- Beneficial: Some microorganisms are used in the production of antibiotics and other medicines, as well as in food production (like yogurt and cheese). - Harmful: Some microorganisms can cause diseases in humans, animals, and plants, making them pathogenic. 5. Conclusion: In summary, microorgan...
Overall, these results suggest that the nettle extract could be used as a natural preservative to improve the safety of yogurt and other dairy products.GLHAN, BarYANGILAR, FilizJournal of Tekirdag Agricultural Faculty
The term“ethnomicrobiology”is rarely used in scientific literature, and evolutionary ethnomicrobiology has yet to be formally established. The term was first introduced by Souza [21] in a study of traditional agricultural practices in Mexico, where local people from Puebla and Morelos managedPhaseolu...
Lactobacillus bulgaricus and Streptococcus thermophilus are added to the milk to produce yogurt. 5)Chocolates and Coffee:- There are certain microorganisms which are used in the production of chocolates and coffee. Though microorganisms do not change the flavor of the coffee but they enhance the ...
Spoilage microorganisms of the lactic acid bacteria (LAB) group, for example, may grow in pH values as low as 2.0. Pathogenic microorganisms, such as Cl. botulinum, will not grow in pH values below 4.6. Because of its pathogenic potential, pH 4.6 is used as a limit for a food to be ...
It refers to the fermented cow's milk or substance used for fermenting cow's milk. The definition is from ... 被引量: 0发表: 2005年 PRODUCTION OF KEFIRLIKE DAIRY PRODUCT PROBLEM TO BE SOLVED: To provide a method for producing a product stabilized in quality without causing the secondary ...
a:in a syntrophic community, fermentation products are utilized by terminal electron-accepting microorganisms such as iron reducers , sulphate reducers, and methanogens . it is assumed in the model that acetate and hydrogen are used by different microorganisms. : in a syntrophic community, fermentation...
, study (i.e. publicly available studies highlighting the fermentative microbes), and sample (e.g. kimchi, fermented seafood, solar salt, soybean paste, vinegar, beer, cheese, sake, and yogurt) (Fig.1b). Genome browsing function In the data search page, we provide several browsing ...
For instance, Lactobacillus acidophilus (Figure 15.18a) is used in the production of acidophilus milk; Lactobacil-lus delbrueckii (Figure 15.18c) is used in the preparation of yogurt; and other species are used in the production of sauerkraut, silage, and pickles ( Section 31.6).Lactobacilli ...
used in soft drinks to improve their taste by balancing the sweetness. Human saliva is almost neutral (pH approximately 6.8), and when our taste receptors interact with acids in food or drink this sensation is perceived as sourness [29]. Acids also play an important role in the natural ...