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Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough

Nonpathogenic surrogate microorganisms, with a similar or slightly higher thermal resistance of the target pathogens, are usually recommended for validating practical pasteurization processes. The aim of this study was to explore a surrogate microorganism in wheat products by comparing the thermal r...

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Detalles Bibliográficos
Autores principales:	Lin, Biying, Zhu, Yufei, Zhang, Lihui, Xu, Ruzhen, Guan, Xiangyu, Kou, Xiaoxi, Wang, Shaojin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765854/ https://www.ncbi.nlm.nih.gov/pubmed/33352900 http://dx.doi.org/10.3390/foods9121890

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