gaio at chollian.net
Thu Jan 13 18:38:34 EST 2000
thank you for your answer.
The product is traditional food like pickle, vegetable yogurt ...
lactic acid fermentation is main process
so pH is roughly 5.5 - 4.0 during shelf life.
The arising time of yeast colony on the surface of product (of course , It
is tightly closed) is the late of shelf life(pH 4.0).
Identification of species is not yet conducted.
Sorry for my bad english.
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