Modelling the effect of ascorbic acid, sodium metabisulphite and sodium chloride on the kinetic responses of lactic acid bacteria and yeasts in table olive storage using a specifically implemented Quasi-chemical primary model

International Journal of Food Microbiology

Volumn 138, Issue 3, 2010, Pages 212-222

  Echevarria, R ^a   Bautista Gallego, J ^b   Arroyo Lopez F N ^c   Garrido Fernandez A ^b  

^a UNIVERSITY OF SEVILLE   (Spain)

^b INSTITUTO DE LA GRASA   (Spain)

^c UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Fermentation; Lactic acid bacteria; Primary modelling; Quasi chemical model; Table olive; Yeasts

Indexed keywords

ASCORBIC ACID; SODIUM CHLORIDE; SODIUM METABISULFITE;

ACCURACY; ARTICLE; CONTROLLED STUDY; ENVIRONMENTAL FACTOR; FERMENTATION; FOOD MICROBIOTECHNOLOGY; FOOD STORAGE; LACTIC ACID BACTERIUM; MATHEMATICAL ANALYSIS; MATHEMATICAL MODEL; MICROBIAL GROWTH; OLIVE; YEAST;

BACTERIA (MICROORGANISMS); OLEACEAE;

EID: 77949567974     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.01.037     Document Type: Article

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