This is the third edition of a widely acclaimed text covering the whole field of modern food microbiology.Growth inhibition is usually greater under aerobic conditions than anaerobic and the inhibitory effect increases with decrease ... Some micro-organisms are killed by prolonged exposure to CO2 but usually its effect is bacteriostatic. ... with the CO2 in the normal atmosphere will have a pH of about 5, but the effect will be less pronounced in buffered food media ... physical properties of the plasma membrane adversely affecting solute transport; inhibition of key enzymes, particularly thoseanbsp;...
|Author||:||M. R. Adams, M. O. Moss|
|Publisher||:||Royal Society of Chemistry - 2008|