Design of an Experimental Viscoelastic Food Model System for Studying Zygosaccharomyces bailii Spoilage in Acidic Sauces

Within the field of predictive microbiology, the number of studies that quantify the effect of food structure on microbial behavior is very limited. This is mainly due to impracticalities related to the use of a nonliquid growth medium. In this study, an experimental food model system for studying y...

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Hlavní autoři: Mertens, L., Geeraerd, A. H., Dang, T. D. T., Vermeulen, A., Serneels, K., Van Derlinden, E., Cappuyns, A. M., Moldenaers, P., Debevere, J., Devlieghere, F., Van Impe, J. F.
Médium: Artigo
Jazyk:Inglês
Vydáno: American Society for Microbiology (ASM) 2009
Témata:
Food Microbiology
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC2786533/
https://ncbi.nlm.nih.gov/pubmed/19783742
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01045-09
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