The intrinsic microbial stability of water-in-oil emulsions

@article{Verrips2004TheIM,
  title={The intrinsic microbial stability of water-in-oil emulsions},
  author={Cornelis T Verrips and J. Zaalberg},
  journal={European journal of applied microbiology and biotechnology},
  year={2004},
  volume={10},
  pages={187-196}
}
In many cases, water-in-oil emulsions appear to be microbiologically more stable against the growth of non-lipolytic microorganisms than the isolated water phase itself. The two main reasons for this intrinsic stability are that only a small fraction of the droplets of the emulsion is occupied by microorganisms originating from the water phase and that the size of these droplets limits the outgrowth of microorganisms. It is possible to give a quantitative description of the intrinsic stability… CONTINUE READING