Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Frieda Eliskases Lechner"'
Autor:
Peter Zangerl, Dagmar Schoder, Frieda Eliskases-Lechner, Abdoulla Zangana, Elisabeth Frohner, Beatrix Stessl, Martin Wagner
Publikováno v:
Foods, Vol 10, Iss 9, p 1977 (2021)
Most Austrian dairies and cheese manufacturers participated in a Listeria monitoring program, which was established after the first reports of dairy product-associated listeriosis outbreaks more than thirty years ago. Within the Listeria monitoring p
Externí odkaz:
https://doaj.org/article/f1903881ff8640faad0c0128787fcfcd
Autor:
Abdoulla Zangana, Peter Zangerl, Frieda Eliskases-Lechner, Elisabeth Frohner, Martin Wagner, Beatrix Stessl, Dagmar Schoder
Publikováno v:
Foods, Vol 10, Iss 1977, p 1977 (2021)
Foods
Volume 10
Issue 9
Foods
Volume 10
Issue 9
Most Austrian dairies and cheese manufacturers participated in a Listeria monitoring program, which was established after the first reports of dairy product-associated listeriosis outbreaks more than thirty years ago. Within the Listeria monitoring p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b04d4eeab431e40da19fb50836495d26
https://www.mdpi.com/2304-8158/10/9/1977
https://www.mdpi.com/2304-8158/10/9/1977
Publikováno v:
European Journal of Wood and Wood Products. 68:415-419
The effect of cleaning and heat disinfection processes of wooden shelves used for cheese ripening on the survival of Listeria monocytogenes was examined. The cut boards were inoculated with a suspension containing 5.5 × 107 colony forming units (CFU
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aeb9ce2382d5c6860c486cc489a3a91c
https://doi.org/10.1007/s00107-009-0381-6
https://doi.org/10.1007/s00107-009-0381-6
Publikováno v:
Food Microbiology. 23:341-350
An integrated approach including phenotypic (morphological, biochemical and physiological characterization) and genotypic (RAPD-PCR, sequencing of D1/D2 domain of 26S rRNA encoding gene) methods was used for the identification of yeasts isolated from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::133f44b5e7f0652daff71c111267c0b1
https://doi.org/10.1016/j.fm.2005.05.001
https://doi.org/10.1016/j.fm.2005.05.001
Autor:
Frieda Eliskases-Lechner, Klaus Dillinger, A. Carreira, Harald Rohm, W. Ginzinger, Virgílio Loureiro
Publikováno v:
Journal of Dairy Research. 69:281-292
Experimental Camembert cheeses were made to investigate the effects on browning of the following factors: inoculation with Yarrowia lipolytica, the use of Penicillium candidum strains with different proteolytic activity, the addition of tyrosine, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f454e785b06ad49a9bccfea72de17edf
https://doi.org/10.1017/s0022029902005393
https://doi.org/10.1017/s0022029902005393
Publikováno v:
Antonie van Leeuwenhoek. 75:267-283
Eighty-five yeast strains isolated from different cheeses of Austria, Denmark, France, Germany, and Italy were identified using physiological methods and genotypically using random amplified polymorphic DNA polymerase chain reaction (RAPD-PCR) analys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cefafeb49d1ce65407ea68c0d1c3be74
https://doi.org/10.1023/a:1001889917533
https://doi.org/10.1023/a:1001889917533
Publikováno v:
Journal of Dairy Research. 63:483-488
Quantitative analysis of yeasts can be difficult in mould-contaminated samples. Particularly in the presence of fast growing moulds, counting yeasts may be difficult or even impossible. Furthermore, in foodstuffs made with mould cultures, mould count
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd02aa9e5ad6fb781bab2870799caccf
https://doi.org/10.1017/s0022029900032003
https://doi.org/10.1017/s0022029900032003
Autor:
W. Ginzinger, Frieda Eliskases-Lechner
Publikováno v:
Le Lait. 75:571-584
Summary - Randomly-selected Austrian bacterial surface-ripened cheeses were examined for changes in the microbiological composition of the smear. The bacterial counts of the Tilsit cheeses from 14 cheese plants and of 3 types of soft cheeses selected
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4fccdb1e4367dd382c03638b40560813
https://doi.org/10.1051/lait:1995644
https://doi.org/10.1051/lait:1995644
Publikováno v:
Journal of Applied Bacteriology. 72:370-376
H. ROHM, F. ELISKASES-LECHNER AND M. BRAUER. 1992. The biochemical properties of 1013 yeasts isolated from various milk products (yoghurt, kefir and cheese environment) were compared. The differences in percentage positive reactions described as vari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37142f574f986fbbb7f67df32cb98e82
https://doi.org/10.1111/j.1365-2672.1992.tb01848.x
https://doi.org/10.1111/j.1365-2672.1992.tb01848.x
Autor:
Michael Goodfellow, Reiner M. Kroppenstedt, Noelle L Brennan, Frieda Eliskases Lechner, Jean Swings, Marc Vancanneyt, Roberto Gelsomino, Timothy M. Cogan, Sandra Larpin, Nathalie Desmasures, Nagamani Bora, Alan C. Ward
Publikováno v:
International Journal of Systematic and Evolutionary Microbiology
International Journal of Systematic and Evolutionary Microbiology, Microbiology Society, 2007, 57 (1), pp.92-97. ⟨10.1099/ijs.0.64270-0⟩
International Journal of Systematic and Evolutionary Microbiology, Microbiology Society, 2007, 57 (1), pp.92-97. ⟨10.1099/ijs.0.64270-0⟩
Seven Gram-positive, coryneform bacteria with virtually identical whole-organism protein patterns were isolated from the surface of smear-ripened cheeses. Representatives of these strains were the subject of a polyphasic study designed to establish t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2a8e48ebbf42486826ef073dc751c22
https://hal-normandie-univ.archives-ouvertes.fr/hal-02086992
https://hal-normandie-univ.archives-ouvertes.fr/hal-02086992
