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Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions

María Cecilia Rojo, Francisco Noé Arroyo‐López, María Cecilia Lerena, Laura Mercado, Adriana M. Torres, Mariana Combina

Food Microbiology · 2013 · 24 citations · 17 references

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17

Food and beverage mycology

J.D. Owens · Food Chemistry · 1981 · 275 citations

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Physiological characterization of spoilage strains of Zygosaccharomyces bailii and Zygosaccharomyces rouxii isolated from high sugar environments

Patricia Martorell, Malcolm Stratford, Hazel Steels et al. · International Journal of Food Microbiology · 2007 · 168 citations

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Microbial growth and survival in extremes of environment

Gwyn W. Gould, Janet E. L. Corry · 1980 · 163 citations

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The effect of pH, sodium chloride, sucrose, sorbate and benzoate on the growth of food spoilage yeasts

W. Praphailong, G.H. Fleet · Food Microbiology · 1997 · 134 citations

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Yeasts Associated with Fruit Juice Concentrates

T. Deák, Larry R. Beuchat · Journal of Food Protection · 1993 · 97 citations

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