Results 41 to 50 of about 47,321 (245)

Microbiota Assessments for the Identification and Confirmation of Slit Defect-Causing Bacteria in Milk and Cheddar Cheese

mSystems, 2021
Validated methods are needed to detect spoilage microbes present in low numbers in foods and ingredients prior to defect onset. We applied propidium monoazide combined with 16S rRNA gene sequencing, qPCR, isolate identification, and pilot-scale cheese ...
Zhengyao Xue, Jason T. Brooks, Zachary Quart, Eric T. Stevens, Mary E. Kable, Jessie Heidenreich, Jeremy McLeod, Maria L. Marco   +7 more
doaj   +1 more source

Comparing nonsynergy gamma models and interaction models to predict growth of emetic Bacillus cereus for combinations of pH and water activity values [PDF]

, 2011
This research aims to test the absence (gamma hypothesis) or occurrence of synergy between two growth-limiting factors, i.e., pH and water activity (aw), using a systematic approach for model selection.
Biesta-Peters, E.G., Gorris, L.G.M., Reij, M.W., Zwietering, M.H.   +3 more
core   +3 more sources

Photocatalytically Activated Cu‐N1S3 Single‐Atom Nanozyme: Enhancing Enzyme Activities and Antibacterial Synergy for Highly Efficient Fruit Preservation

Advanced Science, EarlyView.
This study presents S‐coordinated Cu single‐atom nanozymes (Cu/CNS) fabricated via mild photocatalytic self‐assembly strategy. The nanozyme exhibits exceptional multi‐enzyme activity and near‐perfect antimicrobial efficacy. Incorporated into chitosan‐gelatin film, it enables pH‐responsive, broad‐spectrum fruit preservation, more than doubling the shelf‐
Chuanlong Men, Chenchen Wu, Lei Wang, Shengjie Gao, Yu Mao, Wei Liu, Changhong Liu, Lei Zheng   +7 more
wiley   +1 more source

Influence of Lactobacillus curvatus and Lactococcus lactis subsp. lactis on the shelf life of sausages in vacuum packaging

Regulatory Mechanisms in Biosystems
Boiled meat products, including sausages, are perishable items, making them potentially hazardous and requiring the use of preservatives. Promising preservatives for sausages include starter cultures of lactic acid microorganisms, which act as ...
S. I. Lokes, L. V. Shevchenko, V. M. Mykhalska, V. M. Poliakovskyi, L. M. Zlamanyuk   +4 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  

Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation [PDF]

, 2018
Bacteriocins are biologically active compounds produced by a large number of bacteria, including lactic acid bacteria (LAB), which exhibit antimicrobial activity against various saprophytic and pathogenic microorganisms.
Krastanov, Albert, Lante, Anna, Tumbarski, Yulian   +2 more
core   +1 more source

A Novel Co3O4@Co3(HITP)2‐Based Sensor for Low‐Temperatures H2S Detection: Fabrication, Performance, and Preliminary Exploration in Monitoring Pork Spoilage

Advanced Science, EarlyView.
Hybrid Co3O4@Co3(HITP)2‐based chemiresitor was constructed for hydrogen sulfide detection at low‐temperature, which presented excellent sensing performance at room and refrigerant temperature. A proof of concept was conducted by monitoring hydrogen sulfide released from pork spoilage at both temperature using a portable device with a smartphone ...
Yongjiao Sun, Rongrong He, Wuchao Tian, Bingliang Wang, Zhenting Zhao, Zihan Wei, Koichi Suematsu, Wendong Zhang, Kengo Shimanoe, Jie Hu   +9 more
wiley   +1 more source

Insight into the spoilage heterogeneity of meat-borne bacteria isolates with high-producing collagenase

Food Science and Human Wellness
Chilled chicken is inevitably contaminated by microorganisms during slaughtering and processing, resulting in spoilage. Cutting parts of chilled chicken, especially wings, feet, and other skin-on products, are abundant in collagen, which may be the ...
Haodong Wang, Liangting Shao, Jinhao Zhang, Xinglian Xu, Jianjun Li, Huhu Wang   +5 more
doaj   +1 more source

The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (Odonthested bonaerensis) during Storage at Different Temperatures [PDF]

, 2014
The objective of this study was to analyze the effect of chloride, citric and ascorbic acid dip treatments in conjunction with two types of packaging films (with high and low gas permeability) on microbial growth in samples of pejerrey fillets ...
Bigeon, Gisela, Copes, Julio Alberto, Giannuzzi, Leda, Pellicer, Karina   +3 more
core   +2 more sources

Argon Cold Plasma Modification of Polyethylene Films to Tailor Surface and Barrier Properties

Journal of Applied Polymer Science, EarlyView.
Argon cold plasma treatment of low‐density polyethylene (LDPE) and high‐density polyethylene (HDPE) films induces major changes in surface chemistry and morphology. Contact angles decrease significantly while surface energy increases, improving wettability. FTIR confirms the formation of polar functional groups, while pronounced etching, roughness, and
Aikaterini Spanou, Chrysi Lagkouvardou, Petrina Vogiannou, Vasiliki Korka, Enrico Maurizzi, Ioanna Georgia I. Athanasoulia, Dimitrios Ladakis, Andrea Pulvirenti, Efstathios Z. Panagou, Demetres Briassoulis, Apostolis Koutinas, Theofania Tsironi   +11 more
wiley   +1 more source