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Dissertations / Theses on the topic 'Bacterial preservation'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

Hays, Henry Charles Wilson. "Novel Systems for Bacterial Preservation and Enumeration." Thesis, University of Leeds, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.491750.

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Much like books in a library, microbiological strains must be able to be stored over prolonged periods of time, while maintaining their condition and accessibility for the purposes ofresearch and reference. Many methods currently employed for the storing of microorganisms require highly specialized storage systems; substantial technical equipment; know-how and temperature controlled environments. Whilst these methods are effective, it is accepted that they can be expensive and technically demanding. Traditionally, methods ofevaluating novel storage techniques require the use of classical bacte

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2

Boziaris, Ioannis S. "Bacterial injury and sensitisation of gram-negatives to nisin." Thesis, University of Surrey, 2000. http://epubs.surrey.ac.uk/842954/.

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Nisin is a bacteriocin produced by Lactococcus lactis subsp. lactis, which is active against Gram-positive organisms including bacterial spores. It is not generally active against Gram-negative bacteria, yeasts and fungi. Gram negatives show nisin-sensitivity when their outer membrane permeability is altered by various means, such as treatments with chelators, e.g. EDTA, osmotic shock, heating, freezing, freeze-drying, high- pressure etc. Application of chelators and nisin is effective against Gram-negatives when exogenous nisin is added. Nisin produced in situ and chelators are not an effecti

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3

Gwayumba, Washington. "Lactic acid bacterial inoculants and fibrolytic enzymes in forage preservation and degradability." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp05/nq23993.pdf.

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4

Toporski, Jan. "The preservation and detection of morphological and molecular bacterial biomarkers and their implications for astrobiological research." Thesis, University of Portsmouth, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.369436.

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5

Thompson, Gillian Ann. "Bacterial interaction in hide biodeterioration with special reference to selected Clostridium species." Thesis, Rhodes University, 1995. http://hdl.handle.net/10962/d1004102.

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Animal hides are the basic raw material of the leather industry and they undergo rapid putrefaction unless "cured". This study investigated the role and interactive effects of three selected bacteria, Pseudomonas aeruginosa. Clostridium histoly ticum and Clostridium sporogenes in in-situ cattle hide degradation using a model system set up for the purpose. The system consisted of 3cm diameter hide pieces contained in sealed jars and sterilised by ethylene oxide to remove resident microbes and inactivate autolytic tissue enzymes. The inocula were prepared either as individual cultures or as comb

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6

Olivier, Dedré. "The influence of thermal and nonthermal food preservation methodologies on the liberation and ultrastructure of bacterial endotoxins." Thesis, Bloemfontein : Central University of Technology, Free State, 2010. http://hdl.handle.net/11462/123.

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Thesis (D. Tech. (Biomed. Tech.)) -- Central University of Technology free State, 2010<br>Consumer demands for fresh, microbiologically safe foods with high organoleptical and nutritional quality has led to the development of novel food preservation technologies as alternatives or enhancements to traditional preservation techniques. An example of these novel preservation technologies is high hydrostatic pressure (HHP) processing. It involves the applications of static pressure of 50 to 1 000 mega Pascals (MPa) to solid or packaged liquid foods, with varying holding times. The combination of f

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7

Amiraux, Rémi. "Ice biota degradation in the Arctic environment : impact of bacterial stress state on this material's preservation and burial." Thesis, Aix-Marseille, 2017. http://www.theses.fr/2017AIXM0189/document.

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L’océan Arctique, particulièrement sensible au changement climatique, a vu lors des dernières décennies une augmentation de sa température deux fois supérieure à la moyenne mondiale. Certains scientifiques prévoient la disparition complète de la banquise pour 2050. Du fait de la future disparition des algues de glace et de l’augmentation de la fonte du pergélisol, une réévaluation de leurs contributions respectives au stockage de CO2 est nécessaire. Dans cette étude, nous avons ainsi montré que les algues de glace possèdent une forte capacité de préservation dans les sédiments (et donc de stoc

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Amiraux, Rémi. "Ice biota degradation in the Arctic environment : impact of bacterial stress state on this material's preservation and burial." Electronic Thesis or Diss., Aix-Marseille, 2017. http://www.theses.fr/2017AIXM0189.

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L’océan Arctique, particulièrement sensible au changement climatique, a vu lors des dernières décennies une augmentation de sa température deux fois supérieure à la moyenne mondiale. Certains scientifiques prévoient la disparition complète de la banquise pour 2050. Du fait de la future disparition des algues de glace et de l’augmentation de la fonte du pergélisol, une réévaluation de leurs contributions respectives au stockage de CO2 est nécessaire. Dans cette étude, nous avons ainsi montré que les algues de glace possèdent une forte capacité de préservation dans les sédiments (et donc de stoc

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9

Brundin, Malin. "Stability of bacterial DNA in relation to microbial detection in teeth." Doctoral thesis, Umeå universitet, Institutionen för odontologi, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-82735.

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The fate of DNA from dead cells is an important issue when interpreting results from root canal infections analysed by the PCR technique. DNA from dead bacterial cells is known to be detectable long time after cell death and its stability is dependent on many different factors. This work investigated factors found in the root canal that could affect the recovery of microbial DNA. In an ex vivo experiment, DNA from non-viable gram-positive Enterococcus faecalis was inoculated in instrumented root canals and recovery of DNA was assessed by PCR over a two-year period. DNA was still recoverable tw

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10

Gomes, Neto Nelson Justino. "Efeito da Exposição ao Óleo Essencial de Rosmarinus officinalis L. E 1,8- CINEOL na Tolerância Direta e Cruzada em Bactérias Patogênicas COntaminantes de Alimentos." Universidade Federal de Pernambuco, 2015. https://repositorio.ufpe.br/handle/123456789/16585.

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Submitted by Fabio Sobreira Campos da Costa (fabio.sobreira@ufpe.br) on 2016-04-15T11:47:50Z No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) tese.nelson certa.pdf: 11814547 bytes, checksum: 2cbb2aad17bbcac9f45275deb527071a (MD5)<br>Made available in DSpace on 2016-04-15T11:47:50Z (GMT). No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) tese.nelson certa.pdf: 11814547 bytes, checksum: 2cbb2aad17bbcac9f45275deb527071a (MD5) Previous issue date: 2015-07-31<br>A ocorrência de tolerância por parte dos micr

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Zhang, Xia. "Endothelial HSPA12B is a Novel Protein for the Preservation of Cardiovascular Function in Polymicrobial Sepsis via Exosome MiR-126." Digital Commons @ East Tennessee State University, 2016. https://dc.etsu.edu/etd/3129.

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Sepsis is the most frequent cause of mortality in most intensive care units. Cardiovascular dysfunction is a major complication associated with sepsis, with high mortality rates up to 70%. Currently, there is no effective treatment approach for sepsis. The integrity of the endothelium is fundamental for the homeostasis of the cardiovascular system. Sepsis induces endothelial cell injury which is the key factor for multiple organ failure. The increased expression of adhesion molecules and chemokines in endothelial cell promotes leukocytes infiltration into the tissue. The loss of tight junction

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12

Sangal, Abhishek. "STABILITY OF SPORE-BASED SENSING SYSTEMS." UKnowledge, 2010. http://uknowledge.uky.edu/gradschool_theses/4.

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The full exploitation of bacterial whole-cell biosensing systems in field applications requires the survival of bacterial cells and long term-preservation of their sensing ability during transportation and on-site storage of such analytical systems. Specifically, there is a need for rapid, simple and inexpensive biosensing systems for monitoring human health and the environment in remote areas which often suffer from harsh atmospheric conditions and inadequate commercial distribution and storage facilities. Our laboratory has previously reported the successful use of bacterial spores as vehicl

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13

Al-Dabbagh, Wail. "Studies on the preservation of lactic acid bacteria." Thesis, University of Strathclyde, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.280404.

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14

Zhao, Guoqun. "Preservation and utilization of malolactic fermenting lactic acid bacteria." Thesis, Swansea University, 2004. https://cronfa.swan.ac.uk/Record/cronfa43164.

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Malolactic fermentation (MLF) is an important process in the wine production. MLF results from the metabolism of certain lactic acid bacteria (LAB) and consists in the conversion of malate to lactate and CO2. Except deacidification, MLF can improve the quality and microbiological stability of the wines. The aim of this project was to investigate the preservation and utilization of the LAB with particular reference to the MLF. In order to measure the effect of various preservation methods and their productivity, an assay of cell vitality was developed. This measured the capacity to overcome and

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15

Jones, Rhys John. "Antibacterial properties of lactic acid bacteria for meat bio-preservation." Paris 11, 2010. http://www.theses.fr/2010PA112025.

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Certaines bactéries lactiques (BL) peuvent se développer pendant le stockage des viandes et inhiber des bactéries pathogènes ou d’altération qui sont un problème dans l’industrie des produits carnés. Plusieurs mécanismes sont alors mis en jeu comme une compétition générale et/ou la production de molécules inhibitrices comme les bactériocines. Dans cette thèse, 198 souches de BL ont été testées pour leur capacité à inhiber des espèces d’altération (Brochothrix thermosphacta, Clostridium estertheticum) ou pathogènes (Listéria monocygènes, Campylobacter jejuni) susceptibles de se développer sur l

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16

Tsuda, Kentaro. "Studies on Psychrotolerant Endospore-forming Bacteria for Developing Food Preservation Methods." Kyoto University, 2016. http://hdl.handle.net/2433/215605.

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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第19779号<br>農博第2175号<br>新制||農||1041(附属図書館)<br>学位論文||H28||N4995(農学部図書室)<br>32815<br>京都大学大学院農学研究科応用生命科学専攻<br>(主査)教授小川順, 教授阪井康能, 教授栗原達夫<br>学位規則第4条第1項該当

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17

Li, Jiayue. "The preservation of protein dynamics from bacteria to human dihydrofolate reductase." Diss., University of Iowa, 2019. https://ir.uiowa.edu/etd/6984.

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Protein motions are complex, including occurring at different time scales, and their roles in enzyme-catalyzed reactions have always been of great interest among enzymologists. In order to characterize the potential factors that play a role on the chemical step of enzymatic reactions, variants of dihydrofolate reductase have been used as a benchmark system to study the motions of proteins correlated with the chemical step. A “global dynamic network” of coupled residues in Escherichia coli dihydrofolate reductase (ecDHFR), which assists in catalyzing the chemical step, has been demonstrated thr

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18

Lee, Jaesung. "Calorimetric and microbiological evaluation of bacteria after exposure to food preservation treatments." Connect to this title online, 2004. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1078597088.

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Thesis (Ph. D.)--Ohio State University, 2004.<br>Title from first page of PDF file. Document formatted into pages; contains xvi, 231 p.; also includes graphics (some col.) Includes bibliographical references (p. 212-224). Available online via OhioLINK's ETD Center

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Kohrs, Gertruida Ansia. "Preservation of red meat with natural antimicrobial peptides produced by lactic acid bacteria." Thesis, Stellenbosch : University of Stellenbosch, 2004. http://hdl.handle.net/10019.1/16371.

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Thesis (MScVoedselwet)--University of Stellenbosch, 2004.<br>ENGLISH ABSTRACT: Red meat has a limited shelf-life at refrigerated temperatures, where spoilage is mainly due to the proliferation of bacteria, yeast and moulds, acquired during the dressing process. In addition, almost a fifth of food-borne disease outbreaks, caused by microorganisms such as Escherichia coli 0157:H7, Listeria monocytogenes and Staphylococcus aureus are associated with red meat. To improve the microbiological quality of red meat, systems such as HACCP, GHP and GMP are currently practiced; however, these practi

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20

Oloyede, Oyelola Bukoye. "The effects of combined preservative systems on bacterial spores and non-sporeformers." Thesis, University of Strathclyde, 1985. http://oleg.lib.strath.ac.uk:80/R/?func=dbin-jump-full&object_id=21463.

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The effects of the combination of heat, chemicals and pH on Staphylococcus aureus (NCIB 6571), Escherichia coli (NCIB 8114) and particularly Bacillus cereus (NCIB 6349,7464) and B. stearothermophilus (NCIB 8919,8920) spores were studied in five test systems. The systems contained (a) potassium sorbate (0 - 1%) or (b) sodium chloride (0 - 10%) or (c) sodium benzoate (0 - 3%) or (d) combination of (a) and (b) or (e) combination of (a) and (c) at varying pH levels (4.2 - 7.1). The test systems were heated at varying temperatures ranging from 500 - 95°C at different times. In general inhibition of

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21

Tamang, Buddhiman. "Role of lactic acid bacteria in fermentation and biopreservation of traditional vegetable products." Thesis, University of North Bengal, 2006. http://hdl.handle.net/123456789/907.

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22

Thomas, Laura. "The molecular basis for preservative resistance in Burkholderia cepacia complex bacteria." Thesis, Cardiff University, 2011. http://orca.cf.ac.uk/14475/.

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Burkholderia cepacia complex bacteria can contaminate and survive in a variety of antimicrobial and preserved industrial products. Contamination may lead to economic loss for manufacturers and also potentially pose a risk to the health of vulnerable consumers. Understanding the interaction between Bcc bacteria and preservatives, and the molecular basis for their resistance, is essential in order to better target these organisms and to facilitate the implementation of improved preservative strategies which target resistance mechanisms. In the present study, multi-locus sequence typing analysis

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23

Olaoye, Olusegun Ayodele. "Potential uses of lactic acid bacteria as biopreservatives in the preservation of Tsire, a Nigerian stick meat." Thesis, University of Nottingham, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.588082.

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Research efforts on the control of spoilage and pathogenic organisms in meat products have attracted intensive attention worldwide in the past decades. Tsire is a spiced Nigerian meat product tradionally produced by grilling over an open charcoal fire. The spices added to the meat are principal sources of contamination, coupled with the unhygienic method of preparation by the handlers. At the end of the day of production, producers don't usually exhaust their sales leading to leftovers of the tsire product. Due to poor storage facilities, these leftovers are not properly kept thereby increasin

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Kalschne, Daneysa Lahis. "Identificação de bactérias láticas deteriorantes e avaliação do efeito inibitório de nisina e pediocina em presunto cozido fatiado embalado a vácuo." Universidade Tecnológica Federal do Paraná, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/1305.

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Dissertação composta por 2 artigos.<br>INTRODUÇÃO E OBJETIVOS ─ Nos produtos cárneos industrializados cozidos a maior parte da microbiota é inativada pela aplicação de calor em processo que simula uma pasteurização. Esses produtos também recebem aditivos em sua composição que geram efeito inibidor no crescimento de determinados grupos de microrganismos. Com a microbiota patogênica reduzida a níveis aceitáveis, em amostras embaladas a vácuo ou em atmosfera modificada, criam-se condições para o crescimento de bactérias ácido láticas (BAL), descritas como microrganismos Gram positivos, não formad

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Slabbert, Róan Stephanus. "Evaluation of acid resistance in food-associated bacteria." Thesis, Bloemfontein : Central University of Technology, Free State, 2011. http://hdl.handle.net/11462/147.

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Thesis (M. Tech. Environmental health) -- Central University of technology, Free State, 2011<br>Although the application of low pH is common practice in food preservation, the emergence of acid tolerance has been reported world-wide amidst a growing concern that preservation with weak acids, such as organic acids may be influenced as a result of food-borne bacteria becoming acid tolerant or acid resistant. The present study was conducted to assess the acid tolerance of a wide range of bacterial species and consequently the sustainable application of organic acids as food preservatives in part

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PREZIUSO, MARCO. "Preservation of selected sourdough: comparison of freezing, freeze drying, drying and spray drying techniques." Doctoral thesis, Università degli studi del Molise, 2018. http://hdl.handle.net/11695/84477.

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La fermentazione con impasto acido è uno dei metodi più antichi utilizzati nell'industria dei prodotti lievitati da forno per la produzione di pane casereccio e di numerosi dolci tipici della tradizione italiana. L’impiego di “impasto acido” o “pasta madre” (impasto di tipo I) offre, rispetto all’uso del lievito di birra, numerosi vantaggi in termini di qualità sensoriale, nutrizionale e di shelf-life. L’impasto acido di tipo I, infatti, è caratterizzato da un consorzio microbico eterogeneo, rappresentato principalmente da batteri lattici e da lieviti, la cui fermentazione conferisce al prod

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Morgan, Joanne. "Screening, isolation and characterisation of antimicrobial/antifungal peptides produced by lactic acid bacteria isolated from wine." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53582.

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Thesis (MSc)--Stellenbosch University, 2003.<br>Full text to be digitised and attached to bibliographic record.<br>ENGLISH ABSTRACT: Winemaking is an age-old tradition that dates back to as early as 6000 BC. In our modern era there are several insects and microorganisms that pose a threat to the grapevine, the environment and the final wine product. Farmers and winemakers are becoming aware of the threat and the fight against disease, spoilage and/or pathogenic microorganisms is on the rise. Currently, the natural environment is being altered through rural developments, pollution and disa

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Conti, Maria Josiane. "Crescimento de Alicyclobacillus acidoterrestris em seis tipos de Sucos de frutas tropicais em diferentes temperaturas." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256578.

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Orientador: Fumio Yokoya<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-22T20:33:42Z (GMT). No. of bitstreams: 1 Conti_MariaJosiane_M.pdf: 10300128 bytes, checksum: c571b2db431105550b581c8203ff0630 (MD5) Previous issue date: 2013<br>Resumo: O Alicyclobacillus acidoterrestris, é uma bactéria acidotermofílica, não patogênica, de origem ambiental. Este organismo é um potencial agente deteriorante em polpas e sucos de frutas ácidos. Devido à presença de endosporos de elevada resistência térmica, torna-se

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Qiu, Xujian. "Use of Natural Ingredients to Control Foodborne Pathogens: Antimicrobial Effects and Inhibition Mechanisms." Fogler Library, University of Maine, 2007. http://www.library.umaine.edu/theses/pdf/QiuX2007.pdf.

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Al-Zenki, Sameer F. "Purification, characterization, production and application of biopreservatives from Bacillus species." Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36867.

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A total of twenty-eight Bacillus spp. isolated from value-added surimi nuggets and their raw ingredients, were tested against each other and selected reference strains of Bacillus and Clostridium for their production of inhibitory substances using the deferred antagonism assay plating method. The isolated Bacillus strains showed inhibitory activity against all Bacillus strains, with the exception of the producer strain, as well as being effective against various strains of C. botulinum (type A, B and E). Subsequent studies showed that the inhibitory activity was detected in the culture superna

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Ström, Katrin. "Fungal inhibitory lactic acid bacteria : characterization and application of Lactobacillus plantarum MiLAB 393 /." Uppsala : Dept. of Microbiology, Swedish University of Agricultural Sciences, 2005. http://epsilon.slu.se/200537.pdf.

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ANGRI, MATTEO. "FOOD SAFETY AND QUALITY IN DEVELOPING COUNTRIES: THE ROLE OF LACTIC ACID BACTERIA." Doctoral thesis, Università Cattolica del Sacro Cuore, 2016. http://hdl.handle.net/10280/10797.

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La sicurezza e la qualità degli alimenti sono tutt’ora un problema critico per i paesi in via di sviluppo. Le diete a basso contenuto di acido folico, per esempio, possono causare gravi problemi di salute, soprattutto nei bambini. Gravi disturbi legati al tubo neurale (DTN) nei neonati possono derivare infatti da madri che hanno insufficiente apporto di acido folico (400-600 g / giorno) durante il periodo di gravidanza. Inoltre, se non adeguatamente protetti o trattati, I prodotti alimentari possono essere vettori di funghi e batteri patogeni rappresentando una fonte potenziale di malattie per

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ANGRI, MATTEO. "FOOD SAFETY AND QUALITY IN DEVELOPING COUNTRIES: THE ROLE OF LACTIC ACID BACTERIA." Doctoral thesis, Università Cattolica del Sacro Cuore, 2016. http://hdl.handle.net/10280/10797.

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La sicurezza e la qualità degli alimenti sono tutt’ora un problema critico per i paesi in via di sviluppo. Le diete a basso contenuto di acido folico, per esempio, possono causare gravi problemi di salute, soprattutto nei bambini. Gravi disturbi legati al tubo neurale (DTN) nei neonati possono derivare infatti da madri che hanno insufficiente apporto di acido folico (400-600 g / giorno) durante il periodo di gravidanza. Inoltre, se non adeguatamente protetti o trattati, I prodotti alimentari possono essere vettori di funghi e batteri patogeni rappresentando una fonte potenziale di malattie per

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Ndlovu, Joseph Buyani. "Screening, identification and characterisation of bacteriocins produced by the wine isolated LAB." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80322.

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Thesis (MSc)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: Lactic acid bacteria (LAB) play a vital role in reducing wine acidity and also contributing to its aroma and flavour. However, they can also be responsible for many wine spoilage problems that compromise the quality and value of wine. While Oenococcus oeni contributes positive characteristics to the sensory properties of wine, certain species of the genera, Lactobacillus and Pediococcus can affect the wholesomeness of wine by producing undesirable compounds, such as biogenic amines and ethyl carbamate. Chemical preservativ

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Nogueira, Vanessa Cristina. "Culturas de bactérias lácticas com propriedades probióticas e tecnológicas para aplicação como bioconservantes." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-29112010-094430/.

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Além das características tecnológicas das bactérias lácticas para o processamento de alimentos fermentados, novas propriedades são requeridas, como a produção de bacteriocinas. Vários desses compostos protéicos possuem atividade antimicrobiana direcionada à patógenos e apresentam potencial de uso como bioconservadores naturais de alimentos. O objetivo desse trabalho foi avaliar a viabilidade de aplicação de cinco culturas lácticas produtoras de bacteriocinas como bioconservantes em alimentos. Avaliaram-se as propriedades de segurança e probióticas dessas culturas e determinaram-se os parâmetro

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Silva, Jesseleine Cristine Monteiro da [UNESP]. "Síntese, caracterização e estudos da atividade biológica de peptídeos antimicrobianos derivados de Leucocinas TA33a." Universidade Estadual Paulista (UNESP), 2017. http://hdl.handle.net/11449/151692.

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Arauz, Luciana Juncioni de. "Produção de nisina em leite desnatado diluído por Lactococcus lactis subsp. lactis ATCC 11454 em biorreator." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/9/9134/tde-05082011-171618/.

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Nisina é um peptídeo antimicrobiano natural produzido por Lactococcus lactis subsp. lactis ATCC 11454 durante a fase exponencial de crescimento. A bacteriocina é usada como conservante natural de alimentos, uma vez que mostra atividade antimicrobiana contra bactérias Gram-positivas e esporos. Tem potencial aplicação em inúmeros campos (farmacêutico, veterinário e cosméticos). O objetivo deste trabalho foi estudar a cinética de crescimento bacteriano e a produção de nisina em biorreator, utilizando leite desnatado diluído, como um meio de cultura a baixo custo. Também foram avaliados os consumo

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Veciana, Nogués María Teresa. "Aminas biógenas y otros parámetros relacionados con la alteración bacteriana del pescado: estudio de su evolución y significación durante la elaboración de derivados." Doctoral thesis, Universitat de Barcelona, 1993. http://hdl.handle.net/10803/673167.

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Las aminas biógenas son unos compuestos químicos cuyo origen es la descarboxilación de aminoácidos, por lo que pueden actuar indirectamente como indicadores de la presencia de los mismos. Se plantea como objetivo global el estudio del posible empleo de las aminas biógenas como indicadores químicos del estado higiénico-sanitario de la materia prima empleada para la elaboración de conservas de atún y semiconservas de anchoa. Para ello, se ponen a punto métodos analíticos para la determinación de aminas biógenas y para la determinación de ATP y derivados y dimetilamina y trimetilamina, que son ot

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Jankauskaitė, Skaistė. "Bakteriocinus produkuojančių pieno rūgšties bakterijų panaudojimo galimybės daržovių biokonservavimui." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2014. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2014~D_20140618_232355-98325.

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Tikslo įgyvendinimui buvo atlikta baltagūžių ir mėlynųjų kopūstų bei saldžiųjų raudonųjų ir geltonųjų paprikų fermentacija skirtingomis pieno rūgšties bakterijomis (PRB) (L. sakei, P. pentosaceus KTU-08, P. pentosaceus KTU-09 ir P. acidilactici). Tiriant fermentacijos proceso efektyvumą buvo įvertinta pH dinamika, gautuose produktuose nustatytas PRB kolonijas sudarančių vienetų skaičius grame produkto (KSV/g), L (+) ir D-(-) pieno rūgšties izomerų kiekis, atlikta juslinė analizė, priimtiniausiems produktams įvertintos spalvų koordinatės ir tekstūros savybės. Pagal gautus tyrimų rezultatus gali

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Olstorpe, Matilda. "Feed grain improvement through biopreservation and bioprocessing : microbial diversity, energy conservation and animal nutrition aspects /." Uppsala : Dept. of Microbiology, Swedish University of Agricultural Sciences, 2008. http://epsilon.slu.se/200877.pdf.

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Suwarno. "Efficacy of a Pediococcus sp. bacterial preparation for timothy hay preservation." 1993. http://hdl.handle.net/1993/18694.

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Lu, Szu-Hsaun, and 呂思璇. "Study on the Application of Lactic Acid Bacterial Biopreservatives with Adjuncts on Bakery Foods Preservation." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/dasgk5.

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碩士<br>國立臺灣海洋大學<br>食品科學系<br>107<br>The purpose of this study is to develop a new type of lactic acid bacteria biological preservative, and to explore the combination with the adjuncts EDTA-Na2 and sodium lactate to enhance the preservation of bakery food. Lactococcus lactis BCRC10791 was cultured at 30oC for 30 hr at an initial pH 6.0 and a nisin content was 5.11 mg/mL, 5,110 IU/mL. BCRC 14024 cell-free supernatant (CFS) produce Pediocin A, collected by high performance liquid chromatography (HPLC) molecular sieve column The results of the fracture after high pressure reaction were collected by

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Shiu, Shu-Er. "Effect of high hydrostatic pressure (HHP) on the bacterial count and quality of shucked oysters." Thesis, 1999. http://hdl.handle.net/1957/26558.

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The effects of various pressure treatments (OK, 30K, 60K, 75K psig) and packing medium (water or cocktail sauce) on shucked oysters were investigated. The pH, moisture content, microbiological tests (including aerobic plate count (APC) and anaerobic plate count (ANPC)), enzyme assays (i.e. α-amylase, β-amylase, lipase and peroxidase activities) were conducted to determine the quality of pressure treated oysters during a 6 week shelf-life study. The moisture content in water-packed oysters under OK, 30K, 60K and 75K psig pressure treatments was slightly increased during storage, while that in c

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chang, Yu-chen, and 張毓宸. "Application of Various Species of Lactic Acid Bacteria on The Preservation of Royal Jelly." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/66530208389015331422.

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碩士<br>大葉大學<br>食品工程研究所<br>90<br>Fresh royal jelly is a secretion from the hypopharyneal gland and mandibular gland of worker bees, and it contains 10-HDA with antibacterial activity as an important index for quality determination. Frozen royal jelly powder in low temperature can be stored for many years still maintaining the biologic property, but in stead fresh royal jelly’s quality is very unstable. Fresh royal jelly in storage situation is easy to be affected by temperature、light、metal、air and bacteria to result in quality deterioration. Lactic acid bacteria exists in human and animal body,

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Tsai, Jin-Yi, and 蔡錦誼. "Inhibition Effect of Tea Extracts on Histamine-Producing Bacteria and Their Application in Marlin Preservation." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/36947140745480638749.

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碩士<br>國立高雄海洋科技大學<br>水產食品科學研究所<br>101<br>Antioxidation and antibacterial effects of tea extracts have been reported but the preservation and inhibition of histamine production in seafood is not been studied. Thus, three types of tea, green, oolong, and black were extracted with different solvents, water, methanol, and ethanol were used to evaluate the preservative effects and inhibition of histamine-producing bacteria. Among the types of tea, green tea showed the highest antibacterial effects, followed by oolong tea and black tea. For the solvents, methanol extract show the highest antibacte

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Hsieh, Ching-Yu, and 謝靜瑜. "High pressure technology on sterilization to histamine-forming bacteria and preservation application of tuna meat." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/ekn6kv.

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碩士<br>國立高雄海洋科技大學<br>水產食品科學研究所<br>106<br>High pressure processing (HPP) is an emerging non-thermal technology that can achieve food safety. The principle advantages of the HPP process is an expanded shelf life due to the inactivation of pathogen. Histamine fish poisoning is a worldwide food-borne intoxication caused by the consumption of seafood containing high histamine contents. This study was to determine the effects of HPP treatments on inhibitory effects of histamine-forming bacteria (HFB) such as Morganella morganii and Photobacterium phosphoreum, and resistance variations were detected b

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Teo, Alex Yeow-Lim. "Effects of propionibacterial metabolites on spoilage and pathogenic bacteria in dairy products." Thesis, 1993. http://hdl.handle.net/1957/35835.

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Kang, Fang-Chi, and 康芳齊. "Bactericidal Effect of Organic Acids on Histamine-Producing Bacteria and Its Application in Marlin Flesh Preservation." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/82357763869281618193.

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碩士<br>國立高雄海洋科技大學<br>水產食品科學研究所<br>100<br>Bactericidal effect of organic acids (acetic acid, lactic acid, tartaric acid and citric acid) on histamie-producing bacteria was studied. Minimal bactericidal concentrations (MBCs) of organic acids and preservative against histamie-producing bacteria for 24 hour were as followed : 1% acetic acid and tartaric acid, 0.5% lactic acid and 3% citric acid for Enterobacter aerogenes; 1% acetic acid, 0.5% lactic acid, 3% tartaric acid, >3% citric acid for Morganella morganii; 1% acetic acid and lactic acid, 3% tartaric acid and citric acid for Proteus vulgaris;

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Shiu, Bing-Yang, and 許秉洋. "Bactericidal Effect of Chlorine Dioxide on Histamine-Producing Bacteria and Its Application in Marlin Flesh Preservation." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/37144675733626452038.

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碩士<br>國立高雄海洋科技大學<br>水產食品科學研究所<br>100<br>Chlorine dioxide (ClO2) is a strong oxidizing and sanitizing agent. Comparing with the sodium hypochlorite, ClO2 is less reactive with organic compounds to form trihalomethanes, a carcinogen. In addition, ClO2 evaporates quickly and leaves no toxic residue. Thus, it has been approved by the regulatory agencies in Taiwan. Histamine is a cause agent for the commonly occurring food poisoning, scombroid poisoning, and an enzymatic product produced by contaminated bacteria. Those bacteria are able to produce an enzyme, histidine decarboxylase, to convert hist

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ZHANG, QI-HUA, and 張啟華. "Screening of antagonism microorganisms and utilization of bacteriocins from lactic acid bacteria in preservation of fishery products." Thesis, 1993. http://ndltd.ncl.edu.tw/handle/42761488808391730040.

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