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EnglishThe aim of this study was to identify and characterize the microorganism responsible for a case of industrial spoilage in a soft drink factory. About 500000 bottles of an orange-based soft drink were fermented by a Saccharomyces cerevisiae strain in spite of the addition of sodium benzoate. A similar soft drink, which differed mainly for its flavoring component, was not spoiled because of the antimicrobial activity of the orange essential oil used in its production.
| Titolo: | Effect of aroma compounds on the microbial stabilization of orange-based soft drinks |
| Autore/i: | NDAGIJIMANA, MAURICE; BELLETTI, NICOLETTA; LANCIOTTI, ROSALBA; GUERZONI, MARIA ELISABETTA; GARDINI, FAUSTO |
| Autore/i Unibo: | |
| Anno: | 2004 |
| Rivista: | |
| Abstract: | The aim of this study was to identify and characterize the microorganism responsible for a case of industrial spoilage in a soft drink factory. About 500000 bottles of an orange-based soft drink were fermented by a Saccharomyces cerevisiae strain in spite of the addition of sodium benzoate. A similar soft drink, which differed mainly for its flavoring component, was not spoiled because of the antimicrobial activity of the orange essential oil used in its production. |
| Data prodotto definitivo in UGOV: | 2005-10-06 16:01:10 |
| Appare nelle tipologie: | 1.01 Articolo in rivista |
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http://hdl.handle.net/11585/1732
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