Protective effect of hop ß-acids on microbial degradation of thick juice during storage

Protective effect of hop ß-acids on microbial degradation of thick juice during storage

Aims: This study assessed the value of a commercial alkaline solution of hop beta-acids (HBA) for prevention of microbial degradation of thick juice, a concentrated intermediate product in the production of beet sugar.

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Veröffentlicht in:Journal of Applied Microbiology 2008, Vol.104 (1), p.51-59
Hauptverfasser: Justé, Annelies, Krause, M.S, Lievens, Bart, Klingeberg, M, Michiels, Christiaan, Willems, Kris
Format: Artikel
Sprache:eng
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Zusammenfassung:Aims: This study assessed the value of a commercial alkaline solution of hop beta-acids (HBA) for prevention of microbial degradation of thick juice, a concentrated intermediate product in the production of beet sugar.
ISSN:1364-5072