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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