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

• Autorzy: Tyfa A. , Kunicka-Styczyńska A. , Dąbrowska J.
• 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.

Słowa kluczowe

EN

Alicyclobacillus acidoterrestris; essential oils; bacteriocins; fruit products spoilage; antimicrobial activity

PL

Alicyclobacillus acidoterrestris; olejki eteryczne; bakteriocyny; psucie się produktów owocowych; aktywność przeciwdrobnoustrojowa

• Wydawca: Wydawnictwo Politechniki Łódzkiej
• Czasopismo: Biotechnology and Food Science
• Rocznik: 2015
• Tom: Vol. 79, nr 2
• Strony: 9--22
• Opis fizyczny: Bibliogr. 85 poz.

Twórcy

autor

Tyfa A.

• Institute of Fermentation Technology and Microbiology Lodz University of Technology 90-924, Lodz, Poland

autor

Kunicka-Styczyńska A.

• Institute of Fermentation Technology and Microbiology Lodz University of Technology 90-924, Lodz, Poland

autor

Dąbrowska J.

• Institute of General Food Chemistry Lodz University of Technology, 90-924 Lodz, Poland

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