Vegetable Broth Research Articles

Analysis of the Effect of Vegetable Broth Addition to a Gelatin Pork Edible Film and Coating Method on Select Physical Properties of Freeze-Dried Coated Vegetable Bars

The aim of this study was to analyze the selected physical properties of vegetable bars coated with a coating based on pork gelatin (8% or 12%) with (25% or 50%) or without vegetable broth. The scope of work included developing the composition of edible coatings; preparing bars and coating freeze-dried vegetable bars; analyzing the water activity, dry matter content, the structure of vegetable bars based on microscopic analysis, and porosity; and then conducting a comparative analysis of the obtained results. The analyses show that the composition of the coating and the coating method influence the structure and selected physical properties of freeze-dried bars. Coating freeze-dried vegetable bars increases their water activity to the range of 0.215–0.389, and reduces their dry matter content to 93–96%. The porosity of the samples decreased (85–91%), but the use of coatings in the form of an edible film was more beneficial than immersing the dried material in a film-forming solution. The addition of vegetable broth to edible films improves the physical properties of the dried fruit and may additionally increase the taste of vegetable bars.

The use of Tetraselmis chuii as seafood flavoring agent in a vegetable broth

The growing demand of seafood alternatives is driven by concerns on overfishing, marine pollutants and animal welfare in aquaculture and fisheries. Currently, the availability of non-animal-based seafood flavorings on the market is limited, and animal-based seafood flavorings conflict with vegetarian and vegan criteria.The aim of this study is to explore the use of Tetraselmis chuii as a seafood flavoring in a vegetable broth. The flavor of the T. chuii broth was compared with a broth containing vegan fish flavoring based on a yeast extract and two broths containing white fish and lobster flavorings. To evaluate the different broths, the study employs a combination of sensory evaluation by a trained panel, chemical flavor analysis for aroma and umami characteristics, and consumer acceptability tests.Our results indicate that T. chuii effectively imparts a fish and shellfish flavor to the broth, which is less intense compared to the white fish and lobster flavorings. Nevertheless, consumers are equally positive of the aroma and flavor of the T. chuii broth and the animal-based seafood flavorings broths. The chemical flavor analysis of the T. chuii broth identifies volatile organic compounds (VOCs) such as dimethyl sulfide, methanethiol, trimethylamine, and 4-heptenal (Z), which collectively contribute to its distinct seafood aroma.Consumer preference tests show a preference for the seafood aroma of the T. chuii broth over the vegan fish flavoring broth, attributed to the meaty-like off-odor originating from specific VOCs of the yeast extract. In contrast, the vegan fish flavoring broth exhibits a stronger umami taste which is explained by elevated levels of free glutamate and guanosine-5′-monophosphate.This study highlights the potential of T. chuii as innovative seafood flavoring agent to enhance the sensory experience of seafood alternatives, contributing to the ongoing development of sustainable and flavorful non-animal alternatives in the food industry.

Thermal degradation and oxidation of glucosinolates in model systems and Brassica vegetable broth is mediated by redox-active compounds

Glucosinolates (GLSs) are secondary plant metabolites with health-promoting effects found in Brassica vegetables. Recently, next to non-enzymatic degradation yielding nitriles, 4-(methylthio)butyl GLS (4MTB-GLS) was shown to undergo side chain oxidation during thermal treatment, forming 4-(methylsulfinyl)butyl GLS (4MSOB-GLS). Here, we investigated natural plant components and artificial analogs on their capability of altering the thermal reactivity of 4MTB-GLS in vegetable broths and model systems using buffers. Addition of ascorbic acid and dehydroascorbic acid caused varying effects: in broth samples, it increased nitrile formation, while in buffer, 4MSOB-GLS was formed. In further experiments, the antioxidant compounds quercetin and Trolox triggered the side chain oxidation of 4MTB-GLS, while H2S terminated its degradation. A synergistic effect of ascorbic acid and Fe2+ was observed, degrading 98% of 4MTB-GLS to the nitrile after 60 min of boiling. Deepening the understanding of factors that influence the non-enzymatic degradation of GLSs will help to preserve their health-promoting effects.

Перспективы использования водного и растительного видов сырья Волго-Каспийского региона в технологии приготовления рыбоовощных супов для геродиетического питания

The possibility of using pike-perch of the ordinary Volga-Caspian basin and vegetable raw materials (Jerusalem artichoke and wormwood herb) in the technology of fish and vegetable soups for gerodietic nutrition has been found. It was determined that in the mass composition of pike-perch caught by the fishing artel “Chelyuskinets” and harvested by the fish processing enterprise VES, LLC the muscle tissue (meat) during its butchering made 44.5–45.1 and 40.4%, respectively. Pike perch meat belongs to the protein (18.0–19.0%) low-fat (1.1%) type of raw material. It was found that in the tubers of Jerusalem artichoke Skorospelka growing in the Astrakhan region, the water content was 77.0%, protein 4.0%, carbohydrates 18.0%, while the energy value of the raw material was 88 kcal/100 g. It has been stated that 0.01% aqueous extract of the medicinal herb wormwood has good organoleptic properties: it is colorless, odorless, with a slightly astringent taste of wormwood. This variant of the extract was chosen for adding into the fish broth. There have been developed the formulations and prototypes of ready-to-eat fish and vegetable products: fish soup with minced pikeperch meatballs with wormwood extract, soup with minced pikeperch meatballs with potatoes in vegetable broth, soup with minced pikeperch meatballs with Jerusalem artichoke in fish and vegetable broth. Their organoleptic parameters of the product quality were studied, a significantly increased content of protein substances (7.7%) for the soup was found with a low fat content (1.1%) and low energy value (51.1 kcal/100 g), which allows classifying soup samples as functional gerodietic foodstuffs.

Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues.

Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable broth, meat broth and the covering liquid of canned chickpeas) and to evaluate the sensory characteristics of French-baked meringues made with the different aquafaba samples, using egg white as a control. The content of total solids, protein, fat, ash and carbohydrates of the aquafaba samples were quantified. Foaming and emulsifying capacities, as well as the foam and emulsions stabilities were determined. Instrumental and panel-tester analyses were accomplished to evaluate the sensory characteristics of French-baked meringues. The ingredients added to the cooking liquid and the intensity of the heat treatment affected the aquafaba composition and culinary properties. All types of aquafaba showed good foaming properties and intermediate emulsifying capacities; however, the commercial canned chickpea's aquafaba was the most similar to egg white. The aquafaba meringues showed less alveoli, greater hardness and fracturability and minimal color changes after baking compared with egg white meringues; the meat and vegetable broth's aquafaba meringues were the lowest rated by the panel-tester and those prepared with canned aquafaba were the highest scored in the sensory analysis.

Enhancement of taste by retronasal odors in patients with Wolfram syndrome and decreased olfactory function.

Wolfram syndrome is a rare disease characterized by diabetes, neurodegeneration, loss of vision, and audition. We recently found, in a young sample of participants (mean age 15 years), that Wolfram syndrome was associated with impairment in smell identification with normal smell sensitivity and whole-mouth taste function. However, these senses were assessed separately, and it is unknown whether smell-taste interactions are altered in Wolfram syndrome, which was the focus of this study. Participants with Wolfram syndrome (n = 36; 18.2 ± 6.8 years) and sex-age-equivalent healthy controls (n = 34) were assessed with a battery of sensory tests. Using sip-and-spit methods, participants tasted solutions containing gustatory and olfactory stimuli (sucrose with strawberry extract, citric acid with lemon extract, sodium chloride in vegetable broth, and coffee) with and without nose clips, and rated perceived taste and retronasal smell intensities using the generalized Labeled Magnitude Scale. Participants also completed n-butanol detection thresholds and the University of Pennsylvania Smell Identification Test (UPSIT). Retronasal smell increased taste intensity of sucrose, sodium chloride, and coffee solutions similarly in both groups (P values <0.03). Compared with the control group, participants in the Wolfram group had lower UPSIT scores and reduced smell sensitivity, retronasal intensity, and saltiness (P values <0.03), but rated other taste intensities similarly when wearing the nose clip. Despite impairments in orthonasal smell identification, odor-induced taste enhancement was preserved in participants with Wolfram syndrome who still had some peripheral olfactory function. This finding suggests that odor-induced taste enhancement may be preserved in the presence of reduced olfactory intensity.

Plant matrix concentration and redox status influence thermal glucosinolate stability and formation of nitriles in selected Brassica vegetable broths

Brassica vegetables are frequently consumed foods of nutritional interest, because they are rich in glucosinolates (GLSs). Among GLS breakdown products, especially isothiocyanates are known for their health-beneficial effects, while nitriles are less beneficial. To increase the understanding of the plant matrix’s influence on GLS degradation, differently concentrated vegetable broths were prepared from selected Brassica vegetables (kohlrabi and red cabbage) and subsequently boiled. Altogether, heat stability and conversion of GLSs to the corresponding nitriles were both strongly influenced by vegetable type and plant matrix concentration in the broths. After boiling kohlrabi broths for 120 min, recovery of 4-(methylthio)butyl-GLS as nitrile was 55.5 % in 1 g/mL broth and 8.4 % in 0.25 g/mL broth. In follow-up experiments, a pronounced influence of the matrix’s redox status was identified, with H2S being an important factor. A better understanding of these processes will help to preserve health-promoting effects of GLSs in Brassica vegetables in the future.

Acquired methemoglobinemia in children presenting to Italian pediatric emergency departments: a multicenter report

Introduction Methemoglobinemia (MetHb) is a rare inherited or acquired cause of cyanosis in children. Owing to its rarity, case reports and case series are mostly available in the current literature. This study reports data on a large sample of children with acquired MetHb. Methods Data on patients admitted for acquired MetHb between January 2007 to December 2020 was extracted from the databases of five Italian pediatric emergency departments (EDs). Demographical and clinical characteristics was reported and discussed. Results Nineteen cases of acquired MetHb were evaluated. Ten patients (52.6%) were male and 9 (47.4%) were female. The median age was 8.23 months. The median time from trigger to symptom onset was 6 hours. Mostly, the intoxication presumptively occurred by home ingestion of contaminated food, mainly badly preserved vegetable broth. All patients were cyanotic at admission, most patients also presented tachycardia and/or tachypnea, and two patients were comatose. Antidotal therapy with methylene blue was given in 14 patients (73.7%). The median hospital stay was 2 days. All patients survived. Discussion As MetHb leads to the pathognomonic brown blood discoloration, blood gas analysis is mandatory immediately upon hospital arrival of a cyanotic patient. A correct medical history is crucial to identify the trigger and remove it. In our sample, the age onset was much lower than in the previous literature, and MetHb mainly due to ingestion of contaminated vegetable broth. Methylene blue led to a rapid recovery in all patients. Oxygen therapy may well lead to complete recovery when methemoglobin levels do not exceed 30% in asymptomatic and 20% in mildly symptomatic patients. Conclusions The diagnosis and management of acquired MetHb in the emergency setting requires acknowledgment of this condition as a cause of cyanosis in the weaning child. Indeed, when promptly recognized and treated, this severe condition rapidly resolves with no significant acute sequelae.

Selenium content and speciation differences in selenium enriched soups made from selenium biofortified plants

Food crops are major sources of selenium (Se) in many countries. In this study, we produced Se-enriched soup powders from Se-enriched vegetables, maize, wheat, and the Se-accumulator plant Prince’s Plume, respectively. In long-term stored vegetable powder, recent analyses showed that almost 80 % of total Se was inorganic Se and 20 % was organic Se compared to 53 % organic and 40 % inorganic Se 5 years ago. In maize and wheat powders, 90 % and 68 % organic Se and 3 % and 27 % inorganic Se were measured, respectively, while 90 % organic Se was measured in Prince’s Plume powder. After making soups from each respective plant powder and filtering suspended particles (residual soup solids), more than 80 % Se was present as selenite and 7 % as organic Se in vegetable broth, 64 % and 49 % as selenate and less than 20 % as organic Se in maize and wheat broths, respectively, while almost 90 % as organic Se was in Prince’s Plume broth. In the respective filtrates, we measured 50 %, 90 %, and 81 % as organic Se from vegetable, maize, and wheat soups, respectively, and < 10 % as inorganic Se from Prince’s Plume. Consumption of both broth and residual soup solids can provide plant sources of Se for increasing Se intake.

Upcycling to a circular food system

Upcycling to a circular food system

Does Responsiveness to Basic Tastes Influence Preadolescents' Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples.

The objective of this study was to investigate the relationships between taste responsiveness and food liking in preadolescents. Model food samples of grapefruit juice (GF) and vegetable broth (VB) modified with four additions of sucrose and sodium chloride, respectively, were employed. Intensity perception for sweetness, sourness, and bitterness were measured in GF while saltiness and umami were measured in VB. The children (N = 148) also completed food choice, familiarity, stated liking and neophobia questionnaires. The test was conducted at school, with instructions provided remotely via video call. Four segments were defined differing in basic taste responsiveness. Segments and sucrose concentrations significantly affected liking for GF, while no significant effect of segments and sodium chloride concentrations occurred on liking for VB. An increasing sucrose concentration was positively associated with liking for GF only in the segment with low responsiveness to bitter and sour tastes. No significant differences across segments were found for food choice, familiarity, stated liking, and neophobia. Conclusively, relationships between taste responsiveness and liking are product and basic taste-dependent in addition to being subject-dependent. Strategies to improve acceptance by using sucrose as a suppressor for warning sensations of bitterness and sourness can be more or less effective depending on individual responsiveness to the basic tastes.

ВОЗМОЖНОСТЬ ИСПОЛЬЗОВАНИЯ ЩЕЧЕК ГОЛОВ СУДАКА В КАЧЕСТВЕ ВТОРИЧНОГО СЫРЬЯ В ПРОИЗВОДСТВЕ РЫБНЫХ КОНСЕРВОВ ДЛЯ ДЕТСКОГО ПИТАНИЯ

The article considers the purpose of the research as defining the possibility of using recycled fish raw material (zander’s cheeks and fat) in production of canned fish baby food. The components of the developed pasteurized canned fish “Sudachok” (heads and cheeks of pike perch, blanched carrots, oatmeal or buckwheat flour, fat from zander’s intestine, concentrated fish broth prepared from zander’s head and vertebral bones) were tested for the concentration of fat, protein, carbohydrates; zander’s muscle tissue - for the concentration of essential amino acids. It was determined that zander’s cheeks make up 4.4 - 8.8% of head’s mass, they being high-protein tissue (protein content is more than 19%), low-fat (fat content is 0.7%) secondary raw material and contain non-protein nitrogen (NPN), where formol and titrate nitrogen (FTN) and volatile bases nitrogen (VBN) are 370.5, 39.3 and 8.0 mg/100g, respectively. Formulations were developed and the pasteurized fish cans for babies were produced using zander’s cheeks and vegetable components (carrots, oatmeal flour, or buckwheat flour), fat and concentrated broth from boiling zander’s head bones. The composition has an optimized protein and fat content. In terms of quality, the pilot samples of canned fish with the corrected number of individual components of the recipe were found to meet the requirements of All-Union State Standard 29276 “Canned fish for baby food”.

Onomastics and Branding for Culinary Tourism: Evidence Soto Traditional Culinary

Soto is a traditional culinary dish that is one of Indonesian specialties whose ingredients consist mainly of meat, and vegetable broth. Every region in Indonesia has soto with different characteristics. This study aimed to research the extent to which the naming pattern, the consumer perceives the brand and how much it effects of sales culinary business culinary business in Delanggu District, Klaten Regency, Central Java, Indonesia. Respondents consisted of culinary soto traders and customer perception. Research methodology with qualitative methods by analyzing the naming of the identity of the place of business (onomastic). The next analysis is to integrate branding strategy in developing culinary business. The results of the study showed that the creative branding model for traditional culinary soto, which is how the behavior for making it, the presentation culinary model, and branding with identical names of the people who make it. This research provides an overview of the pattern of branding strategies for culinary endeavors. Culinary entrepreneurs must strive to attract customers with creative models and not ignore local wisdom from the region.&#x0D; Keywords: Traditional Culinary, Culinary Linguistics, Culinary Branding, Soto

Taste and Smell Function in Head and Neck Cancer Survivors.

Survivors of head and neck squamous cell cancers (HNSCC) frequently complain of taste dysfunction long after radiation therapy is completed, which contradicts findings from most sensory evaluation studies that predict dysfunction should resolve few months after treatment. Therefore, it remains unclear whether taste and smell function fully recovers in HNSCC survivors. We evaluated HNSCC survivors (n = 40; age 63 ± 12 years, mean ± standard deviation) who received radiation therapy between 6 months and 10 years before recruitment and compared their responses to those of a healthy control group (n = 20) equivalent in age, sex, race, smoking history, and body mass index. We assessed regional (tongue tip) and whole-mouth taste intensity perception using the general Labeled Magnitude Scale and smell function using the University of Pennsylvania Smell Identification Test (UPSIT). To determine possible differences between groups in retronasal smell perception, we used solutions of sucrose with strawberry extract, citric acid with lemon extract, sodium chloride in vegetable broth, and caffeine in coffee and asked participants to rate perceived smell and taste intensities with and without nose clips. We found groups had similar UPSIT and taste intensity scores when solutions were experienced in the whole mouth. However, HNSCC survivors were less likely to identify low concentrations of bitter, sweet, or salty stimuli in the tongue tip relative to healthy controls. Our findings suggest persistent and subtle localized damage to the chorda tympani or to the taste buds in the fungiform papillae of HNSCC survivors, which could explain their sensory complaints long after completion of radiotherapy.

Sense–Analyze–Respond–Actuate (SARA) Paradigm: Proof of Concept System Spanning Nanoscale and Macroscale Actuation for Detection of Escherichia coli in Aqueous Media

Foodborne pathogens are a major concern for public health. We demonstrate for the first time a partially automated sensing system for rapid (~17 min), label-free impedimetric detection of Escherichia coli spp. in food samples (vegetable broth) and hydroponic media (aeroponic lettuce system) based on temperature-responsive poly(N-isopropylacrylamide) (PNIPAAm) nanobrushes. This proof of concept (PoC) for the Sense-Analyze-Respond-Actuate (SARA) paradigm uses a biomimetic nanostructure that is analyzed and actuated with a smartphone. The bio-inspired soft material and sensing mechanism is inspired by binary symbiotic systems found in nature, where low concentrations of bacteria are captured from complex matrices by brush actuation driven by concentration gradients at the tissue surface. To mimic this natural actuation system, carbon-metal nanohybrid sensors were fabricated as the transducer layer, and coated with PNIPAAm nanobrushes. The most effective coating and actuation protocol for E. coli detection at various temperatures above/below the critical solution temperature of PNIPAAm was determined using a series of electrochemical experiments. After analyzing nanobrush actuation in stagnant media, we developed a flow through system using a series of pumps that are triggered by electrochemical events at the surface of the biosensor. SARA PoC may be viewed as a cyber-physical system that actuates nanomaterials using smartphone-based electroanalytical testing of samples. This study demonstrates thermal actuation of polymer nanobrushes to detect (sense) bacteria using a cyber-physical systems (CPS) approach. This PoC may catalyze the development of smart sensors capable of actuation at the nanoscale (stimulus-response polymer) and macroscale (non-microfluidic pumping).

Planar Interdigitated Aptasensor for Flow-Through Detection of Listeria spp. in Hydroponic Lettuce Growth Media.

Irrigation water is a primary source of fresh produce contamination by bacteria during the preharvest, particularly in hydroponic systems where the control of pests and pathogens is a major challenge. In this work, we demonstrate the development of a Listeria biosensor using platinum interdigitated microelectrodes (Pt-IME). The sensor is incorporated into a particle/sediment trap for the real-time analysis of irrigation water in a hydroponic lettuce system. We demonstrate the application of this system using a smartphone-based potentiostat for rapid on-site analysis of water quality. A detailed characterization of the electrochemical behavior was conducted in the presence/absence of DNA and Listeria spp., which was followed by calibration in various solutions with and without flow. In flow conditions (100 mL samples), the aptasensor had a sensitivity of 3.37 ± 0.21 kΩ log-CFU−1 mL, and the LOD was 48 ± 12 CFU mL−1 with a linear range of 102 to 104 CFU mL−1. In stagnant solution with no flow, the aptasensor performance was significantly improved in buffer, vegetable broth, and hydroponic media. Sensor hysteresis ranged from 2 to 16% after rinsing in a strong basic solution (direct reuse) and was insignificant after removing the aptamer via washing in Piranha solution (reuse after adsorption with fresh aptamer). This is the first demonstration of an aptasensor used to monitor microbial water quality for hydroponic lettuce in real time using a smartphone-based acquisition system for volumes that conform with the regulatory standards. The aptasensor demonstrated a recovery of 90% and may be reused a limited number of times with minor washing steps.

Females' ability to discriminate MSG from NaCl influences perceived intensity but not liking of MSG added vegetable broths.

This study investigated whether ability to taste monosodium glutamate (MSG) is associated with liking and intensity of sodium-reduced vegetable broths with added MSG. Six vegetable broths, with varying concentrations of added NaCl and MSG, were evaluated for overall intensity, and liking, by n = 115 female participants, mean age 24.1± 5.4. Broths evaluated included: control broth (0 gNaCl, 0 gMSG), high NaCl broth (0.8 g/100 mL),mediumNaCl(0.4 g/100 mL),lowNaCl(0.2 g/100 ml),mediumNaCl(0.4 g/100 ml)+29mMMSGand, low NaCl (0.2 g/100 mL)+29mMMSG.Participant's umami discrimination status was determined using forced-choice triangle tests (29mM MSG vs 29mM NaCl), and suprathreshold salt taste intensity (NaCl) was measured. A 7% Na reduction was possible by partially replacing NaCl with MSG without influencing intensity or liking in the low NaCl broth, in comparison to the highest liked NaCl only broth (medium NaCl). There was no significant difference in liking of broths between MSG discriminators (n = 37) and nondiscriminators (n = 78) (P > 0.2). MSG discriminators rated all broths as significantly more intense overall (except for control broth, P > 0.2) than nondiscriminators (P < 0.05). A significant relationship was found between MSG discrimination status, and salt taste intensity tertiles (χ2 (2, N = 115) = 8.45; P < 0.02) indicating that the Na ion dominates taste profile. The ability to discriminate MSG from NaCl does not influence liking of salt-reduced broths with added MSG. MSG discrimination status was associated with NaCl taste intensity, indicating that the sodium ion is dominant in influencing intensity (common to both MSG and NaCl). PRACTICAL APPLICATION: The addition of MSG to vegetable broths is an effective way to reduce total sodium in the broths without reducing liking of the broths, this is irrespective of an individual's ability to taste MSG or salt. Salt taste and umami taste (MSG) appear to be associated, indicating the sodium is important in influencing taste intensity for both salty and umami taste.

Study of Drug-Drug and Drug-Food Interactions of Mesalazine Through FTIR and DSC

A well-established drug used in the management of inflammatory bowel disease is 5-aminosalicylic acid (e.g. Mesalazine or Mesalamine). For the treatment of mild to moderate flares of ulcerative colitis and Crohn’s disease, Mesalazine has been used as the first line drug in both western and Asian countries due to its superiority over other drugs in terms of side effects and toxicities. Besides, some other drugs are also prescribed for total resolution of different symptoms of ulcerative colitis and associated diseases, which include Acetaminophen, Metronidazole and Vitamin D3. Moreover, physicians instruct that Mesalazine should be taken at least one hour before meal. So, there are enough scopes of studying the drug-food interaction of Mesalazine to assess if there is any incompatibility present with food. Thus, in the present study, Mesalazine and physical mixtures of Mesalazine (1:1) in solid form along with the aforementioned drugs were prepared and analyzed to evaluate the compatibility among them using Fourier Transform Infrared Spectroscopy (FTIR) and Differential Scanning Calorimetry (DSC). In addition, interactions of Mesalazine with food stocks such as chicken and vegetable broth, fruit juice, milk and soybean oil were studied using FTIR, considering these as the common sources of protein, vitamin, fiber, minerals and fat. From this study, it was interpreted that, major interactions of Mesalazine were present with food samples. Besides, FTIR and DSC data revealed subtle clues of incompatibilities between Mesalazine and the other two drugs except Vitamin D3. So, the results may prove to be useful for related research works in future&#x0D; Dhaka Univ. J. Pharm. Sci. 18(2): 257-269, 2019 (December)

An efficient method for inducing sporulation of cercosporoid fungal species causing leaf spots in cassava

This study aimed to develop an efficient method for inducing sporulation of three species of cercosporoid fungi (Cercospora manihobae, Passalora henningsii, and Passalora vicosae) causing leaf spots in cassava. We evaluated a method using mycelial fragments shake-incubated in liquid culture medium followed by a drying process. All evaluated media (potato dextrose, vegetable broth, and V8 juice at concentrations of 10% and 20%) were efficient in inducing sporulation of the species, but in different amounts. The highest conidial production (from 1.8 × 104 to 5.6 × 104 conidia mL−1) was achieved when the isolates were cultured on V8 medium, regardless of the concentration (10 or 20%). In addition, we verified that the conidial production increased when the isolates were cultured in liquid medium under agitation for a longer time. The optimal time of incubation was different for the three species (on average 12.8 days for C. manihobae, 16.7 days for P. vicosae, and over 15 days for P. henningsii). The findings will be useful for studies requiring abundant production of cercosporoid conidia of cassava in artificial media.

Effects of Sodium Chloride or Calcium Chloride Concentration on the Growth and Survival of Escherichia coli O157:H7 in Model Vegetable Fermentations

NaCl and CaCl2 concentrations affected LAB and STEC strains differently. Growth rates at 6% NaCl were reduced for STEC more than LAB in vegetable broth. Extent of growth was reduced for STEC versus LAB for most vegetable fermentations. Death rates were minimally affected by salt type or concentration with lactic acid. Correlations between salt and STEC die-off were inconsistent for fermentation.