Modeling Yeast Spoilage in Cold-Filled Ready-To-Drink Beverages with Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Candida lipolytica

Mathematical models were developed to predict the probability of yeast spoilage of cold-filled ready-to-drink beverages as a function of beverage formulation. A Box-Behnken experimental design included five variables, each at three levels: pH (2.8, 3.3, and 3.8), titratable acidity (0.20, 0.40, and...

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Pubblicato in:	Appl Environ Microbiol
Autori principali:	Battey, Alyce Stiles, Duffy, Siobain, Schaffner, Donald W.
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 2002
Soggetti:	Food Microbiology
Accesso online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC123824/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/11916710/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.68.4.1901-1906.2002
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