Effect of pH, water activity and gel micro-structure, including oxygen profiles and rheological characterization, on the growth kinetics of Salmonella Typhimurium
TE Theys, AH Geeraerd, A Verhulst, K Poot… - International Journal of …, 2008 - Elsevier
In this study, the growth of Salmonella Typhimurium in Tryptic Soy Broth was examined at
different pH (4.50–5.50), water activity aw (0.970–0.992) and gelatin concentration (0%, 1%
and 5%) at 20° C. Experiments in TSB with 0% gelatin were carried out in shaken
erlenmeyers, in the weak 1% gelatin media in petri plates and in the firm 5% gelatin media
in gel cassettes. A quantification of gel strength was performed by rheological
measurements and the influence of oxygen supply on the growth of S. Typhimurium was …
different pH (4.50–5.50), water activity aw (0.970–0.992) and gelatin concentration (0%, 1%
and 5%) at 20° C. Experiments in TSB with 0% gelatin were carried out in shaken
erlenmeyers, in the weak 1% gelatin media in petri plates and in the firm 5% gelatin media
in gel cassettes. A quantification of gel strength was performed by rheological
measurements and the influence of oxygen supply on the growth of S. Typhimurium was …
[引用][C] Effect of pH, water activity and gel micro-structure, including oxygen profiles and rheological characterisation, on the growth kinetics of Salmonella Typhimurium.
F Devlieghere - … International conference on predictive modelling in …, 2007 - biblio.ugent.be
Effect of pH, water activity and gel micro-structure, including oxygen profiles and rheological
characterisation, on the growth kinetics of Salmonella Typhimurium. … Effect of pH, water
activity and gel ... … Effect of pH, water activity and gel micro-structure, including oxygen
profiles and rheological characterisation, on the growth kinetics of Salmonella Typhimurium.
5th International Conference on Predictive Modelling in Foods., 87–90. …
characterisation, on the growth kinetics of Salmonella Typhimurium. … Effect of pH, water
activity and gel ... … Effect of pH, water activity and gel micro-structure, including oxygen
profiles and rheological characterisation, on the growth kinetics of Salmonella Typhimurium.
5th International Conference on Predictive Modelling in Foods., 87–90. …
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