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OXYGEN AVAILABILITY, CARBON DIOXIDE CONCENTRATION AND GROWTH OF YEASTS IN FERMENTED MILK PRODUCTS ; IMPLICATIONS FOR GROWTH DURING COLD STORAGE AND FOR RAPID ENRICHMENT.

Author(s) : LANGEVELD L. P. M., BOLLE A. C.

Type of article: Article

Summary

USING 2 NON-LACTOSE-FERMENTING YEAST STRAINS, ISOLATED FROM COLD-STORED FERMENTED MILK PRODUCTS, THE INFLUENCE OF OXYGEN AND CO2 CONCENTRATIONS ON THEIR GROWTH IN FERMENTED MILK WAS STUDIED, BOTH AT 280 AND 298 K (7 AND 25 DEG C). HIGH CONCENTRATIONS OF CO2 HAD A RETARDING EFFECT, BUT SUCH CONCENTRATIONS ARE RARELY MET IN PRACTICE. ITIS CONCLUDED THAT THE AVAILABILITY OF OXYGEN IS THE LIMITING FACTOR FOR THE DEVELOPMENT PROSPECTS OF YEASTS AND MOULDS.

Details

  • Original title: OXYGEN AVAILABILITY, CARBON DIOXIDE CONCENTRATION AND GROWTH OF YEASTS IN FERMENTED MILK PRODUCTS ; IMPLICATIONS FOR GROWTH DURING COLD STORAGE AND FOR RAPID ENRICHMENT.
  • Record ID : 1990-1133
  • Languages: English
  • Source: Neth. Milk Dairy J. - vol. 43 - n. 3
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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