ShareFood spoilage yeasts: effects of pH, calcium chloride and temperature on growth.
Author(s) : BETTS G. D., LINTON P., BETTERIDGE R. J.
Type of article: Article
Summary
The effects of temperature, pH and sodium chloride concentration were evaluated on the time to growth for 13 strains of yeasts representing five genera: Debaryomyces, Pichia, Zygosaccharomyces, Candida and Saccharomyces. Laboratory media were made at various combinations of the three factors, inoculated with the individual yeasts, incubated for up to a maximum of 56 days and observed for signs of turbidity.
Details
- Original title: Food spoilage yeasts: effects of pH, calcium chloride and temperature on growth.
- Record ID : 1999-2950
- Languages: English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 10 - n. 1
- Publication date: 1999/02
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Indexing
- Themes: Refrigeration and perishable products: general information
- Keywords: Yeast; Microbiology; Temperature; Ph; Development; Sodium chloride
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