Use of response surface methodology to optimise environmental stress conditions on Penicillium glabrum, a food spoilage mould

Fungal Biology

Volumn 114, Issue 5-6, 2010, Pages 490-497

  Nevarez, Laurent ^a,b   Vasseur, Valérie ^a,b   Debaets, Stella ^a,b   Barbier, Georges ^a,b  

^a UNIVERSITÉ EUROPÉENNE DE BRETAGNE   (France)

^b TECHNOPÔLE BREST IROISE   (France)

Author keywords

Acid shock; Alkali shock; Central composite design; Food spoilage; Mycelial growth; Penicillium glabrum; Response surface methodology; Thermal shock

Indexed keywords

ACIDITY; ALKALINITY; BIODEGRADATION; ENVIRONMENTAL FACTOR; ENVIRONMENTAL STRESS; FUNGUS; GROWTH RATE; HEAT SHOCK; PH; PHYSIOLOGICAL RESPONSE;

ARTICLE; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; MICROBIOLOGICAL EXAMINATION; PENICILLIUM; PH; PHYSIOLOGICAL STRESS; PHYSIOLOGY; TEMPERATURE;

FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; MICROBIOLOGICAL TECHNIQUES; PENICILLIUM; STRESS, PHYSIOLOGICAL; TEMPERATURE;

FUNGI; PENICILLIUM; PENICILLIUM GLABRUM;

EID: 77953488426     PISSN: 18786146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.funbio.2010.03.011     Document Type: Article

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