Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment
Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment
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DOI：
10.1016/j.ijfoodmicro.2009.10.030
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发表时间：
2010-01-01
影响因子：
5.4
通讯作者：
Gardini, Fausto
中科院分区：
文献类型：
--
作者：
Belletti, Nicoletta;Kamdem, Sylvain Sado;Gardini, Fausto
这项工作的目的是评估三种萜烯（柠檬醛，芳樟醇和β-蒎烯）的抗微生物活性，结合温和的热处理（55 ℃，15分钟）。本研究是在一种以橙子为基础的软饮料中接种野生酿酒酵母菌株进行的。结果表示为生长/无生长数据，用逻辑回归分析。仅包含重要单个参数（p）的模型
The aim of this work was to evaluate the antimicrobial activity of three terpenes (citral, linalool and beta-pinene), in combination with a mild heat treatment (55 degrees C, 15 min). The study has been carried out on an orange based soft drink inoculated using a wild strain of Saccharomyces cerevisiae. The results, expressed as growth/no-growth data, were analyzed with the logistic regression. A model comprising only of significant individual parameters (p