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.
Perspectives
The findings on other factors that might be more effective against the growth of assimilation yeasts.
prof. Ľubomír Valík
Slovak University of Technology in Bratislava
Read the Original
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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