Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate

There is an increasing tendency to add natural antimicrobials of plant origin into food. The objective of this work was to develop a microbial sachet incorporated with allyl isothiocyanate (AIT), a volatile compound of plant origin, and to test its efficiency against growth of yeasts and molds, Stap...

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Detalles Bibliográficos
Autores principales: Pires, Ana Clarissa dos Santos, de Fátima Ferreira Soares, Nilda, de Andrade, Nélio José, da Silva, Luis Henrique Mendes, Camilloto, Geany Peruch, Bernardes, Patrícia Campos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2009
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768566/
https://www.ncbi.nlm.nih.gov/pubmed/24031453
http://dx.doi.org/10.1590/S1517-838220090004000036

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768566/
https://www.ncbi.nlm.nih.gov/pubmed/24031453
http://dx.doi.org/10.1590/S1517-838220090004000036

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