| Title |
Įvairių veiksnių įtaka preparato su Geobacillus stearothermophilus sporomis kokybei / |
| Another Title |
Impact of different factors on the quality of a preparation containing spores of Geobacillus stearothermophilus. |
| Another Title |
Влияние различных факторов на качество препарата со спорами Geobacillus stearothermophilus. |
| Authors |
Šalomskienė, Joana ; Jurkštaitė, Dovilė ; Žvirdauskienė, Renata |
| Full Text |
|
| Is Part of |
Maisto chemija ir technologija.. Kaunas : KTU Maisto institutas. 2007, t. 41, Nr. 1, p. 71-79.. ISSN 1392-0227 |
| Keywords [eng] |
Preparation ; Geobacillus stearothermophilus ; Spores ; Soluble starch ; Freshly prepared spore suspension ; Pre-incubation ; Sensitivity ; Delvotest-SP-NT |
| Abstract [eng] |
The possibility of improving the quality of MaI-1 test used for determinig inhibitors in milk was investigated. The impact of different chemical agents on the changes of color of the preparation during incubation with milk sample was investigated. It was found that addition of a 1 % soluble starch and freshly prepared spores of Geobacillus stearothermophilus to the composition of the medium of the preparation caused the required intensity of color after incubation at (63±0,5) °C. The duration of incubation of the modified preparation could be shortened from 4 h 15 min-5 h until 3 h-3 h 15 min. [...]. |
| Published |
Kaunas : KTU Maisto institutas |
| Type |
Journal article |
| Language |
Lithuanian |
| Publication date |
2007 |
