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Publikováno v:
Journal of the Science of Food and Agriculture. 93:3748-3754
Background The spoilage bacterial community in oyster gill was investigated during storage at 4, 10 and 20°C. Aerobic plate counts and pH values were determined. Total bacterial DNA was extracted from oyster gill and bulk cells of plate count media.
Publikováno v:
Journal of the Science of Food and Agriculture. 92:2148-2153
Background: Effects of the plant growth-promoting rhizobacteria (PGPR) strains Burkholderia gladii BA-7, Bacillus subtilis OSU-142, Bacillus megatorium M-3 and Azospirillum brasilense Sp 245 on vegetative development and mineral uptake of 1103 P and
Publikováno v:
Journal of the Science of Food and Agriculture. 91:1416-1423
BACKGROUND:OscypekisaspecialtypeofPolishsmokedewecheesewithauniqueflavourdescribedasslightlysour,piquant, saltedandsmoked.Inthisstudythevolatile,sensoryandmicrobialprofilesofOscypekcheesewereanalysedduringitsvarious preparation stages of curding, sca
Publikováno v:
Journal of the Science of Food and Agriculture. 90:1977-1982
BACKGROUND: In this study, lactic acid bacteria (LAB) were isolated, characterized and identified from jiang-sun (fermented bamboo shoots; a traditional fermented food in Taiwan). Samples were collected at seven time intervals from a fixed fermenting
Publikováno v:
Journal of the Science of Food and Agriculture. 90:530-535
BACKGROUND: Whole oysters (Crassostrea gigas) were processed using high-pressure (HP) treatment (150–300 MPa) to determine their shucking and biochemical properties. Subsequently, HP-treated oysters were cooked at 160 °C for 90 s, as when preparin
Autor:
Paulin Azokpota, Mathurin Coffi Nago, Théophile Odjo, Nana T. Annan, Mogens Jakobsen, Joseph D. Hounhouigan
Publikováno v:
Journal of the Science of Food and Agriculture. 90:438-444
BACKGROUND: Three Beninese food condiments (ABS124h, IBS248h and SBS348h) were produced by controlled fermentation of African locust beans using inocula of pure cultures of Bacillus subtilis, BS1, BS2 and BS3, respectively. Quantitative and qualitati
Publikováno v:
Journal of the Science of Food and Agriculture. 89:1382-1391
BACKGROUND: Soy-based products have received much attention lately as dairy replacers and carriers for probiotics, without the cholesterol and lactose intolerance factors. We have previously developed a soy cream cheese product and would like to eval
Publikováno v:
Journal of the Science of Food and Agriculture. 89:1526-1533
BACKGROUND: Generally, acidic fruits and fruit juices are considered ‘safe’ from a microbiological point of view. However, some outbreaks of foodborne illnesses have been linked to the consumption of unpasteurised cider. The aim of this work was
Publikováno v:
Journal of the Science of Food and Agriculture. 89:958-964
BACKGROUND: In this study the effects of ampicillin and aqueous garlic extract on Escherichia coli (ATCC 9637) and Staphylococcus aureus (ATCC 25923) were compared. Atomic force microscopy (AFM) was used to study the possible mechanisms of membrane d
Autor:
Pauli Kiel, Mette Hedegaard Thomsen
Publikováno v:
Journal of the Science of Food and Agriculture. 88:976-983
BACKGROUND: Brown juice is a waste product from the green crop-drying industry. Heating and pressing of green crops prior to drying produces a juice rich in nutrients, which can be converted to a stable universal fermentation medium by lowering its p