tm), a chewing gum developed to alleviate the symptoms of GER contains calcium carbonate, with a proprietary blend of licorice extract, papain, and apple cider vinegar (GiGs®). The efficacy of GutsyGum(tm) was determined in alleviating the symptoms of GER after a refluxogenic meal compared to placebo gum. This double-blind, placebo-controlled-crossover trial with a one-week washout between treatments had 24 participants with a history of GER consume a refluxogenic meal and then chew GutsyGum(tm) or placebo gum. Participants completed GER symptom questionnaires, consisting of symptom based 10 cm Visual Analogue Scales, immediately following the meal and then at regular intervals out to four hours postmeal. Adjusted mean ± SEM heartburn score (15-min postmeal to 240 min) was significantly lower in GutsyGum(tm) than in placebo gum treatment (0.81 ± 0.20 vs. 1.45 ± 0.20 cm; p = 0.034). Mean acid reflux score was significantly lower in GutsyGum(tm) than in placebo treatment (0.72 ± 0.19 vs. 1.46 ± 0.19 cm; p = 0.013). There were no significant differences for any of the secondary outcomes. However, pain approached significance with less pain reported in GutsyGum(tm) versus placebo treatment (0.4 ± 0.2 vs. 0.9 ± 0.2 cm; p = 0.081). Although nausea (p = 0.114) and belching (p = 0.154) were lower following GutsyGum(tm), the difference was not statistically significant. GutsyGum(tm) is more effective than a placebo gum in alleviating primary symptoms of heartburn and acid reflux (Clinical Trial Registration: ACTRN12612000973819).

Characterization and quantitation of low and high molecular weight phenolic compounds in apple seeds.

PubMed

Fromm, Matthias; Bayha, Sandra; Carle, Reinhold; Kammerer, Dietmar R

2012-02-08

The phenolic constituents of seeds of 12 different apple cultivars were fractionated by sequential extraction with aqueous acetone (30:70, v/v) and ethyl acetate after hexane extraction of the lipids. Low molecular weight phenolic compounds were individually quantitated by RP-HPLC-DAD. The contents of extractable and nonextractable procyanidins were determined by applying RP-HPLC following thiolysis and n-butanol/HCl hydrolysis, respectively. As expected, the results revealed marked differences of the ethyl acetate extracts, aqueous acetone extracts, and insoluble residues with regard to contents and mean degrees of polymerization of procyanidins. Total phenolic contents in the defatted apple seed residues ranged between 18.4 and 99.8 mg/g. Phloridzin was the most abundant phenolic compound, representing 79-92% of monomeric polyphenols. Yields of phenolic compounds significantly differed among the cultivars under study, with seeds of cider apples generally being richer in phloridzin and catechins than seeds of dessert apple cultivars. This is the first study presenting comprehensive data on the contents of phenolic compounds in apple seeds comprising extractable and nonextractable procyanidins. Furthermore, the present work points out a strategy for the sustainable and complete exploitation of apple seeds as valuable agro-industrial byproducts, in particular as a rich source of phloridzin and antioxidant flavanols.

Botulinum and Tetanus Neurotoxin Induced Blockage of Synaptic Transmission in Networked Cultures of Human and Rodent Neurons

DTIC Science & Technology

2015-11-28

preliminary feasibility studies, neat samples of centrifu- gation-clarified milk, green bean juice , or non-alcoholic apple cider were added to ESN...2008). International outbreak of severe botulism with pro- longed toxemia caused by commercial carrot juice . Clin. Infect. Dis. 47, 1245–1251. Simpson...derived from induced plu - ripotent stem cells develop mature phenotypes typical of en- dogenous spinal motoneurons. J. Neurosci. 35, 1291–1306. Van

Bad Apples or Sour Pickles? Fundamental Attribution Error and the Columbine Massacre. The Cutting Edge

ERIC Educational Resources Information Center

Clabaugh, Gary K.; Clabaugh, Alison A.

2005-01-01

A painstaking investigative report by the Washington Post describes pre-massacre Columbine as filled with social vinegar. The high school was dominated by a "cult of the athlete." In this distorted environment, a coterie of favored jocks, who wore white hats to set themselves apart, consistently bullied, hazed, and sexually harassed their…

Effects of dietary choline availability on latent inhibition of flavor aversion learning.

PubMed

Gámiz, Fernando; Recio, Sergio Andrés; Iliescu, Adela Florentina; Gallo, Milagros; de Brugada, Isabel

2015-08-01

It has been previously reported that dietary choline supplementation might affect latent inhibition (LI) using a conditioned suppression procedure in rats. We have assessed the effect of dietary choline on LI of flavor aversion learning. Adult male Wistar rats received a choline supplemented (5 g/kg), deficient (0 g/kg), or standard (1.1 g/kg) diet for 3 months. After this supplementation period, all rats went through a conditioned taste aversion (CTA) procedure, half of them being pre-exposed to the conditioned stimulus before the conditioning. The results indicated that choline deficiency prevents LI of conditioned flavor aversion to cider vinegar (3%) induced by a LiCl (0.15 M; 2% body weight) intraperitoneal injection, while choline supplementation enhances CTA leading to slower extinction. The role of the brain systems modulating attentional processes is discussed.

Adherence of Enterohemorrhagic Escherichia coli to Human Epithelial Cells: The Role of Intimin

DTIC Science & Technology

1995-04-28

1994). Contamination of salad vegetables (Abdul-Raouf et al., 1993), raw milk (MacDonald et al., 1988), and unpasteurized apple cider (Besser et...membranes were blocked with 5% nonfat dried milk (Carnation Company, los Angeles, Cali!.) in Tris-buffered saline, pH 7.2 with 0.1% Tween-20 (v/v) (1B5-T...then ove~aid with a 1 :5000 dilution of either horseradish peroxidase-conjugated goat anti-mouse Ig (BMB), donkey anti-rabbit Ig (Amersham), or sheep

Biochemical methane potential (BMP) of agro-food wastes from the Cider Region (Spain).

PubMed

Nieto, P P; Hidalgo, D; Irusta, R; Kraut, D

2012-01-01

An inventory of agro-food industry organic waste streams with a high potential for biogas transformation was studied in a logistically viable area (Cider Region, Asturias, Spain). Three industries were selected as the most viable ones: livestock, dairy and beverage. The potential for methane production from six wastes (beverage waste, BW; milled apple waste, MA; milk waste, MK; yogurt waste, YG; fats and oils from dairy wastewater treatment, F&O and cattle manure, CM) at five different substrate:inoculum ratios (0.25, 0.50, 0.75, 1.00 and 1.50) was evaluated in laboratory batch assays. Obtained methane yields ranged from 202-549 mL STP CH(4)·g VS waste(-1), and the methane content in biogas ranged from 58-76%. The ultimate practical biochemical methane potentials were slightly affected by the substrate:inoculum ratio. The estimation of the regional fluxes of waste and methane potentials suggests anaerobic digestion as a sustainable solution for the valorization of the organic wastes generated in this Region.

Reduction of patulin in apple juice products by UV light of different wavelengths in the UVC range.

PubMed

Zhu, Yan; Koutchma, Tatiana; Warriner, Keith; Zhou, Ting

2014-06-01

This study evaluated three UVC wavelengths (222, 254, and 282 nm) to degrade patulin introduced into apple juice or apple cider. The average UV fluences of 19.6, 84.3, 55.0, and 36.6 mJ·cm(-2) achieved through exposure to UV lamps at 222-, 254-, and 282-nm wavelengths and the combination of these wavelengths, respectively, resulted in 90% reduction of patulin in apple juice. Therefore, the order of efficiency of the three wavelength lamps was as follows: far UVC (222 nm) > far UVC plus (282 nm) > UVC (254 nm). In terms of color, treatment of apple juice with 222 nm resulted in an increase in the L* (lightness) value but decreases in a* (redness) and b* (yellowness) values, although the changes were insignificantly different from the values for nontreated controls based on a sensory evaluation. The ascorbic acid loss in juice treated at 222 nm to support 90% reduction of patulin was 36.5%, compared with ascorbic acid losses of 45.3 and 36.1% in samples treated at 254 and 282 nm, respectively. The current work demonstrated that the 222-nm wavelength possesses the highest efficiency for patulin reduction in apple juice when compared with the reductions by 254 and 282 nm, with no benefit gained from using a combination of wavelengths.

Relationship between hydroxycinnamic acids and the resistance of apple cultivars to rosy apple aphid.

PubMed

Berrueta, Luis A; Sasía-Arriba, Andrea; Miñarro, Marcos; Antón, María J; Alonso-Salces, Rosa M; Micheletti, Diego; Gallo, Blanca; Dapena, Enrique

2018-09-01

The phenolic profiles of apple cultivars from the SERIDA Asturian cider apple breeding program, including parents and progenies, were determined by ultrahigh-performance liquid chromatography-diode array detector-electrospray ionization-quadrupole time of flight/mass spectrometer in order to study the relationship between phenols and the resistance of apple tree cultivars to rosy apple aphid (RAA). A pattern recognition technique named partial least square discriminant analysis (PLS-DA) was used to classify apple cultivars based on resistance to RAA, resistant and susceptible, reaching scores with accuracy higher than 97% and 91% respectively. Hydroxycinnamic acids, particularly 4-caffeoylquinic acid (4-CQA) and 4-p-coumaroylquinic acid (4-pCoQA), were identified as the major player in RAA resistance by the PLS-DA model. Indeed, the isomerisation 5-CQA → 4-CQA is favoured in resistant cultivars, whereas the isomerisation 5-pCoQA → 4-pCoQA is favoured in susceptible cultivars. As a result, resistant cultivars accumulate higher amounts of 4-CQA than susceptible ones, and the opposite occurs for 4-pCoQA. Also, minor isomerisations of 5-CQA to 1-CQA or 3-CQA show opposite behaviour for resistant and susceptible cultivars. Cultivar resistance to RAA is concluded to be related with the phenylpropanoid pathway, the isomerisation reactions being the key metabolic reaction for a cultivar to be resistant or susceptible to RAA. Copyright © 2018 Elsevier B.V. All rights reserved.

A new ultrahigh performance liquid chromatography with diode array detection coupled to electrospray ionization and quadrupole time-of-flight mass spectrometry analytical strategy for fast analysis and improved characterization of phenolic compounds in apple products.

PubMed

Ramirez-Ambrosi, M; Abad-Garcia, B; Viloria-Bernal, M; Garmon-Lobato, S; Berrueta, L A; Gallo, B

2013-11-05

A new, rapid, selective and sensitive ultrahigh performance liquid chromatography with diode array detection coupled to electrospray ionization and quadrupole time-of-flight mass spectrometry (UHPLC-DAD-ESI-Q-ToF-MS) strategy using automatic and simultaneous acquisition of exact mass at high and low collision energy, MS(E), has been developed to obtain polyphenolic profile of apples, apple pomace and apple juice from Asturian cider apples in a single run injection of 22 min. MS(E) spectral data acquisition overcomes chromatographic co-elution problems, performing simultaneous collection of precursor ions as well as other ions produced as a result of their fragmentation, which allows resolving complex spectra from mixtures of precursor ions in an unsupervised way and eases their interpretation. Using this technique, 52 phenolic compounds of five different classes were readily characterized in these apple extracts in both positive and negative ionization modes. The spectral data for phenolic compounds obtained using this acquisition mode are comparable to those obtained by conventional LC-MS/MS as exemplified in this work. Among the 52 phenolic compounds identified in this work, 2 dihydrochalcones and 3 flavonols have been tentatively identified for the first time in apple products. Moreover, 2 flavanols, 4 dihydrochalcones, 9 hydroxycinnamic acids and 4 flavonols had not been previously reported in apple by ToF analysis to our knowledge. Copyright © 2013 Elsevier B.V. All rights reserved.

Biogas generation apple pulp.

PubMed

Llaneza Coalla, H; Blanco Fernández, J M; Morís Morán, M A; López Bobo, M R

2009-09-01

In view of the pressing problem that appears in our region (Asturias, north of Spain) with the residues from the cider production, it was decided to test this kind of material as a co-substrate joint with slaughterhouse waste in a laboratory unit. The anaerobic digestion of apple pulp was investigated for biogas production. This paper presents the results where apple pulp was co-digested with slaughterhouse waste (pig intestine and bovine stomach content) in a biogas laboratory unit (10 l CSTR reactor). The production of biogas has reached very satisfactory values during the whole test (0.8m(3)kg(-1)OTS), verifying that the process is kept in stable conditions of pH (near 8.0), and the volatile fatty acids was always underneath 3000 mg/l, when the pulp amount was lower than 100g in mesophilic conditions. The fat concentration into the digester remained always below the value that causes inhibition of the methanogenic bacteria, 500 mg/l. Finally, methane concentration (77-80%) and H(2)S concentration (400 ppm) in the biogas, they were similar to those obtained when the test was run out in the absence of apple pulp. The process efficiency with respect to COD removal was high, near 80% of the total COD. Finally, inhibitory effects of methanogenic bacteria were observed when pulp concentration was around 10% in the input material.

L-lactic acid production from apple pomace by sequential hydrolysis and fermentation.

PubMed

Gullón, Beatriz; Yáñez, Remedios; Alonso, José Luis; Parajó, J C

2008-01-01

The potential of apple pomace (a solid waste from cider and apple juice making factories) as a source of sugars and other compounds for fermentation was evaluated. The effect of the cellulase-to-solid ratio (CSR) and the liquor-to-solid ratio (LSR) on the kinetics of glucose and total monosaccharide generation was studied. Mathematical models suitable for reproducing and predicting the hydrolyzate composition were developed. When samples of apple pomace were subjected to enzymatic hydrolysis, the glucose and fructose present in the raw material as free monosaccharides were extracted at the beginning of the process. Using low cellulase and cellobiase charges (8.5 FPU/g-solid and 8.5 IU/g-solid, respectively), 79% of total glucan was saccharified after 12 h, leading to solutions containing up to 43.8 g monosaccharides/L (glucose, 22.8 g/L; fructose, 14.8 g/L; xylose+mannose+galactose, 2.5 g/L; arabinose+rhamnose, 2.8g/L). These results correspond to a monosaccharide/cellulase ratio of 0.06 g/FPU and to a volumetric productivity of 3.65 g of monosaccharides/L h. Liquors obtained under these conditions were used for fermentative lactic acid production with Lactobacillus rhamnosus CECT-288, leading to media containing up to 32.5 g/L of L-lactic acid after 6 h (volumetric productivity=5.41 g/L h, product yield=0.88 g/g).

Stable isotope and chemical compositions of European and Australasian ciders as a guide to authenticity.

PubMed

Carter, James F; Yates, Hans S A; Tinggi, Ujang

2015-01-28

This paper presents a data set derived from the analysis of bottled and canned ciders that may be used for comparison with suspected counterfeit or substitute products. Isotopic analysis of the solid residues from ciders (predominantly sugar) provided a means to determine the addition of C4 plant sugars. The added sugars were found to comprise cane sugar, high-fructose corn syrup, glucose, or combinations. The majority of ciders from Australia and New Zealand were found to contain significant amounts of added sugar, which provided a limited means to distinguish these ciders from European ciders. The hydrogen and oxygen isotopic compositions of the whole ciders (predominantly water) were shown to be controlled by two factors, the water available to the parent plant and evaporation. Analysis of data derived from both isotopic and chemical analysis of ciders provided a means to discriminate between regions and countries of manufacture.

Role of the area postrema in three putative measures of motion sickness in the rat

NASA Technical Reports Server (NTRS)

Sutton, Richard L.; Fox, Robert A.; Daunton, Nancy G.

1991-01-01

After thermal cauterization of the area postrema in rats, the absence of conditioned taste aversion of sucrose paired with lithium chloride (0.15M, 3.3 ml/kg) was used as a pharmacologic/behavioral index of area postrema damage. In a subsequent experiment the effects of area postrema lesions on three measures proposed as species-relevant measures of motion sickness were studied, using off-vertical rotation at 150 deg/s for either 30 or 90 min. Lesions of area postrema did not alter postrotational suppression of drinking or amount of defecation during motion. The initial acquisition of conditioned taste aversion to a novel cider vinegar solution paired with motion was not affected by lesioning of the area postrema, but these taste aversions extinguished more slowly in lesioned rats than in sham-operates or intact controls. Results are discussed in terms of proposed humoral factors which may induce motion sickness and in light of recent data on the role of the area postrema in similar measures in species possessing the complete emetic reflex.

Apple polyphenol phloretin potentiates the anticancer actions of paclitaxel through induction of apoptosis in human hep G2 cells.

PubMed

Yang, Kuo-Ching; Tsai, Chia-Yi; Wang, Ying-Jan; Wei, Po-Li; Lee, Chia-Hwa; Chen, Jui-Hao; Wu, Chih-Hsiung; Ho, Yuan-Soon

2009-05-01

Phloretin (Ph), which can be obtained from apples, apple juice, and cider, is a known inhibitor of the type II glucose transporter (GLUT2). In this study, real-time PCR analysis of laser-capture microdissected (LCM) human hepatoma cells showed elevated expression (>5-fold) of GLUT2 mRNA in comparison with nonmalignant hepatocytes. In vitro and in vivo studies were performed to assess Ph antitumor activity when combined with paclitaxel (PTX) for treatment of human liver cancer cells. Inhibition of GLUT2 by Ph potentiated the anticancer effects of PTX, resensitizing human liver cancer cells to drugs. These results demonstrate that 50-150 microM Ph significantly potentiates DNA laddering induced in Hep G2 cells by 10 nM PTX. Activity assays showed that caspases 3, 8, and 9 are involved in this apoptosis. The antitumor therapeutic efficacy of Ph (10 mg/kg body weight) was determined in cells of the SCID mouse model that were treated in parallel with PTX (1 mg/kg body weight). The Hep G2-xenografted tumor volume was reduced more than fivefold in the Ph + PTX-treated mice compared to the PTX-treated group. These results suggest that Ph may be useful for cancer chemotherapy and chemoprevention.

Changes in anthropometric measurements, body composition, blood pressure, lipid profile, and testosterone in patients participating in a low-energy dietary intervention

PubMed Central

Balliett, Mary; Burke, Jeanmarie R.

2013-01-01

Objective The purpose of this study was to describe changes in anthropometric measurements, body composition, blood pressure, lipid profile, and testosterone following a low–energy-density dietary intervention plus regimented supplementation program. Methods The study design was a pre-post intervention design without a control group. Normal participants were recruited from the faculty, staff, students, and community members from a chiropractic college to participate in a 21-day weight loss program. All participants (n = 49; 36 women, 13 men; 31 ± 10.3 years of age) received freshly prepared mostly vegan meals (breakfast, lunch, and dinner) that included 1200 to 1400 daily calories (5020.8 to 5857.6 J) for the women and 1600 to 1800 (6694.4 to 7531.2 J) daily calories for the men. Nutritional supplements containing enzymes that were intended to facilitate digestion, reduce cholesterol levels, increase metabolic rate, and mediate inflammatory processes were consumed 30 minutes before each meal. The regimented supplementation program included once-daily supplementation with a green drink that contained alfalfa, wheatgrass, apple cider vinegar, and fulvic acid throughout the study period. A cleanse supplementation containing magnesium, chia, flaxseed, lemon, camu camu, cat's claw, bentonite clay, tumeric, pau d'arco, chanca piedra, stevia, zeolite clay, slippery elm, garlic, ginger, peppermint, aloe, citrus bioflavonoids, and fulvic acid was added before each meal during week 2. During week 3, the cleanse supplementation was replaced with probiotic and prebiotic supplementation. Results Multiple paired t tests detected clinically meaningful reductions in weight (− 8.7 ± 5.54 lb) (− 3.9 ± 2.5 kg), total cholesterol (− 30.0 ± 29.77 mg/dL), and low-density lipoprotein cholesterol (− 21.0 ± 25.20 mg/dL) (P < .05). There was a pre-post intervention increase in testosterone for men (111.0 ± 121.13 ng/dL, P < .05). Conclusions Weight loss and improvements in total cholesterol and low-density lipoprotein cholesterol levels occurred after a low–energy-density dietary intervention plus regimented supplementation program. PMID:23997718

Changes in anthropometric measurements, body composition, blood pressure, lipid profile, and testosterone in patients participating in a low-energy dietary intervention.

PubMed

Balliett, Mary; Burke, Jeanmarie R

2013-03-01

The purpose of this study was to describe changes in anthropometric measurements, body composition, blood pressure, lipid profile, and testosterone following a low-energy-density dietary intervention plus regimented supplementation program. The study design was a pre-post intervention design without a control group. Normal participants were recruited from the faculty, staff, students, and community members from a chiropractic college to participate in a 21-day weight loss program. All participants (n = 49; 36 women, 13 men; 31 ± 10.3 years of age) received freshly prepared mostly vegan meals (breakfast, lunch, and dinner) that included 1200 to 1400 daily calories (5020.8 to 5857.6 J) for the women and 1600 to 1800 (6694.4 to 7531.2 J) daily calories for the men. Nutritional supplements containing enzymes that were intended to facilitate digestion, reduce cholesterol levels, increase metabolic rate, and mediate inflammatory processes were consumed 30 minutes before each meal. The regimented supplementation program included once-daily supplementation with a green drink that contained alfalfa, wheatgrass, apple cider vinegar, and fulvic acid throughout the study period. A cleanse supplementation containing magnesium, chia, flaxseed, lemon, camu camu, cat's claw, bentonite clay, tumeric, pau d'arco, chanca piedra, stevia, zeolite clay, slippery elm, garlic, ginger, peppermint, aloe, citrus bioflavonoids, and fulvic acid was added before each meal during week 2. During week 3, the cleanse supplementation was replaced with probiotic and prebiotic supplementation. Multiple paired t tests detected clinically meaningful reductions in weight (- 8.7 ± 5.54 lb) (- 3.9 ± 2.5 kg), total cholesterol (- 30.0 ± 29.77 mg/dL), and low-density lipoprotein cholesterol (- 21.0 ± 25.20 mg/dL) (P < .05). There was a pre-post intervention increase in testosterone for men (111.0 ± 121.13 ng/dL, P < .05). Weight loss and improvements in total cholesterol and low-density lipoprotein cholesterol levels occurred after a low-energy-density dietary intervention plus regimented supplementation program.

Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids.

PubMed

Magalhães, Frederico; Krogerus, Kristoffer; Vidgren, Virve; Sandell, Mari; Gibson, Brian

2017-08-01

Yeast cryotolerance may be advantageous for cider making, where low temperatures are usually employed. Here, we crossed the cryotolerant S. eubayanus with a S. cerevisiae wine strain and assessed the suitability of the hybrids for low-temperature cider fermentation. All strains fermented the juice to 5% ABV, but at different rates; hybrid strains outperformed S. cerevisiae, which was sensitive to low temperatures. The best hybrid fermented similarly to S. eubayanus. S. eubayanus produced sulphurous off flavours which masked a high concentration of fruity ester notes. This phenotype was absent in the hybrid strains, resulting in distinctly fruitier ciders. Aroma was assessed by an independent consumer panel, which rated the hybrid ciders as identical to the wine strain cider. Both were significantly more pleasant than the S. eubayanus cider. Interspecific hybridization can apparently be used effectively to improve low-temperature fermentation performance without compromising product quality.

Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders.

PubMed

Buron, Nicolas; Coton, Monika; Legendre, Patrick; Ledauphin, Jérôme; Kientz-Bouchart, Valérie; Guichard, Hugues; Barillier, Daniel; Coton, Emmanuel

2012-02-01

Different Lactobacillus collinoides and Brettanomyces/Dekkera anomala cider strains were studied for their ability to produce volatile phenols in synthetic medium. All strains were able to produce 4-ethylcatechol (4-EC), 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) from caffeic, p-coumaric and ferulic acids, respectively. Interestingly, D. anomala and L. collinoides were also able to produce 4-EC, 4-EP and 4-EG in cider conditions. The quantities of ethylphenols produced by these two species were similar in both tested ciders. The impact of precursor quantities was studied and it showed that the addition of caffeic and p-coumaric acids in ciders allowed for higher 4-EC and 4-EP production by D. anomala and L. collinoides. In parallel, D. anomala and L. collinoides strains were isolated from a phenolic off-flavour defective bottled cider after ethylphenol production hence confirming the implication of these two species in this cider spoilage. Finally, detection thresholds of the main ethylphenols were determined in ciders by orthonasal and retronasal sampling. The 4-EC and 4-EP detection thresholds (close to 20-25mg/l and 1.5-2.0mg/l, respectively) were matrix dependant. Copyright © 2011 Elsevier B.V. All rights reserved.

Varieties, production, composition and health benefits of vinegars: A review.

PubMed

Ho, Chin Wai; Lazim, Azwan Mat; Fazry, Shazrul; Zaki, Umi Kalsum Hj Hussain; Lim, Seng Joe

2017-04-15

Vinegars are liquid products produced from the alcoholic and subsequent acetous fermentation of carbohydrate sources. They have been used as remedies in many cultures and have been reported to provide beneficial health effects when consumed regularly. Such benefits are due to various types of polyphenols, micronutrients and other bioactive compounds found in vinegars that contribute to their pharmacological effects, among them, antimicrobial, antidiabetic, antioxidative, antiobesity and antihypertensive effects. There are many types of vinegars worldwide, including black vinegar, rice vinegar, balsamic vinegar and white wine vinegar. All these vinegars are produced using different raw materials, yeast strains and fermentation procedures, thus giving them their own unique tastes and flavours. The main volatile compound in vinegar is acetic acid, which gives vinegar its strong, sour aroma and flavour. Other volatile compounds present in vinegars are mainly alcohols, acids, esters, aldehydes and ketones. The diversity of vinegars allows extensive applications in food. Copyright © 2016 Elsevier Ltd. All rights reserved.

27 CFR 24.217 - Vinegar stock.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Vinegar stock. 24.217... OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.217 Vinegar stock. Vinegar... commercial standards for the production of vinegar. Vinegar stock may be made only by the addition of water...

Analysis of the genetic diversity and structure across a wide range of germplasm reveals prominent gene flow in apple at the European level.

PubMed

Urrestarazu, Jorge; Denancé, Caroline; Ravon, Elisa; Guyader, Arnaud; Guisnel, Rémi; Feugey, Laurence; Poncet, Charles; Lateur, Marc; Houben, Patrick; Ordidge, Matthew; Fernandez-Fernandez, Felicidad; Evans, Kate M; Paprstein, Frantisek; Sedlak, Jiri; Nybom, Hilde; Garkava-Gustavsson, Larisa; Miranda, Carlos; Gassmann, Jennifer; Kellerhals, Markus; Suprun, Ivan; Pikunova, Anna V; Krasova, Nina G; Torutaeva, Elnura; Dondini, Luca; Tartarini, Stefano; Laurens, François; Durel, Charles-Eric

2016-06-08

The amount and structure of genetic diversity in dessert apple germplasm conserved at a European level is mostly unknown, since all diversity studies conducted in Europe until now have been performed on regional or national collections. Here, we applied a common set of 16 SSR markers to genotype more than 2,400 accessions across 14 collections representing three broad European geographic regions (North + East, West and South) with the aim to analyze the extent, distribution and structure of variation in the apple genetic resources in Europe. A Bayesian model-based clustering approach showed that diversity was organized in three groups, although these were only moderately differentiated (FST = 0.031). A nested Bayesian clustering approach allowed identification of subgroups which revealed internal patterns of substructure within the groups, allowing a finer delineation of the variation into eight subgroups (FST = 0.044). The first level of stratification revealed an asymmetric division of the germplasm among the three groups, and a clear association was found with the geographical regions of origin of the cultivars. The substructure revealed clear partitioning of genetic groups among countries, but also interesting associations between subgroups and breeding purposes of recent cultivars or particular usage such as cider production. Additional parentage analyses allowed us to identify both putative parents of more than 40 old and/or local cultivars giving interesting insights in the pedigree of some emblematic cultivars. The variation found at group and subgroup levels may reflect a combination of historical processes of migration/selection and adaptive factors to diverse agricultural environments that, together with genetic drift, have resulted in extensive genetic variation but limited population structure. The European dessert apple germplasm represents an important source of genetic diversity with a strong historical and patrimonial value. The present work thus constitutes a decisive step in the field of conservation genetics. Moreover, the obtained data can be used for defining a European apple core collection useful for further identification of genomic regions associated with commercially important horticultural traits in apple through genome-wide association studies.

27 CFR 24.278 - Tax credit for certain small domestic producers.

Code of Federal Regulations, 2011 CFR

2011-04-01

... of wine and hard cider during a calendar year would be reduced by 10 percent, for a net credit against the tax of $0.81 per gallon for wine or $0.0504 for hard cider, as long as the wine or hard cider... or less of wine during the calendar year, the credit is $0.90 per gallon for wine ($0.056 for hard...

Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content.

PubMed

Chinnici, Fabio; Durán-Guerrero, Enrique; Riponi, Claudio

2016-08-01

Twenty-three amino acids and 11 amines were quantified in 37 premium quality European vinegars (traditional balsamic vinegar of Modena, balsamic vinegars of Modena and vinegars of Jerez) by an HPLC-DAD method after derivatisation with diethyl ethoxymethylenmalonate. Data were assessed in the light of the differences in technology and raw materials. The total amount of amino acids ranged from 136 mg kg(-1) to 1450 mg kg(-1) in traditional balsamic vinegar of Modena and balsamic vinegar of Modena, respectively. Jerez vinegars had a mean content from 351 mg kg(-1) to 921 mg kg(-1) . Proline, glycine and γ-aminobutyric acid were the main amino acids while isoleucine was only found in balsamic vinegar of Modena at a concentration of <1 mg kg(-1) . Traditional balsamic vinegar of Modena had the lowest amount of biogenic amines. However, for all the vinegars, their concentration did not raise health issues. Based on the entire dataset, samples were successfully segregated and classified by means of principal component and cluster analysis. The amino acid and amine content in vinegars is influenced by the production process and raw materials. They may potentially contribute in characterising the European premium quality vinegars also for authentication or anti-fraud purposes. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Lead isotopes reveal different sources of lead in balsamic and other vinegars.

PubMed

Ndung'u, Kuria; Hibdon, Sharon; Véron, Alain; Flegal, A Russell

2011-06-15

Fifty-eight brands of balsamic vinegars were analyzed for lead concentrations and isotopic compositions ((204)Pb, (206)Pb, (207)Pb, and (208)Pb) to test the findings of a previous study indicating relatively high levels of lead contamination in some of those vinegars--more than two thirds (70%) of them exceeded California's State Maximum Level (34 μg/L) based on consumption rates ≥0.5 μg Pb per day. The lead isotopic fingerprints of all those vinegars with high lead concentrations were then found to be primarily anthropogenic. This isotopic analysis unquestionably reveals multiple contamination sources including atmospheric pollutant Pb and an unidentified contamination source, likely occurring after grape harvest. Organically grown grape vinegars display the same Pb content and isotopic signatures as other vinegars. This implies that pesticides might not be a significant source of pollutant Pb in vinegars. A significant post-harvest contamination would be inherited from chemicals added during production and/or material used during transport, processing or storage of these vinegars. This is consistent with the highest Pb levels being found in aged vinegars (112±112 μg/L) in contrast to other vinegars (41.6±28.9 μg/L) suggesting contamination during storage. It is, therefore, projected that lead levels in most vinegars, especially aged balsamic and wine vinegars, will decrease with improvements in their manufacture and storage processes consequential to recent concerns of elevated levels of lead in some vinegars. Copyright © 2011 Elsevier B.V. All rights reserved.

27 CFR 24.217 - Vinegar stock.

Code of Federal Regulations, 2014 CFR

2014-04-01

... OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.217 Vinegar stock. Vinegar... commercial standards for the production of vinegar. Vinegar stock may be made only by the addition of water to wine or by the direct fermentation of the juice of grapes or other fruit with added water. (Sec...

27 CFR 24.217 - Vinegar stock.

Code of Federal Regulations, 2011 CFR

2011-04-01

... OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.217 Vinegar stock. Vinegar... commercial standards for the production of vinegar. Vinegar stock may be made only by the addition of water to wine or by the direct fermentation of the juice of grapes or other fruit with added water. (Sec...

27 CFR 24.217 - Vinegar stock.

Code of Federal Regulations, 2013 CFR

2013-04-01

... OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.217 Vinegar stock. Vinegar... commercial standards for the production of vinegar. Vinegar stock may be made only by the addition of water to wine or by the direct fermentation of the juice of grapes or other fruit with added water. (Sec...

27 CFR 24.217 - Vinegar stock.

Code of Federal Regulations, 2012 CFR

2012-04-01

... OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.217 Vinegar stock. Vinegar... commercial standards for the production of vinegar. Vinegar stock may be made only by the addition of water to wine or by the direct fermentation of the juice of grapes or other fruit with added water. (Sec...

The Effect of Dietary Supplementation with Spent Cider Yeast on the Swine Distal Gut Microbiome

PubMed Central

Upadrasta, Aditya; O’Sullivan, Lisa; O’Sullivan, Orla; Sexton, Noel; Lawlor, Peadar G.; Hill, Colin; Fitzgerald, Gerald F.; Stanton, Catherine; Ross, R. Paul

2013-01-01

Background There is an increasing need for alternatives to antibiotics for promoting animal health, given the increasing problems associated with antibiotic resistance. In this regard, we evaluated spent cider yeast as a potential probiotic for modifying the gut microbiota in weanling pigs using pyrosequencing of 16S rRNA gene libraries. Methodology and Principal Findings Piglets aged 24–26 days were assigned to one of two study groups; control (n = 12) and treatment (n = 12). The control animals were fed with a basal diet and the treatment animals were fed with basal diet in combination with cider yeast supplement (500 ml cider yeast containing ∼7.6 log CFU/ml) for 21 days. Faecal samples were collected for 16s rRNA gene compositional analysis. 16S rRNA compositional sequencing analysis of the faecal samples collected from day 0 and day 21 revealed marked differences in microbial diversity at both the phylum and genus levels between the control and treatment groups. This analysis confirmed that levels of Salmonella and Escherichia were significantly decreased in the treatment group, compared with the control (P<0.001). This data suggest a positive influence of dietary supplementation with live cider yeast on the microbial diversity of the pig distal gut. Conclusions/Significance The effect of dietary cider yeast on porcine gut microbial communities was characterized for the first time using 16S rRNA gene compositional sequencing. Dietary cider yeast can potentially alter the gut microbiota, however such changes depend on their endogenous microbiota that causes a divergence in relative response to that given diet. PMID:24130736

The Effectiveness of Various Salacca Vinegars as Therapeutic Agent for Management of Hyperglycemia and Dyslipidemia on Diabetic Rats

PubMed Central

Rukmi Putri, Widya Dwi; Puspitasari, Tiara; Kalsum, Umi; Dianawati, Dianawati

2017-01-01

The aim of this study was to explore the potency of salacca vinegar made from various Indonesian salacca fruit extracts as therapeutic agent for hyperglycemia and dyslipidemia for STZ-induced diabetic rats. The rats were grouped into untreated rats, STZ-induced diabetic rats without treatment, and STZ-induced diabetic rats treated with Pondoh salacca vinegar, Swaru salacca vinegar, Gula Pasir salacca vinegar, Madu salacca vinegar, or Madura salacca vinegar. Parameter observed included blood glucose, total cholesterol (TC), high density lipoprotein (HDL), low density lipoprotein (LDL), triglyceride (TG), malondialdehyde (MDA), superoxide dismutase (SOD), and pancreas histopathology of the samples. The results demonstrated that all salacca vinegars were capable of reducing blood sugar (from 25.1 to 62%) and reducing LDL (from 9.5 to 14.8 mg/dL), TG (from 58.3 to 69.5 mg/dL), MDA (from 1.1 to 2.2 mg/dL), and TC (from 56.3 to 70.5 mg/dL) as well as increasing HDL blood sugar of STZ-induced diabetic Wistar rats (from 52.3 to 60 mg/dL). Various salacca vinegars were also capable of regenerating pancreatic cells. Nevertheless, the ability of Swaru salacca vinegar to manage hyperglycemia and dyslipidemia appeared to be superior to other salacca vinegars. Swaru salacca vinegar is a potential therapeutic agent to manage hyperglycemia and dyslipidemia of STZ-induced diabetic rats. PMID:28424779

Comparison of in vivo toxicity, antioxidant and immunomodulatory activities of coconut, nipah and pineapple juice vinegars.

PubMed

Mohamad, Nurul Elyani; Keong Yeap, Swee; Beh, Boon Keen; Romli, Muhammad Firdaus; Yusof, Hamidah Mohd; Kristeen-Teo, Ye Wen; Sharifuddin, Shaiful Adzni; Long, Kamariah; Alitheen, Noorjahan Banu

2018-01-01

Vinegar is widely used as a food additive, in food preparation and as a food supplement. This study compared the phenolic acid profiles and in vivo toxicities, and antioxidant and immunomodulatory effects of coconut, nipah and pineapple juice vinegars, which were respectively prepared via a two-step fermentation using Saccharomyces cerevisiae 7013 INRA and Acetobacter aceti vat Europeans. Pineapple juice vinegar, which had the highest total phenolic acid content, also exhibited the greatest in vitro antioxidant capacity compared to coconut juice and nipah juice vinegars. Following acute and sub-chronic in vivo toxicity evaluation, no toxicity and mortality were evident and there were no significant differences in the serum biochemical profiles between mice administered the vinegars versus the control group. In the sub-chronic toxicity evaluation, the highest liver antioxidant levels were found in mice fed with pineapple juice vinegar, followed by coconut juice and nipah juice vinegars. However, compared to the pineapple juice and nipah juice vinegars, the mice fed with coconut juice vinegar, exhibited a higher population of CD4 + and CD8 + T-lymphocytes in the spleen, which was associated with greater levels of serum interleukin-2 and interferon-γ cytokines. Overall, the data suggested that not all vinegar samples cause acute and sub-chronic toxicity in vivo. Moreover, the in vivo immunity and organ antioxidant levels were enhanced, to varying extents, by the phenolic acids present in the vinegars. The results obtained in this study provide appropriate guidelines for further in vivo bioactivity studies and pre-clinical assessments of vinegar consumption. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Quick identification of acetic acid bacteria based on nucleotide sequences of the 16S-23S rDNA internal transcribed spacer region and of the PQQ-dependent alcohol dehydrogenase gene.

PubMed

Trcek, Janja

2005-10-01

Acetic acid bacteria (AAB) are well known for oxidizing different ethanol-containing substrates into various types of vinegar. They are also used for production of some biotechnologically important products, such as sorbose and gluconic acids. However, their presence is not always appreciated since certain species also spoil wine, juice, beer and fruits. To be able to follow AAB in all these processes, the species involved must be identified accurately and quickly. Because of inaccuracy and very time-consuming phenotypic analysis of AAB, the application of molecular methods is necessary. Since the pairwise comparison among the 16S rRNA gene sequences of AAB shows very high similarity (up to 99.9%) other DNA-targets should be used. Our previous studies showed that the restriction analysis of 16S-23S rDNA internal transcribed spacer region is a suitable approach for quick affiliation of an acetic acid bacterium to a distinct group of restriction types and also for quick identification of a potentially novel species of acetic acid bacterium (Trcek & Teuber 2002; Trcek 2002). However, with the exception of two conserved genes, encoding tRNAIle and tRNAAla, the sequences of 16S-23S rDNA are highly divergent among AAB species. For this reason we analyzed in this study a gene encoding PQQ-dependent ADH as a possible DNA-target. First we confirmed the expression of subunit I of PQQ-dependent ADH (AdhA) also in Asaia, the only genus of AAB which exhibits little or no ADH-activity. Further we analyzed the partial sequences of adhA among some representative species of the genera Acetobacter, Gluconobacter and Gluconacetobacter. The conserved and variable regions in these sequences made possible the construction of A. acetispecific oligonucleotide the specificity of which was confirmed in PCR-reaction using 45 well-defined strains of AAB as DNA-templates. The primer was also successfully used in direct identification of A. aceti from home made cider vinegar as well as for revealing the misclassification of strain IFO 3283 into the species A. aceti.

Microbial diversity and their roles in the vinegar fermentation process.

PubMed

Li, Sha; Li, Pan; Feng, Feng; Luo, Li-Xin

2015-06-01

Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced from any fermentable sugary substrate by various fermentation methods. The final vinegar products possess unique functions, which are endowed with many kinds of compounds formed in the fermentation process. The quality of vinegar is determined by many factors, especially by the raw materials and microbial diversity involved in vinegar fermentation. Given that metabolic products from the fermenting strains are directly related to the quality of the final products of vinegar, the microbial diversity and features of the dominant strains involved in different fermentation stages should be analyzed to improve the strains and stabilize fermentation. Moreover, although numerous microbiological studies have been conducted to examine the process of vinegar fermentation, knowledge about microbial diversity and their roles involved in fermentation is still fragmentary and not systematic enough. Therefore, in this review, the dominant microorganism species involved in the stages of alcoholic fermentation and acetic acid fermentation of dissimilar vinegars were summarized. We also summarized various physicochemical properties and crucial compounds in disparate types of vinegar. Furthermore, the merits and drawbacks of vital fermentation methods were generalized. Finally, we described in detail the relationships among microbial diversity, raw materials, fermentation methods, physicochemical properties, compounds, functionality, and final quality of vinegar. The integration of this information can provide us a detailed map about the microbial diversity and function involved in vinegar fermentation.

Adaptive ingredients against food spoilage in Japanese cuisine.

PubMed

Ohtsubo, Yohsuke

2009-12-01

Billing and Sherman proposed the antimicrobial hypothesis to explain the worldwide spice use pattern. The present study explored whether two antimicrobial ingredients (i.e. spices and vinegar) are used in ways consistent with the antimicrobial hypothesis. Four specific predictions were tested: meat-based recipes would call for more spices/vinegar than vegetable-based recipes; summer recipes would call for more spices/vinegar than winter recipes; recipes in hotter regions would call for more spices/vinegar; and recipes including unheated ingredients would call for more spices/vinegar. Spice/vinegar use patterns were compiled from two types of traditional Japanese cookbooks. Dataset I included recipes provided by elderly Japanese housewives. Dataset II included recipes provided by experts in traditional Japanese foods. The analyses of Dataset I revealed that the vinegar use pattern conformed to the predictions. In contrast, analyses of Dataset II generally supported the predictions in terms of spices, but not vinegar.

Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties.

PubMed

Giudici, Paolo; Gullo, Maria; Solieri, Lisa; Falcone, Pasquale Massimiliano

2009-01-01

The term "balsamic" is widespread and popular all over the world of vinegar and fancy foods; it is used generally to refer to vinegars and sauces with a sweet and sour taste. However, the original is the European Protected Denomination, registered as "Aceto Balsamico Tradizionale of Modena, or of Reggio Emilia" that should not be confused with the "Aceto Balsamico di Modena" very similar in the name, but completely different for technology, raw material, quality, and sensorial properties. Traditional balsamic vinegar is made by a peculiar procedure, that starts with a thermal concentration of freshly squeezed grape juice, followed by alcoholic and acetic fermentations and, finally, long aging in a wooden barrel set, by a procedure which requires a partial transfer of vinegar from cask to cask with the consequential blending of vinegars of different ages. In addition, water transfer occurs across the wood of the barrels, the result being an increase of solute concentration of the vinegar. The chemical and physical transformations of the vinegar are mainly directed by the low water activity of the vinegar. High-molecular polymeric compounds are the main and characteristic constituents of original and old traditional balsamic vinegar, and the major cause of its rheological and sensorial properties.

Comparative Analysis of the Antioxidant Capacities and Phenolic Compounds of Oat and Buckwheat Vinegars During Production Processes.

PubMed

Yu, Xiao; Yang, Mei; Dong, Jilin; Shen, Ruiling

2018-03-01

This study aimed to explore the dynamic changes in the antioxidant activities and phenolic acid profiles of oat and buckwheat vinegars during different production stages. The results showed that both oat and buckwheat vinegar products comparably attenuated D-galactose-induced oxidative damage in mice serum and liver, indicating no obvious dose dependence within the tested concentrations. However, oat vinegar product revealed more favorable in vitro antioxidant activities than those in buckwheat vinegar product as evaluated by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging abilities. Moreover, the alcoholic fermentation, acetic acid fermentation and fumigating induced successive increase in DPPH radical scavenging abilities and phenolic acid contents of the fermentation substrates of oat and buckwheat vinegars. Importantly, the different fermentation processes of oat and buckwheat vinegars were accompanied by the dynamic migration and transformation of specific phenolic acids across bound, esterified and free fractions. Thus, the antioxidant activities of oat and buckwheat vinegars could be improved through targeted modulation of the generation of specific phenolic acid fractions during production processes. We had evaluated the in vitro and in vivo antioxidant activities and phenolic acid contents of oat and buckwheat vinegars, and further explored the dynamic changes of bound, esterified and free phenolic acid fractions during successive fermentation processes of oat and buckwheat vinegars. This study provided the theoretical guidance for obtaining minor grain vinegar with the optimal antioxidant activities through targeted modulation of fermentation processes. © 2018 Institute of Food Technologists®.

Checklist of Foods to Avoid during Pregnancy

MedlinePlus

... Roquefort, queso blanco, and queso fresco May contain E. coli or Listeria . Eat hard cheeses, such as cheddar ... JUICE or cider (including fresh squeezed) May contain E. coli . Drink pasteurized juice. Bring unpasteurized juice or cider ...

Chinese vinegar classification via volatiles using long-optical-path infrared spectroscopy and chemometrics.

PubMed

Dong, D; Zheng, W; Jiao, L; Lang, Y; Zhao, X

2016-03-01

Different brands of Chinese vinegar are similar in appearance, color and aroma, making their discrimination difficult. The compositions and concentrations of the volatiles released from different vinegars vary by raw material and brewing process and thus offer a means to discriminate vinegars. In this study, we enhanced the detection sensitivity of the infrared spectrometer by extending its optical path. We measured the infrared spectra of the volatiles from 5 brands of Chinese vinegar and observed the spectral characteristics corresponding to alcohols, esters, acids, furfural, etc. Different brands of Chinese vinegar had obviously different infrared spectra and could be classified through chemometrics analysis. Furthermore, we established classification models and demonstrated their effectiveness for classifying different brands of vinegar. This study demonstrates that long-optical-path infrared spectroscopy has the ability to discriminate Chinese vinegars with the advantages that it is fast and non-destructive and eliminates the need for sampling. Copyright © 2015 Elsevier Ltd. All rights reserved.

Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation.

PubMed

Lu, Zhen-Ming; Liu, Na; Wang, Li-Juan; Wu, Lin-Huan; Gong, Jin-Song; Yu, Yong-Jian; Li, Guo-Quan; Shi, Jin-Song; Xu, Zheng-Hong

2016-10-01

Acetoin (3-hydroxy-2-butanone) formation in vinegar microbiota is crucial for the flavor quality of Zhenjiang aromatic vinegar, a traditional vinegar produced from cereals. However, the specific microorganisms responsible for acetoin formation in this centuries-long repeated batch fermentation have not yet been clearly identified. Here, the microbial distribution discrepancy in the diacetyl/acetoin metabolic pathway of vinegar microbiota was revealed at the species level by a combination of metagenomic sequencing and clone library analysis. The results showed that Acetobacter pasteurianus and 4 Lactobacillus species (Lactobacillus buchneri, Lactobacillus reuteri, Lactobacillus fermentum, and Lactobacillus brevis) might be functional producers of acetoin from 2-acetolactate in vinegar microbiota. Furthermore, A. pasteurianus G3-2, L. brevis 4-22, L. fermentum M10-3, and L. buchneri F2-5 were isolated from vinegar microbiota by a culture-dependent method. The acetoin concentrations in two cocultures (L. brevis 4-22 plus A. pasteurianus G3-2 and L. fermentum M10-3 plus A. pasteurianus G3-2) were obviously higher than those in monocultures of lactic acid bacteria (LAB), while L. buchneri F2-5 did not produce more acetoin when coinoculated with A. pasteurianus G3-2. Last, the acetoin-producing function of vinegar microbiota was regulated in situ via augmentation with functional species in vinegar Pei After 72 h of fermentation, augmentation with A. pasteurianus G3-2 plus L. brevis 4-22, L. fermentum M10-3, or L. buchneri F2-5 significantly increased the acetoin content in vinegar Pei compared with the control group. This study provides a perspective on elucidating and manipulating different metabolic roles of microbes during flavor formation in vinegar microbiota. Acetoin (3-hydroxy-2-butanone) formation in vinegar microbiota is crucial for the flavor quality of Zhenjiang aromatic vinegar, a traditional vinegar produced from cereals. Thus, it is of interest to understand which microbes are driving the formation of acetoin to elucidate the microbial distribution discrepancy in the acetoin metabolic pathway and to regulate the metabolic function of functional microbial groups in vinegar microbiota. Our study provides a perspective on elucidating and manipulating different metabolic roles of microbes during flavor formation in vinegar microbiota. Copyright © 2016, American Society for Microbiology. All Rights Reserved.

Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation

PubMed Central

Lu, Zhen-Ming; Liu, Na; Wang, Li-Juan; Wu, Lin-Huan; Gong, Jin-Song; Yu, Yong-Jian; Li, Guo-Quan; Shi, Jin-Song

2016-01-01

ABSTRACT Acetoin (3-hydroxy-2-butanone) formation in vinegar microbiota is crucial for the flavor quality of Zhenjiang aromatic vinegar, a traditional vinegar produced from cereals. However, the specific microorganisms responsible for acetoin formation in this centuries-long repeated batch fermentation have not yet been clearly identified. Here, the microbial distribution discrepancy in the diacetyl/acetoin metabolic pathway of vinegar microbiota was revealed at the species level by a combination of metagenomic sequencing and clone library analysis. The results showed that Acetobacter pasteurianus and 4 Lactobacillus species (Lactobacillus buchneri, Lactobacillus reuteri, Lactobacillus fermentum, and Lactobacillus brevis) might be functional producers of acetoin from 2-acetolactate in vinegar microbiota. Furthermore, A. pasteurianus G3-2, L. brevis 4-22, L. fermentum M10-3, and L. buchneri F2-5 were isolated from vinegar microbiota by a culture-dependent method. The acetoin concentrations in two cocultures (L. brevis 4-22 plus A. pasteurianus G3-2 and L. fermentum M10-3 plus A. pasteurianus G3-2) were obviously higher than those in monocultures of lactic acid bacteria (LAB), while L. buchneri F2-5 did not produce more acetoin when coinoculated with A. pasteurianus G3-2. Last, the acetoin-producing function of vinegar microbiota was regulated in situ via augmentation with functional species in vinegar Pei. After 72 h of fermentation, augmentation with A. pasteurianus G3-2 plus L. brevis 4-22, L. fermentum M10-3, or L. buchneri F2-5 significantly increased the acetoin content in vinegar Pei compared with the control group. This study provides a perspective on elucidating and manipulating different metabolic roles of microbes during flavor formation in vinegar microbiota. IMPORTANCE Acetoin (3-hydroxy-2-butanone) formation in vinegar microbiota is crucial for the flavor quality of Zhenjiang aromatic vinegar, a traditional vinegar produced from cereals. Thus, it is of interest to understand which microbes are driving the formation of acetoin to elucidate the microbial distribution discrepancy in the acetoin metabolic pathway and to regulate the metabolic function of functional microbial groups in vinegar microbiota. Our study provides a perspective on elucidating and manipulating different metabolic roles of microbes during flavor formation in vinegar microbiota. PMID:27451452

Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties.

PubMed

Lee, Sulhee; Lee, Jin-A; Park, Gwi-Gun; Jang, Jae-Kweon; Park, Young-Seo

2017-08-08

For the fermentation of vinegar using onion, acetic acid bacteria and yeast strains with high fermentation ability were screened. Among them, Saccharomyces cerevisiae 1026 was selected as a starter for ethanol production and Acetobacter orientalis MAK88 was selected as a vinegar producer. When the two-stage fermentation of onion vinegar was performed at 28 °C, the titratable acidity reached 4.80% at 24 h of fermentation. When semi-continuous fermentation proceeded to charge-discharge consisting of three cycles, the acetic acid content reached 4.35% at 48 h of fermentation. At this stage, the fermentation efficiency, acetic acid productivity, and specific product formation rate were 76.71%, 17.73 g/(L·d), and 20.58 g/(g·h), respectively. The process in this study significantly reduced the fermentation time and simplified the vinegar production process. The content of total flavonoids and total polyphenols in onion vinegar were 104.36 and 455.41 μg/mL, respectively. The antioxidant activities of onion vinegar in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic) acid (ABTS⁺) radical scavenging activity, and reducing power were 75.33%, 98.88%, and 1.28, respectively. The nitrite scavenging abilities of onion vinegar were 95.38 at pH 1.2. The onion vinegar produced in this study showed higher organoleptic acceptability than commercial onion vinegar.

BioCIDER: a Contextualisation InDEx for biological Resources discovery

PubMed Central

Horro, Carlos; Cook, Martin; Attwood, Teresa K.; Brazas, Michelle D.; Hancock, John M.; Palagi, Patricia; Corpas, Manuel; Jimenez, Rafael

2017-01-01

Abstract Summary The vast, uncoordinated proliferation of bioinformatics resources (databases, software tools, training materials etc.) makes it difficult for users to find them. To facilitate their discovery, various services are being developed to collect such resources into registries. We have developed BioCIDER, which, rather like online shopping ‘recommendations’, provides a contextualization index to help identify biological resources relevant to the content of the sites in which it is embedded. Availability and Implementation BioCIDER (www.biocider.org) is an open-source platform. Documentation is available online (https://goo.gl/Klc51G), and source code is freely available via GitHub (https://github.com/BioCIDER). The BioJS widget that enables websites to embed contextualization is available from the BioJS registry (http://biojs.io/). All code is released under an MIT licence. Contact carlos.horro@earlham.ac.uk or rafael.jimenez@elixir-europe.org or manuel@repositive.io PMID:28407033

Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar.

PubMed

Li, Pan; Li, Sha; Cheng, Lili; Luo, Lixin

2014-07-01

Vinegar is a traditional fermented condiment, and the microbial diversity of DaQu makes the quality of vinegar products. Recently, turbidity spoilage of vinegar sharply tampered with the quality of vinegar. In this study, the relation between the microbial diversity of DaQu and turbidity spoilage of vinegar was analyzed by plating technique, PCR-denaturing gradient gel electrophoresis (DGGE), and high-performance liquid chromatography (HPLC). The 16S rRNA sequencing and DGGE analysis indicated that Bacillus (Bacillus subtilis, Bacillus amyloliquefaciens, and Bacillus thuringiensis) and Lactobacillus (including Lactobacillus acidipiscis and Lactobacillus pobuzihii) species were the dominant contaminants in vinegar products. Meanwhile, DGGE analysis showed that the dominant bacteria in DaQu belonged to genera Bacillus, Lactobacillus, Pseudomonas, Weissella, Saccharopolyspora, Enterobacter, and Pantoea. However, only two yeast species (Pichia kudriavzevii and Saccharomycopsis fibuligera) and seven mold species including Aspergillus oryzae, Aspergillus niger, Aspergillus candidus, Rhizopus microspores, Eurotium herbariorum, Absidia corymbifera, and Eupenicillium javanicum were detected in the DaQu. The population level of fungi was below 5 log CFU/g in DaQu. The chemical and physical properties of vinegar and sediments were also determined. On the basis of a combined microbial diversity-chemical analysis, we demonstrated that turbidity spoilage of vinegar was a result of cooperation among the low population level and abundance of fungal species in DaQu, the suitable climate conditions, and the contaminants in vinegar. This is the first report to analyze the relation between the microbial diversity of DaQu and turbidity spoilage of vinegar.

Influence of steam explosion pretreatment on the anaerobic digestion of vinegar residue.

PubMed

Feng, Jiayu; Zhang, Jiyu; Zhang, Jiafu; He, Yanfeng; Zhang, Ruihong; Liu, Guangqing; Chen, Chang

2016-07-01

Vinegar residue is the by-product in the vinegar production process. The large amount of vinegar residue has caused a serious environmental problem owing to its acidity and corrosiveness. Anaerobic digestion is an effective way to convert agricultural waste into bioenergy, and a previous study showed that vinegar residue could be treated by anaerobic digestion but still had room to improve digestion efficiency. In this study, steam explosion at pressure of 0.8, 1.2, and 1.5 MPa and residence time of 5, 10, 15, and 20 min were used to pretreat vinegar residue to improve methane production, respectively. Scanning electron microscopy and X-ray diffraction analyses were applied to validate structural changes of vinegar residue after steam explosion. Results showed that steam explosion pretreatment could destroy the structure of lignocellulose by removing the hemicellulose and lignin, and improve the methane yield effectively. Steam explosion-treated vinegar residue at 0.8 MPa for 5 min produced the highest methane yield of 153.58 mL gVS (-1), which was 27.65% (significant, α < 0.05) more than untreated vinegar residue (120.31 mL gVS (-1)). The analyses of pH, total ammonia-nitrogen, total alkalinity, and volatile fatty acids showed that steam explosion did not influence the stability of anaerobic digestion. This study suggested that steam explosion pretreatment on vinegar residue might be a promising approach and it is worth further study to improve the efficiency of vinegar residue waste utilisation. © The Author(s) 2016.

27 CFR 19.821 - Production of vinegar by the vaporizing process.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Production of vinegar by the vaporizing process. 19.821 Section 19.821 Alcohol, Tobacco Products and Firearms ALCOHOL AND... Vinegar by the Vaporizing Process Scope of Subpart § 19.821 Production of vinegar by the vaporizing...

[Comparison of analgesic effect between locally vinegar-processed preparation of fresh rhizoma Corydalis and traditionally vinegar-processed rhizoma Corydalis].

PubMed

Liu, L; Li, G; Zhu, F; Wang, L; Wang, Y

1990-11-01

Hot plate and writhing methods were used in the comparison of the analgesic effect of vinegar-processed fresh tuber corydalis and the traditionally vinegar-processed Rhizoma Corydalis. The result shows that the effect of the former is stronger than that of the latter.

Vinegar decreases allergenic response in lentil and egg food allergy.

PubMed

Armentia, A; Dueñas-Laita, A; Pineda, F; Herrero, M; Martín, B

2010-01-01

Food allergy results from an atypical response of the mucosal immune system to orally consumed allergens. Antacid medication inhibits the digestion of dietary proteins and causes food allergy. A decrease of the gastric pH might enhance the function of digestion and reduce the risk of food allergy. To test a possible decrease in the allergenicity of powerful food allergens (egg, chicken, lentils) with the addition of vinegar during the cooking process. We included seven patients who suffered from anaphylaxis due to egg, chicken and lentils. We added vinegar to egg, chicken and lentil processed extracts used for skin prick tests (SPT) and compared the wheal areas obtained with the same extracts sources and the same way but without vinegar addition. Immunodetection was performed with the different processed extracts and patients' sera. Only one patient consented food challenge with vinegar-marinated-chicken. Wheal areas were significantly minor with the food extract with vinegar. Immunodetection showed a decrease of the response with vinegar processed extracts. Vinegar addition during the cooking process may decrease lentil and chicken allergenicity. Copyright 2009 SEICAP. Published by Elsevier Espana. All rights reserved.

Impacts of adding different components of wood vinegar on rape (Brassica napus L.) seed germiantion

NASA Astrophysics Data System (ADS)

Shan, Xue; Liu, Xia; Zhang, Qian

2018-03-01

In recent years, wood vinegar has been widely used in the agricultural production. It can be used as the soil amendment, antibacterial agent and organic fertilizer. This study investigated the effect of wood vinegar on rape (Brassica napus L.) seed germination. The results in this study showed that 1% (v/v) wood vinegar had the greatest inhibition effect on the seed germination of rape (Brassica napus L.). The wood vinegar (WV) and the distilled wood vinegar at 98 - 130 °C (D2) significantly inhibited seed germination by 100%, compared to the control treatment. However, the distilled wood vinegar (D1) had significantly increased the shoot length and root length by 58.4% and 31.7%, respectively. These positive effects could be attributed to the improved soil fertility, increased nutrient supply, and further stimulated plant growth. Overall, the D1 could be a promising soil amendment to promote plants growth and enhance crop yields. Effect of adding different components of distilled wood vinegar on the seed germination of rape

Metabolite Profiling Reveals the Effect of Dietary Rubus coreanus Vinegar on Ovariectomy-Induced Osteoporosis in a Rat Model.

PubMed

Lee, Mee Youn; Kim, Hyang Yeon; Singh, Digar; Yeo, Soo Hwan; Baek, Seong Yeol; Park, Yoo Kyoung; Lee, Choong Hwan

2016-01-26

The study was aimed at exploring the curative effects of Rubus coreanus (RC) vinegar against postmenopausal osteoporosis by using ovariectomized rats as a model. The investigations were performed in five groups: sham, ovariectomized (OVX) rats without treatment, low-dose RC vinegar (LRV)-treated OVX rats, high-dose RC vinegar (HRV)-treated OVX rats and alendronate (ALEN)-treated OVX rats. The efficacy of RC vinegar was evaluated using physical, biochemical, histological and metabolomic parameters. Compared to the OVX rats, the LRV and HRV groups showed positive effects on the aforementioned parameters, indicating estrogen regulation. Plasma metabolome analysis of the groups using gas chromatography-time of flight mass spectrometry (GC-TOF-MS) and ultra-performance liquid chromatography quadrupole-TOF-MS (UPLC-Q-TOF-MS) with multivariate analysis revealed 19 and 16 metabolites, respectively. Notably, the levels of butyric acid, phenylalanine, glucose, tryptophan and some lysophosphatidylcholines were marginally increased in RC vinegar-treated groups compared to OVX. However, the pattern of metabolite levels in RC vinegar-treated groups was found similar to ALEN, but differed significantly from that in sham group. The results highlight the prophylactic and curative potential of dietary vinegar against postmenopausal osteoporosis. RC vinegar could be an effective natural alternative for the prevention of postmenopausal osteoporosis.

Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication.

PubMed

Durán-Guerrero, Enrique; Chinnici, Fabio; Natali, Nadia; Riponi, Claudio

2015-09-01

Thirty-six high-quality vinegars with geographical indication belonging to Sherry and Modena areas (vinegars of Jerez, balsamic vinegars of Modena and traditional balsamic vinegars of Modena) with all possible aging periods were analyzed to determine the content of volatile aldehydes. A solid-phase extraction method with in-cartridge derivatization using O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine followed by gas chromatography-mass spectrometry was employed. Twenty-two volatile aldehydes were identified and determined in the samples. Analysis of variance provided significant differences among the samples as a function of the type of vinegar, aging time and raw material. Principal component analysis and linear discriminant analysis demonstrated the possibility of discriminating the samples in terms of aging time and raw material. Linear aldehydes and compounds such as furfural, methional, nonenal, hexenal, 2-methylbutanal and i-butyraldehyde were the most significant variables able to discriminate the samples. Aldehyde content of premium quality vinegars is a function of both ageing time and raw material. Their evaluation could be a useful tool with a view to ascertaining vinegar origin and genuineness. © 2014 Society of Chemical Industry.

Chemical and biological comparison of raw and vinegar-baked Radix Bupleuri.

PubMed

Li, Zhen-Yu; Sun, Hui-Min; Xing, Jie; Qin, Xue-Mei; Du, Guan-Hua

2015-05-13

Radix Bupleuri (RB) is a commonly used herbal drug in Traditional Chinese Medicine (TCM), and it can be baked with vinegar to afford vinegar-baked Radix Bupleuri (VBRB), which is used in TCM for liver diseases treatment. In this study, the chemical compositions and biological effects between raw and two processed RBs by different vinegars were systematically compared. The chemical compositions of raw and two processed RBs were analyzed by (1)H NMR spectroscopy coupled with multivariate analysis. Two different extraction procedures were used, including direct extraction and liquid-liquid partition. Then HPLC was applied to determine the changes of saikosaponin contents. In addition, their liver protective effects against CCl4 induced liver injury were also investigated, and the biochemical parameters and histopathology were measured after treatment of mice with raw RB and two processed RBs (5 g/kg/day) for 14 days. Multivariate analysis showed clear differences between the raw and the two processed RBs, and the vinegar-baking process induced elevated contents of ssb1, ssb2, acetic acid, malic acid, citric acid, 5-HMF, and ligustrazine, as well as the decreased contents of ssa, ssd, sucrose, glycine, succinic acid etc. In addition, both raw and processed RBs showed liver protective effects against CCl4 induced liver injury, and the vinegar-baked RBs showed better effects than that of raw RB. The raw and vinegar-baked RBs differed not only in the chemical compositions but also in the pharmacological effects. And two processed RBs also showed chemical differences, suggesting that the type of vinegar had an important effect on vinegar baking. In order to ensure the therapeutic effect and safety of TCM, the effect of different vinegars on processing of herbal drugs should be further studied. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

Measurement of the isotope ratio of acetic acid in vinegar by HS-SPME-GC-TC/C-IRMS.

PubMed

Hattori, Ryota; Yamada, Keita; Shibata, Hiroki; Hirano, Satoshi; Tajima, Osamu; Yoshida, Naohiro

2010-06-23

Acetic acid is the main ingredient of vinegar, and the worth of vinegar often depends on the fermentation of raw materials. In this study, we have developed a simple and rapid method for discriminating the fermentation of the raw materials of vinegar by measuring the hydrogen and carbon isotope ratio of acetic acid using head space solid-phase microextraction (HS-SPME) combined with gas chromatography-high temperature conversion or combustion-isotope ratio mass spectrometry (GC-TC/C-IRMS). The measurement of acetic acid in vinegar by this method was possible with repeatabilities (1sigma) of +/-5.0 per thousand for hydrogen and +/-0.4 per thousand for carbon, which are sufficient to discriminate the origin of acetic acid. The fermentation of raw materials of several vinegars was evaluated by this method.

Effect of bamboo vinegar powder as an antibiotic alternative on the digesta bacteria communities of finishing pigs.

PubMed

Qu, Huan; Huang, Yanjie; Shi, Yinghao; Liu, Ying; Wu, Shenglong; Bao, Wenbin

2018-05-18

This study investigated the use for bamboo vinegar powder as an antibiotic alternative in the diet of growing-finishing pigs by examining their digestive bacterial communities. Forty-five Duroc × Landrace × Yorkshire growing-finishing pigs were randomly allocated to five diet groups: 0%,0.5%, 1.0%, or 1.5% bamboo vinegar levels and antibiotics. After 37 days, the digesta in duodenum of four pigs from each treatment were analyzed for their bacterial community compositions using 16S rRNA gene sequencing. Addition of 1.5% bamboo vinegar powder had the most similar effect on the intestinal microflora to that of antibiotics, indicating its potential to promote the growth and development of finishing pigs. We also found the 1.5% bamboo vinegar powder group to have an increased abundance of Firmicute/Bacteroidetes compared with the other bamboo vinegar powder groups, which may enhance the ability of the host to absorb food energy and store more body fat. Additionally, the effects of bamboo vinegar powder on promoting the abundances of Lactobacillus and Thalassospira and on inhibiting Streptococcus and Prevotella growth revealed it may play an important role in animal production. Moreover, functional predictions of microbes via PICRUSt indicated that feed supplemented with 1.5% bamboo vinegar powder could promote many vital metabolic pathways.

Flying the fly: long-range flight behavior of Drosophila melanogaster to attractive odors.

PubMed

Becher, Paul G; Bengtsson, Marie; Hansson, Bill S; Witzgall, Peter

2010-06-01

The fruit fly, Drosophila melanogaster Meigen (Diptera: Drosophilidae), is a model for how animals sense, discriminate, and respond to chemical signals. However, with D. melanogaster our knowledge of the behavioral activity of olfactory receptor ligands has relied largely on close-range attraction, rather than on long-range orientation behavior. We developed a flight assay to relate chemosensory perception to behavior. Headspace volatiles from vinegar attracted 62% of assayed flies during a 15-min experimental period. Flies responded irrespective of age, sex, and mating state, provided they had been starved. To identify behaviorally relevant chemicals from vinegar, we compared the responses to vinegar and synthetic chemicals. Stimuli were applied by a piezoelectric sprayer at known and constant release rates. Re-vaporized methanol extracts of Super Q-trapped vinegar volatiles attracted as many flies as vinegar. The main volatile component of vinegar, acetic acid, elicited significant attraction as a single compound. Two other vinegar volatiles, 2-phenyl ethanol and acetoin, produced a synergistic effect when added to acetic acid. Geosmin, a microbiological off-flavor, diminished attraction to vinegar. This wind tunnel assay based on a conspicuous and unambiguous behavioral response provides the necessary resolution for the investigation of physiologically and ecologically relevant odors and will become an essential tool for the functional analysis of the D. melanogaster olfactory system.

Acetic acid bacteria in traditional balsamic vinegar: phenotypic traits relevant for starter cultures selection.

PubMed

Gullo, Maria; Giudici, Paolo

2008-06-30

This review focuses on acetic acid bacteria in traditional balsamic vinegar process. Although several studies are available on acetic acid bacteria ecology, metabolism and nutritional requirements, their activity as well as their technological traits in homemade vinegars as traditional balsamic vinegar is not well known. The basic technology to oxidise cooked grape must to produce traditional balsamic vinegar is performed by the so called "seed-vinegar" that is a microbiologically undefined starter culture obtained from spontaneous acetification of previous raw material. Selected starter cultures are the main technological improvement in order to innovate traditional balsamic vinegar production but until now they are rarely applied. To develop acetic acid bacteria starter cultures, selection criteria have to take in account composition of raw material, acetic acid bacteria metabolic activities, applied technology and desired characteristics of the final product. For traditional balsamic vinegar, significative phenotypical traits of acetic acid bacteria have been highlighted. Basic traits are: ethanol preferred and efficient oxidation, fast rate of acetic acid production, tolerance to high concentration of acetic acid, no overoxidation and low pH resistance. Specific traits are tolerance to high sugar concentration and to a wide temperature range. Gluconacetobacter europaeus and Acetobacter malorum strains can be evaluated to develop selected starter cultures since they show one or more suitable characters.

Perry: American renaissance of an ancient beverage

USDA-ARS?s Scientific Manuscript database

Burgeoning world interest in cider and perry (pear cider, which is an alcoholic beverage) has created a strong demand for unique perry pear (Pyrus L.) cultivars. The history of perry dates to the ancient Romans. This beverage has been very popular through the centuries in Europe. The U.S. Department...

Effect of adding wood vinegar on cucumber (Cucumis sativus L) seed germination

NASA Astrophysics Data System (ADS)

Lei, Ming; Liu, Bingjie; Wang, Xiao

2018-03-01

Wood vinegar, a liquid by-product that was obtained from the condensed vapor generated during the biomass pyrolysis, had been reported as plant growth promotor, but the impact on the plant seeds was still not clear. Thus, we investigated the effects of wood vinegar on the germination and seedling growth of cucumber seeds through the germination experiments. The results showed that the different diluted wood vinegar addition showed no significant difference in the germination rates of cucumber seeds compared to those of the CK treatment (P > 0.05). However, the added wood vinegar at the 10000-time dilution significantly increased the root length and dry biomass of cucumber by 20.9 % and 5.92 %, respectively (P < 0.05). Therefore, the wood vinegar at an optimal time of dilution could be used a promising soaking agent for the seeds germination, and further enhance crop yields.

[Antibacterial actin of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7 (Part 2). Effect of sodium chloride and temperature on bactericidal activity].

PubMed

Entani, E; Asai, M; Tsujihata, S; Tsukamoto, Y; Ohta, M

1997-05-01

Bactericidal effects of various kinds of AWASEZU (processed vinegar, 2.5% acidity) on food-borne pathogenic bacteria including Escherichia coli O157:H7 and other bacteria were examined. the order of bactericidal activities was NIHAIZU (3.5% NaCl was added) > SANBA-IZU (3.5% NaCl and 10% sucrose were added) > plain vinegar (spirit vinegar) > AMAZU (10% sucrose was added). This indicates that their activities were enhanced by the addition of sodium chloride and suppressed by the addition of sugar. On the other hand, when soy sauce was used instead of sodium chloride, the order of bactericidal activities was plain vinegar > AMAZU > NIHAIZU > SANBAIZU. This is mainly because their activities were suppressed by the increase in the pH value. The effect of sodium chloride (0.01-15%) and temperature (10-50 degrees C) on bactericidal activities against E. coli O157:H7 in spirit vinegar (0.5-2.5% acidity) was further examined. When vinegar was used in combination with sodium chloride, predominant synergism on the bactericidal activity was observed. Their activities were markedly enhanced by the addition of sodium chloride in proportion to the concentration. In addition to this, at higher temperatures spirit vinegar killed bacteria much more rapidly. It should be noted that the bactericidal activity of spirit vinegar was extremely enhanced by the combined use of the addition of sodium chloride and the rise of temperature. For example, in 2.5% acidity vinegar, the time required for 3 log decrease in viable cell numbers at 20 degrees C was shortened to 1/140-fold by the addition of 5% sodium chloride, shortened to 1/51-fold by the rise of the reaction temperature at 40 degrees C, and shortened to 1/830-fold; 0.89 minutes by both the addition of 5% sodium chloride and the rise of temperature at 40 degrees C. In order to propose the methods to prevent food poisoning by bacterial infection, bactericidal activities of vinegar solution containing sodium chloride on cooking tools and raw vegetables were examined. Vinegar solution (1-2% acidity, 3-7% NaCl) produced more than 3 log decrease in viable cell numbers of E. coli O157:H7 on the surface of cutting board, and cabbage and cucumber at 20-50 degrees C. These results suggested that the treatment with vinegar solution containing sodium chloride may be one of the useful methods to prevent food poisoning.

Acetic Acid Bacteria and the Production and Quality of Wine Vinegar

PubMed Central

Torija, María Jesús; García-Parrilla, María del Carmen; Troncoso, Ana María

2014-01-01

The production of vinegar depends on an oxidation process that is mainly performed by acetic acid bacteria. Despite the different methods of vinegar production (more or less designated as either “fast” or “traditional”), the use of pure starter cultures remains far from being a reality. Uncontrolled mixed cultures are normally used, but this review proposes the use of controlled mixed cultures. The acetic acid bacteria species determine the quality of vinegar, although the final quality is a combined result of technological process, wood contact, and aging. This discussion centers on wine vinegar and evaluates the effects of these different processes on its chemical and sensory properties. PMID:24574887

Dietary coconut water vinegar for improvement of obesity-associated inflammation in high-fat-diet-treated mice.

PubMed

Mohamad, Nurul Elyani; Yeap, Swee Keong; Ky, Huynh; Ho, Wan Yong; Boo, Sook Yee; Chua, Joelle; Beh, Boon-Kee; Sharifuddin, Shaiful Adzni; Long, Kamariah; Alitheen, Noorjahan Banu

2017-01-01

Obesity has become a serious health problem worldwide. Various types of healthy food, including vinegar, have been proposed to manage obesity. However, different types of vinegar may have different bioactivities. This study was performed to evaluate the anti-obesity and anti-inflammatory effects of coconut water vinegar on high-fat-diet (HFD)-induced obese mice. Changes in the gut microbiota of the mice were also evaluated. To induce obesity, C57/BL mice were continuously fed an HFD for 33 weeks. Coconut water vinegar (0.08 and 2 ml/kg body weight) was fed to the obese mice from early in week 24 to the end of week 33. Changes in the body weight, fat-pad weight, serum lipid profile, expression of adipogenesis-related genes and adipokines in the fat pad, expression of inflammatory-related genes, and nitric oxide levels in the livers of the untreated and coconut water vinegar-treated mice were evaluated. Faecal samples from the untreated and coconut water vinegar-treated mice (2 ml/kg body weight) were subjected to 16S metagenomic analysis to compare their gut microbiota. The oral intake of coconut water vinegar significantly ( p  < 0.05) reduced the body weight, fat-pad weight, and serum lipid profile of the HFD-induced obese mice in a dose-dependent manner. We also observed up-regulation of adiponectin and down-regulation of sterol regulatory element-binding protein-1, retinol-binding protein-4, and resistin expression. The coconut water vinegar also reduced HFD-induced inflammation by down-regulating nuclear factor-κB and inducible nitric oxide synthase expression, which consequently reduced the nitric oxide level in the liver. Alterations in the gut microbiota due to an increase in the populations of the Bacteroides and Akkermansia genera by the coconut water vinegar may have helped to overcome the obesity and inflammation caused by the HFD. These results provide valuable insights into coconut water vinegar as a potential food ingredient with anti-obesity and anti-inflammatory effects.

Dietary coconut water vinegar for improvement of obesity-associated inflammation in high-fat-diet-treated mice

PubMed Central

Mohamad, Nurul Elyani; Yeap, Swee Keong; Ky, Huynh; Ho, Wan Yong; Boo, Sook Yee; Chua, Joelle; Beh, Boon-Kee; Sharifuddin, Shaiful Adzni; Long, Kamariah; Alitheen, Noorjahan Banu

2017-01-01

ABSTRACT Obesity has become a serious health problem worldwide. Various types of healthy food, including vinegar, have been proposed to manage obesity. However, different types of vinegar may have different bioactivities. This study was performed to evaluate the anti-obesity and anti-inflammatory effects of coconut water vinegar on high-fat-diet (HFD)-induced obese mice. Changes in the gut microbiota of the mice were also evaluated. To induce obesity, C57/BL mice were continuously fed an HFD for 33 weeks. Coconut water vinegar (0.08 and 2 ml/kg body weight) was fed to the obese mice from early in week 24 to the end of week 33. Changes in the body weight, fat-pad weight, serum lipid profile, expression of adipogenesis-related genes and adipokines in the fat pad, expression of inflammatory-related genes, and nitric oxide levels in the livers of the untreated and coconut water vinegar-treated mice were evaluated. Faecal samples from the untreated and coconut water vinegar-treated mice (2 ml/kg body weight) were subjected to 16S metagenomic analysis to compare their gut microbiota. The oral intake of coconut water vinegar significantly (p < 0.05) reduced the body weight, fat-pad weight, and serum lipid profile of the HFD-induced obese mice in a dose-dependent manner. We also observed up-regulation of adiponectin and down-regulation of sterol regulatory element-binding protein-1, retinol-binding protein-4, and resistin expression. The coconut water vinegar also reduced HFD-induced inflammation by down-regulating nuclear factor-κB and inducible nitric oxide synthase expression, which consequently reduced the nitric oxide level in the liver. Alterations in the gut microbiota due to an increase in the populations of the Bacteroides and Akkermansia genera by the coconut water vinegar may have helped to overcome the obesity and inflammation caused by the HFD. These results provide valuable insights into coconut water vinegar as a potential food ingredient with anti-obesity and anti-inflammatory effects. PMID:29056887

Effect of aspartic acid and glutamate on metabolism and acid stress resistance of Acetobacter pasteurianus.

PubMed

Yin, Haisong; Zhang, Renkuan; Xia, Menglei; Bai, Xiaolei; Mou, Jun; Zheng, Yu; Wang, Min

2017-06-15

Acetic acid bacteria (AAB) are widely applied in food, bioengineering and medicine fields. However, the acid stress at low pH conditions limits acetic acid fermentation efficiency and high concentration of vinegar production with AAB. Therefore, how to enhance resistance ability of the AAB remains as the major challenge. Amino acids play an important role in cell growth and cell survival under severe environment. However, until now the effects of amino acids on acetic fermentation and acid stress resistance of AAB have not been fully studied. In the present work the effects of amino acids on metabolism and acid stress resistance of Acetobacter pasteurianus were investigated. Cell growth, culturable cell counts, acetic acid production, acetic acid production rate and specific production rate of acetic acid of A. pasteurianus revealed an increase of 1.04, 5.43, 1.45, 3.30 and 0.79-folds by adding aspartic acid (Asp), and cell growth, culturable cell counts, acetic acid production and acetic acid production rate revealed an increase of 0.51, 0.72, 0.60 and 0.94-folds by adding glutamate (Glu), respectively. For a fully understanding of the biological mechanism, proteomic technology was carried out. The results showed that the strengthening mechanism mainly came from the following four aspects: (1) Enhancing the generation of pentose phosphates and NADPH for the synthesis of nucleic acid, fatty acids and glutathione (GSH) throughout pentose phosphate pathway. And GSH could protect bacteria from low pH, halide, oxidative stress and osmotic stress by maintaining the viability of cells through intracellular redox equilibrium; (2) Reinforcing deamination of amino acids to increase intracellular ammonia concentration to maintain stability of intracellular pH; (3) Enhancing nucleic acid synthesis and reparation of impaired DNA caused by acid stress damage; (4) Promoting unsaturated fatty acids synthesis and lipid transport, which resulted in the improvement of cytomembrane fluidity, stability and integrity. The present work is the study to show the effectiveness of Asp and Glu on metabolism and acid stress resistance of A. pasteurianus as well as their working mechanism. The research results will be helpful for development of nutrient salts, the optimization and regulation of high concentration of cider vinegar production process.

Identification and field evaluation of fermentation volatiles from wine and vinegar that mediate attraction of spotted wing Drosophila, Drosophila suzukii.

PubMed

Cha, Dong H; Adams, Todd; Rogg, Helmuth; Landolt, Peter J

2012-11-01

Previous studies suggest that olfactory cues from damaged and fermented fruits play important roles in resource recognition of polyphagous spotted wing Drosophila flies (SWD), Drosophila suzukii (Matsumura) (Diptera: Drosophilidae). They are attracted to fermented sweet materials, such as decomposing fruits but also wines and vinegars, and to ubiquitous fermentation volatiles, such as acetic acid and ethanol. Gas chromatography coupled with electroantennographic detection (GC-EAD), gas chromatography-mass spectrometry (GC-MS), two-choice laboratory bioassays, and field trapping experiments were used to identify volatile compounds from wine and vinegar that are involved in SWD attraction. In addition to acetic acid and ethanol, consistent EAD responses were obtained for 13 volatile wine compounds and seven volatile vinegar compounds, with all of the vinegar EAD-active compounds also present in wine. In a field trapping experiment, the 9-component vinegar blend and 15-component wine blend were similarly attractive when compared to an acetic acid plus ethanol mixture, but were not as attractive as the wine plus vinegar mixture. In two-choice laboratory bioassays, 7 EAD-active compounds (ethyl acetate, ethyl butyrate, ethyl lactate, 1-hexanol, isoamyl acetate, 2-methylbutyl acetate, and ethyl sorbate), when added singly to the mixture at the same concentrations tested in the field, decreased the attraction of SWD to the mixture of acetic acid and ethanol. The blends composed of the remaining EAD-active chemicals, an 8-component wine blend [acetic acid + ethanol + acetoin + grape butyrate + methionol + isoamyl lactate + 2-phenylethanol + diethyl succinate] and a 5-component vinegar blend [acetic acid + ethanol + acetoin + grape butyrate + 2-phenylethanol] were more attractive than the acetic acid plus ethanol mixture, and as attractive as the wine plus vinegar mixture in both laboratory assays and the field trapping experiment. These results indicate that these volatiles in wine and vinegar are crucial for SWD attraction to fermented materials on which they feed as adults.

Use of alcohol vinegar in the inhibition of Candida spp. and its effect on the physical properties of acrylic resins.

PubMed

de Castro, Ricardo Dias; Mota, Ana Carolina Loureiro Gama; de Oliveira Lima, Edeltrudes; Batista, André Ulisses Dantas; de Araújo Oliveira, Julyana; Cavalcanti, Alessandro Leite

2015-04-28

Given the high prevalence of oral candidiasis and the restricted number of antifungal agents available to control infection, this study investigated the in vitro antifungal activity of alcohol vinegar on Candida spp. and its effect on the physical properties of acrylic resins. Tests to determine the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) of vinegar alcohol (0.04 g/ml of acetic acid) and nystatin (control) were performed. The antifungal activity of alcohol vinegar was assessed through microbial growth kinetic assays and inhibition of Candida albicans adhesion to acrylic resin at different intervals of time. Surface roughness and color of the acrylic resin were analyzed using a roughness meter and color analyzer device. Alcohol vinegar showed MIC75% and MFC62.5% of 2.5 mg/ml, with fungicidal effect from 120 min, differing from nystatin (p < 0.0001), which showed fungistatic effect. Alcohol vinegar caused greater inhibition of C. albicans adhesion to the acrylic resin (p ≤ 0.001) compared to nystatin and did not change the roughness and color parameters of the material. Alcohol vinegar showed antifungal properties against Candida strains and caused no physical changes to the acrylic resin.

Metagenomics reveals flavour metabolic network of cereal vinegar microbiota.

PubMed

Wu, Lin-Huan; Lu, Zhen-Ming; Zhang, Xiao-Juan; Wang, Zong-Min; Yu, Yong-Jian; Shi, Jin-Song; Xu, Zheng-Hong

2017-04-01

Multispecies microbial community formed through centuries of repeated batch acetic acid fermentation (AAF) is crucial for the flavour quality of traditional vinegar produced from cereals. However, the metabolism to generate and/or formulate the essential flavours by the multispecies microbial community is hardly understood. Here we used metagenomic approach to clarify in situ metabolic network of key microbes responsible for flavour synthesis of a typical cereal vinegar, Zhenjiang aromatic vinegar, produced by solid-state fermentation. First, we identified 3 organic acids, 7 amino acids, and 20 volatiles as dominant vinegar metabolites. Second, we revealed taxonomic and functional composition of the microbiota by metagenomic shotgun sequencing. A total of 86 201 predicted protein-coding genes from 35 phyla (951 genera) were involved in Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways of Metabolism (42.3%), Genetic Information Processing (28.3%), and Environmental Information Processing (10.1%). Furthermore, a metabolic network for substrate breakdown and dominant flavour formation in vinegar microbiota was constructed, and microbial distribution discrepancy in different metabolic pathways was charted. This study helps elucidating different metabolic roles of microbes during flavour formation in vinegar microbiota. Copyright © 2016 Elsevier Ltd. All rights reserved.

[Optimization of stir-baking with vinegar technology for Curcumae Radix by orthogonal test].

PubMed

Shi, Dianhua; Su, Benzheng; Sun, Lili; Zhang, Jun; Qu, Yongsheng

2011-05-01

To optimize the stir-baking with vinegar technology for Curcumae Radix. The intrinsic quality (the content of Curcumin) and traditional outward appearance were chosen as indexes. The best technology was determined by orthogonal test L9 (3(4)). The factors of the moistening time, stir-baking temperature and stir-baking time were investigated. The optimal technology was as follows: the quantity of vinegar was 10%, the moistening time was 10 min, the stir-baking temperature was 130 degrees C and the stir-baking time was 10 min. The optimal stir-baking with vinegar technology for Curcumae Radix is reasonable, which can be used to guide the standardized production of Curcumae Radix stir-baked with vinegar.

[Regularity of changes in main active components of Schisandra chinensis before and after being processed with vinegar].

PubMed

Li, Li; Xiao, Yong-Qing; Yu, Ding-Rong; Ma, Yin-Lian; Zhu, Ming-Gui; Chen, Liang

2012-12-01

To investigate the regularity of changes in the main active components of Schisandra chinensis preparations before and after being processed with vinegar. High performance liquid chromatography was used to analyze the changes in the content of lignans and organic acids in S. chinensis preparations before and after being processed with vinegar. After being processed with vinegar, the content of lignans in S. chinensis preparations significantly reduced, while that of organic acids significantly increased. The ratio between them reduced from 1:16 (raw product) to 1:21 (vinegar products). The changes in the main pharmacological effects of S. chinensis are related to not only the changes in the contents of lignan and organic acids, but also the significant changes in the ratio relations between the two components. This is of great significance to the correlation among the principle of S. chinensis processed with vinegar and material basis and the changes in pharmacological effects.

Culture medium pH influence on Gluconacetobacter physiology: Cellulose production rate and yield enhancement in presence of multiple carbon sources.

PubMed

Yassine, Fatima; Bassil, Nathalie; Flouty, Roula; Chokr, Ali; Samrani, Antoine El; Boiteux, Gisèle; Tahchi, Mario El

2016-08-01

Gluconacetobacter genera are valued for bacterial cellulose (BC) and acetic acid production. BC is produced at optimal yields in classical microbiological media that are expensive for a large scale of production. In addition, BC usage for industrial purposes is limited due to low conversion rate into cellulose and to long incubation duration. In this paper, Gluconacetobacter isolated from apple vinegar was kinetically studied to evaluate cellulose production in presence of different carbon sources. Acetic and citric acid effect on Gluconacetobacter metabolism is clarified. It was shown that Gluconacetobacter uses glucose as a primary carbon source for cells growth and products formation. Acetic acid employment as a co-carbon source in Hestrin Schramm medium showed an increase of 17% in BC yield with a moderate decrease in the crystallite size of the resulting polymer. Copyright © 2016 Elsevier Ltd. All rights reserved.

[Effect of vinegar-processed Curcumae Rhizoma on bile metabolism in rats].

PubMed

Gu, Wei; Lu, Tu-Lin; Li, Jin-Ci; Wang, Qiao-Han; Pan, Zi-Hao; Ji, De; Li, Lin; Zhang, Ji; Mao, Chun-Qin

2016-04-01

To explore the effect of vinegar-processed Curcumae Rhizoma on endogenous metabolites in bile by investigating the endogenous metabolites difference in bile before and after Curcumae Rhizoma was processed with vinegar. Alcohol extracts of crude and vinegar-processed Curcumae Rhizoma, as well as normal saline were prepared respectively, which were then given to the rats by intragastric administration for 0.5 h. Then common bile duct intubation drainage was conducted to collect 12 h bile of the rats. UPLC-TOF-MS analysis of bile samples was applied after 1∶3 acetonitrile protein precipitation; unidimensional statistics were combined with multivariate statistics and PeakView software was compared with network database to identify the potential biomarkers. Vinegar-processed Curcumae Rhizoma extracts had significant effects on metabolites spectrum in bile of the rats. With the boundaries of P<0.05, 13 metabolites with significant differences were found in bile of crude and vinegar-processed Curcumae Rhizoma groups, and 8 of them were identified when considering the network database. T-test unidimensional statistical analysis was applied between administration groups and blank group to obtain 7 metabolites with significant differences and identify them as potential biomarkers. 6 of the potential biomarkers were up-regulated in vinegar-processed group, which were related to the metabolism regulation of phospholipid metabolism, fat metabolism, bile acid metabolism, and N-acylethanolamine hydrolysis reaction balance, indicating the mechanism of vinegar-processed Curcumae Rhizoma on endogenous metabolites in bile of the rats. Copyright© by the Chinese Pharmaceutical Association.

27 CFR 21.133 - Vinegar.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Vinegar. 21.133 Section 21.133 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS FORMULAS FOR DENATURED ALCOHOL AND RUM Specifications for Denaturants § 21.133 Vinegar. (a...

27 CFR 21.133 - Vinegar.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Vinegar. 21.133 Section 21.133 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS FORMULAS FOR DENATURED ALCOHOL AND RUM Specifications for Denaturants § 21.133 Vinegar. (a...

Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview.

PubMed

Pérez-Bibbins, B; Torrado-Agrasar, A; Salgado, J M; Oliveira, R Pinheiro de Souza; Domínguez, J M

2015-06-01

Lees are the wastes generated during the fermentation and aging processes of different industrial activities concerning alcoholic drinks such as wine, cider and beer. They must be conveniently treated to avoid uncontrolled dumping which causes environmental problems due to their high content of phenols, pesticides, heavy metals, and considerable concentrations of nitrogen, phosphate and potassium as well as high organic content. The companies involved must seek alternative environmental and economic physicochemical and biological treatments for their revalorization consisting in the recovery or transformation of the components of the lees into high value-added compounds. After describing the composition of lees and market of wine, beer and cider industries in Spain, this work aims to review the recent applications of wine, beer and cider lees reported in literature, with special attention to the use of lees as an endless sustainable source of nutrients and the production of yeast extract by autolysis or cell disruption. Lees and/or yeast extract can be used as nutritional supplements with potential exploitation in the biotechnological industry for the production of natural compounds such as xylitol, organic acids, and biosurfactants, among others. Copyright © 2015 Elsevier Ltd. All rights reserved.

Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized Acetic Acid Bacteria

PubMed Central

Silva, Monique Suela; Cristina de Souza, Angélica; Magalhăes-Guedes, Karina Teixeira; Ribeiro, Fernanda Severo de Rezende; Schwan, Rosane Freitas

2016-01-01

Summary Cell immobilization comprises the retention of metabolically active cells inside a polymeric matrix. In this study, the production of jabuticaba (Myrciaria jaboticaba) vinegar using immobilized Acetobacter aceti and Gluconobacter oxydans cells is proposed as a new method to prevent losses of jabuticaba fruit surplus. The pulp of jabuticaba was processed and Saccharomyces cerevisiae CCMA 0200 was used to ferment the must for jabuticaba wine production. Sugars, alcohols (ethanol and glycerol) and organic acids were assayed by high-performance liquid chromatography. Volatile compounds were determined by gas chromatography-flame ionization detector. The ethanol content of the produced jabuticaba wine was approx. 74.8 g/L (9.5% by volume) after 168 h of fermentation. Acetic acid fermentation for vinegar production was performed using a mixed culture of immobilized A. aceti CCT 0190 and G. oxydans CCMA 0350 cells. The acetic acid yield was 74.4% and productivity was 0.29 g/(L·h). The vinegar had particularly high concentrations of citric (6.67 g/L), malic (7.02 g/L) and succinic (5.60 g/L) acids. These organic acids give a suitable taste and flavour to the vinegar. Seventeen compounds (aldehydes, higher alcohols, terpene, acetate, diether, furans, acids, ketones and ethyl esters) were identified in the jabuticaba vinegar. In conclusion, vinegar was successfully produced from jabuticaba fruits using yeast and immobilized mixed cultures of A. aceti and G. oxydans. To the best of our knowledge, this is the first study to use mixed culture of immobilized cells for the production of jabuticaba vinegar. PMID:27956867

Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized Acetic Acid Bacteria.

PubMed

Dias, Disney Ribeiro; Silva, Monique Suela; Cristina de Souza, Angélica; Magalhăes-Guedes, Karina Teixeira; Ribeiro, Fernanda Severo de Rezende; Schwan, Rosane Freitas

2016-09-01

Cell immobilization comprises the retention of metabolically active cells inside a polymeric matrix. In this study, the production of jabuticaba ( Myrciaria jaboticaba ) vinegar using immobilized Acetobacter aceti and Gluconobacter oxydans cells is proposed as a new method to prevent losses of jabuticaba fruit surplus. The pulp of jabuticaba was processed and Saccharomyces cerevisiae CCMA 0200 was used to ferment the must for jabuticaba wine production. Sugars, alcohols (ethanol and glycerol) and organic acids were assayed by high-performance liquid chromatography. Volatile compounds were determined by gas chromatography-flame ionization detector. The ethanol content of the produced jabuticaba wine was approx. 74.8 g/L (9.5% by volume) after 168 h of fermentation. Acetic acid fermentation for vinegar production was performed using a mixed culture of immobilized A. aceti CCT 0190 and G. oxydans CCMA 0350 cells. The acetic acid yield was 74.4% and productivity was 0.29 g/(L·h). The vinegar had particularly high concentrations of citric (6.67 g/L), malic (7.02 g/L) and succinic (5.60 g/L) acids. These organic acids give a suitable taste and flavour to the vinegar. Seventeen compounds (aldehydes, higher alcohols, terpene, acetate, diether, furans, acids, ketones and ethyl esters) were identified in the jabuticaba vinegar. In conclusion, vinegar was successfully produced from jabuticaba fruits using yeast and immobilized mixed cultures of A. aceti and G. oxydans . To the best of our knowledge, this is the first study to use mixed culture of immobilized cells for the production of jabuticaba vinegar.

27 CFR 20.104 - Residual alcohol in spirit vinegar.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Residual alcohol in spirit vinegar. 20.104 Section 20.104 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Statements of Process Approval Policies § 20.104 Residual alcohol in spirit vinegar. Commercial strength (40...

Characterization of Acetic Acid Bacteria in Traditional Acetic Acid Fermentation of Rice Vinegar (Komesu) and Unpolished Rice Vinegar (Kurosu) Produced in Japan

PubMed Central

Nanda, Kumiko; Taniguchi, Mariko; Ujike, Satoshi; Ishihara, Nobuhiro; Mori, Hirotaka; Ono, Hisayo; Murooka, Yoshikatsu

2001-01-01

Bacterial strains were isolated from samples of Japanese rice vinegar (komesu) and unpolished rice vinegar (kurosu) fermented by the traditional static method. Fermentations have never been inoculated with a pure culture since they were started in 1907. A total of 178 isolates were divided into groups A and B on the basis of enterobacterial repetitive intergenic consensus-PCR and random amplified polymorphic DNA fingerprinting analyses. The 16S ribosomal DNA sequences of strains belonging to each group showed similarities of more than 99% with Acetobacter pasteurianus. Group A strains overwhelmingly dominated all stages of fermentation of both types of vinegar. Our results indicate that appropriate strains of acetic acid bacteria have spontaneously established almost pure cultures during nearly a century of komesu and kurosu fermentation. PMID:11157275

Surface roughness of denture bases after immersion in fishcake vinegar solution

NASA Astrophysics Data System (ADS)

Kodir, K.; Tanti, I.; Odang, R. W.

2017-08-01

Fishcake is a common food in Palembang city and is usually eaten with fishcake vinegar sauce. Fishcake vinegar solution contains acetic acid and chloride and fluoride ions, all of which cause surface roughness on the denture base material. The objective of this study was to analyze the effect of fishcake vinegar solution on the surface roughness of heat-cured acrylic resin, thermoplastic nylon, and cobalt-chromium alloy denture bases. This laboratory-based experimental study was performed on heat-cured acrylic resins, thermoplastic nylon specimen plates formed in 15 × 10 × 1 mm shapes, and cobalt-chromium alloy specimens in cylinder forms with a 7.7 mm diameter and 17.5-mm height. Each group consisted of 10 pieces. Each specimen was immersed in a fishcake vinegar solution at 37 °C for 4 days. The surface roughness was measured using a profilometer before and after immersion. Statistical analyses showed significant (p < 0.05) changes in heat-cured acrylic resin, thermoplastic nylon, and the cobalt chromium alloy plates after immersion in a fishcake vinegar solution for 4 days. Fishcake vinegar solution affects the surface roughness of heat-cured acrylic resin, thermoplastic nylon, and cobalt-chromium alloy plates after a 4-day immersion period. The greatest surface roughness change occurred in the thermoplastic nylon plate, while the lowest change occurred in the cobalt-chromium alloy.

2H NMR and 13C-IRMS analyses of acetic acid from vinegar, 18O-IRMS analysis of water in vinegar: international collaborative study report.

PubMed

Thomas, Freddy; Jamin, Eric

2009-09-01

An international collaborative study of isotopic methods applied to control the authenticity of vinegar was organized in order to support the recognition of these procedures as official methods. The determination of the 2H/1H ratio of the methyl site of acetic acid by SNIF-NMR (site-specific natural isotopic fractionation-nuclear magnetic resonance) and the determination of the 13C/12C ratio, by IRMS (isotope ratio mass spectrometry) provide complementary information to characterize the botanical origin of acetic acid and to detect adulterations of vinegar using synthetic acetic acid. Both methods use the same initial steps to recover pure acetic acid from vinegar. In the case of wine vinegar, the determination of the 18O/16O ratio of water by IRMS allows to differentiate wine vinegar from vinegars made from dried grapes. The same set of vinegar samples was used to validate these three determinations. The precision parameters of the method for measuring delta13C (carbon isotopic deviation) were found to be similar to the values previously obtained for similar methods applied to wine ethanol or sugars extracted from fruit juices: the average repeatability (r) was 0.45 per thousand, and the average reproducibility (R) was 0.91 per thousand. As expected from previous in-house study of the uncertainties, the precision parameters of the method for measuring the 2H/1H ratio of the methyl site were found to be slightly higher than the values previously obtained for similar methods applied to wine ethanol or fermentation ethanol in fruit juices: the average repeatability was 1.34 ppm, and the average reproducibility was 1.62 ppm. This precision is still significantly smaller than the differences between various acetic acid sources (delta13C and delta18O) and allows a satisfactory discrimination of vinegar types. The precision parameters of the method for measuring delta18O were found to be similar to the values previously obtained for other methods applied to wine and fruit juices: the average repeatability was 0.15 per thousand, and the average reproducibility was 0.59 per thousand. The above values are proposed as repeatability and reproducibility limits in the current state of the art. On the basis of this satisfactory inter-laboratory precision and on the accuracy demonstrated by a spiking experiment, the authors recommend the adoption of the three isotopic determinations included in this study as official methods for controlling the authenticity of vinegar.

Cider fermentation process monitoring by Vis-NIR sensor system and chemometrics.

PubMed

Villar, Alberto; Vadillo, Julen; Santos, Jose I; Gorritxategi, Eneko; Mabe, Jon; Arnaiz, Aitor; Fernández, Luis A

2017-04-15

Optimization of a multivariate calibration process has been undertaken for a Visible-Near Infrared (400-1100nm) sensor system, applied in the monitoring of the fermentation process of the cider produced in the Basque Country (Spain). The main parameters that were monitored included alcoholic proof, l-lactic acid content, glucose+fructose and acetic acid content. The multivariate calibration was carried out using a combination of different variable selection techniques and the most suitable pre-processing strategies were selected based on the spectra characteristics obtained by the sensor system. The variable selection techniques studied in this work include Martens Uncertainty test, interval Partial Least Square Regression (iPLS) and Genetic Algorithm (GA). This procedure arises from the need to improve the calibration models prediction ability for cider monitoring. Copyright © 2016 Elsevier Ltd. All rights reserved.

Unsupervised pattern recognition methods in ciders profiling based on GCE voltammetric signals.

PubMed

Jakubowska, Małgorzata; Sordoń, Wanda; Ciepiela, Filip

2016-07-15

This work presents a complete methodology of distinguishing between different brands of cider and ageing degrees, based on voltammetric signals, utilizing dedicated data preprocessing procedures and unsupervised multivariate analysis. It was demonstrated that voltammograms recorded on glassy carbon electrode in Britton-Robinson buffer at pH 2 are reproducible for each brand. By application of clustering algorithms and principal component analysis visible homogenous clusters were obtained. Advanced signal processing strategy which included automatic baseline correction, interval scaling and continuous wavelet transform with dedicated mother wavelet, was a key step in the correct recognition of the objects. The results show that voltammetry combined with optimized univariate and multivariate data processing is a sufficient tool to distinguish between ciders from various brands and to evaluate their freshness. Copyright © 2016 Elsevier Ltd. All rights reserved.

Trapping spotted wing drosophila, Drosophila suzukii (Matsumura)(Diptera: Drosophilidae) with combinations of vinegar and wine, and acetic acid and ethanol

USDA-ARS?s Scientific Manuscript database

Recommendations for monitoring spotted wing drosophila (SWD) Drosophila suzukii, (Matsumura) are to use either vinegar or wine as a bait for traps. Traps baited with vinegar and traps baited with wine, in field tests in northern Oregon, captured large numbers of male and female SWD flies. Numbers of...

Inhibition of clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling.....of ground turkey road containing minimal ingredients

USDA-ARS?s Scientific Manuscript database

Inhibition of Clostridium perfringens spore germination and outgrowth in ground turkey roast containing minimal ingredients (salt and sugar), by buffered vinegar (MoStatin V) and a blend (buffered) of lemon juice concentrate and vinegar (MoStatin LV) was evaluated. Ground turkey roast was formulat...

Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing.

PubMed

Peng, Qian; Yang, Yanping; Guo, Yanyun; Han, Ye

2015-08-01

The vinegar pei harbors complex bacterial communities. Prior studies revealing the bacterial diversity involved were mainly conducted by culture-dependent methods and PCR-DGGE. In this study, 454 pyrosequencing was used to investigate the bacterial communities in vinegar pei during the acetic acid fermentation (AAF) of Tianjin Duliu aged vinegar (TDAV). The results showed that there were 7 phyla and 24 families existing in the vinegar pei, with 2 phyla (Firmicutes, Protebacteria) and 4 families (Lactobacillaceae, Acetobacteracae, Enterobacteriaceae, Chloroplast) predominating. The genus-level identification revealed that 9 genera were the relatively stable, consistent components in different stages of AAF, including the most abundant genus Lactobacillus followed by Acetobacter and Serratia. Additionally, the bacterial community in the early fermentation stage was more complex than those in the later stages, indicating that the accumulation of organic acids provided an appropriate environment to filter unwanted bacteria and to accelerate the growth of required ones. This study provided basic information of bacterial patterns in vinegar pei and relevant changes during AAF of TDAV, and could be used as references in the following study on the implementation of starter culture as well as the improvement of AAF process.

Using Mole Ratios of Electrolytic Products of Water for Analysis of Household Vinegar: An Experiment for the Undergraduate Physical Chemistry Laboratory

ERIC Educational Resources Information Center

Dabke, Rajeev B.; Gebeyehu, Zewdu

2012-01-01

A simple 3-h physical chemistry undergraduate experiment for the quantitative analysis of acetic acid in household vinegar is presented. The laboratory experiment combines titration concept with electrolysis and an application of the gas laws. A vinegar sample was placed in the cathode compartment of the electrolysis cell. Electrolysis of water…

Viability of Listeria monocytogenes on uncured turkey breast commercially-prepared with and without buffered vinegar during extended storage at 4 degrees and 10 degrees C

USDA-ARS?s Scientific Manuscript database

We determined the viability of Listeria monocytogenes on uncured turkey breast containing buffered vinegar (BV) and surface treated with a stabilized solution of sodium chlorite in vinegar (VSC). Commercially-produced, uncured, deli-style turkey breast was formulated with BV (0.0, 2.0, 2.5, or 3.0%)...

Simultaneous production of acetic and gluconic acids by a thermotolerant Acetobacter strain during acetous fermentation in a bioreactor.

PubMed

Mounir, Majid; Shafiei, Rasoul; Zarmehrkhorshid, Raziyeh; Hamouda, Allal; Ismaili Alaoui, Mustapha; Thonart, Philippe

2016-02-01

The activity of bacterial strains significantly influences the quality and the taste of vinegar. Previous studies of acetic acid bacteria have primarily focused on the ability of bacterial strains to produce high amounts of acetic acid. However, few studies have examined the production of gluconic acid during acetous fermentation at high temperatures. The production of vinegar at high temperatures by two strains of acetic acid bacteria isolated from apple and cactus fruits, namely AF01 and CV01, respectively, was evaluated in this study. The simultaneous production of gluconic and acetic acids was also examined in this study. Biochemical and molecular identification based on a 16s rDNA sequence analysis confirmed that these strains can be classified as Acetobacter pasteurianus. To assess the ability of the isolated strains to grow and produce acetic acid and gluconic acid at high temperatures, a semi-continuous fermentation was performed in a 20-L bioreactor. The two strains abundantly grew at a high temperature (41°C). At the end of the fermentation, the AF01 and CV01 strains yielded acetic acid concentrations of 7.64% (w/v) and 10.08% (w/v), respectively. Interestingly, CV01 was able to simultaneously produce acetic and gluconic acids during acetic fermentation, whereas AF01 mainly produced acetic acid. In addition, CV01 was less sensitive to ethanol depletion during semi-continuous fermentation. Finally, the enzymatic study showed that the two strains exhibited high ADH and ALDH enzyme activity at 38°C compared with the mesophilic reference strain LMG 1632, which was significantly susceptible to thermal inactivation. Copyright © 2015 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis.

PubMed

Ríos-Reina, Rocío; Morales, M Lourdes; García-González, Diego L; Amigo, José M; Callejón, Raquel M

2018-03-01

High-quality wine vinegars have been registered in Spain under protected designation of origin (PDO): "Vinagre de Jerez", "Vinagre de Condado de Huelva" and "Vinagre de Montilla-Moriles". The raw material, production and aging processes determine their quality and their aromatic composition. Vinegar volatile profile is usually analyzed by gas chromatography-mass spectrometry (GC-MS), being necessary a previous extraction step. Thus, three different sampling methods (Headspace solid phase microextraction "HS-SPME", Headspace stir bar sorptive extraction "HSSE" and Dynamic headspace extraction "DHS") were studied for the analysis of the volatile composition of Spanish PDO wine vinegars. Multivariate curve resolution (MCR) was used to solve chromatographic problems, improving the results obtained. Principal component analysis (PCA) showed that not all the sampling methods were equally suitable for the characterization and differentiation between PDOs and categories, being HSSE the technique that made able the best vinegar characterization. Copyright © 2017 Elsevier Ltd. All rights reserved.

Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar.

PubMed

Nie, Zhiqiang; Zheng, Yu; Wang, Min; Han, Yue; Wang, Yuenan; Luo, Jianmei; Niu, Dandan

2013-11-01

Tianjin duliu mature vinegar was one of famous Chinese traditional vinegars. The unique flavor and taste of vinegar are mainly generated by the multitudinous microorganisms during fermentation. In this research, the composition and succession of microbial communities in the entire solid-state fermentation were investigated, including starter daqu and acetic acid fermentation (AAF). Molds and yeasts in daqu, including Aspergillus, Saccharomycopsis and Pichia, decreased in AAF. The bacterial compositions increased from four genera in daqu to more than 13 genera in AAF. Principal component analysis showed that Acetobacter, Gluconacetobacter, Lactobacillus and Nostoc were dominant bacteria that were correlated well with AAF process. In the early fermentation period, lactic acid bacteria (LAB) decreased while acetic acid bacteria and Nostoc increased rapidly with the accumulation of total acids. Then, the abundance and diversity of LAB increased (more than 80%), indicating that LAB had important influences on the flavor and taste of vinegar. Copyright © 2013 Elsevier Ltd. All rights reserved.

Sensory Analysis of Stored Tray Pack Foods

DTIC Science & Technology

1989-12-01

Moderate vinegar , moderately sweet, slight to moderate potato, slightly briny, and a slight to moderate egg yolk odor. FLAVOR: Moderate cooked...potato with a moderate sweet vinegar and slightly moderate egg yolk taste. Also noticeable is a slight salt, green pepper, pimiento, celery, and...macaroni with a tan-orange colored dressing (probably due to bleeding of red pepper), olive green celery and peppers. ODOR: Starchy- vinegar odor, with a

Coconut water vinegar ameliorates recovery of acetaminophen induced liver damage in mice.

PubMed

Mohamad, Nurul Elyani; Yeap, Swee Keong; Beh, Boon-Kee; Ky, Huynh; Lim, Kian Lam; Ho, Wan Yong; Sharifuddin, Shaiful Adzni; Long, Kamariah; Alitheen, Noorjahan Banu

2018-06-25

Coconut water has been commonly consumed as a beverage for its multiple health benefits while vinegar has been used as common seasoning and a traditional Chinese medicine. The present study investigates the potential of coconut water vinegar in promoting recovery on acetaminophen induced liver damage. Mice were injected with 250 mg/kg body weight acetaminophen for 7 days and were treated with distilled water (untreated), Silybin (positive control) and coconut water vinegar (0.08 mL/kg and 2 mL/kg body weight). Level of oxidation stress and inflammation among treated and untreated mice were compared. Untreated mice oral administrated with acetaminophen were observed with elevation of serum liver profiles, liver histological changes, high level of cytochrome P450 2E1, reduced level of liver antioxidant and increased level of inflammatory related markers indicating liver damage. On the other hand, acetaminophen challenged mice treated with 14 days of coconut water vinegar were recorded with reduction of serum liver profiles, improved liver histology, restored liver antioxidant, reduction of liver inflammation and decreased level of liver cytochrome P450 2E1 in dosage dependent level. Coconut water vinegar has helped to attenuate acetaminophen-induced liver damage by restoring antioxidant activity and suppression of inflammation.

Characterizing and authenticating Montilla-Moriles PDO vinegars using near infrared reflectance spectroscopy (NIRS) technology.

PubMed

De la Haba, María-José; Arias, Mar; Ramírez, Pilar; López, María-Isabel; Sánchez, María-Teresa

2014-02-20

This study assessed the potential of near infrared (NIR) spectroscopy as a non-destructive method for characterizing Protected Designation of Origin (PDO) "Vinagres de Montilla-Moriles" wine vinegars and for classifying them as a function of the manufacturing process used. Three spectrophotometers were evaluated for this purpose: two monochromator instruments (Foss NIRSystems 6500 SY-I and Foss NIRSystems 6500 SY-II; spectral range 400-2,500 nm in both cases) and a diode-array instrument (Corona 45 VIS/NIR; spectral range 380-1,700 nm). A total of 70 samples were used to predict major chemical quality parameters (total acidity, fixed acidity, volatile acidity, pH, dry extract, ash, acetoin, methanol, total polyphenols, color (tonality and intensity), and alcohol content), and to construct models for the classification of vinegars as a function of the manufacturing method used. The results obtained indicate that this non-invasive technology can be used successfully by the vinegar industry and by PDO regulators for the routine analysis of vinegars in order to authenticate them and to detect potential fraud. Slightly better results were achieved with the two monochromator instruments. The findings also highlight the potential of these NIR instruments for predicting the manufacturing process used, this being of particular value for the industrial authentication of traditional wine vinegars.

Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar.

PubMed

Xu, Wei; Huang, Zhiyong; Zhang, Xiaojun; Li, Qi; Lu, Zhenming; Shi, Jinsong; Xu, Zhenghong; Ma, Yanhe

2011-09-01

Zhenjiang aromatic vinegar is one of the most famous Chinese traditional vinegars. In this study, change of the microbial community during its fermentation process was investigated. DGGE results showed that microbial community was comparatively stable, and the diversity has a disciplinary series of changes during the fermentation process. It was suggested that domestication of microbes and unique cycle-inoculation style used in the fermentation of Zhenjiang aromatic vinegar were responsible for comparatively stable of the microbial community. Furthermore, two clone libraries were constructed. The results showed that bacteria presented in the fermentation belonged to genus Lactobacillus, Acetobacter, Gluconacetobacter, Staphylococcus, Enterobacter, Pseudomonas, Flavobacterium and Sinorhizobium, while the fungi were genus Saccharomyces. DGGE combined with clone library analysis was an effective and credible technique for analyzing the microbial community during the fermentation process of Zhenjiang aromatic vinegar. Real-time PCR results suggested that the biomass showed a "system microbes self-domestication" process in the first 5 days, then reached a higher level at the 7th day before gradually decreasing until the fermentation ended at the 20th day. This is the first report to study the changes of microbial community during fermentation process of Chinese traditional solid-state fermentation of vinegar. Copyright © 2011 Elsevier Ltd. All rights reserved.

Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide.

PubMed

Desai, Monil A; Kurve, Vikram; Smith, Brian S; Campano, Stephen G; Soni, Kamlesh; Schilling, M Wes

2014-07-01

Poultry processors commonly place whole parts of broilers in plastic packages and seal them in an atmosphere of 100% carbon dioxide before shipping them to food service and retail customers. This practice extends the shelf life of retail cuts to approximately 12 d under refrigerated conditions. The objective of this study was to determine the antimicrobial efficacy of vinegar for growth inhibition of mesophilic and lactic acid bacterial counts and enhancement of shelf life in CO2-packaged refrigerated chicken thigh samples. Meat quality, sensory differences, and microbial enumeration were evaluated for chicken thighs that were sprayed with 0, 0.5, or 1.0% vinegar. No differences were observed (P > 0.05) among treatments (control vs. 0.5 and 1.0% vinegar-treated chicken thighs) with respect to pH and Commission Internationale d'Eclairage L*a*b*for both chicken skin and the meat tissue. The difference from the control test indicated that trained panelists were not able to detect a difference (P > 0.05) in flavor between the chicken thigh treatments. The mesophilic and Lactobacillus bacterial counts were enumerated after 0, 4, 8, 12, 16, and 20 d of storage. The mesophilic bacterial load for the 1.0% vinegar treatment was less than all other treatments after 8, 12, 16, and 20 d of storage, whereas the 0.5% vinegar treatment had lower bacterial counts at d 12 than both controls and had an approximate shelf life of 16 d. For lactic acid bacteria, the vinegar 1.0% treatment had lower counts than the control treatments at d 12 and 16. The results from the study indicate that a combination of 1.0% vinegar with CO2 packaging can extend the shelf life from 12 to 20 d for chicken retail cuts without negatively affecting the quality and sensory properties of the broiler meat. © 2014 Poultry Science Association Inc.

Acid Extraction - Ion Exchange Recovery of Cinchona Alkaloids Process and Plant Development

DTIC Science & Technology

1945-06-08

of commercial vinegar for a period of three days. The maceration was followed by successive percola- tions with the same material. A yield of...16.2 grams out of a possible 25 was effected for an efficiency of 72 percent. The extraction with commflrcial vinegar was conducted at the request...Program by Lt. Ronsone 75 The Sulfur ic Acid Extraction of Remijia Bark, by Dr. Arthur W. Walde 85 Preliminary Vinegar and Acetic Acid Extraction

Characterizing and Authenticating Montilla-Moriles PDO Vinegars Using Near Infrared Reflectance Spectroscopy (NIRS) Technology

PubMed Central

De la Haba, María-José; Arias, Mar; Ramírez, Pilar; López, María-Isabel; Sánchez, María-Teresa

2014-01-01

This study assessed the potential of near infrared (NIR) spectroscopy as a non-destructive method for characterizing Protected Designation of Origin (PDO) “Vinagres de Montilla-Moriles” wine vinegars and for classifying them as a function of the manufacturing process used. Three spectrophotometers were evaluated for this purpose: two monochromator instruments (Foss NIRSystems 6500 SY-I and Foss NIRSystems 6500 SY-II; spectral range 400–2,500 nm in both cases) and a diode-array instrument (Corona 45 VIS/NIR; spectral range 380–1,700 nm). A total of 70 samples were used to predict major chemical quality parameters (total acidity, fixed acidity, volatile acidity, pH, dry extract, ash, acetoin, methanol, total polyphenols, color (tonality and intensity), and alcohol content), and to construct models for the classification of vinegars as a function of the manufacturing method used. The results obtained indicate that this non-invasive technology can be used successfully by the vinegar industry and by PDO regulators for the routine analysis of vinegars in order to authenticate them and to detect potential fraud. Slightly better results were achieved with the two monochromator instruments. The findings also highlight the potential of these NIR instruments for predicting the manufacturing process used, this being of particular value for the industrial authentication of traditional wine vinegars. PMID:24561402

Comparative study of submerged and surface culture acetification process for orange vinegar.

PubMed

Cejudo-Bastante, Cristina; Durán-Guerrero, Enrique; García-Barroso, Carmelo; Castro-Mejías, Remedios

2018-02-01

The two main acetification methodologies generally employed in the production of vinegar (surface and submerged cultures) were studied and compared for the production of orange vinegar. Polyphenols (UPLC/DAD) and volatiles compounds (SBSE-GC/MS) were considered as the main variables in the comparative study. Sensory characteristics of the obtained vinegars were also evaluated. Seventeen polyphenols and 24 volatile compounds were determined in the samples during both acetification processes. For phenolic compounds, analysis of variance showed significant higher concentrations when surface culture acetification was employed. However, for the majority of volatile compounds higher contents were observed for submerged culture acetification process, and it was also reflected in the sensory analysis, presenting higher scores for the different descriptors. Multivariate statistical analysis such as principal component analysis demonstrated the possibility of discriminating the samples regarding the type of acetification process. Polyphenols such as apigenin derivative or ferulic acid and volatile compounds such as 4-vinylguaiacol, decanoic acid, nootkatone, trans-geraniol, β-citronellol or α-terpineol, among others, were those compounds that contributed more to the discrimination of the samples. The acetification process employed in the production of orange vinegar has been demonstrated to be very significant for the final characteristics of the vinegar obtained. So it must be carefully controlled to obtain high quality products. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Douching

MedlinePlus

... stores as prepackaged mixes of water and vinegar, baking soda, or iodine. The mixtures usually come in ... stores as prepackaged mixes of water and vinegar, baking soda, or iodine. The mixtures usually come in ...

Acetic acid in aged vinegar affects molecular targets for thrombus disease management.

PubMed

Jing, Li; Yanyan, Zhang; Junfeng, Fan

2015-08-01

To elucidate the mechanism underlying the action of dietary vinegar on antithrombotic activity, acetic acid, the main acidic component of dietary vinegar, was used to determine antiplatelet and fibrinolytic activity. The results revealed that acetic acid significantly inhibits adenosine diphosphate (ADP)-, collagen-, thrombin-, and arachidonic acid (AA)-induced platelet aggregation. Acetic acid (2.00 mM) reduced AA-induced platelet aggregation to approximately 36.82 ± 1.31%, and vinegar (0.12 mL L(-1)) reduced the platelet aggregation induced by AA to 30.25 ± 1.34%. Further studies revealed that acetic acid exerts its effects by inhibiting cyclooxygenase-1 and the formation of thromboxane-A2. Organic acids including acetic acid, formic acid, lactic acid, citric acid, and malic acid also showed fibrinolytic activity; specifically, the fibrinolytic activity of acetic acid amounted to 1.866 IU urokinase per mL. Acetic acid exerted its fibrinolytic activity by activating plasminogen during fibrin crossing, thus leading to crosslinked fibrin degradation by the activated plasmin. These results suggest that organic acids in dietary vinegar play important roles in the prevention and cure of cardiovascular diseases.

Optimisation of lactic acid fermentation for improved vinegar flavour during rosy vinegar brewing.

PubMed

Jiang, Yujian; Guo, Jianna; Li, Yudong; Lin, Sen; Wang, Li; Li, Jianrong

2010-06-01

Rosy vinegar is a well-known traditional Chinese product whose flavour is affected by its lactic acid content. In this study, Lactobacillus bacteria were employed to increase the content of lactic acid during the ethanol fermentation stage. The optimised fermentation parameters were determined as an inoculation amount of 3% (v/v), a temperature of 30 degrees C and an initial pH value of 4.0. Fermentation under these optimal conditions resulted in an alcohol degree of 6.2% (v/v), a total acidity of 49.5 g L(-1) and a lactic acid content of 4.14 g L(-1). The content of lactic acid (4.14 g L(-1)), which approached the level achieved by solid state fermentation, was 3.56-fold higher than that in vinegar fermented without lactic acid bacteria (1.16 g L(-1)). The results indicate that mixed fermentation with Lactobacillus plantarum and Saccharomyces cerevisiae strains greatly increases the lactic acid content and improves the flavour of rosy vinegar. Copyright (c) 2010 Society of Chemical Industry.

21 CFR 184.1366 - Hydrogen peroxide.

Code of Federal Regulations, 2010 CFR

2010-04-01

... agent. Wine vinegar Amount sufficient for the purpose Remove sulfur dioxide from wine prior to fermentation to produce vinegar. Emulsifiers containing fatty acid esters 1.25 Bleaching agent. (d) Residual...

Strategies for Monitoring the Performance of DNAPL Source Zone Remedies. Technical/Regulatory Guidelines

DTIC Science & Technology

2004-08-01

Vinegar , 2002; Bierschenk, et al., 2004; Baker and Kuhlman, 2002). It should be noted that the presence of even small amounts of liquid water will limit...Bioremediation of Trichloroethene.” Environmental Science and Technology, 36(10):2262–68. Stegemeier, G.L., and H.J. Vinegar . 2001. “Thermal Conduction...1134. Vinegar , H.J., G.L. Stegemeier, F.G. Carl, J.D. Stevenson, and R.J. Dudley. 1999. “In Situ Thermal Desorption of Soils Impacted with Chlorinated

The effect of different beverages on surface hardness of nanohybrid resin composite and giomer.

PubMed

Tanthanuch, Saijai; Kukiattrakoon, Boonlert; Siriporananon, Chantima; Ornprasert, Nawanda; Mettasitthikorn, Wathu; Likhitpreeda, Salinla; Waewsanga, Sulawan

2014-05-01

To investigate the effects of five beverages (apple cider, orange juice, Coca-Cola, coffee, and beer) on microhardness and surface characteristic changes of nanohybrid resin composite and giomer. Ninety-three specimens of each resin composite and giomer were prepared. Before immersion, baseline data of Vicker's microhardness was recorded and surface characteristics were examined using scanning electron microscopy (SEM). Five groups of discs (n = 18) were alternately immersed in 25 mL of each beverage for 5 s and in 25 mL of artificial saliva for 5 s for 10 cycles. Specimens were then stored in artificial saliva for 24 h. This process was repeated for 28 days. After immersion, specimens were evaluated and data were analyzed by two-way repeated analysis of variance (ANOVA), Tukey's honestly significant difference (HSD), and a t-test (α = 0.05). Microhardness of all groups significantly decreased after being immersed in the tested beverages (P < 0.05). SEM photomicrographs presented surface degradation of all groups. The effect of these beverages on the surface of both restorative materials also depended upon the exposure time and chemical composition of the restorative materials and beverages.

The effect of different beverages on surface hardness of nanohybrid resin composite and giomer

PubMed Central

Tanthanuch, Saijai; Kukiattrakoon, Boonlert; Siriporananon, Chantima; Ornprasert, Nawanda; Mettasitthikorn, Wathu; Likhitpreeda, Salinla; Waewsanga, Sulawan

2014-01-01

Aims: To investigate the effects of five beverages (apple cider, orange juice, Coca-Cola, coffee, and beer) on microhardness and surface characteristic changes of nanohybrid resin composite and giomer. Materials and Methods: Ninety-three specimens of each resin composite and giomer were prepared. Before immersion, baseline data of Vicker's microhardness was recorded and surface characteristics were examined using scanning electron microscopy (SEM). Five groups of discs (n = 18) were alternately immersed in 25 mL of each beverage for 5 s and in 25 mL of artificial saliva for 5 s for 10 cycles. Specimens were then stored in artificial saliva for 24 h. This process was repeated for 28 days. After immersion, specimens were evaluated and data were analyzed by two-way repeated analysis of variance (ANOVA), Tukey's honestly significant difference (HSD), and a t-test (α = 0.05). Results: Microhardness of all groups significantly decreased after being immersed in the tested beverages (P < 0.05). SEM photomicrographs presented surface degradation of all groups. Conclusions: The effect of these beverages on the surface of both restorative materials also depended upon the exposure time and chemical composition of the restorative materials and beverages. PMID:24944451

How Do I Change Recipes?

MedlinePlus

... some tips to get you started: • Use herbs, spices, citrus juices, and vinegar instead of salt when ... one with the lowest sodium content. Substituting herbs, spices, citrus juices, and vinegar for salt is a ...

Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy.

PubMed

Torri, Luisa; Jeon, Seon-Young; Piochi, Maria; Morini, Gabriella; Kim, Kwang-Ok

2017-01-01

Understanding cross-cultural differences in food perception is a key issue of food research in order to understand consumer behaviour in different countries. The objective of this study was to explore potential cultural differences of balsamic vinegar perception between Korean and Italian consumers using the sorted napping method. Nine balsamic vinegars different in terms of ingredients, aging time, and origin were evaluated by Korean (n=50) and Italian (n=49) consumers using sorted napping. Familiarity and food matching were also examined. Descriptive analysis was performed to verify the attitude of the consumers in product description. The results obtained from two groups of consumers in Korea and Italy revealed a higher description attitude of the Italians (higher number of total elicited attributes, of attributes in common with the trained panel, of attributes shared with the vocabulary reported in literature, of significant specific positive product-attribute associations). Italian subjects generated various descriptors associated with the European gastronomic culture (aromatic herbs, fortified wine, dried figs, Indian fig, Parmigiano-Reggiano cheese), whereas Korean consumers used more terms related to the Asian food culture (red ginseng, Chinese medicine, Japanese apricot, teriyaki sauce, persimmon vinegar, balloon flower roots). Moreover, cultural differences of food matching were also observed: the Italians would pair the balsamic vinegars mainly with vegetables, fruits and cheese, while Koreans would combine the balsamic vinegars preferably with bread, vegetables and meat. In conclusion, familiarity resulted the main factors for cross-cultural differentiation. Copyright © 2016. Published by Elsevier Ltd.

Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine.

PubMed

Song, Nho-Eul; Cho, Hyoun-Suk; Baik, Sang-Ho

2016-01-01

A high concentration of histamine, one of the biogenic amines (BAs) usually found in fermented foods, can cause undesirable physiological side effects in sensitive humans. The objective of this study is to isolate indigenous Acetobacter strains from naturally fermented Bokbunja vinegar in Korea with reduced histamine production during starter fermentation. Further, we examined its physiological and biochemical properties, including BA synthesis. The obtained strain MBA-77, identified as Acetobacter aceti by 16S rDNA homology and biochemical analysis and named A. aceti MBA-77. A. aceti MBA-77 showed optimal acidity % production at pH 5; the optimal temperature was 25°C. When we prepared and examined the BAs synthesis spectrum during the fermentation process, Bokbunja wine fermented with Saccharomyces cerevisiae showed that the histamine concentration increased from 2.72 of Bokbunja extract to 5.29mg/L and cadaverine and dopamine was decreased to 2.6 and 10.12mg/L, respectively. Bokbunja vinegar prepared by A. aceti MBA-77 as the starter, the histamine concentration of the vinegar preparation step was decreased up to 3.66mg/L from 5.29mg/L in the wine preparation step. To our knowledge, this is the first report to demonstrate acetic acid bacteria isolated from Bokbunja seed vinegar with low spectrum BA and would be useful for wellbeing vinegar preparation. Copyright © 2016 Sociedade Brasileira de Microbiologia. Published by Elsevier Editora Ltda. All rights reserved.

Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.

PubMed

Salmon, C P; Knize, M G; Felton, J S

1997-05-01

This study compared heterocyclic aromatic amines in marinated and unmarinated chicken breast meat flame-broiled on a propane grill. Chicken was marinated prior to grilling and the levels of several heterocyclic amines formed during cooking were determined by solid-phase extraction and HPLC. Compared with unmarinated controls, a 92-99% decrease in 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was observed in whole chicken breast marinated with a mixture of brown sugar, olive oil, cider vinegar, garlic, mustard, lemon juice and salt, then grilled for 10, 20, 30 or 40 min. Conversely, 2-amino-3, 8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) increased over 10-fold with marinating, but only at the 30 and 40 min cooking times. Marinating reduced the total detectable heterocyclic amines from 56 to 1.7 ng/g, from 158 to 10 ng/g and from 330 to 44 ng/g for grilling times of 20, 30 and 40 min, respectively. The mutagenic activity of the sample extracts was also measured, using the Ames/Salmonella assay. Mutagenic activity was lower in marinated samples cooked for 10, 20 and 30 min, but higher in the marinated samples cooked for 40 min, compared with unmarinated controls. Although a change in free amino acids, which are heterocyclic amine precursors, might explain the decrease in PhIP and increase in MeIQx, no such change was detected. Marinating chicken in one ingredient at a time showed that sugar was involved in the increased MeIQx, but the reason for the decrease in PhIP was unclear. PhIP decreased in grilled chicken after marinating with several individual ingredients. This work shows that marinating is one method that can significantly reduce PhIP concentration in grilled chicken.

Soursop (Annona muricata) vinegar production and its chemical compositions

NASA Astrophysics Data System (ADS)

Ho, Chin Wai; Lazim, Azwan Mat; Fazry, Shazrul; Zaki, Umi Kalsum Hj Hussain; Lim, Seng Joe

2016-11-01

Vinegar is a liquid product that undergoes double fermentations, which are alcoholic and acetous fermentation. Sugar source was converted to ethanol in alcoholic fermentation, meanwhile ethanol was oxidised to acetic acid during acetous fermentation. Soursop (Annona muricata) was the starting material in this study, as it is easily available in Malaysia. Its highly aromatic, juicy and distinctive flavours enables the production of high quality vinegar. The objective of this research is to produce good quality soursop vinegar as an innovative method to preserve and utilise the soursop fruit in Malaysia and to determine its chemical compositions. It was found that the sugar content reduces over time, and it is inversely proportional to the ethanol concentration, due to the production of ethanol from sugar. Acetic acid was also found to increase with increasing fermentation time. pH showed no significant difference (p>0.05) in the reduction of sugar and the production of ethanol. However, significantly higher (p<0.05) production of acetic acid was observed at pH 5.0 and 5.5, compared to that at pH 4.5. There were no significant differences (p > 0.05) in Vitamin C contents in all soursop vinegar samples produced using different treatments.

Waste vinegar residue as substrate for phytase production.

PubMed

Wang, Zhi-Hong; Dong, Xiao-Fang; Zhang, Guo-Qing; Tong, Jian-Ming; Zhang, Qi; Xu, Shang-Zhong

2011-12-01

Waste vinegar residue, the by-product of vinegar processing, was used as substrate for phytase production from Aspergillus ficuum NTG-23 in solid-state fermentation to investigate the potential for the efficient re-utilization or recycling of waste vinegar residue. Statistical designs were applied in the processing of phytase production. First, a Plackett-Burman (PB) design was used to evaluate eleven parameters: glucose, starch, wheat bran, (NH(4))(2)SO(4), NH(4)NO(3), tryptone, soybean meal, MgSO(4)·7H(2)O, CaCl(2)·7H(2)O, FeSO(4)·7H(2)O, incubation time. The PB experiments showed that there were three significant factors: glucose, soybean meal and incubation time. The closest values to the optimum point were then derived by steepest ascent path. Finally, a mathematical model was created and validated to explain the behavioural process after these three significant factors were optimized using response surface methodology (RSM). The best phytase activity was attained using the following conditions: glucose (7.2%), soybean meal (5.1%), and incubation time (271 h). The phytase activity was 7.34-fold higher due to optimization by PB design, steepest ascent path design and RSM. The phytase activity was enhanced 0.26-fold in comparison with the results by the second step of steepest ascent path design. The results indicate that with waste vinegar residue as a substrate higher production of phytase from Aspergillus ficuum NTG-23 could be obtained through an optimization process and that this method might be applied to an integrated system for recycling of the waste vinegar residue.

Disinfection methods for spores of Bacillus atrophaeus, B. anthracis, Clostridium tetani, C. botulinum and C. difficile.

PubMed

Oie, Shigeharu; Obayashi, Akiko; Yamasaki, Hirofumi; Furukawa, Hiroyuki; Kenri, Tsuyoshi; Takahashi, Motohide; Kawamoto, Keiko; Makino, Sou-ichi

2011-01-01

To evaluate disinfection methods for environments contaminated with bioterrorism-associated microorganism (Bacillus anthracis), we performed the following experiments. First, the sporicidal effects of sodium hypochlorite on spores of five bacterial species were evaluated. Bacillus atrophaeus was the most resistant to hypochlorite, followed in order by B. anthracis, Clostridium botulinum and Clostridium tetani, and Clostridium difficile. Subsequently, using B. atrophaeus spores that were the most resistant to hypochlorite, the sporicidal effects of hypochlorite at lower pH by adding vinegar were evaluated. Hypochlorite containing vinegar had far more marked sporicidal effects than hypochlorite alone. Cleaning with 0.5% (5000 ppm) hypochlorite containing vinegar inactivated B. atrophaeus spores attached to vinyl chloride and plywood plates within 15 s, while that not containing vinegar did not inactivate spores attached to cement or plywood plates even after 1 h. Therefore, the surfaces of cement or plywood plates were covered with gauze soaked in 0.5% hypochlorite containing vinegar, and the sporicidal effects were evaluated. B. atrophaeus spores attached to plywood plates were not inactivated even after 6 h, but those attached to cement plates were inactivated within 5 min. On the other hand, covering the surfaces of plywood plates with gauze soaked in 0.3% peracetic acid and gauze soaked in 2% glutaral inactivated B. atrophaeus spores within 5 min and 6 h, respectively. These results suggest that hypochlorite containing vinegar is effective for disinfecting vinyl chloride, tile, and cement plates contaminated with B. anthracis, and peracetic acid is effective for disinfecting plywood plates contaminated with such microorganism.

Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar.

PubMed

Wang, Zong-Min; Lu, Zhen-Ming; Yu, Yong-Jian; Li, Guo-Quan; Shi, Jin-Song; Xu, Zheng-Hong

2015-09-01

Solid-state fermentation of traditional Chinese vinegar is a mixed-culture refreshment process that proceeds for many centuries without spoilage. Here, we investigated bacterial community succession and flavor formation in three batches of Zhenjiang aromatic vinegar using pyrosequencing and metabolomics approaches. Temporal patterns of bacterial succession in the Pei (solid-state vinegar culture) showed no significant difference (P > 0.05) among three batches of fermentation. In all the batches investigated, the average number of community operational taxonomic units (OTUs) decreased dramatically from 119 ± 11 on day 1 to 48 ± 16 on day 3, and then maintained in the range of 61 ± 9 from day 5 to the end of fermentation. We confirmed that, within a batch of fermentation process, the patterns of bacterial diversity between the starter (took from the last batch of vinegar culture on day 7) and the Pei on day 7 were similar (90%). The relative abundance dynamics of two dominant members, Lactobacillus and Acetobacter, showed high correlation (coefficient as 0.90 and 0.98 respectively) among different batches. Furthermore, statistical analysis revealed dynamics of 16 main flavor metabolites were stable among different batches. The findings validate the batch-to-batch uniformity of bacterial community succession and flavor formation accounts for the quality of Zhenjiang aromatic vinegar. Based on our understanding, this is the first study helps to explain the rationality of age-old artistry from a scientific perspective. Copyright © 2015 Elsevier Ltd. All rights reserved.

76 FR 3502 - Time for Payment of Certain Excise Taxes, and Quarterly Excise Tax Payments for Small Alcohol...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-01-20

... requirements, Research, Security measures, Surety bonds, Vinegar, Virgin Islands, Warehouses. 27 CFR Part 24..., Research, Scientific equipment, Spices and flavorings, Surety bonds, Vinegar, Warehouses, Wine. 27 CFR Part...

The effect of addition of olive oil and "Aceto balsamico di Modena" wine vinegar in conjunction with active atmosphere packaging on the microbial and sensory quality of "Lollo Verde" lettuce and rocket salad.

PubMed

Arvanitoyannis, Ioannis S; Bouletis, Achilleas D; Papa, Eirini A; Gkagtzis, Dimitrios C; Hadjichristodoulou, Christos; Papaloucas, C

2011-12-01

Fresh rocket "Eruca Sativa" and lettuce "Lollo Verde" leaves were stored with the addition of olive oil and wine vinegar "Aceto balsamico di Modena" under modified atmosphere packaging (MAP) (5% O(2)/10% CO(2)/85% N(2) for MAP A and 2% O(2)/5% CO(2)/93% N(2) for MAP B). The microbial (mesophilic, psychrotrophic bacteria and Enterobacteriacae), physical (color and firmness) and sensory parameters of samples were studied in relation to storage time (up to 10 days at 5 ± 1 °C). The effect of wine vinegar and the application of both MAP treatments reduced the growth of all bacteria populations (p < 0.05). Samples with olive oil stored under MAP A gave the best score for overall impression (3 and 2.1 for MAP A and B respectively at the 9th day of storage) while the addition of vinegar limited sensory shelf-life to 3 days (p < 0.05). Firmness was negatively affected by wine vinegar while samples with olive oil stored under MAP A maintained firmness close to normal. Color attributes were maintained better under both MAP treatments (p < 0.05). Copyright © 2011 Elsevier Ltd. All rights reserved.

Investigation of vinegar production using a novel shaken repeated batch culture system.

PubMed

Schlepütz, Tino; Büchs, Jochen

2013-01-01

Nowadays, bioprocesses are developed or optimized on small scale. Also, vinegar industry is motivated to reinvestigate the established repeated batch fermentation process. As yet, there is no small-scale culture system for optimizing fermentation conditions for repeated batch bioprocesses. Thus, the aim of this study is to propose a new shaken culture system for parallel repeated batch vinegar fermentation. A new operation mode - the flushing repeated batch - was developed. Parallel repeated batch vinegar production could be established in shaken overflow vessels in a completely automated operation with only one pump per vessel. This flushing repeated batch was first theoretically investigated and then empirically tested. The ethanol concentration was online monitored during repeated batch fermentation by semiconductor gas sensors. It was shown that the switch from one ethanol substrate quality to different ethanol substrate qualities resulted in prolonged lag phases and durations of the first batches. In the subsequent batches the length of the fermentations decreased considerably. This decrease in the respective lag phases indicates an adaptation of the acetic acid bacteria mixed culture to the specific ethanol substrate quality. Consequently, flushing repeated batch fermentations on small scale are valuable for screening fermentation conditions and, thereby, improving industrial-scale bioprocesses such as vinegar production in terms of process robustness, stability, and productivity. Copyright © 2013 American Institute of Chemical Engineers.

Effect of juice and fermented vinegar from Hovenia dulcis peduncles on chronically alcohol-induced liver damage in mice.

PubMed

Xiang, Jinle; Zhu, Wenxue; Li, Zhixi; Ling, Shengbao

2012-06-01

The protective effects of juice and fermented vinegar from Hovenia dulcis peduncles on chronically ethanol-induced biochemical changes in male mice were investigated. Administration of ethanol (50%, v/v, 10 mL kg⁻¹) to mice for 6 weeks induced liver damage with a significant increase (P < 0.01) of the liver index, aspartate transaminase (AST), alanine transaminase (ALT), gamma glutamyl transferase (γ-GT) in the serum and the hepatic lipid peroxidation (LPO) level. In contrast, administration of juice or fermented vinegar from Hovenia dulcis peduncles (10 mL kg⁻¹ bw) along with alcohol significantly (P < 0.05) decreased the activities of the enzymes (AST, ALT and γ-GT), liver index, concentrations of triglyceride (TG) and total cholesterol (TCH) in the serum and the hepatic TG and LPO levels. Mice treated with juice or fermented vinegar from Hovenia dulcis peduncles showed better profiles of the antioxidant systems with relatively higher glutathione (GSH) content, total superoxide dismutase (T-SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) activities. All these results were accompanied by histological observations in liver. The results demonstrate that both of the juice and fermented vinegar from Hovenia dulcis peduncles have beneficial effects in reducing the adverse effect of alcohol.

Characterization and discrimination of raw and vinegar-baked Bupleuri radix based on UHPLC-Q-TOF-MS coupled with multivariate statistical analysis.

PubMed

Lei, Tianli; Chen, Shifeng; Wang, Kai; Zhang, Dandan; Dong, Lin; Lv, Chongning; Wang, Jing; Lu, Jincai

2018-02-01

Bupleuri Radix is a commonly used herb in clinic, and raw and vinegar-baked Bupleuri Radix are both documented in the Pharmacopoeia of People's Republic of China. According to the theories of traditional Chinese medicine, Bupleuri Radix possesses different therapeutic effects before and after processing. However, the chemical mechanism of this processing is still unknown. In this study, ultra-high-performance liquid chromatography with quadruple time-of-flight mass spectrometry coupled with multivariate statistical analysis including principal component analysis and orthogonal partial least square-discriminant analysis was developed to holistically compare the difference between raw and vinegar-baked Bupleuri Radix for the first time. As a result, 50 peaks in raw and processed Bupleuri Radix were detected, respectively, and a total of 49 peak chemical compounds were identified. Saikosaponin a, saikosaponin d, saikosaponin b 3 , saikosaponin e, saikosaponin c, saikosaponin b 2 , saikosaponin b 1 , 4''-O-acetyl-saikosaponin d, hyperoside and 3',4'-dimethoxy quercetin were explored as potential markers of raw and vinegar-baked Bupleuri Radix. This study has been successfully applied for global analysis of raw and vinegar-processed samples. Furthermore, the underlying hepatoprotective mechanism of Bupleuri Radix was predicted, which was related to the changes of chemical profiling. Copyright © 2017 John Wiley & Sons, Ltd.

Acetic acid bacteria from biofilm of strawberry vinegar visualized by microscopy and detected by complementing culture-dependent and culture-independent techniques.

PubMed

Valera, Maria José; Torija, Maria Jesús; Mas, Albert; Mateo, Estibaliz

2015-04-01

Acetic acid bacteria (AAB) usually develop biofilm on the air-liquid interface of the vinegar elaborated by traditional method. This is the first study in which the AAB microbiota present in a biofilm of vinegar obtained by traditional method was detected by pyrosequencing. Direct genomic DNA extraction from biofilm was set up to obtain suitable quality of DNA to apply in culture-independent molecular techniques. The set of primers and TaqMan--MGB probe designed in this study to enumerate the total AAB population by Real Time--PCR detected between 8 × 10(5) and 1.2 × 10(6) cells/g in the biofilm. Pyrosequencing approach reached up to 10 AAB genera identification. The combination of culture-dependent and culture-independent molecular techniques provided a broader view of AAB microbiota from the strawberry biofilm, which was dominated by Ameyamaea, Gluconacetobacter, and Komagataeibacter genera. Culture-dependent techniques allowed isolating only one genotype, which was assigned into the Ameyamaea genus and which required more analysis for a correct species identification. Furthermore, biofilm visualization by laser confocal microscope and scanning electronic microscope showed different dispositions and cell morphologies in the strawberry vinegar biofilm compared with a grape vinegar biofilm. Copyright © 2014 Elsevier Ltd. All rights reserved.

Dietary Plans for Carbohydrate Loading

DTIC Science & Technology

1989-11-01

BOIL 0.75 CUP 142.5 GMS FRUIT COCKTAIL-CAN/JUICE 1.50 CUPS 372.0 GMS CIDER- FERMENTED 11.00 FL OZS 330.0 GMS DINNER BEEF-LEAN-SIMMER/ROAST 1.50 SLICES... YOGURT -PLAIN-LOWFAT 1.00 TBSP 14.2 GMS HONEY-STRAINED/EXTRACTED 1.00 TBSP 21.0 GMS RASPBERRIES-CAN/SYRUP 1.00 CUP 256.0 GMS MILK-NONFAT-FLUID 1.00 CUP...CIDER- FERMENTED 11.00 FL OZS 3.30 Gm (1%) LETTUCE-ICEBERG-RAW-LEAVES 1.00 SERVING 2.82 Gm (0%) NUT-WALNUT-PERSIAN/ENGLISH 4.00 TSPS 1.83 Gm (0

Effects of commercial marinade seasoning and a natural blend of cultured sugar and vinegar on Campylobacter jejuni and Salmonella Typhimurium and the texture of chicken breasts.

PubMed

Park, Na Yoon; Hong, Soo Hyeon; Yoon, Ki Sun

2014-03-01

Marination using various ingredients has been widely used to improve microbial safety and quality of chicken products at retail markets. The objective of this study was to investigate the effects of commercial marinade seasoning and cultured sugar/vinegar blend on Campylobacter jejuni and Salmonella Typhimurium populations during refrigerated storage. In addition, their effects on the texture of precooked chicken breasts during frozen and refrigerated storage was investigated. Chicken breasts inoculated with 4.5 to 5.0 log cfu/g of C. jejuni and Salmonella Typhimurium were treated with 3% cultured sugar/vinegar blend with and without 0.6% polish rub seasoning containing 32% herb content. Breasts were then vacuum-packaged and stored at 4 and 10°C. Survival and growth curves were fitted to the Baranyi equation to determine survival and growth kinetics of C. jejuni and Salmonella Typhimurium. In addition, the vacuum-packaged precooked chicken breasts with different marination treatments were subjected to 3 freeze-thaw cycles and shear force was measured. At 4°C, the populations of C. jejuni and Salmonella Typhimurium decreased, regardless of treatment group during storage. The greatest survival for C. jejuni was observed in untreated chicken breasts. At 10°C, the growth of Salmonella Typhimurium was completely prevented in precooked chicken breasts treated with 3% cultured sugar/vinegar blend, regardless of the presence of 0.6% seasoning. The 3% cultured sugar/vinegar blend also improved the tenderness of frozen chicken breasts and refrigerated, ready-to-eat chicken breast. Therefore, a natural blend of cultured sugar and vinegar can be used as antimicrobial and texture-modifying agents for poultry meat and poultry products.

Teaching Population Growth Using Cultures of Vinegar Eels, "Turbatrix aceti" (Nematoda)

ERIC Educational Resources Information Center

Wallace, Robert L.

2005-01-01

A simple laboratory exercise is presented that follows the population growth of the common vinegar eel, "Turbatrix aceti" (Nematoda), in a microcosm using a simple culture medium. It lends itself to an exercise in a single semester course. (Contains 4 figures.)

Baking Soda and Vinegar Rockets

ERIC Educational Resources Information Center

Claycomb, James R.; Zachary, Christopher; Tran, Quoc

2009-01-01

Rocket experiments demonstrating conservation of momentum will never fail to generate enthusiasm in undergraduate physics laboratories. In this paper, we describe tests on rockets from two vendors that combine baking soda and vinegar for propulsion. The experiment compared two analytical approximations for the maximum rocket height to the…

[Comparison of content of curdione, curcumol, germacrone and beta-elemene in different varieties of vinegar backed Rhizoma Curcuma].

PubMed

Jiang, Guofei; Lu, Tulin; Mao, Chunqin; Su, Tao; Sun, Xiaomin

2010-11-01

To establish a HPLC method for determination of 4 components in different varieties of vinegar backed Rhizoma Curcuma. The method was established by using an Elite Hypersil ODS2 column (4.6 mm x 250 mm, 5 microm). The mobile phase comprising acetonitrile (A) and water (B) was used to elute the targets in gradient elution mode. Flow rate and detection wavelength were set at 1 mL x min(-1) and 214 nm, respectively. The column temperature was 25 degrees C and the injection volume was 10 microL. All calibration curves showed good linearity with r > 0.999 5. Recoveries measured at three concentrations were in the range of 97.27% - 99.27% with RSD < 3%. The validated method is simple, reliable, and successfully applied to determine the contents of the selected compounds in vinegar backed Rhizoma Curcuma. The results of the determination showed that contents of the four components in vinegar backed Curcuma wenyujin were relatively high.

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel.

PubMed

Zhu, Hong; Zhu, Jie; Wang, Lili; Li, Zaigui

2016-01-01

A solid-phase microextraction followed by gas chromatography-mass spectrometry method was developed to determine the volatile compounds in Shanxi aged vinegar. The optimal extraction conditions were: 50 °C for 20 min with a PDMS/DVB fiber. This analytical method was validated and showed satisfactory repeatability (0.5 %

Using LC-MS to examine the fermented food products vinegar and soy sauce for the presence of gluten.

PubMed

Li, Haili; Byrne, Keren; Galiamov, Renata; Mendoza-Porras, Omar; Bose, Utpal; Howitt, Crispin A; Colgrave, Michelle L

2018-07-15

A strict, lifelong gluten-free (GF) diet is currently the only treatment for coeliac disease (CD). Vinegar and soy sauce are fermented condiments that often include wheat and/or barley. During fermentation cereal proteins are partially degraded by enzymes to yield peptide fragments and amino acids. Whether these fermented products contain intact or degraded gluten proteins and if they are safe for people with CD remains in question. LC-MS offers the benefit of being able to detect hydrolysed gluten that might be present in commercial vinegar and soy sauce products. LC-MS revealed the presence of gluten in malt vinegar, wherein the identified peptides derived from B-, D- and γ-hordein from barley, as well as γ-gliadin, and HMW- and LMW-glutenins from wheat that are known to contain immunopathogenic epitopes. No gluten was detected in the soy sauces examined despite wheat being a labelled ingredient indicating extensive hydrolysis of gluten during soy sauce production. Copyright © 2018 Elsevier Ltd. All rights reserved.

Transfer of lead from shot pellets to game meat during cooking.

PubMed

Mateo, R; Rodríguez-de la Cruz, M; Vidal, D; Reglero, M; Camarero, P

2007-01-01

We evaluated the transfer of Pb from shot to meat during the preparation of breasts of quails with 0, 1, 2 or 4 embedded Pb shot. A traditional Spanish recipe was used which utilizes vinegar during cooking to enhance the long-term preservation of the meat. The effect of the acidic conditions generated by the vinegar on Pb transfer was compared with the same recipe when the vinegar was substituted with water. The effect of up to 4 weeks of storage on Pb transfer has been also evaluated. The transfer of Pb from the embedded shot to the meat was much higher when cooking with vinegar than with water. However, the Pb transfer under acidic conditions did not increase significantly during long-term storage at room temperature. The consumption of only half a pickled quail per week with embedded shot may cause the provisional tolerable weekly intake (PTWI) of Pb by the Spanish consumer to be exceeded.

[Study on detoxication of kansui radix on normal liver cells LO2 after stir-baking with vinegar].

PubMed

Yan, Xiaojing; Zhang, Li; Li, Lin; Cao, Yudan; Li, Zhengjun; Tang, Yuping; Ding, Anwei

2012-06-01

To compare the toxicity on normal liver cells LO2 before and after Kansui Radix stir-baked with vinegar, and make a preliminary study on the mechanism of detoxication of Kansui Radix stir-baked with vinegar. The MTT method was adopted to detect the cell activity, with normal liver cells LO2 as the study object. The morphology of cells were observed, and the level or content of AST, ALT, LDH, SOD, Na+-K+-ATPase, Ca2+-Mg2+ -ATPase, GSH and MDA were determined in cell culture supernatant and splitting supernatant. Compared with the control group, Kansui can obviously inhibit the cell activity (P < 0.01) and morphology, and increase the levels of ALT, AST, and LDH (P < 0.01) in the supernatant fluid of cell incubation, and decrease the level of SOD and the content of GSH (P < 0.01). Besides, it significantly increased the content of MDA (P < 0.01) and significantly decreased the level of Na+-K+-ATPase and Ca2+-Mg2+ -ATPase (P < 0.01) in the supernatant fluid of cell dissociation. Compared with Kansui group of various doses, Kansui Radix stir-baked with vinegar can significantly decrease the cell proliferation inhibition and the trend of morphological variation, and obviously decrease the levels of ALT, AST, and LDH (P < 0.01) in the supernatant fluid of cell incubation, and significantly increase the level of SOD and the content of GSH (P < 0.01), and significantly decrease the content of MDA (P < 0.01). Additionally, it significantly increased the level of Na+-K+-ATPase and Ca2+-Mg2+ ATPase (P < 0.01) in the supernatant fluid of cell dissociation, and showed a certain dose-effect relationship. Stir-baking with rice vinegar can release the hepatotoxicity of Kansui Radix. Its possible mechanism was that Kansui Radix stir-baked with vinegar can decrease the influence of Kansui Radix on the permeability of liver cells LO2 membrane and oxidative damage, in order to provide basis for further exploration of the detoxication mechanism of Kansui Radix stir-baked with vinegar.

Flow-cytometric identification of vinegars using a multi-parameter analysis optical detection module

NASA Astrophysics Data System (ADS)

Verschooten, T.; Ottevaere, H.; Vervaeke, M.; Van Erps, J.; Callewaert, M.; De Malsche, W.; Thienpont, H.

2015-09-01

We show a proof-of-concept demonstration of a multi-parameter analysis low-cost optical detection system for the flowcytometric identification of vinegars. This multi-parameter analysis system can simultaneously measure laser induced fluorescence, absorption and scattering excited by two time-multiplexed lasers of different wavelengths. To our knowledge no other polymer optofluidic chip based system offers more simultaneous measurements. The design of the optofluidic channels is aimed at countering the effects that viscous fingering, air bubbles, and emulsion samples can have on the correct operation of such a detection system. Unpredictable variations in viscosity and refractive index of the channel content can be turned into a source of information. The sample is excited by two laser diodes that are driven by custom made low-cost laser drivers. The optofluidic chip is built to be robust and easy to handle and is reproducible using hot embossing. We show a custom optomechanical holder for the optofluidic chip that ensures correct alignment and automatic connection to the external fluidic system. We show an experiment in which 92 samples of vinegar are measured. We are able to identify 9 different kinds of vinegar with an accuracy of 94%. Thus we show an alternative approach to the classic optical spectroscopy solution at a lowered. Furthermore, we have shown the possibility of predicting the viscosity and turbidity of vinegars with a goodness-of-fit R2 over 0.947.

Effect of wine and vinegar processing of Rhizoma Corydalis on the tissue distribution of tetrahydropalmatine, protopine and dehydrocorydaline in rats.

PubMed

Dou, Zhiying; Li, Kefeng; Wang, Ping; Cao, Liu

2012-01-18

Vinegar and wine processing of medicinal plants are two traditional pharmaceutical techniques which have been used for thousands of years in China. Tetrahydropalmatine (THP), dehydrocorydaline (DHC) and protopine are three major bioactive molecules in Rhizoma Corydalis. In this study, a simple and reliable HPLC method was developed for simultaneous analysis of THP, DHC and protopine in rat tissues after gastric gavage administration of Rhizoma Corydalis. The validated HPLC method was successfully applied to investigate the effect of wine and vinegar processing on the compounds' distribution in rat tissues. Our results showed that processing mainly affect the T(max) and mean residence time (MRT) of the molecules without changing their C(max) and AUC(0-24)( )(h) Vinegar processing significantly increased the T(max) of DHC in heart, kidney, cerebrum, cerebrellum, brain stem and striatum and prolonged the T(max) of protopine in brain. No significant changes were observed on the T(max) of THP in rat tissues after vinegar processing. Wine processing reduced the T(max) of protopine and DHC in liver and spleen and T(max) of protopine in lung, but increased the T(max) of THP in all the rat tissues examined. To our knowledge, this is the first report on the effects of processing on the tissue distribution of the bioactive molecules from Rhizoma Corydalis.

Vinegar production from post-distillation slurry deriving from rice shochu production with the addition of caproic acid-producing bacteria consortium and lactic acid bacterium.

PubMed

Yuan, Hua-Wei; Tan, Li; Chen, Hao; Sun, Zhao-Yong; Tang, Yue-Qin; Kida, Kenji

2017-12-01

To establish a zero emission process, the post-distillation slurry of a new type of rice shochu (NTRS) was used for the production of health promoting vinegar. Since the NTRS post-distillation slurry contained caproic acid and lactic acid, the effect of these two organic acids on acetic acid fermentation was first evaluated. Based on these results, Acetobacter aceti CICC 21684 was selected as a suitable strain for subsequent production of vinegar. At the laboratory scale, acetic acid fermentation of the NTRS post-distillation slurry in batch mode resulted in an acetic acid concentration of 41.9 g/L, with an initial ethanol concentration of 40 g/L, and the acetic acid concentration was improved to 44.5 g/L in fed-batch mode. Compared to the NTRS post-distillation slurry, the vinegar product had higher concentrations of free amino acids and inhibition of angiotensin I converting enzyme activity. By controlling the volumetric oxygen transfer coefficient to be similar to that of the laboratory scale production, 45 g/L of acetic acid was obtained at the pilot scale, using a 75-L fermentor with a working volume of 40 L, indicating that vinegar production can be successfully scaled up. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

27 CFR 24.146 - Bonds.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bonds. 24.146 Section 24.146 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE.... (c) Wine vinegar plant bond. The proprietor of a wine vinegar plant who withdraws wine from a bonded...

27 CFR 24.291 - Removal of wine for vinegar production.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removal of wine for... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.291 Removal of wine for vinegar production. (a) General. Still wine may be...

21 CFR 169.140 - Mayonnaise.

Code of Federal Regulations, 2012 CFR

2012-04-01

... any appropriate form, which may be diluted with water to an acidity, calculated as citric acid, of not... flavor. (6) Citric and/or malic acid in an amount not greater than 25 percent of the weight of the acids... ingredients. (1) Any vinegar or any vinegar diluted with water to an acidity, calculated as acetic acid, of...

21 CFR 169.140 - Mayonnaise.

Code of Federal Regulations, 2014 CFR

2014-04-01

... any appropriate form, which may be diluted with water to an acidity, calculated as citric acid, of not... flavor. (6) Citric and/or malic acid in an amount not greater than 25 percent of the weight of the acids... ingredients. (1) Any vinegar or any vinegar diluted with water to an acidity, calculated as acetic acid, of...

21 CFR 169.140 - Mayonnaise.

Code of Federal Regulations, 2013 CFR

2013-04-01

... any appropriate form, which may be diluted with water to an acidity, calculated as citric acid, of not... flavor. (6) Citric and/or malic acid in an amount not greater than 25 percent of the weight of the acids... ingredients. (1) Any vinegar or any vinegar diluted with water to an acidity, calculated as acetic acid, of...

27 CFR 20.104 - Residual alcohol in spirit vinegar.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Residual alcohol in spirit vinegar. 20.104 Section 20.104 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS DISTRIBUTION AND USE OF DENATURED ALCOHOL AND RUM Formulas and...

[Study on brand traceability of vinegar based on near infrared spectroscopy technology].

PubMed

Guan, Xiao; Liu, Jing; Gu, Fang-Qing; Yang, Yong-Jian

2014-09-01

In the present paper, 152 vinegar samples with four different brands were chosen as research targets, and their near infrared spectra were collected by diffusion reflection mode and transmission mode, respectively. Furthermore, the brand traceability models for edible vinegar were constructed. The effects of the collection mode and pretreatment methods of spectrum on the precision of traceability models were investigated intensively. The models constructed by PLS1-DA modeling method using spectrum data of 114 training samples were applied to predict 38 test samples, and R2, RMSEC and RMSEP of the model based on transmission mode data were 0.92, 0.113 and 0.127, respectively, with recognition rate of 76.32%, and those based on diffusion reflection mode data were 0.97, 0.102 and 0.119, with recognition rate of 86.84%. The results demonstrated that the near infrared spectrum combined with PLS1-DA can be used to establish the brand traceability models for edible vinegar, and diffuse reflection mode is more beneficial for predictive ability of the model.

Identification and characterization of thermotolerant acetic acid bacteria strains isolated from coconut water vinegar in Sri Lanka.

PubMed

Perumpuli, P A B N; Watanabe, Taisuke; Toyama, Hirohide

2014-01-01

From the pellicle formed on top of brewing coconut water vinegar in Sri Lanka, three Acetobacter strains (SL13E-2, SL13E-3, and SL13E-4) that grow at 42 °C and four Gluconobacter strains (SL13-5, SL13-6, SL13-7, and SL13-8) grow at 37 °C were identified as Acetobacter pasteurianus and Gluconobacter frateurii, respectively. Acetic acid production by the isolated Acetobacter strains was examined. All three strains gave 4% acetic acid from 6% initial ethanol at 37 °C, and 2.5% acetic acid from 4% initial ethanol at 40 °C. Compared with the two other strains, SL13E-4 showed both slower growth and slower acetic acid production. As well as the thermotolerant SKU1108 strain, the activities of the alcohol dehydrogenase and the aldehyde dehydrogenase of SL13E-2 and SL13E-4 were more stable than those of the mesophilic strain. The isolated strains were used to produce coconut water vinegar at higher temperatures than typically used for vinegar production.

Application of distilled white vinegar in the cloaca to counter the increase in Campylobacter numbers on broiler skin during feather removal.

PubMed

Berrang, M E; Smith, D P; Hinton, A

2006-02-01

Because of the escape of highly contaminated gut contents from the cloaca of positive carcasses, Campylobacter numbers recovered from broiler carcass skin samples increase during automated feather removal. Vinegar is known to have antimicrobial action. The objective of this study was to determine the effect of vinegar placed in the cloaca prior to feather removal on the numbers of Campylobacter recovered from broiler breast skin. Broilers were stunned, killed, and bled in a pilot processing plant. Vinegar was placed in the colons of the chickens prior to scalding. Carcasses were scalded, and Campylobacter numbers were determined on breast skin before and after passage through a commercial-style feather-picking machine. Campylobacter numbers recovered from the breast skin of untreated control carcasses increased during feather removal from 1.3 log CFU per sample prior to defeathering to 4.2 log afterward. Placement of water in the colon before scalding had no effect on Campylobacter numbers. Campylobacter numbers recovered from the breast skin of carcasses treated with vinegar also increased during defeathering but to a significantly lesser extent. Treated carcasses experienced only a 1-log increase from 1.6 log CFU per sample before feather removal to 2.6 log CFU per sample afterward. Application of an effective food-grade antimicrobial in the colon prior to scald can limit the increase in Campylobacter contamination of broiler carcasses during defeathering.

Comparative Proteome of Acetobacter pasteurianus Ab3 During the High Acidity Rice Vinegar Fermentation.

PubMed

Wang, Zhe; Zang, Ning; Shi, Jieyan; Feng, Wei; Liu, Ye; Liang, Xinle

2015-12-01

As a traditional Asian food for several centuries, vinegar is known to be produced by acetic acid bacteria. The Acetobacter species is the primary starter for vinegar fermentation and has evolutionarily acquired acetic acid resistance, in which Acetobacter pasteurianus Ab3 is routinely used for industrial production of rice vinegar with a high acidity (9 %, w/v). In contrast to the documented short-term and low acetic acid effects on A. pasteurianus, here we investigated the molecular and cellular signatures of long-term and high acetic acid responses by proteomic profiling with bidimensional gel electrophoresis and matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI TOF/MS) analyses. Protein spots of interest were selected based on the threshold ANOVA p value of 0.05 and minimal twofold of differential expression, leading to the identification of 26 proteins that are functionally enriched in oxidoreductase activity, cell membrane, and metabolism. The alterations in protein functioning in respiratory chain and protein denaturation may underlay cellular modifications at the outer membrane. Significantly, we found that at higher acidity fermentation phase, the A. pasteurianus Ab3 cells would adapt to distinct physiological processes from that of an ordinary vinegar fermentation with intermediate acidity, indicating increasing energy requirement and dependency of membrane integrity during the transition of acetic acid production. Together, our study provided new insights into the adaptation mechanisms in A. pasteurianus to high acetic acid environments and yield novel regulators and key pathways during the development of acetic acid resistance.

Effects of Punishment Procedures on the Self-Stimulatory Behavior of an Autistic Child.

ERIC Educational Resources Information Center

Friman, Patrick C.; And Others

1984-01-01

Three punishment procedures--contingent applications of water mist, lemon juice, and vinegar--were evaluated as aversive treatment methods for a self-stimulatory behavior exhibited by a severely retarded 11-year-old male. The water mist procedure was as effective as lemon juice or vinegar, presented less physical threat to the client, and was…

Teaching reproductive options through the use of fiction: the Cider House Rules project.

PubMed

Engstrom, Janet L; Hunter, Ramona G

2007-01-01

Alternative teaching strategies such as storytelling and the critical reading of literature are thought to help students develop their critical thinking, emotional intelligence, and cultural sensitivity and thereby better understand the context in which their patients live and make decisions. Such teaching methods are ideally suited for examining morally complex issues such as reproductive options. This article describes an alternative approach to teaching the complex personal, social, and moral issues surrounding the topic of reproductive options. The critical reading of the book, The Cider House Rules, provides a unique opportunity for students to obtain insight and understanding of the complex circumstances under which women and their families make reproductive decisions.

A four-component synthetic attractant for Drosophila suzukii (Diptera: Drosophilidae) isolated from fermented bait headspace.

PubMed

Cha, Dong H; Adams, Todd; Werle, Christopher T; Sampson, Blair J; Adamczyk, John J; Rogg, Helmuth; Landolt, Peter J

2014-02-01

A mixture of wine and vinegar is more attractive than wine or vinegar to spotted wing drosophila, Drosophila suzukii (Matsumura) (Diptera: Drosophilidae), and ethanol and acetic acid are considered key to that attractiveness. In addition to ethanol and acetic acid, 13 other wine and vinegar volatiles are antennally active to D. suzukii and might be involved in food finding. Out of the 13 antennally active chemicals, acetoin, ethyl lactate and methionol increased fly response to a mixture of acetic acid and ethanol in field trapping experiments. A five-component blend of acetic acid, ethanol, acetoin, ethyl lactate and methionol was as attractive as the starting mixture of wine and vinegar in field tests conducted in the states of Oregon and Mississippi. Subtracting ethyl lactate from the five-component blend did not reduce the captures of flies in the trap. However, subtracting any other compound from the blend significantly reduced the numbers of flies captured. These results indicate that acetic acid, ethanol, acetoin and methionol are key olfactory cues for D. suzukii when attracted to wine and vinegar, which may be food-finding behavior leading flies to fermenting fruit in nature. It is anticipated that this four-component blend can be used as a highly attractive chemical lure for detection and management of D. suzukii. Published 2013. This article is a U.S. Government work and is in the public domain in the USA. Published 2013. This article is a U.S. Government work and is in the public domain in the USA.

Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste.

PubMed

Roda, Arianna; Lucini, Luigi; Torchio, Fabrizio; Dordoni, Roberta; De Faveri, Dante Marco; Lambri, Milena

2017-08-15

Vinegar is an inexpensive commodity, and economic considerations require that a relatively low-cost raw material be used for its production. An investigation into the use of a new, alternative substrate - pineapple waste - is described. This approach enables the utilization of the pineapple's (Ananas comosus) peels and core, which are usually discarded during the processing or consumption of the fruit. Using physical and enzymatic treatments, the waste was saccharified, and the resulting substrate was fermented with Saccharomyces cerevisiae for 7-10days under aerobic conditions at 25°C. This resulted in an alcohol yield of approximately 7%. The alcoholic medium was then used as a seed broth for acetic fermentation using Acetobacter aceti as the inoculum for approximately 30days at 32°C to obtain 5% acetic acid. Samples were analyzed at the beginning and end of the acetification cycle to assess the volatile and fixed compounds by GC-MS and UHPLC-QTOF-MS. The metabolomic analysis indicated that l-lysine, mellein, and gallic acid were significantly more concentrated in the pineapple vinegar than in the original wine. Higher alcohols, aldehydes, and ketones characterized the aroma of the final pineapple vinegar, whilst off-flavors were significantly reduced relative to the initial wine. This study is the first to highlight the metabolite profile of fruit vinegar with a slight floral aroma profile derived from pineapple waste. The potential to efficiently reduce the post-harvest losses of pineapple fruits by re-using them for products with added food values is also demonstrated. Copyright © 2017 Elsevier Ltd. All rights reserved.

Scale-down of vinegar production into microtiter plates using a custom-made lid.

PubMed

Schlepütz, Tino; Büchs, Jochen

2014-04-01

As an important food preservative and condiment, vinegar is widely produced in industry by submerged acetic acid bacteria cultures. Although vinegar production is established on the large scale, up to now suitable microscale cultivation methods, e.g. using microtiter plates, are missing to enable high-throughput cultivation and to optimize fermentation conditions. In order to minimize evaporation losses of ethanol and acetic acid in a 48-well microtiter plate during vinegar production a new custom-made lid was developed. A diffusion model was used to calculate the dimensions of a hole in the lid to guarantee a suitable oxygen supply and level of ventilation. Reference fermentation was conducted in a 9-L bioreactor to enable the calculation of the proper cultivation conditions in the microtiter plate. The minimum dissolved oxygen tensions in the microtiter plate were between 7.5% and 23% of air saturation and in the same range as in the 9-L bioreactor. Evaporation losses of ethanol and acetic acid were less than 5% after 47 h and considerably reduced compared to those of microtiter plate fermentations with a conventional gas-permeable seal. Furthermore, cultivation times in the microtiter plate were with about 40 h as long as in the 9-L bioreactor. In conclusion, microtiter plate cultivations with the new custom-made lid provide a platform for high-throughput studies on vinegar production. Results are comparable to those in the 9-L bioreactor. Copyright © 2013 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef

USDA-ARS?s Scientific Manuscript database

Inhibition of Clostridium perfringens spore germination and outgrowth in reduced sodium roast beef by a blend of buffered lemon juice concentrate and vinegar (MoStatin LV) during abusive exponential cooling was evaluated. Roast beef containing salt (NaCl; 1, 1.5, or 2%, wt/wt), blend of sodium pyro-...

Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry.

PubMed

Hornedo-Ortega, Ruth; Álvarez-Fernández, M Antonia; Cerezo, Ana B; Garcia-Garcia, Isidoro; Troncoso, Ana M; Garcia-Parrilla, M Carmen

2017-02-01

Anthocyanins are the major polyphenolic compounds in strawberry fruit responsible for its color. Due to their sensitivity, they are affected by food processing techniques such as fermentation that alters both their chemical composition and organoleptic properties. This work aims to evaluate the impact of different fermentation processes on individual anthocyanins compounds in strawberry wine and vinegar by UHPLC-MS/MS Q Exactive analysis. Nineteen, 18, and 14 anthocyanin compounds were identified in the strawberry initial substrate, strawberry wine, and strawberry vinegar, respectively. Four and 8 anthocyanin compounds were tentatively identified with high accuracy for the 1st time to be present in the beverages obtained by alcoholic fermentation and acetic fermentation of strawberry, respectively. Both, the total and the individual anthocyanin concentrations were decreased by both fermentation processes, affecting the alcoholic fermentation to a lesser extent (19%) than the acetic fermentation (91%). Indeed, several changes in color parameters have been assessed. The color of the wine and the vinegar made from strawberry changed during the fermentation process, varying from red to orange color, this fact is directly correlated with the decrease of anthocyanins compounds. © 2017 Institute of Food Technologists®.

Stability of monacolin K and citrinin and biochemical characterization of red-koji vinegar during fermentation.

PubMed

Hsieh, Chia-Wen; Lu, Yi-Ru; Lin, Shu-Mei; Lai, Tzu-Yuan; Chiou, Robin Y-Y

2013-07-31

Red-koji vinegar is a Monascus -involved and acetic acid fermentation-derived traditional product, in which the presence of monacolin K and citrinin has attracted public attention. In this study, red-koji wine was prepared as the substrate and artificially supplemented with monacolin K and citrinin and subjected to vinegar fermentation with Acetobacter starter. After 30 days of fermentation, 43.0 and 98.1% of the initial supplements of monacolin K and citrinin were decreased, respectively. During fermentation, acetic acid contents increased, accompanied by decreases of ethanol and lactic acid contents and pH values. The contents of free amino acids increased while the contents of other organic acids, including fumaric acid, citric acid, succinic acid, and tartaric acid, changed limitedly. Besides, increased levels of total phenolics in accordance with increased antioxidative potency, α,α-diphenyl-β-picrylhydrazyl scavenging, and xanthine oxidase inhibitory (XOI) activities were detected. It is of merit that most citrinin was eliminated and >50% of the monacolin K was retained; contents of free amino acids and total phenolics along with antioxidant and XOI activities of the red-koji vinegar were increased after fermentation.

Cooperative Institute for Dynamic Earth Research (CIDER): Contributions to Education (Invited)

NASA Astrophysics Data System (ADS)

Romanowicz, B. A.

2010-12-01

The Cooperative Institute for Dynamic Earth Research (http://www.deep-earth.org) began its activities in 2003 and has so far held four summer programs of duration ranging from 3 to 7 weeks, funded by the NSF/CSEDI program, with support from and at the Kavli Institute for Theoretical Physics in Santa Barbara. CIDER's goals are twofold: (1) as a "synthesis center", to provide an environment for transformative studies of Earth's internal dynamics, requiring a concerted multi-disciplinary effort of leading researchers, and (2) to educate a new generation of Earth scientists with a breadth of competence across the disciplines required to understand the dynamic earth: mineral physics, geodynamics, geochemistry and geomagnetism. CIDER summer programs, so far, have focused on themes related to the Deep Earth: "Reconciling seismic and geochemical heterogeneity in the Earth", "The Earth's transition zone", "Boundary layers in the Earth" and "Fluids and volatiles in the Earth's mantle and core". These programs typically include three weeks of unstructured program designed for senior (assistant professor level and higher) researchers, and a 3-4 weeks "tutorial and workshop" part geared towards advanced graduate students and post-docs, but open also to more senior participants. The first two weeks of the tutorial part include lectures and practical exercises in the different disciplines aimed at providing participants with a basic understanding of the fundamentals and current challenges in disciplines other than their own. During the second week, topics related to the summer program's theme are proposed for further study in a workshop mode by multi-disciplinary groups formed on the fly, continued through the last week or two of the program. These activities often lead to the development of new collaborations and research proposals to the CSEDI program. In 2011, CIDER will hold a summer program at UC Berkeley on the theme "Mountain Building", expanding the scope of the Institute to the shallower parts of our planet.

[Study on mechanism of inactivated cider yeast adsorbing patulin by Fourier transform infrared spectroscopy].

PubMed

Guo, Cai-Xia; Yue, Tian-Li; Yuan, Ya-Hong; Wang, Zhou-Li; Wang, Ling; Cai, Rui

2013-03-01

The mechanism of patulin adsorption by inactivated cider yeast was studied by chemical modification and FTIR The results of patulin removal by various modified yeast biomass showed that the ability of patulin biosorption by acetone-treated yeast and NaOH-treated yeast increased siginificantly, while the methylation of amino group and esterification of carboxylate functionalities of yeast cell surface caused a decrease in patulin binding, which indicated that amino group and carboxyl group presented in the cell walls of yeast might be involved in the binding of patulin to the yeast. The FTIR analysis indicated that the main functional groups were amino group, carboxyl group and hydroxy group which are associated with protein and polysaccharides.

A Dramatic Classroom Demonstration of Limiting Reagent Using the Vinegar and Sodium Hydrogen Carbonate Reaction

ERIC Educational Resources Information Center

Artdej, Romklao; Thongpanchang, Tienthong

2008-01-01

This demonstration is designed to illustrate the concept of limiting reagent in a spectacular way. Via a series of experiments where the amount of vinegar is fixed and the amount of NaHCO[subscript 3] is gradually increased, the volume of CO[subscript 2] generated from the reaction varies corresponding to the amount of NaHCO[subscript 3] until it…

China Report, Science and Technology, White Paper, No. 1

DTIC Science & Technology

1987-04-02

traditional biotechnology to produce liquor, soy sauce, vinegar and other fermented food products. In the late fifties, China established an antibiotic...to transform the traditional fermentation industry, including the use of fixed fungi or fixed cells to make alcohol, beer, soy sauce, vinegar , and...use. We should also improve the techniques and equipment of fermentation , develop 35 the technologies of central heating and small-scale methane

Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products.

PubMed

McDonnell, Lindsey M; Glass, Kathleen A; Sindelar, Jeffrey J

2013-08-01

The objective of this study was to identify ingredients that inhibit Listeria monocytogenes in natural, organic, or clean-label ready-to-eat meat and poultry products. Fourteen ingredients were screened in uncured (no-nitrate-or-nitrite-added), traditional-cured (156 ppm of purified sodium nitrite), cultured (alternative cured, natural nitrate source, and Staphylococcus carnosus), or preconverted (alternative cured, natural nitrite source) turkey slurries. Slurries were cooked, cooled, inoculated to yield 3 log CFU/ml L. monocytogenes, stored at 4°C, and tested weekly for 4 weeks. Three antimicrobial ingredients, 1.5 % vinegar-lemon-cherry powder blend, 2.5 % buffered vinegar, and 3.0 % cultured sugar-vinegar blend, were incorporated into alternative-cured ham and uncured roast beef and deli-style turkey breast. Controls included all three meat products without antimicrobial ingredients and a traditional-cured ham with 2.8 % sodium lactate-diacetate. Cooked, sliced products were inoculated with 3 log CFU/g L. monocytogenes, vacuum packed, and stored at 4 or 7°C, for up to 12 weeks. For control products without antimicrobial agents stored at 4°C, a 2-log L. monocytogenes increase was observed at 2 weeks for ham and turkey and at 4 weeks for roast beef. Growth (>1-log increase) in the sodium lactate-diacetate was delayed until week 6. Compared with the control, the addition of either vinegar-lemon-cherry powder blend or buffered vinegar delayed L. monocytogenes growth for an additional 2 weeks, while the addition of cultured sugar-vinegar blend delayed growth for an additional 4 weeks for both ham and turkey. The greatest L. monocytogenes delay was observed in roast beef containing any of the three antimicrobial ingredients, with no growth detected through 12 weeks at 4°C for all the treatments. As expected, L. monocytogenes grew substantially faster in products stored at 7°C than at 4°C. These data suggest that antimicrobial ingredients from a natural source can enhance the safety of ready-to-eat meat and poultry products, but their efficacy is improved in products containing nitrite and with lower moisture and pH.

Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast.

PubMed

King, Amanda M; Glass, Kathleen A; Milkowski, Andrew L; Sindelar, Jeffrey J

2015-05-01

Organic acids and sodium nitrite have long been shown to provide antimicrobial activity during chilling of cured meat products. However, neither purified organic acids nor NaNO2 is permitted in products labeled natural and both are generally avoided in clean-label formulations; efficacy of their replacement is not well understood. Natural and clean-label antimicrobial alternatives were evaluated in both uncured and in alternative cured (a process that uses natural sources of nitrite) deli-style turkey breast to determine inhibition of Clostridium perfringens outgrowth during 15 h of chilling. Ten treatments of ground turkey breast (76% moisture, 1.2% salt) included a control and four antimicrobials: 1.0% tropical fruit extract, 0.7% dried vinegar, 1.0% cultured sugar-vinegar blend, and 2.0% lemon-vinegar blend. Each treatment was formulated without (uncured) and with nitrite (PCN; 50 ppm of NaNO2 from cultured celery juice powder). Treatments were inoculated with C. perfringens spores (three-strain mixture) to yield 2.5 log CFU/g. Individual 50-g portions were vacuum packaged, cooked to 71.1°C, and chilled from 54.4 to 26.7°C in 5 h and from 26.7 to 7.2°C in an additional 10 h. Triplicate samples were assayed for growth of C. perfringens at predetermined intervals by plating on tryptose-sulfite-cycloserine agar. Uncured control and PCN-only treatments allowed for 4.6- and 4.2-log increases at 15 h, respectively, and although all antimicrobial treatments allowed less outgrowth than uncured and PCN, the degree of inhibition varied. The 1.0% fruit extract and 1.0% cultured sugar-vinegar blend were effective at controlling populations at or below initial levels, whether or not PCN was included. Without PCN, 0.7% dried vinegar and 2.0% lemon-vinegar blend allowed for 2.0- and 2.5-log increases, respectively, and ∼1.5-log increases with PCN. Results suggest using clean-label antimicrobials can provide for safe cooling following the study parameters, and greater inhibition of C. perfringens may exist when antimicrobials are used with nitrite.

Consumer vinegar test for determining calcium disintegration.

PubMed

Mason, N A; Patel, J D; Dressman, J B; Shimp, L A

1992-09-01

A consumer test and standardized methods were compared for measuring the disintegration of calcium tablets, and the disintegration results were compared with results of dissolution testing to determine the ability of the consumer test of disintegration to predict bioavailability of calcium. Disintegration of 17 calcium supplement products, in tablet form, was studied in Simulated Gastric Fluid Test Solution, USP, without pepsin (GF), in distilled water, and in white distilled vinegar. For disintegration testing with GF and with distilled water, six tablets of each product were placed in an apparatus and immersed in the solution at 37 degrees C for 60 minutes. Six tablets of each product were tested in 200 mL of vinegar at room temperature for 30 minutes. Disintegration was determined by visual observation. Seven products were tested for dissolution in GF or water. Three samples of each product were tested at intervals over 120 minutes for calcium content. Results of testing with an ion-selective electrode were converted to milligrams and compared with the calcium content of the tablets (as claimed on the package label). The mean disintegration times of various calcium products in vinegar ranged from 1.8 to greater than 30 minutes. The mean time in distilled water and GF ranged from 1.6 to greater than 60 minutes and from 1.0 to greater than 60 minutes, respectively. Results were in agreement in 87% to 93% of cases between the consumer vinegar test and the standardized disintegration test methods, a significant correlation. No correlation was found between disintegration time and the extent of dissolution. The disintegration and dissolution of commercially available calcium tablets was highly variable.(ABSTRACT TRUNCATED AT 250 WORDS)

Comparison of some dietary habits on corrosion behavior of stainless steel brackets: an in vitro study.

PubMed

Shahabi, M; Jahanbin, A; Esmaily, H; Sharifi, H; Salari, S

2011-01-01

Resistance to corrosion is an advantageous property of orthodontic brackets; however, due to low levels of pH found in the mouth of a patient, localized corrosion may occur This can affect tooth movement by increasing friction between the arch wire and bracket slot and initiate enamel discoloration. Additionally, corrosion causes the release of elements that may lead to cytotoxic and biological side effects. The aim of this study was to compare the amount of corrosion caused by lemon juice, vinegar and Coca-Cola on orthodontic brackets in vitro and then to recommend the most suitable diet during orthodontic treatment. Sixty orthodontic brackets in three groups of twenty were immersed in a test solution (Fusamaya-Meyer artificial saliva plus lemon juice, vinegar or Coca-Cola) at a temperature of 37 degrees C +/- 1. Moreover, a negative control consisting of twenty brackets were put in pure artificial saliva. After 6 weeks the amount of corrosion was determined by measuring delta W of mean weights of brackets and the results were analyzed by general linear models (repeated measurement). Significant differences were seen during different weeks of the study (P < 0.001) and different solutions (P < 0.001). This study showed the amount of corrosion in orthodontic brackets was the most for cola followed by vinegar and then lemon juice. In addition, mean differences for cola versus lemon juice was -0.010 (sig. <0.001), vinegar versus lemon juice was -0.006 (sig. = 0.001) and cola versus vinegar was -0.004 (sig. = 0.013). Acidic effervescent soft drinks such as cola have to be eliminated or minimized in the nutritional diet of orthodontic patients because of their harmful effects on their brackets.

Simultaneous quantification of twelve compounds in ethyl acetate extracts of Euphorbia kansui before and after fry-baked with vinegar by UPLC-MS/MS and its toxic effect on zebrafish.

PubMed

Zhang, Qiao; Zhang, Kai-Cheng; Lou, Jian-Wei; Guo, Shu-Chen; Zhang, Yi; Yao, Wei-Feng; Tang, Yu-Ping; Wu, Jian-Hua; Zhang, Li

2018-06-05

The dried roots of Euphorbia kansui T.N. Liou ex T.P. Wang have been traditionally used for edema in China. However, the severe toxicity caused by Euphorbia kansui has seriously restricted its clinical application. Therefore, in order to study the material basis of the toxicity attenuation effect of processing with vinegar, a rapid, sensitive, validated and reliable UPLC-MS/MS method was developed to determine twelve compounds in ethyl acetate extracts of Euphorbia kansui before and after fry-baked with vinegar simultaneously. Meanwhile, the study of their toxic effect on zebrafish was conducted. Chromatographic separation was accomplished on Waters BEH C 18 UPLC column. 0.3% formic acid in water and acetonitrile were used as mobile phase with a flow rate of 0.40 mL/min and a temperature at 30 °C. The analysis was performed in multiple reaction monitoring (MRM) mode using positive electrospray ionization (ESI). Furthermore, the toxic research results indicated that the toxicity of Euphorbia kansui was decreased after vinegar-processed, which might because of the increase in the content of 5-O-benzoyl-20-deoxyingenol and the decrease in the contents of the remaining terpenoids in ethyl acetate extracts of Euphorbia kansui fry-baked with vinegar. This study demonstrated that the method used is a powerful approach to determine the content of twelve compounds that responsible for the toxic effect of Euphorbia kansui at the same instant. And provided the experimental evidence for the rationale behind the reduction of toxicity. Copyright © 2018 Elsevier B.V. All rights reserved.

Antioxidant Activity of Chinese Shanxi Aged Vinegar and Its Correlation with Polyphenols and Flavonoids During the Brewing Process.

PubMed

Xie, Xiaolin; Zheng, Yu; Liu, Xian; Cheng, Cheng; Zhang, Xianglong; Xia, Ting; Yu, Songfeng; Wang, Min

2017-10-01

One of the most famous Chinese vinegars, Shanxi aged vinegar (SAV), is produced with solid-state fermentation technology. Total antioxidant activity (TAC) is a special property for SAV. In this study, we investigate correlations between total antioxidant activity (TAC) and total polyphenol (TP) and total flavonoid (TF) contents of SAV, especially during the brewing process. For SAV, TAC, TP, and TF increased with the increase of aging time. The correlation coefficients between TAC and TP were 0.869 and 0.934, respectively, when analyzed with the method of ABTS and FRAP. They were 0.828 (ABTS) and 0.877 (FRAP) between the TAC and TF. In smoking pei stage that is a special technique for SAV different from other Chinese cereal vinegars, TAC increased by 120% (ABTS) and 111% (FRAP) mainly due to the increase of TP (89%) and TF (75%), which was more obvious than that during alcohol fermentation and acetic acid fermentation stages. Moreover, variation during brewing process of 8 main polyphenol compounds that were proved responsible for the TAC of SAV was analyzed. In addition to catechins and chlorogenic acid, gallic acid serves as one of the principal antioxidant ingredients in SAV. Total antioxidant activity (TAC) of Shanxi aged vinegar (SAV), which is highly correlated with total polyphenol and total flavonoid, increased with aging time, however, there is a little loss of total antioxidant after more than 8 y. During the brewing process smoking pei technique is important for enhancing the TAC of SAV suggesting critical controlled and thoroughly study of smoking pei stage are needed to improve the quality of SAV. © 2017 Institute of Food Technologists®.

The DNAPL Remediation Challenge: Is There a Case for Source Depletion?

DTIC Science & Technology

2003-12-01

fermentation products acting as electron donors to promote reductive dechlorination of chlorinated solvents (e.g., see discussion on Sages and Bachman...has been primarily used to remove organic contamination in the vadose zone (see e.g., Stegemeier and Vinegar , 2001). Signifi cant removals of...Stegemeier, G.L., and H.J. Vinegar . 2001. Thermal conduction heating for in-situ thermal desorption of soils. In: Hazardous and Radioactive Waste Treatment

Russian Vodka - A National Tragedy

DTIC Science & Technology

2009-03-01

Most of these were alcoholic, with the exception of voda and syta. However, besides voda, all had a non- alcoholic version or could be easily fermented ...USSR,” 492. 175 Treml, “Death from Alcohol Poisoning in the USSR,” 493. 176 Ibid., 494. 177 Ibid.., 495. 41 tooth powder, vinegar , and shoe...consumed aircraft gun coolant, vehicle antifreeze, and vinegar concentrate. 234 Today, Russia’s military is overwhelmed by manpower and morale problems

Assessing the Efficacy of First-Aid Measures in Physalia sp. Envenomation, Using Solution- and Blood Agarose-Based Models

PubMed Central

Wilcox, Christie L.; Headlam, Jasmine L.; Doyle, Thomas K.; Yanagihara, Angel A.

2017-01-01

Stings from the hydrozoan species in the genus Physalia cause intense, immediate skin pain and elicit serious systemic effects. There has been much scientific debate about the most appropriate first aid for these stings, particularly with regard to whether vinegar use is appropriate (most current recommendations recommend against vinegar). We found that only a small percentage (≤1.0%) of tentacle cnidae discharge during a sting event using an ex vivo tissue model which elicits spontaneous stinging from live cnidarian tentacles. We then tested a variety of rinse solutions on both Atlantic and Pacific Physalia species to determine if they elicit cnidae discharge, further investigating any that did not cause immediate significant discharge to determine if they are able to inhibit cnidae discharge in response to chemical and physical stimuli. We found commercially available vinegars, as well as the recently developed Sting No More® Spray, were the most effective rinse solutions, as they irreversibly inhibited cnidae discharge. However, even slight dilution of vinegar reduced its protective effects. Alcohols and folk remedies, such as urine, baking soda and shaving cream, caused varying amounts of immediate cnidae discharge and failed to inhibit further discharge, and thus likely worsen stings. PMID:28445412

[Correlation of HPLC Characteristic Spectra of Vinegar Corydalis Rhizoma Decoction Pieces, Water Decoction and Formula Granules].

PubMed

Wei, Mei; Du, Lan-zhe; Li, Hui; Zhang, Guang-da; Chen, Xiang-dong

2015-05-01

To study the correlation of characteristic spectra of Vinegar Corydalis Rhizoma decoction pieces, water decoction and formula granules by HPLC, and to investigate the transfer of the main chemical constituents between three different forms. The analysis was carried out by a Phenomenex Gemini C18 column (250 mm x 4.6 mm,5 μm) with acetonitrile-1% acetic acid and ammonium acetate buffer solution (pH 6.0) as the mobile phase in a gradient elution mode. The detection wavelength was 280 nm with a flow rate of 0.8 mL /min. The column temperature was 30 degrees C. The characteristic spectra from 11 batches of Vinegar Corydalis Rhizoma decoction pieces, 11 batches of water decoction and 11 batches of formula granules were established respectively. Ten peaks in the HPLC characteristic spectra from 11 batches of formula granules could be tracked in the water decoction, nine peaks in the HPLC characteristic spectra could be tracked in the decoction pieces. In the ten common peaks, four components such as protopine, palnatine chloride, berberine hydrochloride and tetrahydropalmatine were verified. The main chemical components of Vinegar Corydalis Rhizoma decoction pieces, water decoction and formula granules are basically the same, the common component contents have similar proportion.

Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

PubMed Central

Wang, Zong-Min; Lu, Zhen-Ming; Shi, Jin-Song; Xu, Zheng-Hong

2016-01-01

Multispecies solid-state fermentation (MSSF), a natural fermentation process driven by reproducible microbiota, is an important technique to produce traditional fermented foods. Flavours, skeleton of fermented foods, was mostly produced by microbiota in food ecosystem. However, the association between microbiota and flavours and flavour-producing core microbiota are still poorly understood. Here, acetic acid fermentation (AAF) of Zhenjiang aromatic vinegar was taken as a typical case of MSSF. The structural and functional dynamics of microbiota during AAF process was determined by metagenomics and favour analyses. The dominant bacteria and fungi were identified as Acetobacter, Lactobacillus, Aspergillus, and Alternaria, respectively. Total 88 flavours including 2 sugars, 9 organic acids, 18 amino acids, and 59 volatile flavours were detected during AAF process. O2PLS-based correlation analysis between microbiota succession and flavours dynamics showed bacteria made more contribution to flavour formation than fungi. Seven genera including Acetobacter, Lactobacillus, Enhydrobacter, Lactococcus, Gluconacetobacer, Bacillus and Staphylococcus were determined as functional core microbiota for production of flavours in Zhenjiang aromatic vinegar, based on their dominance and functionality in microbial community. This study provides a perspective for bridging the gap between the phenotype and genotype of ecological system, and advances our understanding of MSSF mechanisms in Zhenjiang aromatic vinegar. PMID:27241188

Metaproteomics and ultrastructure characterization of Komagataeibacter spp. involved in high-acid spirit vinegar production.

PubMed

Andrés-Barrao, Cristina; Saad, Maged M; Cabello Ferrete, Elena; Bravo, Daniel; Chappuis, Marie-Luise; Ortega Pérez, Ruben; Junier, Pilar; Perret, Xavier; Barja, François

2016-05-01

Acetic acid bacteria (AAB) are widespread microorganisms in nature, extensively used in food industry to transform alcohols and sugar alcohols into their corresponding organic acids. Specialized strains are used in the production of vinegar through the oxidative transformation of ethanol into acetic acid. The main AAB involved in the production of high-acid vinegars using the submerged fermentation method belong to the genus Komagataeibacter, characterized by their higher ADH stability and activity, and higher acetic acid resistance (15-20%), compared to other AAB. In this work, the bacteria involved in the production of high-acid spirit vinegar through a spontaneous acetic acid fermentation process was studied. The analysis using a culture-independent approach revealed a homogeneous bacterial population involved in the process, identified as Komagataeibacter spp. Differentially expressed proteins during acetic acid fermentation were investigated by using 2D-DIGE and mass spectrometry. Most of these proteins were functionally related to stress response, the TCA cycle and different metabolic processes. In addition, scanning and transmission electron microscopy and specific staining of polysaccharide SDS-PAGE gels confirmed that Komagataeibacter spp. lacked the characteristic polysaccharide layer surrounding the outer membrane that has been previously reported to have an important role in acetic acid resistance in the genus Acetobacter. Copyright © 2015 Elsevier Ltd. All rights reserved.

Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar.

PubMed

Wang, Zong-Min; Lu, Zhen-Ming; Shi, Jin-Song; Xu, Zheng-Hong

2016-05-31

Multispecies solid-state fermentation (MSSF), a natural fermentation process driven by reproducible microbiota, is an important technique to produce traditional fermented foods. Flavours, skeleton of fermented foods, was mostly produced by microbiota in food ecosystem. However, the association between microbiota and flavours and flavour-producing core microbiota are still poorly understood. Here, acetic acid fermentation (AAF) of Zhenjiang aromatic vinegar was taken as a typical case of MSSF. The structural and functional dynamics of microbiota during AAF process was determined by metagenomics and favour analyses. The dominant bacteria and fungi were identified as Acetobacter, Lactobacillus, Aspergillus, and Alternaria, respectively. Total 88 flavours including 2 sugars, 9 organic acids, 18 amino acids, and 59 volatile flavours were detected during AAF process. O2PLS-based correlation analysis between microbiota succession and flavours dynamics showed bacteria made more contribution to flavour formation than fungi. Seven genera including Acetobacter, Lactobacillus, Enhydrobacter, Lactococcus, Gluconacetobacer, Bacillus and Staphylococcus were determined as functional core microbiota for production of flavours in Zhenjiang aromatic vinegar, based on their dominance and functionality in microbial community. This study provides a perspective for bridging the gap between the phenotype and genotype of ecological system, and advances our understanding of MSSF mechanisms in Zhenjiang aromatic vinegar.

Comparative Genomics of Acetobacterpasteurianus Ab3, an Acetic Acid Producing Strain Isolated from Chinese Traditional Rice Vinegar Meiguichu.

PubMed

Xia, Kai; Li, Yudong; Sun, Jing; Liang, Xinle

2016-01-01

Acetobacter pasteurianus, an acetic acid resistant bacterium belonging to alpha-proteobacteria, has been widely used to produce vinegar in the food industry. To understand the mechanism of its high tolerance to acetic acid and robust ability of oxidizing ethanol to acetic acid (> 12%, w/v), we described the 3.1 Mb complete genome sequence (including 0.28 M plasmid sequence) with a G+C content of 52.4% of A. pasteurianus Ab3, which was isolated from the traditional Chinese rice vinegar (Meiguichu) fermentation process. Automatic annotation of the complete genome revealed 2,786 protein-coding genes and 73 RNA genes. The comparative genome analysis among A. pasteurianus strains revealed that A. pasteurianus Ab3 possesses many unique genes potentially involved in acetic acid resistance mechanisms. In particular, two-component systems or toxin-antitoxin systems may be the signal pathway and modulatory network in A. pasteurianus to cope with acid stress. In addition, the large numbers of unique transport systems may also be related to its acid resistance capacity and cell fitness. Our results provide new clues to understanding the underlying mechanisms of acetic acid resistance in Acetobacter species and guiding industrial strain breeding for vinegar fermentation processes.

Comparative Genomics of Acetobacterpasteurianus Ab3, an Acetic Acid Producing Strain Isolated from Chinese Traditional Rice Vinegar Meiguichu

PubMed Central

Xia, Kai; Li, Yudong; Sun, Jing; Liang, Xinle

2016-01-01

Acetobacter pasteurianus, an acetic acid resistant bacterium belonging to alpha-proteobacteria, has been widely used to produce vinegar in the food industry. To understand the mechanism of its high tolerance to acetic acid and robust ability of oxidizing ethanol to acetic acid (> 12%, w/v), we described the 3.1 Mb complete genome sequence (including 0.28 M plasmid sequence) with a G+C content of 52.4% of A. pasteurianus Ab3, which was isolated from the traditional Chinese rice vinegar (Meiguichu) fermentation process. Automatic annotation of the complete genome revealed 2,786 protein-coding genes and 73 RNA genes. The comparative genome analysis among A. pasteurianus strains revealed that A. pasteurianus Ab3 possesses many unique genes potentially involved in acetic acid resistance mechanisms. In particular, two-component systems or toxin-antitoxin systems may be the signal pathway and modulatory network in A. pasteurianus to cope with acid stress. In addition, the large numbers of unique transport systems may also be related to its acid resistance capacity and cell fitness. Our results provide new clues to understanding the underlying mechanisms of acetic acid resistance in Acetobacter species and guiding industrial strain breeding for vinegar fermentation processes. PMID:27611790

Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar.

PubMed

Nie, Zhiqiang; Zheng, Yu; Du, Hongfu; Xie, Sankuan; Wang, Min

2015-05-01

The traditional fermentation of Shanxi aged vinegar (SAV), a well-known traditional Chinese vinegar, generally involves the preparation of starter daqu, starch saccharification, alcoholic fermentation (AF) and acetic acid fermentation (AAF). Dynamics and diversity of microbial community succession in daqu and other fermentation stages were investigated by denaturing gradient gel electrophoresis (DGGE). Results showed that eight bacterial genera and four fungal genera were found in daqu. However, Staphylococcus, Saccharopolyspora, Bacillus, Oceanobacillus, Enterobacter, Streptomyces, Eurotium, Monascus and Pichia in daqu were eradicated during AF. Four bacterial genera and three fungal genera were found in this stage. Weissella, Lactobacillus, Streptococcus, Saccharomyces, and Saccharomycopsis were the dominant microorganisms in the late stage of AF. During AAF, four bacterial genera and four fungal genera were found. Weissella, Streptococcus, Klebsiella, Escherichia, and Cladosporium gradually disappeared; the dominant microorganisms were Acetobacter, Lactobacillus, Saccharomycopsis, and Alternaria in the late stage of AAF. Alpha diversity metrics showed that fungal diversity in daqu was greater than that in AF and AAF. By contrast, bacterial diversity decreased from daqu to AF and increased in the first three days of AAF and then decreased. Hence, these results could help understand dynamics of microbial community succession in continuous fermentation of traditional Chinese vinegars. Copyright © 2014 Elsevier Ltd. All rights reserved.

Antimicrobial potential of medicaments used in healing process in dogs' teeth with apical periodontitis.

PubMed

Estrela, Carlos; Holland, Roberto; Bernabé, Pedro Felício Estrada; de Souza, Valdir; Estrela, Cyntia R A

2004-01-01

The objective of this study was to evaluate the influence of irrigants on the antimicrobial potential of calcium hydroxide paste in dogs' teeth with apical periodontitis. Forty-eight premolar teeth of adult mongrel dogs had their root canals opened to the oral environment for 6 months. The root canals were prepared and treated with different irrigating solutions and intracanal medicaments, according to the following groups: 1) 2.5% sodium hypochlorite (NaOCl) + calcium hydroxide paste (CHP); 2) 2% chlorhexidine (CHX) + CHP; 3) vinegar + CHP; 4) vinegar + vinegar. In group 4, both the irrigating solution and intracanal medicament were vinegar, which was renewed every 7 days. Each sample was collected by using two paper points maintained in position for 1 min, and individually transported and immersed in 7 mL of Letheen broth (LB), followed by incubation at 37 degrees C for 48 h. Microbial growth was analyzed by two methods: turbidity of the culture medium and subculture on a specific nutrient broth (brain heart infusion). After 21 days, all experimental groups had microbial growth, however, in different percentages: group 1 - 30%; group 2 - 30%; group 3 - 40%; group 4 - 60%. All materials tested had antimicrobial potential; however, the influence of calcium hydroxide paste on the control of microorganisms must be remembered.

USSR Report Agriculture.

DTIC Science & Technology

1986-03-06

knows how much and what quality milk, kefir [ fermented goat’s milk] and sour cream are needed by the population? They know better than anyone else...were prepared in their own juices, using garlic, rather than vinegar , as a preservative. However, it turns out that garlic is not in the standards...had to produce 3-liter containers with kilograms of pickels in vinegar . Who needs them? [Question) Mikkail Mikhailovich, I would like to ask you how

Assessment of uterine luminal pH in mares and the effect of dilute vinegar lavage on uterine luminal pH and endometrial health.

PubMed

Thompson, Renee L; Gunn, Allan J; Stephen, Cyril P; Ip, Heather; Brookes, Victoria J

2018-05-19

Uterine luminal pH has been demonstrated to be a valid indicator of uterine health in species such as cattle and sheep. However, research regarding uterine luminal pH in equines is lacking. The objectives of this study were to assess uterine luminal pH in mares during the estrous cycle, and evaluate the effect of dilute vinegar lavage on both uterine luminal pH and endometrial health. The study was conducted using a randomized block design in which eight mares (four Thoroughbred and four Standardbred) were aged matched then randomly assigned to two groups. Endometrial biopsies were taken from each mare prior to trial commencement. The treatment group (n = 4; 1 Thoroughbred, 3 Standardbreds) received a uterine lavage of one liter dilute vinegar (20 mL of vinegar in 1 L saline) every second day during each estrus period throughout the trial. Control group mares did not receive a uterine lavage. Uterine luminal pH measurements were recorded in all mares in both groups for a period of up to 10 min immediately prior to lavage (0 h), one hour and 24 h post lavage (same time points in control group mares as if they had been treated). Diestrus uterine luminal pH measurements were recorded once between days 6-10 post-ovulation. Endometrial biopsies were repeated from all mares at trial completion. Mean uterine luminal pH ranged from pH 5.3 to 7.6 and was significantly lower during diestrus compared to estrus (P < 0.001). Regression analysis indicated that this variation in pH was best explained by estrous cycle day, with uterine luminal pH increasing by a mean of 0.03 units each day (P < 0.001) from 6 to 10 days post-ovulation through to ovulation. Uterine lavage with dilute vinegar did not significantly affect uterine luminal pH (P > 0.05). A scoring system to quantify the abundance of cell types in the endometrial biopsies showed that mares in the treatment group had a significant decrease in polymorphonuclear cell abundance between pre- and post-trial biopsies (P = 0.03). Mares in the treatment group also had a significant decrease in lymphocyte, plasma cell and eosinophil cell abundance (P = 0.05). Although dilute vinegar lavage was not associated with a significant change in uterine luminal pH, it was associated with a significant improvement in endometrial biopsy scores. Because the control group did not receive a uterine lavage, further research is required to determine if this significant improvement results from the addition of dilute vinegar, or the uterine lavage itself. Copyright © 2018 Elsevier Inc. All rights reserved.

11. VIEW NORTHEAST, DETAIL OF BRIDGE BEARING AT SOUTHEAST CORNER, ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

11. VIEW NORTHEAST, DETAIL OF BRIDGE BEARING AT SOUTHEAST CORNER, SHOWING WELDED REINFORCEMENT - Perkins Corner Bridge, Spanning Willimantic River at Flanders & Cider Mill Roads, Coventry, Tolland County, CT

Analysis of Expedient Field Decontamination Methods for the XMX/2L-MIL High-Volume Aerosol Sampler

DTIC Science & Technology

2009-12-01

arsenal. Within the compound, fermented spores were dried and ground into a fine power for use as an aerosol weapon (Alibek, 1999). As a...may account for some of the shortcomings in bleach disinfection noted earlier. Addition of vinegar , a substance which would likely be present in...Furthermore, lowering the pH using vinegar is strongly recommended; it represents a simple, non-toxic method for increasing bleach’s ability to

Preliminary Investigation to Determine the Suitable Mixture Composition for Corn Starch Matrix

NASA Astrophysics Data System (ADS)

Huzaimi Zakaria, Nazri; Ngali, Zamani; Zulkefli Selamat, Mohd

2017-01-01

The use of natural fiber as reinforcement in polymeric composites has been seen a dramatically increase over the last decades. The surge in the interest of natural fiber composite or biodegradable composite is mainly due to the attractive cost of production, improved of hardness, better fatigue endurance and good thermal and mechanical resistivity. In this work, corn starch in the form of powder is utilized as the matrix of the composite. However, starch is brittle and has low strength make it inappropriate candidate for matrix binder. The main objective of this study is to modify the mechanical properties of pure corn starch by mixing it with water, glycerol and vinegar. The composition ratio of water is 60~80%, corn starch 10~35%, glycerol is 5~15% and vinegar is 0~5%, ten samples (A-J) have been manufactured and the best mixture composition is selected based on few selection criteria. The selection criteria are visual impaction, hardness and density. From the results, the samples without vinegar are not suitable to be used because of the fungus availability on the surface. Meanwhile the results from the samples with 5 ml vinegar have no fungus on their surface even has been exposed to the ambient air. While the sample C has shown the best sample based on the visual, hardness and density test.

Do Dietary Habits Influence Trace Elements Release from Fixed Orthodontic Appliances?

PubMed

Wołowiec, Paulina; Chojnacka, Katarzyna; Loster, Bartłomiej W; Mikulewicz, Marcin

2017-12-01

The objective was to investigate the effect of dietary habits on the release of Cr and Ni ions from orthodontic appliances by hair mineral analysis. Patients (N = 47) underwent electronic questionnaire survey to investigate the effect of dietary habits on Cr and Ni levels in hair. The research was carried out on hair sampled at the beginning and in the 4th, 8th, and 12th months of the treatment. The content of Cr and Ni in the collected samples was determined by ICP-OES. The study showed that consumption of acidic dietary products may have the effect on increasing the release of Cr and Ni ions from orthodontic appliances. The release of Cr from orthodontic appliances in patients who consumed fruit juice, coffee, yoghurt, and vinegar was higher. The coefficients enabling comparison of metal ions release pattern at a given sampling points were defined. The comparison of the coefficients yielded the information on the possible magnification of metal ions released as the result of the additional factor consumption of acidic food or drink that intensifies metal ions release. The following magnification pattern was found for chromium: coffee (7.57 times) > yoghurt (2.53) > juice (1.86) > vinegar (1.08), and for nickel: vinegar (2.2) > coffee (1.22) > juice (1.05). Yoghurt did not intensify the release of nickel. Concluding, orthodontic patients should avoid drinking/eating coffee, yoghurt, fruit juices, and vinegar.

Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.

PubMed

Wu, Jia Jia; Ma, Ying Kun; Zhang, Fen Fen; Chen, Fu Sheng

2012-05-01

Shanxi aged vinegar is a famous traditional Chinese vinegar made from several kinds of cereal by spontaneous solid-state fermentation techniques. In order to get a comprehensive understanding of culturable microorganism's diversity present in its fermentation, the indigenous microorganisms including 47 yeast isolates, 28 lactic acid bacteria isolates and 58 acetic acid bacteria isolates were recovered in different fermenting time and characterized based on a combination of phenotypic and genotypic approaches including inter-delta/PCR, PCR-RFLP, ERIC/PCR analysis, as well as 16S rRNA and 26S rRNA partial gene sequencing. In the alcoholic fermentation, the dominant yeast species Saccharomyces (S.) cerevisiae (96%) exhibited low phenotypic and genotypic diversity among the isolates, while Lactobacillus (Lb.) fermentum together with Lb. plantarum, Lb. buchneri, Lb. casei, Pediococcus (P.) acidilactici, P. pentosaceus and Weissella confusa were predominated in the bacterial population at the same stage. Acetobacter (A.) pasteurianus showing great variety both in genotypic and phenotypic tests was the dominant species (76%) in the acetic acid fermentation stage, while the other acetic acid bacteria species including A. senegalensis, A. indonesiensis, A. malorum and A. orientalis, as well as Gluconobacter (G.) oxydans were detected at initial point of alcoholic and acetic acid fermentation stage respectively. Copyright © 2011 Elsevier Ltd. All rights reserved.

Evaluation of the antioxidant property and effects in Caenorhabditis elegans of Xiangxi flavor vinegar, a Hunan local traditional vinegar*

PubMed Central

HUANG, Run-ting; HUANG, Qing; WU, Gen-liang; CHEN, Chun-guang; LI, Zong-jun

2017-01-01

Xiangxi flavor vinegar (XV) is one of Hunan Province’s traditional fermented vinegars. It is produced from herb, rice, and spring water with spontaneous liquid-state fermentation techniques. In this study, we investigated the antioxidant property of XV by analyzing its antioxidant compounds, its free radical scavenging property in vitro and in vivo, and its effects on antioxidant enzyme activity and apoptosis in Caenorhabditis elegans. The results showed that XV is rich in antioxidants. In particular, ligustrazine reached 6.431 μg/ml. The in vitro 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH•), hydroxyl radical (•OH), and superoxide anion radical (O2 •−) scavenging rates of XV were 95.85%, 97.22%, and 63.33%, respectively. The reactive oxygen species (ROS) content in XV-treated C. elegans decreased significantly (P<0.01) compared to the control group. Glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT) activities were remarkably increased (P<0.01) in C. elegans after XV treatment. In addition, XV could upregulate CED-9 protein expression and downregulate CED-3 protein expression in C. elegans. These results prove that XV is rich in antioxidants and scavenges radicals in vitro efficiently. XV inhibits apoptosis in C. elegans probably by scavenging ROS and increasing the activities of its antioxidant enzymes. PMID:28378570

Effects of wood vinegar on properties and mechanism of heavy metal competitive adsorption on secondary fermentation based composts.

PubMed

Liu, Ling; Guo, Xiaoping; Wang, Shuqi; Li, Lei; Zeng, Yang; Liu, Guanhong

2018-04-15

In this study, secondary municipal solid waste composts (SC) and wood vinegar treated secondary compost (WV-SC) was prepared to investigate the capability for single-heavy metals and multi-metal systems adsorption. The adsorption sequence of WV-SC for the maximum single metals sorption capacities was Cd (42.7mgg -1 ) > Cu (38.6mgg -1 ) > Zn (34.9mgg -1 ) > Ni (28.7mgg -1 ) and showed higher than that of SC adsorption isotherm. In binary/quaternary-metal systems, Ni adsorption showed a stronger inhibitory effect compared with Zn, Cd and Cu on both SC and WV-SC. According to Freundlich and Langmuir adsorption isotherm models, as well as desorption behaviors and speciation analysis of heavy metals, competitive adsorption behaviors were differed from single-metal adsorption. Especially, the three-dimensional simulation of competitive adsorption indicated that the Ni was easily exchanged and desorbed. The amount of exchangeable heavy metal fraction were in the lowest level for the metal-loaded adsorbents, composting treated by wood vinegar improved the adsorbed metals converted to the residue fraction. This was an essential start in estimating the multiple heavy metal adsorption behaviors of secondary composts, the results proved that wood vinegar was an effective additive to improve the composts quality and decrease the metal toxicity. Copyright © 2017 Elsevier Inc. All rights reserved.

Impact on alcohol purchasing of a ban on multi-buy promotions: a quasi-experimental evaluation comparing Scotland with England and Wales

PubMed Central

Nakamura, Ryota; Suhrcke, Marc; Pechey, Rachel; Morciano, Marcello; Roland, Martin; Marteau, Theresa M

2014-01-01

Aims To evaluate the impact of the 2011 Scottish ban on multi-buy promotions of alcohol in retail stores. Design and setting Difference-in-differences analysis was used to estimate the impact of the ban on the volume of alcohol purchased by Scottish households, compared with those in England and Wales, between January 2010 and June 2012. Participants A total of 22 356 households in Scotland, England and Wales. Measurements Records of alcohol purchasing from each of four categories (beer and cider, wine, spirits and flavoured alcoholic beverages), as well as total volume of pure alcohol purchased. Findings Controlling for general time trends and household heterogeneity, there was no significant effect of the multi-buy ban in Scotland on volume of alcohol purchased either for the whole population or for individual socio-economic groups. There was also no significant effect on those who were large pre-ban purchasers of alcohol. Most multi-buys were for beer and cider or for wine. The frequency of shopping trips involving beer and cider purchases increased by 9.2% following the ban (P < 0.01), while the number of products purchased on each trip decreased by 8.1% (P < 0.01). For wine, however, these effects were not significant. Conclusions Banning multi-buy promotions for alcohol in Scotland did not reduce alcohol purchasing in the short term. Wider regulation of price promotion and price may be needed to achieve this. PMID:24251415

Lime Juice and Vinegar Injections as a Cheap and Natural Alternative to Control COTS Outbreaks.

PubMed

Moutardier, Grégoire; Gereva, Sompert; Mills, Suzanne C; Adjeroud, Mehdi; Beldade, Ricardo; Ham, Jayven; Kaku, Rocky; Dumas, Pascal

2015-01-01

Outbreaks of the corallivorous crown-of-thorns seastar Acanthaster planci (COTS) represent one of the greatest disturbances to coral reef ecosystems in the Indo-Pacific, affecting not only coral reefs but also the coastal communities which rely on their resources. While injection approaches are increasingly used in an attempt to control COTS densities, most of them display severe drawbacks including logistical challenges, high residual environmental impacts or low cost-effectiveness. We tested a new alternative control method based upon acidic injections of cheap, 100% natural products. We investigated the lethal doses, intra- and inter-specific disease transmission and immune responses of COTS when injected with fresh lime juice (extracted from local Citrus arantifolia) and white spirit vinegar. High COTS mortality was achieved with small volumes: 10-20 ml per seastar induced death in 89%/97% of injected specimens after an average 34.3 h/29.8 h for lime juice and vinegar respectively. Highest efficiency was reached for both solutions with double shots of (2 × 10 ml) in two different areas on the body: 100% mortality occurred within 12-24 h, which is similar or faster compared with other current injection methods. Multiple immune measures suggested that death was very likely caused by pH stress from the acidic solutions rather than a bacterial infection. Contagion to either conspecifics or a variety of other reef species was not observed, even at COTS densities 15 times higher than the highest naturally reported. 10 to 20 l lime juice/vinegar could kill up to a thousand COTS at a cost of less than 0.05 USD per specimen; no permits or special handling procedures are required. We conclude that injections of lime juice and vinegar offer great advantages when compared to current best practises and constitute a cheap and natural option for all reefs affected by COTS.

Lime Juice and Vinegar Injections as a Cheap and Natural Alternative to Control COTS Outbreaks

PubMed Central

Moutardier, Grégoire; Gereva, Sompert; Mills, Suzanne C.; Adjeroud, Mehdi; Beldade, Ricardo; Ham, Jayven; Kaku, Rocky; Dumas, Pascal

2015-01-01

Outbreaks of the corallivorous crown-of-thorns seastar Acanthaster planci (COTS) represent one of the greatest disturbances to coral reef ecosystems in the Indo-Pacific, affecting not only coral reefs but also the coastal communities which rely on their resources. While injection approaches are increasingly used in an attempt to control COTS densities, most of them display severe drawbacks including logistical challenges, high residual environmental impacts or low cost-effectiveness. We tested a new alternative control method based upon acidic injections of cheap, 100% natural products. We investigated the lethal doses, intra- and inter-specific disease transmission and immune responses of COTS when injected with fresh lime juice (extracted from local Citrus arantifolia) and white spirit vinegar. High COTS mortality was achieved with small volumes: 10–20 ml per seastar induced death in 89%/97% of injected specimens after an average 34.3 h/29.8 h for lime juice and vinegar respectively. Highest efficiency was reached for both solutions with double shots of (2 × 10 ml) in two different areas on the body: 100% mortality occurred within 12–24 h, which is similar or faster compared with other current injection methods. Multiple immune measures suggested that death was very likely caused by pH stress from the acidic solutions rather than a bacterial infection. Contagion to either conspecifics or a variety of other reef species was not observed, even at COTS densities 15 times higher than the highest naturally reported. 10 to 20 l lime juice/vinegar could kill up to a thousand COTS at a cost of less than 0.05 USD per specimen; no permits or special handling procedures are required. We conclude that injections of lime juice and vinegar offer great advantages when compared to current best practises and constitute a cheap and natural option for all reefs affected by COTS. PMID:26356840

The effects of early age thermal conditioning and vinegar supplementation of drinking water on physiological responses of female and male broiler chickens reared under summer Mediterranean temperatures

NASA Astrophysics Data System (ADS)

Berrama, Zahra; Temim, Soraya; Djellout, Baya; Souames, Samir; Moula, Nassim; Ain Baziz, Hassina

2018-02-01

The effects of early age thermal conditioning (ETC), vinegar supplementation (VS) of drinking water, broilers' gender, and their interactions on respiratory rate, body temperature, and blood parameters (biochemical, hematological, and thyroid hormones) of broiler chickens reared under high ambient temperatures were determined. A total of 1100 1-day-old chicks were divided into four treatments: the "control" which were non-conditioned and non-supplemented; "heat-conditioned" which were exposed to 38 ± 1 °C for 24 h at 5 days of age; "vinegar supplemented" which were given drinking water supplemented with 0.2% of commercial vinegar from 28 to 49 days of age; and "combined" which were both heat conditioned and vinegar supplemented. All groups were exposed to the natural fluctuations of summer ambient temperature (average diurnal ambient temperature of about 30 ± 1 °C and average relative humidity of 58 ± 5%). ETC and broiler gender did not affect the respiratory rate or body temperature of chronic heat-exposed chickens. VS changed the body temperature across time (d35, d42, d49) (linear and quadratic effects, P < 0.05) without changing respiratory rate. Heat-conditioned chickens exhibited lower levels of glycemia (P < 0.0001) and higher hematocrit and red blood cell counts (P < 0.05). Furthermore, the greatest effects of VS, alone or associated with ETC, were the lowering of cholesterol and triglyceride blood concentrations. A significant (P < 0.05) effect of ETC, gender, and ETC×gender on T3:T4 ratio was observed. Finally, some beneficial physiological responses induced by ETC and VS, separately or in association, on chronically heat-stressed chickens were observed. However, the expected cumulative positive responses when the two treatments were combined were not evident.

The effects of early age thermal conditioning and vinegar supplementation of drinking water on physiological responses of female and male broiler chickens reared under summer Mediterranean temperatures

NASA Astrophysics Data System (ADS)

Berrama, Zahra; Temim, Soraya; Djellout, Baya; Souames, Samir; Moula, Nassim; Ain Baziz, Hassina

2018-06-01

The effects of early age thermal conditioning (ETC), vinegar supplementation (VS) of drinking water, broilers' gender, and their interactions on respiratory rate, body temperature, and blood parameters (biochemical, hematological, and thyroid hormones) of broiler chickens reared under high ambient temperatures were determined. A total of 1100 1-day-old chicks were divided into four treatments: the "control" which were non-conditioned and non-supplemented; "heat-conditioned" which were exposed to 38 ± 1 °C for 24 h at 5 days of age; "vinegar supplemented" which were given drinking water supplemented with 0.2% of commercial vinegar from 28 to 49 days of age; and "combined" which were both heat conditioned and vinegar supplemented. All groups were exposed to the natural fluctuations of summer ambient temperature (average diurnal ambient temperature of about 30 ± 1 °C and average relative humidity of 58 ± 5%). ETC and broiler gender did not affect the respiratory rate or body temperature of chronic heat-exposed chickens. VS changed the body temperature across time (d35, d42, d49) (linear and quadratic effects, P < 0.05) without changing respiratory rate. Heat-conditioned chickens exhibited lower levels of glycemia ( P < 0.0001) and higher hematocrit and red blood cell counts ( P < 0.05). Furthermore, the greatest effects of VS, alone or associated with ETC, were the lowering of cholesterol and triglyceride blood concentrations. A significant ( P < 0.05) effect of ETC, gender, and ETC×gender on T3:T4 ratio was observed. Finally, some beneficial physiological responses induced by ETC and VS, separately or in association, on chronically heat-stressed chickens were observed. However, the expected cumulative positive responses when the two treatments were combined were not evident.

The effects of early age thermal conditioning and vinegar supplementation of drinking water on physiological responses of female and male broiler chickens reared under summer Mediterranean temperatures.

PubMed

Berrama, Zahra; Temim, Soraya; Djellout, Baya; Souames, Samir; Moula, Nassim; Ain Baziz, Hassina

2018-06-01

The effects of early age thermal conditioning (ETC), vinegar supplementation (VS) of drinking water, broilers' gender, and their interactions on respiratory rate, body temperature, and blood parameters (biochemical, hematological, and thyroid hormones) of broiler chickens reared under high ambient temperatures were determined. A total of 1100 1-day-old chicks were divided into four treatments: the "control" which were non-conditioned and non-supplemented; "heat-conditioned" which were exposed to 38 ± 1 °C for 24 h at 5 days of age; "vinegar supplemented" which were given drinking water supplemented with 0.2% of commercial vinegar from 28 to 49 days of age; and "combined" which were both heat conditioned and vinegar supplemented. All groups were exposed to the natural fluctuations of summer ambient temperature (average diurnal ambient temperature of about 30 ± 1 °C and average relative humidity of 58 ± 5%). ETC and broiler gender did not affect the respiratory rate or body temperature of chronic heat-exposed chickens. VS changed the body temperature across time (d35, d42, d49) (linear and quadratic effects, P < 0.05) without changing respiratory rate. Heat-conditioned chickens exhibited lower levels of glycemia (P < 0.0001) and higher hematocrit and red blood cell counts (P < 0.05). Furthermore, the greatest effects of VS, alone or associated with ETC, were the lowering of cholesterol and triglyceride blood concentrations. A significant (P < 0.05) effect of ETC, gender, and ETC×gender on T3:T4 ratio was observed. Finally, some beneficial physiological responses induced by ETC and VS, separately or in association, on chronically heat-stressed chickens were observed. However, the expected cumulative positive responses when the two treatments were combined were not evident.

Waverly Plantation: Ethnoarchaeology of a Tenant Farming Community,

DTIC Science & Technology

1980-12-16

rope, 114 kg (250 lb) of *sugar, 74 kg (163 Ib) of coffee, 26 kg (57 ib) of flour, and 38 liters (10 * gal) of vinegar suggests a commission business... vinegar , tobacco, snuff, and sewing thread. The store was run by Percy and Melvinia Halbert, a black farmer and his wife. If the Halberts were out in...Blankenship tells about the time he got a bit tipsy as a child on sorghum beer made from fermented molasses and ended up dumping a jug of fresh molasses

Antimicrobial activity of olive oil, vinegar, and various beverages against foodborne pathogens.

PubMed

Medina, Eduardo; Romero, Concepción; Brenes, Manuel; De Castro, Antonio

2007-05-01

The survival of foodborne pathogens in aqueous extracts of olive oil, virgin olive oil, vinegar, and several beverages was evaluated. Vinegar and aqueous extracts of virgin olive oil showed the strongest bactericidal activity against all strains tested. Red and white wines also killed most strains after 5 min of contact, black and green tea extracts showed weak antimicrobial activity under these conditions, and no effect was observed for the remaining beverages (fruit juices, Coca-Cola, dairy products, coffee, and beer). The phenolic compound content of the aqueous olive oil and virgin olive oil extracts could explain their antibacterial activity, which was also confirmed in mayonnaises and salads used as food models. Virgin olive oil in mayonnaises and salads reduced the counts of inoculated Salmonella Enteritidis and Listeria monocytogenes by approximately 3 log CFU/g. Therefore, olive oil could be a hurdle component in certain processed foods and exert a protective effect against foodborne pathogens when contaminated foods are ingested.

Quantitative analysis of 2-furfural and 5-methylfurfural in different Italian vinegars by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry using isotope dilution.

PubMed

Giordano, Lucia; Calabrese, Roberto; Davoli, Enrico; Rotilio, Domenico

2003-10-31

A new method was developed for the determination of 2-furfural (2-F) and 5-methylfurfural (5-MF), two products of Maillard reaction in vinegar, with head-space solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). A divinylbenzene (DVB)/carboxen (CAR)/polydimethylsiloxane (PDMS) fibre was used and SPME conditions were optimised, studying ionic strength effect, temperature effect and adsorption time. Both analytes were determined by calibration established on 2-furfural-d4 (2-F-d4). The method showed good linearity in the range studied (from 16 to 0.12 mg/l), with a regression coefficient r2 of 0.9999. Inter-batch precision and accuracy were found between 14.9 and 6.0% and between -11.7 and 0.2%, respectively. Detection limit was 15 microg/l. The method is simple and accurate and it has been applied to a series of balsamic and non-balsamic vinegars.

The Influence of Different Processing Methods on Component Content of Sophora japonica

NASA Astrophysics Data System (ADS)

Ji, Y. B.; Zhu, H. J.; Xin, G. S.; Wei, C.

2017-12-01

The purpose of this experiment is to understand the effect of different processing methods on the content of active ingredients in Sophora japonica, and to determine the content of rutin and quercetin in Sophora japonica under different processing methods by UV spectrophotometry of the content determination. So as to compare the effect of different processing methods on the active ingredient content of Sophora japonica. Experiments can be seen in the rutin content: Fried Sophora japonica>Vinegar sunburn Sophora> Health products Sophora japonica> Charred sophora flower, Vinegar sunburn Sophora and Fried Sophora japonica difference is not obvious; Quercetin content: Charred sophora flower> Fried Sophora japonica> Vinegar sunburn Sophora>Health products Sophora japonica. It is proved that there are some differences in the content of active ingredients in Sophora japonica in different processing methods. The content of rutin increased with the increase of the processing temperature, but the content decreased after a certain temperature; Quercetin content will increase gradually with time.

Molecular size and molecular size distribution affecting traditional balsamic vinegar aging.

PubMed

Falcone, Pasquale Massimiliano; Giudici, Paolo

2008-08-27

A first attempt at a semiquantitative study of molecular weight (MW) and molecular weight distribution (MWD) in cooked grape must and traditional balsamic vinegar (TBV) with increasing well-defined age was performed by high-performance liquid size exclusion chromatography (SEC) using dual detection, that is, differential refractive index (DRI) and absorbance (UV-vis) based detectors. With this aim, MW and MWD, including number- and weight-average MW and polydispersity, were determined with respect to a secondary standard and then analyzed. All investigated vinegar samples were recognized as compositionally and structurally heterogeneous blends of copolymers (melanoidins) spreading over a wide range of molecular sizes: the relative MW ranged from 2 to >2000 kDa. The extent of the polymerization reactions was in agreement with the TBV browning kinetics. MWD parameters varied asymptotically toward either upper or lower limits during aging, reflecting a nonequilibrium status of the balance between polymerization and depolymerization reactions in TBV. MWD parameters were proposed as potential aging markers of TBV.

VINEGAR AS AN ANTIMICROBIAL AGENT FOR CONTROL OF Candida spp. IN COMPLETE DENTURE WEARERS

PubMed Central

Pinto, Telma Maria Silva; Neves, Ana Christina Claro; Leão, Mariella Vieira Pereira; Jorge, Antonio Olavo Cardoso

2008-01-01

The use of denture is known to increase the carriage of Candida in healthy patients, and the proliferation of Candida albicans strains can be associated with denture-induced stomatitis. The aim of this study was to evaluate the use of vinegar as an antimicrobial agent for control of Candida spp. in complete upper denture wearers. Fifty-five patients were submitted to a detailed clinical interview and oral clinical examination, and were instructed to keep their dentures immersed in a 10% vinegar solution (pH less than 3) overnight for 45 days. Before and after the experimental period, saliva samples were collected for detection of Candida, counting of cfu/mL and identification of species by phenotypical tests (germ tube formation, chlamidoconidia production, and carbohydrate fermentation and assimilation). The results were analyzed using Spearman's correlation and Student's t-test (p≤0.05). Candida yeasts were present in 87.3% of saliva samples before the treatment. A significant reduction was verified in CFU/mL counts of Candida after treatment. A positive correlation between Candida and denture stomatitis was verified, since the decrease of cfu/mL counts was correlated with a reduction in cases of denture stomatitis. Although it was not able to eliminate C. albicans, the immersion of the complete denture in 10% vinegar solution, during the night, reduced the amounts (cfu/mL) of Candida spp. in the saliva and the presence of denture stomatitis in the studied patients. PMID:19082396

[Physiological response to acetic acid stress of Acetobacter pasteuranus during vinegar fermentation].

PubMed

Qi, Zhengliang; Yang, Hailin; Xia, Xiaole; Wang, Wu; Leng, Yunwei; Yu, Xiaobin; Quan, Wu

2014-03-04

The aim of the study is to propose a dynamic acetic acid resistance mechanism through analysis on response of cellular morphology, physiology and metabolism of A. pasteurianus CICIM B7003 during vinegar fermentation. Vinegar fermentation was carried out in a Frings 9 L acetator by strain B7003 and cultures were sampled at different cellular growth phases. Simultaneously, percentage of capsular polysaccharide versus dry cells weight, ratio of unsaturated fatty acids to saturated fatty acids, transcription of acetic acid resistance genes, activity of alcohol respiratory chain enzymes and ATPase were detected for these samples to assay the responses of bacterial morphology, physiology and metabolism. When acetic acid was existed, no obvious capsular polysaccharide was secreted by cells. As vinegar fermentation proceeding, percentage of capsular polysaccharide versus dry cells weight was reduced from 2.5% to 0.89%. Ratio of unsaturated fatty acids to saturated fatty acids was increased obviously which can improve membrane fluidity. Also transcription level of acetic acid resistance genes was promoted. Interestingly, activity of alcohol respiratory chain and ATPase was not inhibited but promoted obviously with acetic acid accumulation which could provide enough energy for acetic acid resistance mechanism. On the basis of the results obtained from the experiment, A. pasteurianus CICIM B7003 relies mainly on the cooperation of changes of extracellular capsular polysaccharide and membrane fatty acids, activation of acid resistance genes transcription, enhancement of activity of alcohol respiratory chain and rapid energy production to tolerate acidic environment.

A Gondwanan imprint on global diversity and domestication of wine and cider yeast Saccharomyces uvarum

NASA Astrophysics Data System (ADS)

Almeida, Pedro; Gonçalves, Carla; Teixeira, Sara; Libkind, Diego; Bontrager, Martin; Masneuf-Pomarède, Isabelle; Albertin, Warren; Durrens, Pascal; Sherman, David James; Marullo, Philippe; Todd Hittinger, Chris; Gonçalves, Paula; Sampaio, José Paulo

2014-06-01

In addition to Saccharomyces cerevisiae, the cryotolerant yeast species S. uvarum is also used for wine and cider fermentation but nothing is known about its natural history. Here we use a population genomics approach to investigate its global phylogeography and domestication fingerprints using a collection of isolates obtained from fermented beverages and from natural environments on five continents. South American isolates contain more genetic diversity than that found in the Northern Hemisphere. Moreover, coalescence analyses suggest that a Patagonian sub-population gave rise to the Holarctic population through a recent bottleneck. Holarctic strains display multiple introgressions from other Saccharomyces species, those from S. eubayanus being prevalent in European strains associated with human-driven fermentations. These introgressions are absent in the large majority of wild strains and gene ontology analyses indicate that several gene categories relevant for wine fermentation are overrepresented. Such findings constitute a first indication of domestication in S. uvarum.

A constructivist approach to studying the bullwhip effect by simulating the supply chain

NASA Astrophysics Data System (ADS)

González-Torre, Pilar L.; Adenso-Díaz, B.; Moreno, Plácido

2015-11-01

The Cider Game is a simulator for a supply chain-related learning environment. Its main feature is that it provides support to students in the constructivist discovery process when learning how to make logistics decisions, at the same time as noting the occurrence of the bullwhip phenomenon. This learning environment seeks a balance between direct instruction in the learning process on the part of the tutor, and a suitable and sufficient degree of freedom to regulate independent learning on the part of students. This article describes the basic learning mechanisms using the Cider Game and the graphical learning environments that it provides. We describe the functionality provided by this application, and analyse the effect over the rational understanding of the bullwhip phenomenon by the students and whether they are able to make decisions to minimise its impact, studying the differences when that decision-making learning is done individually or in groups.

Aroma formation by immobilized yeast cells in fermentation processes.

PubMed

Nedović, V; Gibson, B; Mantzouridou, T F; Bugarski, B; Djordjević, V; Kalušević, A; Paraskevopoulou, A; Sandell, M; Šmogrovičová, D; Yilmaztekin, M

2015-01-01

Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes. Copyright © 2014 John Wiley & Sons, Ltd.

Efficient engineering of marker-free synthetic allotetraploids of Saccharomyces.

PubMed

Alexander, William G; Peris, David; Pfannenstiel, Brandon T; Opulente, Dana A; Kuang, Meihua; Hittinger, Chris Todd

2016-04-01

Saccharomyces interspecies hybrids are critical biocatalysts in the fermented beverage industry, including in the production of lager beers, Belgian ales, ciders, and cold-fermented wines. Current methods for making synthetic interspecies hybrids are cumbersome and/or require genome modifications. We have developed a simple, robust, and efficient method for generating allotetraploid strains of prototrophic Saccharomyces without sporulation or nuclear genome manipulation. S. cerevisiae×S. eubayanus, S. cerevisiae×S. kudriavzevii, and S. cerevisiae×S. uvarum designer hybrid strains were created as synthetic lager, Belgian, and cider strains, respectively. The ploidy and hybrid nature of the strains were confirmed using flow cytometry and PCR-RFLP analysis, respectively. This method provides an efficient means for producing novel synthetic hybrids for beverage and biofuel production, as well as for constructing tetraploids to be used for basic research in evolutionary genetics and genome stability. Copyright © 2015 Elsevier Inc. All rights reserved.

Getting shops to voluntarily stop selling cheap, strong beers and ciders: a time-series analysis evaluating impacts on alcohol availability and purchasing.

PubMed

Pliakas, T; Lock, K; Jones, A; Aalders, S; Egan, M

2018-02-13

'Reducing the Strength' (RtS) is a public health initiative encouraging retailers to voluntarily stop selling cheap, strong beers/ciders (≥6.5% alcohol by volume). This study evaluates the impact of RtS initiatives on alcohol availability and purchasing in three English counties with a combined population of 3.62 million people. We used a multiple baseline time-series design to examine retail data over 29 months from a supermarket chain that experienced a two-wave, area-based role out of RtS: initially 54 stores (W1), then another 77 stores (W2). We measured impacts on units of alcohol sold (primary outcome: beers/ciders; secondary outcome: all alcoholic products), economic impacts on alcohol sales and substitution effects. We observed a non-significant W1 increase (+3.7%, 95% CI: -11.2, 21.0) and W2 decrease (-6.8%, 95% CI: -20.5, 9.4) in the primary outcome. We observed a significant W2 decrease in units sold across all alcohol products (-10.5%, 95% CI: -19.2, -0.9). The direction of effect between waves was inconsistent for all outcomes, including alcohol sales, with no evidence of substitution effects. In the UK, voluntary RtS initiatives appear to have little or no impact on reducing alcohol availability and purchase from the broader population of supermarket customers. © The Author(s) 2018. Published by Oxford University Press on behalf of Faculty of Public Health. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com

Impact on alcohol purchasing of a ban on multi-buy promotions: a quasi-experimental evaluation comparing Scotland with England and Wales.

PubMed

Nakamura, Ryota; Suhrcke, Marc; Pechey, Rachel; Morciano, Marcello; Roland, Martin; Marteau, Theresa M

2014-04-01

To evaluate the impact of the 2011 Scottish ban on multi-buy promotions of alcohol in retail stores. Difference-in-differences analysis was used to estimate the impact of the ban on the volume of alcohol purchased by Scottish households, compared with those in England and Wales, between January 2010 and June 2012. A total of 22 356 households in Scotland, England and Wales. Records of alcohol purchasing from each of four categories (beer and cider, wine, spirits and flavoured alcoholic beverages), as well as total volume of pure alcohol purchased. Controlling for general time trends and household heterogeneity, there was no significant effect of the multi-buy ban in Scotland on volume of alcohol purchased either for the whole population or for individual socio-economic groups. There was also no significant effect on those who were large pre-ban purchasers of alcohol. Most multi-buys were for beer and cider or for wine. The frequency of shopping trips involving beer and cider purchases increased by 9.2% following the ban (P < 0.01), while the number of products purchased on each trip decreased by 8.1% (P < 0.01). For wine, however, these effects were not significant. Banning multi-buy promotions for alcohol in Scotland did not reduce alcohol purchasing in the short term. Wider regulation of price promotion and price may be needed to achieve this. © 2013 The Authors. Addiction published by John Wiley & Sons Ltd on behalf of Society for the Study of Addiction.

CIDER: Enabling Robustness-Power Tradeoffs on a Computational Eyeglass

PubMed Central

Mayberry, Addison; Tun, Yamin; Hu, Pan; Smith-Freedman, Duncan; Ganesan, Deepak; Marlin, Benjamin; Salthouse, Christopher

2016-01-01

The human eye offers a fascinating window into an individual’s health, cognitive attention, and decision making, but we lack the ability to continually measure these parameters in the natural environment. The challenges lie in: a) handling the complexity of continuous high-rate sensing from a camera and processing the image stream to estimate eye parameters, and b) dealing with the wide variability in illumination conditions in the natural environment. This paper explores the power–robustness tradeoffs inherent in the design of a wearable eye tracker, and proposes a novel staged architecture that enables graceful adaptation across the spectrum of real-world illumination. We propose CIDER, a system that operates in a highly optimized low-power mode under indoor settings by using a fast Search-Refine controller to track the eye, but detects when the environment switches to more challenging outdoor sunlight and switches models to operate robustly under this condition. Our design is holistic and tackles a) power consumption in digitizing pixels, estimating pupillary parameters, and illuminating the eye via near-infrared, b) error in estimating pupil center and pupil dilation, and c) model training procedures that involve zero effort from a user. We demonstrate that CIDER can estimate pupil center with error less than two pixels (0.6°), and pupil diameter with error of one pixel (0.22mm). Our end-to-end results show that we can operate at power levels of roughly 7mW at a 4Hz eye tracking rate, or roughly 32mW at rates upwards of 250Hz. PMID:27042165

[Modeling of sugar content based on NIRS during cider-making fermentation].

PubMed

Peng, Bang-Zhu; Yue, Tian-Li; Yuan, Ya-Hong; Gao, Zhen-Peng

2009-03-01

The sugar content and the matrix always are being changed during cider-making fermentation. In order to measure and monitor sugar content accurately and rapidly, it is necessary for the spectra to be sorted. Calibration models were established at different fermentation stages based on near infrared spectroscopy with artificial neural network. NIR spectral data were collected in the spectral region of 12 000-4 000 cm(-1) for the next analysis. After the different conditions for modeling sugar content were analyzed and discussed, the results indicated that the calibration models developed by the spectral data pretreatment of straight line subtraction(SLS) in the characteristic absorption spectra ranges of 7 502-6 472.1 cm(-1) at stage I and 6 102-5 446.2 cm(-1) at stage II were the best for sugar content. The result of comparison of different data pretreatment methods for establishing calibration model showed that the correlation coefficients of the models (R2) for stage I and II were 98.93% and 99.34% respectively and the root mean square errors of cross validation(RMSECV) for stage I and II were 4.42 and 1.21 g x L(-1) respectively. Then the models were tested and the results showed that the root mean square error of prediction (RMSEP) was 4.07 g x L(-1) and 1.13 g x L(-1) respectively. These demonstrated that the models the authors established are very well and can be applied to quick determination and monitoring of sugar content during cider-making fermentation.

Monitoring of substrate and product concentrations in acetic fermentation processes for onion vinegar production by NIR spectroscopy: value addition to worthless onions.

PubMed

González-Sáiz, J M; Esteban-Díez, I; Sánchez-Gallardo, C; Pizarro, C

2008-08-01

Wastes and by-products of the onion-processing industry pose an increasing disposal and environmental problem and represent a loss of valuable sources of nutrients. The present study focused on the production of vinegar from worthless onions as a potential valorisation route which could provide a viable solution to multiple disposal and environmental problems, simultaneously offering the possibility of converting waste materials into a useful food-grade product and of exploiting the unique properties and health benefits of onions. This study deals specifically with the second and definitive step of the onion vinegar production process: the efficient production of vinegar from onion waste by transforming onion ethanol, previously produced by alcoholic fermentation, into acetic acid via acetic fermentation. Near-infrared spectroscopy (NIRS), coupled with multivariate calibration methods, has been used to monitor the concentrations of both substrates and products in acetic fermentation. Separate partial least squares (PLS) regression models, correlating NIR spectral data of fermentation samples with each kinetic parameter studied, were developed. Wavelength selection was also performed applying the iterative predictor weighting-PLS (IPW-PLS) method in order to only consider significant spectral features in each model development to improve the quality of the final models constructed. Biomass, substrate (ethanol) and product (acetic acid) concentration were predicted in the acetic fermentation of onion alcohol with high accuracy using IPW-PLS models with a root-mean-square error of the residuals in external prediction (RMSEP) lower than 2.5% for both ethanol and acetic acid, and an RMSEP of 6.1% for total biomass concentration (a very satisfactory result considering the relatively low precision and accuracy associated with the reference method used for determining the latter). Thus, the simple and reliable calibration models proposed in this study suggest that they could be implemented in routine applications to monitor and predict the key species involved in the acetic fermentation of onion alcohol, allowing the onion vinegar production process to be controlled in real time.

Separation and characterization of the immunostimulatory components in unpolished rice black vinegar (kurozu).

PubMed

Hashimoto, Masahito; Obara, Kyoko; Ozono, Mami; Furuyashiki, Maiko; Ikeda, Tsuyoshi; Suda, Yasuo; Fukase, Koichi; Fujimoto, Yukari; Shigehisa, Hiroshi

2013-12-01

Unpolished rice black vinegar (kurozu), a traditional Japanese vinegar, is considered to have beneficial health effects. Kurozu is produced via a static fermentation process involving the saccharification of rice by Aspergillus oryzae, alcohol fermentation by Saccharomyces cerevisiae, and the oxidation of ethanol to acetic acid by acetic acid bacteria such as Acetobacter pasteurianus. Since this process requires about 6 months' fermentation and then over a year of aging, most of these organisms die during the production process and so microbial components, which might stimulate the innate immune system, are expected to be present in the vinegar. In this study, we investigated whether microbial components are present in kurozu, and after confirming this we characterized their immunostimulatory activities. Lyophilized kurozu stimulated murine spleen cells to produce tumor necrosis factor (TNF)-α, at least in part, via Toll-like receptor (TLR) 2 and the Nod-like receptors NOD1 and 2. The active components associated with TLR2 activation were concentrated by Triton X-114-water phase partitioning and hydrophobic interaction chromatography on Octyl Sepharose. TLR4-activating components were also enriched by these methods. The concentrated preparation stimulated murine spleen cells to produce TNF-α and interferon (IFN)-γ. These results indicate that long-term fermented kurozu contains immunostimulatory components and that the TLR2 and TLR4-activating immunostimulatory components of kurozu are hydrophobic. These components might be responsible for the beneficial health effects of kurozu. Copyright © 2013 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Screening and characterization of ethanol-tolerant and thermotolerant acetic acid bacteria from Chinese vinegar Pei.

PubMed

Chen, Yang; Bai, Ye; Li, Dongsheng; Wang, Chao; Xu, Ning; Hu, Yong

2016-01-01

Acetic acid bacteria (AAB) are important microorganisms in the vinegar industry. However, AAB have to tolerate the presence of ethanol and high temperatures, especially in submerged fermentation (SF), which inhibits AAB growth and acid yield. In this study, seven AAB that are tolerant to temperatures above 40 °C and ethanol concentrations above 10% (v/v) were isolated from Chinese vinegar Pei. All the isolated AAB belong to Acetobacter pasteurianus according to 16S rDNA analysis. Among all AAB, AAB4 produced the highest acid yield under high temperature and ethanol test conditions. At 4% ethanol and 30-40 °C temperatures, AAB4 maintained an alcohol-acid transform ratio of more than 90.5 %. High alcohol-acid transform ratio was still maintained even at higher temperatures, namely, 87.2, 77.1, 14.5 and 2.9% at 41, 42, 43 and 44 °C, respectively. At 30 °C and different initial ethanol concentrations (4-10%), the acid yield by AAB4 increased gradually, although the alcohol-acid transform ratio decreased to some extent. However, 46.5, 8.7 and 0.9% ratios were retained at ethanol concentrations of 11, 12 and 13%, respectively. When compared with AS1.41 (an AAB widely used in China) using a 10 L fermentor, AAB4 produced 42.0 g/L acetic acid at 37 °C with 10% ethanol, whereas AS1.41 almost stopped producing acetic acid. In conclusion, these traits suggest that AAB4 is a valuable strain for vinegar production in SF.

Oxidation of fatty acid may be enhanced by a combination of pomegranate fruit phytochemicals and acetic acid in HepG2 cells.

PubMed

Kim, Ji Yeon; Ok, Elly; Kim, You Jin; Choi, Kyoung-Sook; Kwon, Oran

2013-06-01

We investigated whether the combination of phytochemicals and acetic acid in the form of fruit vinegar provides an additive effect on changes of mRNA levels related to fatty acid oxidation in human hepatocyte (HepG2). Among the seven fruit vinegars (Rubuscoreanus, Opuntia, blueberry, cherry, red ginseng, mulberry, and pomegranate) studied, treatment of HepG2 with pomegranate vinegar (PV) at concentrations containing 1 mM acetic acid showed the highest in vitro potentiating effect on the mRNA expression levels of peroxisome proliferator-activated receptor α, carnitinepalmitoyl transferase-1, and acyl-CoA oxidase compared to the control group (P < 0.05). Reversed-phase liquid chromatography in combination with quadrupole time-of-flight mass spectrometry analysis revealed four potential compounds (punicalagin B, ellagic acid, and two unidentified compounds) responsible for altered gene expression in HepG2 cells treated with PV as compared with the others. Further investigations are warranted to determine if drinking PV beverages may help to maintain a healthy body weight in overweight subjects.

Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis.

PubMed

Haruta, Shin; Ueno, Shintaro; Egawa, Isao; Hashiguchi, Kazunori; Fujii, Akira; Nagano, Masanobu; Ishii, Masaharu; Igarashi, Yasuo

2006-05-25

Denaturing gradient gel electrophoresis (DGGE) based on small subunit rRNA gene was applied to a traditional rice vinegar fermentation process in which the conversion of rice starch into acetic acid proceeded in a pot. The fungal DGGE profile indicated that the transition from Aspergillus oryzae to Saccharomyces sp. took place at the initial stage at which alcohol production was observed. The early stage was characterized by the coexistence of Saccharomyces sp. and lactic acid bacteria. Almost all of the bacterial DGGE bands related to lactic acid bacteria were replaced by bands derived from Lactobacillus acetotolerance and Acetobacter pasteurianus at the stage at which acetic acid started to accumulate. The microbial succession, tested in three different pots, was found to be essentially identical. Among the bacteria isolated at the early stage, some species differed from those detected by DGGE. This is the first report to reveal the microbial community succession that occurs during a unique vinegar fermentation process, as determined by a culture-independent method.

Headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry for the determination of haloanisoles in sparkling (cava and cider) and non-sparkling (wine) alcoholic beverages.

PubMed

Ruiz-Delgado, Ana; Arrebola-Liébanas, Francisco Javier; Romero-González, Roberto; López-Ruiz, Rosalía; Garrido Frenich, Antonia

2016-10-01

A highly sensitive analytical method was developed to determine 2,4,6-trichloroanisole (TCA), 2,3,4,6-tetrachloroanisole (TeCA), 2,4,6-tribromoanisole (TBA) and 2,3,4,5,6-pentachloroanisole (PCA) in sparkling alcoholic beverages. The method was based on the use of headspace solid-phase microextraction (HS-SPME) using a polydimethylsiloxane (PDMS) fibre. It was coupled to gas chromatography-triple quadrupole tandem mass spectrometry (GC-QqQ-MS/MS) for the detection and quantification of the target haloanisoles. The method was fully automated and no sample preparation was needed. The method was validated for alcoholic beverages. The influence of CO 2 on the extraction efficiency was also evaluated for the studied sparkling drinks (cava and cider). All the calibration curves showed good linearity (R 2  > 0.98) within the tested range (1-50 ng l -1 ). Recoveries were evaluated at three different levels (1, 5 and 50 ng l -1 ) and were always between 71% and 119%. Precision was expressed as relative standard deviation (RSD), and was evaluated as intra- and inter-day precisions, with values ≤ 22% in both cases. Limits of quantitation (LOQs) were ≤ 0.91 ng l -1 , which are below the sensory threshold levels for such compounds in humans. The validated method was applied to commercial samples, 10 cavas and 10 ciders, but it was also used for the analysis of nine red wines and four white wines, demonstrating the further applicability of the proposed method to non-sparkling beverages. TCA was detected in most samples at up to 0.45 ng l -1 .

Remediation of cadmium contaminated water and soil using vinegar residue biochar.

PubMed

Li, Yuxin; Pei, Guangpeng; Qiao, Xianliang; Zhu, Yuen; Li, Hua

2018-06-01

This study investigated a new biochar produced from vinegar residue that could be used to remediate cadmium (Cd)-contaminated water and soil. Aqueous solution adsorption and soil incubation experiments were performed to investigate whether a biochar prepared at 700 °C from vinegar residue could efficiently adsorb and/or stabilize Cd in water and soil. In the aqueous solution adsorption experiment, the Cd adsorption process was best fitted by the pseudo-second-order kinetic and Freundlich isotherm models. If the optimum parameters were used, i.e., pH 5 or higher, a biochar dosage of 12 g L -1 , a 10 mg L -1 Cd initial concentration, and 15-min equilibrium time, at 25 °C, then Cd removal could reach about 100%. The soil incubation experiment evaluated the biochar effects at four different application rates (1, 2, 5, and 10% w/w) and three Cd contamination rates (0.5, 1, and 2.5 mg kg -1 ) on soil properties and Cd fractionation. Soil pH and organic matter increased after adding biochar, especially at the 10% application rate. At Cd pollution levels of 1.0 or 2.5 mg kg -1 , a 10% biochar application rate was most effective. At 0.5 mg Cd kg -1 soil, a 5% biochar application rate was most efficient at transforming the acid extractable and easily reducible Cd fractions to oxidizable and residual Cd. The results from this study demonstrated that biochar made from vinegar residue could be a new and promising alternative biomass-derived material for Cd remediation in water and soil.

Evaluation of consumable household products for decontaminating retail skinless, boneless chicken breasts.

PubMed

McKee, L H; Neish, L; Pottenger, A; Flores, N; Weinbrenner, K; Remmenga, M

2005-03-01

The effect of 15 consumable products, including juices, wines, and vinegar, used as rinsing agents on microbial loads of retail skinless, boneless chicken breasts was evaluated in two studies. Ten breasts were rinsed for 1 min with each solution. Samples were swabbed before and after rinsing with a cellulose sponge and evaluated for total aerobic (APC), total coliform (TCC), and generic Escherichia coli counts by Petrifilm methods. No differences were found in initial APC or TCC in either study, with initial mean APC ranging from 5.30 to 7.05 log CFU/cm2 and initial mean TCC ranging from 2.21 to 3.36 log CFU/cm2. In study 1, the APC for breasts rinsed with distilled white vinegar (3.22 log CFU/cm2) was lower than for those rinsed with all other solutions except cranberry juice cocktail (3.86 log CFU/cm2). The TCC for breasts rinsed with distilled white vinegar (0.00 log CFU/cm2) and cranberry juice cocktail (0.20 log CFU/cm2) were lower than those for all other solutions except 10% NaCl (0.43 log CFU/cm2) and 10% NaHCO3 (0.48 log CFU/cm2). In study 2, APC values for breasts rinsed with red wine (5.29 log CFU/cm2) and white wine (5.32 log CFU/cm2) were lower than for breasts rinsed with the other three solutions. The TCC after rinsing with chicken broth (4.48 log CFU/cm2) was higher than for all other solutions except Italian dressing. Although distilled white vinegar was the most effective rinsing agent, all solutions produced lower counts after rinsing, indicating that consumers could use rinsing to remove microorganisms from chicken breast surfaces prior to cooking.

An Efficient Method Using Gluconacetobacter europaeus To Reduce an Unfavorable Flavor Compound, Acetoin, in Rice Vinegar Production

PubMed Central

Akasaka, Naoki; Sakoda, Hisao; Hidese, Ryota; Ishii, Yuri

2013-01-01

Gluconacetobacter europaeus, one of the microorganisms most commonly used for vinegar production, produces the unfavorable flavor compound acetoin. Since acetoin reduction is important for rice vinegar production, a genetic approach was attempted to reduce acetoin produced by G. europaeus KGMA0119 using specific gene knockout without introducing exogenous antibiotic resistance genes. A uracil-auxotrophic mutant with deletion of the orotate phosphoribosyltransferase gene (pyrE) was first isolated by positive selection using 5-fluoroorotic acid. The pyrE disruptant designated KGMA0704 (ΔpyrE) showed 5-fluoroorotic acid resistance. KGMA0704 and the pyrE gene were used for further gene disruption experiments as a host cell and a selectable marker, respectively. Targeted disruption of aldC or als, which encodes α-acetolactate decarboxylase or α-acetolactate synthase, was attempted in KGMA0704. The disruption of these genes was expected to result in a decrease in acetoin levels. A disruption vector harboring the pyrE marker within the targeted gene was constructed for double-crossover recombination. The cells of KGMA0704 were transformed with the exogenous DNA using electroporation, and genotypic analyses of the transformants revealed the unique occurrence of targeted aldC or als gene disruption. The aldC disruptant KGMA4004 and the als disruptant KGMA5315 were cultivated, and the amount of acetoin was monitored. The acetoin level in KGMA4004 culture was significantly reduced to 0.009% (wt/vol) compared with KGMA0119 (0.042% [wt/vol]), whereas that of KGMA5315 was not affected (0.037% [wt/vol]). This indicates that aldC disruption is critical for acetoin reduction. G. europaeus KGMA4004 has clear application potential in the production of rice vinegar with less unfavorable flavor. PMID:24056455

Use of mixed solid waste as a soil amendment for saline-sodic soil remediation and oat seedling growth improvement.

PubMed

Fan, Yuan; Ge, Tian; Zheng, Yanli; Li, Hua; Cheng, Fangqin

2016-11-01

Soil salinization has become a worldwide problem that imposes restrictions on crop production and food quality. This study utilizes a soil column experiment to address the potential of using mixed solid waste (vinegar residue, fly ash, and sewage sludge) as soil amendment to ameliorate saline-sodic soil and enhance crop growth. Mixed solid waste with vinegar residue content ranging from 60-90 %, sewage sludge of 8.7-30 %, and fly ash of 1.3-10 % was added to saline-sodic soil (electrical conductivity (EC 1:5 ) = 1.83 dS m -1 , sodium adsorption ratio (SAR 1:5 ) = 129.3 (mmol c L -1 ) 1/2 , pH = 9.73) at rates of 0 (control), 130, 260, and 650 kg ha -1 . Results showed that the application of waste amendment significantly reduced SAR, while increasing soil soluble K + , Ca 2+ , and Mg 2+ , at a dose of 650 kg ha -1 . The wet stability of macro-aggregates (>1 mm) was improved 90.7-133.7 % when the application rate of amendment was greater than 260 kg ha -1 . The application of this amendment significantly reduced soil pH. Germination rates and plant heights of oats were improved with the increasing rate of application. There was a positive correlation between the percentage of vinegar residue and the K/Na ratio in the soil solutions and roots. These findings suggest that applying a mixed waste amendment (vinegar residue, fly ash, and sewage sludge) could be a cost-effective method for the reclamation of saline-sodic soil and the improvement of the growth of salt-tolerant plants.

Effects of dietary supplementation of organic acids and phytase on performance and intestinal histomorphology of broilers.

PubMed

Mohammadagheri, Nasibeh; Najafi, Ramin; Najafi, Gholamreza

2016-01-01

The present experiment was conducted to evaluate the effects of organic acids and phytase enzyme supplementation on performance and intestinal histomorphology of broilers. The experiment was done in a factorial arrangement 2 × 2 × 2 based on completely randomized design with eight treatments, five replicates with 12 chicks in each until 42 days of age. Diets included natural vinegar (0 and 2%), citric acid (CA; 0.00 and 1.00%) and phytase enzyme (PHY; 0.00 and 500 FTU phytase per kg of feed). One bird from each treatment replicate was randomly selected and slaughtered to evaluate the small intestinal morphology on 42 days of age. Analysis of results showed that vinegar increased feed consumption and body weight gain in total experimental period ( p ˂ 0.05), while CA significantly decreased feed consumption on 0-14 days of age ( p ˂ 0.05). No effect was observed on performance in interaction of organic acids together and with PHY group ( p > 0.05). In duodenum CA increased the villus height and width ( p ˂ 0.05) and PHY enzyme increased villus width ( p ˂ 0.05) and decreased crypt depth ( p ˂ 0.05). On the other hand, CA along with PHY significantly decreased crypt depth ( p ˂ 0.05). In jejunum PHY alone and in combination with vinegar increased the goblet cells numbers ( p ˂ 0.05), whereas vinegar significantly increased the goblet cells numbers in ileum ( p ˂ 0.05). The muscular thickness in duodenum, jejunum, and ileum was not affected among different treatment groups. The results showed that supplementation of organic acids and phytase together in this experiment, with no negative effects on each other, improved their effects on some parameters.

Beer, Cider, and Wine Allergy

PubMed Central

Tadros, Susan

2017-01-01

Background. Allergy to beer is often due to specific proteins in barley and sometimes to lipid transfer protein. Allergy to wine is frequently due to a sensitivity to grape proteins. We present a rare case of allergy to beer, wine, and cider resulting from IgE reactivity to yeasts and moulds which also explained the patient's additional sensitivity to yeast extracts and blue cheese. Case Presentation. The patient's symptoms included throat and facial itching accompanied by mild wheeze and severe urticaria. Diagnosis of allergy to yeast was confirmed by specific IgE testing as well as that to relevant foods and beverages. The patient's ongoing management included advice to avoid beer, wine, and other food groups containing specific yeasts, in addition to carrying a short acting nonsedating antihistamine as well as an adrenaline autoinjector. Conclusions. Cases of yeast allergy are extremely rare in medical literature but may be underrecognised and should be considered in patients presenting with reactions to alcoholic beverages and other yeast-containing products. PMID:28396809

A Gondwanan Imprint on Global Diversity and Domestication of Wine and Cider Yeast Saccharomyces uvarum

PubMed Central

Almeida, Pedro; Gonçalves, Carla; Teixeira, Sara; Libkind, Diego; Bontrager, Martin; Masneuf-Pomarède, Isabelle; Albertin, Warren; Durrens, Pascal; Sherman, David; Marullo, Philippe; Hittinger, Chris Todd; Gonçalves, Paula; Sampaio, José Paulo

2016-01-01

In addition to Saccharomyces cerevisiae, the cryotolerant yeast species S. uvarum is also used for wine and cider fermentation but nothing is known about its natural history. Here we use a population genomics approach to investigate its global phylogeography and domestication fingerprints using a collection of isolates obtained from fermented beverages and from natural environments on five continents. South American isolates contain more genetic diversity than that found in the Northern Hemisphere. Moreover, coalescence analyses suggest that a Patagonian sub-population gave rise to the Holarctic population through a recent bottleneck. Holarctic strains display multiple introgressions from other Saccharomyces species, those from S. eubayanus being prevalent in European strains associated with human-driven fermentations. These introgressions are absent in the large majority of wild strains and gene ontology analyses indicate that several gene categories relevant for wine fermentation are overrepresented. Such findings constitute a first indication of domestication in S. uvarum. PMID:24887054

Expression of GPD1 and SIP18 genes during rehydration in active dry industrial Saccharomyces cerevisiae cider-making yeast strains (ADY).

PubMed

Goncerzewicz, Anna; Kamińska-Wojteczek, Karolina; Młynarczyk, Izabella; Misiewicz, Anna

2017-01-01

In this study we determined the influence of different sugar concentration in media, time of rehydration and type of strain on relative expression level of GPD1 and SIP18 genes of active dry cider-making yeast strains, followed by the assessment of the impact of rehydration on the fermentation process. High expression of SIP18 at the beginning of rehydration was shown to be due to high transcription of the gene during the drying process. High sugar concentrations of media initiated transcription of the GPD1 gene and triggered the cellular glycerol biosynthesis pathway in examined strains. Rehydration time and type of strain showed to have no statistically significant impact on the course of the fermentation; RT qPCR results depended mainly on the time of rehydration and sugar concentration of the medium. This is the first attempt to confront rehydration time and molecular mechanisms acting upon rehydration with the course of the fermentation process.

Beer, Cider, and Wine Allergy.

PubMed

Bansal, Rhea A; Tadros, Susan; Bansal, Amolak S

2017-01-01

Background . Allergy to beer is often due to specific proteins in barley and sometimes to lipid transfer protein. Allergy to wine is frequently due to a sensitivity to grape proteins. We present a rare case of allergy to beer, wine, and cider resulting from IgE reactivity to yeasts and moulds which also explained the patient's additional sensitivity to yeast extracts and blue cheese. Case Presentation . The patient's symptoms included throat and facial itching accompanied by mild wheeze and severe urticaria. Diagnosis of allergy to yeast was confirmed by specific IgE testing as well as that to relevant foods and beverages. The patient's ongoing management included advice to avoid beer, wine, and other food groups containing specific yeasts, in addition to carrying a short acting nonsedating antihistamine as well as an adrenaline autoinjector. Conclusions . Cases of yeast allergy are extremely rare in medical literature but may be underrecognised and should be considered in patients presenting with reactions to alcoholic beverages and other yeast-containing products.

Acetobacter strains isolated during the acetification of blueberry (Vaccinium corymbosum L.) wine.

PubMed

Hidalgo, C; García, D; Romero, J; Mas, A; Torija, M J; Mateo, E

2013-09-01

Highbush blueberries (Vaccinium corymbosum L.) are known to have positive health benefits. The production of blueberry vinegar is one method to preserve this seasonal fruit and allow extended consumption. In this study, blueberry wine acetification was performed with naturally occurring micro-organisms and with an inoculated Acetobacter cerevisiae strain. Acetifications were carried out in triplicate using the Schützenbach method. The successful spontaneous processes took up to 66% more time than the processes involving inoculation. The isolation of acetic acid bacteria (AAB) and the analysis of these AAB using molecular methods allowed the identification of the main genotypes responsible of the blueberry acetification. Although the Acet. cerevisiae strain was the predominant strain isolated from the inoculated process samples, Acetobacter pasteurianus was isolated from samples for both processes and was the only species present in the spontaneous acetification samples. To the best of our knowledge, this is the first report describing the identification and variability of AAB isolated during blueberry acetification. The isolated Acet. pasteurianus strains could be used for large-scale blueberry vinegar production or as a starter culture in studies of other vinegar production methods. © 2013 The Society for Applied Microbiology.

Review of Army Food Related Operations in Hot Desert Environments

DTIC Science & Technology

1991-02-01

the Sahara consists of yogurt and rice pilaf containing shreds of lamb, kid or chicken , hard biscuits called kak, and, during a feast, roast sheep or...encourage fluid consumption, i.e., chicken noodle soup, cocoa, and cider should be increased and unpopular beverage items should be reduced or replaced

Solid-state fermentation of agro-industrial wastes to produce bioorganic fertilizer for the biocontrol of Fusarium wilt of cucumber in continuously cropped soil.

PubMed

Chen, Lihua; Yang, Xingming; Raza, Waseem; Luo, Jia; Zhang, Fengge; Shen, Qirong

2011-02-01

Agro-industrial wastes of cattle dung, vinegar-production residue and rice straw were solid-state fermented by inoculation with Trichoderma harzianum SQR-T037 (SQR-T037) for production of bioorganic fertilizers containing SQR-T037 and 6-pentyl-α-pyrone (6PAP) to control Fusarium wilt of cucumber in a continuously cropped soil. Fermentation days, temperature, inoculum and vinegar-production residue demonstrated significant effects on the SQR-T037 biomass and the yield of 6PAP, based on fractional factorial design. Three optimum conditions for producing the maximum SQR-T037 biomass and 6PAP yield were predicted by central composite design and validated. Bioorganic fertilizer containing 8.46 log(10) ITS copies g(-1) dry weight of SQR-T037 and 1291.73 mg kg(-1) dry weight of 6PAP, and having the highest (p<0.05) biocontrol efficacy, was achieved at 36.7 fermentation days, 25.9°C temperature, 7.6% inoculum content, 41.0% vinegar-production residue, 20.0% rice straw and 39.0% cattle dung. This is a way to offer a high value-added use for agro-industrial wastes. Copyright © 2010 Elsevier Ltd. All rights reserved.

Quantification of 4-Methylimidazole in soft drinks, sauces and vinegars of Greek market using two liquid chromatography techniques.

PubMed

Tzatzarakis, Manolis N; Vakonaki, Elena; Moti, Sofia; Alegakis, Athanasios; Tsitsimpikou, Christina; Tsakiris, Ioannis; Goumenou, Marina; Nosyrev, Alexander E; Rizos, Apostolos K; Tsatsakis, Aristidis M

2017-09-01

The substance 4-methylimidazole (4-MEI) has raised several concerns regarding its toxicity to humans, although no harmonized classification has yet been decided. The regulatory limits for food products set by various authorities in Europe and the USA differ considerably. The purpose of the present study is to compare two liquid chromatography techniques in order to determine the levels of 4-MEI in food products from the Greek market and roughly estimate the possible exposure and relevant health risk for the consumers. A total of thirty-four samples (soft drinks, beers, balsamic vinegars, energy drinks and sauces) were collected and analyzed. The quality parameters for both analytical methodologies (linearity, accuracy, inter day precision, recovery) are presented. No detectable levels of 4-MEI are found in beers and soft drink samples, other than cola type. On the other hand, 4-MEI was detected in all cola type soft drinks (15.8-477.0 ng/ml), energy drinks (57.1%, 6.6-22.5 ng/ml) and vinegar samples (66.7%, 9.7-3034.7 ng/ml), while only one of the sauce samples was found to have a detectable level of 17.5 ng/ml 4-MEI. Copyright © 2017 Elsevier Ltd. All rights reserved.

Microbial community, and biochemical and physiological properties of Korean traditional black raspberry (Robus coreanus Miquel) vinegar.

PubMed

Song, Nho-Eul; Cho, Sung-Ho; Baik, Sang-Ho

2016-08-01

The aim of this study was to elucidate the changes in microbial community and biochemical and physiological properties of traditional Muju black raspberry (Robus coreanus Miquel) vinegar (TMBV) during fermentation by culture-independent methods. During vinegar fermentation, ethanol produced up to 120 g L(-1) until day 35, with continuously increasing yeast concentration to a total of log 7.6 CFU mL(-1) . After day 35, acetic acid bacteria (AAB) concentrations rose to log 5.8 CFU mL(-1) until day 144. Denaturing gradient gel electrophoresis analysis showed that Saccharomyces cerevisiae was detected until day 87 of the fermentation, at which point Acetobacter pasteurianus gradually took over as the dominant species. Total sugar was reduced to 6.6 °Brix and total acidity produced up to 44 g L(-1) . In this study, we established the physicochemical analysis and growth dynamics of yeast and AAB during alcoholic and acetic acid fermentation of black raspberry by a traditional method. Overall, S. cerevisiae and A. pasteurianus species appeared to dominate the TMBV fermentation. In conclusion, this study demonstrated a suitable fermentation system for TMBV by the static surface method. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Low Tyramine Headache Diet

MedlinePlus

... caution Monosodium Glutamate (MSG) Nitrates Nitrites Sulfites Aspartame Fats, Oils, and Misc. Allowed All cooking oils and fats Commercial salad dressing with allowed ingredients, vinegars All ...

Inhibition of Clostridium perfringens Growth during Extended Cooling of Cooked Uncured Roast Turkey and Roast Beef Using a Concentrated Buffered Vinegar Product and a Buffered Vinegar Product.

PubMed

Smith, Andrew M; Dunn, Michael L; Jefferies, Laura K; Egget, Dennis L; Steele, Frost M

2018-02-23

This research was conducted to evaluate the effectiveness of a concentrated buffered vinegar product (CBV) and a simple buffered vinegar product (BV) for controlling Clostridium perfringens outgrowth during extended cooling times of ready-to-eat roast turkey and roast beef. Whole turkey breasts and beef inside rounds were injected with a typical brine and then ground and mixed with CBV (0.0, 2.01, 2.70, and 3.30% [w/w]) or BV (0.0, 1.75, 2.25, and 3.75% [w/w]) and a three-strain C. perfringens spore cocktail to a detectable level of ca. 2 to 3 log CFU/g. The meat was divided into 10-g portions, vacuum packaged, and stored frozen until tested. The turkey and beef were cooked in a programmable water bath to 71.6°C (160.8°F) in 5 h and to 57.2°C (135°F) in 6 h, respectively. The cooked turkey and beef were then cooled exponentially from 48.9 to 12.8°C (120 and 55°F) in 6, 9, 12, 15, and 18 h for the five cooling treatments. The cooling continued until the temperature reached 4.4°C (40°F). C. perfringens counts were determined at 54.4°C (130°F) and 4.4°C. CBV at 2.01% effectively limited C. perfringens growth in turkey to ≤1 log CFU/g with up to a 9-h cooling treatment, and 2.70 and 3.30% solutions were effective with up to the 18-h cooling treatment. BV had an inhibitory effect on C. perfringens outgrowth in beef but did not limit growth to ≤1 log CFU/g at any concentration tested for any of the cooling treatments.

Traditional Chinese Medicine, Food Therapy, and Hypertension Control: A Narrative Review of Chinese Literature.

PubMed

Zou, Ping

2016-01-01

Despite the lack of English literature about Traditional Chinese Medicine (TCM) food therapy, there is abundant Chinese literature about the application of food therapy for hypertension control. This paper summarizes basic concepts of TCM, the principles of food therapy and its application for hypertension control according to Chinese literature. In TCM, food is conceptualized according to both nutritional and functional aspects, and can be used to treat illnesses. Four principles of TCM food therapy including light eating, balancing the "hot" and "cold" nature of food, the harmony of the five flavors of food, and consistency between dietary intake and different health conditions, can be used to facilitate hypertension control. Based on a statistical analysis of antihypertensive foods recommended in 20 books on the application of food therapy for hypertension control, the 38 most frequently recommended are celery, tomato, banana, hawthorn, garlic, onion, seaweed, apple, corn, green beans, persimmon, laver, kiwi, watermelon, eggplant, carrots, mushroom, peanut, soy products, sea cucumber, buckwheat, garland chrysanthemum, spinach, honey, dairy products, vinegar, black fungus, jellyfish, green onion, shepherd's purse, soybean, potato, pear, winter melon, bitter melon, oat, pea, and tea. Food therapy emphasizes the therapeutic effects of food, considering its nature, taste, and function on human balanced health, which leads to optimal blood pressure control. Current literature suggests that food therapy is effective in blood pressure control and can be incorporated into blood pressure self-management in the Chinese population.

YouTube and food allergy: An appraisal of the educational quality of information.

PubMed

Reddy, Keerthi; Kearns, Mary; Alvarez-Arango, Santiago; Carrillo-Martin, Ismael; Cuervo-Pardo, Nathaly; Cuervo-Pardo, Lyda; Dimov, Ves; Lang, David M; Lopez-Alvarez, Sonia; Schroer, Brian; Mohan, Kaushik; Dula, Mark; Zheng, Simin; Kozinetz, Claudia; Gonzalez-Estrada, Alexei

2018-06-01

Food allergy affects an estimated 8% of children and 3% of adults in the United States. Food-allergic individuals increasingly use the web for medical information. We sought to determine the educational quality of food allergy YouTube videos. We performed a YouTube search using keywords "food allergy" and "food allergies". The 300 most viewed videos were included and analyzed for characteristics, source, and content. Source was further classified as healthcare provider, alternative medicine provider, patient, company, media, and professional society. A scoring system (FA-DQS) was created to evaluate quality (-10 to +34 points). Negative points were assigned for misleading information. Eight reviewers scored each video independently. Three hundred videos were analyzed, with a median of 6351.50 views, 19 likes, and 1 dislike. More video presenters were female (54.3%). The most common type of video source was alternative medicine provider (26.3%). Alternative treatments included the following: water fast, juicing, Ayurveda, apple cider, yoga, visualization, and sea moss. Controversial diagnostics included kinesiology, IgG testing, and pulse test. Almost half of the videos depicted a non-IgE-mediated reaction (49.0%).Videos by professional societies had the highest FA-DQS (7.27). Scores for videos by professional societies were significantly different from other sources (P < .001). There was a high degree of agreement among reviewers (ICC = 0.820; P < .001). YouTube videos on food allergy frequently recommend controversial diagnostics and commonly depict non-IgE-mediated reactions. There is a need for high-quality, evidence-based, educational videos on food allergy. © 2018 EAACI and John Wiley and Sons A/S. Published by John Wiley and Sons Ltd.

Wonder Stew.

ERIC Educational Resources Information Center

Shaw, Donna Gail; And Others

1993-01-01

Presents an elaboration of the "Dancing Raisins" activity, that features a discrepant event. Ingredients in the stew include baking soda, water, vinegar, raisins, pasta, popcorn kernels, and food coloring. (PR)

Culture medium optimization for acetic acid production by a persimmon vinegar-derived bacterium.

PubMed

Kim, Jin-Nam; Choo, Jong-Sok; Wee, Young-Jung; Yun, Jong-Sun; Ryu, Hwa-Won

2005-01-01

A new acetic acid-producing microorganism, Acetobacter sp. RKY4, was isolated from Korean traditional persimmon vinegar, and we optimized the culture medium for acetic acid production from ethanol using the newly isolated Acetobacter sp. RKY4. The optimized culture medium for acetic acid production using this microorganism was found to be 40 g/L ethanol, 10 g/L glycerol, 10 g/L corn steep liquor, 0.5 g/L MgSO4.7H2O, and 1.0 g/L (NH4)H2PO4. Acetobacter sp. RKY4 produced 47.1 g/L of acetic acid after 48 h of fermentation in a 250 mL Erlenmeyer flask containing 50 mL of the optimized medium.

Peace Talks: A "Dialogical Ethics" Model of Faculty-Student Collaboration in the Undergraduate Classroom

ERIC Educational Resources Information Center

Murray, Jeffrey W.

2016-01-01

At the 2015 CIDER conference on Higher Education Pedagogy, professors Abelson and Nelson discussed their intense and inspiring level of instructor-student collaboration, describing how they collaborate with their first-year students in the design of particular assignments and even overall course design at the unit level. This essay seeks to…

Sour Science.

ERIC Educational Resources Information Center

Whetzel, Joan

1999-01-01

Presents four activities that involve chemical reactions with vinegar, lemon juice, or orange juice. These activities can be used to teach about acid-base reactions and acids as chemical catalysts. (WRM)

Combination of sugar and stable isotopes analyses to detect the use of non-grape sugars in balsamic vinegar must.

PubMed

Matteo, Perini; Tiziana, Nardin; Federica, Camin; Mario, Malacarne; Roberto, Larcher

2018-06-15

'Aceto Balsamico di Modena' (ABM) is a PGI (Protected Geographical Indication) salad dressing obtained from cooked and/or concentrated grape must, with the addition of wine vinegar and a maximum of 2% caramel (EU Reg. 583/2009). In this study we investigated whether the combination of 13 C/ 12 C of ethanol using Isotope Ratio Mass Spectrometry with 2 H-site-specific Natural Isotope Fractionation - Nuclear Magnetic Resonance, and minor sugars using Ion Chromatography with Pulse Amperometric and Charged Aerosol Detection, is able to improve detection of sugar addition to ABM must. A large selection of authentic Italian grape musts and different samples of balsamic vinegar with an increasing percentage of added beet, cane and sugar syrups were considered. The possible degradation of sugars in the ABM matrix during shelf life was also investigated. While stable isotope ratios analysis remains the favoured method for determining cane and beet sugar addition, dosage of minor sugar (in particular maltose) proved to be very useful for detecting the addition of sugar syrup. Thanks to this innovative approach, 3 out of 27 commercial ABMs were identified as adulterated. A combination of stable isotope ratio and IC-PAD-CAD analysis can be therefore proposed as a suitable tool for detecting the authenticity of ABM must. This article is protected by copyright. All rights reserved.

Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation.

PubMed

Zhu, Yunping; Zhang, Feifei; Zhang, Chengnan; Yang, Li; Fan, Guangsen; Xu, Youqiang; Sun, Baoguo; Li, Xiuting

2018-06-05

Shanxi aged vinegar (SAV), one of the famous Chinese vinegars, is produced by multispecies solid-state fermentation in which the acetic acid fermentation stage (AAF) is especially important. However, how bacterial succession and their metabolites change along with the different stages of AAF is still poorly understood. In this study, we investigated the dynamic bacterial succession and flavor formation in three batches of SAV using high-throughput sequencing and metabolomics approaches. It is interesting to find that AAF can be divided into three stages based on its bacterial community succession (early stage, days 0-4; medium stage, days 5-21; and later stage, days 22-26). Pantoea, Pediococcus, Lactococcus and Rhizobium played an important role in the early stage; Lactobacillus was dominant in the medium stage (67.72%); and Acetobacter, Komagataeibacter and Kroppenstedtia were the key bacteria in the later stage. A total of seven organic acids and 42 volatile constituents (esters, alcohol, ketones and aldehydes) were detected during the AAF. Spearman correlation analysis showed a significant correlation between the bacterial community and these flavor metabolites during the AAF of the SAV. This is the first report to explore the relationships between volatile flavor metabolites and bacterial community succession by a three-staged method and provide theoretical support for a flavor formation mechanism in traditional SAV.

Soda Bottle Boating.

ERIC Educational Resources Information Center

Martin, William

1991-01-01

Describes an activity that allows students to design and build a craft whose propulsion is derived entirely by the carbon dioxide produced in the chemical reaction between baking soda and vinegar. (ZWH)

Food additives

MedlinePlus

... or natural. Natural food additives include: Herbs or spices to add flavor to foods Vinegar for pickling ... Certain colors improve the appearance of foods. Many spices, as well as natural and man-made flavors, ...

Common agents used to unblock blood clots within tympanostomy tubes: an ex vivo study and review of literature.

PubMed

Burke, Emily L; Walvekar, Rohan R; Lin, James; Hagan, Joseph; Kluka, Evelyn A

2009-12-01

To determine the efficacy of common solutions used to dissolve blood clots blocking tympanostomy tubes (TTs) of differing lengths and diameters. An ex vivo experimental study. Ear models were built by the study investigator. Tympanostomy tubes were inserted into the models and blocked with blood clots. Test solutions were applied to the blood clots, and time for clearance was recorded via microscopic visual confirmation. Richards T-tube had higher odds of unclogging than collar button tubes (odds ratio: 2.37, 95% confidence intervals 1.02-5.54, p=0.042). Vinegar and 3% hydrogen peroxide were most effective for Richards T-tubes and collar button tubes, respectively. Common solutions (vinegar and hydrogen peroxide) were more effective than antibiotic drops in clearing blood clot blocking TTs.

Traditional Chinese Biotechnology

NASA Astrophysics Data System (ADS)

Xu, Yan; Wang, Dong; Fan, Wen Lai; Mu, Xiao Qing; Chen, Jian

The earliest industrial biotechnology originated in ancient China and developed into a vibrant industry in traditional Chinese liquor, rice wine, soy sauce, and vinegar. It is now a significant component of the Chinese economy valued annually at about 150 billion RMB. Although the production methods had existed and remained basically unchanged for centuries, modern developments in biotechnology and related fields in the last decades have greatly impacted on these industries and led to numerous technological innovations. In this chapter, the main biochemical processes and related technological innovations in traditional Chinese biotechnology are illustrated with recent advances in functional microbiology, microbial ecology, solid-state fermentation, enzymology, chemistry of impact flavor compounds, and improvements made to relevant traditional industrial facilities. Recent biotechnological advances in making Chinese liquor, rice wine, soy sauce, and vinegar are reviewed.

A Constructivist Approach to Studying the Bullwhip Effect by Simulating the Supply Chain

ERIC Educational Resources Information Center

González-Torre, Pilar L.; Adenso-Díaz, B.; Moreno, Plácido

2015-01-01

The Cider Game is a simulator for a supply chain-related learning environment. Its main feature is that it provides support to students in the constructivist discovery process when learning how to make logistics decisions, at the same time as noting the occurrence of the bullwhip phenomenon. This learning environment seeks a balance between direct…

Acid Raindrops Keep Fallin' in My Lake.

ERIC Educational Resources Information Center

Journal of Chemical Education, 2003

2003-01-01

Demonstrates acid rain falling into lakes using vinegar and explores the effects on different types of solids such as chalk, sand, and lime. Includes instructor information and student worksheets. (YDS)

6 Home Cleaning Recipes

MedlinePlus

... castile soap 2 teaspoons vinegar 1/2 teaspoon baking soda Mix ingredients in a spray bottle. Spray ... Cleaner. ALL PURPOSE CLEANER - Recipe 2 2 tablespoons baking soda 2 cups warm water Dissolve baking soda ...

Egg Allergy

MedlinePlus

... call for more than three eggs): 1 teaspoon baking powder + 1 tablespoon liquid + 1 tablespoon vinegar 1 ... 1½ tablespoons water + 1½ tablespoons oil + 1 teaspoon baking powder 1 packet gelatin + 2 tablespoons warm water ( ...

Sources of Gluten

MedlinePlus

... meats Cheesecake filling – some recipes include wheat flour Eggs served at restaurants – some restaurants put pancake batter ... scrambled eggs and omelets, but on their own, eggs are naturally gluten-free Distilled Beverages And Vinegars ...

21 CFR 145.140 - Canned seedless grapes.

Code of Federal Regulations, 2011 CFR

2011-04-01

... optional ingredients: (1) Natural and artificial flavors. (2) Spice. (3) Vinegar, lemon juice, or organic... spice, or “Seasoned with lemon juice”. When two or more of the optional ingredients specified in...

21 CFR 582.1 - Substances that are generally recognized as safe.

Code of Federal Regulations, 2012 CFR

2012-04-01

... illustration, the Commissioner regards such common food ingredients as salt, pepper, sugar, vinegar, baking... be defined to include the following restrictions: (1) The quantity of a substance added to animal...

21 CFR 582.1 - Substances that are generally recognized as safe.

Code of Federal Regulations, 2013 CFR

2013-04-01

... illustration, the Commissioner regards such common food ingredients as salt, pepper, sugar, vinegar, baking... be defined to include the following restrictions: (1) The quantity of a substance added to animal...

21 CFR 582.1 - Substances that are generally recognized as safe.

Code of Federal Regulations, 2011 CFR

2011-04-01

... illustration, the Commissioner regards such common food ingredients as salt, pepper, sugar, vinegar, baking... be defined to include the following restrictions: (1) The quantity of a substance added to animal...

21 CFR 582.1 - Substances that are generally recognized as safe.

Code of Federal Regulations, 2014 CFR

2014-04-01

... illustration, the Commissioner regards such common food ingredients as salt, pepper, sugar, vinegar, baking... be defined to include the following restrictions: (1) The quantity of a substance added to animal...

21 CFR 582.1 - Substances that are generally recognized as safe.

Code of Federal Regulations, 2010 CFR

2010-04-01

... illustration, the Commissioner regards such common food ingredients as salt, pepper, sugar, vinegar, baking... be defined to include the following restrictions: (1) The quantity of a substance added to animal...

DASH Diet: Tips for Shopping and Cooking

MedlinePlus

... as deli meats. Condiments, seasonings and spreads . Herbs, spices, flavored vinegars, salsas and olive oil can add ... easy to prepare vegetables without butter or oil. Spice mill or garlic press . These items make it ...

Effect of incorporation of fermented bamboo shoot on physicochemical and microbial quality of pork pickle.

PubMed

Chavhan, D M; Hazarika, M; Brahma, M L; Hazarika, R A; Rahman, Z

2015-02-01

Replacement of commercial chemical preservative (Vinegar) by incorporating fermented bamboo shoot (FBS) products partially or completely and their effect on physicochemical, microbial and shelf life qualities on pork pickle products was studied. Different FBS products such as FBS extract, paste and powder were incorporated in the pork pickle products at the level of 50 to 100 % with or without vinegar and stored at room temperature for 90 days. Highest pH values and lowest titrable acidity was recorded in products with 50 and 100 % FBS powder. No significant differences were observed with respect to proximate composition i.e. percent moisture, protein, fat and ash contents among the products except the product with 100 % FBS powder which had significantly (p < 0.01) lower moisture content. Microbial load (Log total plate counts) and thiobarbituric acid (TBA) values were found to be increasing as the storage periods were advancing. Except the product with 100 % FBS powder which could be stored for 30 days only, other products could be stored upto 90 days without any physicochemical and microbial problems. It can be concluded from this study that natural and organic FBS extract and paste can be used successfully replacing the conventional chemical preservative (Vinegar) for preparation of pork pickle products and preserved more than 90 days at room temperature. However, FBS powder can be used for preservation of the pickle products for a short period (30 days).

New insights into the mechanisms of acetic acid resistance in Acetobacter pasteurianus using iTRAQ-dependent quantitative proteomic analysis.

PubMed

Xia, Kai; Zang, Ning; Zhang, Junmei; Zhang, Hong; Li, Yudong; Liu, Ye; Feng, Wei; Liang, Xinle

2016-12-05

Acetobacter pasteurianus is the main starter in rice vinegar manufacturing due to its remarkable abilities to resist and produce acetic acid. Although several mechanisms of acetic acid resistance have been proposed and only a few effector proteins have been identified, a comprehensive depiction of the biological processes involved in acetic acid resistance is needed. In this study, iTRAQ-based quantitative proteomic analysis was adopted to investigate the whole proteome of different acidic titers (3.6, 7.1 and 9.3%, w/v) of Acetobacter pasteurianus Ab3 during the vinegar fermentation process. Consequently, 1386 proteins, including 318 differentially expressed proteins (p<0.05), were identified. Compared to that in the low titer circumstance, cells conducted distinct biological processes under high acetic acid stress, where >150 proteins were differentially expressed. Specifically, proteins involved in amino acid metabolic processes and fatty acid biosynthesis were differentially expressed, which may contribute to the acetic acid resistance of Acetobacter. Transcription factors, two component systems and toxin-antitoxin systems were implicated in the modulatory network at multiple levels. In addition, the identification of proteins involved in redox homeostasis, protein metabolism, and the cell envelope suggested that the whole cellular system is mobilized in response to acid stress. These findings provide a differential proteomic profile of acetic acid resistance in Acetobacter pasteurianus and have potential application to highly acidic rice vinegar manufacturing. Copyright © 2016 Elsevier B.V. All rights reserved.

Biogeography of Oenococcus oeni Reveals Distinctive but Nonspecific Populations in Wine-Producing Regions

PubMed Central

El Khoury, Mariette; Campbell-Sills, Hugo; Salin, Franck; Guichoux, Erwan; Claisse, Olivier

2016-01-01

ABSTRACT Understanding the mechanisms behind the typicity of regional wines inevitably brings attention to microorganisms associated with their production. Oenococcus oeni is the main bacterial species involved in wine and cider making. It develops after the yeast-driven alcoholic fermentation and performs the malolactic fermentation, which improves the taste and aromatic complexity of most wines. Here, we have evaluated the diversity and specificity of O. oeni strains in six regions. A total of 235 wines and ciders were collected during spontaneous malolactic fermentations and used to isolate 3,212 bacterial colonies. They were typed by multilocus variable analysis, which disclosed a total of 514 O. oeni strains. Their phylogenetic relationships were evaluated by a second typing method based on single nucleotide polymorphism (SNP) analysis. Taken together, the results indicate that each region holds a high diversity of strains that constitute a unique population. However, strains present in each region belong to diverse phylogenetic groups, and the same groups can be detected in different regions, indicating that strains are not genetically adapted to regions. In contrast, greater strain identity was seen for cider, white wine, or red wine of Burgundy, suggesting that genetic adaptation to these products occurred. IMPORTANCE This study reports the isolation, genotyping, and geographic distribution analysis of the largest collection of O. oeni strains performed to date. It reveals that there is very high diversity of strains in each region, the majority of them being detected in a single region. The study also reports the development of an SNP genotyping method that is useful for analyzing the distribution of O. oeni phylogroups. The results show that strains are not genetically adapted to regions but to specific types of wines. They reveal new phylogroups of strains, particularly two phylogroups associated with white wines and red wines of Burgundy. Taken together, the results shed light on the diversity and specificity of wild strains of O. oeni, which is crucial for understanding their real contribution to the unique properties of wines. PMID:27864168

Biogeography of Oenococcus oeni Reveals Distinctive but Nonspecific Populations in Wine-Producing Regions.

PubMed

El Khoury, Mariette; Campbell-Sills, Hugo; Salin, Franck; Guichoux, Erwan; Claisse, Olivier; Lucas, Patrick M

2017-02-01

Understanding the mechanisms behind the typicity of regional wines inevitably brings attention to microorganisms associated with their production. Oenococcus oeni is the main bacterial species involved in wine and cider making. It develops after the yeast-driven alcoholic fermentation and performs the malolactic fermentation, which improves the taste and aromatic complexity of most wines. Here, we have evaluated the diversity and specificity of O. oeni strains in six regions. A total of 235 wines and ciders were collected during spontaneous malolactic fermentations and used to isolate 3,212 bacterial colonies. They were typed by multilocus variable analysis, which disclosed a total of 514 O. oeni strains. Their phylogenetic relationships were evaluated by a second typing method based on single nucleotide polymorphism (SNP) analysis. Taken together, the results indicate that each region holds a high diversity of strains that constitute a unique population. However, strains present in each region belong to diverse phylogenetic groups, and the same groups can be detected in different regions, indicating that strains are not genetically adapted to regions. In contrast, greater strain identity was seen for cider, white wine, or red wine of Burgundy, suggesting that genetic adaptation to these products occurred. This study reports the isolation, genotyping, and geographic distribution analysis of the largest collection of O. oeni strains performed to date. It reveals that there is very high diversity of strains in each region, the majority of them being detected in a single region. The study also reports the development of an SNP genotyping method that is useful for analyzing the distribution of O. oeni phylogroups. The results show that strains are not genetically adapted to regions but to specific types of wines. They reveal new phylogroups of strains, particularly two phylogroups associated with white wines and red wines of Burgundy. Taken together, the results shed light on the diversity and specificity of wild strains of O. oeni, which is crucial for understanding their real contribution to the unique properties of wines. Copyright © 2017 American Society for Microbiology.

Healthy Cooking Techniques

MedlinePlus

... spray for this cooking method. Using herbs and spices Creating meals with herbs, spices and other natural flavorings is one of the ... vinegar or citrus juice, and add herbs and spices as desired. Fresh hot peppers. Remove the membranes ...

Green Nail Syndrome

MedlinePlus

... if continued for one to four months. Alternatively, chlorine bleach, diluted 1:4 with water, is effective in suppressing growth of P. aeruginosa when applied topically to affected nails. Vinegar (acetic acid) has been reported to be useful in this ...

21 CFR 172.878 - White mineral oil.

Code of Federal Regulations, 2014 CFR

2014-04-01

... the manufacture of vinegar and wine to prevent or retard access of air, evaporation, and wild yeast... the manufacture of yeast Not to exceed 0.15 percent of yeast. 13. As an antidusting agent in sorbic...

The Effect of Training Data Set Composition on the Performance of a Neural Image Caption Generator

DTIC Science & Technology

2017-09-01

objects was compared using the Metric for Evaluation of Translation with Explicit Ordering (METEOR) and Consensus-Based Image Description Evaluation...using automated scoring systems. Many such systems exist, including Bilingual Evaluation Understudy (BLEU), Consensus-Based Image Description Evaluation...shown to be essential to automated scoring, which correlates highly with human precision.5 CIDEr uses a system of consensus among the captions and

Adding a Capability to Extract Sentiment from Text Using HanDles

DTIC Science & Technology

2012-05-01

effectuer la transition d’HanDles vers un environnement opérationnel, les intervenants de RDDC et des FC doivent décider quels sont les documents les plus...choisi une catégorie de texte, nous pourrons procéder à la formation et à la mise à l’essai du système au sein d’un environnement plus réaliste que ceux

A Head for Science: Using Cabbage to Teach Chemistry.

ERIC Educational Resources Information Center

Lifting, Inez Fugate

1988-01-01

Using ordinary household items--vinegar, ammonia, and cabbage juice--teachers can demonstrate properties of acids, bases, and neutrals. Students are encouraged to discuss results and hypothesize about experiments. A guide to the project is provided. (JL)

Beware of the Permanganate Volcano.

ERIC Educational Resources Information Center

Snyder, Ellie

1980-01-01

Discusses hazards associated with the permanganate demonstration of volcanic eruptions. Alternate demonstrations are described, including the ammonium dichromate reaction, lava flow demonstration with baking soda and vinegar, and punk to illustrate air pollution from volcanic ash and cinders. (CS)

Application of biomass pyrolytic polygeneration technology using retort reactors.

PubMed

Yang, Haiping; Liu, Biao; Chen, Yingquan; Chen, Wei; Yang, Qing; Chen, Hanping

2016-01-01

To introduce application status and illustrate the good utilisation potential of biomass pyrolytic polygeneration using retort reactors, the properties of major products and the economic viability of commercial factories were investigated. The capacity of one factory was about 3000t of biomass per year, which was converted into 1000t of charcoal, 950,000Nm(3) of biogas, 270t of woody tar, and 950t of woody vinegar. Charcoal and fuel gas had LHV of 31MJ/kg and 12MJ/m(3), respectively, indicating their potential for use as commercial fuels. The woody tar was rich in phenols, while woody vinegar contained large quantities of water and acetic acid. The economic analysis showed that the factory using this technology could be profitable, and the initial investment could be recouped over the factory lifetime. This technology offered a promising means of converting abundant agricultural biomass into high-value products. Copyright © 2015 Elsevier Ltd. All rights reserved.

A direct determination of AFBs in vinegar by aptamer-based surface plasmon resonance biosensor.

PubMed

Wu, Wenbo; Zhu, Zhiling; Li, Bingjie; Liu, Zhuqing; Jia, Lili; Zuo, Limin; Chen, Long; Zhu, Zhentai; Shan, Guangzhi; Luo, Shi-Zhong

2018-05-01

Aflatoxin (AFB) is one of the most toxic fungal metabolites produced by Aspergillus flavus, which may contaminate food and agricultural products. Herein, an aptamer-based surface plasmon resonance (SPR) biosensor was developed to detect AFBs. The chosen aptamer showed comparable interaction with the two AFBs, namely aflatoxin B1 (AFB1) and aflatoxin B2 (AFB2). Such phenomenon was rarely reported, and might lead to a simultaneous detection of both AFBs. In this study, AFB1 was used to systematically establish the detection method. In the SPR system, streptavidin proteins were immobilized on the surface of a CM5 sensor chip as a cross-linker and biotin-aptamers were captured through streptavidin-biotin interaction. After optimization, the assay showed a dynamic range between 0.09 and 200 ng mL -1 (linear range from 1.5 to 50 ng mL -1 and a LOD of 0.19 ng mL -1 ) of AFB1 in buffer. As expected, the aptasensor showed high specificity towards AFB1 and AFB2, but hardly bound to other toxins with similar structures, including ochratoxin A (OTA), ochratoxin B (OTB), Zeralenone (ZEA) and T-2 toxin (T-2). Determination of AFB1 in vinegar was further performed using the SPR biosensor. Recoveries of AFB1 from spiked samples ranged from 96.3 to 117.8%. The developed SPR assay is a simple, fast and sensitive approach for the detection of residual AFBs in agricultural products and foodstuffs like vinegar. Copyright © 2018 Elsevier Ltd. All rights reserved.

Bioaccessibility of Pb from ammunition in game meat is affected by cooking treatment.

PubMed

Mateo, Rafael; Baos, Ana R; Vidal, Dolors; Camarero, Pablo R; Martinez-Haro, Monica; Taggart, Mark A

2011-01-14

The presence of lead (Pb) ammunition residues in game meat has been widely documented, yet little information exists regarding the bioaccessibility of this Pb contamination. We study how cooking treatment (recipe) can affect Pb bioaccessibility in meat of animals hunted with Pb ammunition. We used an in vitro gastrointestinal simulation to study bioaccessibility. The simulation was applied to meat from red-legged partridge (Alectoris rufa) hunted with Pb shot pellets and cooked using various traditional Spanish game recipes involving wine or vinegar. Total Pb concentrations in the meat were higher in samples with visible Pb ammunition by X-ray (mean±SE: 3.29±1.12 µg/g w.w.) than in samples without this evidence (1.28±0.61 µg/g). The percentage of Pb that was bioaccessible within the simulated intestine phase was far higher in meat cooked with vinegar (6.75%) and wine (4.51%) than in uncooked meat (0.7%). Risk assessment simulations using our results transformed to bioavailability and the Integrated Exposure Uptake Biokinetic model (IEUBK; US EPA) show that the use of wine instead of vinegar in cooking recipes may reduce the percentage of children that would be expected to have >10 µg/dl of Pb in blood from 2.08% to 0.26% when game meat represents 50% of the meat in diet. Lead from ammunition in game meat is more bioaccessible after cooking, especially when using highly acidic recipes. These results are important because existing theoretical models regarding Pb uptake and subsequent risk in humans should take such factors into account.

Assessment of the reduced allergenic properties of the Santana apple.

PubMed

Kootstra, Helmi S; Vlieg-Boerstra, Berber J; Dubois, Anthony E J

2007-12-01

Approximately 2% of the Northern and Central European population is allergic to apples. Because of symptoms of oral allergy syndrome, many individuals avoid eating fresh apples. A strategy to allow apple allergic individuals to eat apples is the development of hypoallergenic apple varieties. To investigate the allergenicity of a putatively hypoallergenic apple cultivar, the Santana apple, on apple allergic individuals using a method of challenge in which loss of allergenicity is minimized. The study population consisted of 15 apple allergic individuals, who underwent an open oral challenge with 3 different apple cultivars: Santana, Golden Delicious, and Topaz. Food challenges were performed between February 1 and May 31, 2005, during the birch tree pollen season. Sensory perception during challenges was minimized by use of a blindfold and nose clip and randomization of challenge order. Subjective symptoms were scored by a visual analog scale. After challenge with the Santana apple, 8 of 15 study participants (53%) developed no symptoms, which was a significantly greater proportion than after challenge with the Topaz apple (1 participant) and Golden Delicious apple (1 participant) (P = .002). The visual analog scale scores for the Santana apple (dose 1) were significantly lower than that for the Golden Delicious and Topaz apples. A total of 73% of the participants stated they would eat Santana apples in the future. The Santana apple caused significantly fewer allergic symptoms in apple allergic individuals than the Golden Delicious and Topaz apples. The Santana apple may be a good choice for most apple allergic individuals who want to eat apples.

75 FR 40736 - Acetic Acid; Exemption from the Requirement of a Tolerance

Federal Register 2010, 2011, 2012, 2013, 2014

2010-07-14

... known as the citric acid (Ref. 1.) or krebs cycle (Ref. 2.), which is the chemical activity in all cells... as antibiotics, antibacterials and antimicrobials. Acetic acid is also the main acid in vinegars, and...

Chemical Demonstrations with Consumer Chemicals: The Black and White Reaction.

ERIC Educational Resources Information Center

Wright, Stephen W.

2002-01-01

Describes a dramatic chemical demonstration in which chemicals that are black and white combine to produce a colorless liquid. Reactants include tincture of iodine, bleach, white vinegar, Epsom salt, vitamin C tablets, and liquid laundry starch. (DDR)

Ear Problems

MedlinePlus

... may have OTITIS MEDIA, an infection of the middle ear. Self CareSee your doctor. Many ear infections will ... half-alcohol, half-white vinegar solution in the ear before and after swimming or ... JOINT (TMJ) SYNDROME, a disorder that affects the jaw joint, may ...

Biotechnological applications of acetic acid bacteria.

PubMed

Raspor, Peter; Goranovic, Dusan

2008-01-01

The acetic acid bacteria (AAB) have important roles in food and beverage production, as well as in the bioproduction of industrial chemicals. In recent years, there have been major advances in understanding their taxonomy, molecular biology, and physiology, and in methods for their isolation and identification. AAB are obligate aerobes that oxidize sugars, sugar alcohols, and ethanol with the production of acetic acid as the major end product. This special type of metabolism differentiates them from all other bacteria. Recently, the AAB taxonomy has been strongly rearranged as new techniques using 16S rRNA sequence analysis have been introduced. Currently, the AAB are classified in ten genera in the family Acetobacteriaceae. AAB can not only play a positive role in the production of selected foods and beverages, but they can also spoil other foods and beverages. AAB occur in sugar- and alcohol-enriched environments. The difficulty of cultivation of AAB on semisolid media in the past resulted in poor knowledge of the species present in industrial processes. The first step of acetic acid production is the conversion of ethanol from a carbohydrate carried out by yeasts, and the second step is the oxidation of ethanol to acetic acid carried out by AAB. Vinegar is traditionally the product of acetous fermentation of natural alcoholic substrates. Depending on the substrate, vinegars can be classified as fruit, starch, or spirit substrate vinegars. Although a variety of bacteria can produce acetic acid, mostly members of Acetobacter, Gluconacetobacter, and Gluconobacter are used commercially. Industrial vinegar manufacturing processes fall into three main categories: slow processes, quick processes, and submerged processes. AAB also play an important role in cocoa production, which represents a significant means of income for some countries. Microbial cellulose, produced by AAB, possesses some excellent physical properties and has potential for many applications. Other products of biotransformations by AAB or their enzymes include 2-keto-L-gulonic acid, which is used for the production of vitamin C; D-tagatose, which is used as a bulking agent in food and a noncalorific sweetener; and shikimate, which is a key intermediate for a large number of antibiotics. Recently, for the first time, a pathogenic acetic acid bacterium was described, representing the newest and tenth genus of AAB.

Vinegar as a broadcast herbicide for spring-transplanted onions

USDA-ARS?s Scientific Manuscript database

The weed control challenges for onion production are formidable; however, these challenges are even greater for those considering organic crop production. Organic onion producers need additional organic herbicides that can effectively provide post-emergent weed control. Field research was conducted...

27 CFR 24.210 - Classes of wine other than standard wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... fermentation wine, produced as provided in § 24.212; (b) Heavy bodied blending wine, produced as provided in...; (f) Vinegar stock, produced as provided in § 24.217; and (g) Wines other than those in classes listed...

CHRIS: Hazardous Chemical Data

DTIC Science & Technology

1978-10-01

CPLORD-O-TOLUICIfE FAST RED Z& BASE = ’-1-ITRCAMILINE FERMENTAITION ALCOH!OL - ETHYL ALCOHOL FERMENTATION AMYL ALCOHCL -ISCANYL ALCOJIGI FERMENTATION BUTYL...ACID ETHYLENEDIAMINE IETRACETIC ACID VIC-H-XYLENOL XYLENOL VIENNA GREEN COPPER ACETOARSE1ITE VILRATHANE 4300 -CIPHENYLETHAME01ISOCYANATE (MDIl VINEGAR

Antioxidant intake from fruits, vegetables and other sources and risk of non-Hodgkin's lymphoma: the Iowa Women's Health Study.

PubMed

Thompson, Carrie A; Habermann, Thomas M; Wang, Alice H; Vierkant, Robert A; Folsom, Aaron R; Ross, Julie A; Cerhan, James R

2010-02-15

Antioxidant nutrients found in fruits, vegetables and other foods are thought to inhibit carcinogenesis and to influence immune status. We evaluated the association of these factors with risk of non-Hodgkin's lymphoma (NHL) overall and for diffuse large B-cell lymphoma (DLBCL) and follicular lymphoma specifically in a prospective cohort of 35,159 Iowa women aged 55-69 years when enrolled at baseline in 1986. Diet was ascertained using a validated semiquantitative food frequency questionnaire. Through 2005, 415 cases of NHL (including 184 DLBCL and 90 follicular) were identified. Relative risks (RRs) and 95% confidence intervals (CIs) were estimated using Cox regression, adjusting for age and total energy. The strongest associations of antioxidants with risk of NHL (RR for highest versus lowest quartile; p for trend) were observed for dietary vitamin C (RR = 0.78; p = 0.044), alpha-carotene (RR = 0.71; p = 0.015), proanthocyanidins (RR = 0.70; p = 0.0024) and dietary manganese (RR = 0.62; p = 0.010). There were no associations with multivitamin use or supplemental intake of vitamins C, E, selenium, zinc, copper or manganese. From a food perspective, greater intake of total fruits and vegetables (RR = 0.69; p = 0.011), yellow/orange (RR = 0.72; p = 0.015) and cruciferous (RR = 0.82; p = 0.017) vegetables, broccoli (RR = 0.72; p = 0.018) and apple juice/cider (RR = 0.65; p = 0.026) were associated with lower NHL risk; there were no strong associations for other antioxidant-rich foods, including whole grains, chocolate, tea or nuts. Overall, these associations were mainly observed for follicular lymphoma and were weaker or not apparent for DLBCL. In conclusion, these results support a role for vegetables, and perhaps fruits and associated antioxidants from food sources, as protective factors against the development of NHL and follicular lymphoma in particular.

Antioxidant Intake from Fruits, Vegetables and Other Sources and Risk of Non-Hodgkin Lymphoma: The Iowa Women's Health Study

PubMed Central

Thompson, Carrie A.; Habermann, Thomas M.; Wang, Alice H.; Vierkant, Robert A.; Folsom, Aaron R.; Ross, Julie A.; Cerhan, James R.

2009-01-01

Antioxidant nutrients found in fruits, vegetables, and other foods are thought to inhibit carcinogenesis and to influence immune status. We evaluated the association of these factors with risk of NHL overall and for diffuse large B-cell (DLBCL) and follicular lymphoma specifically in a prospective cohort of 35,159 Iowa women aged 55–69 years when enrolled at baseline in 1986. Diet was ascertained using a validated semi-quantitative food frequency questionnaire. Through 2005, 415 cases of NHL (including 184 DLBCL and 90 follicular) were identified. Relative risks (RRs) and 95% confidence intervals (CI) were estimated using Cox regression, adjusting for age and total energy. The strongest associations of antioxidants with risk of NHL (RR for highest versus lowest quartile; p for trend) were observed for dietary vitamin C (RR=0.78; p=0.044), α-carotene (RR=0.71; p=0.015), proanthocyanidins (RR=0.70; p=0.0024), and dietary manganese (RR=0.62; p=0.010). There were no associations with multivitamin use or supplemental intake of vitamins C, E, selenium, zinc, copper or manganese. From a food perspective, greater intake of total fruits and vegetables (RR=0.69; p=0.011), yellow/orange (RR=0.72; p=0.015) and cruciferous (RR=0.82; p=0.017) vegetables, broccoli (RR=0.72; p=0.018), and apple juice/cider (RR=0.65; p=0.026) were associated with lower NHL risk; there were no strong associations for other antioxidant-rich foods, including whole grains, chocolate, tea or nuts. Overall, these associations were mainly observed for follicular lymphoma, and were weaker or not apparent for DLBCL. In conclusion, these results support a role for vegetables and perhaps fruits, and associated antioxidants from food sources, as protective factors against the development of NHL and follicular lymphoma in particular. PMID:19685491

40 CFR 407.20 - Applicability; description of the apple products subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... apple products subcategory. 407.20 Section 407.20 Protection of Environment ENVIRONMENTAL PROTECTION... PROCESSING POINT SOURCE CATEGORY Apple Products Subcategory § 407.20 Applicability; description of the apple... processing of apples into apple products. The processing of apples into caustic peeled or dehydrated products...

Biology Notes.

ERIC Educational Resources Information Center

School Science Review, 1979

1979-01-01

Organized by topic is a reading list for A- and S-level biology. Described are experiments for measuring rate of water uptake in a shoot; questions to aid students in designing experiments; rise of overhead projection to demonstrate osmosis and blood cell counting; and microbial manufacture of vinegar. (CS)

JPRS Report, China

DTIC Science & Technology

1989-10-25

soy sauce, vinegar , and sauces), edible oil products (salad oil, margarine, and cheese oil), vegetable protein products and various kinds of bean... fermenting this "bitter wine" of calamity. Dong Yulin [5516 3768 7792], a cadre at Beijing Yanhua Petroleum Corporation who is also eastern division vice

40 CFR 407.20 - Applicability; description of the apple products subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... 40 Protection of Environment 30 2013-07-01 2012-07-01 true Applicability; description of the apple... SOURCE CATEGORY Apple Products Subcategory § 407.20 Applicability; description of the apple products... apples into apple products. The processing of apples into caustic peeled or dehydrated products is...

40 CFR 407.20 - Applicability; description of the apple products subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the apple... SOURCE CATEGORY Apple Products Subcategory § 407.20 Applicability; description of the apple products... apples into apple products. The processing of apples into caustic peeled or dehydrated products is...

40 CFR 407.20 - Applicability; description of the apple products subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 29 2014-07-01 2012-07-01 true Applicability; description of the apple... SOURCE CATEGORY Apple Products Subcategory § 407.20 Applicability; description of the apple products... apples into apple products. The processing of apples into caustic peeled or dehydrated products is...

40 CFR 407.20 - Applicability; description of the apple products subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... 40 Protection of Environment 29 2011-07-01 2009-07-01 true Applicability; description of the apple... SOURCE CATEGORY Apple Products Subcategory § 407.20 Applicability; description of the apple products... apples into apple products. The processing of apples into caustic peeled or dehydrated products is...

Smartphone-based grading of apple quality

NASA Astrophysics Data System (ADS)

Li, Xianglin; Li, Ting

2018-02-01

Apple quality grading is a critical issue in apple industry which is one economical pillar of many countries. Artificial grading is inefficient and of poor accuracy. Here we proposed to develop a portable, convenient, real-time, and low cost method aimed at grading apple. Color images of the apples were collected with a smartphone and the grade of sampled apple was assessed by a customized smartphone app, which offered the functions translating RGB color values of the apple to color grade and translating the edge of apple image to weight grade. The algorithms are based on modeling with a large number of apple image at different grades. The apple grade data evaluated by the smartphone are in accordance with the actual data. This study demonstrated the potential of smart phone in apple quality grading/online monitoring at gathering and transportation stage for apple industry.

Cancer chemopreventive potential of apples, apple juice, and apple components.

PubMed

Gerhauser, Clarissa

2008-10-01

Apples ( MALUS sp., Rosaceae) are a rich source of nutrient as well as non-nutrient components and contain high levels of polyphenols and other phytochemicals. Main structural classes of apple constituents include hydroxycinnamic acids, dihydrochalcones, flavonols (quercetin glycosides), catechins and oligomeric procyanidins, as well as triterpenoids in apple peel and anthocyanins in red apples. Several lines of evidence suggest that apples and apple products possess a wide range of biological activities which may contribute to health beneficial effects against cardiovascular disease, asthma and pulmonary dysfunction, diabetes, obesity, and cancer (reviewed by Boyer and Liu, Nutr J 2004). The present review will summarize the current knowledge on potential cancer preventive effects of apples, apple juice and apple extracts (jointly designated as apple products). In brief, apple extracts and components, especially oligomeric procyanidins, have been shown to influence multiple mechanisms relevant for cancer prevention in IN VITRO studies. These include antimutagenic activity, modulation of carcinogen metabolism, antioxidant activity, anti-inflammatory mechanisms, modulation of signal transduction pathways, antiproliferative and apoptosis-inducing activity, as well as novel mechanisms on epigenetic events and innate immunity. Apple products have been shown to prevent skin, mammary and colon carcinogenesis in animal models. Epidemiological observations indicate that regular consumption of one or more apples a day may reduce the risk for lung and colon cancer.

Succession sequence of lactic acid bacteria driven by environmental factors and substrates throughout the brewing process of Shanxi aged vinegar.

PubMed

Zheng, Yu; Mou, Jun; Niu, Jiwei; Yang, Shuai; Chen, Lin; Xia, Menglei; Wang, Min

2018-03-01

Lactic acid bacteria (LAB) are essential microbiota for the fermentation and flavor formation of Shanxi aged vinegar, a famous Chinese traditional cereal vinegar that is manufactured using open solid-state fermentation (SSF) technology. However, the dynamics of LAB in this SSF process and the underlying mechanism remain poorly understood. Here, the diversity of LAB and the potential driving factors of the entire process were analyzed by combining culture-independent and culture-dependent methods. Canonical correlation analysis indicated that ethanol, acetic acid, and temperature that result from the metabolism of microorganisms serve as potential driving factors for LAB succession. LAB strains were periodically isolated, and the characteristics of 57 isolates on environmental factor tolerance and substrate utilization were analyzed to understand the succession sequence. The environmental tolerance of LAB from different stages was in accordance with their fermentation conditions. Remarkable correlations were identified between LAB growth and environmental factors with 0.866 of ethanol (70 g/L), 0.756 of acetic acid (10 g/L), and 0.803 of temperature (47 °C). More gentle or harsh environments (less or more than 60 or 80 g/L of ethanol, 5 or 20 g/L of acetic acid, and 30 or 55 °C temperature) did not affect the LAB succession. The utilization capability evaluation of the 57 isolates for 95 compounds proved that strains from different fermentation stages exhibited different predilections on substrates to contribute to the fermentation at different stages. Results demonstrated that LAB succession in the SSF process was driven by the capabilities of environmental tolerance and substrate utilization.

Evaluation of Food-Based Attractants for Drosophila suzukii (Diptera: Drosophilidae).

PubMed

Huang, Juan; Gut, Larry; Grieshop, Matthew

2017-08-01

The Drosophila suzukii (Matsumura) (Diptera: Drosophilidae) is a highly invasive species attacking a wide range of ripening soft-skinned fruits. A series of laboratory choice tests were conducted to determine whether different levels of rice vinegar affected attraction of Merlot wine to D. suzukii, as well as to compare attractiveness of two common fermentation food baits: wine-vinegar and yeast-sugar water mixtures. The relative attraction of various combinations was used to develop a bait whose effectiveness was tested in the field. In laboratory choice experiments, wine-vinegar (80:20, v:v, hereafter referred to as wine) was more preferred over a yeast-sugar water mixture (hereafter referred to as yeast) by D. suzukii. Combination baits, either a mixture of wine and yeast or a mixture of wine and a supernatant from the yeast (comboS), were significantly more attractive than each product alone. The two combination baits were equally attractive to D. suzukii, so were the yeast and its supernatant, suggesting that yeast supernatant could be used as a replacement for the yeast-sugar mixture currently used for trapping D. suzukii. The additive effect between wine and yeast supernatant in the field was not as profound as observed in the laboratory. In the field trial, numerically more male and female D. suzukii were captured in traps baited with comboS than those baited with the wine or yeast alone; however, significant differences were only found between the comboS and wine or between the comboS and yeast in some weeks over the period of the experiment. © The Authors 2017. Published by Oxford University Press on behalf of Entomological Society of America. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

Bioaccessibility of Pb from Ammunition in Game Meat Is Affected by Cooking Treatment

PubMed Central

Mateo, Rafael; Baos, Ana R.; Vidal, Dolors; Camarero, Pablo R.; Martinez-Haro, Monica; Taggart, Mark A.

2011-01-01

Background The presence of lead (Pb) ammunition residues in game meat has been widely documented, yet little information exists regarding the bioaccessibility of this Pb contamination. We study how cooking treatment (recipe) can affect Pb bioaccessibility in meat of animals hunted with Pb ammunition. Methodology/Principal Findings We used an in vitro gastrointestinal simulation to study bioaccessibility. The simulation was applied to meat from red-legged partridge (Alectoris rufa) hunted with Pb shot pellets and cooked using various traditional Spanish game recipes involving wine or vinegar. Total Pb concentrations in the meat were higher in samples with visible Pb ammunition by X-ray (mean±SE: 3.29±1.12 µg/g w.w.) than in samples without this evidence (1.28±0.61 µg/g). The percentage of Pb that was bioaccessible within the simulated intestine phase was far higher in meat cooked with vinegar (6.75%) and wine (4.51%) than in uncooked meat (0.7%). Risk assessment simulations using our results transformed to bioavailability and the Integrated Exposure Uptake Biokinetic model (IEUBK; US EPA) show that the use of wine instead of vinegar in cooking recipes may reduce the percentage of children that would be expected to have >10 µg/dl of Pb in blood from 2.08% to 0.26% when game meat represents 50% of the meat in diet. Conclusions/Significance Lead from ammunition in game meat is more bioaccessible after cooking, especially when using highly acidic recipes. These results are important because existing theoretical models regarding Pb uptake and subsequent risk in humans should take such factors into account. PMID:21264290

Evaluating the feasibility of fermentation starter inoculated with Bacillus amyloliquefaciens for improving acetoin and tetramethylpyrazine in Baoning bran vinegar.

PubMed

Zhang, Liqiang; Huang, Jun; Zhou, Rongqing; Wu, Chongde

2017-08-16

Fermentation starters (Daqu) used in present study included traditional herb Daqu (C Daqu), modified Daqu without herbs (M Daqu) and S Daqu fermented by inoculating acetoin and tetramethylpyrazine high-producing bacterium Bacillus amyloliquefaciens into M Daqu. To evaluate the feasibility of S Daqu combined with M Daqu applied for improving contents of acetoin and tetramethylpyrazine in Baoning bran vinegar without remarkably changing the original microbial community and the other volatiles contents compared with C Daqu, vinegar Pei C, M, M1, M2 and S were correspondingly prepared in lab scale using C Daqu, M Daqu, M1 Daqu (S Daqu: M Daqu=1:9, w/w), M2 Daqu (S Daqu: M Daqu=5:5) and S Daqu. PCR-DGGE suggested that Bacillus, Lactobacillus, Oceanobacillus, Acetobacter, Pichia, Geotrichum and Trichoderma were dominant microbes. Microbial community of M were similar with M1, while that of the others were similar. Differences in physicochemical properties among samples may be ascribed to different enzymes activities of Daqu and bioactivities of microbial metabolism during fermentation. Moreover, total contents of organic acids in M, M1, M2 and S increased by 33.10%, 25.77%, 4.32% and 7.74% relative to C, respectively. Volatiles and PLS-DA analysis suggested that volatile profiles of M were similar with M1, that of M2 were similar with C, while that of S were significantly different with the others. Both M2 Daqu and S Daqu facilitated the formation of acetoin and tetramethylpyrazine. However, M2 Daqu was more efficient for enhancing acetoin and tetramethylpyrazine contents by 191.84% and 123.17% respectively, without significantly changing the other volatiles contents. Copyright © 2017 Elsevier B.V. All rights reserved.

The domestication and evolutionary ecology of apples.

PubMed

Cornille, Amandine; Giraud, Tatiana; Smulders, Marinus J M; Roldán-Ruiz, Isabel; Gladieux, Pierre

2014-02-01

The cultivated apple is a major fruit crop in temperate zones. Its wild relatives, distributed across temperate Eurasia and growing in diverse habitats, represent potentially useful sources of diversity for apple breeding. We review here the most recent findings on the genetics and ecology of apple domestication and its impact on wild apples. Genetic analyses have revealed a Central Asian origin for cultivated apple, together with an unexpectedly large secondary contribution from the European crabapple. Wild apple species display strong population structures and high levels of introgression from domesticated apple, and this may threaten their genetic integrity. Recent research has revealed a major role of hybridization in the domestication of the cultivated apple and has highlighted the value of apple as an ideal model for unraveling adaptive diversification processes in perennial fruit crops. We discuss the implications of this knowledge for apple breeding and for the conservation of wild apples. Copyright © 2013 Elsevier Ltd. All rights reserved.

Biotechnology and the Food Industry.

ERIC Educational Resources Information Center

Henderson, Jenny; And Others

1991-01-01

Traditional and novel uses of enzymes and microbes in the baking, brewing, and dairy industries are described. Cheese, yogurt, baking, brewing, vinegar, soy sauce, single-cell proteins, enzymes, food modification, vanilla, citric acid, monosodium glutamate, xanthan gum, aspartame, and cochineal are discussed. Industrial links with firms involved…

27 CFR 19.822 - Application.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Application. 19.822 Section 19.822 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS DISTILLED SPIRITS PLANTS Production of Vinegar by the Vaporizing Process...

Beyond Tomorrow - A Look at 2050 A.D.

DTIC Science & Technology

1992-04-15

347 Photochemical smog is created by a complex series of reac- tions between hydrocarbons released by fermenting yeast, evapo- rating dry cleaning...electricity, use mass transportation, walk and ride bicycles more, and use natural cleaners such as baking soda and vinegar instead of many commercial

Status Report on Speech Research, 1 January-31 March 1982.

DTIC Science & Technology

1982-03-01

PUMPKIN RHYTHM Nonwords SUBMARINE CONKZMER SURGERY ENGKSTERN THIRD FTERNAPS TOMATO HSPERACH UMBRELLA PGANTERLH VEHICLE PIOTLANING VIDEO PUANT VINEGAR ...and productionI (TABLE 6) data for Catalan subjects with special reference to ferment transions.Ordlnate: F2 ranges (in Hz)abaolsea: PS ranges (in

Effect of different cultural systems on antioxidant capacity, phenolic content, and fruit quality of strawberries (Fragaria x aranassa Duch.).

PubMed

Wang, Shiow Y; Millner, Patricia

2009-10-28

The effect of cultivation practices for controlling strawberry black root rot (BRR) on fruit quality, antioxidant capacity, and flavonoid content in two strawberry cultivars Allstar and Chandler (Fragaria x ananassa Duch.) was evaluated. Strawberry fruits used in this study were from plants grown in soils which had a prior history of BRR and red stele, and had not been fumigated during the seven years prior to the study. Results from this study showed that fruit from plants grown in compost socks had significantly higher oxygen radical absorbance capacity (ORAC), flavonoids, anthocyanins, soluble solids content (SSC), titratable acid (TA), fructose, glucose, sucrose, malic acid, and citric acid than fruit produced in the black plastic mulch or matted row systems. Cultivar Chandler surpassed cv. Allstar in sugar content, acid content, and flavonoid content regardless of preplanting vinegar drenching and various culture treatments. However, preplanting vinegar treatment increased cyanidin-based and pelargonidin-based anthocyanins but decreased sugar content in fruits of both cultivars.

Cognitive Improving Effects by Highbush Blueberry (Vaccinium crymbosum L.) Vinegar on Scopolamine-Induced Amnesia Mice Model.

PubMed

Hong, Seong Min; Soe, Kyong Hee; Lee, Taek Hwan; Kim, In Sook; Lee, Young Min; Lim, Beong Ou

2018-01-10

The present study aimed to evaluate the preventive effects of highbush blueberry (Vaccinium corymbosum L.) vinegar (BV) on cognitive functions in a scopolamine (Sco)-induced amnesia model in mice. In this study, Sco (1 mg/kg, intraperitoneal injection) was used to induce amnesia. ICR mice were orally administered donepezil (5 mg/kg), blueberry extract (120 mg/kg), and BV (120 mg/kg) for 7 days. After inducing cognitive impairment by Sco, a behavioral assessment using behavior tests (i.e., Y-maze and passive avoidance tests) was performed. The BV group showed significantly restored cognitive function in the behavioral tests. BV facilitated cholinergic activity by inhibiting acetylcholinesterase activity, and enhanced antioxidant enzyme activity. Furthermore, BV was found to be rehabilitated in the cornu ammonis 1 neurons of hippocampus. In our study, we demonstrated that the memory protection conferred by BV was linked to activation of brain-derived neurotrophic factor (BDNF)/cAMP response element binding protein (CREB)/serine-threonine kinase (AKT) signaling.

Identification of odors from overripe mango that attract vinegar flies, Drosophila melanogaster.

PubMed

Zhu, Junwei; Park, Kye-Chung; Baker, Thomas C

2003-04-01

Bioassays with a variety of overripe fruits, including mango, plum, pear, and grape, and their extracts showed that odors from overripe mango were most attractive to adult vinegar flies, Drosophila melanogaster. Combined gas chromatography-electroantennographic detection (GC-EAD) analyses of solid-phase microextraction (SPME) and Tenax extracts of overripe mango odors showed that several volatile compounds, including ethanol, acetic acid, amyl acetate, 2-phenylethanol, and phenylethyl acetate elicited significant EAG responses from antennae of female flies. Most of the volatile compounds in the extracts were identified by mass spectral and retention index comparisons with synthetic standards. In cage bioassays, lures with a blend of ethanol, acetic acid, and 2-phenylethanol in a ratio of 1:22:5 attracted six times more flies than any single EAG-active compound. This blend also attracted four times more flies than traps baited with overripe mango or unripe mango. However, in field trials, the blend was not as attractive as suggested by the laboratory bioassay.

Rapid identification of acetic acid bacteria using MALDI-TOF mass spectrometry fingerprinting.

PubMed

Andrés-Barrao, Cristina; Benagli, Cinzia; Chappuis, Malou; Ortega Pérez, Ruben; Tonolla, Mauro; Barja, François

2013-03-01

Acetic acid bacteria (AAB) are widespread microorganisms characterized by their ability to transform alcohols and sugar-alcohols into their corresponding organic acids. The suitability of matrix-assisted laser desorption-time of flight mass spectrometry (MALDI-TOF MS) for the identification of cultured AAB involved in the industrial production of vinegar was evaluated on 64 reference strains from the genera Acetobacter, Gluconacetobacter and Gluconobacter. Analysis of MS spectra obtained from single colonies of these strains confirmed their basic classification based on comparative 16S rRNA gene sequence analysis. MALDI-TOF analyses of isolates from vinegar cross-checked by comparative sequence analysis of 16S rRNA gene fragments allowed AAB to be identified, and it was possible to differentiate them from mixed cultures and non-AAB. The results showed that MALDI-TOF MS analysis was a rapid and reliable method for the clustering and identification of AAB species. Copyright © 2012 Elsevier GmbH. All rights reserved.

Short-term biomarkers of apple consumption.

PubMed

Saenger, Theresa; Hübner, Florian; Humpf, Hans-Ulrich

2017-03-01

Urinary biomarkers are used to estimate the nutritional intake of humans. The aim of this study was to distinguish between low, medium, and high apple consumption by quantifying possible intake biomarkers in urine samples after apple consumption by HPLC-MS/MS. Apples were chosen as they are the most consumed fruits in Germany. Thirty subjects took part in 7-day study. They abstained from apples and apple products except for one weighed apple portion resembling one, two, or four apples. Before apple consumption and during the following days spot urine samples were collected. These urine samples were incubated with β-glucuronidase, diluted, and directly measured by HPLC-MS/MS. Phloretin, epicatechin, procyanidin B2, and quercetin were detected in urine using Scheduled MRM TM mode. Phloretin was confirmed as a urinary biomarker of apple intake and had the ability to discriminate between low or medium (one or two apples) and high apple consumption (four apples). The groups also differ in the excretion of epicatechin and procyanidin B2. Apple consumption can be monitored by urinary biomarkers for a period of at least 12 h after consumption. Furthermore the amount of apples consumed can be estimated by the concentration of certain biomarkers. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

7 CFR 33.5 - Apples.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 2 2012-01-01 2012-01-01 false Apples. 33.5 Section 33.5 Agriculture Regulations of the Department of Agriculture AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing... ISSUED UNDER AUTHORITY OF THE EXPORT APPLE ACT Definitions § 33.5 Apples. Apples mean fresh whole apples...

7 CFR 33.5 - Apples.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 2 2014-01-01 2014-01-01 false Apples. 33.5 Section 33.5 Agriculture Regulations of the Department of Agriculture AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing... ISSUED UNDER AUTHORITY OF THE EXPORT APPLE ACT Definitions § 33.5 Apples. Apples mean fresh whole apples...

7 CFR 33.5 - Apples.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 2 2010-01-01 2010-01-01 false Apples. 33.5 Section 33.5 Agriculture Regulations of the Department of Agriculture AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing... ISSUED UNDER AUTHORITY OF THE EXPORT APPLE ACT Definitions § 33.5 Apples. Apples mean fresh whole apples...

7 CFR 33.5 - Apples.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 2 2011-01-01 2011-01-01 false Apples. 33.5 Section 33.5 Agriculture Regulations of the Department of Agriculture AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing... ISSUED UNDER AUTHORITY OF THE EXPORT APPLE ACT Definitions § 33.5 Apples. Apples mean fresh whole apples...

7 CFR 33.5 - Apples.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 2 2013-01-01 2013-01-01 false Apples. 33.5 Section 33.5 Agriculture Regulations of the Department of Agriculture AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing... ISSUED UNDER AUTHORITY OF THE EXPORT APPLE ACT Definitions § 33.5 Apples. Apples mean fresh whole apples...

Volatility of patulin in apple juice.

PubMed

Kryger, R A

2001-08-01

Patulin is a mycotoxin produced by certain fungi, such as those found commonly on apples. The patulin content of apple juice is a regulatory concern because patulin is a suspected carcinogen and mutagen. A simple model of the apple juice concentration process was carried out to examine the possible contamination of patulin in apple aroma, a distillate produced commercially in the concentration of apple juice. The results show no evidence for patulin volatility, and document a reduction in patulin content by at least a factor of 250 in the apple distillate obtained from apple juice. Furthermore, a survey of several commercial apple aroma samples found no evidence of patulin content.

A Litmus Test for Performance Assessment.

ERIC Educational Resources Information Center

Finson, Kevin D.; Beaver, John B.

1992-01-01

Presents 10 guidelines for developing performance-based assessment items. Presents a sample activity developed from the guidelines. The activity tests students ability to observe, classify, and infer, using red and blue litmus paper, a pH-range finder, vinegar, ammonia, an unknown solution, distilled water, and paper towels. (PR)

27 CFR 19.826 - Authorized operations.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Authorized operations. 19.826 Section 19.826 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS DISTILLED SPIRITS PLANTS Production of Vinegar by the Vaporizing Process...

27 CFR 19.829 - Daily records.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Daily records. 19.829 Section 19.829 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS DISTILLED SPIRITS PLANTS Production of Vinegar by the Vaporizing Process...

27 CFR 24.282 - Multiple transfers.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Multiple transfers. 24.282 Section 24.282 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... transfer record for all wine (including distilling material and vinegar stock) transferred by pipeline to...

21 CFR 182.1 - Substances that are generally recognized as safe.

Code of Federal Regulations, 2010 CFR

2010-04-01

... Commissioner regards such common food ingredients as salt, pepper, vinegar, baking powder, and monosodium... purposes indicated, in accordance with good manufacturing practice, are regarded by the Commissioner as generaly recognized as safe for such uses. (b) For the purposes of this section, good manufacturing...

21 CFR 182.1 - Substances that are generally recognized as safe.

Code of Federal Regulations, 2011 CFR

2011-04-01

... Commissioner regards such common food ingredients as salt, pepper, vinegar, baking powder, and monosodium... purposes indicated, in accordance with good manufacturing practice, are regarded by the Commissioner as generaly recognized as safe for such uses. (b) For the purposes of this section, good manufacturing...

Food Prejudices and Survival

DTIC Science & Technology

1955-05-01

are the beet part of the fish. He no longer desired variety in the cooking, becsoe fond of row fish, and liked fermented whale oil. Later, he...expedition in 1845 to search for the Northwest passage, he took along a three-year supply of lime juice, vinegar , fresh carrots, onions, cranberries

21 CFR 101.22 - Foods; labeling of spices, flavorings, colorings and chemical preservatives.

Code of Federal Regulations, 2010 CFR

2010-04-01

..., leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products..., meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant... does not include common salt, sugars, vinegars, spices, or oils extracted from spices, substances added...

Cryotherapy by encapsulation-dehydration is effective for in vitro eradication of latent viruses from ‘Marubakaido’ apple rootstock

USDA-ARS?s Scientific Manuscript database

Apple stem pitting virus (ASPV), Apple chlorotic leaf spot virus (ACLSV) and Apple stem grooving virus (ASGV) are several major viral pathogens of apple trees, responsible for substantial damage to the world's apple industry. This study aimed to evaluate the effectiveness of encapsulation-dehydratio...

Fate of Listeria monocytogenes in Fresh Apples and Caramel Apples.

PubMed

Salazar, Joelle K; Carstens, Christina K; Bathija, Vriddi M; Narula, Sartaj S; Parish, Mickey; Tortorello, Mary Lou

2016-05-01

An outbreak of listeriosis in late 2014 and early 2015 associated with caramel apples led to questions about how this product became a vector for Listeria monocytogenes. This investigation aimed to determine information about the survival and growth of L. monocytogenes in both fresh apples and caramel apples, specifically examining the effects of site and level of inoculation, inoculum drying conditions, and storage temperature. At a high inoculation level (7 log CFU per apple), L. monocytogenes inoculated at the stem end proliferated on Gala caramel apples at both 5 and 25°C and on Granny Smith caramel apples at 25°C by as much as 3 to 5 log CFU per apple. Fresh apples and caramel apples inoculated at the equatorial surface supported survival but not growth of the pathogen. Growth rates (μmax) for apples inoculated at the stem end, as determined using the Baranyi and Roberts growth model, were 1.64 ± 0.27 and 1.38 ± 0.20 log CFU per apple per day for Gala and Granny Smith caramel apples, respectively, stored at 25°C. At a low inoculation level (3 log CFU per apple), L. monocytogenes inoculated at the stem end and the equatorial surface survived but did not grow on fresh Gala and Granny Smith apples stored at 25°C for 49 days; however, on caramel apples inoculated at the stem end, L. monocytogenes had significant growth under the same conditions. Although certain conditions did not support growth, the pathogen was always detectable by enrichment culture. The inoculation procedure had a significant effect on results; when the inoculum was allowed to dry for 24 h at 5°C, growth was significantly slowed compared with inoculum allowed to dry for 2 h at 25°C. Variation in stick materials did affect L. monocytogenes survival, but these differences were diminished once sticks were placed into caramel apples.

Introducing a new disinfectant for U.S. aquaculture - peracetic acid

USDA-ARS?s Scientific Manuscript database

Peracetic acid (PAA) is a promising disinfectant for biosecurity in the US aquaculture industry to prevent disease outbreaks from fish pathogens. PAA is a stabilized mixture of acetic acid, hydrogen peroxide and water that breaks down quickly to water and vinegar. It is being increasingly used to ...

21 CFR 145.115 - Canned apricots.

Code of Federal Regulations, 2010 CFR

2010-04-01

... and artificial flavors. (ii) Spice. (iii) Vinegar, lemon juice, or organic acids. (iv) Apricot pits... declaration of any spice or seasoning that characterizes the product; for example, “Spice Added”, or in lieu of the word “Spice”, the common name of the spice, “Seasoned with Vinegar” or “Seasoned with Apricot...

21 CFR 145.175 - Canned pears.

Code of Federal Regulations, 2010 CFR

2010-04-01

... optional ingredients. (i) Natural and artificial flavors. (ii) Spice. (iii) Vinegar, lemon juice, or... characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common...

What's Your Story?

ERIC Educational Resources Information Center

Stanistreet, Paul

2008-01-01

The Brighton Unemployed Centre Families Project, a community centre run by the unemployed for the unemployed, unwaged and low-waged, has run periodic creative writing classes for 15 years. The centre's creative writing scheme, Salt and Vinegar, gives centre users an opportunity to write about their lives and to develop their writing skills. The…

Impact of acetic acid concentration, application volume, and adjuvants on weed control efficacy

USDA-ARS?s Scientific Manuscript database

Vinegar has been identified as a potential organic herbicide, yet additional information is needed to determine the influence of acetic acid concentration, application volume, and adjuvants on weed control. Acetic acid is a contact herbicide, injuring and killing plants by first destroying the cell ...

Using Models Effectively

ERIC Educational Resources Information Center

Eichinger, John

2005-01-01

Models are crucial to science teaching and learning, yet they can create unforeseen and overlooked challenges for students and teachers. For example, consider the time-tested clay volcano that relies on a vinegar and-baking-soda mixture for its "eruption." Based on a classroom demonstration of that geologic model, elementary students may interpret…

27 CFR 19.649 - Restrictions on alcohol content.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Restrictions on alcohol content. 19.649 Section 19.649 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Vaporizing Process Rules for Operating Vinegar Plants § 19.649 Restrictions on alcohol content. No person may...

27 CFR 19.825 - Construction and equipment.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Construction and equipment. 19.825 Section 19.825 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS DISTILLED SPIRITS PLANTS Production of Vinegar by the Vaporizing Process...

27 CFR 19.830 - Application of distilled spirits tax.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Application of distilled spirits tax. 19.830 Section 19.830 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS DISTILLED SPIRITS PLANTS Production of Vinegar by the...

27 CFR 24.211 - Formula required.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Formula required. 24.211 Section 24.211 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... which it is to be made, except that no formula is required for distilling material or vinegar stock. The...

27 CFR 19.828 - Removals from the premises.

Code of Federal Regulations, 2010 CFR

2010-04-01

... premises vinegar or other fluid or material containing more than 2% alcohol by volume. Records ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removals from the premises. 19.828 Section 19.828 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU...

27 CFR 24.80 - General.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false General. 24.80 Section 24.80 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE..., agricultural wine, and other than standard wine (except distilling material or vinegar stock) are to be made...

27 CFR 19.824 - Notice of permanent discontinuance of business.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Notice of permanent discontinuance of business. 19.824 Section 19.824 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS DISTILLED SPIRITS PLANTS Production of Vinegar by...

27 CFR 19.827 - Conduct of operations.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Conduct of operations. 19.827 Section 19.827 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS DISTILLED SPIRITS PLANTS Production of Vinegar by the Vaporizing Process...

27 CFR 24.82 - Samples.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Samples. 24.82 Section 24.82 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE... vinegar and salted wine as defined in § 24.215, the proprietor shall submit under separate cover at the...

21 CFR 150.141 - Artificially sweetened fruit jelly.

Code of Federal Regulations, 2011 CFR

2011-04-01

...) A vinegar, lemon juice, lime juice, citric acid, lactic acid, malic acid, tartaric acid, fumaric acid, or any combination of two or more of these, in a quantity which reasonably compensates for... in paragraph (c) of this section, with a jelling ingredient as specified in paragraph (d) of this...

21 CFR 150.141 - Artificially sweetened fruit jelly.

Code of Federal Regulations, 2012 CFR

2012-04-01

...) A vinegar, lemon juice, lime juice, citric acid, lactic acid, malic acid, tartaric acid, fumaric acid, or any combination of two or more of these, in a quantity which reasonably compensates for... in paragraph (c) of this section, with a jelling ingredient as specified in paragraph (d) of this...

21 CFR 150.141 - Artificially sweetened fruit jelly.

Code of Federal Regulations, 2014 CFR

2014-04-01

...) A vinegar, lemon juice, lime juice, citric acid, lactic acid, malic acid, tartaric acid, fumaric acid, or any combination of two or more of these, in a quantity which reasonably compensates for... in paragraph (c) of this section, with a jelling ingredient as specified in paragraph (d) of this...

21 CFR 150.141 - Artificially sweetened fruit jelly.

Code of Federal Regulations, 2013 CFR

2013-04-01

...) A vinegar, lemon juice, lime juice, citric acid, lactic acid, malic acid, tartaric acid, fumaric acid, or any combination of two or more of these, in a quantity which reasonably compensates for... in paragraph (c) of this section, with a jelling ingredient as specified in paragraph (d) of this...

Safety First!

ERIC Educational Resources Information Center

Longfield, Judith

2006-01-01

In this article, the author relates how a hands-on chemistry investigation provided her the inspiration to develop an effective safety lesson for her third grade chemistry class. She began the lesson by demonstrating the use of pH indicator paper to show that ordinary household (white) vinegar was an acid. With the students, she wondered aloud…

Attraction of Mosquitoes to Diethyl Methylbenzamide and Ethyl Hexanediol

DTIC Science & Technology

1990-09-01

tant to the biting midges Culicoides pulicaris that 8% ethyl acetate was attractant to the Linn. and Culicoides puncticoUis Becker (Cera- vinegar fly...Drosoph- finding by mosquitoes (Diptera: Culcidae): a review. ila melanogaster Meigen to the products of ferment - Bull. Entomol. Res. 70:525-532. ing banana

21 CFR 501.22 - Animal foods; labeling of spices, flavorings, colorings, and chemical preservatives.

Code of Federal Regulations, 2010 CFR

2010-04-01

..., meat, fish, poultry, eggs, dairy products, or fermentation products thereof. Artificial flavor includes... products, or fermentation products thereof, whose significant function in food is flavoring rather than... or retard deterioration thereof, but does not include common salt, sugars, vinegars, spices, or oils...

Efficacy of essential oils to reduce Salmonella in organic soil

USDA-ARS?s Scientific Manuscript database

Salmonella populations in soil were reduced by up to 5 log CFU/ml after 28 days of incubation using vinegar or eugenol. The bactericidal effect of Cinnamanaldehyde was not evident. S. negev was sensitive to oils resulting in significant reduction of this bacterium. Increase in oil concentration resu...

Apple Pomace as Potential Source of Natural Active Compounds.

PubMed

Waldbauer, Katharina; McKinnon, Ruxandra; Kopp, Brigitte

2017-08-01

Apple pomace is a waste product of the apple manufacturing industry that has been in the focus of life sciences as it represents a low-cost source of fruit-derived compounds. High fruit consumption is associated with beneficial health effects, and therefore, apple pomace and its constituents raise therapeutic interest. The present work reviews (i) the chemical constituents of apple pomace, (ii) optimized extraction methods of apple pomace compounds, and (iii) biological activities of apple pomace. Current evidence of apple pomace influence on digestion and metabolism, cholesterol and triglyceride homeostasis, diabetes, and sex hormones is summarized. Furthermore, studies regarding its antioxidative, anti-inflammatory, antiproliferative, antibacterial and antiviral effects are presented. The review concludes that apple pomace is an underutilized waste product of the apple industry with the potential of being processed for its nutritional and pharmaceutical value. Georg Thieme Verlag KG Stuttgart · New York.

Fate of Listeria monocytogenes on Fresh Apples under Different Storage Temperatures.

PubMed

Sheng, Lina; Edwards, Katheryn; Tsai, Hsieh-Chin; Hanrahan, Ines; Zhu, Mei-Jun

2017-01-01

Fresh apples are typically stored for up to 1 year commercially; different apple varieties require different storage temperatures to maintain their quality characteristics. There is sparse information available about Listeria monocytogenes survival on fresh apples under various storage temperatures. The objective of this study was to comprehensively evaluate the effect of storage temperature on apple fruit decay and L. monocytogenes survival. Unwaxed apple fruits of selected varieties (Fuji and Granny Smith) were dip inoculated in a three-strain L. monocytogenes cocktail to establish ∼3.5 and 6.0 Log 10 CFU/apple. Twenty-four hours post-inoculation, apples were subjected to 1, 4, 10, or 22°C storage for up to 3 months. Apples under the different storage treatments were sampled at 1-, 4-, 7- and 14-day for short-term storage under all four tested temperatures, and 2-, 4-, 8-, and 12-week for long-term storage at 1, 4, and 10°C. A set of uninoculated and unwaxed apples were simultaneously subjected to the previously mentioned storage temperatures and sampled biweekly for their total bacterial count (TPC) and yeasts/molds (Y/M) count. During the 2-week short-term storage, L. monocytogenes population on organic Granny Smith apples stored at 1, 4, or 10°C was reduced by 0.2-0.3 Log. When apples were stored at 22°C, there was a 0.5-1.2 Log 10 CFU/apple reduction 14-day post storage dependent on the initial inoculation level. During the 12-week cold storage under 1, 4, and 10°C, L. monocytogenes count on organic Granny Smith apples decreased by 0.5-1.5 Log 10 CFU/apple for both inoculation levels. L. monocytogenes had similar survival pattern on conventional Granny Smith and Fuji apples with 0.8-2.0 Log 10 CFU/apple reduction over a 3-month cold storage period. Interestingly, both TPC and Y/M count were stable regardless of apple variety or cultivation practice during the 12-week storage at all tested temperatures. In summary, while L. monocytogenes did not proliferate on apple surfaces during 12 weeks of refrigerated storage, only a limited reduction of L. monocytogenes was observed in this study. Therefore, the apple industry cannot rely on cold storage alone to control this pathogen. Additional interventions are needed to eradicate Listeria on fresh apples during long-term cold storage.

Consumption of apples is associated with a better diet quality and reduced risk of obesity in children: National Health and Nutrition Examination Survey (NHANES) 2003-2010

USDA-ARS?s Scientific Manuscript database

Most children do not meet the recommendation for fruit consumption. Apples are the second most commonly consumed fruit in the US; however, no studies have examined the association of total apple products, apples, apple sauce, and 100 % apple juice consumption on diet quality and weight/adiposity in ...

Reduced representation genome sequencing reveals patterns of genetic diversity and selection in apple.

PubMed

Ma, Baiquan; Liao, Liao; Peng, Qian; Fang, Ting; Zhou, Hui; Korban, Schuyler S; Han, Yuepeng

2017-03-01

Identifying DNA sequence variations is a fundamental step towards deciphering the genetic basis of traits of interest. Here, a total of 20 cultivated and 10 wild apples were genotyped using specific-locus amplified fragment sequencing, and 39,635 single nucleotide polymorphisms with no missing genotypes and evenly distributed along the genome were selected to investigate patterns of genome-wide genetic variations between cultivated and wild apples. Overall, wild apples displayed higher levels of genetic diversity than cultivated apples. Linkage disequilibrium (LD) decays were observed quite rapidly in cultivated and wild apples, with an r 2 -value below 0.2 at 440 and 280 bp, respectively. Moreover, bidirectional gene flow and different distribution patterns of LD blocks were detected between domesticated and wild apples. Most LD blocks unique to cultivated apples were located within QTL regions controlling fruit quality, thus suggesting that fruit quality had probably undergone selection during apple domestication. The genome of the earliest cultivated apple in China, Nai, was highly similar to that of Malus sieversii, and contained a small portion of genetic material from other wild apple species. This suggested that introgression could have been an important driving force during initial domestication of apple. These findings will facilitate future breeding and genetic dissection of complex traits in apple. © 2017 Institute of Botany, Chinese Academy of Sciences.

Appl1 Is Dispensable for Mouse Development, and Loss of Appl1 Has Growth Factor-selective Effects on Akt Signaling in Murine Embryonic Fibroblasts*

PubMed Central

Tan, Yinfei; You, Huihong; Wu, Chao; Altomare, Deborah A.; Testa, Joseph R.

2010-01-01

The adaptor protein APPL1 (adaptor protein containing pleckstrin homology (PH), phosphotyrosine binding (PTB), and leucine zipper motifs) was first identified as a binding protein of AKT2 by yeast two-hybrid screening. APPL1 was subsequently found to bind to several membrane-bound receptors and was implicated in their signal transduction through AKT and/or MAPK pathways. To determine the unambiguous role of Appl1 in vivo, we generated Appl1 knock-out mice. Here we report that Appl1 knock-out mice are viable and fertile. Appl1-null mice were born at expected Mendelian ratios, without obvious phenotypic abnormalities. Moreover, Akt activity in various fetal tissues was unchanged compared with that observed in wild-type littermates. Studies of isolated Appl1−/− murine embryonic fibroblasts (MEFs) showed that Akt activation by epidermal growth factor, insulin, or fetal bovine serum was similar to that observed in wild-type MEFs, although Akt activation by HGF was diminished in Appl1−/− MEFs. To rule out a possible redundant role played by the related Appl2, we used small interfering RNA to knock down Appl2 expression in Appl1−/− MEFs. Unexpectedly, cell survival was unaffected under normal culture conditions, and activation of Akt was unaltered following epidermal growth factor stimulation, although Akt activity did decrease further after HGF stimulation. Furthermore, we found that Appl proteins are required for HGF-induced cell survival and migration via activation of Akt. Our studies suggest that Appl1 is dispensable for development and only participate in Akt signaling under certain conditions. PMID:20040596

Patulin and patulin producing Penicillium spp. occurrence in apples and apple-based products including baby food.

PubMed

Hammami, Walid; Al-Thani, Roda; Fiori, Stefano; Al-Meer, Saeed; Atia, Fathy Atia; Rabah, Duha; Migheli, Quirico; Jaoua, Samir

2017-04-30

Patulin has raised the international attention because of its health risk. In fact, it has mutagenic, neurotoxic, immunotoxic, genotoxic and gastrointestinal effects in animals. In the present work, patulin and patulin-producing Penicillium spp. in apple and apple-based products marketed in Qatar were analysed. Sampling was carried out using apple fruits and apple-based products. Fungi were isolated from undamaged apples, apple juice and baby apple food. DNA extraction was carried out with DNeasy Plant Mini Kit (QIAGEN, Valencia, USA). The molecular identification of fungal isolates was carried out using ITS1-ITS4 PCR. PCR products were sequenced and blasted. Patulin was extracted and analyzed by LC/MS/MS, then quantified using Agilent 1290UHPLC coupled to 6460 triple quadruple mass spectrometer. Forty-five samples of undamaged fresh apple fruits, apple juice and apple-based baby food products sold in different markets in Qatar were surveyed for both fungal and patulin contamination using Liquid Chromatography Tandem Mass Spectrometery (LC/MS/MS). Twenty-five Penicillium spp. isolates were selected, including 23 P. expansum and one isolate each of P. brevicompactum and P. commune. All the tested Penicillium spp. isolates produced patulin in vitro (from 40 to 100 μg/g on Malt Yeast Extract agar medium). Patulin was detected in 100% of apple juice samples at levels ranging from 5.27 to 82.21 µg/kg. Only 5 samples contained patulin levels higher than European Union recommended limit (50 µg/kg). The average patulin contamination was 30.67 µg/kg and 10.92 µg/kg in baby apple juice and in baby apple compote, respectively.

Association between apple consumption and physician visits: appealing the conventional wisdom that an apple a day keeps the doctor away.

PubMed

Davis, Matthew A; Bynum, Julie P W; Sirovich, Brenda E

2015-05-01

Fruit consumption is believed to have beneficial health effects, and some claim, "An apple a day keeps the doctor away." To examine the relationship between eating an apple a day and keeping the doctor away. A cross-sectional study of a nationally representative sample of the noninstitutionalized US adult population. A total of 8728 adults 18 years and older from the 2007-2008 and 2009-2010 National Health and Nutrition Examination Survey completed a 24-hour dietary recall questionnaire and reported that the quantity of food they ate was reflective of their usual daily diet. Daily apple eaters (consuming the equivalent of at least 1 small apple daily, or 149 g of raw apple) vs non-apple eaters, based on the reported quantity of whole apple consumed during the 24-hour dietary recall period. The primary outcome measure was success at "keeping the doctor away," measured as no more than 1 visit (self-reported) to a physician during the past year; secondary outcomes included successful avoidance of other health care services (ie, no overnight hospital stays, visits to a mental health professional, or prescription medications). Of 8399 eligible study participants who completed the dietary recall questionnaire, we identified 753 adult apple eaters (9.0%)--those who typically consume at least 1 small apple per day. Compared with the 7646 non-apple eaters (91.0%), apple eaters had higher educational attainment, were more likely to be from a racial or ethnic minority, and were less likely to smoke (P<.001 for each comparison). Apple eaters were more likely, in the crude analysis, to keep the doctor (and prescription medications) away: 39.0% of apple eaters avoided physician visits vs 33.9% of non-apple eaters (P=.03). After adjusting for sociodemographic and health-related characteristics, however, the association was no longer statistically significant (OR, 1.19; 95% CI, 0.93-1.53; P=.15). In the adjusted analysis, apple eaters also remained marginally more successful at avoiding prescription medications (odds ratio, 1.27; 95% CI, 1.00-1.63). There were no differences seen in overnight hospital stay or mental health visits. Evidence does not support that an apple a day keeps the doctor away; however, the small fraction of US adults who eat an apple a day do appear to use fewer prescription medications.

Slow softening of Kanzi apples (Malus×domestica L.) is associated with preservation of pectin integrity in middle lamella.

PubMed

Gwanpua, Sunny George; Verlinden, Bert E; Hertog, Maarten L A T M; Nicolai, Bart M; Hendrickx, Marc; Geeraerd, Annemie

2016-11-15

Kanzi is a recently developed apple cultivar that has an extremely low ethylene production, and maintains its crispiness during ripening. To identify key determinants of the slow softening behaviour of Kanzi apples, a comparative analysis of pectin biochemistry and tissue fracture pattern during different ripening stages of Kanzi apples was performed against Golden Delicious, a rapid softening cultivar. While substantial pectin depolymerisation and solubilisation was observed during softening in Golden Delicious apples, no depolymerisation or increased solubilisation was observed in Kanzi apples. Moreover, tissue failure during ripening was mainly by cell breakage in Kanzi apples and, in contrast, by cell separation in Golden Delicious apples. Kanzi apples had lower activity of beta-galactosidase, with no decline in the extent of branching of the pectin chain. A sudden decrease in firmness observed during senescence in Kanzi apples was not due to middle lamella dissolution, as tissue failure still occurred by cell breakage. Copyright © 2016 Elsevier Ltd. All rights reserved.

Phylogenetic analysis of 47 chloroplast genomes clarifies the contribution of wild species to the domesticated apple maternal line.

PubMed

Nikiforova, Svetlana V; Cavalieri, Duccio; Velasco, Riccardo; Goremykin, Vadim

2013-08-01

Both the origin of domesticated apple and the overall phylogeny of the genus Malus are still not completely resolved. Having this as a target, we built a 134,553-position-long alignment including two previously published chloroplast DNAs (cpDNAs) and 45 de novo sequenced, fully colinear chloroplast genomes from cultivated apple varieties and wild apple species. The data produced are free from compositional heterogeneity and from substitutional saturation, which can adversely affect phylogeny reconstruction. Phylogenetic analyses based on this alignment recovered a branch, having the maximum bootstrap support, subtending a large group of the cultivated apple sorts together with all analyzed European wild apple (Malus sylvestris) accessions. One apple cultivar was embedded in a monophylum comprising wild M. sieversii accessions and other Asian apple species. The data demonstrate that M. sylvestris has contributed chloroplast genome to a substantial fraction of domesticated apple varieties, supporting the conclusion that different wild species should have contributed the organelle and nuclear genomes to the domesticated apple.

Apple phytochemicals and their health benefits

PubMed Central

Boyer, Jeanelle; Liu, Rui Hai

2004-01-01

Evidence suggests that a diet high in fruits and vegetables may decrease the risk of chronic diseases, such as cardiovascular disease and cancer, and phytochemicals including phenolics, flavonoids and carotenoids from fruits and vegetables may play a key role in reducing chronic disease risk. Apples are a widely consumed, rich source of phytochemicals, and epidemiological studies have linked the consumption of apples with reduced risk of some cancers, cardiovascular disease, asthma, and diabetes. In the laboratory, apples have been found to have very strong antioxidant activity, inhibit cancer cell proliferation, decrease lipid oxidation, and lower cholesterol. Apples contain a variety of phytochemicals, including quercetin, catechin, phloridzin and chlorogenic acid, all of which are strong antioxidants. The phytochemical composition of apples varies greatly between different varieties of apples, and there are also small changes in phytochemicals during the maturation and ripening of the fruit. Storage has little to no effect on apple phytochemicals, but processing can greatly affect apple phytochemicals. While extensive research exists, a literature review of the health benefits of apples and their phytochemicals has not been compiled to summarize this work. The purpose of this paper is to review the most recent literature regarding the health benefits of apples and their phytochemicals, phytochemical bioavailability and antioxidant behavior, and the effects of variety, ripening, storage and processing on apple phytochemicals. PMID:15140261

Adaptor protein containing PH domain, PTB domain and leucine zipper (APPL1) regulates the protein level of EGFR by modulating its trafficking

DOE Office of Scientific and Technical Information (OSTI.GOV)

Lee, Jae-Rin; Hahn, Hwa-Sun; Kim, Young-Hoon

2011-11-11

Highlights: Black-Right-Pointing-Pointer APPL1 regulates the protein level of EGFR in response to EGF stimulation. Black-Right-Pointing-Pointer Depletion of APPL1 accelerates the movement of EGF/EGFR from the cell surface to the perinuclear region in response to EGF. Black-Right-Pointing-Pointer Knockdown of APPL1 enhances the activity of Rab5. -- Abstract: The EGFR-mediated signaling pathway regulates multiple biological processes such as cell proliferation, survival and differentiation. Previously APPL1 (adaptor protein containing PH domain, PTB domain and leucine zipper 1) has been reported to function as a downstream effector of EGF-initiated signaling. Here we demonstrate that APPL1 regulates EGFR protein levels in response to EGF stimulation.more » Overexpression of APPL1 enhances EGFR stabilization while APPL1 depletion by siRNA reduces EGFR protein levels. APPL1 depletion accelerates EGFR internalization and movement of EGF/EGFR from cell surface to the perinuclear region in response to EGF treatment. Conversely, overexpression of APPL1 decelerates EGFR internalization and translocation of EGF/EGFR to the perinuclear region. Furthermore, APPL1 depletion enhances the activity of Rab5 which is involved in internalization and trafficking of EGFR and inhibition of Rab5 in APPL1-depleted cells restored EGFR levels. Consistently, APPL1 depletion reduced activation of Akt, the downstream signaling effector of EGFR and this is restored by inhibition of Rab5. These findings suggest that APPL1 is required for EGFR signaling by regulation of EGFR stabilities through inhibition of Rab5.« less

Consumption of apples is associated with a better diet quality and reduced risk of obesity in children: National Health and Nutrition Examination Survey (NHANES) 2003-2010.

PubMed

O'Neil, Carol E; Nicklas, Theresa A; Fulgoni, Victor L

2015-05-14

Most children do not meet the recommendation for fruit consumption. Apples are the second most commonly consumed fruit in the US; however, no studies have examined the association of total apple products, apples, apple sauce, and 100 % apple juice consumption on diet quality and weight/adiposity in children. The purpose of this study was to examine the association between various apple consumption forms with diet quality and weight/adiposity in a nationally representative sample of children. Participants were children 2-18 years of age (N = 13,339) from the National Health and Nutrition Examination Survey 2003-2010. Intake was determined using a single interview administered 24-h diet recall. Apple product consumption was determined using the cycle-appropriate USDA Food and Nutrient Database for Dietary Studies food codes. Total diet quality and component scores were determined using the Healthy Eating Index-2010 (HEI). Anthropometrics were determined using standard methods. Covariate adjusted linear and logistic regressions were used to compare apple product consumers with non-consumers; sample weights were used. Probability was set at <0.01. Approximately 26 % of the population (n = 3,482) consumed some form of apple products. Consumers of apple products, whole apples, apple sauce, and 100 % apple juice had higher HEI scores than non-consumers: 50.4 ± 0.4 v 41.9 ± 0.3, 52.5 ± 0.5 v 42.7 ± 0.3, 52.1 ± 0.8 v 47.2 ± 0.4, and 51.4 ± 0.6 v 46.5 ± 0.4, respectively. Apple products and whole apple consumers had lower BMI z-scores than non-consumers: 0.4 ± 0.04 v 0.5 ± 0.03 and 0.3 ± 0.1 v 0.5 ± 0.02, respectively. Apple products and whole apple consumers were 25 % (0.59-0.95 99(th) CI) and 30 % (0.52-0.95 99(th) CI), respectively, were less likely to be obese than non-consumers. Consumption of any form of apples contributed to the fruit recommendation of children and improved diet quality. Apples should be included in the diets of children as a component of an overall healthy diet.

Orienting apples for imaging using their inertial properties and random apple loading

USDA-ARS?s Scientific Manuscript database

The inability to control apple orientation during imaging has hindered development of automated systems for sorting apples for defects such as bruises and for safety issues such as fecal contamination. Recently, a potential method for orienting apples based on their inertial properties was discovere...

Are Red Apples Sweeter Than Green Apples?

ERIC Educational Resources Information Center

Fraser, Chris

1999-01-01

Describes how a classroom observation of apples led to the development of a science project. Discusses the correlation between the greenness and the acidity of apples. Finds that the greener the apple, the lower its pH, and thus the more acidic and less sweet it tastes. (Author/CCM)

Portable programming on parallel/networked computers using the Application Portable Parallel Library (APPL)

NASA Technical Reports Server (NTRS)

Quealy, Angela; Cole, Gary L.; Blech, Richard A.

1993-01-01

The Application Portable Parallel Library (APPL) is a subroutine-based library of communication primitives that is callable from applications written in FORTRAN or C. APPL provides a consistent programmer interface to a variety of distributed and shared-memory multiprocessor MIMD machines. The objective of APPL is to minimize the effort required to move parallel applications from one machine to another, or to a network of homogeneous machines. APPL encompasses many of the message-passing primitives that are currently available on commercial multiprocessor systems. This paper describes APPL (version 2.3.1) and its usage, reports the status of the APPL project, and indicates possible directions for the future. Several applications using APPL are discussed, as well as performance and overhead results.

Study of the cross-contamination and survival of Salmonella in fresh apples.

PubMed

Perez-Rodriguez, F; Begum, M; Johannessen, G S

2014-08-01

The present work aimed at studying the cross contamination of apples by Salmonella during the processing of commercial fresh apples and its survival capacity on apple at room temperature. For the first study, the typical process of fresh apples was simulated at laboratory scale in which an apple that was artificially contaminated by Salmonella at different concentration levels (8, 6 and 5 log cfu/apple) was introduced in one batch and processed including a simulated transport/washing step and drying step using sponges to simulate the porous material used in the industry. Results indicated that at 8 log cfu/apple, 50% fresh apples were contaminated after processing, with all analysed environmental samples being positive for the pathogen, consisting of washing water and sponges. However, at lower inoculum levels (5-6 log cfu/apple) no cross contamination was detected in apples, and only environmental samples showed contamination by Salmonella after processing including both water and sponges. Experiments on the survival of Salmonella on apple showed that the pathogen was capable to survive for 12 days, only showing a significant drop at the end of the experiment. Finally, two-class attribute sampling plans were assessed as tool to detect Salmonella in different contamination scenarios in fresh apple. This analysis indicated that with the highest inoculum level, a total of 16 apples would be needed to reach 95% of detecting Salmonella (i.e. lot rejection). In turn, when low levels were assessed (5-6 log cfu/apple), a large number of apples (n=1021) would have to be sampled to obtain the same confidence level (95%). If the environment is sampled (i.e. water and sponges), a lower number of samples would be needed to detect the pathogen. However, the feasibility of environmental sampling has not been assessed from a practical point of view. Overall, the results in this study evidenced that cross contamination by Salmonella might occur during processing of fresh apples and subsequently, the pathogen might survive for a noticeable period of time. Copyright © 2014 Elsevier B.V. All rights reserved.

Growth and activity of Sceloporus cowlesi (southwestern fence lizard)

Treesearch

Heather L. Bateman; Alice Chung-MacCoubrey

2012-01-01

Lizards from the Sceloporus undulatus complex have been the subject of many studies on lizard ecology (Hager 2001; Rosenblum 2006; Rosenblum et al. 2007), behavior (Hein and Whitaker 1997; Robertson and Rosenblum 2009), and reproduction (Vinegar 1975; Robertson and Rosenblum 2010). However, genetic data (Leache and Reeder 2002) support reallocation of the subspecies of...

A practical method for culturing and novel biology of the spotted wing Drosophila (Diptera: Drosophilidae)

USDA-ARS?s Scientific Manuscript database

The non-saprophagous vinegar fly, Drosophila suzukii (Mats.) or the spotted wing Drosophila (SWD), is a global berry pest that is rearable on a standard Drosophila diet containing the fly’s own natural food: soft-skinned berries. Techniques presented here can help curb bacterial and fungal disease o...

27 CFR 24.157 - Application by surety for relief from bond.

Code of Federal Regulations, 2010 CFR

2010-04-01

... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Bonds and... received in the case of a bonded wine premises bond or wine vinegar plant bond. The surety will also file with the appropriate TTB officer an acknowledgment, or other evidence of service, of a notice on the...

21 CFR 145.190 - Canned prunes.

Code of Federal Regulations, 2010 CFR

2010-04-01

...: (1) Natural and artificial flavors. (2) Spice. (3) Vinegar, lemon juice, or organic acids. (4... product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the...

21 CFR 145.185 - Canned plums.

Code of Federal Regulations, 2010 CFR

2010-04-01

... ingredients: (i) Natural and artificial flavors. (ii) Spice. (iii) Vinegar, lemon juice, or organic acids. (iv... declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the spice; “Seasoned with vinegar”. When two or more of the...

21 CFR 155.200 - Certain other canned vegetables.

Code of Federal Regulations, 2010 CFR

2010-04-01

.... (v) Spice. (vi) A vinegar. (vii) Green peppers or red peppers which may be dried. (viii) Mint leaves... stabilizers, or both, may be added. When butter or margarine is added, no spice or flavoring simulating the... § 101.22 of this chapter, and a declaration of any spice or seasoning that characterizes the product...

21 CFR 145.180 - Canned pineapple.

Code of Federal Regulations, 2010 CFR

2010-04-01

... optional ingredients: (i) Natural fruit flavors. (ii) Mint flavor. (iii) Spices, spice oils. (iv) Vinegar... declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or, in lieu of the word “Spice”, the common name of the spice; or “Seasoned with vinegar” or, in lieu of the word...

21 CFR 145.140 - Canned seedless grapes.

Code of Federal Regulations, 2010 CFR

2010-04-01

... optional ingredients: (1) Natural and artificial flavors. (2) Spice. (3) Vinegar, lemon juice, or organic... the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the...

21 CFR 145.170 - Canned peaches.

Code of Federal Regulations, 2010 CFR

2010-04-01

... ingredients: (i) Natural and artificial flavors. (ii) Spice. (iii) Vinegar, lemon juice, or organic acids. (iv....22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the spice, “Seasoned with...

21 CFR 145.130 - Canned figs.

Code of Federal Regulations, 2010 CFR

2010-04-01

... flavoring. (2) Spice. (3) Vinegar. (4) Unpeeled segments of citrus fruits. (5) Salt. Such food is sealed in... chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the spice, “Seasoned with vinegar” or...

21 CFR 145.125 - Canned cherries.

Code of Federal Regulations, 2010 CFR

2010-04-01

...) Natural and artificial flavors. (ii) Spice. (iii) Vinegar, lemon juice, or organic acids. Such food is....22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the spice, or “Seasoned with...

21 CFR 145.135 - Canned fruit cocktail.

Code of Federal Regulations, 2010 CFR

2010-04-01

... ingredients: (i) Natural and artificial flavors. (ii) Spice. (iii) Vinegar, lemon juice, or organic acids. (iv... product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the...

Neuroscience: Hunger Pangs in the Fly Brain.

PubMed

Schoofs, Andreas; Pankratz, Michael J

2016-08-08

Which neurons in the brain become engaged when the body is deprived of food? A new study addresses this question using the vinegar fly Drosophila melanogaster, examining a group of neurons in the brain that show alterations in neural activity when flies are satiated or starved. Copyright © 2016 Elsevier Ltd. All rights reserved.

Peracetic acid: the long road to introduction of this disinfectant into U.S. aquaculture

USDA-ARS?s Scientific Manuscript database

Peracetic acid (PAA) is a promising disinfectant for biosecurity in the US aquaculture industry to prevent disease outbreaks from fish pathogens. PAA is a stabilized mixture of acetic acid, hydrogen peroxide and water that breaks down quickly to water and vinegar. It has replaced chlorine in some ...

The introduction of peracetic acid as a new disinfectant for U.S. aquaculture

USDA-ARS?s Scientific Manuscript database

Peracetic acid (PAA) is a promising disinfectant for biosecurity in the US aquaculture industry to prevent disease outbreaks from fish pathogens. PAA is a stabilized mixture of acetic acid, hydrogen peroxide and water that breaks down quickly to water and vinegar. It has replaced chlorine in some ...