Microbial flora of portuguese chouriço (Alentejano (A) and Ribatejano (R)) with abnormal sensorial characteristics along shelf life was studied. Mesophilic anaerobic bacteria, enterococci, mesophilic sporeformers, coliforms, coagulase-positive staphylococci, sulphite reducing clostridia, Clostridium perfringens, moulds and yeasts were the most representative in both types of chouriço.

The bacteriostatic activities of monoacyl sugar alcohols with different acyl chains and hydrophilic heads were examined against some thermophilic sporeformers. Monomyristoyl erythritol and xylitol efficaciously suppressed their spore development. The number and orientation of the hydroxyl groups also played important roles in this activity, and monomyristoyl xylitol exhibited the highest activi...

Psychrotolerant spore-forming bacteria represent a major challenge to the goal of extending the shelf life of pasteurized dairy products. The objective of this study was to identify prominent phylogenetic groups of dairy-associated aerobic sporeformers and to characterize representative isolates for phenotypes relevant to growth in milk. Analysis of sequence data for a 632-nucleotide fragment o...

Background and Objectives: The use of Bacillus probiotics is an interesting way for manufacturing healthier meat and meat products as functional foods and also a valuable solution for overcoming the constraints related to the stability of probiotic strains of Lactobacillus and Bifidobacterium during processing and storage of foods. This work is an attempt to investigate the influence of common ...

Total and anaerobic counts were ascertained on boneless, cooked, cubed, frozen chicken meat. We determined survival of aerobes and anaerobes in the natural flora after the meat was freeze-dehydrated and rehydrated at room temperature for 30 min and at 50, 85, and 100 C for 10 min. Total and anaerobic counts of bacteria in the rehydrated meat were established during storage of samples at 4, 22, ...

background and objectives: the use of bacillus probiotics is an interesting way for manufacturing healthier meat and meat products as functional foods and also a valuable solution for overcoming the constraints related to the stability of probiotic strains of lactobacillus and bifidobacterium during processing and storage of foods. this work is an attempt to investigate the influence of common ...

One hundred nineteen species of Bacillus were isolated from five heavily contaminated liquid antacids and their constituent chemicals. The 66 different reaction profiles obtained were expressed in probability figures and stored in a computer. A total of 13 Bacillus species were identified, with B. coagulans, B. licheniformis, B. subtilis, and B. polymyxa present at particularly high frequencies...

A selective medium that allows for growith of Bacillus anthracis while inhibiting common contaminants and closely related sporeformers (e.g., Bacillus cereus) is described. This medium contains polymyxin, lysozyme, dLsodium ethylenediamine tetraacetate, and thallous acetate as the selective ingredients. It may also be used as a differential medium to distinguish B. anthracis from A. cereus and ...

The identification of Bacillus anthracis involves its differentiation from other aerobic sporeformers, particularly Bacillus cereus. Smith et al. (1952), in a study of aerobic sporeforming bacteria, concluded that B. anthracis is a pathogenic variety of B. cereus. They also stated that strains of B. anthracis which had lost their virulence could not be differentiated from B. cereus. This appare...