The inhibitory effect of Penicillium camemberti and Geotruchum candidum on the associated funga of white mould cheese

International Journal of Food Microbiology

Volumn 104, Issue 1, 2005, Pages 51-60

  Decker, Marianne ^a   Nielsen, Per Væggemose ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Analysis of effect of design factors by soft bi linear modelling (PLSR); Associated funga; Interactions; Multivariate data analysis; NaCl; Secondary starter; White mould cheese

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; CHEESE; CLADOSPORIUM; CLADOSPORIUM HERBARUM; CORRELATION ANALYSIS; DAIRY PRODUCT; ENVIRONMENT; FOOD CONTAMINATION; FUNGAL CELL CULTURE; FUNGAL CONTAMINATION; FUNGAL STRAIN; FUNGUS CULTURE; FUNGUS GROWTH; FUNGUS ISOLATION; FUNGUS SPORE; GEOTRICHUM CANDIDUM; GROWTH CURVE; INOCULATION; MOULD; NONHUMAN; PENICILLIUM; PENICILLIUM CAMEMBERTI; PENICILLIUM CASEIFULVUM; PENICILLIUM COMMUNE; PENICILLIUM ROQUEFORTI; SIMULATION; TIME;

ANTIBIOSIS; CHEESE; CLADOSPORIUM; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; GEOTRICHUM; MULTIVARIATE ANALYSIS; PENICILLIUM;

DAVIDIELLA TASSIANA; PENICILLIUM; PENICILLIUM CAMEMBERTI; PENICILLIUM CASEIFULVUM; PENICILLIUM COMMUNE; PENICILLIUM ROQUEFORTII;

EID: 24044432642     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.04.002     Document Type: Article

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