Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
966 8 |
Ultima descărcare din IBN: 2024-01-17 13:50 |
Căutarea după subiecte similare conform CZU |
637.5:579.67 (1) |
Produse ale animalelor domestice (de curte) și de vânat (304) |
Microbiologie aplicată (368) |
SM ISO690:2012 COJOCARI, Daniela, STURZA, Rodica, SANDULACHI, Elisaveta, MACARI, Artur, BALAN, Greta, GHENDOV-MOŞANU, Aliona. Inhibiting of accidental pathogenic microbiota in meat products with berry powders. In: Journal of Engineering Sciences, 2019, vol. 26, nr. 1, pp. 114-122. ISSN 2587-3474. DOI: https://doi.org/10.5281/zenodo.2640056 |
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Journal of Engineering Sciences | ||||||
Volumul 26, Numărul 1 / 2019 / ISSN 2587-3474 /ISSNe 2587-3482 | ||||||
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DOI:https://doi.org/10.5281/zenodo.2640056 | ||||||
CZU: 637.5:579.67 | ||||||
Pag. 114-122 | ||||||
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Rezumat | ||||||
This article presents a case study of antimicrobial properties of berry powders on pathogenic microorganisms that can accidentally colonize meat and meat products. We tested the inhibiting properties of rose-hip and hawthorn on the growth of pathogenic and opportunistic pathogenic microorganisms (S. aureus ATCC 25923, Salmonella Abony ATCC 6017, Klebsiella pneumoniae ATCC 13883 and E. coli ATCC 25922). We found out that introducing rose-hip and hawthorn powder in the sausage recipe decreased the microorganism growth rate on purposely contaminated samples. By studying Lag and Logaritmic phases of strain growth rate we found that hawthorn has a greater bacteriostatic effect on S. aureus ATCC 25923 and E. coli ATCC 25922 strains, and rose-hip has a greater bacteriostatic effect on Salmonella Abony ATCC 6017, Klebsiella pneumoniae ATCC 13883 strains. |
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Cuvinte-cheie pathogenic microorganisms, antimicrobial effect, meat products, rose-hip, hawthorn, microorganisme patogene, efect antimicrobian, produse din carne, măceș, păducel |
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