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Thermal Effects on Cricket Flour Microbes by phương lâm is a document available to read on EtoBox.
What is Thermal Effects on Cricket Flour Microbes about?
This research investigates the impact of thermal treatments on the microbial diversity of cricket flour (Acheta domesticus) throughout its processing chain. The study found that steaming significantly reduced microbial loads, with total viable counts decreasing from 9.24 log10 CFU/g to 1.98 log10 CFU/g, while certain bacteria remained detectable in the final product. It emphasizes the importance of monitoring microbial diversity in addition to total viable counts to ensure the safety of edible insect produc
- Author
- phương lâm
- Language
- EN