Purification and Characterization of Plantaricin YKX and Assessment of Its Inhibitory Activity Against Alicyclobacillus spp.

Autor: Jinjin Pei, Wengang Jin, Jinze Wang, Yigang Huang, Xinsheng Li, Hongxia Zhang, Yonggui Zhang, Amer Ramadan, A. M. Abd El-Aty

Publikováno v: Frontiers in Microbiology, Vol 12 (2021)

Consumers prefer natural over synthetic chemical preservatives on a food label. Therefore, it is crucial to ensure the safety and efficacy of such natural preservatives. The emergence of heat-resistant spore-forming Alicyclobacillus spp. has been ass

Externí odkaz: https://doaj.org/article/2b22b2e36d4a4ad58ae25e249391481e

Rapid separation of phenolic flavourings by liquid chromatography and nanomolar electrochemical detection at a boron-doped diamond electrode

Autor: Hayes, Phyllis E.

In recent years, there has been considerable research focus on natural plant phenolics. They are present as key contributors to the flavour of food and beverages and are also proven to function as antioxidants, providing a wide range of physiological

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1535::78d3c7cb0c7233e360b900aadf08c294
https://hdl.handle.net/10468/11855

Atividade Antimicrobiana do extrato bruto do látex de Tabernaemontana catharinensis (A. DC) em Alicyclobacillus spp

Autor: Miguel Machinski Junior, Márcia Maria dos Anjos Szczerepa, Tânia Ueda Nakamura, Eliana Harue Endo, Arildo José Braz de Oliveira, Celso Vataru Nakamura, Jane Martha Graton Mikcha, Benício Alves de Abreu Filho, Kathielle Luiza Mucellini, César Armando Contreras Lancheros, Regina Aparecida Correia Gonçalves, Fabiana Richard, Érica Benassi Zanqueta

Publikováno v: Research, Society and Development; Vol. 10 No. 9; e16310917907
Research, Society and Development; Vol. 10 Núm. 9; e16310917907
Research, Society and Development; v. 10 n. 9; e16310917907
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Alicyclobacillus spp. is composed of Gram-positive, aerobic, thermoacidophilic, endospore-forming bacteria that cause food and beverage spoilage. The presence of Alicyclobacillus spp. may result in the production of guaiacol, which leads to sensory c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8539b63ca0a63bc82abdb923ea5bd5d
https://doi.org/10.33448/rsd-v10i9.17907

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Vpliv izvlečka rožmarina na toplotno odpornost bakterijskih spor vrste Bacillus cereus in rodu Alicyclobacillus

Autor: Štrlekar, Matija

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3505::c624e8257a3fd8737ff362b2c08272c1
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=1341