Zobrazeno 1 - 10
of 31
pro vyhledávání: '"K. Johanna Björkroth"'
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 4, Pp 77-80 (2012)
The natural lactic flora of the artisanal chilli “Tramonti” cheese, a typical product manufactured in the “Lattari mountains”, area of Salerno province (Italy), was investigated. Particular attention was paid to the growth dynamics assessment
Externí odkaz:
https://doaj.org/article/288049d29fad45629cc9fcafad1a99c6
Autor:
K. Johanna Björkroth, Hannu Korkeala
Publikováno v:
University of Helsinki
Contamination of sliced cooked meat products with a Lactobacillus sake starter strain was suspected to cause spoilage in the products before the end of the expected shelf life. Slicing and vacuum packaging of the cooked products was done in the room
Publikováno v:
Journal of Computational Biology. 22:743-751
Natural microbial communities have been studied for decades using the 16S rRNA gene as a marker. In recent years, the application of second-generation sequencing technologies has revolutionized our understanding of the structure and function of micro
Autor:
K. Johanna Björkroth, Per Johansson, Jenni Hultman, Pia Laine, Margarita Andreevskaya, Lars Paulin, Petri Auvinen
Publikováno v:
Standards in Genomic Sciences
Leuconostoc gelidum subsp. gasicomitatum is a predominant lactic acid bacterium (LAB) in spoilage microbial communities of different kinds of modified-atmosphere packaged (MAP) food products. So far, only one genome sequence of a poultry-originating
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48898962014d13902bc54f190fa696ca
http://hdl.handle.net/10138/208082
http://hdl.handle.net/10138/208082
Autor:
K. Johanna Björkroth, Parag Vaishampayan, Martin Hartmann, Christopher Quince, Salome Schneider, Steven J. Hallam, Charles G Howes, William W. Mohn, R. Henrik Nilsson, Per Johansson, Anthony C. Yannarell, Kessy Abarenkov, Vilmar Veldre
Publikováno v:
FEMS Microbiology Letters. 319:140-145
Reverse complementary DNA sequences - sequences that are inadvertently given backwards with all purines and pyrimidines transposed - can affect sequence analysis detrimentally unless taken into account. We present an open-source, high-throughput soft
Publikováno v:
International Journal of Food Microbiology. 119:340-345
Moisture-enhancing and marinating of meats are commonly used by the meat industry to add value to raw, retail products. Recently in Finland, certain value-added beef steak products have proven to be unusually susceptible to microbial spoilage leading
Autor:
Tuija Susiluoto, K. Johanna Björkroth, Hanna-Saara Lundström, Lars Paulin, Petri Auvinen, Joanna Koort, Elina J. Vihavainen
Publikováno v:
Applied and Environmental Microbiology. 73:1136-1145
Some psychrotrophic lactic acid bacteria (LAB) are specific meat spoilage organisms in modified-atmosphere-packaged (MAP), cold-stored meat products. To determine if incoming broilers or the production plant environment is a source of spoilage LAB, a
Refrigerated food processing facilities are specific man-made niches likely to harbor cold-tolerant bacteria. To characterize this type of microbiota and study the link between processing plant and product microbiomes, we followed and compared microb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d81b669f8ce0763ded82daf29d8df48c
https://europepmc.org/articles/PMC4579449/
https://europepmc.org/articles/PMC4579449/
Publikováno v:
International Journal of Food Microbiology. 101:145-152
http://www.elsevier.com/locate/issn/01681605 Microbiological and sensory changes in vacuum-packaged charcoal-broiled river lampreys from three lamprey processing plants were monitored as a function of time at 8°C. The lampreys were examined every 7
The natural lactic flora of the artisanal chilli “Tramonti” cheese, a typical product manufactured in the “Lattari mountains”, area of Salerno province (Italy), was investigated. Particular attention was paid to the growth dynamics assessment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3730::32d965ce3839eca9364d55f9d635107f
http://hdl.handle.net/11588/598935
http://hdl.handle.net/11588/598935