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

This study offers a relevant predictive model of growth that may be used for better cheese production control but also raises the question of adaptation of some Mucor strains to the cheese.
PMID: 26919819 [PubMed - in process]

Source: Food Microbiology - February 28, 2016 Category: Food Science Authors: Morin-Sardin S, Rigalma K, Coroller L, Jany JL, Coton E Tags: Food Microbiol Source Type: research