title: Contribution to the study of surface microflora on Cantal cheese.
abstract: Bacteria and mould were isolated from microflora of Cantal cheese rind. They were identified and the influence of pH, temperature and water activity on growth rate were studied. An equation for growth rate mu(h-1) relative to temperature is described according to a mathematical model.
authors.affiliation: ENSA, Montpellier, France.
authors.forename: C
authors.initials: C
authors.lastname: Chabalier
authors.forename: D
authors.initials: D
authors.lastname: Vivier
authors.forename: R
authors.initials: R
authors.lastname: Ratomahenina
authors.forename: B
authors.initials: B
authors.lastname: Dieu
authors.forename: P
authors.initials: P
authors.lastname: Galzy
mesh_terms: D001419:Bacteria / Q000254:growth & development / Q000302:isolation & purification*; D002611:Cheese / Q000382:microbiology*; D006863:Hydrogen-Ion Concentration; D012965:Sodium Chloride / Q000494:pharmacology; D013696:Temperature
chemical_list: D012965:Sodium Chloride