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Controlling the Risk of Bacillus in Food Using Berries

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dc.contributor.author SANDULACHI, Elisaveta
dc.contributor.author BULGARU, Viorica
dc.contributor.author GHENDOV-MOSANU, Aliona
dc.contributor.author STURZA, Rodica
dc.date.accessioned 2024-05-15T08:01:36Z
dc.date.available 2024-05-15T08:01:36Z
dc.date.issued 2021
dc.identifier.citation SANDULACHI, Elisaveta et al. Controlling the Risk of Bacillus in Food Using Berries. In: Food and Nutrition Sciences, 2021. nr. 12, pp. 557-577. ISSN 2157-944X. e-ISSN 2157-9458. en_US
dc.identifier.issn 2157-944X
dc.identifier.issn 2157-9458
dc.identifier.uri https://doi.org/10.4236/fns.2021.126042
dc.identifier.uri http://repository.utm.md/handle/5014/27088
dc.description Acces full text - https://doi.org/10.4236/fns.2021.126042 en_US
dc.description.abstract Increasing the shelf life of foods without the addition of synthetic additives is a demand from both producers and consumers. Spore-forming bacteria are a problem in the food industry. To reduce their impact, it is necessary to use complex technologies, as well as ingredients with antibacterial or antibiotic properties. The aim of this study was to develop initial symbiotic combinations between lactic acid bacteria and berries to control food quality. The relevant ability of lactic acid bacteria in the presence of berry additives to inhibit the growth of Bacillus strains that degrade bakery products and dairy products was investigated. The antibacterial effect of berries on the growth of Bacillus mesentericus was studied. en_US
dc.language.iso en en_US
dc.publisher Scientific Research Publishing Inc. en_US
dc.relation.ispartofseries Food and Nutrition Sciences;2021. nr. 12
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject spore-forming bacteria en_US
dc.subject lactic acid bacteria en_US
dc.subject berry additives en_US
dc.subject Bacillus strains en_US
dc.subject bakery products en_US
dc.subject dairy products en_US
dc.title Controlling the Risk of Bacillus in Food Using Berries en_US
dc.type Article en_US


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