Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts

Journal of Food Science

Volumn 75, Issue 4, 2010, Pages

  Perez Diaz I M ^a   McFeeters, R F ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Allyl isothiocyanate; Benzoic acid; Cucumis sativus; Fumaric acid; Lactobacillus plantarum; Sulfite; Zygosaccharomyces

Indexed keywords

ACETIC ACID; ALCOHOL; ALLYL ISOTHIOCYANATE; ANTIFUNGAL AGENT; ANTIINFECTIVE AGENT; BRINE; FOOD PRESERVATIVE; FUMARIC ACID; FUMARIC ACID DERIVATIVE; HEXOSE; INORGANIC SALT; ISOTHIOCYANIC ACID DERIVATIVE; LACTIC ACID;

ARTICLE; CHEMISTRY; CUCUMBER; DRUG EFFECT; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; ISOLATION AND PURIFICATION; LACTOBACILLALES; LACTOBACILLUS PLANTARUM; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; PH; YEAST; ZYGOSACCHAROMYCES; DRUG EFFECTS; MICROBIAL SENSITIVITY TEST; PROCEDURES;

ACETIC ACID; ANTI-BACTERIAL AGENTS; ANTIFUNGAL AGENTS; CUCUMIS SATIVUS; ETHANOL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; FUMARATES; HEXOSES; HYDROGEN-ION CONCENTRATION; ISOTHIOCYANATES; LACTIC ACID; LACTOBACILLALES; LACTOBACILLUS PLANTARUM; MICROBIAL SENSITIVITY TESTS; SALTS; YEASTS; ZYGOSACCHAROMYCES;

BACTERIA (MICROORGANISMS); CUCUMIS SATIVUS; LACTOBACILLUS PLANTARUM; ZYGOSACCHAROMYCES;

EID: 77952948055     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01587.x     Document Type: Article

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