Aerobic Mesophilic and Psychrotrophic Sporeforming Bacteria in Buffalo Milk
نویسندگان
چکیده
منابع مشابه
Distribution of thermophilic aerobic sporeforming bacteria in food ingredients.
Samples of sugar, starch, spices, and miscellaneous products were tested for thermophilic sporeformers of Bacillus to determine the dominant species present. Surface colonies selected at random were identified. Six species of Bacillus were isolated: B. stearothermophilus, B. coagulans, B. licheniformis, B. subtilis, B. circulans, and B. pumilus. Samples of starch and pepper were tested for ther...
متن کاملAerobic Sporeforming Bacteria Capable of Growth at High Temperatures.
The collection of 621 strains of aerobic mesophilic sporeforming bacteria studied by Smith, Gordon, and Clark (1946) included 8 strains that grew slowly, if at all, at 28 C and required a higher temperature than the others for maximum growth. They were closely related and as a group were distinguishable in several respects from the other species. Pending the investigation of more strains the 8 ...
متن کاملPsychrotrophic bacteria and milk and dairy products quality
The characteristics of microbial populations in raw milk at the time of processing has a significant influence on shelf life, organoleptic quality, spoilage and yields of the raw milk, processed milk as well as on the other dairy products. Unfortunately, cold and extended storage of raw milk, as a common practice in dairy sector today, favour the growth of psychrotrophic bacteria. Therefore, th...
متن کاملMesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef.
Mesophilic and psychrotrophic populations from refrigerated meat were identified in this study, and the spoilage potential of microbial isolates in packaged beef was evaluated by analyzing the release of volatile organic compounds (VOC) by gas chromatography-mass spectrometry (GC/MS). Fifty mesophilic and twenty-nine psychrotrophic isolates were analyzed by random amplified polymorphic DNA-PCR,...
متن کاملContamination of cow’s raw milk by psychrotrophic and mesophilic microflora in relation to selected factors
The objective of the paper was to analyse the influence of dairy cow management technology, milking method, predipping and summer grazing on the contamination of cow’s raw milk by mesophilic (TBC), psychrotrophic (PBC), lipolytic (PLiBC) and proteolytic (PPrBC) bacteria. The values of TBC, PBC, PLiBC and PPrBC in bulk milk samples were determined by the culture method according to IDF standards...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1983
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(83)81927-4