Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation

Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. Selective reduction of undesirable spores without such imped...

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Detalles Bibliográficos
Autores principales: Sinnelä, Martti Tapani, Pawluk, Alixander Mattay, Jin, Young Hun, Kim, Dabin, Mah, Jae-Hyung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8542979/
https://www.ncbi.nlm.nih.gov/pubmed/34707595
http://dx.doi.org/10.3389/fmicb.2021.744953

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8542979/
https://www.ncbi.nlm.nih.gov/pubmed/34707595
http://dx.doi.org/10.3389/fmicb.2021.744953

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