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      腐败菌     
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  spoilage bacteria
     The detection methods of beer spoilage bacteria covere polymerase chain reaction (PCR), automatic microbial detection system (AMS) and ATP method etc.
     对啤酒腐败菌的检测方法有聚合酶链式反应(PCR)、伏安型生物传感器检测鉴定微生物细胞、自动微生物检测系统(AMS)、改良MRS培养基检测啤酒中乳酸菌和ATP法。
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     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;
     结果表明:1)CO-MAP组可抑制腐败细菌的生长,除对乳酸菌抑制作用较弱外,对假单胞菌、肠杆菌科菌和热死环丝菌均具有很强的抑制作用,其对腐败菌的抑制作用明显好于真空包装组。
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     2. Nisin, lysyme and Vc had significant inhibitory effect on spoilage bacteria in soymilk.
     2 复合生物保鲜剂实验表明:Nisin、溶菌酶和抗坏血酸对豆奶中腐败菌的抑制作用效果显著。
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     Novel Advance on Polymerase Chain Reaction(PCR) for Identification of Spoilage Bacteria in Beer
     聚合酶链式反应(PCR)技术鉴定啤酒腐败菌的最新进展
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     Research Progress in the Determination of Beer Spoilage Bacteria by PCR
     PCR技术检测啤酒中腐败菌的研究进展
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  spoilage organisms
     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 ℃.
     感官、总挥发性盐基氮(TVBN)评价和微生物生长动态分析表明,罗非鱼在0~15℃贮藏中的特定腐败菌为假单胞菌,在0、5、10、15℃,感官货架期终点的假单胞菌数平均值为7.70±0.11log10cfu·g-1。
短句来源
     Microbial growth kinetics model of specific spoilage organisms and shelf life prediction for tilapia
     罗非鱼特定腐败菌生长动力学模型和货架期预测
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     Microbial growth kinetics model of specific spoilage organisms and shelf life prediction for tilapia at fluctuating temperatures
     波动温度下罗非鱼特定腐败菌生长动力学模型和货架期预测
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     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.
     测定了 2种提取物对 8种食品腐败菌的最低抑菌浓度( MIC)。 结果表明, 1、水提液的 MIC:金色葡萄球菌、枯草杆菌均为 1.25%;
短句来源
     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.
     进行了罗非鱼在0,5,10,15℃贮藏过程中的微生物学质量变化特性和高品质期、货架期的研究,并对其特定腐败菌假单胞菌、细菌总数、VBN与感官评价的一致程度进行了探讨。
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  putrefied microbes
     The result showed that cactus extracts could inhibit the g rowth of common pathog ens and putrefied microbes in food remarkably and extensively.
     结果表明,仙人掌提取物对几种常见腐败菌和致病菌有明显和广泛的抑制作用。 其中仙人掌乙醇提取物、乙酸乙酯提取物对巨大芽孢杆菌、金黄色葡萄球菌、大肠杆菌、青霉菌、枯草芽孢杆菌的抑制效果比较好。
短句来源
  putrefactive microorganisms
     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.
     综述了干腌火腿腐败的类型、致腐败微生物的种类、食盐浓度和温度等因素对腐败菌的影响、腐败火腿中挥发性化合物的成分以及防止火腿腐败的措施等方面的研究进展。
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  spoilage bacteria
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.
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The substance was inhibitory to a broad range of indicator strains, incluing pathogenic and food spoilage bacteria such as Listeria monocytogenes, B.
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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.
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Both enzymes, like HEL, may prevent the growth of food-spoilage bacteria.
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When the growth of aerobic spoilage bacteria is inhibited, lactic acid bacteria may become the dominant component of the microbial flora of meats.
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  spoilage organisms
and Rhizopus stolonifer) constituted the major spoilage organisms.
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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].
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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.
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Dekkera and Brettanomyces yeast are important spoilage organisms in a number of food and beverage products.
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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.
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