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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Detalhes bibliográficos
Main Authors: 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.
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology (ASM) 2009
Assuntos:
Food Microbiology
Acesso em linha: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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