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Autor:
Kazuyuki Maeda, Yuya Tanaka, Yuichi Nakajima, Tetsuo Kobayashi, Shuichi Ohsato, Kyoko Kanamaru, Momoko Matsuyama, Makoto Kimura
Publikováno v:
International Journal of Food Microbiology. 289:24-29
While Fusarium graminearum readily produces trichothecenes in complex media containing sucrose as the carbon source (YS_60), the amount of the mycotoxin is quite limited when other sugars, such as glucose and fructose, are used. We found that autocla
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The ongoing rise of antibiotic resistant microbial pathogens has become one of the major public health threats worldwide. Despite all the effort and actions taken so far, a proliferation of antibiotic resistant (AR) and multi-antibiotic resistant (MA
Publikováno v:
Kontula, P, von Wright, A & Mattila-Sandholm, T 1998, ' Oat bran β-gluco-and xylo-oligosaccharides as fermentative substrates for lactic acid bacteria ', International Journal of Food Microbiology, vol. 45, no. 2, pp. 163-169 . https://doi.org/10.1016/S0168-1605(98)00156-1
The influence of oat bran oligosaccharides on carbohydrate utilization and fermentation end-products was studied with reference to three different lactic acid bacteria (LAB: Lactobacillus rhamnosus, Lactobacillus plantarum and Lactococcus lactis). Th
Publikováno v:
Satokari, R, Juvonen, R, Mallison, K, Wright, A V & Haikara, A 1998, ' Detection of beer spoilage bacteria Megasphaera and Pectinatus by polymerase chain reaction and colorimetric microplane hybridization ', International Journal of Food Microbiology, vol. 45, no. 2, pp. 119-127 . https://doi.org/10.1016/S0168-1605(98)00154-8
Anaerobic bacteria of the genera Megasphaera and Pectinatus cause beer spoilage by producing off flavours and turbidity. Detection of these organisms is complicated by the strict anaerobic conditions and lengthy incubation times required for their cu
Autor:
Esther Sánchez-Llana, Maria Diaz, Ana Herrero-Fresno, Miguel A. Alvarez, María Dolores Lanzarote Fernández, Victor Ladero, Maria Cruz Martin, Noelia Martínez
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Tyramine and histamine are the biogenic amines (BAs) most commonly found in cheese, in which they appear as a result of the microbial enzymatic decarboxylation of tyrosine and histidine respectively. Given their toxic effects, their presence in high
Autor:
Joaquín Bautista-Gallego, Francisco Noé Arroyo-López, Francisco Rodríguez-Gómez, Verónica Romero-Gil, Antonio Garrido-Fernández
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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The present work uses a logistic/probabilistic model to obtain the growth/no growth interfaces of Saccharomyces cerevisiae, Wickerhamomyces anomalus and Candida boidinii (three yeast species commonly isolated from table olives) as a function of the d