The negative effects of proteases produced by psychrotrophic bacteria on dairy products,
especially ultra‐high‐temperature (UHT) milk, are drawing increasing attention worldwide …

The growth, location, and distribution of bacterial colonies in dairy products are important
factors for the ripening and flavor development of cheeses, yogurts, and soured creams …

Refrigerated storage of raw milk promotes the growth of psychrotrophic bacteria, some of
which produce heat-stable exoenzymes causing dairy product spoilage. The effects of …

The quality of raw milk is important in determining the quality of manufactured dairy
products. In recent years, the amalgamation of small dairy manufacturing plants into large …

Low temperature is used to control the growth of bacteria in milk, both pre-and post-
pasteurization. As the duration of refrigerated storage extends, psychrotrophs dominate the …

The heat-stable peptidase AprX, secreted by psychrotolerant Pseudomonas species in raw
milk, is a major cause of destabilization and premature spoilage of ultra-high temperature …

Detection of pathogens present in food and water is essential to help ensure food safety.
Among the popular methods for pathogen detection are those based on culture and colony …

The emergence of antibiotic‐resistant bacteria (ARBs) has become a threat to the aquatic
industry. Virulent bacterial spp. namely Aeromonas hydrophila, A. veronii, Pseudomonas …

In this study, a rapid, inexpensive, and accurate colorimetric sensor for detecting
psychrophilic bacteria was designed, comprising gold (Au) nanoparticles (NPs) modified by …

Milk is an ideal environment for the growth of microorganisms, especially psychrotrophic
bacteria, which can survive under cold conditions and produce heat-resistant enzymes …