Use of nisin and preservatives to control microbiological growth

Allysson Veloso Dias (Autor)

Buch | Softcover

52 Seiten

2025
International Book Market Service Ltd (Verlag)
9786203851557 (ISBN)

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Thermoaciduric spore-forming bacteria of the genus Alicyclobacillus have been associated with undesirable flavours and odours in sour fruit juices and are resistant to pasteurisation. The potential for biotransfer is considered to be the ability of microorganisms present on the surface of equipment to contaminate the food during processing. The ability of microorganisms to adhere is directly related to the hydrophobicity of the cell surface. Nisin is an antimicrobial substance of a peptide nature that has been shown to be effective against Gram-positive bacteria, including sporogens, compared to the usual preservatives such as bezoate, sorbate and metabisulphite. This work presents the results obtained from a study of the physiological behaviour of Alicyclobacillus acidoterrestris, isolated from commercial juice in different acidic drinks, as well as its sensitivity to nisin and conventional preservatives.

Graduated in Biological Sciences (UGB), Master in Food Science and Technology (UFRRJ). He is currently high school educational coordinator - Colégio Nossa Senhora do Amparo, science teaching coordinator - Volta Redonda Municipal Secretariat, biology teacher at Faetec-RJ and full professor at the Barra Mansa University Centre.

Erscheinungsdatum	20.04.2025
Verlagsort	Beau Bassin
Sprache	englisch
Maße	152 x 229 mm
Gewicht	82 g
Themenwelt	Naturwissenschaften ► Biologie ► Allgemeines / Lexika
Themenwelt	Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
Schlagworte	Alicyclobacillus • fruit juices • Hydrophobicity • isotonic drinks • nisin
ISBN-13	9786203851557 / 9786203851557
Zustand	Neuware