Cookies on Animal Science Database

Like most websites we use cookies. This is to ensure that we give you the best experience possible.

Continuing to use www.cabi.org means you agree to our use of cookies. If you would like to, you can learn more about the cookies we use.

Results per page:

Search results

Abstract

This study was aimed to screen for nisin producing Lactococcus lactis strains with prominent antimicrobial and technological characteristics applicable for the dairy industry. Twelve out of 181 Lactococcus spp. strains isolated from goat and cow milk, fermented wheat and buckwheat samples were...

Author(s)
Kondrotiene, K.; Kasnauskyte, N.; Serniene, L.; Gölz, G.; Alter, T.; Kaskoniene, V.; Maruska, A. S.; Malakauskas, M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2018, 87, pp 507-514
Abstract

Prevention of foodborne diseases is a priority for the world health system. In the process of manufacturing milk and dairy products, the most important factor compromising their safety is seeding with a conditionally pathogenic and pathogenic microflora. Salmonella, Escherichia coli, Listeria and...

Author(s)
Kukhtyn, M. D.; Horyuk, Y. V.; Horyuk, V. V.; Yaroshenko, T. Y.; Vichko, O. I.; Pokotylo, O. S.
Publisher
Oles Honchar Dnipropetrovsk National University, Dnipropetrovsk, Ukraine
Citation
Regulatory Mechanisms in Biosystems, 2017, 8, 3, pp 384-388
Abstract

Chemical and microbial properties in 40 samples each of raw cow, goat, sheep milk and cheese, collected weekly during spring and summer (Iran) are described. Differences between species milk fat and protein content were found but season had no effect on any parameter. Total viable microbe counts...

Author(s)
Shahbazi, Y.
Publisher
Online Journal of Veterinary Research, Toowoomba, Australia
Citation
Online Journal of Veterinary Research, 2017, 21, 8, pp 517-522
AbstractFull Text

The growth behaviour of foodborne pathogens (Staphylococcus aureus, Listeria monocytogenes, E. coli O157:H7 and Salmonella spp.) was investigated in pasteurised camel milk and compared with pasteurised bovine milk at different incubation temperatures. This study also aimed to compare the growth...

Author(s)
Abusheliabi, A.; Al-Holy, M. A.; Al-Rumaithi, H.; Al-Khaldi, S.; Al-Nabulsi, A. A.; Holley, R. A.; Ayyash, M.
Publisher
Czech Academy of Agricultural Sciences, Prague, Czech Republic
Citation
Czech Journal of Food Sciences, 2017, 35, 4, pp 311-320
Abstract

The efficient and timely detection of pathogens is a major concern worldwide. The aim of this study was to establish a rapid detection method for Salmonella bacteria in food samples to facilitate timely treatment. Widely used detection methods currently include culture-based methods and PCR-based...

Author(s)
Liu HaiBin; Zang YuXuan; Du XinJun; Li Ping; Wang Shuo
Publisher
Elsevier Inc., Philadelphia, USA
Citation
Journal of Dairy Science, 2017, 100, 9, pp 7016-7025
Abstract

The ability of a native toxigenic culture of Listeria monocytogenes CFR 1302 to survive and elaborate associated toxigenic trait in ice cream and mango pulp-based lactic fermented milk was studied. The culture of L. monocytogenes inoculated at two initial levels of 4.6 and 5.6 log10 CFU/ml almost...

Author(s)
Jayanth, H. S.; Varadaraj, M. C.
Publisher
Sage Publications Ltd, London, UK
Citation
Food Science and Technology International, 2017, 23, 5, pp 426-436
Abstract

This study investigated the behaviour and fate of Listeria monocytogenes at different ripening temperatures and NaCl concentrations in traditional Lighvan cheese. L. monocytogenes was added to raw sheep's milk. After producing the cheese, they were stored in 8%, 12% and 15% NaCl at 4, 9 and 14 °C....

Author(s)
Moosavy, M. H.; Esmaeili, S.; Mortazavian, A. M.; Mostafavi, E.; Habibi-Asl, B.; Hosseini, H.; Khatibi, S. A.
Publisher
Wiley, Oxford, UK
Citation
International Journal of Dairy Technology, 2017, 70, 3, pp 365-371
AbstractFull Text

Milk as it comes from a normal udder of a healthy animal contains a negligible number of harmful organisms but may be contaminated from variable sources. So this investigations were conducted to collection of forty random samples of raw milk were collected from supermarkets in Alexandria...

Author(s)
Swelam, S. A.; Amin, A. A.; Amer, A. A.; El-Makarem, H. S. A.
Publisher
Faculty of Veterinary Medicine, Alexandria University, Behira, Egypt
Citation
Alexandria Journal of Veterinary Sciences, 2017, 54, 2, pp 99-105
Abstract

To ensure the safety and quality of food ingredients, especially meat and dairy products, a high-throughput, rapid and sensitive method to detect Listeria monocytogenes (LM) is always on a high demand. In this work, a specific induction method to enrich and detect LM based on fluorescence...

Author(s)
Li QianRu; Zhang Sai; Cai YanXue; Yang YueXi; Hu Fei; Liu XiaoYun; He XiaoWei
Publisher
Wiley, Oxford, UK
Citation
International Journal of Food Science & Technology, 2017, 52, 7, pp 1559-1566
Abstract

This study aimed to assess the probiotic features of the lactic acid bacteria from traditional fermented camel milk. Isolation of the lactic acid bacteria from traditional fermented camel milk produced in pastoral area of Alxa of Inner Mongolia was performed with conventional techniques: the...

Author(s)
Zhang QiJin; LüTianXing; Yu ChenLong; Chen GuangMing; Surina; Li Zhi
Publisher
Inner Mongolia Academy of Agriculture and Animal Husbandry Science, Hohhot, China
Citation
Animal Husbandry and Feed Science (Inner Mongolia), 2017, 38, 8, pp 1-5

Refine Results

Sort Order
Author
Geographical Location
Item Type
Language
Organisms
Subject Topics