Antimicrobial Activity of Aroma Compounds against Saccharomyces cerevisiae and Improvement of Microbiological Stability of Soft Drinks as Assessed by Logistic Regression

The combined effects of a mild heat treatment (55°C) and the presence of three aroma compounds [citron essential oil, citral, and (E)-2-hexenal] on the spoilage of noncarbonated beverages inoculated with different amounts of a Saccharomyces cerevisiae strain were evaluated. The results, expressed as...

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Detalhes bibliográficos
Main Authors: Belletti, Nicoletta, Kamdem, Sylvain Sado, Patrignani, Francesca, Lanciotti, Rosalba, Covelli, Alessandro, Gardini, Fausto
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2007
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC2042087/
https://ncbi.nlm.nih.gov/pubmed/17616627
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00351-07
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