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. parahaemolyticus in shrimp ( Wrıuht et al., 2016 ; Fang et al., 2018 ). S. putrefaciens is a major food spoilage bacterium in seafood, and exhibits a higher resistance to antibiotics and metals ( Kanu & So, 2016 ), but rarely implicated as a cause of human

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bacterium) . Savremene Tehnologie , 1 ( 2 ), 20 - 25 . Dodd , A. , Swanevelder , D. , Zhou , N. , Brady , D. , Hallsworth , J.E. & Rumbold , K. ( 2018 ): Streptomyces albulus yields ε-poly-l-lysine and other products from salt

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phosphate reserve [ 20 ], [ 21 ]. Phosphorus is about 1-3% of the dry weight of a bacterium. The phosphorus content is approximately one-fifth of the nitrogen content of the bacteria. The actual phosphorus content may vary from one-seventh to one-third of

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Food safety in focus

The last ten years — The first decade of the 21 st century in the life of the Central Food Research Institute

Acta Alimentaria
Author: D. Bánáti

–76 Batáné Vidács, I. & Beczner, J. (2008): Alicyclobacillus acidoterrestris I. A gyümölcslevek romlását okozó baktérium ismertetése. (I. Spoilage bacterium in fruit juices — a review.) Ásványvíz ÜditOital Gyümölcslé Alkoholmentes Italok , IX

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treatments on the bacterium.) Ásványvíz Üditőital Gyümölcslé Alkoholmentes Italok IX , 52–56. Beczner, J., Batáné Vidács, I., Binnyei, J. & Telegdi, J. (2008b): Bakteriális biofilmek jelentősége az

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clockwise; 10 times anticlockwise). Yoghurts were filled into 100 ml glass jars and stored at 4 °C for 28 days. Dornic acidity, pH, syneresis, proteolytic activity, antioxidant activity, and lactic acid bacterium counts were determined after 24 h of

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of the pathogen. However, in some cases, for the sixth day of the test the pathogen overgrew the bacterial strain that could inhibit its growth earlier. The most sensitive pathogenic bacterium proved to be Y. enterocolitica , as out of the 20

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