abstract the objective of this study was to determine the effect of psychrotrophic bacteria and somatic cells on the physicochemical characteristics of iranian ultrafiltered (uf) white cheese. milks with different numbers of psychrotrophic bacteria (1×106, 5×106 and 10×106 cfu/ml) and low somatic cell counts (scc, <2×105/ml) were selected and uf white cheese trials were produced. in a separate ...

The occurrence of psychrotrophic bacteria in raw milk is studied worldwide due to the difficulties associated with controlling their growth during cold storage and the consequent negative effects upon fluid milk or dairy products. Among the psychrotrophic bacteria, the genus Pseudomonas (represented primarily by P. fluorescens) has been highlighted as the cause of numerous defects in dairy prod...

The effect of acidic, electrolyzed oxidizing (EO) water and chlorinated water on the spoilage microflora of processed broiler carcasses was examined. Carcasses were sprayed for 5 s at 80 psi with tap, chlorinated, or EO water in an inside-outside bird washer. Treated carcasses were then stored at 4 degrees C for 0, 3, 7, or 14 d, and the microbial flora of the carcasses was sampled using the wh...

The aim of this study was to evaluate the effect of proteolytic (Serratia liquefaciens, match %: 99.39) or lipolytic (Acinetobacter genomospecies 10, match %: 99.90) psychrotrophic bacteria (bacterial counts, analysis of free fatty acids (FFA) and analysis of free amino acids) on the microbial and chemical properties (yogurt composition), and sodium dodecyl sulfate polyacrylamide gel electropho...

This study investigated the psychrotrophic bacteria isolated from chicken meat to characterize their microbial composition during refrigerated storage. The bacterial community was identified by the Illumina MiSeq method based on bacterial DNA extracted from spoiled chicken meat. Molecular identification of the isolated psychrotrophic bacteria was carried out using 16S rDNA sequencing and their ...

Introduction 528 Method evaluation 528 Sample collection 530 Isolation methods 530 Preenrichment 530 Enrichment 531 Agar plates 531 Methods for bacterial counts 532 Pathogenic bacteria 533 Campylobacter 533 Clostridium perfringens 536 Listeria 536 Salmonella 537 Spoilage microorganisms 538 Mesotrophic bacteria 538 Psychrotrophic bacteria 539 Yeasts and molds 539 Application of molecular techniq...

The characteristics of microbial populations in raw milk at the time of processing has a significant influence on shelf life, organoleptic quality, spoilage and yields of the raw milk, processed milk as well as on the other dairy products. Unfortunately, cold and extended storage of raw milk, as a common practice in dairy sector today, favour the growth of psychrotrophic bacteria. Therefore, th...

The effect of high-energy electron beam irradiation on the survival of Salmonella enterica serovar Typhimurium and psychrotrophic bacteria on commercial chicken breast meat was evaluated. Fresh chicken breast meat was purchased from a local poultry processor, inoculated with 8 log10 cfu/mL Salmonella, packaged in Styrofoam trays and over wrapped with a polyvinyl chloride film, and subjected to ...