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קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Significance of Psychrotrophic Strains of Serratia liquefaciens in Milk
Year:
1979
Source of publication :
Journal of Food Protection
Authors :
גורדין, סלעי
;
.
יובן, בנימין
;
.
לאופר, אשר
;
.
Volume :
42
Co-Authors:
Facilitators :
From page:
938
To page:
941
(
Total pages:
4
)
Abstract:

Enterobacter cloacaeCitrobacter freundiiSerratia liquefaciens and Escherichia coli were the predominant Enterobacteriaceae species isolated from raw milk samples collected from refrigerated bulk tank trucks at the entry of a milk processing plant. About half of the 181 Enterobacteriaceae isolated were psychrotrophs and these included 80% of E. cloacae, 80% of Klebsiella ozaenae and 62% of S. liquefaciensS. liquefaciens grew in raw and in pasteurized milk at refrigeration temperatures, causing significant pH reduction but only slight lipolytic changes. The significant proteolytic activity of S. liquefaciens in refrigerated milk samples is assumed to have been the cause of the unclean flavor detected.

Note:
Related Files :
bacteria
food adulteration
food technology
milk
Serratia
עוד תגיות
תוכן קשור
More details
DOI :
https://doi.org/10.4315/0362-028X-42.12.938
Article number:
0
Affiliations:
Database:
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
54593
Last updated date:
02/03/2022 17:27
Creation date:
18/04/2021 14:38
Scientific Publication
Significance of Psychrotrophic Strains of Serratia liquefaciens in Milk
42
Significance of Psychrotrophic Strains of Serratia liquefaciens in Milk

Enterobacter cloacaeCitrobacter freundiiSerratia liquefaciens and Escherichia coli were the predominant Enterobacteriaceae species isolated from raw milk samples collected from refrigerated bulk tank trucks at the entry of a milk processing plant. About half of the 181 Enterobacteriaceae isolated were psychrotrophs and these included 80% of E. cloacae, 80% of Klebsiella ozaenae and 62% of S. liquefaciensS. liquefaciens grew in raw and in pasteurized milk at refrigeration temperatures, causing significant pH reduction but only slight lipolytic changes. The significant proteolytic activity of S. liquefaciens in refrigerated milk samples is assumed to have been the cause of the unclean flavor detected.

Scientific Publication
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