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Estimation of the shelf-life of halloumi cheese using survival analysis
d cheese microbiology sensory Q10
2014/2/25
Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5, 15, and 25°C. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, y...
The survival of Mycoplasma bovis at different temperatures
Mycoplasma bovis raw cow milk temperature
2014/2/27
The survival of Mycoplasma bovis in milk samples was investigated at three storage temperatures (5°C, –30°C and –80°C) during 5 weeks. For the storage temperatures –30°C and –80°C, the respective samp...
Evaluation of Potential Probiotic Properties of Enterococcus mundtii, Its Survival in Boza and in situ Bacteriocin Production
Enterococcus mundtii boza probiotic bacteriocin ST4V
2009/8/10
Boza is a low-pH and low-alcohol cereal-based beverage produced in the Balkan Peninsula. Barley was cooked and prepared according to a traditional recipe and inoculated with Enterococcus mundtii ST4V ...
Effect of Lactobacillus casei subsp. casei 327 on the Growth of Bifidobacteria and Its Survival in the Intestine
lactic acid bacteria Lactobaciliuss casei bifdobacterla
2009/6/18
We tested the stimulative effect of Lactobacillus casei subsp. casei 327 isolated from rice on the growth of bifi-dobacteria. No effect on the in vitro growth of bifidobacteria was observed. The numbe...
Survival of Escherichia coli O157:H7 in Milk Exposed to High Temperatures and High Pressure
Escherichia coli survival high temperature high pressure
2009/3/13
The objective of the present study was to determine the survival of two enterohemorrhagic Escherichia coli O157:H7 strains (no. 94 and 402) and a saprophytic E. coli 1 strain at temperatures of 55 and...