نتایج جستجو برای: pcr16s rrna burger sausage

تعداد نتایج: 32561  

Journal: :Applied microbiology 1972
A Ciegler H J Mintzlaff D Weisleder L Leistner

About 10% of 346 Penicillium cultures isolated from mold-fermented sausage synthesized the toxic metabolite penicillic acid on liquid media. Five of these producing cultures inoculated onto sausage failed to produce this toxin in up to 70 days of ripening. Several amino acids normally occurring in meat (cysteine, glutathione, arginine, histidine, and lysine) were found capable of readily reacti...

Journal: :TVZ - Verpleegkunde in praktijk en wetenschap 2020

Journal: :Ecological Economics 2022

Meat production and consumption have several negative environmental externalities health impacts. Using a stated preference survey, this study identifies main barriers to drivers of switching the following meat substitutes: plant-based veggie burger, meat-like lab burger. About third those who prefer would consider substitute if price were two-thirds or less option. However, almost half respond...

Journal: :Procedia Food Science 2015

Journal: :پژوهش فیزیک ایران 0
جهانشاه داوودی j. davoudi شاهین روحانی s. rouhani

0

Faleeha Hasan Hussein Sayed Hadi Razavi, Zahra Emam Djomeh,

Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control. All treatments were analyzed for the  physico-chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast...

حسینی, سیدمصطفی, سلطان دلال, محمد, صابرپور, فاطمه, طباطبائی, اکرم السادات, فاضلی فرد, پرستوالسادات, فخاریان, فرحناز, نجاریان, ابوالفضل, واحدی, سعید,

Background and Aims: The ready-to-eat foods, before and after preparation, usually kept in a refrigerator before consumption for a relatively long time, increase the risk of food poisoning. The aim of this study was to determine the effect of refrigeration in the fast-food shops on the microbial contamination of fast foods.Materials and Methods: A total of 100 samples, including 46 cooked beef ...

1998
Ulrich Betke Martin Henk Gerhard Hess

We show that the sausage conjecture of LL aszll o Fejes TT oth on nite sphere pack-ings is true in dimension 42 and above.

2017
Aida Golneshin Mian-Chee Gor Thi Thu Hao Van Bee May Rob J Moore Andrew T Smith

Lactobacillus plantarum strain A6, a strong acid producer, was isolated from a Vietnamese fermented sausage (nem chua). Here, we report the genome sequence of this strain (3,368,579 bp).

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