Use of a D-optimal design with constrains to quantify the effects of the mixture of sodium, potassium, calcium and magnesium chloride salts on the growth parameters of Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

Use of a D-optimal design with constrains to quantify the effects of the mixture of sodium, potassium, calcium and magnesium chloride salts on the growth parameters of Saccharomyces cerevisiae

Published:2008-05-09 Issue:8 Volume:35 Page:889-900
ISSN:1367-5435
Container-title:Journal of Industrial Microbiology & Biotechnology
language:en
Short-container-title:J Ind Microbiol Biotechnol

Author:

Bautista-Gallego J.,Arroyo-López F. N.,Chiesa A.,Durán-Quintana M. C.,Garrido-Fernández A.

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,Biotechnology,Bioengineering

Link

http://link.springer.com/content/pdf/10.1007/s10295-008-0361-6.pdf

Reference27 articles.

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2. Arroyo López FN, Durán Quintana MC, Garrido Fernández A (2006) The use of a D-optimal design with one qualitative variable (acid type) to model the effects of temperature, NaCl, and acid concentration on Lactobacillus pentosus IGLAC01. J Appl Microbiol 101:913–926

3. Arroyo López FN, Durán Quintana MC, Garrido Fernández A (2007) An approach to using logistic regression in modeling the growth/no growth limits of Saccharomyces cerevisiae IGAL01 as a function of sodium chloride, acid and potassium sorbate concentration according to growth media and type of acid (dummy variables). J Food Prot 70:456–465

4. Baranyi J, Roberts TA (1994) A dynamic approach to predicting bacterial growth in food. Int J Food Microbiol 23:277–299

5. Baranyi J, Pin C (2000) Modelling microbial safety. In: Tijskens LMM, Hertog MLATM, Nicolaï BM (eds) Food process modelling. CRC Press, Boca Raton, pp 383–401

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