| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6289002 | Food Microbiology | 2012 | 8 Pages |
Abstract
⺠Microbial stability of IMF cannot be guaranteed by simply lowering pH and aw. ⺠Sorbic acid is much more active than benzoic acid towards Zygosaccharomyces bailii. ⺠Incorporating time as a variable enlarges the growth/no growth boundary significantly. ⺠Beyond 30-40 days, the model remains stable regarding the influence of the stress factors.
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Authors
A. Vermeulen, J. Daelman, J. Van Steenkiste, F. Devlieghere,