Zobrazeno 1 - 10
of 122
pro vyhledávání: '"M. Raccach"'
Autor:
M. Raccach, E. C. Henningsen
Publikováno v:
Journal of food protection. 47(5)
Growth of Yersinia enterocolitica 0:3 and 0:8 (103 CFU/g) in cured meat at 35°C was controlled (inhibition of 3.9 to 4.0 log10 CFU/g) by each one of the lactic acid bacteria (LAB) Pediococcus pentosaceus , Pediococcus acidilactici and Lactobacillus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da3b762f0fe48612e38766914b9cfbee
https://pubmed.ncbi.nlm.nih.gov/30934419
https://pubmed.ncbi.nlm.nih.gov/30934419
Autor:
M. Raccach
Publikováno v:
Journal of food protection. 47(9)
Arrhenius plots for the fermentation of dextrose in meat by Pediococcus acidilactici and Pediococcus pentosaceus showed discontinuities at 32 and 24°C, respectively. The Arrhenius energy of activation (Ea) of P. pentosaceus was 25% lower than that o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73d0bb6b19a09e44909d60ff568cca2d
https://pubmed.ncbi.nlm.nih.gov/30934441
https://pubmed.ncbi.nlm.nih.gov/30934441
Publikováno v:
Journal of food protection. 47(8)
The combined effect of monotertiary butylhydroquinone (TBHQ; 0 to 2000 μg/g), meat and NaCl (3.0 and 3.6%) was examined on the fermentation of dextrose and sucrose by Pediococcus pentosaceus and Lactobacillus plantarum at 27 and 35°C. With both bac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a826a15ec45b767c559245d5158d3aa
https://pubmed.ncbi.nlm.nih.gov/30934409
https://pubmed.ncbi.nlm.nih.gov/30934409
Autor:
M. Raccach
Publikováno v:
Journal of food protection. 44(9)
Genoa sausage and pepperoni inoculated with LACTACEL 75, a selected strain of Pediococcus sp., attained pH 5.0 after 12 and 11 h, respectively, at 35 C and after 48 and 40 h, respectively, at 21 C. LACTACEL 75 controlled the growth of S. aureus in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b03ac1783a1e894c79d11beb05b5c7a7
https://pubmed.ncbi.nlm.nih.gov/30856720
https://pubmed.ncbi.nlm.nih.gov/30856720
Autor:
Robert C. Baker, M. Raccach
Publikováno v:
Journal of food protection. 42(3)
Mechanically deboned poultry meat (MDPM) was used to formulate a fermented sausage product prepared by a natural lactic acid fermentation (fermentation by indigenous lactic acid bacteria). Salted MDPM (3% NaCl) stored at 5 C promoted growth of lactob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eac02030a15485a9efc3fd177b86bf84
https://pubmed.ncbi.nlm.nih.gov/30812293
https://pubmed.ncbi.nlm.nih.gov/30812293
Autor:
M. Raccach, Robert C. Baker
Publikováno v:
Journal of food protection. 41(10)
The ability of the meat starter cultures, Pediococcus cerevisiae ("Accel") and Lactobacillus plantarum ("Lactacel DS"), to produce hydrogen peroxide was examined over a temperature range of 10 to 35 C. The meat starter cultures were unable to produce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54a5f7a50b2bd5f77ffa90d491e9167f
https://pubmed.ncbi.nlm.nih.gov/30812156
https://pubmed.ncbi.nlm.nih.gov/30812156
Autor:
Robert C. Baker, M. Raccach
Publikováno v:
Journal of food protection. 41(9)
Lactic acid starter cultures, Pediococcus cerevisiae ("Accel") and Lactobacillus ("Lactacel DS"), were inoculated in cooked, mechanically deboned poultry meat (MDPM) and used as repressors of three Pseudomonas species, Salmonella typhimurium and Stap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::857cc3e1e06c4f30bd5296e89a63a388
https://pubmed.ncbi.nlm.nih.gov/30795089
https://pubmed.ncbi.nlm.nih.gov/30795089
Publikováno v:
International Journal of Food Science & Technology. 7:417-421
Summary The viable counts of total aerobic mesophiles and psychrophiles, coliforms, coagulase-positive staphylococci and salmonellae in green beans were greatly reduced by blanching in the course of their preparation for freezing. The increase in bac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::725e171c1e1ab9feaf2876da00977264
https://doi.org/10.1111/j.1365-2621.1972.tb01677.x
https://doi.org/10.1111/j.1365-2621.1972.tb01677.x
Autor:
B. J. Juven, M. Raccach
Publikováno v:
International Journal of Food Science & Technology. 8:211-216
Summary Freezing (- 40°C) a cell suspension of Salmonella gallinarum at a cooling rate of 18°C per min and an initial cell concentration of 37 × 107 cells/ml resulted in a recovery more than five times that obtained from a lower cooling rate (0.5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f8d0063168b5676ea5a45e793a6b473
https://doi.org/10.1111/j.1365-2621.1973.tb01708.x
https://doi.org/10.1111/j.1365-2621.1973.tb01708.x
Autor:
M. Mellatdoust, M. Raccach
Publikováno v:
Journal of Food Processing and Preservation. 31:129-142
Model functions were fitted (correlation coefficient [r], from 0.9258 to 0.9999) to the experimental microbial growth data in orange juice stored at 0, 4, 10 and 15C. The models predicted a microbial population of about 5.3 log cfu/mL after 15.5 days
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99cc3bb9b231e29e7a29b42f7bedaf69
https://doi.org/10.1111/j.1745-4549.2007.00115.x
https://doi.org/10.1111/j.1745-4549.2007.00115.x