Propionic acid bacteria in the food industry: An update on essential traits and detection methods
C Bücher, J Burtscher, KJ Domig - Comprehensive Reviews in …, 2021 - Wiley Online Library
Propionic acid bacteria (PAB) is an umbrella term for a group of bacteria with the ability to
produce propionic acid. In the past, due to this common feature and other phenotypic …
produce propionic acid. In the past, due to this common feature and other phenotypic …
Identification of microorganisms by modern analytical techniques
B Buszewski, A Rogowska… - Journal of AOAC …, 2017 - academic.oup.com
Rapid detection and identification of microorganisms is a challenging and important aspect
in a wide range of fields, from medical to industrial, affecting human lives. Unfortunately …
in a wide range of fields, from medical to industrial, affecting human lives. Unfortunately …
The safety of lactic acid bacteria for use in foods
D Obis, M Paris, AC Ouwehand - Lactic acid bacteria, 2019 - taylorfrancis.com
The empiric selection of lactic acid bacteria (LAB) by humans for food fermentations of
animal-or plant-based dietary substrates has probably contributed, over the ages, to …
animal-or plant-based dietary substrates has probably contributed, over the ages, to …
Experimental Study on the Effect of Propionibacterium and Acetic acid on Candida albicans contamination in chicken fillet Stored at Chilling Conditions
FA Diab, F Shaltout, RM Salem… - Benha Veterinary …, 2023 - bvmj.journals.ekb.eg
The current experimental study aimed to investigate the inhibitory effects of two food
additives (Propionibacterium and acetic acid) at four different concentrations (0.5, 1.0, 2.5 …
additives (Propionibacterium and acetic acid) at four different concentrations (0.5, 1.0, 2.5 …
[PDF][PDF] Journal of Chemistry: Education Research and Practice
FA Shaltout, MS Ramadan, EM Eldiasty, F Hamid - J Chem, 2022 - academia.edu
Raw meat spoilage by yeasts is a significant problem that is a consequence of many yeast
species growth in the product including Candida albicans. Candida albicans utilizes food …
species growth in the product including Candida albicans. Candida albicans utilizes food …
Experimental Study on the Effect of Propionibacterium and Acetic acid on Candida albicans contamination in chicken fillet stored at Chilling Conditions
F Shaltout, R Salem, E Eldiasty, F Diab - 2022 - researchsquare.com
The current experimental study aimed to investigate the inhibitory effects of two food
additives (Propionibacterium and acetic acid) at four different concentrations (0.5, 1.0, 2.5 …
additives (Propionibacterium and acetic acid) at four different concentrations (0.5, 1.0, 2.5 …
[PDF][PDF] Mycological Quality of Broiler Chicken Carcasses, Giblets and Fillet Prepared in Retail Shops at Benha City
FAE Shaltout - 2022 - researchgate.net
Current study aimed to investigate chicken carcasses and their products for yeast and mould
contamination, aflatoxin characteristics of related A. flavus, as well as, their control using …
contamination, aflatoxin characteristics of related A. flavus, as well as, their control using …
LAB species and strain identification
C Randazzo, A Pino, K Van Hoorde… - Microbiology in Dairy …, 2017 - Wiley Online Library
The objective of this chapter is to provide an overview of the main molecular techniques
used to investigate on dairy microbial composition, addressing the questions “which …
used to investigate on dairy microbial composition, addressing the questions “which …
[PDF][PDF] Benha Veterinary Medical Journal
RAMN Amin, NM Abd Elaliem, AA Abdeen, SS Ibrahim… - bvmj.journals.ekb.eg
Nanotechnology is becoming a growing hazard to human existence. Materials that are nano
scale (with diameters between 1 and 100 nm) can enter the human and animal bodies freely …
scale (with diameters between 1 and 100 nm) can enter the human and animal bodies freely …