Kartheek Anekella

Works (5)

Updated: July 5th, 2023 15:45

2020 journal article

Characterization of robustLactobacillus plantarumandLactobacillus pentosusstarter cultures for environmentally friendly low-salt cucumber fermentations

JOURNAL OF FOOD SCIENCE, 85(10), 3487–3497.

By: K. Anekella n & I. Perez-Diaz *

author keywords: carbohydrate utilization; cucumber fermentation; exopolysaccharides; malic acid decarboxylation; starter culture
MeSH headings : Bacteriocins / analysis; Bacteriocins / metabolism; Biogenic Amines / metabolism; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Culture Media / chemistry; Culture Media / metabolism; Fermentation; Food Microbiology / methods; Lactobacillus pentosus / growth & development; Lactobacillus pentosus / metabolism; Lactobacillus plantarum / growth & development; Lactobacillus plantarum / metabolism; Malates / analysis; Malates / metabolism; Putrescine / metabolism; Sodium Chloride / analysis; Sodium Chloride / metabolism; Tyramine / analysis; Tyramine / metabolism
TL;DR: It is concluded that the lactobacilli strains studied here are suitable starter cultures for cucumber fermentation and enables the implementation of low salt cucumber fermentations that can generate products with consistent biochemistry and microbiological profile. (via Semantic Scholar)
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Source: Web Of Science
Added: September 28, 2020

2020 journal article

Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations

FOOD MICROBIOLOGY, 94.

By: I. Perez-Diaz *, S. Johanningsmeier*, K. Anekella n, C. Pagan-Medina *, L. Mendez-Sandoval n, C. Arellano n, R. Price n, K. Daughtry n ...

author keywords: Cucumber fermentation; Lactic acid bacteria; Starter culture; Screening design; RAPD; Rep-PCR
MeSH headings : Cucumis sativus / microbiology; Fermentation; Fermented Foods / microbiology; Food Microbiology; Genotype; Lactobacillus pentosus / classification; Lactobacillus pentosus / genetics; Lactobacillus pentosus / isolation & purification; Lactobacillus pentosus / metabolism; Lactobacillus plantarum / classification; Lactobacillus plantarum / genetics; Lactobacillus plantarum / isolation & purification; Lactobacillus plantarum / metabolism; Phenotype; Random Amplified Polymorphic DNA Technique; Sodium Chloride / metabolism
TL;DR: This research identified three genetically diverse L. pentosus strains and one L. plantarum as candidates for starter cultures for commercial cucumber fermentations. (via Semantic Scholar)
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Source: Web Of Science
Added: January 19, 2021

2016 journal article

1,2,4-Triazolidine-3-thiones as Narrow Spectrum Antibiotics against Multidrug-Resistant Acinetobacter baumannii

ACS MEDICINAL CHEMISTRY LETTERS, 8(1), 27–31.

By: W. Huggins n, B. Minrovic n, B. Corey *, A. Jacobs*, R. Melander  n, R. Sommer n , D. Zurawski *, C. Melander  n

author keywords: antibiotic resistance; antibiotics; Acinetobacter baumannii
TL;DR: A small molecule with potent antibiotic activity against multiple strains of multidrug-resistant and extensively drug-resistant Acinetobacter baumannii is identified and represents a promising start in the development of a class of drugs that can target this bacterial pathogen. (via Semantic Scholar)
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Sources: Web Of Science, ORCID
Added: August 6, 2018

2014 journal article

Shelf life stability of lactobacilli encapsulated in raspberry powder: Insights into non-dairy probiotics

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 65(4), 411–418.

By: K. Anekella n & V. Orsat *

author keywords: Non-dairy; probiotics; shelf life
MeSH headings : Anti-Bacterial Agents / pharmacology; Beverages / analysis; Beverages / microbiology; Bile Acids and Salts / metabolism; Colony Count, Microbial; Disk Diffusion Antimicrobial Tests; Drug Resistance, Multiple, Bacterial; Food Additives / chemistry; Food Storage; Food Technology; Food, Preserved / analysis; Food, Preserved / microbiology; Fruit / chemistry; Hydrogen-Ion Concentration; Lactobacillus acidophilus / drug effects; Lactobacillus acidophilus / growth & development; Lactobacillus acidophilus / isolation & purification; Lactobacillus acidophilus / metabolism; Lacticaseibacillus rhamnosus / drug effects; Lacticaseibacillus rhamnosus / growth & development; Lacticaseibacillus rhamnosus / isolation & purification; Lacticaseibacillus rhamnosus / metabolism; Microbial Viability; Particle Size; Polysaccharides / chemistry; Probiotics / chemistry; Refrigeration; Rubus / chemistry
TL;DR: Understanding these aspects in vitro during shelf life gives a brief insight into the future of non-dairy probiotics as well as a combination of processing conditions, inlet temperature, maltodextrin to juice solids ratio and inlet feed rate during spray drying had a significant role on the survival of lactobacilli during shelflife. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2012 journal article

Optimization of microencapsulation of probiotics in raspberry juice by spray drying

LWT-FOOD SCIENCE AND TECHNOLOGY, 50(1), 17–24.

By: K. Anekella n & V. Orsat *

author keywords: Sub-lethal thermal effect; Probiotic/prebiotic; Lactobacillus
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Source: Web Of Science
Added: August 6, 2018

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