Academic literature on the topic 'Bacteria, Spore-forming. Heat'
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Journal articles on the topic "Bacteria, Spore-forming. Heat"
Ito, Hitoshi. "Change of Heat Resistance on Spore Forming Bacteria After Irradiation." FOOD IRRADIATION, JAPAN 36, no. 1-2 (2001): 1–7. http://dx.doi.org/10.5986/jrafi.36.1.
Full textKiskó, G., N. Hladicekova, A. Taczmann-Brückner, and Cs Mohácsi-Farkas. "Studies on the heat and disinfectant resistance of a spore-forming spoilage bacterium." Acta Universitatis Sapientiae, Alimentaria 12, no. 1 (2019): 94–103. http://dx.doi.org/10.2478/ausal-2019-0007.
Full textMahovic, Michael J., Rajya Shukla, Renée M. Goodrich-Schneider, Michael V. Wood, Jeffrey K. Brecht, and Keith R. Schneider. "Bacillus atrophaeus Spore Survival on Netted Muskmelon Surfaces after Moist Heat Treatment." HortTechnology 18, no. 1 (2008): 53–58. http://dx.doi.org/10.21273/horttech.18.1.53.
Full textTsukiyama, Ryo-Ichi, Harumi Katsura, Nozomu Tokuriki, and Makio Kobayashi. "Antibacterial Activity of Licochalcone A against Spore-Forming Bacteria." Antimicrobial Agents and Chemotherapy 46, no. 5 (2002): 1226–30. http://dx.doi.org/10.1128/aac.46.5.1226-1230.2002.
Full textLétouraeau, L., J. G. Bisaillon, F. Lépine, and R. Beaudet. "Spore-forming bacteria that carboxylate phenol to benzoic acid under anaerobic conditions." Canadian Journal of Microbiology 41, no. 3 (1995): 266–72. http://dx.doi.org/10.1139/m95-036.
Full textLouie, Arnold, Brian D. VanScoy, David L. Brown, Robert W. Kulawy, Henry S. Heine, and George L. Drusano. "Impact of Spores on the Comparative Efficacies of Five Antibiotics for Treatment of Bacillus anthracis in anIn VitroHollow Fiber Pharmacodynamic Model." Antimicrobial Agents and Chemotherapy 56, no. 3 (2011): 1229–39. http://dx.doi.org/10.1128/aac.01109-10.
Full textRibeiro Júnior, José Carlos, Ronaldo Tamanini, André Luís Martinez de Oliveira, Juliane Ribeiro, and Vanerli Beloti. "Spoilage potential of spore-forming bacteria from refrigerated raw milk." Semina: Ciências Agrárias 39, no. 5 (2018): 2049. http://dx.doi.org/10.5433/1679-0359.2018v39n5p2049.
Full textBell, Emma, Angela Sherry, Giovanni Pilloni, et al. "Sediment cooling triggers germination and sulfate reduction by heat‐resistant thermophilic spore‐forming bacteria." Environmental Microbiology 22, no. 1 (2019): 456–65. http://dx.doi.org/10.1111/1462-2920.14866.
Full textDe Bellis, Palmira, Fiorenza Minervini, Mariaelena Di Biase, Francesca Valerio, Paola Lavermicocca, and Angelo Sisto. "Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients." International Journal of Food Microbiology 197 (March 2015): 30–39. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.12.017.
Full textScheldeman, Patsy, Annelies Pil, Lieve Herman, Paul De Vos, and Marc Heyndrickx. "Incidence and Diversity of Potentially Highly Heat-Resistant Spores Isolated at Dairy Farms." Applied and Environmental Microbiology 71, no. 3 (2005): 1480–94. http://dx.doi.org/10.1128/aem.71.3.1480-1494.2005.
Full textBook chapters on the topic "Bacteria, Spore-forming. Heat"
"TABLE 3 Major Commercial Fermentation Conditions for Cereal Foods Fermentation conditions Bread Beer Whiskey Soy sauce Miso Main starters Baker's yeast Brewer's yeast Distillery yeast Molds Molds (Saccharomyces (Saccharomyces (Saccharomyces (Aspergillus spp.) (Aspergillus spp.) cerevisiae) cerevisiae) cerevisiae) Saccharomyces rouxii Lactic acid bacteria Lactobacillus delbrueckii Cereals Milled wheat Barley (malted) Corn Soybeans (defatted) Rice Milled rye Sorghum Rye (malted or not) Wheat Barley Minor: Minor: Barley (malted) Minor: Soybeans Barley (malted) Corn Wheat Barley flour Wheat (malted) Rice Wheat Other ingredients Water Water Water Water Salt Salt Hops Salt Hot pepper Sugar Adjuncts Fat (corn syrup, sugar Emulsifiers or starch) Dough strengtheners Preservatives Enzymes Fermentation 1-6h2-10 days 2-3 days (Koji: 3 days at 30°C) (Koji: 2 days at 30°C) conditions 20-42°C 3-24°C 32-35°C 3-12 months 2 days to 1 year Aging: Aging: 15-30°C 30-50°C 3 days-1 month 2-3 years or more 0-13°C 21-30°C baker's yeast is probably the most common of these microorganisms that may be a problem are bacteria (usual-starters; it is commercially produced in liquid, paste (com-ly spore-forming or lactic acid bacteria, especially in some pressed), or dry form. Recently, commercial lactic acid yeast fermentations), wild yeasts, and molds. bacteria starters have been introduced for cereal fermenta-Several spore-forming bacteria (e.g., Bacillus spp.) may tions, but this application is less frequent than their regular produce amylases and degrade hydrated starchy materials. use in dairy or meat fermentations. A close control of the In bread, heat-tolerant spores of Bacillus subtilis (formerly performance of commercial starters is important, since it Bacillus mesentericus) survive the baking process; after a has a major effect on the final products. few days in bread, they produce a spoilage called ropiness, characterized by yellow spots on crumb, putrid pineapple aroma, and stringiness when breaking a piece of bread. The spores of these species, when contaminating flour, may Considering the diversity of the microbial flora that may cause a major problem in bakeries since they are highly re-be present in cereals to be fermented, undesirable microor-sistant in the environment and difficult to eliminate. How-ganisms are likely to be part of this flora and may produce ever, these bacterial infections have become rare in recent problems in the main fermentation process with subse-years, presumably due to improved sanitation. In beer, un-quent adverse effects on the final product. Nowadays these desirable microbial contamination is exhibited by viscosity, problems are lessened by good sanitary practices. Sources appearance, as well as aroma and flavor problems. of these organisms may be the cereals themselves, soil, as Microbial pathogens are usually not a problem for fer-well as any particular ingredient, surface contamination, mented cereals because of the inhibition brought about by and unsanitary handling. acids and ethanol generated by fermenting organisms. A Table 4 summarizes microbial problems likely to occur large proportion of fermented cereals are also eaten shortly during major cereal fermentations. In general, undesirable after complete cooking. However, the biggest problem." In Handbook of Cereal Science and Technology, Revised and Expanded. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-81.
Full textConference papers on the topic "Bacteria, Spore-forming. Heat"
Mulamba, Oliver, Michelle Pantoya, and Emily Hunt. "Thermal Influences on the Neutralization of Spore Forming Bacteria." In ASME 2012 Heat Transfer Summer Conference collocated with the ASME 2012 Fluids Engineering Division Summer Meeting and the ASME 2012 10th International Conference on Nanochannels, Microchannels, and M. ASME, 2012. http://dx.doi.org/10.1115/ht2012-58570.
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