Essays about: "Microbial food spoilage"
Showing result 1 - 5 of 7 essays containing the words Microbial food spoilage.
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1. Surviving ratio of milk microflora during storage at freezing temperature : a pilot study
University essay from SLU/Department of Molecular SciencesAbstract : Milk contains beneficial and non-beneficial bacteria which contribute with different outcomes to milk and dairy products. Beneficial bacteria are important during manufacturing while non-beneficial bacteria cause spoilage, food related outbreaks but also economical losses for the dairy industry. READ MORE
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2. Total bacterial count as an attribute for raw milk quality
University essay from SLU/Department of Molecular SciencesAbstract : Milk is a nutritious food and at the same time a substrate where microorganisms thrive. Their metabolic impact can be useful in dairy fermentation, but the degradation of compounds within its habitat can also cause dairy food spoilage. READ MORE
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3. Evaluation of detection methods for Alicyclobacillus spp, aerobic mesophilic microorganisms and yeasts and moulds
University essay from Lunds universitet/Teknisk mikrobiologiAbstract : For the fruit juice industry, control of microbial growth is important to keep a high quality and safety of products. Several kinds of microorganisms are important to consider. This project focused on Alicyclobacillus spp. READ MORE
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4. Microbial test organisms for sterilization processes in food industry
University essay from Lunds universitet/Bioteknik; Lunds universitet/Teknisk mikrobiologiAbstract : The importance of sterilization processes has been a major topic in the food manufacturing industry since it preserves the quality and provides longer shelf-life by preventing microbiological recontamination of products. Aseptic packaging is an alternative technique to pack commercially sterile products into containers with a very low recontamination rate, thus, the entire production chain must be designed according to the aseptic condition, including the packaging material, the filling machines, and the surrounding area where the process takes place. READ MORE
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5. Biopreservation effects with Wickerhamomyces anomalus after 2 months moist airtight storage of sorghum
University essay from SLU/Dept. of MicrobiologyAbstract : Today one third of all produced food is thrown away and one reason for this is microbial spoilage. Hunger and malnutrition in Africa could be reduced if the food loss is reduced. Wickerhamomyces anomalus is a possible biocontrol agent in food science that has shown antifungal and antibacterial effects on, for example, stored barley. READ MORE