Efficacy of chemical agents and power ultrasound on biofilms formed by Asaia spp. – spoilage bacteria in beverage industries

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43919398" target="_blank" >RIV/60461373:22330/19:43919398 - isvavai.cz</a>

Result on the web

<a href="https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=235_2018-CJFS" target="_blank" >https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=235_2018-CJFS</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/235/2018-CJFS" target="_blank" >10.17221/235/2018-CJFS</a>

Result language

angličtina

Original language name

Efficacy of chemical agents and power ultrasound on biofilms formed by Asaia spp. – spoilage bacteria in beverage industries

Original language description

Spoilage bacteria were isolated from spoiled fruit-flavoured bottled water with a visual defect in the form of floating flocks. The bacteria were identified as Asaia lannensis using the PCR technique. The efficacy of five chemical agents commonly used in the beverage industry and of power ultrasound (PUS) on Asaia biofilms was studied. A static cultivation procedure on stainless steel plates was used and the efficacy of the chemical agents was tested in two stages. First, only the chemical agents were used. Second, the effect of the application of PUS for 1 min prior to the application of the chemical agents was tested. The most effective chemical agent was the one based on peracetic acid. Its use without PUS proved to be more effective than a combination of any of the other chemical agents with PUS. The least effective methods included the physical sanitation by PUS, the chemical agent based on a 10% solution of sodium hypochlorite and sodium hydroxide, and the chemical agent containing a 0.3% solution of chlorine dioxide. © 2019 Czech Academy of Agricultural Sciences. All rights reserved.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2019

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Volume of the periodical

37

Issue of the periodical within the volume

4

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

5

Pages from-to

221-225

UT code for WoS article

000493757700001

EID of the result in the Scopus database

2-s2.0-85072580259