Bioconversion of Discard Fish (Equulites klunzingeri and Carassius gibelio) Fermented with Natural Lactic Acid Bacteria; the Chemical and Microbiological Quality of Ensilage

2018 ◽  
Vol 11 (4) ◽  
pp. 1435-1442
Author(s):  
Caner E. Ozyurt ◽  
Esmeray Kuley Boga ◽  
Ali Serhat Ozkutuk ◽  
Yılmaz Ucar ◽  
Mustafa Durmus ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbiological Quality ◽  
Carassius Gibelio

scholarly journals Tokat Bez Sucuğunun Mikrobiyolojik Kalitesinin İncelenmesi

2020 ◽  
Vol 8 (12) ◽  
pp. 2683-2694
Author(s):  
Nesrin Kaval ◽  
Nilgün Öncül ◽  
Zeliha Yıldırım
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fecal Coliform ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Microbiological Parameters

In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeasts-moulds, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, and Cl. perfringens. Also, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated in all samples. pH and water activity of the samples were determined. As the result of the analysis, the counts of the microbiological parameters investigated were found as follows: total mesophilic aerobic bacteria 3.5×106-4.23×109 CFU/g, lactic acid bacteria 5.55×105-2.45×109 CFU/g, yeasts and moulds 2.50×103-6.90×109 CFU/g, total coliform

Chemical and Microbiological Quality of Raw Milk Produced by Smallholder Farmers in Zimbabwe

1996 ◽  
Vol 59 (9) ◽  
pp. 984-987 ◽  
Author(s):  
A. N. MUTUKUMIRA ◽  
S. B. FERESU ◽  
J. A. NARVHUS ◽  
R. K. ABRAHAMSEN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Smallholder Farmers ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Raw Milk ◽  
Chemical Characteristics ◽  
Yeasts And Molds ◽  
Microbiological Analyses

Chemical and microbiological analyses were carried out on 10 samples of raw milk collected over 6 months from the Nharira/Lancashire Milk Collection Center. The milk center is run by smallholder farmers. The purpose of the study was to evaluate the quality of the raw milk delivered to the milk collection center. The average chemical characteristics of the milk were (%): titratable acidity expressed as lactic acid, 0.21; total protein, 3.19; fat, 3.52; total solids, 11.76; and solids not fat, 8.25; the pH varied from 6.15 to 6.65. There were large variations in the microbiological composition of the raw milk with total aerobic counts ranging from 6.2 × 103 to 7.8 × 107 CFU/ml, coli forms from 3.2 × 102 to 2.3 × 105, and lactic acid bacteria from less than 1 × 103 to 2.9 × 106 CFU/ml. Yeasts and molds were less than 100 CFU/ml in 7 of the 10 samples analyzed.

Antimicrobial Effect of Medicinal Plants on Microbiological Quality of Grape Juice

2021 ◽  
Vol 5 (1) ◽  
pp. 28-35
Author(s):  
Miroslava Kačániová ◽  
Jakub Mankovecký ◽  
Lucia Galovičová ◽  
Petra Borotová ◽  
Simona Kunová ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Medicinal Plants ◽  
Control Sample ◽  
Microbiological Quality ◽  
Grape Juice ◽  
Coliform Bacteria ◽  
Cabernet Sauvignon ◽  
Microscopic Fungi

Abstract The safety of plant-based food of plant origin is a priority for producers and consumers. The biological value of food products enriched with herbal ingredients is getting more popular among consumers. The present study was aimed to evaluate microbiological quality of grape juice enriched with medicinal plants. There were two varieties of grapes -Welschriesling and Cabernet Sauvignon and six species of medicinal plants used for the experiment: Calendula officinalis L., Ginkgo biloba, Thymus serpyllum, Matricaria recutita, Salvia officinalis L., and Mentha aquatica var. citrata. A total of 14 samples of juice were prepared and two of them were used as controls and 12 samples were treated with medicinal plants. Total microbial count, coliforms, lactic acid bacteria and yeasts and microscopic fungi for testing the microbiological quality were detected. All the samples were negative for lactic acid bacteria. There were neither coliform bacteria nor yeast and fibrous microscopic fungi present in some of the treated samples apart from the control samples. Coliform bacteria of 1 log cfu/mL were detected during the first testing and identified Proteus vulgaris in the control sample of grape juice of the variety Welschriesling. The yeast of the genus Candida was present in 2 log cfu/mL and it was detected during first and second testing in the control sample of Cabernet Sauvignon, unlike the other samples. The sample of grape juice with the addition of sage had the most significant inhibitory effect on total count of bacteria. The most common microorganisms in all samples were Bacillus cereus and Acinetobacter johnsonii, however, those microorganisms were absent during second testing due to the action of naturally occurring antimicrobials in the grapes.

scholarly journals The Effect of Storage Time on the Total Lactic Acid Bacteria and Presence of Gram Positive and Negative Bacteria in Calf Starter Pellet Added with Fermented Cabbage Waste

2019 ◽  
Vol 43 (1) ◽  
Author(s):  
Sri Mukodiningsih ◽  
Retno Iswarin Pujaningsih ◽  
Resniati Resniati ◽  
Andriyani Astuti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Time ◽  
Microbiological Quality ◽  
Gram Positive ◽  
Gram Positive Bacteria ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Materials Used

   The aim of this research was to examine the microbiological quality of calf starter pellet added with fermented cabbage waste after stored for 0, 4, and 6 weeks. The materials used in this research consisted of cornmeal, rice bran, soybean meal, molasses, mineral mix, and fermented cabbage waste. This research used Completely Randomized Design with 4 treatments and 3 replications. The mixed calf starter pellet consisted of 100% calf starter and 6% of fermented cabbage waste, and then stored for 0 weeks (P0), 2 weeks (P1), 4 weeks (P2) and 6 weeks (P3). The observed microbial qualities were the total lactic acid bacteria and the presence of gram positive and negative bacteria in the mixed calf starters. The total lactic acid bacteria were analyzed descriptively, while the presence of gram bacteria was analyzed with analysis of variance followed with Duncan’s test. The result of this research showed that an increase in storage time would result in lower lactic acid bacteria population, while the gram-positive and negative bacteria was not significantly affected. The research concluded that 6-weeks stored calf starter pellet added with 6% of fermented cabbage waste could maintain its lactic acid and gram-positive bacteria population, while also reducing its gram-negative bacteria population as well.

Microbiological Quality and Production of Botulinal Toxin in Film-Packaged Broccoli, Carrots, and Green Beans

1999 ◽  
Vol 62 (5) ◽  
pp. 499-508 ◽  
Author(s):  
Y.-Y. HAO ◽  
R. E. BRACKETT ◽  
L. R. BEUCHAT ◽  
M. P. DOYLE
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gas Permeability ◽  
Microbiological Quality ◽  
Packaging Material ◽  
Green Beans ◽  
Psychrotrophic Bacteria ◽  
Anaerobic Microorganisms ◽  
Yeasts And Molds

The production of toxin by a 10-strain mixture of proteolytic Clostridium botulinum in fresh produce packaged in polyethylene films with different oxygen permeability was determined. Broccoli florets, shredded carrots, and green beans inoculated with approximately 102 C. botulinum spores per g were placed in bags (1.4 kg per bag) composed of four films with different oxygen transmission rates (OTRs). Broccoli was packaged in bags with OTRs of 3 (7,000 cm3/m2/24 h) and 4 (16,000 cm3/m2/24 h), and green beans were packaged in bags with OTRs of 2 (6,000 cm3/m2/24 h) and 4. Broccoli and green beans in bags were compressed and heat-sealed. Shredded carrots were packaged in bags with OTRs of 1 (3,000 cm3/m2/24 h) and 3 and vacuum-sealed. Produce was stored at 4, 13, and 21°C for up to 27 (broccoli) or 28 (carrots and green bean) days and analyzed periodically. At each sampling time, gas composition within the bags, pH of the produce, microbial populations (total aerobic and anaerobic microorganisms, lactic acid bacteria, psychrotrophic bacteria, yeasts, and molds), and the presence or absence of botulinal toxin were determined. Packaging material affected the quality of vegetables, especially broccoli stored at 4 and 13°C. For example, broccoli was scored as “good” after 22 days at 4°C when it was packaged in film with higher gas permeability (OTR of 4), whereas broccoli appeared to be in “poor” condition when packaged in film with lower gas permeability (OTR of 3). With the exception of lactic acid bacteria, packaging material did not noticeably influence the growth of microorganisms. Lactic acid bacteria grew better in broccoli packaged in bags with an OTR of 3 than in those with an OTR of 4 at all temperatures. Botulinal toxin was detected in broccoli packaged in bags with an OTR of 3 and stored at 13°C for 21 days and in those with an OTR of 4 and 3 and stored at 21°C for 10 days. All toxic samples were visibly spoiled. Toxin was not detected in produce packaged under any other test conditions.

Field Validation of Predictive Models for the Growth of Lactic Acid Bacteria in Acidic Cheese-Based Greek Appetizers

2009 ◽  
Vol 72 (1) ◽  
pp. 101-110 ◽  
Author(s):  
STAVROS G. MANIOS ◽  
ARGYRIS G. SKIADARESIS ◽  
KOSTAS KARAVASILIS ◽  
ELEFTHERIOS H. DROSINOS ◽  
PANAGIOTIS N. SKANDAMIS
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbiological Quality ◽  
Field Validation ◽  
Root Model ◽  
Retail Display ◽  
Microbial Stability ◽  
Specific Growth Rates ◽  
Microbial Model

A microbial model was developed for spoilage of two acidic Greek appetizers, namely, tyrosalata (TS) and tyrokafteri (TK), with pH values of 4.34 to 4.50 and 4.22 to 4.38, respectively. The specific spoilage organisms of these products were lactic acid bacteria (LAB), which dominated during storage, while yeasts, whenever present, remained at low levels (1 to 2 log CFU/g). Correlations of LAB populations with changes in pH and sensory characteristics indicated that the spoilage level of LAB ranged from 8.1 to 8.6 log CFU/g for both products. TK showed a relatively higher microbial stability than did TS. The growth of LAB was modeled with the Baranyi model, while their maximum specific growth rates were further modeled as a function of temperature with square-root model and Arrhenius equations for each appetizer. The validation of the model was performed under nonisothermal conditions in the laboratory and in a field validation trial with temperature logging during distribution of individual packages in the chill supply chain, including transportation from the plant to the distribution center, retail display, and household refrigerators. Models for both appetizers showed satisfactory agreement with data, with a slight tendency of overprediction of LAB in TS. The field validation process also confirmed the higher stability of TK over TS. The developed models may serve as a useful tool for monitoring the microbiological quality of such complex products and manage their distribution. Furthermore, depending on the seasonal variation of chill chain conditions, reassessment of shelf life may be performed.

scholarly journals Microbiological Quality of Soft, Semi-Hard and Hard Cheeses During the Shelf-Life

2016 ◽  
Vol 39 (1) ◽  
pp. 59-64 ◽  
Author(s):  
Josip Vrdoljak ◽  
Vesna Dobranić ◽  
Ivana Filipović ◽  
Nevijo Zdolec
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Water Activity ◽  
Foodborne Pathogens ◽  
Challenge Test ◽  
Microbiological Quality ◽  
Growth Potential ◽  
Limiting Factor

AbstractCheeses as ready-to-eat food should be considered as a potential source of foodborne pathogens, primarily Listeria monocytogenes. The aim of present study was to determine the microbiological quality of soft, semi-hard and hard cheeses during the shelf-life, with particular reference to L. monocytogenes. Five types of cheeses were sampled at different time-points during the cold storage and analyzed for presence of Salmonella and L. monocytogenes, as well as lactic acid bacteria, Escherichia coli, coagulase-positive staphylococci, yeasts, molds, sulfite-reducing clostridia and L. monocytogenes counts. Water activity, pH and NaCl content were monitored in order to evaluate the possibility of L. monocytogenes growth. Challenge test for L. monocytogenes was performed in soft whey cheese, to determine the growth potential of pathogen during the shelf-life of product. All analyzed cheeses were compliant with microbiological criteria during the shelf-life. In soft cheeses, lactic acid bacteria increased in the course of the shelf-life period (1.2-2.6 log increase), while in semi-hard and hard cheeses it decreased (1.6 and 5.2 log decrease, respectively). Soft cheeses support the growth of L. monocytogenes according to determined pH values (5.8-6.5), water activity (0.99-0.94), and NaCl content (0.3-1.2%). Challenge test showed that L. monocytogenes growth potential in selected soft cheese was 0.43 log10 cfu/g during 8 days at 4°C. Water activity in semi-hard and hard cheeses was a limiting factor for Listeria growth during the shelf-life. Soft, semi-hard and hard cheeses were microbiologically stable during their defined shelf-life. Good manufacturing and hygienic practices must be strictly followed in the production of soft cheeses as Listeria-supporting food and be focused on preventing (re)contamination.

Shelf-Life of Prepeeled Potato Cultivated, Stored, and Processed by Various Methods

1998 ◽  
Vol 61 (5) ◽  
pp. 591-600 ◽  
Author(s):  
RAIJA T. AHVENAINEN ◽  
EERO U. HURME ◽  
MARGARETA HÄGG ◽  
EIJA H. SKYTTÄ ◽  
EIRA K. LAURILA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Vitamin C ◽  
Shelf Life ◽  
Potato Variety ◽  
Sensory Quality ◽  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
Cultivation Conditions

The effects of cultivation conditions, winter storage, peeling method, browning prevention Chemicals replacing sodium bisulfite, and packing methods on the sensory, nutritional and microbiological quality of pre-peeled potato were examined. Two different cultivation lots of the potato variety Van Gogh were used. Cultivation and harvesting conditions and peeling method were the most important facts reducing the sensory quality, especially the appearance, of prepeeled and sliced potatoes. Cooking and baking of potatoes decreased the appearance defects detected in raw potatoes. The levels of vitamin C in packaged samples decreased during winter storage. Cooking for 10 min and keeping potatoes at 60°C for 1 h after cooking also decreased the content of vitamin C. In potato samples immediately after treatments aerobic bacteria were present at levels of 400 to 2,950 CFU/g and lactic acid bacteria at levels of 8 to 16 CFU/g. The number of aerobic bacteria did not increase during storage, and the number of lactic acid bacteria increased at the most to 90 CFU/g. Peeling, washing and packaging methods, cultivation conditions, and winter storage did not have important effects on the number of microbes present.

scholarly journals KUALITAS EGGURT KERING DENGAN BAHAN DASAR SUSU DAN BERBAGAI MACAM BIJI-BIJIAN

2012 ◽  
Vol 35 (2) ◽  
pp. 107
Author(s):  
Indratiningsih (Indratiningsih) ◽  
Nurliyani (Nurliyani) ◽  
Rihastuti (Rihastuti) ◽  
Endang Wahyuni ◽  
Widodo (Widodo)
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbiological Quality ◽  
Fermented Milk ◽  
Lactobacillus Bulgaricus ◽  
Microbiological Analysis ◽  
Green Beans ◽  
Black Soybean ◽  
Sesame Seeds

<p>This study aimed to determine the chemical, sensory, and microbiological quality of eggurt that was mixed with various grains of sesame, green bean, and black soybean. The addition of grains starch was intended to improve the<br />chemical and sensory quality, as well as to maintain the viability of lactic acid bacteria (LAB) during drying. Eggurt was prepared by fermented milk and albumen inoculated with 5% Lactobacillus bulgaricus and Streptococcus<br />thermophillus (1:1) and incubated at 42°C to form a curd or the pH reached 4.5. Milk and albumen were pasteurized separately. Milk was pasteurized at temperature of 85°C for 30 minutes, while the albumen was pasteurized at<br />temperature of 63°C for 5 minutes. Dried eggurt was produced by mixing of eggurt and blended grain with a ratio of 2:1, and then dried at 50oC for 16 hours. After dried, the eggurt products were then sampled for chemical, sensory and<br />microbiological analysis. The results showed that eggurt mixed with sesame seeds had a highest score on texture (47.50), aceptability (43.06) and total lactic acid bacteria (5.67 log CFU/g) than eggurt mixed with black soybeans and<br />green beans, while eggurt mixed with black soybean had a highest score (P&lt;0.01) on acidity (43.85), fat (9.13%) and protein content (33.06%). There was no different effect between grain sources on degree of sweetness, lactose<br />concentration, pH and acidity levels. It can be concluded that eggurt-sesame has the best sensory and microbiological quality, while the best chemical quality was obtained from eggurt-black soybeans.</p><p><br />(Keywords: Quality, Dried eggurt, Milk, Sesame, Green beans, Black soybeans)<br /><br /></p>

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