The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production

Undesired fermentation of fruit-derived beverages by fungal, yeast and bacterial spoilage organisms are among the major contributors of product losses in the food industry. As an alternative to chemical preservatives, the use of Candida pyralidae and Pichia kluyveri was assessed for antimicrobial ac...

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Detalles Bibliográficos
Autores principales: Mewa-Ngongang, Maxwell, du Plessis, Heinrich W., Ntwampe, Seteno Karabo Obed, Chidi, Boredi Silas, Hutchinson, Ucrecia Faith, Mekuto, Lukhanyo, Jolly, Neil Paul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835701/
https://www.ncbi.nlm.nih.gov/pubmed/31590435
http://dx.doi.org/10.3390/foods8100454

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835701/
https://www.ncbi.nlm.nih.gov/pubmed/31590435
http://dx.doi.org/10.3390/foods8100454

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