Gotowa bibliografia na temat „Psychrotrophic bacteria”
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Artykuły w czasopismach na temat "Psychrotrophic bacteria"
CHAMPAGNE, C. P., F. GIRARD i N. MORIN. "Inhibition of the Psychrotrophic Bacteria of Raw Milk by Addition of Lactic Acid Bacteria". Journal of Food Protection 53, nr 5 (1.05.1990): 400–403. http://dx.doi.org/10.4315/0362-028x-53.5.400.
Pełny tekst źródłaAhmed, S., S. MMR Sumon, MD Hossain, ABM Rubayet Bostami i MM Rahman. "Prevalence of Psychrotrophic Bacteria During Frozen Storage of Raw Milk". Annals of Bangladesh Agriculture 24, nr 1 (8.02.2021): 65–76. http://dx.doi.org/10.3329/aba.v24i1.51936.
Pełny tekst źródłaMalimon, Z., M. Kukhtyn, N. Grynevych i N. Mekh. "Analysis of the insemination of the mesophilic and psychrotrophic microflora of frozen fish". Naukovij vìsnik veterinarnoï medicini, nr 1(149) (30.05.2019): 22–29. http://dx.doi.org/10.33245/2310-4902-2019-149-1-22-29.
Pełny tekst źródłaMunsch-Alatossava, Patricia, Jean-Pierre Gauchi, Bhawani Chamlagain i Tapani Alatossava. "Trends of Antibiotic Resistance in Mesophilic and Psychrotrophic Bacterial Populations during Cold Storage of Raw Milk". ISRN Microbiology 2012 (12.03.2012): 1–13. http://dx.doi.org/10.5402/2012/918208.
Pełny tekst źródłaShtenikov, M. D., O. Y. Zinchenko i V. V. Boldyreva. "ANTAGONISTIC ACTIVITY OF MARINE BACTERIA OF BACILLUS, PRIESTIA AND PAENIBACILLUS GENERA OF DIFFERENT THERMOTYPES". Microbiology&Biotechnology, nr 2(55) (20.09.2022): 50–65. http://dx.doi.org/10.18524/2307-4663.2022.2(55).261778.
Pełny tekst źródłaVerhegghe, M., J. De Block, S. Van Weyenberg, L. Herman, M. Heyndrickx i E. Van Coillie. "Effect of a pre-milking teat foam and a liner disinfectant on the presence of mesophilic and (proteolytic) psychrotrophic bacteria prior to milking". Journal of Dairy Research 86, nr 4 (listopad 2019): 432–35. http://dx.doi.org/10.1017/s0022029919000700.
Pełny tekst źródłaPrzemieniecki, Sebastian Wojciech, Tomasz Paweł Kurowski, Karol Korzekwa i Anna Karwowska. "The effect of psychrotrophic bacteria isolated from the root zone of winter wheat on selected biotic and abiotic factors". Journal of Plant Protection Research 54, nr 4 (30.12.2014): 407–13. http://dx.doi.org/10.2478/jppr-2014-0061.
Pełny tekst źródłaTeider Junior, Pedro I., José C. Ribeiro Júnior, Eric H. Ossugui, Ronaldo Tamanini, Juliane Ribeiro, Gislaine A. Santos, Amauri A. Alfieri i Vanerli Beloti. "Pseudomonas spp. and other psychrotrophic microorganisms in inspected and non-inspected Brazilian Minas Frescal cheese: proteolytic, lipolytic and AprX production potential". Pesquisa Veterinária Brasileira 39, nr 10 (październik 2019): 807–15. http://dx.doi.org/10.1590/1678-5150-pvb-6037.
Pełny tekst źródłaHantsis-Zacharov, Elionora, i Malka Halpern. "Culturable Psychrotrophic Bacterial Communities in Raw Milk and Their Proteolytic and Lipolytic Traits". Applied and Environmental Microbiology 73, nr 22 (21.09.2007): 7162–68. http://dx.doi.org/10.1128/aem.00866-07.
Pełny tekst źródłaWhyte, Lyle G., Charles W. Greer i William E. Inniss. "Assessment of the biodegradation potential of psychrotrophic microorganisms". Canadian Journal of Microbiology 42, nr 2 (1.02.1996): 99–106. http://dx.doi.org/10.1139/m96-016.
Pełny tekst źródłaRozprawy doktorskie na temat "Psychrotrophic bacteria"
McCarthy, Conor Neil, i n/a. "Regulatory Elements Controlling Lipase and Metalloprotease Production in Pseudomonas fluorescens B52". Griffith University. School of Health Science, 2003. http://www4.gu.edu.au:8080/adt-root/public/adt-QGU20031015.124744.
Pełny tekst źródłaMcCarthy, Conor Neil. "Regulatory Elements Controlling Lipase and Metalloprotein Production in Pseudomonas fluorescens B52". Thesis, Griffith University, 2003. http://hdl.handle.net/10072/367432.
Pełny tekst źródłaThesis (PhD Doctorate)
Doctor of Philosophy (PhD)
School of Health Sciences
Full Text
Suzuki, Takeshi. "Enzymological Studies of Cold-active Esterases from Psychrotrophic Bacteria". Kyoto University, 2003. http://hdl.handle.net/2433/149012.
Pełny tekst źródłaGauthier, Elisabeth. "Utilization of low molecular weight substrates by psychrotrophic meat spoilage organisms". Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59274.
Pełny tekst źródłaRasmussen, David Dean. "The Effectiveness of Potassium Lactate and Lactic Acid Against Campylobacter Species and Psychrotrophic Bacteria". Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/35318.
Pełny tekst źródłaBoneless, skinless chicken breasts were injected with three levels of potassium lactate (0,1.5,2%), in conjunction with four levels of lactic acid. Lactic acid was injected (0, 0.1, 0.2, 0.3%) as well as applied directly to the surface (0.1% of weight of chicken breast). The chicken breasts were surface inoculated with a mixture of Campylobacter sp. and sampled over a period of 28 days at 11oC. The greatest inhibition was found using 2% potassium lactate in conjunction with any level of lactic acid (injected) or 0.1% lactic acid (surface application). Results of this study indicate that potassium lactate and lactic acid can be used to control the growth and/or survival of Campylobacter sp. on boneless chicken breasts.
The second study eliminated the 1.5% potassium lactate and 0.2% and 0.3% lactic acid treatments and chicken breasts were not inoculated with Campylobacter sp.. This 4oC shelf life study occurred over 32 days, testing for Campylobacter species, psychrotrophic bacteria, as well as testing for sensory perceptions of color and odor changes in the chicken. The most effective treatment was the 2% potassium lactate-0.1% lactic acid surface treatment, demonstrating the most inhibition against both target populations. This treatment also had the greatest impact upon the odor of the chicken breasts. This treatment had the greatest difference from control samples, which was achieved by the inhibition of spoilage organisms on the chicken breasts.
Master of Science
Fitzgerald, Laura Emma. "The application of microfiltration as a partial sterilisation technique for the reduction of psychrotrophic spore forming bacteria from viscous dairy feeds". Thesis, University of Bath, 2012. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.582874.
Pełny tekst źródłaVoges, Joana Gerent. "Qualidade microbiológica da água e do leite e ocorrência de Leite Instável Não Ácido (LINA) em propriedades de agricultura familiar do Planalto Norte de Santa Catarina". Universidade do Estado de Santa Catarina, 2015. http://tede.udesc.br/handle/handle/954.
Pełny tekst źródłaCoordenação de Aperfeiçoamento de Pessoal de Nível Superior
Milk production is an important income for family farmers, but to act competitively in the market the dairy sector needs to raise the quality of its raw material. The study aimed to evaluate the factors that influence water quality and milk quality and unstable non-acid milk (UNAM) occurrence in family farms of Planalto Norte of Santa Catarina, Brazil. The study also aimed to assess the influence of water quality used in farm on the milk quality, and to establish relation between bacterial contamination and concentration of CMP in milk. The farms were characterized by a semi-structured questionnaire guide. Samples were collected for analysis of milk composition, somatic cell count (SCC), total bacterial count (TBC) and psychrotrophic bacterial count (PBC). It carried out the alcohol test, titratable acidity and pH, and CMP index was determined by high-performance liquid chromatography. Analyzes performed in water were CBP, Escherichia coli, coliforms at 35ºC and mesophilic aerobic. The food offered to animals also were analyzed. Data were subject to factor and cluster analysis, and broken-line model analysis using SAS statistical package. The most appropriate strategies of animal feed, with consequent improvement of animal productivity and increase of lactose content in milk were related to a lower occurrence of UNAM, which had little relation with farm structure and with season. The farm structure also had little influence on milk microbiological quality. Already the milking management influenced the bacterial contamination, and these were related to CMP concentration in milk. The water quality used in dairy farms was not related to milk quality. Rainfall and water source affected the microbiological contamination in water
A produção de leite é uma importante fonte de renda para agricultura familiar, mas para atuar de modo competitivo no mercado o setor lácteo precisa elevar a qualidade da sua matéria-prima. O estudo objetivou avaliar os fatores que influenciam na qualidade da água e do leite e na ocorrência de leite instável não ácido (LINA) em propriedades de agricultura familiar do Planalto Norte de Santa Catarina. O trabalho também objetivou verificar a influência da qualidade da água utilizada na propriedade sobre a qualidade do leite produzido, além de estabelecer a relação entre a contaminação bacteriana e a concentração de caseinomacropeptídeo (CMP) no leite. As propriedades foram caracterizadas por meio de um questionário guia semi-estruturado. Foram coletadas amostras de leite para analisar sua composição, contagem de células somáticas (CCS), contagem bacteriana total (CBT), e contagem de bactérias psicrotróficas (CBP). Realizou-se o teste do álcool, análises de acidez titulável e pH, e determinou-se o índice CMP por cromatografia líquida de alta eficiência. Na água, foram realizadas análises de CBP, Escherichia coli, coliformes a 35ºC e aeróbios mesófilos. Também foram analisados os alimentos oferecidos aos animais. Os dados foram submetidos à análise fatorial e de agrupamento, e regressão segmentada (broken-line) utilizando o pacote estatístico SAS. As estratégias mais adequadas de alimentação animal, com consequente melhoria da produtividade e aumento do teor de lactose no leite, tiveram influência na menor ocorrência de LINA, que por sua vez apresentou pouca relação com a infra-estrutura das propriedades e com as estações do ano. A infra-estrutura das propriedades também teve pouca relação com a qualidade microbiológica do leite. Já o manejo de ordenha mostrou influência na contaminação bacteriana, que relacionou-se com a concentração de CMP no leite. A qualidade da água utilizada nas propriedades leiteiras não apresentou relação com a qualidade do leite. A precipitação pluviométrica e a origem da água afetaram a sua contaminação microbiológica
Cardoso, Rodrigo Rezende. "Influência da microbiota psicrotrófica no rendimento de queijo Minas Frescal elaborado com leite estocado sob refrigeração". Universidade Federal de Viçosa, 2006. http://locus.ufv.br/handle/123456789/5390.
Pełny tekst źródłaCoordenação de Aperfeiçoamento de Pessoal de Nível Superior
The raw milk storage under cooling temperatures selects the psychrotropic bacteria growth including species able to produce heat resistant proteases and lipases that are usually associated with milk quality deterioration. The decrease in the cheese production yield is an important problem associated with the psychrotrophic bacteria growth in the refrigerated raw milk. This work aimed to evaluate the relation between the psychrotrophic bacteria population present in the cooled raw milk and the yield of Minas Frescal cheese production. The raw milk was stored at 10 °C, for up to four days, it was pasteurized, and daily used for the Minas Frescal cheese production. Concomitantly, the number of psychrotrophic, proteolytic and lipolytic psychrotrophic bacteria and protease and lipase activity was evaluated in the raw milk. The raw milk maintenance at 10 °C made possible the psychrotrophic bacteria growth, with an increase of two logarithmic cycles in the proteolytic psychrotrophic bacteria population and of, approximately, three logarithmic cycles in the lipolytic psychrotrophic bacteria population, after four days of storage. The protease and lipase activities increased during the refrigerated raw milk storage, presenting superior values to the ones of the recently milked milk. A decrease of 6.78% in liters of milk per kg of cheese and 6.38 % in grams of total solids of cheese per liter of milk when the product was done with cooled milk stored for four days, was observed. The psychrotrophic bacteria number present in that milk varied from 108 CFU mL-1 to 109 CFU mL-1, and the proteolytic and lipolytic psychrotrophic bacteria populations were higher than 107 CFU mL-1. For the same storage period, an increase in the total nitrogen, fat and total solids concentrations in the serum from the Minas Frescal cheese production, was verified. It was estimated that, for an industry able to process 50.000 liters of milk per day, designating 33% of this amount to produce Minas Frescal cheese, the economic losses associated with the decrease in the cheese production are estimated in US$ 15,480.00 per month.
A estocagem do leite cru sob refrigeração favorece a seleção de bactérias psicrotróficas, incluindo espécies produtoras de proteases e lipases termorresistentes que são associadas à perdas de qualidade do leite e seus derivados. Para as indústrias de queijos, um dos principais problemas causados em decorrência da contaminação e do crescimento de bactérias psicrotróficas no leite cru refrigerado é a redução do rendimento durante a fabricação. O objetivo deste trabalho foi relacionar o rendimento do queijo Minas Frescal com a população de bactérias psicrotróficas no leite cru refrigerado granelizado. O leite cru foi estocado a 10 °C, por até quatro dias, posteriormente pasteurizado e, diariamente, utilizado para a fabricação de queijo Minas Frescal. Paralelamente, foram quantificadas as microbiotas psicrotrófica, psicrotrófica proteolítica e lipolítica e a atividade proteolítica e lipolítica do leite cru. A manutenção do leite cru a 10 °C possibilitou um crescimento da microbiota psicrotrófica, com um aumento de dois ciclos logarítmicos na população de bactérias psicrotróficas proteolíticas e de, aproximadamente, três ciclos logarítmicos na população de bactérias psicrotróficas lipolíticas, após quatro dias de estocagem. As atividades proteolítica e lipolítica aumentaram durante a estocagem do leite cru refrigerado, apresentando valores superiores aos do leite recém-ordenhado. Foi constatada uma redução de 6,78 % no rendimento em termos de litros de leite por quilograma de queijo e de 6,38 % em gramas de sólidos totais no queijo por litro de leite quando o queijo Minas Frescal foi fabricado com leite refrigerado armazenado por quatro dias. O leite cru que resultou nestas perdas de rendimento apresentava uma população de 108 UFC mL-1 a 109 UFC mL-1 de bactérias psicrotróficas e a população de bactérias psicrotróficas proteolíticas e lipolíticas era superior a 107 UFC mL-1. Verificou-se ainda, para o mesmo período de estocagem, um aumento das concentrações de nitrogênio total, gordura e sólidos totais no soro proveniente da fabricação do queijo Minas Frescal. As perdas econômicas decorrentes da redução do rendimento da fabricação de queijo Minas Frescal foram estimadas em US$ 15,480.00 por mês, para uma indústria de laticínios processadora de 50.000 litros de leite por dia e que destine 33% do leite captado a fabricação de queijo Minas Frescal.
Kawamoto, Jun. "Studies of cold-adaptation mechanism of a psychrotrophic bacterium, Shewanella livingstonensis Ac10". Kyoto University, 2008. http://hdl.handle.net/2433/136582.
Pełny tekst źródła0048
新制・課程博士
博士(農学)
甲第13493号
農博第1670号
新制||農||951(附属図書館)
学位論文||H20||N4318(農学部図書室)
UT51-2007-T869
京都大学大学院農学研究科応用生命科学専攻
(主査)教授 江﨑 信芳, 教授 清水 昌, 教授 阪井 康能
学位規則第4条第1項該当
Park, Jung ha. "Studies of cold-inducible inner membrane proteins of a psychrotrophic bacterium, Shewanella livingstonensis Ac10". Kyoto University, 2012. http://hdl.handle.net/2433/157717.
Pełny tekst źródła0048
新制・課程博士
博士(農学)
甲第16926号
農博第1942号
新制||農||1001(附属図書館)
学位論文||H24||N4687(農学部図書室)
29601
京都大学大学院農学研究科応用生命科学専攻
(主査)教授 栗原 達夫, 教授 喜多 恵子, 教授 阪井 康能
学位規則第4条第1項該当
Książki na temat "Psychrotrophic bacteria"
Psychrotrophic bacteria in foods: Disease and spoilage. Boca Raton: CRC Press, 1992.
Znajdź pełny tekst źródłaBrown, Steven A. Screening for plasmid DNA in an exopolymer-producing psychrotrophic bacterium. Sudbury, Ont: Laurentian University, 1987.
Znajdź pełny tekst źródłaAndrews, Shelley Ann. Purification and initial chemical characterization of an exopolymer produced by a psychrotrophic bacterium. Sudbury, Ont: Laurentian University, 1991.
Znajdź pełny tekst źródłaMondal, Abdul Alim. Studies on the identity of the stimulatory material for exopolymer production, in a psychrotrophic bacterium. [s.l: s.n.], 1992.
Znajdź pełny tekst źródłaMeer, Ralph R. Identification and characterization of some psychrotrophic heat resistant/sporeforming bacteria in the Grade A raw milk supply of Oregon. 1987.
Znajdź pełny tekst źródłaCzęści książek na temat "Psychrotrophic bacteria"
Brasca, Milena, Marilù Decimo, Stefano Morandi, Solimar Gonçalves Machado, François Bagliniére i Maria Cristina Dantas Vanetti. "Psychrotrophic bacteria". W Microbiology in Dairy Processing, 37–61. Chichester, UK: John Wiley & Sons Ltd and the Institute of Food Technologists, 2017. http://dx.doi.org/10.1002/9781119115007.ch3.
Pełny tekst źródłaBorker, Shruti Sinai, Swami Pragya Prashant, Anu Kumari, Sareeka Kumari, Rajni Devi i Rakshak Kumar. "Metabolic Pathways in Biodegrading Psychrotrophic Bacteria Under Cold Environments". W Extreme Environments, 217–33. First edition. | Boca Raton : CRC Press, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780429343452-13.
Pełny tekst źródłaMcMeekin, T. A. "Preliminary observations on psychrotrophic and psychrophilic, heterotrophic bacteria from antarctic water samples". W Biology of the Vestfold Hills, Antarctica, 35–40. Dordrecht: Springer Netherlands, 1988. http://dx.doi.org/10.1007/978-94-009-3089-6_4.
Pełny tekst źródłaJan, S., i F. Baron. "32. Psychrotrophic heat-resistant bacteria in the sector of pasteurized liquid egg processing: a focus on the Bacillus cereus group". W Handbook of eggs in human function, 577–614. The Netherlands: Wageningen Academic Publishers, 2015. http://dx.doi.org/10.3920/978-90-8686-804-9_32.
Pełny tekst źródłaStepaniak, L. "Psychrotrophic Bacteria | Other Psychrotrophs". W Encyclopedia of Dairy Sciences, 384–89. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-374407-4.00442-8.
Pełny tekst źródłaStepaniak, L. "Psychrotrophic Bacteria: Other Psychrotrophs". W Reference Module in Food Science. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-818766-1.00384-6.
Pełny tekst źródłaMcPhee, J. D., i M. W. Griffiths. "PSYCHROTROPHIC BACTERIA | Pseudomonas spp." W Encyclopedia of Dairy Sciences, 2340–45. Elsevier, 2002. http://dx.doi.org/10.1016/b0-12-227235-8/00405-3.
Pełny tekst źródłaSamaržija, Dubravka, i Šimun Zamberlin. "Psychrotrophic Bacteria: Pseudomonas spp". W Reference Module in Food Science. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-08-100596-5.23045-x.
Pełny tekst źródłaComi, G., i C. Cantoni. "PSYCHROTROPHIC BACTERIA | Arthrobacter spp." W Encyclopedia of Dairy Sciences, 372–78. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-374407-4.00440-4.
Pełny tekst źródłaMcPhee, J. D., i M. W. Griffiths. "Psychrotrophic Bacteria | Pseudomonas spp." W Encyclopedia of Dairy Sciences, 379–83. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-374407-4.00441-6.
Pełny tekst źródłaStreszczenia konferencji na temat "Psychrotrophic bacteria"
Maziero, João Pedro, Carolina Toledo Santos, Pricila Veiga dos Santos i Juliano Gonçalves Pereira. "Avaliação do uso de ozônio em temperaturas de leite cru refrigerado na contagem de psicrotróficos". W Semana Online Científica de Veterinária. CONGRESSE.ME, 2021. http://dx.doi.org/10.54265/gsri7118.
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