Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.creator | Belfiore, Carolina | - |
| dc.creator | Maldonado, Maria Cristina | - |
| dc.creator | Navarro, Antonio Roberto | - |
| dc.date | 2018-04-25T14:58:27Z | - |
| dc.date | 2018-04-25T14:58:27Z | - |
| dc.date | 2008-02 | - |
| dc.date | 2018-04-18T17:42:00Z | - |
| dc.date.accessioned | 2019-04-29T15:45:29Z | - |
| dc.date.available | 2019-04-29T15:45:29Z | - |
| dc.date.issued | 2008-02 | - |
| dc.identifier | Belfiore, Carolina; Maldonado, Maria Cristina; Navarro, Antonio Roberto; Temperature, soluble solids and pH effect on Alicyclobacillus acidoterrestris viability in lemon juice concentrate; Springer Heidelberg; Journal of Industrial Microbiology & Biotechnology; 35; 2; 2-2008; 141-144 | - |
| dc.identifier | 1367-5435 | - |
| dc.identifier | http://hdl.handle.net/11336/43449 | - |
| dc.identifier | 1476-5535 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/301277 | - |
| dc.description | Alicyclobacillus acidoterrestris is a thermoacidophilic, non-pathogenic, spore-forming bacterium detected in spoiled commercial pasteurized fruit juice. Apple, white grape and tomato are particularly susceptible. A. acidoterrestris spores are resistant to lemon juice pasteurization (2 min at 82°C), and they can germinate and grow causing spoilage. This contamination is characterized by a medicinal or disinfectant smell attributed to guaiacol (o-dihydroxybenzene) production and other taint chemicals. The aim of this work was to study the influence of temperature (82, 86, 92 and 95 °C), total soluble solids (SS) (6.20, 9.8, 50 and 68°Brix) and pH (2.28, 2.45, 2.80, 3.25, 3.5) on decimal reduction time (D) of the A. acidoterrestris in clarified and non-clarified concentrated lemon juice. Once D-value was determined, the resistance of A. acidoterrestris at the assayed temperatures was confirmed. SS and pH influence spore viability, because spore resistance increases with higher SS (50°Brix 22 min 82 °C–68°Brix 28 min 82 °C) and pH values (pH 2.28, 17 min–pH 4.00, 22 min). Bacterial growth was lower in clarified lemon juice, 26 min at 82 °C, than in non-clarified lemon juice, 51 min at 82 °C. Temperature was the parameter that had the greatest influence on the D value. | - |
| dc.description | Fil: Belfiore, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina | - |
| dc.description | Fil: Maldonado, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina | - |
| dc.description | Fil: Navarro, Antonio Roberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Springer Heidelberg | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1007/s10295-007-0276-7 | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs10295-007-0276-7 | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.source.uri | http://hdl.handle.net/11336/5008 | - |
| dc.subject | Alicyclobacillus acidoterrestris | - |
| dc.subject | lemon juice | - |
| dc.subject | pH effects | - |
| dc.subject | Biotecnología Industrial | - |
| dc.subject | Biotecnología Industrial | - |
| dc.subject | INGENIERÍAS Y TECNOLOGÍAS | - |
| dc.title | Temperature, soluble solids and pH effect on Alicyclobacillus acidoterrestris viability in lemon juice concentrate | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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