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[해외논문] A Candida parapsilosis inactivation-based UV-C process for calamansi (Citrus microcarpa) juice drink

LWT- Food science and technology, v.90, 2018년, pp.157 - 163  

Gabriel, Alonzo A. (Corresponding author. Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, Teodora Alonso Hall, College of Home Economics, A. Ma. Regidor Street, University of the Philippines, Diliman Campus, 1101, Quezon City, Philippines.) ,  Manalo, Monica R. ,  Feliciano, Rodney J. ,  Garcia, Nadine Kristel A. ,  Dollete, Una Grace M. ,  Acanto, Christine N. ,  Paler, Juliane Czarine B.

Abstract AI-Helper 아이콘AI-Helper

Abstract Spoilage yeasts were isolated from ready-to-drink calamansi juice stored at room temperature. Biochemical and morphological characterizations revealed that both isolates were Candida parapsilosis. Known population of each of the two isolates was separately inoculated to freshly prepared ju...

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