Effects of carbon dioxide and oxygen on the growth rate of various food spoilage bacteria
Olivier Couvert, Loona Koullen, Anne Lochardet, Véronique Huchet, Jonathan Thévenot, Yvan Le Marc
Topics & Concepts
Leuconostoc mesenteroidesFood spoilageCarbon dioxideFood scienceBacillus cereusOxygenBacterial growthChemistryGeobacillus stearothermophilusFood preservationBacteriaBiologyLactic acidBiochemistryOrganic chemistryThermophileGeneticsEnzymeMicrobial Inactivation MethodsProbiotics and Fermented FoodsListeria monocytogenes in Food Safety