נגישות
menu      
חיפוש מתקדם
תחביר
חפש...
הספר "אוצר וולקני"
אודות
תנאי שימוש
ניהול
קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Spoilage of soft drinks caused by bacterial flocculation
Year:
1985
Source of publication :
Journal of Food Protection
Authors :
יובן, בנימין
;
.
שומר, אילן
;
.
Volume :
48
Co-Authors:
Facilitators :
From page:
52
To page:
53
(
Total pages:
2
)
Abstract:

Fruit-flavored soft drinks (pH 3.0) spoiled due to flocculation caused by strains of Acetobacter spp. The floc consisted of bacterial cells attached to cellulose microfibrils. Floc production was inhibited at 4°C; it was not prevented by addition of 200 ppm benzoate, 200 ppm sorbate or 100 ppm sulfur dioxide.

Note:
Related Files :
bacterium contamination
human
methodology
prevention
Short survey / mini-review
soft drink
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
Language:
אנגלית
Editors' remarks:
ID:
18682
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:23
You may also be interested in
Scientific Publication
Spoilage of soft drinks caused by bacterial flocculation
48
Spoilage of soft drinks caused by bacterial flocculation

Fruit-flavored soft drinks (pH 3.0) spoiled due to flocculation caused by strains of Acetobacter spp. The floc consisted of bacterial cells attached to cellulose microfibrils. Floc production was inhibited at 4°C; it was not prevented by addition of 200 ppm benzoate, 200 ppm sorbate or 100 ppm sulfur dioxide.

Scientific Publication
You may also be interested in