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Background: Little is known about the prognostic impact of red and processed meat intake or about changes in consumption after a diagnosis of colorectal cancer (CRC).
The present study was aimed at gaining a comparison of the microflora of Zobo Drink (ZD) prepared by two different methods. Samples of ZD produced by boiling and steeping methods were evaluated on Pla...
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...
Over a 24-month surveillance, three Cronobacter strains, NC041, NC830, and NC1006, were isolated from 77 powder infant formulas (3.90%). No Cronobacter was detected in liquid milk. The prevalence of C...
We assessed the survival of Mycobacterium avium subsp. hominissuis (MAH) in artificially contaminated homemade smoked sausages prepared from pork meat according to traditional recipes, the effect of s...
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...
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 ...
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...
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...
The effect of temperature on the growth of yeasts during the production of Sethemi, South African naturally fermented milk (NFM), was studied by incubating raw milk and milk inoculated with selected y...
Low-fat ice cream mix was fermented with probiotic-supplemented and traditional starter culture systems and evaluated for culture survival, composition, and sensory characteristics of frozen product. ...
The survival of Listeria monocytogenes was determined in commercial cheese brines collected from cheese factories in Wisconsin and northern Illinois. Survival ofL. monocytogenes inoculated into commer...
This study was conducted to validate a dynamic model of the stomach and small intestine to quantify the survival of lactic acid bacteria and to assess the influence of gastrointestinal secretions. The...
Cells of Lactobacillus acidophilus propagated in peptonized milk nutrient broth maintained at pH 5 were harvested during the late logarithmic (log) phase and at 6 h into the stationary phase of growth...
Survival of cell concentrates of Lactobacillus delbrueckii ssp. bulgaricus following spray-drying in skim milk with and without ascorbic acid and monosodium glutamate was evaluated during storage at d...

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