This work aims to develop an efficient sensing device detect milk freshness when stored at typical home conditions. The synthesis of the pH-sensitive optode array, experimental setup for monitoring, and array images acquisition procedure are presented. employment various chemometric tools on RGB triplets visualize, compare, predict spoilage commercial types is discussed. conclusions drawn from ...

Psychrotolerant spore-forming bacteria represent a major challenge to the goal of extending the shelf life of pasteurized dairy products. The objective of this study was to identify prominent phylogenetic groups of dairy-associated aerobic sporeformers and to characterize representative isolates for phenotypes relevant to growth in milk. Analysis of sequence data for a 632-nucleotide fragment o...

Relevance. Heat treatment of milk is carried out at different temperatures on equipment. When raw materials are cooled, the vital activity microorganisms that cause spoilage slows down and shelf life fresh increases. Heating intensifies many technological operations. Pasteurization dairy products designed to suppress in vegetative form. Sterilization ensures destruction not only vegetative, but...

The spoilage potential of eight bacterial groups/species (Serratia spp., Hafnia alvei, Brochothrix thermosphacta, Carnobacterium maltaromaticum, Shewanella baltica, Lactococcus piscium, Photobacterium phosphoreum, "other Enterobacteriaceae" [containing one strain of Moellerella sp., Morganella sp. and Pectobacterium sp.]) isolated from spoiled raw salmon fillets stored under modified atmosphere...

In my research work, I primarily focused on the investigation of yogurt (made from home-made raw milk) spoilage by microbiological and dielectric measurements. During experiment, continuously monitored changes in aerobic anaerobic Lactobacillus cell counts product, as a possible process would cause deteriorative microbes to displace lactic acid bacteria, also properties sample material at 400 M...

The yeast Williopsis mrakii produces a mycocin or yeast killer toxin designated HMK; this toxin exhibits high thermal stability, high pH stability, and a broad spectrum of activity against other yeasts. We describe construction of a synthetic gene for mycocin HMK and heterologous expression of this toxin in Aspergillus niger. Mycocin HMK was fused to a glucoamylase protein carrier, which result...

The spoilage yeast Saccharomyces cerevisiae degraded the food preservative sorbic acid (2,4-hexadienoic acid) to a volatile hydrocarbon, identified by gas chromatography mass spectrometry as 1,3-pentadiene. The gene responsible was identified as PAD1, previously associated with the decarboxylation of the aromatic carboxylic acids cinnamic acid, ferulic acid, and coumaric acid to styrene, 4-viny...

Recent evidence suggests that Lactobacillus buchneri may play an important role in spoilage-associated secondary fermentation of cucumbers. Lactic acid degradation during fermented cucumber spoilage is influenced by sodium chloride (NaCl) concentration, pH, and presence of oxygen. Objectives were to evaluate these factors on lactic acid utilization by L. buchneri, and to compare the biochemical...

This study aimed to evaluate the effects of Epinecidin-1 (Epi-1) on total viable count (TVC), psychrotrophic (TPC), sensory attributes, and survival Escherichia Coli O157:H7 Staphylococcus aureus bacteria inoculated in pasteurized milk samples during cold storage (4°C). Four treatments were prepared including containing three concentrations Epi-1 (0.0025, 0.005, 0.01%) control (without Epi-1). ...

The effects of hyperbaric storage (HS, 50–100 MPa) at room temperature (RT) on endogenous and inoculated pathogenic surrogate vegetative bacteria (Escherichia coli, Listeria innocua), Salmonella enterica bacterial spores (Bacillus subtilis) were assessed compared with conventional refrigeration atmospheric pressure for 60 days. Milk stored quickly surpassed the acceptable microbiological limit ...