Characterization and control of Mucor circinelloides spoilage in yogurt.

Abstract

Consumer confidence in the food industry is severely affected by large-scale spoilage incidents. However, relatively little research exists on spoilage potential of members of the fungal subphylum Mucormycotina (e.g. Mucor), which includes dimorphic spoilage organisms that can switch between a yeast-like and hyphal phase depending on environmental… (More)
DOI: 10.1016/j.ijfoodmicro.2016.04.008

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Cite this paper

@article{Snyder2016CharacterizationAC, title={Characterization and control of Mucor circinelloides spoilage in yogurt.}, author={Abigail B. Snyder and John J. Churey and Randy W. Worobo}, journal={International journal of food microbiology}, year={2016}, volume={228}, pages={14-21} }