Abstract：
:Enumeration of osmotolerant yeasts in high-sugar food products can be improved by using diluents and recovery media formulated to closely resemble their natural environment. Heat and freeze-stressed yeasts often exhibit decreased tolerance to acetic pH and selective agents, thus requiring optimum recovery conditions for enumeration. The study reported here was done to evaluate three methods for their suitability to enumerate osmotolerant yeasts from fifty Venezuelan orange juice concentrates. Yeasts were enumerated by surface plating serially diluted samples on plate count agar containing 52% (w/w) sucrose (PCAS 52) and incubating at 32 degrees C for 6 days; pour plating in yeast extract malt extract agar containing 52% (w/w) sucrose (YEMS 52) and incubating at 32 degrees C for 6 days and pour plating in potato dextrose agar (PDA), pH 3.5, and incubating at 25 degrees C for 5 days. Mean populations of yeasts recovered were: 4.2 x 10(5), 5.3 x 10(4) and 7.5 x 10(3) cfu/ml, respectively, on PCAS 52, YEMS 52 and PDA. High recovery on PCAS 52 is attributed to avoidance of osmotic shock and possible secondary lethal effects of high temperature, which may be associated with pour plating techniques. Significantly (P < 0.05) higher population were recovered on PCAS 52 than on YEMS 52 and PDA. Predominant osmotolerant yeasts were Saccharomyces bisporus var. mellis, recently named Zygosacharomyces rouxii (Kreger-van Rij W.J.W. (1984) The Yeasts: A Taxonomic Study).
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Cava R,Hernández Pdoi
10.1016/0168-1605(94)90180-5subject
Has Abstractpub_date
1994-06-01 00:00:00pages
291-5issue
4eissn
0168-1605issn
1879-3460pii
0168-1605(94)90180-5journal_volume
22pub_type
杂志文章abstract：:A kinetic study was conducted to investigate the growth of Escherichia coli O157:H7 in mechanically-tenderized beef meat (MTBM) inoculated and internalized with a cocktail of 5 rifampicin-resistant (Rif(r)) or 3 arbitrarily selected wild-type strains of the bacteria. The storage was conducted at 5, 10, 15, 20, 25, and...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.02.013
更新日期：2010-05-30 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.08.015
更新日期：2008-12-10 00:00:00
abstract：:A total of 322 coliform bacteria Escherichia coli, Enterobacter spp., Citrobacter spp., Klebsiella spp. and Serratia spp., were isolated from 50 carcasses of commercially slaughtered chickens. Their resistance to ampicillin, tetracycline, gentamicin, chloramphenicol, cephalotine, cotrimoxazole, nalidixic acid and nitr...
journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：1990-12-01 00:00:00
abstract：:A risk assessment of Vibrio parahaemolyticus associated with raw oysters produced and consumed in São Paulo State was developed. The model was built according to the United States Food and Drug Administration framework for risk assessment. The outcome of the exposure assessment estimated the prevalence and density of ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.04.008
更新日期：2014-06-16 00:00:00
abstract：:The effect of yeasts on wine flavor response is of primary importance. The genus Saccharomyces, and mainly the species Saccharomyces cerevisiae, is responsible for alcoholic fermentation. Recently, several novel yeast isolates from wines have been described as hybrid yeasts between S. cerevisiae x S. kudriavzevii. We ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.10.047
更新日期：2007-05-01 00:00:00
abstract：:In this study, six bacterial isolates that produced thermo-resistant enzymes isolated from the internal surfaces of raw milk tankers were evaluated for their ability to produce proteolysis within either single culture biofilms or co-culture biofilms. Biofilms were formed in an in vitro model system that simulated the ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.04.008
更新日期：2012-06-15 00:00:00
abstract：:Marination of poultry meat is widely done for value addition, enhancing shelf life, and increasing consumer acceptance. This study was conducted to determine in vitro the efficacy of commercially available teriyaki and lemon pepper marinades on the survivability of multiple strains of nalidixic acid (NAL) resistant Sa...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.01.039
更新日期：2010-05-15 00:00:00
abstract：:Physiological changes of Lactobacillus plantarum (KFRI 815) by high pressure CO2 treatment were investigated to examine the relevance to microbial inactivation. Characteristic properties of the cells measured in this study included salt tolerance, release of UV-absorbing substances, Mg and K ions, proton permeability,...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(00)00393-7
更新日期：2001-01-22 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.10.011
更新日期：2005-04-15 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.03.004
更新日期：2014-05-16 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2005.04.009
更新日期：2005-11-15 00:00:00
abstract：:Sydney Rock Oysters, when allowed to feed in waters containing approximately 10(4) cfu of Campylobacter cells per ml, concentrated between 10(2) and 10(3) cfu of the organism per g of oyster tissue, within 1 h. When these contaminated oysters were subjected to depuration, they were effectively cleaned in 48 h. The sur...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(88)90035-9
更新日期：1988-12-01 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.12.019
更新日期：2017-03-06 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：2019-09-16 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：2015-06-16 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(99)00157-9
更新日期：1999-12-15 00:00:00
abstract：:Six different enrichment media and five selective plating media were compared for their suitability for the recovery of Listeria monocytogenes from dairy products. These included media used to test milk products by the U.S. Food and Drug Administration (FDA) and the U.S. Centers for Disease Control (CDC), and media de...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(89)90094-9
更新日期：1989-11-01 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2019.04.005
更新日期：2019-07-02 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.03.023
更新日期：2004-11-01 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：2009-01-31 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：1999-12-01 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.05.005
更新日期：2011-08-02 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：2001-08-05 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.12.022
更新日期：2007-05-10 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.07.017
更新日期：2007-01-01 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.04.010
更新日期：2014-06-16 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.03.032
更新日期：2010-05-15 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2007.07.054
更新日期：2007-11-01 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.08.001
更新日期：2013-09-16 00:00:00
abstract：:Surface contamination and internalisation of Escherichia coli O157:H7 and Salmonella Typhimurium in cabbage leaf tissues at harvest (120 days post-transplantation) following amendment of contaminated bovine manure to soil at different times during crop cultivation were investigated under tropical field conditions in t...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.01.018
更新日期：2011-01-31 00:00:00
