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Selective enumeration and identification of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. paracasei subsp. paracasei and Bifidobacterium lactis in fermented milk

Autor: Raquel Tabasco, T. Paarup, Teresa Requena, C. Janer, Carmen Peláez

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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This study describes selective plating methodologies for enumeration of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. paracasei subsp. paracasei and Bifidobacterium lactis in fermented m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75f19197bb6cc400549807e661a9af7a
https://doi.org/10.1016/j.idairyj.2007.01.010

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Sensory, chemical and bacteriological changes in vacuum-packed pressurised squid mantle (Todaropsis eblanae) stored at 4 °C

Autor: Carmen Peláez, Juan Antonio Lascuraín Sánchez, Antonio Moral, T. Paarup

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname

Sensory, chemical and bacteriological changes were studied in vacuum-packed squid mantles (Todaropsis eblanae) that were pressurised at 150, 200, 300 and 400 megapascal (MPa) for 15 min at ambient temperature and stored at 4°C. Sensory analysis show

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15438c24d4b47be6743ac46e30a1ecc2
https://doi.org/10.1016/s0168-1605(01)00701-2

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Microbiological and physico-chemical characterisation of deep spoilage in Spanish dry-cured hams and characterisation of isolated Enterobacteriaceae with regard to salt and temperature tolerance

Autor: T. Paarup, Carmen Peláez, Juan Ignacio Reguera, Juan Carlos Nieto

Publikováno v: European Food Research and Technology. 209:366-371

The microbiological and physico-chemical characteristics of dry-cured Spanish "serrano" hams with deep spoilage were compared to unspoiled hams, and the evolution of similar characteristics was studied during the early curing stages of previously ref

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8ee40940442adf8c45131a8ea7b7f091
https://doi.org/10.1007/s002170050511

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Inhibition of uropathogens by lactic acid bacteria isolated from dairy foods and cow's intestine in western Nigeria

Autor: T. Paarup, Bolanle A. Adeniyi, Teresa Requena, Funmilola A. Ayeni, Raquel Tabasco, S. T. Ogunbanwo, Carmen Peláez

Publikováno v: Archives of microbiology. 191(8)

A total of 96 lactic acid bacteria (LAB) were isolated from African indigenous fermented products and cow's intestines to study their inhibitory capability against multi-drug-resistant uropathogens. Escherichia coli accounted for approximately 45% of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72982c18a5140f61ce12bd4685c47d2e
https://pubmed.ncbi.nlm.nih.gov/19529917

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Constraints on the relative sizes of intervening Mg II-absorbing clouds and quasar emitting regions

Autor: Marianne Vestergaard, Morten Schmidt, D. Malesani, T. Paarup, Jens Hjorth, D. Lawther

Publikováno v: Lawther, D P, Paarup, T, Schmidt, M, Vestergaard, M, Hjorth, J & Malesani, D 2012, ' Constraints on the relative sizes of intervening Mg II-absorbing clouds and quasar emitting regions ', Astronomy & Astrophysics, vol. 546, A67 . https://doi.org/10.1051/0004-6361/201219326

Context: A significantly higher incidence of strong (rest equivalent width W_r > 1 {\AA}) intervening Mg II absorption is observed along gamma-ray burst (GRB) sight-lines relative to those of quasar sight-lines. A geometrical explanation for this dis

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f758774ed9264871dd0e7a67c5c6c48
https://doi.org/10.1051/0004-6361/201219326

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Sensory, chemical and bacteriological changes during storage of iced squid (Todaropsis eblanae)

Autor: Juan Antonio Lascuraín Sánchez, T. Paarup, Henrik Christensen, Antonio Moral, Lone Gram, Magne Bisgaard

Publikováno v: University of Copenhagen
Technical University of Denmark Orbit

Aims: To relate sensory shelf-life of iced whole and gutted squid to bacterial growth and chemical changes. Methods and Results: Cooked mantles from whole and gutted individuals were rejected after 10 and 12 days of storage, respectively, due to ammo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c1aa487477769b4e33cff1daace4595
https://curis.ku.dk/portal/en/publications/sensory-chemical-and-bacteriological-changes-during-storage-of-iced-squid-todaropsis-eblanae(afcc21d0-a1bb-11dd-b6ae-000ea68e967b).html

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