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.
Effect of aroma compounds on the microbial stabilization of orange-based soft drinks / NDAGIJIMANA M.; BELLETTI N.; LANCIOTTI R.; GUERZONI M. E.; GARDINI F.. - In: JOURNAL OF FOOD SCIENCE. - ISSN 0022-1147. - STAMPA. - 69:(2004), pp. 20-24.
Effect of aroma compounds on the microbial stabilization of orange-based soft drinks
NDAGIJIMANA, MAURICE;BELLETTI, NICOLETTA;LANCIOTTI, ROSALBA;GUERZONI, MARIA ELISABETTA;GARDINI, FAUSTO
2004
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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
