Add to ORKGComponents of the filling valve in a gravity filling machine namely, tulip rubber, spreader rubber and vent tube were analyzed for yeasts using the membrane filtration method. After 5 days incubation, it was found that the tulip rubber had the highest yeast count of 9 cfu/20mls while the vent tube had the least count of 5 cfu/20mls. This indicates that the tulip rubber has the highest potential for contaminating finished products. Therefore, the tulip rubbers should be taken as a critical control point for control of yeast contamination during carbonated soft drink production
Fermented foods and beverages have been consumed by humans for over 8000 years. Originally, these fe...
Microbial spoilage of alcohol-free and low-alcohol beers, beer-mixed beverages, and soft drinks is m...
A research was done on the evolution of the presence of yeast and moulds in yoghourt, which was kept...
This research article published by International Journal of Biosciences, Vol. 18, No. 2, 2021During ...
ThesisIn the food industry, disinfectants are routinely used to sanitize and disinfect product conta...
Yeasts are a major spoilage threat in carbonated and fermented beverages, causing considerable econo...
Aims: To evaluate the levels of unicellular and filamentous fungi in ice cubes produced at different...
Published ArticleSpoilage caused by yeasts is a constant, widespread problem in the beverage industr...
ThesisSpoilage caused by yeasts is a constant and widespread problem in the beverage industry which ...
Foods and beverages are nutrient-rich systems prone to a rapid development of microorganisms that ha...
DOI:10.1006/fmic.2000.0360; available online at http://www.idealibrary.comIn a survey of the microbi...
Bibliography: pages [167]-176.In large scale brewing operations, process efficiency and beer quality...
Biyosürfaktanlar, bakteri, maya ve funguslar tarafından sentezlenen yüzey aktif moleküllerdir. Düşük...
Good production hygiene is a single most important factor in preventing microbial deterioration of f...
Yeast strains are usually known for their beneficial role in the production of bread and fermented f...
Fermented foods and beverages have been consumed by humans for over 8000 years. Originally, these fe...
Microbial spoilage of alcohol-free and low-alcohol beers, beer-mixed beverages, and soft drinks is m...
A research was done on the evolution of the presence of yeast and moulds in yoghourt, which was kept...
This research article published by International Journal of Biosciences, Vol. 18, No. 2, 2021During ...
ThesisIn the food industry, disinfectants are routinely used to sanitize and disinfect product conta...
Yeasts are a major spoilage threat in carbonated and fermented beverages, causing considerable econo...
Aims: To evaluate the levels of unicellular and filamentous fungi in ice cubes produced at different...
Published ArticleSpoilage caused by yeasts is a constant, widespread problem in the beverage industr...
ThesisSpoilage caused by yeasts is a constant and widespread problem in the beverage industry which ...
Foods and beverages are nutrient-rich systems prone to a rapid development of microorganisms that ha...
DOI:10.1006/fmic.2000.0360; available online at http://www.idealibrary.comIn a survey of the microbi...
Bibliography: pages [167]-176.In large scale brewing operations, process efficiency and beer quality...
Biyosürfaktanlar, bakteri, maya ve funguslar tarafından sentezlenen yüzey aktif moleküllerdir. Düşük...
Good production hygiene is a single most important factor in preventing microbial deterioration of f...
Yeast strains are usually known for their beneficial role in the production of bread and fermented f...
Fermented foods and beverages have been consumed by humans for over 8000 years. Originally, these fe...
Microbial spoilage of alcohol-free and low-alcohol beers, beer-mixed beverages, and soft drinks is m...
A research was done on the evolution of the presence of yeast and moulds in yoghourt, which was kept...