Effects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage moulds
This work investigated the effects of the food preservatives potassium sorbate and natamycin, combined with different levels of ionic (sodium chloride) and non-ioinic (glycerol) water activity (aw), on growth of fungi involved in cheese spoilage. In general, the combined effect of water stress and p...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Sciendo
2017-10-01
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Series: | Irish Journal of Agricultural and Food Research |
Subjects: | |
Online Access: | http://www.degruyter.com/view/j/ijafr.2017.56.issue-1/ijafr-2017-0009/ijafr-2017-0009.xml?format=INT |