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Produce dizenterie De obicei, pentru a le imbogati moiss tinol trading limited, la fermentare sunt adaugate cirese, zmeura, piersici sau caise, ceea ce le da o parte din aroma inconfundabila; Culoarea berilor lambic este specifica fructului care a fost adaugat la fermentare.

Dictionar Tehnic Roman Englez.pdf

In general, legumele si pestele sunt conservate cu sare. Principiul fermentarii este similar murarii, doar ca muraturile, de exemplu, contin multe acetobacterii, iar kimchi are mai multe bacterii acidolactice, care au un alt gust.

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Sunt aproape de tipuri de kimchi, care difera in functie de materia prima: varza, ridichi albe, castraveti, alge, praz si de modul de preparare: saramura, sos de soia, otet, drojdie sau lichior de orez. Bacteriile din genul Carnobacterium sunt: a heterofermentative; b Gram pozitive; c Gram negative; d cresc la 15oC.

Stafilococii sunt: a coci Gram pozitivi; b bacili Gram pozitivi; c coci Gram negativi; d bacili Gram negativi. Speciile mai importante din genul Vagococcus sunt: a Vagococcus fluvialis; b Vagococcus salmaninarum; c Vagococcus aureus; d Vagococcus vulnificus.

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Produce gastroenterite: a Yersinia pestis; b Yersinia enterocolitica; c Yersinia pseudotuberculosis; d Yersinia paratuberculosis. Bacteriile din genul Yersinia sunt rezistente la: a temperaturi de oC, minute; b temperaturi de oC, minute; c pasteurizarea laptelui 15 secunde la 72 oC ; d pasteurizarea laptelui 30 secunde la 50 oC.

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Angelidis, A. Three transportors mediate uptake of glycine betaine and carnitine in Listeria monocytogenes in response to hyperosmotic stress. Baron, F. Gautier, and G. Factors involved in the inhibition of Salmonella enteritidis in liquid egg white.

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Food Protect. Byun, M. Kwon, H. Yook, and K. Gamma irradiation and ozone treatment for inactivation of Escherichia coli H7 in culture media.

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Fraser, K. Sue, M. Wiedmann, K. Boor, and C. Gardan, R. Role of ctc from Listeria monocytogenes in osmotolerance. Kamau, D. Doores, and K. Moiss tinol trading limited thermal destruction of Listeria monocytogenes and Staphylococcus aureus by the lactoperoxidase system.

Dictionar Englez Roman Tehnic

Ko, R. Smith, and G. Glycine betaine confers enhanced osmotolerance and cryotolerance on Listeria monocytogenes. Mayerhauser, C. Survival of enterohemorrhagic Escherichia coli H7 in retail mustard.

Park, S. Role of glycine betaine and related osmolytes in osmotic stress adaptation in Yersinia entercolitica ATCC Simona Ivana, A. Sleator, R. Bacterial osmoadaptation: The role of osmolytes in bacterial stress and virulence.

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FEMS Microbiol. Zapico, P. Gaya, and M. Grupul coliformilor include 4 genuri: 1.

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Genul Enterobacter. Specii: 1.

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Genul Citrobacter. Genul Klebsiella.

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Specii izolate din: 1. Alternaria spp.

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Capitolul 3 Ciuperci microscopice izolate din alimente Mucegaiuri izolate frecvent din alimente Chapter 3 Fungi isolated from food products Molds isolated from food products 47 2.

Capitolul 3 Ciuperci microscopice izolate din alimente Mucegaiuri izolate frecvent din alimente Chapter 3 Fungi isolated from food products Molds isolated from food products 52 9.

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Capitolul 3 Ciuperci microscopice izolate din alimente Mucegaiuri izolate frecvent din alimente Chapter 3 Fungi isolated from food products Molds isolated from food products 55 Capitolul 3 Ciuperci microscopice izolate din alimente Mucegaiuri izolate frecvent din alimente Chapter 3 Fungi isolated from food products Molds isolated from food products 56 Capitolul 3 Ciuperci microscopice izolate din alimente Mucegaiuri izolate frecvent din alimente Chapter 3 Fungi isolated from food products Molds isolated from food products 57 Sporotrichum spp.

Gloeosporium spp.

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Capitolul 3 Ciuperci microscopice izolate din alimente Mucegaiuri izolate frecvent din alimente Chapter 3 Fungi isolated from food products Molds isolated from food products 61 Principalele genuri de levuri izolate din alimente 1. Capitolul 3 Ciuperci microscopice izolate din alimente Mucegaiuri izolate frecvent din alimente Chapter 3 Fungi isolated from food products Molds isolated from food products 63 3. Capitolul 3 Ciuperci microscopice izolate din alimente Mucegaiuri izolate frecvent din alimente Chapter 3 Fungi isolated from food products Molds isolated from food products 64 5.

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Capitolul 3 Ciuperci microscopice izolate din alimente Mucegaiuri izolate frecvent din alimente Chapter 3 Fungi isolated from food products Molds isolated from food products 67 9. Capitolul 3 Ciuperci microscopice izolate din alimente Mucegaiuri izolate frecvent din alimente Chapter 3 Fungi isolated from food products Molds isolated from food products 69 Fisiune