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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Autors principals: Ishimori, Takateru, Takahashi, Katsutoshi, Goto, Masato, Nakagawa, Suguru, Kasai, Yoshiaki, Konagaya, Yukifumi, Batori, Hiroshi, Kobayashi, Atsushi, Urakami, Hiroshi
Format: Artigo
Idioma:Inglês
Publicat: American Society for Microbiology 2012
Matèries:
Food Microbiology
Accés en línia: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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