No description available.

Fung Pui-kwan. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2004. / Includes bibliographical references (leaves 128-153). / Abstracts in English and Chinese. / Abstract (in English) --- p.i / Abstract (in Chinese) --- p.iv / Acknowledgement --- p.vi / Contents --- p.vii / List of Figures --- p.xi / List of Tables --- p.xii / Chapter 1. --- Introduction --- p.1 / Chapter 2. --- Literature review --- p.5 / Chapter 2.1 --- Soybean --- p.5 / Chapter 2.1.1 --- History of soybean --- p.5 / Chapter 2.1.2 --- Composition of soybean --- p.6 / Chapter 2.1.3 --- Nutritional value and health implications of soybean --- p.6 / Chapter 2.2 --- Soyfoods --- p.8 / Chapter 2.2.1 --- Nonfermented oriental soyfoods --- p.8 / Chapter 2.2.2 --- Fermented oriental soyfoods --- p.9 / Chapter 2.2.2.1 --- Soy sauce --- p.9 / Chapter 2.2.2.2 --- Miso --- p.12 / Chapter 2.2.2.3 --- Natto --- p.13 / Chapter 2.2.2.4 --- Tempeh --- p.13 / Chapter 2.2.2.5 --- Black bean --- p.14 / Chapter 2.3 --- Sufu --- p.15 / Chapter 2.3.1 --- History of sufu --- p.15 / Chapter 2.3.2 --- Sufu classification --- p.16 / Chapter 2.3.3 --- Sufu production --- p.17 / Chapter 2.3.4 --- Flavor origin of sufu --- p.22 / Chapter 2.3.5 --- Volatile components of sufu --- p.23 / Chapter 2.3.5.1 --- Alcohols --- p.23 / Chapter 2.3.5.2 --- Aldehydes --- p.23 / Chapter 2.3.5.3 --- Esters --- p.24 / Chapter 2.3.5.4 --- Furans --- p.25 / Chapter 2.3.5.5 --- Ketones --- p.26 / Chapter 2.3.5.6 --- Sulfur containing compounds --- p.27 / Chapter 2.4 --- Sensory evaluation and statistical analysis of data --- p.27 / Chapter 2.4.1 --- Types of sensory evaluation techniques --- p.28 / Chapter 2.4.1.1 --- Discriminative sensory analysis --- p.28 / Chapter 2.4.1.2 --- Consumer affective tests --- p.28 / Chapter 2.4.1.3 --- Sensory descriptive analysis --- p.29 / Chapter 2.4.2 --- The use of lexicons in sensory analysis --- p.30 / Chapter 2.4.3 --- The use of multivariate statistical analyses in sensory evaluation --- p.31 / Chapter 2.4.3.1 --- Multivariate Analysis of Variance (MANOVA) and Descriptive Discriminant Analysis (DDA) --- p.33 / Chapter 2.5 --- Relationship between instrumental and sensory data of commercial plain sufu --- p.34 / Chapter 2.5.1 --- Principal components analysis of sufu samples --- p.35 / Chapter 2.6 --- Objectives of the study --- p.36 / Chapter 3. --- Volatile components in sufu --- p.37 / Chapter 3.1 --- Introduction --- p.37 / Chapter 3.2 --- Materials and Methods --- p.41 / Chapter 3.2.1 --- Sample collection and preparation --- p.41 / Chapter 3.2.2 --- Supercritical fluid extraction (SFE) conditions --- p.41 / Chapter 3.2.3 --- Gas chromatography-mass spectrometry (GC-MS) conditions --- p.42 / Chapter 3.2.4 --- Qualification and Quantification of Volatile Compounds --- p.43 / Chapter 3.2.5 --- Gas chromatography-Flame Ionization Detection-Olfactometry (GC-FID-O) --- p.44 / Chapter 3.2.6 --- Omission experiments --- p.45 / Chapter 3.2.7 --- Statistical analysis --- p.46 / Chapter 3.3 --- Results and discussion --- p.49 / Chapter 3.3.1 --- Overall findings --- p.49 / Chapter 3.3.2 --- Acids --- p.54 / Chapter 3.3.3 --- Alcohols --- p.55 / Chapter 3.3.4 --- Aldehydes --- p.55 / Chapter 3.3.5 --- Other TV-containing compounds --- p.56 / Chapter 3.3.6 --- Esters --- p.57 / Chapter 3.3.7 --- Furans --- p.58 / Chapter 3.3.8 --- Ketones --- p.58 / Chapter 3.3.9 --- Miscellaneous compounds --- p.59 / Chapter 3.3.10 --- Sulfur-containing compounds --- p.60 / Chapter 3.3.11 --- Gas chromatography-flame ionization detection-olfactometry 6() (GC-FID-O) analysis --- p.60 / Chapter 3.3.12 --- Omission experiments --- p.66 / Chapter 3.4 --- Conclusion --- p.69 / Chapter 4. --- Sufu lexicon development and spectrum analysis of the flavor of sufu --- p.70 / Chapter 4.1 --- Introduction --- p.70 / Chapter 4.2 --- Materials and Methods --- p.71 / Chapter 4.2.1 --- Samples collection and preparation --- p.71 / Chapter 4.2.2 --- Basic design --- p.72 / Chapter 4.2.3 --- Selection of panelists......Prescreening --- p.73 / Chapter 4.2.4 --- Selection of panelists......Screening --- p.74 / Chapter 4.2.5 --- Panelist selection --- p.81 / Chapter 4.2.6 --- Panelist training --- p.82 / Chapter 4.2.7 --- Definition and preparation of the reference standards and scale setting --- p.85 / Chapter 4.2.8 --- Product evaluation --- p.92 / Chapter 4.2.9 --- Statistical analysis --- p.93 / Chapter 4.3 --- Results and discussion --- p.95 / Chapter 4.3.1 --- Reduction of the number of lexicons --- p.95 / Chapter 4.3.2 --- Analysis of variance (ANOVA) --- p.103 / Chapter 4.3.3 --- Overall product differences-pooled within canonical structure --- p.104 / Chapter 4.3.4 --- Sufu lexicons --- p.104 / Chapter 4.3.5 --- Comparison of sufu lexicons with its related products --- p.108 / Chapter 4.4 --- Conclusion --- p.109 / Chapter 5. --- Statistical Analysis of Chemometrics and Psychometrics of sufu --- p.112 / Chapter 5.1 --- Introduction --- p.112 / Chapter 5.2 --- Materials and methods --- p.114 / Chapter 5.3 --- Results and discussion --- p.114 / Chapter 5.3.1 --- Selection of the best number of factors --- p.114 / Chapter 5.3.2 --- Meaning of PC --- p.118 / Chapter 5.4 --- Conclusion --- p.124 / Chapter 6. --- General Conclusion and Significance of the Study --- p.125 / References --- p.128 / Appendix --- p.154

Thesis (M. Sc.)(Microbiology)--University of Pretoria, 2005. / Includes summary. Includes bibliographical references. Available on the Internet via the World Wide Web..

Thesis (Ph. D.)--University of Texas at Austin, 1998. / Vita. Includes bibliographical references (leaves 150-164). Available also in a digital version from Dissertation Abstracts.

Thesis (Ph.D.)--University of Massachusetts Amherst, 2008. / Adviser: Kalidas Shetty. Includes bibliographical references.

Traditional fermented food, especially fermented maize and sorghum represents an important part of the diet of peri-urban and rural communities in South Africa. In this study a survey was conducted to determine the popularity and utilization of “Ting” in the Limpopo Province of South Africa. The following areas were selected for the study: Venda, Giyani, Bolobedu and Polokwane. Ting samples were collected from different areas and from different local families. Gram positive, catalase-negative, oxidase negative, non-motile cells were presumptively identified as lactobacilli. Isolates were assigned to a genus on the basis of key characteristics. Growth at 10, 15 and 45oC in MRS broth wase evaluated visually after 72h of incubation. Tests for the catalase reaction, production of gas from glucose and growth at 7 and 10% NaCl concentrations were performed. API 50CHL medium and API 50CH strips were used to identify all the isolates to species level. Microorganisms from “Ting” fermented from both sorghum and maize were bacteria, which belong to the genus Lactobacillus, Leuconostoc and Pediococcus. Lactobacillus pentosaceus, and Lactobacillus plantarum, Lactobacillus pentosaceus were dominant in the fermentation of maize, while Lactobacillus cellobisus, Leuconostoc mesenteroides, Lactobacillus collinoides, Lactobacillus brevis, Lactobacillus fermentum and Lactobacillus curvatus were identified as bacteria from fermented “Ting” sorghum. The use of polyacrylamide gel electrophoresis (PAGE) of total soluble proteins, together with computer analysis was used to analyse the resultant protein profiles. L. plantarum, L. pentosus and P. pediococcus were the most dominant isolates. / Dissertation (MSc (Microbiology))--University of Pretoria, 2007. / Microbiology and Plant Pathology / unrestricted

No description available.

Parasitological and selected microbiological safety aspects of Nham (Thai-style fermented pork sausage) were evaluated. Pork meat from pigs experimentally infected with Trichinella spiralis was divided into 4 portions; 3 portions were frozen at -23°C for 12, 18 and 24 hours before they were made into Nham. The formula for fermented sausage included 3% w/w NaCl and garlic, 0.015% each of NaN0₂ and NaNO₃, and either 1.0 or 1.5% w/w commercial starter culture. Fermentation was at 30°C for 96 hours. The higher level of starter culture resulted in faster acid production but no difference in the maximum number of lactic acid bacteria attained. Infected pork, after being frozen for 24 hours, was still found to cause a low level of parasitism. However, the corresponding fermented samples were noninfective. Use of 1.0% starter culture and 12 hours freezing of meat prior to grinding rendered trichinae larvae noninfective after 2 days of sausage fermentation. Staphylococcus aureus (10³ cells per g) and Escherichia coli (10⁴ cells per g) were introduced into the ground pork in a series of experiments. Starter culture levels used were 0.75% and 1.5% by weight. Fermentation without starter culture stabilized the numbers of E. coli but permitted slow multiplication of S. aureus. Adding starter culture at either level increased the rate of acid production during the initial days, resulting in a faster drop in pH and a decline in numbers of both S. aureus and E. coli. After 36 and 48 hours, viable S. aureus were not recovered from products with 1.5% and 0.75% starter culture, respectively. E. coli disappeared from sausages with 1.5% starter culture after 96 hours but persisted at low numbers when the lower level of starter culture was used. The rapid direct plating technique (RPT) for enumeration of E. coli was compared to the two standard methods generally used: plating on Violet Red Bile Agar (VRBA) and Host Probable Number (MPN). Total coliforms from 43 fermented pork sausages were enumerated. The RPT gave data highly correlated to those from VRBA but with a significantly lower correlation to MPN. The regression line of loglO coliform counts from the RPT and VRBA had a slope of 0.76 and an intercept of 0.98. The MPN assay gave significantly higher (P=0.05) numbers than either the VRBA or the RPT. / Graduation date: 1986

No description available.

The incidences of diarrhoeal episodes in infants and children have mostly been associated with the consumption of contaminated weaning foods. This is especially true in developing countries where factors such as the lack of sanitation systems and electricity have been found to contribute to an increase in the incidence of microbiologically contaminated weaning foods. The process of fermentation has been found to reduce the amount of microbiological contamination in such foods as a result of the production of antimicrobial compounds such as organic acids, peroxides, carbon dioxide and bacteriocins. In this study, microbiological surveys were conducted on sorghum powder samples and their corresponding fermented and cooked fermented porridge samples collected from an informal settlement of the Gauteng Province of South Africa. The process of fermentation was found to result in significant decreases (P>0.05) in Gram-negative counts and spore counts, while aerobic plate counts decreased slightly. Lactic acid bacteria counts, however, increased significantly (P>0.05). The cooking process was found to result in further significant decreases (P>0.05) in all counts. Sorghum powder samples and fermented porridge samples were found to be contaminated with potential foodborne pathogens, including Bacillus cereus, Clostridium perfringens and Escherichia coli, however, none of the pathogens tested for were detected in any of the cooked fermented porridge samples. SDS-PAGE and phenotypic analysis of 180 lactic acid bacteria isolated from sorghum powder samples and their corresponding fermented and cooked fermented porridge samples showed that a majority of the isolates were lactobacilli and leuconostocs, however, some isolates were identified as pediococci and lactococci. These results demonstrated the heterogeneity of the lactic acid bacteria isolates that were associated with fermentation processes in this study. Of the lactic acid bacteria identified, Lactobacillus plantarum and Leuconostoc mesenteroides strains were found to have the highest distribution frequencies, being distributed in 87% and 73% of the households, respectively. Analysis of Lactobacillus plantarum (58) and Leuconostoc mesenteroides (46) strains isolated from sorghum powder samples and corresponding fermented and cooked fermented porridge samples by AFLP fingerprinting showed that they originated from a common source, which was sorghum powder. There was, however, evidence of strains that may have been introduced at household level. Antimicrobial activity of selected lactic acid bacteria was found to be mainly due to a decrease in pH in fermented and cooked fermented porridge samples. None of the lactic acid bacteria tested seemed to produce bacteriocins.