Psychrotrophic bacteria
View article: Quality Changes in Sea Bass Patties Containing Lemon Essential Oil Loaded Oleogels
Quality Changes in Sea Bass Patties Containing Lemon Essential Oil Loaded Oleogels Open
We aimed to deliver lemon essential oil utilizing oleogels and determined the effect on quality parameters of sea bass patties. Control patties were formulated using sunflower oil in minced sea bass. For the second and third groups, oleoge…
View article: Chitosan, Gelatin, <i>Aloe vera</i> , and Carvacrol Nanoemulsion–Based Edible Coatings: Effects on Physicochemical, Microbiological, and Sensory Qualities of Vacuum‐Packed Chicken Fillets
Chitosan, Gelatin, <i>Aloe vera</i> , and Carvacrol Nanoemulsion–Based Edible Coatings: Effects on Physicochemical, Microbiological, and Sensory Qualities of Vacuum‐Packed Chicken Fillets Open
Chicken meat contains high‐quality protein and is prone to postharvest quality deterioration due to high moisture and lipid content. Thus, in this study, edible coatings were developed from natural biomaterials, that is, chitosan (CH), gel…
View article: Sequential treatment of psychrotrophic pseudomonad biofilms with sodium hydroxide and commercial enzyme cleaners
Sequential treatment of psychrotrophic pseudomonad biofilms with sodium hydroxide and commercial enzyme cleaners Open
View article: Fabrication of a Chitosan–Gelatin/Polylactic Acid Bilayer Active Film Loaded with Tannic Acid for Enhancing Shelf-Life of Refrigerated Baby Clams
Fabrication of a Chitosan–Gelatin/Polylactic Acid Bilayer Active Film Loaded with Tannic Acid for Enhancing Shelf-Life of Refrigerated Baby Clams Open
Active bilayer (BL) packaging films were developed by depositing chitosan/fish gelatin blend containing tannic acid (TA) at varying levels (1, 3, and 5%; w/w) onto a polylactic acid layer. Augmenting TA levels enhanced strength (17.27 MPa …
View article: Jismoniy tarbiya darslarida innovatsion metodlarning ta'siri
Jismoniy tarbiya darslarida innovatsion metodlarning ta'siri Open
Jismoniy tarbiya va sog‘lom turmush tarzini shakllantirish jarayonida innovatsion pedagogik metodlarningahamiyati ortib bormoqda. Ushbu maqolada jismoniy tarbiya darslarida pedagogik nazorat va zamonaviy texnologiyalarniqo‘llashning o‘quvc…
View article: Enhancing Chicken Fillets' Shelf Life: Synergistic Effect of Whey Protein Isolate and <i>Ziziphora clinopodioides</i> Essential Oil
Enhancing Chicken Fillets' Shelf Life: Synergistic Effect of Whey Protein Isolate and <i>Ziziphora clinopodioides</i> Essential Oil Open
Chicken filets are among the favorite and perishable proteins in the food industry. One of the impressive ways to enhance the chicken meat's shelf life is by applying suitable coatings packaging. In this study, the antimicrobial effect of …
View article: Characteristics of Hydrolytic Exoenzyme Bacteria Isolated from the Intestines of Caught Jerbung Shrimp Fenneropenaeus merguiensis
Characteristics of Hydrolytic Exoenzyme Bacteria Isolated from the Intestines of Caught Jerbung Shrimp Fenneropenaeus merguiensis Open
Jerbung shrimp (Fenneropenaeus merguiensis De Man 1888) is an important economic organism but little information is available about the composition of hydrolytic bacteria and lactic acid bacteria (LAB), especially on Jerbung shrimp. Bacter…
View article: Development of Multiplex qPCR Method for Accurate Detection of Enzyme-Producing Psychrotrophic Bacteria
Development of Multiplex qPCR Method for Accurate Detection of Enzyme-Producing Psychrotrophic Bacteria Open
Microbial detection in milk is crucial for food safety and quality, as beneficial and harmful microorganisms can affect consumer health and dairy product integrity. Identifying and quantifying these microorganisms helps prevent contaminati…
View article: Effect of a Gelatin-Based Film Including Gelidium sp. Algal Flour on Antimicrobial Properties Against Spoilage Bacteria and Quality Enhancement of Refrigerated Trachurus trachurus
Effect of a Gelatin-Based Film Including Gelidium sp. Algal Flour on Antimicrobial Properties Against Spoilage Bacteria and Quality Enhancement of Refrigerated Trachurus trachurus Open
Background: Red macroalgal flour resulting from commercial phycocolloid extraction has been shown to include valuable preservative compounds. Methods: This study focused on the preservative effect of a gelatin-based packaging system includ…
View article: Growth and Diversity of Spoiling and Foodborne Bacteria in Poultry Hamburgers in Modified Atmosphere and with Sulfites During Shelf Life
Growth and Diversity of Spoiling and Foodborne Bacteria in Poultry Hamburgers in Modified Atmosphere and with Sulfites During Shelf Life Open
Poultry meat is the most consumed meat worldwide due to its low fat content, sensory qualities, and affordability. However, its rapid spoilage, especially when minced for products like hamburgers, is a challenge. Strategies such as sulfite…
View article: Multiplex qPCR for simultaneous quantification of the main psychrotrophic bacteria and their enzymes in raw milk
Multiplex qPCR for simultaneous quantification of the main psychrotrophic bacteria and their enzymes in raw milk Open
View article: Research Progress Regarding Psychrotrophic Pseudomonas in Aquatic Products: Psychrophilic Characteristics, Spoilage Mechanisms, Detection Methods, and Control Strategies
Research Progress Regarding Psychrotrophic Pseudomonas in Aquatic Products: Psychrophilic Characteristics, Spoilage Mechanisms, Detection Methods, and Control Strategies Open
Aquatic products are an important part of the human diet, but they are easily contaminated by Pseudomonas spp., which leads to food deterioration and economic loss. In this paper, the main characteristics of psychrotrophic Pseudomonas in a…
View article: Modeling Lipase and Protease Production by Psychrotrophic Bacteria in Refrigerated Pasteurized Milk
Modeling Lipase and Protease Production by Psychrotrophic Bacteria in Refrigerated Pasteurized Milk Open
View article: Psychrotrophic Antarctic marine bacteria as potential reservoirs for novel antimicrobial genes
Psychrotrophic Antarctic marine bacteria as potential reservoirs for novel antimicrobial genes Open
Antarctica is a very cold, isolated continent surrounded by frozen seas, yet these extreme environmental conditions have not restricted life and diversity in the sea. The marine environment is seasonally highly productive and harbours dive…
View article: Assessment of microbiological and physicochemical quality of raw milk sold informally through social media
Assessment of microbiological and physicochemical quality of raw milk sold informally through social media Open
This study evaluated the quality of raw milk sold informally in Cuiabá, Mato Grosso, Brazil, focusing on the ease of acquisition via social media and the association of this practice with fraud and serious quality issues. Eighty liters of …
View article: Microbial and Sensory Quality Changes in Broiler Chicken Breast Meat During Refrigerated Storage
Microbial and Sensory Quality Changes in Broiler Chicken Breast Meat During Refrigerated Storage Open
The aim of the study was to assess the bacterial flora of broiler chicken breast meat using the MALDI method, as well as its sensory evaluation while stored refrigerated at a stable temperature (0.5 °C+/−0.5 °C). Bacterial identification b…
View article: Microbiological Evaluation of Local and Imported Raw Beef Meat at Retail Sites in Oman with Emphasis on Spoilage and Pathogenic Psychrotrophic Bacteria
Microbiological Evaluation of Local and Imported Raw Beef Meat at Retail Sites in Oman with Emphasis on Spoilage and Pathogenic Psychrotrophic Bacteria Open
Determining the microbial quality and safety of meat is crucial because of its high potential to harbor pathogens. To address the critical knowledge gap and shed light on potential contamination risk in the meat supply chain, this study ai…
View article: Atributos de qualidade de leite cru refrigerado e Queijo Artesanal Colonial (QAC) do Rio Grande do Sul: um estudo de caso
Atributos de qualidade de leite cru refrigerado e Queijo Artesanal Colonial (QAC) do Rio Grande do Sul: um estudo de caso Open
O queijo colonial é amplamente produzido na região sul do Brasil, porém, é um produto bastante manipulável e consequentemente, passível de contaminação. Assim, o objetivo deste trabalho foi avaliar amostras de leite cru refrigerado e queij…
View article: Characterization of psychrotrophic and thermoduric bacteria in raw milk using a multi-omics approach
Characterization of psychrotrophic and thermoduric bacteria in raw milk using a multi-omics approach Open
Psychrotrophic and thermoduric bacteria are the main reasons for the spoilage of dairy products. This study aims to address the composition and function of psychrotrophic and thermoduric bacteria in eight groups of raw milk samples obtaine…
View article: Effect of Dry Aging of Pork on Microbiological Quality and Instrumental Characteristics
Effect of Dry Aging of Pork on Microbiological Quality and Instrumental Characteristics Open
Meat aging is an important process that affects the quality of meat and is traditionally used mainly for beef. However, in recent years, there has been an increasing demand for pork products subjected to dry aging. The aim of this study wa…
View article: Development a modified MRS medium for enhanced growth of psychrotrophic lactic acid bacteria isolated from kimchi
Development a modified MRS medium for enhanced growth of psychrotrophic lactic acid bacteria isolated from kimchi Open
View article: Recent Development in Detection and Control of Psychrotrophic Bacteria in Dairy Production: Ensuring Milk Quality
Recent Development in Detection and Control of Psychrotrophic Bacteria in Dairy Production: Ensuring Milk Quality Open
Milk is an ideal environment for the growth of microorganisms, especially psychrotrophic bacteria, which can survive under cold conditions and produce heat-resistant enzymes. Psychrotrophic bacteria create the great problem of spoiling mil…
View article: Effect of the addition of different forms of rosemary (<i>Rosmarinus officinalis</i> L.) on the quality of vacuum-packed minced pork
Effect of the addition of different forms of rosemary (<i>Rosmarinus officinalis</i> L.) on the quality of vacuum-packed minced pork Open
Introduction Apart from their antioxidant activity, plant-derived bioactive compounds can also positively affect the quality of meat and meat products by improving their sensory and microbiological properties and preventing discolouration.…
View article: Psychrotrophic Bacteria Threatening the Safety of Animal-Derived Foods: Characteristics, Contamination, and Control Strategies
Psychrotrophic Bacteria Threatening the Safety of Animal-Derived Foods: Characteristics, Contamination, and Control Strategies Open
Animal-derived foods, such as meat and dairy products, are prone to spoilage by psychrotrophic bacteria due to their high-water activity and nutritional value. These bacteria can grow at refrigerated temperatures, posing significant concer…
View article: Evaluation of growth behavior of lactic acid bacteria isolated from kimchi via kinetic modeling
Evaluation of growth behavior of lactic acid bacteria isolated from kimchi via kinetic modeling Open
Lactic acid bacteria (LAB) are critical in kimchi fermentation. This study determined the effect of temperature on the growth of 11 predominant LAB (five psychrotrophic and six mesophilic strains) isolated from kimchi and analyzed their gr…
View article: Psychrotrophic Bacteria and Yeast Populations in Turkish White and Tulum Cheeses
Psychrotrophic Bacteria and Yeast Populations in Turkish White and Tulum Cheeses Open
In this study, pH and microbiological (psychrotrophic bacteria and yeast) properties of White and Tulum cheeses were investigated. According to the results of our study, the lowest pH value identified was 4.42, and the highest pH was 5.84 …
View article: Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork
Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork Open
[EN] The aim of this study was to evaluate the addition of a cocktail of three lactic acid bacteria (LAB) (Lactococcus lactis, Lacticaseibacillus paracasei and Lactiplantibacillus plantarum) as a protective culture into marinated pork. The…
View article: Proliferation of psychrotrophic bacteria in cold‐stored platelet concentrates
Proliferation of psychrotrophic bacteria in cold‐stored platelet concentrates Open
Background and Objectives Platelet concentrates (PC) are stored at 20–24°C to maintain platelet functionality, which may promote growth of contaminant bacteria. Alternatively, cold storage of PC limits bacterial growth; however, data relat…
View article: Isolation and Identification of a Siderophore Producing and Antagonistic Cold Tolerant (psychrotrophic) Pseudomonas sp. LHSP1
Isolation and Identification of a Siderophore Producing and Antagonistic Cold Tolerant (psychrotrophic) Pseudomonas sp. LHSP1 Open
Present study was conducted for isolation and selection of cold tolerant bacteria with plant growth promoting attributes.Among sixty-one psychrotrophic bacteria isolated from cold environments soils of the Western Himalayas, India, seven w…
View article: Improving chicken meat shelf-life: Coating with whey protein isolate, nanochitosan, bacterial nanocellulose, and cinnamon essential oil
Improving chicken meat shelf-life: Coating with whey protein isolate, nanochitosan, bacterial nanocellulose, and cinnamon essential oil Open
This research investigated the impact of a food coating including whey protein isolate (WPI), nanochitosan (NCH), bacterial nanocellulose (BN), and cinnamon essential oil (CEO) on the microbiological, chemical, and sensory characteristics …