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Modelling the combined effect of temperature, pH and aw on the growth rate of Monascus ruber, a heat-resistant fungus isolated from green table olives

  1. E.Z. Panagou1,
  2. P.N. Skandamis2,
  3. G.-J.E. Nychas2

Article first published online: 19 DEC 2002

DOI: 10.1046/j.1365-2672.2003.01818.x

Issue

Journal of Applied Microbiology

Journal of Applied Microbiology

Volume 94, Issue 1, pages 146–156, January 2003

Additional Information

How to Cite

Panagou, E.Z., Skandamis, P.N. and Nychas, G.-J.E. (2003), Modelling the combined effect of temperature, pH and aw on the growth rate of Monascus ruber, a heat-resistant fungus isolated from green table olives. Journal of Applied Microbiology, 94: 146–156. doi: 10.1046/j.1365-2672.2003.01818.x

Author Information

  1. 1

    National Agricultural Research Foundation, Institute of Technology of Agricultural Products, and

  2. 2

    Agricultural University of Athens, Department of Food Science and Technology, Athens, Greece

*P.N. Skandamis, Agricultural University of Athens, Department of Food Science and Technology, Laboratory of Microbiology and Biotechnology of Foods, Iera Odos 75, Athens, Greece, GR-11855 (e-mail: gjn@aua.gr).

Publication History

  1. Issue published online: 19 DEC 2002
  2. Article first published online: 19 DEC 2002
  3. 2002/51: received 8 February 2002, revised 20 June 2002 and accepted 30 October 2002

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