منابع مشابه
Essential oils against yeasts and moulds causing food spoilage
In foodstuffs with low pH, low water activity, or high carbohydrate content spoilage bacteria are, with some exception, usually not present because this environment is unfavourable for their growth. Food-spoilage yeasts and moulds, however, can grow under these circumstances and cause deterioration of various products, such as fruit and vegetable juices and purees, soft drinks, pickled vegetabl...
متن کاملIncubation inside the bovine rumen.
I . Details are given for the construction and use of an apparatus for the incubation of rumen liquor in semi-permeable sacs inside the bovine rumen. It was found practicable, using one animal, to incubate simultaneously samples of strained diluted rumen liquor in three identical vessels, each of 100--120 ml capacity, for periods of up to 23 h. 2. The optimal conditions for experiments of this ...
متن کاملTempo® Most Probable Number Technique for the Enumeration Yeasts and Moulds in Feed and Food Products
The large and diverse group of microscopic foodborne yeasts and moulds includes several hundred species. Both yeasts and moulds cause various degrees of deterioration and decomposition of food. They can invade and grow on virtually any type of food at any time, e.g. they invade field crops such as small grains, nuts, beans, tomatoes, and apples both in the field before harvesting and during sto...
متن کاملMicrobial Activity in Bovine Rumen
bengal, asparagus agar (Allen, 1951), asparagus agar plus 1:80,000 crystal violet, and asparagus agar plus 1:15,000 rose bengal. The addition of dyes decreased the number of contaminants but also appeared to inhibit the development of the rhizobia. All plates were examined daily for 2 weeks. Smears of colonies which resembled rhizobia were examined. Pure cultures were obtained by the use of bot...
متن کاملCitric acid metabolism in the bovine rumen.
Rumen microorganisms rapidly metabolize citric acid to carbon dioxide and acetic acid. The rate of metabolism varied between 0.00008 and 0.76 mumoles per g per min, the rate becoming higher as the citric acid concentration increased. The addition of potassium chloride to rumen contents decreased the rate of utilization. The results indicate that dietary citric acid is unlikely to accumulate in ...
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ژورنال
عنوان ژورنال: Microbiology
سال: 2000
ISSN: 1350-0872,1465-2080
DOI: 10.1099/00221287-81-2-453