Definitions

from The Century Dictionary.

  • Preferring, or adapted to live under, a condition of medium temperature or moisture; mesophilous: noting especially bacteria which grow beat in cultures which are maintained at a medium temperature (15–45° C.).

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • adjective of, or relating to a mesophile
  • adjective living and thriving at moderate temperatures

Etymologies

Sorry, no etymologies found.

Examples

  • Tommy -- Queso Fresco uses rennet and mesophilic culture and ends up a cheese you can melt, similar to mozzarella.

    queso blanco | Homesick Texan

  • Aerobic mesophilic bacteria (for all intensive purposes-bad things) differed between these two sources or methods of presentation to the public.

    Srinivasan Pillay: Sushi - Fresh or Frozen? The Answer May Surprise You

  • BJ - Used in cheese making mesophilic starter is a Lactic acid-producing starter bacteria which is used to produce cheeses when the cooking temperature is 39°C or lower.

    Making Farmhouse Cheddar

  • The aerobic mesophilic bacteria count was 2.7 log CFU/g for frozen sushi and 6.3 log CFU/g for fresh sushi.

    Srinivasan Pillay: Sushi - Fresh or Frozen? The Answer May Surprise You

  • The mesophilic herbaceous undestory layer includes Anisantha sterilis, Elytrigia repens, Mentha longifolia, Cousinia umbrosa, Anthriscus longirostris, Physocaulis nodosus, and sometimes endemic wild onion Allium paradoxum.

    Kopet Dag woodlands and forest steppe

  • Composting is the controlled biological decomposition and pasteurization of organic materials under aerobic conditions — it involves the action of mesophilic microorganisms followed by thermophilic microorganisms that thrive under increased (more than 50 °C) temperature conditions and if correctly managed, can destroy disease-causing organisms, even weed seeds.

    Composting

  • Most cheeses are acidified by the mesophilic group, while the few that undergo a cooking step—mozzarella, the alpine and Italian hard cheeses—are acidified by thermophiles that can survive and continue to contribute flavor.

    On Food and Cooking, The Science and Lore of the Kitchen

  • Most cheeses are acidified by the mesophilic group, while the few that undergo a cooking step—mozzarella, the alpine and Italian hard cheeses—are acidified by thermophiles that can survive and continue to contribute flavor.

    On Food and Cooking, The Science and Lore of the Kitchen

  • Standard microbiological procedures were followed to determine the counts of aerobic mesophilic microorganisms, psychrotrophs, yeasts and molds, coliforms, bacterial spores, enterococci, Bacillus cereus, Listeria monocytogenes, staphylococci, and lactic acid bacteria.

    7 Fermented Milks Past, Present, and Future

  • Ayib samples showed high numbers of mesophilic bacteria, enterococci, and yeasts (Table 1).

    7 Fermented Milks Past, Present, and Future

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