Location: Food Science Research
2008 Annual Report
This research addresses National Program 306 (Quality and Utilization of Agricultural Products), Component 1 (Quality, Characterization, Preservation and Enhancement), problem areas 1c (Factors and Processes that Affect Quality) and 1d (Preservation and/or Enhancement of Quality and Marketability) and Component 2 (New Processes, New Uses, and Value-Added Foods and Biobased Products), problem areas 2a (New Product Technology) and 2c (New and Improved Processes and Feedstocks).
This accomplishment addresses National Program 306 (Quality and Utilization of Agricultural Products), Component 2 (New Processes, New Uses, and Value-Added Foods and Biobased Products) problem area 2C (New and improved Processes and Feedstocks). Developed guidelines for microbiological preservation of cucumbers without fermentation or application of a thermal process. Preservation is achieved by holding cucumbers in a solution containing acetic acid, sodium benzoate, and calcium chloride to maintain the firmness of the cucumbers. The stored cucumbers may then be further processed into edible pickle products. Preservation of cucumbers in bulk allows them to be shipped and be stored until there is demand for the product. This approach to preservation would reduce the generation of waste and the time and labor required to convert the stored cucumbers into consumer products.2. Title: Use of unique genes to identify important bacterial species.
This accomplishment addresses National Program 306 (Quality and Utilization of Agricultural Products), Component 1 (Quality, Characterization, Preservation and Enhancement), problem area Problem Area 1b (Methods to Evaluate and Predict Quality).
Demonstrated the concept that a specific probe for a bacterial species can be found by comparing the genome of the target species to all bacterial genomes currently available. If the target bacterial species contains a unique gene, a DNA probe for that gene can be constructed so that any bacterial isolate can be readily checked to see if it the target bacterium. This approach to bacterial identification was successfully demonstrated for Lactobacillus plantarum, the organism that commonly ferments cucumbers to pickles. The approach used could be applied to any bacterial species for which the complete genome sequence has been determined.
5.Significant Activities that Support Special Target Populations
Perez Diaz, I.M., Kelling, R., Hale, S., Breidt, F., McFeeters, R.F. 2007. Lactobacilli and tartrazine as causative agents of a red colored spoilage in cucumber pickle products. Journal of Food Science. 72(7):M240-M245.
Kim, J., Breidt, F. 2007. Development of preservation prediction chart for long term storage of fermented cucumber. Korean Journal of Life Sciences. 17(12):1616-1621.
Plengvidhya, V., Breidt, F., Lu, Z., Fleming, H.P. 2007. DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations. Applied and Environmental Microbiology. 73(23):7697-7702.
Perez Diaz, I.M., McFeeters, R.F. 2008. Microbiological preservation of cucumbers for bulk storage by the use of acetic acid and food preservatives. Journal of Food Science. 73(6):M287-M291.
Grabowski, J.A., Truong, V., Daubert, C.R. 2007. Nutritional and rheological characterization of spray dried sweetpotato powder. Lebensmittel Wissenschaft und Technologie. 41:206-216.
Brinely, T.A., Truong, V., Coronel, P., Simunovic, J., Sandeep, K.P. 2008. Dielectric properties of sweetpotato purees at 915 MHz as affected by temperature and chemical composition. International Journal of Food Properties. 11:158-172.
Steed, L.E., Truong, V. 2008. Anthocyanin content, antioxidant activity and selected physical properties of flowable purple-fleshed sweetpotato purees. Journal of Food Science. 73(5):S215-S221.
Kumar, P., Coronel, P., Truong, V., Simunovic, J., Swartzel, K.R., Sandeep, K.P., Cartwright, G.D. 2008. Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees. Food Research International. 41(5):454-461.