Chemical Composition and Microbial Load of Set Yoghurt from Fresh and Recombined Milk Powder in Khartoum State, Sudan

Mohammad, Ekram E.B.; El-Zubeir, I. E. M.

doi:10.3923/ijds.2011.172.180

Cited by 12 publications

(2 citation statements)

References 10 publications

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“…Lightness to darkness (L*) (100 to 0), redness(+) to greenness (-)(a*) and yellowness (+) to blueness (-)(b*) 20 ml of raw and thermo-ultrasonicated.The total solid (TS) was determined according to the method of Almeida et al (2010). The pH (AOAC, 2005) and the titratable acidity (TA) was determined according to AOAC (2005) method.The microbiology analysis of the samples, total plat count, yeasts, and moulds were determined according to method of Mohammad and El-Zubeir, (2011) as decribed by Igbabul et al (2014). The media and distilled water and other tools were sterilized using autoclave, and using serial dilution to 10 3 to reduce the number of microorganisms in samples.…”

Section: Physicochemical Analysismentioning

confidence: 99%

Influence of temperature and time on microbial, physicochemical and functional quality of goat milk

Ibrahim¹,

Naufalin²,

Wuryatmo³

et al. 2020

Afr. J. Food Sci.

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Microbial load in fresh milk has a significant effect on its keeping quality and nutritional value. From Prehistoric time, human used heat process to reduce microbials load in raw milk to improve its sensory characteristics. This research is proposed to treat fresh goat milk with heating process to provide optimal pasteurization conditions that does not influence the goat milk chemical composition to suite production of goat yogurt powder. The pasteurization conditions considered were: Temperature (72, 80, and 85°C) and time (5, 10 and 15s). These results showed there were a significant difference (P<0.05) between treated milk and Indonesia national standards on viscosity and pH; whereas there was no significant differences on density and titratable acidity. The study results concluded that the temperature and time during heat processing had a significant effect on nutritional compounds of goat milk, with increase in lactose and non-fat solids contents; therefore, treated goat milk at 85°C to 5 s is better than other treatments.

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Section: Physicochemical Analysismentioning

confidence: 99%

Influence of temperature and time on microbial, physicochemical and functional quality of goat milk

Ibrahim¹,

Naufalin²,

Wuryatmo³

et al. 2020

Afr. J. Food Sci.

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“…Candida blankii was first isolated over 50 years ago as a lethal pathogen in mink [1] and was subsequently isolated from artisanal cheeses and other dairy products [2]. Human infections were first described in 2015 in neonates and cystic fibrosis patients [3].…”

Section: Introductionmentioning

confidence: 99%

The Continuing Emergence of Candida blankii as a Pathogenic Fungus: A New Case of Fungemia in a Patient Infected with SARS-CoV-2

Mirchin

Czeresnia

Orner

et al. 2022

JoF

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Candida blankii is a recently recognized human pathogen, with most cases of the infection being reported in the immunocompromised. We here describe the case of a critically ill elderly woman with COVID-19 who developed a C. blankii bloodstream infection from a femoral central venous catheter. Aspergillus niger was also isolated from her respiratory secretions. The patient was started on voriconazole for empiric coverage of both A. niger, and at that time, unidentified yeast was found in the blood. Fevers persisted, and the patient expired six days after the yeast was first isolated. Almost one month after her death, C. blankii was identified as the cause of fungemia by sequencing of the internal transcribed spacer (ITS) region of the ribosomal gene and BLAST searching against two databases (performed by a reference laboratory). The isolate demonstrated high minimum inhibitory concentrations (MICs) to azoles and low MICs to amphotericin B, similar to previously described isolates. Timely identification of C. blankii would have prompted different empiric antifungal choices and possibly changed the final outcome. Clinicians should be aware of the pathological potential of C. blankii, the challenges of correctly identifying the organism, and its susceptibility patterns to common antifungals. There is an urgent need to improve assays for C. blankii identification, which will aid in accurate and timely pathogen identification, and appropriate therapeutic management.

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Influence of extraction methods on antioxidant and antimicrobial properties of essential oil from Thymua danesis subsp. Lancifolius

Tavakolpour

Moosavi‐Nasab

Niakousari

et al. 2015

Food Science & Nutrition

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The essential oil (EO) from dried ground powder leaves and stems of Thymua danesis was extracted using hydrodistillation (HD), ohmic extraction (OE), ultrasound‐assisted HD and ultrasound‐assisted OE methods. Then, the antioxidant, antimicrobial, and sensory properties of the EO were investigated both in vitro and in food systems. Thyme EO extracted by ultrasound‐assisted HD method had promising antibacterial activities against Escherichia coli and Staphylococcus aureus and had the best antioxidant properties when tested in vitro. In food systems, higher concentrations of the EO were needed to exert similar antibacterial and antioxidant effects. Furthermore, thyme EO added yogurt and drink yogurt revealed better sensory properties than the control and fresh samples. Essential oil from Thymua danesis has a good potential to be used as an antioxidant, antimicrobial, and flavoring agent in food systems and the extraction method effects on the antioxidant and antimicrobial properties of the thyme extract.

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Chemical Composition and Microbial Load of Set Yoghurt from Fresh and Recombined Milk Powder in Khartoum State, Sudan

Cited by 12 publications

References 10 publications

Influence of temperature and time on microbial, physicochemical and functional quality of goat milk

Influence of temperature and time on microbial, physicochemical and functional quality of goat milk

The Continuing Emergence of Candida blankii as a Pathogenic Fungus: A New Case of Fungemia in a Patient Infected with SARS-CoV-2

Influence of extraction methods on antioxidant and antimicrobial properties of essential oil from Thymua danesis subsp. Lancifolius

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