Title of article
Effects of water activity, NaCl and smoke concentrations on the growth of Lactobacillus plantarum ATCC 12315
Author/Authors
Catte، نويسنده , , Marianne and Gancel، نويسنده , , Frédérique and Dzierszinski، نويسنده , , Florence and Tailliez، نويسنده , , Roger، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 1999
Pages
4
From page
105
To page
108
Abstract
The effect of water activity (aw), NaCl and liquid smoke concentrations on the growth of Lactobacillus plantarum, was studied in MRS broth under anaerobic conditions. A complete 23 factorial design was used to determine influential factors and interactions among these factors. NaCl concentration and aw had a major effect on the maximum biomass obtained but no interaction influenced this response. Smoke did not affect either biomass nor acidifying capacities.
Keywords
Factorial design , Salted and smoked products , Lactobacillus
Journal title
International Journal of Food Microbiology
Serial Year
1999
Journal title
International Journal of Food Microbiology
Record number
2108354
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