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Microbial counts
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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
1
1
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The visual observation and water permeability tests showed that bacterial mortar could repair the cracks and prevent the invasion of liquids and gases compared with the negative control. Besides, SEM and XRD analytical results indicated that the different carbonate polymorphs were formed inside the cracks. Additionally, the plate count method revealed that there were vegetative S. pasteurii cells in cracks even after 28 days, which means the bacterial mortar may have a long-lasting effect on the cement.
11p
linyanjun_2408
23-04-2022
13
1
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Results revealed that different biofertilizer treatments increased the microbial counts (total microbial counts, azotobacter, azospirilla, phosphate dissolving bacteria (PDB) and VAM), the growth parameters (plant height, stem diameter, initiative branching point, number of branches, fresh weight and dry weight) and some chemical constituents such as total chlorophyll, crude protein, crude fiber and ash% compared to untreated plants.
10p
schindler
30-12-2021
16
0
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Fungal and bacterial rhizosphere microbiome associated with selected melon and snake melon genotypes
The total bacterial population in the rhizosphere of ten melon and two snake melon genotypes was significantly 59 to 68% higher than control soil. For most tested genotypes, a significant increase in the culturable rhizospheric actinomycetes, about 28.5 to 92.6%, was recorded comparatively to control soil. Fungal population counts in the rhizosphere of tested genotypes were significantly comparable to control.
7p
mudbound
10-12-2021
10
1
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The viscosity of the slurry beverage mixture ranged from 1.75 to 11.00. PH values ranged from 5.0 to 9.66. The microbial load ranged from (3.36x104- 5.33x106). For total fungi, sample B has the highest fungal count. There is no significant difference (p
5p
mudbound
10-12-2021
12
1
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Edible coatings were produced using whey (30% and 60%) and glycerol. Samples were compared to a control (no coating), during storage at both temperatures. Storage at 10 °C improved the maintenance of the acerola colour, while storage at 5 °C increased the stability of vitamin C and decreased microbial growth (p ≤0.05). The application of edible coating reduced the total colour variation and degradation (a*) at both temperatures. The concentration of whey influenced significantly (p≤0.
7p
mudbound
10-12-2021
9
1
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In shotgun metagenomics, microbial communities are studied through direct sequencing of DNA without any prior cultivation. By comparing gene abundances estimated from the generated sequencing reads, functional differences between the communities can be identified. However, gene abundance data is affected by high levels of systematic variability, which can greatly reduce the statistical power and introduce false positives. Normalization, which is the process where systematic variability is identified and removed, is therefore a vital part of the data analysis.
17p
vibeauty
23-10-2021
10
2
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One of the major challenges in microbial studies is detecting associations between microbial communities and a specific disease. A specialized feature of microbiome count data is that intestinal bacterial communities form clusters called as “enterotype”, which are characterized by differences in specific bacterial taxa, making it difficult to analyze these data under health and disease conditions.
13p
visilicon2711
20-08-2021
10
1
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The objectives of the study were to determine the effective washing disinfectant (chlorine dioxide and r peracetic acid) in reducing total aerobic counts, E. coli and coliform, and then to test different packaging materials, namely polypropylene (PP), high density polyethylene (HDPE), and low density polyethylene (LDPE), on the quality and shelf-life of Ceylon spinach.
12p
chauchaungayxua12
09-07-2021
20
1
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The milk products and by products may be contaminated intentionally/unintentionally at different level at the time of production, processing, and storage. Therefore, the present study was conducted with an objective to assess Microbial Quality Evaluation of Flaxseed incorporated Camel and Buffalo Milk Nuggets. The samples were collected hygienically and subjected to microbiological analysis.
9p
cothumenhmong11
11-05-2021
6
2
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This study was planned to investigate presence of bacterial contamination of broilers breast, back, leg and neck during slaughtering process. A total of 154 swab samples were taken after hanging in slaughter area, after bleeding, after scalding, after defeathering, after evisceration, after washing, after chilling, from slaughtering knives, scalding water, packing machine and hands of the workers. Total viable counts (TVCs) and isolation and identification of bacteria were used.
7p
caygaocaolon11
21-04-2021
11
1
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The present study was taken up to investigate the effect of cinnamon powder addition on microbial quality of fresh buttermilk. Addition of cinnamon into butter milk decreases the total standard plate count, and yeast and mold count in buttermilk.
5p
chauchaungayxua10
19-03-2021
13
2
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The study revealed a significant increase in acidity and reducing sugars. There was a significant decrease in antioxidant activity, HMF concentration, pH, total sugars, ascorbic acid content and overall acceptability of the beverage. The beverage showed an increased microbial count making the beverage unacceptable after six days of storage.
11p
trinhthamhodang1218
26-02-2021
12
2
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This view of limited information on electron beam irradiated meat products, the scientific study is therefore undertaken to assess its microbiological, physico-chemical and sensory evaluation of electron beam irradiated meat products in order to determine the shelflife henceforth provide safe products to consumer.
10p
trinhthamhodang1218
26-02-2021
9
1
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Changes in microbial activity was studied during ambient storage of sheep milk yoghurt. The starter cultures were one pure stain of Yoghurt YH-3 and another mixed culture of Steptococcus salivarious var. thermophilus-YH-S + Lactobacillus delbrueckii var. bulgaricus (1:1). The rate of inoculum in the preparation of sheep milk yoghurt was 3% in both the types of preparation. The acid production increase with the period of storage for both the types of preparation.
4p
cothumenhmong9
04-01-2021
10
1
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The present study was attempted with the main aim to clarify the effect of different chemicals, either alone or in combination, on the microbial counts found in vase water of cut rose flower. Additionally, assessment of impact of microbes on flower longevity was made.
9p
gaocaolon9
22-12-2020
10
2
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The present study was conducted at Hill Agricultural Research and Extension centre, Kullu, in mid-hill sub-humid zone of Himachal Pradesh in order to investigate the effect of organic, inorganic and integrated nutrient management practices on soil microbial properties. The microbial count was found maximum (6.5 X 105 cfu/ml) in organic plot and minimum (2.6 X 105 cfu/ml) in inorganic.
10p
gaocaolon9
22-12-2020
15
2
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The present investigation on Influence of ascorbic acid and calcium chloride on physical parameters and microbial count of firm flesh jackfruit bulbs was carried out during 2014-15 at College of Agriculture, DBSKKV, Dapoli.
11p
gaocaolon9
22-12-2020
10
2
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This study is focused on the influence of physical factor such as seasons on the quality of air and quantity of bioaerosols in various locations inside the hospital and outdoor air.
14p
trinhthamhodang9
16-12-2020
15
1
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The shelf-life of fresh sugarcane juice is limited due to enzymatic browning and microbial growth. Browning is caused by polyphenol oxidase (PPO) enzyme and the microbial spoilage occurs mainly due to yeasts and moulds, aerobic bacteria and coliforms. High pressure processing is one of the novel food preservation methods used as an alternative to thermal treatment.
7p
caygaocaolon8
07-11-2020
11
1
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