Results 1 to 10 of about 6,592 (166)
Susceptibility of psychrotrophic pseudomonads of milk origin to psychrotrophic bacteriophages [PDF]
Applied and Environmental Microbiology, 1986 A total of 47 psychrotrophic pseudomonads isolated from raw milk came from Newfoundland (19 isolates), British Columbia (6 isolates), Ontario (19 isolates), and Cork, Ireland (3 isolates). The susceptibility of these was tested against 30 bacteriophages isolated from cold-storage beef.
T R, Patel, D M, Jackman
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Numerical Taxonomy of Psychrotrophic Pseudomonads [PDF]
Microbiology, 1982 The taxonomy of 218 psychrotrophic pseudomonad strains (200 field strains from meat and 18 type and reference strains) was numerically studied by 174 biochemical and physiological tests. All strains were Gram-negative rods, oxidative positive and motile by means of one or more polar flagella.
G, Molin, A, Ternström
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Transformation Assay for Identification of Psychrotrophic Achromobacters [PDF]
Applied and Environmental Microbiology, 1980 The finding that many psychrotrophic, gram-negative, nonmotile, oxidase-positive coccobacilli (achromobacters) are competent for genetic transformation made possible the development of a transformation assay that permits recognition of genetically related strains.
E, Juni, G A, Heym
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Temperature Adaptability of Psychrotrophic Pseudomonas [PDF]
Applied Microbiology, 1973 The rate of oxidation of glucose and alanine at low temperatures by washed cells of psychrotrophic strains of Pseudomonas is related to growth temperature.
P, Zachariah, J, Liston
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Production of Proteases by Psychrotrophic Microorganisms
Journal of Dairy Science, 1991 Six milk-derived psychrotrophic microbial cultures were screened for the ability to grow at refrigerated temperatures and produce proteases in reconstituted skim milk. Of these, two cultures, Pseudomonas fluorescens M3/6 and Pseudomonas fragi K122, produced extracellular protease(s) beginning 7 d postinoculation when the cultures had entered late log ...
K L, Kohlmann +3 more
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Iron reduction by psychrotrophic enrichment cultures [PDF]
FEMS Microbiology Ecology, 1999 Psychrotrophic (
, Zhang +4 more
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Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Potential of Seaweed to Improve the Quality and Shelf Life of Fish and Fishery Products
Food Safety and Health, EarlyView.Growing global demand for safe fish preservation has increased interest in natural alternatives. Seaweed‐derived bioactive compounds possess antioxidant and antimicrobial properties that enhance fish quality, safety, and shelf life. These sustainable preservatives may reduce spoilage and synthetic preservative use, though further research ...
Ashika Banu Rodela +5 more
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Microbial communities and functional diversity in seafood
JSFA reports, EarlyView.Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi +3 more
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Optimizing germination and cultivation of edible halophytes using effluents from an IMTA system
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Halophytes offer nature‐based solutions to food insecurity and soil degradation, while their integration into integrated multi‐trophic aquaculture (IMTA) systems promotes circular economy practices. This study aimed to optimize the germination and cultivation of edible halophytic species, namely Limbarda crithmoides, Suaeda vera and
Viana Castañeda‐Loaiza +5 more
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