Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression

Applied and Environmental Microbiology

Volumn 73, Issue 17, 2007, Pages 5580-5586

  Belletti, Nicoletta ^a   Kamdem, Sylvain Sado ^a   Patrignani, Francesca ^a   Lanciotti, Rosalba ^a   Covelli, Alessandro ^b   Gardini, Fausto ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Flavourint   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ESSENTIAL OILS; HEAT TREATMENT; MICROBIOLOGY; VAPOR PRESSURE;

ANTIMICROBIAL ACTIVITY; LOGISTIC REGRESSION; MICROBIAL MEMBRANES; MICROBIOLOGICAL STABILITY;

YEAST;

2 HEXENAL; CITRAL; ESSENTIAL OIL; FLAVORING AGENT;

ANTIMICROBIAL ACTIVITY; AROMATIC HYDROCARBON; GROWTH RESPONSE; REGRESSION ANALYSIS; THERMAL DECOMPOSITION; YEAST;

ANTIMICROBIAL ACTIVITY; ARTICLE; BEVERAGE; CITRON; COLONY FORMING UNIT; CONCENTRATION (PARAMETERS); FOOD SPOILAGE; FUNGUS GROWTH; HEAT TREATMENT; NONHUMAN; SACCHAROMYCES CEREVISIAE; VAPOR PRESSURE;

ALDEHYDES; ANTIFUNGAL AGENTS; BEVERAGES; CITRUS; COLONY COUNT, MICROBIAL; FLAVORING AGENTS; FOOD PRESERVATION; HEAT; INDUSTRIAL MICROBIOLOGY; LOGISTIC MODELS; MONOTERPENES; OILS, VOLATILE; SACCHAROMYCES CEREVISIAE;

CITRUS MEDICA; SACCHAROMYCES CEREVISIAE;

EID: 34548511070     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.00351-07     Document Type: Article

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