Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate

Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate

There is an increasing tendency to add natural antimicrobials of plant origin into food. The objective of this work was to develop a microbial sachet incorporated with allyl isothiocyanate (AIT), a volatile compound of plant origin, and to test its efficiency against growth of yeasts and molds, Stap...

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Bibliographic Details
Main Authors: Ana Clarissa dos Santos Pires, Nilda de Fátima Ferreira Soares, Nélio José de Andrade, Luis Henrique Mendes da Silva, Geany Peruch Camilloto, Patrícia Campos Bernardes
Format: Article
Language:English
Published: Sociedade Brasileira de Microbiologia 2009-12-01
Series:Brazilian Journal of Microbiology
Subjects:
antimicrobial sachet
Mozzarella cheese
food protection
allyl isothiocyanate
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000400036

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000400036

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