Combined pH and high hydrostatic pressure effects on Lactococcus starter cultures and Candida spoilage yeasts in a fermented milk test system during cold storage

Food Microbiology

Volumn 27, Issue 8, 2010, Pages 1051-1056

  Daryaei, Hossein ^a   Coventry, John ^b,c   Versteeg, Cornelis ^b   Sherkat, Frank ^a  

^a RMIT UNIVERSITY   (Australia)

^b CSIRO   (Australia)

^c UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Candida; Fermented milk; High pressure processing; Lactococcus

Indexed keywords

ANIMAL; ARTICLE; CANDIDA; CATTLE; CHEMISTRY; FERMENTATION; FOOD HANDLING; HYDROSTATIC PRESSURE; ISOLATION AND PURIFICATION; LACTOCOCCUS; METABOLISM; MICROBIOLOGY; MILK; PH; TEMPERATURE;

ANIMALS; CANDIDA; CATTLE; FERMENTATION; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; HYDROSTATIC PRESSURE; LACTOCOCCUS; MILK; TEMPERATURE;

CANDIDA; CANDIDA ZEYLANOIDES; LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; YARROWIA LIPOLYTICA;

EID: 84355166279     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.07.007     Document Type: Article

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