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Thermal Inactivation Characteristics of Bacillus subtilis Spores at Ultrahigh Temperatures

The thermal inactivation characteristics of Bacillus subtilis A spores suspended in skim milk with the use of large-scale ultrahigh temperature (UHT) processing equipment were investigated in terms of survival as measured with two plating media. Data on survival immediately after UHT treatments were...

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Detalles Bibliográficos
Main Authors: Edwards, J. L., Busta, F. F., Speck, M. L.
Formato: Artigo
Idioma:Inglês
Publicado: 1965
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Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC1058361/
https://ncbi.nlm.nih.gov/pubmed/4956036
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