1,721,211 research outputs found
Optimization of molecular methods for the characterization of Staphylococcus spp. isolated from traditional fermented sausages
No full text
Identificazione e caratterizzazione molecolare di isolati appartenenti al gruppo Lactobacillus casei
No full textValutazione dell'espressione genica del gene beta-glucosidasi in Oenococcus peni in condizioni enologiche
No full text
Microbial quality of raw and ready-to-eat mung bean sprouts produced in Italy
Full text linkThe aim of this study was to determine the microbial quality of mung bean sprouts produced in Italy. The presence of pathogenic microorganisms (Shiga toxin- producing Escherichia coli (STEC), Salmonella spp. and Listeria monocytogenes), total coliforms, and total viable counts (TVCs) were determined. The study covered five years of sprout production. The results demonstrated that no pathogenic microorganisms were present, and the microbial load was less than 6 log CFU/g. The mung bean sprouts currently produced in Italy were found to be acceptable for consumption. An additional aim was to determine the fate of different strains of STEC, L. monocytogenes and Salmonella spp. by intentionally inoculating mung bean seeds during sprouting and by using chlorinated water to reduce the concentration of these strains in seeds and sprouts. The data demonstrated that these strains increased over 5–6 log CFU/g within 3 days from inocula. The chlorinated washing solution reduced the concentration of the investigated strains in seeds and sprouts by approximately 3 and 7 log CFU/g, respectively. However, it was not possible to completely eliminate the pathogens from either the mung bean seeds or sprouts. Despite these encouraging results, the producer's attention to hygienic quality should not be reduced when attempting to produce safe-to-consume mung bean sprouts
Gli alimenti “funzionali” a base di carne.
No full textL’alimento funzionale è un cibo “naturale” o un alimento al quale è stato aggiunto un componente
o in cui uno o più componenti sono stati modificati allo scopo di produrre effetti benefici su una o
più funzioni dell’organismo umano, e di promuovere il suo stato di salute e di benessere. Le carni e i
prodotti a base di carne non sono considerati prodotti funzionali, però lo possono diventare riducendo
il tenore di grassi, del colesterolo e del sodio, modificando la qualità degli acidi grassi attraverso
l’aggiunta di oli vegetali/pesce, aggiungendo estratti naturali con proprietà antiossidanti, fibre, prebiotici
e probiotici
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
- …
