Psychrotrophic Bacteria
Mostrando 13-24 de 66 artigos, teses e dissertações.
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13. Evaluation of the antimicrobial activity of pecan nut [Carya illinoinensis (Wangenh) C. Koch] shell aqueous extract on minimally processed lettuce leaves
Abstract Pecan nutshell is a residue from food industry that has potential to be used as biopreservative in foods. The objective of this study was to evaluate the antimicrobial activity of pecan nutshell aqueous extract in vitro and its effectiveness to inhibit spoilage microorganisms on lettuce leaves. The results indicate that the aqueous extract presents
Food Sci. Technol. Publicado em: 29/04/2016
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14. Psychrotrophic bacteria in milk: How much do we really know?
The occurrence of psychrotrophic bacteria in raw milk is studied worldwide due to the difficulties associated with controlling their growth during cold storage and the consequent negative effects upon fluid milk or dairy products. Among the psychrotrophic bacteria, the genus Pseudomonas (represented primarily by P. fluorescens) has been highlighted as the ca
Braz. J. Microbiol.. Publicado em: 2015-06
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15. Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)
The aim of this study was to evaluate bacteriological characteristics and shelf life of three formulations of ostrich sausages (linguiças), only differing in lean meat percentage: Formula 1, 100% ostrich meat; Formula 2, 75% ostrich meat + 25% pork; and Formula 3, 50% ostrich meat + 25% pork + 25% chicken. All linguiças were vacuum-packed and stored at 5 �
Rev. Bras. Cienc. Avic.. Publicado em: 2015-06
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16. Milk-deteriorating exoenzymes from Pseudomonas fluorescens 041 isolated from refrigerated raw milk
The practice of refrigerating raw milk at the farm has provided a selective advantage for psychrotrophic bacteria that produce heat-stable proteases and lipases causing severe quality problems to the dairy industry. In this work, a protease (AprX) and a lipase (LipM) produced by Pseudomonas fluorescens 041, a highly proteolytic and lipolytic strain isolated
Braz. J. Microbiol.. Publicado em: 31/03/2015
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17. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Application in the control of Listeria monocytogenes in fresh Minas-type goat cheese
Listeria monocytogenes is a pathogen frequently found in dairy products. Its control in fresh cheeses is difficult, due to the psychrotrophic properties and salt tolerance. Bacteriocinogenic lactic acid bacteria (LAB) with proven in vitro antilisterial activity can be an innovative technological approach but their application needs to be evaluated by means o
Braz. J. Microbiol.. Publicado em: 2015-03
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18. Adhesion and production of degrading enzymes by bacteria isolated from biofilms in raw milk cooling tanks
Biofilms in milk cooling tanks compromise product quality even on farms. Due to the lack of studies of this topic, this study evaluated the microbiological conditions of raw milk cooling tanks on farms and characterized the microorganisms isolated from these tanks. Samples were wiped off with sterile swabs from seven milk cooling tanks in three different poi
Food Sci. Technol. Publicado em: 2014-09
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19. Detection of airborne psychrotrophic bacteria and fungi in food storage refrigerators
The purpose of this study was to determine the microbiological air quality (psychrotrophic bacteria and airborne fungi) and distribution of fungi in different types of ready-to-eat (RTE) food-storage refrigerators (n=48) at selected retail stores in the city of Edirne, Turkey. Refrigerators were categorized according to the type of RTE food-storage: meat pro
Braz. J. Microbiol.. Publicado em: 2012-12
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20. Refrigerated poultry breast fillets packed in modified atmosphere and irradiated: bacteriological evaluation, shelf life and sensory acceptance
In the present study the effects on shelf life and sensory acceptance of gamma-irradiated refrigerated poultry breast fillets subjected to modified atmosphere packaging (80% CO2/20% N2 or vacuum) were investigated. After irradiation with 2 kGy, sensory acceptance tests and monitoring of bacterial growth were performed in order to determine the sanitary quali
Braz. J. Microbiol.. Publicado em: 2012-12
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21. Detecção de Pseudomonas fluorescens em leite cru pela reação em cadeia da polimerase / Detection of Pseudomonas fluorescens in raw milk by the polymerase chain reaction
Among the psychrotrophic micro-organisms that are able to grow during refrigeration, some of them produce thermostable proteases which can cause many technological problems in the dairy industry. The food industries need to high throughput methods for the quality control raw of milk, thus, fast and sensitive methods for psychrotrophic detection, specially Ps
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 15/07/2011
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22. Bactérias psicrotróficas e atividade proteolítica no leite cru refrigerado / Psychrotrophic bacteria and proteolytic activity in refrigerated raw milk
O resfriamento prolongado do leite na fazenda, e a posterior coleta e transporte do produto em caminhões tanque isotérmicos pode possibilitar o desenvolvimento de micro-organismos psicrotróficos. Estes microrganismos, conhecidos pela sua habilidade em se desenvolver a temperaturas menores do que 7ºC, geralmente são eliminados pelos tratamentos térmicos
Publicado em: 2010
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23. Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate
There is an increasing tendency to add natural antimicrobials of plant origin into food. The objective of this work was to develop a microbial sachet incorporated with allyl isothiocyanate (AIT), a volatile compound of plant origin, and to test its efficiency against growth of yeasts and molds, Staphylococcus sp. and psychrotrophic bacteria on sliced mozzare
Brazilian Journal of Microbiology. Publicado em: 2009-12
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24. Dinâmica da carga microbiana da sala de desossa em um matadouro frigorífico de Goiânia-GO, durante a jornada de trabalho
The meat is a food of high nutrition value and easy to damage. The deboning process, if its not realized in appropriated hygienic-sanitary can compromise the microbiologic quality of this noble product. The present study was realized with the major objective of monitor the dynamics of microbial load in the deboning room of a slaughterhouse - Goiânias - GO c
Publicado em: 2009