Linked Life Data

6414372

Source:http://linkedlifedata.com/resource/pubmed/id/6414372

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
2
pubmed:dateCreated
1983-11-23
pubmed:abstractText
The survival of selected viruses in Lactobacillus- and yeast-fermented edible waste material was studied to determine the feasibility of using this material as a livestock feed ingredient. Five viruses, including Newcastle disease virus, infectious canine hepatitis virus, a porcine picornavirus, frog virus 3, and bovine virus diarrhea, were inoculated into a mixture of ground food waste (collected from a school lunch program) containing Lactobacillus acidophilus. Mixtures were incubated at 20, 30, and 40 degrees C for 216 h. In a second trial, four viruses, including Newcastle disease virus, infectious canine hepatitis virus, frog virus 3, and a porcine picornavirus, were inoculated into similar edible waste material containing Saccharomyces cerevisiae. Mixtures were incubated at 20 and 30 degrees C for 216 h. Samples were obtained daily for quantitative (trial 1) and qualitative (trial 2) virus isolation. Temperature, pH, and redox potential were monitored. Controlled pH and temperature studies were also done and compared with the inactivation rates in the fermentation processes. In trial 1 (Lactobacillus fermentation), infectious canine hepatitis virus survived the entire test period in the fermentation process but was inactivated below pH 4.5 in the controlled studies. Newcastle disease virus was inactivated by day 8 in the fermentation process and appeared to be primarily heat sensitive and secondarily pH sensitive in the controlled studies. The porcine picornavirus survived the fermentation process for 8 days at 20 degrees C but was inactivated more rapidly at 30 and 40 degrees C. The controlled studies verified these findings. Frog virus 3 was inactivated by day 3 in the fermentation process and appeared to be sensitive to low pH in the controlled studies. Bovine virus diarrhea was rapidly inactivated in the fermentation process (less than 2 h) and was pH and temperature sensitive. In trial 2 (yeast fermentation), infectious hepatitis virus survived the entire test period in the fermentation process. Newcastle disease virus was inactivated by day 7 at 20 degrees C and day 6 at 30 degrees C. The porcine picornavirus was inactivated by day 7 at 30 degrees C but survived the entire test period at 20 degrees C. Frog virus 3 was inactivated by day 3 at 20 degrees C and day 2 at 30 degrees C.
pubmed:commentsCorrections
http://linkedlifedata.com/resource/pubmed/commentcorrection/6414372-13826482, http://linkedlifedata.com/resource/pubmed/commentcorrection/6414372-13845562, http://linkedlifedata.com/resource/pubmed/commentcorrection/6414372-17649449, http://linkedlifedata.com/resource/pubmed/commentcorrection/6414372-211263, http://linkedlifedata.com/resource/pubmed/commentcorrection/6414372-4116923, http://linkedlifedata.com/resource/pubmed/commentcorrection/6414372-4290002, http://linkedlifedata.com/resource/pubmed/commentcorrection/6414372-4306769, http://linkedlifedata.com/resource/pubmed/commentcorrection/6414372-4348157, http://linkedlifedata.com/resource/pubmed/commentcorrection/6414372-4370776, http://linkedlifedata.com/resource/pubmed/commentcorrection/6414372-4375723, http://linkedlifedata.com/resource/pubmed/commentcorrection/6414372-4857352, http://linkedlifedata.com/resource/pubmed/commentcorrection/6414372-5529978, http://linkedlifedata.com/resource/pubmed/commentcorrection/6414372-5936626, http://linkedlifedata.com/resource/pubmed/commentcorrection/6414372-6261622, http://linkedlifedata.com/resource/pubmed/commentcorrection/6414372-7235682
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Aug
pubmed:issn
0099-2240
pubmed:author
pubmed:issnType
Print
pubmed:volume
46
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
452-8
pubmed:dateRevised
2009-11-18
pubmed:meshHeading
pubmed:year
1983
pubmed:articleTitle
Viricidal effects of Lactobacillus and yeast fermentation.
pubmed:publicationType
Journal Article, Comparative Study, Research Support, U.S. Gov't, Non-P.H.S.