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1.
Of 100 gas-producing bacterial isolates, 65% were Gram-negative. Bacterial growth and gas production in commercial tofu was accompanied by acidification, and pH decreases as low as 5.2. Coliform bacteria constituted 15% of the total bacterial flora. Sporeformers and yeast counts remained < 103 CFU/mL. Pasteurization was effective in lowering the bacterial counts, and retarded gas production. The addition of lactic acid (reducing pH to 5.5) or lactic acid bacteria (2 × 107 CFU/g) to tofu helped reduce gas production by about 50%. Addition of both lactic acid and Lactobacillus plantarum stopped gas production in contaminated tofu. 相似文献
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ABSTRACT The object of the present paper is to explore the possibility of using simulated annealing procedures to determine multi-speed three phase windings. It is limited to the very simple case of p/2p polarities. The program has yielded the very well known solutions; thus, research may proceed towards more difficult problems. 相似文献
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通过外加总应变幅控制的拉-压对称疲劳试验,研究常温下挤压AZ31B镁合金在不同应变幅下的疲劳性能。结果表明,除了在低应变幅0.5%外,样品均呈现循环应变硬化;应变幅为0.5%时,样品在初始阶段呈现循环硬化,随后保持应力恒定;在压缩过程中孪晶的产生以及随后的卸载和反向拉伸过程中的去孪晶行为导致了高应变幅下的滞回环形状拉-压不对称现象,而低应变幅0.5%下的滞回环形状基本对称,说明低应变幅下孪生-去孪生现象不明显。在整个疲劳过程中,高应变和低应变下的应力—应变曲线呈现2种不同的滞回环形状,这是由不同疲劳阶段孪生和位错滑移2种不同的变形机制所导致。 相似文献
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CLAUDE P. CHAMPAGNE 《Journal of Food Safety》1992,12(4):327-339
Five lactic acid cultures were added to milk containing penicillin, and the effect of immobilization on acidification and residual penicillin concentration were determined. Cells of Lactococcus lactis subsp . cremoris CRA-1 immobilized in calcium alginate beads were less sensitive to penicillin than free cells, and inhibition occurred later in the fermentation. The lactococci were less sensitive to penicillin when high cell densities were inoculated (109 CFU/mL). There was a significant reduction of penicillin (up to 0.3 IU/mL) when milk was inoculated with high populations of Lac. cremoris and incubated at 30C for 6 h. The drop in penicillin concentration was not related to adsorption to the alginate or to the presence of β-lactamase on the cultures. When free cells of Lac. cremoris, Streptococcus salivarius subsp . thermophilus or Lactobacillus delbrueckii subsp . bulgaricus were added to milk containing antibiotics, and incubated at 4 or 10C for 48 h, significant reduction of penicillin levels did not occur in the contaminated milk. Milks containing more than 4 × 106 lactococci CFU/mL can give false positive results in the antibiotic disk assay using Bacillus subtilis. 相似文献
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C. BLECKER M. PAQUOT I. LAMBERTI A. SENSIDONI G. LOGNAY C. DEROANNE 《Journal of food science》1997,62(1):48-52
In an effort to improve emulsifying and foaming of sweet whey and whey protein concentrate, we studied the hydrolysis of the residual fat in these preparations with a sn 1,3 specific lipase. This enzymatic lipolysis would convert almost all triglycerides into mono- and diglycerides which have strong surface-active properties. Therefore, the emulsifying and foaming capacities of such modified whey products should be increased in comparison with native products, as shown by results presented at both neutral pH and those similar to a salad dressing emulsion. It was also demonstrated that emulsions and foams formed with lipasetreated whey preparations were more shelf-stable. 相似文献
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SAÏD ENNAHAR FLORENT KUNTZ ALAIN STRASSER MARTINE BERGAENTZLE CLAUDE HASSELMANN VALÉRIE STAHL 《International Journal of Food Science & Technology》1994,29(4):395-403
Soft and red smear cheeses are frequently contaminated by Listeria monocytogenes , sometimes at relatively high concentration (< 105 CFUg-1 ). This bacterium is radiosensitive (D10 value of approximately 0.45 kGy) but irradiation of the whole cheese by X-rays induced off-flavours when the dose exceeded 1.0 kGy. Irradiation could be effective in eliminating L. monocytogenes only from lightly contaminated cheeses (> 102 CFU g-1 ).
L. monocytogenes appears only in the rind (where the pH is greater than 6.3) and never grows in the core of the cheese. Under these conditions, a specific irradiation of the rind after ripening, with a low-energy electron beam at relatively high doses (up to 3.0 kGy), allows the total elimination of L. monocytogenes in heavily contaminated samples (105 -106 CFU g-1 ) without noticeable modifications of the organoleptic properties of the cheese. 相似文献
L. monocytogenes appears only in the rind (where the pH is greater than 6.3) and never grows in the core of the cheese. Under these conditions, a specific irradiation of the rind after ripening, with a low-energy electron beam at relatively high doses (up to 3.0 kGy), allows the total elimination of L. monocytogenes in heavily contaminated samples (10
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V. CAVILLOT C. PIERART M. KERVYN DE MEERENDRÉ M. VINCENT M. PAQUOT J. WOUTERS C. DEROANNE S. DANTHINE 《Journal of Food Lipids》2009,16(3):273-286
Physicochemical properties of commercially available European bakery margarines (cream margarines, cake margarines [CM] and puff pastry margarines [PPM]) containing and devoid of trans fatty acids (TFAs) were investigated. Studied physical properties were the solid fat content (SFC), dropping points (DPs), polymorphism, texture (hardness), plasticity and the melting profile by differential scanning calorimetry. Experimental results confirm that physical properties of the margarines corresponded with their application area. For example, SFC and DPs of PPM were higher than cream margarines and CM; they were also harder at 15C. Moreover, all the investigated physical properties were affected by the suppression of TFA in bakery margarines .
This study has shown that margarines present different physical properties with respect to their purposed application but also highlight changes that appear due to the absence of trans-fatty acids in the formulations. These changes can really affect the bakery abilities and will, finally, influence the quality of the bakery products. 相似文献
PRACTICAL APPLICATIONS
This study has shown that margarines present different physical properties with respect to their purposed application but also highlight changes that appear due to the absence of trans-fatty acids in the formulations. These changes can really affect the bakery abilities and will, finally, influence the quality of the bakery products. 相似文献
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