English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The present studies are carried out to elucidate the following; Effect of heat on the activity of the Enterococcus spp. isolates and Escherichia coli Nissle 1917  in the presence of lactulose and apple and orange extracts. During the course of examination the activity of certain specie of bacteria, namely Enterococcus molodoratus, Enterococcus faecles, Enterococcus faecium and Eschericia coili nissilewere examined for their activity at 55, 60 and 65°C.durin the incubation for different times. Rsults revealed wide variation according to the tested organism, temperature and the exposure time. For the enumeration of the examined cultures, the Mac Konkey agar No.3 was used for the Escherichia  coli, and tryptone soy agar was used for the Entreococcus spp.  Survival of the examined strains were tested at 55, 60, 65°C.

journal of food and dairy sciences

Effect of Heat Treatment on the Activity of the Enterococcus spp. and Escherichia coli Nissle 1917 in the Presence of Lactulose and Apple and Orange Extracts