Zygosaccharomyces rouxii is the predominant species responsible for the spoilage of the mix base for ice cream and ethanol is the best inhibitor tested.
Growth
Mix base for ice cream
Osmophilic yeasts
Preservative agents
Zygosaccharomyces rouxii
Journal
Food microbiology
ISSN: 1095-9998
Titre abrégé: Food Microbiol
Pays: England
ID NLM: 8601127
Informations de publication
Date de publication:
Apr 2022
Apr 2022
Historique:
received:
29
08
2021
revised:
24
10
2021
accepted:
25
10
2021
entrez:
23
11
2021
pubmed:
24
11
2021
medline:
15
12
2021
Statut:
ppublish
Résumé
A mix base for ice cream (MBIC) is used to produce artisanal or industrial ice creams and desserts and consists of a mixture of different ingredients, including sugar, egg yolk, natural flavors, starch and milk proteins. MBICs, which have chemical-physical characteristics that include a pH of 5.61 and an activity water (A
Identifiants
pubmed: 34809955
pii: S0740-0020(21)00195-7
doi: 10.1016/j.fm.2021.103929
pii:
doi:
Substances chimiques
Ethanol
3K9958V90M
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
103929Informations de copyright
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