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Levels, Enterotoxigenicity, Growth and Physical Characterisitcs of B. Cereus From U.S Retail Rice
Enterotoxigenicity Growth Rice
2014/10/22
Bacillus cereus is a ubiquitously found foodborne pathogen that is frequently associated with two types of illness: emesis and diarrhea. Two heat labile enterotoxins have been associated with the diar...
Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic
exposure assessment risk characterisation Monte Carlo simulations
2014/7/10
Quantitative risk assessment of Bacillus cereus using data from pasteurised milk produced in Slovakia was performed. Monte Carlo simulations were used for probability calculation of B. cereus density ...
Methods for detection of Bacillus sp., B. cereus, and B. licheniformis in raw milk
cultivation method chromogenic medium genera-specific PCR species-specific PCR
2014/2/26
Totally 75 raw milk samples were analysed with the methods employing the media compared – MYPA, PEMBA, BrillianceTM Bacillus cereus agar, and HiCrome Bacillus agar. The reference method with MYPA seem...
Inactivation of Bacillus cereus Spores during Rice Cooking
heat resistance B. cereus spores lethality cooking time
2009/6/18
The D-values at 80, 90 and 100°C of Bacillus cereus spores (Philippine strain 1061) in 2% broth of Philippine rice cultivar PSB Rc72H were 38, 12 and 5 min, respectively. The Z-value of the test spore...
Differentiation of Bacillus cereus Isolates from Milk and Milk Products with Biochemical, Immunological,AP-PCR and PCR-RFLP Methods
Bacillus cereus milk genotyping
2009/3/23
Physiological features including lecithinase and haemolytic activity, API biotyping and immunodetection of diarrhoeal enterotoxin were compared with AP-PCR genotyping and PCR-RFLP analysis of hblA and...
Use of Frequency Distribution Functions to Establish Safe Conditions in Relation to the Foodborne Pathogen Bacillus cereus
Bacillus cereus natural antimicrobials frequency distributions
2009/3/16
Minimal processing implementation greatly depends on a detailed knowledge of the effects of preservation factors and their combinations on the spoilage and foodborne pathogenic microorganisms. The eff...
Enhanced Production of Thermostable Pullulanase Type 1 Using Bacillus cereus FDTA 13 and Its Mutant
thermostable pullulanase Bacillus cereus orthogonal array
2009/3/12
This paper describes optimization of fermentation conditions for the production of thermostable pullulanase from a new strain Bacillus cereus FDTA 13, isolated from tapioca soil. By using one-factor-a...
Alpha Amylase Production by Bacillus cereus MTCC 1305 Using Solid-State Fermentation
Bacillus cereus solid-state fermentation wheat bran
2009/3/12
Production of α-amylase under solid-state fermentation by Bacillus cereus MTCC 1305 has been investigated using wheat bran and rice flake manufacturing waste as substrates. With wheat bran, highest en...
Growth dynamics of Bacillus cereus and shelf-life of pasteurised milk
pasteurised milk B. cereus shelf-life
2014/3/19
Growth dynamics of Bacillus cereus in pasteurised milk was examined in storage tests performed at 5, 7, 9, 11, and 13°C. The contents of B. cereus in pasteurised milk ranged from the absence in 4 ml o...