Results 201 to 210 of about 47,321 (245)

Characterization of microorganisms associated with sweet potato spoilage

International Journal of Science and Research Archive
Sweet potatoes are staple food crops, especially in developing countries. However, spoilage of sweet potatoes due to microbial contamination is a major problem, causing significant economic losses. The most common microorganisms associated with spoilage of sweet potatoes are Bacteria and Fungi. This study was aimed at characterization of microorganisms
Uzoigwe, Glory Chinaecherem, Ezeuko, Chukwuemeka Marcellinus   +1 more
openaire   +1 more source

Microorganisms associated with milk spoilage in Southeastern Nigeria

Animal Production Research Advances, 2007
Commercially canned pasteurized and unpasteurized milks obtained from Fulani women were exposed to adverse condition, which caused them to become contaminated. The pH of pasteurized milk ranged from 4.5 to 7.2 with a mean of 5.9, while that obtained from the Fulani woman (unpasteurized milk) ranged from 4.5 to 6.6 with a mean of 5.6.
openaire   +2 more sources

Predictive Modeling for Spoilage Microorganisms

2023
Çağla Pınarlı, Fatih Tarlak
openaire   +1 more source

Electromicrobiology: the ecophysiology of phylogenetically diverse electroactive microorganisms

Nature Reviews Microbiology, 2021
Derek R Lovley
exaly  

Investigation of microorganisms associated with the spoilage onions

The purpose of the study was to look into the microbes responsible for the deterioration of onion bulbs near Vadodara. Sample was obtained from a neighbourhood market. Analyses were conducted using culture characterisation, Gram staining, and biochemical test.
Bhatiya, Rutvi, Bhattacharya, Indrani P., Upadhyay, Dhwani L.   +2 more
openaire   +1 more source

Microorganisms Involved in Spoilage of Bread and Its

2015
Bread is a food product that is universally accepted as a very convenient form of food that has desirability to all population rich-and poor, rural and urban. Its origin dates back to the Neolithic era and is still one of the most consumed and acceptable staple in all parts of the world.
openaire   +1 more source

Spoilage Microorganisms in Meat (in Turkish)

2015
Ülkemiz tarımında hayvancılığın büyük bir yeri olmasına karşılık et üretimi ve buna bağlı olarak et ve et ürünleri tüketimi arzulanan düzeyde değildir. 1975 yılında ülkemizde büyük ve küçük baş hayvanlardan toplam 656.425 ton et elde edilmiş olup kişi başına düşen yıllık tüketim ise 18.150 kg’dır.
openaire   +1 more source

Akkermansia muciniphila: paradigm for next-generation beneficial microorganisms

Nature Reviews Gastroenterology and Hepatology, 2022
Patrice D. Cani, Clara Depommier, Muriel Derrien   +2 more
exaly  

Scientists’ warning to humanity: microorganisms and climate change

Nature Reviews Microbiology, 2019
Ricardo Cavicchioli, Farooq Azam, Lars R Bakken   +2 more
exaly  

Electroactive microorganisms in bioelectrochemical systems

Nature Reviews Microbiology, 2019
Bruce E Logan, Ruggero Rossi, Pascal Elias Saikaly   +2 more
exaly