Abstract:The aim of this work was to identify the spoilage microorganisms in commercially produced crème caramel and to study their growth kinetic in different conservation conditions. Fifty-four randomly selected strains were isolated from altered crème caramel samples with typical "medicine smell." In order to detect the strains that cause the smell alterations, an experimental medium (PM) was prepared with crème caramel. Nineteen out of 28 isolated strains of gram-positive spore-former bacteria developed "medicine s… Show more
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