Zobrazeno 1 - 10
of 138
pro vyhledávání: '"M. Faid"'
Publikováno v:
Grasas y Aceites, Vol 56, Iss 2, Pp 121-124 (2005)
Mould strains were immobilized on sawdust from woods as a solid material for the treatment of Olive Mill Waste (OMW) waters. Assays were carried out in flasks. The treatment process was monitored by physico-chemical determinations including pH, polyp
Externí odkaz:
https://doaj.org/article/65b4abbfdbfe48ee87b5d02d68aeb24d
Publikováno v:
Grasas y Aceites, Vol 53, Iss 3, Pp 330-334 (2002)
Fermented green olives of the variety “Picholine” were brined in 5% NaCl solutions, which were adjusted to pH 4.00 and 5.00 with lactic acid. Potassium sorbate was added to the brine at 0.05 % and the assays were inoculated with Lactobacillus pla
Externí odkaz:
https://doaj.org/article/d14177b3691140789456363f141872b3
Publikováno v:
Grasas y Aceites, Vol 51, Iss 6, Pp 400-404 (2000)
Mould strains were isolated from Olive Mill Waste (OMW) waters, characterized and screened for their activities on polyphenols hydrolysis by reculturing on the olive mill waste waters itself. The selected strains were then used for polyphenols remova
Externí odkaz:
https://doaj.org/article/478c9c5fc2664c6c89f3914349cc3fea
Publikováno v:
Grasas y Aceites, Vol 51, Iss 4, Pp 225-229 (2000)
Fermented green olives stored in bulks (200 litres plastic containers) were sampled from two factories in Morocco to collect the attacked fruits (bloaters). The microbial species present in the bloaters were isolated by taking a loop from the attacke
Externí odkaz:
https://doaj.org/article/d56cbd9b55a245af96c388aa3d7c37d2
Publikováno v:
Grasas y Aceites, Vol 48, Iss 2, Pp 68-73 (1997)
Yeast contamination of fermented green olives was evaluated. Plate counts were determined during the fermentation process and strains were isolated, identified and characterized. Results showed that counts of yeasts reached a maximum when the acidity
Externí odkaz:
https://doaj.org/article/919aa1498c9b4d38bb9700e2f0c2428e
Publikováno v:
Grasas y Aceites, Vol 46, Iss 6, Pp 344-348 (1995)
Olive mill waste waters were diluted to 1/10, supplied with 2% urea and inoculated with yeast strains. 20 yeast strains isolated from Olive Mill Waste (OMW) water were screened for their biomass production, GOD reduction and polyphenols bioconversió
Externí odkaz:
https://doaj.org/article/c572982328754e9895a962e9fc4efd7f
Publikováno v:
Grasas y Aceites, Vol 45, Iss 5, Pp 313-317 (1994)
Altered green olive fruits harvested by the pole slender method were studied for the microorganisms involved in post-harvest alterations of the fruits before the fermentation process. The determinations included: standard plate count, Gram-negative b
Externí odkaz:
https://doaj.org/article/7fdd02404d1e40b1a6769e266441ef8c
Publikováno v:
Grasas y Aceites, Vol 44, Iss 6, Pp 335-338 (1993)
Olive mill waste water samples from different traditional mills were analyzed for their microbiota and the physicochemical characteristic. A survey of the most frequent microorganisms including standard plate count (SPG), counts of the indicator micr
Externí odkaz:
https://doaj.org/article/517bf3636323446a8112966df65d7c2c
Publikováno v:
Grasas y Aceites, Vol 43, Iss 3, Pp 130-133 (1992)
Eleven samples of Moroccan black table olives were analyzed for their microflora and the physico-chemical factors. A survey of the most frequent microorganisms including standard plate count (SPC), counts of the indicator microorganisms (total and fe
Externí odkaz:
https://doaj.org/article/30754656d08b40d5bd938b1623155f2f
Publikováno v:
Revue Marocaine des Sciences Agronomiques et Vétérinaires, Vol 14, Iss 3 (1994)
Cette étude a concerné des souches d'E sch erich ia coli provenant des colifomes fécaux (ECCF) et des coliformes totaux (ECCT), tous originaires des carcasses de poulets fraîchement prélevés dans des magasins d'abattagevente. Au total 50 isolat
Externí odkaz:
https://doaj.org/article/88296f397c844883b2a9d263754ea101