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Cold shock proteins and low-temperature response of Streptococcus thermophilus CNRZ302.

• Author(s) : WOUTERS J. A., ROMBOUTS F. M., VOS W. M. de, et al.
• Publication date: 1999/10
• Languages : English
• Keywords : Thawing, Microorganism, Microbiology, Temperature, Protein, Survival, Streptococcus, Freezing
• Source: Appl. environ. Microbiol. - vol. 65 - n. 10

IIR document

CRYORESISTANCE D' ESCHERICHIA COLI ET DE STREPTOCOCCUS FAECALIS DANS LES JUS DE LEGUMES.

CRYORESISTANCE OF ESCHERICHIA COLI AND STREPTOCOCCUS FAECALIS IN VEGETABLE JUICES.

• Author(s) : DOSTINOVA T. S., TCHAGA S.
• Publication date: 1982/05/26
• Languages : French
• Keywords : Tomato, Potato, Gourd, Carrot, Cabbage, Microbiology, Streptococcus, Pea, Escherichia, Spinach, Vegetable juice, Freezing
• Formats : PDF

IIR document

THERMAL KINETIC STUDIES ON STREPTOCOCCUS FAECIUM IN NUTRIENT BROTH/SOUS VIDE PRODUCTS.

• Author(s) : SIMPSON M. V., et al.
• Publication date: 1991/08/10
• Languages : English
• Keywords : Prepared food, Microbiology, Temperature, Streptococcus, Ready to use, Ph, Sodium chloride
• Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
• Formats : PDF

IIR document

ESTABLISHING SOUS VIDE PROCESSING SCHEDULES FOR SPAGHETTI/MEAT SAUCE AND RICE/SALMON BASED ON THERMAL DESTRUCTION OF STREPTOCOCCUS FAECIUM.

• Author(s) : GHAZALA S., et al.
• Publication date: 1991/08/10
• Languages : English
• Keywords : Pasteurization, Clostridium, Botulism, Vacuum, Rice, Chilling, Streptococcus, Fish, Precooked food, Pasta, Packaging
• Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
• Formats : PDF

Collapse temperature of bacterial suspensions: the effect of cell type and concentration.

• Author(s) : FONSECA F., PASSOT S., LIEBEN P., et al.
• Publication date: 2004/11
• Languages : English
• Keywords : Freeze-drying, Lactobacillus, Biology, Streptococcus, Optimization, Freezing
• Source: CryoLetters - vol. 25 - n. 6

IIR document

EFFECT OF FREEZING AND FROZEN STORAGE ON THE MICROBIAL FLORA OF MAJORERO CHEESE.

• Author(s) : PELAEZ M. C., TORRE E. de la, MARTIN HERNANDEZ M. C.
• Publication date: 1987/08/24
• Languages : English
• Keywords : Yeast, Coliform, Mould, Microbiology, Lactobacillus, Streptococcus, Pathogen, Freezing, Cheese
• Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
• Formats : PDF

IIR document

THE APPLICATION OF LACTIC ACID BACTERIA FOR PSYCHROTROPHIC FLORA GROWTH LIMITATION ON RAW FISH IN COLD STORAGE CONDITIONS.

• Author(s) : LESZCZYNSKA A., FIK M.
• Publication date: 1983/08/07
• Languages : English
• Keywords : Microbiology, Lactobacillus, Chilling, Psychrotroph, Pseudomonas, Streptococcus, Fish, Pathogen, Herring, Enterobacteria
• Source: [Refrigeration serving humanity]. Proceedings of the XVI^th international Congress of Refrigeration.
• Formats : PDF

Viability of probiotic bacteria and concentrations of organic acids in commercial yoghurts during refrigerated storage.

• Author(s) : DONKOR O. N., TSANGALIS D., SHAH N. P.
• Publication date: 2007/04
• Languages : English
• Keywords : Lactobacillus, Yoghurt, Streptococcus, Dairy product, Cold storage, Concentration, Lactic acid
• Source: Food Aust. - vol. 59 - n. 4

Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage.

• Author(s) : RAMCHANDRAN L., SHAH N. P.
• Publication date: 2009
• Languages : English
• Source: Egypt. J. Dairy Sci. - vol. 92 - n. 3

IIR document

Microbiological stability of modified atmosphere-packaged smoked tilapia stored under refrigeration.

• Author(s) : MORALES W, NEGRON E., KUBARYK J., CHAPARRO M.
• Publication date: 1996/10/02
• Languages : English
• Source: New Developments in Refrigeration for Food Safety and Quality.
• Formats : PDF