کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4366914 | 1616600 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The influence of fat and monoacylglycerols on growth of spore-forming bacteria in processed cheese
ترجمه فارسی عنوان
تأثیر چربی و مونوآسیلیک گلیسیرین بر رشد باکتری های اسپور شکل دهنده در پنیر فرشته
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Highly undesirable microbial contaminants of processed cheese are endospore-forming bacteria of the genera Bacillus and Clostridium. Survival of Bacillus subtilis, B. cereus, Clostridium butyricum and C. sporogenes was examined in model processed cheese samples supplemented with monoacylglycerols. In processed cheese samples, monoacylglycerols of undecanoic, undecenoic, lauric and adamantane-1-carboxylic acid at concentration of 0.15% w/w prevented the growth and multiplication of both Bacillus species throughout the storage period. The two species of Clostridium were less affected by monoacylglycerols in processed cheese samples and only partial inhibition was observed. The effect of milk fat content on microbial survival in processed cheese was also evaluated. The growth of Bacillus sp. was affected by the fat level of processed cheese while population levels of Clostridium sp. did not differ in processed cheese samples with 30, 40 and 50% fat in dry matter.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volumes 182â183, 16 July 2014, Pages 37-43
Journal: International Journal of Food Microbiology - Volumes 182â183, 16 July 2014, Pages 37-43
نویسندگان
Iva Hauerlandová, Eva Lorencová, FrantiÅ¡ek BuÅka, Jan Navrátil, Kristýna JaneÄková, Leona BuÅková,