Zobrazeno 1 - 10 of 187 pro vyhledávání: '"G. Mocquot"'
2
ICMSF Methods Studies. XV. Comparison of Four Media and Methods for Enumerating Staphylococcus aureus in Powdered Milk
Autor: J. M. Lanier, A. Chopin, S. Malcolm, H. J. Beckers, G. Mocquot, A. M. Bertona, R. Lodi, H. Pivnick, H. Asperger, G. Hahn, S. Carini, D. I. Jervis, R. Seligmann, J. A. Jans, J. Rossi, F. O'connor, M. Rea, G. Jarvis, S. Tesone, G. Waes, C. Cominazzini, W. Heeschen
Publikováno v: Journal of Food Protection. 48:21-28
Four media were examined for their usefulness in enumerating Staphylococcus aureus inoculated (a) into milk that was then dried or (b) directly into dried milk powder. In all, seven strains of S. aureus were inoculated individually into each preparat
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25b72fdd61c584519d27db57bc6989ec
https://doi.org/10.4315/0362-028x-48.1.21
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3
Survival of Brucella abortus in ripened soft cheese made from naturally infected cow's milk
Autor: D. Musset, G. Mocquot, J. Auclair, M. Courault, J. C. Vachot, L. Vassal, R. Fensterbank, M. Plommet
Publikováno v: Le Lait. 68:115-120
Summary Milk from eigh heifers experimentally inoculated with a virulent strain of Brucella abortus, and excreting large numbers ofthese bacteria at calving, was used to make three successive batches of a soft, camembert-type, cheese. Lactic fermenta
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b9c3d153cc45bc20f8a68b2992ec1186
https://doi.org/10.1051/lait:198828
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4
Metabolization of lactic and acetic acids in Pecorino Romano cheese made with a combined starter of lactic acid bacteria and yeast
Autor: Giovanni Antonio Farris, L. Cecchi, G. Mocquot, Pietrino Deiana, Fabrizio Fatichenti, R. Todesco, R. Lodi
Publikováno v: Le Lait. 64:380-394
Summary Debaryomyces hansenii, added to the lactic acid bacteria starters in the production of Pecorino Romano cheese, developed even in the interior of the cheese wheels, consuming lactic and ace tic acids. This behaviour is important in the nutriti
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9740edfb93bd8fba19baaddff799fa73
https://doi.org/10.1051/lait:1984640-64231
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6
Application of Membrane Ultrafiltration to Preparation of Various Types of Cheese
Autor: J.L. Maubois, G. Mocquot
Publikováno v: Journal of Dairy Science. 58:1001-1007
A liquid product with the same composition as a cheese can be obtained by ultrafiltration of milk under appropriate conditions. After rennetting and addition of starter, soft fresh or ripened cheeses have successfully been prepared from the pre-chees
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::803650693cdf8cb47055568e75df0e94
https://doi.org/10.3168/jds.s0022-0302(75)84672-8
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7
Un milieu gélosé pour le dénombrement direct de Staphylococcus aureus : milieu au plasma de porc pour S. aureus (PPSA)
Autor: G. Mocquot, J. J. Devoyod, Liliane Millet
Publikováno v: Canadian Journal of Microbiology. 22:1603-1611
A selective agar medium (pork plasma medium for S. aureus (PPSA)) enables the direct enumeration of coagulase-positive staphylococci. This medium is based on the Baird-Parker agar without egg yolk and is supplemented with pig plasma. Colonies of Stap
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1af5b914e27d893b7b199ea50458660f
https://doi.org/10.1139/m76-236
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8
Destruction de Microbacterium lacticum, Escherichia coli et Staphylococcus aureus au cours du séchage du lait par atomisation. I. Dénombrement sélectif des bactéries survivantes
Autor: A. Chopin, G. Mocquot, Y. Le Graet
Publikováno v: Canadian Journal of Microbiology. 23:716-720
In this paper a method which allows the measure of microbial death rate during spray-drying by means of a streptomycin-resistant mutant that can be grown on a streptomycin-containing agar is described. Plate counts of Microbacterium lacticum, Escheri
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bccd77523c183746d3e79e5c1e993dd2
https://doi.org/10.1139/m77-107
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9
Survie de Staphylococcus aureus au cours de la préparation et de la conservation de lait écrémé en poudre. Problèmes posés par le dénombrement des survivants
Autor: A. Chopin, Silvia Tesone, G. Mocquot, Y. Le Graet, J.-P. Vila
Publikováno v: Canadian Journal of Microbiology. 24:1371-1380
Skim milk powders were contaminated with seven strains of Staphylococcus aureus previously isolated from dairy products. These organisms were either added to the concentrated milk before spray-dryi...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f2d4d8317874cf34b56ef3a46224b7c8
https://doi.org/10.1139/m78-220
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10
Destruction de Microbacterium lacticum, Escherichia coli et Staphylococcus aureus au cours du séchage du lait par atomisation. II. Influence des conditions de séchage
Autor: A. Chopin, Y. Le Graet, G. Mocquot
Publikováno v: Canadian Journal of Microbiology. 23:755-762
Bacterial death during spray drying of skim milk is essentially related to the outlet temperature of the spray drier and the type of bacteria. Under industrial spray drying conditions, survival rates of Microbacterium lacticum, Staphylococcus aureus
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::16377636e805df6030d23155ad0a9de8
https://doi.org/10.1139/m77-112
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