Zobrazeno 1 - 10
of 80
pro vyhledávání: '"Alžbeta Medveďová"'
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 1, Pp 42-48 (2021)
The survival of bacterial contaminants at moderate processing temperatures is of interest to many food producers, especially in terms of the safety and quality of the final products. That is why the heat resistance of Staphylococcus aureus 2064, an i
Externí odkaz:
https://doaj.org/article/3cdc2195b4ab49b1b42169a90592835f
Co-Cultivation Growth of Escherichia coli and Staphylococcus aureus as Two Common Dairy Contaminants
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 2, Pp 151-157 (2020)
The overgrowth of spoilage and pathogenic bacteria may pose risk to consumers health and cause technological and economic losses. Hence, interactions among S. aureus 2064 and E. coli BR in dependence of incubation temperature and different initial co
Externí odkaz:
https://doaj.org/article/d8600d96d32b47f6bc217465cd725711
Publikováno v:
Italian Journal of Food Safety, Vol 8, Iss 4 (2019)
Based on 247 growth data, the growth of S. aureus 2064 in dependence on temperatures (8-50°C) and aw values (0.999-0.83) was described. Optimal values of aw at all studied temperatures were determined by using Gibson model. Its compatibility was con
Externí odkaz:
https://doaj.org/article/96a7ca5794334da6bc76661c72051225
Publikováno v:
Applied Sciences, Vol 11, Iss 18, p 8673 (2021)
The objective of this study was to compare one- and two-step kinetic data analysis approaches to describe the growth of Staphylococcus aureus, Escherichia coli, and lactic acid bacteria Fresco 1010 starter culture in milk under isothermal conditions
Externí odkaz:
https://doaj.org/article/c1023846adec4ab595fdc882277c2747
Publikováno v:
Applied Sciences, Vol 11, Iss 16, p 7344 (2021)
The study of lag phase provides essential knowledge for food quality control. With respect to significance of Geotrichum candidum in the food context, the aim of this study was to quantitatively characterize the relationship between temperature (6–
Externí odkaz:
https://doaj.org/article/6e752a26bb0d4fa5aad778fca1a8bae9
Publikováno v:
Applied Sciences, Vol 11, Iss 10, p 4619 (2021)
The study of microbial growth in relation to food environments provides essential knowledge for food quality control. With respect to its significance in the dairy industry, the growth of Geotrichum candidum isolate J in milk without and with 1% NaCl
Externí odkaz:
https://doaj.org/article/612d71a140bb4649a1e5cf470a37a049
Publikováno v:
Applied Sciences, Vol 11, Iss 6, p 2680 (2021)
To evaluate the behavior of the relevant microbial populations during stretched cheese production, quantitative microbiological analysis was performed during the critical steps of the preparation. The obtained data distributions proved statistically
Externí odkaz:
https://doaj.org/article/1adf0c52589540f1a866ebc4f1ee5cd9
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 4, Pp 337-341 (2014)
We investigated the prevalence of enterotoxigenic S. aureus in the Slovakian dairy products and compared the reliability of different routine methods of identification. Out of 64 isolates, 44% were confirmed as S. aureus. There was only a little corr
Externí odkaz:
https://doaj.org/article/d3d4961474ff412cad48d8d3519924f6
Publikováno v:
Fermentation, Vol 5, Iss 1, p 2 (2018)
The effect of environmental factors, including temperature and water activity, has a considerable impact on the growth dynamics of each microbial species, and it is complicated in the case of mixed cultures. Therefore, the aim of this study was to de
Externí odkaz:
https://doaj.org/article/3a6b11fe200541a4b9e8f93b8bcfd7c3
Publikováno v:
Czech Journal of Food Sciences. 39:42-48
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0122a2918547beeb9efe130691093131
https://doi.org/10.17221/201/2020-cjfs
https://doi.org/10.17221/201/2020-cjfs