B. thermosphacta

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August undefined, 2024

WebIndeed, B. thermosphacta is a psychrotrophic and ubiquitous bacterium that has been reported as present in various meat and seafood products stored at cold temperatures, and as responsible for the production of undesired off-odors such as cheesy or buttery odors ( Rattanasomboon et al., 1999; Ercolini et al., 2006; Russo et al., 2006; Casaburi et … WebB. thermosphacta levels were similar for all species of meat. The highest average pH value was observed in sausages made from ostrich meat, and the lowest titratable acidity level was found in pork sausages. Publication types Research Support, Non-U.S. Gov't MeSH terms Animals Bacteria / growth & development* Bacteria / isolation & purification

Microbiological profiles, pH, and titratable acidity of ... - PubMed

WebJun 24, 2024 · Essential oils and their active components have been extensively reported in the literature for their efficient antimicrobial, antioxidant and antifungal properties. However, the sensitivity of these volatile compounds towards heat, oxygen and light limits their usage in real food packaging applications. The encapsulation of these compounds into … WebJul 14, 2024 · B. thermosphacta is one of the main food spoilage bacteria. Among seafood products, cold-smoked salmon is particularly impacted by B. thermosphacta spoilage. Specific and sensitive tools that detect and quantify this bacterium in … txfm inc

自热型食物有安全隐患-李洁-中文期刊【掌桥科研】

WebFeb 17, 2024 · The populations of B. thermosphacta of alginate lots were similar with the ones of the control lots. The incorporation of oregano or olive oil in the chitosan and alginate membranes did not influence the populations of B. thermosphacta. No significant differences in the populations were observed between the vacuum-stored lots and the … WebThere is no evidence that B. thermosphacta is pathogenic. It is an economically important meat-spoilage organism because it grows in a wide variety of meats and meat products … Webwww.ncbi.nlm.nih.gov tamed chicago

Description of the Bacterial Genus - Brochothrix

WebGrains and grain products • Cleaning – mainly to separate grain from foreign particles (dust, wood, straw) • Tempering – add specific amount moisture to soften the endosperm • Milling - Grain is ground to flour w/o further processing (no kill step) • Grains and flours contain bacteria, molds, and yeast • resistant to spoilage due to low Aw (< 0.65) • Wet growing … WebMicrobial growth during the storage of meat caused changes in the structure of muscle fibers. The change in the physicochemical quality pork was correlated with the species and growth rate of microorganisms on it, and the spoilage capacity of B. thermosphacta was higher than that of P. fluorescens. tamed by moshi hartWebFeb 14, 2024 · In order to elucidate responses to different MA by means of metabolic adaptation and competition for organic substrates on meat, the typical representative meat spoilage bacteria Brochothrix (B.) thermosphacta TMW2.2101 and four lactic acid bacteria Carnobacterium (C.) divergens TMW2.1577, C. maltaromaticum TMW2.1581, … tamed chaos

"WebCurrently, the genus Brochothrix contains two species, Brochothrix thermosphacta and Brochothrix campestris, which are biochemically similar.Both are indigenous to the farm … " - B. thermosphacta

B. thermosphacta

Comparative Proteomics of Meat Spoilage Bacteria Predicts

WebBrochothrix thermosphacta has frequently been isolated from hogs and pork carcasses as well as from beef, lamb, poultry, fish, and a variety of other foods (frozen vegetables, tomato salad, and dairy products). The organism has also been isolated from processing equipment and animal feces. WebB. thermosphacta is capable of growing at a wide range of pH (5–9), temperature (0–30 °C), or NaCl (up to 10%) and is thought to be a ubiquitous microorganism throughout the …

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http://qikan.cqvip.com/Qikan/Article/Detail?id=7108244173 WebDesarrollo de películas activas de gelatina con incorporación de lignina y su aplicación alimentaria

WebMolecular based assays for the detection and differentiation of B. thermosphacta and B. campestris were developed and validated. A TaqMan assay was designed to target a unique single-nucleotide polymorphism in the Brochothrix 16s rRNA gene with a sensitivity of <7 CFU per reaction. WebBrochothrix thermosphacta has frequently been isolated from hogs and pork carcasses as well as from beef, lamb, poultry, fish, and a variety of other foods (frozen vegetables, …

WebFeb 14, 2024 · Under anoxic conditions, B. thermosphacta TMW2.2101 is predicted to utilize the meat derived metabolite ethanolamine yielding energy-rich acetyl-CoA. This is in accordance to previous studies describing B. thermosphacta as major player in fatty meat products (Grau, 1983; Talon et al., 1992). WebApr 10, 2024 · HIGHLIGHTS. who: Antoine Gaillac and colleagues from the Oniris, Secalim, Nantes, France have published the paper: Exploring the Diversity of Biofilm Formation by the Food Spoiler Brochothrix thermosphacta, in the Journal: Microorganisms 2024, 10, 2474. of /2024/ what: This study explores the biofilm formation ability and the biofilm …

WebABSTRACT Brochothrix thermosphacta is a dominant but poorly studied meat spoilage organism. It is a close relative of the foodborne pathogen Listeria monocytogenes , and Brochothrix constitutes the second genus in the Listeriaceae family. Here, the genomes of 12 B. thermosphacta strains were sequenced, assembled into draft genomes, …

WebDec 18, 2015 · B. thermosphacta is a Gram-positive, rod-shaped, and facultatively anaerobic, nonmotile, and non-spore forming bacterium. B. thermosphacta has been first known as Microbacterium thermosphactum (McLean & Sulzbacher, 1953). Its importance in the food industry came from its ability to grow at low temperatures (4°C) in vacuum … tamed by the lyonWebJul 25, 2024 · Their method could specifically and quickly enumerate B. thermosphacta within 3–4 h compared to 48 h for the STAA culture method. Li et al. used high-throughput sequencing of the V3–V4 region of the 16S rRNA gene to study the dynamics, diversity, interaction, and succession of five food spoilage bacteria after inoculating sterilized … txf officer txf ntfsWebThe heat resistance of B. thermosphacta has received much attention because of its former classification in the genus Microbacterium, members of which are thermoduric. All workers agree that B. thermosphacta does not survive heating at 63°C for 5 min (see Gardner [1981] and Sneath and Jones [1986]). tamed dashed roblox idWebPseudomonas spp. was predominant species, while B. thermosphacta was characterized by the highest μmax . The microbiological and sensory shelf lives were estimated based on TVC, Pseudomonas spp., and B. thermosphacta counts and sensory evaluation, respectively. Among 27 VOCs identified by GC-MS in spoiled chicken samples, ethanol … tamed dashed enhypen roblox idWebAs a common meat spoilage organism, B. thermosphacta contributes substantially to spoilage-associated losses. Nonetheless, this organism and particularly its genome … tx foot spaWebNov 8, 2024 · B. thermosphacta is one of the main food spoilage bacteria. Among seafood products, cold-smoked salmon is particularly impacted by B. thermosphacta spoilage. tamed creatures