Ghent University Academic Bibliography


Project: Experimental study and quantification of microbial evolution influenced by increaseing immobulisation: application on kinetic characterisation of Zygosaccharomyces bailli in gelified media

project duration
01-JAN-06 – 31-DEC-09
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 aims to study the influence of viscosity on the growth (limits) of the spoilage yeast Zygosaccharomyces bailii. 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 these purposes.