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Gotowe bibliografie tematyczne / Ripening bacteria

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Artykuły w czasopismach

Gotowa bibliografia na temat „Ripening bacteria”

Autor: Grafiati

Data publikacji: 24 maja 2025

Data aktualizacji: 29 maja 2025

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Artykuły w czasopismach na temat "Ripening bacteria"

1

Chen, Siyu, Renliu Qin, Da Yang, Wenjun Liu, and Shangdong Yang. "A Comparison of Rhizospheric and Endophytic Bacteria in Early and Late-Maturing Pumpkin Varieties." Microorganisms 10, no. 8 (2022): 1667. http://dx.doi.org/10.3390/microorganisms10081667.

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To determine whether rhizospheric and endophytic bacteria contribute to the ripening of pumpkins, an analysis was conducted on rhizospheric and endophytic bacteria and soil fertility in the rhizospheres of early and late-maturing pumpkin varieties. The results showed higher nitrogen and abscisic acid content and more gibberellin-producing bacteria in the rhizospheres or endophytes of the early maturing varieties. Greater soil fertility and more abundant rhizospheric and endophytic bacterial genera with a greater metabolic function might be important mechanisms for early ripening. Rhodococcus,

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Santamarina-García, Gorka, Igor Hernández, Gustavo Amores, and Mailo Virto. "Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing." Biology 11, no. 5 (2022): 769. http://dx.doi.org/10.3390/biology11050769.

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In this study, we used high-throughput sequencing technologies (sequencing of V3–V4 hypervariable regions of 16S rRNA gene) to investigate for the first time the microbiota of Latxa ewe raw milk and the bacterial shifts that occur during the production and ripening of Idiazabal cheese. Results revealed several bacterial genera not reported previously in raw ewe milk and cheese, such as Buttiauxella and Obesumbacterium. Both the cheese making and ripening processes had a significant impact on bacterial communities. Overall, the growth of lactic acid bacteria (LAB) (Lactococcus, Lactobacillus, L

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3

Le Boucher, Clémentine, Valérie Gagnaire, Valérie Briard-Bion, et al. "Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese." Applied and Environmental Microbiology 82, no. 1 (2015): 202–10. http://dx.doi.org/10.1128/aem.02621-15.

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ABSTRACTIn cheese, lactic acid bacteria are immobilized at the coagulation step and grow as colonies. The spatial distribution of bacterial colonies is characterized by the size and number of colonies for a given bacterial population within cheese. Our objective was to demonstrate that different spatial distributions, which lead to differences in the exchange surface between the colonies and the cheese matrix, can influence the ripening process. The strategy was to generate cheeses with the same growth and acidification of aLactococcus lactisstrain with two different spatial distributions, big

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Martín-Platero, Antonio M., Eva Valdivia, Mercedes Maqueda, Inés Martín-Sánchez, and Manuel Martínez-Bueno. "Polyphasic Approach to Bacterial Dynamics during the Ripening of Spanish Farmhouse Cheese, Using Culture-Dependent and -Independent Methods." Applied and Environmental Microbiology 74, no. 18 (2008): 5662–73. http://dx.doi.org/10.1128/aem.00418-08.

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ABSTRACT We studied the dynamics of the microbial population during ripening of Cueva de la Magahá cheese using a combination of classical and molecular techniques. Samples taken during ripening of this Spanish goat's milk cheese in which Lactococcus lactis and Streptococcus thermophilus were used as starter cultures were analyzed. All bacterial isolates were clustered by using randomly amplified polymorphic DNA (RAPD) and identified by 16S rRNA gene sequencing, species-specific PCR, and multiplex PCR. Our results indicate that the majority of the 225 strains isolated and enumerated on solid

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5

Quijada, Narciso M., Stephan Schmitz-Esser, Benjamin Zwirzitz, et al. "Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi." Foods 9, no. 12 (2020): 1851. http://dx.doi.org/10.3390/foods9121851.

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Cheese ripening involves successional changes of the rind microbial composition that harbors a key role on the quality and safety of the final products. In this study, we analyzed the evolution of the rind microbiota (bacteria and fungi) throughout the ripening of Austrian Vorarlberger Bergkäse (VB), an artisanal surface-ripened cheese, by using quantitative and qualitative approaches. The real-time quantitative PCR results revealed that bacteria were more abundant than fungi in VB rinds throughout ripening, although both kingdoms were abundant along the process. The qualitative investigation

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Ali, Abubakr Sayed, Alaa Ahmed Elsir, Ameer Ahmed Elobied, Ebtisam Ali Hassan, and Mohammed Sirelkhatim Mohammed. "Effect of ripening period and culture level of starter on the quality characteristics of fermented beef sausage." Letters In Animal Biology 2, no. 2 (2022): 17–21. http://dx.doi.org/10.62310/liab.v2i2.83.

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This study was conducted to determine the impact of ripening period and starter culture level on physicochemical parameters, colour parameters, and total bacteria count (TBC) of fermented beef sausage under Sudanese conditions. Combination of equal portions of two strains of lactic acid bacteria (Streptococcus ssp. and Lactobacillus ssp.) were added as starter culture at two levels (level 1= 1.34 ml/kg and level 2 = 2.67 ml/kg) to formulate two batches of fermented beef sausage. Both the fermented sausages were stored for 0, 7, and 14 days under 85% relative humidity at 21 oC. Three replicates

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7

Alzobaay, A., and W. Alzobaay. "Role of Debaryomyces hansenii yeast in improving the microbial and sensory properties of Monterey cheese." Al-Anbar Journal of Veterinary Sciences 11, no. 1 (2018): 7–14. http://dx.doi.org/10.37940/ajvs.2018.11.1.2.

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Debaryomyces hansenii yeast was grown in Malt Extract Broth medium at 30 °C for 5 days until the total count reached 5.6 ×108 colony forming units/ milliliter, Monterey cheese was made from cow's milk and adding of starter bacteria Lactococcus lactis subsp. lactis and Lactococcus lactis subsp.cremoris with D.hansenii yeast as adjunct starter in 2% for each treatment included M1 (100% starter bacteria), M2 (50% starter bacteria + 50% live D.hansenii) and M3 (50% starter bacteria + 50% dead D.hansenii),the ripening of Monterey cheese was done at 15°C and (85% relative humidity) for 56 days. The

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8

Wang, De Bao, Li Hua Zhao, Fan Yang, et al. "Effect of the Starter Cultures on Microbial Characteristics of Mutton Fermented Sausages." Advanced Materials Research 1010-1012 (August 2014): 1789–92. http://dx.doi.org/10.4028/www.scientific.net/amr.1010-1012.1789.

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These sausages were manufactured with mutton and tail fat by starter culture. The microbiological of fermented mutton sausages were evaluated to determine their quality characteristics during ripening and storage. Two groups of fermented sausages manufacture using the same technology were named control group (CO) and starter culture group (SC). In this study, Lactic acid bacteria counts in sausages made with combinations of starter cultures increased to 8 logcfu/g. The total bacteria counts in the SC were lower (P < 0.05) than in the control (CO) after drying and storage time. During ripeni

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9

Bonnarme, Pascal, Lefki Psoni, and Henry E. Spinnler. "Diversity of l-Methionine Catabolism Pathways in Cheese-Ripening Bacteria." Applied and Environmental Microbiology 66, no. 12 (2000): 5514–17. http://dx.doi.org/10.1128/aem.66.12.5514-5517.2000.

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ABSTRACT Enzymatic activities that could be involved in methanethiol generation in five cheese-ripening bacteria were assayed, and the major sulfur compounds produced were identified. l-Methionine and α-keto-γ-methyl-thio-butyric acid demethiolating activities were detected in whole cells and cell extracts (CFEs) of all the bacteria tested. No l-methionine deaminase activity could be detected in any of the ripening bacteria and l-methionine aminotransferase was detected in CFEs of Brevibacterium linens, Micrococcus luteus, and Corynebacterium glutamicum. The results suggest that several pathwa

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10

Cromie, Susan J., Janet E. Giles, and John R. Dulley. "Effect of elevated ripening temperatures on the microflora of Cheddar cheese." Journal of Dairy Research 54, no. 1 (1987): 69–76. http://dx.doi.org/10.1017/s0022029900025218.

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SummaryChanges in the composition of the microflora in Cheddar cheese ripened at elevated temperatures were examined. Cheeses were stored under the following ripening conditions: (i) control, 8°C for 32 weeks; (ii) 15°C, (iii) 17·5°C or (iv) 20°C, all for 8 weeks, then followed by 8°C for 24 weeks; (v) 15°C, (vi) 17·5°C or (vii) 20°C, all for 32 weeks. Generally, the total bacteria, lactic acid bacteria, lactobacilli and ‘undesirable lactobacilli’ (producing off flavours and CO2) counts in cheeses stored above 8°C were higher than in the control cheese. This effect seemed to be dependent on co

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