Ghent University Academic Bibliography


Project: Effect of product viscosity on the growht behaviour of the spoialge yeast Zygosaccharomyces bailii in acid viscous and solid food products

project duration
01-MAR-06 – 31-MAR-10
Research towards growth kinetics of microorganisms are mostly performed in liquid laboratory media. Real food products are however often highly viscous or solid. This project wants to study the influence of viscosity on the growth (limits) of the spoilage yeast Zygosaccharomyces bilii. Moreover, the mechanisms behind the shift of the growth (limits) of the spoilage yeast due to an increased viscosity are studied. Classical and epifluorescence microscopy as well as optical density measurements are applied for this purpose.