Potency of Dimethyl Dicarbonate on the Microbial Inhibition Growth Kinetics, and Quality of Passion Fruit () Juice during Refrigerated Storage.

This study aimed to investigate the effectiveness of dimethyl dicarbonate (DMDC) at various concentrations (0-250 ppm) in inhibiting the growth of TISTR 117 and spoilage microbes in passion fruit juice (PFJ) and its impact on the physicochemical and antioxidant quality of the juice during refrigerated storage. The highest log reduction in the total viable count, yeast/molds and was attained in PFJ samples with 250 ppm of DMDC ( ≤ 0.05) added.

In Silico Safety Assessment of Isolated from Polish Bee Pollen and Bee Bread as Novel Probiotic Candidates.

species isolated from Polish bee pollen (BP) and bee bread (BB) were characterized for in silico probiotic and safety attributes. A probiogenomics approach was used, and in-depth genomic analysis was performed using a wide array of bioinformatics tools to investigate the presence of virulence and antibiotic resistance properties, mobile genetic elements, and secondary metabolites. Functional annotation and Carbohydrate-Active enZYmes (CAZYme) profiling revealed the presence of genes and a repertoire of probiotics properties promoting enzymes.

Foodborne pathogen inactivation in fruit juices utilizing commercial scale high-pressure processing: Effects of acidulants and pH.

The effects of juice pH, type of acidulant, and post-treatment refrigeration on the high-pressure processing (HPP) inactivation of O157:H7, , and in acid beverages were evaluated. Inoculated apple, orange, and grape juices (at their original pH and adjusted to pH 4.00, 4.

Survival of Foodborne Pathogens in Low and Nonalcoholic Craft Beer.

Breweries and beverage companies have recently been interested in creating innovative beer varieties that deviate from traditional beer styles, with either low-alcohol content <2.5% alcohol by volume (ABV) or the absence of alcohol altogether (<0.5% ABV).