Activity of Compounds of Natural Origin Against Alicyclobacillus acidoterrestris, a Common Fruit Juices Contaminant

• Autorzy: Agnieszka Tyfa , Alina Kunicka-Styczyńska , Justyna Dąbrowska
• Języki publikacji: EN

Abstrakty

EN

Fruit product industry struggles with emerging problem of microbial contamination with Alicyclobacillus acidoterrestris. This acidothermophilic, soil-borne and sporeforming bacterium posses ability to survive commercial pasteurization and thus may cause fruit juices spoilage. Even modern technologies are not effective enough to eliminate A. acidoterrestris from the industrial environments. The green consumer attitude and safety standards suggest adaptation of natural and safe solutions. This paper summarizes the bioactivity of compounds of natural origin which could serve as anti-alicyclobacilli preservation agents maintaining stability of fruit juices.(original abstract)

Słowa kluczowe

EN

Microbiology; Microbiological quality; Fruit; Microbiological safety; Soft drinks

PL

Mikrobiologia; Jakość mikrobiologiczna; Owoce; Bezpieczeństwo mikrobiologiczne; Napoje bezalkoholowe

• Czasopismo: Biotechnology and Food Science
• Rocznik: 2015
• Numer: z. 79, nr 2
• Strony: 9--22

Twórcy

autor

Agnieszka Tyfa

• Lodz University of Technology, Poland

autor

Alina Kunicka-Styczyńska

• Lodz University of Technology, Poland

autor

Justyna Dąbrowska

• Lodz University of Technology, Poland

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