The Use of <i>Candida pyralidae</i> and <i>Pichia kluyveri</i> to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production

The Use of <i>Candida pyralidae</i> and <i>Pichia kluyveri</i> to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production

Undesired fermentation of fruit-derived beverages by fungal, yeast and bacterial spoilage organisms are among the major contributors of product losses in the food industry. As an alternative to chemical preservatives, the use of <i>Candida pyralidae</i> and <i>Pichia kluyveri</i...

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Bibliographic Details
Main Authors: Maxwell Mewa-Ngongang, Heinrich W. du Plessis, Seteno Karabo Obed Ntwampe, Boredi Silas Chidi, Ucrecia Faith Hutchinson, Lukhanyo Mekuto, Neil Paul Jolly
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Foods
Subjects:
biopreservation compounds
<i>candida pyralidae</i>
<i>pichia kluyveri</i>
biological control
volatile organic compounds
Online Access:https://www.mdpi.com/2304-8158/8/10/454

Internet

https://www.mdpi.com/2304-8158/8/10/454

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