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  • 1
    Electronic Resource
    Electronic Resource
    Evidence for natural transformation of Bacillus subtilis in foodstuffs (1997)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 155 (1997), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: The effect of foodstuffs on the natural transformation of Bacillus subtilis was investigated. As examples of complex food matrices milk with various fat contents as well as chocolate milk were used. The frequencies of transformation varied with the fat content and ranged between 3.8×10−4 and 1.4×10−3. Highest frequencies of about 3×10−3 were observed in chocolate milk with 1.5% fat. Development of competence was observed in chocolate milk, resulting in maximal transformation frequencies upon incubation for 10–12 h at 37°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1997.tb12691.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    The thermostable α-l-rhamnosidase RamA of Clostridium stercorarium: biochemical characterization and primary structure of a bacterial α-l-rhamnoside hydrolase, a new type of inverting glycoside hydrolase (2000)
    Oxford BSL : Blackwell Science Ltd
    Molecular microbiology 35 (2000), S. 0 
    Details
    ISSN: 1365-2958
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Medicine
    Notes: An α-l-rhamnosidase clone was isolated from a genomic library of the thermophilic anaerobic bacterium Clostridium stercorarium and its primary structure was determined. The recombinant gene product, RamA, was expressed in Escherichia coli, purified to homogeneity and characterized. It is a dimer of two identical subunits with a monomeric molecular mass of 95 kDa in SDS polyacrylamide gel electrophoresis. At pH 7.5 it is optimally active at 60°C and insensitive to moderate concentrations of Triton X100, ethanol and EDTA. It hydrolysed p-nitrophenyl-α-l-rhamnopyranoside, naringin and hesperidin with a specific activity of 82, 1.5 and 0.46 U mg−1 respectively. Hydrolysis occurs by inversion of the anomeric configuration as detected using 1H-NMR, indicating a single displacement mechanism. Naringin was hydrolysed to rhamnose and prunin, which could further be degraded by incubation with a thermostable β-glucosidase. The secondary structure of RamA consists of 27% α-helices and 50% β-sheets, as detected by circular dichroism. The primary structure of the ramA gene has no similarity to other glycoside hydrolase sequences and possibly is the first member of a new enzyme family.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2958.2000.01691.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Limits of a PCR-based detection method for genetically modified soya beans in wheat bread production (1999)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 208 (1999), S. 77-82 
    Details
    ISSN: 1431-4630
    Keywords: Key words Genetically modified soya bean ; Polymerase chain reaction ; Processed food ; Wheat bread ; Inhibition of PCR
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The official PCR-based method for the detection of recombinant DNA from glyphosate-tolerant soya beans (GTS), laid down in the collection of methods according to Sect. 35 of the German Food Law, was investigated for applicability. As a model, wheat bread was produced with a 1% addition of baking aid consisting of 45% GTS flour. DNA extraction of samples drawn at various stages of the production process revealed that during the process a degradation of DNA took place, resulting in fragment sizes in bread of 〈500 bp. GTS DNA was detectable at all stages, although the content of GTS flour in the dough and bread had dropped to only 0.4%. In 2 out of 15 commercial baking aids, GTS DNA was detected, reflecting the status of the use of GTS in that area. A model was also developed to study the effect on the detection of GTS under conditions when the target gene sequence of one primer is present in food originating from natural contamination or genetically modified organisms other than GTS. It was observed that high concentrations of competing DNA inhibited the PCR. This inhibition was overcome by increasing the concentration of Taq polymerase in the reaction mixture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050380
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  • 4
    Electronic Resource
    Electronic Resource
    Mit Hilfe der Gentechnik erzeugte Lebensmittel: Novel Foods und die Problematik ihres Nachweises (1995)
    Weinheim : Wiley-Blackwell
    Biologie in unserer Zeit 25 (1995), S. 246-255 
    Details
    ISSN: 0045-205X
    Keywords: Life and Medical Sciences
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology
    Notes: Die Einführung neuartiger Lebensmittel für den menschlichen Verzehr ist keineswegs eine Errungenschaft unserer Tage, sondern eine die Menschheitsgeschichte begleitende Praxis, aus der sich die heutige Lebensmitteltechnologie entwickelt hat. Ein Grund für die Blüte dieses Industriezweiges liegt darin, daß das Spektrum der verfügbaren, lagerbaren Lebensmittel traditionell sehr beschränkt ist. In Tabelle 1 sind Schlüsselerfindungen und -entdeckungen zusammengestellt, die die frühe Lebensmitteltechnologie ab der Zeit der industriellen Revolution charakterisieren.Interessant ist die Erfindung der Margarine und die nachfolgende Herstellung aus gehärteten Fetten. Ursprünglich als Ersatz für Butter gedacht, hat die Margarine heute diesen Charakter weitgehend geändert und ist ein selbständiges Produkt für besondere ernährungsphysiologische Ansprüche geworden. Bei der Einführung der Margarine waren Sicherheitsaspekte nur von geringer Bedeutung; vielmehr wurden hinsichtlich Butter Verfälschung und Verbrauchertäuschung erwartet, sobald ein billigeres Alternativprodukt auf den Markt kam. Weiterhin befürchteten die Buttererzeuger jener Zeit starke Umsatzeinbußen und waren deshalb der Einführung der Margarine nicht wohlgesonnen. Es war auch nicht auszuschließen, daß mit den damals vorhandenen Mitteln Verfälschungen nicht immer erkannt werden konnten.Heute ist dies mit den modernen analytischen Methoden zur Bestimmung des Fettsäurespektrums kein Problem mehr. Um Margarine von Butter leicht unterscheiden zu können, wurde diskutiert, die Margarine rot zu färben. Dies ist eine sichere Kennzeichnungsmethode, nur - und hier kann man seine subjektive Einstellung selbst prüfen - attraktiv und die Kauflust fördernd wäre ein derartiges Produkt nicht. Der Zusatz von Stärke erfüllte dann aber auf einfache Weise die Forderung der Nachweisbarkeit, und so können wir heute eine attraktive und gern akzeptierte Margarine auf dem Markt finden.
    Additional Material: 9 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/biuz.19950250408
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    Paper (German National Licenses)
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