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Tytuł pozycji:

Antimicrobial activity of gaseous chlorine dioxide against Aspergillus flavus on green coffee beans.

Tytuł :
Antimicrobial activity of gaseous chlorine dioxide against Aspergillus flavus on green coffee beans.
Autorzy :
Lee H; Department of Food and Nutrition, College of Agriculture and Food Sciences, Wonkwang University, 460 Iksan-daero, Iksan, Jeollabuk-do, 54538, Republic of Korea.
Ryu JH; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-ku, Seoul, 02841, Republic of Korea. Electronic address: .
Kim H; Department of Food and Nutrition, College of Agriculture and Food Sciences, Wonkwang University, 460 Iksan-daero, Iksan, Jeollabuk-do, 54538, Republic of Korea. Electronic address: .
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Źródło :
Food microbiology [Food Microbiol] 2020 Apr; Vol. 86, pp. 103308. Date of Electronic Publication: 2019 Aug 23.
Typ publikacji :
Evaluation Study; Journal Article
Język :
English
Imprint Name(s) :
Publication: London : Elsevier
Original Publication: London ; Orlando : Academic Press, c1984-
MeSH Terms :
Aspergillus flavus/*drug effects
Chlorine/*pharmacology
Chlorine Compounds/*pharmacology
Coffea/*microbiology
Food Preservation/*methods
Oxides/*pharmacology
Aspergillus flavus/growth & development ; Chlorine Compounds/chemistry ; Colony Count, Microbial ; Oxides/chemistry ; Seeds/microbiology
Contributed Indexing :
Keywords: Antimicrobial activity; Aspergillus flavus; Chlorine dioxide; Green coffee bean; Shelf life
Substance Nomenclature :
0 (Chlorine Compounds)
0 (Oxides)
4R7X1O2820 (Chlorine)
8061YMS4RM (chlorine dioxide)
Entry Date(s) :
Date Created: 20191110 Date Completed: 20200220 Latest Revision: 20200220
Update Code :
20201023
DOI :
10.1016/j.fm.2019.103308
PMID :
31703866
Czasopismo naukowe
The aim of this study was to use chlorine dioxide (ClO 2 ) gas to inactivate Aspergillus flavus on green coffee beans. Green coffee beans inoculated with A. flavus were exposed to ClO 2 gas generated from 0.75, 1, 1.25, or 1.5 mL of ClO 2 solution in a sealed container at 25 or 50 °C (100% relative humidity [RH]) for up to 10 h. Numbers of A. flavus on beans treated at 25 °C decreased by 1.1-2.2 log cfu/bean within 1 h of exposure to ClO 2 and decreased to below the detection limit (≤1.0 log cfu/bean) at all ClO 2 concentrations after 10 h. At 50 °C, the microbial population reached the detection limit within 0.5 h regardless of the ClO 2 solution concentration. Beans exposed to gas for 10 h at 25 °C were stored for 14 days under conditions of 43, 75, or 100% RH and 4, 12, or 25 °C. At 4 °C, visible mold growth was not established regardless of RH. After 12 days, mold was observed only at 25 °C. At 100% RH, beans stored under the same conditions without ClO 2 gas treatment showed mold formation at 13 and 4 days at 12 and 25 °C, respectively.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)

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