Nuruk is a traditional Korean fermentation starter containing various microbes; it utilized for the synthesis of alcoholic beverage. In this study, changes in quality characteristics and microbial community during cultivation period nuruk were analyzed. The results indicated that fungal richness, expressed as Chao 1, from 70.0 to 19.3 on day 10 subsequently increased 35.0 30 cultivation. conten...

Reservoirs and lakes were compared to test the hypothesis that they are similar with respect to factors driving the variation in CO(2) emissions to the atmosphere. Understanding this variation is necessary for the assessment of the contribution of these freshwater ecosystems to the global carbon cycle. This study, in contrast to previous ones, included analyses of the relationships between CO(...

in this study the effects of gamma irradiation and frozen storage on sensory, chemical and microbial quality of fish fillets was investigated. hypophtalmyctis molitrix were equally divided to 12 fillests, then these 12 fillets were equally arranged in 4 groups (1-4). one group considered as control with no treatment and the other 3 groups was treated by 0.75, 3 and 5 kgy of gamma irradiation, r...

Natural waters serve as habitat for a wide range of microorganisms, a proportion of which may be derived from fecal material. A number of watershed models have been developed to understand and predict the fate and transport of fecal microorganisms within complex watersheds, as well as to determine whether microbial water quality standards can be satisfied under site-specific meteorological and/...

The effect of gaseous ozone and hot water, alone or in combination, on the sensory and microbial quality of cantaloupe melon was investigated. Escherichia coli O157:H7 transmission from the rind to edible melon flesh during cutting practices was also investigated. Four different treatments consisting of hot water (75 degrees C, 1min), gaseous ozone (10,000ppm, 30min), gaseous ozone supplied by ...

The industry of fresh-cut fruits and vegetables is constantly growing due to consumers demand. New techniques for maintaining quality and inhibiting undesired microbial growth are demanded in all the steps of the production and distribution chain. In this review, we summarize some of the new processing and preservation techniques that are available in the fresh-cut industry. The combination of ...

the aim of this research was to investigate the efficiency of ldpe films incorporating fifferent nanofillers in extending orange juice shelf life. fresh orange juice packed in different films was assessed for microbial stability, ascorbic acid content, ph, color parameters and sensory quality during 0, 7, 28 and 58 d of storage. mold and yeast growth, acidophil and aerobic mesophil bacteria pop...