Zygosaccharomyces rouxii is the predominant species responsible for the spoilage of the mix base for ice cream and ethanol is the best inhibitor tested
Lucilla Iacumin, Andrea Colautti, Giuseppe Comi
Topics & Concepts
Food spoilageFood scienceChemistryYeastFlavorAntimicrobialEthanolWater activityBiologyBiochemistryBacteriaOrganic chemistryWater contentGeotechnical engineeringEngineeringGeneticsFermentation and Sensory AnalysisFungal and yeast genetics researchFood Quality and Safety Studies