The results showed that: (1))In CO-MAP, the growth of spoilage bacteria (Pseudomonas, Brochothrix thermosphactum and enterobacteriaceae, except for Lactic acid bacteria) were inhibited;
as special spoilage organisms of tilapia stored at 0-15℃. At the end of shelf life, the average number of Pseudomonas spp. was 7.70±0.11 log 10cfu·g~ -1 at temperatures 0,5,10 and 15 ℃.
Tested by the MIC against 8 species of spoilage organisms,the results showed that: (1) the MIC of water extracts:both S.aureus and B.sabtilis were 1.25% ,E.
The microbiological quality change characteristic, high quality life and shelf life of tilapia stored aerobically at 0, 5, 10 and 15℃ were studied in order to investigate its chilled chain distribution feasibility. At the same time, the correlation between the numbers of Pseudomonas spp (special spoilage organisms of cultured freshwater fish stored aerobically at 0~15℃), the total aerobic counts, VBN, and sensory freshness were also discussed in this paper.
Progresses in the research of putrefactive microorganisms in various kinds of spoiled dry-cured hams were reviewed with respect to microorganisms species,effects of salt concentration and temperature on the microorganisms,composition of volatile compounds in spoiled dry-cured hams,and preventive measures to control these spoilage.
Pectinatus frisingensis, a recently described species of anaerobic mesophilic beer-spoilage bacteria, grows by fermenting various organic compounds, and produces mainly propionate, acetate, and succinate.
Among a spectrum of food-borne pathogenic and spoilage bacteria tested, the cumin extract significantly inhibited the growth of Bacillus subtilis, Bacillus cereus and Staphylococcus aureus.
Fish evaluations for 12 days of storage in ice included sensory (EU and the QIM scheme), physical (Torrymeter and Freshmeter) and microbiological changes [counts of total bacterial numbers, specific spoilage organisms (SSO) and Pseudomonas].
It is bacteriostatic or bactericidal to gram-positive bacteria based on its activity as a proton-ionophore, and a broad range of food-related spoilage organisms and pathogens is inhibited by reutericyclin.
Seeds and cereal grains can be treated with low energy (>amp;lt;300?keV) or high energy (1-10?MeV) electrons for decontamination of phytopathogenic and spoilage organisms.