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Enzyme technology in food preservation: A promising and sustainable strategy for biocontrol of post-harvest fungal pathogens
(2019-03-30)
Population aging has reinforced the need for production of foods with high nutritional value, especially fresh fruits and vegetables. In general, due to their perishable nature, these foods are prone to spoilage by ...
Alterantes microbianos atípicos en yogures argentinos: mohos gasógenos y bacterias del género GluconobacterAtypical spoilage microorganisms in Argentinean yogurts: Gas-producing molds and bacteria of the genus Gluconobacter
(Asociación Argentina de Microbiología, 2021-01)
Microbial food alterations lead to unfit products for consumption, and their discarding, to significant economic losses for the food industry. During storage, fresh foods offer available niches for the survival and growth ...
Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beef
(WILEY-BLACKWELLHOBOKEN, 2012)
This study correlated the composition of the spoilage bacterial flora with the main gaseous and volatile organic compounds (VOCs) found in the package headspace of spoiled, chilled, vacuum-packed meat. Fifteen chilled, ...
Lactic acid bacteria against spoilage and pathogenic microorganisms in food
(Nova Science Publishers, 2019)
Advances in the microbiological safety of foods have been largely driven by public demand in response to disease outbreaks. A vast array of possibilities has emerged straightforward, being biopreservation the most suitable ...
The two faces of leuconostoc mesenteroides in food systems
(Taylor &francis Inc, 2015-04-03)
Leuconostoc mesenteroides is a lactic acid bacterium (LAB) that has been isolated from different sources. Some of its strains are able to produce bacteriocins, and most of them belong to class IIa and shows anti-Listeria ...
An Overview Of Microorganisms And Factors Contributing For The Microbial Stability Of Carbonated Soft Drinks
(ELSEVIER SCIENCE BVAMSTERDAM, 2016)
An Overview Of Microorganisms And Factors Contributing For The Microbial Stability Of Carbonated Soft Drinks
(Elsevier Science BVAmsterdam, 2016)
High-pressure homogenization: a non-thermal process applied for inactivation of spoilage microorganisms in beer
(Inst BrewingLondonInglaterra, 2013)
Microbial deterioration of vacuum-packaged chilled beef cuts and techniques for microbiota detection and characterization: a review
(Sociedade Brasileira de Microbiologia, 2011)
Gas production from microbial deterioration in vacuum-packs of chilled meat leads to pack distension, which is commonly referred as blown pack. This phenomenon is attributed to some psychrophilic and psychrotrophic Clostridium ...
Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions
(Elsevier, 2013-09)
The effect of pH (1.7–3.2) and sugar concentration (64–68 °Brix) on the growth of Zygosaccharomyces rouxii MC9 using response surface methodology was studied. Experiments were carried out in concentrated grape juice ...