Relevant bibliographies by topics / Psychrotrophic bacteria

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Psychrotrophic bacteria'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Psychrotrophic bacteria"

1

CHAMPAGNE, C. P., F. GIRARD, and N. MORIN. "Inhibition of the Psychrotrophic Bacteria of Raw Milk by Addition of Lactic Acid Bacteria." Journal of Food Protection 53, no. 5 (1990): 400–403. http://dx.doi.org/10.4315/0362-028x-53.5.400.

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Two commercial cultures of lactic acid bacteria (LAB) were added to raw milk in order to inhibit the development of psychrotrophic bacteria. The effects of inoculation level, pH development, media for culture preparation, and milk heat treatment on the inhibitory activity of LAB were studied. Inoculation levels of 2.5 × 106/mL and less of LAB did not significantly reduce psychrotrophic growth. Maximum inoculation level of LAB studied was 25 × 106/mL and this reduced psychrotrophic development by a factor of 10; however, milk pH was reduced to 6.54 over 48 h of incubation at 7°C with this inocu
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Ahmed, S., S. MMR Sumon, MD Hossain, ABM Rubayet Bostami, and MM Rahman. "Prevalence of Psychrotrophic Bacteria During Frozen Storage of Raw Milk." Annals of Bangladesh Agriculture 24, no. 1 (2021): 65–76. http://dx.doi.org/10.3329/aba.v24i1.51936.

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The study was aimed to enumerate the load of psychrotrophic bacteria in raw milk stored in freezer. Raw milk was collected from 18 different sized dairy farms located in Gazipur and Mymensingh district. From each location equal number (three of each) of small, medium or large farms were randomly selected. The raw milk samples were stored in freezer (-18 to -22 oC) for 28 days and analyzed for psychrotrophic bacterial load at every 7 days interval. For total viable count, bacteria was grown onto plate count agar at 70C for 10 days. Bacteria grown under such conditions referred as psychrotrophs.
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Malimon, Z., M. Kukhtyn, N. Grynevych, and N. Mekh. "Analysis of the insemination of the mesophilic and psychrotrophic microflora of frozen fish." Naukovij vìsnik veterinarnoï medicini, no. 1(149) (May 30, 2019): 22–29. http://dx.doi.org/10.33245/2310-4902-2019-149-1-22-29.

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The article presents the results of research on the dehiscence of frozen fish with mesophilic and psychrotrophic microflora. Physico-chemical and organoleptic changes which appear in fish during refrigeration are connected with the life of the psychotropic group of microflora, which is more active than mesophilic. Fish are a nutrient medium for the development of microorganisms of all groups, due to its high nutritional and biological value, so the fish are perishable food products, the conditions and terms of their storage require appropriate temperature regimes to stop the development of mic
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Munsch-Alatossava, Patricia, Jean-Pierre Gauchi, Bhawani Chamlagain, and Tapani Alatossava. "Trends of Antibiotic Resistance in Mesophilic and Psychrotrophic Bacterial Populations during Cold Storage of Raw Milk." ISRN Microbiology 2012 (March 12, 2012): 1–13. http://dx.doi.org/10.5402/2012/918208.

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Psychrotrophic bacteria in raw milk are most well known for their spoilage potential and cause significant economic losses in the dairy industry. Despite their ability to produce several exoenzyme types at low temperatures, psychrotrophs that dominate the microflora at the time of spoilage are generally considered benign bacteria. It was recently reported that raw milk-spoiling Gram-negative-psychrotrophs frequently carried antibiotic resistance (AR) features. The present study evaluated AR to four antibiotics (ABs) (gentamicin, ceftazidime, levofloxacin, and trimethoprim-sulfamethoxazole) in
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Shtenikov, M. D., O. Y. Zinchenko, and V. V. Boldyreva. "ANTAGONISTIC ACTIVITY OF MARINE BACTERIA OF BACILLUS, PRIESTIA AND PAENIBACILLUS GENERA OF DIFFERENT THERMOTYPES." Microbiology&Biotechnology, no. 2(55) (September 20, 2022): 50–65. http://dx.doi.org/10.18524/2307-4663.2022.2(55).261778.

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SummaryAim. To study the antagonistic activity of bacteria of genera Bacillus, Priestia and Paenibacillus at different conditions of cultivation. Methods. Antagonistically active spore-forming bacteria isolated from deep-sea bottom sediments of the Black Sea were used for the study. Determination of thermotypes was performed using the results of analysis of fatty acid profile parameters. Antagonistic activity to test strains of bacterial opportunistic pathogens was detected by the method of agar blocks on Gauze № 1 and Nutrient Agar media at different cultivation temperatures. Results. Aerobic
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Verhegghe, M., J. De Block, S. Van Weyenberg, L. Herman, M. Heyndrickx, and E. Van Coillie. "Effect of a pre-milking teat foam and a liner disinfectant on the presence of mesophilic and (proteolytic) psychrotrophic bacteria prior to milking." Journal of Dairy Research 86, no. 4 (2019): 432–35. http://dx.doi.org/10.1017/s0022029919000700.

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AbstractContamination of raw milk by psychrotrophs can lead to the production of heat-resistant proteases and subsequent spoilage of UHT milk. Therefore, this research communication evaluated the effect of a pre-milking teat disinfectant (active components: L-(+)-lactic acid and salicylic acid) and a liner disinfectant (active components: peracetic acid and hydrogen peroxide) on the number of mesophilic and (proteolytic) psychrotrophic bacteria prior to milking. The teat orifices of 10 cows were sampled using a swabbing procedure before and after treatment with a pre-milking teat disinfectant
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Przemieniecki, Sebastian Wojciech, Tomasz Paweł Kurowski, Karol Korzekwa, and Anna Karwowska. "The effect of psychrotrophic bacteria isolated from the root zone of winter wheat on selected biotic and abiotic factors." Journal of Plant Protection Research 54, no. 4 (2014): 407–13. http://dx.doi.org/10.2478/jppr-2014-0061.

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Abstract The roots of winter wheat plants, cv. Mikon, grown in 45-year monoculture, were analysed in the study. Twenty-two bacterial isolates obtained from the rhizosphere, rhizoplane, and endorhizosphere that were capable of growth at 8°C and at 28°C, were selected for further analysis. The isolated psychrotrophs accounted for 25% of all bacteria present in the wheat rhizosphere and capable of growth at 8°C. Psychrotrophic bacteria were analysed at a temperature of 10°C and 28°C to determine their ability to inhibit the growth of pathogenic fungi, solubilise mineral phosphates, and to determi
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Teider Junior, Pedro I., José C. Ribeiro Júnior, Eric H. Ossugui, et al. "Pseudomonas spp. and other psychrotrophic microorganisms in inspected and non-inspected Brazilian Minas Frescal cheese: proteolytic, lipolytic and AprX production potential." Pesquisa Veterinária Brasileira 39, no. 10 (2019): 807–15. http://dx.doi.org/10.1590/1678-5150-pvb-6037.

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ABSTRACT: The most consumed cheese in Brazil, Minas Frescal cheese (MFC) is highly susceptible to microbial contamination and clandestine production and commercialization can pose a risk to consumer health. The storage of this fresh product under refrigeration, although more appropriate, may favor the growth of spoilage psychrotrophic bacteria. The objective of this study was to quantify and compare Pseudomonas spp. and other psychrotrophic bacteria in inspected and non-inspected MFC samples, evaluate their lipolytic and proteolytic activities and their metalloprotease production potentials. T
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Hantsis-Zacharov, Elionora, and Malka Halpern. "Culturable Psychrotrophic Bacterial Communities in Raw Milk and Their Proteolytic and Lipolytic Traits." Applied and Environmental Microbiology 73, no. 22 (2007): 7162–68. http://dx.doi.org/10.1128/aem.00866-07.

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ABSTRACT During cold storage after milk collection, psychrotrophic bacterial populations dominate the microflora, and their extracellular enzymes, mainly proteases and lipases, contribute to the spoilage of dairy products. The diversity, dynamics, and enzymatic traits of culturable psychrotrophs in raw milk from four farms were investigated over a 10-month period. About 20% of the isolates were found to be novel species, indicating that there is still much to be learned about culturable psychrotrophs in raw milk. The psychrotrophic isolates were identified and classified in seven classes. Thre
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Whyte, Lyle G., Charles W. Greer, and William E. Inniss. "Assessment of the biodegradation potential of psychrotrophic microorganisms." Canadian Journal of Microbiology 42, no. 2 (1996): 99–106. http://dx.doi.org/10.1139/m96-016.

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Bioremediation of polluted temperate and cold temperature environments may require the activity of psychrotrophic bacteria, because their low temperature growth range parallels the ambient temperatures encountered in these environments. In the present study, 135 psychrotrophic microorganisms isolated from a variety of ecosystems in Canada were examined for their ability to mineralize14C-labelled toluene, naphthalene, dodecane, hexadecane, 2-chlorobiphenyl, and pentachlorophenol. A number of the psychrotrophic strains mineralized toluene, naphthalene, dodecane, and hexadecane. None of the psych
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Dissertations / Theses on the topic "Psychrotrophic bacteria"

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McCarthy, Conor Neil, and n/a. "Regulatory Elements Controlling Lipase and Metalloprotease Production in Pseudomonas fluorescens B52." Griffith University. School of Health Science, 2003. http://www4.gu.edu.au:8080/adt-root/public/adt-QGU20031015.124744.

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Psychrotrophic bacteria, such as Pseudomonas fluorescens B52, are a major cause of milk spoilage at refrigeration temperature due to the production of lipolytic and proteolytic enzymes. Regulatory mechanisms controlling the production of lipase and protease by the B52 lipA and aprX genes were investigated. Transposon mutagenesis identified the possible involvement of a poly-A polymerase enzyme which destabilises mRNA by 3' polyadenylation. A homologue of the E. coli EnvZ/OmpR two-component sensor/regulator system was identified by transposon mutagenesis and shown to repress lipase and protease
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McCarthy, Conor Neil. "Regulatory Elements Controlling Lipase and Metalloprotein Production in Pseudomonas fluorescens B52." Thesis, Griffith University, 2003. http://hdl.handle.net/10072/367432.

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Psychrotrophic bacteria, such as Pseudomonas fluorescens B52, are a major cause of milk spoilage at refrigeration temperature due to the production of lipolytic and proteolytic enzymes. Regulatory mechanisms controlling the production of lipase and protease by the B52 lipA and aprX genes were investigated. Transposon mutagenesis identified the possible involvement of a poly-A polymerase enzyme which destabilises mRNA by 3' polyadenylation. A homologue of the E. coli EnvZ/OmpR two-component sensor/regulator system was identified by transposon mutagenesis and shown to repress lipase and protease
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Suzuki, Takeshi. "Enzymological Studies of Cold-active Esterases from Psychrotrophic Bacteria." Kyoto University, 2003. http://hdl.handle.net/2433/149012.

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Gauthier, Elisabeth. "Utilization of low molecular weight substrates by psychrotrophic meat spoilage organisms." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59274.

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Four meat spoilage organisms were grown at 4$ sp circ$C for 7 d, in an aqueous extract of meat (Meat Juice Medium), and the levels of various nutrients in the extracts were measured. At an agitation rate of 50 rev$ cdot$min$ sp{-1},$ the four species reached viable counts of 10$ sp8$ Colony Forming Units (CFU)$ cdot$ml$ sp{-1},$ and the order of nutrient utilization was as follows: (1) glucose, (2) gluconate and urea, (3) glycerol, (4) glucose-6-phosphate. Several substrates were still present in the growth medium at the end of the growth period, namely lactate, glucose-6-phosphate and the two
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Rasmussen, David Dean. "The Effectiveness of Potassium Lactate and Lactic Acid Against Campylobacter Species and Psychrotrophic Bacteria." Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/35318.

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This study examined the efficacy of potassium lactate and lactic acid to control Campylobacter sp. and psychrotrophic bacteria on chicken. The objectives of the two studies conducted were to determine the optimal combination of potassium lactate and lactic acid to inhibit Campylobacter sp. in a challenge study and to inhibit naturally occurring Campylobacter sp. and psychrotrophic bacteria in a shelf life study. <p> Boneless, skinless chicken breasts were injected with three levels of potassium lactate (0,1.5,2%), in conjunction with four levels of lactic acid. Lactic acid was injected
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Fitzgerald, Laura Emma. "The application of microfiltration as a partial sterilisation technique for the reduction of psychrotrophic spore forming bacteria from viscous dairy feeds." Thesis, University of Bath, 2012. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.582874.

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The use of microfiltration as an alternative to pasteurisation to reduce the microbial load of raw skimmed milk is a well established technology. However, its application in reducing bacteria from highly viscous dairy based solutions has not due to issues of low flux and high fouling tendency. This study involves the application of microfiltration to remove spores from high solids content Milk Protein Isolate (MPI) solutions. MPI feeds were inoculated with Bacillus mycoides spores a safer alternative to Bacillus cereus, a psychrotrophic spore forming bacteria found in dairy feeds. Suitable pro
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Voges, Joana Gerent. "Qualidade microbiológica da água e do leite e ocorrência de Leite Instável Não Ácido (LINA) em propriedades de agricultura familiar do Planalto Norte de Santa Catarina." Universidade do Estado de Santa Catarina, 2015. http://tede.udesc.br/handle/handle/954.

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Made available in DSpace on 2016-12-08T16:24:22Z (GMT). No. of bitstreams: 1 PGCA15MA173.pdf: 751760 bytes, checksum: 23f614e28b7b6a81f91e72de196f5cb7 (MD5) Previous issue date: 2015-06-29<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>Milk production is an important income for family farmers, but to act competitively in the market the dairy sector needs to raise the quality of its raw material. The study aimed to evaluate the factors that influence water quality and milk quality and unstable non-acid milk (UNAM) occurrence in family farms of Planalto Norte of Santa Catari
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Cardoso, Rodrigo Rezende. "Influência da microbiota psicrotrófica no rendimento de queijo Minas Frescal elaborado com leite estocado sob refrigeração." Universidade Federal de Viçosa, 2006. http://locus.ufv.br/handle/123456789/5390.

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Made available in DSpace on 2015-03-26T13:52:03Z (GMT). No. of bitstreams: 1 texto completo.pdf: 780684 bytes, checksum: 95e7e3b5d38de6b4ae7eeb032a065277 (MD5) Previous issue date: 2006-03-16<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>The raw milk storage under cooling temperatures selects the psychrotropic bacteria growth including species able to produce heat resistant proteases and lipases that are usually associated with milk quality deterioration. The decrease in the cheese production yield is an important problem associated with the psychrotrophic bacteria growth
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Kawamoto, Jun. "Studies of cold-adaptation mechanism of a psychrotrophic bacterium, Shewanella livingstonensis Ac10." Kyoto University, 2008. http://hdl.handle.net/2433/136582.

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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13493号<br>農博第1670号<br>新制||農||951(附属図書館)<br>学位論文||H20||N4318(農学部図書室)<br>UT51-2007-T869<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 江﨑 信芳, 教授 清水 昌, 教授 阪井 康能<br>学位規則第4条第1項該当
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Park, Jung ha. "Studies of cold-inducible inner membrane proteins of a psychrotrophic bacterium, Shewanella livingstonensis Ac10." Kyoto University, 2012. http://hdl.handle.net/2433/157717.

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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16926号<br>農博第1942号<br>新制||農||1001(附属図書館)<br>学位論文||H24||N4687(農学部図書室)<br>29601<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 栗原 達夫, 教授 喜多 恵子, 教授 阪井 康能<br>学位規則第4条第1項該当
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Books on the topic "Psychrotrophic bacteria"

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Brown, Steven A. Screening for plasmid DNA in an exopolymer-producing psychrotrophic bacterium. Laurentian University, 1987.

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Andrews, Shelley Ann. Purification and initial chemical characterization of an exopolymer produced by a psychrotrophic bacterium. Laurentian University, 1991.

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Mondal, Abdul Alim. Studies on the identity of the stimulatory material for exopolymer production, in a psychrotrophic bacterium. s.n.], 1992.

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Psychrotrophic bacteria in foods: Disease and spoilage. CRC Press, 1992.

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Meer, Ralph R. Identification and characterization of some psychrotrophic heat resistant/sporeforming bacteria in the Grade A raw milk supply of Oregon. 1987.

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Book chapters on the topic "Psychrotrophic bacteria"

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Brasca, Milena, Marilù Decimo, Stefano Morandi, Solimar Gonçalves Machado, François Bagliniére, and Maria Cristina Dantas Vanetti. "Psychrotrophic bacteria." In Microbiology in Dairy Processing. John Wiley & Sons Ltd and the Institute of Food Technologists, 2017. http://dx.doi.org/10.1002/9781119115007.ch3.

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Borker, Shruti Sinai, Swami Pragya Prashant, Anu Kumari, Sareeka Kumari, Rajni Devi, and Rakshak Kumar. "Metabolic Pathways in Biodegrading Psychrotrophic Bacteria Under Cold Environments." In Extreme Environments. CRC Press, 2021. http://dx.doi.org/10.1201/9780429343452-13.

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McMeekin, T. A. "Preliminary observations on psychrotrophic and psychrophilic, heterotrophic bacteria from antarctic water samples." In Biology of the Vestfold Hills, Antarctica. Springer Netherlands, 1988. http://dx.doi.org/10.1007/978-94-009-3089-6_4.

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Jan, S., and F. Baron. "32. Psychrotrophic heat-resistant bacteria in the sector of pasteurized liquid egg processing: a focus on the Bacillus cereus group." In Handbook of eggs in human function. Wageningen Academic Publishers, 2015. http://dx.doi.org/10.3920/978-90-8686-804-9_32.

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Stepaniak, L. "Psychrotrophic Bacteria | Other Psychrotrophs." In Encyclopedia of Dairy Sciences. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-374407-4.00442-8.

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Stepaniak, L. "Psychrotrophic Bacteria: Other Psychrotrophs." In Reference Module in Food Science. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-818766-1.00384-6.

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McPhee, J. D., and M. W. Griffiths. "PSYCHROTROPHIC BACTERIA | Pseudomonas spp." In Encyclopedia of Dairy Sciences. Elsevier, 2002. http://dx.doi.org/10.1016/b0-12-227235-8/00405-3.

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Samaržija, Dubravka, and Šimun Zamberlin. "Psychrotrophic Bacteria: Pseudomonas spp." In Reference Module in Food Science. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-08-100596-5.23045-x.

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Comi, G., and C. Cantoni. "PSYCHROTROPHIC BACTERIA | Arthrobacter spp." In Encyclopedia of Dairy Sciences. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-374407-4.00440-4.

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McPhee, J. D., and M. W. Griffiths. "Psychrotrophic Bacteria | Pseudomonas spp." In Encyclopedia of Dairy Sciences. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-374407-4.00441-6.

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Conference papers on the topic "Psychrotrophic bacteria"

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F. Mousa, Ebtisam, Ajeena S. J, and Shaymaa Saady Lafta. "Utilization of Eucalyptus Honey as Antioxidant to Increase the Shelf Life of Local Cream." In I. International Rimar Congress of Pure, Applied Sciences. Rimar Academy, 2024. http://dx.doi.org/10.47832/rimarcongresspas01-1.

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The effect of eucalyptus honey addition on the safety and extend the shelf life of local cream was evaluated. Cream was manufactured by the corporation various concentrations of bee honey (0, 5, 10,15 and 20) % and kept under cool temperature (6 + 1) °C for 15 days. Several variables were determined to assess the bee’s honey influence samples with time of the storage on cream quality which those involved the total viable count, coliform, psychrotrophic bacteria, yeasts and molds as well as peroxide value, acid degree value (ADV), these tests were carried out at the age of 0, 5, 10 and 15 days.
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Maziero, João Pedro, Carolina Toledo Santos, Pricila Veiga dos Santos, and Juliano Gonçalves Pereira. "Avaliação do uso de ozônio em temperaturas de leite cru refrigerado na contagem de psicrotróficos." In Semana Online Científica de Veterinária. CONGRESSE.ME, 2021. http://dx.doi.org/10.54265/gsri7118.

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A qualidade do leite cru está associada às boas práticas de ordenha proveniente de rebanhos sadios e com refrigeração obrigatória do leite cru na granja leiteira entre 4 e 7° C, podendo chegar até, no máximo, 9° C durante a coleta final (BRASIL 2018). Embora a refrigeração seja eficaz para aumentar a vida útil do leite cru, a manutenção das baixas temperaturas favorece a multiplicação de bactérias psicrotróficas, que produzem proteases e lipases termorresistentes, que permanecendo ativas mesmo após a pasteurização, podem afetar negativamente, tanto o próprio leite, quanto seus derivados (RIBEI
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Reports on the topic "Psychrotrophic bacteria"

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Thurston, Alison, Logan Gonzalez, Flora Laurent, Elizabeth Corriveau, and Robyn Barbato. Isolation and characterization of bacterial isolates from Alaskan permafrost for synthetic biology applications. Engineer Research and Development Center (U.S.), 2023. http://dx.doi.org/10.21079/11681/47645.

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Operations in the Artic and other cold regions require technologies that can perform reliably under extreme cold conditions. Permafrost and frozen soils harbor a wide range of microorganisms that have adapted to extremely low temperatures and have unique metabolic capabilities relevant to military operations and that could be exploited to develop biotechnologies optimized for cold environments. Cold-tolerant bacteria (psychrophiles and psychrotrophs) are critical to the development of synthetic biology technologies meant to work in cold environments like the Arctic. Using bacteria isolated fro
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