Now showing items 21-24 of 24
Microbial profile and bacterial characterisation of naturally debittered Hurma olives compared to non-debittered Erkence variety during ripening period
Naturally debittered Hurma olive is grown in a specific area in Karaburun peninsula in Turkey. It is characterised by its sweet taste and it differs from other varieties by losing its bitterness caused by phenolic compounds ...
Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation
The efficiency of UV-C irradiation as a non-thermal pasteurization process for liquid egg white (LEW) was investigated. LEW inoculated with Escherichia coli K-12 (ATCC 25253), pathogenic strain of Escherichia coli O157:H7 ...
Characterization of antimicrobial activities of olive phenolics on yeasts using conventional methods and mid-infrared spectroscopy
Olive fruit is very rich in terms of phenolic compounds. Antimicrobial activities of various phenolic compounds against bacteria and fungi are well established; however, their effects on yeasts have not been examined. Aim ...
Modeling growth of Alicyclobacillus acidoterrestris DSM 3922 type strain vegetative cells in the apple juice with nisin and lysozyme
(AIMS Press, 2017)
In the present study, the effect of storage temperature on A. acidoterrestris DSM 3922 cells (105 CFU/mL) was examined during growth in reconstituted apple juice (pH 3.8, degrees Brix 11.3) containing nisin (0-100 IU/mL) ...