Bacillus cereus is a concern for the dairy industry due to the biofilm and spore formation during the manufacture of dairy products, causing contamination in the final products. Biofilm spores of all tested isolates showed a significantly higher (P < 0.05) or statistically comparable D_90° value...

Fermented Soymilk (FSM), a protein rich beverage is highly prone to microbial contamination. Its preservation is therefore, key to its availability and safety. Soymilk was prepared by aqueous extraction of soybeans and allowed to ferment spontaneously. Samples of FSM were treated with essential...

The objective of this study was to quantify the carbon dioxide (CO₂) produced by soybeans stored at 25°C, with moisture contents (MC) of 12%, 14%, 18% and 22% (wet basis - w.b.), in a dynamic respiration measurement system, as well as to evaluate the accumulated dry matter loss (DML) throughout the ...

A yogurt-like fermented dairy beverage was elaborated from a mixture containing 70% (v/v) caprine milk and 30% (v/v) water-soluble soy extract (WSSE), supplemented with inulin (4 g.100 mL^-1). Physicochemical, sensorial, and microbiological analyses were carried out to characterize the product and...

Walnuts are among the most popular tree nuts that are soaked at home. Recipes for preparing soaked walnut kernels from online blogs (n=71) and YouTube videos (n=29) were reviewed to identify typical consumer handling practices that were then used to determine the fate of foodborne pathogens during...

Objective: To understand the contamination of Bacillus cereus in sufu sold in Guizhou and the law of contamination amount of Bacillus cereus in sufu sold in Guizhou. Methods: According to the national standard GB/T 4789.14-2014 National food safety standards-Food microbiological...

Lactic acid bacteria (LAB) may contribute to the food safety. In the present study, the antagonistic activity of 45 Bulgarian Lactobacillus homo- and heterofermentative strains of human and dairy origin, and 4 multibacterial formulas against Salmonella enterica subsp. enterica serovar Typhimurium (...

For different bacterial preservation techniques, there is no single method applicable for all bacteria. This study aimed to assess the viability of seven species/species groups of clinical bacteria isolates on the long-term storage (more than 5 years) by using Tryptic Soy Broth with 15% glycerol in ...

Edible vegan films were obtained on the basis of furcellaran and protein hydrolysates from soybean bran. The aim of the study was to investigate the possibility of using innovative single- and double-layer films with antioxidant properties as packaging materials for vegetarian products. A further...

Antimicrobial agents are natural, harmless, and clean label compounds that inhibit microbial activity. Their application in food processing can meet the consumer demands for minimally processed foods. This article reviewed the methods of antimicrobial agent-assisted heat treatment. It focused on...