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Modeling Heat-Resistance of Alicyclobacillus acidoterrestris in Different Fruit Juices: Combined Effects of pH and Temperature

  • Published:2023 Issue: Volume:66 Page:
  • ISSN:1678-4324
  • Container-title:Brazilian Archives of Biology and Technology
  • language:
  • Short-container-title:Braz. arch. biol. technol.

Author:

Oliveira Wemerson de Castro1ORCID,Hungaro Humberto Moreira2ORCID,Paiva Aline Dias3ORCID,Mantovani Hilario Cuquetto4ORCID

Affiliation:

1. Instituto Federal de Educação, Ciência e Tecnologia Sul-Rio-Grandense, Brasil

2. Universidade Federal de Juiz de Fora, Brazil

3. Universidade Federal do Triangulo Mineiro, Brazil

4. Universidade Federal de Viçosa, Brazil; University of Wisconsin-Madison, US

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Reference37 articles.

1. Alicyclobacillus spoilage and control - a review;Pornpukdeewattana S;Crit Rev Food Sci Nutr,2020

2. Fruchtsaftverderb durch Bacillen: Isolierung und Charakterisierung des Verderbserregers;Cerny G;Z Lebensm Unters Forsch,1984

3. Detection of Alicyclobacillus spp. in fruit juice by combination of immunomagnetic separation and a SYBR green I real-time PCR assay;Cai R;PloS One,2015

4. Antimicrobial photodynamic treatment as an alternative approach for Alicyclobacillus acidoterrestris inactivation;Prado-Silva L;Int J Food Microbiol,2020

5. Characterisation of the volatile profile of orange juice contaminated with Alicyclobacillus acidoterrestris;Bianchi F;Food Chem,2010
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