Topic
VRBD agar
About: VRBD agar is a research topic. Over the lifetime, 2 publications have been published within this topic receiving 3 citations.
Papers
TL;DR: The microbiological spoilage of foods depends on the initial microbiological contamination and some factors which influence the growth of microorganisms, therefore, reducing the initial cell count is necessary for both extending shelf-life and improving food safety.
Abstract: The microbiological spoilage of foods depends on the initial microbiological contamination and some factors which influence the growth of microorganisms. Therefore, reducing the initial cell count is necessary for both extending shelf-life and improving food safety. Physical, chemical and combined treatments serve this purpose. In these experiments, the effect of trisodium phosphate dipping (0-15% solutions) was studied. Chicken wings were used, which after dipping (1 min) in the solution were packed in PE-PA-PE pouches and stored at 4 °C. Aerobic mesophilic (Nutrient Agar, Merck), pseudomonad (Pseudomonas Selective Agar, Oxoid), and Enterobacteriaceae counts (VRBD Agar, Merck) were determined by Spiral Plate Technique at 30 °C incubation temperature. Effect of 3.8, 5.7, 7.6% trisodium phosphate dipping solutions was studied as a function of storage time. Immediately after treatment, total colony count was reduced by maximum 1.5 log cycles. Pseudomonads were the most sensitive. One day after treatment wit...
4 citations
1 Jan 2016
TL;DR: The aim of this project was to assess the microbiological safety of twelve beer starter cultures produced by four different manufacturers by screening for microbial contamination by using primers targeting the 16S-23S rRNA intergenic spacer region.
Abstract: The aim of this project was to assess the microbiological safety of twelve beer starter cultures produced by four different manufacturers by screening for microbial contamination. Enumeration of microorganisms was done on Tryptic Soy Agar (TSA), Rogosa agar, Reinforced Clostridial Agar (RCA), Baird- Parker agar, HiCrome agar and VRBD agar. The Enterobacteriaceae count was below the detection limit and isolates from both RCA and Rogosa agar were determined to be yeasts. Staphylococcus epidermidis was isolated from Safbrew S-04, Craft series M21 and Craft series M54 while Saccharomyces cerevisiae was the predominant microorganism growing on TSA agar. Bacillus sp., Pantoea sp and Enterococcus sp. were isolated from HiCrome agar and a further analysis on HiCrome agar supplemented with Polymyxin B indicated the possible presence of Bacillus cereus in Safbrew S- 04, Safbrew S-033, Craft series M54 and White Labs British Ale Yeast WLP005. However, the colony counts were not sufficient to cause concern of a foodborne disease outbreak from the starter cultures. A RT-PCR analysis was done for the enumeration of viable and non-viable Lactobacillus sp. in the beer starter culture by using primers targeting the 16S-23S rRNA intergenic spacer region. 11 out of the 12 starter cultures showed the presence of Lactobacillus sp. with the gene copy numbers ranging from 2.98 – 4.34 log copies/µl. A RT-PCR analysis for the presence of Bacillus sp. was desired but was not possible due to challenges faced with the chosen primers for this analysis. (Less)
1 citations
Performance Metrics
| Year | Papers |
|---|---|
| 2016 | 1 |
| 2005 | 1 |