Design of an Experimental Viscoelastic Food Model System for Studying Zygosaccharomyces bailii Spoilage in Acidic Sauces

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Published in:Applied and Environmental Microbiology 2009-11, Vol.75 (22), p.7060-7069
Main Authors: MERTENS, L, GEERAERD, A. H, VAN IMPE, J. F, DANG, T. D. T, VERMEULEN, A, SERNEELS, K, VAN DERLINDEN, E, CAPPUYNS, A. M, MOLDENAERS, P, DEBEVERE, J, DEVLIEGHERE, F
Format: Article
Language:English
Subjects:
Absorbance
Acids
Biological and medical sciences
Colony Count, Microbial
Food contamination & poisoning
Food Handling
Food Microbiology
Food Technology - methods
Fundamental and applied biological sciences. Psychology
Linear Models
Microbiology
Models, Theoretical
Physical chemistry
Rheology
Studies
Time Factors
Viscoelasticity
Yeast
Zygosaccharomyces - growth & development
Zygosaccharomyces bailii
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Summary:Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit StumbleUpon Twitter current issue Spotlights in the Current Issue AEM About AEM Subscribers Authors Reviewers Advertisers Inquiries from the Press Permissions & Commercial Reprints ASM Journals Public Access Policy AEM RSS Feeds 1752 N Street N.W. • Washington DC 20036 202.737.3600 • 202.942.9355 fax • journals@asmusa.org Print ISSN: 0099-2240 Online ISSN: 1098-5336 Copyright © 2014 by the American Society for Microbiology.   For an alternate route to AEM .asm.org, visit: AEM       
ISSN:0099-2240
1098-5336
1098-6596
DOI:10.1128/AEM.01045-09