Results 1 to 10 of about 32,112 (264)

Effects of Class IIa Bacteriocin-Producing Lactobacillus Species on Fermentation Quality and Aerobic Stability of Alfalfa Silage

Animals, 2020
The effects of two strains of class IIa bacteriocin-producing lactic acid bacteria, Lactobacillus delbrueckii F17 and Lactobacillus plantarum (BNCC 336943), or a non-bacteriocin Lactobacillus plantarum MTD/1 (NCIMB 40027), on fermentation quality ...
Fuhou Li, Zitong Ding, Adegbola T. Adesogan, Wencan Ke, Yun Jiang, Jie Bai, Shah Mudassar, Yixin Zhang, Wenkang Huang, Xusheng Guo   +9 more
doaj   +1 more source

Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum) [PDF]

Acta Amazonica, 2018
The study developed a sensory scheme based on the Quality Index (QI) and estimated the shelf-life for whole tambaqui, Colossoma macropomum (Cuvier, 1818), stored in ice, assessing and determining the most appropriate chemical, physical, bacteriological ...
Márcio Luís Bernardo Pontes da SILVA, Jane Mello LOPES, Sidely Gil Araújo VIEIRA, Thaís Danyelle Santos ARAUJO, Rodrigo Maciel CALVET, Alitiene Moura Lemos PEREIRA, Fabiola Helena dos Santos FOGAÇA   +6 more
doaj   +2 more sources

Thermophilic Organisms in Food Spoilage: Sulfide Spoilage Anaerobes

Journal of Food Protection, 1981
The history of sulfide spoilage in canned foods is traced from its earliest reported occurrence in an Iowa cannery in 1919 through several outbreaks in the midwest and east in 1945. The taxonomy of the causative organism, beginning with the name, Clostridium nigrificans , proposed by Werkman and Weaver in 1927, and ending with Desulfotomaculum ...
openaire   +2 more sources

Bread deterioration and a way to use healthful methods

CyTA - Journal of Food
Bread is one of the most convenient foods available, yet it is highly susceptible to microbial attacks. It loses its organoleptic freshness after storage due to a variety of changes.
Melaku Tafese Awulachew
doaj   +1 more source

The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based Dish

Foods
Ready-to-eat meat products face quality challenges during storage and reheating. This study aimed to (i) characterize the physicochemical/microbiological changes in stewed mutton during storage (4 °C/−18 °C, 0–28 days) and (ii) evaluate reheating methods
Zhihao Yang, Chenlei Wang, Ye Jin, Wenjia Le, Liang Zhang, Lifei Wang, Bo Zhang, Yueying Guo, Min Zhang, Lin Su   +9 more
doaj   +1 more source

Bacteriology of Spoilage of Fish Muscle [PDF]

Applied Microbiology, 1964
A test medium consisting of a sterile raw press juice from fish muscle was used to determine the incidence of spoilage bacteria on stored fillets of English sole ( Parophrys vetulus ). The initial load of spoilers was shown to be consistently below 10%.
R, ADAMS, L, FARBER, P, LERKE
openaire   +2 more sources

Positive Regulation of Spoilage Potential and Biofilm Formation in Shewanella baltica OS155 via Quorum Sensing System Composed of DKP and Orphan LuxRs

Frontiers in Microbiology, 2019
The spoilage potential and biofilm formation of Shewanella baltica are reported to be regulated by Quorum sensing (QS) system from the phenotype point of view, but the specific mechanism is not fully understood.
Yanbo Wang, Yanbo Wang, Feifei Wang, Chong Wang, Xiuting Li, Linglin Fu, Linglin Fu   +6 more
doaj   +1 more source

Exploration of the Microbial Biodiversity Associated with North Apulian Sourdoughs and the Effect of the Increasing Number of Inoculated Lactic Acid Bacteria Strains on the Biocontrol against Fungal Spoilage

Fermentation, 2019
In this study, we explored the diversity of yeasts and lactic acid bacteria (LAB) associated with six spontaneous sourdough fermentations from the northern part of the Apulian region (Italy).
Mattia Pia Arena, Pasquale Russo, Giuseppe Spano, and Vittorio Capozzi   +3 more
doaj   +1 more source

Brettanomyces bruxellensis Strains Display Variable Resistance to Cycloheximide: Consequences on the Monitoring of Wine

Microorganisms
Brettanomyces bruxellensis is a yeast that causes spoilage in red wines due to its ability to produce volatile phenols, compounds associated with major sensory defects.
Laura Olazabal, Quentin Dapzol, Warren Albertin, Cécile Miot-Sertier, Magali Deleris-Bou, Anita Boisramé, Marguerite Dols-Lafargue   +6 more
doaj   +1 more source

Characterization of microbial communities in flavors and fragrances during storage

Frontiers in Microbiology
Flavors and fragrances are essential for product quality, yet they are highly susceptible to contamination due to high moisture content and rich nutrients.
Yingjie Feng, Tingting Zhang, Jinchu Yang, Wenzhao Liu, Yongfeng Yang, Jihong Huang, Shen Huang, Zongcan Yang, Qianjin Liu, Wenchao Zheng, Qing Zhou, Qing Zhou   +11 more
doaj   +1 more source