Aerobic Mesophilic Microorganisms
Mostrando 1-12 de 29 artigos, teses e dissertações.
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1. Evaluation of the microbiological quality of minimally processed vegetables
Abstract The aim of this study was to evaluate the hygienic-sanitary quality of minimally processed vegetables commercialized in the city of Concórdia, Santa Catarina State, Brazil. Eight distinct products, sold in 3 different supermarkets, totalizing 24 samples were evaluated. Of the analyzed samples, just one was in discordance with the microbiological pa
Food Sci. Technol. Publicado em: 2020-06
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2. Potential of thyme essential oil on arugula sanitization
RESUMO Óleos essenciais de espécies vegetais são fontes alternativas importantes de compostos antimicrobianos no combate a patógenos de importância alimentar. O presente estudo buscou avaliar a atividade antimicrobiana in vitro do óleo essencial de tomilho (Thymus vulgaris), e aplicá-lo na sanitização de rúcula (Eruca sativa) minimamente processada
Ciênc. agrotec.. Publicado em: 20/01/2020
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3. Caracterização microbiológica, físico-química e das condições de produção e comercialização da carne de sol de Salinas, Minas Gerais
RESUMO Para avaliar as condições higiênico-sanitárias e tecnológicas (HST) de produção e comercialização da carne de sol no município de Salinas, na região Norte do estado de Minas Gerais, foram coletadas 40 amostras no comércio local para a realização de análises físico-químicas e microbiológicas. A carne de sol é produzida artesanalmente
Arq. Bras. Med. Vet. Zootec.. Publicado em: 13/12/2019
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4. Evaluation of the microbiological quality of minimally processed vegetables
Abstract The aim of this study was to evaluate the hygienic-sanitary quality of minimally processed vegetables commercialized in the city of Concórdia, Santa Catarina State, Brazil. Eight distinct products, sold in 3 different supermarkets, totalizing 24 samples were evaluated. Of the analyzed samples, just one was in discordance with the microbiological pa
Food Sci. Technol. Publicado em: 11/11/2019
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5. Physicochemical and microbiological dynamics of the fermentation of the ccn51 cocoa material in three maturity stages
Resumo A dinâmica físico-química e microbiológica durante a fase de fermentação do material de cacau CCN51 foi avaliada em três fases de maturidade (fase 2: 130-152 dias após a antese DDA, fase 3: 153-174 DDA e Fase 4: 175 -196 DDA). Através da técnica da microfermentación foi monitorizado a cada 24h as variáveis físico-químicas (pH, acidez ti
Rev. Bras. Frutic.. Publicado em: 19/06/2019
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6. Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period
Abstract In this study; The objective is to demonstrate the total quality of the chemical and microbiological aspects of the Kars Gravyer cheese during the ripening period, produced by means of traditional method in dairy conditions. Production of Kars Gravyer cheese was performed in two replications. Titratable acidity (%l.a), salt content, total protein r
Food Sci. Technol. Publicado em: 18/02/2019
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7. Critical control points and food pathogen presence in dairy plants from Turkey
Abtract In the present study, total aerobic mesophilic bacteria count, Staphylococcus aureus and Escherichia coli 0:157 H:7 bacteria count, and presence of bacteria from Listeria and Salmonella genera were determined in the samples collected during separate 5-month-long periods from 15 separate points at five different dairy plants operating in different re
Food Sci. Technol. Publicado em: 30/07/2018
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8. Training small producers in Good Manufacturing Practices for the development of goat milk cheese
Abstract Training in Good Manufacturing Practices enhances quality during food processing. This paper evaluates GMP training aimed at improving the chemical, sensory and microbiological quality of goat milk cheese. We worked with 26 families that produce cheese as their main source of income. Semi-structured interviews and observation were conducted to selec
Food Sci. Technol. Publicado em: 09/05/2017
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9. Anti-Escherichia coli effect of Hibiscus sabdariffa L. in a meat model
Abstract Hibiscus sabdariffa L. is used in traditional medicine because of its bioactive properties, such as antioxidant and antibacterial. Escherichia coli is a Gram-negative bacteria and as an indicator of contamination in food. The aim of this work was to evaluate the anti-Escherichia coli effect and the change in pH on the control of aerobic mesophilic m
Food Sci. Technol. Publicado em: 27/04/2017
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10. Green tea glycolic extract-loaded liquid crystal systems: development, characterization and microbiological control
ABSTRACT Liquid crystal systems (LCSs) have interesting cosmetic applications because of their ability to increase the therapeutic efficiency and solubility of active ingredients. The aim of the present research was to develop green tea glycolic extract-loaded LCSs, to characterize and to perform microbiological control. The ternary phase diagram was constru
Braz. J. Pharm. Sci.. Publicado em: 2016-09
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11. Perfil microbiológico del queso de aro consumido en la Cañada Oaxaqueña
Summary The composition of the microbiota of the Aro cheese marketed in the municipality of Teotitlan de Flores Magon, Oaxaca, Mexico, was determined, quantifying the aerobic mesophilic bacteria, psychrophilic bacteria, total coliforms, Escherichia coli, Staphylococcus aureus, Salmonella, Enterococcus, Streptococcus, lactic acid bacteria, moulds and yeasts.
Braz. J. Food Technol.. Publicado em: 2015-09
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12. Quality of eggs sold in different commercial establishments and the study of the conditions of storage
The objective of this study was to investigate the influence of storage conditions on the physicochemical (mass, albumen height, pH, and Haugh unit) and microbiological (Salmonella spp., determination of the Total and Thermotolerant Coliforms, and Counting of the Mesophilic Aerobic Bacteria) quality of eggs. In the first experiment, a questionnaire was appli
Food Sci. Technol. Publicado em: 2014-03