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Effect of Continuous Fermentation of High-Sugar Fruit Must on the Viability and Morphology of Immobilized Yeast on White Foam Glass
continuous fermentation immobilization yeast morphology
2009/2/20
We studied the effect of continuous fermentation of high-sugar fruit must (containing about 320 g/L of total sugars) on the viability and morphology of yeast cells. The process was carried out for 2.5...
Viability of Lactobacillus gasseri and Its Cholesterol-Binding and Antimutagenic Activities During Subsequent Refrigerated Storage in Nonfermented Milk
viability sodium taurocholate deconjugation cholesterol-binding ability antimutagenicity
2008/3/31
The effect storage at 4°C on the viability of Lactobacillus gasseri and its sodium taurocholate-deconjugating and cholesterol-binding abilities as well as desmutagenic activity was investigated. Unfer...
Effect of High Pressure on the Viability and Enzymatic Activity of Mesophilic Lactic Acid Bacteria Isolated from Caprine Cheese
high pressure lactic acid bacteria enzymatic activity
2008/3/28
The effects of high pressure on the viability and acidifying and peptidolytic activities of lactococci and mesophilic lactobacilli strains were studied. We inoculated 10% reconstituted bovine skim mil...
Ingredient Supplementation Effects on Viability of Probiotic Bacteria in Yogurt
viability probiotic bacteria redox potential electron microscopy
2008/3/28
The present investigation studied the effects of cysteine, whey powder, whey protein concentrate, acid casein hydrolysates, or tryptone on the viability of Streptococcus thermophilus, Lactobacillus ac...
Growth, Viability, and Proteolytic Activity of Bifidobacteria in Whole Camel Milk
camel milk viability proteolysis bifidobacteria
2008/3/28
Four species of bifidobacteria were evaluated for growth, viability, and proteolytic activity in whole camel milk, and comparison was made with whole cow milk. Growth of all species in either whole mi...
Viability of Lactobacillus acidophilus and Lactobacillus casei in Fermented Milk Products During Refrigerated Storage
Lactobacillus acidophilus Lactobacillus casei yogurt buttermilk
2008/3/25
The viability was investigated of five strains of Lactobacillus acidophilus and one strain of Lactobacillus casei that were added as adjuncts to yogurt and cultured buttermilk during 28 d of refrigera...
Viability and Enzymatic Activity of Bifidobacteria in Milk
bifidobacteria viability enzymatic activities
2008/3/22
Bifdobacterium breve NCFB 2258, Bifidobacterium bifidum NCFB 2715, Bifidobacterium longum ATCC 15707, Bifidobacterium angulatum ATCC 27535, and Lactobacillus acidophilus N2 were evaluated for viabilit...
Growth and Viability of Bifidobacterium bifidum in Cheddar Cheese
bifidobacteria Cheddar cheese ripening
2008/3/22
Bifidobacterium bifidum (ATCC 15696) was grown in MRS broth containing cysteinea·HCl at 37°12, and the cells were harvested by centrifuging at 1300 x g for 15 min at 4°C. Equal volumes of the cell slu...
Viability of Listeria monocytogenes on commercially-prepared hams surface treated with acidic calcium sulfate and lauric arginate and stored at 4℃
Ham Listeria monocytogenes SLICe Acidic calcium sulfate Lauric arginate Shelf life
2012/8/10
We demonstrated the effectiveness of delivering an antimicrobial purge/fluid into shrink-wrap bags immediately prior to introducing the product and vacuum sealing, namely the ‘‘Sprayed Lethality In Co...