Effect of temperature, pH, and water activity on Mucor spp. growth on synthetic medium, cheese analog and cheese
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- 作者：Sté ; phanie Morin-Sardina ; Karim Rigalmaa ; Louis Corollerb ; Jean-Luc Janya ; Emmanuel Cotona ; emmanuel.coton@univ-brest.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Mucor ; Growth ; Abiotic factors ; Cheese ; Adaptation ; Predictive model
- 刊名：Food Microbiology
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：56
- 期：Complete
- 页码：69-79
- 全文大小：2025 K
文摘
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Growth of seven Mucor spp. was investigated on synthetic media and cheeses.
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Growth limits were defined for 3 abiotic factors in PDA synthetic medium.
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Growth prediction could be obtained as a function of temperature in cheeses.
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Predictions could be used to adjust abiotic parameters during the ripening process.
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Cheese adaptation was suggested for Mucor technological strains.