Activity of compounds of natural origin against Alicyclobacillus acidoterrestris, a common fruit juices contaminant

dc.contributor.authorTyfa, Agnieszka
dc.contributor.authorKunicka-Styczyńska, Alina
dc.contributor.authorDąbrowska, Justyna
dc.date.accessioned2016-07-11T07:13:39Z
dc.date.available2016-07-11T07:13:39Z
dc.date.issued2015
dc.description.abstractFruit 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.en_EN
dc.formatapplication/pdf
dc.identifier.citationBiologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s. 9-22pl_PL
dc.identifier.issn2084-0136
dc.identifier.otherBrak expID
dc.identifier.urihttp://bacif.p.lodz.pl/
dc.language.isoplpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.publisherWydawnictwa Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesBiotechnology and Food Science;
dc.relation.ispartofseriesZeszyty Naukowe Politechniki Łódzkiejpl_PL
dc.titleActivity of compounds of natural origin against Alicyclobacillus acidoterrestris, a common fruit juices contaminanten_EN
dc.typeArticleen_EN
dc.typeArtykułpl_PL

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