Effect of water activity on the thermal stability of Thermomyces lanuginosus xylanases for process time–temperature integration

Gogou, Eleni; Katapodis, Petros; Christakopoulos, Paul; Taoukis, Petros

doi:10.1016/j.jfoodeng.2010.05.014

Cited by 10 publications

(4 citation statements)

References 47 publications

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“…Kamra and Satyanarayama [16] studied the xylanase and cellulase production by this fungus at 0.950 a w in solid-state fermentation. Gogou et al [10] determined the thermal stability of T. lanuginosus xylanases at different water activity.…”

Section: Introductionmentioning

confidence: 99%

The growth of Thermomyces lanuginosus (TSIKL.) isolates from garden composts and coffee beans on cellulose substrates and xylan at various water activity

Markowska‐Szczupak¹,

Ulfig²,

Janda³

2012

Archives of Environmental Protection

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Abstract:The study was to determine the effect of water activity (0.850; 0.900; 0.950; 0.995; and 0.999 a w ) on the growth of T. lanuginosus on solid media containing different cellulose substrates (crystalline cellulose, carboxymethyl cellulose -CMC, fi lter paper, and sawdust) and xylan. The growth of isolates from coffee beans and garden composts were compared. All isolates did not grow on media with a w < 0.950. On media with a w > 0.950, the hydrolysis zones were only observed on xylan and CMC. The highest daily growth and hydrolysis zone rates were mostly obtained at 0.995 a w and the lowest values were observed at 0.950 a w . The coffee beans isolates at 0.950 a w had the CMC hydrolysis coeffi cient 1.7-times higher than that for xylan. The fungal growth (FG) coeffi cient data indicate that the coffee beans isolates were able to utilize CMC and crystalline cellulose for growth and the highest growth rate was obtained at 0.999 a w . Subsequently, the compost isolates were able to grow on all substrates but the highest growth rate was obtained on CMC at 0.950 and 0.999 a w . Thus, coffee beans and composts provide T. lanuginosus isolates with various growth and hydrolytic zone rates in the range of 0.950−0.999 a w .

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Section: Introductionmentioning

confidence: 99%

The growth of Thermomyces lanuginosus (TSIKL.) isolates from garden composts and coffee beans on cellulose substrates and xylan at various water activity

Markowska‐Szczupak¹,

Ulfig²,

Janda³

2012

Archives of Environmental Protection

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“…Gogou et al 81 developed an enzymatic TTI prototype that can be used in the temperature range of 100-130°C, and it is suitable for the monitoring of sterilization processes, such as milk pasteurization. The TTI prototype takes advantage of xylanases, whose thermostability can be improved at a low level of water activity.…”

Section: Enzymatic Time Temperature Indicatormentioning

confidence: 99%

“…Gogou et al . developed an enzymatic TTI prototype that can be used in the temperature range of 100–130°C, and it is suitable for the monitoring of sterilization processes, such as milk pasteurization.…”

Section: Technical Research On Time Temperature Indicatormentioning

confidence: 99%

Review of Time Temperature Indicators as Quality Monitors in Food Packaging

Wang

Liu

Yang

et al. 2015

Packag. Technol. Sci.

161

122

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Time temperature indicators (TTIs) are devices used for recording thermal history and indicating the remaining shelf life of perishable products throughout their storage, distribution and consumption. This is achieved by the irreversible change of colour resulting from the cumulative effects of time and temperature. When applied in intelligent packaging, TTI can provide visual information that is easily accessible, and thus, consumers can judge from the visual information whether the food has deteriorated, which helps to assure the quality and safety of food. TTI can be classified into several different groups including chemical TTI, physical TTI, biological TTI, and other new types of TTI based upon different principles of colour change. Although these kinds of TTI can basically provide effective information about food quality, there are still a number of problems with them in the food supply chain, such as migration of toxic substances, the inaccuracy of temperature monitoring and the high cost in the area of commercial application. However, there are also some scientific methods to solve the aforementioned problems of TTI. In this paper, the latest research of TTI is summarized, its status and its main problems are elaborated and the prospect of its development is envisaged, aiming to provide reference and support for researchers in this realm.

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“…In insulating package, various insulated shipping containers and phase change materials are used to maintain product temperatures within acceptable ranges. Time-Temperature Integrators (TTI) have been introduced as a tool for designing and evaluating thermal processes [2].…”

Section: Introductionmentioning

confidence: 99%