Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Marie R. Lawton"'
Publikováno v:
Foods, Vol 10, Iss 7, p 1471 (2021)
Listeria monocytogenes is a ubiquitous pathogen that can cause morbidity and mortality in the elderly, immune compromised, and the fetuses of pregnant women. The intrinsic properties of fresh cheese—high water activity (aW), low salt content, and n
Externí odkaz:
https://doaj.org/article/b700612935384be8979a84f67c0b09c7
Publikováno v:
Current Opinion in Food Science. 42:93-101
Consumer interest in functional beverages has been increasing recently and has led to expansion in the market. Fermented beverages containing acetic acid such as kombucha are often produced using alternative microorganisms such as lactic and acetic a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03f236cf3eec1b369c551cd04b203389
https://doi.org/10.1016/j.cofs.2021.05.006
https://doi.org/10.1016/j.cofs.2021.05.006
Publikováno v:
Journal of Dairy Science. 104:10594-10608
Listeria monocytogenes is a ubiquitous pathogen that can cause morbidity and mortality in immunocompromised individuals. Growth of L. monocytogenes is possible at refrigeration temperatures due to its psychrotrophic nature. The use of antimicrobials
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25e25fcc45bb05658c157f6d606f9df9
https://doi.org/10.3168/jds.2021-20450
https://doi.org/10.3168/jds.2021-20450
Publikováno v:
Journal of Dairy Science. 103:1269-1275
Control of Listeria monocytogenes in queso fresco and other fresh cheeses continues to be a challenge in the United States. These cheese types are particularly challenging due to their high moisture and high pH, which provide favorable conditions for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::854b5898daf7045ca0aca361d5201b73
https://doi.org/10.3168/jds.2019-17203
https://doi.org/10.3168/jds.2019-17203
Autor:
Marie R. Lawton, Samuel D. Alcaine
Publikováno v:
Journal of Dairy Science. 102:2044-2050
Acid whey, a by-product of strained yogurt production, represents a disposal challenge for the dairy industry. Utilization schemes are currently limited; however, acid whey contains valuable components that could be used to create value-added product
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c1e3b6c56507043bf874e1f91608f3b
https://doi.org/10.3168/jds.2018-15586
https://doi.org/10.3168/jds.2018-15586
Autor:
Jasna Kovac, Anil J. Thachil, Laura B. Goodman, Martin Wiedmann, Samuel D. Alcaine, Claire B. Miller, Marie R. Lawton, Lynn Schaan, Rebecca J. Franklin-Guild, Renee R. Anderson
Publikováno v:
International Journal of Systematic and Evolutionary Microbiology
A strain of lactic acid bacteria, designated 159469T, isolated from a facial abscess in a sugar glider, was characterized genetically and phenotypically. Cells of the strain were Gram-stain-positive, coccoid and catalase-negative. Morphological, phys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cd8372a1caae2891afc8e6fb7427524
http://europepmc.org/articles/PMC5845659
http://europepmc.org/articles/PMC5845659