Modelling the inhibition of sorbic and benzoic acids on a native yeast cocktail from table olives

Food Microbiology

Volumn 25, Issue 4, 2008, Pages 566-574

  Arroyo Lopez F N ^a   Bautista Gallego, J ^a   Duran Quintana M C ^a   Garrido Fernandez A ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Benzoic acid; Predictive microbiology; Sorbic acid; Table olives; Weak acids; Yeast cocktail

Indexed keywords

BENZOIC ACID; FOOD PRESERVATIVE; SORBIC ACID;

ARTICLE; CANDIDA; CULTURE MEDIUM; DRUG EFFECT; GROWTH, DEVELOPMENT AND AGING; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; OLIVE TREE; PH; PICHIA; SACCHAROMYCES CEREVISIAE; SAFETY;

BENZOIC ACID; CANDIDA; CONSUMER PRODUCT SAFETY; CULTURE MEDIA; FOOD PRESERVATIVES; HYDROGEN-ION CONCENTRATION; MICROBIAL SENSITIVITY TESTS; OLEA; PICHIA; SACCHAROMYCES CEREVISIAE; SORBIC ACID;

CANDIDA; CANDIDA DIDDENSIAE; ISSATCHENKIA OCCIDENTALIS; OLEACEAE; PICHIA; PICHIA ANOMALA; SACCHAROMYCES CEREVISIAE;

EID: 43049098541     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.02.007     Document Type: Article

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