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Articolul precedent |
Articolul urmator |
952 19 |
Ultima descărcare din IBN: 2023-12-14 21:54 |
Căutarea după subiecte similare conform CZU |
637.352:579.67 (1) |
Produse ale animalelor domestice (de curte) și de vânat (304) |
Microbiologie aplicată (368) |
SM ISO690:2012 STURZA, Rodica, SANDULACHI, Elisaveta, COJOCARI, Daniela, BALAN, Greta, POPESCU, Liliana, GHENDOV-MOŞANU, Aliona. Antimicrobial properties of berry powders in cream cheese. In: Journal of Engineering Sciences, 2019, vol. 26, nr. 3, pp. 125-136. ISSN 2587-3474. DOI: https://doi.org/10.5281/zenodo.3464222 |
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Journal of Engineering Sciences | ||||||
Volumul 26, Numărul 3 / 2019 / ISSN 2587-3474 /ISSNe 2587-3482 | ||||||
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DOI:https://doi.org/10.5281/zenodo.3464222 | ||||||
CZU: 637.352:579.67 | ||||||
Pag. 125-136 | ||||||
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Rezumat | ||||||
This study aims to evaluate the efficiency in reducing pathogens using berry powders in a cream cheese recipe, as compared to the traditional method of manufacturing. This article presents a review of the microbiological hazards of dairy products and a case study of antimicrobial properties of berry powders on pathogenic microorganisms that can accidentally colonize cream cheese. The most relevant results in the reduction of pathogenic microorganisms were obtained in cream cheese samples with the addition of rosehip and aronia powders on Salmonella Abony ATCC 6017; hawthorn powder on Staphylococcus aureus ATCC 25923. All berry powder additions had major effects on Escherichia coli ATCC 25922. Research has shown that powders of berries can be used for the manufacture of dairy products with natural ingredients more resistant to accidental contamination and safe for consumption. |
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Cuvinte-cheie reducing pathogens, thermostation period, log CFU, growth of microorganisms, reducerea agenţilor patogeni, perioadă de termostatare, CFU log, creșterea microorganismelor |
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<?xml version='1.0' encoding='utf-8'?> <oai_dc:dc xmlns:dc='http://purl.org/dc/elements/1.1/' xmlns:oai_dc='http://www.openarchives.org/OAI/2.0/oai_dc/' xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xsi:schemaLocation='http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd'> <dc:creator>Sturza, R.A.</dc:creator> <dc:creator>Sandulachi, E.</dc:creator> <dc:creator>Cojocari, D.</dc:creator> <dc:creator>Balan, G.G.</dc:creator> <dc:creator>Popescu, L.</dc:creator> <dc:creator>Ghendov-Moşanu, A.A.</dc:creator> <dc:date>2019-11-10</dc:date> <dc:description xml:lang='en'><p>This study aims to evaluate the efficiency in reducing pathogens using berry powders in a cream cheese recipe, as compared to the traditional method of manufacturing. This article presents a review of the microbiological hazards of dairy products and a case study of antimicrobial properties of berry powders on pathogenic microorganisms that can accidentally colonize cream cheese. The most relevant results in the reduction of pathogenic microorganisms were obtained in cream cheese samples with the addition of rosehip and aronia powders on Salmonella Abony ATCC 6017; hawthorn powder on Staphylococcus aureus ATCC 25923. All berry powder additions had major effects on Escherichia coli ATCC 25922. Research has shown that powders of berries can be used for the manufacture of dairy products with natural ingredients more resistant to accidental contamination and safe for consumption.</p></dc:description> <dc:description xml:lang='ro'><p>În articol este evaluată eficienţa pulberilor din fructe de pădure la reducerea agenţilor patogeni într-o reţetă de cremă de brânză, în raport cu metoda tradiţională de fabricaţie. Este prezintată o trecere în revistă a pericolelor microbiologice afiliate produselor lactate și un studiu de caz al proprietăţilor antimicrobiene ale pulberilor de fructe de pădure asupra microorganismelor patogene care pot coloniza accidental crema de brânză. Cele mai relevante rezultate în reducerea microorganismelor patogene Salmonella Abony ATCC 6017 au fost obţinute în probele de cremă de brânză cu pulbere de măceșe și aronia. Pulberea de păducel manifestă efecte marcante asupra Staphylococcus aureus ATCC 25923. Toate adaosurile de pulberi de fructe de pădure au avut efecte majore asupra Escherichia coli ATCC 25922. Cercetările efectuate au demonstrat, că pulberile din fructe de pădure pot fi folosite pentru fabricaţia produselor lactate cu ingrediente naturale mai rezistente la contaminări accidentale și sigure pentru consum.</p></dc:description> <dc:identifier>10.5281/zenodo.3464222</dc:identifier> <dc:source>Journal of Engineering Sciences (3) 125-136</dc:source> <dc:subject>reducing pathogens</dc:subject> <dc:subject>thermostation period</dc:subject> <dc:subject>log CFU</dc:subject> <dc:subject>growth of microorganisms</dc:subject> <dc:subject>reducerea agenţilor patogeni</dc:subject> <dc:subject>perioadă de termostatare</dc:subject> <dc:subject>CFU log</dc:subject> <dc:subject>creșterea microorganismelor</dc:subject> <dc:title>Antimicrobial properties of berry powders in cream cheese</dc:title> <dc:type>info:eu-repo/semantics/article</dc:type> </oai_dc:dc>