Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings

The effect of potassium sorbate (PS), nisin, Tween ® 20 and oil level on the survival of Lactobacillus fructivorans in model salad dressings was studied. In general, L. fructivorans growth was prevented in formulated emulsions, but the addition of nisin was necessary to inactivate the bacterium thro...

Descripción completa

Detalles Bibliográficos
Autores principales: Castro, M.P., Rojas, A.M., Campos, C.A., Gerschenson, L.N.
Formato: JOUR
Materias:
Interactions
Lactobacillus fructivorans survival
Preservatives
Salad dressings
Tween ® 20
Bacteriocin
Different effects
Emulsion structures
Food matrixes
Food system
Microbial stability
Model salad dressing
Oil contents
Oil levels
Potassium sorbate
Storage time
Synergistic action
System composition
Tween-20
Emulsification
Potassium
Antibiotics
Bacteria (microorganisms)
Lactobacillus
Lactobacillus fructivorans
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v42_n8_p1428_Castro
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

Ejemplares similares