Microbiological quality

Xem 1-9 trên 9 kết quả Microbiological quality
  • Current guidelines in the three water-related areas (drinking water, wastewater and recreational water) assess quality, in microbiological terms, by measuring indicator organisms. This chapter looks at the history and examines some of the methods used to assess the microbiological quality of water, highlighting the current limitations and also possible future developments.

    pdf28p uocvong09 16-10-2015 11 2   Download

  • The effect of chitosan, glucose and chitosan–glucose complex (CGC) on the microbial and postharvest quality of shiitake (Lentinus edodes) mushroom stored at 4 ± 1 C for 16 days was investigated. Mushroom weight loss, respiration rate, firmness, ascorbic acid, total soluble solids, microbial and sensory quality were measured. The results indicate that treatment with CGC coating maintained tissue firmness, inhibited increase of respiration rate, reduced microorganism counts, e.g., pseudomonads, yeasts and moulds, compared to uncoated control mushroom.

    pdf7p the_eye_1991 18-09-2012 47 11   Download

  • Beer has been a popular beverage for thousands of years and brewing is often described as the oldest biotechnological process. Over the years the brewmaster’s art has been supplemented by vast increases in our knowledge of the chemistry and biochemistry both of the ingredients and of the changes taking place to those ingredients during brewing. Together these contribute to give the products we recognise today - a wide range of different but consistently high quality beer types.

    pdf156p cronus75 14-01-2013 32 8   Download

  • For more than 30 years there has been remarkable growth in the need for quality water purification by all categories of users – municipal, industrial, institutional, medical, commercial and residential. The increasingly broad range of requirements for water quality has motivated the water treatment industry to refine existing techniques, combine methods and explore new water purification technologies.

    pdf151p phongmt1993 09-08-2013 42 7   Download

  • Antimicrobial properties of shiitake mushrooms (Lentinula edodes) Sir, The shiitake mushroom, Lentinula edodes (Berk.) Sing, is a culinary delicacy and has traditionally been used as medicine in Asia dating back over 2000 years. Shiitake mushrooms contain protein, lipids (primarily linoleic acid), carbohydrates, fibre, minerals, vitamins B1, B2 and C, and ergosterol, the D provitamin [1].

    pdf2p the_eye_1991 18-09-2012 29 6   Download

  • It is said that farms having land to grow crops and forage (PK-3 and PK-10R) were relatively most competitive. The PK-10R farm is said to be most viable farm size, and has the potential of challenging competitors in export markets6. Such farms make effective use of technological advances in breeding practices, e.g., artificial insemination, to improve their herd quality. Some of them have also installed their own pasteurization or processing equipment. However, there are only 23% of farmers who fall in the PK-10R category, whereas 70% of the farmers have less than four animals.

    pdf28p conduongdinhmenh 07-05-2013 25 6   Download

  • Tuberculosis and sarcoidosis are chronic diseases that rarely occur concomitantly. Sarcoidosis is a multisystem granulomatous disorder characterized pathologically by the presence of non-caseating granulomas in involved tissues. Tuberculosis is infectious disease caused by Mycobacterium tuberculosis characterized by granulomas with caseous necrosis. Case presentation: We present a case of 43-year-old female refugee from Kosovo with microbiological confirmation of pulmonary tuberculosis and pulmonary and skin sarcoidosis at the same time.

    pdf5p taisaocothedung 12-01-2013 21 2   Download

  • Difficulty in accessing ground water without disturbing ground-water flow patterns, chemistry, microbiology, and the physical and chemical makeup of formation materials has made accurate characterization of in situ ground-water conditions a very challenging task.

    pdf308p 951628473 07-05-2012 63 29   Download

  • For many years microbiologists believed that the tissues of healthy animals normally contained bacteria (Reith, 1926; Ingram, 1972). These ‘intrinsic’ bacteria were the cause of phenomena such as ‘bone taint’. The cause of bone taint is still questioned and will be discussed later.The prevailing view of the majority of textbooks (Banwart, 1989;Varnam and Sutherland, 1995), based in part on the work of Gill (Gill, 1979, 1980) is that the meat of a healthy animal is essentially sterile.

    pdf345p peheo_1 29-07-2012 52 20   Download

CHỦ ĐỀ BẠN MUỐN TÌM

Đồng bộ tài khoản