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Information Journal Paper

Title

MINIMUM INHIBITORY CONCENTRATIONS OF SOME ANTIMICROBIALS AGAINST MICRO-ORGANISMS RELATED TO ORANGE JUICE

Pages

  49-56

Keywords

MINIMUM INHIBITORY CONCENTRATION (MIC)Q4

Abstract

 Minimum inhibitory concentrations (MIC) of some essential oils and CITRIC ACID were determined against two micro-organisms associated with spoilage of orange juice (Saccharomyces cervisiae and Leuconostoc mesenteroids) and against four unidentified microorganisms isolated from citrus surface and spoiled orange juice. MIC for LIMONENE were obtained less than 5% w/v aqueous against Saccharomyces cervisiae and Iso-2.Lianalool minimum inhibitory concentrations was less than 5% w/v aqueous for Leuconostoc mesenteroids. MIC for other microorganisms and essential oils and CITRIC ACID were determined more than 5 % w/v aqueous. Survivor Curve testing was conducted on 6 microorganisms.

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    APA: Copy

    MAGHSOUDI, V., GHOBADINEZHAD, Z., & SOLTAN ZADEH, MARJAN. (2006). MINIMUM INHIBITORY CONCENTRATIONS OF SOME ANTIMICROBIALS AGAINST MICRO-ORGANISMS RELATED TO ORANGE JUICE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 3(2), 49-56. SID. https://sid.ir/paper/71877/en

    Vancouver: Copy

    MAGHSOUDI V., GHOBADINEZHAD Z., SOLTAN ZADEH MARJAN. MINIMUM INHIBITORY CONCENTRATIONS OF SOME ANTIMICROBIALS AGAINST MICRO-ORGANISMS RELATED TO ORANGE JUICE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2006;3(2):49-56. Available from: https://sid.ir/paper/71877/en

    IEEE: Copy

    V. MAGHSOUDI, Z. GHOBADINEZHAD, and MARJAN SOLTAN ZADEH, “MINIMUM INHIBITORY CONCENTRATIONS OF SOME ANTIMICROBIALS AGAINST MICRO-ORGANISMS RELATED TO ORANGE JUICE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 2, pp. 49–56, 2006, [Online]. Available: https://sid.ir/paper/71877/en

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