Bücher von Ngozi Izuchukwu

O peixe e o marisco são considerados como uma parte importante de uma dieta saudável devido à elevada qualidade das proteínas e de outros nutrientes essenciais, como os ácidos gordos ómega 3. Alguns agentes patogénicos aquáticos que podem ser encontrados no peixe incluem Vibrio parahaemolyticus, Vibrio vulnificus, Listeria monocytogenes, Aeromonas hydrophila, Yersinia enterocolytica, Clostridium perfringens e Clostridium botulinum. O crescimento microbiano e o seu metabolismo são a principal causa de deterioração do peixe, produzindo aminas e aminas biogénicas com sabores estranhos inaceitáveis. Os níveis de trimetilamina (TMA) são utilizados universalmente para determinar a deterioração microbiana que conduz à deterioração do peixe. Muitos microrganismos segregam enzimas hidrolíticas que asseguram a sua penetração nas células hospedeiras.

Fisch und Schalentiere gelten als wichtiger Bestandteil einer gesunden Ernährung, da sie hochwertiges Eiweiß und andere essenzielle Nährstoffe, wie Omega-3-Fettsäuren, enthalten. Zu den Krankheitserregern, die in Fischen vorkommen können, gehören Vibrio parahaemolyticus, Vibrio vulnificus, Listeria monocytogenes, Aeromonas hydrophila, Yersinia enterocolytica, Clostridium perfringens und Clostridium botulinum. Mikrobielles Wachstum und ihr Stoffwechsel sind die Hauptursache für den Verderb von Fisch, der Amine und biogene Amine mit inakzeptablem Fehlgeschmack produziert. Der Gehalt an Trimethylamin (TMA) wird allgemein verwendet, um den mikrobiellen Verfall zu bestimmen, der zum Verderb von Fisch führt. Viele Mikroorganismen scheiden hydrolytische Enzyme aus, die ihr Eindringen in die Wirtszellen gewährleisten.

Le poisson et les crustacés sont considérés comme un élément important d'un régime alimentaire sain en raison de la haute qualité des protéines et d'autres nutriments essentiels, tels que les acides gras oméga-3. Parmi les agents pathogènes aquatiques que l'on peut trouver dans le poisson, citons Vibrio parahaemolyticus, Vibrio vulnificus, Listeria monocytogenes, Aeromonas hydrophila, Yersinia enterocolytica, Clostridium perfringens et Clostridium botulinum. La croissance microbienne et leur métabolisme sont la cause principale de la détérioration du poisson, qui produit des amines et des amines biogènes aux saveurs inacceptables. Les niveaux de triméthylamine (TMA) sont utilisés universellement pour déterminer la détérioration microbienne conduisant à l'altération du poisson. De nombreux micro-organismes sécrètent des enzymes hydrolytiques qui assurent leur pénétration dans les cellules hôtes.

Ryba i mollüski schitaütsq wazhnoj sostawlqüschej zdorowogo pitaniq, poskol'ku soderzhat wysokokachestwennyj belok i drugie neobhodimye pitatel'nye weschestwa, takie kak omega-3 zhirnye kisloty. Sredi wodnyh patogenow, kotorye mogut byt' obnaruzheny w rybe, mozhno nazwat' Vibrio parahaemolyticus, Vibrio vulnificus, Listeria monocytogenes, Aeromonas hydrophila, Yersinia enterocolytica, Clostridium perfringens i Clostridium botulinum. Razmnozhenie mikroorganizmow i ih metabolizm qwlqütsq osnownoj prichinoj porchi ryby, w rezul'tate kotoroj obrazuütsq aminy i biogennye aminy s nepriemlemym priwkusom. Urowen' trimetilamina (TMA) powsemestno ispol'zuetsq dlq opredeleniq mikrobnoj porchi, priwodqschej k porche ryby. Mnogie mikroorganizmy wydelqüt gidroliticheskie fermenty, kotorye obespechiwaüt ih proniknowenie w kletki hozqina.

Il pesce e i crostacei sono considerati una parte importante di una dieta sana grazie alle proteine di alta qualità e ad altri nutrienti essenziali, come gli acidi grassi omega-3. Alcuni agenti patogeni acquatici che possono essere trovati nel pesce sono Vibrio parahaemolyticus, Vibrio vulnificus, Listeria monocytogenes, Aeromonas hydrophila, Yersinia enterocolytica, Clostridium perfringens e Clostridium botulinum. La crescita microbica e il suo metabolismo sono la causa principale del deperimento del pesce e producono ammine e ammine biogene con sapori sgradevoli. I livelli di trimetilammina (TMA) sono utilizzati universalmente per determinare il deterioramento microbico che porta al deperimento del pesce. Molti microrganismi secernono enzimi idrolitici che garantiscono la loro penetrazione nelle cellule ospiti.

El pescado y el marisco se consideran parte importante de una dieta sana por la alta calidad de sus proteínas y otros nutrientes esenciales, como los ácidos grasos omega - 3. Algunos patógenos acuáticos que pueden encontrarse en el pescado son Vibrio parahaemolyticus, Vibrio vulnificus, Listeria monocytogenes, Aeromonas hydrophila, Yersinia enterocolytica, Clostridium perfringens y Clostridium botulinum. El crecimiento microbiano y su metabolismo son la principal causa del deterioro del pescado, que produce aminas y aminas biógenas con sabores desagradables inaceptables. Los niveles de trimetilamina (TMA) se utilizan universalmente para determinar el deterioro microbiano que conduce al deterioro del pescado. Muchos microorganismos segregan enzimas hidrolíticas que aseguran su penetración en las células huésped.

Seafood permits the transmission of many bacterial pathogens. With the expansion of demand for seafood products, there has been considerable challenges related to preservation/spoilage. The demand for high quality and safe food is growing. This includes food without chemical preservatives. The use of of lactic acid bacteria (LAB) and their antibacterial substances for biopreservation and to improve the microbiological safety of food is in vogue. Therefore, the main objective of this study is to evaluate the inhibitory spectra of lactic acid bacteria against food-borne pathogens and food spoilage organisms.

Fish and shellfish are regarded as an important part of a healthy diet because of the high quality protein and other essential nutrients, such as omega - 3 fatty acids. Some aquatic pathogens that could be found in fish include Vibrio parahaemolyticus, Vibrio vulnificus, Listeria monocytogenes, Aeromonas hydrophila, Yersinia enterocolytica, Clostridium perfringens and Clostridium botulinum. Microbial growth and their metabolism are the major cause of fish spoilage which produce amines and biogenic amines with unacceptable off-flavors. Trimethylamine (TMA) levels are used universally to determine microbial deterioration leading to fish spoilage. Many microorganisms secrete hydrolytic enzymes which ensure their penetration into the host cells.