Bacteria in food

This study proceeded to address the following objectives: To evaluate the effect of gas composition commonly used in modified atmosphere packaging (80% O2 and 20% CO2) on the shelf life of beef patties; to formulate an optimal solution containing natural antioxidant and antimicrobial preservatives and to study the effect of this combination and MAP on physiochemical attributes (surface colour (chroma, hue angle), metmyoglobin and oxmyoglobin contents, lipid stability) of fresh beef patties; to evaluate the effect of combined antioxidant – antimicrobial natural preservative and MAP on packag...

95p runthenight04 02-02-2023 10 2   Download

In this Masters thesis computational modelling techniques were employed to investigate iron-free apo-Lactoferrin (apo-Lf) structural conformation changes in the presence of variant temperature and pH. These conditions represent the environment most milk protein goes through in food processing and the production of food products.

162p runthenight04 02-02-2023 8 3   Download

Enhance and improve the bioavailability of the bioactive compounds in garlic through the processing of garlic products (black garlic and lactic acid bacteria fermentation garlic) and nanotechnology.

42p gaocaolon12 18-06-2021 16 4   Download

Slow sand filtration has been an effective means of treating water for the control of microbiological contaminants. Schmutzdecke is the layer of the microbial community that is responsible for treating the water through the sand bed. As water passes through this biological layer, foreign particles are trapped and essentially eaten by bacteria forms on this layer. Development of Schmutzdecke layer depends on available microbes in raw water, food supply, oxygen supply, residence time, and wetting of sand bed.

9p nguaconbaynhay5 16-05-2020 15 0   Download

The ability of yeasts to grow in the presence of weak organic acid preservatives is an important cause of food spoilage. Many of the determinants of acetate resistance inSac-charomyces cerevisiae differ from the determinants of resistance to the more lipophilic sorbate and benzoate. Interestingly,we show in this study that hypersensitivity to both acetate and sorbate results when the cells have auxo-trophic requirements for aromatic amino acids.

7p tumor12 20-04-2013 49 4   Download

Type IIa bacteriocins, which are isolated from lactic acid bacteria that are useful for food preservation, are potent antimicrobial peptides with considerable potential as therapeutic agents for gastrointestinal infections in mam-mals. They are ribosomally synthesized as precursors with an N-terminal leader, typically 18–24 amino acid residues in length, which is cleaved during export from the produ-cing cell.

9p dell39 03-04-2013 43 5   Download

In Mekong delta, mangrove forest distributes along the coastline of 700 km and it is a homeland for mud crab in tropical areas. The mud crab becomes potential to be alternative species from failed shrimp farming. Particularly, mud crab hatchery has been introduced and operated recently at Bac lieu, Tra vinh, Soc Trang, Ben Tre, Kien giang and Ca mau provinces. However, the survival from zoea stage to crablet stage 1 is low at approximately 5%. In addition, like shrimp rearing, the mud crab hatchery is using antibiotic as major treatment to prevent bacteria and fungi.

8p tam_xuan 02-03-2012 68 4   Download