About: The potential of monoacylglycerols as agents for reducing the microbial spoilage flora on fresh fruits and fruit juices     Goto   Sponge   NotDistinct   Permalink

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  • The minimal processing technologies for fruit and fruit juices need appropriate selection of raw materials and also strategies for reducing losses and providing high quality and safe products. The most important target for keeping overall quality of these commodities is a decrease in microbial spoilage flora as these cause both decay and safety problems. This study is aimed at assesing the potential of monoacylglycerols as agents for reducing the microbial flora on the fresh fruits and in fruit juices. Monoacylglycerols of decanoic (MAG-C10:0), dodecanoic (MAG-C12:0) and 1-adamantane carboxylic acid (MAG-ACA) were prepared and tested for inhibition activity against microorganisms potentially involved in spoilage process: Gram-positive bacteria (Bacillus cereus, Bacillus subtilis, Enterococcus faecalis, Micrococcus luteus, Staphylococcus aureus), Gram-negative bacteria (Citrobacter freundii, Escherichia coli, Pseudomonas aeruginosa, Salmonella enterica, Serratia marcescens) and filamentous fungi (Al
  • The minimal processing technologies for fruit and fruit juices need appropriate selection of raw materials and also strategies for reducing losses and providing high quality and safe products. The most important target for keeping overall quality of these commodities is a decrease in microbial spoilage flora as these cause both decay and safety problems. This study is aimed at assesing the potential of monoacylglycerols as agents for reducing the microbial flora on the fresh fruits and in fruit juices. Monoacylglycerols of decanoic (MAG-C10:0), dodecanoic (MAG-C12:0) and 1-adamantane carboxylic acid (MAG-ACA) were prepared and tested for inhibition activity against microorganisms potentially involved in spoilage process: Gram-positive bacteria (Bacillus cereus, Bacillus subtilis, Enterococcus faecalis, Micrococcus luteus, Staphylococcus aureus), Gram-negative bacteria (Citrobacter freundii, Escherichia coli, Pseudomonas aeruginosa, Salmonella enterica, Serratia marcescens) and filamentous fungi (Al (en)
Title
  • The potential of monoacylglycerols as agents for reducing the microbial spoilage flora on fresh fruits and fruit juices
  • The potential of monoacylglycerols as agents for reducing the microbial spoilage flora on fresh fruits and fruit juices (en)
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  • The potential of monoacylglycerols as agents for reducing the microbial spoilage flora on fresh fruits and fruit juices
  • The potential of monoacylglycerols as agents for reducing the microbial spoilage flora on fresh fruits and fruit juices (en)
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  • RIV/70883521:28110/10:63509505!RIV11-MSM-28110___
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  • 280473
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  • RIV/70883521:28110/10:63509505
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  • fruit juices; microbial spoilage; monoacylglycerols (en)
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  • Doležálková, Iva
  • Krejčí, Jiří
  • Vltavská, Pavlína
  • Butkovičová, Adéla
  • Máčalík, Zdeněk
http://localhost/t...ganizacniJednotka
  • 28110
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