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Application of plackett-Burman design in screening freeze drying cryoprotectants from Lactobacillus Bulgaricus.

• Author(s) : SHU G., HUI Y., CHEN S., et al.
• Publication date: 2015/08
• Languages : English
• Keywords : Freeze-drying, Cryoprotectant, Lactobacillus, Design, Bacteria, Cryopreservation
• Source: Annals of the University "Dunarea de Jos" of Galati (The), Fascicle VI. Food Technology - vol. 39 - n. 1

Optimisation of lactobacillus rhamnosus viability during freeze-drying by box-behnken design.

• Author(s) : ZHAO Y., HUO X., ZHANG Y., et al.
• Publication date: 2016/08
• Languages : English
• Keywords : Freeze-drying, Cryoprotectant, Cell, Lactobacillus, Bacteria, Expérimentation, Amino acid
• Source: Annals of the University "Dunarea de Jos" of Galati (The), Fascicle VI. Food Technology - vol. 40 - n. 1

Biopreservative effect of the natural antimicrobial substance from Lactobacillus paracasei subsp. tolerans FX-6 on fresh pork during chilled storage.

• Author(s) : MIAO J., PENG W., LIU G., et al.
• Publication date: 2015/10
• Languages : English
• Keywords : Microbiology, Lactobacillus, Bacteria, Fresh produce, Pork, Cold storage
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 56

Efecto de la fermentación controlada y la aplicación de frio en la obtención de col ácida de alta calidad.

Effect of controlled fermentation and cooling on the processing of high quality acid cabbage.

• Author(s) : JÁCOME SILVA L. G., SÁNCHEZ-RUBIO M., TABOADA-RODRÍGUEZ A., et al.
• Publication date: 2018/06/19
• Languages : Spanish
• Source: CYTEF 2018. IX Congreso Ibérico y VII Congreso Iberoamericano de Ciencias y Técnicas del Frío, Valencia, España, 19-21 junio 2018.
• Formats : PDF

Application of refrigeration for debittering table olives.

• Author(s) : DIEZ IZQUIERDO B., SAURA MARTINEZ J., ORTUNO TOMAS A. M., RIO CONESA J. del, FERRER AYALA M. A., TABOADA-RODRÍGUEZ A., MARÍN-INIESTA F.
• Publication date: 2022/04
• Languages : English
• Source: XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2022.
• Formats : PDF

Avaliação do efeito antagônico de espécies de Lactobacillus sobre Listeria monocytogenes in vitro.

Evaluation of the antagonistic effect of Lactobacillus species on Listeria monocytogenes in vitro.

• Author(s) : POPPI L. B., MANCILHA I. M. de, FERREIRA A. J. P., et al.
• Publication date: 2008/04
• Languages : Portuguese
• Keywords : Food, Microbiology, Listeria, Lactobacillus, Chilling, Cold storage
• Source: Braz. J. Food Technol. - vol. 11 - n. 2

Modelling bacterial growth of Lactobacillus curvatus as a function of acidity and temperature.

• Author(s) : WIJTZES T., WIT J. C. de, HUIS IN'T VELD J. H. J., RIET K. van 't, ZWIETERING M. H.
• Publication date: 1995/07
• Languages : English
• Keywords : Microbiology, Lactobacillus, Temperature, Acidity
• Source: Appl. environ. Microbiol. - vol. 61 - n. 7

Viability of lactic acid bacteria Lactobacillus acidophilus in the heat-treated beans (Phaseolus vulgaris L.).

[In Slovak. /En slovaque.]

• Author(s) : PANGHYOVÁ E., GLONCÁKOVÁ B.
• Publication date: 2005
• Languages : Slovak
• Keywords : Thermal treatment, Postharvest treatment, Lactobacillus, Bean, Survival, Vegetable, Cold storage
• Source: Bull. Potravin. Vysk. - vol. 44 - n. 3-4

Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice.

• Author(s) : EMAMIFAR A., KADIVAR M., SHAHEDI M., et al.
• Publication date: 2011/03
• Languages : English
• Keywords : Lactobacillus, Orange, Expérimentation, Packaging, Juice
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 22 - n. 3-4

IIR document

Predictive model for the effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake.

• Author(s) : DEVLIEGHERE F., FRANSEN G., DEBEVERE J.
• Publication date: 1997/06/16
• Languages : English
• Keywords : Food, Chilled food, Modified atmosphere, Microorganism, Lactobacillus, Inhibition, Packaging, Ham, Development, CO2
• Source: Predictive Microbiology Applied to Chilled Foods Preservation
• Formats : PDF

Bacteriocin activity by Lactobacillus curvatus CWBI-B28 to inactivate Listeria monocytogenes in cold-smoked salmon during 4°C storage.

• Author(s) : GHALFI H., ALLAOUI A., DESTAIN J., et al.
• Publication date: 2006/05
• Languages : English
• Keywords : Listeria, Lactobacillus, Salmon, Process, Inhibition, Expérimentation, Cold storage, Smoking
• Source: Journal of Food Protection - vol. 69 - n. 5

Freeze-drying of Lactobacillus coryniformis Si3-effects of sucrose concentration, cell density, and freezing rate on cell survival and thermophysical properties.

• Author(s) : SCHOUG A., OLSSON J., CARLFORS J., et al.
• Publication date: 2006/08
• Languages : English
• Keywords : Freeze-drying, Lactobacillus, Survival, Crystallization, Water, Lactic acid
• Source: Cryobiology - vol. 53 - n. 1

Changes in glycolytic activity of Lactococcus lactis induced by low temperature.

• Author(s) : WOUTERS J. A., KAMPHUIS H. H., HUGENHOLTZ J., et al.
• Publication date: 2000/09
• Languages : English
• Keywords : Refrigeration, Microbiology, Metabolism, Lactobacillus
• Source: Appl. environ. Microbiol. - vol. 66 - n. 9

Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K.

• Author(s) : LEROY F., VUYST L. de
• Publication date: 1999/03
• Languages : English
• Keywords : Microorganism, Listeria, Lactobacillus, Variety, Antibiotic
• Source: Appl. environ. Microbiol. - vol. 65 - n. 3

IIR document

Detection of antimicrobial-producing lactic acid bacteria in cold-stored fresh-cut vegetables.

• Author(s) : GÓMEZ R., MUÑOZ M., ANCOS B. de, et al.
• Publication date: 2000/10/19
• Languages : English
• Keywords : Lactobacillus, Treatment, Vegetable, Cold storage, Detection
• Formats : PDF

Probiotic ice cream to boost oral health for children

A recent Indian study, which was published in the Journal of Clinical and Diagnostic Research, used ice cream to test the effectiveness of probiotic bacteria on oral health.

• Publication date : 2015/05/22

Rapid low-temperature process adds weeks to milk's shelf life

A rapid heating and cooling of milk significantly reduces the amount of harmful bacteria present, extending by several weeks the shelf life of milk, according to a Purdue University study.

• Publication date : 2016/09/06