Results 21 to 30 of about 47,321 (245)
Influencia de factores fósicos y químicos sobre la sobrevivencia de Pichia aislada de jarabe de glucosa [PDF]
, 2009 Yeasts belonging to the genus Pichia were isolated fr om glucose syrup samples. Yeasts were identified as P. anomala ( it is now Wickerhamomyces anomala) and P. guilliermondii.
Navarro, Antonio Roberto +1 more
core +1 more source
Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ? [PDF]
, 2018 ReviewThe unwanted modification of wine sensory attributes by yeasts of the species Brettanomyces bruxellensis due to the production of volatile phenols is presently the main microbiological threat to red wine quality.
Malfeito-Ferreira, Manuel
core +2 more sources
A Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry
Foods, 2021 Industries of the food sector have made a great effort to control SARS-CoV-2 indirect transmission, through objects or surfaces, by updating cleaning and disinfection protocols previously focused on inactivating other pathogens, as well as food spoilage ...
Adrián Pedreira +2 more
doaj +1 more source
BIO Web of Conferences, 2019 Off-flavors produced by spoilage microorganisms should be avoided during fermentation. In case of spontaneous fermentation, difficult storage conditions or long-lasting transport, it is necessary to detect spoilage microorganisms before population sizes ...
Rex F., Scharfenberger-Schmeer M.
doaj +1 more source
Differentiation of Agaricus species and other homobasidiomycetes based on volatile production patterns using an electronic nose system [PDF]
, 2003 Comparisons of the qualitative volatile production patterns between seven species of Agaricus, and between two of Volvariella and Pleurotus and one Coprinus species when grown at 25°C on agar media for 14d were made.
Calvo-Bado +19 more
core +1 more source
Semina: Ciências Agrárias, 2015 The shelf life of milk and milk derivatives is directly related to the microbiological quality of refrigerated raw milk. Spoilage microorganisms with proteolytic and/or lipolytic properties are primarily responsible for the decrease in the quality of ...
Jose Carlos Ribeiro Junior +5 more
doaj +1 more source
Microbial diversity of meat products under spoilage and its controlling approaches
Frontiers in Nutrition, 2022 Meat spoilage (MS) is a complex microbial ecological process involving multiple specific microbial interactions. MS is detrimental to people's health and leads to the waste of meat products which caused huge losses during production, storage ...
Yanli Zhu +8 more
doaj +1 more source
Identification of meat spoilage gene biomarkers in Pseudomonas putida using gene profiling [PDF]
, 2015 While current food science research mainly focuses on microbial changes in food products that lead to foodborne illnesses, meat spoilage remains as an unsolved problem for the meat industry.
Aarts, Henk +6 more
core +1 more source
Microbiological analysis and microbiota in oyster: a review [PDF]
Invertebrate Survival Journal, 2016 Oyster, is a popular shellfish consumed globally. As a bivalve filter-feeding invertebrate mollusk, oyster harbors many microorganisms, which could eventually cause potential health risks of human.
H Chen, Z Liu, Y Shi, H H Ding
doaj +1 more source
La cytométrie appliquée aux mircoorganismes du vin
BIO Web of Conferences, 2017 Flow cytometry (FCM) is a powerful technique allowing detection and enumeration of microbial populations in food and during food process. Thanks to the fluorescent dyes used and specific probes, FCM provides information about cell physiological state and
Longin Cédric +4 more
doaj +1 more source