Activity Interactions of Crude Biopreservatives against Spoilage Yeast Consortia

Activity Interactions of Crude Biopreservatives against Spoilage Yeast Consortia

It is common to find different spoilage organisms occurring in the same food item, which usually requires food producers to utilize a mixture of synthetic preservatives to control spoilage. This study evaluated the interaction between mixtures of crude biopreservatives against consortia of common sp...

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Bibliographic Details
Main Authors: Maxwell Mewa-Ngongang, Heinrich W. du Plessis, Edwin Hlangwani, Seteno K. O. Ntwampe, Boredi S. Chidi, Ucrecia F. Hutchinson, Neil P. Jolly
Format: Article
Language:English
Published: MDPI AG 2019-06-01
Series:Fermentation
Subjects:
crude biopreservatives
grape pomace
microbial consortia
beverage spoilage yeasts
growth inhibition activity
Online Access:https://www.mdpi.com/2311-5637/5/3/53

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