Publications by authors named "Kathleen Boons"
As most food systems are (semi-)solid, the effect of food structure on bacterial growth has been widely acknowledged. However, studies on the growth dynamics of yeasts have neglected the effect of food structure. In this paper, the growth dynamics of the spoilage yeast Saccharomyces cerevisiae was investigated at 23.
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- Current literature reveals that food structure impacts bacterial dynamics, but most studies use single gelling agents, overlooking the heterogeneous nature of actual food products.
- This study investigates heterogeneous mixtures of gelatin and dextran, which create varied microstructures, and examines how these structures affect the growth of Escherichia coli.
- Experiments show that the addition of salt and different concentrations of gelling agents influences bacterial growth characteristics, leading to more accurate predictions and improved food safety.
Up to now, it is generally observed that (i) the microbial growth domain is confined by structure-induced stress, or (ii) a solid(-like) environment can enhance microbial survival/growth. In most studies in solid(-like) systems, structure is induced by the addition of gelatin. The aim of this study was to evaluate the effect of other structure-inducing components on the growth dynamics.
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