Influence of Thyme and Juniper on the Microbiological Properties of Pork Brisket [PDF]
, 2018 The aim of the work is to determine an influence of non-traditional mixtures of spicy-aromatic plants of thyme and juniper, their essential oils and alcohol extracts on the course of microbiological processes in pork brisket.
Basarab, I. (Iryna) +4 more
core +2 more sources
Effect of Zataria multiflora Boiss Essential Oil and Grape Seed Extract on the Shelf Life of Raw Buffalo Patty and Fate of Inoculated Listeria monocytogenes [PDF]
, 2015 The present study was conducted to investigate the effect of Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) on microbial and chemical changes in raw buffalo patty at a temperature of 8C.
Aminzare, M. +6 more
core +1 more source
Heat Resistance of Juice Spoilage Microorganisms
Journal of Food Protection, 2002 The heat resistance of various yeasts (Saccharomyces cerevisiae, Rhodotorula mucilaginosa, Torulaspora delbrueckii, and Zygosaccharomyces rouxii), molds (Penicillium citrinum, Penicillium roquefortii, and Aspergillus niger), and lactic acid bacteria (Lactobacillus fermentum and Lactobacillus plantarum) obtained from spoiled acid or acidified food ...
Adrienne E H, Shearer +3 more
openaire +2 more sources
Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice
Beverages, 2022 Fresh carrot juice presents nutritional and organoleptic qualities which have to be preserved. However, it is a fast perishable beverage, and its low-acidic pH promotes the development of foodborne pathogens and spoilage microorganisms.
Charlène Leneveu-Jenvrin +5 more
doaj +1 more source
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
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
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
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
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