Volume 6, Issue 2 (June 2019)
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Original article
P. 45-52
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- Escarole showed lower levels for all microbial groups than red chicory with the exception of the total yeast.
- The most numerous identified genera were Pseudomonas and Pantoea.
- Implementing good hygiene practices is needed during processing in order to prolong quality and acceptability of salads.
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- The major components of Cymbopogon citratus Essential Oil (EO) were geranial (41.3%), neral (33.0%), myrcene (10.4%), and geraniol (6.6%).
- C. citratus EO exhibited considerable antifungal activity against Aspergillus spp.
- C. citratus EO may be a practical application in controlling fungal contamination in fermented fish.
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- Lipids and β-carotene production by Rhodosporidium diobovatum yeast was enhanced with increasing carbon/nitrogen ratio.
- Cultures with a carbon/nitrogen ratio of 50 also produced the greatest amount of β-carotene.
- These findings can be used for scale-up production of lipid and β-carotene in food industries by R. diobovatum.
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- Levels of coccus- and rod-shaped LAB were in the range of 1.78-7.10 log and 1.00-7.09 log colony forming unit/ml, respectively.
- Among 12 identified strains, the most numerous one was Enterococcus hirae (n=4) followed by E. faecium (n=3).
- Risk assessment of pathogenic enterococci species is needed for the consumers of traditional fermented dairy products.
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- Acidity, Brix, and microbial loads in the Modified Atmosphere Packaging (MAP) groups were lower than control group.
- The MAP group at 5 °C and control group at 25 °C had the highest and lowest sensorial scores, respectively.
- Application of the MAP method along with low temperature can increase the shelf-life of Mazafati dates.
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