Results 221 to 230 of about 10,848 (263)

Psychrotrophic Bacteria

2017
Psychrotrophic bacteria are responsible for the highest spoilage of unprocessed or heated milk during storage because of their capacity to synthesize thermostable extracellular proteases and lipases leading to gelation, off-odours/flavours, loss of sensory quality and shelf life. This chapter critically describes and discusses various topics related to
Brasca M, Decimo M, Morandi S, Machado, S G, Bagliniére F, Vanetti, M C D   +7 more
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Adherence of psychrotrophic bacteria to dairy equipment surfaces

Journal of Dairy Research, 1992
SummaryPsychrotrophic bacteria isolated from raw milk were tested for their ability to adhere to steel, two types of rubber, and glass, materials employed in the construction of milking equipment. The adherence assays were carried out by exposure of the materials to radioactively labelled bacteria in both a buffering solution (Ringer's) and milk.
B, Suárez, C M, Ferreirós, M T, Criado
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Physicochemical properties of proteinases from selected psychrotrophic bacteria

Journal of Dairy Research, 1986
SUMMARYThe physicochemical properties of eight extracellular proteinases secreted by psychrotrophic bacteria of dairy origin have been studied. Seven of these proteinases were able to withstand ultra heat treatment (UHT) with D values at 140 °C ranging from 2 to 300 s. The sixPseudomonas fluorescensproteinases were glycoproteins of mol. wt 47000–49500.
G E, Mitchell, K N, Ewings, J P, Bartley
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Psychrotrophic Bacteria in Prerigor Ground Pork

Journal of Food Science, 1983
ABSTRACT The numbers of psychrotrophic bacteria in prerigor ground pork were slightly greater than in postrigor ground pork throughout an 11‐day storage period at 2°C. Freezing both types of samples and subsequent thawing before storage at 2°C reduced the initial psychrotrophic counts but the freezing effects did not persist beyond 8 ...
M. D. JUDGE, M. A. COUSIN
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Production of Glycosidases by Psychrotrophic Bacteria

Journal of Food Science, 1983
ABSTRACT Six of 19 psychrotrophic bacteria common in milk and meat hydrolyzed large amounts of p‐nitrophenyl‐glycosides during 48 hr in minimal growth broth at 20°C. Four of the 19 were inactive against the four glycosides used in the screening tests, and nine were weakly active.
A. MARIN, R. T. MARSHALL
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Protease-producing psychrotrophic bacteria isolated from Antarctica

Polar Biology, 1995
The extracellular protease production capacity of 840 bacterial strains isolated during the austral summers of 1989/90 and 1991/92 from different sources of the Antarctic ecosystem was analysed in skim-milk agar plates. Thirty-four psychrotrophic strains were selected, classified at genus level and tested from proteolytic activity by the azocasein ...
S.C. Vazquez, L.N. Rios Merino, W.P. MacCormack, E.R. Fraile   +3 more
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Proteases of psychrotrophic bacteria isolated from glaciers

Journal of Basic Microbiology, 1991
Abstract25 psychrotrophic protease‐forming bacteria isolated from glaciers were identified as follows: Pseudomonas spp. (18 strains), Flavobacterium spp. (3 strains), Xanthomonas maltophilia (2 strains), Aeromonas hydrophila (1 strain) and Bacillus sp. (1 strain).
Rosa Margesin, Norbert Palma, Franz Knauseder, Franz Schinner   +3 more
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Malate and glucose in milk incubated with psychrotrophic bacteria

International Journal of Food Microbiology, 1994
L-Malate consumption by the natural microflora of milk and a strain of Pseudomonas fluorescens was followed during storage of milk at 7 degrees C. Use of milk malate by somatic cells from mastitic milk was investigated and found to be insignificant. L-Malate seems to be a potential indicator for the growth of psychrotrophic bacteria in refrigerated ...
P, Matias, A, Jaspe, C, SanJose
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Psychrotrophic Bacteria: A Boonto Higher Altitude Agriculture

Indian Journal of Agricultural Biochemistry, 2019
Psychrophilic or cold-tolerant microorganisms have the capacity to grow at 0°C or below 0°C. The low temperatures causes stress in them and to overcome the stress induced in them by low temperatures they have numerous adaptive responses at both cellular and molecular levels.
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Sources of Psychrotrophic Bacteria on Meat at the Abattoir

Journal of Applied Bacteriology, 1978
An export abattoir was examined to determine the sources and types of psychrotrophic bacteria which gain access to meat. Gram negative psychrotrophs were recovered from the hides, from structural and work surfaces within the abattoir, and from carcasses and meat at all stages of processing.
K G, Newton, J C, Harrison, A M, Wauters
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