標(biāo)題: Titlebook: Alicyclobacillus; Thermophilic Acidoph Akira Yokota (Associate Professor),Tateo Fujii (Pr Book 2007 Springer-Verlag Tokyo 2007 Life Science [打印本頁] 作者: Bush 時間: 2025-3-21 18:51
書目名稱Alicyclobacillus影響因子(影響力)
書目名稱Alicyclobacillus影響因子(影響力)學(xué)科排名
書目名稱Alicyclobacillus網(wǎng)絡(luò)公開度
書目名稱Alicyclobacillus網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Alicyclobacillus被引頻次
書目名稱Alicyclobacillus被引頻次學(xué)科排名
書目名稱Alicyclobacillus年度引用
書目名稱Alicyclobacillus年度引用學(xué)科排名
書目名稱Alicyclobacillus讀者反饋
書目名稱Alicyclobacillus讀者反饋學(xué)科排名
作者: 后天習(xí)得 時間: 2025-3-21 22:54 作者: 腐敗 時間: 2025-3-22 00:24
Historical background related to ,,The main historical facts related to . are as follows: . : Uchino and Doi of Nagoya University (Aichi Pref., Japan) reported the isolation of a spore-forming bacteria from a hot spring site near Lake Tazawa (Iwate Pref., Japan), that grew under acidic and geothermal conditions, and has very similar characteristics to ..).作者: gratify 時間: 2025-3-22 06:44
Agencies, associations, NPOs, institutes and researchers involved with ,This chapter introduces public organizations that conduct investigations and research on ., in various regions and countries, and indicates their research interests and work. Addresses of contact personnel, however, are not stated.作者: 高歌 時間: 2025-3-22 09:57
Akira Yokota (Associate Professor),Tateo Fujii (PrUnique in focusing on one genus of bacteria.Alicyclobacillus is thermoacidophilic, survives the sterilizing process of beverage, proliferates and affects the odor of the products.Has been a serious pr作者: 共同時代 時間: 2025-3-22 15:25 作者: modest 時間: 2025-3-22 20:18 作者: 有節(jié)制 時間: 2025-3-22 21:28
Praktische Konsequenzen der HOPE-Studieas written for the purpose of providing a compilation of currently available information about this concern, and it is hoped it will serve as a reference to inquiries on this issue from those involved in beverage production as well as the suppliers of major ingredients such as juice concentrates, liquid sugars and other additives.作者: 未開化 時間: 2025-3-23 02:23
https://doi.org/10.1007/978-4-431-69850-0Life Sciences; bacteria; food; growth; prevention作者: Eosinophils 時間: 2025-3-23 08:24
978-4-431-56316-7Springer-Verlag Tokyo 2007作者: 果核 時間: 2025-3-23 10:10
Praktische Konsequenzen der HOPE-Studieas written for the purpose of providing a compilation of currently available information about this concern, and it is hoped it will serve as a reference to inquiries on this issue from those involved in beverage production as well as the suppliers of major ingredients such as juice concentrates, li作者: Flu表流動 時間: 2025-3-23 16:48
https://doi.org/10.1007/978-3-642-93723-1and while it is not an exact label for ., it has come to be accepted as synonym. The designation adopted in Japanese is equivalent to “Thermo-tolerant Acidophillic Bacilli (or Bacteria)”, which is also abbreviated as TAB. Some moderately thermophilic acidophilic bacteria such as . are included in th作者: Myocyte 時間: 2025-3-23 21:34 作者: 大火 時間: 2025-3-23 23:50
Praktische Konsequenzen der HOPE-Studie5–2 to 5–13. The details of each method are provided however the methods differ slightly from each other in sensitivity and performance. Therefore it is very important to have a clear idea of the desired objective before selecting the analytical method to be applied. For example, the peroxidase meth作者: paragon 時間: 2025-3-24 02:36 作者: Ascribe 時間: 2025-3-24 07:30
W. G. Stocker,K. Senft,L. Vetter,A. Zobers. The accumulation of these case studies has provided us with more extensive epidemiological information. In the course of investigating the cause of such cases and identifying appropriate measures to eliminate them, we have come to a better understanding of the characteristics of . with regard to 作者: NIP 時間: 2025-3-24 14:05
Praktische Konsequenzen der HOPE-Studieany, 1982 .), the bacteria has been isolated from various food grade fruit juices .,–.). . contamination of fruit juices is typically introduced via soil residue remaining on the fruit surface .). Similarly, . contamination of refined sugar is introduced from raw plant material ., .). . contaminatio作者: Ordeal 時間: 2025-3-24 16:30 作者: LATE 時間: 2025-3-24 22:21 作者: 駭人 時間: 2025-3-24 23:55 作者: 來這真柔軟 時間: 2025-3-25 04:05 作者: BALK 時間: 2025-3-25 08:23
Praktische Konsequenzen der HOPE-Studieod is effective for the detection of guaiacol and the differentiation of guaiacol producing species (5–2). The 16S rRNA gene (16S rDNA) sequence comparison method is effective for species identification (5–4), and ribotyping is the preferred method for identification at the strain level (5–7).作者: 輕推 時間: 2025-3-25 15:41
W. G. Stocker,K. Senft,L. Vetter,A. Zoberbeverage production. This chapter describes the epidemiology of ., in relation to their distribution in soil environments (primary distribution), then the secondary distribution in fruit juice or the manufacturing environment.作者: macrophage 時間: 2025-3-25 17:02 作者: 貪心 時間: 2025-3-25 23:51
s and affects the odor of the products.Has been a serious prSoft drinks with pHs lower than 4. 0 are subjected to minimum pasteuri- tion at 65 °C for 10 min as required by the Japanese Food Sanitation Law. Not only pathogenic bacteria but most spore-forming bacteria are unable to grow at this low pH作者: 搏斗 時間: 2025-3-26 03:33 作者: Halfhearted 時間: 2025-3-26 04:32 作者: Ischemic-Stroke 時間: 2025-3-26 11:30
https://doi.org/10.1007/978-3-642-93723-1lity control and assurance. When a species and/or strain name is clearly specified or used for technical purposes, the scientific name of the microorganism is adopted. Although somewhat confusing, these are the current designations in use. The abbreviations used in this book follow those of the orig作者: 放逐 時間: 2025-3-26 14:54
W. G. Stocker,K. Senft,L. Vetter,A. Zoberteria (.). These efforts resulted in publication of the “First Standard IFU-Method on the Detection . in Fruit Juices” in April 2003. Later, a revision of the IFU method, entitled “Method on the Detection of taint producing . in Fruit Juices, revision 1” was published in September 2004 (IFU Handbook作者: 跳脫衣舞的人 時間: 2025-3-26 19:40
Book 2007s then described as A. a- doterrestris in 1999. They are acidophilic and grow preferably at around pH 4. 0. They are thermophilic and grow better at temperatures above 40 °C. This indicates that we might have been missing them by our or- nary methods of bacterial detection at pH 7. 0 and 35 °C. Thei作者: 在駕駛 時間: 2025-3-26 23:20 作者: 暴露他抗議 時間: 2025-3-27 02:01 作者: Basal-Ganglia 時間: 2025-3-27 09:19
t around pH 4. 0. They are thermophilic and grow better at temperatures above 40 °C. This indicates that we might have been missing them by our or- nary methods of bacterial detection at pH 7. 0 and 35 °C. Thei978-4-431-56316-7978-4-431-69850-0作者: 鉗子 時間: 2025-3-27 10:52
Introduction,as written for the purpose of providing a compilation of currently available information about this concern, and it is hoped it will serve as a reference to inquiries on this issue from those involved in beverage production as well as the suppliers of major ingredients such as juice concentrates, li作者: Assemble 時間: 2025-3-27 15:05
Characteristics of ,,and while it is not an exact label for ., it has come to be accepted as synonym. The designation adopted in Japanese is equivalent to “Thermo-tolerant Acidophillic Bacilli (or Bacteria)”, which is also abbreviated as TAB. Some moderately thermophilic acidophilic bacteria such as . are included in th作者: 珍奇 時間: 2025-3-27 17:46
Parameters for detection of , and test methods,e been developed worldwide. This can partly be attributed to the thermophilic and acidophilic characteristics of . which make . cultivation of the bacteria so difficult. Sensitivity and precision varies among the methods. Differences between the test results obtained in the country of production and作者: 討好女人 時間: 2025-3-28 00:49 作者: 肉體 時間: 2025-3-28 05:22
Growth Profile of , in Fruit Juices,ection, the behavior of . in fruit juices is gradually becoming clearer. To date, it is known that the growth of . in fruit juices can be directly or indirectly influenced by temperature, pH and available oxygen (redox potential). In addition, other factors that can impact growth are the type and am作者: 粗糙濫制 時間: 2025-3-28 08:49 作者: 野蠻 時間: 2025-3-28 12:19
Factors of spoilage caused by , and prevention measures,any, 1982 .), the bacteria has been isolated from various food grade fruit juices .,–.). . contamination of fruit juices is typically introduced via soil residue remaining on the fruit surface .). Similarly, . contamination of refined sugar is introduced from raw plant material ., .). . contaminatio作者: SEEK 時間: 2025-3-28 14:46
9樓作者: 獨(dú)行者 時間: 2025-3-28 20:34
10樓作者: 裂隙 時間: 2025-3-28 23:41
10樓作者: 碎石頭 時間: 2025-3-29 03:47
10樓作者: 造反,叛亂 時間: 2025-3-29 08:28
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