The use of a D-optimal design to model the effects of temperature, NaCl, type and acid concentration on Lactobacillus pentosus IGLAC01

Journal of Applied Microbiology

Volumn 101, Issue 4, 2006, Pages 913-926

  Lopez F N A ^a   Quintana, M C D ^a   Fernandez A G ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

D optimal design; Generalized z value; Lactobacillus pentosus; Response surface; Table olives; Time to detection

Indexed keywords

LACTIC ACID; OPTIMAL SYSTEMS; SURFACE PROPERTIES; TEMPERATURE;

D-OPTIMAL DESIGNS; EFFECT OF ACIDS; EFFECTS OF TEMPERATURE; GENERALIZED Z-VALUE; LACTOBACILLUS PENTOSU; RESPONSE SURFACE; TABLE OLIVES; TEMPERATURE CONCENTRATION; TIME TO DETECTIONS; Z VALUE;

SODIUM CHLORIDE;

ACETIC ACID; CITRIC ACID; HYDROCHLORIC ACID; LACTIC ACID; SODIUM CHLORIDE;

ACID; BACTERIUM; GROWTH RATE; OPTICAL METHOD; SODIUM CHLORIDE; TEMPERATURE EFFECT;

ARTICLE; BACTERIAL GROWTH; BACTERIUM CULTURE; CULTURE OPTIMIZATION; LACTOBACILLUS; LACTOBACILLUS PENTOSUS; METHODOLOGY; OPTICAL DENSITY; RESPONSE SURFACE METHOD; TEMPERATURE DEPENDENCE;

CUCUMIS SATIVUS; LACTOBACILLUS PENTOSUS; OLEACEAE;

EID: 33748683971     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2006.02979.x     Document Type: Article

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