Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: A contribution to the alternative method to preserve foods without using chemical preservatives.
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | GroPIN |
| Model-DependentVariables | Logit(P) |
| Model-InpendenVariables | acetic_acid, aw, pH |
| Model-Notes | Ac, pH, aw || Eq.4., Ac=acetic acid (% v/v) |
| Model-ReferenceDescription | Dang, T.D.T., L. Mertens, L., A. Vermeulen, A., Geeraerd,A.H., Van Impe, J.F. Debevere, J., Devlieghere, F., 2010. Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: A contribution to the alternative method to preserve foods without using chemical preservatives. . International Journal of Food Microbiology, 137,1-12 |
| Model-Type | Growth - No growth boundary model |
| PMF-Environment | Acidified sauces |
| PMF-Environment-Details | Sauce/Dressings |
| PMF-Organism | Zygosaccharomyces bailii |
| Software | GroPIN |
| Software-Accessibility | Public / Local installation |
| Software-Link | http://www.aua.gr/psomas/gropin/ |
| Software-Modeling | Yes, if parameters are provided by user |
| Software-Notes | 461 |
| Software-PredictionConditions | Static / Dynamic |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:08 (CET) |
| Created | 10 December 2019, 21:08 (CET) |