The Experts below are selected from a list of 306 Experts worldwide ranked by ideXlab platform
A Panebianco - One of the best experts on this subject based on the ideXlab platform.
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activity of r limonene on the maximum growth rate of fish Spoilage Organisms and related effects on shelf life prolongation of fresh gilthead sea bream fillets
International Journal of Food Microbiology, 2016Co-Authors: Filippo Giarratana, Daniele Muscolino, Chiara Beninati, G Ziino, A Giuffrida, A PanebiancoAbstract:Abstract R(+)limonene (LMN) is the major aromatic compound in essential oils obtained from oranges, grapefruits, and lemons. The improvement of preservation techniques to reduce the growth and activity of Spoilage microOrganisms in foods is crucial to increase their shelf life and to reduce the losses due to Spoilage. The aim of this work is to evaluate the effect of LMN on the shelf life of fish fillets. Its effectiveness was preliminarily investigated in vitro against 60 strains of Specific Spoilage Organisms (SSOs) and then on gilt-head sea bream fillets stored at 2 ± 0.5 °C for 15 days under vacuum. LMN showed a good inhibitory effect against tested SSOs strains. On gilt-head sea bream fillets, LMN inhibited the growth SSOs effectively, and its use resulted in a shelf-life extension of ca. 6–9 days of treated fillets, compared to the control samples. The LMN addition in Sparus aurata fillets giving a distinctive smell and like-lemon taste to fish fillets that resulted pleasant to panellists. Its use contributed to a considerable reduction of fish Spoilage given that the fillets treated with LMN were still sensory acceptable after 15 days of storage. LMN may be used as an effective antimicrobial system to reduce the microbial growth and to improve the shelf life of fresh gilt-head sea bream fillets.
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Activity of R(+) limonene on the maximum growth rate of fish Spoilage Organisms and related effects on shelf-life prolongation of fresh gilthead sea bream fillets.
International Journal of Food Microbiology, 2016Co-Authors: Filippo Giarratana, Daniele Muscolino, Chiara Beninati, G Ziino, A Giuffrida, A PanebiancoAbstract:Abstract R(+)limonene (LMN) is the major aromatic compound in essential oils obtained from oranges, grapefruits, and lemons. The improvement of preservation techniques to reduce the growth and activity of Spoilage microOrganisms in foods is crucial to increase their shelf life and to reduce the losses due to Spoilage. The aim of this work is to evaluate the effect of LMN on the shelf life of fish fillets. Its effectiveness was preliminarily investigated in vitro against 60 strains of Specific Spoilage Organisms (SSOs) and then on gilt-head sea bream fillets stored at 2 ± 0.5 °C for 15 days under vacuum. LMN showed a good inhibitory effect against tested SSOs strains. On gilt-head sea bream fillets, LMN inhibited the growth SSOs effectively, and its use resulted in a shelf-life extension of ca. 6–9 days of treated fillets, compared to the control samples. The LMN addition in Sparus aurata fillets giving a distinctive smell and like-lemon taste to fish fillets that resulted pleasant to panellists. Its use contributed to a considerable reduction of fish Spoilage given that the fillets treated with LMN were still sensory acceptable after 15 days of storage. LMN may be used as an effective antimicrobial system to reduce the microbial growth and to improve the shelf life of fresh gilt-head sea bream fillets.
J. L. Kinderlerer - One of the best experts on this subject based on the ideXlab platform.
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chrysosporium species potential Spoilage Organisms of chocolate
Journal of Applied Microbiology, 1997Co-Authors: J. L. KinderlererAbstract:Standard methods of analysing foods for the presence of moulds are inadequate for thedetection of genera such as Chrysosporium which do not grow at the high wateractivities of most mycological media. The use of malt, yeast, 50% glucose agar (MY50G) insealed containers as an enrichment medium allowed time for germination and growth ofheat-stressed spores. Three Chrysosporium spp., C. xerophilum Pitt, C. inops (Carmichael) and C. farinicola (Burnside) Skou, were isolated fromcommercial chocolate bars with a water activity (aw) of approximately0·28. Chrysosporium inops was isolated from commercial milk crumb and anew Chrysosporium sp. was isolated from Ghanaian cocoa beans. In chocolates madeby coating MY50G agar (aw = 0·89) with chocolate (aw = 0·27) containing C. inops arthroconidia, two types of deterioration were seenafter storage. The first was fat bloom due to recrystallization of the cocoa butter on the outer andinner chocolate surface. The second was growth of C. inops which occurred on theinside chocolate surface adjacent to the MY50G agar filling and on the outside surface afterholding at 92% equilibrium relative humidity (erh) for 12 d. There was some evidence that C. inops could grow on the outside of chocolates held at 5·7% erh after 4months’ storage at 25 °C. The appearance of the white fungal growth was not unlikefat bloom to the naked eye but was clearly different with the electron microscope.
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Chrysosporium species, potential Spoilage Organisms of chocolate
Journal of Applied Microbiology, 1997Co-Authors: J. L. KinderlererAbstract:Standard methods of analysing foods for the presence of moulds are inadequate for the detection of genera such as Chrysosporium which do not grow at the high water activities of most mycological media. The use of malt, yeast, 50% glucose agar (MY50G) in sealed containers as an enrichment medium allowed time for germination and growth of heat-stressed spores. Three Chrysosporium spp., C. xerophilum Pitt, C. inops (Carmichael) and C. farinicola (Burnside) Skou, were isolated from commercial chocolate bars with a water activity (aw) of approximately 0.28. Chrysosporium inops was isolated from commercial milk crumb and a new Chrysosporium sp. was isolated from Ghanaian cocoa beans. In chocolates made by coating MY50G agar (aw = 0.89) with chocolate (aw = 0.27) containing C. inops arthroconidia, two types of deterioration were seen after storage. The first was fat bloom due to recrystallization of the cocoa butter on the outer and inner chocolate surface. The second was growth of C. inops which occurred on the inside chocolate surface adjacent to the MY50G agar filling and on the outside surface after holding at 92% equilibrium relative humidity (erh) for 12 d. There was some evidence that C. inops could grow on the outside of chocolates held at 5.7% erh after 4 months' storage at 25 degrees C. The appearance of the white fungal growth was not unlike fat bloom to the naked eye but was clearly different with the electron microscope.
F M Rombouts - One of the best experts on this subject based on the ideXlab platform.
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minimum inhibitory concentration mic of sodium lactate and sodium chloride for Spoilage Organisms and pathogens at different ph values and temperatures
Journal of Food Protection, 1996Co-Authors: P C Houtsma, F M RomboutsAbstract:A selection of food Spoilage Organisms and pathogens were screened for sensitivity towards sodium lactate. The effect of pH (5.7 to 7.0) and temperature (4 to 37°C) on the minimum inhibitory concentration (MIC) was determined in a peptone-yeast extract medium. NaCl was used as a reference to distinguish between the effect of water activity (aw) and the specific inhibitory effect of sodium lactate. In general, if MIC values of sodium lactate decreased at low temperature, those of NaCl decreased as well. Compared to NaCl, much lower molar concentrations of sodium lactate were needed to prevent growth. For most of the bacteria, MIC values of sodium lactate strongly decreased at low pH values. At pH 5.7, the presence of sodium lactate (≥268 mM) often did not allow growth. However, for Staphylococcus aureus, Lactococcus cremoris, Lactococcus lactis and some lactic acid bacteria isolated from spoiled meat products, the MIC value of sodium lactate did not change with pH. These Organisms were relatively strongly ...
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minimum inhibitory concentration mic of sodium lactate for pathogens and Spoilage Organisms occurring in meat products
International Journal of Food Microbiology, 1993Co-Authors: P C Houtsma, F M RomboutsAbstract:Abstract Pathogens and Spoilage Organisms occuring in meat products were screened in laboratory media, according to a method of Eklund (1983), in order to determine the specific inhibitory effect of lactate on growth of these microOrganisms under optimum growth conditions (pH 6.5, 20°C). In general, Gram-positive bacteria were more sensitive towards lactate than Gram-negative bacteria. It was shown especially, that strains that were able to grow at water activities of 0.95 and below in the presence of NaCl (Staphylococcus aureus, Listeria monocytogenes, Brochothrix thermosphacta) were inhibited by sodium lactate (NaL). It appeared, that yeasts were resistant to large amounts of NaL (> 10% w/v). However, NaL had a specific inhibitory effect on growth of these Organisms when compared to the effect of NaCl. These results indicate that lactate addition to food products with a pH near neutrality offers good prospects for shelf life prolongation.
Filippo Giarratana - One of the best experts on this subject based on the ideXlab platform.
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activity of r limonene on the maximum growth rate of fish Spoilage Organisms and related effects on shelf life prolongation of fresh gilthead sea bream fillets
International Journal of Food Microbiology, 2016Co-Authors: Filippo Giarratana, Daniele Muscolino, Chiara Beninati, G Ziino, A Giuffrida, A PanebiancoAbstract:Abstract R(+)limonene (LMN) is the major aromatic compound in essential oils obtained from oranges, grapefruits, and lemons. The improvement of preservation techniques to reduce the growth and activity of Spoilage microOrganisms in foods is crucial to increase their shelf life and to reduce the losses due to Spoilage. The aim of this work is to evaluate the effect of LMN on the shelf life of fish fillets. Its effectiveness was preliminarily investigated in vitro against 60 strains of Specific Spoilage Organisms (SSOs) and then on gilt-head sea bream fillets stored at 2 ± 0.5 °C for 15 days under vacuum. LMN showed a good inhibitory effect against tested SSOs strains. On gilt-head sea bream fillets, LMN inhibited the growth SSOs effectively, and its use resulted in a shelf-life extension of ca. 6–9 days of treated fillets, compared to the control samples. The LMN addition in Sparus aurata fillets giving a distinctive smell and like-lemon taste to fish fillets that resulted pleasant to panellists. Its use contributed to a considerable reduction of fish Spoilage given that the fillets treated with LMN were still sensory acceptable after 15 days of storage. LMN may be used as an effective antimicrobial system to reduce the microbial growth and to improve the shelf life of fresh gilt-head sea bream fillets.
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Activity of R(+) limonene on the maximum growth rate of fish Spoilage Organisms and related effects on shelf-life prolongation of fresh gilthead sea bream fillets.
International Journal of Food Microbiology, 2016Co-Authors: Filippo Giarratana, Daniele Muscolino, Chiara Beninati, G Ziino, A Giuffrida, A PanebiancoAbstract:Abstract R(+)limonene (LMN) is the major aromatic compound in essential oils obtained from oranges, grapefruits, and lemons. The improvement of preservation techniques to reduce the growth and activity of Spoilage microOrganisms in foods is crucial to increase their shelf life and to reduce the losses due to Spoilage. The aim of this work is to evaluate the effect of LMN on the shelf life of fish fillets. Its effectiveness was preliminarily investigated in vitro against 60 strains of Specific Spoilage Organisms (SSOs) and then on gilt-head sea bream fillets stored at 2 ± 0.5 °C for 15 days under vacuum. LMN showed a good inhibitory effect against tested SSOs strains. On gilt-head sea bream fillets, LMN inhibited the growth SSOs effectively, and its use resulted in a shelf-life extension of ca. 6–9 days of treated fillets, compared to the control samples. The LMN addition in Sparus aurata fillets giving a distinctive smell and like-lemon taste to fish fillets that resulted pleasant to panellists. Its use contributed to a considerable reduction of fish Spoilage given that the fillets treated with LMN were still sensory acceptable after 15 days of storage. LMN may be used as an effective antimicrobial system to reduce the microbial growth and to improve the shelf life of fresh gilt-head sea bream fillets.
P C Houtsma - One of the best experts on this subject based on the ideXlab platform.
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minimum inhibitory concentration mic of sodium lactate and sodium chloride for Spoilage Organisms and pathogens at different ph values and temperatures
Journal of Food Protection, 1996Co-Authors: P C Houtsma, F M RomboutsAbstract:A selection of food Spoilage Organisms and pathogens were screened for sensitivity towards sodium lactate. The effect of pH (5.7 to 7.0) and temperature (4 to 37°C) on the minimum inhibitory concentration (MIC) was determined in a peptone-yeast extract medium. NaCl was used as a reference to distinguish between the effect of water activity (aw) and the specific inhibitory effect of sodium lactate. In general, if MIC values of sodium lactate decreased at low temperature, those of NaCl decreased as well. Compared to NaCl, much lower molar concentrations of sodium lactate were needed to prevent growth. For most of the bacteria, MIC values of sodium lactate strongly decreased at low pH values. At pH 5.7, the presence of sodium lactate (≥268 mM) often did not allow growth. However, for Staphylococcus aureus, Lactococcus cremoris, Lactococcus lactis and some lactic acid bacteria isolated from spoiled meat products, the MIC value of sodium lactate did not change with pH. These Organisms were relatively strongly ...
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minimum inhibitory concentration mic of sodium lactate for pathogens and Spoilage Organisms occurring in meat products
International Journal of Food Microbiology, 1993Co-Authors: P C Houtsma, F M RomboutsAbstract:Abstract Pathogens and Spoilage Organisms occuring in meat products were screened in laboratory media, according to a method of Eklund (1983), in order to determine the specific inhibitory effect of lactate on growth of these microOrganisms under optimum growth conditions (pH 6.5, 20°C). In general, Gram-positive bacteria were more sensitive towards lactate than Gram-negative bacteria. It was shown especially, that strains that were able to grow at water activities of 0.95 and below in the presence of NaCl (Staphylococcus aureus, Listeria monocytogenes, Brochothrix thermosphacta) were inhibited by sodium lactate (NaL). It appeared, that yeasts were resistant to large amounts of NaL (> 10% w/v). However, NaL had a specific inhibitory effect on growth of these Organisms when compared to the effect of NaCl. These results indicate that lactate addition to food products with a pH near neutrality offers good prospects for shelf life prolongation.