Results 71 to 80 of about 109,570 (305)

Effect of botanicals and chemicals on physiochemical parameters and postharvest disease management of mango (Mangifera indica)

Cogent Food & Agriculture
Mango, one of the popular fruits worldwide, has a very short post-harvest life in ambient temperature. The use of various chemicals and treatments has been observed to prolong the postharvest lifespan of mangoes.
Enzy Subedi, Preeti Karki, Srijana Bhattarai, Rukmagat Pathak, Puspa Raj Poudel   +4 more
doaj   +1 more source

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

Experimental Demonstration of Radio‐Frequency Hong‐Ou‐Mandel Interference With Emulated Single‐Photon States

Advanced Physics Research, EarlyView.
We report an experimental demonstration of room‐temperature Hong–Ou–Mandel interference at a radio‐wave frequency of 120 MHz using emulated single‐photon states conditionally built from classical phase‐averaged coherent states. Our technique and results open the door to realizing quantum protocols in frequency ranges where standard quantum technologies
A. Sheleg, D. Vovchuk, K. Boiko, P. Ginzburg, G. Slepyan, A. Boag, A. Mikhalychev, A. Ulyanenkov, T. Salgals, D. Mogilevtsev   +9 more
wiley   +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

Modulating Taste Perception in Newly Weaned Piglets: The Role of Palatability Additives in Enhancing Feed Intake and Performance

Animal Research and One Health, EarlyView.
Palatability enhancers modulate taste and smell, increasing feed acceptance, reducing weaning stress, and improving piglet performance. ABSTRACT The continuous growth of global agribusiness stimulates the search for alternatives that can enhance the performance and quality of life of production animals.
Luana Specht, Gabriela Altenhofen, Daiane Carvalho, Michele Fangmeier   +3 more
wiley   +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

Investigation of the Influence of Antioxidant Compositions on Development of Microbiological Spoilage in Storage of Fruits [PDF]

, 2017
The studies are devoted to the scientific grounding of expedience of after-harvest processing by antioxidant compositions for preventing the development of pathogenic microflora on fruit surfaces during a long storage.
Atanasova, V. (Vita), Gaprindashvili, N. (Nonna), Kashkano, M. (Maryana), Kopylova, T. (Tatiana), Kozonova, J. (Julia), Kulik, A. (Alina), Priss, O. (Olesia), Serdyuk, M. (Marina), Stepanenko, D. (Dmytrо)   +8 more
core  

BREAD ROPE SPOILAGE DEVELOPMENT

Journal of Engineering Science, 2023
Rope spoilage of bread is produced by bacteria belonging to Bacillus genus. Insufficient cleaning of the wheat before the milling operation contributes to obtaining flour with a high degree of contamination with these bacteria which produce thermoresistant endospores and further maintain their viability in the baking process.
openaire   +3 more sources

Effects of Cellulase and Lactobacillus plantarum Supplementation on Fermentation Characteristics, In Situ Degradability, and Microbial Community Dynamics of Apple Pomace Silage

Animal Research and One Health, EarlyView.
This study aimed to investigate the effects of cellulase and Lactobacillus plantarum on the silage quality, in situ digestibility, and microbial communities of apple pomace silage. The combined supplementation of cellulase and Lactobacillus plantarum in apple pomace silage improved fermentation quality and enhanced rumen utilization efficiency.
Zhuangzhuang Liu, Xiongfei Zhang, Fengbo Sun, Junhu Yao, Xinjian Lei   +4 more
wiley   +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