Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Johanne Brendehaug"'
Autor:
Hilde Mellegård, Marte Monshaugen, Johanne Brendehaug, Davide Porcellato, Marina Aspholm, Siv Borghild Skeie
Publikováno v:
International Journal of Food Microbiology. 266:21-30
Bovine milk contains a complex microbial community that affects the quality and safety of the product. Detailed knowledge of this microbiota is, therefore, of importance for the dairy industry. In this study, the bacterial composition of consumption
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84d1ff70c488c814a3ec2850cc689dad
https://doi.org/10.1016/j.ijfoodmicro.2017.11.004
https://doi.org/10.1016/j.ijfoodmicro.2017.11.004
Autor:
Therese Faye, Helge Holo, Trine Nilsen, Dag Anders Brede, Johanne Brendehaug, Ingolf F. Nes, Inger Ødegård, Thor Langsrud
Publikováno v:
Le Lait. 82:59-68
Dairy propionibacteria produce a number of inhibitory compounds like propionate, ace- tate and diacetyl. In addition, a number of strains produce bacteriocins. Unlike lactic acid bacteria, they often produce compounds that inhibit Gram (-) bacteria a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c9f372a2905f62254718b95e16e3926
https://doi.org/10.1051/lait:2001005
https://doi.org/10.1051/lait:2001005
Publikováno v:
International Journal of Food Microbiology. 70:21-27
Visible mould from 225 blocks of the Norwegian semi-hard cheeses Jarlsberg and Norvegia from four factories were subcultured and identified. Altogether 23 different fungal species were detected. The two most important contaminating species were Penic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f95d2e47fb99a9bca0f48bf40eb138a
https://doi.org/10.1016/s0168-1605(01)00520-7
https://doi.org/10.1016/s0168-1605(01)00520-7
Publikováno v:
International Dairy Journal. 9:903-912
The usefulness of RAPD-PCR as a typing method for investigation of Bacillus cereus isolates from a dairy plant was evaluated. A 1-d in-depth sampling study along the entire production line was performed and long-term sampling of products was conducte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31b76a7566a216c6f2039ed743dc1420
https://doi.org/10.1016/s0958-6946(00)00014-5
https://doi.org/10.1016/s0958-6946(00)00014-5
Publikováno v:
International Dairy Journal. 8:829-834
Critical contamination sites of the gram-negative psychrotrophic bacterial groups, Pseudomonas, Enterobacteriaceae and Aeromonas and the gram-positive spore-forming bacterium, Bacillus, have been traced in the production lines for pasteurised milk in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56601bde9345c5ae4e173764d1ccb298
https://doi.org/10.1016/s0958-6946(98)00123-x
https://doi.org/10.1016/s0958-6946(98)00123-x
Publikováno v:
International journal of food microbiology. 93(1)
Air, equipment, plastic film, brine and milk were sampled from four cheese factories in Norway during the period September 1997 to May 1999 in order to identify the critical points for mould contamination in the production process. Altogether, 672 sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c764146406bea982b5dc63a639556721
https://pubmed.ncbi.nlm.nih.gov/15135581
https://pubmed.ncbi.nlm.nih.gov/15135581
Publikováno v:
The Journal of dairy research. 67(3)
Bacillus cereus is a common contaminant in raw milk. The spores survive pasteurization and psychrotrophic strains of B. cereus often limit the keeping quality of pasteurized milk stored at > 6 °C (Griffiths, 1992). High numbers of B. cereus in paste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0357552ff32818a576ef657e9453326
https://pubmed.ncbi.nlm.nih.gov/11037242
https://pubmed.ncbi.nlm.nih.gov/11037242
Publikováno v:
All Days.
Abstract Identification of acute toxicity sources in produced water has been considered an important task for the past few years. The present study outlines a new approach to the problem, where artificial produced water is made based on detailed know
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d23f70e829376a71e3d4ca0febbfd9d
https://doi.org/10.2118/27138-ms
https://doi.org/10.2118/27138-ms
Publikováno v:
Biochimie. 70:423-427
Bacteriophage B2 of Lactobacillus plantarum ATCC 8014, isolated in 1971, belonged to Bradley's group B. Electron microscopy revealed an isometric head (110 nm) and a long non-contractile and flexible tail (500 nm) containing about 75 regularly aligne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a4b4a763ac9d3d59ec5ca7548bd9f04
https://doi.org/10.1016/0300-9084(88)90216-7
https://doi.org/10.1016/0300-9084(88)90216-7
Publikováno v:
The Journal of dairy research. 53(2)
SUMMARYThe chemical composition of Norwegian bulk collected goats' milk from the University herd was analysed during one lactation period (30 weeks, 20 samples during 1983). There was considerable variation in chemical composition during the year. Fa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c33d6cbbcdddc5727d89ab4f2f4ec3f
https://pubmed.ncbi.nlm.nih.gov/3755147
https://pubmed.ncbi.nlm.nih.gov/3755147