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| Devadhanam Joubert,Esther; Pillay,Balakrishna. |
| The removal of contaminants in slow sand filters occurs mainly in the colmation layer or schmutzdecke - a biologically active layer consisting of algae, bacteria, diatoms and zooplankton. A ripening period of 6 - 8 weeks is required for this layer to form, during which time filter performance is sub-optimal. In the current study, an environmental scanning electron microscope was used to visualise the ripening process of a pilot-scale slow sand filter over a period of eight weeks. To achieve this, sand particles were removed at weekly intervals and observed for biofilm development. Biological mechanisms of removal in slow sand filtration are not fully understood. A visualisation of the colonisation process would enhance the knowledge and understanding of... |
| Tipo: Journal article |
Palavras-chave: Biofilm; Microbial biodiversity; Schmutzdecke. |
| Ano: 2008 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582008000200014 |
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| Coton, M.; Joffraud, Jean-jacques; Mekhtiche, L.; Leroi, Francoise; Coton, E.. |
| The microbial biodiversity and dynamics of king scallops meat and coral during cold storage (cold chain rupture: 1/3 storage time at 4 degrees C followed by 213 at 8 degrees C), was assessed by combining culture-dependant and -independent methods. Products were packaged as follows: aerobic, vacuum packed and 3 different CO2/N-2 modified atmospheres and the impact of these conditions on the microbial communities was assessed. Results indicated that under air (current packaging condition), the dominant species corresponded to Brochothrix thermosphacta, Pseudomonas spp. and Shewanella spp. These species have regularly been associated in the literature with food (especially seafood), and product spoilage. Moellerella wisconsensis was the only species detected... |
| Tipo: Text |
Palavras-chave: King scallop; Microbial biodiversity; Modified atmosphere packaging (MAP); TTGE. |
| Ano: 2013 |
URL: http://archimer.ifremer.fr/doc/00144/25496/24705.pdf |
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