Effect of Low Concentrations of Sorbic Acid on the Heat Resistance and Viable Recovery of Neosartorya fischeri Ascospores

Autor:	John J. Churey, D. F. Splittstoesser
Rok vydání:	2019
Předmět:	Food spoilage Heat resistance Biology Microbiology Neosartorya fischeri Spore chemistry.chemical_compound chemistry Biochemistry Denaturation (biochemistry) Food science Sorbic acid Volume concentration Food Science
Zdroj:	Journal of food protection. 52(11)
ISSN:	1944-9097
Popis:	Concentrations of sorbic acid as high as 1000 mg/L had little effect on the heat resistance of ascospores. Growth of surviving spores that had been exposed to a lethal temperature, however, was greatly inhibited by concentrations as low as 70 mg/L. The results suggest that spoilage of thermally processed fruit products can be prevented by the incorporation of low amounts of sorbic acid.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66239c53255bf457df20bf3426173de7 https://pubmed.ncbi.nlm.nih.gov/31003263 Zobrazit plný text záznamu