Combined Effects of Water Activity, pH and Temperature on the Growth and Spoilage Potential of Fungi

Journal of Applied Bacteriology

Volumn 36, Issue 3, 1973, Pages 427-436

  Horner, K J ^a   Anagnostopoulos, G D ^a  

^a KING'S COLLEGE LONDON   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

MELAMPOLIDE;

FOOD CONTAMINATION; FOOD MICROBIOLOGY; FUNGI; HYDROGEN-ION CONCENTRATION; TEMPERATURE; WATER;

EID: 0015820093     PISSN: 00218847     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.1973.tb04124.x     Document Type: Article

References (11)

1. Growth rate patterns of the so‐called osmophilic and nonosmophilic yeasts in solutions of polyethylene glycol
2. A simple apparatus for water vapour pressure‐moisture studies by a dewpoint method
3. Water relations of sugar‐tolerant yeasts: the role of intracellular polyols
4. Water activity and thegrowth of microorganisms
5. Occurrence and prevention of microbial deterioration of confectionery products
6. An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrups
7. A kinetic study of the mode of growth of surface colonies of bacteria and fungi
8. Water relations of food spoilage microorganisms
9. A kinetic study of the growth of Aspergillus nidulans and other fungi