Impact of different water activities (a(w)) adjusted by solutes on high pressure high temperature inactivation of Bacillus amyloliquefaciens spores

Much research has been conducted to comprehend the mechanisms of high pressure (HP) inactivation of spores in aqueous systems but for food model systems these information are scarce. In these systems spores can interact with ingredients which then could possibly lead to retarded or reduced inactivat...

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Detalles Bibliográficos
Autores principales: Sevenich, Robert, Reineke, Kai, Hecht, Philipp, Fröhling, Antje, Rauh, Cornelia, Schlüter, Oliver, Knorr, Dietrich
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2015
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4491632/
https://www.ncbi.nlm.nih.gov/pubmed/26217321
http://dx.doi.org/10.3389/fmicb.2015.00689

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4491632/
https://www.ncbi.nlm.nih.gov/pubmed/26217321
http://dx.doi.org/10.3389/fmicb.2015.00689

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