The spoilage potential of several Psychrobacter and Pseudoalteromonas species (Psychrobacter cibarius, Psychrobacter maritimus, Pseudoalteromonas elyakovii, Pseudoalteromonas paragorgicola and Pseudoalteromonas nigrifaciens) was determined and quantified based on the presence of volatile organic compounds (VOCs). Psychrobacter and Pseudoalteromonas species dominate the microbiota of cooked brow...

Most food products are highly perishable as they constitute a rich nutrient source for microbial development. Seafood is one of the most highly perishable food products due to the chemical effects of atmospheric oxygen and the growth of spoilage microorganisms. Therefore, the spoilage of food depends up on the physiological state of spoilers and on their ability to resist the processing/storage...

LERKE, PETER (University of California Medical Center, San Francisco), RALPH ADAMS, AND LIONEL FARBER. Bacteriology of spoilage of fish muscle. I. Sterile press juice as a suitable experimental medium. Appl. Microbiol. 11:458-462. 1963.-A sterile raw fish muscle press juice, diluted 1:4 with saline, has been prepared. This dilution greatly facilitated Seitz filtration and affected the spoilage ...

Lower ability to digest lactose limits the consumption of dairy products for children and teenagers. Candlenut is a known source polyunsaturated fatty acid that can be processed into candlenut milk cream as an alternative ingredient in production non-dairy food products, such ice cream. However, application requires some optimizations. This research aimed explore optimized formula overcome limi...

Soft drinks and fruit juices represent an important market within the food industry. The increasing variety of products being released at a bewildering rate has altered the potential for spoilage problems. Soft drinks are generally nutrientpoor media that are spoiled by relatively few organisms – usually yeasts, and a few acid-tolerant bacteria and fungi. Carbonation shifts the spoilage flora t...

Background: This research aims to isolate and identify bacterial fungal spoilage organisms in branded unbranded milk, as well assess the parameters linked milk safety risk. A total of 30 samples were collected for laboratory testing. For analysis, inoculated on several mediums. The isolates identified using Gram staining biochemical identification methods. Results: According findings, Klebsiell...

The objective of this study was to investigate the impact adding aronia (Aronia melenocarpa), raspberry (Rubus idaeus), and strawberry (Fragaria xananassa) in form 10% puree a mixture cow's goat's milk order reduce risk spoilage caused by activity Bacillus cereus yoghurt made from milk. During fermentation process (360 min.), changes water activity, pH, moisture content, bacterial growth curve ...

AIM: The production of bacteriocins under temperatures close to those that can be found during conservation of milk products had to be investigated in order to retrieve maximal advantage of these naturally occurring anti-spoilage agents. METHODS: Cultivations of the BLIS producer strains were performed at 8 oC, and the cell number and the BLIS activities were determined at regular intervals. Th...

The propionate (Pro), decanoate (Dec) and laurate (Lau) esters of 5-(4-hydroxy-3,5-dimethoxyphenylmethylene)-2-thioxothiazoline++ +-3-acetic acid were assessed as substrates for lipase and esterase. On hydrolysis these substrates yield an intensely red coloured phenol which could be assayed at 505 nm. The Pro ester was an effective substrate for porcine esterase and was hydrolysed at a rate 20 ...