Please use this identifier to cite or link to this item: http://repository.afs.edu.gr/handle/6000/147
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dc.contributor.advisorZinoviadou, Kyriaki-
dc.contributor.authorMarinou, Dimitra-
dc.contributor.otherAdamidis, Tryfonen_US
dc.date.accessioned2019-06-13T07:49:42Z-
dc.date.available2019-06-13T07:49:42Z-
dc.date.issued2018-01-
dc.identifier.urihttp://repository.afs.edu.gr/handle/6000/147-
dc.descriptionA dissertation presented to the Perrotis College and Cardiff Metropolitan University in partial fulfillment of the requirements for the Degree of Bachelor of Science with Honors in Food Science and Technology.en_US
dc.descriptionIncludes bibliographical references and charts.en_US
dc.description.abstractIn order to conduct this study, strains of P. commune were obtained in order to examine the antimicrobial effect of potassium sorbate against it at different concentrations and temperature variations. There was definitely a positive effect compared to the time the references were developed but it was proved to be more effective when used at higher concentrations. On the other hand, when natamycin was used instead of potassium sorbate for temperatures of 5oC and 15oC it was shown that its action was a lot more effective. Furthermore, the behavior of strains 63 and 66 was compared since coatings of water and starch were created that included potassium sorbate. Even though two treatments were applied, with the first one being the application of the coating on top of a single spore and the second one being spread on top of dispersed spores. Overall, from the results acquired, not only the effectiveness of potassium sorbate was evaluated and discussed, but also it was proven that even though all the strains that were examined came from the same species, it was clear that each of them acts differently even under the same conditions.en_US
dc.formatSpiral bindingen_US
dc.format.extent42 pagesen_US
dc.language.isoenen_US
dc.publisherPerrotis Collegeen_US
dc.publisherCardiff Metropolitan Universityen_US
dc.rightsAll rights reserveden_US
dc.rightsAttribution-NonCommercial 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/*
dc.subjectPenicillum communeen_US
dc.subjectAntimicrobialsen_US
dc.subjectNatamycinen_US
dc.subjectBiodegradable materialsen_US
dc.subject.lcshDissertations, Academicen_US
dc.subject.lcshEdible coatingsen_US
dc.subject.lcshPenicilliumen_US
dc.subject.lcshProteinsen_US
dc.subject.lcshPolysaccharidesen_US
dc.subject.lcshBiochemistryen_US
dc.subject.lcshActive food packagingen_US
dc.subject.otherPerrotis College - Dissertations - 2018en_US
dc.subject.otherFood science and technology. Perrotis Collegeen_US
dc.titleEffect of different antimicrobial agents on the growth of Penicillium communeen_US
dc.typeDissertationen_US
local.description.statusNot publisheden_US
local.repositoryDAPLen_US
Appears in Collections:Dissertations

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