Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin
نویسندگان
چکیده
منابع مشابه
effect of herbal bioactive compounds on foods microbial spoilage
Extracts of many types of plants that be utilized as flavoring and seasoning agents in foods have been used therapeutically for centuries. Sulphur compounds, terpenes and terpene derivatives, phenols, esters, aldehydes, alcohols and glycosides have shown antimicrobial functions. So far many literatures have been studied the potential use of bioactive phytochemicals in food and pharmacy industri...
متن کاملHistamine Formed during Microbial Spoilage
vorax strain V,. Serological relationships were determined by three procedures: immobilization, agglutination, and complement fixation. Antigenic relationships in general were dependent upon the method employed. The immobilization test provided the best method for uncovering these differences. The complement fixation test did not provide satisfactory identification of the different species.
متن کاملLeuconostoc Spoilage of Refrigerated, Packaged Foods
.................................................................................................................. 3 Acknowledgements ................................................................................................ 4
متن کاملRapid and quantitative detection of the microbial spoilage of muscle foods: current status and future trends
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...
متن کاملFish Spoilage Mechanisms and Preservation Techniques: Review
Problem statement: Spoilage of food products is due to chemical, enzymatic or microbial activities One-fourth of the world’s food supply and 30% of landed fish are lost through microbial activity alone. With the ever growing world population and the need to store and transport the food from one place to another where it is needed, food preservation becomes necessary in order to increase its she...
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: Comprehensive Reviews in Food Science and Food Safety
سال: 2020
ISSN: 1541-4337,1541-4337
DOI: 10.1111/1541-4337.12526