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Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing. PHOTONICS 2021. [DOI: 10.3390/photonics8110498] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Renewed technology has created a demand for foods which are natural in taste, minimally processed, and safe for consumption. Although thermal processing, such as pasteurization and sterilization, effectively limits pathogenic bacteria, it alters the aroma, flavor, and structural properties of milk and milk products. Nonthermal technologies have been used as an alternative to traditional thermal processing technology and have the ability to provide safe and healthy dairy products without affecting their nutritional composition and organoleptic properties. Other than nonthermal technologies, infrared spectroscopy is a nondestructive technique and may also be used for predicting the shelf life and microbial loads in milk. This review explains the role of pascalization or nonthermal techniques such as high-pressure processing (HPP), pulsed electric field (PEF), ultrasound (US), ultraviolet (UV), cold plasma treatment, membrane filtration, micro fluidization, and infrared spectroscopy in milk processing and preservation.
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Ruiz-Hernández K, Ramírez-Rojas NZ, Meza-Plaza EF, García-Mosqueda C, Jauregui-Vázquez D, Rojas-Laguna R, Sosa-Morales ME. UV-C treatments against Salmonella Typhimurium ATCC 14028 in Inoculated Peanuts and Almonds. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-020-09272-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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3
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Sehrawat R, Kaur BP, Nema PK, Tewari S, Kumar L. Microbial inactivation by high pressure processing: principle, mechanism and factors responsible. Food Sci Biotechnol 2021; 30:19-35. [PMID: 33552614 DOI: 10.1007/s10068-020-00831-6] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 09/20/2020] [Accepted: 09/23/2020] [Indexed: 12/12/2022] Open
Abstract
High-pressure processing (HPP) is a novel technology for the production of minimally processed food products with better retention of the natural aroma, fresh-like taste, additive-free, stable, convenient to use. In this regard safety of products by microbial inactivation is likely to become an important focus for food technologists from the research and industrial field. High pressure induces conformational changes in the cell membranes, cell morphology. It perturbs biochemical reactions, as well as the genetic mechanism of the microorganisms, thus ensures the reduction in the microbial count. Keeping in view the commercial demand of HPP products, the scientific literature available on the mechanism of inactivation by high pressure and intrinsic and extrinsic factors affecting the efficiency of HPP are systematically and critically analyzed in this review to develop a clear understanding of these issues. Modeling applied to study the microbial inactivation kinetics by HPP is also discussed for the benefit of interested readers.
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Affiliation(s)
- Rachna Sehrawat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028 India.,Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha 769008 India
| | - Barjinder Pal Kaur
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028 India
| | - Prabhat K Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028 India
| | - Somya Tewari
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028 India
| | - Lokesh Kumar
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury 7647 New Zealand
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SHABBIR MA, AHMED H, MAAN AA, REHMAN A, AFRAZ MT, IQBAL MW, KHAN IM, AMIR RM, ASHRAF W, KHAN MR, AADIL RM. Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.05820] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
| | | | - Abid Aslam MAAN
- University of Agriculture, Pakistan; University of Agriculture, Pakistan
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Buzrul S. High hydrostatic pressure inactivation of microorganisms: A probabilistic model for target log-reductions. Int J Food Microbiol 2019; 309:108330. [PMID: 31493566 DOI: 10.1016/j.ijfoodmicro.2019.108330] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 07/08/2019] [Accepted: 08/25/2019] [Indexed: 01/25/2023]
Abstract
A probabilistic model based on logistic regression was developed for a target log reduction of microorganisms inactivated by high hydrostatic pressure. Published inactivation data of Salmonella Typhimurium in broth for 4 and 5 log reductions, and Escherichia coli in buffer and carrot juice for 5 log reduction were used. The probabilities of achieving 4 or 5 log reductions for S. Typhimurium in broth and 5 log reduction for E. coli in buffer and carrot juice could be calculated at different pressure, temperature and time levels. The fitted interfaces of achieving/not achieving the target log reduction were consistent with the experimental data. Although the reliability of the predictions of the developed models could be questioned due to strain variation and different food matrix, a validation study has demonstrated that the developed models could be used to predict the target log reduction of these microorganisms at different pressure, temperature and time levels. This study has indicated that the probabilistic modeling for target log reductions can be useful tool for HHP inactivation of microorganisms, but further studies could be performed with several other factors such as pH and water activity of the food, concentration of certain additives as well as initial number of bacteria present in the food.
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Affiliation(s)
- Sencer Buzrul
- Department of Food Engineering, Konya Food and Agriculture University, Konya, Turkey.
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Guillou S, Membré JM. Inactivation of Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica under High Hydrostatic Pressure: A Quantitative Analysis of Existing Literature Data. J Food Prot 2019; 82:1802-1814. [PMID: 31545104 DOI: 10.4315/0362-028x.jfp-19-132] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
High hydrostatic pressure processing (HPP) is a mild preservation technique, and its use for processing foods has been widely documented in the literature. However, very few quantitative synthesis studies have been conducted to gather and analyze bacterial inactivation data to identify the mechanisms of HPP-induced bacterial inactivation. The purpose of this study was to conduct a quantitative analysis of three-decimal reduction times (t3δ) from a large set of existing studies to determine the main influencing factors of HPP-induced inactivation of three foodborne pathogens (Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica) in various foods. Inactivation kinetics data sets from 1995 to 2017 were selected, and t3δ values were first estimated by using the nonlinear Weibull model. Bayesian inference was then used within a metaregression analysis to build and test several models and submodels. The best model (lowest error and most parsimonious) was a hierarchical mixed-effects model including pressure intensity, temperature, study, pH, species, and strain as explicative variables and significant factors. Values for t3δ and ZP associated with inactivation under HPP were estimated for each bacterial pathogen, with their associated variability. Interstudy variability explained most of the variability in t3δ values. Strain variability was also important and exceeded interstudy variability for S. aureus, which prevented the development of an overall model for this pathogen. Meta-analysis is not often used in food microbiology but was a valuable quantitative tool for modeling inactivation of L. monocytogenes and Salmonella in response to HPP treatment. Results of this study could be useful for refining quantitative assessment of the effects of HPP on vegetative foodborne pathogens or for more precisely designing costly and labor-intensive experiments with foodborne pathogens.
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Affiliation(s)
- Sandrine Guillou
- SECALIM, INRA, Oniris, Université Bretagne Loire, Nantes 44307, France (ORCID: https://orcid.org/0000-0002-0607-9229 [S.G.])
| | - Jeanne-Marie Membré
- SECALIM, INRA, Oniris, Université Bretagne Loire, Nantes 44307, France (ORCID: https://orcid.org/0000-0002-0607-9229 [S.G.])
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A 2D analysis of correlations between the parameters of the Gompertz-Makeham model (or law?) of relationships between aging, mortality, and longevity. Biogerontology 2019; 20:799-821. [PMID: 31392450 DOI: 10.1007/s10522-019-09828-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Accepted: 07/25/2019] [Indexed: 12/23/2022]
Abstract
When mortality (μ), aging rate (γ) and age (t) are treated according to the Gompertz model μ(t) = μ0eγt (GM), any mean age corresponds to a manifold of paired reciprocally changing μ0 and γ. Therefore, any noisiness of data used to derive GM parameters makes them negatively correlated. Besides this artifactual factor of the Strehler-Mildvan correlation (SMC), other factors emerge when the age-independent mortality C modifies survival according to the Gompertz-Makeham model μ(t) = C+μ0eγt (GMM), or body resources are partitioned between survival and protection from aging [the compensation effect of mortality (CEM)]. Theoretical curves in (γ, logμ0) coordinates show how μ0 decreases when γ increases upon a constant mean age. Within a species-specific range of γ, such "isoage" curves look as nearly parallel straight lines. The slopes of lines constructed by applying GM to survival curves modeled according to GMM upon changes in C are greater than the isoage slopes. When CEM is modeled, the slopes are still greater. Based on these observations, CEM is shown to contribute to SMC associated with sex differences in lifespan, with the effects of several life-extending drugs, and with recent trends in survival/mortality patterns in high-life-expectancy countries; whereas changes in C underlie differences between even high-life-expectancy countries, not only between high- and low-life-expectancy countries. Such interpretations make sense only if GM is not merely a statistical model, but rather reflects biological realities. Therefore, GM is discussed as derivable by applying certain constraints to a natural law termed the generalized Gompertz-Makeham law.
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Saucedo-Reyes D, Carrillo-Salazar JA, Román-Padilla L, Saucedo-Veloz C, Reyes-Santamaría MI, Ramírez-Gilly M, Tecante A. Modeling the pressure inactivation of Escherichia coli and Salmonella typhimurium in sapote mamey ( Pouteria sapota (Jacq.) H.E. Moore & Stearn) pulp. FOOD SCI TECHNOL INT 2017; 24:117-131. [PMID: 29050495 DOI: 10.1177/1082013217735472] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
High hydrostatic pressure inactivation kinetics of Escherichia coli ATCC 25922 and Salmonella enterica subsp. enterica serovar Typhimurium ATCC 14028 ( S. typhimurium) in a low acid mamey pulp at four pressure levels (300, 350, 400, and 450 MPa), different exposure times (0-8 min), and temperature of 25 ± 2℃ were obtained. Survival curves showed deviations from linearity in the form of a tail (upward concavity). The primary models tested were the Weibull model, the modified Gompertz equation, and the biphasic model. The Weibull model gave the best goodness of fit ( R2adj > 0.956, root mean square error < 0.290) in the modeling and the lowest Akaike information criterion value. Exponential-logistic and exponential decay models, and Bigelow-type and an empirical models for b'( P) and n( P) parameters, respectively, were tested as alternative secondary models. The process validation considered the two- and one-step nonlinear regressions for making predictions of the survival fraction; both regression types provided an adequate goodness of fit and the one-step nonlinear regression clearly reduced fitting errors. The best candidate model according to the Akaike theory information, with better accuracy and more reliable predictions was the Weibull model integrated by the exponential-logistic and exponential decay secondary models as a function of time and pressure (two-step procedure) or incorporated as one equation (one-step procedure). Both mathematical expressions were used to determine the td parameter, where the desired reductions ( 5D) (considering d = 5 ( t5) as the criterion of 5 Log10 reduction (5 D)) in both microorganisms are attainable at 400 MPa for 5.487 ± 0.488 or 5.950 ± 0.329 min, respectively, for the one- or two-step nonlinear procedure.
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Affiliation(s)
| | | | | | | | - María I Reyes-Santamaría
- 3 Instituto de Ciencias Agropecuarias, Universidad del Autónoma del Estado de Hidalgo, Tulancingo, Mexico
| | - Mariana Ramírez-Gilly
- 4 Departamento de Alimentos y Biotecnología, Facultad de Química "E," Universidad Nacional Autónoma de México, Ciudad de México, México
| | - Alberto Tecante
- 4 Departamento de Alimentos y Biotecnología, Facultad de Química "E," Universidad Nacional Autónoma de México, Ciudad de México, México
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Limitations of the Log-Logistic Model for the Analysis of Sigmoidal Microbial Inactivation Data for High-Pressure Processing (HPP). FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1677-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Evaluation of High Pressure Processing Kinetic Models for Microbial Inactivation Using Standard Statistical Tools and Information Theory Criteria, and the Development of Generic Time-Pressure Functions for Process Design. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1488-x] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Huang HW, Lung HM, Yang BB, Wang CY. Responses of microorganisms to high hydrostatic pressure processing. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.12.007] [Citation(s) in RCA: 140] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Tornuk F, Ozturk I, Sagdic O, Yilmaz A, Erkmen O. Application of Predictive Inactivation Models to Evaluate Survival ofStaphylococcus aureusin Fresh-Cut Apples Treated with Different Plant Hydrosols. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.650340] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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13
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Modeling the inactivation kinetics of Bacillus coagulans spores in tomato pulp from the combined effect of high pressure and moderate temperature. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.01.026] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Sagdic O, Ozturk I. Kinetic Modeling ofEscherichia coliO157:H7 Growth in Rainbow Trout Fillets as Affected by Oregano and Thyme Essential Oils and Different Packing Treatments. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.631256] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Osman Sagdic
- a Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , Istanbul , Turkey
| | - Ismet Ozturk
- b Department of Food Engineering, Faculty of Engineering , Erciyes University , Kayseri , Turkey
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Tananuwong K, Chitsakun T, Tattiyakul J. Effects of High-Pressure Processing on Inactivation ofSalmonellaTyphimurium, Eating Quality, and Microstructure of Raw Chicken Breast Fillets. J Food Sci 2012; 77:E321-7. [DOI: 10.1111/j.1750-3841.2012.02941.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ozturk I, Tornuk F, Sagdic O, Kisi O. Application of Non-linear Models to Predict Inhibition Effects of Various Plant Hydrosols onListeria monocytogenesInoculated on Fresh-Cut Apples. Foodborne Pathog Dis 2012; 9:607-16. [DOI: 10.1089/fpd.2012.1138] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Affiliation(s)
- Ismet Ozturk
- Department of Food Engineering, Engineering Faculty, Erciyes University, Kayseri, Turkey
| | - Fatih Tornuk
- Safiye Cikrikcioglu Vocational College, Erciyes University, Kayseri, Turkey
| | - Osman Sagdic
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Ozgur Kisi
- Civil Engineering Department, Canik Basari University, Samsun, Turkey
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17
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Scientific Opinion on Public health risks represented by certain composite products containing food of animal origin. EFSA J 2012. [DOI: 10.2903/j.efsa.2012.2662] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Bermúdez-Aguirre D, Corradini MG. Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: A review. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.05.040] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Muñoz-Cuevas M, Metris A, Baranyi J. Predictive modelling of Salmonella: From cell cycle measurements to e-models. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.04.033] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ueno S, Shigematsu T, Hasegawa T, Higashi J, Anzai M, Hayashi M, Fujii T. Kinetic Analysis of E. coli Inactivation by High Hydrostatic Pressure with Salts. J Food Sci 2010; 76:M47-53. [DOI: 10.1111/j.1750-3841.2010.01927.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Lai K, Chuang Y, Chou Y, Hsu Y, Cheng Y, Shi C, Chi H, Hsu K. Changes in physicochemical properties of egg white and yolk proteins from duck shell eggs due to hydrostatic pressure treatment. Poult Sci 2010; 89:729-37. [DOI: 10.3382/ps.2009-00244] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Bajpai VK, Kim HR, Hou CT, Kang SC. Bioconverted products of essential fatty acids as potential antimicrobial agents. N Biotechnol 2009; 26:122-30. [PMID: 19643210 DOI: 10.1016/j.nbt.2009.07.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2009] [Revised: 06/30/2009] [Accepted: 07/20/2009] [Indexed: 11/30/2022]
Abstract
This review deals with the recent findings on the microbial conversion of essential fatty acids (EFAs) through Pseudomonas aeruginosa PR3 NRRL-B-18602, and the antimicrobial properties of bioconverted EFAs, with particular emphasis on n-3 or n-6 fatty acids. The first section deals with the most recent and some background literature on which have been the latest developments with respect to bioconverted EFAs as potential antibacterial agents, in particular the inhibition of severe foodborne and food spoilage bacteria causing deleterious effects in food and human beings. The second section of the review deals with the inhibition of certain important plant pathogenic fungi through the bioconverted EFAs which cause drastic losses to food and agriculture industries. Also we have given emphasis through the literature on the importance of microbial bioconversion of EFAs along with their possible applications in various beneficial fields.
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Affiliation(s)
- Vivek K Bajpai
- Department of Biotechnology, College of Engineering, Daegu University, Kyoungsan, Kyoungbook 712-714, Republic of Korea
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