کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10107349 | 1616786 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of controlled lactic fermentation on growth and sporulation of Bacillus cereus in milk
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
In the simulated pH experiments B. cereus NVH 45 was inoculated in the fermentor and the different pH developments from different LAB strains were monitored by addition of lactic acid. These experiments showed the same tendency: a fast pH reduction during the initial hours of fermentation, simulating lactococci, resulted in complete inhibition of B. cereus NVH 45 (<10 cfu/ml). However, when simulating the pH development of the two different Lactobacillus strains, complete inhibition of B. cereus NVH 45 was not seen. In co-cultures competition for nutrients with consequences for cell density appears to be important. Based on these results it seems that B. cereus must reach a certain density to induce sporulation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 103, Issue 1, 15 August 2005, Pages 69-77
Journal: International Journal of Food Microbiology - Volume 103, Issue 1, 15 August 2005, Pages 69-77
نویسندگان
Elisabeth Røssland, Thor Langsrud, Terje Sørhaug,