搜索结果: 1-10 共查到“食品加工技术 survival”相关记录10条 . 查询时间(0.146 秒)
Survival of Mycobacterium avium subsp. hominissuis in homemade smoked pork sausages
IS1245 pork meat food safety zoonosis heat treatmentAntibiotic resistance of Enterococcus Species Isolated from Raw Foods of Animal Origin in South West Part of Slovakia
2014/2/25
We assessed the survival of Mycobacterium avium subsp. hominissuis (MAH) in artificially contaminated homemade smoked sausages prepared from pork meat according to traditional recipes, the effect of s...
The Effect of Incubation Temperature on the Survival and Growth of Yeasts in Sethemi, South African Naturally Fermented Milk
yeasts naturally fermented milk Sethemi lactic acid bacteria
2009/3/4
The effect of temperature on the growth of yeasts during the production of Sethemi, South African naturally fermented milk (NFM), was studied by incubating raw milk and milk inoculated with selected y...
Probiotic Culture Survival and Implications in Fermented Frozen Yogurt Characteristics
frozen yogurt probiotic bifidobacteria acidophilus
2008/4/1
Low-fat ice cream mix was fermented with probiotic-supplemented and traditional starter culture systems and evaluated for culture survival, composition, and sensory characteristics of frozen product. ...
Survival of Listeria monocytogenes in Commercial Cheese Brines
Listeria monocytogenes sodium chloride cheese brine survival
2008/3/31
The survival of Listeria monocytogenes was determined in commercial cheese brines collected from cheese factories in Wisconsin and northern Illinois. Survival ofL. monocytogenes inoculated into commer...
Survival of Lactic Acid Bacteria in a Dynamic Model of the Stomach and Small Intestine: Validation and the Effects of Bile
survival lactic acid bacteria gastrointestinal model bile
2008/3/27
This study was conducted to validate a dynamic model of the stomach and small intestine to quantify the survival of lactic acid bacteria and to assess the influence of gastrointestinal secretions. The...
Survival During Frozen and Subsequent Refrigerated Storage of Lactobacillus acidophilus Cells as Influenced by the Growth Phase
Lactobacillus acidophilus harvest time frozen storage refrigerated storage
2008/3/23
Cells of Lactobacillus acidophilus propagated in peptonized milk nutrient broth maintained at pH 5 were harvested during the late logarithmic (log) phase and at 6 h into the stationary phase of growth...
Survival of Lactobacillus delbrueckii ssp. bulgaricus Following Spray-Drying
Lactobacillus delbrueckii ssp. bulgaricus spray-drying cellular damage
2008/3/22
Survival of cell concentrates of Lactobacillus delbrueckii ssp. bulgaricus following spray-drying in skim milk with and without ascorbic acid and monosodium glutamate was evaluated during storage at d...
Improving Survival of Culture Bacteria in Frozen Desserts by Microentrapment
calcium alginate frozen desserts Lactobacillus bulgaricus microentrapment
2008/3/18
Lactobacillus bulgaricus cells were entrapped in beads of calcium alginate and evaluated for their ability to survive freezing processes. Cells survived freezing (without agitation) in ice milk mix mu...
Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation
kefir fermentation E.coli O157:H7 Salmonella typhimurium Salmonella aureus
2014/3/4
In this research, the growth and survival of E. coli O157:H7, Salmonella typhimurium and Staphylococcus aureus were investigated during kefir fermentation. Two different levels of inoculation of the s...
Effect of NaCl on the Survival of Microorganisms in Tomato Juice with Hydrostatic Pressure
Saccharomyces bailii Bacillus coagulans logarithm NaCl content
2010/11/24
The effect of hydrostatic pressure sterilization was investigated in tomato juice. Saccharomyces bailii and Bacillus coagulans were used as the test microorganisms added to the tomato juice. The logar...