Effect of temperature, pH, and water activity on Mucor spp. growth on synthetic medium, cheese analog and cheese-Reference-Cited by-同舟云学术

Effect of temperature, pH, and water activity on Mucor spp. growth on synthetic medium, cheese analog and cheese

Published:2016-06 Issue: Volume:56 Page:69-79
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Morin-Sardin Stéphanie,Rigalma Karim,Coroller Louis,Jany Jean-Luc,Coton Emmanuel

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference71 articles.

1. Information theory and an extension of the maximum likelihood principle;Akaike,1973

2. Mathematical modelling of the growth rate and lag time for Listeria monocytogenes;Augustin;Int. J. Food Microbiol.,2000

3. Evolution of the surface fungal flora of Reblochon cheese;Bärtschi;Le. Lait.,1994

4. Modelling of effects of water activity, pH and temperature on the growth rate of Mucor racemosus isolated from soft Camembert cheese;Bekada;World J. Agri. Sci.,2008

5. Substitution effect of the mesophilic lactic starter by the thermophilic ones on the contamination of standard soft cheese camembert by Mucor sp;Bekada;World J. Dairy Food Sci.,2013

Cited by 41 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality and safety of cheese shipped to the United Arab Emirates;Food Production, Processing and Nutrition;2024-08-06

2. Mucor thermorhizoides—A New Species from Post-mining Site in Sudety Mountains (Poland);Current Microbiology;2024-06-01

3. Characterisation of the surface growth of Mucor circinelloides in cheese agar media using predictive mathematical models;Heliyon;2024-05

4. Production of polyunsaturated fatty acids in pork backfat fermented by Mucor circinelloides;Applied Microbiology and Biotechnology;2024-02-20

5. A new cheese population in Penicillium roqueforti and adaptation of the five populations to their ecological niche;Evolutionary Applications;2023-07-10