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Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology

  • Published:2016-01 Issue: Volume:59 Page:188-195
  • ISSN:0956-7135
  • Container-title:Food Control
  • language:en
  • Short-container-title:Food Control

Author:

González-Arenzana Lucía,Sevenich Robert,Rauh Cornelia,López Rosa,Knorr Dietrich,López-Alfaro Isabel

Funder

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference32 articles.

1. Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis;Agnolucci;International Journal of Food Microbiology,2010

2. High pressure effects on biological macromolecules: from structural changes to alteration of cellular processes;Balny;Biochimica Et Biophysica Acta (BBA) – Protein Structure and Molecular Enzymology,2002

3. Stevia rebaudiana bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: processing parameter optimization;Barba;Food Chemistry,2014

4. Pressure effects on in vivo microbial processes;Bartlett;Biochimica Et Biophysica Acta (BBA) – Protein Structure and Molecular Enzymology,2002

5. Bacterial spoilage of wine and approaches to minimize it;Bartowsky;Letters in Applied Microbiology,2009
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