Wpływ dodatku dwutlenku węgla na ograniczenie wzrostu bakterii i jakość surowego mleka

• Autorzy: Pikul J.

Warianty tytułu

EN

The influence of the addition of carbon dioxide on the inhibition of bacterial growth and the quality of raw milk

• Języki publikacji: PL

Abstrakty

PL

Na podstawie przeglądu literatury omówiono wpływ rozpuszczonego dwutlenku węgla na ograniczenie wzrostu bakterii, w tym także form przetrwalnikujących. Przedstawiono mechanizmy hamującego oddziaływania dwutlenku węgla na drobnoustroje oraz znaczenie jego rozpuszczalności w środowisku wodnym. Wykazano hamujące oddziaływanie dodanego dwutlenku węgla na ogólną liczbę drobnoustrojów, ogólną liczbę bakterii psychrotrofowych, bakterii z grupy coli, bakterii beztlenowych i bakterii z rodzaju Pseudomonas. Omówiono biochemiczne i fizyczne zmiany w surowym mleku będące wynikiem dodanego dwutlenku węgla.

EN

Based on literature overview, the influence of dissolved carbon dioxide on the inhibition of bacterial growth, including spores, was indicated. Inhibitory mechanisms of carbon dioxide on microorganisms and the significance of solubility in the water medium were presented. Inhibitory effects of carbon dioxide on the total plate counts, psychrotrophic plate counts, coliforms, anaerobic plate counts, Pseudomonas species have been reported. Biochemical and physical changes in raw milk, caused by carbon dioxide addition, were indicated.

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Chłodnictwo : organ Naczelnej Organizacji Technicznej
• Rocznik: 2005
• Tom: R. 40, nr 7
• Strony: 30--34
• Opis fizyczny: Bibliogr. 43 poz., tab.

Twórcy

autor

Pikul J.

• Katedra Technologii Mleczarstwa, Wydział Nauk o Żywności i Żywieniu, Akademia Rolnicza im. A. Cieszkowskiego w Poznaniu

Bibliografia

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