Effect of high hydrostatic pressure on mycelial development, spore viability and enzyme activity of Penicillium Roqueforti

International Journal of Food Microbiology

Volumn 168-169, Issue , 2014, Pages 42-46

  Martínez Rodríguez, Yamile ^a   Acosta Muñiz, Carlos ^a   Olivas, Guadalupe I ^a   Guerrero Beltrán, José ^b   Rodrigo Aliaga, Dolores ^c   Mujica Paz, Hugo ^d   Welti Chanes, Jorge ^d   Sepulveda, David R ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

^c INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^d SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Enzymes; Food preservation; High hydrostatic pressure; Mycelium; P. roqueforti; Spores

Indexed keywords

FUNGAL ENZYME;

ARTICLE; ENZYME ACTIVITY; FUNGAL VIABILITY; FUNGUS GROWTH; FUNGUS SPORE; HYDROSTATIC PRESSURE; INCUBATION TEMPERATURE; LIPOLYSIS; LIQUID CULTURE; MYCELIAL GROWTH; NONHUMAN; PENICILLIUM ROQUEFORTI; PROTEIN DEGRADATION;

FUNGI; PENICILLIUM ROQUEFORTII;

EID: 84887952639     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.10.012     Document Type: Article

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