Figure 1 show the results for the microbial growth of the mesophile
and psychrotrophile microorganisms in the cachama fillets for each treatment during the 24 days of the sampling.
In that case anisotropic growth (elongation) of the veins is combined with angle-dependent growth of the mesophile
The new microorganisms included not only mesophiles
(needing a moderate amount of heat to grow), but also thermophiles (needing higher temperatures to grow).
Taking into consideration the actual marination time period in marination for this group, two test groups were formed based on rosemary oil amount (0% rosemary oil (K) and optimum rosemary oil level (B)) and packed with vacuum package at the end of the actual marination time period in marination and examined in terms of microbiological (total mesophile
aerobe bacteria (TMAB), psycrophile bacteria (PB), lactic acid bacteria (LAB), Enterobacteria (EB), yeast and mould (YM)), chemical (pH total volatile basic nitrogen value (TVB-N) and thiobarbituric acid number (TBA)), organoleptic (view, texture, colour, odor, total assesment) and colour criteria (L , a and b values).
However, the PBPs from mesophile
organisms are sensitive to heat and display a lower stability level at high temperatures (Zhao and Brand, 1989; Sekar and Chandramohan, 2008).
TABLA V VALORES PROMEDIOS (LOG UFC/G) DE AEROBICOS MESOFILOS, COLIFORMES TOTALES Y Eschericha coli / MEAN VALUES FOR AEROBIC MESOPHILE
, TOTAL COLIFORMS AND E.
Samples with and without coating formulations were analyzed for total mesophiles
and coliforms (mesophilic aerobic count, ISO 4833, 2003; total coliform count plate, Standard ISO 4832, 1991).
Choorit and Wisarnwan (2007) have described the temperature of anaerobic microorganism to be categorized into psychrophiles (<20degC), mesophiles
(25-37degC) and thermophiles (55-65degC).
A bubble blowing product from the General De Juguettes brand with barcode 4030681003874 made in Spain carries a microbiological risk of mesophiles
in the liquid.
The facultative anaerobes, aerobic mesophiles
, coliforms and Escherichia coli were enumerated.
microbiological analyses were performed according to APHA (2001) for counts of molds and yeasts and total mesophiles
and the results expressed in CFU / g, Salmonella sp.
Al-Holy, Lin, and Rasco (2005) investigated the effect of nisin in combination with heat treatments or antimicrobials (such as lactic acid, chlorous acid and sodium hypochlorite) on the inhibition of Listeria monocytogenes and total mesophiles
in caviar and concluded that there was no synergistic effect due to the combination of nisin with lactic acid.