Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Decreasing Function01:27

Decreasing Function

312
A decreasing function describes a relationship where the output consistently declines as the input increases. This means that for any two input values, if one is greater than the other, the corresponding output is smaller. Mathematically, a function f is decreasing on an interval I if for every x1 < x2​ in I, f (x1) > f (x2). This type of behavior is visually identified on a graph that slopes downward from left to right.The nature of a function can be analyzed by calculating...
312
Methods for Controlling Microbial Growth01:29

Methods for Controlling Microbial Growth

1.8K
Microbial growth control refers to various methods employed to inhibit, reduce, or eliminate microorganisms to ensure safety and hygiene across different settings. These methods are categorized based on the target environment and the level of microbial control required.Biocides are versatile agents designed to control microorganisms by either inhibiting their growth or outright killing them. These agents work through various physical, chemical, mechanical, or biological mechanisms. The...
1.8K
Biological Methods for Microbial Control01:28

Biological Methods for Microbial Control

910
Biological agents offer an effective means of controlling microbial growth by leveraging natural processes like predation, competition, and the secretion of antimicrobial substances.Predatory bacteria such as Bdellovibrio species target and kill pathogens like Salmonella and E. coli. They are widely used in poultry farms to control infections. Myxococcus species help combat plant-pathogenic fungi. These naturally occurring predators serve as eco-friendly alternatives to chemical pesticides and...
910
Decreased Body Temperature01:29

Decreased Body Temperature

1.1K
A decreased body temperature can occur in patients with hypothermia and frostbite. Heat loss with extended cold exposure overpowers the body's ability to create heat, resulting in hypothermia. Core temperature readings help classify hypothermia. Mild hypothermia is temperatures between 32 °C (89.6 °F) and 35°C (95 °F) and is caused by impaired thermoregulation. Moderate hypothermia is temperatures between 28 C (82.4 °F) and 32 °C (89.6 °F) caused by...
1.1K
Decreased pulse rate01:14

Decreased pulse rate

933
Bradycardia is a medical condition in which the heart rate is slower than normal. It occurs when the heart's natural pacemaker, the sinus node, generates slower electrical impulses than the standard rhythm. In adults, bradycardia is diagnosed when the pulse rate falls below 60 beats per minute, indicating a deviation from the normal heart rate range.
There are specific risk factors that can elevate the likelihood of developing bradycardia. Advanced age is a significant factor, with...
933
Contaminants and Errors01:16

Contaminants and Errors

385
Effective sample preparation is crucial for accurate and reliable laboratory analysis. During this process, two significant sources of error can arise: concentration bias from improper sample splitting and contamination caused by methods used to reduce particle size, such as grinding or homogenization. Identifying and minimizing these potential errors is crucial to ensuring the validity of the analysis.
Another key consideration is determining the appropriate number of samples required to...
385

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Shifts in the Rhizosphere Bacterial Community and Improved Essential Oil Yield and Quality in Chamomilla recutita L. Plant Through Cyanobacterial Inoculation.

Microbial ecology·2026
Same author

From "synthetic" to defined microbial communities for clearer terminology.

Nature communications·2026
Same author

Diversity and selected functional traits of microbiota associated with traditional dried plant foods from South African informal markets.

FEMS microbes·2026
Same author

Microbial diversity creates a global firewall against pathogens in soil.

Cell host & microbe·2026
Same author

Nano-selenium coordinates plant-microbiome redox for sustainable crops.

Trends in plant science·2026
Same author

Multiple origins of the apple seed microbiome: disentangling sexual and asexual transmission pathways.

Environmental microbiome·2026
Same journal

Potential link between Gordonibacter pamelaeae and phospholipase C gamma 1 in osteoarthritis.

AMB Express·2026
Same journal

Effect of single and combined nitrogen sources on lipid production by Rhodotorula kratochvilovae and Rhodotorula paludigena.

AMB Express·2026
Same journal

Hemoglobin expression reduces aerobic bioconversion of guaiacol in Pseudomonas putida despite non-limiting oxygen.

AMB Express·2026
Same journal

Exploratory analysis of genotoxic Escherichia coli and Helicobacter pylori virulence in gastrointestinal carcinogenesis.

AMB Express·2026
Same journal

Open-mixed fermentative culture as a feasible strategy to valorize agroindustrial residues into lactic acid.

AMB Express·2026
Same journal

Bacterial community and functional prediction differences between white and red sour soup.

AMB Express·2026
See all related articles

Related Experiment Video

Updated: Feb 12, 2026

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
09:07

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

9.9K

First evaluation of alkylpyrazine application as a novel method to decrease microbial contaminations in processed

Matthias Schöck1,2, Stefan Liebminger3, Gabriele Berg2

  • 1ACIB GmbH, Petersgasse 14, 8010, Graz, Austria.

AMB Express
|April 5, 2018
PubMed
Summary
This summary is machine-generated.

Alkylpyrazines show antimicrobial activity against meat spoilage bacteria. Combining these compounds with maltodextrin and reduced water activity effectively reduced bacterial contamination in processed chicken meat.

Keywords:
AlkylpyrazinesAntimicrobial volatilesPreservationSpoilage bacteriaVolatile organic compounds

More Related Videos

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example
05:49

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example

Published on: March 5, 2014

11.7K
Ecotoxicological Method with Marine Bacteria Vibrio anguillarum to Evaluate the Acute Toxicity of Environmental Contaminants
11:26

Ecotoxicological Method with Marine Bacteria Vibrio anguillarum to Evaluate the Acute Toxicity of Environmental Contaminants

Published on: May 26, 2017

11.6K

Related Experiment Videos

Last Updated: Feb 12, 2026

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
09:07

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

9.9K
Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example
05:49

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example

Published on: March 5, 2014

11.7K
Ecotoxicological Method with Marine Bacteria Vibrio anguillarum to Evaluate the Acute Toxicity of Environmental Contaminants
11:26

Ecotoxicological Method with Marine Bacteria Vibrio anguillarum to Evaluate the Acute Toxicity of Environmental Contaminants

Published on: May 26, 2017

11.6K

Area of Science:

  • Food Science
  • Microbiology
  • Antimicrobial Agents

Background:

  • 20% of global meat production is lost annually due to microbial spoilage.
  • Rising demand for processed meat necessitates novel strategies to reduce microbial contamination.
  • Alkylpyrazines, naturally occurring fragrant molecules, are used as food flavorings.

Purpose of the Study:

  • To evaluate alkylpyrazines as antimicrobial agents against meat-associated bacteria.
  • To assess the efficacy of alkylpyrazines in processed chicken meat.
  • To investigate methods for enhancing the antimicrobial effect of alkylpyrazines.

Main Methods:

  • Tested two alkylpyrazine derivatives against meat-associated bacterial contaminants (Carnobacteriaceae, Enterobacteriaceae, Listeriaceae, Moraxellaceae).
  • Applied alkylpyrazines to processed chicken meat, with and without maltodextrin to lower water activity.
  • Utilized a complementary imaging method to assess efficacy on the product.

Main Results:

  • Substantial inhibition of tested bacterial isolates was observed.
  • Pyrazine treatments resulted in up to 4-log reductions in bacterial cell counts.
  • Combining 2-isobutyl-3-methylpyrazine with maltodextrin and reduced water activity decreased viable bacteria by up to 95% in processed chicken meat.

Conclusions:

  • Alkylpyrazines demonstrate significant antimicrobial potential for meat products.
  • A two-component system combining alkylpyrazines with reduced water activity enhances microbial control.
  • This approach offers a promising strategy to combat microbial spoilage in processed meats.