نتایج جستجو برای: spoilage

تعداد نتایج: 2839  

2013
Neetu Thakur Niketa Sareen Bansuli Shama Kritika Jagota

Foeniculum vulgare Mill. commonly known as fennel, belongs to family Apiaceae. The aqueous and alcoholic seed extracts of Foeniculum vulgare Mill. were evaluated for their antifungal activity against Alternaria alternata, Mucor rouxii and Aspergillus flavus. The method used for determination of antifungal activity of both aqueous and alcoholic seed extracts was agar well diffusion method. The a...

2018
Leandro P. Cappato Amanda M. Dias Martins Elisa H.R. Ferreira Amauri Rosenthal

An ascomycetes fungus was isolated from brine storage of green olives of the Arauco cultivar imported from Argentina and identified as Monascus ruber. The combined effects of different concentrations of sodium chloride (3.5-5.5%), sodium benzoate (0-0.1%), potassium sorbate (0-0.05%) and temperature (30-40°C) were investigated on the growth of M. ruber in the brine of stored table olives using ...

Journal: :Bioscience, biotechnology, and biochemistry 2005
Hiroshi Terano Kaori Takahashi Yutaka Sakakibara

The germination behaviors of spores of Alicyclobacillus acidoterrestris, which has been considered to be a causative microorganism of flat sour type spoilage in acidic beverages, were investigated. The spores of A. acidoterrestris showed efficient germination and outgrowth after heat activation (80 degrees C, 20 min) in Potato dextrose medium (pH 4.0). Further, the spores treated with heat acti...

2017
Qing Liu Xiao Meng Ya Li Cai-Ning Zhao Guo-Yi Tang Hua-Bin Li

Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world. The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the safety of food products in food industry and to inhibit disease-causing microorganisms in medicine, have been weakened by microbial resistance. The...

2010
M. B. Ellis

Fungi which grow in stored commodities are xerophilic, that is, capable of growing at reduced water activity (aw). Some xerophilic fungi either will not grow or grow only very slowly at the high aw values of media traditionally used to enumerate yeasts and moulds in foods and feedstuffs. Populations of xerophiles may therefore be underestimated or go undetected if the media and methods normally...

Journal: :بهره برداری و پرورش آبزیان 0
حجت میرصادقی کارشناس علیرضا عالی شاهی استادیار، گروه فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان بهاره شعبانپور استاد، گروه فرآوری محصولات شیلاتی ، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان رضا صفری پژوهشکده اکولوژی دریای خزر، ساری

fish roe contains high level of protein and unsaturated fatty acids, but the roe are susceptible to spoilage and its sensorial and qualitative characteristics decrease during storage. salt and antioxidant used in the production of roe to prevent or retard spoilage. this study examined the sensory factors (color, smell, taste, appearance) of rainbow trout roe using plant extracts, such as garlic...

Journal: :Applied and environmental microbiology 2012
Wendy Franco Ilenys M Pérez-Díaz Suzanne D Johanningsmeier Roger F McFeeters

Secondary fermentations during the bulk storage of fermented cucumbers can result in spoilage that causes a total loss of the fermented product, at an estimated cost of $6,000 to $15,000 per affected tank. Previous research has suggested that such fermentations are the result of microbiological utilization of lactic acid and the formation of acetic, butyric, and propionic acids. The objectives ...

2013
Samir A. Mahgoub Ali O. Osman Mahmoud Z. Sitohy

Glycinin, basic subunit and β-conglycinin were isolated from soybean protein isolate and tested for their antimicrobial action against pathogenic and spoilage bacteria as compared to penicillin. The three fractions exhibited antibacterial activities equivalent to or higher than penicillin in the next order; basic subunit>glycinin> β-conglycinin with MIC of 50, 100 and 1000 μg/mL, respectively. ...

Journal: :International Journal of Agricultural Research, Innovation and Technology 2023

The effect of harvesting stages (mature green, half-ripe and full ripe) storage conditions (zero energy cool chamber, wooden box underground storage) on post-harvest quality sensory acceptability mango fruit was evaluated. Three were harvested 10 kg stored in three until the end period. Spoilage weight loss recorded from three-day intervals. All samples analyzed for Post-harvest before after at...

Journal: :BMC Genomics 2021

Abstract Background Psychrotrophic lactic acid bacteria (LAB) species are the dominant in microbiota of cold-stored modified-atmosphere-packaged food products and main cause spoilage. Despite importance psychrotrophic LAB, their response to cold or heat has not been studied. Here, we studied transcriptome-level cold- heat-shock spoilage with time-series RNA-seq for Le. gelidum, Lc. piscium , P....

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