Kinetic analysis and modelling of combined high-pressure–temperature inactivation of the yeast Zygosaccharomyces bailii

Eight foodborne yeasts were screened for sensitivity to high-pressure (HP) inactivation under a limited number of pressure–temperature combinations. The most resistant strains were Zygoascus hellenicus and Zygosaccharomyces bailii. The latter was taken for a detailed study of inactivation kinetics o...

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Veröffentlicht in:	International journal of food microbiology 2000-06, Vol.56 (2), p.199-210
Hauptverfasser:	Reyns, Kristien M.F.A, Soontjens, Carine C.F, Cornelis, Kris, Weemaes, Carla A, Hendrickx, Marc E, Michiels, Chris W
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Food microbiology Fundamental and applied biological sciences. Psychology High hydrostatic pressure Hydrogen-Ion Concentration Kinetics Mathematical modelling Models, Theoretical Non-thermal food preservation Pressure Temperature Zygosaccharomyces - growth & development Zygosaccharomyces bailii
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