Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process

Revista Argentina de Microbiologia

Volumn 39, Issue 3, 2007, Pages 170-176

  Galvagno, M A ^a,b   Gil, G R ^a   Iannone, L J ^a   Cerrutti, P ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Beer spoilage bacteria; Brewing yeast; Natural antimicrobials; Pulsed electric fields

Indexed keywords

ANTIINFECTIVE AGENT; CHITOSAN; NATURAL PRODUCT; NISIN;

ARTICLE; BACILLUS MEGATERIUM; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM CONTAMINATION; BEER; BREWING; CONTROLLED STUDY; HOPS; LACTOBACILLUS PLANTARUM; NONHUMAN; PEDIOCOCCUS; PULSED ELECTRIC FIELD;

BACILLUS MEGATERIUM; BEER; CHITOSAN; ELECTROMAGNETIC FIELDS; ESCHERICHIA COLI; FERMENTATION; FOOD PRESERVATION; HUMULUS; INDUSTRIAL MICROBIOLOGY; LACTOBACILLUS PLANTARUM; MICROBIAL SENSITIVITY TESTS; NISIN; PEDIOCOCCUS; PLANT EXTRACTS; TEMPERATURE;

EID: 35448943995     PISSN: 03257541     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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