1,721,257 research outputs found
Batteri pigmentati di formaggi di capra e relativo terreno di isolamento
No full textPigmented bacteria, which are present on
the surfaces of goat cheeses, have been
isolated and identified. They are: S. vitulus,
S. equorum var. linens and Brevibacterium
linens. A modified medium (ATP medium)
has been proposed for their enumeration and
identification
Kocuria rhizophila, Pseudoclavibacter helvolus e Pseudomonas putida quali germi alteranti i prodotti lattiero-caseari
No full textThe descriptions of Kocuria rhizophila, Pseudoclavibacter heholus and Pseudomonas putida. which cause milk products alterations (coloures spots), are described here. The waters used for manufacturing is the their source and the strains can develop at freezing temperatures
Alterazione giallo-arancio di mozzarella
No full textPseudomonas stutzeri and P. jessenii have been identified as the responsible agents of yellow-orange discolouration of Mozzarella cheese. Water which was used for preparation (cooling and brine water) is considered to be the source of the microorganisms
Batteri pigmentati del Taleggio
No full textSome pigmented bacteria which are present on the surfaces of Taleggio cheese have been isolated and identified. They are Arthrobacter spp., Corynebacterium spp., Microbacterium, Brevibacterium linens, and Staphylococcus spp. The media of their isolation have been described
Basse temperature per la distruzione delle Salmonelle nelle carni
No full textThe various types of meat can be contaminated by Salmonella spp.To determine an effective mean for reducing or destroying this bacterial group in meats, samples have been subjected to low temperature (-3°/-5°C). A total destruction of Salmonella spp. was obtained after 48-72 h
Descrizione di nuovi batteri pigmentati presente nel latte crudo
No full textNew bacterial species have been isolated in raw milk. They are pigmented Gram positive and Gram negative bacteria and they must by considered as saprophitic. They derive from the environment and reveal a low spoiling ability/capacity. Their descriptions have been reported in detail
Alterazioni batteriche del prosciutto cotto e ruolo di Enterococcus faecalis
No full textA cooked packaged ham alteration has been described. It is characterized by muscular tissue digestion (liquefaction) due to thermotolerant Enterococcus faecalis. Time and temperature, which are useful for destroying the microorganisms, have been indicated
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