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ANTIMICROBIAL PROPERTIES OF BERRY POWDERS IN CREAM CHEESE

Sturza, Rodica; Sandulachi, Elisaveta; Cojocari, Daniela; Balan, Greta; Popescu, Liliana; Ghendov-Mosanu, Aliona


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  <identifier identifierType="DOI">10.5281/zenodo.3464222</identifier>
  <creators>
    <creator>
      <creatorName>Sturza, Rodica</creatorName>
      <givenName>Rodica</givenName>
      <familyName>Sturza</familyName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0002-2412-5874</nameIdentifier>
      <affiliation>Technical University of Moldova, 168, Stefan cel Mare Bd., Chisinau, Republic of Moldova</affiliation>
    </creator>
    <creator>
      <creatorName>Sandulachi, Elisaveta</creatorName>
      <givenName>Elisaveta</givenName>
      <familyName>Sandulachi</familyName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0003-3017-9008</nameIdentifier>
      <affiliation>Technical University of Moldova, 168, Stefan cel Mare Bd., Chisinau, Republic of Moldova</affiliation>
    </creator>
    <creator>
      <creatorName>Cojocari, Daniela</creatorName>
      <givenName>Daniela</givenName>
      <familyName>Cojocari</familyName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0003-0445-2883</nameIdentifier>
      <affiliation>State University of Medicine and Pharmacy "Nicolae Testemitanu, 165,  Stefan cel Mare Bd., Chisinau, Republic of Moldova</affiliation>
    </creator>
    <creator>
      <creatorName>Balan, Greta</creatorName>
      <givenName>Greta</givenName>
      <familyName>Balan</familyName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0003-3704-3584</nameIdentifier>
      <affiliation>State University of Medicine and Pharmacy "Nicolae Testemitanu, 165,  Stefan cel Mare Bd., Chisinau, Republic of Moldova</affiliation>
    </creator>
    <creator>
      <creatorName>Popescu, Liliana</creatorName>
      <givenName>Liliana</givenName>
      <familyName>Popescu</familyName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0003-3381-7511</nameIdentifier>
      <affiliation>Technical University of Moldova, 168, Stefan cel Mare Bd., Chisinau, Republic of Moldova</affiliation>
    </creator>
    <creator>
      <creatorName>Ghendov-Mosanu, Aliona</creatorName>
      <givenName>Aliona</givenName>
      <familyName>Ghendov-Mosanu</familyName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0001-5214-3562</nameIdentifier>
      <affiliation>Technical University of Moldova, 168, Stefan cel Mare Bd., Chisinau, Republic of Moldova</affiliation>
    </creator>
  </creators>
  <titles>
    <title>ANTIMICROBIAL PROPERTIES OF BERRY POWDERS IN CREAM CHEESE</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2019</publicationYear>
  <subjects>
    <subject>reducing pathogens</subject>
    <subject>thermostation period</subject>
    <subject>log CFU</subject>
    <subject>growth of microorganisms</subject>
  </subjects>
  <dates>
    <date dateType="Issued">2019-09-18</date>
  </dates>
  <language>en</language>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://zenodo.org/record/3464222</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.5281/zenodo.3464221</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="URL" relationType="IsPartOf">https://zenodo.org/communities/jes_utm</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="https://creativecommons.org/licenses/by/4.0/legalcode">Creative Commons Attribution 4.0 International</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&lt;p&gt;This study aims to evaluate the efficiency in reducing pathogens using berry powders in a cream cheese recipe, as compared to the traditional method of manufacturing. This article presents a review of the microbiological hazards of dairy products and a case study of antimicrobial properties of berry powders on pathogenic microorganisms that can accidentally colonize cream cheese. The most relevant results in the reduction of pathogenic microorganisms were obtained in cream cheese samples with the addition of rosehip and aronia powders on Salmonella Abony ATCC 6017; hawthorn powder on Staphylococcus aureus ATCC 25923. All berry powder additions had major effects on Escherichia coli ATCC 25922. Research has shown that powders of berries can be used for the manufacture of dairy products with natural ingredients more resistant to accidental contamination and safe for consumption.&lt;/p&gt;</description>
  </descriptions>
</resource>
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