What is it about?
Quantitative description of the effects of lactic acid, sodium sorbate, and temperature on the growth of the yeast that contaminated and caused massive spoilage of yogurt.
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Why is it important?
Because of knowledge how to limit the growth of similar yeasts in fermented products as well as for using the model in potential exposure assessments.
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This page is a summary of: Modelling the effects of lactic acid, sodium benzoate and temperature on the growth of Candida maltosa
, Letters in Applied Microbiology, October 2017, Wiley,
DOI: 10.1111/lam.12803.
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