Synergistic Effects of High Hydrostatic Pressure, Mild Heating, and Amino Acids on Germination and Inactivation of Clostridium sporogenes Spores

The synergistic effects of high hydrostatic pressure (HHP), mild heating, and amino acids on the germination of Clostridium sporogenes spores were examined by determining the number of surviving spores that returned to vegetative growth after pasteurization following these treatments. Pressurization...

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Hlavní autoři: Ishimori, Takateru, Takahashi, Katsutoshi, Goto, Masato, Nakagawa, Suguru, Kasai, Yoshiaki, Konagaya, Yukifumi, Batori, Hiroshi, Kobayashi, Atsushi, Urakami, Hiroshi
Médium: Artigo
Jazyk:Inglês
Vydáno: American Society for Microbiology 2012
Témata:
Food Microbiology
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC3497395/
https://ncbi.nlm.nih.gov/pubmed/22983975
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02007-12
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