Micronized benzoic acid decreases the concentration necessary to preserve acidic beverages against Alicyclobacillus

Journal of Applied Microbiology

Volumn 115, Issue 2, 2013, Pages 466-474

  Kawase, K Y F ^a   Luchese, R H ^a   Coelho, G L ^a  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Alicyclobacillus; Electron microscopy; Micronization; Preservative

Indexed keywords

BIOCHEMISTRY; FOOD PRESERVATIVES; FRUIT JUICES; SCANNING ELECTRON MICROSCOPY;

ACIDIC BEVERAGES; ALICYCLOBACILLUS; ANTI-MICROBIAL ACTIVITY; BACTERICIDAL EFFECTS; DOUBLINGS; LETHAL EFFECTS; LOW CONCENTRATIONS; MICRONIZATIONS; PRESERVATIVE; SODIUM BENZOATE;

BENZOIC ACID;

BENZOIC ACID; PRESERVATIVE;

BIOAVAILABILITY; CONCENTRATION (COMPOSITION); FOOD SAFETY; MICROBIAL ACTIVITY; MICROBIAL COMMUNITY; PRESERVATION; TEMPERATURE EFFECT;

ALICYCLOBACILLUS; ARTICLE; BACTERICIDAL ACTIVITY; BEVERAGE; NONHUMAN; SCANNING ELECTRON MICROSCOPY; TEMPERATURE;

EID: 84880599868     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.12227     Document Type: Article

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