Physiological characterization of common fungi associated with cheese

Iben Haasum, Per Væggemose Nielsen

    Research output: Contribution to journalJournal articleResearch


    A multivariate statistical method (PLS) was used for a physiological characterization of fungi associated with the cheese environment. The combined effects of pH, salt content, oxygen and carbon dioxide levels on growth and sporulation were studied. Significant factors affecting growth were salt content, level of carbon dioxide and temperature. Interactions between those factors were illustrated and showed that some fungi were especially sensitive to carbon dioxide levels and salt content, at low temperature. Sensitivity to the factors often was more pronounced in the early growth phase. Results may aid in eliminating unwanted fungal growth during cheese production.
    Original languageEnglish
    JournalJournal of Food Science
    Issue number1
    Pages (from-to)157-161
    Publication statusPublished - 1998

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