Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces

International Journal of Food Microbiology

Volumn 119, Issue 3, 2007, Pages 258-269

  Vermeulen, A ^a   Devlieghere, F ^a   Bernaerts, K ^b   Van Impe, J ^b   Debevere, J ^a  

^a Department of Food Safety and Food Quality   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Growth no growth models; Lactic acid bacteria; Logistic regression; Sauces; Spoilage; Stability

Indexed keywords

ACETIC ACID; LACTIC ACID;

ACIDIFICATION; ARTICLE; BACTERIAL GROWTH; CONCENTRATION (PARAMETERS); DISSOCIATION; FOOD SPOILAGE; INOCULATION; LACTIC ACID BACTERIUM; LACTOBACILLUS FRUCTIVORANS; LACTOBACILLUS PLANTARUM; LOGISTIC REGRESSION ANALYSIS; MEASUREMENT; MODEL; NONHUMAN; OPTICAL DENSITY; PH;

ACETIC ACID; COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; KINETICS; LACTIC ACID; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LOGISTIC MODELS; MODELS, BIOLOGICAL; TEMPERATURE;

EID: 35948976120     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.08.003     Document Type: Article

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