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Coşansu S, Mol S, Haskaraca G. Sous-vide cooking: Effects on seafood quality and combination with other hurdles. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Akbar A, Sadiq MB, Ali I, Anwar M, Muhammad N, Muhammad J, Shafee M, Ullah S, Gul Z, Qasim S, Ahmad S, Anal AK. Lactococcus lactis subsp. lactis isolated from fermented milk products and its antimicrobial potential. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1575474] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Ali Akbar
- Department of Microbiology, University of Balochistan, Quetta, Pakistan
- Food Engineering and Bioprocess Technology, Asian Institute of Technology, Bangkok, Thailand
| | - Muhammad Bilal Sadiq
- Food Engineering and Bioprocess Technology, Asian Institute of Technology, Bangkok, Thailand
- Department of Biological Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan
| | - Imran Ali
- Institute of Biochemistry Faculty of Life Science, University of Balochistan, Quetta, Pakistan
| | - Muhammad Anwar
- Institute of Biochemistry Faculty of Life Science, University of Balochistan, Quetta, Pakistan
| | - Niaz Muhammad
- Department of Microbiology, Kohat University of Science and Technology, Kohat, Pakistan
| | - Javed Muhammad
- Department of Microbiology, University of Swabi, Swabi, Pakistan
| | - Muhammad Shafee
- Centre for Advanced Studies in Vaccinology and Biotechnology, University of Balochistan, Quetta, Pakistan
| | - Sami Ullah
- Department of Chemistry, University of Balochistan, Quetta, Pakistan
| | - Zareen Gul
- Department of Botany, University of Balochistan, Quetta, Pakistan
| | - Said Qasim
- Department of Geography, University of Balochistan, Quetta, Pakistan
| | - Shaikh Ahmad
- Institute of Biochemistry Faculty of Life Science, University of Balochistan, Quetta, Pakistan
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Asian Institute of Technology, Bangkok, Thailand
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Andrés-Bello A, De Jesús C, García-Segovia P, Pagán-Moreno M, Martínez-Monzó J. Vacuum impregnation as a tool to introduce biopreservatives in gilthead sea bream fillets (Sparus aurata). Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.063] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Characterisation of non-toxigenic Clostridium spp. strains, to use as surrogates for non-proteolytic Clostridium botulinum in chilled food challenge testing. J Microbiol Methods 2015; 108:83-91. [DOI: 10.1016/j.mimet.2014.11.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2014] [Revised: 11/13/2014] [Accepted: 11/18/2014] [Indexed: 11/22/2022]
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Occurrence of Staphylococcus aureus and evaluation of anti-staphylococcal activity of Lactococcus lactis subsp. lactis in ready-to-eat poultry meat. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0641-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
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Deriving Strategic Advantages from Extended Shelf-Life Foods in the Hospitality Sector. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2008. [DOI: 10.1300/j385v05n02_10] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Rodgers S, Kailasapathy K, Cox J, Peiris P. Co-incubation of Clostridium botulinum with protective cultures. Food Res Int 2004. [DOI: 10.1016/j.foodres.2004.02.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Rodgers S, Peiris P, Casadei G. Inhibition of nonproteolytic Clostridium botulinum with lactic acid bacteria and their bacteriocins at refrigeration temperatures. J Food Prot 2003; 66:674-8. [PMID: 12696695 DOI: 10.4315/0362-028x-66.4.674] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Nonproteolytic Clostridium botulinum (strains 17B, Beluga, and 202F) was found to be inhibited by Lactobacillus, Lactococcus, Streptococcus, and Pediococcus species in tests by the spot-on-the-lawn simultaneous-antagonism method at 10, 15, and 25 degrees C. C. botulinum 17B was the most resistant strain. Inhibition zone size increased with decreasing incubation temperature. Six strains of Lactobacillus acidophilus and seven strains of bifidobacteria failed to produce an inhibition zone on buffered reinforced clostridium Prussian blue agar seeded with spores of any of the selected C. botulinum strains. C. botulinum 17B was sensitive to 50 to 100 IU of nisin per ml and to 10 to 20 AU of pediocin A per ml.
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Affiliation(s)
- S Rodgers
- Centre for Advanced Food Research, University of Western Sydney, Blacktown Campus, Locked Bag 1797, South Penrith Distribution Centre, New South Wales 1797, Australia.
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Rodgers S, Peiris P, Kailasapathy K, Cox J. Inhibition of Non-proteolyticClostridium botulinumwith Lactic Acid Bacteria in Extended Shelf-Life Cook-Chill Soups. FOOD BIOTECHNOL 2003. [DOI: 10.1081/fbt-120019983] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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