Susceptibility of food-contaminating Penicillium genus fungi to some preservatives and disinfectants

Annals of Agricultural and Environmental Medicine

Volumn 19, Issue 1, 2012, Pages 85-89

  Levinskaite, Loreta ^a  

^a Nature Research Centre   (Lithuania)

Author keywords

Disinfectants; Penicillium; Preservatives; Susceptibility

Indexed keywords

BENZOIC ACID; BIOCIDE; DISINFECTANT AGENT; FOOD PRESERVATIVE; LACTATE SODIUM; SORBATE POTASSIUM;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD CONTAMINATION; FUNGAL CONTAMINATION; FUNGUS ISOLATION; GROWTH INHIBITION; HOST SUSCEPTIBILITY; MYCELIAL GROWTH; NONHUMAN; PENICILLIUM; PENICILLIUM EXPANSUM; PENICILLIUM SPINULOSUM; PENICILLIUM VERRUCULOSUM; SPORE GERMINATION;

BENZALKONIUM COMPOUNDS; BENZOIC ACID; BREAD; COLONY COUNT, MICROBIAL; DISINFECTANTS; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; MYCELIUM; PENICILLIUM; POTASSIUM COMPOUNDS; SODIUM LACTATE; SORBIC ACID; SPECIES SPECIFICITY; SPORES, FUNGAL; SULFATES;

FUNGI; PENICILLIUM; PENICILLIUM EXPANSUM; PENICILLIUM SPINULOSUM; PENICILLIUM VERRUCULOSUM;

EID: 84859352045     PISSN: 12321966     EISSN: 18982263     Source Type: Journal    
DOI: None     Document Type: Article

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