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Inactivation of food spoilage bacteria by high pressure processing: Evaluation with conventional media and PCR–DGGE analysis
High pressure processing RNA extraction DGGE Active species Sliced cooked ham
2012/8/14
Microbial diversity and dynamic changes of sliced vacuum-packed cooked ham during refrigerated storage (0–90 days) after high pressure processing (400 MPa at 22 _C for 10 min) was investigated by usin...
Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE
Predominant spoilage bacteria Sliced cooked ham PCR-DGGE
2012/8/13
16S rDNA DGGE fingerprinting and phylogenetic analysis were used to reveal the dynamics and identification of the predominant spoilage bacterial in sliced vacuum-packed cooked ham during storage at 4 ...
Effect of Lactobacillus lactis cremoris Isolated from Kefir against Food Spoilage Bacteria
lactis cremoris Food Spoilage
2016/5/31
The present study aims to control the food spoilage bacteria associated with food poisoning by LAB where it was isolated from kefir and identified as Lactobacillus lactis cremoris. Kefir is a deliciou...
Reducing the Bloater Spoilage During Lactic Fermentation of Moroccan Green Olives
green olives fermentation bloater spoilage
2009/3/16
The process of natural lactic fermentation of green olives is too long and usually associated with several types of olive deteriorations, mainly the »bloater spoilage«. The control of pH a...