玟珊 發問時間: 社會與文化語言 · 1 0 年前

請各位英文高手幫我翻譯這篇文章!!!急需

Spoilage of bakery products is mainly due to fungal growth; the

major species involved are Aspergillus, Fusarium, and Penicillium. In

addition to the great economic losses derived from the presence of

mould, another concern is the potential mycotoxin production that

may cause public health problems (Legan, 1993). Contamination

by moulds can be prevented by irradiating the goods with infrared

rays or microwaves, by using modified atmospheres during pack-

aging, or by adding chemical preservatives such as propionic acid

(Gould, 1996). The maximal concentration of propionate that is al-

lowed for packaged sliced breads by the Argentine Alimentary

Code (AAC) is 0.4% (wt/wt). Most bakeries in the country used this

upper limit concentration for the conservation of bread.

In recent years, bio-preservation (the use of microorganisms

and/or their metabolites to prevent spoilage and to extend the

shelf life of foods) (Stiles, 1996) has gained increasing interest

due to consumers’ demands. Lactic acid bacteria (LAB) as bio-pres-

ervation organisms are of particular interest: they have been used

for centuries as starter cultures in the food industry and are able to

produce different kind of bioactive molecules, such as organic

acids, fatty acids, hydrogen peroxide and bacteriocins. The anti-

fungal activity of LAB is documented (Hassan & Bullerman, 2008;

Magnusson, Ström, Roos, Sjögren, & Schnürer, 2003; Sjögren, Mag-

nusson, Broberg, Schnürer, & Kenne, 2003). Authors also reported

*Corresponding author. Address: Centro de Referencia para Lactobacilos (CEREL-

A-CONICET), Chacabuco 145, (4000)-Tucumán, Argentina. Tel.: +54 381 4310465;

fax: +54 381 4005600.

E-mail address: gfont@cerela.org.ar (G. Font de Valdez).

0956-7135/$ - see front matter Ó 2008 Elsevier Ltd. All rights reserved.

doi:10.1016/j.foodcont.2008.03.005

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  • 1 0 年前
    最佳解答

    嗯~應該是這樣吧>>>

    麵包店產品損壞主要归结于黴菌成長; 介入的主要種類是麴黴菌、鐮刀霉和毛叢。 在對巨大經濟損失的加法從存在獲得了 鑄造,另一關心是潛在的真菌毒素生產那可以造成公共卫生問題(Legan 1993)。 汙穢由模子可以通过照耀與紅外線的物品防止光芒或微波,通過使用modifi在組裝期間的編輯大氣變老,或者通过增加化工防腐劑例如丙酸 (Gould 1996)。 是Al丙酸的最大的集中 lowed為被包裝的切的麵包有營業的阿根廷代碼(AAC)是0.4% (wt/wt)。 多数麵包店在國家使用了此麵包的保護的上限集中。近年来,生物保存(使用微生物並且/或者他們的防止損壞和延伸的代謝產物食物) (Stiles保存性1996)獲取了增长的興趣由于顾客需求。 乳酸細菌(實驗室)如生物pres ervation有機體是特别的好处: 使用了他們几个世纪以来当在食品工业的发酵剂和能导致另外種類生物活性的分子,例如有機酸、脂肪酸、过氧化氢和桿菌素。 反實驗室的黴菌活動被提供(哈桑& Bullerman 2008年; Magnusson, Ström, Roos, Sjögren, & Schnürer 2003年; Sjögren, Mag- nusson, Broberg, Schnürer, & Kenne 2003)。 作者也報告 *Corresponding的作者。 地址: centro de Referencia巴拉Lactobacilos (CEREL- A-CONICET), Chacabuco 145, (4000) - Tucumán,阿根廷。 Tel. : +54 381 4310465; 電傳: +54 381 4005600。電子郵件: gfont@ cerela.org.ar (G. Font de Valdez)。 0956-7135/$ -看見前页Ó 2008 Elsevier年有限公司。 版权所有。 doi :10.1016/j.foodcont.2008.03.005

    參考資料: 電腦線上翻譯
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