Electrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruit

Electrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruit

Abstract Microorganisms are the primary responsible for food poisoning and food spoilage. The purpose of this study was to evaluate different fruit washing methods with tap water, electrolyzed water and rhamnolipids solution produced by Pseudomonas aeruginosa LBI, in order to inhibit microbial growt...

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Bibliographic Details
Main Authors: Guilherme DILARRI, Vinicius Luiz da SILVA, Hengli Barbosa PECORA, Renato Nallin MONTAGNOLLI, Carlos Renato CORSO, Ederio Dino BIDOIA
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016-01-01
Series:Food Science and Technology
Subjects:
electrolyzed water
food
microorganism
Pseudomonas aeruginosa
rhamnolipid
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005013102&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005013102&lng=en&tlng=en

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