نتایج جستجو برای: food spoilage
تعداد نتایج: 272426 فیلتر نتایج به سال:
The ascomycetous yeast Zygosaccharomyces bailii is one of the most problematic spoilage yeasts in food and beverage industries, due to its exceptional resistance to various stresses. A better understanding of the molecular mechanisms underlying these stress resistance phenotypes might help develop strategies to improve food quality. Thus, we determined and annotated the genome sequence of the s...
Water-methanol extract from Filipendula ulmaria contains a variety of phenolic compounds, such as caffeic, p-coumaric and vanillic acid, myricetin, etc, which demonstrate antibacterial activity. Monitoring this activity in the broth using absorbance measurements showed that species of the Enterobacteriaceae family were more resistant than other Gram-negative and Gram-positive bacteria tested. A...
The thermophilic bacterium Bacillus thermoamylovorans produces highly heat-resistant spores that can contaminate food products, leading to their spoilage. Here, we present the whole-genome sequences of four B. thermoamylovorans strains, isolated from milk and acacia gum.
Clostridium sporogenesis a causative agent of food spoilage and is often used as the nontoxigenic surrogate forClostridium botulinum Here, we described the draft genome sequence and annotation ofC. sporogenesstrain UC9000 isolated from raw milk.
BACKGROUND Spoilage of food products is frequently caused by bacterial spores and lactic acid bacteria. Identification of these organisms by classic cultivation methods is limited by their ability to form colonies on nutrient agar plates. In this study, we adapted and optimized 16S rRNA amplicon sequencing for quantification of bacterial spores in a canned food matrix and for monitoring the out...
In the food industry, contamination by spoilage microorganisms results in severe safety and economic problems. In the sake-brewing process, spoilaging phenomena caused by several Lactobacillus species, so-called hiochi bacteria, seriously deteriorate the quality of sake, such as lowering the pH, increasing turbidity, and producing offflavors [1,2]. Sake with an ethanol concentration greater tha...
The requirement for real-time monitoring in the modern and highly automated food processing environment has stimulated research into rapid microbiological testing. This review will concentrate on the search for a rapid detection system for the microbial spoilage of meats that has been ongoing since at least the 1970s. The metabolic processes and bacteria involved within the microbial spoilage o...
Bacterial spoilage of food products is regulated by density dependent communication system called quorum sensing (QS). QS control biofilm formation in numerous food pathogens and Biofilms formed on food surfaces act as carriers of bacterial contamination leading to spoilage of food and health hazards. Agents inhibiting or interfering with bacterial QS and biofilm are gaining importance as a nov...
The modern food processing industry began in 1810 when Nicolas Appert invented the canning process. This was followed by the invention of a mechanical ammonia refrigeration system in 1875. In the 1860s Louis Pasteur had discovered the connection between the micro-organism and food spoilage, this put the development of food processing and preservation techniques on a firm scientific foundation. ...
نمودار تعداد نتایج جستجو در هر سال
با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید