T J Chai

National Taiwan Ocean University

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John Foulds

Tufts University

Deng‐Fwu Hwang

National Taiwan Ocean University

Chyuan‐Yuan Shiau

National Taiwan Ocean University

Yung‐Hsiang Tsai

National Kaohsiung Marine University

Sen-Shyong Jeng

National Taiwan Ocean University

Tze‐Kuei Chiou

National Taiwan Ocean University

John Pace

West Virginia University

Tzyy-Jan Han

University System of Maryland

Ralph R. Cockey

University System of Maryland

Robert E. Levin

University of Massachusetts Amherst

Cooperative Institutions

National Taiwan Ocean University

University of Maryland, College Park

University of Maryland Center for Environmental Science

University System of Maryland

North Carolina State University

National Quemoy University

The University of Tokyo

University of Massachusetts Amherst

University of Mary

University of Pennsylvania

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Bacterial Flora in Pasteurized Oysters after Refrigerated Storage

Journal of Food Science (1988)

John Pace Chieh Wu T J Chai

ABSTRACT Freshly shucked oysters ( Crassostrea virgtnica ) were chlorinated, sealed in pouches and pasteurized. Chlorination reduced the total plate count by a range of 40% to 90%; pasteurization further reduced the population by 99.9%. During refrigerated storage, the organisms that survived pasteurization were all Gram‐positive. By comparison, the predominant organisms found in fresh oysters were Gram‐negative. Some organisms survived after heating at 80°C for 10 min, but all were killed after heating at this temperature for 15 min. The facultatively anaerobic plate count gradually increased during storage. The major bacteria surviving after pasteurization and cold‐storage were Bacillus, Clostridium, Corynebacterium, Listeria, Peptostreptococcus and Staphylococcus.

Pasteurization

Peptostreptococcus

Bacillus (shape)

10.1111/j.1365-2621.1988.tb07699.x

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Citations (23)

Isolation and characterization of isogenic E. coli strains with alterations in the level of one or more major outer membrane proteins

Canadian Journal of Microbiology (1979)

John Foulds T J Chai

Nearly isogenic Escherichia coli strains which carry mutations leading to altered levels of major outer membrane proteins have been prepared and genetically characterized.

Isolation

Strain (injury)

10.1139/m79-065

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Citations (32)

[Airborne microorganisms in animal stables. 1. Anaerobic airborne bacteria in a calf stable with special regard to Clostridium perfringens].

PubMed (1997)

T J Chai Wolf‐Dieter Müller Bert-Andree Zucker

The total number of airborne anaerobic bacteria with special regard to Clostridium perfringens (C. perfringens) as well as the total number of airborne aerobic bacteria was estimated indoor and outdoor of a calf stable. 65 indoor samples and 63 outdoor samples were collected by using a 6 stage Andersen sampler. The total number of airborne anaerobic bacteria of the indoor samples ranged from 3,216 to 24,222 CFU/m3 (Colony Forming Units) with a part of 4 to 1179 CFU/m3 of C. perfringens. 734 to 1588 CFU/m3 of airborne anaerobic bacteria were found in the outdoor samples. The number of C. perfringens CFU varied between 2 and 15 CFU/m3. The total number of airborne aerobic bacteria indoor ranged from 9,166 to 53,932 CFU/m3, outdoor from 2,443 to 21,205 CFU/m3. Furthermore the results suggested that C. perfringens is suitable for indicating the bacterial contamination of air by faeces of animals.

Clostridium perfringens

Aerobic bacteria

Colony-forming unit

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Citations (2)

Characteristics of Escherichia coli grown in bay water as compared with rich medium

Applied and Environmental Microbiology (1983)

T J Chai

Membrane-filtered bay water can support a certain degree of growth of Escherichia coli organisms isolated from the bay water or from sewage. The effect of the growth medium (bay water versus rich medium) on sensitivities to antimicrobial agents and cell envelope proteins was studied in many of these strains. Bay water-grown cells were less sensitive to bacteriophages and colicins, but were more sensitive to heavy metals and detergents as compared with rich-medium-grown cells. These results indicated that the cell envelope composition of the bay water-grown cells could be modified, resulting in altered susceptibility to various antimicrobial agents. An analysis of cell envelope proteins by sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed that cells from rich-medium-grown cultures contained two or three major outer membrane proteins, whereas in bay water-grown cells, the OmpF protein was greatly reduced.

Cell envelope

Colicin

Sodium dodecyl sulfate

10.1128/aem.45.4.1316-1323.1983

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Citations (44)

Free Amino Acids and Nucleotide-Related Compounds in Milkfish (Chanos chanos) Muscles and Viscera

Journal of Agricultural and Food Chemistry (1996)

Chyuan‐Yuan Shiau Yu-Jane Pong Tze‐Kuei Chiou T J Chai

Free amino acids (FAAs) and nucleotide-related compounds in white muscle, dark muscle, and the viscera of milkfish (Chanos chanos) were analyzed by an automatic amino acid analyzer and high-performance liquid chromatography. Histidine was the most prominent FAA in milkfish white muscle, accounting for 63% of the total FAAs. In dark muscle, histidine accounted for 33%, and taurine, 38%. The most abundant FAA in the viscera was taurine followed by glutamic acid, alanine, and histidine. The viscera contained a much lower amount of histidine than both muscles. Inosine 5'-monophosphate (IMP) was the major nucleotide compound in white muscle and its level was about 3 times higher than that in dark muscle. The IMP level in the viscera was far less than those in muscles; however, the viscera contained more hypoxanthine and xanthine. Keywords: Milkfish; free amino acids; histidine; nucleotides; muscles; viscera

Milkfish

Hypoxanthine

Inosine monophosphate

Xanthine

Anserine

Alanine

10.1021/jf9601574

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Citations (32)

Application of DNA Technique for Identifying the Species of Different Processed Products of Swordfish Meat

Journal of Food Science (2004)

Hung-Sheng Hsieh T J Chai C.A. Cheng Yun-Ting Hsieh Deng‐Fwu Hwang

ABSTRACT: Polymerase chain reaction technology and sequence analysis were used to identify the species in fresh, frozen, cooked, sterilized, and dressed dried fried meat of swordfish Xiphias gladius . The specific primers L‐HS I, II, III, and IV, in conjunction with H‐CSBDH, produced 357‐, 238‐, 137‐, and 87‐bp fragments, respectively, in the control region of swordfish mitochondrial DNA, but not for other billfish. These fragments were useful for detecting the species used in processed products claiming to be X. gladius . The primers L‐HS IV and H‐CSBDH produced 87‐bp mtDNA fragments to identify the species of dressed dried fried swordfish meat products. Using L‐HS IV and H‐CSBDH primers’gene fragment to judge, it was found that only 45.8% (11/24) commercial samples of dressed dried fried products were made from swordfish.

Swordfish

10.1111/j.1365-2621.2004.tb17847.x

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Citations (20)

Occurrence of Tetrodotoxin and Paralytic Shellfish Poison in Taiwan Crab <i>Zosimus aeneus</i>

Fisheries Science (1996)

Deng‐Fwu Hwang Yung‐Hsiang Tsai T J Chai Sen-Shyong Jeng

Tetrodotoxin

Paralytic shellfish poisoning

10.2331/fishsci.62.500

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Citations (22)

Nitrogen-Containing Taste Components of Oyster Wash Water and Changes in Quantities During Heat Concentration

Journal of Aquatic Food Product Technology (1995)

Chyuan‐Yuan Shiau T J Chai Tze‐Kuei Chiou

Oyster wash water contained 115 mg/100g of nitrogen-containing taste components including free amino acids, small peptides, nucleotide compounds and quaternary ammonium bases. Major constituents of these taste compounds were found to be glycine betaine, taurine, alanine, glutamic acid, glycine, homarine and inosine. A steam-jacketed kettle was used to concentrate these taste components. The levels of all these compounds increased with the increase of total solids except trigonelline and trimethylamine oxide (TMAO). These compounds, however, were sensitive to heat and thus exhibited quantitative loss. The levels of trigonelline, TMAO, lysine, arginine, aspartic acid, serine and histidine decreased more than those of other compounds.

Trigonelline

Alanine

Betaine

10.1300/j030v04n03_06

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Citations (2)

Purification of protein A, an outer membrane component missing in Escherichia coli K-12 ompA mutants

Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics (1977)

T J Chai John Foulds

Cell envelope

Sodium dodecyl sulfate

10.1016/0005-2795(77)90274-4

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Citations (42)

Escherichia coli K-12 tolF mutants: alterations in protein composition of the outer membrane

Journal of Bacteriology (1977)

T J Chai John Foulds

Outer membrane materials prepared from three independently isolated spontaneous Escherichia coli tolF mutants contained no detectable protein Ia. The loss of this protein was nearly completely compensated for by an increase in other major outer membrane proteins, Ib and II. Thus, the major outer membrane proteins accounted for 40% of the total cell envelope protein in both tol+ and tolF strains. No changes were found in the levels of inner membrane proteins prepared from tolF strains when compared with similar preparations from the tol+ strain. Phage-resistant mutants were selected starting with a tolF strain by using either phage TuIb or phage PA2. These phage-resistant tolF strains contained neither protein Ia nor protein Ib. The mutation leading to the loss of protein Ib in these strains is independent of the tolF mutation and is located near malP on the E. coli genetic map.

Cell envelope

Strain (injury)

10.1128/jb.130.2.781-786.1977

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Citations (75)