Biomedical subjects

David García

Publications and source records attributed to David García.

3 recordsLinked to original sources

PubMed2005

Septicaemia secondary to infection by Corynebacterium macginleyi in an Indian python (Python molurus).

A seven-year-old female Indian python (Python molurus) weighing about 35kg was euthanased after several clinical episodes of stomatitis, pneumonia, ophthalmitis and dystocia over a period of four years. The animal had been maintained in a terrarium in a circus truck at an adequate temperature. During shows, however, the snake was considered to be exposed to stressful conditions for several hours at a time at low temperatures and with noise and bright lights. A post-mortem examination indicated ulcerative stomatitis, osteomyelitis, severe pneumonia and numerous granulomata and multifocal necrosis in stomach and spleen. Corynebacterium macginleyi was isolated in pure culture from the ulcerative stomatitis, and mixed with Stenotrophomonas maltophilia from the lungs and spleen. The findings indicated that the snake had died from a septicaemic process caused by C. macginleyi, probably originating from the stomatitis. The role of S. maltophilia as a secondary agent is discussed. The stress of the circus show and poor husbandry may have predisposed the animal to infection and septicaemia. This is the first report of C. macginleyi causing disease in a snake.

Animals↗

PubMed2004

[Microbiological and physicochemical evaluation of pasteurized beverages fortified with orange deodorized residues extracts].

Microbiological and physicochemical parameters of pasteurized beverages conditioned with aqueous extracts from orange deodorized residues were evaluated. The fruits used were selected according to following criterion: homogenous maturity, without physical damage and absence of apparent chlorophyll. Orange peels were dried and transformed to flour. The juice was evaluated by means of these parameters: pH 3.90, degrees Brix 10, titrable acidity 0.33 g of citric acid/100 mL and total carotenoids 0.0078 mg/mL. Volatil compounds of the flour that may to cause bitterness were separated by means of two methods of deodorization: distillation in current of vapor and in autoclave to 121 degrees C; then, the flour was extracted with water (relation 1:50 p/v). Pasteurized citric beverages (orange juice) were elaborated adding the deodorized extracts. pH, degrees Brix, titrable acidity and total carotenoids showed no significant differences (P>0.05). Microbiological results were according to pasteurized products. Sensorial analysis by untrained panel showed no signiificant differences. In conclusion, the deodorant processes were effectives and permitted the inclusion of aquasoluble compounds as flavonoids with antioxidant activity.

Beverages↗

PubMed2003

[Microbiological and physicochemical evaluation of pasteurized nectar elaborated with tree tomato (Cyphomandra betaceae Sendth)pulp].

Tree tomato (Cyphomandra betaceae Sendth) is a species from high tropical regions. In Venezuela, it is cultivate at the Andean and Aragua state but its consumption is restricted as fruit-fresh, though it a nutritious and industrial potential due its provitamin A content. In this research four nectars were elaborated in proportion I L pulp/4 L of water (1:4) and addition of ascorbic acid (I: 0%; II: 0.5%; III: 1.0 y IV: 1.5%). The nectars were pasteurized (60 degrees C for 30 min), tuned into amber bottle, and stored under refrigeration conditions (7.0 +/- 1.0 degrees C). Weekly during 21 days the mesophilic bacteria, molds, yeasts, total coliforms (MPN/mL), pH, degree Brix, acidity, total carotenoids, vitamin C and total sugars were evaluated. The mesophilic bacteria content was < 200 UFC/mL for every formulation on the first day the evaluation, molds and yeasts were < 10 UFC/mL and the total coliforms (NPN/mL) < 3 until the third evaluation. No significant differences (P > 0.05) were founded on: pH. degree Brix and total sugars. Significant differences (P < 0.05) were founded in vitamin C and total carotenoids content. Sensorial analysis did not show significant differences between formulations for the smell and flavor attributes, when the color was discriminate during the evaluations. The formulation I (without acid ascorbic) had more preference due its color. In conclusion, the nectars showed useful life of 14-21 days under refrigeration condition storage due to the adequate physicochemical and microbiological quality of the product.

Antioxidants↗