Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: A contribution to the alternative method to preserve foods without using chemical preservatives

International Journal of Food Microbiology

Volumn 137, Issue 1, 2010, Pages 1-12

  Dang, T D T ^a,d   Mertens, L ^b,d   Vermeulen, A ^a,d   Geeraerd, A H ^c,d   Van Impe, J F ^b,d   Debevere, J ^a,d   Devlieghere, F ^a,d  

^a GHENT UNIVERSITY   (Belgium)

^b Department of Chemical Engineering   (Belgium)

^c UNIVERSITY OF LEUVEN   (Belgium)

^d CPMF2 Flemish Cluster Predictive Microbiology in Foods   (Belgium)

Author keywords

Acidified sauces; Growth no growth boundary; Modelling; Zygosaccharomyces bailii

Indexed keywords

ACETIC ACID; FRUCTOSE; GLUCOSE;

ACIDITY; ARTICLE; CONTROLLED STUDY; FOOD PRESERVATION; FOOD SPOILAGE; FUNGUS GROWTH; INCUBATION TIME; MATHEMATICAL MODEL; NONHUMAN; PH; SHELF LIFE; TEMPERATURE DEPENDENCE; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES BAILII;

ACETIC ACID; CULTURE MEDIA; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MODELS, BIOLOGICAL; MYCOLOGY; TEMPERATURE; WATER; ZYGOSACCHAROMYCES;

ZYGOSACCHAROMYCES BAILII;

EID: 71849085788     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.10.020     Document Type: Article

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