U.S. flag

An official website of the United States government

Dot gov

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Https

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

PubAg

Main content area

You searched for: Subject term bacteria Remove constraint Subject term: bacteria Subject term sensory properties Remove constraint Subject term: sensory properties Text availability Citation in PubAg Remove constraint Text availability: Citation in PubAg
Start Over

Search

239  Search Results

« Previous | 1 - 20 of 239 |
Number of results to display per page

Search Results

1. Comparative traits of Lactobacillus brevis, Lact. fructivorans and Leuconostoc oenos immobilized cells for the control of malo‐lactic fermentation in wine

Author:
A. Crapisi; P. Spettoli; M. P. Nuti; A. Zamorani
Source:
Journal of applied microbiology 1987 v.63 no.6 pp. 513-521
ISSN:
1364-5072
Subject:
Lactobacillus brevis; Oenococcus oeni; aromatic compounds; bacteria; bentonite; bioreactors; decarboxylation; fermentation; immobilized cells; pH; sensory properties; silica; table wines; titratable acidity
Abstract:
... Decarboxylation of L‐malic to L‐lactic acid by heterolactic bacteria and formation of secondary products in table wine were studied using immobilized cells of Lactobacillus brevis, Lact. fructivorans and two strains of Leuconostoc oenos in a continuous flow bioreactor. The conversion ratios were 51.2–53.9%, while the decreases in malic and titratable acidity were equivalent to 62.1–74.7% and 16.4– ...
DOI:
10.1111/j.1365-2672.1987.tb02721.x

2. Evaluation of Fermentative Bacteria in a Model Low Salt Cucumber Juice Brine

Author:
V. CHAVASIT; J.M. HUDSON; J.A. TORRES; M.A. DAESCHEL
Source:
Journal of food science 1991 v.56 no.2 pp. 462-465
ISSN:
0022-1147
Subject:
Bifidobacterium bifidum; Lactobacillus casei; Lactobacillus plantarum; Leuconostoc mesenteroides; Oenococcus oeni; Pediococcus pentosaceus; Propionibacterium freudenreichii subsp. shermanii; acetic acid; bacteria; brining; citric acid; cucumbers; fermentation; juices; lactic acid; malic acid; mixed culture; propionic acid; sensory properties; sodium chloride
Abstract:
... Bifidobacterium bifidum, Lactobacillus casei, Lactobacillus plantarum, Lactococcus diacetylactis, Leuconostoc mesenteroides, Leuconostoc oenos, Pediococcus pentosaceus and a mixed culture of Propionibacterium shermanii and P. pentosaceus were used to ferment a model low salt (2.5% NaCl) cucumber juice brine at 22–26°C for 39 days. Percent sugar fermented ranged from 16.2 to 87.7. Substrates were c ...
DOI:
10.1111/j.1365-2621.1991.tb05304.x

3. Effect of chitosan in meat preservation

Author:
Darmadji, P.; Izumimoto, M.
Source:
Meat science 1994 v.38 no.2 pp. 243-254
ISSN:
0309-1740
Subject:
starter cultures; meat; sensory properties; food preservation; physicochemical properties; color; bacteria
DOI:
10.1016/0309-1740(94)90114-7
PubMed:
22059662

4. Natural fermentation of soybean (Glycine max) with added salt for 'soy-daddawa' production

Author:
Omafuvbe, B.O.
Source:
World journal of microbiology & biotechnology 1994 v.10 no.4 pp. 479-480
ISSN:
0959-3993
Subject:
soybeans; sodium chloride; fermented foods; bacteria; fermentation; physicochemical properties; sensory properties; Nigeria
DOI:
10.1007/BF00144478
PubMed:
24421103

5. Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage

Author:
Irwandi, J.; Che Man, Y.B.; Yusof, S.; Jinap, S.; Sugisawa, H.
Source:
Journal of the science of food and agriculture 1998 v.76 no.3 pp. 427-434
ISSN:
0022-5142
Subject:
sugars; durians; hardness; food contamination; sensory properties; food storage; microbial contamination; food packaging; polyethylene film; storage quality; water content; color; pH; polypropylenes; water activity; bacteria; fungi
Abstract:
... A study on storage stability of durian leather was carried out at room temperature using four types of packaging materials -- laminated aluminium foil (LAF), high-density polyethylene (HDPE), low-density polyethylene (LDPE) and polypropylene (PP) films -- for 12 weeks. Analyses on physicochemical, microbiological and sensory characteristics were conducted at weeks 0, 2, 4, 8 and 12. Analyses for s ...
DOI:
10.1002/(SICI)1097-0010(199803)76:3<427::AID-JSFA967>3.0.CO;2-3

6. THE quality of sliced carrots affected by modified polyethylene foil and storage temperatures

Author:
V. Dragovic; D. Brusic; J. Pospisil; N. Cikovic; J. Uzelac; V. Lukin
Source:
Acta alimentaria 2001 v.30 no.3 pp. 233-246
ISSN:
0139-3006
Subject:
absorption; aerobes; bacteria; carbon dioxide; carrots; diffusivity; foil; molds (fungi); oxygen; packaging; permeability; pigments; polyethylene; sensory properties; shelf life; storage temperature; storage time; texture; yeasts
Abstract:
... The aim of this study was to examine the influence of different additive contents for oxygen absorption (5, 10 and 15%) in low-density polyethylene (PELD) plastic foils and storage temperatures (4 and 28 °C) on the quality and shelf-life of sliced carrots during storage. Quality and storage-life of packaged carrots slices were determined by observing changes of mass, total carotenoide pigments, mi ...
DOI:
10.1556/AAlim.30.2001.3.2

7. Spoilage of King Salmon (Oncorhynchus tshawytscha) Fillets Stored Under Different Atmospheres

Author:
Fletcher, G.C.; Summers, G.; Corrigan, V.; Cumarasamy, S.; Dufour, J.P.
Source:
Journal of food science 2002 v.67 no.6 pp. 2362-2374
ISSN:
0022-1147
Subject:
Oncorhynchus tshawytscha; adenosine triphosphate; air; bacteria; carbon; color; drip loss; fillets; hypoxanthine; nitrogen; peroxide value; salmon; sensory properties; spoilage; texture; thiobarbituric acid; total volatile basic nitrogen; trimethylamine
Abstract:
... King salmon (Oncorhynchus tshawytscha) packaged in air (AIR), nitrogen (N2), or 40:60 carbon dioxide:nitrogen (CO2N2) was stored (0 °C) for 18, 25, and 54 d, respectively. Air packs (AIR9) were also stored at 9 °C for 4 d. A quality index (QI) method was developed to monitor sensory quality of cooked salmon. First detection of spoilage was 1.5, 15, 15, and 21 d for AIR9, AIR, N2, and CO2N2 treatme ...
DOI:
10.1111/j.1365-2621.2002.tb09555.x

8. Effect of sodium chloride replacement on some characteristics of fermented sausages

Author:
Gelabert, J.; Gou, P.; Guerrero, L.; Arnau, J.
Source:
Meat science 2003 v.65 no.2 pp. 833-839
ISSN:
0309-1740
Subject:
pork; hardness; potassium chloride; lactates; sweetness; fermentation; sensory evaluation; texture; fermented foods; bacteria; nonprotein nitrogen; sodium; aerobes; plate count; water content; glycine (amino acid); food safety; cohesion; bitterness; pH; sausages; saltiness
Abstract:
... The reduction of added NaCl in fermented meat products has been proposed to decrease the amount of sodium in the diet. The effect of substituting NaCl by KCl, potassium lactate (K-lactate) or glycine (0-40%) in some sensory, microbiological and physicochemical characteristics of fermented sausages was evaluated. The sensory effects of substituting NaCl by mixtures of glycine and KCl or glycine and ...
DOI:
10.1016/S0309-1740(02)00288-7
PubMed:
22063446

9. Physiological Response of Minimally Processed Citrus Fruit to Modified Atmosphere

Author:
Palma, A.; D'Aquino, S.; Agabbio, M.
Source:
Acta horticulturae 2003 v. no.604 pp. 789-794
ISSN:
0567-7572
Subject:
Bacillus (bacteria); Citrus; Staphylococcus epidermidis; ascorbic acid; bacteria; carbon dioxide; chlorine; clementines; cultivars; ethylene production; fresh produce; fruits; humans; ingestion; maturity stage; oxygen; pH; physiological response; ready-to-eat foods; satsumas; sensory properties; spoilage; storage temperature; titratable acidity; total soluble solids; trays; vegetables
Abstract:
... Minimally processed fruits and vegetables are more perishable than fresh produce as a consequence of tissue damage resulting from processing operations. Wounding, in fact, leads to an increase in respiration activity and ethylene production rate, alters metabolic activity, reduces shelf-life, increases the rate of nutritional and sensory attributes breakdown and leads to browning of the tissues. M ...

10. Incorporation of bifidobacteria into cheeses: challenges and rewards

Author:
Boylston, Terri D.; Vinderola, Celso G.; Ghoddusi, Hamid B.; Reinheimer, Jorge A.
Source:
International dairy journal 2004 v.14 no.5 pp. 375-387
ISSN:
0958-6946
Subject:
bacteria; cheeses; functional foods; markets; nutrients; pH; probiotics; research and development; sensory properties; viability
Abstract:
... As the market for functional foods (i.e. foods that contain health-promoting components beyond traditional nutrients) continues to expand, research in the development of food products containing bifidobacteria and other probiotic bacteria will also continue to grow. Probiotic bacteria and bifidobacteria play an important role in gastro-intestinal therapy, but also provide many additional health-pr ...
DOI:
10.1016/j.idairyj.2003.08.008

11. Histamine and Other Biogenic Amines and Bacterial Isolation in Retail Canned Anchovies

Author:
Hyoungill Lee; Shin‐Hee Kim; Cheng‐Iwei Sang; Ho. Jun; Jong‐Bang Eun; Haejung An
Source:
Journal of food science 2005 v.70 no.2 pp. C145
ISSN:
0022-1147
Subject:
Bacillus (bacteria); anchovies; bacteria; detection limit; histamine; plate count; sensory properties; sodium chloride; spermine; tyramine
Abstract:
... Histamine and biogenic amine contents in retail canned anchovies were determined. Bacterial strains were isolated, and their histamine‐producing capability was determined. The majority of canned anchovy products (80%) had histamine levels below the FDA guideline of 50 ppm. The sensory quality of products was relatively good. A few samples contained high levels of histamine (>1000 ppm). Overall, hi ...
DOI:
10.1111/j.1365-2621.2005.tb07075.x

12. Dark chocolates supplemented with Lactobacillus strains

Author:
Nebesny, Ewa; Żyżelewicz, Dorota; Motyl, Ilona; Libudzisz, Zdzisława
Source:
European food research & technology 2007 v.225 no.1 pp. 33-42
ISSN:
1438-2377
Subject:
Lactobacillus paracasei; acidity; aspartame; bacteria; cell viability; chocolate; food research; freeze drying; milk; probiotics; sensory properties; sucrose; texture
Abstract:
... Dark chocolate masses and chocolates were supplemented with viable cells of two bacterial strains Lactobacillus caseii and Lactobacillus paracasei with potential probiotic properties, which were lyophilized in milk. Total number of live bacteria in the lyophilizate was 7.9x10⁹ cfu/g. Sucrose or isomalt and aspartame were used as bulking substances and sweeteners. Sensory attributes of these chocol ...
DOI:
10.1007/s00217-006-0379-9

13. Electron Beam Irradiation Improves Shelf Lives of Korean Ginseng (Panax ginseng C.A. Meyer) and Red Ginseng

Author:
Jin, Y.; Shin, H.; Song, K.B.
Source:
Journal of food science 2007 v.72 no.4 pp. C217
ISSN:
0022-1147
Subject:
coliform bacteria; sensory properties; yeasts; microbial contamination; medicinal plants; dosage; vacuum packaging; Panax ginseng; saponins; microbial growth; color; irradiation; dietary supplements; molds (fungi); herbal medicines
Abstract:
... Effect of electron beam irradiation on microbial growth and qualities of vacuum-packaged Korean ginseng and red ginseng during storage was investigated. Korean ginseng and red ginseng were treated at irradiation doses of 0, 2, 8, and 16 kGy. After treatment, samples were individually vacuum-packaged and stored at 20 °C. Microbial growth results of the irradiated samples presented that populations ...
DOI:
10.1111/j.1750-3841.2007.00334.x

14. Influence of gamma irradiation on growth and survival of Escherichia coli O157:H7 and quality of cig kofte, a traditional raw meat product

Author:
Gezgin, Zafer; Gunes, Gurbuz
Source:
International journal of food science & technology 2007 v.42 no.9 pp. 1067-1072
ISSN:
0950-5423
Subject:
Escherichia coli O157; bacteria; color; gamma radiation; ground meat; irradiation; raw meat; sensory properties; shelf life; storage; temperature
Abstract:
... Cig kofte is a traditional Turkish food containing raw ground meat. Samples inoculated with Escherichia coli O157:H7 were irradiated at 0.5-6 kGy with a ⁶⁰Co source and stored at 4 and 25 °C. Total aerobic mesophilic count decreased with increasing irradiation doses, D₁₀ value was 0.83 kGy. Escherichia coli O157:H7 count decreased from 5.1 log₁₀ CFU g⁻¹ to an undetectable level (<1 log₁₀ CFU g⁻¹) ...
DOI:
10.1111/j.1365-2621.2006.01343.x

15. Effect of Microencapsulation on Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 During Kasar Cheese Ripening

Author:
ÖZER, BARBAROS; UZUN, YAKUP SALIH; KIRMACI, HÜSEYIN AVNI
Source:
International journal of dairy technology 2008 v.61 no.3 pp. 237-244
ISSN:
1364-727X
Subject:
Bifidobacterium bifidum; Lactobacillus acidophilus; bacteria; cheese ripening; cheeses; emulsions; extrusion; microencapsulation; plate count; probiotics; proteolysis; scalding; sensory properties; viability
Abstract:
... The viability of encapsulated Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 by emulsion or extrusion techniques in Kasar cheese was investigated. The microbiological, biochemical and organoleptic properties of cheeses were assessed throughout 90-day storage. Results showed that the viability of probiotic bacteria was maintained to a great extent by microencapsulation. No differe ...
DOI:
10.1111/j.1471-0307.2008.00408.x

16. Effect of some thermal and chemical pretreatments on smoked Oyster mushroom quality

Author:
Eissa, Hesham A.; Fouad, Gamal M.; Shouk, Abd Elhafeeze A.
Source:
International journal of food science & technology 2008 v.43 no.6 pp. 1088-1098
ISSN:
0950-5423
Subject:
EDTA (chelating agent); Maillard reaction; Pleurotus ostreatus; bacteria; blanching; chemical treatment; citric acid; color; enzyme activity; hydrogen peroxide; mushrooms; refrigerators; sensory properties; steam; storage time; sulfites; sulfur dioxide; yeasts
Abstract:
... The effect of different thermal and chemical pretreatments on quality and enzyme activities of smoked mushroom was investigated. Mushrooms were blanched (water and steam) and dipped in different concentrations of sulphites (SO₂), hydrogen peroxide (H₂O₂), ethylene-di-amine tetra-acetic acid (EDTA) and citric acid for 10 min before smoking. Enzyme activities, colour characteristics, microbiological ...
DOI:
10.1111/j.1365-2621.2007.01573.x

17. A study on quality loss of minimally processed grapes as affected by film packaging

Author:
Del Nobile, M.A.; Conte, A.; Scrocco, C.; Brescia, I.; Speranza, B.; Sinigaglia, M.; Perniola, R.; Antonacci, D.
Source:
Postharvest biology and technology 2009 v.51 no.1 pp. 21-26
ISSN:
0925-5214
Subject:
food spoilage; minimally processed foods; food packaging; carbon dioxide; irrigation; headspace analysis; fruit quality; food microbiology; nylon; oxygen; temporal variation; packaging materials; table grapes; yeasts; molds (fungi); plastic film; polyesters; sensory properties; food contamination; microbial contamination; cell respiration; polypropylenes; bacteria
Abstract:
... The influence of film barrier properties on the quality loss of minimally processed grapes stored at 5°C was addressed. Table grapes (Vitis vinifera cv. Italia) differing in quantity and frequency of irrigation, were tested with five different packaging films. Two commercially available films were used: a multilayer film obtained by laminating nylon and a polyolefin layer (NP), an oriented polypro ...
DOI:
10.1016/j.postharvbio.2008.06.004

18. Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation--A Review

Author:
Al Bulushi, Ismail; Poole, Susan; Deeth, Hilton C.; Dykes, Gary A.
Source:
Critical reviews in food science and nutrition 2009 v.49 no.4 pp. 369-377
ISSN:
1040-8398
Subject:
food spoilage; scombroid poisoning; food composition; nitrosamines; food microbiology; putrescine; heat; sodium chloride; in vitro studies; toxicity; food safety; histamine; free amino acids; sensory properties; fish products; cadaverine; pH; biodegradation; trimethylamine; bacteria
Abstract:
... Biogenic amines are non-volatile amines formed by decarboxylation of amino acids. Although many biogenic amines have been found in fish, only histamine, cadaverine, and putrescine have been found to be significant in fish safety and quality determination. Despite a widely reported association between histamine and scombroid food poisoning, histamine alone appears to be insufficient to cause food t ...
DOI:
10.1080/10408390802067514
PubMed:
19234946

19. Effect of some thermal and chemical pre-treatments on smoked oyster mushroom quality

Author:
Eissa, Hesham A.; Fouad, Gamal M.; Shouk, Abd Elhafeeze A.
Source:
International journal of food science & technology 2009 v.44 no.2 pp. 251-261
ISSN:
0950-5423
Subject:
EDTA (chelating agent); Maillard reaction; Pleurotus ostreatus; bacteria; blanching; chemical treatment; citric acid; color; enzyme activity; hydrogen peroxide; mushrooms; sensory properties; steam; storage time; sulfites; sulfur dioxide; yeasts
Abstract:
... The effect of different thermal and chemical pre-treatments on quality and enzyme activities of smoked mushroom was investigated. Mushrooms were blanched (water and steam) and dipped in different concentrations of SO₂, H₂O₂, ethylenediaminetetraacetic acid (EDTA) and citric acid for 10 min before smoking. Enzyme activities, colour characteristics, microbiological and sensory examinations were carr ...
DOI:
10.1111/j.1365-2621.2007.01671.x

20. Gamma irradiation on frozen and packaged headed shrimp

Author:
Abreu, V.K.G.; Zapata, J.F.F.; Figueiredo, E.A.T.; Garruti, D.S.; Freitas, E.R.; Pereira, A.L.F.; Braga, A.R.C.
Source:
Journal of food quality 2009 v.32 no.4 pp. 425-435
ISSN:
0146-9428
Subject:
shelf life; texture; packaging; Salmonella Enteritidis; industry; lipid peroxidation; microbiological quality; food matrix; sensory properties; Vibrio cholerae O1; color; shrimp; irradiation; gamma radiation; markets; frozen foods; bacteria
Abstract:
... The objective of this work was to evaluate the effects of γ irradiation (0, 2, 4 and 6 kGy doses), applied on frozen and packaged headed shrimps, on pathogenic Vibrio cholerae O1 and Salmonella enteritidis bacteria, as well as on some of the physical and sensory characteristics of this kind of food. The 6 kGy dose was highly efficient in inhibiting V. cholerae O1 and S. enteritidis and in decreasi ...
DOI:
10.1111/j.1745-4557.2009.00268.x