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Thermophilic thermodurics: thermo-p
Thermophilic thermodurics: thermo-philes have an optimum growth tempera-ture of 50–55 °C, but can grow in the
range of 40–60 °C. If present in milk, they
can grow during the pre-heating stages of
processing (Murphy et al. 1999) and the
numbers can be increased after process-ing. Therefore, initial numbers in milk
need to be low.
Mesophilic thermodurics: mesophiles have
an optimum temperature of about 30 °C
although they can grow in the range 5 to
50 °C. Therefore, they can grow during poor
refrigeration conditions on-farm or during
processing. These sporeforming and non-sporeforming bacteria include, for exam-ple, strains of Bacillus, Microbacterium,
Micrococcus, Enterococcus, Streptococcus
and Arthrobacter. Spore forming bacteria
have the ability to form spores when sub-jected to harsh environments (i.e. high
temperatures, extreme pH values or nutri-ent lacking environments). The original
cell makes a copy of its chromosome and
surrounds it with a tough wall forming a
dormant dehydrated resistant spore. When
conditions become favourable the spore
can rehydrate and resume metabolism. By
these means, spore forming bacteria have
the ability to withstand pasteurisation dur-ing milk processing. Growth tempera-ture range for thermophilic, mesophilic
and psychrophilic bacteria is presented in
Table 1.
range of 40–60 °C. If present in milk, they
can grow during the pre-heating stages of
processing (Murphy et al. 1999) and the
numbers can be increased after process-ing. Therefore, initial numbers in milk
need to be low.
Mesophilic thermodurics: mesophiles have
an optimum temperature of about 30 °C
although they can grow in the range 5 to
50 °C. Therefore, they can grow during poor
refrigeration conditions on-farm or during
processing. These sporeforming and non-sporeforming bacteria include, for exam-ple, strains of Bacillus, Microbacterium,
Micrococcus, Enterococcus, Streptococcus
and Arthrobacter. Spore forming bacteria
have the ability to form spores when sub-jected to harsh environments (i.e. high
temperatures, extreme pH values or nutri-ent lacking environments). The original
cell makes a copy of its chromosome and
surrounds it with a tough wall forming a
dormant dehydrated resistant spore. When
conditions become favourable the spore
can rehydrate and resume metabolism. By
these means, spore forming bacteria have
the ability to withstand pasteurisation dur-ing milk processing. Growth tempera-ture range for thermophilic, mesophilic
and psychrophilic bacteria is presented in
Table 1.
0/5000
Thermophilic thermodurics: thermo-philes have an optimum growth tempera-ture of 50–55 °C, but can grow in the
range of 40–60 °C. If present in milk, they
can grow during the pre-heating stages of
processing (Murphy et al. 1999) and the
numbers can be increased after process-ing. Therefore, initial numbers in milk
need to be low.
Mesophilic thermodurics: mesophiles have
an optimum temperature of about 30 °C
although they can grow in the range 5 to
50 °C. Therefore, they can grow during poor
refrigeration conditions on-farm or during
processing. These sporeforming and non-sporeforming bacteria include, for exam-ple, strains of Bacillus, Microbacterium,
Micrococcus, Enterococcus, Streptococcus
and Arthrobacter. Spore forming bacteria
have the ability to form spores when sub-jected to harsh environments (i.e. high
temperatures, extreme pH values or nutri-ent lacking environments). The original
cell makes a copy of its chromosome and
surrounds it with a tough wall forming a
dormant dehydrated resistant spore. When
conditions become favourable the spore
can rehydrate and resume metabolism. By
these means, spore forming bacteria have
the ability to withstand pasteurisation dur-ing milk processing. Growth tempera-ture range for thermophilic, mesophilic
and psychrophilic bacteria is presented in
Table 1.
range of 40–60 °C. If present in milk, they
can grow during the pre-heating stages of
processing (Murphy et al. 1999) and the
numbers can be increased after process-ing. Therefore, initial numbers in milk
need to be low.
Mesophilic thermodurics: mesophiles have
an optimum temperature of about 30 °C
although they can grow in the range 5 to
50 °C. Therefore, they can grow during poor
refrigeration conditions on-farm or during
processing. These sporeforming and non-sporeforming bacteria include, for exam-ple, strains of Bacillus, Microbacterium,
Micrococcus, Enterococcus, Streptococcus
and Arthrobacter. Spore forming bacteria
have the ability to form spores when sub-jected to harsh environments (i.e. high
temperatures, extreme pH values or nutri-ent lacking environments). The original
cell makes a copy of its chromosome and
surrounds it with a tough wall forming a
dormant dehydrated resistant spore. When
conditions become favourable the spore
can rehydrate and resume metabolism. By
these means, spore forming bacteria have
the ability to withstand pasteurisation dur-ing milk processing. Growth tempera-ture range for thermophilic, mesophilic
and psychrophilic bacteria is presented in
Table 1.
Sedang diterjemahkan, harap tunggu..
Thermodurics termofilik: thermo-Philes memiliki pertumbuhan tempera-ture optimum 50-55 ° C, tetapi dapat tumbuh di
kisaran 40-60 ° C. Jika ada dalam susu, mereka
dapat tumbuh selama tahap pra-pemanasan
pengolahan (Murphy et al. 1999) dan
nomor dapat meningkat setelah proses-ing. Oleh karena itu, nomor awal dalam susu
harus rendah.
thermodurics mesofilik: mesophiles memiliki
suhu optimum sekitar 30 ° C
meskipun mereka dapat tumbuh pada kisaran 5 sampai
50 ° C. Oleh karena itu, mereka dapat tumbuh selama miskin
kondisi pendingin on-farm atau selama
pemrosesan. Ini sporeforming dan bakteri non-sporeforming termasuk, untuk ujian-ple, strain Bacillus, Microbacterium,
Micrococcus, Enterococcus, Streptococcus
dan Arthrobacter. Bakteri membentuk spora
memiliki kemampuan untuk membentuk spora ketika sub-menolaknya untuk lingkungan yang keras (yaitu tinggi
suhu, pH ekstrim atau nutri-ent lingkungan kurang). Asli
sel membuat salinan kromosom dan
mengelilinginya dengan tembok tangguh membentuk
spora yang tahan dehidrasi aktif. Ketika
kondisi menjadi baik spora
dapat rehydrate dan melanjutkan metabolisme. Dengan
cara ini, bakteri membentuk spora memiliki
kemampuan untuk menahan pasteurisasi dur-ing pengolahan susu. Pertumbuhan berbagai tempera-mendatang untuk termofilik, mesofilik
bakteri dan psychrophilic disajikan pada
Tabel 1.
kisaran 40-60 ° C. Jika ada dalam susu, mereka
dapat tumbuh selama tahap pra-pemanasan
pengolahan (Murphy et al. 1999) dan
nomor dapat meningkat setelah proses-ing. Oleh karena itu, nomor awal dalam susu
harus rendah.
thermodurics mesofilik: mesophiles memiliki
suhu optimum sekitar 30 ° C
meskipun mereka dapat tumbuh pada kisaran 5 sampai
50 ° C. Oleh karena itu, mereka dapat tumbuh selama miskin
kondisi pendingin on-farm atau selama
pemrosesan. Ini sporeforming dan bakteri non-sporeforming termasuk, untuk ujian-ple, strain Bacillus, Microbacterium,
Micrococcus, Enterococcus, Streptococcus
dan Arthrobacter. Bakteri membentuk spora
memiliki kemampuan untuk membentuk spora ketika sub-menolaknya untuk lingkungan yang keras (yaitu tinggi
suhu, pH ekstrim atau nutri-ent lingkungan kurang). Asli
sel membuat salinan kromosom dan
mengelilinginya dengan tembok tangguh membentuk
spora yang tahan dehidrasi aktif. Ketika
kondisi menjadi baik spora
dapat rehydrate dan melanjutkan metabolisme. Dengan
cara ini, bakteri membentuk spora memiliki
kemampuan untuk menahan pasteurisasi dur-ing pengolahan susu. Pertumbuhan berbagai tempera-mendatang untuk termofilik, mesofilik
bakteri dan psychrophilic disajikan pada
Tabel 1.
Sedang diterjemahkan, harap tunggu..
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