Microbiological contamination profile in soft drinks-Reference-Cited by-同舟云学术

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Microbiological contamination profile in soft drinks

Published:2022-02-25 Issue:3 Volume:204 Page:
ISSN:0302-8933
Container-title:Archives of Microbiology
language:en
Short-container-title:Arch Microbiol

Author:

Silva Marselle M. N.^ORCID,Holanda Verônica L.,Pereira Karen S.,Coelho Maria Alice Z.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Molecular Biology,General Medicine,Biochemistry,Microbiology

Link

https://link.springer.com/content/pdf/10.1007/s00203-022-02801-4.pdf

Reference49 articles.

1. Abdel-Aal HM, Abdel-Sater MA, Soliman Z (2018) Biodiversity of filamentous and yeast fungi in citrus and grape fruits and juices in Assiut area. Egypt J Microbiol Biotechnol Food Sci 7(4):353. https://doi.org/10.15414/jmbfs.2018.7.4.353-365

2. Aneja KR, Dhiman R, Aggarwal NK, Kumar V, Kaur M (2014) Microbes associated with freshly prepared juices of citrus and carrots. Int J Food Sci. https://doi.org/10.1155/2014/408085

3. Arnesen LPS, Fagerlund A, Granum PE (2008) From soil to gut: Bacillus cereus and its food poisoning toxins. Fems Microbiol Rev 32(4):579–606. https://doi.org/10.1111/j.1574-6976.2008.00112.x

4. Azeredo DR, Alvarenga V, Sant’Ana AS, Srur AUS (2016) An overview of microorganisms and factors contributing for the microbial stability of carbonated soft drinks. Food Res Int 82:136–144. https://doi.org/10.1016/j.foodres.2016.01.024

5. Barth M, Hankinson TR, Zhuang H, Breidt F (2009) Microbiological spoilage of fruits and vegetables. Compendium of the microbiological spoilage of foods and beverages. Springer, New York, pp 135–183

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