Abstract：
:Kinetics of alcoholic fermentation by Saccharomyces cerevisiae wine strains in a synthetic medium with high sugar content were established for different nitrogen initial content and are presented for four strains. The composition of the medium was close to grape must except that the nitrogen source consisted mainly in ammonium and was varied from 120 to 290 mg N/l assimilable nitrogen. The overall nitrogen consumed was also estimated in order to determine nitrogen requirement variability. The effect of assimilable nitrogen was in general greater on sugar consumption rates than on growth and three kinds of effect on sugar consumption rates were observed: (i) existence of an optimal initial nitrogen level for a maximal sugar consumption rate (inhibition if excess), (ii) no effect of nitrogen beyond the intermediary level (saturation), (iii) sugar consumption rate proportional to the initial nitrogen level (activation). In all cases, the amount of consumed nitrogen increased with its initial concentration and so did the fructophilic capacity of the strains. The optimal requirement varied from 0.62 to 0.91 mg N/g of sugars according to different strains. There was no general correlation between the sugar assimilation rates and the nitrogen requirement.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Taillandier P,Ramon Portugal F,Fuster A,Strehaiano Pdoi
10.1016/j.fm.2006.04.002subject
Has Abstractpub_date
2007-02-01 00:00:00pages
95-100issue
1eissn
0740-0020issn
1095-9998pii
S0740-0020(06)00094-3journal_volume
24pub_type
杂志文章abstract：:This study evaluates the adaptative response to heat (63 degrees C) and the modifications in membrane fatty acid composition of Salmonella senftenberg after its growth in an acidified medium and after its exposure to combinations of acid and cold stresses. Cells were grown in Brain Heart Infusion (BHI) buffered at pH ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.11.002
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abstract：:Starting from one undefined cheese smear consortium exhibiting anti-listerial activity (signal) at 15 °C, 50 yeasts and 39 bacteria were identified by partial rDNA sequencing. Construction of microbial communities was done either by addition or by erosion approach with the aim to obtain minimal communities having simi...
journal_title：Food microbiology
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abstract：:The objective of this work was to study the growth and development of fortuitous flora and food pathogens in fresh goat meat packaged under modified atmospheres containing two different concentrations of CO2. Meat samples were stored at 10 °C under two different modified-atmosphere packing (MAP) conditions: treatment ...
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journal_title：Food microbiology
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abstract：:The objectives of the present study were to evaluate the spread of Salmonella Enteritidis to different cutting boards (wood, triclosan-treated plastic, glass, and stainless steel) from contaminated poultry skin (5 log CFU/g) and then to tomatoes and to analyze the effect of different protocols used to clean these surf...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.12.028
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更新日期：2017-08-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.09.008
更新日期：2013-02-01 00:00:00
abstract：:Toxoplasma gondii, Cryptosporidium spp. and Giardia intestinalis are emerging pathogen parasites in the food domain. However, without standardized methods for their detection in food matrices, parasitic foodborne outbreaks remain neglected. In this study, a new immunomagnetic separation assay (IMS Toxo) targeting the ...
journal_title：Food microbiology
pub_type： 杂志文章
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更新日期：2016-08-01 00:00:00
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pub_type： 杂志文章
doi：10.1016/j.fm.2020.103507
更新日期：2020-10-01 00:00:00
abstract：:Acid-sensitive mutants of Pediococcus acidilactici BCC 9545, a starter culture of the Thai fermented pork sausage nham, were isolated as spontaneous neomycin resistant mutants. The mutants generally produced less acid and acidified the culture media less than the parent strain in a 72 h culturing period. Interestingly...
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pub_type： 杂志文章
doi：10.1016/j.fm.2008.08.006
更新日期：2009-02-01 00:00:00
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更新日期：2019-09-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.03.004
更新日期：2015-09-01 00:00:00
abstract：:Lactic acid bacteria (LAB) isolated throughout the fermentation process of Aloreña table olives were found to be resistant at least to three antibiotics (Casado Muñoz et al., 2014); however, most were sensitive to the biocides tested in this study (with minimum inhibitory concentrations [MIC] below the epidemiological...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.06.013
更新日期：2016-12-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.03.003
更新日期：2011-09-01 00:00:00
abstract：:Shiga toxin-producing Escherichia coli (STEC) are regularly implicated in foodborne illness outbreaks and recalls of ground beef. In this study we determined the High Pressure Processing (HPP) D10 value (the processing conditions needed to reduce the microbial population by 1 log) of 39 STEC isolates, including the "b...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.07.001
更新日期：2015-12-01 00:00:00
abstract：:Comparison of Clostridium perfringens spore germination and outgrowth in cooked uncured products during cooling for different meat species is presented. Cooked, uncured product was inoculated with C. perfringens spores and vacuum packaged. For the isothermal experiments, all samples were incubated in a water bath stab...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.05.013
更新日期：2011-06-01 00:00:00
abstract：:Characterization of the microflora during malting is an essential step towards process management and optimization. Up till now, however, microbial characterization in the malting process has mostly been done using culture-dependent methods, probably leading to biased estimates of microbial diversity. The aim of this ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.10.010
更新日期：2014-05-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.fm.2013.05.010
更新日期：2013-12-01 00:00:00
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更新日期：2019-04-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.10.035
更新日期：2017-05-01 00:00:00
abstract：:Outbreaks of food-borne disease associated with the consumption of fresh and minimally processed fruits and vegetables have increased dramatically over the last few years. Traditional chemical sanitizers are unable to completely eradicate or kill the microorganisms on fresh produce. These conditions have stimulated re...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.11.008
更新日期：2015-05-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.07.001
更新日期：2012-12-01 00:00:00
abstract：:An understanding of adhesion behavior of Candida and Pichia yeast under different environmental conditions is key to the development of effective preventive measures against biofilm-associated infection. Hence in this study we investigated the impact of growth medium and temperature on Candida and Pichia adherence usi...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.02.008
更新日期：2017-08-01 00:00:00
abstract：:This work aimed to determine the effects of partial substitution of NaCl with 0% (control), 30%, 50%, and 70% of KCl on the bacterial communities, proteolysis and lipid oxidation of Chinese bacon during processing. The proportion of genus Lactobacillus increased from 22.45% (fresh meat) to 72.78%, 81.64%, 76.53% and 8...
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doi：10.1016/j.fm.2020.103605
更新日期：2021-02-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.05.008
更新日期：2018-12-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.10.003
更新日期：2010-04-01 00:00:00
abstract：:Cotija cheese is a Mexican handcrafted product made from raw cow milk whose ripening process occurs spontaneously and, presumably, it is influenced by environmental conditions. Its sensory characteristics and safety are probably the result of the balance between microbial populations and their metabolic capacity. In t...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.02.004
更新日期：2016-08-01 00:00:00
