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This study aimed to determine seasonal differences in the composition of bacterial microbiota and volatile organic compounds (VOCs) in SwissDutch-type cheese (manufactured between 2012 and 2014). Bacterial diversity and VOCs (acetaldehyde; ketones: acetone, diacetyl, acetoin; alcohols: methanol, ethanol; esters: ethyl acetate, ethyl propionate, ethyl butyrate; fatty acids: acetic acid, propionic acid,...
Cytometric analysis allows for the quantitative and qualitative evaluation of microorganisms in food. Apparatus for food analysis is available on the market for use in the food processing industry and increasingly displaces traditional methods. Apart from being a full automated method, an important advantage of cytometric analysis is a multi-parametric assessment of the physiological state of bacterial...
Pałeczki fermentacji mlekowej mogą wytrzymywać efekty stresu osmotycznego w naturalnym środowisku bytowania, jak również w procesie produkcji żywności. Złożoność zmian zachodzących w komórkach w wyniku działania tego stresu stwarza potrzebę poszerzenia wiedzy dotyczącej jego wpływu na stan fizjologiczny pałeczek Lactobacillus. Celem pracy było określenie wpływu chlorku sodu w zakresie 0,5 ÷ 2,5 %...
The capability of bacteria to colonize food processing surfaces and to form biofilm has become an emerging concern for food industry. The presence and persistence of biofilm on food processing surfaces may pose a risk of food spoilage or food poisoning. A better understanding of bacterial adhesion and resistance of biofilms is needed to ensure quality and safety of food products. This review focuses...
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