Application of essential oils as natural antimicrobials in lactic acid bacteria contaminating fermentation for the production of organic cachaça.

Autor: Oliveira ACD; Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP: 13635-900 Pirassununga, SP, Brazil. Electronic address: amandacdo@usp.br., Gobato C; Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP: 13635-900 Pirassununga, SP, Brazil., Pereira KN; Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP: 13635-900 Pirassununga, SP, Brazil. Electronic address: karinascimento@usp.br., Carvalho MV; Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP: 13635-900 Pirassununga, SP, Brazil. Electronic address: carvalhomv@usp.br., Santos JV; Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP: 13635-900 Pirassununga, SP, Brazil., Pinho GD; Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP: 13635-900 Pirassununga, SP, Brazil., Zumpano CBC; Department of Agroindustrial Technology and Rural Socioeconomics, Federal University of São Carlos, Centro de Ciências Agrárias, Highway Anhanguera, km 174 - SP-330, CEP: 13600-97 Araras, SP, Brazil., Bastos RG; Department of Agroindustrial Technology and Rural Socioeconomics, Federal University of São Carlos, Centro de Ciências Agrárias, Highway Anhanguera, km 174 - SP-330, CEP: 13600-97 Araras, SP, Brazil., Kamimura ES; Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP: 13635-900 Pirassununga, SP, Brazil. Electronic address: elianask@usp.br.

Publikováno v: International journal of food microbiology [Int J Food Microbiol] 2024 Nov 02; Vol. 424, pp. 110742. Date of Electronic Publication: 2024 May 10.