Attitude and achievement of first-year chemistry undergraduate students at the university of the South Pacific
- Johnson, Joel, Reddy, Pritika, Sharma, Sushita, Wakeling, Lara, Mani, Janice, Benveniste, Tessa, Naiker, Mani, Brown, Stephen
- Authors: Johnson, Joel , Reddy, Pritika , Sharma, Sushita , Wakeling, Lara , Mani, Janice , Benveniste, Tessa , Naiker, Mani , Brown, Stephen
- Date: 2022
- Type: Text , Journal article
- Relation: Frontiers in Education Vol. 7, no. (2022), p.
- Full Text:
- Reviewed:
- Description: Student attitude toward chemistry may influence engagement and achievement in chemistry-related courses, however, equivocal results in studies conducted in Western countries to date indicate this relationship requires further investigation. In this study, we investigated the correlation between attitude toward chemistry and achievement amongst a cohort of first-year undergraduate students from The University of the South Pacific (USP). A cluster analysis was used to identify low- and high-achieving groups of students to further explore potential correlations. There was a positive correlation between the cognitive and affective components of attitude among low-achieving students, but not among high-achieving students. The cognitive component of attitude did not appear to be strongly correlated with achievement in students from either group, although the affective component was positively correlated with achievement. The single item most strongly correlated with student achievement was their response on the Worthless-Beneficial scale. One of the notable findings was the differences in the attitude-achievement relationship between low-achieving and high-achieving students, suggesting that combining these clusters of students into a single group for analysis may obscure underlying correlations. Chemistry educators should continue to target their teaching styles to cater to different learning styles and achievement levels of students, including cognitive and non-cognitive learning styles. Copyright © 2022 Johnson, Reddy, Sharma, Wakeling, Mani, Benveniste, Naiker and Brown.
- Authors: Johnson, Joel , Reddy, Pritika , Sharma, Sushita , Wakeling, Lara , Mani, Janice , Benveniste, Tessa , Naiker, Mani , Brown, Stephen
- Date: 2022
- Type: Text , Journal article
- Relation: Frontiers in Education Vol. 7, no. (2022), p.
- Full Text:
- Reviewed:
- Description: Student attitude toward chemistry may influence engagement and achievement in chemistry-related courses, however, equivocal results in studies conducted in Western countries to date indicate this relationship requires further investigation. In this study, we investigated the correlation between attitude toward chemistry and achievement amongst a cohort of first-year undergraduate students from The University of the South Pacific (USP). A cluster analysis was used to identify low- and high-achieving groups of students to further explore potential correlations. There was a positive correlation between the cognitive and affective components of attitude among low-achieving students, but not among high-achieving students. The cognitive component of attitude did not appear to be strongly correlated with achievement in students from either group, although the affective component was positively correlated with achievement. The single item most strongly correlated with student achievement was their response on the Worthless-Beneficial scale. One of the notable findings was the differences in the attitude-achievement relationship between low-achieving and high-achieving students, suggesting that combining these clusters of students into a single group for analysis may obscure underlying correlations. Chemistry educators should continue to target their teaching styles to cater to different learning styles and achievement levels of students, including cognitive and non-cognitive learning styles. Copyright © 2022 Johnson, Reddy, Sharma, Wakeling, Mani, Benveniste, Naiker and Brown.
Attitudes and experiences among first-year regional australian undergraduate students toward the study of chemistry
- Naiker, Mani, Wakeling, Lara, Johnson, Joel, Brown, Stephen
- Authors: Naiker, Mani , Wakeling, Lara , Johnson, Joel , Brown, Stephen
- Date: 2021
- Type: Text , Journal article
- Relation: Journal of University Teaching and Learning Practice Vol. 18, no. 4 (2021), p.
- Full Text:
- Reviewed:
- Description: Both attitude and previous experiences play a large role in shaping a student’s approach to and achievement in a given subject. Similarly, students’ enjoyment of their learning experiences is an important factor in determining their retention in their course of choice. Here, we explore the attitudes toward the study of chemistry amongst a cohort of first-year undergraduate students at a regional Australian university, including assessing these parameters at the beginning of their first term, the end of the first term and the end of their second term. In addition, metrics on the students’ experiences of studying chemistry were collected at the latter two timepoints. Generally, student attitudes toward chemistry were positive, as were student learning experiences in most instances. Two-step cluster analysis revealed the presence of two distinct clusters of students within the data, differing significantly in their overall attitude toward the study of chemistry. Students who had studied chemistry in Year 12 did not show any significant differences in their attitudes toward chemistry, when compared to students who had not studied Year 12 chemistry; however, their learning experiences in first-year chemistry were rated as being significantly more positive. We attribute this to their increased ability to engage with and successfully learn from the topic material presented in lectures and tutorials, as their previous exposure to the ‘language’ of chemistry may provide them with an advantage over chemistry-naïve students. © 2021, University of Wollongong. All rights reserved.
- Authors: Naiker, Mani , Wakeling, Lara , Johnson, Joel , Brown, Stephen
- Date: 2021
- Type: Text , Journal article
- Relation: Journal of University Teaching and Learning Practice Vol. 18, no. 4 (2021), p.
- Full Text:
- Reviewed:
- Description: Both attitude and previous experiences play a large role in shaping a student’s approach to and achievement in a given subject. Similarly, students’ enjoyment of their learning experiences is an important factor in determining their retention in their course of choice. Here, we explore the attitudes toward the study of chemistry amongst a cohort of first-year undergraduate students at a regional Australian university, including assessing these parameters at the beginning of their first term, the end of the first term and the end of their second term. In addition, metrics on the students’ experiences of studying chemistry were collected at the latter two timepoints. Generally, student attitudes toward chemistry were positive, as were student learning experiences in most instances. Two-step cluster analysis revealed the presence of two distinct clusters of students within the data, differing significantly in their overall attitude toward the study of chemistry. Students who had studied chemistry in Year 12 did not show any significant differences in their attitudes toward chemistry, when compared to students who had not studied Year 12 chemistry; however, their learning experiences in first-year chemistry were rated as being significantly more positive. We attribute this to their increased ability to engage with and successfully learn from the topic material presented in lectures and tutorials, as their previous exposure to the ‘language’ of chemistry may provide them with an advantage over chemistry-naïve students. © 2021, University of Wollongong. All rights reserved.
Attitudes towards science among senior secondary students in Fiji
- Naiker, Mani, Sharma, Bibhya, Wakeling, Lara, Johnson, Joel, Mani, Janice
- Authors: Naiker, Mani , Sharma, Bibhya , Wakeling, Lara , Johnson, Joel , Mani, Janice
- Date: 2020
- Type: Text , Journal article
- Relation: Waikato Journal of Education Vol. 25, no. 1 (2020), p. 57-72
- Full Text:
- Reviewed:
- Description: In order to investigate gender and ethnicity-based differences in scientific attitudes among Fijian students, the widely studied Test of Scientific Related Attitudes (TOSRA) was administered to 1401 senior secondary Fijian students (Years 11–13; approximately 15–18 years of age). Students generally had a positive attitude towards science overall in Years 11–13, with females showing a more positive attitude than males. By Year 13, the attitudes of females towards science had become more negative. The attitude of iTaukei students towards science started out lower than other ethnicities in Year 11 and increased during Year 12, before falling to below the starting attitude levels in Year 13. Fijian students of Indian descent generally had a positive attitude towards science that remained consistent throughout Years 11–13, with an increase in leisure and career interest in science in Year 13. A strong correlation was found between the ethnicity of a student and their first language. Continued science outreach programmes, particularly in Year 12, are important to achieve and retain scientific interest and attitudes among Fijian secondary students. © 2020, Wilf Malcolm Institute of Educational Research. All rights reserved.
- Authors: Naiker, Mani , Sharma, Bibhya , Wakeling, Lara , Johnson, Joel , Mani, Janice
- Date: 2020
- Type: Text , Journal article
- Relation: Waikato Journal of Education Vol. 25, no. 1 (2020), p. 57-72
- Full Text:
- Reviewed:
- Description: In order to investigate gender and ethnicity-based differences in scientific attitudes among Fijian students, the widely studied Test of Scientific Related Attitudes (TOSRA) was administered to 1401 senior secondary Fijian students (Years 11–13; approximately 15–18 years of age). Students generally had a positive attitude towards science overall in Years 11–13, with females showing a more positive attitude than males. By Year 13, the attitudes of females towards science had become more negative. The attitude of iTaukei students towards science started out lower than other ethnicities in Year 11 and increased during Year 12, before falling to below the starting attitude levels in Year 13. Fijian students of Indian descent generally had a positive attitude towards science that remained consistent throughout Years 11–13, with an increase in leisure and career interest in science in Year 13. A strong correlation was found between the ethnicity of a student and their first language. Continued science outreach programmes, particularly in Year 12, are important to achieve and retain scientific interest and attitudes among Fijian secondary students. © 2020, Wilf Malcolm Institute of Educational Research. All rights reserved.
Australian ethnomedicinal plant extracts promote apoptosis-mediated cell death In human hepatocellular carcinoma in vitro
- Kiran, Sudha, Chew, Guat, Johnson, Joel, Mani, Janice Sandra, Wakeling, Lara, Portman, Andrew, Naiker, Mani
- Authors: Kiran, Sudha , Chew, Guat , Johnson, Joel , Mani, Janice Sandra , Wakeling, Lara , Portman, Andrew , Naiker, Mani
- Date: 2021
- Type: Text , Journal article
- Relation: Pharmacognosy communications Vol. 11, no. 4 (2021), p. 210-213
- Full Text:
- Reviewed:
- Description: Introduction: Hepatocellular carcinoma (HCC) Is the leading cause of primary liver cancer with Its prevalence continuing to rise. Although the number of cases continues to rise In both developing and developed countries, prognosis remains poor due to a lack of successful treatments. Inspired by the prospect of developing complementary medicines for this condition, we explore several native Australian plants for anti-carcinogenic activity, especially against HCC. Methods: Cytotoxicity assays against HCC cell lines were conducted using various plant extracts. Biochemical profiling of the plant species was conducted for total phenolics and antioxidant capacity, while reverse transcription-polymerase chain reaction (RT-PCR) was used to determine the active apoptotic pathways. Results: Westringia fruticosa and Prostanthera ovalifolia (small-leaved variety) had high antioxidant (410 and 227 mg/g, respectively) and phenolic contents (72.7 and 42.7 mg/g, respectively). P ovalifolia (small-leaved variety) demonstrated the greatest cytotoxic activity against HepG2 cells (IC50 4.61 ± 0.98 pg/mL) followed by Solanum laciniatum leaves (11.79 ± 0.43 pg/mL) and fruit extracts (ripe, unripe) (14.85 ± 1.80 and 19 ± 1.32 pg/mL, respectively). RT-PCR results confirmed apoptotic events in HepG2 cells, exposed to ripe and unripe S. laciniatum fruit extracts, via caspase-3 pathway. The highest apoptotic induction occurred after 8 hr. Compared to unripe fruits, ripe fruits induced a greater level of apoptosis, as evidenced by a 73 % higher level of caspase-3 mRNA expression and 22 % lower IC50 value. Conclusion: With further investigation, these fruits may provide a valuable source of anticarcinogenic compounds for use as chemotherapeutic or complementary therapies.
- Authors: Kiran, Sudha , Chew, Guat , Johnson, Joel , Mani, Janice Sandra , Wakeling, Lara , Portman, Andrew , Naiker, Mani
- Date: 2021
- Type: Text , Journal article
- Relation: Pharmacognosy communications Vol. 11, no. 4 (2021), p. 210-213
- Full Text:
- Reviewed:
- Description: Introduction: Hepatocellular carcinoma (HCC) Is the leading cause of primary liver cancer with Its prevalence continuing to rise. Although the number of cases continues to rise In both developing and developed countries, prognosis remains poor due to a lack of successful treatments. Inspired by the prospect of developing complementary medicines for this condition, we explore several native Australian plants for anti-carcinogenic activity, especially against HCC. Methods: Cytotoxicity assays against HCC cell lines were conducted using various plant extracts. Biochemical profiling of the plant species was conducted for total phenolics and antioxidant capacity, while reverse transcription-polymerase chain reaction (RT-PCR) was used to determine the active apoptotic pathways. Results: Westringia fruticosa and Prostanthera ovalifolia (small-leaved variety) had high antioxidant (410 and 227 mg/g, respectively) and phenolic contents (72.7 and 42.7 mg/g, respectively). P ovalifolia (small-leaved variety) demonstrated the greatest cytotoxic activity against HepG2 cells (IC50 4.61 ± 0.98 pg/mL) followed by Solanum laciniatum leaves (11.79 ± 0.43 pg/mL) and fruit extracts (ripe, unripe) (14.85 ± 1.80 and 19 ± 1.32 pg/mL, respectively). RT-PCR results confirmed apoptotic events in HepG2 cells, exposed to ripe and unripe S. laciniatum fruit extracts, via caspase-3 pathway. The highest apoptotic induction occurred after 8 hr. Compared to unripe fruits, ripe fruits induced a greater level of apoptosis, as evidenced by a 73 % higher level of caspase-3 mRNA expression and 22 % lower IC50 value. Conclusion: With further investigation, these fruits may provide a valuable source of anticarcinogenic compounds for use as chemotherapeutic or complementary therapies.
Authentication using volatile composition : a proof-of-concept study on the volatile profiles of fourteen queensland ciders
- Wilson, Arron, Johnson, Joel, Batley, Ryan, Lal, Pawan, Wakeling, Lara, Naiker, Mani
- Authors: Wilson, Arron , Johnson, Joel , Batley, Ryan , Lal, Pawan , Wakeling, Lara , Naiker, Mani
- Date: 2021
- Type: Text , Journal article
- Relation: Beverages Vol. 7, no. 2 (2021), p.
- Full Text:
- Reviewed:
- Description: Although relatively small, the Australian cider industry has experienced significant growth in recent years. One of the current challenges in the industry is the lack of research specific to Australian ciders. Establishing baseline volatile organic compound (VOC) profiles of Australian cider is paramount to developing a better understanding of the industry. This understanding may ultimately be utilized for both the categorization and authentication of existing ciders, and the targeted modification of cider volatiles for the development and improvement of cider quality. This study utilized gas chromatography, coupled with mass spectrometry, to identify key VOCs present in 14 ciders sourced from four different manufacturers in Queensland, Australia. A total of 40 VOCs were identified across the ciders, with significant variation depending on the flavor and manufacturer. Principal component analysis indicated that the ciders were well-separated based on the manufacturer, supporting the prospect of using the volatile composition to discriminate between cider manufacturers. Furthermore, hierarchical cluster analysis highlighted the commonalities and differences in cider composition between different manufacturers, which may be indicative of the varying ingredients and manufacturing processes used to create the ciders. Future studies profiling the volatile composition of larger numbers of Australian ciders are recommended to support the use of this analytical technique for authentication purposes. Likewise, exploration of the relationship between specific processes and VOCs is recommended to fortify an understanding of how to optimize cider production to improve consumer satisfaction. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
- Authors: Wilson, Arron , Johnson, Joel , Batley, Ryan , Lal, Pawan , Wakeling, Lara , Naiker, Mani
- Date: 2021
- Type: Text , Journal article
- Relation: Beverages Vol. 7, no. 2 (2021), p.
- Full Text:
- Reviewed:
- Description: Although relatively small, the Australian cider industry has experienced significant growth in recent years. One of the current challenges in the industry is the lack of research specific to Australian ciders. Establishing baseline volatile organic compound (VOC) profiles of Australian cider is paramount to developing a better understanding of the industry. This understanding may ultimately be utilized for both the categorization and authentication of existing ciders, and the targeted modification of cider volatiles for the development and improvement of cider quality. This study utilized gas chromatography, coupled with mass spectrometry, to identify key VOCs present in 14 ciders sourced from four different manufacturers in Queensland, Australia. A total of 40 VOCs were identified across the ciders, with significant variation depending on the flavor and manufacturer. Principal component analysis indicated that the ciders were well-separated based on the manufacturer, supporting the prospect of using the volatile composition to discriminate between cider manufacturers. Furthermore, hierarchical cluster analysis highlighted the commonalities and differences in cider composition between different manufacturers, which may be indicative of the varying ingredients and manufacturing processes used to create the ciders. Future studies profiling the volatile composition of larger numbers of Australian ciders are recommended to support the use of this analytical technique for authentication purposes. Likewise, exploration of the relationship between specific processes and VOCs is recommended to fortify an understanding of how to optimize cider production to improve consumer satisfaction. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
Changes in anthocyanin and antioxidant contents during maturation of Australian highbush blueberry (Vaccinium corymbosum L.) Cultivars †
- Johnson, Joel, Steicke, Michelle, Mani, Janice, Rao, Shiwangni, Anderson, Scott, Wakeling, Lara, Naiker, Mani
- Authors: Johnson, Joel , Steicke, Michelle , Mani, Janice , Rao, Shiwangni , Anderson, Scott , Wakeling, Lara , Naiker, Mani
- Date: 2021
- Type: Text , Journal article
- Relation: Engineering Proceedings Vol. 11, no. 1 (2021), p.
- Full Text:
- Reviewed:
- Description: The Australian blueberry industry is worth over $300 million, but there is limited information on factors influencing their chemical composition, particularly their ripeness and harvest stage. This pilot study investigated changes in total monomeric anthocyanin content (TMAC; measured using the pH-differential method) and total antioxidant capacity (TAC; measured with the cupric reducing antioxidant capacity assay) of four Australian highbush blueberry cultivars (Denise, Blue Rose, Brigitta and Bluecrop) at four time points and three maturity stages (unripe, moderately ripe and fully ripe). The TAC of most cultivars decreased by 8–18% during ripening, although that of the Blue Rose cultivar increased markedly. However, the TAC of ripe fruit from this cultivar also fluctuated markedly throughout the harvest season (between 1168–2171 mg Trolox equivalents 100 g
- Authors: Johnson, Joel , Steicke, Michelle , Mani, Janice , Rao, Shiwangni , Anderson, Scott , Wakeling, Lara , Naiker, Mani
- Date: 2021
- Type: Text , Journal article
- Relation: Engineering Proceedings Vol. 11, no. 1 (2021), p.
- Full Text:
- Reviewed:
- Description: The Australian blueberry industry is worth over $300 million, but there is limited information on factors influencing their chemical composition, particularly their ripeness and harvest stage. This pilot study investigated changes in total monomeric anthocyanin content (TMAC; measured using the pH-differential method) and total antioxidant capacity (TAC; measured with the cupric reducing antioxidant capacity assay) of four Australian highbush blueberry cultivars (Denise, Blue Rose, Brigitta and Bluecrop) at four time points and three maturity stages (unripe, moderately ripe and fully ripe). The TAC of most cultivars decreased by 8–18% during ripening, although that of the Blue Rose cultivar increased markedly. However, the TAC of ripe fruit from this cultivar also fluctuated markedly throughout the harvest season (between 1168–2171 mg Trolox equivalents 100 g
Effect of spatial distribution of wax and PEG-isocyanate on the morphology and hydrophobicity of starch films
- Muscat, Delina, Adhikari, Raju, Tobin, Mark, McKnight, Stafford, Wakeling, Lara, Adhikari, Benu
- Authors: Muscat, Delina , Adhikari, Raju , Tobin, Mark , McKnight, Stafford , Wakeling, Lara , Adhikari, Benu
- Date: 2014
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 111, no. (2014), p. 333-347
- Full Text:
- Reviewed:
- Description: This study proposes a novel method for improving surface hydrophobicity of glycerol plasticized high amylose (HAG) films. We used polyethylene glycol isocyanate (PEG-iso) crosslinker to link HAG and three natural waxes (beeswax, candelilla wax and carnauba wax) to produce HAG + wax + PEG-iso films. The spatial distributions of wax and PEG-iso across the thickness of these films were determined using Synchrotron-based Fourier transform infrared spectroscopy. The hydrophobicity and surface morphology of the films were determined using contact angle (CA) and scanning electron microscopic measurements, respectively. The distribution patterns of wax and the PEG-iso across the thickness of the film, and the nature of crystalline patterns formed on the surface of these films were found to be the key factors affecting surface hydrophobicity. The highest hydrophobicity (CA >90°) was created when the PEG-iso was primarily distributed in the interior of the films and a hierarchical circular pinnacle structure of solidified wax was formed on the surface. © 2014 Elsevier Ltd.
- Authors: Muscat, Delina , Adhikari, Raju , Tobin, Mark , McKnight, Stafford , Wakeling, Lara , Adhikari, Benu
- Date: 2014
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 111, no. (2014), p. 333-347
- Full Text:
- Reviewed:
- Description: This study proposes a novel method for improving surface hydrophobicity of glycerol plasticized high amylose (HAG) films. We used polyethylene glycol isocyanate (PEG-iso) crosslinker to link HAG and three natural waxes (beeswax, candelilla wax and carnauba wax) to produce HAG + wax + PEG-iso films. The spatial distributions of wax and PEG-iso across the thickness of these films were determined using Synchrotron-based Fourier transform infrared spectroscopy. The hydrophobicity and surface morphology of the films were determined using contact angle (CA) and scanning electron microscopic measurements, respectively. The distribution patterns of wax and the PEG-iso across the thickness of the film, and the nature of crystalline patterns formed on the surface of these films were found to be the key factors affecting surface hydrophobicity. The highest hydrophobicity (CA >90°) was created when the PEG-iso was primarily distributed in the interior of the films and a hierarchical circular pinnacle structure of solidified wax was formed on the surface. © 2014 Elsevier Ltd.
Evaluation of group based inquiry oriented learning in undergraduate chemistry practicals
- Naiker, Mani, Wakeling, Lara
- Authors: Naiker, Mani , Wakeling, Lara
- Date: 2015
- Type: Text , Journal article
- Relation: International Journal of Innovation in Science and Mathematics Education Vol. 23, no. 5 (2015), p. 1-17
- Full Text:
- Reviewed:
- Description: This work examines and evaluates the implementation of inquiry oriented learning (IOL), as an alternative to the traditional 'recipe-style' expository laboratory teaching method, with the aim of enhancing students' experience and engagement in chemistry laboratory practicals. Small groups of students in the first year of their undergraduate degree were assigned a practical problem and were required to devise an appropriate experimental protocol that would allow them to successfully execute the assigned task. With a response rate of 64% (47/73), over 80% of respondents agreed that IOL based practicals were interesting/enjoyable and created awareness about the challenges that researchers in chemistry experience. Only 50% of the respondents agreed that they felt confident initially with the open-ended nature of IOL activities; 45% felt that more appropriate background information on the practical should have been provided. However, the level of guidance provided by the demonstrators was considered appropriate (70% agreement). While 70% agreed that IOL activities enhanced their skills in investigative/critical thinking, use of laboratory equipment and team work, only 55% agreed that their observation/recording and data analysis skills were developed and that increased understanding of the course content was achieved. Whilst the implementation and evaluation of IOL in chemistry practicals is ongoing, there is no doubt that students perceive that they learned or practised a range of graduate attributes (such as teamwork, research, problem solving etc.) while engaging in a group based IOL activity.
- Authors: Naiker, Mani , Wakeling, Lara
- Date: 2015
- Type: Text , Journal article
- Relation: International Journal of Innovation in Science and Mathematics Education Vol. 23, no. 5 (2015), p. 1-17
- Full Text:
- Reviewed:
- Description: This work examines and evaluates the implementation of inquiry oriented learning (IOL), as an alternative to the traditional 'recipe-style' expository laboratory teaching method, with the aim of enhancing students' experience and engagement in chemistry laboratory practicals. Small groups of students in the first year of their undergraduate degree were assigned a practical problem and were required to devise an appropriate experimental protocol that would allow them to successfully execute the assigned task. With a response rate of 64% (47/73), over 80% of respondents agreed that IOL based practicals were interesting/enjoyable and created awareness about the challenges that researchers in chemistry experience. Only 50% of the respondents agreed that they felt confident initially with the open-ended nature of IOL activities; 45% felt that more appropriate background information on the practical should have been provided. However, the level of guidance provided by the demonstrators was considered appropriate (70% agreement). While 70% agreed that IOL activities enhanced their skills in investigative/critical thinking, use of laboratory equipment and team work, only 55% agreed that their observation/recording and data analysis skills were developed and that increased understanding of the course content was achieved. Whilst the implementation and evaluation of IOL in chemistry practicals is ongoing, there is no doubt that students perceive that they learned or practised a range of graduate attributes (such as teamwork, research, problem solving etc.) while engaging in a group based IOL activity.
Fermentation and the microbial community of Japanese koji and miso : a review
- Allwood, Joanne, Wakeling, Lara, Bean, David
- Authors: Allwood, Joanne , Wakeling, Lara , Bean, David
- Date: 2021
- Type: Text , Journal article , Review
- Relation: Journal of Food Science Vol. 86, no. 6 (2021), p. 2194-2207
- Full Text:
- Reviewed:
- Description: Abstract: Miso is a well-known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. Miso production involves a two-stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with the miso left to ferment for up to 2 years. The microbial community of miso is considered essential to the development of the unique taste, texture, and nutritional profile of miso. Despite the importance of microorganisms in the production of miso, very little research has been undertaken to characterize and describe the microbial process. In this review, we provide an overview of the two-stage fermentation process, describe what is currently known about the microbial communities involved and consider any potential health benefits associated with the consumption of miso, along with food safety concerns. As the popularity of miso continues to expand globally and is produced under new environmental conditions, understanding the microbiological processes involved will assist to ensure that global production of miso is safe as well as delicious. © 2021 Institute of Food Technologists®
- Authors: Allwood, Joanne , Wakeling, Lara , Bean, David
- Date: 2021
- Type: Text , Journal article , Review
- Relation: Journal of Food Science Vol. 86, no. 6 (2021), p. 2194-2207
- Full Text:
- Reviewed:
- Description: Abstract: Miso is a well-known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. Miso production involves a two-stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with the miso left to ferment for up to 2 years. The microbial community of miso is considered essential to the development of the unique taste, texture, and nutritional profile of miso. Despite the importance of microorganisms in the production of miso, very little research has been undertaken to characterize and describe the microbial process. In this review, we provide an overview of the two-stage fermentation process, describe what is currently known about the microbial communities involved and consider any potential health benefits associated with the consumption of miso, along with food safety concerns. As the popularity of miso continues to expand globally and is produced under new environmental conditions, understanding the microbiological processes involved will assist to ensure that global production of miso is safe as well as delicious. © 2021 Institute of Food Technologists®
Food safety considerations in the production of traditional fermented products : Japanese rice koji and miso
- Allwood, Joanne, Wakeling, Lara, Post, Laurie, Bean, David
- Authors: Allwood, Joanne , Wakeling, Lara , Post, Laurie , Bean, David
- Date: 2023
- Type: Text , Journal article , Review
- Relation: Journal of Food Safety Vol. 43, no. 4 (2023), p.
- Full Text:
- Reviewed:
- Description: While established in Asia, rice koji and miso are fermented foods that are becoming more popular in western countries. They have been shown to contain a variety of microorganisms, consisting of bacteria, yeasts, and fungal species. Many contemporary miso varieties are not pasteurized as consumers are looking for more natural products, and/or have the desire to consume fermented foods containing live microorganisms. While correctly prepared fermented foods are rarely associated with food safety outbreaks, incidences have been recorded. On these occasions, pathogenic, or spoilage microorganisms were introduced into the products from external sources such as the raw material or the processing environment. Consequently, hygiene and fermentation conditions need to be carefully monitored to ensure food safety. Furthermore, many of the production steps during koji and miso manufacture do not fit into contemporary food safety guidelines for foods. Although pH is a required food safety hurdle for fermented foods, this does not apply to nonacidic foods such as koji or miso. This review focuses on control of microbial pathogens and discusses the processes of miso fermentation, and how fermentation of rice koji and miso fits with current food safety hurdles in western countries. © 2023 The Authors. Journal of Food Safety published by Wiley Periodicals LLC.
- Authors: Allwood, Joanne , Wakeling, Lara , Post, Laurie , Bean, David
- Date: 2023
- Type: Text , Journal article , Review
- Relation: Journal of Food Safety Vol. 43, no. 4 (2023), p.
- Full Text:
- Reviewed:
- Description: While established in Asia, rice koji and miso are fermented foods that are becoming more popular in western countries. They have been shown to contain a variety of microorganisms, consisting of bacteria, yeasts, and fungal species. Many contemporary miso varieties are not pasteurized as consumers are looking for more natural products, and/or have the desire to consume fermented foods containing live microorganisms. While correctly prepared fermented foods are rarely associated with food safety outbreaks, incidences have been recorded. On these occasions, pathogenic, or spoilage microorganisms were introduced into the products from external sources such as the raw material or the processing environment. Consequently, hygiene and fermentation conditions need to be carefully monitored to ensure food safety. Furthermore, many of the production steps during koji and miso manufacture do not fit into contemporary food safety guidelines for foods. Although pH is a required food safety hurdle for fermented foods, this does not apply to nonacidic foods such as koji or miso. This review focuses on control of microbial pathogens and discusses the processes of miso fermentation, and how fermentation of rice koji and miso fits with current food safety hurdles in western countries. © 2023 The Authors. Journal of Food Safety published by Wiley Periodicals LLC.
Non-thermal food processing: impact on chemical, nutritional and bioactive
- Gamlath, Shirani, Wakeling, Lara
- Authors: Gamlath, Shirani , Wakeling, Lara
- Date: 2011
- Type: Text , Book
- Full Text:
- Reviewed:
- Authors: Gamlath, Shirani , Wakeling, Lara
- Date: 2011
- Type: Text , Book
- Full Text:
- Reviewed:
The effect of water-soluble vitamins on spoilage organisms in beer
- Hucker, Barry, Wakeling, Lara, Vriesekoop, Frank
- Authors: Hucker, Barry , Wakeling, Lara , Vriesekoop, Frank
- Date: 2010
- Type: Text , Conference paper
- Relation: 31st Asia Pacific Convention 2010
- Full Text:
- Reviewed:
- Description: The vitamin content of beer and brewing related products might not only be of interest from a human health perspective, but determining their presence and relative quantities might also help to understand the role they play in product stability. Water-soluble vitamins are important in the brewing industry, as they are essential nutrients for yeasts and potential spoilage organisms. The presence of particular vitamins in beer has been linked to deterioration (light strike) and it is possible that many vitamins may be linked to increased bacterial spoilage potential in beer. There is strong evidence to support that lactic acid bacteria require a variety of vitamins in order to grow effectively and can aid in the increased spoilage of beer and beer related products. This study investigates the effect of a variety of water-soluble vitamins on the growth of commonly found spoilage organisms, Lactobacillus brevis and Pediococcus damnosus.
- Authors: Hucker, Barry , Wakeling, Lara , Vriesekoop, Frank
- Date: 2010
- Type: Text , Conference paper
- Relation: 31st Asia Pacific Convention 2010
- Full Text:
- Reviewed:
- Description: The vitamin content of beer and brewing related products might not only be of interest from a human health perspective, but determining their presence and relative quantities might also help to understand the role they play in product stability. Water-soluble vitamins are important in the brewing industry, as they are essential nutrients for yeasts and potential spoilage organisms. The presence of particular vitamins in beer has been linked to deterioration (light strike) and it is possible that many vitamins may be linked to increased bacterial spoilage potential in beer. There is strong evidence to support that lactic acid bacteria require a variety of vitamins in order to grow effectively and can aid in the increased spoilage of beer and beer related products. This study investigates the effect of a variety of water-soluble vitamins on the growth of commonly found spoilage organisms, Lactobacillus brevis and Pediococcus damnosus.
Utilisation of Kluyveromyces marxianus for the ethanolic fermentation of lactose in skim milk permeate
- Authors: Wakeling, Lara
- Date: 1994
- Type: Text , Thesis , Masters
- Full Text:
- Description: "In this study ethanoal was produced via fermentation of skim milk permeate using Kluyveromyces marxianus".
- Description: Master of Applied Science
- Authors: Wakeling, Lara
- Date: 1994
- Type: Text , Thesis , Masters
- Full Text:
- Description: "In this study ethanoal was produced via fermentation of skim milk permeate using Kluyveromyces marxianus".
- Description: Master of Applied Science
- «
- ‹
- 1
- ›
- »