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  • 1
    Electronic Resource
    Electronic Resource
    Microbial ecology of fermenting plant materials (1987)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 46 (1987), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract The lactic acid fermentation of plant materials is presented from an ecological perspective emphasizing microbial interactions and their influence on the production of fermented plant foods and silage. The plant lactic acid bacteria are discussed in terms of evolution; epiphytic function; physical distribution within fermented material; substrates and products; microbial sequences in fermentation; interactions among species; pure culture fermentation; and starter culture development.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1987.tb02472.x
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  • 2
    Electronic Resource
    Electronic Resource
    Antimicrobial Properties of Raisins in Beef Jerky Preservation (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Fruits and vegetables may contain components that exert antimicrobial effects. In this study, beef jerky formulated with 15% raisins produced conditions inhibitory to pathogenic bacteria by decreasing pH to 5.4 and aw to 0.64. Storage of vacuum-packaged raisin-beef-jerky (10-wk; 30 °C) resulted in a further decrease to pH 4.5 and aw to 0.62. The antioxidant potential was increased by over 600%. The product received favorable sensory ratings for appearance, texture, and flavor, comparable to the non-raisin control. Raisins in ready-to-eat meats such as jerky produce a lower fat, higher fiber product with antimicrobial capability and increased antioxidant potential, thereby providing a potentially safer, healthier alternative to traditional meat snacks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09671.x
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  • 3
    Electronic Resource
    Electronic Resource
    Efficacy of the Antimicrobial Peptide Nisin in Emulsifying Oil in Water (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Nisin is an amphiphilic, antimicrobial peptide that has found application as a preservative in the food industry. Evaluation of nisin as an emulsifier was accomplished by measuring its ability to stabilize dispersed oil droplets in water. This was achieved by monitoring the time-dependent electrical conductivity of the dispersion. Nisin solutions at concentrations of 0.1, 0.5, 1, 5, and 10 mg/ml were used to prepare emulsions, by homogenization of a volume of nisin solution and corn oil. While nisin showed significant emulsifying capacity in comparison to Tween® 80 and β-casein, its emulsifying properties were found to be highly concentration- and pH-dependent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb16036.x
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  • 4
    Electronic Resource
    Electronic Resource
    Fermentation of Cucumbers in Anaerobic Tanks (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A procedure was developed and tested for fermentation of cucumbers at low concentrations of NaCl in experimental, anaerobic tanks. The procedure included washing of the cucumbers, use of a buffered cover brine composed of 0.045M calcium acetate, sodium chloride to equilibrate at 2.7% or 4.6%, Lactobacillus plantarum culture, and N2 purging to remove dissolved CO2. The fermentations were predominantly homofermentative, lactic acid accounting for 95% of the cucumber sugars fermented. Firmness retention of the fermented cucumbers during storage for 1 year was improved by heating packaged products to 69°C before storage, but firmness retention was acceptable in un-heated products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb10192.x
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  • 5
    Electronic Resource
    Electronic Resource
    Antimicrobial Effects of Wine on Escherichia coli O157:H7 and Salmonella typhimurium in a Model Stomach System (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Survival of Escherichia coli O157:H7 and Salmonella spp. was evaluated in grape juice and wine. Bacteria were inactivated in wine within 60 min but survived up to 16 d in juice. A model stomach system containing food and synthetic gastric fluid (SGF) was designed to investigate the antibacterial effect of wine when consumed with a meal. In this system, wine had little effect on E. coli O157:H7 survival whereas Salmonella was undetectable after 120 min. A nonvolatile wine fraction (containing acids) was more effective in killing Salmonella than a volatile wine fraction (containing alcohol), suggesting that antibacterial activity of wine is primarily acid dependent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb14154.x
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  • 6
    Electronic Resource
    Electronic Resource
    Evaluation of Fermentative Bacteria in a Model Low Salt Cucumber Juice Brine (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bifidobacterium bifidum, Lactobacillus casei, Lactobacillus plantarum, Lactococcus diacetylactis, Leuconostoc mesenteroides, Leuconostoc oenos, Pediococcus pentosaceus and a mixed culture of Propionibacterium shermanii and P. pentosaceus were used to ferment a model low salt (2.5% NaCl) cucumber juice brine at 22–26°C for 39 days. Percent sugar fermented ranged from 16.2 to 87.7. Substrates were citric acid, fructose, glucose and malic acid. Fermentation products quantitated were acetic acid, acetoin, ethanol, lactic acid, mannitol, and propionic acid with percent carbon recovery varying from 71.1 to 101.1. Final pH ranged 3.24 to 4.12. Each fermentation differed quantitatively in substrates and products formed suggesting use of these bacteria as cultures to ferment low salt brined cucumbers and generate a variety of unique organoleptic properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05304.x
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  • 7
    Electronic Resource
    Electronic Resource
    Acidification of Brined Cherry Peppers (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Rates and routes of acetic acid penetration into nonheated cherry peppers (Capsicum annuum) were determined by monitoring pH over time at ten interior areas. The pH was determined for fresh red and green peppers, brined peppers, and brined peppers that had been exposed to oxygen prior to brining. The pH measurements, scanning electron microscopy, and dye penetration observations indicated that the primary avenue for acid penetration was through the stem into the placenta. The last area to become acidified (pH 〈 4.6) was the interior of the fruit wall. Peppers that had been exposed to oxygen were more rapidly acidified (24 hr) as compared to those not exposed to oxygen (150 hr).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06049.x
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  • 8
    Electronic Resource
    Electronic Resource
    Butyric Acid Spoilage of Fermented Cucumbers (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Small cucumbers brined to equalize at 2.3% NaCl in an anaerobic tank underwent a normal primary lactic acid fermentation that resulted in 1.09% titratable acidity (as lactic) and pH 3.7. Nine months later the product was observed to have spoiled, as evidenced by an unpleasant odor. Products formed during spoilage in order of concentration were acetic acid 〉 butyric acid 〉 n-propanol 〉 propionic acid. No lactic acid remained. No botulinal toxin was detected. Clostridium tertium was identified as contributing to the spoilage, but did not produce propionic acid or n-propanol under test conditions. Evidence indicated that unidentified bacteria, possibly propionibacteria sp., degraded lactic acid causing a rise in pH which allowed C. tertium to grow.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb04670.x
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  • 9
    Electronic Resource
    Electronic Resource
    Bacteriocidal activity ofLactobacillus plantarum C-11
    Amsterdam : Elsevier
    Food Microbiology 7 (1990), S. 91-98 
    Details
    ISSN: 0740-0020
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0740-0020(90)90014-9
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  • 10
    Electronic Resource
    Electronic Resource
    Use of continuous culture for internal pH determination of lactic acid bacteria
    Amsterdam : Elsevier
    Food Microbiology 8 (1991), S. 137-142 
    Details
    ISSN: 0740-0020
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0740-0020(91)90006-N
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