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$Research paper thumbnail of Quantification of nitrogen in the liquid fraction and in vitro assessment of lysine bioavailability in the solid fraction of soybean meal hydrolysates$

Journal of Environmental Science and Health Part B-pesticides Food Contaminants and Agricultural Wastes, Oct 16, 2017

ABSTRACT Soybean meal (SBM) is a product generated from the manufacture of soybean oil and has th... more ABSTRACT Soybean meal (SBM) is a product generated from the manufacture of soybean oil and has the potential for use as a source of fermentable sugars for ethanol production or as a protein source for animal feeds. Knowing the levels of nitrogen available from ammonium is a necessary element of the ethanolic fermentation process while identifying the levels of essential amino acids such as lysine is important in determining usage as a feed source. As such the purpose of this study was to quantify total nitrogen and ammonium in the liquid fraction of hydrolyzed SBM and to evaluate total and bioavailable lysine in the solid fraction of the hydrolyzed SBM. The effects of acid concentration, cellulase and β-glucosidase on total and ammonium nitrogen were studied with analysis indicating that higher acid concentrations increased nitrogen compounds with ammonium concentrations ranging from 0.20 to 1.24 g L−1 while enzymatic treatments did not significantly increase nitrogen levels. Total and bioavailable lysine was quantified by use of an auxotrophic gfpmut3 E.coli whole-cell bioassay organism incapable of lysine biosynthesis. Acid and enzymatic treatments were applied with lysine bioavailability increasing from a base of 82% for untreated SBM to up to 97%. Our results demonstrated that SBM has the potential to serve in ethanolic fermentation and as an optimal source essential amino acid lysine.

Food science text series, 2010

ABSTRACT

Food Control, Aug 1, 2014

Cross-contamination of pathogens and spoilage bacteria during slicing of ready to eat meats is an... more Cross-contamination of pathogens and spoilage bacteria during slicing of ready to eat meats is an important factor that has been shown to impact both food quality and consumers' safety. In this study we analyzed the microbial diversity and total microbiological ecology of different niches on 8 deli meat slicers using standard plate counts as well as culture-independent PCR-denaturing gradient gel electrophoresis (DGGE) analysis. Using aerobic plate counts it was determined that areas underneath the slicer and on the back plate had the highest total bacterial populations. There was slight similarity between total aerobic plate counts by slicer and the number of bacterial genera/species determined by DGGE. The DGGE analysis demonstrated that members of the genus Pseudomonas were the most common bacteria to be found on slicers. This may serve as an estimate of the effectiveness of current cleaning and sanitizing practices to remove biofilms, a possible role for competitive inhibition in preventing colonization by pathogens and an indication of the range and diversity of non-pathogens on these food contact surfaces.

Burleigh Dodds series in agricultural science, Dec 31, 2016

Introduction 2 The potential for life cycle assessment of poultry processing systems 3 The curren... more Introduction 2 The potential for life cycle assessment of poultry processing systems 3 The current status of poultry production and processing 4 Conventional poultry slaughter processing plants 5 The use of energy in poultry processing plants 6 The use of water in poultry of plants 7 Non-conventional poultry processing 8 Conclusions and recommendations 9 Where to look for further information 10 References

CRC Press eBooks, Feb 9, 2010

Wiley-Blackwell eBooks, Dec 22, 2011

We deliver efficient, customized solutions to water and wastewater challenges for clients in the ... more We deliver efficient, customized solutions to water and wastewater challenges for clients in the public and private sectors. Proper treatment and management of water and wastewater is essential to protecting the environment and enhancing quality of life. ATC's subject-matter experts and engineers bring decades of hands-on experience in water resources management, water supply, wastewater treatment, stormwater management, and collection/conveyance systems.

This paper discusses the organizational concepts for a successful implementation of concurrent en... more This paper discusses the organizational concepts for a successful implementation of concurrent engineering. It also present s a discussion about concurrent engineering application cases, as well as the new product development differences by using concurrent engineering and traditional methods

Wiley-Blackwell eBooks, Dec 22, 2011

Journal of Environmental Science and Health Part B-pesticides Food Contaminants and Agricultural Wastes, Feb 6, 2014

The objective of this research was to determine the minimum inhibitory concentration of 5-hydroxy... more The objective of this research was to determine the minimum inhibitory concentration of 5-hydroxymethyl furfural, furfural, and acetic acid on Saccharomyces cerevisiae (NRRL Y-2233) and Zymomonas mobilis subspecies mobilis (NRRL B-4286) in both detoxified hydrolyzed soybean meal and synthetic YM broth spiked with the three compounds. Soybean meal was hydrolyzed with dilute sulfuric acid (0.0, 0.5, 1.25, and 2.0% wt v(-1)) at three temperatures (105, 120, and 135°C) and three durations (15, 30, and 45 min) followed by detoxification with activated carbon. Of all the combinations, only the treatments obtained at 135°C, 2.0% H2SO4, and 45 min and the one at 135°C, 1.25% H2SO4, and 45 min showed inhibition in the growth of the tested microorganisms. Spiked YM broths showed inhibition for the highest levels of inhibitors, either applied individually or in combination.

Journal of Food Protection, 2022

Food processing environment flooring can become contaminated with pathogens in many ways, includi... more Food processing environment flooring can become contaminated with pathogens in many ways, including foot and equipment traffic, incoming materials, and floor drain backups. Natural antimicrobial turmeric and commercially available powdered floor treatments may reduce the levels of pathogens on flooring, thereby reducing the risk of cross-contamination from the floor to food contact surfaces. These chemicals were evaluated to determine their effectiveness against cocktails of Salmonella, Escherichia coli, and Listeria monocytogenes dried onto the surfaces of carriers made from polyurethane-concrete commercial flooring material. Aqueous test solutions, diluted in sterile water, were prepared from the minimum treatment required per square meter from the manufacturer's instructions. Potential synergy between turmeric and a percarbonate-based commercial floor treatment was explored with a mixture of turmeric and sodium percarbonate (SPC), each at approximately 37 g/m2 application rat...

Journal of Food Processing and Preservation, 2019