The combined effects of inoculation level (4 or 8-fold compared to standard inoculation) and sequence (standard inoculation before fermentation and 3-fold inoculation at the end of fermentation=1+3, Two-fold inoculation before fermentation and the same at the end of fermentation=2+2, 2+6, 4-fold before fermentation=4, 4+4, and 8) of culture inoculum containing probiotics on biochemical and micr...

Background: The continuous worldwide increase of consumption of fresh mushrooms has registered in the recent years. The major goal of this study was to determine the microbiological characteristics of wild edible mushrooms and effect of temperature during storage of Morchella conica. Methods: Wild mushrooms of the species Boletus edulis, Cantharellus cibarius, and Leccinum aurantiacum were col...

The objective of this study was to evaluate the efficiency of water pressure and concentration of dichloromethane after the evisceration system under the fecal decontamination of chicken carcasse  surfaces with and without apparent contamination. From a total of  322 carcasses, 50% were intentionally added chicken droppings in an area of more  than 2 cm2 and the rest of carcasses were kept with...

Background: “Chouriço Vinha d’Alhos” is a traditional fermented dry meat sausage from North of Portugal. The aim of this work was to evaluate the effects of a fresh and a lyophilized bioprotective Lactobacillus plantarum ST153Ch culture, on an industrial scale, on the physicochemical, microbiological, and sensorial characteristics of “Chouriço Vinha d’Alhos”. Methods: “Chouriço Vinha d’Alhos” ...

The incidence of cardiac implantable electronic device (CIED) infections is rapidly increasing worldwide. However, the microbiological characteristics and clinical features of symptomatic CIED infections are not well described. The present study included patients with CIED infections in China, and their pocket tissues were collected for clinical microbiological determination. A total of 219 pat...

Background: This study investigated the epidemiological characteristics, predisposing factors, clinical features, microbiological findings, and treatment outcomes of patients with fungal keratitis in southeastern China.

Instant whole beans obtained by drying at 25 °C were evaluated for their chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics. The proximal composition of instant whole beans was typical of this kind of food, whereas aw and L*, a* and b* values were 0.639, 98.55, -0.28 and -1.52, respectively. In instant whole beans, 75% of the essential amino acids h...

Sažetak For the last few years in poultry industry there was increased the use of mechanically separated meat, meat of lower quality value, which is the product obtained by removing meat from poultry carcasses or by removing meat from flesh-bearing bones after boning. In this process, the loss or modification of the muscle fiber structure occurs. Since such meat has lower quality value, it is n...

The consumption of sodium in excessive amount may lead to heart disease, which is the first leading cause of death in the United States. Process cheese is one of the high salt containing milk products. The objective of this study was to evaluate and compare the effects of potassium chloride (KCl) and potassium based emulsifying salts as a salt (NaCl) replacer on the chemical and microbiological...