Tender coconut water (TCW) possesses appreciable nutritional and health-promoting
benefits. The high nutritional potential of the drink had raised the overall demand globally …

The use of natural antimicrobials in the food industry is being proposed as an eco-friendly
postharvest technology to preserve fruit-derived foods. In this context, this systematic review …

Exploring the innovative combination of UV radiation and nisin treatment for enhancing the
shelf life and quality of coconut water (CW) offers promising avenues for sustainable …

Nisin, derived from Lactococcus lactis, is a well-known natural food preservative. In the
present study, the gene of nisin was transformed to carrot by Agrobacterium tumefaciens …

Kombucha, a non-alcoholic beverage with multiple health benefits, is generally produced by
fermenting sweetened tea with a symbiotic culture of bacteria and yeasts (SCOBY). This …

The potential of bio-preservatives, namely, nisin, natamycin, and polylysine, as viable
alternatives to chemical preservatives for storage of tender coconut water (TCW) during …

Background: Staphylococcus aureus is a major food-borne pathogen worldwide and a
frequent contaminant of fruit juices. This study aimed to evaluate the antibacterial activity of …

INDONESIA: Bakteri asam laktat (BAL) merupakan bakteri anaerob fakultatif yang mampu
hidup pada berbagai habitat yang luas. Salah satunya dari asinan. Selain menghasilkan …

Produk minuman memiliki permasalahan masa simpan yang rendah akibat adanya
kontaminasi mikrobia. Beberapa metode pengawetan dapat dilakukan untuk meningkatkan …

Kualitas air kelapa segar sangat dipengaruhi oleh parameter fisikokimia seperti pH dan
kekeruhan, yang dapat berubah selama masa penyimpanan. Metode pengujian manual …