Staphylococcus aureus is a major foodborne pathogen that causes food poisoning due to the ingestion of heat-stable staphylococcal enterotoxins (Balaban & Rasooly, 2000;Le Loir, Baron, & Gautier, 2003). S. aureus can spread from food handlers, hand contact surfaces, and food contact surfaces during processing and packaging (Sospedra, Manes, & Soriano, 2012). Consequently, S. aureus has been repeatedly detected in a variety of foods (Vazquez-Sanchez, Habimana, & Holck, 2013).Biofilms are considered a part of the normal life cycle of S. aureus in the environment (Otto, 2008), where planktonic cells attach themselves to solid surfaces and subsequently proliferate and accumulate in multilayer cell clusters embedded in special three-dimensional structures as mushrooms or towers separated by fluid-filled channels (Azara,

No abstract

Crude fat and fatty acid profile of 35 foxtail millets including seven varieties planted in five different regions of China were studied. The fat content ranged from 3.38 to 6.49% (averaging 4.51%). The major fatty acid in foxtail millets was linoleic acid (averaging 66.68%), followed by oleic acid (averaging 16.11%), palmitic acid (averaging 7.42%), stearic acid (averaging 6.84%), and linolenic acid (averaging 2.48%). Two‐way ANOVA showed that fat content was significantly affected by millet variety and cultivation area (P < 0.05). Fatty acids including linoleic acid, palmitic acid, stearic acid, and linolenic acid varied significantly in different foxtail millet varieties (P < 0.05), except oleic acid (P > 0.05). Fatty acids including linoleic acid, oleic acid, palmitic acid, and stearic acid did not change significantly in foxtail millets from different regions (P > 0.05), except linolenic acid (P < 0.05). Correlation analysis indicated that oleic acid was negatively correlated with palmitic acid and linoleic acid (P < 0.05), and linolenic acid was positively correlated with palmitic acid and linoleic acid but negatively correlated with stearic acid (P < 0.05). The research showed that millets with good fat composition can be obtained through breeding techniques or cultivation management.

No abstract

No abstract

No abstract

No abstract

Biodegradation of pyridine by a novel bacterial strain, Rhizobium sp. NJUST18, was studied in batch experiments over a wide concentration range (from 100 to 1,000 mg l(-1)). Pyridine inhibited both growth of Rhizobium sp. NJUST18 and biodegradation of pyridine. The Haldane model could be fitted to the growth kinetics data well with the kinetic constants μ* = 0.1473 h(-1), K s = 793.97 mg l(-1), K i = 268.60 mg l(-1) and S m = 461.80 mg l(-1). The true μ max, calculated from μ*, was found to be 0.0332 h(-1). Yield coefficient Y X/S depended on S i and reached a maximum of 0.51 g g(-1) at S i of 600 mg l(-1). V max was calculated by fitting the pyridine consumption data with the Gompertz model. V max increased with initial pyridine concentration up to 14.809 mg l(-1) h(-1). The q S values, calculated from [Formula: see text], were fitted with the Haldane equation, yielding q Smax = 0.1212 g g(-1) h(-1) and q* = 0.3874 g g(-1) h(-1) at S m' = 507.83 mg l(-1), K s' = 558.03 mg l(-1), and K i' = 462.15 mg l(-1). Inhibition constants for growth and degradation rate value were in the same range. Compared with other pyridine degraders, μ max and S m obtained for Rhizobium sp. NJUST18 were relatively high. High K i and K i' values and extremely high K s and K s' values indicated that NJUST18 was able to grow on pyridine within a wide concentration range, especially at relatively high concentrations.