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Mathematical modelling of the temperature effect on the growth dynamics of Candida maltosa YP1 in yoghurt cream.

Matematické modelovanie vplyvu teploty na dynamiku rastu Candida maltosa YP1 jogurtovych krémoch.

Author(s) : LAUKOVÁ D., VALÍK L.

Type of article: Article

Summary

Growth dynamics of the oxidative yeast Candida maltosa YP1 in the yoghurt creams K (fresh yoghurt) and P (fresh probiotic yoghurt) were determined in relation to the storage temperature. In both fermented dairy products, growth of C. maltosa YP1 was observed. With the increasing storage temperature, the growth rates were increased and the lag phase was prolonged in both tested substrates. Conclusions are presented.

Details

  • Original title: Matematické modelovanie vplyvu teploty na dynamiku rastu Candida maltosa YP1 jogurtovych krémoch.
  • Record ID : 2005-1377
  • Languages: Slovak
  • Source: Bull. Potravin. Vysk. - vol. 43 - n. 1-2
  • Publication date: 2004

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