Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice

Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice

Fresh carrot juice presents nutritional and organoleptic qualities which have to be preserved. However, it is a fast perishable beverage, and its low-acidic pH promotes the development of foodborne pathogens and spoilage microorganisms. This study aims to assess the modification and variability of p...

Full description

Bibliographic Details
Main Authors: Charlène Leneveu-Jenvrin, Baptiste Quentin, Fatima-Ezzahra Messaaf, Mathilde Hoarau, Marc Lebrun, Fabienne Remize
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Beverages
Subjects:
yeasts
lactic acid bacteria
shelf life
spoilage
fresh juice
Online Access:https://www.mdpi.com/2306-5710/8/1/17

Similar Items

Similar Items