Download or read book Influence of Variations in Time and Temperature of Incubation on the Growth of and Fermentation by Lactobacillus Helveticus and Streptococcus Thermophilus written by Henry J. Peppler and published by . This book was released on 1937 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Influence of Growth at Low Temperatures on Heat Resistance and Activity of Thermoduric Lactic Acid Bacteria written by Jack Goddard Voss and published by . This book was released on 1943 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Influence of Time and Temperature of Incubation and of Storage on the Heat Resistance of Thermoduric Lactic Acid Bacteria written by Henry J. Peppler and published by . This book was released on 1939 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Influence of Culture Medium and of Time and Temperature of Incubation on Heat Resistance of Certain Thermoduric Bacteria written by Paul Reuben Elliker and published by . This book was released on 1937 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Index to the Literature of Food Investigation written by and published by . This book was released on 1941 with total page 666 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Microbiota in Gastrointestinal Pathophysiology written by Martin H. Floch and published by Academic Press. This book was released on 2016-11-16 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Microbiota in Gastrointestinal Pathophysiology: Implications for Human Health, Prebiotics, Probiotics and Dysbiosis is a one-stop reference on the state-of-the-art research on gut microbial ecology in relation to human disease. This important resource starts with an overview of the normal microbiota of the gastrointestinal tract, including the esophagus, stomach, Ileum, and colon. The book then identifies what a healthy vs. unhealthy microbial community looks like, including methods of identification. Also included is insight into which features and contributions the microbiota make that are essential and useful to host physiology, as is information on how to promote appropriate mutualisms and prevent undesirable dysbioses. Through the power of synthesizing what is known by experienced researchers in the field, current gaps are closed, raising understanding of the role of the microbiome and allowing for further research. Explains how to modify the gut microbiota and how the current strategies used to do this produce their effects Explores the gut microbiota as a therapeutic target Provides the synthesis of existing data from both mainstream and non-mainstream sources through experienced researchers in the field Serves as a ‘one-stop’ shop for a topic that’s currently spread across a number of various journals
Download or read book Influence of Temperature on the Associative Growth of Streptococcus Thermophilus and Lactobacillus Bulgaricus written by Lyn C. Radke-Mitchell and published by . This book was released on 1983 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effect of Electric Field on Growth Kinetics of Yogurt Starter Cultures Lactobacillus Bulgaricus and Streptococcus Thermophilus written by Seth Robert Costello and published by . This book was released on 2012 with total page 73 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Fully understanding how electric fields stimulate microbial growth could have huge implications in the food industry, especially the fermented food industry. More research is needed to determine how electric fields interact with microorganisms and what conditions cause a stimulating effect. The objective of this research was to evaluate the effects of various electric fields, including moderate electric field (MEF) and pulsed electric field (PEF), on the growth kinetics of various lactic acid bacteria in order to expand upon research that was previously limited to only Lactobacillus acidophilus. Common yogurt starter cultures, Lactobacillus bulgaricus and Streptococcus thermophilus, were subjected to MEF during fermentation in de Man Rogosa Sharpe (MRS) broth. The electric field strength remained constant throughout all experiments at 1 V/cm. Two vessels were created to allow for side by side fermentation comparison. One vessel was ohmically heated by passing a current through the MRS broth and the other vessel was heated conventionally using a heated water jacket. Fractions of the fermentation over time were collected for microbial enumeration as well pH measurement. Fermentation by S. thermophilus at 35°C with 45Hz MEF showed a reduced lag time of 2 hours 6 minutes as compared to the control which had a lag time of 2 hours 45 minutes. Increasing the temperature or frequency resulted in loss of the reduced lag time for S. thermophilus. L. bulgaricus showed no significant difference in growth or pH between the control and all treatments. The effect of pulsed electric field on the growth kinetics of various strains of lactic acid bacteria (LAB) was also investigated. Two fermentation vessels (for treatment and control) were filled with MRS broth and held at either 25°C or 35°C. The broth was inoculated with L. bulgaricus, S. thermophilus, or Lactococcus lactis (L. lactis) and was exposed to PEF at strengths ranging from 2-10 kV/cm during fermentation. Fractions of the fermentation collected over time were plated for microbial enumeration, tested for pH, and in the case of L. lactis, assayed for bacteriocin production. There was no growth stimulation effect observed for any culture at the conditions tested in these experiments. A general trend of reduced growth was seen as electric field was increased for both S. thermophilus and L. bulgaricus. It was hypothesized that L. lactis may produce the bacteriocin nisin at an increased rate due to cell stress and self induction from pore formation caused by the PEF treatments, but the opposite was found. The control produced nisin slightly faster showing the first clearing zone (200 arbritrary units) at 10 hours with the treated showing the first clearing zone (200 arbritrary units) at 11 hours. Although a stimulation effect was not observed in these experiments, further research utilizing differing treatment parameters would be needed in order to claim that mild PEF does not cause the stimulation of bacterial growth.
Download or read book Physiological Characteristics of Lactic Acid Bacteria at Near the Maximum Growth Temperature written by Robert Malcolm Stern and published by . This book was released on 1940 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Prebiotics and Probiotics Science and Technology written by Dimitris Charalampopoulos and published by Springer Science & Business Media. This book was released on 2009-08-12 with total page 1273 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive overview on the advances in the field, this volume presents the science underpinning the probiotic and prebiotic effects, the latest in vivo studies, the technological issues in the development and manufacture of these types of products, and the regulatory issues involved. It will be a useful reference for both scientists and technologists working in academic and governmental institutes, and the industry.
Download or read book The effect of temperature on yeast growth written by Desmond Akinbobola and published by GRIN Verlag. This book was released on 2021-10-25 with total page 62 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bachelor Thesis from the year 2019 in the subject Biology - Micro- and Molecular Biology, grade: A, Lagos State University, language: English, abstract: The objectives of this study are to evaluate to study the effect of temperature on the growth of yeast using puff-puff production as a basal technique, to study how temperature affect the growth of yeast. Two methods were adopted in this study, which includes yeast preparation of different water temperature but the same room storage effect on flour paste and yeast preparation of the same water temperature but different room storage effect on flour paste.
Download or read book Handbook of Food Science Technology and Engineering 4 Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2005-12-19 with total page 3632 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Download or read book Fermentation Technology in Korea written by Chʻŏr-ho Yi and published by 고려대학교출판부. This book was released on 2001 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes 426 abstracts (in English) of research papers on Korean fermented foods published in Korean journals since 1960.
Download or read book The Effect of Storage Time and Temperature on Thermoduric Bacteria in Milk written by Jacob John Janzen and published by . This book was released on 1947 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Improving the Flavour of Cheese written by B C Weimer and published by Elsevier. This book was released on 2007-04-30 with total page 601 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour development Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour Concludes with a selection of case studies on specific product types
Download or read book Handbook of Food Science Technology and Engineering written by Yiu H. Hui and published by CRC Press. This book was released on 2006 with total page 900 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1991 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt:
