Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: A contribution to the alternative method to preserve foods without using chemical preservatives

The aim of the study was to develop mathematical models describing growth/no growth (G/NG) boundaries of the highly resistant food spoilage yeast-Zygosaccharomyces bailii-in different environmental conditions, taking acidified sauces as the target product. By applying these models, the stability of...

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Veröffentlicht in:	International Journal of Food Microbiology 2010-01, Vol.137 (1), p.1-12
Hauptverfasser:	Dang, T.D.T, Mertens, Laurence, Vermeulen, A, Geeraerd, Annemie, Van Impe, Jan, Debevere, J, Devlieghere, F
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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