9786206125136 - Raw Milk Microbiological Quality: Influence of the development of G(-) psychrotrophic bacteria on the microbiological quality of raw milk de Mankai, Mélika; Bouacid... (8 resultados)

Condición: New.

Condición: New.

Taschenbuch. Condición: Neu. Raw Milk Microbiological Quality | Influence of the development of G(-) psychrotrophic bacteria on the microbiological quality of raw milk | Mélika Mankai (u. a.) | Taschenbuch | Englisch | 2023 | Our Knowledge Publishing | EAN 9786206125136 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Condición: New. Print on Demand.

Condición: New. PRINT ON DEMAND.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Gram-negative psychrotrophic bacteria make up the dominant microflora of chilled raw milk. The dominant species identified, whatever the duration of refrigeration considered, are essentially: Aeromonas caviae (36%), Chryseomonas luteola (15%), Pseudomonas fluorescens (29%), Pseudomonas putida (11%) and Pseudomonas cepacia (3%). In addition to the presence of significant aminopeptidase and esterase activities in these psychrotrophic germs, they are also endowed with intense thermostable extracellular proteolytic and lipolytic activities, recognized as responsible for numerous taste and texture defects in dairy products. In addition, all these strains showed optimal extracellular proteolytic activity at casein concentrations of around 3-5%, pH levels of 6-8 and an optimal incubation temperature of 37°C. Key words : Raw milk, Refrigeration, Quality, Psychrotrophic strain, Identification 52 pp. Englisch.

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Gram-negative psychrotrophic bacteria make up the dominant microflora of chilled raw milk. The dominant species identified, whatever the duration of refrigeration considered, are essentially: Aeromonas caviae (36%), Chryseomonas luteola (15%), Pseudomonas fluorescens (29%), Pseudomonas putida (11%) and Pseudomonas cepacia (3%). In addition to the presence of significant aminopeptidase and esterase activities in these psychrotrophic germs, they are also endowed with intense thermostable extracellular proteolytic and lipolytic activities, recognized as responsible for numerous taste and texture defects in dairy products. In addition, all these strains showed optimal extracellular proteolytic activity at casein concentrations of around 3-5%, pH levels of 6-8 and an optimal incubation temperature of 37°C. Key words : Raw milk, Refrigeration, Quality, Psychrotrophic strain, IdentificationVDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 52 pp. Englisch.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Gram-negative psychrotrophic bacteria make up the dominant microflora of chilled raw milk. The dominant species identified, whatever the duration of refrigeration considered, are essentially: Aeromonas caviae (36%), Chryseomonas luteola (15%), Pseudomonas fluorescens (29%), Pseudomonas putida (11%) and Pseudomonas cepacia (3%). In addition to the presence of significant aminopeptidase and esterase activities in these psychrotrophic germs, they are also endowed with intense thermostable extracellular proteolytic and lipolytic activities, recognized as responsible for numerous taste and texture defects in dairy products. In addition, all these strains showed optimal extracellular proteolytic activity at casein concentrations of around 3-5%, pH levels of 6-8 and an optimal incubation temperature of 37°C. Key words : Raw milk, Refrigeration, Quality, Psychrotrophic strain, Identification.