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Physiological characterization of the common fungi associated with cheese.

Author(s) : HAASUM I., VAEGGEMOSE-NIELSEN P.

Type of article: Article

Summary

A multivariate statistical method was used for physiological characterization of fungi associated with the cheese environment. The combined effects of pH, salt content, oxygen and carbon dioxide levels on growth and sporulation were studied. Significant factors affecting growth were salt content, level of carbon dioxide and temperature. Result may aid in eliminating unwanted fungal growth during cheese production.

Details

  • Original title: Physiological characterization of the common fungi associated with cheese.
  • Record ID : 1999-1041
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 1
  • Publication date: 1998/01
  • Document available for consultation in the library of the IIR headquarters only.

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