Roygilliam1915

The use of shotgun metagenomic sequencing to understand ecological-level spread of microbes and their genes has provided new insights for the prevention, surveillance and control of microbial contaminants in the slaughterhouse environment. Here, microbial samples were collected from products and surrounding areas though a porcine slaughter process; shotgun metagenomic DNA-sequencing of these samples revealed a high community diversity within the porcine slaughterhouse and pork products, in zones originating from animal arrival through to the sale zones. Bacteria were more prevalent in the first zones, such as arrival- and anesthesia-zones, and DNA viruses were prevalent in the scorching-and-whip zone, animal products and sale zone. Data revealed the dominance of Firmicutes and Proteobacteria phyla followed by Actinobacteria, with a clear shift in the relative abundance of lactic acid bacteria (mainly Lactobacillus sp.) from early slaughtering steps to Proteobacteria and then to viruses suggesting site-specifition strategies to avoid gene spread and microbial contaminants (bacteria and viruses) from the animal surface into the food chain and environment, which was achieved by applying HLE disinfectant after washing with detergent.Mushrooms from different varieties and manufacturing methods show different flavor profiles. In order to understand the sensory attributes and aroma compounds of boletus, the discrepancy of aroma profile in four varieties of boletus was determined using gas chromatography-olfactometry combined with sensory analysis and partial least squares regression analysis (PLSR). Sensory analysis revealed that Boletus Edulis had potent roasted and buttery attributes, Boletus Aereu exhibited woody note and Boletus Auripes Pk presented powerful floral and smoky aromas, while Boletus Rubellus Krombh showed weakness in five sensory attributes. The quantitative analysis revealed that the dominant volatiles in boletus samples were esters, aldehydes, acids, alcohols, pyrazines, ketones and phenols. A total of 42 potent aroma compounds (OAVs > 1) were determined by aroma extract dilution analysis and quantitative analysis. 1-Octen-3-ol and 2,5-dimethylpyrazine were the potent aroma compounds among four boletus samples. In addition, the key aroma compounds were 3-(methylthio)propionaldehyde and 2,6-dimethylpyrazine in Boletus edulis. Isovaleric acid, 2,6-dimethylpyrazine, benzeneacetaldehyde and (E)-2-octenal were the key aroma compounds in Boletus aereu. In Boletus auripes Pk, isovaleric acid, 3-ethylphenol and 2,6-dimethylpyrazine were the key aroma compounds, while 3-methylvaleric acid, isovaleric acid and 2,3-dimethylpyrazine significantly contributed to the aroma of boletus rubellus Krombh. Indeed, PLSR indicated that significant difference on aroma resulted from different varieties of boletus.Color impression represents between 60 and 90% of the final acceptance/rejection choice made by consumers. Consequently, color additives are attribute standards for our daily life in any market and any culture. Currently, authorized natural green food colorants comprise several copper-chelated chlorophyll derivatives. Both the raw materials and the manufacturing processes for the acquisition of these green food colorants are numerous and diverse. Hence, each producer applies its own know-how to obtain 'signature' green colorant products. Indeed, the chlorophyll profile of these products is partially known and may substantially differ among batches, while their identification just by HPLC-UV-Vis is not complete. Native chlorophylls do not chelate copper. Therefore, we propose a fast and specific method for copper chlorophyll detection, as indicative (except in a few fermented foods) of probable green food colorant addition or "re-greening" with copper salts. The new method is based on the characteristic isotopic pattern of the copper chlorophyll derivatives and does not require the precise characterization of the corresponding chlorophyll structure. This accurate methodology, based on a specific HPLC-ESI/APCI-HRMS method assisted with powerful post-processing software, is versatile as it can be used for other metallo-chlorophyll complexes also applied to improve the green coloration of food products.Mineral elements and stable isotopes combined with stoichiometric methods were used as a potential tool for first authenticating Chinese tea according to it's production year. A total of 86 mineral elements and stable isotope compositions were determined from the Xiangzhujing Pu'er tea in five different production years using ICP-MS and ICP-OES. On the basis of 78 statistically significant mineral elements and stable isotopes, HCA, PCA, PLS-DA, BP-ANN, and LDA were employed to build authentication models for predicting the Pu'er tea with different production years. The clustering results of the HCA and PCA were worse than that of PLS-DA, BP-ANN, and LDA. The PLS-DA model displayed a perfect model performance (R2X = 0.86, R2Y = 0.974, and Q2 = 0.922). The authentication performance of LDA and BP-ANN revealed their 100% recognition sensitivity and prediction ability and was thus better than that of PLS-DA. Mn, 68Zn, and 203Tl were the markers for enabling the successful authentication of Pu'er tea with different production years. This study contributes toward generalizing the use of mineral element and stable isotope fingerprinting combined with LDA and BP-ANN as a promising tool for authentication of tea worldwide.Fermentation is one of the post-harvest steps that influence coffee quality. This work evaluated the effect of Saccharomyces cerevisiae (CCMA 0543) and Torulaspora delbrueckii (CCMA 0684) inoculation on the quality of natural and pulped natural processed coffee in different producing regions. Entinostat Yeast populations were assessed by the real-time polymerase chain reaction. Volatile and nonvolatile compounds were evaluated by gas chromatography-mass spectrometry and high-performance liquid chromatography, respectively. S. cerevisiae was predominant during spontaneous (average of 4 log cells/g) and inoculated (average of 7 log cells/g) fermentations in both processes. T. delbrueckii showed a similar population (3.79 log cells/g) in all assays. Glucose and fructose were the most detected sugars in coffee beans. Succinic acid was found at the end of the fermentative process. The lactic acid concentration was inversely proportional to ethanol concentration. Pyrrole and furan, which are volatile groups, allowed to differentiate the coffee processing methods.