Food spoilage by microorganisms tolerating low-aw environments
1979
Troller, John A.
The factors that influence the growth of yeasts and molds in low-water activity systems are pH, nutritional composition of the food, temperature, preservatives, moisture distribution, potential for water translocation, and number of spores or mold filaments present. Some examples are given of food contamination caused by low-water-activity tolerant bacteria. Osmophilic yeast caused spoilage of honey, sugar syrups, fruit syrups, confections, dried fruits, and jams and jellies. Dried fish and meat, cheese, cereals and grains, and jams and jellies are chiefly affected by xerophilic molds.
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