関連する実験動画

Updated: May 1, 2026

Evaluation of the Efficacy of Organic Peroxyacids for Eradicating Dairy Biofilms Using an Approach Combining Static and Dynamic Methods
11:47

Evaluation of the Efficacy of Organic Peroxyacids for Eradicating Dairy Biofilms Using an Approach Combining Static and Dynamic Methods

Published on: December 9, 2022

1.8K

新鮮なカシャールチーズのエッセンシャルオイルで強化された大豆タンパク質単離基の抗菌食用フィルムの開発

Nazan Kavas1, Pinar Balkir1, Gokhan Kavas2

  • 1Department of Food Technology, Ege Higher Vocational School, Ege University, Bornova, Izmir, Turkiye.

Journal of food science
|August 29, 2025
PubMed
まとめ

ソーヤタンパク質の食用フィルムに含まれるセージエッセンシャルオイルは,カシャールチーズの保存期間を効果的に延長しました. これらの抗菌フィルムは 有害な細菌とカビの増殖を大幅に減らし 食品保存の可能性を明らかにしました

キーワード:
抗菌効果食用フィルムカシャールチーズ物理・機械的特性サルビアエッセンシャルオイル (Salvia officinalis L)大豆タンパク質の分離物

さらに関連する動画

Author Spotlight: An Antimicrobial Fabric Using Nano-Herbal Encapsulation of Essential Oils07:47

Author Spotlight: An Antimicrobial Fabric Using Nano-Herbal Encapsulation of Essential Oils

Published on: April 7, 2023

8.2K
Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality05:45

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

3.7K

関連する概念動画

Antimicrobial Effectiveness01:28

Antimicrobial Effectiveness

The effectiveness of antimicrobial agents depends on various factors influencing their ability to eliminate microbial populations. Larger microbial populations require more time for complete eradication, emphasizing the importance of population size analysis when evaluating antimicrobial efficacy.Microbial resistance to antimicrobial agents varies significantly. Highly resilient microorganisms include endospores, gram-negative bacteria, and non-enveloped viruses, while prions are exceptionally...
2.3K
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
403
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
327
Microbial Spoilage of Food01:23

Microbial Spoilage of Food

Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
218
Production of Biopesticides01:18

Production of Biopesticides

Biopesticides offer a sustainable alternative to chemical pesticides, utilizing microbial agents to control agricultural pests. Bacillus thuringiensis (Bt) is a widely employed bacterium known for its potent insecticidal activity. Bt biopesticides are favored for their specificity to insect pests, minimal environmental impact, and natural degradability.Mechanism of Bt Toxin Action Bt produces insecticidal crystal (Cry) proteins during its sporulation phase. These proteins form parasporal...
108