Results 31 to 40 of about 1,020 (156)
Isolation of anticlostridially active lactobacilli from semi-hard cheese
Czech Journal of Food Sciences, 2008 The group of 7 strains of facultatively heterofermentative lactobacilli (FHL) of the non starter lactic acid bacteria (NSLAB) isolated from semi-hard cheeses using a well agar diffusion assay possessed a different level of inhibition activity against 16 ...
Štěpán Tůma +2 more
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Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2007 Anaerobic spore-forming bacteria of the genus Clostridium are commonly present in raw milk and some milk products. Their spores can survive pasteurization and can provoke so called late blowing defect in cheese caused by butyric acid fermentation.
Radka Burdychová, Pavla Sládková
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Quantitative Detection of Clostridium tyrobutyricum in Milk by Real-Time PCR [PDF]
Applied and Environmental Microbiology, 2007 ABSTRACT We developed a real-time PCR assay for the quantitative detection of Clostridium tyrobutyricum , which has been identified as the major causal agent of late blowing in cheese. The assay was 100% specific, with an analytical sensitivity of 1 genome equivalent in 40% of the reactions.
López-Enríquez, Lorena +2 more
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Journal of Dairy Science, 2022 : Late blowing defect (LBD) is an important spoilage issue in semi-hard cheese, with the outgrowth of Clostridium tyrobutyricum spores during cheese aging considered to be the primary cause.
C. Qian +3 more
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Production of butyric acid at constant pH by a solventogenic strain of Clostridium beijerinckii
Czech Journal of Food Sciences, 2020 A solventogenic strain of Clostridium beijerinckii, NRRL B-598, was cultured for the production of butyric acid as the main fermentation product. However, unlike typical acetone-butanol-ethanol (ABE) fermentations, where pH is not regulated, in this ...
Marek Drahokoupil, Petra Patáková
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Foods, 2020 During the last decades, essential oils (EOs) have been proven to be a natural alternative to additives or pasteurization for the prevention of microbial spoilage in several food matrices.
Carmen C. Licon +6 more
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Frontiers in Microbiology, 2022 ObjectiveThe objective of this study was to determine the effect of Lactobacillus plantarum (L. plantarum) and propionic acid (PA) on the microbial community and fermentation performance of high-moisture amaranth silage.MethodsAmaranth silages were rown ...
Muqier Zhao +11 more
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Modeling of Clostridium tyrobutyricum for Butyric Acid Selectivity in Continuous Fermentation
Energies, 2014 A mathematical model was developed to describe batch and continuous fermentation of glucose to organic acids with Clostridium tyrobutyricum. A modified Monod equation was used to describe cell growth, and a Luedeking-Piret equation was used to describe ...
Jianjun Du +2 more
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A Method for Detecting Clostridium tyrobutyricum Spores in Milk
Nihon Chikusan Gakkaiho, 1990 本研究は,乳中のClostridium tyrobutyricum胞子を検出するための選択培地を開発する目的で実施した,本報で使用した培地は, Cl. tyrobutyricumが廃糖蜜を資化して多量のガスを発生する性質を利用したものである.Cl. tyrobutyricumのガス発生に必要な培地成分の最適な濃度を検討し,その検出培地の組成は,廃糖蜜10%,L-システイン塩酸塩0.15%,寒天1.5%(pH7.0)とした.この改変糖蜜培地5mlを酪酸菌胞子を含む脱脂乳10mlに添加混合し,急冷して,37°C,5日間培養した.本改変培地は,優先的にCl.butyricum胞子の発芽,増殖およびガス発生を促進し,Cl. butyricumおよびCl.
TOYODA, Shuji +2 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT In the context of the circular economy and the increasing demand for safe and sustainable packaging, this work addresses the safety assessment of food contact materials (FCMs) derived from agro‐industrial by‐products. Despite growing interest in these bio‐based materials, the literature still lacks a structured safety‐assessment framework able
Marianna Ciccone +6 more
wiley +1 more source