Asaia spp., acetic acid bacteria causing the spoilage of non-alcoholic beverages

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43919382" target="_blank" >RIV/60461373:22330/19:43919382 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.kvasnyprumysl.cz/artkey/kpr-201901-0001_asaia_spp_acetic_acid_bacteria_causing_the_spoilage_of_non-alcoholic_beverages.php" target="_blank" >https://www.kvasnyprumysl.cz/artkey/kpr-201901-0001_asaia_spp_acetic_acid_bacteria_causing_the_spoilage_of_non-alcoholic_beverages.php</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp2019.65-1" target="_blank" >10.18832/kp2019.65-1</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Asaia spp., acetic acid bacteria causing the spoilage of non-alcoholic beverages

Popis výsledku v původním jazyce

After a general introduction and introduction to acetic acid bacteria, this work focuses on the genus Asaia, which causes sensory defects in non-alcoholic beverages. Asaia representatives have strong adhesive properties for materials used in the food industry, where they subsequently form biofilms and are highly resistant to chemical preservatives. After the basic characteristics of the genus Asaia and its influence on humans, the main part of the paper deals with microbial contamination of beverages by these bacteria. The paper summarizes the knowledge of the influence of packaging materials on the development of defects in beverages and the use of natural bioactive substances and plant extracts as an alternative to maintaining the microbiological stability of beverages.

Název v anglickém jazyce

Asaia spp., acetic acid bacteria causing the spoilage of non-alcoholic beverages

Popis výsledku anglicky

After a general introduction and introduction to acetic acid bacteria, this work focuses on the genus Asaia, which causes sensory defects in non-alcoholic beverages. Asaia representatives have strong adhesive properties for materials used in the food industry, where they subsequently form biofilms and are highly resistant to chemical preservatives. After the basic characteristics of the genus Asaia and its influence on humans, the main part of the paper deals with microbial contamination of beverages by these bacteria. The paper summarizes the knowledge of the influence of packaging materials on the development of defects in beverages and the use of natural bioactive substances and plant extracts as an alternative to maintaining the microbiological stability of beverages.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Kvasný průmysl

ISSN

0023-5830

e-ISSN

—

Svazek periodika

2019

Číslo periodika v rámci svazku

65 (1)

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

1-5

Kód UT WoS článku

000458863900001

EID výsledku v databázi Scopus

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