Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions
The effect of pH (1.7–3.2) and sugar concentration (64–68 °Brix) on the growth of Zygosaccharomyces rouxii MC9 using response surface methodology was studied. Experiments were carried out in concentrated grape juice inoculated with Z. rouxii at isothermal conditions (23 °C) for 60 days. pH was the v...
| Main Authors: | , , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/2684 https://www.sciencedirect.com/science/article/pii/S0740002013001792 https://doi.org/10.1016/j.fm.2013.08.017 |
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