Citation
M. Manzano et al., Microbial stability in concentrated coffee brews, IND ALI, 39(394), 2000, pp. 848-853
Citations number
16
Categorie Soggetti
Food Science/Nutrition
Journal title
INDUSTRIE ALIMENTARI
ISSN journal
0019901X
→ ACNP
Volume
39
Issue
394
Year of publication
2000
Pages
848 - 853
Database
ISI
SICI code
0019-901X(200007/08)39:394<848:MSICCB>2.0.ZU;2-W
Abstract
Bacteria in concentrated coffee brews were studied. Bacillaceae and Microco
ccaceae were the typical flora of the concentrated coffee beverage. Bacteri
a did not grow in concentrated coffee at the different temperatures studied
. Changes in pH values resulted the most important event in affecting the s
helf-life of the product. It is likely that the presence of a great amount
of Maillard Reaction Products (MRPs) does not allow bacteria growth.