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thermophilic campylobacter
termofiilne campylobacter
Last Update: 2014-11-21
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the latter is due to the fact that thermophilic bacteria are far more sensitive to temperature fluctuations than their mesophilic colleagues.
viimase nõude tingib asjaolu, et termofiilsed mikroorganismid on temperatuuri kõikumiste suhtes märksa tundlikumad kui nende mesofiilsed "kolleegid".
however, the most recent version of standard iso 10272:1995 is recommended for the detection of thermophilic campylobacter.
siiski soovitatakse termofiilse campylobacter’i tuvastamiseks kasutada iso 10272:1995 standardi uusimat versiooni.
a thermophilic anaerobic digestion at 55°c during at least 24h and a hydraulic retention time of at least 20 days;
a termofiilne anaeroobne kääritamine 55 °c juures vähemalt 24 h ning hüdrauliline viibeaeg vähemalt 20 päeva;
the anaerobic digestion shall consist in controlled decomposition of biodegradable materials, which is predominantly anaerobic and at temperatures suitable for mesophilic or thermophilic bacteria.
anaeroobne kääritamine hõlmab biolaguneva materjali kontrollitud, enamjaolt anaeroobset lagunemist mesofiilsete või termofiilsete bakterite jaoks sobilikel temperatuuridel.
the aerobic composting shall consist in controlled decomposition of biodegradable materials, which is predominantly aerobic and which allows the development of temperatures suitable for thermophilic bacteria as a result of biologically produced heat.
aeroobne kompostimine hõlmab biolaguneva materjali kontrollitud, enamjaolt aeroobset lagunemist, mis bioloogilistes protsessides tekkinud kuumuse mõjul võimaldab termofiilsete bakterite jaoks sobilike temperatuuride saavutamist.
these cultures consist of appropriate mesophilic starter cultures for edam holland: lactococcus and leuconostoc l or ld, possibly in combination with thermophilic lactobacillus and/or lactococcus cultures.
kõnealused kultuurid koosnevad „edam holland” juustule sobivatest mesofiilsetest piimhappebakteritest: lactococcus ja leuconostoc l või ld ning on võimalik, et neid kombineeritakse termofiilsete lactobacillus ja/või lactococcus kultuuridega.
'thermophilic bacterial count' means the content determined by counting the colonies developed on a culture medium after incubation for 48 hours at a temperature of 55 °c.
"termofiilsete bakterite arv" tähendab sisaldust, mis tehakse kindlaks kultuuri keskkonnas arenenud kolooniate loendamise teel pärast inkubeerimist 48 tunni jooksul temperatuuril 55 °c.
index min. = minimum, max. = maximum, annex = annex to quoted regulation, snf = solids non fat, pv = peroxide value, a = appearance, f = flavour, c = consistency, tbc = total bacterial count, therm = thermophilic bacterial count, ms = member state, idf = international dairy federation, iso = international standards organisation, iupac = international union of pure and applied chemistry, adpi = american dairy products institute, scm = sweetened condensed milk, emc = evaporated milk or cream.
kasutatud lühendid: min. = alamväärtus, minimaalselt; maks. = maksimumväärtus; lisa = osutatud määruse lisa; snf = rasvavaba kuivaine (solids non fat); pv = peroksiidarv (peroxide value); a = välimus (appearance); f = maitse (flavour); c = konsistents (consistency); tbc = bakterite üldarv (totalbacterial count); term = termofiilsete bakterite arv, ms = liikmesriik (member state), idf = rahvusvaheline piimandusföderatsioon (internationaldairy federation); iso = rahvusvaheline standardiorganisatsioon (international standards organisation); iupac = rahvusvaheline puhta keemia ja rakenduskeemia liit (international union of pure and applied chemistry); adpi = ameerika piimatoodete instituut (american dairy products institute); scm = suhkruga kondenspiim (sweetened condensed milk); emc = suhkruta kondenspiim või koor (evaporated milk or cream); smp = lõssipulber (skimmed milk powder).