Results for total aerobic microbial count translation from English to Spanish

total aerobic microbial count
recuento microbiológico aeróbico total

aerobic microbial culture
cultivo de microbios aerobios (procedimiento)

total aerobic microbial count: max 1000/g e. coli: absent in 1 g
recuento microbiológico aeróbico total: máx. 1000/g escherickia coli: ausente en 1 g

aerobic microbial culture (procedure)
cultivo microbiano aeróbico

addition of the enzyme preparation to a foodstuff must not cause any increase in the total microbial count in the foodstuff.
la adición del preparado enzimático a los alimentos no deberá suponer un aumento de la cantidad microbiana total en los productos alimentarios.

for determining the total microbial count and detecting gelatin-liquefying micro-organisms in water according to the german methods
para el recuento total de microorganismos en alimentos

however, it is reported that fenthion degrades by aerobic microbial metabolism with a half-life of <1 day in aerobic soil and 11 days under anaerobic aquatic conditions.
no obstante, se informó que el fentión se degrada por metabolismo microbiano aeróbico, con una vida media de <1 día en suelo aeróbico y de 11 días en condiciones acuáticas anaeróbicas.

this is then combined with low temperature storage of less than 3 °c. the aim of map is to exclude or greatly reduce oxygen levels, to retain the moisture content of the food and to inhibit aerobic microbial growth.
a continuación, los productos se almacenan a baja temperatura, por debajo de 3 °c. el objetivo de esta técnica es excluir o reducir en gran medida el contenido de oxígeno, mantener el nivel de humedad del alimento e inhibir el crecimiento de microbios aeróbicos.

the purpose of this method is to provide a rapid screening method whereby substances which may adversely affect aerobic microbial treatment plants can be identified, and to indicate suitable non-inhibitory concentrations of test substances to be used in biodegradability tests.
el propósito de este método consiste en establecer un método de investigación rápido por el que se puedan identificar las sustancias que afectan de manera adversa a las plantas de tratamiento microbiano aeróbico, así como indicar las concentraciones no inhibitorias apropiadas de las sustancias objeto de ensayo que vayan a ser utilizadas en las pruebas de biodegradabilidad.

the total microbial count in swim and basin water (bacterial count at 20°c, bacterial count at 36°c, colony count) is restricted to 100 per ml in austria and germany and is considered a general indicator of microbiological water quality.
en austria y alemania, la suma de bacterias (número de bacterias a 20ºc, a 36ºc, plagas totales) está limitada a 100 por cada ml para aguas de piscinas, y se considera un indicador general de la calidad microbiológica del agua.

microbial analysis carried out at distances between 500 meters to 1.5 km of the location of the yajnya to count the bacterial colonies before and after found that "ambient air and water was purer with low microbial count compared to normal circumstances".
el análisis microbiológico realizado a distancias entre 500 metros y 1,5 kilómetros de la ubicación del yagnya para contar las colonias de bacterias antes y después del homa concluyó que "el aire y el agua ambiental estaban más pura y con un bajo recuento microbiano".

iso 10381-6, 1993: soil quality - sampling - part 6: guidance on the collection, handling and storage of soil for the assessment of aerobic microbial processes in the laboratory.
iso 10381-6, 1993: soil quality - sampling - part 6: guidance on the collection, handling and storage of soil for the assessment of aerobic microbial processes in the laboratory.

clean areas should be monitored at planned intervals during operations by means of microbial counts; where aseptic operations are performed, monitoring should be frequent and the results considered when determining batch approval.
las zonas limpias deberán controlarse a intervalos establecidos durante las operaciones por medio de recuentos microbianos; si se llevan a cabo operaciones asépticas, el control será frecuente y se tendrán en cuenta los resultados a la hora de aprobar el lote.

this is shown by the fact that the enzymes causing autolysis during the storage of high protein foods cannot be inactivated at radiation dose levels used for radurization or radappertization and that only slight, if any, losses of enzyme activity occur upon irradiation of commercial preparations of proteases and pectinases to reduce microbial counts.
ello se demuestra mediante el hecho de que los enzimas que causan autolisis durante el almacenamiento de alimentos altamente proteicos no pueden inactivarse con los niveles de dosis de radiación que se usan para la radurización o radapertización y que sólo hay, si acaso, escasas pérdidas de actividad enzimática durante la irradiación de las preparaciones comerciales de proteasas y pectinasas para reducir los recuentos microbianos.

evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture tahis regina baú; sandra garcia and elza iouko ida* departamento de ciência e tecnologia dos alimentos;universidade estadual de londrina; londrina - pr - brasil abstract the objective of this study was to evaluate the chemical, sensory properties and stability of a functional soy product with soy fiber and fermented with probiotic kefir culture. the product was characterized by the chemical composition, color and sensory analysis. the stability of the product was evaluated by ph, acidity, viscosity, firmness, syneresis measurements and cells counts. the functional soy product presented better chemical composition and difference in color compared to the fermented product without fiber. sensory analysis showed that the functional soy product had good acceptance and had better firmness and reduced syneresis compared to fermented product without fiber. the lactic acid bacteria counts decreased slightly during 28 days at 4°c of the storage and the product showed good microbiological stability. the functional soy product due to high lactococcus lactis counts could be considered as a probiotic for the entire storage period. key words: soy fiber, kefir culture, functional fermented soy product, storage, probiotic product introduction the development of non-dairy probiotic products is a challenge to the food industry in its effort to use the abundant natural resources by producing high quality functional products (charalampopoulos et al. 2002). most probiotic foods at the markets worldwide are milk-based and very few attempts are made to the development of probiotic foods using other fermentation substrates such as cereals (angelov et al. 2006). soybean and its derivatives have good potential for application in the functional food industry, because they contain a large quantity of components that are beneficial to health, such as proteins, isoflavones, fiber, essential fatty acids, oligosaccharides, etc (liu 1997). despite its excellent nutritive value, soybean grains have not been accepted in many western countries due to its undesirable flavors and characteristics tastes (silva et al. 2010). however, soy fermentation can improve its acceptability. overall, functional foods, or beverages are fortified through the addition of exogenous functional compounds, or using the microorganisms that produce biogenic compounds, or having probiotic features (servili et al. 2011). fermented soy products may be supplemented with the compounds claiming to have functional properties, such as fibers and probiotics. kefir is a complex mixture of bacteria and yeast (urdaneta et al. 2007) that co-exist in a symbiotic association and can be used for acid and alcohol fermentation. kefir production using kefir grains is difficult to put into practice. attempts have been made toward standardizing kefir production using the defined cultures. because of its microbial complexity and the benefits derived from its use, kefir may be considered an adequate source of potential probiotic microorganisms (romanin et al. 2010). to confer health benefits, probiotic products should provide a minimum count of 106 cfu/g in the fermented product (shah 2007; ramchandran and shah 2010). during the storage of fermented soy products, some studies indicate that there is a reduction in the growth ad number of microorganisms. according to liong (2011), the challenge of these products is to ensure probiotic stability. many studies have indicated that soymilk fermented with kefir could be beneficial to the human health (kwon et al. 2006; apostolidis et al. 2007). fermentation approaches have been attempted extensively to develop various fermented products and thus overcome the limitations in the consumption of soy products. however, studies about the fermented soymilk were concerned with the bacterial growth, or the taste of the product, but not with the totality of characteristics evaluation as a probiotic food with soy fiber. still, the effect of using fibers from alternative sources in fermented milk products has been widely investigated. however, there are no published studies about the functional soy product with the addition of soy fiber and fermented with probiotic kefir culture. the objective of this study was to evaluate the chemical and sensory properties and stability of a functional soy product with the addition of soy fiber and fermented with probiotic kefir culture. materials and methods materials and starter culture soymilk was prepared with lipoxygenase-free brs 257 soybean. for the formulation of the fermented soy product, the following commercial ingredients were used: soy fiber, sucrose, antifoaming and artificial milk and vanilla flavoring. for fermentation, lyophilized kefir starter culture (sacco®-lyofast tm 036 lv) composed of a mixed stock of lactococcus lactis spp lactis, lactococcus lactis spp lactis diacetylactis, lactobacillus brevis, leuconostoc spp and saccharomyces cerevisiae was used. soymilk and fermented soy product preparation soymilk was prepared after soybean screening and washing. the soybeans in a ratio of 1:10 (w:v; soybean grains:water) were soaked for 14 h, triturated and filtered to obtain the soymilk. the residue was discarded. formulations containing 87.7% soymilk (w/w), 3.0% soy fiber (w/w), 9.0% sucrose (w/w) and 0.1% antifoam (w/w) were subjected to heat treatment at 95°c for 15 min according to ferragut et al. (2009). after cooling to 25°c, 0.2% milk and vanilla flavorings (w/w) were added and the mixture was dispensed into 600 ml glass vials. the mixture was fermented at 25°c with kefir culture (0.01 uc/l) until a ph of 4.5 ± 0.1 was attained. the vials were cooled to 4°c, homogenized for 6 min at constant speed (homogenizer contrac, mod 1000) and stored for at least 12 h before the analysis. from optimization studies on the formulation of fermented soy products with kefir and soy, oat and wheat fibers, the optimal formulation (kf) containing 3.0% soy fiber (w/v) was established. the formulated product was stored for 28 days at 4°c. at 7 days intervals, the ph, acidity, viscosit y, firmness and syneresis characteristics were evaluated and kefir microorganisms counts. the product without soy fiber (kc) was prepared for comparison purposes and soymilk volume was adjusted to 90.7%. chemical characterization and sensory analysis protein, fat, ash, moisture and total dietary fiber contents were determined in triplicate in fermented products (aoac, 2006), and the results expressed in dry basis (d.b.). color (10 replicates) was measured with a minolta cr-400 colorimeter (konica minolta sensing, incorporation), with lighting d65, and the results were expressed in the cielab system (l*, a* and b*). for sensory analysis, the study was approved by the ethics committee of institution (opinion no. 0163.0.268.000-10) and samples were analyzed for coliform at 45°c, bacillus cereus and salmonella spp counts, according to brasil (2003). the sensory analysis was performed by the acceptance test with 68 untrained consumers. the consumers received 30 g of the product at 10°c in plastic drinking cups coded with three-digit random numbers. the formulations were evaluated for color, aroma, texture, flavor and overall acceptability attributes. the panelists used a 9-point hedonic scale, ranging from "dislike extremely (1)" to "like extremely (9)" (stone and sidel 2004). evaluation and stability during storage fermented and stored products were evaluated for ph, lactic acid content, viscosity, firmness, syneresis and kefir microbial counts every 7 days until day 28. the ph of the fermented products was determined with a digital potentiometer (hanna, hi 223). the lactic acid content was measured by titration with naoh (0.1 mol/l) and expressed in g lactic acid in 100 g of sample. viscosity was determined using a digital brookfield viscometer with a plus spindle 4, speed of 1.26 rad/s (12 rpm) and a 600 ml sample at 4 ± 1°c; the results were expressed in centipoise (cp). centipoise corresponds at 10-3 pa s (si unit). syneresis was measured (five replicates) according to a modification of guirguis et al. (1984) methodology and was used with the fabric tunnel overlapped under a bolter for drainage. syneresis was expressed as ml exudate in 100 g of sample. the firmness was evaluated by the measurements carried out in a ta-xt2i texturometer (stable micro systems), with a cylindrical acrylic probe acrylic p 25/l, 10 mm compression depth, sensor compression speed 2 mm/s, trigger force of 0.05 n and time of 0.5 s. firmness was expressed in newtons (n). cell counts for lactococcus lactis (irigoyen et al. 2005), leuconostoc spp and yeast (fontán et al. 2006; zajsek and gorsek 2010) were carried out and the results were expressed as log cfu/g of the fermented product. data analysis data regarding the chemical composition, color and sensory analysis were subjected to a t-test for comparison of the kc and kf products. the storage stability data of the fermented products was also subjected to a t-test for comparison of the kc and kf products at the same storage period. the analysis of variance (anova) and the tukey test (p<0.05) were performed to compare the changes in ph, acidity, viscosity, firmness, syneresis and microbial kefir counts during the storage of kc or kf products. results and discussion chemical composition and sensory acceptance the chemical composition on dry basis (table 1) of fermented soy products with kefir and with addition of soy fibers (kf) presented protein, dietary fiber, carbohydrates and ash contents higher than the product without soy fibers (kc). these increases in the components content were due the 3% soy fiber addition and the chemical composition of soy fiber. the lipid content did not differ in the kc and kf product (table 1). color parameters (table 1) in soy products fermented with kefir and with the addition of soy fibers (kf) and without soy fibers (kc) showed significant differences, and judges preferred the color of the product without fibers (fig. 1). the higher l* parameter in the kc product indicated a lighter color than in the kf product. the a* parameter (red-green component) was higher in the kc product. the a* negative values were also obtained by cruz et al. (2007) for soymilk. the b* parameter (yellow-blue component) was lower in the kc product; the addition of 3% soy fiber conferred a yellowish kf product.
traductor gogle