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Full-Text Articles in Life Sciences
Growth Of Food-Borne Pathogens Listeria And Salmonella And Spore-Forming Paenibacillus And Bacillus In Commercial Plant-Based Milk Alternatives, Klaudia Bartula
Growth Of Food-Borne Pathogens Listeria And Salmonella And Spore-Forming Paenibacillus And Bacillus In Commercial Plant-Based Milk Alternatives, Klaudia Bartula
ORBioM (Open Research BioSciences Meeting)
An increase in vegan diet preference, lactose intolerance, calorie concern and environmental awareness has led to a rise in the popularity of plant-based alternatives to bovine milk. However, there are still gaps in understanding how known bacterial food contaminants behave in plant-based beverages. The present study is the first to compare the growth of food-pathogens Listeria monocytogenes and Salmonella enterica, food spoilage Bacillus subtilis and an industrial milk product isolate, spore-forming Paenibacillus in commercially available ultrahigh temperature processed bovine milk and plant-based milk alternatives (coconut, almond, cashew). Beverage samples were inoculated with a strain cocktail or individual strains of either …
Influence Of Sporulation And Germination Behavior Of Bacillus Licheniformis On Microbial Quality Of Skim Milk Powder, Nancy Awasti
Influence Of Sporulation And Germination Behavior Of Bacillus Licheniformis On Microbial Quality Of Skim Milk Powder, Nancy Awasti
Electronic Theses and Dissertations
This dissertation includes modeling of sporulation and germination behavior of Bacillus licheniformis strains during raw milk holding, tracking the survival of sporeformers and spores of high sporulating Bacillus strain during skim milk powder manufacturing. In addition, preliminary studies were done to standardize a rapid spore detection technique by using ratiometric fluorescence. To understand the role of strain variability during raw milk holding conditions, population dynamics of two strains of Bacillus licheniformis, ATCC 6634 and 14580, were modeled as a function of temperature (4.0 -12.0˚ C) and duration (0 - 72 h), using regression analysis. Based on initial spiking of vegetative …
Characterization Of Bacillus Bacterial Strains; Optimum Growth Temperature, Proteolytic And Lipolytic Activity, Jamie Anne Boring
Characterization Of Bacillus Bacterial Strains; Optimum Growth Temperature, Proteolytic And Lipolytic Activity, Jamie Anne Boring
STAR Program Research Presentations
Characterization of Bacillus bacterial strains is an important step in identifying and removing biofilms contaminating processing equipment. These biofilms lead to large amounts of spores in the final product. Strains that produce spoilage enzymes cause off-flavors, structural defects and reduced shelf life of milk products. Using four treatments, we determined the best growth protocol for each strain to use in future experiments. Treatment 1: 80 o C heat shock and 32 o C 24hr incubation, Treatment 2: 80o C/ 55 o C, Treatment 3: 100 o C/ 32 o C, Treatment 4: 100 o C/ 55 o C. Our …
Dynamic Predictive Model For The Growth Of Salmonella Spp. In Liquid Whole Egg And Risk Evaluation Of Egg White Hydrolysates Manufacturing Process For Spore Formers: Bacillus Cereus And Clostridium Perfringens., Aikansh Singh
Department of Food Science and Technology: Dissertations, Theses, and Student Research
A dynamic model for the growth of Salmonella spp. in liquid whole egg under continuously varying temperature was developed and validated. A primary model (Baranyi model) was fitted to each temperature growth data and corresponding maximum growth rates were estimated. Pseudo-R2 values were greater than 0.97 for primary models. The maximum growth rates obtained from each primary model were then plotted against temperature and modeled using the modified Ratkowsky model. The pseudo-R2 and root mean square error were 0.99 and 0.06 h-1, respectively for the secondary model. A dynamic model for the prediction of Salmonella spp. …