Wiley

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Heat‐resistant Bacteria in Pasteurized Whole Egg
Wiley - Tập 46 Số 3 - Trang 601-613 - 1979
J. M. Payne, J. E. T. Gooch, Ella M. Barnes
Samples of egg melange taken from an egg packing station contained an average of 7·3 x 104 organisms/ml which survived laboratory pasteurization at 65°C for 3 min. Many of the organisms surviving pasteurization were found to be coryneform bacteria related to Microbacterium lacticum which could be differentiated into several groups. The remain...... hiện toàn bộ
The inhibition of vegetative cell outgrowth and division from spores of Bacillus cereus T by hen egg albumen
Wiley - Tập 52 Số 1 - Trang 67-73 - 1982
Howard S. Tranter, R. G. Board
Spores of Bacillus cereus T germinated and formed vegetative cells in Tryptone Soya broth (TSB), pH 9‐0 and 7‐4 at 30oC. Spores germinated but did not form vegetative cells when suspended in hen egg white (pH 9‐0) supplemented with L‐alanine and inosine. Using a split image eyepiece, the volumes of germinating spores in egg white were seen to...... hiện toàn bộ
Purification, characterization and antimicrobial spectrum of a bacteriocin produced by Pediococcus acidilactici
Wiley - Tập 65 Số 4 - Trang 261-268 - 1988
Arun K. Bhunia, M.C. Johnson, Bibek Ray
An antimicrobial peptide designated pediocin AcH was isolated from Pediococcus acidilactici strain H. The pediocin AcH was purified by ion exchange chromatography. The molecular weight of pediocin AcH was determined by SDS‐PAGE to be about 2700 daltons. Pediocin AcH was sensitive to proteolytic enzymes, resistant to heat and organic solvents, and active over a wi...... hiện toàn bộ
Antimicrobial activity of lactic acid bacteria isolated from sour doughs: purification and characterization of bavaricin A, a bacteriocin produced by Lactobacillus bavaricus MI401
Wiley - Tập 75 Số 2 - Trang 113-122 - 1993
A.G. Larsen, Finn K. Vogensen, Jytte Josephsen
Three hundred and thirty‐five lactic acid bacteria were isolated from sour doughs and screened for antagonistic activity. Of these 145 showed activity against one or several of the indicator strains used in the screening. The antimicrobial activity of 18 isolates were due to a proteinaceous compound. These 18 isolates belonged to three different Lactobacillus spe...... hiện toàn bộ
Yeast spoilage of bakery products and ingredients
Wiley - Tập 70 Số 5 - Trang 361-371 - 1991
J.D. Legan, P. Voysey
THE EFFECT OF THE TETRACYCLINE COMPOUNDS ON THE STORAGE LIFE AND MICROBIOLOGY OF CHILLED EVISCERATED POULTRY
Wiley - Tập 21 Số 2 - Trang 313-329 - 1958
Ella M. Barnes, D. H. Shrimpton
SUMMARY: Chlortetracycline, oxytetracycline and tetracycline, incorporated at 10 p/m in the ice slush used for cooling, were equally efficient in extending the storage life of eviscerated poultry which was subsequently frozen, thawed and stored at 1°. There was complete correlation between the sensory assessment of ‘off’odour and the total numbers of micro‐organisms...... hiện toàn bộ
METHODS FOR THE ISOLATION OF FAECAL STREPTOCOCCI (LANCEFIELD GROUP D) FROM BACON FACTORIES
Wiley - Tập 19 Số 2 - Trang 193-203 - 1956
Ella M. Barnes
SUMMARY: Two methods have been developed for isolating and enumerating group D faecal streptococci from localities such as bacon factories where they are heavily outnumbered by other organisms. The first depends on presumptive counts in a Lab‐Lemco‐peptone‐glucose broth (pH 6·0) containing 0·1% of thallous acetate with confirmation by streaking on tetrazolium agar. ...... hiện toàn bộ
Probiotics in man and animals
Wiley - Tập 66 Số 5 - Trang 365-378 - 1989
R. FULLER AFRC
High frequency transformation of Streptomyces niveus protoplasts by plasmid DNA
Wiley - Tập 71 Số 5 - Trang 422-427 - 1991
Haitham Hussain, Donald A. Ritchie
H.A. HUSSAIN AND D.A. RITCHIE. 1991. A procedure has been developed for transforming protoplasts of the novobiocin producing strain Streptomyces niveus at high frequency. This required the isolation of strains LH13 and LH20 defective in DNA restriction from the wild type (ATCC 19793) which is transformed at very low frequencies. The LH13 and LH20 derivatives were...... hiện toàn bộ
Bacterial sources of putrescine and cadaverine in chill stored vacuum‐packaged beef
Wiley - Tập 61 Số 2 - Trang 117-123 - 1986
R.H. Dainty, Robert A. Edwards, C. M. Hibbard, S.V. Ramantanis
Of the meat strains of streptobacteria, leuconostocs, Enterobacteriaceae and Brochothrix thermosphacta tested, only Hafnia alvei and Serratia liquefaciens showed diamine‐producing potential during growth in pure culture on beef stored in vacuum packs at 1°C. Both organisms produced cadaverine at concentrations...... hiện toàn bộ
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