Thermal Inactivation of Nonproteolytic Clostridium botulinum Type E Spores in Model Fish Media and in Vacuum-Packaged Hot-Smoked Fish Products

Thermal inactivation of nonproteolytic Clostridium botulinum type E spores was investigated in rainbow trout and whitefish media at 75 to 93°C. Lysozyme was applied in the recovery of spores, yielding biphasic thermal destruction curves. Approximately 0.1% of the spores were permeable to lysozyme, s...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
मुख्य लेखकों: Lindström, Miia, Nevas, Mari, Hielm, Sebastian, Lähteenmäki, Liisa, Peck, Michael W., Korkeala, Hannu
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: American Society for Microbiology 2003
विषय:
Food Microbiology
ऑनलाइन पहुंच:https://ncbi.nlm.nih.gov/pmc/articles/PMC165145/
https://ncbi.nlm.nih.gov/pubmed/12839778
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.69.7.4029-4036.2003
टैग : टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!

समान संसाधन