Standardisation of methods for assessing mould germination: A workshop report

被引：74

作者：

Dantigny, P

Bensoussan, M

Vasseur, V

Lebrihi, A

Buchet, C

Ismaili-Alaoui, M

Devlieghere, F

Roussos, S

机构：

[1] Univ Bourgogne, UMR INRA 1232, Microbiol Lab, ENS,BANA, F-21000 Dijon, France

[2] Ecole Super Microbiol & Secur Alimentaire Brest, Lab Biodivers & Ecol Microbienne, Technopole Brest Iroise, F-29280 Plouzane, France

[3] CNRS, INPT, UPS, Lab Genie Chim,Dept Bioproc & Syst Microbiens, F-31326 Castanet Tolosan, France

[4] Degussa Ferments Aromatisat, F-77260 La Ferte Sous Jouarre, France

[5] Inst Agron & Vet Hassan II, Rabat, Morocco

[6] Univ Ghent, Lab Food Microbiol & Food Preservat, Dept Food Safety & Food Qual, B-9000 Ghent, Belgium

[7] Univ Provence & Mediterranee, ESIL, Lab Microbiol IRD, F-13288 Marseille 9, France

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2006年 / 108卷 / 02期

关键词：

mould; fungi; germination; standardisation; methods;

D O I：

10.1016/j.ijfoodmicro.2005.12.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The first workshop on predictive mycology was held in Marseille, France, 2-4 February 2005 under the auspices of the French Microbiological Society. The purpose of the workshop was to list the different techniques and definitions used by scientists for assessing mould germination and to evaluate the influence of the different techniques on the experimental results. Recommendations were made when a large consensus was obtained. In order to facilitate the study of germination, alternative methods to microscopic examination were examined.

引用

页码：286 / 291

页数：6

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