[PDF] Top 20 Modelling the growth of lactic acid bacteria at different temperatures

... predict the shelf life of foods. Lactic acid bacteria (LAB), particularly Lactobacillus plantarum, Weissella viridescens and Lactobacillus sakei, are the main spoilage ... See full document

... years, the development of dairy industry in Inner Mongolia has accelerated its economic growth, and its grassland culture has become appealing to the ...for the economic development in ... See full document

... In the maturation sector, fresh feed is commonly stored at -18° C (Hoa et ...in the texture and appearance of feed after defrosting (Cordeiro et ...affect the structural and chemical ... See full document

... study, the ideal environment for EPS production by the lactic acid bacteria isolates was found to be a basic medium supplemented with sucrose at pH ...temperature of 28 ... See full document

... count of the initial population of LAB present in the samples ...temperature; growth values around 7.59 log cfu/g at 4 °C and 8.25 log cfu/g at 8 °C were detected (Table ... See full document

... to the results, of a total of 285 different fresh meat and meat products samples analysed, 174 presented strains of lactic acid bacteria that were found to produce ... See full document

... evaluate the effectiveness of natural casing treatment with nisin and phosphoric acid on control of spoilage microorganisms in vacuum packaged ...in the following baths: 1) 0.1% food ... See full document

... identified the essential amino acids for different strains of ...through the single omission technique (Cocaign-Bousquet et ...strains of L. lactis have the core of ... See full document

... Lactic acid bacteria grow under microaerophilic to strictly anaerobic conditions (Klein et ...production of many bacteriocins produced by LAB has been studied under anaerobic conditions, to ... See full document

... cultures of the LAB were isolated by us from several samples of different cheese, matsun yogurt, from nine regions of the ...Results of microscopic analysis showed that ... See full document

... objective of this study was to isolate, characterize, and identify lactic acid bacteria (LAB) from ripe mulberries collected in ...collected at five mulberry farms, located in ... See full document

... out at Embrapa Food Technology. For the manufacture of ham first a “toi- let” was carried out on defrost turkey thighs using knives for removing bones, tendons, nerves, and skin, and to cut down ... See full document

... Plant growth regulators alter diverse physiological processes, even when present at very low concentrations (TAIZ & ZEIGER, ...Thus, the tendency of reduction in the allocation ... See full document

... study, the E. coli O157:H7 was subjected to a moderately acidic environment at 37°C for 7 ...shows the optical density (OD 600 nm) of the pathogenic ...to different pH values. ... See full document

... content of lactic acid bacteria after application of 5 min ultrasound was lower ...in the samples assigned to treatment of 40 ...However, at the end ... See full document

... - The objective of this study was to evaluate the effects of supplementation with different sources of energy and nitrogenous compounds on the in vitro growth and ... See full document

... comparing the effect of different treatments (use of supernatants of ...on the survival times of the three tested pathogenic microorganisms, both parametric and ... See full document

... evaluated the survival, post-larvae quality, and the population of bacteria in Litopenaeus vannamei after the addition of two strains of lactic-acid ... See full document

... Fermentation of fish: Fresh sardine were deheaded, degutted, filleted and stored at 30 0 C until ...processed. The fillet was then divided into 300g portions in sterile flasks, and various amounts ... See full document

... Fu the opti izatio of o ditio s that fa o de t a p odu - tio fo ou st ai s has a pote tial to a hie e ields highe tha e e epo ted i the lite atu e, gi e that u de tested o ditio s, the de t a ... See full document