Food Microbiology Latest Research Quiz: January 2013

Red wine extracts contain antioxidants, such as resveratrol, which can help reduce oxidative stress in the body. Oxidative stress occurs when there is an imbalance between the production of free radicals and the body's ability to neutralize them. This can lead to damage to cells and tissues. By consuming red wine extracts, individuals may be able to increase their antioxidant levels and counteract the effects of oxidative stress. However, it is important to note that moderation is key, as excessive alcohol consumption can have negative health effects.

Tannin additives can be used to change the color of wine during fermentation. Tannins are natural compounds found in grape skins, seeds, and stems, and they contribute to the color and flavor of wine. By adding tannin additives, winemakers can manipulate the color of the wine, making it darker or lighter depending on their desired outcome. This can be particularly useful in ensuring consistency in the color of the wine produced, as well as achieving the desired aesthetic appeal.

Pectin, glycerol, and chitosan nanoparticles were added to the banana puree films to achieve multiple improvements. Firstly, the addition of pectin helps in reducing the water vapor permeation rate, which means that the films become less permeable to moisture. Secondly, glycerol is added to increase film handability, making it easier to handle and manipulate. Lastly, the inclusion of chitosan nanoparticles promotes elongation of the films, allowing them to stretch without breaking. Collectively, these additives enhance the overall performance and properties of the banana puree films.

Anthocyanins are not a nutritional benefit of Rice Bean. While Rice Bean does provide unsaturated fatty acids, albumin and globulin proteins, and a protein digestibility of 54.23%, it does not contain anthocyanins. Anthocyanins are pigments responsible for the red, blue, and purple colors in certain fruits and vegetables, but they do not contribute to the nutritional value of Rice Bean.

The highest amount of toxin production by the fungi Aspergillus flavus in rice occurs under environmental conditions of 0.90 to 0.92 aw (water activity) and a temperature of 20° C.

Quaternary-Based Chitin/Chitosan Derivatives have the potential to be used as antimicrobials. This means that they can be effective in inhibiting the growth and spread of microorganisms such as bacteria, fungi, and viruses. By using these derivatives, they can be incorporated into various products and applications to prevent or control microbial contamination. This can be beneficial in industries such as food processing, healthcare, and pharmaceuticals, where the prevention of microbial growth is crucial for safety and quality purposes.

Dehydrozingerone is a compound that has shown potential antimicrobial activity. In this question, it is being compared to other drugs in terms of their antibiotic susceptibility against A. Ochraceus. The correct answer states that Dehydrozingerone is comparable to 100 units of Nystatin. This means that both Dehydrozingerone and Nystatin have similar effectiveness in inhibiting the growth of A. Ochraceus. The other options, Fluconazole, Amphotericin, and Ketoconazole, are not as effective as Nystatin in this regard.

The new method of multiplex real-time PCR was developed to detect and quantify mycotoxigenic fungi. This technique allows for the simultaneous detection of multiple fungal species that produce mycotoxins, which are toxic substances produced by certain fungi. By using this method, researchers can accurately identify and quantify the presence of mycotoxigenic fungi, which is important for food safety and preventing contamination of crops and agricultural products.

The correct answer is that Galactooligosaccharides and modified waxy maize starch produced lower levels of synersesis. This means that these ingredients helped to reduce the separation of liquid from the yogurt, resulting in a more stable and less watery texture.

Proanhocyanidin oligomers isolated from Salacia retculata extract were found to have pancreatic lipase inhibitory activity. This means that they can inhibit the activity of pancreatic lipase, an enzyme involved in the digestion and absorption of dietary fats. This inhibition can potentially lead to a reduction in fat absorption, making these oligomers beneficial for weight management and prevention of obesity-related diseases.