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Attributes of Low-Fat Yogurt and Kareish Cheese Made Using Exopolysaccharides Producing Lactic Acid Bacteria
Kareish Cheese Made Low-Fat Yogurt
2016/6/2
To improve properties of low-fat yoghurt and kariech cheese, two mixed cultures of Exopolysaccharide (EPS)-producing Lactic Acid Bacteria (LAB) were used to manufacture them. To study the activity of ...
ESBL-producing bacteria and MRSA isolated from poultry and turkey products imported from Italy
ESBL MRSA antibiotic resistance chicken turkey retail products
2015/3/30
ESBL and MRSA-producing bacteria in food-producing animals may contribute to increased incidences of infection in humans. This study was carried out on 38 samples obtained from 32 chickens and 6 turke...
Improved detection of Ochratoxin A by marine bioluminescent bacteria V. harveyi BA
bioluminescence toxicity OTA V. harveyi BA
2014/2/24
We applicate the bioluminescent assay system for evaluating the toxicity of Ochratoxin A (OTA). The optimum conditions for the growth and bioluminescence of V. harveyi BA were investigated, including ...
Biological activities of essential oils and methanol extracts of five Ocimum species against pathogenic bacteria
antibacterial activity essential oil GC-MS Ocimum species
2014/2/24
The essential oils and methanol extracts of Ocimum basilicum L., Ocimum kilimandscharicum Guerke, Ocimum gratissimum L, Ocimum canum Sims, and Ocimum tenuiflorum L. (green type) were examined for thei...
Isolation of Lactic Acid Bacteria from Some Traditional Saudi Food
Traditional Saudi Food Acid Bacteria
2016/6/1
Presently many dairy products are being used in Saudi Arabia. Monitoring and isolation of bacterial activity is of highly significance to sustainable health problems and issues. The objective of the s...
Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology
high power ultrasound total mesophilic bacteria count D values
2014/2/25
High-intensity ultrasound was used to investigate the inactivation of microorganisms in raw bovine milk. Raw bovine milk with 4% of milk fat was treated with ultrasonic probe that was 12 mm in diamete...
Study of Antibacterial Activity of Ocimum sanctum Extract Against Gram Positive and Gram Negative Bacteria
Ocimum sanctum Extract Against Antibacterial Activity
2016/5/31
This study was carried out to observe the antibacterial activity of aqueous extract, chloroform extract, alcohol extract and oil obtained from leaves of Ocimum sanctum against the selected bacteria i....
Antimicrobial Activity – The Most Important Property of Probiotic and Starter Lactic Acid Bacteria
antimicrobial activity bacteriocins lactic acid bacteria probiotics starter cultures
2010/12/21
The antimicrobial activity of industrially important lactic acid bacteria as starter cultures
and probiotic bacteria is the main subject of this review. This activity has been attributed
to the prod...
Study of Physical and Cultural Parameters on the Bacteriocins Produced by Lactic Acid Bacteria Isolated from Traditional Indian Fermented Foods
Physical Cultural Parameters Bacteriocins Lactic Acid Bacteria Indian Fermented Foods
2010/11/8
Lactic Acid Bacteria (LAB) predominates the micro flora of fermented products. They produce metabolites that inhibit the growth of food-borne pathogens and spoilage microorganisms. The objectives of t...
Methods for Culture-Independent Identification of Lactic Acid Bacteria in Dairy Products
culture-independent identification molecular methods lactic acid bacteria dairy products
2010/8/11
Culture-independent molecular tools have been introduced into food microbiology during the last ten years. Most of them are based on the amplification of a bulk bacterial DNA extracted directly from a...
A Simple and Sensitive Polymerase Chain Reaction Method for the Detection of Food-Related Bacteria
food achromopeptidase DNA preparation
2009/7/8
We devised a simple and efficient method of preparing chromosomal DNA from Gram-positive bacteria for use as a template in PCR, which consists of achromopeptidase treatment followed by Chelex 100 trea...
Selective Proliferation of Lactic Acid Bacteria and Accumulation of Lactic Acid during Open Fermentation of Kitchen Refuse with Intermittent pH Adjustment
lactic acid kitchen refuse open fermentation
2009/7/8
When minced and autoclaved model kitchen refuse was inoculated with a small amount of non-autoclaved model kitchen refuse as seed culture, incubated at 37°C for 3-5 days and intermittently pH neutrali...
Structure of Antibacterial Substance in Extract of Cocklebur Leaves Used for Preparation of Wheat-Koji (qu) Described in the Chinese Classic “Chi-min-yao-shu” and Its Effect on Growth of Bacteria and Yeasts
cocklebur MIC Chi-min-yao-shu
2009/7/7
In our previous publications, we have reported that extract of cocklebur containsan antibacterial substance. This substance was purified using silica gel column chromatography and TLC; it was dissolve...
Study of Physical and Cultural Parameters on the Bacteriocins Produced by Lactic Acid Bacteria Isolated from Traditional Indian Fermented Foods
Study of Physical Cultural Parameters
2016/5/31
Lactic Acid Bacteria (LAB) predominates the micro flora of fermented products. They produce metabolites that inhibit the growth of food-borne pathogens and spoilage microorganisms. The objectives of t...
Fermentation of Jerusalem Artichoke with or without Lactic Acid Bacteria Starter Cultures
Leuconostoc mesenteroides Lactobacillus casei lactic acid bacteria
2009/5/31
The present study investigated the fermentation of Jerusalem artichoke with or without the addition of Leuconostoc mesenteroides, Lactobacillus casei, or Lactococcus lactis as a starter. Seasoning bri...