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[PMID]: 28991254
[Au] Autor:Teh BT; Lim K; Yong CH; Ng CCY; Rao SR; Rajasegaran V; Lim WK; Ong CK; Chan K; Cheng VKY; Soh PS; Swarup S; Rozen SG; Nagarajan N; Tan P
[Ad] Address:Thorn Biosystems Pte Ltd, Singapore.
[Ti] Title:The draft genome of tropical fruit durian (Durio zibethinus).
[So] Source:Nat Genet;49(11):1633-1641, 2017 Nov.
[Is] ISSN:1546-1718
[Cp] Country of publication:United States
[La] Language:eng
[Ab] Abstract:Durian (Durio zibethinus) is a Southeast Asian tropical plant known for its hefty, spine-covered fruit and sulfury and onion-like odor. Here we present a draft genome assembly of D. zibethinus, representing the third plant genus in the Malvales order and first in the Helicteroideae subfamily to be sequenced. Single-molecule sequencing and chromosome contact maps enabled assembly of the highly heterozygous durian genome at chromosome-scale resolution. Transcriptomic analysis showed upregulation of sulfur-, ethylene-, and lipid-related pathways in durian fruits. We observed paleopolyploidization events shared by durian and cotton and durian-specific gene expansions in MGL (methionine γ-lyase), associated with production of volatile sulfur compounds (VSCs). MGL and the ethylene-related gene ACS (aminocyclopropane-1-carboxylic acid synthase) were upregulated in fruits concomitantly with their downstream metabolites (VSCs and ethylene), suggesting a potential association between ethylene biosynthesis and methionine regeneration via the Yang cycle. The durian genome provides a resource for tropical fruit biology and agronomy.
[Mh] MeSH terms primary: Bombacaceae/genetics
Carbon-Sulfur Lyases/genetics
Fruit/genetics
Genome, Plant
Plant Proteins/genetics
Transcriptome
[Mh] MeSH terms secundary: Amino Acids, Cyclic/biosynthesis
Bombacaceae/classification
Bombacaceae/growth & development
Bombacaceae/metabolism
Carbon-Sulfur Lyases/metabolism
Chromosome Mapping
Fruit/growth & development
Fruit/metabolism
High-Throughput Nucleotide Sequencing
Ligases/genetics
Ligases/metabolism
Lipid Metabolism/genetics
Phylogeny
Plant Proteins/metabolism
Sulfur/metabolism
Volatile Organic Compounds/metabolism
[Pt] Publication type:JOURNAL ARTICLE
[Nm] Name of substance:0 (Amino Acids, Cyclic); 0 (Plant Proteins); 0 (Volatile Organic Compounds); 3K9EJ633GL (1-aminocyclopropane-1-carboxylic acid); 70FD1KFU70 (Sulfur); EC 4.4.- (Carbon-Sulfur Lyases); EC 4.4.1.11 (L-methionine gamma-lyase); EC 6.- (Ligases)
[Em] Entry month:1711
[Cu] Class update date: 171102
[Lr] Last revision date:171102
[Js] Journal subset:IM
[Da] Date of entry for processing:171010
[St] Status:MEDLINE
[do] DOI:10.1038/ng.3972

  2 / 121 MEDLINE  
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[PMID]: 28931157
[Au] Autor:Smith AR; Kitchen SM; Toney RM; Ziegler C
[Ad] Address:Department of Biological Sciences, George Washington University, Washington, DC.
[Ti] Title:Is Nocturnal Foraging in a Tropical Bee an Escape From Interference Competition?
[So] Source:J Insect Sci;17(2), 2017 Jan 01.
[Is] ISSN:1536-2442
[Cp] Country of publication:United States
[La] Language:eng
[Ab] Abstract:Temporal niche partitioning may result from interference competition if animals shift their activity patterns to avoid aggressive competitors. If doing so also shifts food sources, it is difficult to distinguish the effects of interference and consumptive competition in selecting for temporal niche shift. Bees compete for pollen and nectar from flowers through both interference and consumptive competition, and some species of bees have evolved nocturnality. Here, we use tropical forest canopy towers to observe bees (the night-flying sweat bees Megalopta genalis and M. centralis [Halictidae], honey bees, and stingless bees [Apidae]) visiting flowers of the balsa tree (Ochroma pyramalidae, Malvaceae). Because Ochroma flowers are open in the late afternoon through the night we can test the relative influence of each competition type on temporal nice. Niche shift due to consumptive competition predicts that Megalopta forage when resources are available: from afternoon into the night. Niche shift due to interference competition predicts that Megalopta forage only in the absence of diurnal bees. We found no overlap between diurnal bees and Megalopta in the evening, and only one instance of overlap in the morning, despite the abundance of pollen and nectar in the late afternoon and evening. This supports the hypothesis that Megalopta are avoiding interference competition, but not the hypothesis that they are limited by consumptive competition. We propose that the release from interference competition enables Megalopta to provision cells quickly, and spend most of their time investing in nest defense. Thus, increases in foraging efficiency directly resulting from temporal shifts to escape interference competition may indirectly lead to reduced predation and parasitism.
[Mh] MeSH terms primary: Bees/physiology
Feeding Behavior/physiology
[Mh] MeSH terms secundary: Aggression
Animals
Bombacaceae/growth & development
Competitive Behavior
Female
Panama
Time Factors
[Pt] Publication type:JOURNAL ARTICLE
[Em] Entry month:1710
[Cu] Class update date: 171025
[Lr] Last revision date:171025
[Js] Journal subset:IM
[Da] Date of entry for processing:170921
[St] Status:MEDLINE
[do] DOI:10.1093/jisesa/iex030

  3 / 121 MEDLINE  
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[PMID]: 28651142
[Au] Autor:Tan YL; Abdullah AZ; Hameed BH
[Ad] Address:School of Chemical Engineering, Engineering Campus, Universiti Sains Malaysia, 14300 Nibong Tebal, Penang, Malaysia.
[Ti] Title:Fast pyrolysis of durian (Durio zibethinus L) shell in a drop-type fixed bed reactor: Pyrolysis behavior and product analyses.
[So] Source:Bioresour Technol;243:85-92, 2017 Nov.
[Is] ISSN:1873-2976
[Cp] Country of publication:England
[La] Language:eng
[Ab] Abstract:Durian shell (DS) was pyrolyzed in a drop-type fixed-bed reactor to study the physicochemical properties of the products. The experiment was carried out with different particle sizes (up to 5mm) and reaction temperatures (250-650°C). The highest bio-oil yield was obtained at 650°C (57.45wt%) with DS size of 1-2mm. The elemental composition and higher heating value of the feedstock, bio-oil (650°C), and bio-char (650°C) were determined and compared. The compositions of product gases were determined via gas chromatography with thermal conductivity detector. The chemical composition of bio-oil was analyzed by gas chromatography-mass spectrometry. The bio-oil produced at lower temperature yields more alcohols, whereas the bio-oil produced at higher temperature contains more aromatics and carbonyls. Bio-oil has potential to be used as liquid fuel or fine chemical precursor after further upgrading. The results further showed the potential of bio-char as a solid fuel.
[Mh] MeSH terms primary: Biofuels
Bombacaceae
[Mh] MeSH terms secundary: Gas Chromatography-Mass Spectrometry
Hot Temperature
Temperature
[Pt] Publication type:JOURNAL ARTICLE
[Nm] Name of substance:0 (Biofuels)
[Em] Entry month:1710
[Cu] Class update date: 171023
[Lr] Last revision date:171023
[Js] Journal subset:IM
[Da] Date of entry for processing:170627
[St] Status:MEDLINE

  4 / 121 MEDLINE  
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[PMID]: 28024392
[Au] Autor:Li JX; Schieberle P; Steinhaus M
[Ad] Address:Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry) , Lise-Meitner-Straße 34, 85354 Freising, Germany.
[Ti] Title:Insights into the Key Compounds of Durian (Durio zibethinus L. 'Monthong') Pulp Odor by Odorant Quantitation and Aroma Simulation Experiments.
[So] Source:J Agric Food Chem;65(3):639-647, 2017 Jan 25.
[Is] ISSN:1520-5118
[Cp] Country of publication:United States
[La] Language:eng
[Ab] Abstract:Sixteen compounds, previously identified as potent odorants by application of an aroma extract dilution analysis and the gas chromatography-olfactometry analysis of static headspace samples, were quantitated in the pulp of durians, variety Monthong, and odor activity values (OAVs) were calculated by dividing the concentrations obtained by the odor thresholds of the compounds in water. In combination with data recently reported for hydrogen sulfide and short-chain alkanethiols, OAVs > 1 were obtained for 19 compounds, among which ethyl (2S)-2-methylbutanoate (fruity; OAV 1700000), ethanethiol (rotten onion; OAV 480000), and 1-(ethylsulfanyl)ethane-1-thiol (roasted onion; OAV 250000) were the most potent, followed by methanethiol (rotten, cabbage; OAV 45000), ethane-1,1-dithiol (sulfury, durian; OAV 23000), and ethyl 2-methylpropanoate (fruity; OAV 22000). Aroma simulation and omission experiments revealed that the overall odor of durian pulp could be mimicked by only two compounds, namely, ethyl (2S)-2-methylbutanoate and 1-(ethylsulfanyl)ethane-1-thiol, when combined in their natural concentrations.
[Mh] MeSH terms primary: Bombacaceae/chemistry
Odorants/analysis
Volatile Organic Compounds/chemistry
[Mh] MeSH terms secundary: Chromatography, Gas
Fruit/chemistry
Humans
Olfactometry
Smell
[Pt] Publication type:JOURNAL ARTICLE
[Nm] Name of substance:0 (Volatile Organic Compounds)
[Em] Entry month:1704
[Cu] Class update date: 170428
[Lr] Last revision date:170428
[Js] Journal subset:IM
[Da] Date of entry for processing:161228
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.6b05299

  5 / 121 MEDLINE  
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[PMID]: 28012920
[Au] Autor:Cheng LY; Liao HR; Chen LC; Wang SW; Kuo YH; Chung MI; Chen JJ
[Ad] Address:School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 80708, Taiwan.
[Ti] Title:Naphthofuranone derivatives and other constituents from Pachira aquatica with inhibitory activity on superoxide anion generation by neutrophils.
[So] Source:Fitoterapia;117:16-21, 2017 Mar.
[Is] ISSN:1873-6971
[Cp] Country of publication:Netherlands
[La] Language:eng
[Ab] Abstract:Two new naphthofuranone derivatives, 11-hydroxy-2-O-methylhibiscolactone A (1) and O-methylhibiscone D (2), have been isolated from the stems of Pachira aquatica, together with 18 known compounds (3-20). The structures of two new compounds were determined through spectroscopic and MS analyses. Among the isolated compounds, 11-hydroxy-2-O-methylhibiscolactone A (1), isohemigossylic acid lactone-7-methyl ether (4), gmelofuran (6), and 5-hydroxyauranetin (8) exhibited inhibition (IC ≤28.84µM) of superoxide anion generation by human neutrophils in response to N-formyl-L-methionyl-L-leucyl-L-phenylalanine (fMLP).
[Mh] MeSH terms primary: Anti-Inflammatory Agents/chemistry
Bombacaceae/chemistry
Furans/chemistry
Neutrophils/drug effects
Superoxides/metabolism
[Mh] MeSH terms secundary: Adult
Anti-Inflammatory Agents/isolation & purification
Cells, Cultured
Furans/isolation & purification
Humans
Molecular Structure
N-Formylmethionine Leucyl-Phenylalanine
Neutrophils/metabolism
Plant Extracts/chemistry
Plant Stems/chemistry
Young Adult
[Pt] Publication type:JOURNAL ARTICLE
[Nm] Name of substance:0 (Anti-Inflammatory Agents); 0 (Furans); 0 (Plant Extracts); 11062-77-4 (Superoxides); 59880-97-6 (N-Formylmethionine Leucyl-Phenylalanine)
[Em] Entry month:1703
[Cu] Class update date: 170307
[Lr] Last revision date:170307
[Js] Journal subset:IM
[Da] Date of entry for processing:161226
[St] Status:MEDLINE

  6 / 121 MEDLINE  
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[PMID]: 27957628
[Au] Autor:Lu Y; Voon MK; Huang D; Lee PR; Liu SQ
[Ad] Address:Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore.
[Ti] Title:Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae.
[So] Source:Appl Microbiol Biotechnol;101(7):3005-3014, 2017 Apr.
[Is] ISSN:1432-0614
[Cp] Country of publication:Germany
[La] Language:eng
[Ab] Abstract:This study investigated the effects of temperature (20 and 30 °C) and pH (pH 3.1, 3.9) on kinetic changes of chemical constituents of the durian wine fermented with Saccharomyces cerevisiae. Temperature significantly affected growth of S. cerevisiae EC-1118 regardless of pH with a higher temperature leading to a faster cell death. The pH had a more significant effect on ethanol production than temperature with higher production at 20 °C (5.95%, v/v) and 30 °C (5.56%, v/v) at pH 3.9, relative to that at pH 3.1 (5.25 and 5.01%, v/v). However, relatively higher levels of isobutyl alcohol and isoamyl alcohol up to 64.52 ± 6.39 and 56.27 ± 3.00 mg/L, respectively, were produced at pH 3.1 than at pH 3.9 regardless of temperature. In contrast, production of esters was more affected by temperature than pH, where levels of ethyl esters (ethyl esters of octanoate, nonanoate, and decanoate) and acetate esters (ethyl acetate and isoamyl acetate) were significantly higher up to 2.13 ± 0.23 and 4.61 ± 0.22 mg/L, respectively, at 20 °C than at 30 °C. On the other hand, higher temperature improved the reduction of volatile sulfur compounds. This study illustrated that temperature control would be a more effective tool than pH in modulating the resulting aroma compound profile of durian wine.
[Mh] MeSH terms primary: Bombacaceae/metabolism
Fermentation
Saccharomyces cerevisiae/metabolism
Wine/analysis
[Mh] MeSH terms secundary: Acetates/metabolism
Alcohols/metabolism
Bioreactors
Esters/metabolism
Ethanol/metabolism
Hydrogen-Ion Concentration
Kinetics
Saccharomyces cerevisiae/growth & development
Temperature
Volatile Organic Compounds/metabolism
Wine/microbiology
[Pt] Publication type:JOURNAL ARTICLE
[Nm] Name of substance:0 (Acetates); 0 (Alcohols); 0 (Esters); 0 (Volatile Organic Compounds); 3K9958V90M (Ethanol); 76845O8NMZ (ethyl acetate)
[Em] Entry month:1704
[Cu] Class update date: 170405
[Lr] Last revision date:170405
[Js] Journal subset:IM
[Da] Date of entry for processing:161214
[St] Status:MEDLINE
[do] DOI:10.1007/s00253-016-8043-1

  7 / 121 MEDLINE  
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[PMID]: 27761694
[Au] Autor:Samy MN; Fahim JR; Sugimoto S; Otsuka H; Matsunami K; Kamel MS
[Ad] Address:Department of Pharmacognosy, Graduate School of Biomedical and Health Sciences, Hiroshima University, 1-2-3 Kasumi, Minami-ku, Hiroshima, 734-8553, Japan.
[Ti] Title:Chodatiionosides A and B: two new megastigmane glycosides from Chorisia chodatii leaves.
[So] Source:J Nat Med;71(1):321-328, 2017 Jan.
[Is] ISSN:1861-0293
[Cp] Country of publication:Japan
[La] Language:eng
[Ab] Abstract:Phytochemical investigation of Chorisia chodatii Hassl. leaves led to the isolation of an unusual rearranged megastigmane glycoside; chodatiionoside A (1) and another new megastigmane glycoside; chodatiionoside B (2), together with three known megastigmane glycosides (3-5) and one known flavonoid glycoside (6). Their structures were elucidated by spectroscopic methods including 1D and 2D NMR experiments ( H, C, DEPT, COSY, HSQC and HMBC) in combination with HR-ESI-MS, CD and modified Mosher's method. As a result, chodatiionoside A has been elucidated as a first example of an unusual rearranged form of megastigmane.
[Mh] MeSH terms primary: Cyclohexanones/chemistry
Glucosides/chemistry
Norisoprenoids/chemistry
Plant Leaves/chemistry
[Mh] MeSH terms secundary: Molecular Structure
[Pt] Publication type:JOURNAL ARTICLE
[Nm] Name of substance:0 (Cyclohexanones); 0 (Glucosides); 0 (Norisoprenoids); 0 (megastigmane)
[Em] Entry month:1703
[Cu] Class update date: 171104
[Lr] Last revision date:171104
[Js] Journal subset:IM
[Da] Date of entry for processing:161021
[St] Status:MEDLINE
[do] DOI:10.1007/s11418-016-1052-7

  8 / 121 MEDLINE  
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[PMID]: 27542469
[Au] Autor:Lu Y; Chua JY; Huang D; Lee PR; Liu SQ
[Ad] Address:Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, Singapore.
[Ti] Title:Chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation.
[So] Source:Food Chem;215:209-18, 2017 Jan 15.
[Is] ISSN:0308-8146
[Cp] Country of publication:England
[La] Language:eng
[Ab] Abstract:This work evaluated for the first time the chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation. Compared with the control (yeast only, 5.70% v/v ethanol produced), samples co-inoculated with T. delbrueckii and O. oeni PN4 improved ethanol production (6.06% v/v), which was significantly higher than samples co-inoculated with Viniflora (4.78% v/v) or Enoferm Beta (5.01% v/v). Wines co-fermented with the respective latter two oenococci contained excessive levels of ethyl acetate (>80mg/L) that were likely to affect negatively wine aroma. In addition, they led to significantly higher acetic and lactic acid production relative to PN4. O. oeni PN4 seemed to be the most suitable strain to co-inoculate with T. delbrueckii for simultaneous alcoholic and malolactic fermentation in durian wine by contributing moderately increased concentrations of higher alcohols, acetate esters and ethyl esters that would have positive sensory impacts.
[Mh] MeSH terms primary: Bombacaceae/metabolism
Fermentation
Oenococcus/metabolism
Torulaspora/metabolism
Wine/microbiology
[Mh] MeSH terms secundary: Esters/analysis
Lactic Acid/metabolism
Oenococcus/classification
Saccharomyces cerevisiae/metabolism
Torulaspora/classification
Wine/analysis
[Pt] Publication type:JOURNAL ARTICLE
[Nm] Name of substance:0 (Esters); 33X04XA5AT (Lactic Acid)
[Em] Entry month:1612
[Cu] Class update date: 161230
[Lr] Last revision date:161230
[Js] Journal subset:IM
[Da] Date of entry for processing:160821
[St] Status:MEDLINE

  9 / 121 MEDLINE  
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[PMID]: 27405438
[Au] Autor:Lu Y; Chua JY; Huang D; Lee PR; Liu SQ
[Ad] Address:Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore.
[Ti] Title:Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni.
[So] Source:Appl Microbiol Biotechnol;100(20):8877-88, 2016 Oct.
[Is] ISSN:1432-0614
[Cp] Country of publication:Germany
[La] Language:eng
[Ab] Abstract:This work represents the first study on the biotransformation of chemical constituents of durian wine via simultaneous alcoholic fermentation (AF) and malolactic fermentation (MLF) with non-Saccharomyces yeast and lactic acid bacteria (LAB), namely, Torulaspora delbrueckii Biodiva and Oenococcus oeni PN4. The presence of PN4 improved the utilization of sugars but did not affect ethanol production. MLF resulted in the significant degradation of malic acid with corresponding increases in pH and lactic acid. The final concentrations of acetic acid (1.29 g/L) and succinic acid (3.70 g/L) in simultaneous AF and MLF were significantly higher than that in AF (1.05 and 1.31 g/L) only. Compared with AF, simultaneous AF and MLF significantly elevated the levels of aroma compounds with higher levels of higher alcohols (isoamyl alcohol, active amyl alcohol, isobutyl alcohol, and 2-phenylethyl alcohol), acetate esters (ethyl acetate, isoamyl acetate), and ethyl esters (ethyl octanoate, ethyl dodecanoate). All the endogenous volatile sulfur compounds decreased to trace or undetectable levels at the end of fermentation. MLF accentuated the reduction of acetaldehyde and sulfides. The initially absent dipropyl disulfide was formed, then catabolized, especially in simultaneous AF and MLF. This study suggested that the simultaneous AF and MLF of non-Saccharomyces and LAB could modify the volatile compositions and potentially modulate the organoleptic properties of durian wine.
[Mh] MeSH terms primary: Alcohols/metabolism
Carboxylic Acids/metabolism
Oenococcus/metabolism
Torulaspora/metabolism
Wine/microbiology
Yeasts/metabolism
[Mh] MeSH terms secundary: Biotransformation
Bombacaceae/metabolism
Fermentation
Hydrogen-Ion Concentration
Malate Dehydrogenase/metabolism
Sulfides/metabolism
[Pt] Publication type:JOURNAL ARTICLE
[Nm] Name of substance:0 (Alcohols); 0 (Carboxylic Acids); 0 (Sulfides); EC 1.1.1.- (malolactic enzyme); EC 1.1.1.37 (Malate Dehydrogenase)
[Em] Entry month:1701
[Cu] Class update date: 170124
[Lr] Last revision date:170124
[Js] Journal subset:IM
[Da] Date of entry for processing:160714
[St] Status:MEDLINE
[do] DOI:10.1007/s00253-016-7720-4

  10 / 121 MEDLINE  
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[PMID]: 27217364
[Au] Autor:Chuah LO; Shamila-Syuhada AK; Liong MT; Rosma A; Thong KL; Rusul G
[Ad] Address:Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
[Ti] Title:Physio-chemical, microbiological properties of tempoyak and molecular characterisation of lactic acid bacteria isolated from tempoyak.
[So] Source:Food Microbiol;58:95-104, 2016 Sep.
[Is] ISSN:1095-9998
[Cp] Country of publication:England
[La] Language:eng
[Ab] Abstract:This study aims to determine physio-chemical properties of tempoyak, characterise the various indigenous species of lactic acid bacteria (LAB) present at different stages of fermentation and also to determine the survival of selected foodborne pathogens in tempoyak. The predominant microorganisms present in tempoyak were LAB (8.88-10.42 log CFU/g). Fructobacillus durionis and Lactobacillus plantarum were the dominant members of LAB. Other LAB species detected for the first time in tempoyak were a fructophilic strain of Lactobacillus fructivorans, Leuconostoc dextranicum, Lactobacillus collinoides and Lactobacillus paracasei. Heterofermentative Leuconostoc mesenteroides and F. durionis were predominant in the initial stage of fermentation, and as fermentation proceeded, F. durionis remained predominant, but towards the end of fermentation, homofermentative Lb. plantarum became the predominant species. Lactic, acetic and propionic acids were present in concentrations ranging from 0.30 to 9.65, 0.51 to 7.14 and 3.90 to 7.31 mg/g, respectively. Genotyping showed a high degree of diversity among F. durionis and Lb. plantarum isolates, suggesting different sources of LAB. All tested Lb. plantarum and F. durionis (except for one isolate) isolates were multidrug resistant. Salmonella spp., Listeria monocytogenes and Staphylococcus aureus were not detected. However, survival study showed that these pathogens could survive up to 8-12 days. The results aiming at improving the quality and safety of tempoyak.
[Mh] MeSH terms primary: Bombacaceae/metabolism
Condiments/microbiology
Lactic Acid/metabolism
Lactobacillaceae/isolation & purification
Lactobacillus/isolation & purification
[Mh] MeSH terms secundary: Drug Resistance, Microbial
Fermentation
Food Microbiology
Fruit/metabolism
Genotype
Lactobacillaceae/genetics
Lactobacillus/genetics
Lactobacillus plantarum/genetics
Lactobacillus plantarum/isolation & purification
Leuconostoc/genetics
Leuconostoc/isolation & purification
[Pt] Publication type:JOURNAL ARTICLE
[Nm] Name of substance:33X04XA5AT (Lactic Acid)
[Em] Entry month:1706
[Cu] Class update date: 170606
[Lr] Last revision date:170606
[Js] Journal subset:IM
[Da] Date of entry for processing:160525
[St] Status:MEDLINE


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