探索用于零添加剂控制果汁腐败的[具体内容]的生长特性。 （原文中“for controlling juice spoilage with zero additives”前面缺少具体所指对象）
Exploring the growth characteristics of for controlling juice spoilage with zero additives.
作者信息
Shang Congdi, Zhang Tong, Xu Junnan, Zhao Ning, Zhang Wentao, Fan Mingtao
机构信息
College of Food Science and Engineering, Northwest A&F University, Shaanxi, Yangling 712100, China.
出版信息
Food Chem X. 2023 Jul 10;19:100790. doi: 10.1016/j.fochx.2023.100790. eCollection 2023 Oct 30.
Fruit juice spoilage that caused by contaminated has brought huge losses to beverage industry worldwide. Thus, it is very essential to understand the growth and metabolism processing of () in controlling juice spoilage caused by . In this work, simulative models for the growth and metabolism of were systematically conducted in the medium and fruit juice. The results showed that low temperature (4 ℃) and strong acidic environment (pH 3.0-2.0) of medium inhibited the growth and reproduction of . In addition, with decreasing temperature, the color, smell and turbidity of commercially available juice supplemented with significantly improved. This work provided a clear exploration of growth characteristics of by applying theory (medium) to reality (fruit juices), and pave fundamental for exploring the zero additives of controlling juice spoilage.
由污染导致的果汁变质给全球饮料行业带来了巨大损失。因此，了解（某微生物名称未给出）在控制由其引起的果汁变质过程中的生长和代谢过程非常重要。在这项工作中，在培养基和果汁中系统地建立了（某微生物名称未给出）生长和代谢的模拟模型。结果表明，培养基的低温（4℃）和强酸性环境（pH 3.0 - 2.0）抑制了（某微生物名称未给出）的生长和繁殖。此外，随着温度降低，添加了（某微生物名称未给出）的市售果汁的颜色、气味和浊度显著改善。这项工作通过将理论（培养基）应用于实际（果汁），对（某微生物名称未给出）的生长特性进行了清晰的探索，并为探索控制果汁变质的零添加剂奠定了基础。
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