Minimum inhibitory concentration (MIC) of sodium lactate and sodium chloride for spoilage organisms and pathogens at different pH values and temperatures

Journal of Food Protection

Volumn 59, Issue 12, 1996, Pages 1300-1304

  Houtsma, Pauline C ^a   De Wit, Jacora C ^a   Rombouts, Frank M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

lactate; microorganisms; Minimum inhibitory concentration; NaCI; pH; temperature; water activity

Indexed keywords

BACTERIA (MICROORGANISMS); CANDIDA ZEYLANOIDES; DEBARYOMYCES HANSENII; LACTOCOCCUS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; RHODOTORULA MUCILAGINOSA; STAPHYLOCOCCUS AUREUS; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES BAILII;

EID: 0030461563     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-59.12.1300     Document Type: Article

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