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VIBRIO PARAHAEMOLYTICUS: A PROBLEM IN MARICULTURE?1 副溶血性弧菌:海水养殖中的一个问题?1
Journal of milk and food technology Pub Date : 1973-03-01 DOI: 10.4315/0022-2747-36.3.135
C. Vanderzant, R. Nickelson
{"title":"VIBRIO PARAHAEMOLYTICUS: A PROBLEM IN MARICULTURE?1","authors":"C. Vanderzant, R. Nickelson","doi":"10.4315/0022-2747-36.3.135","DOIUrl":"https://doi.org/10.4315/0022-2747-36.3.135","url":null,"abstract":"Vibrio species are associated with numerous outbreaks of diseases in marine fishes. In such instances, Vibrio anguillarum, Vibrio alginolyticus, or Vibrio parahaemolyticus have been isolated from diseased species, In pond-cultivated brown shrimp (Penaeus aztecus) coryneform bacteria and Vibrio predominated. Although mortalities among brown shrimp caused by V. parahaemolyticus have been observed in laboratory aquaria, there is at present no firm indication that this organism is a major problem in pond-cultivated shrimp in-Texas.","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"34 1","pages":"135-139"},"PeriodicalIF":0.0,"publicationDate":"1973-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86629717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 8
LOSS OF VIABILITY BY STAPHYLOCOCCUS AUREUS IN ACIDIFIED MEDIA: II. INACTIVATION BY ACIDS IN COMBINATION WITH SODIUM CHLORIDE, FREEZING, AND HEAT 金黄色葡萄球菌在酸化培养基中丧失生存能力:通过酸与氯化钠结合、冷冻和加热使其失活
Journal of milk and food technology Pub Date : 1972-09-01 DOI: 10.4315/0022-2747-35.9.548
T. Minor, E. H. Marth
{"title":"LOSS OF VIABILITY BY STAPHYLOCOCCUS AUREUS IN ACIDIFIED MEDIA: II. INACTIVATION BY ACIDS IN COMBINATION WITH SODIUM CHLORIDE, FREEZING, AND HEAT","authors":"T. Minor, E. H. Marth","doi":"10.4315/0022-2747-35.9.548","DOIUrl":"https://doi.org/10.4315/0022-2747-35.9.548","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"1 1","pages":"548-555"},"PeriodicalIF":0.0,"publicationDate":"1972-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79660485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 16
COMPARATIVE GROWTH OF SALMONELLAE, COLIFORMS, AND OTHER MEMBERS OF THE MICROFLORA OF RAW AND RADURIZED GROUND BEEF1 生牛肉和烤碎牛肉中沙门氏菌、大肠菌群和其他微生物菌群的比较生长
Journal of milk and food technology Pub Date : 1972-08-01 DOI: 10.4315/0022-2747-35.8.455
N. P. Tiwari, R. B. Maxcy
{"title":"COMPARATIVE GROWTH OF SALMONELLAE, COLIFORMS, AND OTHER MEMBERS OF THE MICROFLORA OF RAW AND RADURIZED GROUND BEEF1","authors":"N. P. Tiwari, R. B. Maxcy","doi":"10.4315/0022-2747-35.8.455","DOIUrl":"https://doi.org/10.4315/0022-2747-35.8.455","url":null,"abstract":"The population of salmonellae in raw ground beef at 5 C was stable during 6 days while that of the total microflora increased markedly. Radurization reduced the numbers of salmonellae and of the total population. The buildup of numbers also was retarded by radurization so that the total count was < 106 per gram after 6 days while the number of salmonellae remained constant. Ground beef incubated at 25 C showed a rapid increase in numbers of salmonellae, coliforms, and in the total microflora. While radurization reduced the numbers of these microorganisms, it did change the general pattern of competitive growth. Highly contaminated samples contained some coliforms able to grow at 5 C. Unirradiated samples as well as samples immediately following irradiation showed the coliforms to consist predominately of Escherichia coli, but during storage there was an increase in the proportion of intermediate types and of Aerobacter.","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"14 1","pages":"455-460"},"PeriodicalIF":0.0,"publicationDate":"1972-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86003882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 18
WASTES GENERATED IN THE MANUFACTURE OF SAUERKRAUT 生产酸菜过程中产生的废物
Journal of milk and food technology Pub Date : 1972-07-01 DOI: 10.4315/0022-2747-35.7.432
Y. D. Hang, D. L. Downing, J. Stamer, D. Splittstoesser
{"title":"WASTES GENERATED IN THE MANUFACTURE OF SAUERKRAUT","authors":"Y. D. Hang, D. L. Downing, J. Stamer, D. Splittstoesser","doi":"10.4315/0022-2747-35.7.432","DOIUrl":"https://doi.org/10.4315/0022-2747-35.7.432","url":null,"abstract":"Forty three surveys were made of two sauerkraut factories to obtain quantitative data on the wastes generated. Trim losses (solid wastes) were over 35 tons per 100 tons of raw cabbage processed and the discarded brine represented about 29% of the salted, shredded cabbage. Other sources of waste effluents were vat soak water, vat wash water, and can cooling water. From 294 to 395 gal of waste effluents were discharged per ton of shredded cabbage processed; the BOD ranged from about 11 to 13 lb. per ton. Brine had enough nutrients (BOD, nitrogen, and phosphorus) for optimal biological stabilization.","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"44 1","pages":"432-435"},"PeriodicalIF":0.0,"publicationDate":"1972-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73332130","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 22
INTERACTIONS OF FOOD STARTER CULTURES AND FOOD-BORNE PATHOGENS: THE ANTAGONISM BETWEEN STREPTOCOCCUS LACTIS AND SPOREFORMING MICROBES 食品发酵剂与食源性致病菌的相互作用:乳酸链球菌与产孢微生物之间的拮抗作用
Journal of milk and food technology Pub Date : 1972-07-01 DOI: 10.4315/0022-2747-35.7.418
A. Hurst
{"title":"INTERACTIONS OF FOOD STARTER CULTURES AND FOOD-BORNE PATHOGENS: THE ANTAGONISM BETWEEN STREPTOCOCCUS LACTIS AND SPOREFORMING MICROBES","authors":"A. Hurst","doi":"10.4315/0022-2747-35.7.418","DOIUrl":"https://doi.org/10.4315/0022-2747-35.7.418","url":null,"abstract":"Lactic acid bacteria hinder development of sporeformers by production of acids, peroxides, and antibiotics. One of the best known of these antibiotics is nisin which is produced by Streptococcus lactis and is a permitted food additive in many countries. This paper traces the history of nisin, its effect in milk, cheese, processed cheese, canned, and other foods. Nisin primarily affects gram-positive bacteria but some of these produce nisinase, an enzyme which inactivates it. The preservative effect of nisin in heat treated foods is probably related to the retention of nisin on sporecoats. Nisin affects outgrowth of spores but not spore germination.","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"21 1","pages":"418-423"},"PeriodicalIF":0.0,"publicationDate":"1972-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85758937","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 37
HEAT ACTIVATION OF BYSSOCHLAMYS FULVA ASCOSPORES 黄足虫子囊孢子的热活化
Journal of milk and food technology Pub Date : 1972-07-01 DOI: 10.4315/0022-2747-35.7.399
D. Splittstoesser, M. Wilkison, W. Harrison
{"title":"HEAT ACTIVATION OF BYSSOCHLAMYS FULVA ASCOSPORES","authors":"D. Splittstoesser, M. Wilkison, W. Harrison","doi":"10.4315/0022-2747-35.7.399","DOIUrl":"https://doi.org/10.4315/0022-2747-35.7.399","url":null,"abstract":"Activation of Byssochlamys fulva ascospores was influenced by temperature and the suspending medium. At 60 C maximal activation occurred in hydrochloric and nitric acid solutions. Both the concentration of hydrogen ions and the type of anion were critical; little activation was achieved above pH 1.6, and pH 1 solutions of sulfuric and phosphoric acid were not stimulatory. Storage of activated spores as aqueous suspensions at 32 C resulted in about a 50% reversion to a dormant state.","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"1 1","pages":"399-401"},"PeriodicalIF":0.0,"publicationDate":"1972-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83066798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 16
ECOLOGY OF THE LACTIC STREPTOCOCCI. A REVIEW 乳酸链球菌生态学。回顾
Journal of milk and food technology Pub Date : 1972-03-01 DOI: 10.4315/0022-2747-35.3.176
W. Sandine, P. Radich, P. R. Elliker
{"title":"ECOLOGY OF THE LACTIC STREPTOCOCCI. A REVIEW","authors":"W. Sandine, P. Radich, P. R. Elliker","doi":"10.4315/0022-2747-35.3.176","DOIUrl":"https://doi.org/10.4315/0022-2747-35.3.176","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"10 4 1","pages":"176-185"},"PeriodicalIF":0.0,"publicationDate":"1972-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82996396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 95
AN IMPROVED MEDIUM FOR DETECTION OF CLOSTRIDIUM BOTULINUM TYPE E 一种改进的肉毒梭菌e型检测培养基
Journal of milk and food technology Pub Date : 1971-10-01 DOI: 10.4315/0022-2747-34.10.492
T. Lilly, S. Harmon, D. Kautter, H. Solomon, R. Lynt
{"title":"AN IMPROVED MEDIUM FOR DETECTION OF CLOSTRIDIUM BOTULINUM TYPE E","authors":"T. Lilly, S. Harmon, D. Kautter, H. Solomon, R. Lynt","doi":"10.4315/0022-2747-34.10.492","DOIUrl":"https://doi.org/10.4315/0022-2747-34.10.492","url":null,"abstract":"An enrichment medium containing trypticase, peptone, glucose, yeast extract, and 1 mg of trypsin/ml (TPGYT) has been developed for detection of Clostridium botulinum type E. It was designed to potentiate toxin as produced and destroy the boticins of competing type E variants in cultures of foods and environmental materials. Samples of 227 sediments and 283 shellfish from different areas of the continental United States yielded 74 more positive cultures of type E in TPGYT than in the same medium free of trypsin. Type E toxin was detected in all smoked fish inoculated with 4 to 100 type E spores per fish in TPGYT. Incorporation of trypsin into the medium caused no reduction in type A or proteolytic type B toxin production from spore inocula. Toxins of nonproteolytic types B and F in pure culture were fully potentiated in the trypsin-containing medium.","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"190 1","pages":"492-497"},"PeriodicalIF":0.0,"publicationDate":"1971-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86381822","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 33
PRODUCTION OF AFLATOXIN IN PRE-PACKAGED LUNCHEON MEAT AND CHEESE AT REFRIGERATOR TEMPERATURES 在冰箱温度下预包装午餐肉和奶酪中黄曲霉毒素的产生
Journal of milk and food technology Pub Date : 1971-07-01 DOI: 10.4315/0022-2747-34.7.349
L. Oldham, F. Oehme, D. C. Kelley
{"title":"PRODUCTION OF AFLATOXIN IN PRE-PACKAGED LUNCHEON MEAT AND CHEESE AT REFRIGERATOR TEMPERATURES","authors":"L. Oldham, F. Oehme, D. C. Kelley","doi":"10.4315/0022-2747-34.7.349","DOIUrl":"https://doi.org/10.4315/0022-2747-34.7.349","url":null,"abstract":"Information is lacking on the ability of the common mold contaminant, Aspergillus flavus, to grow and produce aflatoxin in perishable foods at normal refrigerator temperatures. Because of public health interests we investigated the possibility of certain perishable foods contaminated with the mold developing an aflatoxin concentration under conditions of refrigeration. Cheddar cheese and luncheon-meat samples were inoculated with A. flavus ATCC 15517 and were refrigerated for 12 days at 4.4 or 7.2 C or incubated at 25 C for 12 days, Uninoculated cheese and meat samples were handled in the same manner. All samples were quantitatively analyzed by thin-layer chromatography for presence of aflatoxin. All samples; except those inoculated and incubated at 25 C, were negative for aflatoxin production. This indicated the mold would, not produce detectable aflatoxin in the tested foods when kept at normal refrigeration temperatures for 12 days.","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"11 1","pages":"349-351"},"PeriodicalIF":0.0,"publicationDate":"1971-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89103703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 13
Effect of potassium sorbate on yogurt cultures 山梨酸钾对酸奶培养物的影响
Journal of milk and food technology Pub Date : 1971-02-18 DOI: 10.4315/0022-2747-34.6.307
I. Y. Hamdan, D. D. Deane, J. E. Kunsman
{"title":"Effect of potassium sorbate on yogurt cultures","authors":"I. Y. Hamdan, D. D. Deane, J. E. Kunsman","doi":"10.4315/0022-2747-34.6.307","DOIUrl":"https://doi.org/10.4315/0022-2747-34.6.307","url":null,"abstract":"The effect of 0.05 and 0.10% potassium sorbate on acid and acetaldehyde production and growth of three commercial yogurt cultures was studied. Either amount of potassium sorbate retarded growth of both Lactobacillus bulgaricus and Streptococcus thermophilus strains in the commercial cultures and also decreased the rate of acid production of cultures incubated at 45 C. Acetaldehyde in these cultures decreased during storage and decreased more in samples containing potassium sorbate. In all trials 0.1% potassium sorbate had a greater effect than 0.05% on the above characteristics of the yogurt cultures.","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"9 1","pages":"307-311"},"PeriodicalIF":0.0,"publicationDate":"1971-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88291144","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 16
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