Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Martine Kubaczka"'
Publikováno v:
Journal of Food Protection
Journal of Food Protection, International Association for Food Protection, 2002, 65 (12), pp.1930-1936
Journal of Food Protection, International Association for Food Protection, 2002, 65 (12), pp.1930-1936
The effect of thermal treatment on the heat resistance of Bacillus cereus spores and their ability to germinate and grow under more or less adverse conditions during sporulation was investigated. Spores produced by sporulating cells subjected to a mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5de3650d1e25fa5ee7519c6231ec08e
https://doi.org/10.4315/0362-028x-65.12.1930
https://doi.org/10.4315/0362-028x-65.12.1930
Autor:
Laetitia Deremaux, Martine Kubaczka, Jeanne-Marie Membré, Benoît Leporq, Vincent Demeurisse, Jonathan Dubois
Publikováno v:
Acta Horticulturae. :137-142
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93f6ef74370cb5c5fd936bdd199332d3
https://doi.org/10.17660/actahortic.2001.566.15
https://doi.org/10.17660/actahortic.2001.566.15
Publikováno v:
Applied and Environmental Microbiology
Applied and Environmental Microbiology, American Society for Microbiology, 1999, 65 (11), pp.4921-4925
Applied and Environmental Microbiology, American Society for Microbiology, 1999, 65 (11), pp.4921-4925
The effects of citric acid-modified pH (pH 2.5, 2.75, 3, 3.5, 4, 4.5, 5, and 5.5) and a 30% glucose–70% sucrose mixture (300, 400, 500, 600, 700, 800, 875, and 900 g/liter) on an osmophilic yeast, Zygosaccharomyces rouxii , were determined by using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06664aeda6d7045bbe40470f090afda8
https://doi.org/10.1128/aem.65.11.4921-4925.1999
https://doi.org/10.1128/aem.65.11.4921-4925.1999
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2004, 93 (2), pp.195-208. ⟨10.1016/j.ijfoodmicro.2003.11.012⟩
International Journal of Food Microbiology, Elsevier, 2004, 93 (2), pp.195-208. ⟨10.1016/j.ijfoodmicro.2003.11.012⟩
The objective of this paper was to estimate and partition the variability in the microbial growth model parameters describing the growth of Erwinia carotovora on pasteurised and non-pasteurised vegetable juice from laboratory experiments performed un
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c7ef317998057a0c57f7f519ef4b284
https://hal.inrae.fr/hal-02682561
https://hal.inrae.fr/hal-02682561
Autor:
Jeanne-Marie Membré, Martine Kubaczka
Publikováno v:
Letters in Applied Microbiology
Letters in Applied Microbiology, Wiley, 2000, 31 (3), pp.247-250. ⟨10.1046/j.1365-2672.2000.00805.x⟩
Letters in Applied Microbiology, Wiley, 2000, 31 (3), pp.247-250. ⟨10.1046/j.1365-2672.2000.00805.x⟩
Growth of Penicillium brevicompactum was examined on five solid media. Fungal growth was established by diameter measurements up to 50 days. Seventy experimental curves were fitted by Baranyi's primary predictive model. The growth rates were then ana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae3f0cb8439aac047e0d88074afaa54a
https://pubmed.ncbi.nlm.nih.gov/10972738
https://pubmed.ncbi.nlm.nih.gov/10972738
Autor:
Jeanne-Marie Membré, Martine Kubaczka
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 1998, 42, pp.159-166
International Journal of Food Microbiology, Elsevier, 1998, 42, pp.159-166
Predictive modelling consists in describing effects of environmental factors on microbial growth parameters. With food spoilage bacteria, this approach must be extended to both growth and food damage characterisation. In order to study the incidence
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0dbfb7346f7eec9b594ad6056cd3782a
https://hal.inrae.fr/hal-02691140
https://hal.inrae.fr/hal-02691140
Publikováno v:
The Journal of applied bacteriology. 80(4)
The genus Pectinatus has been often reported in beer spoilage with off-flavours. The bacteria are strictly anaerobic, Gram-negative rods. Propionate and acetate are the main fermentation products from glucose in the two species belonging to the genus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68d0cbc796f3d54753d48ba2a06c6298
https://pubmed.ncbi.nlm.nih.gov/8849643
https://pubmed.ncbi.nlm.nih.gov/8849643
Publikováno v:
The Journal of applied bacteriology
The Journal of applied bacteriology, Blackwell Science Ltd., 1995, 79 (6), pp.603-608. ⟨10.1111/j.1365-2672.1995.tb00943.x⟩
The Journal of applied bacteriology, Blackwell Science Ltd., 1995, 79 (6), pp.603-608. ⟨10.1111/j.1365-2672.1995.tb00943.x⟩
In order to describe the behaviour or Pseudomonas marginalis on ready-to-use vegetables, the effects of carbon and nitrogen sources on biomass profile were evaluated. First of all, experiments were carried out in synthetic medium with a multiwell ana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e985b7f5235c67105a1dac463404b0b7
https://hal.inrae.fr/hal-02715696
https://hal.inrae.fr/hal-02715696