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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor BIDOIA,Ederio Dino (1) CORSO,Carlos Renato (1) DILARRI,Guilherme (1) MONTAGNOLLI,Renato Nallin (1) PECORA,Hengli Barbosa (1) SILVA,Vinicius Luiz da (1) Mais... Palavra-chave Electrolyzed water (1) Food (1) Microorganism (1) Pseudomonas aeruginosa (1) Rhamnolipid (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2016 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Electrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruit Ciênc. Tecnol. Aliment. DILARRI,Guilherme; SILVA,Vinicius Luiz da; PECORA,Hengli Barbosa; MONTAGNOLLI,Renato Nallin; CORSO,Carlos Renato; BIDOIA,Ederio Dino. Abstract Microorganisms are the primary responsible for food poisoning and food spoilage. The purpose of this study was to evaluate different fruit washing methods with tap water, electrolyzed water and rhamnolipids solution produced by Pseudomonas aeruginosa LBI, in order to inhibit microbial growth. The tested organism was Eugenia uniflora. The fruits were washed and periodically inoculated into culture media to evaluate and count the colonies on the fruit surface. It was also observed the deterioration level of the fruits after each treatment. The results showed that treatment with rhamnolipids were the most efficient, inhibiting the growth of fungi and bacteria. The electrolyzed water proved to be very efficient in bacterial inhibition at the initial... Tipo: Info:eu-repo/semantics/article Palavras-chave: Electrolyzed water; Food; Microorganism; Pseudomonas aeruginosa; Rhamnolipid. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300456 Registros recuperados: 1 Primeira ... 1 ... Última

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