Total Bacterial Count in Soft-Frozen Dairy Products by Impedance Biosensor System

2009 ◽  
Vol 9 (10) ◽  
pp. 1270-1276 ◽  
Author(s):  
Marco Grossi ◽  
Anna Pompei ◽  
Massimo Lanzoni ◽  
Roberto Lazzarini ◽  
Diego Matteuzzi ◽  
...  
Keyword(s):  
Dairy Products ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Biosensor System

A RAPID TEST TO FIND “POTENTIALLY” PSYCHROPHILIC ORGANISMS IN PASTEURIZED DAIRY PRODUCTS

1968 ◽  
Vol 31 (5) ◽  
pp. 141-145 ◽  
Author(s):  
Lester Hankin ◽  
Walter F. Dillman
Keyword(s):  
Dairy Products ◽  
Rapid Test ◽  
Bacterial Count ◽  
Standard Test ◽  
Plate Count ◽  
Total Bacterial Count ◽  
Blue Color ◽  
Standard Plate Count ◽  
Standard Plate ◽  
Oxidase Test

The application of the oxidase test to plates prepared for the Standard Plate Count is used as a measure of “potentially” psychrophilic organisms in dairy products. Samples were examined by both the oxidase test and the standard test for psychrophiles, and a statistical analysis shows the tests to be positively correlated. The test is based on the proposition that most problems with psychrophiles can be traced to pseudomonads. These organisms are strongly oxidase-positive and this attribute allows for their differentiation from other bacteria found in food products. The oxidase test consists of flooding the plates used for the total bacterial count with a reagent which causes the strongly oxidase-positive colonies to develop a blue color. This simple test affords a rapid measure of “potentially” psychrophilic spoilage organisms.

Probiotic Frozen Yoghurt Supplemented with Coconut Flour Green Nanoparticles

2020 ◽  
Vol 16 (5) ◽  
pp. 661-670 ◽  
Author(s):  
Heba H. Salama ◽  
Samy M. Abdelhamid ◽  
Nabil S. Abd-Rabou
Keyword(s):  
Dairy Products ◽  
Milk Powder ◽  
Frozen Storage ◽  
Skim Milk ◽  
Bacterial Count ◽  
Skim Milk Powder ◽  
Bifidobacterium Bifidum ◽  
Sensory Properties ◽  
Total Bacterial Count ◽  
Ph Values

Background: Frozen yoghurt is a suitable vehicle to deliver bioactive compounds and beneficial microorganisms, and to develop new functional dairy products. Methods: Bifidobacterium bifidum was used in the manufacture of frozen yoghurt, whereas skim milk powder was substituted by Nanoparticles Coconut Flour (NCF) and Coconut Flour (CF). The physicochemical, microbiological and sensory properties were assessed for frozen yoghurt from different treatments. Results: The prepared NCF by ball-milling had sizes that range between 81.96nm to 83.53nm. The addition of NCF affected variably the pH values, moisture content, the overrun, fiber content, freezing points and viscosity of the prepared frozen yoghurt depending on the ratio of substituted skim milk. : Also, the addition of NCF improved the viability of Bifidobacterium bifidum, Bifidobacterium breve, Streptococci, and Lactobacilli and total bacterial count of frozen yoghurt during frozen storage. The addition of NCF improved the sensory properties of frozen yoghurt. Conclusion: The use of Nanoparticles Coconut Flour (NCF) and Bifidobacterium sp., in the preparation of frozen yoghurt improved its physicochemical, microbiological and sensory properties.

scholarly journals Impact of Freezing on the Microbiological Quality and Physical Characteristics of Buffalo Mozzarella Cheese

Animals ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 3502
Author(s):  
Loredana Biondi ◽  
Andrea Fulgione ◽  
Federico Capuano ◽  
Morena Nappa ◽  
Angelo Citro ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physical Properties ◽  
Dairy Products ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Buffalo Milk ◽  
Total Bacterial Count ◽  
Mozzarella Cheese ◽  
Preliminary Results

Buffalo Mozzarella cheese from Campania is one of the most worldwide appreciated Italian dairy products. The increased demand for buffalo dairy products and the limited availability of the finest buffalo milk has prompted the diffusion of illicit practices, such as the use of milk, curd, or other products that are frozen or bought at low cost. The aim of this research was to provide preliminary results about the trend of the microbial communities of buffalo milk, curd and Buffalo Mozzarella cheese, during freezing storage of eleven months. At the same time, the alterations of physical properties and the presence of the molecular marker “γ4-casein”, have been investigated. The results showed that freezing reduced the concentrations of the total bacterial count, Enterobacteriaceae, coliforms, Escherichia coli and yeasts in fresh milk and, the concentrations of the total bacterial count, coliforms, lactic acid bacteria and yeasts in mature curd. In the finished product, no notable decreases were observed, except for lactic acid bacteria. About the γ4-casein, no increase was observed in all matrices. These preliminary results allow us to conclude that the freezing process if properly carried out, does not compromise the microbiological quality and the physical properties of the Buffalo Mozzarella cheese.

scholarly journals The effect of seaweed extract on tomato plant growth, productivity and soil

2021 ◽  
Author(s):  
Hashmath Inayath Hussain ◽  
Naga Kasinadhuni ◽  
Tony Arioli
Keyword(s):  
Plant Growth ◽  
Tomato Plant ◽  
Root Zone ◽  
Soil Health ◽  
Dry Weight ◽  
Bacterial Count ◽  
Community Diversity ◽  
Seaweed Extract ◽  
Total Bacterial Count ◽  
Soil Biology

AbstractThis study investigated the effects of seaweed extract (SWE) made from the brown algae Durvillaea potatorum and Ascophyllum nodosum on plants and soil. The application of SWE to soil growing tomato plants showed dual effects. SWE comprehensively improved tomato plant growth (flower clusters, flower number, fruit number, root length, root and shoot dry weight, SPAD) and increased plant productivity (yield and quality). Similarly, SWE application effected soil biology at the soil root zone by increasing total bacterial count and available soil nitrogen and impacting bacterial community diversity with an increase in certain bacterial families linked to soil health. A broader understanding of the effects of SWE on the plant-soil ecosystem may offer breakthrough approaches for sustainable food production.

scholarly journals Quality Assessment of Shrimp (Macrobrachium rosenbergii. De Man, 1879) During Storage in Ice

2012 ◽  
Vol 47 (1) ◽  
pp. 93-98 ◽  
Author(s):  
M Begum ◽  
MA Khaleque ◽  
MA Wahed ◽  
F Hafiz
Keyword(s):  
Ph Value ◽  
Macrobrachium Rosenbergii ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Time Interval ◽  
Quality Changes ◽  
Fish Sample ◽  
Sensory Score ◽  
De Man ◽  
Score Evaluation

With a view to get a pen picture about the trend and extent of quality changes and as well as shelf life of the head off and head on shrimp (Macrobrachium rosenbergii, De Man, 1879), the present study have been carried out . Quality changes have been measured by application of sensory score evaluation and changes in chemical indices such as Total Volatile Nitrogen (TVN) value, pH and level of moisture at different time interval and Total Bacterial Count (TBC) at 15°C during the study period. The results of the sensory score evaluation indicates that the shrimp quality decreased to the limits of acceptability at 12th days of ice storage. The head off shrimp kept slight better than corresponding head on shrimps. The bacterial counts determined at 15°C have been found to increase from 103 - 107 and 104 -108 cfu/gm for head off and head on shrimp respectively at the limit of acceptability. The moisture level increased from initial 78.85gm% to final 83.80gm% (head off) & 79.0gm% to 84.0gm% (head on) and pH value increases from 7.1 to 8.1 during the whole period of iced preservation . Both head off and head on shrimp remained in acceptable condition for up to 12 and 14 days of storage respectively while the quality of fish deteriorates and become unacceptable. The bacterial count corresponding to unacceptable condition ranges from 108-109 cfu/gm fish sample. The TVN value corresponding to rejection condition were 45-50mg N/100gm fish sample. DOI: http://dx.doi.org/10.3329/bjsir.v47i1.10731 Bangladesh J. Sci. Ind. Res. 47(1), 93-98, 2012

scholarly journals Impact of policy-induced structural change on milk quality: evidence from the Flemish dairy sector

2009 ◽  
Vol 76 (2) ◽  
pp. 234-240 ◽  
Author(s):  
Bart Van der Straeten ◽  
Jeroen Buysse ◽  
Guido Van Huylenbroeck ◽  
Ludwig Lauwers
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Size Distribution ◽  
Somatic Cell Count ◽  
Bacterial Count ◽  
Farm Size ◽  
Total Bacterial Count ◽  
Coliform Count ◽  
Exchange Policy ◽  
The Impact

This paper uses a Markov chain model to analyse the dynamics in farm-size distribution among the Flemish dairy sector and the impact of quota policy regulation on such changes. The model predicts a decline of 24% in number of farms in 2014 compared with the current situation with a more liberal exchange policy and a decline of 18% with a restricted quota exchange policy. From these Markov chain model results, we analysed the impact of farm-size distribution on eight different milk quality parameters (total bacterial count, somatic cell count, coliform count, freezing point, urea-N, fat content and protein content and penalty-points). In general, larger farms produce higher quality milk than smaller farms, especially with respect to the microbiological parameters (total bacterial count, somatic cell count and coliform count). The change in farm-size distribution from a liberal quota exchange policy would decrease the average total bacterial count by 18·0%, the somatic cell count by 2·1% and the coliform count by 11·0%. The aggregate performance of the other parameters are smaller with improvements in all cases of <1%.

scholarly journals Prevalence and antibiotic susceptibility of Aeromonas hydrophila isolated from freshwater fishes

2016 ◽  
Vol 4 (3) ◽  
pp. 411 ◽  
Author(s):  
Halima Sarder ◽  
Tahsin Khan ◽  
Mihir Lal Saha ◽  
Nusrat Jahan Punom ◽  
Shankar Chandra Mandal ◽  
...  
Keyword(s):  
Aeromonas Hydrophila ◽  
Antibiotic Susceptibility ◽  
Reference Strain ◽  
Bacterial Count ◽  
Freshwater Fishes ◽  
Total Bacterial Count ◽  
Bacterial Isolates ◽  
Biochemical Tests ◽  
Anabas Testudineus ◽  
Significant Difference

Aeromonas hydrophila is an opportunistic microorganism. It is a secondary biological agent that contributes to the occurrence of fish diseases and its deterioration. This research was undertaken to determine the prevalence of A. hydrophila in some freshwater fishes collected from three different fish markets of Dhaka City and to test their antibiotic susceptibility. Total bacterial count and total aeromonas on different aeromonas selective media were enumerated using serial dilution technique. Bacterial isolates were characterized to identify A. hydrophila using biochemical tests and with comparison to reference strain (ATCC 7966). The lowest Aeromonas count was detected to be 2.83±0.40×102 cfu/g in Anabas testudineus and the highest was 1.03±0.153×103 cfu/g in Oreochromis mossambicus. On market basis highest aeromonas count was found in Anando Bazar (8.10±1.09×102 cfu/g) and lowest in Hatirpool Bazar (5.63±0.90×102 cfu/g) with no significant difference. Maximum susceptibility to amikacin and gentamicin was observed whereas all of the isolates were found resistant to a commonly used antibiotic amoxycillin. The obtained results point that antimicrobial susceptibility was more or less similar regardless of the origin of the samples collected. All the fishes investigated in this study contained A. hydrophila in their different organs.

scholarly journals Topical Saudi Arabia Talh honey (Acacia nilotica) on surgical wound healing activity

2020 ◽  
Author(s):  
Ahmed G. Hegazi ◽  
Faiz M. Al Guthami ◽  
Mohamed H. Basiouny ◽  
Ahmed F.M. Al Gethami
Keyword(s):  
Wound Healing ◽  
Saudi Arabia ◽  
Wound Repair ◽  
Healing Process ◽  
Bacterial Count ◽  
Tissue Growth ◽  
Acacia Nilotica ◽  
Total Bacterial Count ◽  
Wound Healing Process ◽  
Ifn Γ

Honey has been documented as the oldest traditional medicine. It has been effective in suppressing inflammation, wound repair enhancer, and rapid autolytic debridement. The aim of this investigation was to evaluate the role of Saudi Arabia Talh honey (Acacia nilotica) dressing as a good alternative in care of diabetic foot (DFU) healing activity for twenty patients, wound total bacterial count, and serum cytokines levels (IFN-γ, IL-1, and IL-6). The results showed that Talh honey stimulates the wound healing process, broad-spectrum antibacterial activity, and reduction in the proinflammatory cytokines IFN-γ, IL-1, and IL-6 levels. It could be concluded that Talh honey bioactivities enhance wound healing by promoting tissue growth leading to wound repair, antibacterial, and reduction of inflammation.

scholarly journals Technological, chemical, sensory, and microbiological examination of frozen chicken as affected by microwave thawing

2005 ◽  
Vol 21 (1-2) ◽  
pp. 99-108 ◽  
Author(s):  
M.A. Kenawi
Keyword(s):  
Ambient Temperature ◽  
Tap Water ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Bacterial Count ◽  
The Other ◽  
Total Bacterial Count ◽  
Running Water ◽  
Thiobarbituric Acid Value ◽  
Microbiological Properties

The effect of microwave heating as a thawing method on physical, chemical sensory, and microbiological properties of frozen chicken was investigated in comparison with other thawing methods (at ambient temperature, in refrigerator, and in running tap water). Microwave thawed chicken had the highest taste panel scores and the lowest drip percentage loss compared with the other thawing methods. Thiobarbituric acid value (TBA) remarkably increased the samples thawed at ambient temperature or under running water. The data revealed that the retention of thiamin was the highest in the microwave thawed samples (97.33%), and the lowest in running water thawed samples (66.66%). The total bacterial count in frozen chicken remarkably decreased as a result of microwave thawing treatment while increased in the other treatments.

scholarly journals Physicochemical and bacteriological study of imported beef luncheon meat in Baghdad city

2012 ◽  
Vol 36 (0A) ◽  
pp. 151-156
Author(s):  
Dahfier Abid Ali Al-Obaidi
Keyword(s):  
Public Health ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Thiobarbituric Acid ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Meat Processing ◽  
Bacteriological Study ◽  
Luncheon Meat

This study was carried out at the College of VeterinaryMedicine, University of Baghdad,for two months, to study the beef luncheon meat in Baghdad city by evalutuation somePhysicochemical and bacteriological features the obtained data revealed the following results:Physicochemical indicated that myoglobin concentration, was low for all sample of meat withno significant differences in marks which were 163.3 – 178.7 mg/100g meat. Total volatilenitrogen (TVN) values were more the allowance limits especially in food and mark whichwere 20.4mgN/100g meat with no significant differences in marks. Thiobarbituric acid (TBA)values and Free Fatty acid (FFA) percentages were withen the allowance limits in all marks.Bacteriological results indicated that total Bacterial count (TPC) were low of meat samplewhich were140 - 220 cfu /g, with significant differences (P<0.05) in Marks. The total coliformcount were less than allowance limits, were the same with Anaerobic total Bacterial count(A.T.P.C.) which Were 3 - 41cfu/g and30 – 260 cfu/g with significant differences (P<0.05) inmarks. The results indicated that beef luncheon was low in some Physicochemicalespecially in food land mark. Therefore it is necessary to make Evaluation cautiously of theimported meats and meat processing to safe public health.

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