Search Results - "Wemmenhove, E"

A model to predict the fate of Listeria monocytogenes in different cheese types – A major role for undissociated lactic acid in addition to pH, water activity, and temperature by Wemmenhove, E., Wells-Bennik, M.H.J., Zwietering, M.H.

“…Undissociated lactic acid has been shown to play a major role in complete growth inhibition of Listeria monocytogenes in Gouda cheese. In addition, low water…”
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Factors that inhibit growth of Listeria monocytogenes in nature-ripened Gouda cheese: A major role for undissociated lactic acid by Wemmenhove, E., van Valenberg, H.J.F., van Hooijdonk, A.C.M., Wells-Bennik, M.H.J., Zwietering, M.H.

“…In this study, factors relevant to nature-ripened Gouda cheese were evaluated for their potential to inhibit growth of Listeria monocytogenes. Factors included…”
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How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes by Wemmenhove, E, Wells-Bennik, M H J, Stara, A, van Hooijdonk, A C M, Zwietering, M H

“…This study describes the diffusion of NaCl and water in Gouda cheese during brining and ripening. Furthermore, we established water activity as a function of…”
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Fate of Listeria monocytogenes in Gouda microcheese: No growth, and substantial inactivation after extended ripening times by Wemmenhove, E., Stampelou, I., van Hooijdonk, A.C.M., Zwietering, M.H., Wells-Bennik, M.H.J.

“…This challenge study demonstrates that Listeria monocytogenes does not grow in Gouda cheese: during the first 8 weeks of ripening no growth was observed and…”
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The fate of Listeria monocytogenes in brine and on Gouda cheese following artificial contamination during brining by Wemmenhove, E., Beumer, R.R., van Hooijdonk, A.C.M., Zwietering, M.H., Wells-Bennik, M.H.J.

“…The fate of 3 different Listeria monocytogenes strains (Scott A, 2F and 6E) was studied independently in brine and on factory-scale Gouda cheeses that had been…”
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