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Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic
exposure assessment risk characterisation Monte Carlo simulations
2014/7/10
Quantitative risk assessment of Bacillus cereus using data from pasteurised milk produced in Slovakia was performed. Monte Carlo simulations were used for probability calculation of B. cereus density ...
Purification and Properties of a Collagenolytic Protease Produced by Bacillus cereus MBL13 Strain
Bacillus cereus MBL13 collagenolytic protease type I collagen metalloprotease
2010/10/14
A novel collagenase-producing bacterium has been isolated and identified as Bacillus
cereus MBL13. From the culture supernatant of B. cereus MBL13 grown on bone collagen as
the sole carbon and nitro...
Inactivation of Bacillus cereus Spores during Rice Cooking
heat resistance B. cereus spores lethality cooking time
2009/6/18
The D-values at 80, 90 and 100°C of Bacillus cereus spores (Philippine strain 1061) in 2% broth of Philippine rice cultivar PSB Rc72H were 38, 12 and 5 min, respectively. The Z-value of the test spore...
Differentiation of Bacillus cereus Isolates from Milk and Milk Products with Biochemical, Immunological,AP-PCR and PCR-RFLP Methods
Bacillus cereus milk genotyping
2009/3/23
Physiological features including lecithinase and haemolytic activity, API biotyping and immunodetection of diarrhoeal enterotoxin were compared with AP-PCR genotyping and PCR-RFLP analysis of hblA and...
Partial Characterisation of Bacteriocins Produced by Bacillus cereus Isolates from Milk and Milk Products
bacteriocins Bacillus cereus milk
2009/3/19
Thirty one (19.2 %) out of 161 Bacillus cereus isolates from raw milk and milk products were found to produce proteinaceous substances which inhibit the growth of other B. cereus isolates. The detecti...
Use of Frequency Distribution Functions to Establish Safe Conditions in Relation to the Foodborne Pathogen Bacillus cereus
Bacillus cereus natural antimicrobials frequency distributions
2009/3/16
Minimal processing implementation greatly depends on a detailed knowledge of the effects of preservation factors and their combinations on the spoilage and foodborne pathogenic microorganisms. The eff...
Enhanced Production of Thermostable Pullulanase Type 1 Using Bacillus cereus FDTA 13 and Its Mutant
thermostable pullulanase Bacillus cereus orthogonal array
2009/3/12
This paper describes optimization of fermentation conditions for the production of thermostable pullulanase from a new strain Bacillus cereus FDTA 13, isolated from tapioca soil. By using one-factor-a...
Alpha Amylase Production by Bacillus cereus MTCC 1305 Using Solid-State Fermentation
Bacillus cereus solid-state fermentation wheat bran
2009/3/12
Production of α-amylase under solid-state fermentation by Bacillus cereus MTCC 1305 has been investigated using wheat bran and rice flake manufacturing waste as substrates. With wheat bran, highest en...
Cyclization Reaction Catalyzed by Bacillus cereus Branching Enzyme, and the Structure of Cyclic Glucan Produced by the Enzyme from Amylose
branching enzyme cyclization amylose glucan
2008/4/10
Branching enzyme (BE, 1,4-α-D-glucan: 1,4-α-D-glucan 6-α-D-(1,4-α-D-glucano)-transferase, EC 2.4.1.18) catalyzes transglycosylation to form α-1,6-glucosidic linkages of amylopectin or glycogen in vivo...
Effect of Storage Temperatures and Ingredients on Growth of Bacillus cereus in Coffee Creamers
Bacillus cereus storage temperature coffee creamers
2008/3/27
Growth of Bacillus cereus ATCC 33018 was evaluated in half and half (10.5% fat), whipping cream (30% fat), and nondairy creamer (7.5% fat). Samples were inoculated with approximately 10 vegetative cel...
Growth dynamics of Bacillus cereus and shelf-life of pasteurised milk
pasteurised milk B. cereus shelf-life
2014/3/19
Growth dynamics of Bacillus cereus in pasteurised milk was examined in storage tests performed at 5, 7, 9, 11, and 13°C. The contents of B. cereus in pasteurised milk ranged from the absence in 4 ml o...