Nick Deschuyffeleer

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The effect of NaCl and various NaCl replacers (CaCl(2), MgCl(2), KCl and MgSO(4)) on the growth of Penicillium roqueforti and Aspergillus niger was evaluated at 22 degrees C. In addition, challenge tests were performed on white bread to determine the consequences of NaCl reduction with or without partial replacement on the growth of P. roqueforti. From the(More)
Pichia anomala, Hyphopichia burtonii and Saccharomycopsis fibuligera are spoilage yeasts causing chalk mould defects on par-baked breads packaged under modified atmosphere. The first objective of this study was to identify yeasts isolated from spoiled par-baked breads by means of a RAPD protocol and to determine the dominant spoilers amongst identified(More)
High sugar products (sugar content > 50%) are generally considered to be stable against all forms of microbial spoilage during a prolonged shelf life of several months. However, one specific subgroup of micro-organisms, the xerophilic moulds, can develop quite fast on the surface of food products with a reduced water activity (< 0.85). The chance whether(More)
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