Improving microbiological safety and quality of apple juice through lactic acid sanitization and Lacticaseibacillus casei biopreservation
Food Science and Technology International
Published online on March 12, 2025
Abstract
Food Science and Technology International, Volume 32, Issue 4, Page 497-507, June 2026.
This study investigates lactic acid as a sustainable alternative to sodium hypochlorite for apple sanitization in juice production, along with the addition ofLacticaseibacillus caseias a biopreservative. Lactic acid showed superior effectiveness in ...
This study investigates lactic acid as a sustainable alternative to sodium hypochlorite for apple sanitization in juice production, along with the addition ofLacticaseibacillus caseias a biopreservative. Lactic acid showed superior effectiveness in ...