The Use of <i>Candida pyralidae</i> and <i>Pichia kluyveri</i> to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production

Undesired fermentation of fruit-derived beverages by fungal, yeast and bacterial spoilage organisms are among the major contributors of product losses in the food industry. As an alternative to chemical preservatives, the use of <i>Candida pyralidae</i> and <i>Pichia kluyveri</i> was assessed for an...

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Detalhes bibliográficos

Principais autores:	Maxwell Mewa-Ngongang, Heinrich W. du Plessis, Seteno Karabo Obed Ntwampe, Boredi Silas Chidi, Ucrecia Faith Hutchinson, Lukhanyo Mekuto, Neil Paul Jolly
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2019-10-01
coleção:	Foods
Assuntos:	biopreservation compounds <i>candida pyralidae</i> <i>pichia kluyveri</i> biological control volatile organic compounds
Acesso em linha:	https://www.mdpi.com/2304-8158/8/10/454
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