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Effects of High Pressure on Survival and Metabolic Activity of Lactobacillus plantarum TMW1.460

The application of high pressure (HP) for food preservation requires insight into mechanisms of HP-mediated cell injury and death. The HP inactivation in model beer of Lactobacillus plantarum TMW1.460, a beer-spoiling organism, was investigated at pressures ranging from 200 to 600 MPa. Surviving cel...

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Autors principals: Ulmer, Helge M., Gänzle, Michael G., Vogel, Rudi F.
Format: Artigo
Idioma:Inglês
Publicat: American Society for Microbiology 2000
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Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC92246/
https://ncbi.nlm.nih.gov/pubmed/10966416
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