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Showing 1 to 8 of 8 for “"0605 Microbiology"”.
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The genetics of mycolic acids biosynthesis in Corynebacterium glutamicum
Corynebacterium glutamicum and Brevibacterium are of great importance to the fermentation industry. They have potential for application in foreign protein expression. This research has been focused mainly on strain improvement and development of technique to overcome the barriers that effect …
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Viability and therapeutic properties of probiotic bacteria
Enumeration of viable probiotic bacteria {Lactobacillus acidophilus and bifidobacteria) in yogurt products obtained from 5 major manufacturers was carriedout at 3-day interval over a 5-week period. The results showed that most products contained low numbers of L. acidophilus and bifidobacteria. …
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Study of antimicrobial polymeric packaging films containing basil extracts
The quality and safety of foods may deteriorate due to the surface growth of microorganisms. The integration of antimicrobial (AM) agents in polymeric packaging films to enhance microbial stability of foods may have a crucial effect on extending the shelf life of packaged food products or on …
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Use of cryoprotectants, microencapsulation of bacterial cells and acid and low temperature adaptations in improving viability of probiotic bacteria in fermented frozen dairy desserts
The main aim of this study was to improve the viability of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium spp.) in fermented frozen dairy desserts. In order to improve the viability of probiotic bacteria, initial studies were undertaken to determine the existing levels of …
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The proteolytic activity of yoghurt and probiotic bacteria for the improved viability of probiotic bacteria in fermented milk products
The proteolytic activity of various strains of yoghurt and probiotic bacteria, particularly their amino-, di-, tri- and endo-peptidase activities was studied. Nine strains of Streptococcus thermophilus, 6 strains of Lactobacillus delbrueckii ssp. bulgaricus, 14 strains of Lactobacillus acidophilus …
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Inhibitory substances produced by probiotic bacteria for control of food-borne pathogenic and spoilage microorganisms in dips
The success in using a food product as a delivery vehicle for probiotics depends on its ability to maintain required level of viable cells (at least 107 cfu g-1) and to suppress the growth of spoilage and pathogenic organism. Cheese-based dips could deliver probiotic bacteria owing to its stable …
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Genetic diversity and pathogenicity of pea downy mildew (Peronospora viciae f. sp. pisi) in New Zealand : A thesis submitted in partial fulfilment of the requirements for the Degree of Master of Applied Science at Lincoln University
Downy mildew of peas is caused by the biotrophic pathogen Peronospora viciae f. sp pisi (Pvp) which occurs sporadically throughout temperate pea growing regions across the world. Severe infections can completely disrupt commercial production by reducing crop quality and yield; early season systemic …