Übersetzung für "Spoilage bacteria" in Deutsch

Phages have been investigated as a potential means to eliminate pathogens like Campylobacter in raw food and Listeria in fresh food or to reduce food spoilage bacteria.

"Food MicroModel" includes only foodborne pathogenic bacteria, while the FLAIR Concerted Action covered a wide range of representative food spoilage bacteria, yeasts and moulds.

The novel cutting agent or separating agent can be employed wherever cutting or separating is taking place on an industrial scale and the material which is being cut can be subject to spoilage by bacteria or fungi or contamination with viruses.

The National Academy of Sciences (USA) concluded that whether or not raw fish stored in modified gaseous atmospheres becomes organoleptically unacceptable before toxin can be detected depends upon a number of conditions such as fish species, film permeability, gaseous atmosphere, time-temperature profile of storage, initial number of C. botulinum spores, initial number of bacteria ( particularly psychrotrophic spoilage bacteria ), and the judgment of the evaluator (16).

Modified atmospheres have been proven to enhance product quality by inhibiting spoilage bacteria, and may also constitute a hurdle to the growth of some pathogens.

Experiments have shown that after absorption of oligofructose, bifidobacteria rapidly proliferate, inhibiting the action of spoilage bacteria such as Escherichia coli, Salmonella and Clostridium, and reducing the formation of toxic metabolites (such as guanidine and nitrosamine).

It’s a common ingredient used in food manufacturing and perfumes because it prevents spoilage by killing bacteria, plus it has a pleasant smell and reduces odors.

When producing low-acid aseptic beverages you want to be sure that your filling line is not contaminated with spoilage bacteria, yeasts or molds.

The food proof Beer Screening LyoKit is a qualitative real-time PCR kit for the detection of 32 beer spoilage bacteria including identification of Lactobacillus brevis and detection of the hop tolerance genes horA and horC in one test in three different fluorescence channels.

The ideal storage temperature for pork is -1°C (30°F) for unwrapped meat or -1.5°C for wrapped meat, as the water within the muscle does not freeze substantially until -2°C, but spoilage bacteria grows slowly at -3°C with increasing rates as the temperature rises.

It can promote the formation of the dominant bacteria status of the beneficial bacteria in the digestive tract, inhibiting the production of gas acid producing Clostridium, such as spoilage bacteria, the other to produce a large number of physiologically active substances, regulating intestinal pH, kill pathogens and deter corruption product formation, inhibition of endogenous carcinogens and absorption and decomposition of spawned multiple immune function factors.

The application fields of the molecular detection technology FastScan developed by Scanbec are the microbial process control in the food production, e.g. the detection of beer spoiling bacteria and the quality control of brewers yeast, the detection of spoilage bacteria, yeasts and moulds in non-alcoholic bewerages, the microbial quality control of drinking water, the detection of pathogenic Legionella bacteria in warm water systems and air conditioning systems and the monitoring of microbial processes.

The organic acid produced by metabolism causes the pH value in the intestine to decrease, inhibits the growth of Salmonella and spoilage bacteria in the intestine, regulates gastrointestinal function, and inhibits Intestinal spoilage substances, change stool characteristics, prevent constipation, increase vitamin synthesis, and improve human immune function.

Reduce rots by directly inhibiting the growth of pathogens and by maintaining the health and integrity of the plant tissue, which reduces its susceptibility to infection, low O2 atmospheres work well to inhibit the growth of strict aerobic spoilage bacteria and high CO2 levels have high fungistatic and bacteriastatic effects.