Modelling the effect of temperature, pH, water activity, and organic acids on the germination time of Penicillium camemberti and Penicillium roqueforti conidia
文摘
Penicillium camemberti and Penicillium roqueforti exhibited the same cardinal values for T, pH, and aw. Both the species were psychrotrophic. P. camemberti was more sensitive to lactic acid and propionic acid than P. roqueforti.